At Lenny's Sub Shop, named Best Sandwich Shop in 2010 by CityVoter Knoxville, team members bake fresh loaves of bread every morning and slice deli meat to order for each sandwich. Lenny's Sub Shop has been active in Knoxville for 14 years and it has grown to reach diners in more than 15 southern and midwestern states. Its signature 7.5-inch sandwiches cradle a half-pound of meat and cheese, the 10-inch holds 3/4-pound while its 15-inch Heroic subs hold up to a full pound. On the lighter side, the 5-inch holds 1/3-pound. Hot pepper relish blended from diced cherry peppers is available to add zing to deluxe clubs, roast-beef sandwiches, and veggie subs. New items include the chopped BBQ sub, potato salad, wraps, coleslaw, and a large variety of chips. In addition, the shop also serves kids' meals.
Since the first Fuddruckers opened its doors in 1980, the eatery has unabashedly proclaimed its signature sandwich to be the world's greatest hamburger. Thirty years and 140 franchised stores later lend some real weight to that claim. Using 100% USDA all-American premium cut beef, freshly baked buns, and a garden's worth of crispy vegetables on each burger, Fuddruckers has revolutionized the hamburger in North, Central, and South America. Their menu also includes a slew of specialty burgers that have undeniably shunned the beaten path, with beef substitutes that include buffalo burgers.
Waiting in the wings stands a supporting cast of American mainstays, including their hand-blended milkshake and the hot dogzilla, and families tuck into the classic drive-in delights alongside a host of arcade games and sports memorabilia as classic tunes play over loudspeakers.
The chefs at Restaurant Linderhof craft their authentic Bavarian cuisine using a trans fat-free blend of olive and canola oil. The healthier treatment brings out the flavors of the rich food, which includes cheddar-infused bratwurst, a rolled veal cutlet stuffed with pickles, onions, and bacon, and an apple strudel made from a special house recipe. To help wash down meals, bartenders pour an extensive selection of German wine as well as Bavarian lagers such as Weihenstephaner, the oldest brewery in the world.
Serving up plates at a new location, Restaurant Linderhof features live accordion music filling the air as TVs over the separate bar and allow patrons to cheer on their favorite teams. A patio allows customers to take in sunny mornings and evenings. Linderhof's cozy dining room embodies the atmosphere of Old Europe with Austro-Hungarian artwork.
A knife cuts a freshly baked bread roll into two buns, shaves slivers off of hunks of meat and cheese, and slices veggies into stackable portions. This is what happens every time a patron orders a sandwich at Jay's Subs, guaranteeing fresh, made-to-order food. The shop's sandwiches reflect owner Jason “Jay” Casteel's sub-making philosophy of using quality ingredients and careful preparation in lieu of the assembly line method of making food.
Since officially opening Jay's Subs in early 2012, Casteel has been using his decade's worth of sub-making experience to create hot and cold sandwiches, as well as wraps and salads. Patrons may enjoy bread-embraced eats, including the popular philly cheesesteak and Italian cold-cut trio, while watching TV in the dine-in area or doing cartwheels in the parking lot.
For more than 30 years, Quiznos has toasted its submarine sandwiches to bring out the hidden flavors found in butcher-quality meats, cheese, and artisan breads. Its classic and signature subs take on a variety of shapes, sizes, and styles ranging from the prime rib mushroom and swiss to the classic italian donning black olives, mozzarella, red-wine vinaigrette, and plentiful sliced meats. Those closely monitoring their waistlines can take unabashed bites of sandwiches that have fewer than 500 calories, such as the pork-cuban, Baja-chicken, and veggie-caprese subs. Quiznos' Sub Sliders offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbreads, soups, and salads round out Quiznos' varied menu.
Marco's Pizza founder Pasquale "Pat" Gianmarco began helping out at his family’s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three different types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon.
The perfected sauce recipe continues to guide Pat’s kitchen operations, although these days he has considerably more help. Marco's Pizza has 350 locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh, never-frozen cheeses.