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Roadfood of the Day: St. Viateur - Montreal, XX
Posted on Thursday, November 13, 2014

Bagel Oven

The aroma inside St. Viateur is deliriously appetizing. Here, a baker uses his long, thin peel to rearrange a line of sesame bagels in the wood-fired oven. Note the stacks of bags of sesame seeds in the background to the right.
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Roadfood of the Day: Top Pot Doughnuts - Seattle, WA
Posted on Wednesday, November 12, 2014

Old Fashioned Chocolate

An Old Fashioned Chocolate Doughnut is one of a couple of dozen varieties that are available (not counting fritters, bismarks and bars). We think the silky chocolate frosting is sweet harmony for the savory crunch of the doughnut's skin.
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Posted on Tuesday, November 11, 2014

Peachy Paterno

Here is a close-up of Penn State Creamery's signature flavor, Peachy Paterno. The piece of fresh peach showing was one of many found throughout this excellent ice cream.
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Roadfood of the Day: Clanton's - Vinita, OK
Posted on Monday, November 10, 2014

Chicken & Dressing

A Clanton kitchen specialty for decades, chicken and dressing includes large hunks of white and dark meat and a dressing that has the Thanksgiving flavor of sage.
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Roadfood of the Day: Marion Pit Bar-B-Q - Marion, KY
Posted on Sunday, November 9, 2014

Pulled Pork Sandwich

All the skin is removed from the shoulder before it is pulled into pieces, resulting in a pile of pork that soft as a sigh … and beautifully complemented by the Easley family's special sauce.
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Posted by Stefan Osdene on Saturday, November 8, 2014 6:42 AM

Wisconsin has been a land of killer burgers for over a century. Despite an abundance of great beef and cheese and a wide array of burgers that might be described as awesome – i.e. Solly’s, Pete’s, Wedl’s, etc. – none come close to the quality and hardiness of a “Ringburger”. Three words describe it: “Butter Broiled Perfection”.

Ring's is situated in the sleepy town of Plain, Wisconsin. This small, friendly tavern sells what I believe to be the best burgers in a state of great burgers. Allen Ring – the third generation owner of this family-run bar – offers only two or three specialties and no written menu: burgers, steak sandwiches, and pizza, depending on the day. The hamburgers are the specialty of the house bar none.

Allen starts with dry aged beef sourced from Straka meats, a butcher right across from his bar, that sells local corn-fed beef. He also gets great thick cut house smoked bacon from Straka, thick sliced Wisconsin cheddar cheese, and an awesome bun that holds up well with the thick six or seven ounce patty. Allen uses a classic 1936 Star Broiler to sear the heck out of these patties in much the same way as Peter Luger or other high-end steakhouses. On full heat, this little radiant broiler puts out burgers faster than you can imagine. This original broiler came out of his great-great grandfather’s bar in Chicago and has been in constant use ever since. The high heat of the broiler locks in the juices for the juiciest burger you will ever find.

He seasons these burgers simply with salt and pepper and covers them with copious amounts of Wisconsin butter. If he has the ingredients on hand, Allen will top your burger with a fried egg, bacon and broiled onion, plus your choice of pepper jack or cheddar cheese. You can get one cooked a perfect medium rare or medium well depending on your taste. The only sides offered are chips, candy and the soup of the day. Ring’s offers Chili during the colder months.

This bar is a throwback to the 1940s and 1950s with lots of old neon and custom woodwork. It is located roughly eight miles from Spring Green, Wisconsin – the home of Frank Lloyd Wright’s Taliesen studio. It is a forty-minute drive from Madison and one that you will not regret. Nowhere else will you find greater butter burgers.
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Roadfood of the Day: Big G's - Winslow, ME
Posted on Saturday, November 8, 2014

Big G's Front Door

Opened in 1986, Big G's has grown from a small sandwich shop to a 200-seat restaurant.
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Posted by Michael Stern on Friday, November 7, 2014 6:23 AM

The name of this place is no lie. In the border town of Douglas, it appears to be the restaurant closest to Mexico. Conversations among staff and customers are in Spanish, and our Spanish is no better than their English, so when we stepped up to the counter, most of our ordering was done by pointing at the menu (which is bilingual).

Local tipster Patty Ortiz had directed us to Border Taco with the promise, "It's like grandma is in the kitchen." Believe me, my grandmother did not make tacos this delicious! (My grandmother probably never heard of a taco.) The list of potential ingredients is long, including beef tongue, beef head, beef rind, shrimp, and steak; and all are available in big burritos as well as modest-size tacos. Jane and I were especially fond of the smoky red carne adobada, the chile verde replete with vegetable flavor, the dark and beefy barbacoa. Fried shrimp were less impressive; like the chile relleno, their flavor was subdued.

Although Border Taco is located in an utterly boring mall (just yards away from a Taco Bell) and the spacious dining room is so clean it seems on the verge of being sterile, this is a restaurant with soul, not only in the food but in the ambience. Some of that ambience you actually can smell: menudo simmers, beef grills, roasted hot chilies sweeten the air. And décor actually is quite personal. On the wall hangs a portrait of a tricked-out Ford pickup truck. On the mantle, below the flat-screen TV, are portraits of people that we presume are the owner's family. And not far away from that are glass bricks installed in the wall in the shape of a cactus.

Diners who come as a foursome can avail themselves of a family platter (steak, chicken, shrimp, salad, chili, rice, beans, and tortillas) at under $10 per person.
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Posted on Friday, November 7, 2014

Semolina Bread

This is a beautifully browned loaf of that local favorite, semolina bread.
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Roadfood of the Day: Nopalito - Las Cruces, NM
Posted on Thursday, November 6, 2014

Stacked Enchilada

Here is a full-dress stacked enchilada, topped with both red and green chile and a fried egg.
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