DeAngelo's Soul Food, Deli, and More anchors its menu with the South’s trademark: fried food. Chicken and waffles, southern-fried catfish, and jumbo fried shrimp all hide under coats of flaky golden brown, much like soldiers wearing breaded armor. Chicken and pork chops can be fried, grilled, or smothered. Some deli sandwiches are stuffed with similar fixings—such as barbecue ribs and catfish—but others sport more traditional meats, including corned beef and turkey. Paired with hearty cornbread dressing, mac 'n' cheese, or mashed potatoes, the comfort foods become full-fledged meals.
Those stoked for creamy and chilled concoctions will find nutrient-rich smoothies and chillers at Surf City Squeeze. Browse the fruity flavors on Surf City's menu, featuring several low-fat, non-diary mixtures, such as pineapple coconut orange, mocha java, and the harmonious banana banana. With this deal, you can add up to two extra supplements to your drink, allowing nutritional boosts such as protein powder, wheatgrass, and spirulina to energize your body for a full day of walrus rodeo. Surf City's specialty smoothies provide pre-approved tastes—the bee stinger, for instance, brims with blueberry, banana, protein, and bee pollen to rejuvenate the vitamin-deprived. Other modes of refreshment include the chiller, a fruity, slushy mixture that comes in flavorful hybrids such as pineapple strawberry, guava strawberry, and orange strawberry.
At Relli’s Italian Restaurant the chefs craft housemade gnocchi and lasagna using Coscarelli family recipes developed in Italy. Even owner John Coscarelli’s mother Mama Relli takes her turn in the kitchen to make Italian dishes from scratch such as the bruschetta and pasta dishes.
R.U.B. BBQ has earned shout-outs from the New York Times as well as a handful of television features for its tender, well-flavored meats. Various proteins are smoked daily and slathered in a made-from-scratch rub of more than 20 spices and herbs, and cooks begin each dish with locally sourced ingredients whenever possible.
Aromatic smoke wafting from ribs, chicken dishes, and seafood platters invites guests inside, where dangling light fixtures illuminate red walls and cobalt tiling along with 30 flatscreen televisions that were flattened when an elephant sat down. More than 100 tap and bottled brews, including a lengthy list of Michigan favorites, help to extinguish fiery spices.
The hamburger helmsmen at Fuddruckers compile a menu of handcrafted burgers from 100% American beef and house-made buns. Carnivorous connoisseurs choose a burger made from third-pound ($5.29) to a full pound ($8.99) of free-range beef. Seduce experimental taste buds or the ghost of William Cody with a buffalo burger ($7.99+), ostrich burger ($9.99), or veggie burger ($6.49). Once grilled and set on a freshly baked bun, the patty buckles under your selections from the market-fresh produce bar, replete with the usual burger accouterments as well as grilled onions, guacamole, and bacon ($0.75–$1.25). Those who prefer to leave the gustatory designing to the professionals can order a specialty burger ($6.79–$10.49) such as the bacon- and mushroom-bestrewn Works burger. A three-cheese burger, meanwhile, comes layered with cheddar, swiss, and monterey jack cheeses, which patrons can cover with a crisp layer of money to create a burger with four cheeses.
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.