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Category: News (Page 10 of 25)

A selection of Austin's finest from Franklin Barbecue

The 50 Best Barbecue Spots in the South

June 5, 2015 / / 0 Comments

Southern Living presents what they are calling the top 50 barbecue joints in the South. Ten of the 50 are designated Top Picks, and they include both obvious choices like Louie Mueller and Franklin of Texas and some places that we’re not familiar with. Which is wonderful! In fact, there are plenty of Q shacks among the 50 that are totally new to us, and we can’t wait to hit the road to sample as many as we can. Just one question: where’s McClard’s of Hot Springs, Arkansas, our favorite Southern BBQ joint?

A plate of Dirty Wus from Pip's of Portland OR

America’s Top Dozen Donuts

June 4, 2015 / / 0 Comments

This past winter we popped into Frangelli’s Bakery in Philadelphia to try their donnoli — that’s a donut filled with cannoli cream. Alas, they were out, and we returned home with a fine selection of “regular” donuts, which included a dossant (like the trademarked Cronut). Little did we know at the time that their jelly donuts are a force to be reckoned with. Frangelli’s jellies were just named one of America’s top 12 donuts by The Huffington Post (full disclosure: the story’s writers are from Philly). Continue reading

He must've enjoyed his matzo ball soup.

You, Too, Can Tip $150 On a $20 Check

June 3, 2015 / / 0 Comments

Paul Hewson stopped in to Canter’s deli in Los Angeles with some friends very late Saturday night. He asked the waitress to decide for him what to eat. His 80-year-old waitress, a five-decade veteran, brought him some matzo ball soup and a Reuben. He finished his food which, if you know Jewish delis, is really saying something. His check came to $20. He left his waitress, who wasn’t aware that Paul Hewson’s stage name is Bono until after he had eaten and her co-workers clued her in, a $150 tip. Guess she chose his dinner well!

Molly Schuyler, earlier this year, consumed three of these 4 1/2-pound steak dinners in 20 minutes.

Gluttony Girls

June 1, 2015 / / 0 Comments

You don’t have to be a fan of competitive eating to have heard of Kobayashi (the first superstar of the genre) and Joey Chestnut (with the catchy made-for-media name). The casual observer might extrapolate from those two guys, and common stereotypes of women and men, to the conclusion that competitive eating is a man’s game. Wrong! Some of the most accomplished competitive eaters are women. Continue reading

Fresh strawberry shortcake, a great example of the seasonal and regional Burgerville menu

Burgerville Seeking to Add Alcohol to Menu

May 30, 2015 / / 0 Comments

The Pacific Northwest burger chain Burgerville (one of the very few burger chains we actually enjoy, because of its quality food and hyper-regional menu), currently serves alcoholic beverages at two of its 40 restaurants. They are seeking approval from the Oregon Liquor Control Commission to begin serving craft beers, wine, and cider at a third Burgerville, in Portland, Oregon, on Hawthorne Boulevard. The chain denies that this is the beginning of a general trend at Burgerville.

Each candy contains a whole, ripe, fresh blackberry.

Free Chocolate Tours of Bissinger’s

May 23, 2015 / / 0 Comments

One of the benefits to the public of Bissinger’s move last year, in St. Louis, to their new location in a former railroad depot is the opportunity to tour the manufacturing facility. Three times a week, at 10 a.m., free tours, of up to an hour or so, are offered. Not only do you get to see how the candy is made, but samples are offered at the end of the tour! Spaces are limited and the tours are popular, so it’s a good idea to reserve a month or more in advance. Read about the tours in this story in the Belleville News-Democrat.

Mint Cookies & Cream is a limited edition flavor at Graeter's.

First Chicago Area Graeter’s Now Open

May 22, 2015 / / 0 Comments

The first Chicago-area Graeter’s ice cream shop was announced last December, and it finally opened two weeks ago. The store is located at 1347 Shermer Road in Northbrook, north of the city. The grand opening is planned for next Friday, May 29th. Graeter’s co-owner Chip Graeter says that the success of Graeter’s in grocery stores (it’s been a big seller around Northbrook), has been a good indicator of success for a Graeter’s ice cream shop. So there’s a tip for you if you want a Graeter’s to open near you. Buy the pints in your supermarket!

At the counter in S&S Dugout

Fire Closes S&S Dugout of Southport CT

May 21, 2015 / / 0 Comments

A fire that may have started in a dishwasher on Tuesday evening has closed the 1950s-era sandwich stalwart S&S Dugout, of Southport, Connecticut, until repairs can be completed. If not for the quick actions of area residents and local firefighters, the damage could have been much more serious. As it is, the second floor apartments above S&S had to be evacuated. S&S Dugout is an old-fashioned urban dive in the best sense of the word, famous for their roast beef sandwiches.

Crisp skin, hot and, believe it or not, chickeny, not drowning in sauce, with fresh, crisp celery to boot

Buffalo’s Anchor Bar Opening in Vegas

May 20, 2015 / / 0 Comments

Anchor Bar, Buffalo, NY’s self-proclaimed inventor of the Buffalo wing, will open an outpost next month in Las Vegas, at The Venetian in the Grand Canal Shoppes. They’ll be offering counter service, and they’re replacing a Nathan’s, so it sounds like they are aiming for more of a fast-food operation than the tavern setting of the Buffalo original. And, no, despite what the writer of this story says, they do not dust the wings with cayenne.

Giordano's eggplant parm pizza

Giordano’s Navy Pier Opening This Week

May 19, 2015 / / 0 Comments

Giordano’s, Chicago deep-dish pizza specialist, is opening their latest branch in Chicago this Thursday, May 21st, at the entrance to the Navy Pier, in the site formerly occupied by Capi’s Italian Kitchen. The Giordano’s opening, which will be their 51st restaurant, is part of a big makeover project at the Navy Pier that will include future restaurant openings.

Slicing ribs at the Memphis in May BBQ competition

“I Like Pig Butts and I Can Not Lie”

May 18, 2015 / / 0 Comments

The Kansas City Star sent Jill Wendholt Silva to Memphis to report back on the Memphis in May BBQ competition and the Memphis barbecue scene in general. Kudos to Ms. Silva – she showed genuine interest and curiosity, as opposed to the usual approach when a reporter from one barbecue region visits another barbecue region – you know, that mocking and haughty tone. Read about barbecue spaghetti, barbecue-stuffed baked potatoes, fresh pork rinds, barbecue nachos, potato chips sprinkled with Q rub, tamales, barbecue shrimp… and, of course, competition Q.

A Bob Sykes BBQ pork sandwich with a sausage link chaser

Interview with Van Sykes, Owner of Bob Sykes BBQ of Alabama

May 17, 2015 / / 0 Comments

Bob and Maxine Sykes opened Bob Sykes Bar B Q in 1957. Today, their son Van runs the restaurant with Van’s nephew, Jason, using the exact same recipes and methods that were used in 1957. The Birmingham News talked to Mr. Sykes about the restaurant, his parents, and the blues and BBQ festival he holds in town each year. Some things we learn: you want to order the most popular meal at Sykes? Get a BBQ pork sandwich with homemade O-rings and red velvet cake for dessert. And: when he was 12, he burned a pit full of pork, and his father made him pay for the burned meat!

Rib tips with beans and slaw

Interstate BBQ Expanding to East Memphis

May 16, 2015 / / 0 Comments

Jim Neely and his nephew Tony will be opening the fourth Interstate Barbecue next month at 7209 Winchester Road in Memphis, at the eastern edge of the city. The original restaurant is on South 3rd Street in Memphis, with branches in the Memphis airport and Southaven, Mississippi, just over the state line from Memphis. Interstate is one of the great barbecue meccas in a city known for great barbecue.

The brand new Polly's Pancake Parlor

Polly’s Pancake Parlor Opens May 16th, Totally Rebuilt

May 15, 2015 / / 0 Comments

Polly’s granddaughter, Kathy Cote, along with her husband Dennis, has operated Polly’s Pancake Parlor of Sugar Hill, New Hampshire in the same 65-seat carriage shed that Polly used to serve her customers on day one in 1938. Last year they decided it was time to make the change: that shed would be torn down and a new, larger facility would be built in its place. Longtime customers were apprehensive about the change, but the Cotes let out a big sigh of relief when they heard from loyal fans, “It’s just like the old one only bigger.” They open Saturday, May 16th. Read more about Polly’s on the New Hampshire Public Radio website.

"Good coffee is good and we are not going to cover it up with a roasting style. We don’t blend it, brand it or French it." - Seth Appell

Coffee Passion

May 14, 2015 / / 0 Comments

We have our share of food pet peeves. One of them is flavored coffee. We despise the smell. We reject the taste. We like the taste of coffee, so we want our coffee to taste like coffee. Seth Appell, the man behind Old Bisbee Roasters of Bisbee, Arizona, is our kind of coffee man. He trades in small farm, single origin coffees, roasting each batch to bring out the unique flavors hidden in the green beans. He doesn’t do hazelnut or pumpkin pie coffee. In fact, most of his coffees aren’t even blends. Read more about this unique individual, and his special relationship with the bean, in this Sierra Vista Herald story.

Relish trays ready to be brought to eager diners at 13 Coins

Kiki Does 13 Coins (Over and Over)

May 12, 2015 / / 0 Comments

Kiki Maraschino (whom we know as Elise) traveled to Seattle and made four visits in three days to the Mad Menesque 13 Coins, where she took in the old-fashioned ambiance (“trippy Barbarella lighting” says Kiki!) and sampled everything from clam chowder and shrimp cocktail to salmon Benedict, stopping at steak and eggs, fried zucchini, and retro relish trays along the way. If you enjoy urban classics with a ’60s sensibility you should take a look at Kiki’s report.

Curds and whey, destined to become America's great blue cheese

Blue in Newton

May 11, 2015 / / 0 Comments

French has its Roquefort, Italy its Gorgonzola, Brits are proud of their Stilton and, yes, America has as much reason as anyone in the world to boast of their own blue cheese, made by Maytag Dairy Farms of Newton, Iowa. The superlative cheese has been handmade since the first batch emerged from the aging cave in 1941. Kiran Sood, writing for The Gazette, an Eastern Iowa newspaper, takes a look at how blue cheese is made on the peaceful 600 acres of the Maytag Dairy.

Free Ice Cream Monday!

May 10, 2015 / / 0 Comments

Seattle’s Cupcake Royale is introducing their new Chef Series ice cream flavors on Monday, and to help celebrate the event, they will be holding an Ice Cream Social & Free Scoop Day at all locations from 2 p.m. until 8 p.m. Four of their six locations are scoop shops – the other two will be offering free ice cream sandwiches. The new Chef Series flavors include Smokey Rocky Road with Salted Marcona Almond Bark, Smoked Maple Old Fashioned with Luxardo Cherries, and Honey Ricotta with Pistachio Brittle.

You'll soon have the chance to enjoy Northern Waters exquisite products at a table in their new location.

Northern Waters Smokehaus Opening Sit-Down Location

May 9, 2015 / / 0 Comments

At Northern Waters Smokehaus of Duluth, Minnesota, they handcraft smoked fish and meat and create artisan salumi. You can even get imaginative and beautifully constructed sandwiches built around their exquisite products. There’s just one problem. It’s all take-out only. That’s soon to change, as the owners are opening a second Duluth location, this one to have table service, in the Mount Royal Center. They are designing new dishes that incorporate their smoked fish and meats, all of which will be available at their planned September 1st opening.

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