Penn Station East Coast Subs

It's okay. I used to love Penn Station 20 years ago, but my recent trip was far from that old experience. The bread was under baked, the cheese was only on one half of the sandwich. The size of them is the worst part of it. Tiny, compared to what they used to serve. Way over priced for what you are getting. The flavor is there, but the disappointment with everything else will deter me from going back. Much better options in that intersection.

Last time our order was all wrong and the manager wasn't listening. The guy who took the order was new and he rung the order up correctly so it wasn't his fault. The food was good though and there was a short wait.

Always a great experience with wonderful employees every time I go.

Such a good sub. I've had a regular sub and a vegetarian from here and they're both so so good. The fries are the best fries I have ever eaten. 10/10

My wife and I have eaten at several penn stations subs before and when we saw that there was one across the street from our hotel we were thrilled. Unfortunately our visit was plagued from the start. First the cashier after finishing a phone order told us it was her time to go home and her replacement was in the bathroom and would be out soon. When he did get to the register He was texting and asked us to hold on just one second. He also reeked of marijuana as did the men's room I found out when I went to wash up. We received our food quicker than we expected an my chicken parm was on white instead of multigrain despite the receipt saying. Multigrain. And was a small instead of the regular I ordered. My. Wife's blt was the issue as it contained some of the worst tomatoes ever And only 1, yes that right one, piece of bacon. I know you can't expect much these days but it called a Blt not a mayo lettuce tomato bacon. I don't know how much the spec sheet calls for but its not that. Oh and I found where my multigrain bread was, yup that's what her sub which was suppose to be white said. I understand good helps hard to find I manage a local restaurant myself, but I'm mind blown by this experience and after 15 plus years in restaurant industry that hard to do