Decades before opening the doors on his own sub shop, Len Moore was cutting his teeth on the lower rungs of the restaurant ladder. But, while he was running between busy tables as a busboy and fighting for a promotion to dishwasher, Len kept his eyes and ears open, slowly piecing together bits of kitchen wisdom that would eventually find their way into the sandwiches he makes today.
At Lenny’s, freshness comes first; sub rolls rise in the oven each morning, and the sandwich crew carves deli meats and cheeses for each order. The menu lists gargantuan favorites—large subs weigh in with a full pound of meat—including philly cheesesteaks, half-pound hot dogs, deluxe club sandwiches, and classic ham and capicola. Each sandwich is also willing to join up with combo standbys including drinks, chips, and cookies baked by each franchise owner's grandmother.
While the origin of the word tapas—literally “lid” or “cover” in Spanish—is still disputed, the dishes’ international popularity is not. Espana Bar de Tapas offers its guests a traditional tapas experience, serving plates of meats, seafood, cheeses, and desserts. The sharable size of dishes fosters a communal dining experience, sparking conversation while guests walk around to partake of freshly made paella, sautéed garlic shrimp, and Spanish cured meats. The restaurant crafts four types of sangria that complement dishes and liven up any date night, happy hour, or party. Espana Bar de Tapas opens at 3 p.m. and closes at 2 a.m. daily.
The menu at PD Johnson's Dog Day Deli teems with 33 sandwich varieties that fall into four categories: hot, cold, light, and meatless. Possibilities range from the traditional—the Hot Johnson slathers hot roast beef and turkey in barbecue sauce and horseradish mayo—to more unexpected concoctions such as the Mad Dog, which caps a grilled black-bean burger in avocado and pepper jack. Patrons can also build their own sandwiches, acquiring the proper permits from city sandwich officials before choosing from five breads, more than a dozen meats, cheeses such as muenster and cream cheese, and sauces including thousand island dressing and wing sauce.
Every week, Farmhouse Delivery eliminates the gap between consumers and the people who grow or make their food. Staff delivers bushels straight to customers' doors at weekly or bi-weekly intervals—and each is brimming with goods from a wide community of local growers and producers. To keep everything as fresh as possible and keep highway bandits guessing, farmers harvest their crops to order, and artisan producers make their foods just before the scheduled delivery date. Their offerings are showcased in a rotating market, which features fresh and locally grown fruits, vegetables, dairy, grains, and tender cuts of meat alongside prepared foods and condiments. In rustic country tradition, sweet and savory baked goods and preserves are also available. Though all items are delivered in similar containers, some may be transferred to coolers upon request. Recipes are available on the website.
The crew of chefs at Lorida's Deli slices roast beef, pastrami, and turkey and bustles amid loaves of bread and fresh veggies. Chatter drifts through the dining room, and drivers rush past with party platters to bolster festivities or prove to stuffy magistrates that the three stooges can behave at dinner.
Popcorn Stop’s confectioners keep fresh kernels popping continuously throughout the day, slinging their gourmet popcorn flavors alongside fudge, candy, and memorabilia. They coat each fluffed morsel in premium ingredients including real cheese and a secret caramel recipe, resulting in popcorn that, unlike a colonial judge's wig, doesn't contain any powder. Decorative pro-sports and college-themed popcorn tins pack up to 6.5 gallons of any flavor—including s'mores, caramel, and spicy-and-hot cheese—into portable snack stations ready for special occasions, business meetings, or at-home munching.