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Posted on Wednesday, April 16, 2014

Turkey Dinner

Jane orders turkey dinner whenever possible. At the West Taghkanic diner, she was in heaven. The turkey was freshly cut from a kitchen-roasted bird, and the mashed potatoes, ladled with gravy, were superb.
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Posted on Tuesday, April 15, 2014

Vienna-style, natural casing dogs, are done up on a flat top and served on steamed buns, topped with chili and a host of garnishes. They achieve a nice crust from the flat top. This is one good-tasting dog.
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Roadfood of the Day: Dillard House - Dillard, GA
Posted on Monday, April 14, 2014

The Dillard Dinner Table

Groaning under the weight of the wide selection of meats and veggies, this table kept us busy for a long time. The quick service by our young server was great. Be sure to ask about the take-home rules. They are very liberal!
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Roadfood of the Day: D.Z. Akins - San Diego, CA
Posted on Sunday, April 13, 2014

Corned Beef Close Up

One of the best corned beef sandwiches we've had in a long, long time: hot meat, fresh bread, snappy mustard. Perfection.
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Roadfood of the Day: Hob Nob Hill - San Diego, CA
Posted on Saturday, April 12, 2014

Pecan Roll

This is one of the reasons we especially love breakfast at Hob Nob Hill: a warm, gooey, nut-smothered pecan roll.
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Posted by Michael Stern on Friday, April 11, 2014 4:35 AM

Here is the great butter burger of Milwaukee, a city where burgers are a passion. It is a modest-sized patty of beef, cooked through, served on a bun quite literally bathed butter. Not margarine, not flavored oil: pure, dairy-rich, delicious butter. You can get a Super burger (2 patties, and a good idea; to us, a single one is overwhelmed by its bun) or a Super Special, which adds lettuce, tomato, and mayonnaise to the mix (also a good idea), as well as cheeseburgers and burgers topped with mushrooms, onions, and Monterrey Jack cheese. The biggest of all burgers is the Cheesehead, which is a half pound of sirloin with Swiss and American cheese, stewed onions, raw onion, and mushrooms. It is virtually impossible to eat with one’s hands, but it’s fun to try!

There are a few other kinds of sandwiches on Solly’s menu, none of which we’ve tried, also omelets and fish fries, excellent crinkle-cut French fries, and made-here pie. If you’ve got a sweet tooth, we recommend you reserve it for a milk shake, which is Dairy State-rich and made in flavors that include chocolate, hot fudge, strawberry, pineapple, vanilla, and the superb fresh banana malt. Another confectionery alternative is a black cow made with Sprecher’s root beer. And, this being a city where ice cream is even more beloved than butter burgers, there is a full array of sundaes, too.

Seating is at two horseshoe-shaped counters with stools. The staff of uniformed waitresses go about their business with well-seasoned hash-house aplomb.
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Roadfood of the Day: Snook Inn - Marco Island, FL
Posted on Friday, April 11, 2014

Escargot

These beauties were tasty to eat on top of toast that was dipped in the garlic juice.
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Posted on Thursday, April 10, 2014

Lithuanian Coffee Cake

A Claire's specialty now for decades, Lithuanian coffee cake is indeed great with coffee ... in the morning or for an afternoon break.
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Posted by Michael Stern on Wednesday, April 9, 2014 9:27 AM

Back in 2013, the Wall Street Journal declared that the cupcake trend had peaked; cupcakes were no longer the fashionable pastry they were when New York's Magnolia Bakery became a media darling at the turn of the century because its cupcakes were featured on the TV show "Sex and the City"; one food writer even observed a "cupcake backlash" among consumers who realized it was all too easy to make their own.

Those of us who loved cupcakes before they were chic continue to love them even if their status among food oracles has sunk. And as for making our own, we know for sure we never will make ones as good as those turned out by The Cake Box of Ridgefield, Connecticut.

These are handsome cupcakes, expertly baked and artistically frosted, modest in size but large in flavor, ranging from utterly simple "Very Vanilla" and "Life by Chocolate" to such daily specials as Wednesday's "Almond Joy" (almond buttercream in a chocolate cupcake topped with toasted almonds and coconut), Friday's "Elvis" (banana cake filled with milk chocolate ganache with peanut butter frosting), and Saturday's "Peppermint Patty" (chocolate cake filled with mint buttercream). They are baked fresh every day, and they taste it: moist, buttery, made from ingredients of the highest quality.

In addition to cupcakes, the Cake Box makes wickedly good chocolate chip cookies, brownie bites, Italian macaroons, scones, muffins and cinnamon rolls. They also are known for elaborately decorated special-occasion cakes. While much business is take-out, you can sit down here in a comfy chair and enjoy pastries along with coffee or espresso.

Note that while there are a few gluten-free items available at the 1 Big Shop Lane location, proprietors Robert and Jordan also have a sister store, Swoon, completely devoted to gluten-free and nut-free pastries. It is located nearby in Ridgefield at 109 Danbury Road. www.swoonglutenfree.com
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Posted by Michael Stern on Wednesday, April 9, 2014 3:58 AM

Mike

Green Vegetarian Restaurant is not merely vegetarian. It also is kosher, meaning closed Friday night and Saturday; several items on the menu are strictly vegan; some are gluten-free.

The sun was blazing when we stopped in, so it seemed only right to start with an icy smoothie that blended pineapple, mango, papaya and banana in a mix known as "tropical cooler." Refreshing? More than a bath in ice water.

The menu offers many options, including breakfast/slash/brunches that include sweet potato pancakes, huevos rancheros, migas and vegan tacos. Of course there are salads: Greek, raw beet, raw vegetables with raw pecan hummus and a taco salad that includes soy chili. Side dishes are listed on the menu "from healthiest to happiest" – kale salad to French fries and onion rings.
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