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Posted on Wednesday, August 5, 2015

Rosemary-Lamb Sausage Omelette

Rosemary-lamb sausage, roasted garlic, tomato, spinach, and goat cheese omelette with buttermilk-dill toast and homefried potatoes.
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Posted by Michael Stern on Tuesday, August 4, 2015 6:28 AM

Help is on its way. If not at a gallop, then at a brisk pace. As part of the evolution, we have established a help center accesible via email. If you are having usability issues of any sort, drop a note to this address and we will git 'er done:

Posted by Michael Stern on Tuesday, August 4, 2015 5:46 AM

This review was written by Roadfood Correspondent Allie Spangler, who also took the pictures.

6th Avenue in Tacoma boasts some of the best restaurants and bars in the area, and locals go to the strip for good food and good vibes. The Red Hot is an inconspicuous hole in the wall with just two small signs on its front windows. It was filled with locals when I took a friend to for dinner on a Tuesday, which turned out to be $3 pint day. Almost every day of the week has some sort of special to get people through the door, as if The Red Hot needed more incentive than its laid back atmosphere, extensive menu, and large selection of local brews.

One of the most creative dogs on the menu is The Hound Dog: a salty hot dog topped with sweet creamy peanut butter and two slices of crisp bacon. Under the description for this dog the menu reads “trust us on this…” And so trust them I did. I was not disappointed – this hot dog is definitely strange, but it has the perfect mixture of salty and sweet and I found myself scarfing it down.

Two other dogs we sampled were our server's favorites: the Tacoma Boys BLT and the Red Hot Frankfurter. Tacoma Boys BLT is topped with mayonnaise, two slices of bacon, lettuce, tomatoes, and fresh cracked black pepper. It tastes like a traditional BLT, but with the dog adding an additional level of flavor. It ends up being wonderful. The smoked pork shoulder Frankfurter is a mixture of spicy and sweet with sweet hot mustard, sweet relish, and grilled onions.

In addition to hot dogs and sausages, The Red Hot also serves “sidekicks” (BBQ beans, potato salad, Frito pie, etc.) as well as vegan dogs for those who want something a little different. Being a beer-centric place, they are happy to fill up any clean growler you bring in and charge accordingly. (A growler is a beer tote.)

With more than twenty ways of serving dogs and sausages and countless brews on tap, this 21-and-over spot has become one of the most popular local hangouts.
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Roadfood of the Day: Damburger - Redding, CA
Posted on Tuesday, August 4, 2015


This single with "the works" is a perfect mix of hot, cool, crunchy, creamy, salty, and sweet.
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Posted by Michael Stern on Monday, August 3, 2015 5:42 AM

In this breezy summertime drive-in by the side of busy Route 7, the burgers and hot dogs are very good. Hand-cut French fries are excellent. Made-here chips for nachos are extraordinarily crunchy. And well-seasoned, grill-roasted corn on the cob, drizzled with a creamy sauce, is out-of-this-world. Yes, it looks like an ordinary hot dog stand, but just about everything here is at least one cut above.

Opened in 2013 in a spot that has seen many quick-eats shacks come and go over the years, Dog Daze makes a point of using organic produce raised at the family farm over in Ellenville, New York (farm honey and jams also are for sale). That helps explain why the onion rings here are superior – that, plus the fact that the onions are freshly cut and battered, resulting in big, thick hoops of slick allium sweetness encased in a fragile pale gold crust.

It isn't easy choosing what to eat. This tiny place has a large menu, including seven different specialty dogs (such as a BLT dog, a Chicago dog, a Reuben dog, and a Bayou dog) and a choice of four different chicken-sausage sandwiches (maple-cinnamon sausage, Italian smoked sausage, Cajun andouille sausage, and Buffalo blue cheese sausage), plus such exotica as truffle-fried cauliflower, pulled pork nachos, and fried mac 'n' cheese.

All seating is outdoors at picnic tables, a few stools at a counter to the side of the shack, and scattered-about chairs.
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Roadfood of the Day: Doughnut Plant - New York, NY
Posted on Monday, August 3, 2015

Valrhona Dark Chocolate Yeast Doughnut

One of my all-time favorites anywhere.
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Posted by Michael Stern on Sunday, August 2, 2015 4:11 AM

Like ice cream, potato chips, and coffee, hamburgers have gotten much better over the last few decades. There are more and better choices all up and down the status ladder. Cheap or fancy, good ones are plentiful. But great ones remain hard to find. Poppy's serves a great one.

It is not an unusual or outrageous burger in any obvious way. It is decent-size, an honest quarter pound, crusty and irregularly shaped, thick enough to ooze juice but not boastfully large. A single is listed on the menu as a Classic Little. Two in a bun is a Classic Big. Both automatically come with a spill of chopped sweet red onion and a melting mantle of Adirondack cheddar cheese (from Barneveld, NY), which is sharp enough to be a significant presence, but not so flavorful that it in any way detracts from the booming protein flavor of the beef. Like the cheese, and like so much of the menu here, including tomatoes in tomato season and Hudson Valley lettuce, the beef used to make these burgers is local. The menu promises it is grass-fed and humanely raised and has a "distinct, clean flavor that melts in your mouth." Yes, it does. Other burger options include a BBQ bacon burger, an egg-topped burger, and even a veggie patty made of beans. Beyond burgers, there is a short list of beefless rice bowls and salads available.

Every good hamburger deserves a good spud companion. Poppy's offers two: sweet potato chips that are sliced see-through thin – crisp and elegant – and French fries that are gorgeous golden twigs, served piping hot.

For all the attention paid to the provenance of the provender, Poppy's is a casual, bare-table, paper-napkin sort of place. Burgers come wrapped in foil; and while glasses are available for soft drinks and beer, my waitress apparently sized me up as a more rugged sort of guy, bringing my root beer in its bottle with the twist-off cap still attached. For those who came to Poppy's back when it opened in 2009 and service was do-it-yourself, note that it has since remodeled, but not dramatically. Indoor seats are at handsome wood-back booths and out back there is now a nice patio for open-air eating.
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Roadfood of the Day: Crif Dogs - New York, NY
Posted on Sunday, August 2, 2015

A beauty of a dog wrapped in that Jersey delicacy, Taylor Ham and nestled atop a slice of American cheese, and capped off with a dose of mustard and a hefty amount of chopped pepperoncini. Not for the faint of heart!
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Posted by Michael Stern on Saturday, August 1, 2015 4:39 AM

Note: This review was written by Roadfood Correspondent Asher Zelson. Asher also took the photos.

Deep in the heart of rural Bozeman, Montana, tucked away amongst a plethora of quaint, quiet Montana stores and restaurants, is Roost Fried Chicken. Roost is a traditional, family-oriented restaurant dishing out a marvelous mix of comfort foods made with a unique spin. Owners Joe Darr and Mike Buck strive to run the restaurant on the basis of fresh ingredients, a warm, welcoming atmosphere, a kind staff, and a simple decor.

Although fried chicken pops up on the menus of endless restaurants around the world, one can truly have trouble finding a fried delight that one will never forget. I am not talking fried chicken that you would recommend to a friend looking for an ordinary bite to eat, I am talking the kind of chicken that you would stop brushing your teeth just to keep that glorious taste on your tongue for a moment longer. Few restaurants can achieve this seemingly unreachable feat, but the Roost is one of those restaurants.

After we arrived and ordered at Roost, we parked ourselves in the back area of the restaurant and sat there waiting for our food. Suddenly, as if we were all hypnotized, our necks craned, our eyes closed, and our nostrils opened. As we opened our eyes slowly, we saw it. Bounding towards our table like a lion, it emerged. The basket of chicken seemed to be roaring for us to eat it. The basket was placed in front of our smiling faces and without seconds' wait, we dug in. We received a thigh, breast, wing, and drumstick. Each piece was coated in a thick yet utterly delicate, glassy layer of the Roost’s special breading. As we tore through the crispy outer layer, we unveiled a copious amount of warm, salty juice erupting out of every nook and cranny of the beyond-tender white meat. We ordered the chicken with a number of side dishes, including mac and cheese, fried okra, mashed potatoes, and deviled eggs – none of which are as memorable as the chicken.

In addition to the fried chicken basket, we ate a glorious golden hunk of fried chicken on a stick (similar to that of the fried chicken basket), and a Nashville Hot Fried Chicken. The Nashville hot chicken comes fully smothered in a piquant blend of fiery, peppery spices. It is served on a pillowy slice of white bread -- the perfect device to sop up any extra juices or sauces.

Overall, I truly enjoyed every moment I spent and every bite I took at Roost, and I would recommend the trip anyone who is not too chicken to come!
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Posted on Saturday, August 1, 2015

A Small, But Significant, Mountain of Potatoes

A hearty and filling breakfast.
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