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Posted by Michael Stern on Wednesday, May 6, 2015 5:37 AM

Located in the crossroads town of Leonore, Illinois (population 110), Smitty's Tap serves a size-twelve tenderloin piled with lettuce, tomato, and onion all nominally sandwiched in an incompetent bun. The pork is sweet and moist, the crust a bland halo of crunch. Smitty's also is known for its Illinois River Valley special of chicken & ravs Wednesday and Friday nights.

Posted by Michael Stern on Wednesday, May 6, 2015 4:18 AM

"Just Say No to Clam Chowder – Eat BBQ," proclaimed the moveable-letter sign outside Bonepile in Depoe Bay on the Oregon coast. While no sensible Roadfooder would focus on barbecue while traveling Highway 101, the superabundance of excellent seafood on the route does occasionally inspire yearning for something different. Should that yearning strike between Newport and Lincoln City, check out the Bonepile. Here you find a kitchen that uses local alder wood to smoke brisket, pork, chicken, St. Louis ribs, and baby backs, and offers half-pound hamburgers of beef and pork. Nary a fish dish in sight (although a shrimp crab boil is offered Saturday nights in the summer; and occasionally the smoker is used on local seafood). In case you don't get the message, the menu says, "No Tofu For You." At Bonepile, meat is what matters.

The St. Louis ribs are big and full-flavored, albeit a serious chew; and the brisket is sheer fatty luxury. Among the sandwiches is one known as the SOB: a splayed-open torpedo loaf filled with a mix of all the barbecued meats, sopped with spicy red sauce: a good-tasting mess of a meal. I was impressed with Bonepile beans, liberally laced with meat, sweet and cumin-perfumed, with maybe even a dash of curry. Cole slaw is crisp and refreshing, as is black eyed pea salad. Corn bread comes with honey butter. And the fruit pies, available in down-sized form to satisfy two normal appetites or one serious dessert-o-phile, are big-flavored Oregon beauties.

As you might expect from the sign outside, Bonepile is an aggressively fun sort of place, every inch of wall space covered with a collection of pop-culture ephemera that includes cartoons, movie posters, portraits of famous people and complete unknowns, a Moon Pie box, and a "Miracle Jesus" action figure with glow-in-the-dark hands.
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Posted on Wednesday, May 6, 2015

Bon Bons

Clockwise from left: Grand Cru (red wine), Cinnamon Praline, Bin 27 Port, Pistachio Marzipan, Love Bug (key lime ganache/white chocolate), Creamy Raspberry.
Rate this place Reviews (1) Learn more about Jacques Torres Chocolate...
Posted by Michael Stern on Tuesday, May 5, 2015 5:22 AM

Named because it is a gleaming silver mid-20th century Kit Companion travel trailer, the Old Tin Can is all about cheeseburgers. They are hand-pattied from locally-raised beef and they are cooked to order, medium-thick, and dripping juice. While the standard cheeseburger is terrific, especially when garnished with the works – onion, lettuce, tomato, etc. – there always is an interesting oddball burger on the menu, too. The cowboy burger is packed into a bun with bacon, barbecue sauce, and fried onion straws; the grilled cheese cheeseburger is made on thick, griddle-cooked toast; other specials include chili and avocado burgers and peanut butter-bacon-cheddar burgers; there's even a quinoa burger for vegetarians.

French fries are hand cut; and from a non-published "secret menu," you can order such occasional specialties as "The Mess" (French fries, grilled onions, bacon, jalapeno peppers, and special sauce) and peanut butter brownies with chocolate ganache.

The Old Tin Can is one of several food trucks that regularly park at Sandpoint's Oak Street Court across from Farmin Park. Dining is all al fresco, at picnic tables under tents. Other options at this happy eating spot include Tug's Hot Dogs, Hawaiian shave ice, Thai banana crepes, and Memphis barbecue. It is open from Spring until October.
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Posted on Tuesday, May 5, 2015

The Veggie is huge and delicious. This is half a sandwich; the other half is in the background
Rate this place Reviews (2) Learn more about Homemade Heaven Sandwich Shoppe...
Posted on Monday, May 4, 2015

Shore Dinner

Coastal New England's signature summer dish: a shore dinner. Pictured here are the lobster and a heap of steamer clams with a bowl of broth for dunking. Of course, you'll also want chowder, potatoes, corn, and a slice of Mabel's peanut butter ice cream pie.
Rate this place Reviews (3) Learn more about Mabel's Lobster Claw...
Posted on Sunday, May 3, 2015 9:55 AM
Cajun Country Louisiana

Crawfish, cracklin's, meat pie, and boudin galore will be highlights of the 2015 eating tour of Cajun Country. There is no place in America like this, and certainly no place with such an abundance of unique, one-of-a-kind, colorful, and distinctly local foodways, from butcher shops to smokehouses to diners and small town cafes.

YOU be the Judge!

Thanks to Roadfood friend Robert Carriker (ultimate authority on the subject), members of this year's Roadfood tour will have the opportunity to be judges at this year's Boudin Cookoff, which will be the climax of the tour, on Saturday night.

Where We're Going

We'll be headquartered in Lafayette, home of the Boudin Cook-Off and Louisiana's Cajun capital. That means we will have tremendous opportunities to explore the city and the countryside on Friday and Saturday before the Cookoff. The itinerary is still being planned (including a few unique culinary experiences beyond restaurant dining), but a couple of the delights we can expect to be eating include:


It Will Be An October Trip to Remember

So, Save the Dates: October 16 & 17. 2015. That's a Friday and Saturday. Tickets will go on at 11 AM ET on May 12th, and more details, including hotel deals, will be announced here. See you in October!

Roadfood of the Day: Balaton - Cleveland, OH
Posted on Sunday, May 3, 2015


The scored, smoked sausage atop this traditional Hungarian stew is delicious in its own right, all the better for its bed of tomatoes, peppers, onions, and dumplings.
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Posted on Saturday, May 2, 2015

The Wrong Side is Right

The wrong side of the slice is what's right about New Haven's best pizzas. Note the little bits of burnt semolina that cling to the bottom, the sturdiness of the crust despite its being so thin, as well as its oh-so-deliciously charcoaly barely-blackened edge, and the mottled surface that is a toasty chew beyond description.
Rate this place Reviews (2) Learn more about Eli's Brick Oven Pizza and Market...
Roadfood Recipe: Venison Sausage
Posted on Friday, May 1, 2015 8:49 AM

Recipe of Venison Sausage

Succulent and sweet, singing of autumn in the country, this venison sausage was something I discovered at a Bull Run Hunt Club breakfast in Rapidan, Virginia. Sarah Womack, the chef who devised the recipe, suggests it be sided by small roasted potatoes, biscuits, or buckwheat pancakes. Note that the sausage mix should be refrigerated at least overnight before cooking.

Preparation Time: 15 minutes

Cook Time: 15 minutes

Servings: 8

See the full Venison Sausage recipe...
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