I wanted to come out with a sub that’s as powerful as anything in town, but at the same time have other elements as well,” owner Glenn Plantone tells me of the vision behind his recently opened Plantone’s Italian Market on Warm Springs just west of Durango.

Let’s start with the initial goal in that statement. Plantone does indeed make the best Italian sub this city has served up since Chef Marc Sgrizzi closed his Italian market, Parma, in 2015. The Angry Sicilian ($9 small/$14.95 large) features your choice of roll stuffed with prosciutto de Parma, capicola, sopressata, mortadella—you know, all the meats from Satriale’s on The Sopranos—along with house-made mozzarella, roasted red peppers and the obligatory lettuce, tomato, onion, red wine vinegar, extra virgin olive oil and spices. That’s a lot of deliciousness stacked between some good bread. For those from the East Coast, this is the closest you’ll get to your Italian deli back home.

The 56-year-old Plantone hails from Rochester, New York, and he’s all about bringing Northeast favorites to Vegas. The Italian Hot Dog ($7.50) is a monster—two split hot dogs, peppers, onions and potatoes, plus ketchup and/or mustard on an Italian roll. Add in the fried bologna sandwich ($7.25) and pork roll ($7.50/$11.95) and you’re basically getting a tour of South Jersey’s greatest hits.

The real estate agent-turned-restaurateur doesn’t plan to stop there. “I’m gonna go back and look at Rochester, Buffalo, Chicago, and just continue to tweak and add different things that we don’t have so that the people back East know this is a great spot that has regional favorites, mostly Italianized,” Plantone says.

The market also showcases freshly made pasta and a pizza station. Plantone wants it to be a place both for a relaxing dinner or for those looking to grab something on the go. It’s got something for everyone—and for those who love the Angry Sicilian, a big something.

PLANTONE’S ITALIAN MARKET 8680 W. Warm Springs Road, 702-478-9098. Sunday-Thursday, 11 a.m.-9 p.m.; Friday & Saturday, 11 a.m.-10 p.m.