Jonny Boston's Sandwich Shop at 4151 California Avenue s.w. has opened its doors and is serving a steady stream of customers all eager to give the new restaurant a try. The West Seattle Herald told you about the new shop first in August and owner Dan Atherton had some of the usual hurdles to clear in terms of permits and construction but got the supplies and people in place and is now open. The Grand Opening is not yet firm but should happen "within the next ten to twelve days" according to Jonny Atherton, son of owner Dan Atherton.

Working the shop will be Jonny, Beverly White at the counter and Frederick Marble who will do double duty between the kitchen and counter. Jonny describes his role as the "facilitator for my father doing anything that he needs me to do."

Eric Koch Partners Architectural Design from Redmond did the interior design for the 562 square foot sandwich shop and it features a window ledge with stools and a long front order bar plus a big flat screen for keeping an eye on all the games. In fact they will staying at the shop late next Monday for the New England Patriots vs. New York Jets game and the public can come by, even after their normal 8:00 pm closing time.

Stopping by the shop on the first day was Frances Hinson from Cherry Consignment across the street. "We have been waiting with bated breath for this to open because there's no other food around and if you are by yourself then you have to close the store. It's nice we can call over and just come over and get something."

The Manager of Spring Hill Restaurant, Richard Gonzales came by and said, "I'm here checking out the menu. We've got some hungry cooks down there cooking all day."

Also dropping by was William Khazaal, son of well known West Seattle restaurateur Hussien Khazaal of the Phonecia Restaurant on Alki, who passed away last year. He was there to sample a sub.

If the name doesn't make it clear enough, this is a place with major ties to Boston and the east coast. The menu features "East coast sub shop style, all hot sandwiches, and burgers," Atherton said. But wait, there's more.
The fare includes Steak Subs and Cheesesteak Subs made from very thinly sliced beef (from FSA) , White American and Cheddar cheese "rather than Cheese Whiz because we feel it enhances the flavor."

The other sub choices include Pepper Steak, Mushroom Steak, Steak and Egg, and the big one, the Steak Bomb all made as quickly as they can.

The goal, and they think it's possible, is to get a freshly made cheesesteak in your hands within four minutes of your order. When they get busy, that might slip a little, but that's what they hope to do.

They will also offer homemade potato chips, fried up fresh right in the shop.

They will have sausages from Uli's Sausages."He's a master German butcher and he runs a shop in the Pike Place Market," Jonny said. "I feel like it's the best in the northwest. He's that good in my mind. With the fillings and seasonings he puts in it, it's just outstanding."

They will have all beef burgers including 1/3 pound cheese and bacon cheeseburgers on a Kaiser roll and they will include Pepperjack cheese plus extra toppings such as peppers, onions, mushrooms and even pineapple.
All the breads are made at the Salvadorean Bakery in White Center. Canned soda comprises the beverages offered.

One piece of equipment, a convection oven at the shop is all about an east coast delicacy dessert called a Whoopie Pie, made of cake, icing filling and "fluffanutter" which as described by Jonny is made of "Marshmallow fluff to be used in Whoopie Pies."
They hope to have them available within the next week, he said.

"At this time we are serving walk-ins and to -go orders but as soon as we can put it on our shoulders we're going to be doing deliveries and for businesses in this area we plan on doing catering and we've gotten some other thoughts but we don't want to say what just yet, because someone might try to take our idea but the delivery and catering are something we'd like to make available as soon as possible," Jonny said.

The shop is open 11:00 am to 8:00 p.m Monday through Saturday and is closed Sunday. The phone number is 206-935-5555.