New York–style sandwiches, homemade chicken salads, falafel, and wraps made with local pita bread

Fresh, seasonal stone crab, baked-brie flatbreads, and housemade lobster rolls are served at a seaside bistro with umbrella-shaded seating

The ultimate hot sub conquers appetites with all-natural Black Angus USDA choice roast beef, roasted turkey breast, and premium ham

Rachael Ray’s pick for best pierogies in Michigan, organic ground salisbury steak, and pork tenderloin topped with blue cheese

Surrounded by 12 acres of pecan trees and tranquil desert atmosphere, the bistro features a picnic-style menu filled with local ingredients

Breakfast, lunch, and dinner pitas such as ham and eggs, philly steak, prime rib, and the gyro

An Old-World–style shop stocks wines from California, Spain, France, Italy, Argentina, and more and serves gourmet sandwiches for lunch

Toasted sandwiches stuffed with deli meats and cheeses; specialty sourdough pizzas in flavors such as barbecue chicken and hawaiian

Award-winning subs pack fresh ingredients such as roasted turkey, coleslaw, and roast beef, buried beneath hot or sweet peppers

Diners choose from pasta entrees such as cheese ravioli, baked ziti, and spaghetti with meatballs