The sandwich smiths at Broadway Subs mold hot and cold mounds of meat, veggies, and cheese into an extensive menu of New York–style subs. Punch cards equip eaters with eight opportunities to turn any 6-inch sub into a hearty lunch or a meaty boomerang, with interior options that include cold cuts of salami, ham, and provolone on the house special italian sub. Cooks pack plate space with a side of pasta salad or coleslaw for the 6-inch sub meal, and can cosset any 6-inch sub fillings in a white-flour, spinach, or wheat wrap upon request. The 12-inch sub meal meets foot-long stomachs with Philly-style USDA Choice beef or a choice of chicken, including grilled, barbecue, cajun, and honey-mustard options.
In 1954, Shakey's Pizza Parlor was created out of founder Sherwood "Shakey" Johnson's love of ragtime music, pizza, and fun. The eatery often incorporated live music and family-friendly arcade games into the mix, a tradition its descendants still hold today. At locations all across the United States and Mexico, beer flows from taps and pizzas emerge piping hot from the oven, the same way they did in 1954, a time when pizza and beer had just been invented by NASA scientists. Each location also cooks up crispy fried chicken and baskets of Mojos—lightly battered, sliced potatoes—to complement the pizzeria fare.
Miyagi Sushi Bar's chefs wrap more than 50 varieties of specialty rolls, complemented by a menu of Japanese mainstays such as teriyaki, tempura, and udon noodles. Inventive, seaweed-bundled creations come drizzled with sauce and garnished with artful bouquets of julienned veggies. The trademark Miyagi roll tops spicy tuna, shrimp, and cream cheese with eel and red fish roe ($14.95), and the Miami Heat roll($13.50) pays homage to the team with breaded shrimp, spicy crab salad, and miniature basketball hoops molded entirely from wasabi. Alternatively, fish-free fare includes yaki niku, new york strip steak stir-fried with a jumble of colorful veggies ($13.95). Diners savor complex flavors in a chic space decorated entirely in blacks and reds, including black-framed mirrors, and shadows outlined with red magic marker.
Crêpe Maker’s vast menu of sweet and savory crêpes whisks palates away to the cobbled streets of Paris, where the tastes of sizzling fruits and cheese coalesce with the aromas of pan-fried butter. A Louvre-worthy assortment of veggie crêpes features sculpted wonders of tomato, cheese, and basil ($5.95–$6.95), and an El Rancho breakfast crêpe entices stick-wielding tongues with a plated piñata full of eggs, salsa, red peppers, onions, blended cheese, and vine-ripened tomatoes ($6.95). Taste buds may revolt against bland fare after beholding the marinated chicken breast and sweet baked ham of the cordon bleu crêpe ($6.95–$7.95), but a sugarcoated Nutella and raspberry duo will effectively cool their tempers ($5.95–$6.95). Modeled after the street cart creations of Paris, Crêpe Maker’s handheld fare can be enjoyed while strutting through promenades, sitting with friends, or sword fighting with baguettes.
Royal Palm Grill, a Florida fixture since 1953, hosts a friendly comestible crew that fixes hot-off-the-grill homestyle meals ranging from bountiful burgers to all-day breakfast victuals. Guests can quiet belly bellows with a densely populated burger-and-sandwich menu that bursts with Black Angus beef, kaiser rolls, and a wealth of potato-centric sides. For a better combo to the face than a jab and right hook from Mike Tyson, grab a juicy burger with fresh grilled mushrooms and swiss cheese ($6.29), or the Texas burger, flaunting a tasty tower of bacon strips, american cheese, and beer-battered onion rings with barbecue sauce ($6.99). Bun-less bites include lunchtime plates of fried shrimp ($6.99) escorted by a choice of two sides, and caribbean chicken penne ($7.29).
Hailing from Kingston and backed by 25 years of culinary experience, chef Derrick Anderson infuses each of Top Taste’s fresh Jamaican dishes with zesty herbs and authentic spices. Nosh on a whole turkey drenched in flavorful jerk sauce ($6.95/pound) or temper your fowl with fillings with the jerk-chicken salad ($4.29). The calaloo and salt fish mixes terrestrial greens with seafood ($7) to great biosphere-melding effect. On Tuesdays, Wednesdays, Fridays, and Saturdays the restaurant serves up border-bending Jamaican-style Chinese plates including chicken fried rice ($8.25 large) and butterfly shrimp ($10.50). Seating in the eatery is limited, so guests can pick up orders and enjoy them at home or in the camouflaged confines of an overgrown shrubbery.
The staff at Le Monde des Crepes strives to make everything about the dining experience authentically French, from the delectable crepes to the countertop Eiffel Tower. Bedecked in red and black, the chefs roll chicken crepes such as the Opulence—marinated chicken breast mixed with artichoke, hearts of palm, portobello mushrooms, mozzarella, and fresh basil. Their desserts include the nutty bananas-foster crepe, a sweet concoction of Häagen-Dazs ice cream with sliced bananas, walnuts, sugar, cinnamon, melted butter, and a dash of Grand Marnier. Unlike most meals, which usually end in a solemn handshake, meals at Le Monde des Crepes end with a sweet milkshake or frappe.