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Roadfood of the Day: Johnny's Reef - The Bronx, NY
Posted on Monday, March 24, 2014

Johnny's Reef's fried shrimp

The shrimp comes with fries and cole slaw. Also shown: three of Johnny's Reef's sauces: red (hot) sauce, shrimp sauce, and tartar sauce.
Rate this place Reviews (2) Learn more about Johnny's Reef...
Posted by Michael Stern on Sunday, March 23, 2014 8:48 AM

We have started a weekly series of Roadfood reports at The Daily Beast. The first, which appears today, is about the pluff-covered oysters at Bowen's Island in South Carolina. Please check it out!

Posted on Sunday, March 23, 2014
Item Results
Grill 706
Boil 154
Pan Fry 61
Deep Fry 49
Broil 44
Microwave 15
Roast 11
Comments (4)
Roadfood of the Day: Dorset Inn - Dorset, VT
Posted on Sunday, March 23, 2014

World's Greatest Croquettes

An illusion: what appears to be a roadside diner dish is actually real from-scratch food prepared with thought and care.
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Posted on Saturday, March 22, 2014

Crunch Berry Pancakes

Crunch berry pancakes, ready to eat! It was mid-January, but those berries packed powerful fruit flavor.
Rate this place Reviews (6) Learn more about Blue Benn Diner...
Posted on Friday, March 21, 2014

Bread or Cake

It's a banana bread, more or less, but it is so chockful of big chocolate chips and walnuts that it eats more like a cake.
Rate this place Reviews (1) Learn more about Bishop's Orchards...
Posted on Thursday, March 20, 2014

It's Natural!

To me, the twist at the end of a natural-casing hot dog is one of the beautiful sights in the food world.
Rate this place Reviews (4) Learn more about Merritt Canteen...
Posted by Michael Stern on Wednesday, March 19, 2014 12:09 PM

Pepperoni pizza

While there are many connoisseurs of pizza who will fight us on this point, we cannot say with absolute certainty that Modern Apizza of New Haven serves the best pizza on earth. In our book, it might rank only second or third best. But the differences among Connecticut's greats are minor; and if even if you do put one of the holy pizza shrines of Wooster Street at the top of your list, eating at Modern is a spectacular experience, perhaps like winning only $100 million rather than $125 million in the Power Ball lottery.

As for the New Haven favorite, white clam pizza (hold the mozzarella, please) Modern uses fresh clams brought into the restaurant three times a week, and it is delicious – ocean-sweet and powerfully garlicky, and built on a crust that puffs up dry and chewy around the edges, but stays wafer-thin all across the middle. “Our brick oven reaches temperature in excess of 700 degrees,” Modern’s menu warns. “Some pizzas may blacken around the edges, and even lose their perfect shape due to contact with the brick floor of the oven.” Ok with us! While a few places around the edge may be charred, the whole pizza has a swoonfully appetizing smoky taste; and you see why when you devour slices off the paper on which the pizza rests atop its round pan. The paper appears strewn with charred little bits of semolina from the oven floor, most of which cling to the underside of the crust, creating a slightly burnt hot-bread flavor that no metal-floored pizza oven could produce.

Modern’s specialty toppings include broccoli, sliced tomato, artichoke, and clams casino, which is clams, bacon, and peppers. It is also known for the Italian Bomb, which is a joy to eat despite the fact that it totally overwhelms its crust: sausage, pepperoni, bacon, peppers, onions, mushrooms, and garlic. There is also a Vegetarian Bomb topped with spinach, broccoli, olives, peppers, mushrooms, onion, and garlic.
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Posted on Wednesday, March 19, 2014

Salami and Eggs

A plate of salami and eggs is finished with home fries and rye toast, making this one justly greasy and comforting breakfast on a Saturday morning.
Rate this place Reviews (2) Learn more about Eisenberg's Sandwich Shop...
Roadfood of the Day: Baba À Louis - Chester, VT
Posted on Tuesday, March 18, 2014

Sticky Buns

Sweet, buttery, and as delicate as a croissant, Baba A Louis' sticky buns are unsurpassed.
Rate this place Reviews (3) Learn more about Baba À Louis...
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