"Polly's offers its waffles made with one of several batters, including cornmeal and whole wheat. This is buckwheat, with walnuts added. Atop the waffle is a stupendous alternative to syrup or maple cream: maple hurricane sauce. That's apples stewed in maple syrup until tender. It was invented after the hurricane of 1938 when Polly's proprietor, Sugar Bill Dexter, found himself with a surplus of windfall apples."
Michael Stern
"A delightful gloss on cinnamon toast, made with maple sugar instead of cinnamon. You can have it made from Polly's white, whole wheat, dark rye, or oatmeal bread."
Michael Stern
"Roadfooders who were on the Nashville tour will recognize Eric May, producer of the Roadfood documentary, at the far left. To his left are the crew: Lothar the sound man, Christian the cinematographer overseen by the waitress, then Karen the editor, and Friedrich the director. While some of them knew of maple as a fairly exotic import back home, they were wowed by what they tasted at Polly's."
Michael Stern
"You cannot eat at Polly's in the winter; it closes in October and reopens when the sap starts running in the spring."
Michael Stern
"Elixir of the gods of tree sap: maple cream. Its consistency is like that of peanut butter, making it eminintely spreadable on toast, waffles, or pancakes."
Michael Stern
"Each order of pancakes at Polly's is six. But they come to the table three at a time, so the last few are never cold. These three are cornmeal, gingerbread, and blueberry."
Michael Stern
"Built around an early 19th-century barn, Polly's has expanded many times over the years. It still retains its rustic charm."
Michael Stern
"A trio of blueberry pancakes, hot off the grill and glistening with butter ... waiting for a spill of maple syrup. (Beth Molaskey photo)"
Michael Stern
