My F&W
quick save (...)
Restaurants

Road Tripping in Search of Iconic American Food

default-image

Last week I blogged about the owners of Paris’s Hidden Kitchen, Braden and Laura, who are road-tripping across the U.S. before returning to France to open a new restaurant. Here, Braden shares highlights from their all-American road trip. The couple created their eating itinerary around the foods they craved most after a year in France.

Polly’s Pancake Parlor
, Sugar Hill, NH

“Polly’s has been serving up pancakes and sticky maple products since 1938. We got there around noon on a Tuesday, and the wait was over an hour. Once we did sit, the pancakes arrived three at a time, with three more served fresh after the last bite of the first round.”

Charlie’s Sandwich Shoppe
, Boston
“Potatoes coated in burnt skillet fat, thick western omelets and cheesy steak bombs keep regulars coming back.”

Frank Pepe Pizzeria Napoletana, New Haven, CT
“The coal-fired-oven crust, shucked-to-order white-clam pizza and Foxon Park birch beer cannot be explained in earthly terms—it’s better explained by a local Yale freshman as something similar to a discourse on the philosophy of Aquinas.”

The Anchor Bar
, Buffalo, NY
“Since the advent of the buffalo wing at the Anchor Bar in 1964, Buffalo style has shown up in a sickening number of varieties: buffalo shrimp, buffalo chicken fingers, buffalo catfish. The most refreshing aspect of the Anchor bar is the utter lack of buffalo anything-else. The menu is heavy on Italian classics like lasagna and eggplant; the wings get their own page.”

Hot Dogs, Chicago

“Our plan was pretty simple: to sample the old (Superdawg), the new (Huey’s) and the popular (Hot Doug’s) in successive order. Hot Doug’s has funky combinations (chorizo on a pretzel bun) and cheap prices ($1.75 for the Chicago dog). Huey’s was a bit like getting a burger from Boulud. Superdawg, an old-school drive-in with 1950s Vegas style and giant dancing hot dogs on the roof, delivers all-beef dogs with the Chicago fixings stuffed into a bright blue box and surrounded by crinkle-cut fries.

You Might Also Like powered by ZergNet
advertisement
You might also like
advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Congratulations to Mei Lin, winner of Top Chef Season 12.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.