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Posted on Sunday, July 26, 2015

Mocha Chocolate Blast!

The Mexican Mocha is espresso, Mexican chocolate, and steamed milk.
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Posted by Michael Stern on Saturday, July 25, 2015 5:22 AM

Hot Turkey

Dot's is back and every bit as good as ever. After getting slammed by Hurricane Irene in 2011, it rebuilt and now offers river-view seating in a dining room adjoining the old diner. (It's hard to imagine that the river far below ever flooded through the restaurant high above.)

Unchanged in attitude, Dot's remains a good, blue-plate lunch room with a menu of soups and sandwiches, and hot plates of turkey, roast beef, meat loaf, and pork roast. While Southwest chiliheads wouldn't recognize Dot's chili as their beloved bowl of red, it is true Yankee chili, and it is terrific. The menu calls it "Jailhouse Chili," but it's most respectable. Thick with great clods of beef and just enough beans, it is lip-tingling spicy but not ferocious. It comes as a cup or bowl under a mantle of melted cheese.

Burgers are thick, hand-pattied beauties, served on high-quality buns, available with cheese and/or bacon and at one memorable recent lunch with cheese, bacon, and barbecue sauce. On the side you want a milk shake, scooped and blended the old-fashioned way. Dot's shakes are so good that at breakfast a while back we noted a nearby couple getting vanilla shakes to go with their over-easy eggs and bacon.

In fact, breakfast just might be the great meal of the day, with a full menu of eggs, biscuits, muffins, French toast, and breakfast sandwiches. It's the pancakes we adore. You can get them plain, studded with blueberries, apples, bananas, or a multi-berry mix known as berry berry. Berry berry batter contains an impossible number of blueberries, raspberries, blackberries, and strawberries. Each one retains its individual flavor, and the bunch of them together, packed into Dot's fluffy cakes, are a flapjack epiphany. With a spill of local maple syrup, they're a must!
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Posted by Michael Stern on Saturday, July 25, 2015 5:20 AM

As America's coffee rode the rising tide of culinary aspiration over the last several decades, its iconic purveyor has gone from lowly diner or truck stop to enlightened coffee bar. That phenomenon is particularly prevalent in the northwest quadrant of the country, including the small, scenic Idaho panhandle town of Sandpoint. There are several sources of good coffee in this Bonner County hamlet on the shore of Lake Pend Oreille, none more conscientious than Evans Brothers Roasters. What you get in this place is not just expertly roasted and masterfully poured coffee. You find an enterprise that touts a philosophy and a sense of social responsibility (both expressed on the Evans Brothers website); you find meticulous latte art and loose-leaf teas as well as locally baked, organic, and gluten-free pastries. Located in a colorful old mill complex in the Granary Arts District, and featuring the work of local artists on its walls, Evans Brothers also happens to serve a cup of joe as delicious as we've had anywhere.

You can choose between French-press or hand-drip (known here as "pourover") coffee, a single-origin espresso of the day, or the Evans' proprietary Headwall espresso blend – a soft, syrupy medium-roast named for a ski run at nearby Schweitzer Mountain. We are especially fond of Evans Brothers' Siberia Dark Blend (also named for a ski run), which is dark and chocolaty and nearly as satisfying as food. Speaking of which, if you must eat, the handful of available pastries are pretty good, but the breakfast burritos, heated in the microwave, suffer from sogginess. It's four-star coffee that will keep us coming back.
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Roadfood of the Day: White Rose System - Linden, NJ
Posted on Saturday, July 25, 2015

Jersey-Style Hero

A traditional New Jersey Taylor Ham, egg, and cheese is served on a hard roll. That setup is available at the White Rose, of course, but we recommend going one step further and getting your sandwich on a hero roll.
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Posted by Michael Stern on Friday, July 24, 2015 5:29 AM

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

Just past one of Tacoma’s hospitals on Division Avenue sits a squat little red and white drive up called Frisko Freeze. It is one of Tacoma’s most famous burger joints, having served burgers and shakes since 1950.

If you’re in the mood for low cost, finger-licking fast food, you have the option to drive up to the order window, then park and wait for your food; or park and walk up to the order window. The parking lot always is packed with cars, and customers wait on the sidewalk for burgers -- despite a sign that reads “LOITERING PROHIBITED – PLEASE RETURN TO CAR.” You are served by local high school kids who banter non-stop in the kitchen and call out order numbers on a (very loud) loudspeaker.

The food is served in waxy bags, messy and hot. Burgers come with mayonnaise-based secret sauce, pickles, onions, ketchup, and lettuce. I sampled both a burger and cheeseburger and can confidently recommend that everyone should get cheese on their burgers: it melts with the other condiments into a tasty slippery sauce. The fries are unremarkable, and the milkshakes taste just like my dad used to make them when I was little: vanilla ice cream blended with Hershey’s original chocolate sauce. Simple, but enjoyable.

One downside: there’s no designated eating space on the premises, save a few (always occupied) red benches that sit next to the order window. This means you have to scarf down your greasy, aromatic meal in the car. My advice: grab a handful of napkins and drive around with your windows open for the rest of the day.
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Posted on Friday, July 24, 2015

BKs Hot Dogs

Two dozen bacon-wrapped beauties waiting to be dressed and consumed.

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Posted by Michael Stern on Thursday, July 23, 2015 4:57 AM

Anyone looking for outstanding breakfast in Seattle's Capitol Hill should find a seat at Glo's. That is not necessarily an easy task, for Glo's is a small place with room for scarcely a couple dozen customers and its reputation as a breakfast hot spot insures a crowd. While meals are served at brisk diner pace, everything is made to order; waiting for a table is part of the experience.

Eggs Benedict is Glo's go-to dish. Masterful hollandaise, which is smooth and buttery with a bright citrus twist, makes each of the menu's five variations something special. Choices include Benedict with smoked salmon (aka Eggs Royale), with spinach and bacon (Eggs Blackstone), and a sunny one named Eggs Californian, which is made with abundant avocado and slices of grilled tomato.

Vegetarian options abound, including biscuits with mushroom gravy, grilled vegetable frittata, and an "Aaron's Special" of sautéed vegetables atop hash browns, available with cheddar or jack cheese or vegan-friendly cheeseless. A very good Belgian waffle attains excellence under a rainbow of summer-fresh blueberries, strawberries, blackberries, raspberries, and slices of banana plus a garnish of pink grapefruit.

While this high-spirited place feels like a no-frills coffee house, the look of meals that come from the kitchen betrays a fine aesthetic. Each plate is a thing of beauty, albeit not in a fussy way. Food at Glo's is colorful, balanced, inviting. And mighty tasty.

Note that Glo's is open for breakfast and lunch during the week and from midnight to 4pm on Saturday and Sunday.
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Roadfood of the Day: La Farine - Oakland, CA
Posted on Thursday, July 23, 2015

Morning Bun

La Farine's morning bun resembles a muffin, but it is 1/3 the weight. Made with buttery croissant dough and sparkling with cinnamon sugar, it is one of the West's best pastries.
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Posted by Michael Stern on Wednesday, July 22, 2015 4:21 AM

In the operating-room immaculate retail outlet of Arethusa Dairy Farm (where high-class cows produce regal dairy products), a sign currently reads, "It's Back – Peach Ice Cream – Try It!" Good advice. Crowded with ripe pieces of peach, made of cream without a hint of chemical corruption, this ice cream is pure country. Let it soften a bit to perfect tasting temperature and the fruit glows with fresh peach flavor. This might be the best fruit ice cream I've ever tasted.

Source: Arethusa Farm
Posted on Wednesday, July 22, 2015

Great Rings

The rings are made fresh, not frozen. These are some terrific onion rings.
Rate this place Reviews (1) Learn more about Lobster Claw Seafoods...
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