From Our Editors
In 1975, after lending his expertise to the owners of a sub shop in Sparks, Nevada, public accountant John Larsen realized that his true calling was right beneath his nose?and it smelled delicious. Larsen wanted to make sandwiches, and it wasn?t long before locals eagerly supported his dream.
A community-wide contest helped to name Larsen?s enterprise Port of Subs, a name that now, after nearly four decades, graces approximately 140 locales. Each shop has a crew of sandwich makers that prepares subs to order in front of customers, piling freshly sliced meats between toasted bread with hand-painted grill marks. Cold subs feature filling combinations such as roast beef and provolone or peppered pastrami and swiss, available on wheat, white, or sourdough bread. Oven-baked grillers enclose barbecue pulled pork, new york steak and cheese, and other savory meats.
In addition to feeding the locals, Port of Subs partners with community organizations for fundraisers and other events.