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.
When German baker William Entenmann came to America in the late 1800s and landed his first job in a bread bakery, he probably didn’t realize that he’d soon create one of America’s favorite brands of freshly baked goods. He opened his first Entenmann’s in Brooklyn in 1898, lugging sweets from door to door by way of a horse-drawn wagon. Today, though the mode of transportation has changed, the bakery’s donuts, crumb cakes, dessert cakes, bite-size muffins, and other baked goods continue to perform their dessert duties from supermarkets and bakery outlets across the United States.
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.
Steak 38 founder Joe DiAmore and fellow restaurateur Ben Blumberg began working together as teenagers, waiting tables at Chubby’s Restaurant in Collingswood. The two later opened their own establishments, with Joe manning the grill at Steak 38 and Ben dishing out undersea treats at Barnacle Ben’s. After more than 40 years, the epicurean duo has once again joined forces to combine their surf 'n' turf experience into a full menu of entrees seasoned with the world's most popular spice—fire. Many of Steak 38's signature dishes include tableside preparation, as waiters carve meats, debone fish, and ignite flaming desserts such as bananas foster before ringing the dinner bell. The restaurant’s intimate bar stocks its bins with toast-ready spirits, filling glasses with effervescent champagne, bracing scotch, and a selection of timeless after-dinner cordials.
Taking familiar American food and adorning it with deliciously unexpected toppings has made Cool Dog Cafe an innovator among the casual food serve market. All of this innovation has paid off; the dogs and burgers were a hit, and the continued boundary pushing helped the restaurant take home Best Hot Dog runner-up honors in PHL17's Hot List voting and winning Best Hot Dog in SJ Magazine's Best of SJ 2011.
Exotic toppings dominate the all-beef franks and their fresh made angus burger cousins, which welcome culinary accouterments ranging from the thai satay dog's peanut sauce and chow mein noodles to the Tennessee angus burger's Jack Daniel's glaze. Guests can also shoo away preset blueprints and build their own entrees, pairing dogs and burgers with toppings such as traditional relish and mustard or premium chili and fried eggs. Substitutable vegetarian hot dogs and burgers help herbivores play practical jokes on a T. rex or sample menu items including a creation combining sweet chili sauce with crushed jalape?o corn fritters. No matter the ingredients, all entrees play well with the restaurant's crisp fresh-cut fries, which add a salty crunch to every bite and helped Cool Dog acquire Best French Fries in South Jersey Magazine's South Jersey's Best.
While the culinary accolades are nice, the owner of Cool Dog Cafe also appreciates the competitive side of eating. With that in mind, they devised the 1/2 lb. Homewrecker Challenge. The premise is deliciously simple: anyone who can wolf down two of the overstuffed half-pound hot dogs?topped with everything from jalapenos and cole slaw to baked beans, sport pepper and "Kaboom sauce"?and a small order of fresh-cut fries lives forever on the restaurant's Wall of Fame. They also venerate the losers, as well: an online gallery reveals the faces of those who flew too close to the hot dog.