When bartender Larry Raikes moved from Buffalo, New York, to Jacksonville, Florida, in 1982, he couldn't find a single sub—so he stopped mixing drinks and started making his own sandwiches. From that single sub shop, Larry's Giant Subs has mushroomed into an international fount of sandwiches. For each order, sandwich-makers pair provolone cheese with black Angus USDA–choice extra-lean roast beef, 98% fat-free ham, or other meats displayed in a 6-foot deli case. They also pile slices of all-natural, charcoal-grilled chicken breasts onto their signature bread, which is shipped in daily from Costanzo's Bakery in Buffalo.
Inside the shop, a huge statue of King Kong—the shop's mascot—towers over guests, secretly helping young diners to make their sandwich selection in exchange for bananas, and New York–theme memorabilia serves to remind them of their subs' heritage. For hosts and hostesses supplying their own ambiance, Larry's Giant Subs caters platters, 3-foot subs, and 6-footers that feed up to 30 people.
Throwing a frozen patty onto the grill is one way of making a burger, but the culinary team at Wild Burger Grille prefers a more hands-on approach. That's why they shape every patty themselves from Reserve-Choice Black Angus beef before crafting specialties such as the Jalapeno Burger?a medley of spicy peppers, chipotle mayo, and brown-sugar-pepper bacon. Of course, they also let patrons customize their own burgers?whether they want one dusted with a parmesan-and-garlic blend, served without a bun, or tossed like a Frisbee directly into their mouths.
Wild Burger Grille's DIY approach extends far beyond its namesake sandwiches. In the kitchen, chefs also make the sauces from scratch, cut the fries by hand, and whip up batches of chili to smother hot dogs. Dessert offerings receive equal treatment, from the cookies and cheesecake made in-house to the signature milkshakes, which blend local Blue Bell ice cream with spirited mix-ins such as Kahlua and Absolut vodka.
Set just a stone?s throw from Texas Tech University's Jones AT&T Stadium, Sharps Restaurant & Sports Bar entertains diners before, during, after, and in the big game by presenting an environment packed with inviting décor. As burgers and wings satiate appetites, a Budweiser lamp pours neon light over a green-felt pool table and wooden rafters crisscross overhead. A knotty wood bar gleams with a shiny finish and reflects the glow of six high-definition flat screens and a 100-inch projector?the same size as Ireland?streaming sports games with crystal clarity. On select nights, a host of live musical acts allow feet to switch from stomping out team chants to tapping toes to entertaining tunes.
Premier Courtside Caf? gives patrons a front-row view to pickup basketball games, people thwacking balls at the batting cages, and athletes pumping iron. Tucked inside of Premier Sportsplex, the caf? refuels bodies after a rigorous workout. Protein shakes in multiple flavors complement sandwiches stuffed with turkey or lean chicken breasts. The entire menu, which includes salads and breakfast options, lists the total calories for each item. And, during the summer months, the staff will deliver meals right to you as you lounge at the gym?s pool or run on the treadmill.
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 double cheese prime rib 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 honey-bourbon chicken, Baja-chicken, and small black-angus-steak subs or all flatbread sandwhiches. Quiznos' Toasty Bullets and Torpedoes offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbread Sammies, soups, and salads round out Quiznos' varied menu.
Shrimp Galley serves hearty seafood dinners in a no-frills dining room decked in blue and white checkered tablecloths. Fried seafood platters—the eatery’s bread and butter—pair crispy pieces of shrimp, catfish, and oysters with fries and homemade coleslaw. On the grilled side, tilapia, whitefish, and red snapper fillets are served with rice and an “hourly” baked potato, which is chosen from a batch prepared no more than 60 minutes ago.