According to The Big Salad, there are more than 17 million gustatory possibilities, and a quick look at their build-your-own salad menu makes it clear they aren't exaggerating. Customers start by selecting their base greens—baby spinach, iceberg, or romaine lettuce. Next, they choose up to seven toppings from options including artichoke hearts, black olives, edamame, sliced beets, mandarin oranges, and unlimited oxygen molecules. Folks can the build in flavor layers with five kinds of cheese, seven sorts of dried toppings, and more than two dozen dressings including sesame ginger, chardonnay chenin blanc, Mexican ventural, and blueberry pomegranate. For salad-weary guests, the shop extends their democratic process to their wraps, and offers a pre-designed selection of sandwiches ranging from a Thanksgiving sandwich to a meat lover's classic italian.
The team at Mack Avenue Diner forges a menu of melts, fish, steak, and burgers amid an ambience of Americana, with checkered tiles and cushy bar stools. Warm up with a tasty tuna melt, which simmers under a ceiling of gooey American cheese ($5.99), or enjoy the chicken fajita salad–chicken breast, onion, tomato, and chedder cheese served with grilled pita bread ($6.99). A portabello quesadilla wrap is rendered scrumptious by an adhesion of spinach, tomato, and melted cheddar ensconced in a grilled flour tortilla ($6.59), and six burgers display the virtue of layers, such as the half-pound ground round ($5.29–$5.79).
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.
Dish's menu unites fresh sandwiches, full-flavored salads, and pristinely parmesaned pastas in the global fight against sandwich-shop simplicity. The hummus- and feta-laden Mediterranean veggie sandwich ($8.00) encloses a sea of beets, pine nuts, and cucumbers in a perimeter of lavosh wrap or multi-grain bread, and the tiger-shrimp and bacon sandwich ($10.00) is served with caper-dill cream cheese. Pastas such as the linguine picatta or pasta puttanesca can be ordered as standalone meals ($9.50 each) or served alongside a chicken ($12.50) or shrimp ($13.50) entree that uses either free-range poultry or free-reign shrimp that were born into a uniformly diminutive aristocratic family and controversially presided over an entire crustacean kingdom.
Rex's Deli heaps meats from New York and Chicago onto deli sandwiches and doles out generously portioned comfort-food classics. The 1-pound T-Rex sandwiches anchor the menu, their density of corned beef, pastrami, or a combo of both creating a gravitational pull capable of holding napkins and small cars in orbit. Flaky Icelandic cod is hand-dipped and fried to a golden crispness, and corned beef cooked fresh daily shares the limelight with cabbage on a dinner plate or goes solo between a bread back-up band. For breakfast, the new york strip steak and eggs supplies a propulsive dose of protein to fuel a day of hunting down telemarketers to thank them for their generous offers. Diners can hop on the establishment's free WiFi as they indulge.