Phoenixville Chamber Spotlight: Hog Island Steaks

You might know a little about Hog Island, a new steak shop and restaurant in the Phoenixville area.

If you’ve tried one of the cheesesteaks, you might have noticed the heaping meat stuffed in the bun. If you’ve stopped in, you noticed the industrial design. If you picked up a menu, you read the back story on the name.

But you might’ve missed the legacy. Owner Michael Diamantopoulos’ stepfather, now retired, owned Claymont Steak Shop in Delaware, and while he’s struck out on his own with his brother-in-law, the family influence remains.

“He’s got his opinions,” Diamantopoulos said of his stepfather.

While Diamantopoulos has been in the restaurant business for years, finding the ideal place to launch his steak, hoagie and pizza shop wasn’t an easy feat. It took more than two years.

Originally from Wilmington, Del., he drew up a radius around the city where he wanted his shop. 

“We were looking forever,” Diamantopoulos said. “There are just so many stories I can tell.”

Landlords gave empty promises. Negotiations went on and on only to end up without a resolution. Then, his real estate agent suggested something a little bit out of the way—Phoenixville. Eager to find something, Diamantopoulos visited.

“I left and it just kept my curiosity,” he said of the borough.

After scouting a location downtown, Diamantopoulos chose to call the Acme shopping center home after making sure the move would be cool with his partners. Since opening in March, the reception for Hog Island has been great, he said. It’s all been word of mouth so far, and Diamantopoulos said he gets 10 to 12 calls some days.

“Usually you get phone calls to complain,” Diamantopoulos said. “All these are phone calls with compliments.”

Cheesesteaks, made with fresh ribeye cut daily, are far and away the best sellers, but “hoggie” sandwiches, pizza and wraps are hits, as well. The chicken ranch grinder is big with the local crowd.

“It’s this fresh breaded chicken with ranch and bacon,” Diamantopoulos said.

Salads feature homemade croutons and have been a surprising hit, as well.

“The staple is the cheesesteak, though,” Diamantopoulos said.

There aren’t any plans to deviate from using the fresh ribeye. He tried out cheaper options before opening, but didn't stray from what he knew would be the best. A butcher comes to the shop for a few hours a week to cut the ribeye for the steaks.

“We’re sticking with it,” Diamantopoulos said.

If you’d like to visit, check out the menu or stop by the restaurant, located on Starr Street in the Acme shopping center. Hog Island offers delivery all day and plans on adding lunch specials soon.