Ah, a South Philly boy I see?
I don’t really have a go-to in the city. Out here in the burbs, I tend to stick to Ray’s.
More important than where, to me, is what (I assume we’re talking an Italian hoagie?):
good crusty bread
olive oil only–no vinegar and god no to mayo
good Italian meats/cheeses: sharp provolone, peppery capicola, fatty genoa salami
lettuce, onions, tomatoes (sometimes); you can add peppers if you like.
A related question: Can anyone explain to me how, in an area that has decent-to-excellent hoagies every few blocks, Subway thrives here? I have coworkers who will drive by three decent to good hoagie spots to get Subway. And you say Amorosos’s is a scourge? Have you ever tasted (let alone smelled) Subway bread?