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.
An irresistible amalgamation of South American and Mediterranean flavors, chefs manifest the innovation of Angelicas Italian & Mexican Restaurant when ladling tomato sauces onto hearty pastas served alongside stuffed tacos and burritos made from scratch. The friendly staff pours glasses of wine, which you can waft as often as you’d like and complement the likes of lasagna and Mexican seafood soup. Additionally, you can introduce little ones to international fare through a kids' menu or enjoy meals within the comfort of your own panic room after ordering carryout.
Everyday Gourmet owner and main chef Morgan Hill translates 25 years of expertise into plates of palate-pleasing eats for parties of 6–800 people. The highly customizable menu can net heaps of barbecue pulled pork to celebrate a recent graduation or kebabs of delectable italian veggies to commemorate an eagle's recent transformation into a man (starting at $13.95/person). A generous auditioning process lets prospective party throwers enjoy a complimentary taste testing of each dish. Everyday Gourmet also connects clients with party-appropriate photographers, florists, DJs, hotel accommodations, or strategic advisers specializing in piñata destruction. Drop-off service caters to those who simply need food for the event, rather than full-service catering.
Grumpy's Sports Bar and Grill provides a relaxed spot to watch sports and feast on traditional bar food. Patrons dine on quarter- or half-pound burgers and patty melts complete with fresh-cut fries while taking in a variety of sports on three televisions. In between bouts of billiards or shuffleboard, they can eat bites of deep-fried mushrooms, zucchini, jalapeños, and mozzarella sticks, all while enjoying bottled and draft beers.
“Laissez les bon temps rouler” is a favorite saying at Jazz, a Louisiana Kitchen; translated from French, it means, “let the good times roll.” With a blend of Cajun cuisine, cold drinks, and live music, the restaurant recreates the rollicking atmosphere of New Orleans' French Quarter. In the kitchen, chefs orchestrate multiple Gulf Coast flavors in classic louisiana catfish po' boys and blackened-shrimp platters, or let simple, properly prepared oysters and broiled crayfish stand on their own. Servers, meanwhile, draw frothy mugs of beer or mix specialty cocktails and frozen daiquiris. The lively atmosphere attracts local jazz musicians for open mics and accomplished players for special sets or scat-sung renditions of the menu.
The scene is a classic American diner: uniformed waitresses walk past rows of booths, pausing to refill coffee mugs and set down towering stacks of pancakes. Large, sunlit booths provide parents and kids with a venue to converse or sign a treaty that finally ends bitter remote-control battles. Behind the service window, cooks bustle about the kitchen, whipping up generous portions of biscuits and gravy, three-egg omelets, and Mexican-inspired specialties—including chilaquiles, eggs with chorizo, and giant breakfast burritos. Come lunchtime, kitchen staffers turn their attention toward hearty burgers, hot specialty sandwiches, and chicken-fried steaks.