He’s raising
the (hoagie) bar

By Diane Prokop
Time Staff Writer

Retired 2nd Police District officer Frankie Yannone has had a storied life, with one interesting career after another.
The latest is as proprietor and chief hoagie-maker at Little Frankie’s Deli, at Levick and Revere streets, just a short stroll from the headquarters of the 2nd and 15th police districts.
As you may have guessed, Yannone is little Frankie. His late father was Frank Yannone — a Republican committeeman and Frank Rizzo look-alike. You’ll find a picture of the young cop with his parents and aunt behind the counter, along with a Rizzo memorial card, distributed by the local Sons of Italy, tucked into a corner of the frame.
Though he has lived in Mayfair for about 20 years, Yannone was born and raised in South Philadelphia. Ever the entrepreneur, he was 11 years old when he started shining shoes. As a teen, he exercised horses at Garden State, Monmouth and Belmont parks. While in the Navy, Yannone served as a cook on the USS John F. Kennedy.
He went from the Navy to the Navy Yard, where he worked for 12 years before joining the Philadelphia Police Department in 1986. He had hoped his experience with horses would enable him to join the department’s mounted patrol, but he was assigned to the 25th district for seven years and spent the last 15 at the 2nd district.
Through the years Yannone, 56, served as a National Guardsman (A-Co. 103rd Combat Eng.) and worked other side jobs as well. His favorite was making hoagies at his friend’s store, Michael’s Cheese shop on Passyunk Avenue.
Yannone said that’s where he mastered the art of making a great hoagie and received training for his latest undertaking — bringing South Philly flavor to the Northeast.
Yannone offers not only traditional ham and cheese, turkey and cheese, roast beef and cheese, tuna and cheese, cheese on cheese, and Italian and vegetarian hoagies, but he is taking the sandwich to a whole new level with his gourmet hoagies (available in two weeks). Even the bread is a step above the ordinary. The Italian specialty meats are layered on rolls that are crispy on the outside and very light on the inside.
"You’re not going to tear your dentures out," Yannone said.
He also uses Little Frankie’s menu to pay tribute to 16 of his ol’ goombas in true South Philly fashion.
The No. 2 is dedicated to Navy buddy Vinny (Are you a moron or what?) with prosciutto di Parma, sharp provolone, imported cappicola and sopressata — an Italian dry-cured salami — with Romaine lettuce, Bermuda onion, tomato and a drizzle of olive oil.
The No. 4 — Cousin Jimmy (Yo, worm!) — comes with mortadella and sharp provolone and long hot or sweet red peppers.
The No. 13 — Gino (thanks for the insight) — is named for a detective buddy who’d suggested that Yannone join the Philly PD. The Gino features tuna fish mixed with cherry peppers and onions, olive oil, salt and black pepper over sharp provolone.
Of course, the No. 1 is a sandwich that Yannone named for himself, with his nickname from back in the day — Frankie the crow. This is as upscale as a hoagie gets: prosciutto di Parma, fresh mozzarella, tomato, basil, olive oil and a hint of martini olive.
In addition to the gourmet specialties, Little Frankie’s will offer roast beef and corned beef specials, hot roast beef, hot pork, meatball, sausage and pepper steak sandwiches, along with coleslaw, macaroni and potato salads.
Yannone also offers hoagie trays and expects to cook up whole roasted pigs and steamship roast beef on weekends. ••
Little Frankie’s Deli, at 2749 Levick St., is open Mondays through Saturdays, 7 a.m. to 8 p.m., and Sundays from 10 a.m. to 8 p.m. Call 215-331-3505.
Reporter Diane Prokop can be reached at 215-354-3036 or dprokop@phillynews.com