In 1957, while in the twilight of their careers as Baltimore Colts in the burgeoning NFL, Alan Ameche and Captain Gino Marchetti opened up the first Gino's with their pal, Louis C. Fischer. In the mid-1960s, Tom Romano joined the company and eventually rose to the position of chief operating officer. Through the years, the crew helped innovate the restaurant industry, especially with the Gino's Giant burger in 1966, whose triple-decker design arguably went on to inspire the multipatty burgers of other national fast-food chains. Ahead of their time, the team later cobranded with Kentucky Fried Chicken to bolster their menu and widen their appeal to the public before Gino's was acquired by the Roy Rogers brand in 1982, leaving many nostalgic for one of the fast-food industry's originals. It wasn't until 2009, when Tom called up Gino to pose the idea of bringing Gino's back, that fans of the eatery could begin to quell their well-documented nostalgia in anticipation of enjoying Gino’s special recipes once again. Today, the menu boasts off-the-grill burgers, more than 100 flavors of real ice-cream shakes, and the return of the Gino's Giant, slathered in a secret sauce that was kept secret all these years by hiding it inside a modern-day football.
Since its humble south Philadelphia beginnings in the 1990s, PrimoHoagies has quickly expanded throughout the region and garnered several awards on the strength of its cold-cut sandwiches, made with Thumann's brand of gourmet meats and cheeses. The shop's robust menu features dozens of specialty hoagies, many of which were created in-house rather than underwater, as is the industry norm. Sharp Italian hoagies teem with prosciutto and genoa salami, and pork Diablo hoagies marry Thumann's homestyle roasted pork with a blend of piquant spices.
Wild Rice Pan-Asian Restaurant's menu items hail from Japan, Thailand, China, and Korea. Inside the modern, red-walled eatery, sushi masters stuff their hand-rolled sushi with fresh fish and hearty sauces. Kitchen staffers and indentured dragons, meanwhile, prepare traditional korean braised ribs with kim chi, chinese stir-fries, and thai curries.
Ranked the number one submarine sandwich franchise in the 2011 Franchise 500 issue of Entrepreneur magazine, Subway has graced the globe with nutritious stacks of meat, crisp veggies, flavorful cheeses, and freshly baked breads since 1965. Sandwiches, including the classic big philly cheesesteak ($5.50 for a 6"), can be left out in the cold or invited into a toaster, and the $5 foot-long subs are useful for measuring a child's height in cold-cut combos or the distance between the earth and the sun in meatball marinara. There are also kids' meals to introduce children to the concept of eating. This eatery also opens for bountiful breakfast sandwiches served alongside cups of Seattle’s Best Coffee ($1.47–$1.59 for a 16-oz.).
Boasting an impressive Zagat rating, Manny's Place lavishes its signature crab cakes and delectable menu of seafood and American fare with first-rate ingredients and graceful presentation. Handmade with a savory fusion of 100% jumbo lump crabmeat and fresh roux, Manny's specialty crab cakes coast into palate ports fragrantly broiled or deftly coated in golden panko crumbs ($8.45 each, $10.95 for a combo platter). A slew of hot seafood sandwiches ensconce crab cake, shrimp, oyster, or flounder in a fresh hoagie ($7.95+), and bacon-wrapped scallops stylishly blend the farmstead and sea with the panache of an overalls-clad Poseidon ($9.95 for eight pieces). Water-weary palates can seek refuge in Manny's Famous rotisserie chicken ($8) or chicken potpie ($7.95), taking comfort in the menu's complete lack of additives, preservatives, and peanut-oil pools reflecting the haunting visage of George Washington Carver.