Daytona Beach, FL

The Bread and Butter of Larry’s Giant Subs

J.M. Lesinski
A shot of the counter at Larry's Giant Subs in Daytona Beach, Florida.Photo byPhoto by J.M. Lesinski

For the best in cold cuts, hot subs, and hoagies in general, Larry’s Giant Subs in Daytona Beach, Florida has it all. Boasting New York-style subs this far south is no easy feat, but wow is this chain onto something with their epic number of options, stellar bread, and general great value.
The Kong's Club from Larry's Giant Subs.Photo byPhoto by J.M. Lesinski

All of Larry’s subs come standard with lettuce, tomatoes, onions, mustard, mayo, and Larry’s famous Italian dressing for the perfect blend of tangy and sweet. The bread, as mentioned, is the perfect blend of light and fluffy without being too permeable to get drowned in the sauces and dressings. The compact, hold the whole sub in one hand feeling is perfect.
A close-up of the Kong's Club.Photo byPhoto by J.M. Lesinski

For cold subs, the Kong's Club stands out. It is a massive creation, featuring ham, turkey, provolone, and bacon, truly an emblematic spin on the iconic club sandwich and then some. Like other cold subs, there are also the extra free toppings of yellow mustard, non-fat mayo, bell peppers, pickles, black olives, cucumbers, carrots, oregano, oil and vinegar upon request.
A shot of the wall décor at Larry's Giant Subs.Photo byPhoto by J.M. Lesinski

The hot subs are many, vastly expanding the reach of the menu to hit many different regional specialties, like the corned beef Reuben, Cuban, and of course the NY pastrami. The pizza, eggplant parmesan, and meatball subs feature a sweet marinara that is simply amazing, while the BBQ pulled pork has the tangiest of barbecue sauces too.
A shot of the exterior and front entrance of Larry's Giant Subs.Photo byPhoto by J.M. Lesinski

The soups are an awesome accompaniment to any sandwich at Larry’s too. The personal highlight is the red pepper and gouda bisque, which practically melts in one’s mouth, but honestly all of the soups are excellent. Whether one is a dipper or a sipper, try the soups with a sub of choice and get ready for some serious flavor harmony.

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I have worked as a professional journalist for over five years now, covering the arts, music, food, politics, and culture up and down both coasts of the United States. I have a B.A. in English from SUNY Fredonia with minors in Psychology and Creative Writing, as well as an M.F.A. in Creative Writing from California State University, Fresno.

Buffalo, NY

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