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Posted by Bill Golladay on Monday, August 4, 2014 8:45 AM

Falls View Restaurant is at a great location for I-75 travelers. It is just a short drive off of the interstate and it is nestled up against a state park that has a cascading waterfall.

Catfish is their specialty and is the most popular choice. Whole catfish is served Southern-style bone-in. If you prefer, you can ask for boneless fillets. Falls View no longer has an “all you can eat” catfish dinner, but they do have a large catfish plate which comes with around 7 to 9 whole fish.

The fish is served with sides of slaw or salad, fries, tasty hushpuppies, and good tarter sauce. If you would prefer a baked potato or onion rings instead of the French fries, ask the waitress. Normally they will allow substitutions for the fries. The onion rings are very tasty and are a good choice. Florida Gulf seafood is available including shrimp and oysters. Other fish on the menu includes flounder, mullet and salmon.

While the waitresses are friendly, they are often very busy. So be forewarned if you are in a hurry, this is not a place where you can eat quickly. Since the entrees are cooked to order, you can snack on the pickle plate that comes with the meal while your food is being cooked.

If your stomach has room, the desserts are definitely worthwhile. The strawberry shortcake has been their specialty since the restaurant opened. There is also a “desert of the day”.

In 2011, Sandra Heath and her granddaughter Cindy Cook took over the management of the Falls View Restaurant. Even though the restaurant has changed hands four times since it opened in 1969, the quality of the food has remained good over the years.

Note: What you see across the street from the Falls View Restaurant is a dam. To see the waterfall, you will need to park in the High Falls State Park as close as possible to the entrance. Then walk back across the street to the Towaliga River Falls Trail. This is a short trail that leads down to an excellent view of the waterfall.
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Roadfood of the Day: Harmon's Lunch - Falmouth, ME
Posted on Monday, August 4, 2014

Cheeseburger

Here's the way we like our Harmon's burger: topped with cheese and fried onions.
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Posted by Marvin Nakashima on Sunday, August 3, 2014 9:09 PM

This barbecue restaurant originated in Syracuse and currently has seven additional locations in Buffalo, Rochester, Troy, Harlem, and Brooklyn, NY, Stamford, CT, and Newark, NJ. Have they managed to recreate their BBQ to these branches? Yes, as far as the Rochester branch is concerned.

Pork ribs is what I always get, but try to save room for their homemade pies, e.g. peanut butter cup (Oreo crust with peanut cream filling topped with sweet dark chocolate panache) and sweet potato/pecan with flaky crust. Suggest that the two sides be shared. Ribs have a nice smoke ring and the BBQ sauce basting penetrates the meat enough that no additional sauce (original, roasted garlic honey, garlic chipotle pepper and devil's duel pepper) is needed.

Great atmosphere created in the old Lehigh Valley train depot in downtown Rochester with additional views out the windows of the Genesee River, which is roaring with spring runoff. You can see an entrance to Rochester's now abandoned subway, just to the left of the restaurant's entrance. The entrance is heavy with graffiti. Western NY is certainly not going to be a BBQ hot spot like KC, Memphis, NC, Texas Hill Country, but Dinosaur BBQ does it right.
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Roadfood of the Day: Van's Pig Stand - Shawnee, OK
Posted on Sunday, August 3, 2014

Ribs

A close view of Van's ribs gives a good sense of their textural delight. The big rib dinner is one full pound -- 5 to 9 ribs. The regular dinner is 3/4 pound and the junior dinner is 1/2 pound -- 2 to 4 ribs. With the meat you get two side dishes and a slab of Texas toast.
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Posted on Saturday, August 2, 2014

Pure Custard

Made the old-fashioned way, Hodgman's custard is smooth, dense, and pure.
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Roadfood of the Day: Red's Eats - Wiscasset, ME
Posted on Friday, August 1, 2014

Lobster Roll

Red's boasts that each lobster roll contains all the meat from a one-pound lobster, and then some. Rolls are served with melted butter (or mayo) on the side for you to drizzle on as desired.
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Posted by Marlene Steinberg on Thursday, July 31, 2014 9:19 PM

Nestled in the heart of Westwood, California on the corner of Broxton and Weyburn, Stan's Donut's has been a fixture in Westwood since 1963. Stan Berman found his perfect location catty corner from the famous Westwood Village Theater. He is a third generation baker and he has perfected the donut.

A cut above the bar, Stan puts his own twist on donuts. Besides your standard glazed, raised and filled, Stan invented his iconic and my favorite, Peanut Butter and Banana Donuts and his Peanut Butter and Chocolate Donuts (named the Huell Howser). Stan told me they came about when one of his customers asked him if he could make her a donut with peanut butter inside of it. I thank her and I'm sure Stan does as well.

In fact, many of Stan’s donuts are named after famous people including the late, famed UCLA basketball coach, John Wooden. (Mr. Wooden liked the blueberry cake donuts). They are so famous that Stan ships his donuts anywhere in the United States. Call or email him and he immediately boxes your order and walks them to the local FedEx.

They are that good!
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Posted by Ed Simon on Thursday, July 31, 2014 8:31 AM

Big Daddy's Grill in Fairhope, Alabama, isn't just a purveyor of Roadfood. With a location on Southern Alabama's Fish River including lots of guest docks where locals and visitors can tie up and enjoy great southern seafood, drinks and other fine foods, Big Daddy's might be classified under “Boatfood”. It is also a popular destination for bikers, with a special motorcyle parking area for groups that often take a weekend ride to enjoy Big Daddy's great food and atmosphere.

Big Daddy's is anything but pretentious. All menu items are served in plastic baskets with plastic utensils. A roll of paper towels on the table serves as napkins and drinks (even high end bourbons and whiskeys) are served in plastic cups. Outside on the patio overlooking the river, diners sit on long picnic tables. A bar outside makes it easy for patrons to get their beverages of choice. A full bar is available as well as an excellent sweet tea. Some evenings and on weekends, the sounds of local musicians take over the small stage at the end of the patio.

Fried seafood is the specialty and Big Daddy's owner Jason “Big Daddy” Newsom makes sure he only gets the freshest he can find. Soft shell crabs, locally sourced, are absolutely phenomonal. They are available during the season as either a basket or on a po'boy. They are big, sweet and perfectly fried. A staple on the menu is crawfish tails, also perfectly fried and piled high on the po'boy. Fried oysters are nicely crisp on the outside and warm and slightly briny on the inside. In addition to the basic po'boys, diners can do a 'half and half' in order to get two of their favorites on one sandwich.

Other choices for fried seafood include catfish, shrimp and a Crawfish Po'boy Crab Cake Sandwich. On the appetizer menu fried crab claws, an Alabama favorite, makes an appearance. The fried crawfish tails also come as an appetizer with chips and salsa. Other appetizers include a full basket of delicious fried okra and an excellent seafood gumbo. They also do one of the better versions of fried pickles at Big Daddy's. The fried okra, especially, is the poster child for what that southern staple should be: crisp on the outside with tender okra on the inside. For people who don't eat okra, this is the one to try that might change your mind.

Other options are available for those who don't want seafood or fried foods. Several of the seafood items are available blackened or grilled. Big Daddy's has also made a name for themselves with their hamburger, a half pound of beefy goodness. A prime rib and a chicken sandwich are also on the menu. My suggestion, however, is to immerse yourself in the local cuisine all the way and order the Big Daddy Basket. Shrimp, oysters, fish and crab claws are fried and served with hushpuppies, slaw or french fries. I recommend either their excellent sweet potato fries or their large, yummy onion rings. And if you are undecided, like all their baskets, sandwiches and po'boys, the side can come 'half and half', so you can try both.

Every time I go to Alabama, Big Daddy's Grill is my choice for one, two or three meals. The service is always excellent, the food delicious and the atmosphere has you feeling like a local in no time. Jason always seems to be there, greeting the guests as old friends even if they are new visitors. Big Daddy's may be on a small side road, but it is worth driving to. It's hard to find a better place on Alabama's Gulf Coast.
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Posted on Thursday, July 31, 2014

Hamburger

A Clamp's hamburger topped with fried onions: one of Connecticut's summertime delights
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Posted on Wednesday, July 30, 2014
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