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.
Despite its name, spice?not sugar?is the predominant flavor at Prominent Sweets & Cafe. The restaurant specializes in authentic Indian and Bangladeshi cuisine, offering up a menu of regional dishes that appeals to vegetarians and meat-eaters alike. For those new to Indian cuisine, lunch is the perfect time to drop by, since Prominent offers a daily all-you-can eat lunch buffet that allows diners to sample many of its specialties. In order to cater to westernized palates, the restaurant's chefs take care to prepare all dishes on the mild side, though diners who prefer a little more heat can request a spicier dish by making fire engine noises when they order.
Motor City Meatball Kitchen's chefs celebrate the meatball in all its varied forms, even when it's not made of meat. They start by making each and every meatball from scratch, which, to them, means more than just balling up meat and spices. They grind the meat in store, slice the cheese, and make the sauces and salad dressings by hand. They also source their ingredients from local Michigan suppliers to keep everything as fresh as possible. They pile the baked meatballs, along with ingredients such as vine-ripened tomato sauce, roasted red peppers, and artichoke hearts, into salads, sandwiches, and pastas.
Front Page Deli is quite literally a hidden gem. Even the owners admit their eatery can be hard to find, from its spot tucked behind some other businesses. But those who do the legwork can be rewarded with a sandwich aptly named The Traveler, a pile of coleslaw, Swiss, Russian dressing, and many, many layers of oven-roasted turkey. Dictionary-thick sandwiches and burgers come standard at Front Page. In addition to piles of corned beef, pastrami, honey-smoked ham, and rare roast beef, you can order the Premium Angus Beef Deli Burger or even a six-foot party sub suitable for a fencing-team food fight.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Every morning, the chefs at Sopranos Pizzeria lay the groundwork for their delicious pizzas, slicing fresh tomatoes, dicing spinach leaves, and kneading a new batch of dough. A steadfast commitment to this daily ritual has made Sopranos the go-to place for pizza in Warren. It doesn't hurt that the restaurant's pizza varieties appeal to just about everyone; regular, deep-dish, and gluten-free crusts are all on the menu. Of course, you can't eat or nap on a bed of pizza every day, so Sopranos also serves grinders, salads, ribs, and chicken wings.