BEST House Salad

I think salads are the perfect introduction to a meal: light, fresh, and flavorful, they prep the palate and the stomach for what's to come. I'm happy enough with iceberg lettuce, a couple of cucumbers, and the token tomato slice - but when my entree comes with a beautiful nest of fruit, leafy greens, creamy cheese, and homemade balsamic, I'm ecstatic. It's so good, it makes eating salad almost feel like an indulgence!

I've declared this the BEST because it's such a delightful surprise to see such attention and care given to what is often a universally humdrum starter. Also, it's delicious. Lilly's house salad is plated with a field of dark green lettuces and layered with dried fruit and candied pecans, sprinkled with goat cheese, and drizzled generously with a sweet balsamic vinaigrette. It's almost enough as a meal in itself (if you're a big salads-as-a-meal person) or it's a great way to start out your dinner!

Where you can enjoy this yourself:

Lilly's on the Canal
2 Canal Street
Lambertville, New Jersey
http://www.lillysgourmet.com/

"Red" Polish Platter

In my opinion, this is the best way to try a new type of food: sample platter! Here, we've got a Pierogi (looks like a dumpling), Kielbasa (grilled meat in the middle of the plate), Golabki (stuffed cabbage - it's the red stuff on the left), Haluski (cabbage noodles - that'd be at the top of the plate), and Kluski (homemade noodles and cottage cheese).

I like Kielbasa - hot dogs would be the American equivalent, bratwurst would be the German equivalent of this meat. The perogies, filled here with mashed potatoes and onions, are the BEST Perogies I've had. But what surprised me the most was the stuffed cabbage. I really don't like cabbage - I go out of my way to avoid it, in fact - but I DO love tomato sauce. So...I was willing to give it a shot. And it was pretty darn good! (Read: couldn't taste the cabbage at all ;-)

Where you can enjoy this yourself:

Bloomfield Bridge Tavern
4412 Liberty Avenue
Pittsburgh, Pennsylvania
http://bloomfieldbridgetavern.com/

Baked Apple Dumpling

I'd like to call this a little piece of heaven, but the truth of the matter is, it's a HUGE piece of heaven. Taking a dinner break off the highway during a small road trip, I'd ordered the previously posted about Grilled Chicken Tenderloin, and (despite my huge appetite at the time) opted for the lunch portion instead of the dinner. So after licking my plate clean, I was looking for something to finish off the meal: cue the dessert menu. My only mistake was vastly underestimating the scale of this dessert. (I probably would have ordered it anyway, but maybe would have asked for the ice cream on the side so I could easily take the leftovers home!)

This is a dessert to write home about. Somewhere between the size of a nerf ball and a football, this oblong dish of oven-baked goodness will warm you straight to your core. Cinnamon-sugared apples, forming the foundation of this masterpiece, are sealed shut by a pastry "dumpling" crust, which is followed by a layer of pecan streusal, vanilla bean ice cream, and a syrupy cinnamon-apple sauce. The crust and the ice cream balance nicely with the sweet syrup and apples; this is not an overly sweet dish. The small crunch of the candied pecans, soft apples, baked crust, and hot topping with the cool ice cream make for a perfect bite with every spoonful. This is definitely a dessert you'll want to share (and believe me, there's plenty to go around)!

Where to enjoy this yourself:

Cracker Barrel
Locations nationwide
http://www.crackerbarrel.com/

Cream of Mushroom Soup

I have a weakness for creamy soups. Cream of chicken, tomato, mushroom, broccoli - you name it, I'll love it. There's just something so comforting about a hot bowl of your favorite foods in a splash of cream. Topped with fresh croutons and drizzled with truffle oil, what made this soup stand out was its consistency. Rather than a homogeneous texture, the creamy broth was light with substantial pieces of mushrooms throughout. I think it's nice when a chef is proud of their ingredients and shows them off in a dish that typically hides them. The mushrooms were small and whole and plump and sliced. The fresh croutons, as always, added a nice crunch to each otherwise quiet bite, and I always love the enhanced, rich flavor truffle oil adds to a mushroom-heavy dish - it just gives it that extra punch of refined mushroom that lasts the whole meal.

Where you can enjoy this yourself:

Tuscarora Mill Restaurant
203J Harrison St SE
Leesburg, Virgina
http://www.tuskies.com/

Roasted Vegetable, Mozzarella, and Pesto Wrap

I love roasted vegetables because they're easy, healthy, and filling. Wrap them up with some fresh mozzarella (preferably room temperature) and pesto, and you have a lovely little lunch that will both warm and fill you up. This tomato wrap was stuffed to the brim with freshly prepared mushrooms, peppers, and eggplant, then topped with the cheese and a spread of pesto, accompanied by a little cup of balsamic dipping sauce. And the fries were really great!

Where you can enjoy this yourself:

Groveland Grill
5960 Easton Rd (611)
Pipersville, Pennsylvania

Japanese Pan Noodles

To come across this cute little bistro with fresh ingredients and smiling service, and craving noodles as badly as I was, this was a nice little snack that just hit the spot. The slight heat to the soy sauce stopped me from scarfing the whole thing down in just a few minutes, but it was balanced nicely by the vegetables underneath. Though, in all honesty, I can't say this was quite what I was expecting to get. It was chock-full of Asian sprouts, cilantro stalks, and had a nice combination of shiitake mushrooms, carrots, and broccoli, but I was hoping for a little more 'noodle' and a little less 'pan,' as they say (or at least a better noodle-to-Asian-sprout ratio). I think I would best describe this meal (snack) as feel-better twist on typical fast food - I always give extra credit for fresh ingredients!

Where to find this yourself:

Noodles & Company
4238 Wilson Blvd
Arlington, Virginia
http://www.noodles.com/

I'm used to finding Asian food at noodle houses, but I was thrown for a loop when I first saw the menu for this restaurant: there are three sections for Asian, American, and Mediterranean noodle varieties. Talk about being international! I suddenly had to choose between teriyaki, pesto, or salad with my noodles, which I have to say was a little unusual at a place where you order at the counter. I'd recommend going with either a very open mind or one firmly set!

Grilled Chicken Tenderloin

There are a lot of chain restaurants out there, and there's a typical group of them you'll find at food stops off of the highway. While I'd prefer to eat at a family-owned restaurant serving "Mom's Famous Chicken Noodle Soup" and the like, sometimes that just isn't an option, and it can also more economical and comforting (you know exactly what to expect) to eat at a chain restaurant. But don't dismay when your roadtrip takes you 150 miles down the turnpike - there are still great meals to be had! I feature this one in particular because I NEVER would have ordered it had someone not pushed me to.

The Grilled Chicken Tenderloin at Cracker Barrel is AMAZING - it's actually a contender for BEST Grilled Chicken. It doesn't look particularly extraordinary, but the grilled chicken is Just. So. Tender. I've never had grilled chicken that was so juicy, and the savory teriyaki-based marinade is sure to please anyone's palate. I typically don't like to eat just chicken by itself, but I scarf these tenderloins down like there's no tomorrow. You will be taken aback by how great this chicken is - and want to know the best part?? (/why I never would have ordered them on my own?) They're on the low-carb menu! Now, granted, I got macaroni and cheese as my side dish (which I highly recommend, it's my favorite side of theirs - very homey, rustic, comfort food in a perfect little portion!), but they also do list 'low-carb sides' that you can get to complement your meal, as well.

Don't settle for McDonald's, or Wendy's, or Sbarro's. This dish at the Cracker Barrel is highway food at it's absolute best - give it a shot on your next long drive!

Where to enjoy this yourself:

Cracker Barrel
Locations nationwide
http://www.crackerbarrel.com/

Homemade Donuts

Admittedly, every once in a blue moon, I like to indulge in a Dunkin' Donuts chocolate-iced donut. The light, fluffy texture makes me feel like I'm eating a chocolate cloud, and I get a kick out of the fact that I can finish the whole thing in about four bites.

But this? This is in an entirely different league. We split this homemade donut between three people and I could barely finish my portion. We watched them douse it in cinnamon sugar ourselves and it was served to us so fresh it was still warm. This is a dense little mouthful of heaven, with a richness in flavor and texture that shoots every commercial brand out of the water. And the cherry on top (literally!) is that every donut ring comes with the donut hole that was popped out of its middle. How cute! AND delicious!

Where you can enjoy these yourself:

Fred's Breakfast
13 East Randolph Street
New Hope, Pennsylvania
http://www.fredsbreakfast.com/
*But! The donuts are typically only available on Tuesday mornings.

Now, the thing about Fred's is that it's all a big secret. You can read more on their website about details, but the general gist is that you need to be a member in order to dine at the 31-seat counter surrounding the open kitchen. How do you become a member? By recommendation of a current member! It's an exclusive breakfast club with a retro-diner feel and very casual atmosphere, located right on the Delaware River. If you happen to know someone (like me!) who is a member, ask them for a Guest Privilege card to check the place out. Fred's is one of New Hope's best kept local secrets.

BEST French Toast

How good is this French Toast? Good enough that I didn't even add syrup (in part because they didn't have real maple syrup, but that's beside the point). Really, this was THE best French Toast I've ever had. The toast was so light and fluffy, made with - get this - HOMEMADE Challah bread! The texture and flavor of the bread itself is extraordinary. There's a sweetness to it that complements the seasoning in the egg batter that makes you really sit back and say "Wow." The seasoning definitely had notes of cinnamon and nutmeg, but there was something else in there, too, that I just couldn't put my finger on. But the whole meal was delicious - definitely come with an appetite (note how small that fork looks)!

Where you can enjoy this yourself:

Metro 29 Diner
4711 Lee Highway
Arlington, Virginia

Mushroom and Gruyere Tarte

I only like to occasionally include homecooked meals - and this dish is worthy of one of those few times (plus there's a recipe link at the bottom!). It's positively delectable: a light and buttery puff pastry smothered with layers of Gruyere cheese, fresh sauteed mushrooms, and sweet onions. There is beauty in simplicity. The savory flavor of the mushrooms and onions sauteed to golden-brown perfection (which I'm always a sucker for) melts into the mild-with-nutty-undertones cheese. This is a PERFECT appetizer, or serve two per person to make it a meal.

Recipe available in this month's Real Simple magazine - or find it on the website right here!

Salt-N'-Pepper Onion Rings

Crispy, seasoned rings of fried onions...talk about great comfort food! Not only are these rings COLOSSAL, but the added salt and pepper into the batter adds a nice, seasoned flavor that raises the bar. They also aren't greasy at all, so you feel a little better eating them.

Where you can enjoy these yourself:

Ted's Montana Grill
1512 Main Street
Warrington, Pennsylvania
http://www.tedsmontanagrill.com/

The service here is great. We were out on a Friday or Saturday night, and our waitress was honest and realistic to us about how things were in the kitchen - for instance, she recommended we order our burgers on the rarer side given how things were going back there, and after taking her suggestion, they came out just perfect to our tastes. It's worth noting when you have great service, I think it really enhances the overall experience.

Brick Oven Margherita Pizza

I love pizza. As Guy Fieri (on the Food Network) has said, even bad pizza...is good pizza. But this pizza...is REALLY good pizza, and in a really nice little restaurant. Perfect for a date night, catching up with friends, or just enjoying your own company. And it's also reasonable, which is always a plus! Cafesano, Italian and Mediterranean food, would be one of my regular spots if I was in the area more often.

So back to this pizza. Let's start at the bottom. For someone who doesn't usually eat her crusts unless she's STARVING, take this for all it's worth: this was one delicious pizza crust. It was chewy but had enough of a crunch to it to hold the pizza up on its own, and the flavor was a little different - in a good way - than what you normally find (I'm guessing semolina flour). The sauce was light and tasty and was strongly reinforced by the fresh tomato slices on top. They also get extra bonus points for using fresh mozzarella across the entirety of the pizza, and the basil (which you'll also find layered between the sauce and the cheese) garnish was not only beautiful but added just that extra little touch of freshness to each bite, if you wanted it.

Where you can enjoy this yourself:

Cafesano
South Lakes Village Center
(Sunrise Valley & South Lakes Drive)
11130 M South Lakes Drive
Reston, Virginia
http://www.cafesano.com

You're greeted by a huge menu full of wonderful-sounding dishes and options, and then you place your order at the counter, where you're surrounded on one side by olives, salads, and cheese, and on the other, by homemade soups. After you place your order, you get a number for your table and sit down, then wait until your food is ready and is then brought right to you. It's like a fusion of counterside order+pick up and a regular restaurant set up. A little different than what I'm used to, but quite nice!

Eggs Poached and Over Medium on Toast

Nice cut view of the eggs over medium

Cut view of the poached egg

For about my first twenty years, I was strictly a scrambled eggs girl. I was particular (still am) about my scrambled - golden brown, thank you! - but it wasn't until I hit college that I started exploring my options. That's when they say you can really find yourself, right? Well, I found something even better: omelets. And ever so slowly since, I've begun to come out of my shell (get it? shell?? we're talking about eggs!!) So now that I'd started my next phase, Real Life, it seemed only appropriate to expand my horizons just a few varieties more.

Eggs over medium is a nice introduction to the runny side of eggs, especially for us golden-brown-bone-dry egg eaters (I find it a great way to test the waters without totally committing to a plate full of goop). Cooked in a frying pan and flipped twice over, the yolk is runny - and gets absorbed nicely by the toast - but the white is fully cooked.

Poached eggs are simply that: poached. The egg is gently dropped into a pot of simmering water and removed once cooked. Similar to the egg of medium, you typically get a runny yolk and also cooked white, though the texture is a little...well, thicker and slimier. (Can't say it was my favorite. But worth a try!)

What I like about trying different types of eggs is that each variety is almost like a snack. So if it's really not to my liking, it's just another two or three bites and it's over...and if it's right up my alley, I can order another one no problem! I'm slowly making my way down the list of Ways to Eat Eggs. I've got four down so far. Maybe with my next stage of life I'll get it up to six. I'll get there eventually.

Where you can enjoy this yourself:

Fred's Breakfast
13 East Randolph Street
New Hope, Pennsylvania
http://www.fredsbreakfast.com/

Now, the thing about Fred's is that it's all a big secret. You can read more on their website about details, but the general gist is that you need to be a member in order to dine at the 31-seat counter surrounding the open kitchen. How do you become a member? By recommendation of a current member! It's an exclusive breakfast club with a retro-diner feel and very casual atmosphere, located right on the Delaware River. If you happen to know someone (like me!) who is a member, ask them for a Guest Privilege card to check the place out. Fred's is one of New Hope's best kept local secrets.

Happy Eatings, everyone!! :-)

Syllabub

Despite what rumors may fly, there were actually a lot of great foods in the colonial days: roast duck, pumpkin bread, pie, and...syllabub. Syllabub isn't particularly renown, but it should be! Syllabub is typically a frothy drink made from homemade whipped cream, sugar, and white wine. Our variation, compliments of my great friend Allie, had some extra holiday spices thrown in (lots of cinnamon!) and I believe she used rum instead of wine. The result was a spiked whipped cream-type concoction that was light and airy and full of Christmas cheer - and it was as much fun to eat as it looks. Though originally thought to have been made by milking a cow straight into the bowl to let it froth naturally, if you don't happen to have a cow on hand, frothing the milk with a fork or whisk works pretty well too. To make more of a drink than a spooned dessert, simply add some more wine (or rum) to the mix (though this consistency would make for a perfect pumpkin pie plate accessory)!

Where you can enjoy this yourself:

My friend Allie's place, if you happen to know her and are in the Denver, Colorado area
- OR -
Your very own kitchen!

It takes a few minutes to make - especially with all the whisking involved - but the end result is worth it. Though I haven't sought out any recipes for it myself, I at least wanted to bring it to your attention because it's a great little drink/adult dessert that is perfect for this time of year.

Dumplings with Noodles in Brown Sauce

Since my first dumplings about two years ago, I haven't been able to get enough of them. The dumplings here may very well be the BEST dumplings around: a thin enough skin to see right through to the juicy pork filling inside, I first and foremost appreciate that the skin of the dumpling is substantial enough to more than adequately hold the dumpling together, yet it isn't thick and doughy, giving you something to chew on besides the pork and vegetable mixture within.

Dumplings piled high on top of noodles dredged in a thick, rich brown sauce - served, of course, in a "big bowl" (hey! That's the name of the restaurant!) - is food for the body and the soul. Dumplings to me are a great comfort (/lazy day) food, but I always feel great inside and out after a meal of Big Bowl's dumplings, and I think it has to do with the freshness of the ingredients. The vegetables, steamed just right, add such a freshness to the dark brown sauce dish that you feel like you're genuinely eating a healthy meal. And the dumplings pop with the flavor of fresh scallions and herbs mixed into the pork so that you can't help but smile as you're eating. Though the BEST Dumpling Soup at Big Bowl will always have a special place in my heart, when I'm in the mood for noodles instead, this is a great alternative.

Where to enjoy this yourself:

Big Bowl Noodle House
418 East College Avenue
State College, Pennsylvania

My awesome roommate Katie last year introduced me to Big Bowl, which is now one of my favorite restaurants, as well as the dumpling soup. This place is not to be confused with the fancy, reservations-only eatery you may find online if you google "big bowl:" this is a tiny little place sub-terra just of the main intersection of downtown State College.

BEST Belgium Waffle

It's the perfect balance between breakfast and dessert, light and filling, healthy and indulgent (oh come on, there are strawberries in there - they're healthy!). It's the Belgium Waffle, perfected with fresh strawberries and whipped cream.

Consistently sweet, ripe strawberries layered beneath a thick layer of whipped cream certainly contribute to why these are the BEST Belgium Waffles. But, as you may have guessed, the star of the show is really the waffle itself. Crispy on the outside but warm and fluffy on the inside, taking a bite of this waffle is like wrapping yourself in a big, soft blanket and jumping into a giant pile of pillows - it's comforting, it's wonderful, and it's SO much fun. The waffle is moist and cooked to perfection (with lots of butter) with a subtle flavor of malt - or something else delicious that makes each bite taste homemade.

One of my favorite things about these Belgium Waffles is the ratio of ingredients. The light and plentiful whipped cream is in perfect equilibrium with the strawberries and the waffle foundation. There are enough toppings for every waffle square, down to the very last one on the very last quarter, so that with each bite you get the full experience. A testament to the great layering of this dish can also be observed by the fact that the waffle is hot, the strawberries are room temperature, and the whipped cream doesn't melt as it's only supported by the strawberries, not the hot waffle.

Where you can enjoy this yourself:

Original Waffle Shop
1610 West College Avenue OR 1229 North Atherton Street
State College, Pennsylvania
http://www.originalwaffleshop.net/

If you are in the area, there is "The Waffle Shop" and also "Original Waffle Shop." They are extremely similar (used to be owned by the same people) but their menus, recipes, and prices are slightly different. The waffles at both are REALLY amazing though - so even though the photos are from Original Waffle Shop, I'm tagging both restaurants in this post. Oh! And another great point to make: as you can see in the first photograph, there is a lovely glass of orange juice on my right side. That's not just any orange juice - that's freshly squeezed orange juice. That gives them an extra gold star in my book. Additionally, though it's not in the frame of the photo, they have a variety of real maple syrup flavors (maple, blueberry, strawberry) - but it's REAL maple syrup, not any of this sugar-fake-corn-syrup stuff. That elevates them to two gold stars for me.

My only regret is that I don't eat at either of the Waffle Shops every day. Maybe then I could something besides the BEST Belgium Waffles or the BEST Western Omelette (with the BEST Chocolate Chip Pancakes). Because, as it would seem experience tells me, they make one of the BEST breakfasts around.

BEST Meal Contender

Lobster bisque

Fresh BUFFALO mozzarella and tomato caprese salad

Heavy cream mashed potatoes

Creamed spinach

Filet mignon and shrimp

Fresh berries in sweet cream

Happy Birthday dessert platter

Confession: I just made up the "BEST Meal Contender" category because we had four incredible courses at Ruth's Chris Steak House, each one better than the next. So do I label this as the BEST steak? Or caprese salad? Or berries in sweet cream? because everything I had would certainly top my lists right now. Instead, in honor of this 3-hour and thoroughly enjoyable meal, I'm just calling the experience as a whole one of the best.

The lobster bisque was creamy with a nice tomato-and-seafood balance of flavor. The caprese salad, sitting over a bed of greens in a syrupy balsamic, had buffalo mozzarella - and it was as good as the mozzarella in Italy. It's the first time I've had it since returning: this is fresh cheese that melts in your mouth it's so soft and fresh - I've literally seen people eating it out of a bag with a spoon. My only complaint about their salad though, was the tomatoes were run-of-the-mill, the same flavor as you find at the supermarket - and they NEEDED to be homegrown tomatoes to be sitting next to the buffalo mozzarella.

Moving onto the side dishes, the mashed potatoes are like a dream, so creamy they're like a dream drizzled with butter, and clearly made with heavy cream (none of this low-fat milk stuff!). The creamed chopped spinach was also great (though the potatoes outshone them) - and now we come to the main entree. The Victoria Cut Filet Mignon at Ruth's Chris time and time again is my favorite filet mignon. The spices and marinades rubbed into the meat are rich and flavorful - and a nice medium-rare is PERFECT if you like your steak red in the middle. (I actually had some trouble with this, not remembering that the filet will cook another minute or so as it sits on your plate in front of you, so be sure to cut to check the temperature after waiting a few seconds at least.) The shrimp had a bit of Cajun seasoning (not my favorite flavor), but were succulent and perfectly cooked, nonetheless.

The desserts also did not disappoint - I can't tell you how sad it made me that I was too full to actually finish my sweet cream and berries dessert. It was SO good - the syrupy sweet-but-not-too-sweet cream hugged every crevice of the berries with a delicate vanilla accent, and it was impossible to comprehend that three or four bites in I just couldn't eat another bite. But it was heavenly.

Ruth's Chris is an upscale steakhouse, where it's a good idea to call ahead for a reservation, just in case. We were celebrating a birthday - the guest of honor's dessert was a small sampling of the berries in sweet cream, homemade berry sorbet (quite akin to the gelato I had in Italy), and chocolate mousse in a chocolate cup. Our server was great, but it was a long meal by choice, and I couldn't imagine it any other way. Ruth's Chris is an expensive restaurant, but the quality of food and service lives up to every expectation. In my opinion, it's worth saving up to go to for a special occasion.

Where you can enjoy this yourself:

Ruth's Chris Steak House
148 West 51st Street
New York City, New York
http://www.ruthschris.com/
(Note: Check their website, they have locations all over the country!)

Chicken with Fresh Thai Basil Dumplings

Located (apparently only!) at a stand in the Boulder Farmer's Market, Sisters Pantry whips up piping hot, fresh, delectable dumplings served in a small pool of special dumpling soy sauce. Rumor has it, if you get there early enough, you can score some of the pork dumplings (unfortunately, we had opted to sleep in that day) - later in the morning, the pork are only available frozen for take-away. However, they have great garden vegetable dumplings and chicken with fresh Thai basil dumplings. The latter are the focus of this post, as I'm not usually one for chicken dumplings, but the fresh basil adds both a nice and unique flavor - a bright, fresh taste that compliments the dumpling sauce surprisingly nicely. You'll be lucky if you get to their stand at the market when there's no line - it's a popular stop for anyone craving a tasty mid-morning, afternoon, or evening snack!

Where you can enjoy these yourself:

Sisters Pantry
Boulder Farmer's Market
1900 13th St
Boulder, Colorado

Roasted Vegetable Ciabatta

What's better than roasted vegetables sandwiched between syrupy balsamic, fresh mozzarella, and ciabatta, all pressed together? Not a whole lot!! I've really come to appreciate roasted, caramelized, or grilled vegetables in combination with a mild cheese and some flour-based envelope. The balsamic was a nice tie-in to the red peppers, eggplant, and onions, and though the ciabatta was a bit crunchy on the outside for my tastes, it was certainly a nice little lunch - and the second half of this establishment is an ice cream parlor, so how could you go wrong?

Where you can enjoy this yourself:

Sweets of the Spoon
597 Route 25A
Downtown Business District
Rocky Point, New York

Fresh Berries in Custard

I looooove fresh custard. Give me custard-filled cream puffs, cakes, bowls with a spoon - anything, I'm there! This custard was the first good home made custard I've had in a while, so it seemed especially good: its light vanilla flavor was a perfect compliment to the strawberries, and its heavy weight was a great contrast to the fluffy (and also fresh) whipped cream on top. One would think some berries and custard in a cup couldn't possibly fill you up - but after an appetizer and main dish, it was hard to even think more than three bites into this. Delicious - and worth sharing at the table!

Where you can enjoy this yourself:

Lombardi's on the Sound
44 Fairway Drive
Port Jefferson, New York
www.lombardisonthesound.com

(Details below are copied from a previous post on Lombardi's)

It should also be made known that this very well could be the best restaurant I've ever experienced. We came upon it by pure chance one day driving around and, despite its exclusive country club exterior, the restaurant is quite open and welcome to the public. I've been there three times over the past two years and verifiably would drive all the way out there for their food. Every single time we've gone, every single person's meal has been incredible - not just good, but really, excellent. They price accordingly - I couldn't make a habit of dining there five nights a week, or even one night every week - but I cannot stress enough that it is worth every penny. If you go during the summer, there is a beautiful view out over the Long Island sound; the staff is pleasant and attentive, with a host regularly making the rounds to assure your overall satisfaction; the atmosphere is relaxed and calming. Throw in truly excellent food, and you have a five-star winner, by my standards (which I like to think are pretty high).

Oven Roasted Vegetable Ravioli

Nothing says vegetable like the color green! The mascarpone and ricotta filling is blended seamlessly with a blend of fresh vegetables (none of which were particularly distinct, in a good way) and swimming in a roasted tomato sauce, topped with fresh basil and grated cheese.

What's neat about this restaurant, Church Brew Works, is it is as it sounds: once a church, it is now a brewery. A unique reuse of the building (and all the more commendable for it, in my mind!), the homemade beer is supposed to be very good - but for me, the homemade cream soda stole the show. Unfortunately, I didn't take a photo of the cream soda (believe it or not - it looked like ever other glass of cream soda you've seen, haha), but I do highly recommend it!

Where you can enjoy these yourself:

Church Brew Works
3525 Liberty Avenue
Pittsburgh, Pennsylvania
http://www.churchbrew.com/