Griddle & Grind in Beaver was a locally owned breakfast and lunch café that opened in recent years in a former Hardee's location. I made a quick visit before they shuttered. The atmosphere was relaxed and café-style, designed for both quick counter-service visits and unhurried sit-down meals. Its menu featured traditional breakfast staples such as omelets, biscuits and gravy, pancakes, and full breakfast platters, along with a selection of sandwiches, lighter options like an Avocado BLT, and coffee drinks. I enjoyed a fruity, popping boba peach mango refresher. The Bacon Jalapeño Popper Grilled Cheese was built on grilled sourdough bread filled with cream cheese, cheddar and jack cheese, applewood smoked bacon, and roasted jalapeños. Both were enjoyable - The refresher was bright and refreshing, with a sweet, tropical mix of peach and mango. The sandwich was a spicy, cheesy delight. Jalapeños add a punch of heat, while the melted cheese balances it with creamy richness. The sandwich is crunchy, flavorful and satisfyingly spicy. Have you been? Grade: B

Early Roots (1800s–1900s):
Leftover turkey sandwiches show up in American cookbooks as early as the late 19th century. Home cooks commonly reused holiday meats in sandwiches, croquettes, and hashes, so turkey-between-bread became a natural post-feast staple.

Mid-20th Century - The “Leftovers” Sandwich Becomes Tradition:
As Thanksgiving became more standardized in the 1940s–1960s (thanks to post-war prosperity, magazine food features, and the rise of the Butterball turkey), so did the cultural expectation of leftover turkey. Families began stacking turkey, stuffing, and cranberry sauce into sandwiches the next day, and the idea spread through newspapers and women’s magazines.

1980s–2000s - Restaurant Versions Emerge:
Restaurants and delis started creating formalized versions, often called The Pilgrim, The Gobbler, or The Harvest. These featured turkey, stuffing, cranberry relish, and gravy on specialty breads. New England—especially Massachusetts—became a hotspot for deli-style Thanksgiving subs.

The Modern Thanksgiving Sub:
By the 2000s, national chains, grocery stores, and gas-station delis began offering seasonal Thanksgiving sandwiches. Today, the combo of turkey + stuffing + cranberry sauce is a recognized seasonal flavor profile, and many places treat the Thanksgiving sub as a limited-time fall tradition. SUBWAY

The Festive Feast collection puts a fresh twist on Thanksgiving favorites and showcases its all-new sweet and tart cranberry sauce and savory turkey stuffing featuring a blend of parsley, rosemary, sage, breadcrumbs and broth. Whether you're looking for a delicious meal to bring to Friendsgiving, your turkey caught fire (or stayed frozen), or you simply want to feast without any fuss, Subway's Festive Feast collection is the perfect solution for any holiday gathering or kitchen mishap. All three subs come piled high with Monterey Cheddar cheese, spinach, red onions, mayo and Subway's new stuffing and cranberry sauce:

- TurHamKen: Sink into Subway's spin on the Turducken, combining oven-roasted turkey, tender Black Forest ham and rotisserie-style chicken

-Festive Turkey: Featuring Subway's signature and best-selling oven-roasted turkey

- Festive Chicken: With juicy rotisserie-style chicken, precision-cooked using a sous vide

My take: I tried the Festive Turkey to stay close to the traditional Thanksgiving sub. Aside from a few too many raw red onions, this sub was delicious. I liked the tangy cranberry and mayo mix, as well as the stuffing. FIREHOUSE SUBS

Carved slices of tender turkey breast, savory Thanksgiving stuffing, sweet and tart cranberry sauce, and mayo, served hot on a freshly toasted sub roll. NEW Gravy – A rich, savory gravy with notes of garlic, roasted turkey and vegetable stock – perfect for dunking your Thanksgiving Turkey Sub.

My take: They were out of the carved turkey breast they typically use, so they replaced mine with deli turkey. But, it was still very tasty. I am not sold on the gravy. BOGEY'S AT CAPITOL MARKET

Smoked Turkey sandwich with homemade stuffing and cranberry sauce.

My take: The ingredients on the sandwich are higher quality than the others on this list. Not a sub. ARBY'S

Deep-fried Turkey Gobbler Sandwich Quarter pound of thick-sliced Deep Fried Turkey piled high with crispy onion straws, Big Eye Swiss cheese, stuffing, cranberry spread & mayo on a toasted sub bun.

My take: Not bad. I wish there waa more stuffing flavor in this sub. SHEETZ

Holidaze sub & Flatzgiving pizza flat - turkey, cheddar cheese, gravy, stuffing and cranberry relish.

Awful. The bread was hard and crushed when bit into. Dry, no cranberry. The flatbread was decent.

Samay Cuban Restaurant was a small, beloved restaurant located in Williamson, West Virginia, but unfortunately recently shuttered. The restaurant offered a menu rooted in traditional Cuban cuisine, featuring dishes like ropa vieja, lechón asado and empanadas. Opened in 2023 by owner Samuel Ojeda, the restaurant introduced authentic Cuban flavors to the region. One of the most charming traditions at Samay Cuban Restaurant was its offer of free chicken soup to every customer, a gesture that reflected the owners’ emphasis on community and hospitality. The soup was kept warm in a crockpot right on the counter and was simple and comforting — tender shreds of chicken, soft noodles, and a light, savory broth that tasted like it had simmered slowly with onions, garlic, and a hint of herbs. It wasn’t fancy, but it was deeply flavorful in that home-cooked, nourishing way. We also tried a hot dog here, which had potato sticks, chili, ketchup, mustard and mayo. It was biiiiggggg, and the mayo added a touch of creaminess not usually reserved for hot dogs. There wasn't much flan left, so he didn't charge me for a serving. But he did generously offer what was available. The Cuban-style vanilla flan is a smooth egg custard with a soft, silken texture. It's sweet but not overly rich, with a caramel layer on top that adds a warm, slightly burnt sugar note. I also tried Chicken Fricassee with tostones and rice, which was one of the most popular dishes. The chicken fricassee is tender and flavorful, simmered in a savory, well-seasoned broth, letting the natural juices of the chicken shine. Crisp tostones. Delish. Grade: A

Butcher Block in Millwood, West Virginia, is a family-owned restaurant known for its broad menu and wood-fired flavors. Located on Point Pleasant Road, it offers everything from sandwiches and salads to pasta, pizzas, and hearty entrées, with all steaks hand-carved in house and grilled over wood for extra depth. My friend Beth & I shared the loaded potato skins - fried baked potatoes topped with shredded cheddar cheese, bacon, chives and side of sour cream. The melted cheddar, smoky bacon, and fresh chives made each piece rich and savory, while the cool sour cream added the perfect creamy contrast. I ordered the Butcher Block Burger - 8 oz fresh ground beef, caramelized onions, our beer cheese and bacon. Cooked "a little pink" with sweet potato fries. This burger comes off the grill like a little celebration of everything a pub-style burger should be. The “little pink” center keeps the 8-ounce patty juicy, and the combination of caramelized onions, smoky bacon, and their rich beer cheese turns each bite into a full-on flavor stack - sweet, salty, and creamy all at once. Paired with sweet potato fries that bring just a hint of caramel sweetness, it’s expertly balanced. To finish it off: Pistachio Praline Nest w/ Ice Cream. It is a fun, elegant dessert that hits both crunch and cream. The nest itself brings a toasted pistachio flavor and a caramelized praline snap, giving you that sweet–nutty contrast in every forkful. When the ice cream melts into the warm praline base, it creates a silky, buttery pool that ties the whole dish together. Grade: A

Ruth’s Chris Steak House began in 1965 when New Orleans entrepreneur Ruth Fertel purchased a small neighborhood spot called Chris Steak House. After a fire forced her to relocate in 1976, a clause in her original contract prevented her from using the name “Chris Steak House” anywhere else. To keep the business going, she simply added her own name to the front, creating the now-famous “Ruth’s Chris Steak House.” Ruth’s Chris Steak House is an upscale, classic American steakhouse known for its polished service and signature sizzling steaks. The restaurant specializes in USDA Prime cuts cooked in an 1,800-degree broiler, then served on a 500-degree plate with a pat of butter so the steak literally arrives “sizzling.” The atmosphere leans refined and traditional—dim lighting, white tablecloths, and a timeless feel. Beyond steak, the menu features seafood dishes, rich sides like creamed spinach and sweet potato casserole, and a well-built wine list. It is a chain and typically found in mid- to large-size metro areas. I recently treated my mom to a nice steak dinner at the Pittsburgh location. We started our meal with a loaf of sliced bread, which was crusty on the outside and pretty soft inside. I ordered the filet, which is a tender 11 oz. cut of corn-fed midwestern beef. I added the bleu cheese crust with roasted garlic and panko bread crumbs. The filet is incredibly tender, with a clean, mild beef flavor that really lets the toppings shine. The bleu cheese crust brings a bold, salty tang that melts into the surface, while the roasted garlic adds a warm, mellow sweetness. I have embraced my love for A1 on steak. I don't care how great the steak is. It's always going to better with A1. For sides, I went with au gratin - Idaho sliced potatoes with a three-cheese sauce - and cremini mushrooms - pan-roasted with fresh thyme. The dinner was clasic and delicious. Usually I go for something weird or interesting. But this was reliably wonderful. Grade: A