Ray’s Seafood Market & Restaurant – Essex Junction, VT

If you’re a regular reader here at Eat a Duck, you can probably rattle off the foods we enjoying writing about most. Pork, duck, foie gras, cheese, wine, steak, sushi, dim sum, the list goes on. Well now isn’t the time to stray from our faithful list of guilty pleasures. I only want to talk about one thing today, lobster, specifically lobster cozily stuffed in a buttered bun. I’m talking lobster rolls.

For many, Maine is the Mecca of the lobster world, others might say it’s Boston. When it comes to lobster rolls though, there’s only one place you need to know about. Ray’s Seafood Market and Restaurant in the humble town of Essex Junction, VT. I know, I know, this is almost as sacrilegious as when I said I found the best pizza ever in Atlanta, GA. I’m sorry but it’s true. I’ll give you a second to wrap your mind around it. Alright…

This little seafood shack is located just one exit north of Burlington on Interstate 89. If you manage to find it tucked away behind a Tae-Kwon-Do studio and the Go-Go Gas station, you won’t see any flashy signs touting “World’s Greatest Lobster!”, or any goofy quotes from this years Zagat guide plastered on all the windows “So good it should be against the CLAW!”. No, all you’ll see is a comfy looking sky blue eatery with a little lobster cut out above the door, subtly foreshadowing great things to come.

When you come through the doors you’re welcomed by the briny aroma of the sea. Large vats of crustaceans are front and center, proudly displaying the recent catch. A couple of bays devoted to lobster, maybe one for crab, all filled with potential delicacies. The large freezers to the right contain even more amazing seafood from scallops and octopus, to whole belly clams and shrimp, perfect for your fryer at home when you’re hankering for a po’ boy. Now I wouldn’t fault you for raising an eyebrow after taking a first glance around the place, it is a bit kitschy, what with all the fake crabs, fishing nets and glass buoys strung about like nautical Christmas decorations, but after dining here countless times, I wouldn’t change a single thing. In the end, all that matters is the food and Ray’s delivers.

So let’s get to it! I take it most of you have tried a lobster roll at least once in your life. No? Well let me lay out the basics for you. The classic lobster roll consists of a buttered bun, mayonnaise, salt, pepper, possibly a dash of Old Bay, and lobster meat, preferably from the tail but a little claw is fine as long as it’s fresh. That’s it, nothing fancy, nothing complicated. Those two things that the Ray’s roll lacks, are the exact two things that have ruined every other lobster roll I’ve tried elsewhere. Everyone seems to think “my god it’s lobster, we must dress it to the nines!”. So they add onions and celery and lettuce and all kinds of other ingredients and seasonings until the lobster gets completely overshadowed. Now if I’m going to spend $12-$20 on a lobster roll, by golly I want to taste my lobster! The folks at Ray’s get this, they dress it as simply as possible, using just enough mayo and spices to bring out the amazing flavors that lobster is capable of.

Understandably, many of you live nowhere near Ray’s, but we here at Eat a Duck are looking out for every eventuality. Say you find yourself on your way to Montreal to check out some of our wonderful Canadian recommendations like Maison Kam Fung or L’Express, but oh no, your plane gets caught in a terrible blizzard and has to divert to Burlington for the night. Well Ray’s is no more than 10 minutes from the airport, ready to supply you with soul warming lobster rolls to cure your air travel woes. Ah, now who’s thinking ahead? You’re welcome.

So if you or a friend or family member or even a sworn enemy (hey everyone deserves a tasty lobster roll) are ever heading to Burlington, and you even slightly enjoy a lobster here and there, make sure you check out Ray’s Seafood Market & Restaurant.

Food Truck Roundup at Wynwood Art Walk

Update: I had mistakenly labeled this event “Food Truck Invasion”. This is actually a completely separate entity, the food truck roundup at Wynwood is actually organized by the owners of Sakaya Kitchen.

By now, the concept of a food truck rally is fairly common. These mobile food courts are held often in most large cities and even a few smaller ones. Every once in a while they’re combined with another event like a music festival or art show. In the Wynwood neighborhood of Miami, they hold an event on the second Saturday of every month called Art Walk. This normally seedy area of town opens up into a hip smattering of galleries, pop-up market stands, restaurants and of course, food trucks. I’m a big fan of art in all forms, but on this night, I was there for the food.

As with any respectable festival, whether it be music, comedy, whatever, there are always warm-up acts, memorable new discoveries and of course the headliners that usually brought everyone there in the first place. The Food Truck Roundup was no exception with a lineup so long it would take you three or four visits to eat at every truck. We got there just as the sun was going down, before the real crowds showed up so we could get the run of the place. However, with only about $23 between my sister and I, we had to choose wisely.

We passed up Dog Eat Dog and Ms. Cheezious, hot dogs and grilled cheeses, you all know I love ‘em, and the food coming out of those joints looked delicious, but with a limited budget, you have to be picky. The fact that the folks at Gastropod retrofitted an Airstream into a rolling hipster eatery (I couldn’t tell if it was a ’64 or and ’81) definitely caught my attention, and as much as I wanted to sample their diabolically tasty sounding fare, I had to skip them as well as they were out of my budget (though I’d like to return and write-up a piece just for them, I mean just look at their menu?!).

At last we made our first stop at the BC Taco truck. I’m a sucker for tacos served out the side of an old UPS van. The main draw here was the simplicity. The menu hit all the right areas, steak, chicken, fish, shrimp, without getting cute with fancy ingredients. We ordered a Missing Link consisting of fried Mahi, green cabbage and shredded mozzarella, and a Gatherer, a veggie taco with fried avocado, lettuce, shredded mozzarella and chipotle mayo. Simple, tasty and well-done. At about $7, it was a great start.

We walked a few yards past the Nacho Bizness despite their admirable enthusiasm, as well as the Waffle Gourmet truck, which, while tempting with its chocolate and strawberry smothered gaufre on the side, had to be resisted in favor of more savory options. We found our next target with Che Grill.

My sister, ever the communist revolutionary sympathizer, spotted Che Grill from across the park. This truck may share the name and home country with everyone’s favorite commie, the folks at Che Grill are  more interested in serving up  fresh Argentinian cuisine instead of Coups d’Etat. The first thing to catch my eye was the Lomita Sandwich, fresh-baked bread with thin slices of churrasco  steak, topped with melted mozzarella, ham, a fried egg, bacon, lettuce and tomato! Unfortunately this feast on a bun was out of our budget, so we sprang for one of their tasty looking empanadas instead, spicy beef to be precise. As empanadas go, it wasn’t anything mind-blowing, but the dough was tender and flaky, and the filling had great flavor, so I call it a success and for only $3.

It was time for the main event, the whole reason we came to this food truck rally in the first place. Dim Ssam a G0-G0, Sakaya Kitchen’s mobile platform. For me, this was the headliner, the David Bowie or Pixies of the rally. I’m not alone in my love for this truck, Mr. Bourdain himself visited Dim Ssam a Go-Go recently on his Miami visit for The Layover. Anyway, their truck was situated right at the main entrance, obviously the most prized spot in the sandy lot. I expected nothing less from this hulking matte black truck than I would from the brick and mortar shop in downtown Miami, and I was not disappointed. Two Kurobota pork belly buns for $7 were the order of the day. Perfectly tender pork, a spicy jolt of sweet chili sauce and their awesome quick pickled cucumbers. They disappeared in a matter of seconds but oh how satisfying they were.

We were left with three dollars, which we had promised to a young lady in a van a while back. Giselle Pinto is the proprietor of the Sugar Yummy Mama cupcake truck and had in her tiny glass case, a cupcake that I had to have. The guava cupcake. It. Was. Awesome. No other words needed, I’ll leave you with this.

Well that was a little long-winded, but the Food Truck Invasion has a lot to offer. These guys move around a lot, so they can be tough to pin down sometimes. If you’re looking to visit a food truck rally here in South Florida, I find that Roaming Hunger is a good website to track down your favorite truck. Of course you could always follow them on Twitter to get up the up to the minute scoop on their next location. It’s all about doing the research!

The Corner Store – Plant City, FL

This might lead to an argument, but it has to be said. My child is not a great eater.

When he was baby, he would eat anything you put in front of him. I remember quite vividly the first time we brought him to have Korean food, he gobbled up all the kimchi at the table. It was kind of ridiculous, since it’s hard for most overgrown adults to fathom eating one bite of kimchi let alone a whole bowl. I knew at that moment, he was my blood (not that there was any doubt).

Sadly though, the tides have changed in the past few years. Gone were the days when he would eat anything we shoved in his face. It has become a much more picky landscape in his food world. The bright, colorful and delicious worlds of banchan and bulgogi have replaced with the brown, repetitive slums inhabited by chicken fingers and french fries (not that there’s anything wrong with those items, just not for every meal).

Then things changed again…

Although he still won’t eat just any old thing you serve him, (sometimes he puts up a fine fight) he began enjoying more of the foods his mother enjoys. They’re both experts on all things rice. They both like their fruit and veg in the form of smoothies, as do I.

If you asked him his three favorite places to get a bite to eat, it would be:

3. Whole foods (specifically for yellow rice. Not the one will the black dots in it. The other kind.)

2. Mega Mercado (two chicken tacos and of course rice. I told you he was a rice fiend.)

1. The Corner Store (By far his most requested restaurant.)

photo: Pietri Photography

The Corner Store has recently become the go to place when attempting to keep harmony in my household. Never before, and probably never again, will all three of us agree on one single dining establishment.

It started one Saturday morning. Like most Saturday mornings do, I was loitering at the Poor Porker, eating beignets and such. I was asked if I had ever been to The Corner Store in Plant City. I think my reply went something like this which now leaves me with deep shame, “Yeah right, like I’m going to eat anywhere in Plant City.”

I understand now how flawed my thinking was. You can’t judge a restaurant based on your preconceived notions of its location. Bad form on my part, sorry about that. I was ridiculed for the better part of the day until I promised I would venture out to land of strawberries for a meal. I was also promised that the owners were fantastic people and that we would get along really well.

It was an amazing sensation, the first time I found myself walking into The Corner Store. It was as if this place was built for the sole purpose of satisfying the needs of my family exactly. Just about everything sold in the grocery area is organic or natural. The dining area has a little “kiddie kingdom” play area so your spawn can expend some energy while you relax with a nice Cigar City Ale and some grub. It’s so great to have this feature, I can’t think of any other place that has a set-up like this. I swear this could be a franchise. I can just imagine how great it would be to bring a little piece of this brilliant concept to my town! To think that someone told the owners that this would be bad for business. It sure has taken the stress out of dinner time when we go out.

photos: Pietri Photography

The menu consists of dips, salads, sandwiches and wraps, with specials that change with the seasons. You’ll find something on the menu to love, and I wouldn’t be shocked if you never wanted to stray from that one thing. That’s how perfect the food is. I beg you, even though it might be hard, please try to navigate your way through the entire menu. You will find little wonders, sometimes by accident, throughout the menu. One time I ordered hummus but they ran out so they brought spinach artichoke dip for me to sample. I would never order such a thing on purpose. However after that one taste I was sold. I’m also completely in love with the muffletta wrap that they have as a special. It comes with a spicy garlic olive tapenade that could solve the nations debt crisis.

Another great choice would be The Gobbler sandwich. It’s reminiscent of Turkey Day U.S.A. with a great combination of sweet/tangy cranberry sauce and smokey provolone, and since America is our hometown, it’s no wonder why everyone loves this thing so much.

photo: Pietri Photography

The single most important reason The Corner Store is so great, is the owners. I’ve had the privilege of becoming friends with them through our network of food lovers. It’s been great picking my friend Cynthia’s brain about cooking technique and sustenance in general. Her philosophy is eat well or die. Her mission is to embrace local farmers by showcasing their goods in her store. Not to mention sharing a cleaner way of living and eating to our community. She does all of this while providing some of the most delicious food you can imagine. If that doesn’t make you want to join her movement then you’re reading the wrong blog.

My wife has a place where she can enjoy a BIG salad and a glass of sangria. My boy has an awesome playground inside the shop where he can freely roam and drink his nutrient and flavor packed smoothies, and I have a place where I can swig on great local beers and eat many thought-provoking sandwiches without feeling like a plate of hot garbage later. And then we can do it all again tomorrow.

The Corner Store has accomplished the incredible task of uniting my family at meal time. We have a special place we all can agree on, which is a first. If you think I’ve mentioned family way too much, you might be right, but then again you might be a heartless Joique (sic).

Tennessee’s Best Smokehouse (Formerly Hot Wachulas) – Lakeland, FL

Let me say one thing, and it’s important so I have to be perfectly clear. I’m making major assumptions because I don’t normally have a conversation with a restaurant owner or chef before dining. The owners of Hot Wachula’s BBQ and Burgers (which since this writing has changed to Tennessee’s Best BBQ) must have a burning passion for food and the locals who patronize their establishment. From what I can tell, everything at Tennessee’s Best is a labor of love, from the competition BBQ (count your blessings if you see this on the menu) to the special burgers made from a century old family recipe handed down through the generations. You don’t need a history lesson to enjoy this grub, all you need to know is that the food here is supremely ambrosial and honest as can be.

We don’t get a lot of restaurant openings to be proud of in my part of the world, much less new reputable BBQ joints that boast a world ranked “pitmaster” on duty. Normally we get a lot of fluff, and not in the tasty, immensely unhealthy marshmallowy way.

You know the type. They always have the same characteristics. That of an obese Porky Pig looking fool with arms wide open, bursting through the wall like the Kool-aid guy. The name of these kinds of joints will most likely contain the words Ol’, Bubba or Que, which reminds me more of standing in a long line than eating good food. The fakey looking place that would be more at home on the set of Hart of Dixie than in a sleepy central Florida town. (Listen… I know you don’t know the reference, but my wife is a fan of the CW, I’m contractually obligated to mention it, besides we only have one television). You get none of the cheese ball fake “low-country” atmosphere . There is no gimmick to hide behind. You get food. You get drink. You even get quality local musicians playing outside almost every night.

But let’s talk shop. Ribs are what I use to compare one BBQ joint to another. They use spare ribs which are the only worthwhile pig rib in my humble opinion, which is usually correct by the way. Tennessee’s Best also has rib tips on special occasions off menu of course, which as far as I can recall is only the second place I’ve ever seen them. The rib tip is likened in many circles to that of the fatty belly of a blue fin tuna. For years it was discarded and eaten by only the peasants (who are usually the smartest people when it comes to food), until some jerk figured out that it was the best part. That’s if you don’t mind eating around a lil’ gristle.

 

One thing that is also not on the menu is the competition style ribs, they offer these only at certain times and to a select group of clientele. It’s not a secret club, but they do make limited quantities when a competition is imminent, and I have never been so happy to be a guinea pig. The flavor of these ribs are completely different than what you normally get. They finish them off with what seemed to be a brown sugar chipotle mop sauce that started off sweet but left a smokey tingle around the back of my throat. The first time I took a bite I felt privileged. It met all the criteria of my stringent BBQ judge prerequisites. Firstly, a proper smoke ring, passing the bite mark qualifications, and the most important being the rib hitting the tongue with mouth watering effects. I firmly believe you could just get the ribs and go home happy, but there are just too many great things to limit yourself. I trust my friends not only with my life but also with assisting in the difficult task of finding the best of certain menus.

Normally you can’t trust a person that suggests you order cheese fries as an appetizer. When your friends are culinary geniuses the likes of which will never be seen again suggest it adamantly, followed by multitudes of “dude” I couldn’t reject the advice. It’s the real deal boy n’ girls. If there was such a thing as southern poutine, I’d imagine this would be the blueprint. The speculation at the table is that the sauce base starts with a roux which is then built from there with healthy amounts of quality cheeses and a necessary touch of tomato. It’s really more like a cheese gravy if you want to get technical about things.

Now if you’re like me and you’re jaded when it comes to burgers, look no further than the Tennessee Pool Hall Slaw Burger. It’s a combination grease smash burger accompanied with the best mustard slaw I reckon I ever did have. They also give you the choice of ordering two at a discount for all you Gordos out there that won’t be satiated by just one.

My visits have all been at different times of the day with different menu items in mind to try. I’ve been four times and have yet to eat the same thing twice. It’s impressive to me to see the level of quality spouting forth in my little town. If competition brings forth quality, we have a lot to look forward to.

The Lakelander – A Picnic

Lately, I have been a little lax as a blogger. There are certain ventures that have pulled me away from my writing duties, such as planning for the launch of The Root (my hopefully soon to be realized fry cart) as well as a few other non-food related writing assignments. (i.e. Boresville U.S.S.R.)

But there’s another thing that I’ve had the honor of being involved in over the last few months that really has me excited.

Sometime around June, I got a message from an old friend of mine that I knew back in junior high school. The recently named Editor and Creative Director of an upstart, locally based magazine called The Lakelander. She knew of my love for food through a mutual friend of ours. It was then requested that I share some recipe ideas for their inaugural issue. To my surprise and extreme exuberance , my entry made the cut and was published in issue #1.

I thought I had reached my zenith as a professional food writer. Then I received another message asking if I would be interested in catering a photo shoot for issue #2. Of course I would be! What kind of dumb question is that? Who are you talking to? Me?

At first it was going to be a grand family style feast, but after discussing site and logistics, mainly if there was going to be an oven nearby, (there was not) it was decided a far less formal dinner would be proper. We decided on a spread that turned into a cross between a giant cheese/charcuterie board and a nice communal outdoor picnic.

It went over so well that the directors of the shoot decided to use some of my spread in their spread. See what I did there? I said spread twice in the same sentence. Take a look at some of the amazing work done by photographer Tina Seargent and the crew at The Lakelander. It inspired me to share some of my thoughts and ideas on how to put your own version together.

photo credit: Tina Seargent

Everything begins with the cheese. You have to have a fair balance to entice every kind of eater, especially if you don’t have a clue who you’re feeding. The cheese is the anchor to which all other items in your meal have to be in subjection. You pick your cheese and then you have this conversation with yourself about everything else. “Does this pair perfectly with any of my cheeses?” The answer has to be yes or I will throw you away faster than Swedish furniture assembly instructions.

1. A nice creamy Brie

photo credit: Tina Seargent

It might seem cliché, but the main reason to use this as your centerpiece is that it just looks fantastic when you take a chunk out of it and it begins to cave in on itself and ooze out on the board. Not to mention the obvious deliciousness and flexibility of flavor.

2.Blue

3.Chevre

4.Manchego

5. Aged Cheddar

No matter how picky a person is, I’ve never seen anyone turn down a decent piece of Cheddar. Those are the top of the pops. Congratulations, I’ve done all the work for you.

Moving on..

You must seek out, locate and hold on to the following things.

1. A pickle guy

2. A cured meats purveyor

3. A competent baker

4. Knowledge of how to put things in jars and bowls.

Now that you’ve completed training. Here’s the full line-up for you to recreate or riff off of. You’ll require:

1. All the cheeses mentioned above

2. A jar each of pickled okra, asparagus, beets, and green beans

3. Prosciutto, Speck and Salamis of varying shapes and size, sliced thin

4. Many loaves of crusty baguette with a literal ton of the best Butter you can find, whipped with duck fat

5. Grain Mustard, Local Honey, Fruit Pastes or Chunky savory Jams, and Roasted Nuts

6. A killer Dessert. I actually used my sticky Toffee Pudding which can be found here (STP)

Look, I can’t literally put this all together for you. Well, for a nominal fee I may be interested. Anyway, the key to making this a success if you plan on really going for it one day is all in the presentation. Use lots of wooden cutting boards to serve your main components. Put your condiments in mason jars and antique bowls. Just let everyone figure out their own way of constructing a plate and don’t forget the wine.

Dogfish Head Brewery – Milton, DE

The first word of our latest guest post is the perfect word to describe the boys at Eat a Duck lately. Not to worry, our good friend Lisa from Bird in Sea has us covered with a great write up of the Dogfish Head Brewery. Enjoy!

Procrastination. “They” say it’s one of the most desirable traits in a human being (They do not). I have truly mastered the art of procrastination. With years of practice and dedication I can skillfully move things to the back burner to the point where they get good, crusty, and burned (figuratively speaking). No amount of mixing or seasoning will remedy that. I’ve made peace with this “less than ideal quality”, but tend to feel bad when it affects others. So, I’m stirring up the junk in the bottom of the pot and cracking down on this post I should have written 3 months ago. Thanks for your patience, Logan and Jimmy, at Eat A Duck. In my defense, it did need some time to simmer (char?). I mean, how do you effectively describe the creative genius behind one of the best breweries in the country? And, in a prompt manner, at that? Impossible.

My crush on Dogfish Head Brewery started several years ago. It was one of those pick you up by your ankles, shake your heart out of your mouth, and pulverize it between your hands moments. (Dramatic enough?) The infatuation started, for me, with Raison D^Etre. A deep, mahogany, Belgian style ale brewed with beet sugar and raisins and heaping helpings of love. (be still my beeting heart…) It’s just strange enough to be complex and holds up well with some serious food (steak, burgers, whatever meat you so desire). I’ve been hooked ever since. I will admit, I don’t know the ins and outs of craft brewing and I probably never will (although I’d love to learn how to brew my own….Bird in Sea Brewery has a nice ring to it, doesn’t it?… Oh look! Something shiny!….focus, Lisa…) but I love their creativity and pretty much everything they stand for. Also, any brewery where the creators do their conjuring atop a metallic structure they call the “steampunk treehouse” is more than OK by me…

When the Discovery Channel came out with their series “Brewmasters”, which followed Sam Calagione, founder, creative genius, and heart & soul behind Dogfish Head, my husband and I watched every episode! We were disappointed when it was cancelled but the publicity really helped launch this already stellar company into the atmosphere. At this point, my Dogfish crush has grown to exponential proportions. So, when my family and I made our annual trek to the brewery in Milton, Delaware and the brewpub in Rehoboth Beach ,Delaware, I decided it needed to be documented in all of its creatively crafted glory. What I did not count on was how a couple of “high octane” beers might affect my photography. So, I apologize in advance since these photos are not perfect. But, who likes perfect? Not me. (…said the craziest photo perfectionist ever)

On my visit to the brewpub I was joined by 9 members of my family and the following pairing extravaganza ensued. The chefs and beer experts incorporate their brews and spirits (this place is also a distillery) into a good portion of the dishes on the menu, so it’s a dream to pair. The beer battered pickle spears with 60 minute IPA truffle mustard made the perfect starter. We also ordered the rosemary Parmesan fries, served with the same beer infused mustard and bacon mayo. I started my meal out with an old favorite, Theobrama, which is surprisingly light for a “chocolate” ale. It’s brewed with Aztec cocoa powder and a lot of ancient history. It paired perfect with the toasty, nutty flavor of the fries and the brine of the pickles. And, it’s a great starter with 9.0 ABV. Now we’re going places.

What I (also) love about Dogfish is that they use their fans as guinea pigs and test out some brewpub exclusives with the masses. If the brew is well received at the pub they’ll consider bottling it. So, now I make my official plea to please please please (please) bottle the DNA 2012 (Delaware Native Ale) that we tried. It’s a fermented masterpiece that drinks like wine. (news flash, I like wine!) It’s brewed from locally sourced honey, barley, and blueberries from local orchards. They use the “Delaware Native” strain of yeast in this one, so to answer the age-old question, “Is it local?” Yes. It’s local. This brew paired amazingly with the heartier menu items, like the ribs, which my husband devoured and the Indulgence burger, piled with a beer battered onion ring, cheddar, and house made bacon, which my brother demolished. To quote my brother Matt, “Tonight, we eat like Vikings.”

 

I took a lighter approach and paired a Positive Contact ale with one of my all time favorites, fish tacos.Would you expect anything other than dogfish in those tacos? It’s buttermilk battered and served with an apple slaw, chipotle aioli, and hearty helping of cilantro. The char on the tortilla gives them a rustic, smoky flavor that pairs perfectly with the fuji cider, slow roasted faro, cayenne, and fresh cilantro that makes the Positive Contact positively rock star. With 9.0 ABV it also packs a punch… (and now my photos are fuzzy…)

[Insert “POSITIVE CONTACT” and “FISH TACOS” ]

My mom downed a Palo Santo Maron, which I failed to photograph. This one is in my top 5 favorite Dogfish Head brews. It’s brewed in a handmade wooden vessel, which I did photograph on our subsequent trip to the brewery.

The wood was sought out and shipped in from South America. Palo Santo means “holy tree” …which is probably what you’ll exclaim after consuming this ale with a 12% ABV. My mom is not a goat cheese fan (therefore I’m not sure we’re actually related…)but I would have paired this with my favorite dish at the brewpub, the mushroom mac and cheese. In fact, on our next trip to the brewpub, I did. Made with 60 minute IPA, porcini and wild mushrooms, truffle oil, local goat cheese, and sharp cheddar, it just elicits all of the yummy noises one can muster up in a single sitting. I dream about this mac and cheese. I think this is love.

If you’re not filled to the gills (pun intended) with handcrafted ale and hand created dishes at this point, then might I suggest finishing the meal with a chicory stout paired with bacon chocolate cheesecake. (How many amazing things can I pack into one sentence? A lot.) We came back later in the week for this treat. This cheesecake is dense and tangy and downright decadent. Crumbled bacon inside and scattered on top adds the perfectly crisp, salty finish. Since this dessert is made with chicory stout, we naturally paired them together and it was a match made in heaven (via Delaware)

In order to truly appreciate the genius behind Dogfish Head, we had to check out the brewery for the second year in a row, and my how it has grown! It is definitely worth a visit to both the brewpub and the brewery. Their concept is simple, and summed up by their slogan. “Off-centered ales for off-centered people”. Their creativity is unmatched, in my opinion. And, I love how they work towards being sustainable and local as much as possible. The water they use at the brewery gets recycled and they deliver some of it to the local farmers for irrigation. They also recycle the grains used in their brewing process to a local farm in Delaware. The grains are given to the cattle there to eat and frolic around with and they actually buy this beef back to use for burgers (and other delectable deliciousness) in their brewpub. There were a lot of other hippie, tree hugging, Willy Wonka type things that they were doing but, perhaps the free beer given throughout the tour has clouded my memory slightly. (bad blogger…) Our tour guide, Matt, with the fedora and a million dollar smile, could tell you all about it. All I know is that this is a stand-up company with enough creativity to keep things interesting and keep me (and most of the masses at this point) coming back for more. Don’t procrastinate! Pay them a visit if you’re in Delaware!

Did I mention the free beer? Free beer.

Free beer.

Main Street Diner – Lakeland, FL

For me to be impressed by you, there are certain criteria that need to be met. In life, as with food, one must be honest and straightforward, with substance always leading style. It’s extremely difficult to fill this need when the focus is on basic Americana diner type cuisine.

There has been a renaissance of diners in central Florida for the better part of the last 5 years. A handful of unique dining venues, that provide a special touch to the genre, have popped up throughout the greater Tampa and Orlando areas. Sadly though, these kinds of places have, for the most part, missed my off ramp.

This is where the Main Street Diner provides some much-needed solace.

As I turned down Main St. to take part in my routine work out, I decided that I just wasn’t feeling it. So what do you do when you’re either too lazy or too busy to exercise? Do the exact opposite of course. In my case that means feasting until I fall asleep. I phoned my boss and asked if he wanted anything. He knows me, and my ways. Therefore, his knee jerk response always sounds something like, “I could eat. Surprise me.” When someone gives you free rein on their meal, you can be certain they trust you with their life.

Not knowing where my next meal would come from, I zipped past the gym and began the hunt, which didn’t take long. Maybe 30 seconds and a few hundred yards away, I spotted a renovated drive-thru that has been home to at least 10 failures in the past 5 years. You always need to give every new local business at least one chance in my opinion, and this seemed as good of a day as any.

Walking in, not knowing anything about this place or the owners or the food, is a rush. I have no expectations. Actually, I honestly had low expectations. Being burned as many times as I have tends to do that to a man. When I first laid eyes on the menu, it felt like I was Nicholas Cage deciphering a riddle on the back of the Declaration of Independence, leading me to the secret location of the original Liberty Bell. Just like that, but substitute Liberty Bell for honey dipped fried chicken.

Fried Chicken. Something so simple, yet few know how to prepare it properly in this neck of the woods. I was not expecting the Main Street Diner to provide me with such an amazing rendition, but that’s exactly what they did. In my pantheon, it was among the best I’ve had, and it stands out far above any other restaurant that’s tried their hand. I didn’t bother asking how it was made, whether it had been brined or not. It doesn’t really matter to me since I have no plan to steal their technique. I simply plan on frequenting this establishment for my chicken fix. Just so you skeptics understand before passing judgement, the chicken isn’t overly sweet. The honey does not overpower the savory elements found in the batter, so concern yourselves with more pressing matters.

As for my boss, he was in for a real treat. Remember the restaurant chain Bennigans? Yeah me too, it sucked. The one thing that was half-way decent other than the Turkey O’Toole, was the Monte Cristo, Affectionately referred to as the Monte Crisco due to the coma inducing grease to sandwich ratio. Main Street does their version of it but they treat it more respectfully. They use challah bread and treat it more like a french toast sandwich than a deep-fried battered nap time meal.  Along side a cup of not too sweet berry dipping sauce and a basket of waffle fries, this dish may single-handedly put me in line for a promotion! Who am I kidding…

All in all, I truly can not wait to re-visit this place. Actually, I’ve been back 3 times since my first visit!

*Update. The Hot Honey Garlic Chicken Wings I ordered on my most recent visit have almost filled the void left when Natalie’s closed her doors.

You need to go if for nothing else than for the incredible fried chicken. But there are many other specialty items that makes their menu unique. I would venture to say that most residents of Lakeland have failed to discover The Main Street Diner. If you fall into this group, it’s time for change!

Open Monday-Saturday 7am-3pm