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Posted on Monday, March 23, 2015

You know it's summer when Bauder's offers fresh peach and fresh strawberry ice cream. Dreamy!
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Posted on Sunday, March 22, 2015

Meat & Three

If ever there is an 'Encyclopedia of Excellent American Food' that needs an illustration of a classic Mid-South meat-and-three meal, we would submit this photo taken by buffetbuster. It is meat loaf accompanied by green beans, squash casserole, and mac 'n' cheese.
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Roadfood Recipe: Creme Brulee French Toast
Posted on Saturday, March 21, 2015 6:42 AM

Recipe of Creme Brulee French Toast

Located in the bucolic foothills of the Berkshires, in Roxbury, Connecticut, Mamie's serves upscale fare in a casual setting and is frequented by a diverse clientele that ranges from country squires and leaf-peepers to bikers and tradesmen. Mamie's crème brulee French toast is one of the all-time great, easy-to-make, deluxe breakfast dishes.

Preparation Time: 5 minutes

Cook Time: 35 minutes

Servings: 6

See the full Creme Brulee French Toast recipe...
Roadfood of the Day: Maltby Cafe - Snohomish, WA
Posted on Saturday, March 21, 2015

Cinnamon Roll

We've listed Maltby's cinnamon roll as a 'side dish,' which it can be if it is shared by two to four people. For a single diner, it is a very large meal. That's a full size dinner plate it occupies. (photo by buffetbuster)
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Posted on Friday, March 20, 2015

Lemon Cheese Pie

Lemon cheese pie is as rich as cheesecake, but with a bright citrus zest. It is not at all uncommon for customers to finish breakfast with a slice.
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Posted by Michael Stern on Thursday, March 19, 2015 5:45 AM

The Jampot closes in the winter and reopens in the spring, so I am now licking my lips in anticipation. It is not a restaurant and there is no place to eat on premises. But when you get your food and exit the front door, you have access to one of the most beautiful dining spaces on the planet: the great outdoors of Michigan's Upper Peninsula. In this fairy-tale hut in the Eagle Harbor forest, monks of the Society of Saint John make and sell baked goods and jams.

One inhalation after stepping out of the car in the parking lot, and you know you have found culinary treasure. The air swirls with the warm smell of breads baking and of Jamaican black cake and sourdough cake soaked with liquor and filled with fruits that have been marinated in wine and rum. Intoxicating as these pleasure are, Saint John brothers are equally known for the jams and jellies they make from Keweenaw's wild fruits: thimbleberry, strawberry, raspberry, bilberry, blueberry, dewberry, cokecherry, pincherry, sugarplum, blackberry, and apple. The repertoire of baked goods also includes cookies, muffins, and candies.

I grabbed a big, muffin-shaped banana walnut bread packed with blueberries, a bag of molasses-powered gingerbread cookies, and a lemon-frosted pumpkin muffin, then drove to a nearby snacking spot overlooking achingly beautiful Lake Medora. Gazing at the opposite shore, where autumn trees were perfectly mirrored on the still blue waters, I was in heaven, thanks in part to the divine baking of the monks.
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Posted on Thursday, March 19, 2015

Seafood Casino Pizza

This pizza, topped with scallops, crab, and shrimp, expands the horizons of seafood pizzas beyond the common-to-Connecticut clam variety.
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Posted by Michael Stern on Wednesday, March 18, 2015 4:15 AM

There are two Polish Villas in Buffalo, and while we suspect that Polish Villa II is every bit as good as Polish Villa I (they're both in the family), our visits have been only to #1. Although the menu does list burgers and sandwiches of all kinds, ham steak, and southern fried chicken, the restaurant's name provides a pretty strong clue as to what really matters in its kitchen. If you frequent other heartland Polish restaurants (as we do whenever possible), most of the old-country specialties will be familiar, from czarnina soup to pierogies, kielbasa, golabki, and fruit crepes for dessert. One course after another, everything we ate was mom's-home-cooking good: slightly sticky potato pancakes served with either sour cream or apple sauce (but you must pay extra if you want both); firm-fleshed, smoky sausages; crisp wiener schnitzel sided by creamy mashed potatoes, kluski noodles topped with chicken and mushrooms.

We were particularly smitten with the pierogie stuffed with sauerkraut, their soft, succulent filling robed in dough that gets quick-sauteed to a crisp just before being served. And oh, the sweet-and-sour cabbage – available as a side dish for any meal; soft but not mushy, balanced perfectly between sugar and tang, it is a benchmark for all cabbage everywhere.

Such food would be good in an impersonal cafeteria. Its pleasures are enhanced by a staff of professional waitresses who really know their stuff, a hostess who is truly hospitable, and a dining room that is occupied mostly by people who, based on the language they are speaking, know excellent Polish food when they find it.
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Roadfood of the Day: The Summit - Ojai, CA
Posted on Wednesday, March 18, 2015

We were told The Summit gets their fresh ground beef delivered to them daily and the freshness really comes through. An outstanding burger!
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Posted by Ed Simon on Tuesday, March 17, 2015 7:10 AM

California has no shortage of restaurants at or near the water. There is, however, only one restaurant in southern California that is ON the water and that is the Chowder Barge in Wilmington. Built in 1934 as a support vessel for the movie “Mutiny on the Bounty”, then filming 26 miles across the sea at Catalina Island, the original barge was converted to a sit-down restaurant. Scenically located among many sailboats and powerboats in Los Angeles Harbor, guests can either drive up to the dock where the Chowder Barge is located or simply run a dinghy or other small boat up to the guest dock in order to begin their dining experience.

Chowder, of course, is the Chowder Barge's signature dish and it does not disappoint. This clam chowder, chock full of clams and potatoes, is not the 'stand your spoon up' kind of chowder, but instead a flavorful, rich and creamy bowl of chowdery goodness. It is made fresh, with cream, milk, lots of butter and a healthy dose of seasonings and spices. It is available in either a cup or a bowl, with the cup being a generous portion and a great way to start any meal. This is one of the best chowders around the California coast.

The Chowder Barge's menu runs from breakfasts to dinner, with the usual breakfast egg and meat dishes a draw for local boaters on their way to a day out on the water. For lunch and dinner, sandwiches run the gamut from an excellent fish sandwich to their famous five and ten ounce Angus beef burgers, available with many assorted toppings. For non-carnivores, there are grilled cheese and tuna sandwiches, turkey burgers and even a veggie burger. Their signature burger, “The Rev's Special”, is a cheeseburger served swimming in a bowl of the house chowder.

A nice reminder of the ocean right under your feet can be had by ordering the fish and chips or fried clam baskets. The battered cod was flaky and moist, while the clams reminded me of my visit to Mystic. They both come with fries and an excellent cole slaw. The portions are extremely generous and perfectly fried.

There is both inside an outside dining available at the Chowder Barge. There is also a nice bar with a special house Bloody Mary as a perfect starter for the day or anytime! On a perfect Southern California day, the warm outside deck for dining is also misted to keep guests comfortable. The Chowder Barge is a perfect place to enjoy a real nautical experience, with excellent food that is perfect to enjoy with your Capitain or First Mate when exploring the beach and harbor areas of Los Angeles and Long Beach.
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