Your Guide to Authentic Regional Eats
Sign In | Register for Free!
Restaurants Recipes Forums Eating Tours Merchandise FAQ Maps Insider
Posted on Monday, September 8, 2014

Foot Long

If you ask for the works, Louis will dress your foot long as shown. The frank develops a good crust from the burning coals.
Rate this place Reviews (1) Learn more about Louie's Foot Long Hot Dogs...
Posted on Sunday, September 7, 2014
Item Results
Biscuit 348
Bagel 193
English Muffin 140
Bread (toast) 111
Muffin (non-English) 32
Comments (0)
Posted on Sunday, September 7, 2014

Sundae With French Chocolate Sauce

Sundaes are built with Perry's ice cream and homemade toppings.
Rate this place Reviews (1) Learn more about Condrell's Candies & Ice Cream...
Roadfood of the Day: Duff's - Buffalo, NY
Posted on Saturday, September 6, 2014

Duff's Wings

Like most Buffalo wing shops, Duff's well-sauced wings are sold in units of 10. This is a double order (20) of medium hot.
Rate this place Reviews (5) Learn more about Duff's...
Posted by Michael Stern on Friday, September 5, 2014 7:44 AM

Le P'tit Stop on the Trans-Canada Highway south of Mont-Tremblant National Park, isn't quite as coarse as most of Quebec's casse-croûtes (snack bars). Food actually is brought to you from the kitchen after your order it at the counter; tables, covered with oilcloth, are outfitted with charming little wood-slat chairs; walls are made to look like pine logs in a rustic cabin.

Here you can get a terrific "hot dog Michigan," very similar to the Michigans in and around Plattsburgh, New York – a bunned hot dog topped with Bolognese sauce rather than Plattsburgh chili. Le P'tit Stop presents the dog and sauce in a split-top bun, grilled to a crisp. Half-pound hamburgers, which a large sign on the roof guarantees to be "100% Boeuf," are formidable (although no burger I have eaten in Quebec delivers the booming beef flavor of those commonly found out west in Alberta). And of course there is poutine – in this case, a masterful balance of crisp fries, squeaky cheese curds, and quite elegant gravy.

What impressed me most at Le P'tit Stop is dessert. There are galettes of fried dough spread with chocolate, cinnamon sugar, or maple cream and, even better, there is sugar cream pie (tarte au sucre). Proprietor Robert Forget told us that this creamy caramel creation in a flaky crust is made in the basement from his mother's recipe, which he was happy to share "Sucre brun et crème," he said. Nothing more. What's better than a wedge of brown sugar and cream, warm and melty?
Rate this place Read more about Le P'tit Stop...
Roadfood of the Day: Ramon's - Clarksdale, MS
Posted on Friday, September 5, 2014

Onion Rings

Big, oily hoops of crisp-fried onion make a good appetizer or side dish for a plate of fried (or non-fried) food.
Rate this place Reviews (1) Learn more about Ramon's...
Roadfood of the Day: Alcenia's - Memphis, TN
Posted on Thursday, September 4, 2014

Egg Custard Pie

There is scarcely anything simpler, or more directly satisfying for dessert lovers, than egg custard pie.
Rate this place Reviews (4) Learn more about Alcenia's...
Posted by Michael Stern on Wednesday, September 3, 2014 4:58 AM

As one who very much likes gluten and yeast, I wasn't all that compelled to stop in a Brazilian bakery called Mama's Bread Factory. Everything Mama makes is gluten-free and yeast-free. Gluten-free cakes and cookies and even pie crusts, yes; but gluten-free and yeast-free bread? I thought not… until Mama's rolls made me a believer. These cheesey spheres are lightweight and yet joyously chewy – a real bread-lover's delight, the sharp flavor of cheese a radically fine substitute for the tang of yeast.

While my sandwich was constructed in the kitchen, the gent behind the counter gave me a little pão de queijo (cheese roll) to nosh as a sample; and as I savored its fresh, big flavor, he described the process by which the breads are made using tapioca flour and fermented leavener derived from yucca root. It is an ancient formula that dates back to South America before Europeans and wheat arrived.

Mama's sells cheese breads of various size, either finished or frozen and ready to bake, as well as pizza shells, and whole stuffed chickens and stuffed pork loins. For those who are hungry NOW, there is a short menu of breakfast sandwiches and lunch sandwiches – all, of course, made on the good bread that is sturdy enough to hold massive amounts of ingredients. The "punta cana" sandwich, for example, is a mountain of moist, shredded roast chicken and carrots dotted with a few sweet raisins, laced with crunchy potato sticks, and garnished with lettuce leaves and mayonnaise. It is hugely satisfying. Other available sandwiches include stuffed pork loin, ham-salami-mozzarella subs, sausage, ham and grilled cheese, and several vegetarian combos.

Most business is take-out, but there are a few counter seats for dining in. I very much look forward to returning and eating my way through the menu!
Rate this place Read more about Mama's Cheese Bread Factory...
Posted on Wednesday, September 3, 2014

Homemade Spumoni

Spumoni is what L&B is famous for. Pictured is their "rainbow" spumoni.
Rate this place Reviews (3) Learn more about L&B Spumoni Gardens...
Posted by Michael Stern on Tuesday, September 2, 2014 6:01 AM

West of the Jacques-Cartier River, through farmland and forest, past horse paddocks and snowmobile trails, Rang de L'Enfant Jesus (Route 358) leads to the rugged town of Pont-Rouge, and the appropriately scruffy Casse-Croûte du Vieux Moulin. Exterior walls are plastered with ads for a local depilatory studio, a house painter, a bicycle repair shop, etc.; one half of the building is a bar latier offering the sundaes, blizzards, banana splits, jumbo slushes, peanut busters, and a sandwich Oreo maison.

The setting may be rag-tag, but Vieux-Moulin's guedille is elegant. The guedille, a staple of Quebec's eat-in-the-rough canteens, is a grill-toasted hot dog bun, usually filled with chicken, eggs, or seafood, or, as here in the guedille chou, made without meat: mayo, mustard, and a heap of brilliant, tangy cole slaw, garnished with a half-dozen crunchy sticks of pommes frites. Lacking meat, it is a light, salad-like dish for fast food lovers.

As is true of every Casse-Croûte (snack bar) in Quebec, Vieux Moulin makes a big deal of poutine. And it is a big deal, some of the best anywhere, available festooned with smoked meat, barbecue, steak, or sausage. It is distinguished by an abundance of moist, squeaky-fresh, big-flavored curds for which the gravy is a mere halo. Below the cheese are French fries that retain some crisp edges but mostly have been transformed by their blanket of cheese and gravy into a soft, starchy pallet.
Rate this place Read more about Casse-Croûte du Vieux Moulin...
« Older Posts
Newer Posts »

Find Authentic Regional Eats

Over 1,500 incredible local eateries from around the country

Starting Points

Roadfood Poll

Favorite Way of Getting Restaurant Food

Latest Forum Conversations

2 Hours Ago
International Food
It's Italian - American Week! Quick Jump
4 Hours Ago
Where Should I Eat?
Eating from Texas to Maine and back Quick Jump
13 Hours Ago
corned beef hash Quick Jump
19 Hours Ago
Trip Reports
Captain Scott's Lobster Dock Quick Jump
1 Day Ago
Other Desserts
I have a ton of blueberries!! Quick Jump

Latest Digest Posts

Nashville in New York Thursday, September 25, 2014 4:50 AM
Pizza a Casa Sunday, August 24, 2014 1:11 PM
The Delicious Green Grunion Saturday, July 26, 2014 3:27 AM
The Last Word in Bacon Cheeseburgers Friday, July 18, 2014 4:54 AM
Roadfood Forums Upgrade Wednesday, July 2, 2014 1:21 PM
Heading South with Rick Steves Saturday, May 24, 2014 9:38 AM

What is Roadfood?  |   Submit Content  |   Privacy Policy  |   Contact   Copyright -