Hungry Travelers - Page 6 of 80 - Bringing the tastes of travel back home

Chicken at Stroud’s skips the fryolator

Posted on April 21, 2023April 13, 2023 by Pat and David

When we researched Kansas City, Kansas, we expected to find that the James Beard Foundation had bestowed the America's Classic designation on a barbecue joint. But instead, the Beard folks have honored Stroud's as “The Home of Pan Fried Chicken.” Actually, Stroud's did begin life as a barbecue restaurant in the 1930s, but introduced pan fried chicken during World War II when beef was scarce. The original Stroud's, which sounds like a colorful joint, closed in 2006. But the pan fried chicken has demonstrated real staying power. The restaurant now has three locations including the one we visited in Overland Park (8301 West 135th Street, Overland Park, Kansas; 913-499-0135; stroudsrestaurant.com). The modern restaurant sits in a little shopping mall. But our waitress told us that...Read More

Who could pass up a hot salami sandwich?

Posted on April 19, 2023April 20, 2023 by Pat and David

We made an exception of scheduling only dinner at James Beard American Classics when we discovered an irresistible deli/sandwich shop in a city we'd be passing around noon. Besides, it was only a 10 minute detour from the interstate to enjoy lunch in a historic Italian American neighborhood in St. Louis. How could we possible drive past? Gioia's Deli (1934 Macklind Avenue, St. Louis, Missouri, 314-776-9410, gioiasdeli.com) has anchored a corner of “The Hill” in St. Louis since 1918. It sits across the street from Berra Park in the Italian American neighborhood. Although the park is not named for Yogi Berra, the Yankees catcher and manager did grow up here and locals are happy to point you to his house. We like to imagine that...Read More

St. Elmo Steak House is Indianapolis classic

Posted on April 17, 2023April 13, 2023 by Pat and David

St. Elmo Steak House (127 South Illinois Street, Indianapolis, Indiana; 317-635-0636; stelmos.com) sits in downtown Indianapolis, Indiana, near Lucas Oil Stadium. It's the snazziest America's Classic that we've encountered. “Famous Since 1902,” the dining room turned out to be a bit more formal, fancy, and (frankly) expensive, than we were bargaining for. Fortunately, St. Elmo also boasts a “Chicago saloon-style” bar, built around an actual wooden bar made by the Brunswick family of bowling alley fame for the 1893 World's Columbian Exposition in Chicago. There are a few tables in the bar area, but grabbed a couple of barstools to watch the action while we ate and drank. St. Elmo's was busy enough to be lively, but not so busy that the bartenders didn't have...Read More

Following James Beard to Santa Fe

Posted on April 14, 2023April 13, 2023 by Pat and David

Since 1998, the James Beard Foundation has honored a handful of “America's Classics” each year. The foundation probably didn't intend the list to be a travelers' database for touring the country, but that's exactly how we use it. When we set out at the end of March to drive from the Boston area to Santa Fe, we broke the trip into 7- to 8-hour segments, then looked for an America's Classic. We knew that these homey, often mom-and-pop casual restaurants would guarantee a welcoming place with local character after a day on the road. Once we'd settled on a place to eat, we looked for a nearby modest motel. The Anchor Bar (1047 Main Street, Buffalo, NY; 716-883-1134; anchorbar.com) in Buffalo, New York, was our...Read More

Omnom puts the ice (cream) in Iceland

Posted on April 7, 2023March 15, 2023 by Pat and David

Omnom Chocolates are possibly the best known of Iceland's culinary exports, rivaled only by Icelandic sea salt (see this post). We think that they are cleverly named. Say it three time fast and it will sound like you're devouring a chocolate bar. The sophisticated flavors include a licorice white chocolate and ‶burnt and black barley.″ They're widely available in the U.S. and Canada. But you'll have to go to Iceland to try Omnom ice cream, made in the same boxy factory (above) as the chocolates. The location (Hólmaslóð 4; +354 519 5959; omnom.is) is a bit of a schlep from central Reykjavik, but we were happy to go to great lengths for gastronomic research. Omnom sits in a warehouse district only a few streets northwest...Read More

Hot dog, Iceland’s unofficial national fast food

Posted on March 31, 2023March 14, 2023 by Pat and David

Judging by America's local-pride food blogs, you'd think that any of a dozen cities in the U.S. invented or perfected the hot dog. But not even New Yorkers who adore Coney Island red hots can claim a greater loyalty to the humble frankfurter than Iceland. (Close as we can tell, the particular sausage originated in Frankfurt, Germany, but that's another story.) You'll find the most important culinary landmark in Iceland at Tryggvagata 1 in Reykjavik. That's the location of Bæjarins Beztu Pylsur (www.bbp.is), the kiosk whose name (we're told) translates to English as ‶best hot dogs in town.″ Opening at 10 a.m. and closing between 1 a.m. and 2 a.m. (longer hours in the midnight sun of summer), it has been in the same spot...Read More

Lamb with a view at Reykjavik’s Grandi Maðöll

Posted on March 24, 2023March 15, 2023 by Pat and David

Everything old is new again in Reykjavik, not least the ‶Old Harbor″ district. Just a two-minute walk along the harbor from the oldest city restaurant, Kaffivagninn (see this post), the soaring interior of Grandi Maðöll (Grandagarður 16; +354 787 6200; grandimatholl.is) beckons diners hungry for an indoor fix of street food with a good harbor view. In case you hadn't guessed, maðöll is Icelandic for ‶food hall.″ (The ‶eth″ is pronounced like a ‶th″ in English and is often spelled that way as well.) Grandi Maðöll is one of the city's newer dining ventures. It contains eight food vendors offering mainly Icelandic foods, such as fish and chips, as well as two world cuisines popular in food courts everywhere: Italian pastas and Indian curries. In...Read More

Icelandic lobster soup warms a chill evening

Posted on March 17, 2023March 9, 2023 by Pat and David

We had read that Iceland's famous ‶lobster soup″ was a special dish widely served at the winter holidays. Given that there's only about four hours of daylight at Christmas, Icelanders definitely need something to cheer them up. But during our Reykjavik visit in late August, lobster soup was ubiquitous on the city's menus. So much for seasonality — or don't believe everything you read on the Internet. According to Iceland Fisheries, the lobster season is April into September All of our research — including asking locals — pointed us to the Seabaron, or Sægreifinn in Icelandic (Geirsgata 101, Reykjavík; +354 553 1500; facebook.com/saegreifinn.seabaron). Everyone agreed that it was famed for lobster soup. The casual grill house squats at the harbor's edge in a lurid green...Read More

Kaffivagninn serves authentic fish and chips

Posted on March 10, 2023March 15, 2023 by Pat and David

The oldest restaurant in Reykjavik, Kaffivagninn (Grandagarði 10, Reykjavík; +354 551 5932; kaffivagninn.is), began as a harborside food truck in 1935. Sound out the name and it turns out to be an Icelandic cognate for ‶coffee wagon″ in English. But it also serves delicious fish. On a sunny summer day, Kaffivagninn's location on the city's gorgeous harbor is about as picturesque a place as there is to eat some of the freshest fish in the world. And fish is a lot of what Iceland is about. The fishing industry is essential to Iceland's identity and second only to tourism in its economic impact. The only fish on the breakfast menu at Kaffivagninn is (unsurprisingly) smoked salmon. Breakfast fare is 990-1890 krona (USD $7-$13.50). The only...Read More

Skyr cheese launched a thousand longboats

Posted on March 4, 2023March 4, 2023 by Pat and David

On our first day in Reykjavik, we wondered if we'd stumbled into some modern version of Gulliver's Brobdingnag. Everyone was … so tall. And fit. And wearing technical gear. They looked like they were about to dash up Iceland's volcanos, dive for lobsters in its fjords, or — at the very least — set sail in a high-prowed boat to discover a new continent or pillage an old one. It was a very Viking moment. The secret behind all this outsized vigor (or so we were told) was skyr. This Nordic cousin of Greek yogurt is so well-drained and thick that it's legally classified as a cheese. What distinguishes it from various other cultured milk products is that heated skimmed milk is inoculated with traditional...Read More