Ranked the No. 1 Submarine Sandwich Franchise in the 2011 "Franchise 500" issue of Entrepreneur Magazine, Subway has graced the globe with nutritious stacks of meats, crisp veggies, flavorful cheeses, and fresh-baked breads since 1965. Sandwiches, which can be left out cold or invited into a toaster, include classics such as the turkey breast, black-forest ham, the premium big philly cheesesteak, and a host of $5 foot-long subs—which can be used to measure a child's height or the distance between Earth and the sun. There are also kids' meals to introduce children to the concept of eating. The eateries also open for bountiful breakfast sandwiches served alongside cups of Seattle’s Best Coffee.
The sounds of cheers and high-fives from youth baseball and softball teams sponsored by Grumpy's Restaurant punctuate the hush of patrons tucking into feasts. Five big-screen televisions chatter overhead, tuned to athletic events or emergency broadcasts aimed at whoever keeps taking the mayor's lunch out of the fridge. Plates clatter onto tables, bearing juicy burgers stuffed with cheddar and jalapeños and buffalo-chicken-topped pizzas. On weekend nights, the twang of guitars slipping into tune fills the air as musicians prepare for live sets, and glasses click together at the full bar.
The eatery, a Woonsocket staple since 1983, invites kids, adults, and ageless immortals into its quaint and comfortable confines for classic homecooked meals. Once diners are settled into a cushy booth, they can feast on soul-soothing meals ranging from family-style rotisserie chicken dinners to homemade chowders and overstuffed sandwiches. To complement these hearty morsels, bartenders sling glasses of wine and domestic brews behind a full bar illuminated by the soft glow of televised sports.
Inside Koto Steak House, two very different art forms are on display. At the hibachi grill, chefs turn cooking into an acrobatic spectacle as they flip cookery, crack jokes, and turn up the flames on Asian fusion fare. But the chefs at the sushi bar have a quieter technique, delicately assembling rice, fish, and veggies into artful sushi and sashimi rolls.
At Aglia Ristorante, chef Sal's Old World Sicilian culinary roots trellis into a menu of traditional Italian cuisine. Diners wade into five-course waters with basil- and garlic-accented mozzarella slices and handmade chips tossed in rosemary truffle, barbecue, or sea-salt seasonings. The third-course garden salad temporarily diverts monstrous appetites as they await the main event, presented with deliciously difficult choices including delectable chicken, pork, fish, and steak dishes. Succulent chicken thighs slow-cooked in an herb-infused oil bolster the chicken confit, and a rolled pork loin stuffed with caramelized onions, spinach, and prosciutto fortifies the pork roulade more effectively than shredded polyester. As the meal winds down, guests can savor the final act of the edible libretto with a cannoli pastry and espresso.
Modeled after a cozy English pub, Ciro's Tavern maintains a menu packed with upscale pub fare, pizza, and delectable seafood, chicken, and steak entrees. Traditional tavern victuals take a posh spin with such options as the baked lobster macaroni and cheese ($12), the Ashworth burger—loaded with caramelized honey-dijon onions and gorgonzola ($8)—and lobster sliders ($3 each). Ciro's chefs smack the finishing topping-touches on eleven varieties of grilled pizzas, including the Lobster Mobster, with freshly cracked lobster meat nestled amid asparagus and tomatoes, reclining atop a molten bed of cheese and alfredo sauce ($13). Stab a fork into the lobster risotto ($18), the house specialty, or give steaks the deep-sea treatment with a coat of lobster cream sauce ($4), enhancing such cuts as the 16-ounce rib eye and 12-ounce sirloin ($18 each).