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Roadfood of the Day: D.Z. Akins - San Diego, CA
Posted on Sunday, April 13, 2014

Corned Beef Close Up

One of the best corned beef sandwiches we've had in a long, long time: hot meat, fresh bread, snappy mustard. Perfection.
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Roadfood of the Day: Hob Nob Hill - San Diego, CA
Posted on Saturday, April 12, 2014

Pecan Roll

This is one of the reasons we especially love breakfast at Hob Nob Hill: a warm, gooey, nut-smothered pecan roll.
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Posted by Michael Stern on Friday, April 11, 2014 4:35 AM

Here is the great butter burger of Milwaukee, a city where burgers are a passion. It is a modest-sized patty of beef, cooked through, served on a bun quite literally bathed butter. Not margarine, not flavored oil: pure, dairy-rich, delicious butter. You can get a Super burger (2 patties, and a good idea; to us, a single one is overwhelmed by its bun) or a Super Special, which adds lettuce, tomato, and mayonnaise to the mix (also a good idea), as well as cheeseburgers and burgers topped with mushrooms, onions, and Monterrey Jack cheese. The biggest of all burgers is the Cheesehead, which is a half pound of sirloin with Swiss and American cheese, stewed onions, raw onion, and mushrooms. It is virtually impossible to eat with one’s hands, but it’s fun to try!

There are a few other kinds of sandwiches on Solly’s menu, none of which we’ve tried, also omelets and fish fries, excellent crinkle-cut French fries, and made-here pie. If you’ve got a sweet tooth, we recommend you reserve it for a milk shake, which is Dairy State-rich and made in flavors that include chocolate, hot fudge, strawberry, pineapple, vanilla, and the superb fresh banana malt. Another confectionery alternative is a black cow made with Sprecher’s root beer. And, this being a city where ice cream is even more beloved than butter burgers, there is a full array of sundaes, too.

Seating is at two horseshoe-shaped counters with stools. The staff of uniformed waitresses go about their business with well-seasoned hash-house aplomb.
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Roadfood of the Day: Snook Inn - Marco Island, FL
Posted on Friday, April 11, 2014

Escargot

These beauties were tasty to eat on top of toast that was dipped in the garlic juice.
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Posted on Thursday, April 10, 2014

Lithuanian Coffee Cake

A Claire's specialty now for decades, Lithuanian coffee cake is indeed great with coffee ... in the morning or for an afternoon break.
Rate this place Reviews (2) Learn more about Claire's Corner Copia...
Posted by Michael Stern on Wednesday, April 9, 2014 9:27 AM

Back in 2013, the Wall Street Journal declared that the cupcake trend had peaked; cupcakes were no longer the fashionable pastry they were when New York's Magnolia Bakery became a media darling at the turn of the century because its cupcakes were featured on the TV show "Sex and the City"; one food writer even observed a "cupcake backlash" among consumers who realized it was all too easy to make their own.

Those of us who loved cupcakes before they were chic continue to love them even if their status among food oracles has sunk. And as for making our own, we know for sure we never will make ones as good as those turned out by The Cake Box of Ridgefield, Connecticut.

These are handsome cupcakes, expertly baked and artistically frosted, modest in size but large in flavor, ranging from utterly simple "Very Vanilla" and "Life by Chocolate" to such daily specials as Wednesday's "Almond Joy" (almond buttercream in a chocolate cupcake topped with toasted almonds and coconut), Friday's "Elvis" (banana cake filled with milk chocolate ganache with peanut butter frosting), and Saturday's "Peppermint Patty" (chocolate cake filled with mint buttercream). They are baked fresh every day, and they taste it: moist, buttery, made from ingredients of the highest quality.

In addition to cupcakes, the Cake Box makes wickedly good chocolate chip cookies, brownie bites, Italian macaroons, scones, muffins and cinnamon rolls. They also are known for elaborately decorated special-occasion cakes. While much business is take-out, you can sit down here in a comfy chair and enjoy pastries along with coffee or espresso.

Note that while there are a few gluten-free items available at the 1 Big Shop Lane location, proprietors Robert and Jordan also have a sister store, Swoon, completely devoted to gluten-free and nut-free pastries. It is located nearby in Ridgefield at 109 Danbury Road. www.swoonglutenfree.com
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Posted by Michael Stern on Wednesday, April 9, 2014 3:58 AM

Mike

Green Vegetarian Restaurant is not merely vegetarian. It also is kosher, meaning closed Friday night and Saturday; several items on the menu are strictly vegan; some are gluten-free.

The sun was blazing when we stopped in, so it seemed only right to start with an icy smoothie that blended pineapple, mango, papaya and banana in a mix known as "tropical cooler." Refreshing? More than a bath in ice water.

The menu offers many options, including breakfast/slash/brunches that include sweet potato pancakes, huevos rancheros, migas and vegan tacos. Of course there are salads: Greek, raw beet, raw vegetables with raw pecan hummus and a taco salad that includes soy chili. Side dishes are listed on the menu "from healthiest to happiest" – kale salad to French fries and onion rings.
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Posted on Wednesday, April 9, 2014

Filberts

Filberts (aka hazelnuts) are a true-Oregon crop. 99% of all the ones grown in the United States fall from trees in a patch of the Valley west of the Cascades and north of Eugene. The word "filbert" comes either from St. Philibert, whose nameday is August 22, when the English nut crop is ready to harvest, or possibly from the fact that the husk around an on-the-tree filbert's shell resembles a full beard, words that somehow morphed into filbert.
Rate this place Reviews (0) Learn more about Duyck's Peachy-Pig Farm...
Posted by Michael Stern on Tuesday, April 8, 2014 9:09 AM

Beef on Weck

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 Tuesday, April 8, 2014

Huckleberry Carrot Cake

If you order one thing - make sure it is this unique dessert.
Rate this place Reviews (0) Learn more about Serrano's Mexican Restaurant...
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