Cuisine Type: Homemade ice cream and diner food
Established: Before 1950
Reservations: Not offered
Number of Tables: 11?25
Parking: Free street parking
Most popular offering: Homemade ice cream
Delivery / Take-out Available: Takeout only
Outdoor Seating: No
Pro Tip: Be prepared for generous servings of ice cream.
What made you want to work with food? When did you first develop that passion?
We love providing our customers with generous portions of hand-crafted ice cream.
Are there any dishes on the menu you consider to be a hidden gem?not necessarily the most popular, but surprisingly delicious?
There are several. Our hot Virginia ham would probably be the most common.
In your own words, how would you describe your menu?
We are a '50s-era-style diner. We have been making our own top quality ice cream since 1948. We also offer diner-style food like hamburgers and french fries. We have a signature hot Virginia ham sandwich that has been a customer favorite since 1948. We also offer a rib eye steak sandwich, fish tail sandwich, and homemade soups.
Is there anything else you want to add that we didn't cover?
We also roast fresh peanuts and cashews daily, and we sell delicious Ben Heggy's chocolates.
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.
At Tlaquepaque, the only thing more vibrant than dishes adorned with multicolored bell peppers and miniature mountains of salsa is the lively decor. While diners settle themselves at booths emblazoned with celestial paintings or upon chairs decorated with carvings of peacocks, the kitchen staff envelopes meat or seafood in chimichangas, braises carnitas, and prepares other Mexican classics. On the outdoor patio, the wait staff ferries shrimp quesadillas and chalupas to tables against the backdrop of a three-tiered fountain that lights up by night, illuminating a trio of stone frogs and the Marshalls, an unconventional-yet-loveable family of pennies.