BEST Western Omlettes

They also have great home fries:These tri-folded, three-egg omelettes are mixed right up with perfect portions of fillings (fresh mushrooms, green peppers, ham, onion - and I get mine without cheese) so that you get a savory mix of perfectly cooked "egg, etc." in every bite. They're my favorite not only for the flavoring, but how they come out perfectly every time, with a sort of juiciness from the fresh ingredients - not from runny eggs. The home fries are a great side, too: soft and white on the inside but crispy, golden brown on the outside, tossed with sauteed onions (my favorite)!

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. For the best omelettes, go to the one on West Beaver Ave or on Atherton Street. (The other ones have the BEST chocolate chip pancakes!) As a side note, the Waffle Shops also have INCREDIBLE waffles, but I recently came into a waffle maker of my own, so I usually like treating myself to an omelette or pancakes when I go out - but definitely try the waffles, too!! They're great at both locations.

Roasted Red Pepper Hummus

About a year ago, I became obsessed with pita and hummus - just regular, plain hummus. Recently I've started expanding my hummus horizons and have really enjoyed trying homemade hummus with fresh chips or pita when I'm out - there are some really creative things you can do when you add in some seasoning and extra flavors. I usually prefer toasted pita to grilled (it better retains its shape with the former method) but This roasted red pepper hummus was very smooth with light flavoring, great to prep the palate before your main course!

Where you can enjoy this yourself:

Empire Brewing Company
Armory Square
120 Walton Street
Syracuse, New York
http://www.empirebrew.com/

Deviation: Hot Day, Cold Soup!

Normally I feature restaurant dishes, but these soups were just so pretty, I can't resist posting them here. The best part is, the recipe is at the end of this post! They were simple to make - but my family had a hard time guessing what color was made from what - even after tasting them. Since there were four of us, and each recipe makes about four servings, I made all four recipes and figured if I filled each bowl half way, somehow that would render the right amount of food per person...which was almost right. We each got through about 3 of our 4 bowls, haha.

So here's the magic break down!

RED - Chilled roasted tomato - tangy and savory
PINK - Cool mixed berry - fruity with a tart bite
GREEN - Cool zucchini - unusual (but tasty!)
YELLOW - Cold velvet corn - creamy and SWEET!

Of all of them, the yellow was my favorite. No sugar is added, but it has such a sweet flavor you won't believe it. The green I could take or leave, but it was still a big hit to everyone with a mature palate around the table.

Where you can enjoy this yourself:

At your very own home: Recipe HERE!

Roasted Vegetable Quesadillas

I'm not big on anything with lots of gooey, oozing cheese, so I usually steer clear of quesadillas. However, I have a great recipe for Italian quesadillas, which use a mild cheese and roasted red peppers - and being able to control how much cheese goes in has really helped open my eyes to the world of quesadillas. So when I saw it on the menu with a variety of yummy roasted vegetables, I went for it. And what a great decision!

Enveloped in a crunchy tortilla and drizzled with a Chipotle-tomato sauce, roasted peppers, mushrooms, squash, and onions are bound together with havarti (a mild cheese that has the same stringy consistency as mozzarella) to make a perfectly fresh and light summer lunch meal. The only thing better than my roasted vegetable quesadilla was possibly the cup of creamy tomato soup I started out with. The atmosphere and style of Sweet Loraine's is fresh, casual, and fun - a perfect spot for a lunch date and catching up with friends.

Where you can enjoy this yourself:

Sweet Loraine's Cafe & Bar
U.S. 202 (intersection of 202/Lower York Road and Street Road)
Lahaska, Pennsylvania
http://www.sweetlorraines.com/

BEST Tomato Pie

Unusually cut and spectacularly delicious, this super-thin crust pizza still makes it to my BEST list, even after having eaten real Italian pizza. The stiff, crisp crust and thin layer of cheese merely act as a vessel for the glorious chunks of tomato and sauce exploding all across the top layer. The pizza shines with olive oil (not grease) and the seasoning is light but good; it really only complements the three aforementioned ingredients, not adds to or overpowers. If you like pizza, or you like tomato pie, don't miss out on the best there is!!

Where you can enjoy it yourself:

It's Nutts
1382 River Road (Route 29)
Titusville, New Jersey
http://www.itsnuttsrestaurant.com/

Usually we split a family size pie and a large salad to share between four of us - but I also frequent It's Nutts with my best friend and we share the crab & avocado dip and the family size pie - just between the two of us! They also have individual pies (see below!) that don't take too long to make, in case you didn't get enough the first time (thin crust pizza - which I also found in Italy - is much lighter and doesn't fill you up as much)!

Wild Mushroom Fajitas

One word: DELICIOUS. I never thought to forget about the chicken or steak and throw a variety of mushrooms in with the peppers and onions and wrap it all up! They were generous with the guacamole (which I love), and there were just enough wraps to accommodate the sizzling platter of filling. The shredded Monterey Jack cheese was just enough to bind the ingredients together, and the mushrooms were juicy and flavorful but not overpowering - all in all, this was a really tasty meal. They also use local/organic ingredients - so you know that most of the dishes on their menu are going to be great, if for nothing else than their ingredients!

Where you can enjoy it yourself:

Empire Brewing Company
Armory Square
120 Walton Street
Syracuse, New York
http://www.empirebrew.com/

Zodiac Dining Room

Though I usually focus on one dish - my own - per restaurant, it seemed here that the other dishes ordered outshone mine, so I'm featuring a selection of foods from The Zodiac, located in the King of Prussia Neiman Marcus department store.

First: the crab and tomato soup (mine). This soup had quite an unexpected kick of spice to it - since I'm not a fan of spicy foods, I actually let mine cool and ate it after my meal to tone the spiciness down a bit. Apparently it's great for those of you who do like it hot!

Second: Fish & Chips (mine). I feature this mainly to give you an idea of the type of food they offer. To be honest, the fried fish didn't have much flavor and then house tartar sauce was a bit of a disappointment - but they do have a comfortably-sized menu with an array of American dishes sure to please everyone.

Third: Mandarin Orange Soufflé (not mine). Chicken salad - which is much more chicken than mayo, fruit salad, and fruit cake, plus the soufflé itself: a light, smooth texture with a delicate flavor of orange. This was the winner!

The Zodiac is also neat because everyone at the table gets a hot, fresh popover, strawberry butter, and a palate-cleansing hot chicken consommé (essentially broth). They also have excellent strawberry lemonade.

Where you can enjoy it yourself:

The Zodiac, Neiman Marcus Department Store
170 Gulph Road
King of Prussia, Pennsylvaina
http://www.neimanmarcus.com/store/info/store.jhtml?storeId=30/KP

BEST Dumpling Soup

Since my first dumplings about a year and a half ago, I haven't been able to get enough of them. The dumplings here may very well be the BEST dumplings around - and for a while, they were - but then I discovered their dumpling noodle soup (9C on the menu, I believe) - and their dumplings, while being absolutely excellent to begin with, suddenly became UNBELIEVABLY excellent. While I love a good soy-based sauce with my dumplings (and this is why it took me so long to try them in the soup, without it), the dumplings swimming in a light broth makes them even more succulent. The soup is layered with wide noodles on the bottom, fresh green vegetables in the middle, and a generous helping of steamed pork dumplings on top. (Note: there is no graceful way to eat this soup. I've tried a spoon for the broth, I've tried chopsticks for its components - no matter what, I end up having an obvious splatter-zone around me by the end of the meal.)

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. (Another note: Katie somehow manages to eat the dumpling noodle soup gracefully...so maybe that's just me.) 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.

Linguine with Fresh Marinara

A marinara of tomatoes and fresh basil over a bed of wide pasta is perfect no matter what the weather or season. Fresh ingredients in a sauce always makes for a lighter flavor, which is why it's especially nice in the summertime. Sprinkle over some fresh chopped parsley, black pepper, and Romano cheese, and you have a great lunch meal!

Where you can enjoy this yourself:

Blue Bay Diner
5850 Francis Lewis Boulevard
Flushing, New York

It's worth noting that the portions here are massive. I ordered the lunch special, which came with soup, and salad, and entree, and dessert, and tea. The soup was a hearty appetizer and the salad was a meal in itself - then the dessert was almost too much for the four of us to split between us (all for $15!). Don't get me wrong - all of the food was really good - but be sure to pace yourself.

Belgian Waffles

First thing in the morning, what could beat a fresh, hot, deep-pocket waffle with fresh strawberries and a tower of whipped cream?? I'll tell you what: almost nothing. For me, the fresh strawberries and whipped cream are implied in the name "Belgian waffle" - just a regular waffle by itself can't be considered a Belgian waffle in my book anymore than two slices of bread can be considered a sandwich (I've learned the hard way that most dining establishments don't agree with me on this, however). At Fred's, a very special breakfast "club," they do waffles right: loaded with fresh strawberry halves and whipped cream sky high - and they won't complain if you ask for more! The thing, too, about their waffles is (what I've discovered to be a secret ingredient in waffles and pancakes) they have just a little bit of malt in their waffle mix. Or that's my best guess - a little malt and a lotta butter.

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.

Crab & Artichoke Dip

So far as I'm concerned, "dips" should be featured somewhere in the song "My Favorite Things." What could be better?? You have your crispy, crunchy, bite-sized chips paired with a sometimes smooth - sometimes creamy - sometimes fresh - sometimes baked - creative expression of flavor. I can't get enough of good dips.

I'm a fan of crab, and a fan of artichoke - though I can't say I ever would have thought to pair the two. But it works - really well. It's a rich dip, though it's hard to decide if the flavor of crab is right and artichoke is light or vice versa. They blend together seamlessly in creamy combination that's served (ready for this?) - hot - which opens a whole new set of doors!

Where you can enjoy this yourself:

It's Nutts
1382 Rivier Road (Route 29)
Titusville, New Jersey
http://www.itsnuttsrestaurant.com/

BEST Stuffed Mushrooms

These stuffed mushrooms will change your life.

I almost want to just leave it at that, because no words can fully describe the culinary phenomena of an experience it is to eat these stuffed mushrooms. You simply have to go. Try them. And wonder how billions of people have lived their lives without ever having experienced the incredibly elegant, sophisticated, and passionate explosion of flavor and joy you just consumed. If I had to choose one thing to eat for the rest of my life...these very well may be it.

The mushrooms themselves are indeed very fine - large, plump, and fresh, they would burst with flavor even without all of the extra mushroom, breading, butter, and fresh spices (red pepper? garlic? parsley?) in their stuffing. There's something light about their flavor, but the richness and breading and size of each mushroom beg to counter that point - it would be difficult to eat many more than the six mushrooms in this appetizer on your own. The smooth texture of the outer mushroom shell combined with the savory, coarse texture of the stuffing cannot be argued as anything but divine.

One of my favorite parts of this appetizer is the lemon on the side. I often overlook garnishes as having little value beyond aesthetics (though there's nothing wrong with aesthetics), but adding a squeeze from the lemon truly makes these mushrooms pop. There's no other way to describe it: adding a little fresh lemon juice just makes them come alive with flavor. Definitely do not disregard the garnish on this one!! It's an absolute necessity to the overall experience.

Where you can enjoy these yourself:

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

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 welcoming to the public. I've been there three times over the past two years and verifiably would drive all the way out there just for their food. Every single time we've gone, everyone'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 nothing short of a five-star winner.

Penne alla Vodka

This was quite a delicious dish. I'll first explain the photos: Looking at the first two pictures, the plate doesn't look too intimidating. But closely examine the third photo (discreetly taken of a table next to us): it only becomes intimidating when you realize you aren't being served a plate, you're being served a BOWL. Now, I'm not opposed to large portions, so long as you plan accordingly. I think I even prefer large portions when you're dining at an expensive restaurant (such as this incredible one) - that way you really feel that you're getting your money's worth. Plus, what's better than eating a delicious meal once?? Eating it again as leftovers, the next day!! There is absolutely something to be said for not wasting food, and for the "perfect portion," but I for one don't mind taking a little bag home at the end of the night, either. It should be noted, however, that at Lombardi's on the Sound, one of their pasta dishes could EASILY feed a family of four, especially if you throw in an appetizer (and you absolutely MUST throw in one of their appetizers - more on that coming soon though!!).

Now, back to the actual food at hand: the vodka sauce was on the thinner side overall (often the case with vodka sauces - completely personal preference if you prefer thinner or thicker) with a few nice tomato chunks spread throughout. The flavor was light enough to make a nice meal in the summer but heavy enough to not get lost against the penne. What was especially unique, and at first a little odd, was that the meat in the sauce wasn't pancetta or anything pork-based (again, as is frequently the case): it was ground beef. Not enough to make it a heavy meat-sauce, just enough to flavor it and add some "beef" to the dish. It was surprising; I don't think I've ever had a vodka sauce with beef in it before. But they made it work!

Where you can enjoy this yourself:

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

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).

Strawberry Banana French Toast

What could be a better way to start the day than with crunchy cinnamon-sugar toast saturated with strawberry juices and banana?? I'll give you the bad news now: this is a family recipe, so there's no public place you can go to enjoy it. But it just looked (and tasted!) so good, I couldn't resist posting it here! Each portion is served with a hearty slice of French toast atop a bed of succulent sliced and baked strawberries and bananas. The crunch of the bread paired with the juicy softness of the fruit is a great combination of textures. Rich, filling, and delicious!

BEST Hibachi

A close-up on the shrimp starter - they are SO delicious and were the only part I finished before the next course was served...
Hibachi noodles
Hibachi noodles + fried rice
Hibachi noodles + fried rice + filet mignon
Hibachi noodles + fried rice + filet mignon + hibachi vegetables
...And the perfect final palette cleanser, green tea ice cream!

If you have never experienced Japanese hibachi, you're missing out on a GREAT dining experience. Not only is the food usually great - and quite plentiful - but it's always dinner with a show. From tossing eggshells into their chef hats, to spinning knives and spatulas around forks and tongs, to setting the table aflame before your eyes - going out for a hibachi dinner is sure to set you smiling and satisfied all night.

Hibachi is essentially a flat, metal stovetop that I've typically seen around two feet wide and maybe four or five feet long, set in the middle of your dining table. The chef comes in, turns on the fan and the heat, and begins to put on a show as he prepares your meal. Most hibachi restaurants will offer you some combination of miso soup and ginger dressing salad starters, then hibachi shrimp, fried rice, noodles, vegetables, AND your choice of meat. Typically dining out, the food on your plate DECREASES as the meal goes on - but it's just the opposite at hibachi restaurants! It's always a lot of fun with tasty food and lots of humor and amusement.


However. Of all of the places I have had hibachi, there is one that stands out: Banzai in Hamilton, New Jersey. I was worried when we went recently for a special occasion that it may have changed over the years since I was last there - but no, the chefs have only gotten quicker and the food, tastier! Banzai sets itself apart with its perfect sauces and seasoning - nothing too strong, overpowering, or salty, just fine and fresh flavors. And they have the best hibachi shrimp I've ever had, perfectly cooked and flavored, and steak so juicy it practically melts in your mouth. They know exactly what they're doing on their hibachis to bring out the best flavors of their food, which I think is really important when you're working with (what to many I would assume is) a novelty cooking technique. It's just a pleasure to dine there - and there are ALWAYS leftovers, as Banzai serves ALL of the food mentioned in the last paragraph as included in their hibachi dinners. Plus ice cream! Just when you think 'Oh, this isn't too much food!' you suddenly remember you STILL have the meat course...and then vegetables...and then dessert... But not to fear, it's even better reheated or cold the next day!!

Where you can enjoy this yourself:

Banzai Japanese Restaurant
3690 Quakerbridge Road
Route 553
Hamilton, New Jersey
www.banzairestaurant.com

I would most highly recommend ordering a shrimp, steak/filet mignon, or respective combination hibachi meal. You have it with my definite seal of approval. ;-)