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Behold the Chicago pizza pot pie: A ceramic bowl is filled with cheese and sauce, topped with dough, baked, then upended on a plate to become a mighty meal. Continue reading Chicago Pizza and Oven Grinder Company | Roadfood Restaurants

Alive and Kicking in Cambridge makes a great lobster salad sandwich on toasted Scali bread. Also: chowder to round out the meal. Continue reading Alive and Kicking Lobsters | Roadfood Restaurants

What some Iowans call loosemeats is known in Ottumwa as a canteen. Loosemeats and pie with a rich milk shake make Canteen Lunch a treasure. Continue reading Canteen Lunch in the Alley | Roadfood Restaurants

Barto’s Idle Hour serves the best fried chicken in Kansas, sided by German potato salad, slaw, onion rings & bread from the Frontenac Bakery. Continue reading Barto’s Idle Hour | Roadfood Restaurants

Crusty fried chicken, a house specialty, comes with northern Maine’s unique ployes (buckwheat crepes), butter and a pitcher of syrup. Continue reading Long Lake Sporting Club | Northern Maine’s Unique Ployes | Roadfood Restaurants

The steamed cheeseburger is unique to central Connecticut. Of all steamer purveyors, K. LaMay’s makes the biggest and one of the best. Continue reading K. LaMay’s | Connecticut’s Best Steamed Cheeseburger | Roadfood Restaurants

BK Carne Asada is a true taste of Tucson. Its specialty is the baroque and delicious bacon-wrapped Sonoran hot dog, one of the best in the city. Continue reading BK Carne Asada & Hot Dogs | Taste of Tucson | Roadfood Restaurants

Unique regional pizza. Each bite is 1/2 baked crust & gooey cheese, 1/2 room-temp toppings & unmelted cheese. Beto’s weird juxtaposition verges on addictive. Continue reading Beto’s | Roadfood Restaurants

While enjoying Teresa’s scrumptious Mexican breakfasts (some of Tucson, Arizona’s best) you can watch tortillas being hand-formed and griddle-cooked. Continue reading Teresa’s Mosaic Cafe | Roadfood Restaurants