Dolly's

"Acadiana on a paper placemat: homey chicken stew accompanied by a stack of griddle-hot ployes. A meal like this makes all the by-rote hand-wringing about the homogenization of American food seem rather jejune."
Michael Stern






"Ployes are cooked only on one side, so the underneath gets crisp and the top is a crowded constellation of little bitty holes and furrows that hold massive amounts of butter or syrup."
Michael Stern



"Old-timers like molasses on their ployes. Most of the younger Acadians I met preferred butter and cinnamon sugar."
Michael Stern



"Dolly's is a modest, family-focused restaurant, a fixture along Route 1 for several decades. It is easy to have a good and filling meal here for well under $10."
Michael Stern



"You'll hear as much French as English in this part of Maine, where the culture is so distinct that the locals make fun of the accents of people from Downeast Maine who say 'ayuh' for 'yes.'"
Michael Stern



"Fields of buckwheat -- a botanical relative of rhubarb -- give the landscape a pink hue."
Michael Stern



"Coffee and ployes will be on your table almost as soon as you sit down at Dolly's. 'It is hot and it is ready,' announced waitress Bernice Michaud when I walked in and asked if they had a grill for cooking ployes."
Michael Stern