Your Guide to Authentic Regional Eats
Sign In | Register for Free!
Restaurants Recipes Forums Eating Tours Merchandise FAQ Maps Insider
Posted on Monday, April 27, 2015

Raspberries and Peaches Never Had it So Good

Truly, a delicious breakfast. The creamy mascarpone combines beautifully with the fruit.
Rate this place Reviews (7) Learn more about Harry's Roadhouse...
Roadfood of the Day: Zip's Cafe - Cincinnati, OH
Posted on Sunday, April 26, 2015


The chili at Zip's is just great! Available in take-home buckets as well, the chili has a strong tomato base and a slight sweetness. (Though Zip's is in Cincinnati, their chili is NOT Cincinnati-style chili.)
Rate this place Reviews (2) Learn more about Zip's Cafe...
Posted on Saturday, April 25, 2015

2 Hot Dogs

The chili dog is a classic. However, the new Chicago hot dog is definitely worth sampling.
Rate this place Reviews (2) Learn more about Mr. Gene's Dog House...
Posted by Michael Stern on Friday, April 24, 2015 4:44 AM

Opened in 1929 and originally known as the Coney Island Café (for the chili-topped “Coney Island” hot dogs on the menu), Lindy’s Diner (formerly Lindy's Coffee Shop) is a relic of old Route 66 through the heart of Albuquerque. Although it is no longer open round-the-clock, it remains a slice-of-life diner where many regulars come to chat at the counter all morning long.

Lindy’s is a good place to know about if you are breezing through town in a hurry and are hungry for breakfast. In a crockpot near the gorgeous antique cash register is an assortment of hand-holdable breakfast burritos, which are tortillas wrapped around bacon, egg, and cheese with red or green chili. Excellent on-the-go eats!

It is said that Muhammad Ali once came to Lindy’s to eat a bowl of red chili which, while not of the sophisticated and high-priced Santa Fe style, is a hearty bowl of good, rib-sticking diner fare with a genuine New Mexico zest. The menu is a big and familiar, including all sorts of hamburgers, Greek salad, and blue plate specials. We like Lindy’s meat loaf dinner: big, chunky slabs of moist loaf accompanied by smooth whipped potatoes and blanketed with brown gravy.

At the counter or in an upholstered booth in the front room affords a fine view of life on Central Avenue, coming and going as it has now for more than eighty years.
Rate this place Read more about Lindy's Diner...
Posted on Friday, April 24, 2015

New Mexico Green Chile Bread

This loaf of green chile bread is almost as pleasing to the eye as it is to the mouth!
Rate this place Reviews (2) Learn more about Golden Crown Panadería...
Posted on Thursday, April 23, 2015

Further proof that Indiana is BPT paradise!
Rate this place Reviews (1) Learn more about Nick's Country Café...
Posted by Tes Rivera on Wednesday, April 22, 2015 5:15 AM

Panelle Special

Ferdinando's is the oldest Sicilian restaurant in New York City. A visit there is a trip back in time to when the the block served as waterfront marketplace to the docks, Carroll Gardens, and the surrounding neighborhoods. Union Street stretches through Grand Army Plaza/Prospect Park; Columbia Street through Brooklyn Heights and DUMBO. The restaurant has survived generations of radical change to the neighborhood (currently strollers and hipsters) by simply remaining true to its roots. They served spleen before spleen was cool. Ferdinando's is, and has always been, owned and operated by the same family. Frank Buffa, himself, greets visitors at the door. His staff is old school.

The panelles are heavenly, perfectly set off by the generous puff of fresh ricotta and grated Pecorino. You can count on the cold seafood salads to be fresh and well-balanced. I favor the polpo and frutti de mari. They're cooked perfectly and dressed in a bright vinaigrette. The pasta con sarde is reliable comfort food made with home-jarred sardines.

The dining room has seen lots of wear, but that adds to the charm of its rich architectural detail (probably why Scorsese chose it as a location in the Departed). Heirloom tomatoes grow in the courtyard garden. Enjoy nice weather under the grapevine-laden arbor.
Rate this place Read more about Ferdinando's Focacceria Italiana Restaurant...
Posted on Wednesday, April 22, 2015

Panelle Special

A Panelle Special is a small sandwich filled with flat chickpea fritters, fresh ricotta, and sharp cheese. These are more snack-sized, but two could make a meal.
Rate this place Reviews (3) Learn more about Ferdinando's Focacceria Italiana Restaurant...
Posted by Michael Stern on Tuesday, April 21, 2015 3:23 AM

Classic Steak

Unlike steak places that chop their meat into hash on the grill, Steve's slices it into flaps and sizzles the pieces in the traditional Italian-market way. Combine it with Cheese Whiz and a soft, sweet grilled onions in a chewy tube of fresh bread and you've got a cheese steak to remember.

As at all cheese steak emporia, many decisions must be made: plain steak, cheese steak, pizza steak (with sauce), or steak hoagie (with lettuce and tomato); normal weight or double-meat. The cheese choice includes American, Whiz, provolone, and mozzarella. Available condiments include pizza sauce, mushrooms, house-roasted hot red and green peppers, dill pickles, relish, cherry peppers, yellow peppers, and hot sauce. French fries are available plain, topped with cheese and/or topped with pizza sauce.

Street food par excellence!
Rate this place Read more about Steve's Prince of Steaks...
Posted on Tuesday, April 21, 2015

Classic Steak

Cheap cheese and chewy meat are the improbable duet that comprise the traditional Philadelphia cheese steak. The one aristocratic ingredient, and the one that transforms ingredients into edible magic, is the fresh Italian roll.
Rate this place Reviews (4) Learn more about Steve's Prince of Steaks...
« Older Posts

Find Authentic Regional Eats

Over 1,500 incredible local eateries from around the country

Starting Points

Roadfood Poll

Favorite Medium for Food Entertainment

Latest Forum Conversations

Latest Digest Posts

The Saga of Western Kentucky Fried Chicken Thursday, April 2, 2015 5:03 AM
Turtle Truffle Bark! Friday, March 27, 2015 4:43 AM
Burning the Planet One Tongue at a Time Saturday, March 14, 2015 12:37 PM
Connecticut Hybrid Friday, March 13, 2015 4:39 PM
Chicken Liver Pâté in Port Wine Gelée Saturday, March 7, 2015 6:00 AM
Dagwood's Partner Debuts at the Sycamore Drive-In Wednesday, February 11, 2015 12:22 PM

What is Roadfood?  |   Submit Content  |   Privacy Policy  |   Contact   Copyright -