LATEST REVIEWS

GUIDES

  • Pizza Nation

    Is there another dish as malleable as pizza? It can be an utterly simple tomato pie – nothing but sauce on crust – or it can be a multi-meat bomb, a veggie special, an Hawaiian pie topped with pineapple and Spam, deep dish or thin crust, skimpy or swanky. Traveling around the USA, a devoted pizzaphile…

  • Roadfood’s Richmond Favorites

    Aside from a couple of irresistible bakeries that make beautiful buttermilk biscuits – plain as well as dressed to a fare-thee-well – Richmond’s Roadfood treasures include stylish modern restaurants that reconfigure classics from Southern shrimp & grits to Jewish bagels & lox. Good eating around the capital city also includes superior hot dogs, artisan ice cream,…

  • Roadfood Eats Omaha

    When writing our Roadfood guide book, which divides the nation into regions, Nebraska is a problem. Is it the Midwest or the West? Culinarily, it’s some of each, but Omaha, its biggest city, goes way beyond such labels. Yes you can find a big, expensive hunk of aged beef (at Johnny’s Cafe, the cattlemen’s choice since…

  • Roadfood Adventures: Scottsdale to Bisbee, Arizona

    7 STOPS | | 1 min

    Scottsdale to Bisbee, Arizona

    Roadfood Adventures are not just quests for great food wherever the road leads, but an invitation for travelers to connect that memorable…

  • Best Eats in Pigeon Forge, Tennessee

    Anybody visiting Dollywood, Pigeon Forge, and Great Smoky Mountains National Park will have no trouble finding a place to eat – there are hundreds. The trick is to find a good one. These “bests” are Roadfood’s choices to enjoy a unique eating experience that is delicious and memorable, served with genuine hospitality.

  • Hidden Gems: Key West

    12 STOPS | 12 MILES | 1 hr 1 min

    Key West likes to call itself The Conch Republic, meaning its culture is unique, like a nation unto itself. Foodwise, that means a wonderful, crazy mix of restaurants that reflect the Caribbean and the Deep South with flavors that range from traditional to off-the-map creative. Here are a dozen Roadfood favorites that offer a memorable tastes…

DISHES

  • Dixie Dog

    Hot dog historians believe that the Dixie dog first was configured in Huntington, West Virginia, where it remains immensely popular, at Stewart’s root beer stand, which opened in 1932. The next year, proprietor Gertrude Mandt developed a chili sauce and started serving hot dogs. Exactly when slaw became part of the formula is lost in the…

  • Sweet Potato Biscuit

    The sweet potato biscuit, warm and painfully tender, its soft orange earthiness a perfect foil for chewy pink ham, is a specialty of Virginia’s Eastern Shore, where at least a half-dozen varieties of heirloom sweet potato thrive.

  • Jonnycakes

    Jonnycakes are cornmeal pancakes made with flint corn meal. East of Narragansett Bay, they are plate-wide and flannel-thin with a lacy edge. West of the Bay in South County, extra-thick batter is poured onto the griddle in discs no wider than a coaster. These little cylinders cook long enough to develop a crunchy crust and earthy…

  • Poutine

    One way to refer to yukky leftovers in colloquial Quebecoise is to call them poutine. At its worst, poutine can indeed be awful. But made right, it is transcendent. It must start with excellent French fries (twice fried), which are a staple at roadside snack bars throughout the province. Top the hot spuds with squeaky-fresh cheese…

  • Carne Adovada

    Carne adovada, marinated meat, is hugely popular in New Mexico, where it is pork chunks or chops sopped in a puree of red chile and baked slowly enough to become dramatically tender and, in serious chile-growing country, even more dramatically hot. Served in all levels of restaurant, it can be a substantial and quite elegant main…

  • Smith Island Cake

    Not every state has an official dessert. Named for one of the two inhabited islands in the Chesapeake Bay, Maryland’s Smith Island Cake is a 10-layer tour de force of fluffy cake and creamy icing in all the colors of the flavor rainbow. It’s well worth trying to eat it on Smith Island, where the locals…

FEATURES

  • Cle Elum Bakery

    Cake donuts and maple bars are at their best in this long-standing town bakery, which also is known for its cookies and bread. Good coffee, too.

  • Roadfood Adventures: Winter Park to Miami, Florida

    From Orlando and Winter Park down the east coast of Florida to Miami is a journey of never-ending adventure. Here you encounter brilliant sunshine, exotic wildlife, and bright urban energy, as well as an array of spectacular seafood, Latin-spiced specialties, and farm-fresh fruit. Must-eats include rock shrimp, El Cubanos, porky chicharones, and spectacular grilled cheese sandwiches….

  • Roadfood Adventures: Selma to Montgomery, Alabama

    Sweet Home Alabama! … from Selma – Queen City of the Blackbelt – to Montgomery — the Heart of Dixie —  is an inspiring journey through the Deep South. Selma is all about the birth of the 20th century Civil Rights movement as well as home to some of the best BBQ in the nation. Montgomery,…

  • Roadfood Adventures: San Luis Obisbo to Ventura, California

    Memorable food stops with meals that are California’s alone … sophisticated wineries and wine-tasting rooms: these are the pleasures of an oceanside drive through SLO CAL, named for its easy-going pace, part of California that retains Golden State allure. Much of it is still wide-open country, with a legacy of cattle ranches as well as restaurants…

  • Two For the Road

    By Jane and Michael Stern

    Originally Published 2006 Gourmet Magazine

    OUR FIRST DATE WAS OVER A WHITE-CLAM PIZZA at Pepe’ s Pizzeria on Wooster Street in New Haven, Connecticut, and it was instantly apparent as we gazed into each other’s eyes across the thin-crusted Neapolitan pie speckled with tiny, tender…

  • Jane’s Diary: The Bar Sinister

    Paris, London, Rome, Butte. Yes, Butte, Montana! This may seem a weird line-up of favorite cities, but it’s true. I have traveled the world a fair amount and have gone to places exotic enough that I worried about strange bugs biting me, but few have been as memorable as Butte.
    I am not an authority on…