From Our Editors
Decades before opening the doors on his own sub shop, Len Moore was cutting his teeth on the lower rungs of the restaurant ladder. But, while he was running between busy tables as a busboy and fighting for a promotion to dishwasher, Len kept his eyes and ears open, slowly piecing together bits of kitchen wisdom that would eventually find their way into the sandwiches he makes today.
At Lenny’s, freshness comes first; sub rolls rise in the oven each morning, and the sandwich crew carves deli meats and cheeses for each order. The menu lists gargantuan favorites—large subs weigh in with a full pound of meat—including philly cheesesteaks, half-pound hot dogs, deluxe club sandwiches, and classic ham and capicola. Each sandwich is also willing to join up with combo standbys including drinks, chips, and cookies baked by each franchise owner's grandmother.