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 prime rib mushroom and swiss 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 pork-cuban, Baja-chicken, and veggie-caprese subs. Quiznos' Sub Sliders offer slimmer versions of sub fare and flaunt supreme aerodynamics when shot out of T-shirt cannons and into mouths. A selection of Flatbreads, soups, and salads round out Quiznos' varied menu.
Thai food is a traditionally spicy cuisine, and the chefs at Heng Heng Heng! Thai Noodles want all of their customers to realize that before ordering. On the menu, nine of the nearly two dozen entrees come marked with two or three tiny peppers, denoting that the dish either packs a lot of heat or hates being left out. The boat noodles, for example, stew with beef, flank steak, and spinach inside a housemade spicy chili sauce, and the innocent-sounding chicken with basil teems with extra-hot chili peppers. Diners looking for a subtler flavor have a fair share of options as well, from pad see ew to prawn fried rice.
San Francisco Pizza's owner and executive chef Silvio Barbosa Jr. has spent more than a decade perfecting his recipes for hand-spun pizzas and freshly prepared pasta, salads, and sandwiches. His menu is anchored by more than 25 specialty pizzas festooned with both traditional toppings such as pepperoni, basil, and sausage and more surprising fixings such as pine nuts, sliced hard-boiled eggs, and hearts of palm. Diners can also dig into pasta dishes and sandwiches accented with freshly grilled veal, seafood, and poultry to silence the loud hunger pangs drowning out the tiny angels perched on their shoulders.
Upon opening a steaming box from Mama's Kitchen, pizza fiends may marvel at the improbable architecture of their pie: dough made fresh each day becomes a paper-thin crust that nevertheless manages to support two cheeses and hearty doses of meatballs, barbecue chicken, or roasted garlic. Fresh-bake sourdough bread clasps sandwiches stuffed with sweet italian sausage, balsamic-dappled grilled vegetables, or smoked salmon, while patrons trying to construct a classic multicourse Italian meal or set a World's Biggest Snack record via takeout can dip into a handful of salads, soups, pastas, and desserts.
Mississippi Catfish's chefs fill baskets with fried morsels of catfish raised in captivity and grain-fed at Simmons Farm in Yazoo City, Mississippi. Other Delta delicacies, such as river prawns and fried-chicken mistaken for river prawns by sleepy fishermen, keep the morsels company along with sides of hush puppies. On Friday and Saturday, barbecue from the grill makes a saucy addition to the menu's usual selections.
Fresh ingredients and creative flavor combinations are at the core of every dish served at Restaurante La Revolucion. The chefs travel the globe, picking up new techniques and drawing inspiration from Spanish, Latin-American, and Caribbean cuisines The resulting menu encompasses everything from churrasco steak to baked fish, but the real highlights are the house specialties, which include crab enchiladas and a seafood paella with clams and mussels. Wind down with a post-dinner cocktail in the Viva Lounge, where dim lightning and exposed duct work inspire lovers to expose the intricate duct work of their own souls.