Before they were old enough to drive, vote, or legally fly a hot-air balloon, Len and Marc worked in the food industry. Marc started out making pizzas in junior high school, and at 19 he accepted a position as a head cook for the United States Air Force Officer's Club. Len's family, meanwhile, owned a series of sub shops—two of which Len ran for a decade. In 2007, the pair joined their culinary passion to create The Bronx Deli.
Their signature sandwich, dubbed the Big Mouth, features thick slices of rye bread piled with corned beef, pastrami, or oven-roasted turkey, swiss cheese, coleslaw, and russian dressing. The staff also crafts deli classics such as Reubens and egg salad, as well as beef-brisket and spicy-chicken sandwiches and a trio of paninis. They complement sandwiches with garlic pickles and Dr. Brown's or Vernors soft drinks. In addition to the menu, the eatery's interior also recalls a traditional deli: old photographs hang on the walls, and chrome leather-topped stools line a polished counter.
The sound of sizzling grills punctuates the gentle whir of beer taps at Basement Burger Bar. Here, amid, exposed brick and flat-screen TVs, craft brews and cooked-to-order Angus beef compete for the spotlight as guests crunch through baskets of fried pickles and jalape?o poppers. Protein-packed ingredients such as bison, turkey, and black beans form burger bases, which diners can customize with bacon, grilled pineapple, blue cheese, and more than 30 other add-ons. Instead of cleansing palates with miniature squeegees, the bar draws pint-size baths of Short's seasonal suds and Dogfish Head Brewery ale, and a soon-to-open second location aims to sate hunger and thirst.
Alfoccino's culinarians merge Old World flavors with a homemade spread of tasty breads and savory sauces to forge an inimitable Italian dining experience within a bright and lavish milieu. Served square or round, the dinner menu’s troika of fresh pizzas includes the Boss’s Special, which imbues taste buds with beef tenderloin and crisp veggies ($16.95 for a small; $25.95 for a large). Unfurl bibs for saucy rendezvous with hearty half slabs of ribs ($15.25), or unbridle galloping appetites in a hunt for the Italian Stallion’s meaty mélange of imported salami, ham, provolone, and signature Italian dressing ($9.50). Escorted by slurp-ready sides of spaghetti and bottomless bowls of salad, the eggplant parmigiana bedecks its lightly breaded frame in decadent strata of house-made tomato sauce and fresh cheeses ($15.95). Midday diners can peruse a similar lunch menu that brims with salads, pastas, and sandwiches while taking a much-needed break from business meetings or executive-level staring contests.
There's nothing gimmicky about Farmington Deli. The staff just lets their fresh, quality meats, cheeses, and vegetables speak for themselves. These ingredients populate a menu that highlights some traditional lunchbox stuffers—turkey and muenster-cheese sandwiches, tuna salad, and embarrassing notes from Mom—as well as a few unconventional eats, including a vegetarian sandwich stacked with cucumber and sprouts. The staff tosses ham, turkey, and swiss with crisp veggies into the chef’s salad, or serves cottage cheese atop a bed of lettuce with fresh fruit. A separate catering menu lets you treat the entire team to a tray of roll-ups, subs, fruits, or veggies.
When 21-year-old Richard Paganes founded the first Tubby’s in 1968, it’s possible he had no idea he’d just established a dining dynasty. But after a decade in business, Richard’s sub shop in the Detroit suburbs was too popular to remain a solo act. And so began a franchising effort that lets today’s customers choose from more than 65 Tubby’s when a sandwich craving kicks in or they need a u to win an alphabet game on a road trip. The menu boasts more than your typical deli fare—though the Tubby’s Famous sub of salami and ham is the eatery’s most popular. For a twist, staffers also pack sandwiches with grilled steak and chicken, burger fixings, or veggies.
The chefs at Food on Wood Mediterranean Grill stuff their freshly baked pita bread with nearly a dozen fillings, including marinated lamb tenderloin and crispy falafel. But no matter what's on the inside, the sandwiches have one thing in common: they're all packed with flavor. The same is true for every other item on the Mediterranean-inspired menu, from the lemon and oregano chicken to the blackened trout filet. Food on Wood is also known for its catering services, which give workers a reason to actually attend those meetings in which the boss assigns everyone a new birthday.