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Roadfood of the Day: Shaky Alibi - Los Angeles , CA
Posted on Friday, January 29, 2016

Sweet waffle topped with bananas, milk chocolate spread, and real, house-made whipped cream
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Posted by Michael Stern on Thursday, January 28, 2016 5:13 AM

Bright and airy and just yards from the Pacific Ocean, Uncle Bill's Pancake House is a happy place for breakfast. Opened back in 1961 when Manhattan Beach was a little-known surfers' paradise, it is an indoor/outdoor café with a giant morning menu that ranges from basic bacon-and-eggs to such crazy-good inventions as potatoes Stroganoff. That's hash browns crisped on the griddle and mixed with lots of bacon and melty cheese, served under a double dollop of sour cream. Potatoes del Riego is an even fancier version, with peppers, onions, and avocados added.

Waffles are small-tread, not Belgians, available plain or infused with cheese, pecans, raisins and cinnamon, blueberries, or bacon and topped with strawberries, whipped cream, or even ice cream. Pancakes come regular-size or dollar-size in quantities of six or twelve. As for eggs, name your pleasure. I have very much enjoyed a dish called Mitch's Scramble, a mix of eggs, mild chilies, and cream cheese. Other interesting items on the menu include sourdough French toast with strawberries and bananas and a meal called "Body Builder's Power Breakfast": banana-nut buckwheat pancakes and five egg whites.

Breakfast is served all day (until 3pm closing). Lunch features half pound hamburgers (beef, turkey, or vegetarian), sandwiches on grilled sourdough, and salads made with guaranteed-organic lettuce.
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Roadfood of the Day: Valois - Chicago, IL
Posted on Thursday, January 28, 2016

Short ribs, available every day except Tuesday and Thursday, are well-browned, long-cooked, and fall-of-the-bone delicious. So are the potatoes and natural gravy.
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Roadfood of the Day: Pearl's Place - Chicago, IL
Posted on Wednesday, January 27, 2016

These are some are the lightest and tastiest biscuits we have had in a long time.
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Roadfood of the Day: Igloo - Peru, IL
Posted on Tuesday, January 26, 2016

What an opulent sandwich! Two crisp-fried pork tenderloin cutlets and all the trimmings is a crunchfest that really does double the pleasure of a single.
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Posted by Michael Stern on Monday, January 25, 2016 5:25 AM

As is true of ice cream, beer, and potato chips, this nation’s hamburgers have gotten better over the last several decades. There are very good ones, plain and fancy, nearly everywhere. In Los Angeles, which once had the reputation as source of the best, one place remains a beacon of burger goodness, open since 1947: the Apple Pan.

What has earned Apple Pan burgers legendary status? No one thing in particular. They are not outlandish, huge, or fancy. In fact, they are modest-sized, cooked through but still very juicy with good if not aristocratic ground-chuck flavor. They come beautifully and bountifully dressed with crisp, fresh lettuce, pickles, cheese (optional) and a choice of house-made sauces. Like the burger, the sauces in and of themselves are not stellar. There is chili sauce on the hickory burger (the meat of which gets smoky seasoning) and a barely sweet relish on the steak burger. No one element of these packages is sensational, but the combo is transcendent.

Hamburgers are enough to put the Apple Pan on the Roadfood map, but the even more outstanding item on the menu is pie. Here you find jim-dandy pies daily made on savory crusts – a double cruster in the case of apple, which is oh-so-good a la mode, and a single, supporting crust underneath the marvelous cream pies, which include coconut, spangled all over with toasty brown shreds, and banana cream, made with thick, ripe slices of banana, from-scratch custard, and buttery whipped cream.

It’s a tiny, adorable place where a mere 26 people can eat at one time, all at counter stools that face a central grill where hamburgers sizzle.
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Posted on Monday, January 25, 2016

Spicy pork with apple slaw and Galbi with kimchi slaw and aioli sauce
Rate this place Reviews (1) Learn more about Seoul Sausage Co....
Posted by Michael Stern on Sunday, January 24, 2016 4:50 AM

Years ago, when I first visited Canter’s, I didn’t take a lot of pictures because as soon as my camera flash went off, the hostess asked me to stop, explaining that "people pay thousands of dollars to take pictures in here." She meant that movie makers and professional photographers rent it out as a restaurant backdrop that very clearly says "vintage Los Angeles," which is what it is. Since that time, taking pictures of one’s food has become part of the dining experience for enough people that nobody on staff gave me a hard time when I photographed a recent breakfast.

Canter’s is an old-style (since 1931) delicatessen that smells of salami and corned beef and pickles and is staffed by take-no-prisoners guys and gals who are equal parts service and entertainment. Open all night, it is an opportunity to eat excellent kosher-style (but not actually kosher) fare. This includes the full repertoire of cured meats and smoked fish, matzoh ball soup, noodle kugle, and a vast variety of traditional pastries including hamantaschen, rugguleh, and black-and-white cookies. Hot entrees range from corned beef and cabbage to chicken in a pot, and the sandwich selection is epic. I like traditional corned beef (on rye), the meat briny and just fatty enough to feel slightly sinful. Another good sandwich is chopped liver that is enriched with plenty of schmaltz. Among breakfast specials is matzoh brei (here spelled brey), a felicitous balance of matzoh shreds that range from custard-soft to slightly chewy all enveloped in buttery scrambled eggs. Chicken soup is like an idealized grandmother might make.
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Roadfood of the Day: Queenie's - Tulsa, OK
Posted on Sunday, January 24, 2016

The pain perdu is ultra-soft, nicely grilled, with the right amount of butter.
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Roadfood of the Day: Leo's - Oklahoma City, OK
Posted on Saturday, January 23, 2016

Of all the meats that come out of this smokehouse, none is more wonderful than spare ribs. Each one is weighted with nearly as much meat as a good-sized sandwich; and while there are some veins of fat, it is astonishing how many ribbons of lean but luscious pork pull easily off the bone.
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