About this Business
From Our Editors
When Mike's Subs first opened in 1956, the menu was simple: cold-cut subs, on untoasted buns, topped with the kitchen's only condiment: Mike's Special oil. Mike's prepares hot and cold subs alike, such as buffalo chicken and sausage spinach, which are topped with rich sauces, vegetables such as mushrooms and garlic, and cheese such as provolone and sharp cheddar. While chefs slice sandwiches lengthwise, deep fryers bubble with french fries or onion rings, and pizza pies are made with ingredients like their traditional buffalo pizza. Mike's also arranges party platters of dinner rolls, meats, and cheeses, which allow parties of up to 40 people to build their own sandwiches. Mike's has also recently expanded with a full dining room.