When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop—then called Pete's Subway—proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number over 34,000 around the world—almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.
New Wave Restaurant transports diners back to the 1980s with a variety of 20th-century artifacts and an eclectic spread of American cuisine named after 80s icons, movies, and musicians. Upon walking through the Pac-Man-themed entrance, guests are consumed by a vortex of 80s memorabilia, which grants glimpses of authentic posters and framed records lining interior walls as Rubik's cubes and figurines of 80s characters pepper the checkered bar. A menu of finger-friendly eats such as the Ferris Bueller buffalo wings prepare palates for heartier fare, such as the Billy Idol bacon burger and Pee-wee Herman pasta. Additionally, themed events help amplify the multisense smorgasbord, including nights devoted to such 80s nostalgia as Star Wars and the passage of the Regulatory Flexibility Act.
At OC Fitness Boot Camp, exercise isn’t just about summoning an instant endorphin rush or fitting into a smaller pair of jeans a few weeks down the line. It’s about helping people live longer, healthier lives. Held at scenic parks and beaches, workouts help participants cultivate a love of fitness that endures when life throws them a curveball or a water balloon filled with chocolate pudding. Here, participants of all fitness levels cheer one another toward goals during strength-building exercises such as burpees, squats, push-ups, and sit-up variations. In addition to torching calories, running and jumping drills fill the group with energy, like a pep rally led by anthropomorphic lightning bolts. A seasoned instructor oversees each camper, doling out exercise demos, technique tips, and a hearty dose of motivation.
The threading specialists and experienced aestheticians at Rekha's Threading Salon preen and refresh faces with a variety of spa services. During lip and brow threadings, technicians twist a special 100% cotton thread against unwanted facial fuzz, evicting even the most free-spirited and delinquent hairs, including those that are one step away from becoming beauty-school drop outs. And because the process relies on soft thread, clients can anticipate modestly low levels of local swelling and redness.
Since 1994, Maribel Purizaca has been teaching Southern Californian’s how to Salsa through her company, Latin Dance Forever. Latin Dance Forever has been in business for many years and has a strong reputation as one of the best Latin dance companies in SoCal.
Despite their restaurant's moniker, the chefs at Johnny Rebs' Southern Roadhouse aren’t averse to local ingredients. In fact, all their produce comes from California growers. But rather than recreate Southern flavors, they prefer going straight to the source, relying on Virginian and North Carolinian farms to send country hams and Delta farms to send catfish. Said catfish simmers beneath mountains of slaw in po’ boys, one among Johnny Rebs’ many housemade Southern staples, which range from creole shrimp over cheddar grits to pulled pork slow-smoked up to 12 hours.
Though steeped in traditional Southern cooking, Johnny Rebs’ critically acclaimed culinary team puts its own twist on Southern and American staples alike. To wit: grilled cheese made with pimento and jalapeños, as well as deep-fried apple pie, which bubbles in a deep fryer stolen off a Georgia windowsill. Complemented with “suds” and “squashed grapes”—Johnny Rebs’ speak for beer and wine—feasts unfold amidst a rustic dining space made to resemble a cozy, wood-paneled home. Before the table fills up with smoked and fried meats, guests can snack from a bucket of peanuts. They're free, but any quarters diners donate in return go straight to charities such as the Granite Mountain Hotshots.