In 1975, after lending his expertise to the owners of a sub shop in Sparks, Nevada, public accountant John Larsen realized that his true calling was right beneath his nose?and it smelled delicious. Larsen wanted to make sandwiches, and it wasn?t long before locals eagerly supported his dream.
A community-wide contest helped to name Larsen?s enterprise Port of Subs, a name that now, after nearly four decades, graces approximately 140 locales. Each shop has a crew of sandwich makers that prepares subs to order in front of customers, piling freshly sliced meats between toasted bread with hand-painted grill marks. Cold subs feature filling combinations such as roast beef and provolone or peppered pastrami and swiss, available on wheat, white, or sourdough bread. Oven-baked grillers enclose barbecue pulled pork, new york steak and cheese, and other savory meats.
In addition to feeding the locals, Port of Subs partners with community organizations for fundraisers and other events.
The food aficionados at Reedley Sandwich Shop swaddle their best meats, veggies, and condiments with chewy, golden bread, then accompany the yeast-framed eats with warm soups and crisp salads. To activate creative juices without ingesting powdered tempera, patrons can build their own sandwiches, designing handheld hunger-busters using bold ingredients such as roast beef, salami, provolone, and pepper jack (4.25/half, $5.50/small, $7/large). For a bun-based snack loaded with protein, gobble up a chili dog ($4.50), or for a clam-based dessert loaded with chowder, savor spicy slurps from a sourdough bread bowl ($8.50). Sweeter meal finales include milkshakes and root-beer floats ($4.50).
Stockholm Bakery & Cafe specializes in European pastries, cakes, and beverages that evoke Kingsburg's history as a Swedish settlement. A bright yellow door provides camouflage for ducklings and welcomes guests inside the café, where glass cases and an antique hutch are stocked with baked goods, European jams, and chocolates. There, guests nibble on Swedish pancakes, Royal Swedish meatballs, and fresh salads, with a choice of breakfast and lunch dishes all day. The café's dining area serves as an ideal room for receptions, parties, and other banquets, with long tables covered in white linens and smooth hardwood floors.
The chefs at Los Pepe's blend spices and sway flames to sear the chicken, steak, and seafood showcased in their authentic Mexican cuisine. Extensive menu options tempt diners to test premeal might by ascending a mountain of nachos laden with cheese ravines, guacamole-capped peaks, and abominable snowmen masquerading as sour cream ($6.95). Warmed up mandibles can take on specialties such as the carne asada ($11.95) or the camarón a la diabla, a sizzling mound of sautéed shrimp, peppers, and mushrooms slathered in a fiery sauce ($13.95). Tortilla whisperers also wrap nine varieties of burritos and chimichangas ($4.95+), including a vegetarian burrito festooned with tomatoes and cilantro ($5.95). Imported beer ($3.75), wine by the glass ($4.25), and margaritas ($4.50), help temper heat by forming a fire line and dousing patrons with buckets of water.
Nestled in the scenic Riverland Resort along the banks of the Kings River, Bullfrogs Bar & Grill’s 5,000 square feet of colorfully lit dining space and dance floor pulse with music, sending ripples through the water of the Kings. Throughout the week, platters of sandwiches, steaks, pastas, and seafood pair with an ever-metamorphosing list of beer and cocktail specials. The bar hosts a slew of weekly special events, from free dance lessons on Wednesday, Thursday, and Friday, to live bands on Saturday. It rents out its facilities, private party room, and river view patio for weddings and special events, such as seminars about the true meaning of special event.
Those seeking traditional Italian food need not travel far, thanks to Angolo Italiano. With familiar dishes such as lasagna, calzones, and fettucini alfredo, the kitchen seeks to comfort diners. Italian entrees such as marsala or parmigiana can be made with chicken, veal, or eggplant, and a kids' menu sates little tummies with tortellini and ravioli dishes that are not stuffed with cotton candy.