THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Thursday, February 16, 1995 TAG: 9502140117
SECTION: NORFOLK COMPASS PAGE: 14 EDITION: FINAL
COLUMN: ON THE TOWN
TYPE: Restaurant review
SOURCE: SAM MARTINETTE
LENGTH: Medium: 80 lines
The customer who walked through the doorway of Ted's Carry-Out Sub Shop on 21st Street looked momentarily confused, then broke into a grim at seeing the familiar faces of Merlita Mendoza and her husband Ted.
He, like others who have come in since the little sandwich shop opened in mid-January adjacent to the Bagelworks, apparently had no idea that it was operated by the Mendozas, who have owned Anthony's Pizza and Subs, across Hampton Boulevard from ODU, since 1983.
Ted Mendoza retired in 1981 after 20 years in the Navy, where he once fed 130 sailors three meals a day. For seven years he prepared French cuisine for NATO officers at the SACLANT Mess. Now he oversees two food operations offering subs, Gyros and other sandwiches, as well as pizza, at the Anthony's location, next to the King's Head Inn.
Merlita, a registered nurse who came to the United States in 1961, left her profession to help her husband when business at Anthony's picked up in the mid-'80s. The two are from the same town in the Philippines but married after both had moved to the United States. They live in the Granby Shores section of Norfolk.
``We opened up (in Ghent) because of the uncertainty of our lease at Anthony's, but we are happy to see many people we knew at ODU,'' Ted Mendoza said, referring to longtime rumors that a fast-food chain eventually would move into his spot on Hampton Boulevard. ``But we may be there another year or two, probably.''
Mendoza nearly copied his menu from Anthony's, which accounts for a feeling of deja vu in many customers until they figure out the connection. Anthony's (4200 Hampton Blvd., 423-5763), offers pizzas ($4.95-$10.49), burgers and has a beer license and 70 seats, whereas Ted's (742 D W. 21st St., 627-2320), is purely takeout, with spaghetti ($2.99) and lasagna ($4.50) instead of pizza. Ted's has no ABC, as it has no seats.
Both offer Philly-style steak subs (from $1.99 for a half-sub of steak to $4.05 for a whole steak, mushroom and cheese); combination subs (served hot with lettuce, tomato, pickle and mozzarella cheese) such as the Zorba (roast beef, turkey, ham, bacon and salami); the Old Dominion (ham and bacon); a vegetarian (cucumber, onion, green pepper, mushroom and black olive); a meatball and cheese sub; and one named after a former ODU administrator, called the Malone (a tuna vegetarian sub). All whole subs are in the $3.25-$3.79 range.
Also of note are the Greek specialities: a Gyro of ground beef and lamb served on pita bread, with onions, lettuce, tomato and a sour-cream sauce, and Souvlaki - grilled pork tenderloin on pita with the same accompaniments - both $2.99. Anthony's is open from 11 a.m. to 9 p.m., seven days a week, and Ted's is open from 11 a.m. to 8 p.m., Monday through Saturday.
Chef's Auction Sunday night: The 10th annual Chef and Child Dinner is set for this Sunday at 5 p.m. at the Quality Inn Lake Wright on Northampton Boulevard. The event - which will include cocktails, a five-course gourmet dinner cooked by members of the Tidewater Chefs Association, with wines, and dancing - is $50 a ticket and will feature an auction of a ``Baker's Dozen'' of chefs, with the proceeds of the auction to benefit the Children's Milk Fund of the Food Bank of Southeastern Virginia.
Norfolk chefs who will be auctioned will include Mike Hall of the Bienville Grill; David Lapinski, executive chef of the Omni Waterside Hotel; Jay Zachary of Loaves & Fishes by Dail's, and Greg Rekas, executive chef of the Spirit of Norfolk, who is also president of the chef's organization, an affiliated chapter of the American Culinary Federation.
``A big difference between this and many other fund-raisers is that this is a formal, sit-down meal, rather than an event where you move from line to line,'' Rekas said. ``And, of course, it will be a wonderful meal.''
Seating is limited, but tickets still may be available. They're on sale, by cash or check, in downtown Norfolk at the offices of the Spirit of Norfolk, 100 W. Plume St., Suite 116. For information on the Chef and Child Dinner, call 557-9508. ILLUSTRATION: Photo by SAM MARTINETTE
Merlita and Ted Mendoza opened Ted's Carry-Out Sub Shop on 21st
Street in January.
by CNB