the road | the food | a new direction
Some people like burgers, some prefer dogs, others choose a fish sandwich, if given the choice. But almost everyone gets an order of fries to go with. For many of us, even not-so-great fries are good enough, especially if they’ll be dragged through ketchup. Truly great fries, usually fried twice from freshly cut potatoes, are a rare and thrilling treat, however. Business Insider presents the best French fries in all 50 states and the District of Columbia. Have a look!
In 1962, Nicola Perrotti opened P&M Lunch in Oakville CT. It was here that Nicola perfected his pizza recipe. Uncle Nick’s nephew, Bill, opened Perrotti’s Pizza in 1988, in Middlebury, using Nick’s recipes and his own. Bill Perrotti achieved a national reputation for his quality pizzas. Bill sold his pizzeria in 2011 to pursue other paths in life, and an era of Perrotti pizza supremacy seemingly came to a close. Continue reading
Colony Grill, begun in Stamford, Connecticut in 1935, has achieved a measure of fame for their hot oil-topped thin-crust bar pizzas. They’ve announced the future opening of a fourth location, at 515 West Avenue in Norwalk, for this summer. It’s going into a new major development called Waypointe. The three existing Colony Grills can be found in Stamford, Fairfield, and Milford.
The second London Shake Shack will open in Stratford City in eastern London at 10:30 a.m. on May 20th. The burgers will be made from 100% Scottish Aberdeen Angus beef, the bacon for those burgers is British free-range Wiltshire-cured smoked bacon, and the hot dog menu will feature a London-only Cumberland Sausage handmade by Sillfield Farm using rare breed pork from Cumbria. The ShackMeister Ale will be brewed by Thornbridge Brewery. Continue reading
As cotton gave way to strawberries in the 1930s as the primary crop in the region around Humboldt, Tennessee, the West Tennessee Strawberry Festival was founded to promote the berry. That first festival was held in 1934, and has been held every May since then, attracting over 100,000 visitors each year. This year’s 78th strawberry fest got underway Sunday with an art exhibition and will conclude Saturday evening with the Territorial Queens Revue. Continue reading
Cacio e pepe is another Roman pasta favorite. It’s made with pecorino and black pepper but, again, no cream or butter. Moisture comes from some pasta cooking water and perhaps a little olive oil. This is a perfect example of how simple combinations of good ingredients can make Roman dishes so transcendently satisfying.
Triple XXX was once, decades ago, a thriving chain of restaurants, serving their own Texas-made root beer throughout the South, Midwest, and West. This particular Triple XXX, near Purdue U in West Lafayette, opened in 1929 and is one of two remaining (and independently owned) Triple XXX restaurants left in the U.S. (the other is in Issaquah, WA). Lafayette’s Triple XXX has a commitment to quality that is readily apparent. Their motto, “On The Hill But On The Level,” refers to both its levee location and the honest food they serve. They grind their own sirloin for burgers (or, as they call them, chop steaks). Shakes are made with real ice cream. Much of the food is made from scratch. It shows. Continue reading
When we’re on the road, we enjoy spending our mornings at a town café where the locals meet, the sort of place open for breakfast and lunch only, a place where there’s no need for the waitress to introduce herself as she already knows all the customers. And also the kind of place where the food is good. Oddly though, we’d never found such a place near home. Until now, that is. Continue reading
The bayfront in Newport is where all the action is, split about 50/50 between the fishing industry and the tourist industry. There are plenty of restaurants, including the original Mo’s and a branch across the street, and a couple of locals-only fishermen bars and groceries. At either end of Bay Boulevard sit the best of the seafood restaurants: Local Ocean in the east and the awkwardly named Ocean Bleu @ Gino’s near the western terminus (more about that name later). Continue reading
Pusties, riggies, and hats: if those words mean nothing to you, you’re not a Utica native, in which case you should make a point of visiting Upstate NY to sample some classic regional Italian-American food. Riggies refer to the Utica fave chicken riggies, aka rigatoni. Hats are the pasta known elsewhere as orecchiette, often served baked in tomato sauce. Pusties are the subject at hand. Continue reading
We (meaning Bruce, along with Chris and Amy of ayersian fame) made our way up to Fiore’s counter, where we asked for the special hero of the day: house-roasted beef and gravy with house-made mozzarella on Hoboken bread. Anything else? We eyed gorgeous mozzarella braids directly in front of us, both regular and smoked. Half a braid, please. The gentleman at the counter informed us that it would be just a few minutes — the new batch was almost finished, and it needs to cool down a bit in order to “set.” Continue reading
The famous Creole restaurants of New Orleans – Galatoire’s, Brennan’s, Commander’s Palace, Antoine’s, Arnaud’s – are long-operating, historic institutions. Some of them, like Galatoire’s, are among the finest restaurants in the country, while some of the others are less so, but what they have in common is a traditional approach to Creole cooking. Upperline also serves Creole food and we think it is as necessary to a visitor’s survey of Creole cuisine as the best of the old-line restaurants, but it’s only been around since the 1980s and it takes a more modern approach to Creole cooking. Continue reading
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