New York-style thin-crust pizza headlines the menu at Market Street Pizza. Each disc is made to order in classic and creative combinations, such as the cheeseburger pie topped with dill-pickle chips and mustard or the super chicken pizza, which arrives dressed with mushrooms, bacon, provolone, and a bulletproof cape. Pizza toppings also take cover in calzones stuffed with ricotta and mozzarella cheeses, and subs clench fillings inside white or wheat hoagie rolls.
Since 1981, diners at the Sub Corral Sandwich Shop have been deciding between the driver, the four-wood, and the putter. But they're not out on the green—they're choosing from the shop's creatively named sandwiches, piled with toppings such as grilled peppers, seafood salad, and sliced steak. The submarine sandwiches are a bit more conventionally named but no less tasty, and the staff also whisks pizza and calzones from the oven.
This sunlit, primarily New York–inspired eatery is infused with southern hospitality, serving up fresh, savory cuisine ideal for casual lunchers and geographically torn taste buds. Soups rotate daily, starting the week with broccoli and cheese and concluding with Friday's creamy potato ($2.98 for a small, $3.95 for a large). Gold-rushing appetites can hop aboard the California panini, a bread wagon packed full of turkey, spinach, cheddar cheese, and avocado ($4.25 for a half, $6.50 for a whole), and New York–deli purists can pledge allegiance to a Reuben, a trusted committee of corn-beef, sauerkraut, swiss-cheese, and thousand-island-dressing dreams standing firmly on a foundation of pumpernickel ($6.75). Add a side salad, such as the verdant garden salad ($2.95) or the sweet spring salad ($3.95), to grant green Jell-O a natural friend on your personal food pyramid.
When James Hughes, Steven Ramsey, and Matthew Connors moved to Florida together, they fished and lounged on the beach all day and worked at restaurants and bars all night. After returning to the Carolinas, the trio opened Sharkey’s Place to capture the spirit of their favorite beachside pastime and the infectious energy of the area’s bustling nightlife. The private chef for the Masters golf tournament for five years, executive chef Steven steams, grills, and fries some of the ocean’s tastiest catches, including shrimp, oysters, crab, and fish. His menu also unfolds with crab-cake sandwiches, 10-ounce rib-eye steaks, and gator bites most popular with vengeful pirates with hooks for hands.
A second-place-award winner in the 2011 National Bartending Competition, Matthew manages a full stock of liquor that washes down each bite. Diners can dig in at the outdoor seating area or in the spacious 125-seat dining room, which evokes an oceanic feel with a large mural of octopi, sharks, fish, and a sunbathing Poseidon. Along with their fresh seafood, Sharkey's Place entices guests with live music every Friday and Saturday night.
In 1964, brothers Leroy and Forrest Raffel banded together to come up with a new restaurant concept. Arby's took off almost immediately on the coattails of its hallmark roast-beef sandwich and the founders’ idea of providing customers with fast, quality food. Over the company's 48-year franchise history, its foundational pièce de résistance of thinly sliced, juicy beef has been served in a many permutations, and continues to be popular today, served at more than 3,500 stores in North America. Today’s menu still ignites appetites with traditional beef sandwiches, plus hot and seasoned curly fries, fresh-chopped salads, and desserts good for richly capping off meals or bribing any bridge trolls on the way home.