FIFTY PLATES FROM 50 STATES Because travelers enjoy eating the food the locals eat when they travel, this list will be of interest. However, not all readers thought this list was necessarily representative of certain states, so an additional list was published, as well. Ask our Gourmet Specialists to assist you in knowing what other foods might be of interest when you arrange your domestic travel with us. FOOD & WINE'S 2ND ANNUAL FOOD IN AMERICA POLL 10 GREAT PLACES TO EAT A BURGER
WORTHY OF PARADISE |
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ALABAMA (vegetable plate) |
ARIZONA (catfish) |
ARKANSAS (chimichanga) |
CALIFORNIA (organic vegetables) |
COLORADO (lamb chops) |
CONNECTICUT ( fried clam bellies) |
DELAWARE (french fries) |
FLORIDA (Key lime pie) |
GEORGIA (peach cobbler) |
HAWAII (mahi mahi) |
ILLINOIS (baked russet potato) |
INDIANA (perch) |
IOWA (pork chops) |
KANSAS (fried chicken) |
KENTUCKY (corn pudding) |
LOUISIANA (crawfish) |
MAINE (lobster roll) |
MARYLAND (steamed blue crabs) |
MASSACHUSETTS (clam chowder) |
MICHIGAN (cherry pie) |
MINNESOTA (walleye) |
MISSISSIPPI (pecan pie) |
MISSOURI (prime rib) |
NEBRASKA (strip steak) |
NEVADA (all-you-can-eat buffet) |
NEW JERSEY (diner fare) |
NEW MEXICO (enchiladas) |
NEW YORK (Reuben sandwich) |
NORTH CAROLINA (Grilled quail) |
NORTH DAKOTA (cinnamon rolls) |
OHIO (German chocolate cake) |
OKLAHOMA (chicken-fried steak) |
OREGON (Marionberry cobbler) |
PENNSYLVANIA (Shoo-fly pie) |
RHODE ISLAND (jonnycakes) |
SOUTH CAROLINA (shrimp and grits) |
SOUTH DAKOTA (buffalo ribeye steak) |
TENNESSEE (buttermilk biscuits) |
TEXAS (chili con carne) |
UTAH (brownie chocolate sundae) |
VERMONT (pancakes with maple syrup) |
VIRGINIA (country ham) |
WASHINGTON (Olympia oysters) |
WEST VIRGINIA (ramps) |
WISCONSIN (bratwurst) |
WYOMING (Western breakfast) |
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AMERICA'S 10 BEST HOT DOG JOINTS |
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| 1 WALTER'S is a pagoda-shaped roadside stand that has been serving incomparable hot dogs sine 1919. A frank of beef, pork, and veal( made exclusively for Walter's) is split lengthwise, coated with secret sauce, and cooked on a grill. However you like your 'dog', have it with mustard (it's Walter's own - grainy and dotted with pickle bits!) On a pleasant day, you can dine in a grove of picnic tables suited to the devouring of multiple hot dogs and the drinking of excellent malt (or egg creams). In inclement weather, you're on your own; Walter's has no inside seats. 937 Palmer Avenue, Mamaroneck, New York (no public phone). | 2 Chicagoland is 'Hot Dog Central', where dozens of joints sell outstanding all-beef franks in soft poppy seed buns. In the elite echelon of declasse dog houses is a square little strip-mall storefront named POOCHIE'S, where the consummate 'red hot' is served with the full panoply of local condiments - which can include yellow mustard, spruce-green piccalilli, raw or grilled onions, sliced tomato, pickle spears, and celery salt. Or, instead of the standard boiled 'dog', have a Char Dog or Polish sausage! 3832 Dempster Street, Skokie, Illinois (847-673-0100). |
| 3 SWANKY FRANKS is a decades-old roadside shanty where truckers, blue-collar lunch mates, and junk-food connoisseurs sit at wobbly tables or at the counter calling out orders for two at a time. These 'dogs' are logs of dense, spicy meat deep fried until they develop a crackley skin - strong stuff - served with hot mustard, onions, or even Canadian bacon(!). 182 Connecticut Avenue, Norwalk, Connecticut (203-838-8969). | 4 On the ORIGINAL HOT DOG SHOP grill, row upon row of beautiful wieners are marshaled according to their degree of doneness, from pale pink ones barely warm. to darker ones cooked through and ready to be bunned. These taut 'dogs' burst with flavor - good gooped with cheese or in a Super configuration with cheese and bacon. On the side, Big O fries are legendary! 3901 Forbes Avenue, Pittsburgh (412-621-7388). |
| 5 A shoebox-shaped restaurant with instantaneous service and addictive hot dogs, the original NU-WAY of Macon was established in 1916 by James Mallis and is now run by his descendants. Vivid red links are grilled and bedded in soft buns - best topped with mustard, onions, and a fine-grained chili with a barbecue sauce zing. A creamy-sweet coleslaw can be ladled on, to complete the package. Or, you can order a Scrambled Dog, which is a splayed-open bun crowned with a hot dog and smothered with chili and beans. Have your 'dog' with extra-chocolatey chocolate milk or a soft drink served over "flaky ice". 428 Cotton Avenue, Macon, Georgia (478-743-6593). | 6 RUTT'S hot dogs are known as 'rippers' because their skin tears and crinkles when they are deep-fried. The oil bath turns the pork and beef links rugged, dark, and chewy on the outside, while the interior remains soft and juicy. Most people get their 'rippers' with Rutt's spicy relish, made from onions and finely-chopped carrots and cabbage. 'Dine' in a wide-open mess hall with high counters at the windows that provide a view of the parking lot, or stand and eat - and for entertainment - enjoy the calls of the countermen as they sing out, "Twins, all the way", meaning a pair of 'rippers' with mustard and relish. 417 River Road, Clifton, New Jersey (973-779-8615). |
| 7 "THE LANGUAGE YOU USE IN CHURCH IS GOOD ENOUGH FOR IN HERE" reads a sign on the wall of SKIN THRASHER'S, where the entree menu consists of one item - hot dogs - and side dishes are limited to a bag of chips. The dogs are small and beautiful - made especially for the 1946-style luncheonette (a former pool hall), and they are served on steaming buns with an option of chili on top. Eat them perched on a stool at the Formica counter or on a rickety folding chair at one of a few random tables, which you'll share with strangers at lunchtime. Coke is the preferred beverage, but beer is also available - no more than two per customer! (The restaurant's name, by the way, comes from founder Lloyd T. Thrasher, who once got a haircut so short he acquired the nickname 'Skin'. 203 Hudgens Street, Anderson, South Carolina (864-255-9229). | 8 The excellence of TED'S is in the cooking method. Sahlen's brand frankfurters are sizzled to crispness on a grate over a charcoal fire. As they cook, the chef pokes them with a fork, slaps them, squishes them, and otherwise abuses them - allowing them to suck in maximum smoke flavor. Consult with countermen, known as dressers, to select garnishes and condiments - the hot sauce, a peppery concoction laced with bits of relish, is not to be missed! To accompany a 'foot-long' and a basket of onion rings, the beverage of choice in western New York is loganberry juice, which is like a glamorous version of Kool-Aid. 2312 Sheridan Drive, Tonawanda, New York (716-834-6287). |
| 9 Not to slight its hot dog, which is a firm-fleshed beef and pork sausage, or the bun, which is bakery-fresh - but SUPER DUPER WEENIE's condiments are stupendous! The sauerkraut, chili, and onion sauce are all made from scratch, and the relish is made from cucumbers that Chef Gary Zemola pickles himself. Started as a mobile truck, this hot dog shop is now a minuscule diner which makes ordering easy by offering basic configurations - such as the 'New Englander' with kraut, bacon, mustard, relish, and onion (which Gary devised based on fond memories of the franks served at Savin Rock, in West Haven, Connecticut), and the kraut-topped 'New Yorker' (inspired by Manhattan's street-corner cart) - which are probably 500 percent better than any actual New York City street wiener. 306 Black Rock Turnpike, Fairfield, Connecticut (203-334-DOGS). | 10 A PINK'S counterman snags an all-beef 'dog' like a shortstop snaring a line drive (though with a bun for a glove); then come streaks of mustard, raw onion, and a spill of Day-Glo-Orange No-Bean Chili. Prep time is under a minute, but you should expect to wait in line to place an order, and dining facilities that consist of the sidewalk! However, the chili is made from Paul Pink's original formula - and chili dogs have made Pink's an honored 'dive' since 1939. Other breeds of 'pup' are worth eating, too - the Polish pastrami and Swiss cheese 'dog'; the Guadalajara Dog, piled with taco topping; a Burrito Dog (that's two, wrapped in a tortilla); and the foot-long Jalapeno Dog. 709 North LaBrea Boulevard, Los Angeles (323-931-4223). |
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10 BEST LOBSTER SHACKS IN MAINE |
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| BEST
PLACE TO FEEL LIKE A NATIVE WATERMAN'S BEACH LOBSTER, SOUTH THOMASTON First, there's the drive in, a lovely wend along the peninsula south of busy Rockland (where the Maine Lobster Festival is held every August). Down here it's a scene from a Wyeth canvas: forests of black spruce abutting saltwater farms, the scene of pine mingled with seaweed. Between a meadow and a rocky beach sits Waterman's humble shack, with two dozen picnic tables scattered around a lawn and a tented deck. Sister-in-law Sandy and Lorri steam the day's haul over salt water, which gives the meat a briny tang while keeping it firm. Waterman's was recently named a Regional Classic by the James Beard Foundation - not that it matters to the locals who've been coming here for 16 years. Kids and grandfathers hunt for shells on the beach while a Lab chases a Frisbee across the field. Was that a 'For Sale' sign you saw on that house down the road? 341 Waterman's Beach Rd.; 207/596-7819; dinner for two $30. |
BEST PLACE TO EAVESDROP ON FISHERMEN'S GOSSIP SHAW'S FISH & LOBSTER WHARF, NEW HARBOR True fishing villages are hard to come by these days, which is what makes New Harbor such a find. Hollywood knew it: the Kevin Costner-Paul Newman film Message in a Bottle was shot in this salty sea dog's town. Shaw's wharfside bar is filled with fishermen from morning till night.From the second-story deck, you can watchas boats pull up and drop their catch onto Shww's rickety wooden scale. Be sure to get a lobster roll - Shaw's served 10,000 of them last year. A scarcely buttered hot dog bun cradles glistening chunks of perfectly shredded, bite-sized meat, nicely chilled yet not overly so, with a touch of mayo and lemon that doesn't overwhelm the lobster. Most places frown on garnish, but Shaw's rolls come with crisp, bitter lettuce that adds a satisfying crunch and complements the sweetness of the meat. 129 Rte. 32, on the wharf; 207/677-200; lunch for two $30. |
| BEST CURE FOR A TRAFFIC JAM RED'S EATS, WISCASSET Few traffic snarls are AS loathed as the one that forms on the Route 1 bridge in Wiscasset. On summer weekends, cars wait up to an hour to cross. Relief can be found at Red's Eats, a gaudy roadside hut just south of the bridge. The$12 roll is ridiculously generous: a whole lobster's worth of nearly intact, unadorned meat (mayo or butter comes on the side), overflowing from a tiny hot dog bun that's too unwieldy to pick up. The solution? Use your fingers to eat the plump morsels,dipping them in melted butter: instant lobster cocktail. Perfect for whiling away the next 30 minutes in traffic - and don't worry, you'll be going too slowly to spill. 41 Water St., at Main St; 207/882-6128; lunch for two $30. |
BEST PLACE TO GAWK AND REMIND YOURSELF WHY YOU CAME FIVE ISLANDS LOBSTER CO., GEORGETOWN That Acura ad, where the guy drives up from New York just for lunch at a Maine lobster shack? That was Five Island - for better or worse. It's become a bit overrun these last few summers,but the crowds can't detract from the setting: a windy promontory with 360-degree views of the five pine-shrouded islands. There's no indoor seating (not that you'd want it), so bring a sweater, come at sunset, and watch the sailboats and gulls chase one another across the bay - one of the coldest and deepest in Maine, which locals say makes for the best lobsters. Choose your dinner from the tank, add a cob of corn for 75 cents, then head next door to the fry shack for an order of crisp onion rings. Step outside, crack open a knuckle (the tastiest part, bar none), set gaze on horizon, and swoon. Repeat until both sun and lobster vanish. 1447 Five Island Rd., 207/371-2990; dinner for two $28. |
| BEST
REASON TO BRAVE A DIRT ROAD LISA'S LOBSTER HOUSE & GRILL, GEORGETOWN Be warned the wooded road to Lisa's gives new meaning to the word rustic. Abandoned trucks and washing machines rust away in weed-added yards. Just when you expect an albino kid with a banjo, the woods open onto a clearing. Park next to the fish storehouse and make your way past the foulmouthed men shoveling herring off a dump truck. Just beyond is Lisa's clapboard shack. Order one of the very cheap ($9) rolls, with leaf lettuce and a healthy amount of meat (ask them to go easy on the mayo). Around front you'll come face-to-face with the glittering blue of Sheepscot Bay and the deep green forests of Southport Island just across it. A burly guy shells lobsters at a table overlooking the water. "I got the best office in town," he says, and no one disagrees. 80 Moore's Turnpike Rd.; 207/371-2722; lunch for two $30. |
MOST FEMININE LOBERSTERMAN'S HAUNT MORSE LOBSTER, HARPWELL NECK Maine's midcoast hides some of its best secrets on the "reaches"; long, narrow peninsulas that stretch like fingers into the sea. The sleepy Harpswell peninsula is just a half-hour's detour off I-95, yet it could be 200 miles away. Drive down a bumpy gravel road, pull up beside a few pickup trucks (only Maine plates here); then follow the resident golden retriever down the hill. Morse Lobster, set on a creaky wooden pier adorned with geraniums and an ivy-wrapped trellis, is the sort of place Grandma would frequent if Grandma wore waders. The tables are occupied by families of Harpswellers, who know their way around a crustacean: Watch that 10-year-old rip open a claw barehanded. In the evening, torches are lit, and fading sunlight shimmers across Harpswell Sound. Allen Point Rd., off Rte. 123; 207/833-2399; dinner for two $30. |
| BEST REASON TO STOP SHOPPING HARRASEEKET LUNCH & LOBSTER, SOUTH FREEPORT So you're making the pilgrimage to L.L.Bean and the outlets of Freeport. When you can't face another discounted duck boot, retreat to this popular spot on the South Freeport marina. Lit up like a small-town carnival at night - with a jovial clientele who picnic on their car hoods when the tables are full, as they often are - Harraseeket is a few steps above a shack. But it's got the requisite old school ambience, the devoted following, and the juiciest, lushest lobsters for miles around - not to mention golden fried "onion middles" (the core, not the rings) and sea-tangy steamed clams to dunk in drawn butter. Try not to drip on your new Patagonia pullover! Town Landing; 207/865-3335; dinner for two $30. |
BEST BASTION OF HUMILITY IN A TOWN OF OSTENTATION CLAM SHACK, KENNEBUNKPORT Bet you never expected a bare-bones, roadside hut in the resort town of Kennebunkport. The unassuming Clam Shack is the Pa Kettle of seafood joints. Owner Steve Kingston insists on using only hand-shredded meat for his rolls - knives, he says, cause oxidation, tainting the flavor. The Shack pumps in seawater from the tidal river outside for both the holding tanks and the steaming cauldrons. Rolls arrive with the meat still warm - served with butter or mayo, or, frighteningly, both -on toasted hamburger buns. (Some old-timers swear the original lobster roll was round.) Take a stroll alongside the marina and wave at the yacht owners - they're probably enjoying the same lunch. 2 Western Ave; 207/967-2560; lunch for two $25. |
| MOST FORGIVABLE TOURIST MECCA BARNACLE BILLY'S, OGUNQUIT Sure, it's so popular that the weekend crowds practically double the population of this artsy seaside village. But that view - oh, that view. Sailboats pass under a hand-cracked wooden drawbridge into minuscule Perkins Cove. Across the harbor, impossibly green lawns tumble down to the water's edge. Meanwhile, you're taking it all in from Billy's open-air deck, over a bowl of paprika - spiced clam chowder and a cool margarita. Ship's bells clang, seagulls squawk and finally the countergirl calls:"Number twenty-four, please! Lobster rolls for two-four!" Never was there a sweeter sound! 50 Oarweed St., Perkins Cove; 207/646-5575; lunch for two $40. |
BEST RIVERSIDE LOBSTER SHACK CHAUNCEY CREEK LOBSTER PIER, KITTERY POINT Just a short drive off Route 1, aeons away from Kittery's outlet-mall madness, Chauncey Creek has lured the faithful since 1948 while blissfully remaining off the maps of northbound tourists. No ocean views here - just a quiet tidal river amid a thick spruce forest. The policy is bring-your-your-own-everything: regulars show up with coolers full of beer, wine, salad, foie gras - you name it. Chauncey Creek supplies the lobster; there's also a raw bar with Malpeque oysters and cherrystones from Prince Edward Island. Choose your own lobster from the tank, commandeer a brightly-colored picnic table on the dock (or, if it's a buggy evening, on the screened deck), and wait for your order while the river drifts by. 16 Chauncey Creek Rd.; 207/439-1030; dinner for two $50. |
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FOOD IN AMERICA POLL
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35% said their favorite seafood is Maine lobster. |
30% said their favorite tabletop look is French country. |
52% said they'd crawl on hands and knees through the thickest bramble to pick a perfect strawberry. |
45% said their favorite white wine grape is Chardonnay. |
| 69% said the most time consuming part of preparing a meal is the actual cooking. | 60% said the homiest thing a cook can do to stock the pantry is make jellies and preserves. |
| 43% said that for a healthy meal, they grill skinless chicken breasts. | 52% said that other than California wine region, they'd like to visit Oregon's Willamette Valley. |
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10 GREAT PLACES TO FLIP OVER
PANCAKES |
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| TECOLOTE
CAFE Santa Fe "We'd wager our hometown has more great breakfast spots than just about anywhere in the country. When it comes to pancakes, we opt for perky "Tecolote, always jammed with locals and tourists alike. The cafe offers u p a true taste of Santa Fe with its distinctive plate-size blue corn-pinon (pine nut) pancakes." |
CHEZ ZEE New Orleans "This spirited family-style cafe, where we love to chow down with our kids and grandkids, offers a buttermilk pancake platter. The plateis hefty, but the pancakes are feather-light. Just make sure that someone in your group also orders the amazing baked French toast." |
| BLUEBIRD
CAFE New Orleans "When most people think of morning food in New Orleans, they think of the city's lavish brunches. When you want a humble stack of hotcakes though, you can't do better than the 'Bird'. All-nighters, early risers - even Emeril - they all meet Uptown at this diner, near Tulane and Loyola, an easy few blocks off the street-car line." |
ELLA'S San Francisco "This attractive neighborhood cafe in Presidio Heights, a lovely breakfast spot, offers its pancakes with abundant good cheer and imaginative breakfast beverages," such as tasty Ginger Orange Juice Punch or a Virgin Madras Fizz (cranberry juice, seltzer and orange juice). |
| LYNN'S PARADISE CAFE Louisville "Happy, kitschy and downright playful, Lynn Winter's cafe is serious only about good food. You can get giant cornmeal and whole-wheat flour pancakes loaded with crunchy granola, peanut butter or chocolate, among other possibilities, all served all day." |
ORIGINAL
PANCAKE HOUSE Portland "The original of the 'Original' collection of pancake houses across the country, this is still among the very best. Choose among buckwheats, sourdoughs, silver dollars and pigs in blankets, but make sure someone at the table gets the poofy, fluffy Dutch Baby, aloft under a blanket of confectioner's sugar. |
| WALKER BROTHERS ORIGINAL PANCAKE HOUSE Wilmette, Ill. "Another original that has sprouted branches. Walker Brother offers a wide range of choices, but our favorite is the amazing apple pancakes," so tender they literally melt in your mouth. |
AL'S
BREAKFAST Minneapolis "Surely this is the smallest restaurant in the Twin Cities. Hardly big enough for its own busy griddle, Al's serves up big taste with its buttermilk pancakes laden with all kinds of additions, both savory and sweet." |
| SKYWAY JACK'S St. Petersburg, Fla. "It's no longer located by the namesake Skyway Bridge (and Jack has passed on), but the homey spot he created remains as popular as ever. Jack never thought small, as his pancakes prove. For something different, order them with a side of smoked mackerel." |
POLLY'S
PANCAKE PARLOR Sugar Hill, N.H. "In the heart of maple country, Polly and her husband began cross-merchandising back in the 1930s, selling pancakes out of a carriage house to promote their maple products. Another generation of the family still serves their own maple syrup, maple sugar and buttery maple cream to spread over your flapjacks, especially good dotted with blueberries in New England fashion." |
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10 GREAT PLACES TO EAT
A BURGER WORTHY OF PARADISE |
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| SOLLY'S GRILLE Glendale, Wis. "Serving butter burgers since 1936, this eatery packs each "with about 1 tablespoon of butter, which pours into your mouth on the first bite. This is a one-of-a-kind experience made complete by sipping on an old-fashioned malt served in a steel cup. Make sure to say hi to Glenn, the owner." |
CORNER
BISTRO New York "Bill O'Donnell's small, dimly lit West Village Bar serves the city's best grilled burger on a paper plate; it's 85% lean choice beef chuck. But don't let the paper fool you; this burger has earned the respect of Iron Chef Mario Batali as his favorite." No reservations taken, so bring a few quarters for the jukebox while you wait." |
| SMOKEJACKS Burlington, Vt. "If you like it all-natural, you'll love the LaPlatte River Farm Black Angus Burger on Toasted Focaccia with Cabot Cheddar. This burger makes use of all-natural locally raised beef and produce. It's casual and kid-friendly and you can sit by the large windows that look out on Church and Main streets." |
BLACKBEARD'S South Padre Island, Texas "When ambience is important to the whole burger experience, this is the spot. Sit outside on the large patio and order the Primo Burger with Mushrooms. The warm breeze and slightly spicy burger blends wonderfully together. This laidback, family friendly, yet approachably sophisticated restaurant is a real Texan treat." |
| IN-N-OUT
BURGER Las Vegas "The original In-N-Out Burger drive-through was founded in 1948; today there are over 140 locations. They still don't own a microwave and no ingredient is ever frozen. Try the Double-Double; a stacked burger with the fixings and a freshly baked bun. Perfect when in a hurry and only a quick, flavor-filled bite will do." |
RUSTIC
INN CRABHOUSE Fort Lauderdale "To get a burger here, you'll have to ask for the kids' menu, but don't let that deter you. Make sure to also ask for a side of Old Bay Seasoning and a bowl of their famous garlic crabs. Dip the burger in both as you eat. This flavorful way of eating burgers brings new meaning to surf and turf." |
| SECOND STREET GRILLE Lewes, Del. "This sleepy little beach town serves one great burger, the 8-ounce char-grilled Black Angus. Perhaps it's the salty air or that the chef heads to market every day for fresh ingredients and cooks every burger to order.: The dining room is a little more upscale, so low-key beach guests should eat at the bar." |
DARK HORSE BAR & GRILL Boulder, Colo. "Time to break out the old college ID for the 'starving student' special - a juicy burger, small beer and a side of fries, all under $5. This memorable joint will serve you an unbelievable list of fun burgers and fresh fixings to choose from, even if you aren't a scholar." |
| TEDDY'S
BIGGER BURGERS Honolulu "The secret here is what's in the secret sauce. Teddy's not telling, but he will say that every beef burger is made with 100$ ground chuck (no fillers or binders). If you're hungry, order their biggest 'bigger burger', the double-patty 18-ounces. If you need help washing that down, the milkshakes are quite tasty." |
SPAGO Los Angeles "To eat this savory burger, you'll need a reservation for lunch and something snazzy to wear. But be assured: The Grilled Prime Hamburger, made of freshly ground prime meat,is totally worth all the effort. Ask for an outside table in the exquisite garden, featuring a peaceful fountain and old olive trees." |
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