Courtesy of Ivy Truong

By Ivy Truong

Princeton now has two Hoagie Havens — two doors down from each other.

At the original Hoagie Haven on 242 Nassau St., customers can walk in and order food. The second location, 244 Nassau St., is designated for customers picking up orders made on the phone or online. This location also has tables where customers can sit and eat, no matter which storefront provided their food.

The new storefront opened on March 3. It replaced George’s Roasters and Ribs, another restaurant owned by Costa, Niko, and Mike Maltabes. The three brothers also own Slice Between, a pizza restaurant between the two Hoagie Havens.

Matt Hetrick ’20 reacted positively when he heard that Hoagie Haven was about to get a second storefront.

“I mean, you have a place where people can go sit down and chill,” said Hetrick. “It will eliminate a lot of clustering that is there — or was there — in the smaller one.”

Costa Maltabes echoed that sentiment in a quote in The Trentonian, citing crowd control as a major factor in converting George’s Roasters and Ribs into a second Hoagie Haven.

“The lines are a mess. Always have been,” said Maltabes. “People come in and order and there’s also people who call in ahead of time. It gets crowded.”

The original storefront has little seating. Refrigerators line one wall, but much of the space is left for customers to form an awkward cluster as they wait to order and pay.

Alex Caldwell ’20 said that, while most people expect Hoagie Haven to be crowded, the additional indoor seating is a convenient alternative to the benches outside. 

Caldwell also noted that employees no longer have to sort customers who pre-ordered from the walk-in customers.

“It’ll make it a little more efficient now,” he said.

Vishan Nigam ’18 has frequented the restaurant since he was 12 years old. In high school, he visited Hoagie Haven multiple times a week. Even though he now visits the restaurant less frequently, he remains less than enthusiastic about the decision to open a second location.

From a practical standpoint, however, he understands the need for the restaurant to control the crowds that enter Hoagie Haven every day.

Nigam’s concern is that the new storefront may affect the Hoagie Haven experience.

“You always kinda go late at night, wait in a long line, and talk to people and all of that,” continued Nigam. “It’s strange to see a more formal location [to dine in].”

Nevertheless, Nigam says it is useful that people who order beforehand can now pick up their food more easily than they could previously.

Both Hoagie Havens are also now taking credit cards, with a $10 minimum.

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