Your Guide to Authentic Regional Eats
Sign In | Register for Free!
Restaurants Recipes Forums Eating Tours Merchandise FAQ Maps Insider
Posted by Michael Stern on Sunday, March 29, 2015 3:24 AM

On the exterior wall at the back of Irontown Pasties is a very old sign, partially obscured now by a new window. Its only completely legible letters are the last three: I-E-S. You don't have to be a professional semiologist to know that the first four letters are P-A-S-T. This sign out of the past is a reminder that the building that now houses Irontown Pasties has purveyed the Upper Peninsula's favorite meat pies for a long time, its most recent prior incarnation being Grandma T's Pasty Shop. The current owners, John and Lori Cizek, bought Grandma T's, along with the recipes; then, as Mr. Cizek jokes, they "changed everything."

You still can get a classic pasty here, and it is a dandy: beefy comfort food in a tender crust – satisfying plain, but exciting when decorated with one of the three degrees of hot jalapeno ketchup Irontown offers. Other available pasty choices include vegan with no lard or suet, vegetarian with cheese, spicy beef, and chicken pot pie pasties. Much business is take-out, but when they are served on premises, the pasties come with a fork. They would be easy to eat with no utensils at all, they are that buff.

For dessert, you can have either Cedar Crest ice cream (a northern Midwest brand) or fruit turnovers that look a lot like pasties but are filled with blueberry, raspberry, apple or cherry.

As is true of most U.P. pasty shops, Irontown offers its pasties fully baked, half-baked, and frozen.
Rate this place Read more about Irontown Pasties...
Roadfood of the Day: Joe's Pizza - New York, NY
Posted on Sunday, March 29, 2015

Sicilian

The Sicilian slices at Joe's have an unusually light and airy crust.
Rate this place Reviews (2) Learn more about Joe's Pizza...
Roadfood of the Day: Johnson's Corner - Loveland, CO
Posted on Saturday, March 28, 2015

With tender shreds of tender beef, thick beef gravy on top of bread made in house, this hot beef sandwich comes highly recommended.
Rate this place Reviews (3) Learn more about Johnson's Corner...
Posted by Michael Stern on Friday, March 27, 2015 4:43 AM

We've been fans of Turtle Alley (Roadfood.com review) since it opened in 1999. We visit the original store in Gloucester, Massachusetts, as often as we can; and when that's not possible, we get our Turtle Alley fix via mail-order. Now there is another way to enjoy chocolatier Hallie Baker's ne plus ultra creations: make them yourself! Hallie's beautiful new book, Turtle Truffle Bark!, has recipes for everything from Pretzel Bark to Black-and-White Turtles to Cardamom-Cinnamon Truffles. The book's official publication date is March 30, 2015, but it's already selling like hotcakes.

Posted by Michael Stern on Friday, March 27, 2015 3:44 AM

Toni'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 example. 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.
Rate this place Read more about Toni's Country Kitchen...
Roadfood of the Day: Upper Crust - Brookline, MA
Posted on Friday, March 27, 2015

A Perfect Slice

A favorite of mine when I lived in the neighborhood. I'd have one a couple of times a week.
Rate this place Reviews (1) Learn more about Upper Crust...
Posted by Michael Stern on Thursday, March 26, 2015 3:53 AM

More people of Finnish descent live in Michigan's Upper Peninsula than anywhere other than Finland, so it is hardly affectation that the menu of the Suomi Home Bakery & Restaurant lists dishes in Finnish with English subtitles. You can get familiar lounas lautanen (plate lunch) and rice pudding or banana cream pie for jalkiruoat (dessert), but we recommend aamiainen (breakfast – served all day), for which nisu bread, perfumed with cardamom, is made into Finnish French toast, and pannukakku is the star attraction. Described as Finnish pancake, pannukakku puts us in mind of a crustless egg custard pie – sweet, creamy, fundamental. One large cake, about a half-inch thick, is baked in a glass tray and served in sunny yellow 4x4-inch squares along with warm raspberry sauce. The sauce is wonderful, but we used it on nisu toast, unwilling to modify the unimprovable pancake.

In some ways, Suomi is a classic American town cafe, where locals come to share morning coffee and regulars are well-known by the staff. But in addition to the unusual food, the chatter lets you know you are someplace different. On our first visit one morning, it took a while to realize that cross-table conversations in the spacious dining area actually were in English rather than some Scandinavian language. It was the dialect known as Yooper, from U.P. (Upper Peninsula), a curiously musical blend that sounds Finnish and German and a bit Canadian and is especially strong northwest of Marquette.

The bill of fare at this handsome place, decorated with vintage photographs of copper country history, is not all Nordic. You can get bacon and eggs for breakfast (better yet, sausage and eggs; the dense, herby sausage links are made across the Keweenaw Waterway in Hancock) and hamburgers and ordinary sandwiches at lunch. And of course you can have a pasty filled with rugged clumps of beef and little irregular nuggets of potato and rutabaga. For Finnish finish, end a meal with a bowl of cooked, cooled dried fruit known as visku vellia.
Rate this place Read more about Suomi Home Bakery & Restaurant...
Roadfood of the Day: Dream Diner - Tyngsboro, MA
Posted on Thursday, March 26, 2015

Monte Cristo: a bit of a non-traditional spin on a classic, and very good.
Rate this place Reviews (2) Learn more about Dream Diner...
Posted by Donald Frantz on Wednesday, March 25, 2015 7:49 AM

To say Nashvillians are lucky would be the understatement of the century. There are many choices when it comes to finding a place to eat in Nashville, but the choice gets harder, because there are so many places to eat. Well, let me put your mind at ease.

The Riverside Grill Shack is the place to go when you are hungry on the Eastside of Nashville. The name might throw you, though. It is not located on the riverside, but on Riverside Drive, which does not run next to the river. The part they did get right was the shack part of the name.

I have been to some small places in my travels, but wow, this place is tiny! There is a sign on the detached covered screened-in dining area, that supports a sign "Luxurious Seating". When you see it in person, you will understand the joke. Enough about the shack, let's talk about the real reason to go there for a meal. THE FOOD.

Riverside Grill Shack has a limited menu, and really that is okay. Too many places try to do too many things and the quality suffers. That is not the case here. The menu consists of burgers, salads, wings and fries and not just any regular fries, but Uber Tuber Hand Cut Fries.

The burger is a 1/3 lb. locally raised, grass fed beef, seasoned just right and served with muenster cheese on a grilled bun. All the fixins are available and you can even add bacon for a small upcharge. The wings are well seasoned and meaty, the different styles of sauces make "which one to pick" a real hard decision. The wedge salads are huge and the bacon and bleu cheese salad was a perfect balance between crunchy and creamy. You can get real Coke in a glass bottle too, but if you want another choice of drink, they have canned Coke products.

There is limited seating, but it is easy to take your meal to go and find a spot by the "river" to eat. One hint I will give: take extra napkins/paper towels, because you will need them.

The shack is open for breakfast Friday through Sunday starting at 8am on Friday and 9am on Saturday and Sunday. They have a wide range of breakfast sandwiches, fried biscuits with some awesome ingredients, and fried cheese grits with triple pepper jack cheese.

This is not "Fine Dining", however it is mighty full dining at its best. Come hungry and leave happy and full.
Rate this place Read more about Riverside Grill Shack...
Posted on Wednesday, March 25, 2015

Fried Chicken

Our waitress estimated that 90% of the diners here order the crunchy crusted fried chicken.
Rate this place Reviews (1) Learn more about Hollyhock Hill...
« Older Posts

Find Authentic Regional Eats

Over 1,500 incredible local eateries from around the country

Starting Points

Roadfood Poll


Essential Companion for Barbecue




Latest Forum Conversations

9 Hours Ago
Where Should I Eat?
St. Louis Barbecue? Quick Jump
10 Hours Ago
Roadfood News Forum
Afghanistan's President Likes Corned Beef Sandwiches Quick Jump
13 Hours Ago
Trip Reports
Trip to The Last Frontier Quick Jump
15 Hours Ago
BBQ
Lillie's Q in Chicago Quick Jump
21 Hours Ago
Roadfood Restaurants in the Media
Pommes Frites NY - Destroyed Quick Jump

Latest Digest Posts

Turtle Truffle Bark! Friday, March 27, 2015 4:43 AM
Burning the Planet One Tongue at a Time Saturday, March 14, 2015 12:37 PM
Connecticut Hybrid Friday, March 13, 2015 4:39 PM
Chicken Liver Pâté in Port Wine Gelée Saturday, March 7, 2015 6:00 AM
Dagwood's Partner Debuts at the Sycamore Drive-In Wednesday, February 11, 2015 12:22 PM
12 Dishes to Remember from 2014 Wednesday, December 24, 2014 5:56 AM

What is Roadfood?  |   Submit Content  |   Privacy Policy  |   Contact Roadfood.com   Copyright - Roadfood.com