Left at the Fork

the road | the food | a new direction

Category: 3 Cars (Page 6 of 6)

Would you like some jelly with your toast? Then you'll have some fun selecting your flavors from the kaleidoscopic presentation. All homemade.

Hash House, Las Vegas NV

October 29, 2014 / / 0 Comments

REVIEW

For some reason we feel compelled to make this confession whenever we are about to recommend a restaurant for its hash: we like canned hash. OK, not “we”; one of us does (we won’t say which one, but we will say that his wife finds the tightly packed, greasy, cylindrical-shaped substance with an aroma uncomfortably close to dog food to be, how to put this delicately… vile). Hopefully, you’ll take that as an indication of a real love of hash, not a real lack of taste. Because if you trust us, we can direct you to a Las Vegas breakfast jackpot called Hash House, which really is a HASH house. Continue reading

Pardon the poor photo but at least the thick-sliced bacon and quality bun is evident. Every element of a Worthy Burger is worth eating on its own.

Worthy Burger, South Royalton VT

October 28, 2014 / / 0 Comments

REVIEW

If you are predisposed to steer clear of hipster restaurants try to get past that bias in the instance of Worthy Burger. Yes, it can be insanely crowded, but the provenance-tagged, locally sourced ingredients are impeccable,  the local brews are eminently quaffable, and the prices are downright low by big-city standards, which South Royalton, Vermont most assuredly is not. It may not seem like a town as small as South Royalton can have a wrong side of the tracks, but here it is. The location may be improbable but the 20- and 30-somethings have found Worthy Burger and made it theirs. Continue reading

Does maple syrup vary depending on where the trees grow, how they're tapped, how the sap is handled, ... ? We think so.

Mom and Pop’s World’s Best Vermont Maple Syrup, Rochester VT

October 24, 2014 / / 0 Comments

REVIEW

It’s interesting how maple syrup is treated, for the most part, like a commodity. There isn’t a lot of talk in maple-producing regions about the differences in flavor between one producer’s, or region’s, product, and another, the way wines or cheeses are discussed. Oh, the New York industry, for instance, surely will claim that their syrup, as a whole, is superior to any other maple syrup produced in the world, but they never go beyond such boilerplate to explain the subtle differences that make their syrup so good. And, it’s very rare to see, say, one Vermont sugar producer detail exactly what makes their syrup better than others or, if not better, even distinctive. The message we, as consumers, get is that it’s all good, and all pretty much the same. Continue reading

Enter here for a top notch enchilada plate.

Elite Restaurant, Jackson MS

October 23, 2014 / / 4 Comments

REVIEW

The Elite is a Greek-American-owned Southern diner, opened in 1947 by Pete and Jimmy Zouboukos, serving a terrific enchilada plate. It’s not a diner in the New Jersey sense of the word, yet they specialize in the kinds of food you would expect to find in diners, if diners had originated in the American South; simple, comforting food. Continue reading

Get your pie with vegetables and you'll find firm cubes of potatoes and colorful carrot pieces added to the mix. This is our preference. Note the generous quantity of chicken, big pieces slow-cooked the night before.

Harrow’s Chicken Pies, Reading MA

October 20, 2014 / / 0 Comments

REVIEW

What foods do you turn to when you want, no, need to have jangly nerves soothed; to enjoy the culinary equivalent of a leisurely back rub; to shut out the modern world for a quiet evening at home? A mug of hot cocoa? A big plate of macaroni and cheese? Yes, those might work, but how does a warm chicken pie sound? Better yet, one you don’t have to cook yourself. Like the kind you can bring home from Harrows. Continue reading

Yes, that's sizzled bologna (!) garnishing those excellent kosher dogs.

Attman’s Authentic New York Delicatessen, Baltimore MD

October 18, 2014 / / 2 Comments

REVIEW

Corned Beef Row. The name designates an area that was once the center of Jewish life in Baltimore. Today, Corned Beef Row consists of Attman’s Deli and little else. Seymour Attman, longtime owner of the deli, has passed on but the deli continues. This once thriving Jewish neighborhood can today seem a little intimidating to some, but a daytime trip to Attman’s (the only time it’s open) will make it worthwhile. Continue reading

Smothered fresh sausages were on Thursday's menu, along with smothered cabbage and white beans. Glenda's famous stuffed turkey wings are available Monday through Thursday, and we nabbed the last one of the day.

Glenda’s Creole Kitchen, Breaux Bridge LA

October 14, 2014 / / 0 Comments

REVIEW

Whenever we go in search of Left at the Fork eats, our fantasy revolves around finding that perfect, out-of-the-way, unassuming lunch spot with a local clientele, good food, and low prices, run by an out-front, hands-on proprietor who knows her customers. Such places are simply not that common. Well, that fantasy was fulfilled by Glenda’s outside of Breaux Bridge, LA. Continue reading

Sticky post
A Bobbie is a compact tube of pure eating joy.

Capriotti’s, Wilmington DE

October 4, 2014 / / 5 Comments

REVIEW

Turkey sandwiches are a “thing” in Delaware. Oh, sure, you can get a turkey sandwich anywhere. It’s generally made with wet, gelatinous-textured deli turkey, and that’s fine for what it is. But Delaware is different: here, more than anywhere else we’ve been, the turkey often comes from a freshly roasted bird. Continue reading

Enstrom's keeps a sampler dish out for tasting while you shop. Reason enough to visit if you're in Denver.

Enstrom’s, Denver CO

September 29, 2014 / / 0 Comments

REVIEW

Butter, sugar, almonds, milk chocolate, salt. Can’t get much simpler than the ingredient list for Enstrom’s milk chocolate almond toffee. Those are the same ingredients that went into the batches of toffee that Chet Enstrom made decades ago for those lucky enough to be on his gift list. In 1960, he and his wife started a business around that toffee recipe in Grand Junction, Colorado. Today, the business is run by Chet’s daughter and grandchildren, and the toffee has become a legend. Continue reading

The Reggie Deluxe is Pine State's signature item: fried chicken, bacon, gravy, cheese, and a fried egg on a fresh biscuit. Fried chicken for breakfast? Why not!

Pine State Biscuits, Portland OR

September 27, 2014 / / 0 Comments

REVIEW

We fancy ourselves pretty fair home cooks, but superlative biscuits have always eluded us (as well as, in our experience, our Northern compatriots). This is too bad because we really love biscuits. Our cravings have, until now, been satisfied in Dixie, where folks are apparently born with the talent. So how did quality biscuits find their way to Oregon? Continue reading

B & W calls this "heavy crumb cake." You'll understand as you carry a bag out the door. For visual reference, this cake is, we would guess, about a 10-inch square, cut from a large tray. Trays of this extremely popular pastry are baked and brought out throughout the day.
B & W calls this "heavy crumb cake." You'll understand as you carry a bag out the door. For visual reference, this cake is, we would guess, about a 10-inch square, cut from a large tray. Trays of this extremely popular pastry are baked and brought out throughout the day.

B & W Bakery, Hackensack NJ

September 18, 2014 / / 0 Comments

REVIEW

Have you had New Jersey-style crumb cake? If you’re not from the Northeast it’s likely you haven’t. Once you do you may find that standard issue crumb cake just doesn’t do it for you anymore. What makes the Jersey edition unique is how the crumb cake concept is turned on its head. It’s all about the crumbs. Oh, there’s cake, but the half-inch of pastry supports four times its height in sweet crumbs!

Continue reading

Slingers are associated more with St. Louis than Chicago, but don't let that stop you from enjoying one at Chicago's Diner Grill, particularly if it's after midnight.

Diner Grill, Chicago IL

September 17, 2014 / / 2 Comments

REVIEW

Molecular cuisine, it’s not. Chicago does offer three Michelin stars at Grant Achatz’s cutting edge Alinea, but does Alinea offer a slinger in a repurposed trolley car? No, for that you’ll have to travel ten minutes north, to the neighborhood of Lakeview, and the notorious Diner Grill.

Continue reading

Newer posts »

© 2024 Left at the Fork

Theme by Anders Noren — Up ↑