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Submarine House Plans Dayton-Area Expansion
Dayton-based Submarine House is looking at opening a new location in Huber Heights and is scouting for another restaurant space in the Kettering-Centerville area.
Franchise president Brody Danner said the company is seeking approval from the city’s zoning board to open a new Huber Heights restaurant in the former Fifth Third branch at 5376 Taylorsville Road.
The Taylorsville Road building is 2,300 square feet, but Danner said they plan to add about 1,200 square feet while renovating the space. The restaurant would seat around 100 and employ close to 50 people, he said.
Additionally, Submarine House is looking for a location around the Centerville-Kettering area. Danner said depending on where the find a suitable location, they could either open a new location in the area or relocate their current one to a larger space and turn it into a bar and grill.
In 2006, Submarine opened its first bar and grill. Four locations are bar and grills currently and four are regular restaurants, but the plan is to eventually convert all of them into bar and grills, Danner said.
“Soon after opening the first one, we realized it’s a huge success and that’s the direction we wanted to move in,” he said.
The locally-based restaurant chain started in 1973 and has since grown to seven Dayton-area locations and a restaurant just outside of Columbus.
“We love Dayton. Dayton had been very good to us,” he said.
Submarine House Looking to Add 2 New Locations
The Dayton-based Submarine House restaurant chain is looking to add two new locations this year, in Huber Heights and in the Centerville-Kettering area, co-owner and spokesman Brody Danner said Wednesday.
Submarine House officials have submitted plans to Huber Heights city officials to convert a former Fifth Third Bank branch at 5376 Taylorsville Road near Ohio 202 into a bar-and-grill style restaurant that would seat about 100, Danner said. He cautioned that the sandwich chain has not closed on the real estate deal, and the property must be rezoned for the project to move forward, he said. A rezoning application is scheduled to go before the Huber Heights Planning Commission next week, city officials said.
Plans call for adding about 1,200 square feet to the existing 2,300-square-foot building, Danner said. The restaurant would employ 40 to 50. If approved and finalized, the Submarine House would be the second location for franchise owner Robin McGrath, who also operates a Submarine House in Troy.
Danner said Submarine House officials are “actively looking” in the Centerville-Kettering area to add another location also in 2016.
Submarine House was founded in Dayton in 1973 and operates seven locations in the Dayton area, and one in Hilliard near Columbus.
SUBMARINE HOUSE ON THE TV!
Submarine House featured on Living Dayton TV for this year’s Super Duper Cheesesteak Challenge! Check out the video with some local faces giving the challenge a try!
Click here to watch on WDTN.com
Submarine House Featured in the Columbus Dispatch
The product of a Dayton sub-shop chain that began in 1973, Submarine House Bar & Grill pairs the Submarine House menu with the look and feel of a sports bar.
Open since February, the Hilliard-area location is the first in central Ohio. Despite its name, Submarine House has more than its 33 varieties of subs. Pizzas are available in 10- and 14-inch sizes. One is modeled on the Philly cheese-steak concept that populates much of the sandwich lineup (cheese-steak pizza, $12.99 for a 10-inch pie).
Although not shy with the slices of grilled steak and provolone cheese, the rest of the toppings — hot-pepper relish, mushrooms, onions, and a house-made oil-and-vinegar sauce — balance the richness.
There’s always the more-conventional way of having a Philly cheese steak, beginning with the cheese steak-and-mushrooms combo that sells well here. Like the rest of the sandwiches and subs, it’s available in three sizes: 4-inch ($3.89), 8-inch ($6.49) and 16-inch ($12.79).
As its name states, the main ingredients are grilled steak slices and mushrooms. But the options are equally vital. All sandwiches come with “the works” — or however much of the works a patron wants. The choices are cheese, mayonnaise, lettuce, tomatoes, onions, house-made oil-and-vinegar dressing and hot-pepper relish.
The crucial item is the relish. The combination of tartness and just the right amount of spicy heat perks up the flavor and provides contrast to the richer ingredients. The toasted bun warms the ingredients, adding plenty of flavor.
Although the result might disappoint someone looking for a bold beefy taste, the harmony among the ingredients makes the sandwich a pleasant version of grilled cheese steak.
The pepperoni-and-ham sub ($5.59 for an 8-inch) is loaded with a good-quality sliced pepperoni that establishes the Italian flavor of the sandwich. The Italian sub ($5.59 for an 8-inch) is similar. In place of the pepperoni is a combination of capocollo ham and salami. The house-made chips ($2.99) might be among the best in town. Skin-on potatoes are sliced lengthwise at a perfect thickness. Deep-fried crisp in good oil, they’re simply salted and peppered. The tossed salad ($3.49) has a good mix of cut romaine, shredded red cabbage and carrots, tomato wedges and sliced cucumbers.
jac@iwaynet.net