All reviews are from people who have redeemed deals with this merchant.
Reviewed February 14, 2013
Reviewed February 9, 2013
Reviewed January 31, 2013
What You'll Get
Like the Earth, a sandwich is made of layers and gathers its strength from its meaty core, which pushes condiments toward the crust to erupt and bury fingers in deliciousness. Let rivers of mayo magma run with today's Groupon: for $5, you get $10 worth of sandwiches and more at That Sub Place in Franklin.
That Sub Place's sandwich sculptors stack hand-selected meats on freshly baked breads to craft an array of customizable comestibles. Diners chomp on 6-inch ($4.99) or 9-inch ($5.99) blank-bread canvasses, which sub artists paint with sauces, cheeses, oils, and spices. Personalized handhelds can be served cold, steamed, or oven-baked with mouthwatering meats such as chopped grilled chicken, corned beef, and pastrami. Meat-eaters can sate stomachs with a four-cheese steak-and-bacon sub, and green-seekers can sink their teeth into pesto-laden crispy-crunch vegetarians, loaded with avocado, bell peppers, and balsamic vinaigrette, or dive fork first into custom-tossed salads ($5.99). Custom subs are also available in 15-inch ($8.99) sizes, which are designed to tame hunger demons and hit home runs.
Groupon holders will also receive a complimentary freshly baked cookie to complement subs. That Sub Place is locally owned and operated, with the owner often on site to ensure customer satisfaction at all times and to keep the restaurant from falling into the hands of pirates.
The Fine Print
Promotional value expires Sep 23, 2011. Amount paid never expires. Limit 3 per person. Limit 1 per visit. Not valid toward alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About That Sub Place
Nearly every day for more than 25 years, the owner of That Sub Place—a locally-owned, independent business—has worked in the store, hand-selecting the meats, cheeses, and produce he gets delivered to the sandwich shop each morning. After getting pumped up for the day with a few wind sprints, staff members pile bread with 40 different customized combinations of roast beef, honey-baked ham, and avocado for their regular 6-inch portions or their stretched-out 15-inch sandwiches, which diners can order cold, oven-baked, or steamed. Baked onsite daily, eight types of fresh-baked bread bookend cuts of chopped steak, chicken, and roast beef drizzled in 1 of 15 sauces, such as horseradish and chipotle mayo. Along with these subs, cooks custom-build salads with an array of lettuces, cheeses, and veggies such as sprouts and banana peppers.