True to the founders' vision back in 1964, Blimpie offers high-quality subs with neighborhood deli charm at locations throughout the country. The menu is anchor by the signature sandwich, which offers hearty combinations of meats and cheese such as ham and swiss or the BLT. But in the more than four decades since opening, the menu has expanded with the times to now includes wraps, panini grilled subs, and a menu of light options that complement a healthy, active lifestyle. Customers can pair their sandwiches with sides such as macaroni salad or french fries to make it a full meal.
Jutting out over the salty waters of Raritan Bay, Jakeabob's Bay furnishes diners with picturesque views to accompany a menu of classic American and maritime fare. Tantalize taste buds with an appetizer of fried calamari with marinara sauce ($12) and bypass cumbersome cutlery with dishes such as the fried-tilapia fish taco served in a soft tortilla shell with pineapple chili ($12) or the fried-sea-scallop-and-wasabi-mayo sandwich ($11). Daily specials add variety to the standard menu with such variables as the lobster dinner ($17)—a steamy crustacean served whole, complete with its lobster bowtie. As they take in their nautical cuisine, diners catch between-bite views of the New York skyline and invigorating breaths of Atlantic wind.
A few hours before Mamma Mia Pizzeria opens for the day, the chefs turn on the ovens and begin to prepare their pizzas, scattering dough with specialty toppings like fresh mozzarella, grilled chicken, and homemade tomato garlic sauce. They arrange the colorful pies along the pristine front counter, alongside bowls of freshly baked garlic-bread knots and baskets of the crusty baguettes they slice up for Boar's Head meat subs. The pizzeria fare soon makes its way out to diners relaxing in an area with colorful pennants and sports photographs adorning the walls.
There's a 1,000-mile stretch between Japan's coasts and northern China, but those regions' flavors share close quarters in the kitchen of Matata Asian Cuisine. At one moment, the resident chef might be found slicing sushi-grade fish; the next, he might turn to sear a hibachi steak or grill savory mushu pancakes. Diners can also sample the piquant cuisines native to Indonesia, Malaysia, Thailand, and Vietnam; creamy curries, sizzling stir-fries, and Sambal-spiced shrimp are just a few options.
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.