Since 1964, Blimpie has filled patrons' bellies with submarines packed with freshly sliced meats and quality toppings. Each of the coast-to-coast franchise's locations offers an assortment of bread-based eats ranging from classic deli subs to paninis served between warm ciabatta buns festooned with grill stripes or uneven tan lines. Subsmiths roll up fresh wraps and keep waistlines in check with items approved by Healthy Dining Finder. Kids' meals satiate the appetites of youngsters 12 years old and younger or adults with fake IDs.
From sun up 'til sundown, El Burrito’s chefs are busy recreating Mexican classics. Chorizo and eggs tuck into tacos during morning hours, while the shells fill with chicken and steak during the afternoon. Tortillas are the mainstay of most dishes, serving as the base for bean and rice burritos, deep-fried chimichangas, and gooey cheese- and chicken-stuffed quesadillas. The chefs know that no meal is complete without dessert, and they sate any sweet tooth with pecan rolls, Mexican wedding cookies, and empanadas.
After celebrating a grand opening in a new South Cedar Street location, Tacos E Mas continues to serve up an ample menu of classic Mexican food–now with both dine-in and drive-through service. The restaurant's cooks follow family recipes passed down through generations, stuffing wet burritos with ground beef or chicken and topping them off with white gravy and melted cheese. Ranchero sauce lends piquant flavor to orders of chilaquiles, and a savory blend of beans, cheese, and meat fills edible taco bowls.
Though Pizano’s chefs can whip up time-honored recipes for crisp thin-crust pizza or meaty marinara pasta, they also experiment with less traditional flavors such as the blend of taco meat and mexican cheeses piled onto their Zano Tacomax pizza. When not hand tossing pizza dough, chefs fold fresh meats into subs and pasta dishes and drench chicken wings in tangy barbecue sauce, piquant hot and spicy sauce, or cold, remorseful raindrops from the English countryside.
No matter what time of day it is, Frandor Deli satiates diners' cravings. In the early morning, Frandor serves up bagels smeared with cream cheese or made into breakfast sandwiches. As the day progresses, the deli switches to deli staples such as cold subs served with sides of chips and desserts such as scotcharoos and cookies. And for late-night guests, Frandor still slings slices of pizza and party subs that range from 3 to 6 feet in length.
It's the habit of meat at Piggee's Smokehouse and BBQ to fall off the bone. The expert chefs at the eatery whip up slow-smoked barbecue beef brisket, available by the slice or layered onto a poppy-seed bun. They also craft pulled pork, smoked sausage, and rib tips and pair them with traditional southern sides such as baked mac 'n' cheese and corn bread.