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.
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.
For more than 30 years, the waitstaff at Sukie's Country Kitchen has been asked one question more than any other: "Can I get your country gravy on that?" The answer, of course, has always been yes. The popular gravy has been a mainstay at diner since it opened, with chefs continuing to make it fresh every day and drizzling it atop their biscuits and gravy, country-fried steak, and any other dish by request.
Even without that signature sauce, Sukie's breakfast and lunch dishes stand out on their own merits. That especially goes for the chicken-topped waffle with maple syrup and the eggs with a side of grits. Perhaps most importantly, the chefs keep breakfast going all day, just like Captain Crunch does even on his days off.
Master chef Kaz Sasaki has spent more than 15 years behind a sushi bar. But his roots in the craft extend much deeper than that. Chef Sasaki learned his skills from his father, Master Yuzo Sasaki, a man who was required to spend the first three years of his sushi apprenticeship perfecting his rice-making techniques before he was allowed to even touch a piece of fish. Chef Kaz also learned that great sushi not only looks good, but also has the right consistency—it's not too hard to chew or too soft and falling apart like a magician performing without his smoke bombs.
At Taki Sushi, chef Kaz composes a menu that includes sashimi, nigiri, and nearly 20 different special rolls. He also crafts other Japanese favorites, including shabu-shabu hot pots, sukiyaki, and udon.