New Philipsburg hoagie shop’s menu to spotlight local landmarks. Here’s when you can stop by

Less than a month after Philipsburg’s only Subway closed, the borough is getting a new, independently-owned hoagie shop.

Cold Cuts & Co. is longtime Philipsburg resident Jenny Horton’s latest local business venture. Located at 124 N. 2nd St., the eatery shares the building with two other Horton-owned spaces: Poppy & Co., a breakfast and lunch café, is right next door, and The Loft, an event space, is upstairs.

The shop is set to open officially around Aug. 14 — only a few weeks after Horton and her partner Chris Schnarrs first came up with the idea while chatting with a friend about possible ways to use the space. Two days later, she found out the Subway a few blocks away on Front Street was closing.

“It was a little serendipitous,” Horton said.

Cold Cuts & Co. will offer a diverse menu of hot and cold hoagies, all served on fresh bread baked daily and sent in from Pittsburgh. Cold hoagies will be sliced to order — and customers can expect “pretty meaty” portions, Horton said.

Diners can also look forward to a community-inspired menu, with the name of every item referencing a landmark or well-known part of the Philipsburg-Osceola area.

There’s the Northy (beef cheesesteak) and Southy (chicken cheesesteak) — nods to how locals refer to opposite ends of the borough — and Slab Town (chicken bacon ranch), named for the park where Horton grew up playing.

Initially a suggestion from a friend, the naming style also gave Horton the opportunity to get creative with the menu. The buffalo chicken hoagie is called Thompson’s Curve because its spice might throw diners a “curveball”; the tuna hoagie will reference Black Moshannon State Park. Though it’s not on the menu yet, she plans to offer a hoagie called the Ridge Runner, named for Sandy Ridge, as a special one day a week.

“It’s a good way to get people lured in,” Horton said. “It’ll be unique to the area.”

For now, Cold Cuts & Co. plans to be open Tuesday through Friday from 4 p.m. to sometime in the evening, but Horton is open to expanding based on how the first few days go, she said. More information, updates and a full menu can be found on Facebook.