Roadfood means great regional meals along highways, in small towns and in city neighborhoods. It is sleeves-up fare made by cooks, bakers, pitmasters, and sandwich-makers who are America’s culinary folk artists. Roadfood restaurants are almost always casual and affordable. They are diners, small-town cafes, seaside shacks, drive-ins, barbecues, and bake shops. The best of them are colorful places enjoyed by locals (and savvy travelers) for their character as well as their menu.
It is our intention that Roadfood lead the way to great local color, the best regional specialties, unforgettable meals that are the highlights of the trip.
Roadfood first was published as a guidebook in 1977 and is now celebrating its 10th edition. In 2000, Roadfood.com was created to expand the mission of sharing memorable local eateries along highways and back roads with hungry travelers. Roadfood.com strives to be a great resource on any device, and a place where a community of food lovers from all over the country (and the globe) share road-trip reports, delicious food photos, and opinions on all things culinary.
About Jane & Michael Stern
For any food lover who’s ever heard the call of the open road, Jane and Michael Stern have been trusted, trailblazing guides for over 40 years. After meeting at Yale, where they came to study art, they began a collaboration that has yielded over forty books, including the good-eats guide Roadfood, The Lexicon of Real American Food, cookbooks Square Meals and American Gourmet, and pop-culture best-sellers Elvis World, The Encyclopedia of Bad Taste, and Way Out West.
Jane and Michael Stern drive around America looking for good food. As the creators of Roadfood, the James Beard Award-winning authors have worked to both preserve and celebrate regional American dishes from coast-to-coast, ensuring that whether someone is tooling through Tulsa or rounding the bend outside of Boston, they’ll know just where to taste the most authentic, local flavors imaginable.
The Sterns have won three James Beard journalism awards for their monthly column in Gourmet magazine, which took readers to the best restaurants in small towns and cities all around the country. They are weekly contributors to “The Splendid Table” on Public Radio.
A fan-favorite email series from Roadfood co-founder, Jane Stern. Jane’s Diary consists of stories and memories from her time on the road with Michael. From crashing a $312,000 Rolls Royce Ghost into a ditch in England to the utter failure that was the first ever “Roadfood Festival” read through the most shocking and memorable stories from Jane and Michael Stern’s time traveling and writing together.
Jane and Michael Stern first published Roadfood in 1977 as a guidebook for hungry travelers. Beginning in 1994, the two wrote over 175 articles for Gourmet Magazine, until its final issue was released in November of 2009. This monthly column, which took readers to the best restaurants in small towns and cities all around the country, won the Sterns three James Beard journalism awards.
Smithsonian : The Jane and Michael Stern Collection
In 2016, the Sterns donated a number of culinary artifacts to the Smithsonian Museum, these artifacts have since been grouped together in what is now called the “Jane and Michael Stern Collection.” Items in the collection consist of raw materials amassed by Jane and Michael stern as they traveled across the United States, researching for their books. Materials include writings, jottings and notes from their various stops while traveling, photographs and slides of places they visited, vintage postcards collected in their travels, take-out menus and placemats, cookbooks dating back to the 1920s and much more. You can find their exhibit page here, and read more about their induction here.
ROADFOOD, 10TH EDITION – Now Available
For road warriors and armchair epicures, the fortieth-anniversary edition of Roadfood is the indispensable guide to more than 1,000 of America’s best local eateries — with over 200 completely new listings.
“The bible for motorists seeking mouthwatering barbecue or homemade pie.” – USA Today
ROADFOOD IN THE NEWS
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