Drawing upon fresh, trans-fat-free ingredients, the chefs at La Pita Fresh churn out a menu of pita sandwiches, Mediterranean plates, and fresh juices. Chefs carve up piles of lean beef shawarma, blend chickpeas into smooth hummus, and skewer kebabs. Juicers rumble in the shop, brimming with oranges, strawberries, and bananas, like the syllabus of a still-life-painting class.
Fazoli's expeditious culinary team assembles gondolas of oven-baked pastas and sandwiches for a palatable odyssey through comestible canals. Chicken submarinos ferry onions, peppers, provolone, and roasted red pepper toward mouths in bread battleships ($5.99), and the chicken piccata builds a noodle nest for grilled chicken with linguini in creamy marinara sauce, capers, and broccoli ($5.79). Diners can nosh on traditional Italian flavors with a plate of spaghetti in meat sauce or fettuccine alfredo ($5.99). Fazoli's bountiful menu also bursts at the seams with pizzas, fresh salads, and a supply of breadsticks that's as bottomless as a trapdoor in the Oval Office.
For more than four decades, Mr. Burger has sated carnivorous cravings with a menu of juicy burgers and other toothsome classics for breakfast, lunch, and dinner. A patron's day can begin at any hour with the breakfast combo of pancakes, toast, an alarm clock, any-style eggs, and sizzling bacon or sausage links ($3.90). For sturdier eats, dig into a double meat ($2.80–$5.05) or a Mr. Triple burger ($4.50–$6.75)—both made quadruply delicious when paired with one of the succulent sides, such as french fries, onion rings, and coleslaw—or plunge incisors into a chicken pita ($3.99–$6.24), gyro ($3.50–$5.75), or fried chicken sandwich ($3.85–$6.10). Postmeal fanatics can indulge their inner child or find out that they're someone else's inner child with old-fashioned desserts including fresh strawberry pies, cream pies, and creamy shakes and sundaes.
No two pizzas are created alike, but most of them look about the same. Not so at Jet’s Pizza, a pick-up and delivery-only establishment created in 1978 by brothers Eugene and John Jett—their signature pie layers tomato or barbecue sauce and melted mozzarella cheese within the crispy, brown right angles of a deep-dish square crust. But the crust’s charms don’t end there; diners can “flavorize” it for free with seasonings such as shredded parmesan or the Turbo Crust, a blend of butter, garlic, and romano. These extras are what make Jet’s pizzas special; John Jett says “If you're eating one of our pizzas and you don't have a smile on your face, then something is wrong." In addition to pies, Jet’s serves four flavors of chicken wings, subs, and breadsticks at locations spread across 13 states and two extrasolar planets.
Since 1964, Blimpie has stacked and shuffled Jersey-style subs for on-the-go grabbers. The variety of items on its highly legible menu spans the subterranean spectrum, with hot, cold, and panini-grilled sandwich selections such as the new, oven-baked chicken cheddar bacon ranch dressed in crisp veggies ($4.29 for a six-inch). Or opt for the classic Blimpie Best, piled high with ham, salami, cappacola, prosciuttini, folded provolone, veggies, vinegar, oil, and oregano ($3.89 for a six-inch).