Parrish is Getting Its First Jersey Mike’s

The New Jersey Mike’s will open at US-301 and Eerie Road
Photo: Official

The retail and dining community located at the intersection of US-301 and Eerie Road in Parrish will soon be home to a new Jersey Mike’s. It will be the sandwich megachain’s first outpost in Parrish.

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The location is listed as “Coming Soon” on the Jersey Mike’s website, although the address is given simply as “TBD Eerie Road.” A recently submitted plan review places the new Jersey Mike’s at 8700 US-301.

“At Jersey Mike’s, we offer a sub above – one that’s measured in more than inches or seconds ‘til served,” says the Jersey Mike’s website. “We carefully consider every aspect of what we do – every slice, every sandwich, every store – we provide our customers with sustenance and substance too.”

Jersey Mike’s Cold Subs include the Jersey Shore’s Favorite (Provolone, ham, and cappacuolo), the Club Supreme (roast beef, turkey, Swiss, applewood smoked bacon, and mayo), and the Cancro Special (all natural oven roasted top rounds and provolone, perfectly complemented with a layer of pepperoni). Hot Subs include the Big Kahuna Chicken Cheese Steak (Grilled onions, peppers, mushrooms, jalapeños & extra white American cheese) and the new Grilled Portabella Mushroom & Swiss (Fresh portabella mushrooms, fresh green bell peppers, onions, and our signature Swiss cheese).

What Now reached out on Thursday to franchisee Jason Amarosa to inquire about plans for the location’s opening. Amarosa was not immediately available for comment.

You can keep up with Jersey Mike’s news by following @jerseymikes on Instagram.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.

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