Weekly Feature



2017-11-08 / Business

Healthier turkey on menu at Mike’s Subs

¦ Business also makes changes in pizza dough, ovens
by BETH HUTCHINSON
Copy Editor


Bob Bolt, owner of Mike's Subs, at 2862 Delaware Ave., checks on the progress of a pizza on Friday. Bolt recently added a new deck oven for baking pizzas. 
Photo by Jim Smerecak. Purchase color photos at www.BeeNews.com Bob Bolt, owner of Mike's Subs, at 2862 Delaware Ave., checks on the progress of a pizza on Friday. Bolt recently added a new deck oven for baking pizzas. Photo by Jim Smerecak. Purchase color photos at www.BeeNews.com Mike’s Subs has been a fixture in Kenmore since the 1950s, but longtime customers will notice some new features.

Owner Bob Bolt said one change is the use of antibiotic-free, hormone-free turkey in the shop’s subs.

The ingredients are just turkey breast, water, sea salt and vinegar, and no sodium phosphates, nitrates or what he terms “other junk.”

According to Bolt, he made the change to be more responsible regarding the growing public demand for healthier food.

“The closer you can get to a natural product, the better you are,” said Bolt, who introduced the new turkey meat a few weeks ago.

Bolt noted that the product is very similar to what customers would expect from roasting a turkey themselves.

“It’s almost like you cooked a turkey breast in your oven and put it on a slicer and sliced it,” he said. “I was surprised.”

The business is just starting to roll out a promotion on its healthier turkey, and Bolt said his turkey subs, which now sell for $9.29, will have to go up in price, though not in the dollar range.

“It might be 75 cents more, but a lot of people want that better quality,” he said.

Bolt said the business has also made a couple of changes in regard to its pizza, an item that was added to the menu about four years ago.

One of those changes involves purchasing dough balls from La Nova Pizzeria; the other is the installation of deck ovens.

“It’s our pizza on La Nova dough,” said Bolt, who added that he first had his employees try the dough and then had customers sample both the dough then in use and La Nova’s product.

Bolt said he chose a Friday night a couple of weeks ago to get the feedback from customers. He said 70 percent preferred the La Nova dough.

The business’s other change involved a switch from a conveyer oven, used by many national pizzerias, to a deck oven.

He said the conveyer oven is easier to use, as the pizza is prepared, goes in one end of the oven and comes out cooked from the other.

A deck oven cooks the pizza on a piece of stone. The process involves first turning it and moving it while it’s on an aluminum pan and at the end, pulling it from the pan and placing it directly on the stone, which Bolt said makes for a crispier bottom.

“I’m trying to go from a good average Buffalo pizza to a very good Buffalo style pizza,” Bolt said. “That’s my goal.”

Mike’s Subs, established by Mike Davis in 1956, is located at 2862 Delaware Ave., near where it meets Delaware Road. Bolt bought the business from a later owner in 1981 and in addition to expanding the menu, has made other changes.

“It was takeout until four years ago; then we doubled the size and added a nice dining room,” he said.

In addition to the subs and pizza, the fare also includes chicken fingers and wings, wraps, tacos and salads. Subs and pizzas can be gluten-free on request.

The business also offers a catering and party menu and makes deliveries. Call 877-6000.

Mike’s Subs is open from 8 a.m. to midnight Sundays through Thursdays and until 1 a.m. Fridays and Saturdays.

email: bhutchinson@beenews.com

Return to top