The popular sandwich franchise offers an expansive selection of speedy snacks, including soups ($1.79–$2.79) and salads ($5.99). For a trimmer take, try a Torpedo ($4) or Bullet ($3), where longer, leaner baguettes get packed with yummy stuffings, such as mozzarella, turkey, and basil pesto in the Pesto Turkey or heaping stacks of meat (ham, salami, capicola, pepperoni) in the Italian. Other sliced bread standouts include sammies (flat bread, $2.99), signature sandwiches, classic subs, and deli subs ($3.99–$7.79). View a complete menu here.
A common stereotype of Mexican food is that all the dishes are pretty much the same. Try telling that to the chefs behind San Luis, San Luis II, and Casa Vallarta, who have produced an eight-page menu of traditional favorites and house specials. Chefs plate up the carne asada especial, a tender sirloin steak marinated, then grilled, and garnished with Mexican cheese, cactus, and chili toreado. Seafood dishes include San Luis seafood, a mixture of shrimp, fish, and octopus grilled over rice. Complementing entrees are two styles of margaritas, beer, and wine.
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In 1978, brothers Eugene and John Jetts lent their name to the sign above their pizza shop in Sterling Heights, Michigan. In the more than 36 years that followed, they?ve lost one of the Ts but gained more than 300 franchises across the country. Jet?s Pizza churns out thin-crust, hand-tossed rounds and signature dish pies. The 8-Corner pizza lets each member of a dining octet enjoy a slice of corner crust without fearing the paper cuts inherent in triangle slices. After loading pizzas with heaps of meats and veggies, guests have the liberty of flavorizing their crust for free, choosing from eight options such as garlic, sesame seed, Cajun, or poppy seed. To augment pies, Jet's chefs whip up triple-cheese turbo sticks topped with mozzarella, cheddar, and romano as well as regular and boneless wings draped in hot or sweet sauces.
At Zali Mongolian Grill, diners watch their hard work go up in flames. After painstakingly constructing their own entrees from a buffet filled with noodles, vegetables, raw meats, and Asian spices, cooks flambé the dinners on an enormous, blazing grill. Guests can also choose from premade appetizers and desserts to complement their stir-fries, all while scoping out the two flat-screen televisions complete with surround-sound. The same audio system thrums with lively music on weekend nights as staffers pours drink specials into the wee hours.
Sometimes it's tempting to just mix all your favorite foods together in one dish, and The Vines Winery & Mediterranean-Mongolian Fuzion Grill lets you do just that. The dinner experience starts with a personal wine tasting, after which palettes are tantalized as customers choose from a wide variety of meats, vegetables, and unique sauces and sides made from scratch. All of the ingredients are freshly sliced and diced, then passed along to a chef who cooks it in an open kitchen on a huge grill right before the eyes of diners. Patrons can also opt for an array of Mediterranean specialty options such as steak, seafood, and pastas, with vegetarian, vegan, children's, and allergy-friendly options available as well. All of the dishes complement the large selection of wine, champagne, craft beer, and exotic cocktails.
Guests tread past the Spanish-style fa?ade of Casa Don Lupe and through its arched green doorways to find a cozy dining room dressed in earth tones. Within these warm confines, a friendly wait staff ferries plates of Mexican favorites to and from wooden tabletops and cushioned booths. Savory eats include creamy chipotle shrimp, carne asada, and beef and chicken flautas. Diner can pairs their meals with a selection of margaritas, Mexican and domestic beers, and wine.