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.
The chefs at Big John’s Cheesesteaks & More grill up Philly favorites alongside American and Italian-American fare. They place 100% beef and chicken steaks on fresh-baked buns, topping them with cheeses such as mozzarella, provolone, or cheese whiz. Added toppings of bacon, pepperoni, and mushrooms melt right into customers' gooey cheese of choice. Pizzas, sandwiches, burgers, and hoagies, and salads of thai-chili chicken or goat cheese, walnuts, and craisins round out the menu, and a free pickle bar displays more than 13 varieties of pickles that, like people, get wrinkly when soaked in vinegar.
Inspired by the traditions of Tuscany, Napoli, and Sicily, the chefs at LaTerrazza prepare a diverse spread of fine Italian dishes. They craft a range of appetizers, pastas, meat-laden entrees, and house specialties such as the crabmeat angela—fresh jumbo lump crabmeat drizzled in blush cream sauce and served over pasta. For lunch, they add 10 different paninis to the mix, which can feature ingredients that range from portobellos to beef tenderloin. All the while, diners, much like nervous jurors about to reveal a verdict, pass around bottles of wine brought from home.
Vitarelli's Restaurant, in business since 1976, slings a stunning selection of time-tested Italian delicacies. The Vitarelli sampler beckons visiting taste buds to board a vessel of crispy mozzarella sticks, chicken wings, and fried zucchini served alongside a marinara sea ($9.95). Twirl a forkful of pasta and meatballs ($9.95) or probe the cheesy pastascape of baked ziti ($10.95) with the same acuity that allowed Christopher Columbus to find India. Peer through the crusty bread bars of an extensive sandwich zoo, which houses sausage parmigiana ($5 for a small) and the Cherry Hill cheesesteak, with swiss and provolone cheeses co-existing peacefully beneath a warm blanket of fried onions ($6.50 for a small). Vitarelli's sociable staff also rolls out an array of pizzas ($6.95 for a 9"), whose doughy canvasses sport paint-by-number classics as well as avant garde mexican and BLT specialty pies.