Bread & Rolls

While many kinds of bread are universal, Roadfood adventurers seek out loaves that are unique to a state or region. Among the country’s highlights are tangy sourdough in San Francisco, featherweight Cuban bread in Florida’s Latin neighborhoods, crackle-skinned po-boy torpedoes in southern Louisiana, caraway rye and pumpernickel in Jewish delis and German restaurants, corn bread in the South, and Navajo fry bread and green chile bread in the Southwest. Bread also serves as the basis for such dishes as bread pudding, Italian bruschetta, and French toast. By the way, despite its name, spoonbread is only barely bread. Too tender to be sliced with a knife, it is eaten with fork or spoon, and resembles lightweight polenta or custard.

Restaurants With This Dish

Country Cupboard of Barnwell


Porterhouse steak, sliced and ready to eat
Peter Luger


Santa Fe Resaturant


Sugar Magnolia Bakery & Cafe | Oven-Baked Georgia Bests


House of Prime Rib


Crisp, flaky, sweet puff pastry the size of a plate, forms the letter "S"
Jaarsma Bakery



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