Snarf's, our homegrown sub-shop chain, will be giving more customers the opportunity to snarf down salads and toasted subs: It plans to open fifty new stores by 2018, both in and outside of Colorado. And Snarf's will stock those stores with its addictive pickled-vegetable giardiniera, the better to hook whole new crowds.
Here's a brief history of Snarf's. "In 1996, Jim Seidel leased a 650-square-foot shack on the east end of Pearl Street in Boulder," explains spokeswoman Kate LaCroix. "He called his restaurant 'Snarf's' for the sound that's made when someone is really enjoying food. The space had a lone entrance and eight stools in the window. Jim worked open-to-close for the next three years, serving his famous toasted sandwiches to an ever-increasing group of fans."
From that original store on Pearl Street, Snarf's grew into a chain of sixteen locations scattered between Colorado, St. Louis and Chicago, and Seidel owns all but two in St. Louis, which belong to his sister and brother-in-law, Jodi and Maty Aronson. But there are plans in the works to not only add locations to the current markets, but expand into Texas. "The company expects to see Snarf's reach fifty stores nationwide by 2018," says LaCroix.
Although there are no plans for menu changes -- aside from the normal rotation of seasonal items -- Snarf's is entertaining the idea of adding bars and lounges like the one at the University of Denver location to new stores "where appropriate," LaCroix says.
And one of those bars could be just the spot for Lone Star customers to learn to appreciate Snarf's spicy carrot, celery and pepper giardiniera packed into a pastrami & Swiss or artichoke, feta and provolone sub with a warm, toasted baguette bun.
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