Text: Karla Jeltema
From an early appreciation for a great Philadelphia cheesesteak, to restauranteur as Managing Member of Mertens Hospitality LLC in Grand Rapids, Michigan, Anthony Tangorra’s love for the sandwich has become the new inspiration behind Mertens Hospitality’s 9th Street Steaks.
As owner of The New Hotel Mertens—a French brasserie and bakery—Tangorra wanted an additional way to support his employees and those connected to his company. The solution was to create the pop-up, delivery-only 9th Street Steaks, which continued the take-out and delivery business model from The New Hotel Mertens as well as access to the bakery and restaurant’s kitchen.
The cheesesteak restaurant specializes in fresh, ribeye cheesesteak sandwiches, fries, onion rings, and shakes, and each item is made in-house. The sole freezer is used to hold home-made ice cream for the dark chocolate, vanilla, and berry shakes. The Amoroso-style hoagie bun for the sandwiches is made in their bakery and fries and onion rings are cut fresh daily; even the cheese for the sandwiches is made in-house. Chopping the meat on the flattop is the absolute key to making the best sandwich, along with fresh ingredients, according to Tangorra.
Currently, 9th Street Steaks is only offering delivery, with hopes of a pick-up service soon.
