When a chain restaurant arrives in a community, it often does so with little regard to local history or aesthetic—relying instead on market researchers to make what works in one location, work in all locations.
Firehouse Subs opened its first Long Island outpost in Levittown in 2014. Founded in Florida by former firefighting brothers, the chain restaurant’s firehouse decor across all of its locations is inspired by the family’s decades of fire and police service. And the Levittown location is decorated wall-to-wall with memorabilia from the Levittown Fire Department and other aspects of the community. There’s bunker gear, hoses, axes, photos and a custom, hand-painted mural paying tribute to past and present heroes of the Levittown department.
Levittown owner Chuck Prentis, a Boston native who makes his home in South Huntington, said it is the local flavor—and the quality of the product—that sets Firehouse Subs apart from other chains.
“We have local firemen and vets always coming in and they bring in patches and photos for the store,” said Prentis, adding that he located much of the Levittown memorabilia on his own through antique dealers. “But the quality of the product brings everyone back. Every sandwich we make is consistently delicious made by people who care.”
Firehouse Subs has an extensive list of hot submarine sandwiches that raise the stakes in the fast-casual world of eating. The hot brisket sandwich, for example, will change the tone of anyone who thinks all chain restaurants are one-note charlatans devoid of any flavor depth. It’s brisket tastes as though it came straight out of a Texas smokehouse—authentically enticing.
But Firehouse Subs’ skill at the hot sandwich is well documented. Now, the eatery is introducing a new, expanded menu of cold sandwiches utilizing the same fresh meat and careful craftsmanship that go into its classic menu.
“The founders have a passion for this brand, so anything they offer the public is going to adhere to their standards,” said Prentis, who is a classically trained chef. “Eaters today have educated palettes and they know when the quality isn’t there. Our meats are sliced fresh and are of the best quality.”
Cold menu standouts include the Battalion Chief with roast beef, cheddar, crisp fried onions and spicy horseradish sauce; the decidedly Greek-inspired Mediterranean with grilled chicken, hummus, a feta cheese and olive spread, marinated artichoke hearts on garlic Asiago bread; the Sicilian, with hot capocollo, ham, salami and pepperoni with provolone, sweet and cherry peppers, lettuce, tomato, onions, mayonnaise, spicy mustard and Italian dressing and seasoning; the cold version of Firehouse Sub’s most popular sandwich, Hook & Ladder, with smoked turkey breast and ham with Monterey Jack cheese, lettuce, onion, mayonnaise, mustard and Italian dressing; and more.
The cold-hero sandwich bread is longer than those used for the hot subs—14 inches versus 12 inches—and seasoned differently from the traditional bread. The bread is also toasted before the sandwiches are made. The cold menu is rolling out gradually throughout the franchise’s close to 900 nationwide units, with a system-wide roll out expect in 2016.
Prentis expects the cold menu to bring in new customers, while also giving die-hard customers even more options to choose from. And Firehouse is all about options. Besides sandwiches, there are more than 50 different flavors of complimentary hot sauces on display for customers to use as they wish. Unique to Firehouse Subs is Captain Sorensen’s Datil Pepper Hot Sauce, named in honor of the founder’s father, Rob Sorensen. The sauce has a spicy-sweet flavor from the datil pepper, which is similar but slightly sweeter than a habanero.
The company also supports firefighters through its Firehouse Subs Public Safety Foundation, created in 2005 with the mission of providing funding, life-saving equipment and educational opportunities to first responders and public safety organizations. Firehouse Subs’ foundation has given more than $11 million to hometown heroes in the U.S. Local fundraising initiatives include recycling empty five-gallon pickle buckets and selling them to guests for $2 each, a Round Up Program allowing guests to “round up” their bill to the nearest dollar and spare change donation canisters.
For Prentis, who decided to become a franchisee after a chance encounter in a Florida airport, Firehouse Subs brings customers aboard with its charitable endeavors, but it keeps eaters coming back with an unrelenting focus on flavors and customer service.
“Most of my team here in Levittown has been here since the beginning,” he said. “The passion that the founders have for the product, I believe we also have it here on a local level on Long Island.”
Firehouse Subs is located at 3359 Hempstead Tpke. in Levittown and is open from 10:30 a.m. to 9 p.m. For more information, call 516-597-4810 or visit www.firehousesubs.com.
