http://www.roadfood.comYour Guide to Authentic Regional Eatsen-us(c) 2011, Roadfood.com. All rights reserved.30If there was one thing that we thought we could depend on in this world, it was a dearth of good food in any national park “gateway town.” Apparently it took Mesa Verde National Park to prove that we were sadly mistaken. Fairly new to the downtown strip, Pepperhead Restaurant was opened by the daughter-father team of Tess and Pete Montaño. The small town of Cortez, Colorado is less than an hour from the New Mexico border and Four Corners National Monument. As a result, their proximity to the Land of Enchantment luckily means that it is still possible to order northern New Mexican specialties within the Centennial State. All of the food at Pepperhead is made from scratch, and the care and quality are evident from the first bite. Not only do they roast all of the green chile themselves, but they even make the lemon, lime, and orange liquors that give their margaritas an extra kick. Even though the homemade mole was exceptionally rich and flavorful, the chiles rellenos and green chile sauce rose to the top. We have been let down time and time again by rellenos that were subpar or sometimes even downright terrible, but for some reason this is one of the only items that we continue to order even though the odds of deliciousness are most always stacked against us. Paired with chicken and beef enchiladas, the chile relleno immediately garnered our highest lauds: perfectly fried with a light, almost tempura batter, the flavorful thin-walled pepper gave way to mild, creamy cheese accented by the green chile sauce on the plate. We would like to think that we’d dive deeper into the menu next time we are in Cortez, but expect it would be difficult to resist the allure of the “R” combination plate. Plain and simple, this option includes three chile rellenos served with a bowl of either red or green sauce “for your dunking pleasure.” Items are available to satisfy the palates of both venturesome (posole, carne adovada, carne seca) and cautious (nachos, quesadillas, chimichangas) Mexican restaurant goers. A far cry from the stuffed clams of the Ocean State, here, stuffies are sopapillas filled with meat, beans, and rice and then smothered in green or red chile sauce. For dessert, the same sopapillas are drizzled with honey for a warm, puffy treat. Pepperhead is open Tuesday through Saturday, 11 a.m.-8:30-ish p.m., closed Sunday and Monday.http://www.roadfood.com/Restaurant/Review/7841-9308/pepperheadWed, 08 Feb 2012 10:38:32 GMTWhere did the Charlie Chaplin log come from? You can find it in just about every chocolate store in Buffalo, yet nobody we spoke with has a clue about where or how it originated. Sold as a candy log about the shape of a loaf of biscotti before it's been sliced, Charlie Chaplins wrap chocolate, coconut, and cashews around a soft marshmallow filling (like Rocky Road spiked with coconut). At Mike's in Buffalo, another chocolate store we discovered through the maddeningly tempting writings of Jane and Michael Stern (in the 2002 edition of Roadfood), the marshmallow is homemade, with a texture poised between solid and flowing. The spectacular marshmallow filling is key to this Charlie Chaplin, resulting in a much lighter effect in the mouth than the appearance and weight of the loaf would suggest. Make no mistake, this is very sweet (and sticky and messy) candy, but the combination of good ingredients makes this more than just kids' stuff. Sponge candy, another Buffalo favorite, is at its best here. We've always had mixed feelings about sponge candy. While the flavors agree with us, the candy often leaves chewy bits stuck to the teeth. At Mike's, however, the sponge part of the candy truly does melt away on the tongue, leaving only the sweet taste of pure, homemade molasses-touched dark chocolate. Mike's is a neighborhood chocolate store, located in a Polish section of Buffalo. When you enter, the candy cases are to your right, and you'll probably see large trays of freshly-made chocolates cooling on racks to the left. The chocolate scent is fairly intoxicating.http://www.roadfood.com/Restaurant/Review/3285-3221/mikes-candy-shopWed, 08 Feb 2012 07:04:23 GMTToni's is a few blocks off U.S. 41, the main road leading up through the Keweenaw Peninsula. We likely never would have found it if an enthusiast we met down in Houghton hadn't told us that we needed to detour there for the nisu and saffron breads. Those loaves, which are made by many Finnish bakeries in northernmost Michigan, were just a few of the wondrous eats to be had at Toni's. Sticky buns, for instance. We smelled them the moment we walked in the front door. Three big round loaves of pull-apart buns were set upon the glass bakery case to cool. Each roll severed from the motherloaf was modest-sized but big-flavored. Just inside the front door, to the left, we peeked into the semi-open kitchen, where bakers were rolling dough on a floured table and another woman was plowing forearm-deep to hand-mix a big pan full of ingredients destined to be the filling of pasties. Toni's pasties are exemplary, light and elegant yet profoundly beefy. It was late fall when we stopped in. The modest, one-room cafe was buzzing with conversations among locals who were reminiscing about the summer and anticipating the snows to come. When we ordered pasties, the waitress beamed with pride and exclaimed, "The best, ever!" We left with bags full of oven-warm molasses cookies to munch as we drove. Note: Toni's closes just before Christmas and reopens at the end of January.http://www.roadfood.com/Restaurant/Review/7801-9305/tonis-country-kitchenSun, 05 Feb 2012 09:52:06 GMTSouth of Audubon on a country road across from a row of feed silos, the Red Barn is a Roadfood gem that serves breakfast, lunch, and supper and is a gathering place where locals come to chat over coffee between meals. It's a tiny place, about the size of a house trailer with a third of its interior occupied by the kitchen. There are four tables, two with seats for six, so it is common, especially at lunch, for different parties to share space with one another. Nearly everyone who eats at the Red Barn knows everyone else, but as strangers we felt completely welcome and at ease. We found this place while on the tenderloin trail, and sure enough, the BPT here is ravishing. It is wider than its bun, but not ridiculously so, and it is thick enough to be really juicy inside its snug, savory crust. When we visited, it was mid-August, so the standard battery of pickles and onions was supplemented by a couple of lovely slices of fresh garden tomato. The first-rate tenderloin is just one item on an exemplary Hawkeye-state menu that also includes pea salad with shredded cheese bound in Miracle Whip, a gently-seasoned loosemeats sandwich, nutmeg-dusted custard, and rhubarb crisp that the waitress recommended we order a la mode so as to offset the natural tartness of the pie plant.http://www.roadfood.com/Restaurant/Review/7842-9298/red-barnFri, 03 Feb 2012 10:31:57 GMTGreat "out of the way" place! It sits off of Morton Ave., but you will make a mistake if you pass it by, on the way to another franchise restaurant in Jville. We had the Huli Huli chicken(very moist, great taste),Kalua Pork Nachos( a mountain of nachos-how does he make any money on this!), Smoked link sandwich(great smoky taste and snapped when you bit into the link) and the brisket sandwich ( great flavor). All of them were fantastic! There was not one speck left on our plates. He has his own BBQ sauce which is a little sweet, but just the right amount to enhance the BBQ. I had the Baked beans and mac and cheddar salad as my sides and they were fresh and great taste. Since it is a smaller place, I was worried about Roger accepting debit cards. No worry, cash or card, Roger is prepared to serve you some great food. I will be back!http://www.roadfood.com/Restaurant/Review/7830-9296/luau-grillFri, 03 Feb 2012 09:17:56 GMTI make many trips from upstate New York to Maryland to visit my grand kids. The Dutch Kitchen on Interstate 81 is my favorite spot to stop for breakfast, lunch or dinner. I am always pleased with my meal and plan my trips so I can stop there to eat. There is always a few good homemade soups and the salad bar is always fresh with enough extras to make it interesting. I happen to love the Thousand Island Dressing. The daily specials always include a yummy homemade meal. On New Years Day the restaurant offered the traditional local favorite of pork and sauerkraut, of course with real mashed potatoes. It was awesome. Could not have made it better at home. I was curious as to why this dish was a local favorite on New Years Day and asked the waitress. Before I knew it, the owner was at our table explaining that when pigs eat, they move forward, but when chickens eat they move backwards. Therefore, it is traditional to eat the pork and sauerkraut on New Year's Day to symbolize moving forward. Sounds good to me. I hope to be back next New Year's Day and many times before that. And oh, I should mention, the sugar cookies are like something your grandmother would have made. A great take away for the rest of the ride. Try the Dutch Kitchen. You will not regret it!http://www.roadfood.com/Restaurant/Review/444-9294/dutch-kitchenFri, 03 Feb 2012 09:16:35 GMTIf you happen to drive past Mike’s Kitchen, you probably won’t notice it’s a restaurant. Located in a VFW hall with only one little sign outside other than the Post Number, Mike’s doesn’t need to advertise. To those who seek out great Italian food at low prices, it is a appetite-stirring magnet. At mealtimes, its tables are always crowded. (Be sure to call ahead; when the Vets meet or when private functions are held, it is closed to the public.) The menu, posted on the wall, is extremely appetizing: a catalog of dishes that are mostly Italian, a little Portuguese, and very Rhode Island. You can begin a meal with a stuffie (a stuffed quohog clam) or the unique Ocean State appetizer known as snail salad, then move on to perfectly broiled swordfish or scallops; or it is possible to indulge in such delectable old-world favorites as sautéed broccoli rabe (or a rabe and provolone sandwich), gnocchi Sorrentino, sole Florentine, and chicken with cannellini beans. On the side of anything, you want polenta – a cream-soft block of steamy cooked cornmeal available with fennel-spiked sausage, meatballs, or a blanket of thick marinara sauce. Many of the Italian dishes are familiar: veal cutlets in a variety of sauces, Parmesans galore, scampis, and even spaghetti and meatballs and linguine with nothing but oil and garlic. Seafood pastas are especially wonderful, offered with a choice of red or white sauce; at $16.95, the top of the line is seafood Diablo – lobster, scallops, and shrimp spread out across a bed of noodles. To drink with your meal, wine and cocktails are available from a bar at one side of the dining room. You will pay for these separately, as the bar is run by the veterans who own the building.http://www.roadfood.com/Restaurant/Review/1174-1174/mikes-kitchenFri, 03 Feb 2012 06:11:03 GMTGrowing up in the suburban South before delivery pizza became so prevalent, we quickly learned how to make homemade pizza — and not the Chef Boyardee pizza-from-a-box, either. Toasted English muffins made the perfect crust, topped with a spoonful of jarred Pizza Quick sauce, a handful of shredded mozzarella, and maybe a few slices of vacuum-packed pepperoni. Of course, what was assembling these portable pies without a mouthful or two of cold cheese and pepperoni? Beto’s builds on that concept by baking large sheets of crust covered only with tomato sauce, then adding cold toppings afterwards. By the time your cuts (Pennsylvanian lingo for slices; this term is also used when describing Old Forge pizza) arrive at the table, the bottom layer of shredded provolone has already melted to the pie, which in turn has warmed the other toppings to room temperature. The result, once the wieldy slice is hoisted off the plate (after some loose cheese and toppings fall off), is a retro taste sensation straight from our childhood — and an extremely unique style of American pizza. Roadfood authority Buffetbuster took us to Beto’s when we visited Pittsburgh, and we were bowled over by their exceptional pizza. The crux of this pie is its excellently crispy yet chewy crust and the fresh-tasting tomato sauce, and the pre-cooked sausage crumbles, peppers, and mushrooms only enhance an already great pie. The menu also features hoagies, Buffalo wings, salads, and fried cheesecake bites for dessert, but folks come in droves for the ultra-satisfying cuts. Practiced in only a handful of shops around Pittsburgh and neighboring West Virginia, this particular pizza style is not for those who prefer piping hot pies from the oven. But for the rest of us, Beto’s holds a very special place in our hearts — and in our stomachs. Beto’s is open daily from 11 a.m. to midnight, with take-out open until 12:45 a.m.http://www.roadfood.com/Restaurant/Review/7835-9291/betosWed, 01 Feb 2012 09:07:16 GMTOld south barbecue is simply delicious! The key words there are simply & delicious barbecue! My wife and I routinely drove 4 hours just to enjoy eating there. Now we live 9 hours away and are planning our next visit - YES IT'S THAT GOOD! The family owned and operated restaurant does what it does extremely well - make good BBQ! It's simple un messed with barbecue - not smothered in sauce, the meats stand on their own merits. The Brunswick Stew ruins me - I can't find it made better anywhere! The restaurant is simple and not fancy - it's an old converted house. The food on the other hand is a masterpiece worthy of royalty! Try it for yourself - you will be making roadtrips too!http://www.roadfood.com/Restaurant/Review/6271-9288/old-south-barbqTue, 31 Jan 2012 10:42:45 GMTAwarded the Best Tenderloin award by the Iowa Pork Producers’ Association in 2005, Dairy Sweet is a small mom-and-pop operation on Dunlap’s main drag. After winning the coveted prize, the number of visitors to the Dairy Sweet multiplied, until they sold 6,000 sandwiches in 2006 and 12,000 the year after. The sandwich is certainly worthy of the praise that has been bestowed upon it. The tenderloin itself is thickly cut and covered in a crispy, gnarled crust. Unlike those thin, perfectly symmetrical tenderloins, this sandwich is like a snowflake — no two are ever the same. The cheeseburgers are a carnivore’s delight: hand-formed, slider-sized patties packed to the thickness of a steakhouse-style burger. We haven’t made our way deeper into the menu yet, which includes the regular assortment of fried foods (onion rings, mushrooms, chicken tenders), sandwiches, and hot dogs — primarily because the tenderloin is a must-have with every visit. We were always a little envious of those Dunlap denizens who used the laundromat across the street, for they had the opportunity to indulge in one of Iowa’s best BPTs between wash and dry cycles any time they had a craving!http://www.roadfood.com/Restaurant/Review/7832-9280/dairy-sweetSun, 29 Jan 2012 09:45:36 GMT