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.
Hot dogs can be prepared many ways—boiled, grilled, or strung onto a piece of thread and worn as a necklace. Champion River Dawgs and Fries, a roving hot-dog stand, flash-fries them. Customers can select from more than 25 veggies and sauces to top the fryer-crisped dogs and pair them with fresh-cut fries made from Idaho Burbank potatoes.
Frankie I’s artisan pub fare steams beneath 12 big-screen televisions and vibrates with live tunes emanating from a cavernous loft stage. Signature dishes lend a gourmet John Hancock to traditional pub cuisine with entrees such as the Greek-style stuffed salmon florentine, comprising a freshly caught Atlantic salmon fillet packed with spinach, spices, and feta atop wild rice and crinkly parchment ($16.95). Other proteins include the homestyle baked pork chop with sausage and sage stuffing ($12.95), as well as the 24-ounce bone-in rib eye, cut by hand and topped with caramelized onions and mushrooms ($27.95). Diners may also savor the fried-shrimp platter, which chefs bread and haul from the deep fryer to bathe in house-made tartar and cocktail sauces ($15.95).
The Clubhouse Restaurant at Parx Racing fills the bellies of hungry bettors while allowing them to feast their eyes on the horse races that are happening both near and far. Feed your odds evaluator with first-course offerings such as the chicken wings ($9), deep fried and slathered in your choice of sauces including buffalo, teriyaki, or a honey barbecue that is sure to placate even the most bellicose Pooh bears. The popular manhattan clam chowder arrives chock full of tender clams in a creamy broth ($4.50), and the chicken parmesan rests atop a bed of penne and marinara ($11).
Most chefs get stage fright when customers are watching, but the fearless artisans at Ichiban Hibachi Steakhouse & Sushi Bar concoct intricate Japanese dishes in plain view?either at tableside grills or just behind the sushi bar proper. Their collection of specialty maki exudes creativity and playfulness, from the deep-fried Godzilla roll with tuna, salmon, white fish, and crab meat to the Rainbow roll with fresh fish, avocado, and two wishes. Complete hibachi dinners satisfy hearty appetites and short attention spans with a choice of protein alongside soup, salad, vegetable, rice, and noodles?all prepared amusingly right at the table. Each location sports sleek and modern d?cor with accents such as bamboo walls or a back-lit bar glowing in chic blue or red tones.