Rock-Star Road Food
© Rochelle Mort Photography
Eating their way across America: Bluesy rockers The Stone Foxes.
San Francisco indie rockers The Stone Foxes were in New York recently for the annual CMJ Music Marathon and Film Festival. Haven’t heard them yet? You probably mistook them for the Black Keys in a recent Jack Daniels commercial in which they covered Slim Harpo’s bluesy “I’m a King Bee.” I sat down with the band between shows for a rundown of their favorite eats from their last few months of touring (they’re also documenting the tastiest bites on their Facebook page).
Where's your favorite preshow meal these days?
Aaron Mort, bass: Being a vegan on the road is definitely pretty challenging. Going through the South for a week, iceberg lettuce with barbecue sauce was pretty much all I ate, but The Grit is an amazing vegetarian place in Athens, Georgia. Spence got the Mediterranean platter, and the hummus was insane.
Spence Koehler, lead guitar: The Shed in Ocean Springs, Mississippi, is just a shack on the edge of a swamp with a barbecue pit and picnic tables, but its baby back ribs are some of the best I’ve ever had.
Shannon Koehler, drums: I tried blood sausage for the first time at the Sweet Afton pub in Astoria, New York. It freaked me out, but I had to trust my bartender’s recommendation. It was glorious. Amen.
Elliott Peltzman, keyboards: I tried the vegan “Chik’n Parmigiana” at Foodswings in Williamsburg, Brooklyn, and I swear it tasted exactly like a real chicken parm. It even flaked like real chicken when you pulled it apart.
What are you washing it all down with?
Spence: I was blown away by the Four Peaks Kilt Lifter Scottish style ale we tried in Phoenix. It’s superstrong but extremely flavorful.
Elliott: We took the locals’ advice and tried Terrapin Brewery in Athens, Georgia. Its IPA is excellent.
Aaron: And of course, the Bay Area has great beer. I love Russian River Brewing Company’s Pliny the Elder.
What are you excited to eat when you get back to San Francisco in a few weeks?
Spence: I’m baking pumpkin pies as soon as I get home. That’s number one.
Joe Barham, band manager: I’m stoked for organic Mexican food at Gracias Madre. It’s a block from my house, so I go there I lot.
Aaron: I’m going to break my vegan streak for the boozy Secret Breakfast ice cream at Humphry Slocombe. It tastes like the bourbon pound cake my mom always makes for Christmas.