Quick trip to West Virginia

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buffetbuster
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RE: Quick trip to West Virginia 2010/02/23 14:02:48 (permalink)
Brad, from what I have seen, the quality of the wiener doesn't matter as much as the quality of toppings.  This is only coming from the limited amount of places I have visited.
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LeadBelly
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RE: Quick trip to West Virginia 2010/02/23 19:31:51 (permalink)
So the kind lady from the Country Club gave you her five hot dogs from Yann's. You ate one ( although its sounds like the heat from the dog ate you ), what happened to the other four? 

Allan
#32
buffetbuster
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RE: Quick trip to West Virginia 2010/02/24 07:47:27 (permalink)
LeadBelly-
They were eaten by people who appreciate really hot foods more than I do.
#33
mr chips
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RE: Quick trip to West Virginia 2010/02/24 09:30:42 (permalink)
This is a great thread. Sort of a  "Buffetbuster, the Legend Begins". We've got some tax  preparers here who use Lady Liberty and Uncle Sam to advertise their wares. They are often visible just outside roadfood mecca Voodoo 2 Doughnuts.
#34
buffetbuster
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RE: Quick trip to West Virginia 2010/02/25 15:10:20 (permalink)
About a month ago, Travelin Man flew into Pittsburgh and we went to Columbus for the weekend.  Both on the way and headed home, we made stops in Wheeling, WV to eat some Roadfood.
 
After having a big breakfast in Pittsburgh, we stopped at Coleman's Fish Market for a quick bite.  Located in the very nice Centre Market, they have some impressive neon signage. 

They are a full service fish market and you can buy plenty of seafood to take home.  But most people come here for the famous fish sandwiches.  TTM and I split one fish sandwich and a six piece shrimp boat.  The shrimp

are quite large and are lightly battered.  Though certainly not on a par with what you can get in Charleston, SC or in Florida, these are quite good.  The sandwich

comes uncut, on plain white bread, wrapped tightly in wax paper.  Here

is a side view, after we tore it in half.  The fish has a solid crunch to it and it does taste fresh.  But, I am used to a more pillowy soft fillet and in a much bigger portion.  Still don't think it is in the same league as Wholey's back in Pittsburgh.  Maybe I am just being provincial here.
 
Sure is strange seeing alligator soup in West Virginia.

 
[link=http://www.roadfood.com/Restaurant/Review/496-496/colemans-fish-market]http://www.roadfood.com/R...6/colemans-fish-market[/link]
 
Coleman's Fish Market
2226 Market Street
Wheeling, WV
304-232-8510
 
On Sunday, we stopped at Original DiCarlo's Pizza, located in downtown Wheeling.   I knew about DiCarlo's even before it's appearance in the 500 Things To Eat book, since they built one in Cranberry Twp, PA, five minutes from my house, about a year ago. 
 
Considering DiCarlo's goes back to the late 40s and this is supposed to be the original location, we was expecting an old building.  Instead, it was quite spiffy looking. 

Across the street was an old DiCarlo's sign, so they must have moved.   Here is the menu board.

What makes this place unusual is that they bake the pizza with the sauce only.  After it comes out, then they put on the provolone cheese and whatever toppings you choose.  Here is what my four squares looked like.

This might seem like blasphemy to pizza purists, but it works.  The crust is rather thick and crunchy.  The cheese is in different stages of melting.  I did the notice that the cheese seems to be creamier back at the DiCarlo's near my house.  BTW, that is pepperoni and mushrooms also on there and those are canned mushrooms, which is fine with me.
 
I was curious to see what a New Yorker like TTM thought about it and he did give DiCarlo's a thumbs up.  Since this is West Virginia, I also bought a very good pepperoni roll, which I took home.  Larger than the typical pepperoni roll, I apparently forgot to take photos of it.  Sorry!  BTW, there are a dozen or so locations scattered throughout WV, OH and PA.
 
Original DiCarlo's Pizza
1205 Market Street
Wheeling, WV
304-233-0730
 
[link=http://www.dicarlospizza.com/%3C/a%3E%3C/font%3E%3C/a%3E]http://www.dicarlospizza....%3E%3C/font%3E%3C/a%3E[/link]
 
post edited by buffetbuster - 2010/02/25 15:51:06
#35
LeadBelly
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RE: Quick trip to West Virginia 2010/02/25 21:25:59 (permalink)
The DiCarlos pizza looks strangely good. I can see a little bit of melting but it looks like mainly loose cheese. Are the the toppings like the pepperoni and mushrooms served hot or at room temperature? And do you know how they do white pizza? Is it just dough with olive oil before the toppings are added?
#36
Nancypalooza
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RE: Quick trip to West Virginia 2010/02/25 21:33:34 (permalink)
That is a lovely fish sandwich, god now I'm hungry.  :)  I don't think I've ever heard of that technique with pizza before.  Huh!
#37
Ahi Mpls.
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RE: Quick trip to West Virginia 2010/02/25 22:08:55 (permalink)
We have a mexican place (Little Tiajuana's) that charges .50 to melt the cheese on the nachos...Kinda Kooky.  Now about the pepperoni rolls, is the bread a bit tough and chewy ( ) or more soft and squishy? I must try some!!
#38
tkitna
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RE: Quick trip to West Virginia 2010/02/26 04:36:36 (permalink)
Yes, the DiCarlos in Wheeling did move. The DiCarlos in Wellsburg (different cheese altogether) and Elm Grove are better though.
#39
buffetbuster
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RE: Quick trip to West Virginia 2010/02/26 07:59:38 (permalink)
LeadBelly-
All the toppings are served at room temperature.  Unfortunately, I have never tried the white pizza.  Sorry!

tkitna-

What kind of cheese do they use at the Wellsburg location?
 
AHI MPLS-
The bread is usually pretty soft, but I won't say squishy.  How about just slightly chewy?
#40
buffetbuster
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RE: Quick trip to West Virginia 2010/02/26 08:02:39 (permalink)
Nancypalooza
I don't think I've ever heard of that technique with pizza before.  Huh!
This is actually fairly common in this area.  Some of my favorite and oldest pizza places in western PA do the same thing.  Off the top of my head, there is Police Station Pizza in Ambridge, D & G Pizza in Beaver Falls and Beto's on Banksville Road in Pittsburgh.

#41
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