Sandwich lovers at Submarine House share juicy East Coast–style delicacies, slinging out crowd-pleasing ultra-stacked cheesesteaks and toasted deli subs. A staple of the shop, the cheesesteak packs grilled steak with enough protein to beef up Gumby and tops it with melted cheese and a sauce of mayonnaise, vinegar dressing, and hot-pepper relish ($5.59 for an 8"). Extend sandwiches mouthward with upgrades such as extra meat and cheese, mushrooms, or Italian-ized steaks slathered with marinara and pepperoni ($5.79+ for an 8"). Another NYC-inspired lunch, the regular sub slices salami onto a baked Italian bun ($4.99 for an 8"), and fresh deli sandwiches pep up turkey, ham, or veggies with a kick of house-made sauce ($4.99+ for an 8"). A selection of crispy pizzas ($6.79+), spicy wings ($6.99 for 8), and gyros ($5.19+) round out the shop’s sandwich-dominated menu, just as a strobe light rounds out a strong State of the Union speech.
Smashburger isn't just the name?it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.
Taste Creative Cuisine entertains eardrums and taste buds at the same time by presenting a menu full of contemporary twists on classic Southern cooking and regular sets of live jazz. Like carving a family chicken dinner with a laser-knife, the food roster modernizes mainstays of country-style dining. Fried chicken rests atop sweet-potato waffles, creamy aioli garnishes Cajun catfish sandwiches, and artichoke butter sauce adds flavor to cornmeal-breaded walleye pike. Handcrafted cocktails complement the Louisiana-fusion fare, as muted jazz trumpets, wailing saxophones, and standup comics keep audiences dancing and laughing into the night.
Shen's Szechuan & Sushi's experienced chef, who hails from Chongqing, China, fuses spicy Chinese dishes with Japanese plates for a pan-Asian experience during lunch and dinner. Formerly Mr. Lee's, Shen's Szechuan & Sushi underwent a name transformation when Mr. Lee retired and his former steadfast employee, Shen, took over as the owner and head chef. Food from the Szechuan province is characterized by peppercorn and hot pepper, which is why doctors advise patients to avoid rubbing it in paper cuts. At Shen's, the piquant flavor profile takes the forms of peppercorn calamari with jalapeños, spicy dumplings, and Cheng Du pork, which is fried with garlic, ginger, and Szechuan chili pepper. Classic and relatively mild sushi rolls, such as those of the tuna and California varieties, complement the fiery entrees. Sleek tables, soft booths with undulating backboards, and minimalist hanging lamps imbue the dining room with a modern feel, which is warmed up with an amber color palette and traditional Eastern patterns. Wooden sushi boats artfully showcase a rainbow of fresh fish, echoing the room's square-wood columns and the colorful filigree that ornaments massive vases. A flat-screen television and an overhead projector enable guests to personalize parties that they host in the restaurant, and a space for live music gives runaway chopsticks a chance to try the drums.:m]]
Permeated with casual elegance, The Wine Gallery festoons its eclectic menu with classic bistro fare in the form of flavorful salads, soups, sandwiches, and specialties. Let the nibbling commence with starters of chips, dips, spreads, breads, and more, such as the cheese plate, a tour de fromage sidekicked by gourmet crackers and olives ($9), or its smokehouse doppelgänger ($9). Like a whole-wheat aqueduct, the mushroom-spinach pizza siphons a steady stream of silver-dollar mushrooms, mozzarella, feta, and provolone ($8). Chew through an English hedge maze of panko-coated eggplant caprese salad, with mozzarella, tomato, and basil ($5 half, $9 full), then celebrate victory with the succulent, spice-rubbed prime-rib sandwich ($8) or Italian basil-chicken sandwich ($8).
Situated amid the bustle of Dayton’s Bike Hub, Silver Fern Cafe offers both cyclists and those on foot a respite with its hot and cold concessions, drinks, and snacks. Open seven days a week in late May through early September, Silver Fern’s staff slings savory meat pies, burgers, giant hot dogs, and seasonal fruit smoothies, all of which its guests enjoy on the outdoor patio.
Buttery dough made daily on the premises lays the savory groundwork for Uno Chicago Grill’s signature deep-dish pizzas, perfected from the Windy City’s original 1943 recipe. Today, at the Dayton outpost of the pizza empire, thick crusts don mozzarella and romano cheeses alongside chunky tomato sauce, slices of pepperoni, and caramelized onions. American dishes round out the hearty menu, from steaks and chops to sandwiches such as the Firecracker chicken stacked with housemade guacamole and spicy buffalo cheddar. Desserts, such as chocolate-strawberry pizza and bread pudding with salted-caramel sauce, top off each meal.