David's New York Deli, family-owned for more than 30 years, whips up high-piled, hearty deli classics inspired by the original sandwichsmiths of the Big Apple. The menu boasts a cornucopia of cold-cut sammies distinguished by regular and NY sizes. Early birds can finally forgo the worms for the New Yorker, which tucks a fried egg, ham, cheese, lettuce, tomato, and mayo neatly into a grilled-onion roll ($2.99/regular). Or dig into the Brooklyn Breakfast, which distracts from a jam-packed day by stuffing a grilled-onion roll with pastrami, fried egg, pepper-jack cheese, lettuce, tomato, and mayo ($3.99/regular).
Burger Delux satisfies carnivorous cravings with a toothsome collection of fresh Angus beef, plus other handheld edibles including sea salt-laden fries sliced from whole Idaho potatoes. The burger delux—a piquant double patty caught in a toasted brioche bun—can be adorned with one of the more than 20 topping ($7.49). Aged cheddar, bacon, A1 steak sauce, and pickles make up a modest portion of the available adornments. For infants and manchildren with tiny hands, the chefs also flip and serve 2-ounce Angus beef sliders accoutered with grilled onions and cheese ($1.85 each). Basque in bayou flavor by devouring the Cajun chicken sandwich smothered in Cajun spices ($5.99) or drop the bun for the greek salad sprinkled with feta cheese, tomatoes, kalamata olives, beets, banana peppers, house-made greek dressing ($6.59) and optional, all-natural chicken breast ($2 extra).
In business since 1987, Spangas Coney Island crafts a menu brimming with traditional Greek dishes, hot dogs, burgers, and sandwiches made from fresh ingredients. Chefs flip greek breakfast omelets with gyro meat, feta cheese, tomatoes, and onions before plating the morning starters next to hash browns, toast, and jelly ($5.95). The michigan chicken salad mingles romaine lettuce with grilled chicken, blue cheese, walnuts, and dried cherries under a veil of raspberry vinaigrette ($7.45). Coney hot dogs don chili, mustard, and onions ($2.25), and souvlaki, or chicken kebabs, dive into a yogurt-cucumber sauce wearing a pita-bread swimming cap ($5.25). Fish 'n' chips ($7.25) and fried clams ($7.25) compare notes with landlubbing burgers ($4.25–$5.25) and freshly fashioned baklava ($2.75).
Neon signage glints off Stable’s burnished-wood bar, where tap masters furnish pint glasses with suds from domestic and craft hop houses, and servers tote hearty plates ordered from a menu of classic bar fare. Cheese and onions adorn bowls of homemade chili ($3.75), which part their spicy lochs for intrepid spoons and deep-fried pickles sheathed in a rich, golden robe laced with dollops of ranch dressing ($3.95).
In 1993, the basement of a Minneapolis apartment building was transformed into an Italian restaurant, becoming the first Buca di Beppo. The owners soon found themselves riding a wave of popularity and marinara sauce as they opened new restaurants across the nation. Today, the eatery occupies 97 locations nationwide, from San Francisco to Times Square.
At each location, chefs maintain the northern and southern Italian flavors that made the original so popular, with a few American twists. Then they serve it up in massive, family-style portions, making Buca di Beppo a favorite place for hungry families and groups of friends.
For starters, the chefs bake up batches of Cheesy Bread Florentine, a colorful combo of spinach, roma tomatoes, and garlic sprinkled over Italian bread and sealed in place with fresh, melted cheeses. Entr?es are prepared with an eye toward quality and quantity, both of size and selection, complete with Veal Parmigiana, Baked Ziti, and classic Italian-American staples like Ravioli and Lasagna. And in keeping with the convivial atmosphere, they also serve truly decadent desserts. The Mt. Vesuvius Dark Chocolate Cake erupts with melted chocolate, and the Colossal Brownie Sundae towers above other sweets with six scoops of ice cream and tiers of sundae trimmings.
When he cofounded his first sandwich shop in 1965, 17-year-old Fred DeLuca planned to use his profits to pay his way through medical school. But the combination of quality ingredients and friendly service at the shop—then called Pete's Subway—proved so popular that nine years later, he and his partner found themselves in charge of 16 locations across Connecticut, and Fred left behind his doctoring plans for a career in business.
Today, Subway restaurants number over 34,000 around the world—almost as many shops as there are sightings of Elvis buying cold cuts. At each location, staffers pile sliced ham, marinara-slathered meatballs, and other fillings into halved loaves of bread before customizing handhelds with tomatoes, shredded lettuce, and other healthy toppings plucked from chilled containers behind the counter. Salads free crisp veggies from bread's overprotective embrace, and crunchy baked chips or apple slices accompany entrees to tables. Subway's website also facilitates health-conscious eating by listing each item's nutrition information and fastest mile time online.