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Category: News (Page 11 of 25)

Here's a nice view of the geometry of a Primanti sandwich.

Primanti Coming to Beavercreek OH

May 9, 2015 / / 0 Comments

Primanti Brothers, the growing Pittsburgh chain famous for sandwiches with the fries and slaw between the bread slices, is planning to open in Beavercreek, Ohio. Beavercreek is just outside of Dayton, between Cincinnati and Columbus, and would be Primanti’s first Ohio location. The restaurant has to first be approved by the city planning commission, and then the city council. In February, we heard that the first Ohio location would land in Boardman, pending zoning board approval. We haven’t heard anything further on those plans.

This is the original, 1948 Al's French Frys trailer in Colchester., VT.

Best French Fries in Every State

May 8, 2015 / / 0 Comments

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!

The "La Forino" Grinder Ring serves 15 to 18 people.

Perrotti Pizza Dynasty Continues in CT

May 8, 2015 / / 0 Comments

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

Connecticut's Colony Grill is known for their hot oil pizza.

Hot Oil Pies Coming to Norwalk CT

May 8, 2015 / / 0 Comments

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 Union Shack concrete: chocolate custard, St. John Bakery hazelnut brownie, fudge sauce, paul.a.young chocolate chunks, and sea salt!

2nd London Shake Shack Opens May 20th

May 8, 2015 / / 0 Comments

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

Birthplace of the hot dog

Feltman’s and Coney Island, Together Again

April 16, 2015 / / 0 Comments

The story’s been told many times. In the early 1900s, a man by the name of Nathan Handwerker worked at a Coney Island restaurant called Feltman’s. Nathan left Feltman’s to open his own place in Coney Island, specializing in the new sausage invented by Mr. Feltman. He undercut his old employer, offering his “hot dogs” for half the price of Feltman’s. And the rest, as they say, is history, except that the story is always told from the point of view of Mr. Handwerker, to the point that most people with a passing knowledge of hot dog history believe the hot dog was actually invented by Nathan. Continue reading

The All American Buddy Holly Burger (#20) comes with mayo, mustard, onions, pickles, lettuce, tomatoes, and American cheese.

An Interview with the Owner of Hut’s Hamburgers of Austin

April 15, 2015 / / 0 Comments

Mike Hutchinson purchased Hut’s Hamburgers of Austin, Texas in 1981 when he was 27 years of age. He and his wife Kim still own the 76-year-old burger joint today. Austin Eater interviewed Mr. Hutchinson about the changes he brought to Hut’s (he introduced the 20 burger menu) and his thoughts for its future. He’s tried hard to adapt to evolving tastes by offering something for everyone — he now offers veggie burgers and gluten-free buns as options — but he draws the line at kale. Read the full interview here.

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

Beer and Cocktails at the New Anchor Bar in Buffalo Suburbs

April 14, 2015 / / 0 Comments

When Buffalo’s famed Anchor Bar opened their second location, in the village of Williamsville, last year, they aimed for a modern, classy, sleek environment, i.e., not much at all like the original Buffalo bar. Of course, the famous wings are available, but bar patrons will also be greeted by a fireplace, a dozen beers on tap, and plenty of fancy-ass cocktails on the menu. Read more about the new Anchor Bar as a bar in this story in The Buffalo News.

The salsa bar at Enrique's

El Gallo Giro of Kuna ID Now Enrique’s

April 10, 2015 / / 0 Comments

Ana and Enrique Contreras have operated what is generally considered to be the finest Mexican restaurant in the Treasure Valley (a region of western Idaho, around Boise, that borders eastern Oregon). That restaurant, El Gallo Giro, has been leased by the Contreras for 17 years. Last year, they decided to buy the restaurant and building outright and, in honor of Enrique Contreras’ efforts over the last two decades, they have chosen to rename the eatery Enrique’s. They hope to move to larger quarters, with a big patio, a few blocks away early next year.

A bar pie duo from Star Tavern of Orange, NJ

11 American Pizza Styles

April 10, 2015 / / 0 Comments

Almost anyone who eats pizza knows the difference between reheated frozen pies and the freshly baked pizzas that emerge from the oven of their favorite local pizzeria. They might be aware of something called “New York pizza” that’s supposed to be something special, and maybe Chicago deep-dish pizza. Can you name 11 styles of pizza? If you’re reading this you might well be able to rattle off many more than 11! For those who do not yet consider themselves regional pizza masters, here’s a rundown of 11 important American takes on pizza, from The Daily Meal.

A classic cheesesteak from Joe's Steaks + Soda Shop of Philadelphia

Cheesesteak Survey of Philly

April 10, 2015 / / 0 Comments

From Meniscus Magazine comes this story about cheesesteaks in Philadelphia. From John’s Roast Pork (” they make the sandwiches as if they were going to eat them”) to Mama’s Pizzeria (“the cheesiest cheesesteak of them all”) most of the major players are covered. As a bonus, they teach you how to order like a local, with an explanation of the various cheeses likely to be available and the toppings that might be offered. You want yours wit or witout?

Steve Harvey and Jerry Seinfeld noshing on cured beef at Manny's of Chicago

Seinfeld and Harvey and Manny’s

April 8, 2015 / / 0 Comments

One of our current favorite shows showed up at one of our favorite Chicago delis Monday, as Jerry Seinfeld shot an episode of Comedians in Cars Getting Coffee at Manny’s with guest Steve Harvey. They dined on corned beef, pastrami, and potato pancakes, and arrived in a ’57 Bel Air (interesting cars are a key feature of the web series). No word yet on when the episode will show up on Crackle and online.

Fried chicken from Price's Chicken Coop of Charlotte

100 Counties, 100 Restaurants in NC

April 8, 2015 / / 0 Comments

Sometimes the choice is a traditional old-timer, like Price’s Chicken Coop in Charlotte or Parker’s Barbecue in Wilson. Other times, local tradition isn’t part of the equation at all, like when the pick is Youssef 242 in Hickory or Taste of West Africa in Fayetteville. What were talking about is the new feature from the Charleston Food Bloggers, where they have chosen the best restaurant in each of North Carolina’s 100 counties.  Have a look!

A batch of dossants pre-glaze at Prep & Pastry (Cronut is a trademarked name)

Commoner & Co. Coming in June from Prep & Pastry Team in Tucson

April 1, 2015 / / 0 Comments

Prep & Pastry of Tucson has been as hot as they come since opening a year-and-a-half ago. The team behind the breakfast-and-lunch favorite will be opening a new restaurant called Commoner & Co. this June, at 6960 East Sunrise Drive, a space formerly occupied by The Abbey. The menu will focus on New American comfort food with a long list of craft cocktails, 10 beers on tap, and burgers made from beef ground in-house. They are also developing a “sangria program.” Commoner & Co. will be open for lunch and dinner. Read more in this Tucson Foodie story.

A bucket of clear sap at the North Hadley Sugar Shack of Hadley, MA

Pioneer Valley in MA Gets Very Late Maple Sugaring Start

April 1, 2015 / / 0 Comments

There’s a rule to maple sugaring: the sap flows when daytime temperatures rise above freezing and nighttime temperatures drop below freezing. When nighttime temps stay above 32°, sugaring season is over. This time of year in the Pioneer Valley, a section of Massachusetts along the Connecticut River centered on Springfield, they are usually reaching the end of sugaring season, but consistent cold weather has meant that the local sugar bushes have only just now started to deliver their sap. Continue reading

Seafood gumbo at Galatoire's, evidence of New Orleans' lunch superiority

Piece of Galatoire’s Sold

April 1, 2015 / / 0 Comments

In an interesting new twist to a story we don’t fully understand, a 10% interest in Galatoire’s of New Orleans was sold by 75% (now 65%) owner Jean Georges to Bollinger Shipyards founder Donald “Boysie” Bollinger and Red River Bank Chairman John Simpson. Both of those men were, but are no longer, part of Bourbon Investments, a group that had attempted to purchase Galatoire’s in 2009 and lost out to Mr. Georges. Bourbon Investments is now suing Galatoire’s over the sale.

Bauder’s Pharmacy of Des Moines Permitted to Stay Open

April 1, 2015 / / 0 Comments

After threatening to revoke the pharmacy license of Bauder’s Pharmacy of Des Moines, Iowa, the Iowa Board of Pharmacy has renewed their license. Former owner and pharmacist Mark Graziano began serving a sentence at Leavenworth on Sunday for selling addictive painkillers on the side. He sold his half of the business to his sister, Kim Robertson, but the ruling says his sister can no longer be the pharmacist in charge. Ms. Robertson is facing administrative charges of her own. Mark Graziano, convicted drug felon, still owns the nationally famous soda fountain half of the business, which is the part of the business that most interests us.

O'Steen's is well-known in St. Augustine for fried shrimp.

50 Years for O’Steen’s in St. Augustine FL

March 30, 2015 / / 0 Comments

This year marks the 50th anniversary of the restaurant opened by Robert and Virginia O’Steen in St. Augustine, Florida. O’Steen’s has always been known for their local Florida seafood and, especially, for their fresh, locally harvested shrimp, which they shell, clean, and butterfly in-house before frying. Today the restaurant is overseen by Lonnie Pomar, who began working at O’Steen’s as a kid, and Lonnie’s wife Barbara. Continue reading

In our opinion, one of the best veggie sandwiches anywhere is the one called the Uncle Mike at Tony Luke's.

Tony Luke’s Coming to Ocean City MD in May

March 30, 2015 / / 0 Comments

A new Tony Luke’s, popular South Philly purveyor of cheesesteaks and Italian roast pork sandwiches, will be opening on 33rd Street in Ocean City, Maryland in May. The restaurant will remain open year-round, i.e., it’s not a summers-only venture as is the practice of many businesses in Ocean City. Read more in this DelmarvaNow story.

The late Mike Hardin of Hodad's in San Diego

The Mike Hardin Memorial

March 30, 2015 / / 0 Comments

At 11:11 a.m. Saturday morning, the memorial for Mike Hardin, owner of Hodad’s in San Diego, began at Petco’s Park in the Park. It was a public event, open to all, including the many friends he made along the way. Some of them spoke at the memorial, including Guy Fieri, U.S. Navy Chaplain John Owen, and his fellow Messlords, a group of chefs who cook for American troops around the world. A common theme was Mike’s kindness, generosity, and humanity. Continue reading

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