Posted by Bruce Bilmes and Susan Boyle on Thursday, May 23, 2013 1:57 PM
After seven long months of renovation following Hurricane Sandy, the original Coney Island Nathan's is holding their grand reopening today (see the Roadfood.com review). Fans of the scruffy old beachtown hot dog joint may not be thrilled with the physical modernization of the space, but they might appreciate the return of the long-absent seafood raw bar, where seven shuckers will be plating clams, oysters, and crabmeat. You can even accompany your garlicky tube steak with a glass of Coney Island Lager brewed by the Shmaltz Brewing Company!
Posted by
Mike Stroud on
Thursday, May 23, 2013 1:22 PM
Big Bob Gibson's Bar-B-Q in Decatur, Alabama has received a lot of national attention in recent years for its exemplary North Alabama barbecue. But most folks don't know that, just 30 miles to the east in the considerably more cosmopolitan city of Huntsville, one of Big Bob's sons, David, set up shop back in the 1950s to give the people working at the nearby Redstone Arsenal a taste of his father's style of closed-pit cooking.
Located in southwestern Huntsville, David Gibson's Barbeque is a bastion of traditional, uncomplicated Southern cuisine, as well as mid-20th century decor, with the classic wood paneling in the small dining area. The region's traditional pulled and chopped pork takes center stage on the menu, but don't overlook the fine rendition of North Alabama barbecued chicken, featuring the famous "white sauce" of mayonnaise, vinegar, and black pepper, drenched all over the poultry. David Gibson's also serves a catfish sandwich, for non-BBQ eaters in your crowd.
But take this reviewer's word: order a "jumbo" barbecue sandwich and you won't go wrong. Underneath the top of the bun lies some of the most succulent, smoky pork available in those parts, topped with a medium-shredded, vinegar-based coleslaw--be sure to say "hold the slaw" if that's not your thing. Sprinkle a little vinegar-and-pepper sauce, and you have a miniature barbecue feast.
This is a perfect place for take-out, particularly if you're visiting attractions such as the U.S. Space and Rocket Center, just a short drive away. It's definitely a taste of North Alabama for not much money.
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Posted on Wednesday, May 22, 2013
| Item |
Results |
| Beef |
713 |
| Lamb |
201 |
| Pork |
71 |
| What's a French Dip? |
39 |
| Turkey |
24 |
| Ham |
7 |
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Posted by
Michael Stern on
Wednesday, May 22, 2013 1:11 PM
Well situated for an impatient appetite arriving at the Buffalo Airport, Charlie the Butcher’s is an essential stop for anyone who wants to sample the Nickel City’s unique sandwich, “beef on weck.” Slow-roasted beef, tender and pink, is sliced thin and piled on a hard roll that is crusted with pretzel salt and kummel (caraway seeds). The top half of the roll gets dipped briefly in beef juice. The sandwich is served with only a pickle spear as garnish, although many customers slather it with eye-opening horseradish from the Broadway Market (where Charlie Roesch’s grandfather started this beef dynasty in 1914).
It’s a no-frills restaurant. Place your order at the front window with its fabulous view of the carving block, then pay and find a seat at the low-low counter or a table topped with oilcloth. All seats provide a nice view of the kitchen, where you’ll see Charlie himself, with a large staff of accomplished helpmates, slicing cabbage, tending soups, and cutting beef to order. Sandwiches are served in cardboard boats; and it’s customary to bus your own table.
By the way, Charlie’s menu extends beyond beef on weck; and everything else we’ve sampled is first rate: Buffalo-made hot dogs and sausages grilled over coals, chicken spiedie (a boneless breast that is marinated and grilled), and such daily-special sandwiches as meat loaf (Tuesday), and double-smoked ham (Monday). The beverage list includes the local favorite, Loganberry, as well as Charlie’s personal favorite, Birch Beer.
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Posted on Wednesday, May 22, 2013
This happy humanoid steak is Pilgreen's "mascot": His Royal Highness, T-Bone King.
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Posted on Tuesday, May 21, 2013 7:17 AM
Do You Use Roadfood Mobile?
If you are planning to travel anywhere in the USA, be sure you avail yourself of Roadfood Mobile. Wherever you are, you simply pull it up on your smart phone and touch "Find Nearby Restaurants":
It delivers a list of all the Roadfood-reviewed restaurants in your vicinity, starting with the closest:
Touch whichever one interests you and you will be taken to a brief description of the restaurant, along with photos and descriptions of its highlighted dishes:
We use it all the time when traveling. Until now, Roadfood Mobile has been available to everyone, but after Memorial Day, it is going to be available only to Roadfood Insiders. So please, take some time to check it out, and if you like what you see, be sure you become a Roadfood Insider and have access to its several benefits, foremost among them, Roadfood Mobile. [READ MORE]
It's Ice Cream Season
Of course, there is no season that is wrong for ice cream, but warm summer days are especially right. If you plan to be traveling through New England (where the finest ice cream is made), be sure to check out this comprehensive Quest for the Best put together by Stephen, Chris, and Amy, rating ice cream (and hot fudge) on a one-to-five scoop scale, from southern Connecticut to northern Maine. [READ MORE]
The Red Truck
If anyone is heading to or through the northern Virginia Piedmont, do yourself a favor and stop at the Red Truck Bakery in Warrenton. Red Truck cookies, pictured above, are a joy to eat. Bourbon cake and moonshine cake, Meyer lemon cake and Shenandoah apple cake are to die for. And there is no better granola anywhere. Have a breakfast pastry or lunch at the communal table, and come away with cookies. We can't imagine a better coffee companion than the Tuesday special cookies, known as birdseeds, made with anise, poppy, and black sesame seeds.
Posted on Tuesday, May 21, 2013
The beef patty itself is thick, and that's a double layer of cheese. With lettuce and tomato added, the toothpick plunged into the top of the bun is a necessity to prevent complete collapse
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Posted on Monday, May 20, 2013
A good-size Bob's breakfast requires two plates. The bacon is extra-thick, cooked flat on the grill under a heavy press.
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Reviews (3)
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