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, honey-bourbon chicken, and veggie-caprese subs. Quiznos' wraps and wide variety of salads 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.
The only thing to distract diners from a sports the game at The Wing Factory La Porte—broadcasted on four projectors and a flatscreen in every booth—is the pool table. And the video games. And poker on Monday and Wednesday nights. And of course, the sauce-drenched wings. 22 flavors grace the menu, from mild lemon pepper to creamy parmesan and smoking barbecue. For the truly adventurous, the ultra spicy Ground Zero causes one to belch cartoon flames, and thus requires signing a waver. Though the signature house dish will always be wings, guests can order several other pub grub staples, such as burgers, a buffalo chicken sandwich, and chicken-fried steak.
The staff at Orange Leaf Frozen Yogurt rejects the oft-touted claim that Americans don?t care about nutrition. The problem, they say, has more to do with selection than anything else; most low-calorie sweets don?t hold a candle to a fudge brownie or a warm slice of apple pie. They kept this in mind when crafting their frozen-yogurt recipes, working tireless to develop a healthy?and equally delicious?alternative to the dessert status quo by turning to decadent confections and just-picked fruits for inspiration.
Their experiments thus far have yielded more than 60 frozen yogurt flavors, which take turns pumping through the self-serve machines that line their colorful shop?s wall. Before taking a seat in a bright orange chair, guests fill their dishes with cool, low-fat swirls of chocolate cheesecake, strawberry banana, and a classic tart that bites as pleasantly as a teething kitten. Juicy pears, crunchy granola, and gooey chocolate sauce headline a smorgasbord of at least 30 toppings ready to scooped or poured into cups before their final weigh-in.
If the “Tortoise and the Hare” taught us anything, it’s that slow and steady wins the race. And at Tony's Barbecue & Steak House, slow and steady cooking has ordinary dinners beat with pork ribs and brisket that spend a good 12 hours sizzling over South Texas hickory. The barbecue meals are joined by hearty steaks, smoked ham and turkey plates, and quail dinners. Many of the menu items are cooked with one of founder Antonio Ruiz's secret recipes for dirty rice, barbecue sauce, and pork and brisket rubs. Before opening the first Tony’s Barbecue in Baytown, Ruiz spent 15 years developing his craft at a local barbecue restaurant in Houston.
Open for both breakfast and lunch, Cuban Cafe serves up everything from hearty three-egg omelets to traditional platters piled with chicken, plantains, and yellow rice. But the shop's specialty is its Cuban sandwich?a time-honored staple stuffed with salami, ham, roasted pork, Swiss cheese, and pickles, and pressed until it's edges are perfectly grilled. For an added touch of authenticity, Cuban Cafe's Cuban sandwiches are served on pillowy Cuban bread baked fresh daily at La Segunda, unlike American-style sandwiches, which are served on two cinnamon rolls.
Tuscany Italian Restaurant only has four appetizers on its menu, including garlic cheese bread and fried calamari. Having such few antipasti, though, means the kitchen can focus on crafting a wide array of hearty entrees, from pizzas and meatball subs to ribeye steaks drenched in cream sauce. Lovers of chicken or seafood can find plenty to salivate over?for instance, the linguine frutti de maro is a veritable ocean block party, fitting salmon, scallops, mussels, clams, and shrimp into the same forkful.