If you come from around these parts, chances are you haven't understood all there is to know about hoagies. Evan and Carol Pearson are acutely aware of this, and have set out to change all that. "What you have to know about hoagies," Evan attests, "is that on the East Coast, they're not just a cottage industry, but a way of life. A 'hoagie'," he explains, "is the term used throughout the South Jersey-Philadelphia area that describes a type of submarine sandwich."

But not just any submarine sandwich, as he makes clear. "This is the kind of sandwich that stays on your mind. It's the kind of sandwich, that when you wake up in the morning, you say, 'Boy, I'm gonna have an Italian hoagie today!'" And in case you're a non-believer, he has proof.

"True story," says Evan. "I'm working here at the deli counter with a trainee, and I just finish telling her how a hoagie is the kind of sandwich that you wake up and say, 'Wow, I've gotta have a hoagie today.' So, in walks a regular customer, she comes up to the counter and says, 'You know, I woke up this morning and said to Herb, 'Herb, I really feel like a hoagie today.' My trainee looks at me and says, 'Wow. What do you put in these things?'"

To duplicate as closely as possible the authentic flavor of a true South Jersey-Philadelphia-style hoagie, the Pearsons first "scoop" fresh-baked Palermo Bakery bread, a trick that simply removes the extra dough. Extra virgin olive oil is then drizzled on with a grind of fresh oregano. Then comes their own blend of marinated peppers--mild banana, and red and green cherry peppers. Next comes the all-important choice of meats and cheeses. The Italian hoagie gets prosciutto, coppocola, Genoa salame, pepperoni and provolone. Then there's turkey and provolone, the cheese hoagie with Jack cheddar, provolone and Swiss, a tuna hoagie made with albacore, and the roast beef hoagie, made with choice Black Angus, done medium-rare. All hoagie selections come with onion, lettuce and tomatoes.

"Then what we see happen is customers will say, 'Yeah, OK, I'll take peppers.' Then it becomes 'Can I get that with extra peppers, please?' Once you get all the flavors in your mouth at once, you're hooked," says Evan.

The Monterey blackened chicken breast sandwich with pepper Jack cheese and pesto aioli is also popular, as well as the vegetarian (Jack with avocado and the works), pastrami and Swiss on rye, and the Black Forest ham and cheddar melt. There's also a number of bagel sandwiches (smoked salmon and cream cheese, egg salad), garden salads (chef salad with "a galore of meats and cheeses," Asian chicken salad) and homemade soup of the day. Since opening several months ago after 2 1/2 years in the planning stages, the outdoor patio has quickly become a popular spot with a wide cross section of deli devotees. The market stocks a wide range of local gourmet products, and an outstanding selection of local wines is available for both tasting and purchasing. And along with an espresso bar and selection of local pastries, Savor Monterey features another item held near and dear to the hearts of East Coasters everywhere--Tastykakes, fresh from Pennsylvania and way better than a Ho-Ho any day, are just the thing after a real, genuine hoagie.

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