A Morning Menu of LAF-Style Food News and Stories to Begin Your Day
HAPPY NATIONAL POPCORN DAY!
The Lake Perch King of NW Indiana
Primanti in State College
Don’t Ask for Mayo on a Muffuletta! and Other Sandwich Truths
Pizza: New-School Defeats Old-School in Brooklyn
The Lake Perch King of NW Indiana
If you’ve spent any time in northwest Indiana you probably noticed that many restaurants feature fried perch on their menus. Our two favorite restaurants for lake perch were Phil Smidt & Son in Hammond and Teibel’s supper club in Schererville. Smidt’s is gone but Teibel’s, since 1929, continues on. They fry up yellow perch from Canada and drizzle the delicate fillets with butter. The result is a truly unique regional dish that should not be missed. Read more about Teibel’s in this story in The Times of NW Indiana.
Primanti in State College
Primanti’s is coming to State College, PA.
The Primanti’s that was supposed to arrive in State College, PA last month is now scheduled to open later this month or early February. When it does open it will be the easternmost outpost of Primanti’s.
Don’t Ask for Mayo on a Muffuletta! and Other Sandwich Truths
A muffuletta from Central Grocery of New Orleans: don’t ask for mayo!
Don’t ask for mayo on a muffuletta. Brats should be served on hard rolls, not hot dog buns. You can copyright a sandwich name. These are a few of the pearls of wisdom Esquire gleaned from professional sandwich makers during their research for their big American sandwich feature last year. Actually, the claws are the most tender part of the lobster, but the knuckles are a close second, and both are preferable to tail on a lobster roll.
Pizza: New-School Defeats Old-School in Brooklyn
One of Totonno’s classic pies
Eater pits the pizza from 1903 Coney Island stalwart Totonno’s (one of our favorite pizzerias in NYC or anywhere) against the 2008 Bushwick upstart Roberta’s. Based on those single visits it was apparently no contest, as Roberta’s came out on top. Read about it here.
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