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.
The chefs at Luna Rossa Ristorante fill their menu with traditional recipes that were first created in Italy and brought across the Atlantic by the Terraglia Family. Giovanni, Assunta, and their two sons Salvatore and Luigi arrived in America in 1955, and within a decade, Salvatore and Luigi opened their first restaurant, and more followed, including Luna Rossa Ristorante.
Nearly 50 years later, the chefs still follow Salvatore and Luigi?s recipes for housemade pastas and hand-cut steaks. Fresh vegetables and seafood are delivered to the kitchen daily, which the chef's use to create broiled lobster tails, flounder piccata, and chicken Pompeii with artichokes and mushrooms. The chefs also supersize their meals for catered gatherings that celebrate anniversaries or Frank Sinatra?s birthday.
The seas have been the frontier of some of humanity’s greatest travels and the source of some of its most delicious food. Savor Restaurant's chefs celebrate the sea’s diversity of flavors with a robust menu of oceanic treats. At their raw bar, they prepare fresh shellfish such as oysters or clams on the half shell for consumption in their naturally briny juices. They augment the flavor of other seameats, searing Atlantic salmon in sherry wine sauce or baking tender cod with fresh herbs and roasted potatoes. Savor's culinary crew also a crafts a number of authentic pasta dishes, including wild mushroom ravioli and seafarer-friendly zuppa di pesce, served with clams, mussels, shrimp, scallops, and eye patch.
With 17 high-definition TVs, a full bar, a kids’ playground, and a huge outdoor tiki bar, Green Knoll Grille is well suited for all types of revelry. So it’s no surprise that on any given weekend, you might be treated to a live karaoke performance, a magic show, a joust, or a football-viewing party. To fuel the revelry, chefs serve up a menu of pub fare enhanced with gourmet flourishes. They hand toss housemade pizza dough, load it with toppings such as meatballs and eggplant, and bake the disks to a bubbling crisp within a brick oven. They make their beef stroganoff with filet mignon and toss pastas with housemade sauces.
When most people hear "fondue," they think of a warm pot of cheese. While that might be the most popular variety of the dish, The Melting Pot also specializes in less well-known fondues. A simmering pot of broth in the center of the table can cook nuggets of meat or vegetables that diners hold there, a method of eating that's very conducive to dinner-table conversation and sharing. The chefs at Melting Pot have adapted these techniques to ingredients from around the world, filling their kitchen with everything from lobster tails and curry to ravioli and teriyaki glazes.
Recessed overhead lights cast geometric shapes on the wall below, shining through dark, wooden structures in Kumo's low-lit dining room. Behind the curving bar stocked with cuts of brightly-colored fish, the sushi chefs slice and assemble hand rolls, drape pieces of nigiri over little mounds of rice, and build beautifully plated maki—such as the lobster mango roll. The kitchen also turns out a variety of pan-Asian dishes, including Thai noodles and stir-fry.