Cheap eats

Antone's Famous Po'Boy celebrates anniversary with amazing deal on iconic Houston sandwich

Antone's Famous Po'Boy celebrates anniversary with amazing deal

Antone's Po Boy turkey swiss
Antone's Turkey and Swiss po'boy is only $1.55 this week. Courtesy photo
Antone's Po Boy interior
The deal is available at Antone's locations on San Felipe and TC Jester. Courtesy photo
Antone's Po Boy sandwiches
Antone's is celebrating its 55th anniversary with sandwich discounts. Courtesy photo
Antone's Po Boy turkey swiss
Antone's Po Boy interior
Antone's Po Boy sandwiches

One of Houston’s most iconic sandwiches is available this week for a rock bottom price. To celebrate its 55th anniversary, Antone’s Famous Po’Boy is selling the Original Po’Boy (ham, salami, provolone, chow-chow relish, mayo, and pickles) for only 55 cents and four other signature sandwiches — Super Original, Turkey-Swiss, Tuna, and The Piggy — for $1.55.

Deli and hot sandwiches, excluding fried po’boys, are available for $5.55.

Unfortunately, the deal is limited to between 1 pm to 3 pm and available only at two Antone’s stores, 4520 San Felipe and 2724 W TC Jester, and grab-and-go kiosks at Greenway Plaza and the downtown tunnel (811 Louisiana). 

Jonathan Horowitz, CEO of Antone’s owner Legacy Restaurants, tells CultureMap that after Hurricane Harvey, the company decided to continue with the promotion as a way to thank customers for 55 years of support, and also give Houston residents a discount at a time when people are looking to save money. Houstonians responded favorably on the first day; lining up at both store locations to purchase over 1,600 total sandwiches. 

“Hopefully it gives people a little bit of a bright spot after all this craziness,” Horowitz says.

As both Legacy’s CEO and president of the Houston Restaurant Association, Horowitz has been at the forefront of the restaurants participating in Harvey relief efforts. As of Friday, Antone’s had donated more than 11,000 sandwiches to evacuees, volunteers, and first responders.

Striking a balance between serving the community and returning to normal has been tricky, Horowitz says, but by the end of last week, the company began shifting towards normal operations. How much food should restaurants be giving away?

“My feeling on that is you give until you can’t give anymore,” he says. “That is a different decision for everybody. There’s no blanket answer. Frankly, I feel like people in our industry have given beyond that level, which I think has been extraordinary. It’s a testament to the food community here.”