To the many Arby’s fans that had cried when the one and only Arby’s in the city closed, happy birthday! Few months ago I had noticed construction work had started in the old Pinnacle Bagel & Deli space (3rd btw 46+47th), which prompted me to start daydreaming about what sort of deliciousness will take over that space. Well thanks to lunch’er Larry B, we finally know what’s taking over the space, Arby’s and Nathan’s!! (Really?! Ugh!)

Or is it…? See what I saw instead only after few hours that photo was taken.

Nothing. Someone had ripped the piece of paper off the window. Were we not suppose to know an Arby’s was moving in yet? I went to their job site that was printed on the piece of paper and did a quick search for jobs in New York. There were 3 openings but none of them were for NYC.

This is making me sad just thinking about it but knowing me I’ll probably visit it few times (I can’t say no to cheese spread and awesome looking sauce bar).

Hello, my name is Chris, and I have a problem. I am (forgive me Zach) hopelessly addicted to Subway® sandwiches. Admission of guilt is the first step, and identifying a moral substitute for our shortcomings is the… 6th step? (I could never pay attention in those meetings). This is how I found myself as one of the first customers at the newly opened Submarina. Yes, like Subway, Submarina is a chain – perhaps less evil than the aforementioned sandwich shop, with only 78 national locations (vs. 33,346), an unassuming mission statement, and a suitably proletariat past. But my quest was to kick my $5 foot long habit, and I was lucky enough to pass by Submarina yesterday, which happened to be in the middle of their grand opening.

The format of Submarina should not be a foreign concept to anyone who’s set foot in a Subway restaurant. Select your protein and dairy fillings from the standard list of deli staples, choose between French, wheat or “squaw” (slightly sweet multi-grain) breads, apply vegetation and condiments. Order sandwich and stand back to gawk at the décor – the garish red and glossy yellow palette of colors, which, if found in the animal kingdom, would likely serve as a cautionary indicator to the unsavory nature of the adorned critter (think: Coral snakes, Amazonian poison dart frogs, etc).

On this initial visit, I was compelled to order the signature 9” ‘Cali’ sub ($5.89 for the 6”, protracted by 3 inches for an additional $2). Said sandwich sported tender and thinly sliced turkey, generously applied microwaved bacon, diminishing avocado and barely noticeable provolone cheese. A la Subway, one can augment their sub with the usual suspects of sides – predictably wan shredded iceberg lettuce, industrially sliced tomatoes, sprouts, onions, giardiniera, etc. A standard assortment of sauces (mayo, mustard, etc), are available at your discretion.

As I ate my lunch, I struck a conversation with the franchise General Manager. My principal question – “what differentiates Submarina from a Subway restaurant?” The manager proudly recited the bullet points: the most relevant being that the meat is sliced to order (possibly slowing down operations?), preventing microbial infestation that pre-sliced deli meats are allegedly susceptible to. Also, the bread is made from scratch and baked in their Queens location on a daily basis, as opposed to Subway’s practice of using frozen dough. I should add that this bread is far from artisanal, possessing the over-processed, over-refined, and monotonous quality as its main competitor.

Submarina probably won’t be a cure-all for those afflicted with an addiction to chain hoagie joints. And as of this inaugural assessment, it’s likely not a destination Midtown lunch venue. However, it’s a “safe” pick to take co-workers that are squeamish to street meat, but tired of the regular Financier, Pret, Café Metro rotation… as long as there isn’t a Subway® location closer to your office.

Submarina, 62 W. 56th (btw. 5+6th), 212-247-0025

Sure, sure, there might be something whack in the meat at Burger King. But it’s the King! And they let me have it my way… Even with all the food options that Midtown Lunch uncovers, there’s still times when I just need the guilty taste of fast food. Earlier this month we told you that the Whopper Bar on 40th and 7th Ave. was almost ready to open. I walked by today and there was a guy in the front saying they’ll open tomorrow (7/31) after 3 PM. He was also handing out some free toppings coupons too. My doctor recently cleared me to eat all the artery clogging food that I want, so maybe there’ll be some Whopper Bar in my future. It’s against everything that ML stands for but… I just can’t help it!

The burger craze is definitely in full effect in New York these days, so you knew it was only a matter of time before the fast food corporations dipped their toes into the game. Obviously we’re on high alert for the new Shake Shack opening soon on 8th Ave… but they’re not the only ones going through training right now.  Remember the Burger King on 40th and 7th that was slated to be turned into a Whopper Bar?  I walked by today and saw that the posters are up, and people are being trained inside. As far as fast food burgers go, BK’s isn’t the worst, so we might keep an eye out for this one… or not.

It is looking like Kentucky Fried Chicken will put another nail in our coffin this April 12th. Their newest artery clogging monstrosity, which is even being discussed in the forums, might be too good for us to resist. It’s called the KFC Double Down and it does what a fat man can only dream about. In place of bread the sandwich features two fried chicken filets (you can get grilled, but quite frankly why would you!?), sandwiched around two pieces of bacon, two melted slices of Monterey Jack and pepper jack cheese and the Colonel’s Sauce (which we can only hope has Lipitor already in it.) Let my Atkins Diet begin!

Related:
What Happens When Things Get Rowdy at White Castle
Office Lunch Club: Fantastic Fast Food Friday at the Midtown White Castle

Apparently Monday at 1:30pm is the time to hit up the new Baja Fresh on Lexington btw. 45+46th.  5 people in line.  Nobody at the salsa bar.  Got my food in five minutes. (A stark contrast with… I don’t know… say… opening day.) Finally, the chance to enjoy one of the things I really miss about living in Los Angeles: the Baja Chicken Burrito.  Since this chain opened up their first Manhattan location last Monday I’ve heard a lot of words thrown around.  Overrated, overhyped, meh.  To those people I say… you may be right.

Expecting Mexican food greatness from Baja Fresh is like hoping for rare roast beef on your Arby’s Sandwich. And complaining that it’s not real Mexican food is like wishing that In N Out Burger served thicker patties. You don’t compare In N Out to JG Melon; you compare it to McDonalds.  In other words, in the world of fast food pseudo-Mexican corporate chains (Chipotle, Qdoba, Taco Bell), Baja Fresh is the king. And in a terrible Mexican food city like New York, any decent addition is welcomed with open arms.

Of course I base that opinion entirely on the Baja Chicken Burrito, which is pretty much the only thing I order at Baja Fresh. But after hearing negative things about the New Jersey locations of Baja Fresh, I was concerned that this NYC franchise wasn’t going to be able to pull it off.

I could be crazy, but I think the burritos are slightly smaller here than in L.A.  It’s also ridiculous to pay over $8 for a burrito.  But those are pretty much my only complaints.  The flavor was spot in, down to the grill flavor on the chicken.  Chicken, cheese, guacamole and pico de gallo.  Simple.  Clean.  A great lunch.  You still get free chips (praise jeebus!) and the salsa bar is in full effect. Their salsa verde is actually green (take notes Chipotle), but not that fake neon green that plagues so many terrible NYC Mexican restaurants. It’s green because it’s made from tomatillos, the way it should be. I even liked the mango salsa, which is a new addition from my California days.

Based on the Baja Chicken Burrito alone,  I’m happy to say the NYC franchisees pulled off a version of Baja Fresh that is as good as what you get in California. Now, whether or not that makes you personally excited is all a matter of personal taste.  I, for one, am pretty damn excited.  It’s not going to replace El Rey Del Sabor (two carts, one on 60th and 3rd, the other on 49th and 3rd), or Las Poblanitas (on 38th btw. 8+9th), or Tehuitzingo (on 10th Ave. and 47th), or Tucingo del Valle.  But at least I never have to consider eating at Chipotle again.

Baja Fresh, 465 Lexington Avenue (btw. 45+46th), 212-599-2252

Wasn’t the horrible economy supposed to put an end to this?  That was going to be the one good thing about complete and total economic collapse:  no more random FroYo places with terrible names.  And then this comes along inside the Church’s Fried Chicken food court on 8th Ave. btw. 44+45th.  Are you joking?  WTF is Voguert?  Seriously.  What… the… fuck… is Voguert? With Red Mango located just one block away, I give this one 3 months top.

There is some semi-worthwhile news from the 8th Ave. food court…

All the weird, non-chain food has been replaced by a Subway (and the yogurt.)  So now the mini food court is a pretty standard (read:boring) pizza place, Subway (which was packed yesterday at Noon), Nathan’s/Arthur Treacher’s/Kenny Rogers Roasters, and of course… Church’s Fried Chicken (the saving grace).

In fact, right now all combos at Church’s are 10% off.  Enjoy!

A few emails yesterday tipped me off to the closing of the two story Wendy’s on Third Ave. btw. 57+58th.  Not that sad… and in fact it could end up being great news, depending on what ends up moving in there.  Double decker Panda Express anybody!?! (I know, I’m a broken record and I apologize.)

Far sadder was the sight 13 blocks farther south, on 3rd Ave. btw. 43+44th.

Another Golden Krust bites the dust.  The sign in the window instructs you to visit their other location in Grand Central, but sadly that location is more expensive and has far fewer options than the 3rd Ave. location.  It may be awhile before any of these places get leased. Right next door, the Prince Deli (which closed in December) still remains vacant.