Torrington UNICO Chapter announces scholarship, grant recipients – Torrington Register Citizen
Torrington UNICO Chapter announces scholarship, grant recipients – Torrington Register Citizen
Torrington UNICO Chapter announces scholarship, grant recipients Published 1:34 pm EDT, Wednesday, June 12, 2019
TORRINGTON — The Torrington Chapter of UNICO National , the largest Italian American Service Organization in the USA , of which Torringon is the second oldest chapter, held its 41st Annual Awards Night Tuesday at Chatterly’s banquet facility, where they awarded $28,400 in scholarships.
$1,600 Antonio Gioa was presented to Joanna M. Idrovo, Torrington High School; $1,500 Robert J. Summa Sr. was presented to: Eleanor M. Olsen, Regional 7; $1,200 John Sullo Founders was presented to: Colby E. Bunnell, Litchfield High School; $2,000 Fiore, KSG & Edith Petricone was presented to Alyssa M. Maraia, Torrington High School; $1,500 Andrew j. & Virginia Oneglia was presented to Isabella Giansanti, Wamogo Regional High School; $5,000 Raymond A. 7 Gloria Oneglia was presented to Morgan E. Daley, Rensselaer Poly Tech; $1,200 Joseph G. Sclafani was presented to Jayson D. Bugel, THS; $1,200 Thomas M. Acerbi was presented to Benjamin P. Richardson, THS; $1,200 Francis J. & Donald G. Albreada was presented to Cameron J. Dziedzic, OWTS; $1,000 Brian Piccolo Award was presented to David J. Teti, THS; $5,000 UNICO Italian Heritage was presented to Brett M. Stater, THS; $1,200 Erico Marola was presented to Alexander W. Sherman, OWTS; $1,200 William Romani Music Scholarship was presented to Kaitlyn D. LaTierre, THS; $1,200 Carmela R.N. & Vita “Jennie” Lopardo was presented to Karoline M. Morton, Regional 7; $1,200 Carita Award was presented to Anna Coon, Housatonic Valley Regional H.S.; and $1,200 Carita Award was presented to Taylor N. Tuskauskas, Lewis S. Mills High School.
UNICO announces grant recipients
The Torrington Chapter of UNICO National presented $10, 235 in Community Projects Funds to the following recipients:
$2,500 to Cancer Care Fund for Survivors Day; $2,500 to Torrington Fire Fighters Association Local 1567 for Rescue Equipment; $2,500 to Torrington Historical Society; and $2,735 to Torrington Police Activities League
NCCC receives Draper Foundation grant
WINSTED — Northwestern Connecticut Community College recently received a $35,000 grant from The Draper Fund, a fund of the Northwest Connecticut Community Foundation.
The grant funds will be used to support the purchase of science equipment as well as equipment to expand NCCC’s makerspace. The equipment will strengthen science, technology, engineering and math (STEM) curriculum for the region. A makerspace provides hands-on, creative ways to encourage students to design and experiment, engaging them in all aspects of STEM components.
“We would like to express our gratitude to the Draper Fund and Northwest Connecticut Community Foundation board for their support of our STEM initiative here at Northwestern,” said NCCC president, Dr. Michael Rooke. “We are planning on growing our alignment with our high school partners to encourage students to go into STEM careers and this grant award from the Draper Fund helps us begin that process as it will take time and resources to develop.”
The Northwest Connecticut Community Foundation Inc. was founded in 1969 and services 20 towns in the Connecticut northwest corner with more than 260 funds under management, including The Draper Fund.
Northwestern Connecticut Community College is currently the only higher education facility in the northwest corner and has provided degree and certificate options to the area for more than 50 years. NCCC’s high school partnership program allows eligible area high school students the option of taking tuition free college courses while still in high school, providing earlier immersion into their college career.
“This region will need a strong partnership between all educational providers to prepare students of the future for the careers that don’t even exist yet,” said Rooke. “We are excited to expand upon that work.”
Institute to celebrate Strawberry Moon Festival
WASHINGTON — In honor of the Strawberry Moon that will shine brightly in the sky this June the Institute for American Indian Studies on 38 Curtis Road in Washington Connecticut is holding a Strawberry Moon Festival, Saturday, 12-4 p.m.
Early Native Americans didn’t track time by using the Julian or Gregorian calendar. For millennia, many Native American communities kept track of time by observing the change of seasons by following the lunar full moon cycle. American Indians named each full moon cycle after activities or events that they associated with that time of year that reflected the season. Colonial Americans adopted some of the Native American full moon names and applied them to their own calendars. These descriptive names are still in use today.
The Algonkian’s of Connecticut named June’s full moon the “Strawberry Moon” because of the red strawberries that began to ripen at this time of year. This is the most colorful of all full moons because things are lower in the sky. The shallow arc of the June full moon means moonlight must travel through more of the earth’s atmosphere, which filters out all the colors of the moon’s spectrum except the oranges and yellows. Best of all no telescopes are needed, just look up!
It is difficult for most of us to resist a perfectly ripe strawberry; which is one of the most popular fruits in the world. There are ten varieties of strawberries that differ in flavor, size, and texture and yet all of them have the same heart shape and leafy green cap. Traditionally in Native American Indian culture this is a time of year marked by thanksgiving because it is when strawberries begin to ripen. The Institute for American Indian Studies is hosting the Strawberry Moon Festival on June 15 from 11 a.m. to 4 p.m. to mark the tradition. The Strawberry Moon will be 100 percent illuminated on Monday, June 17.
To celebrate the Strawberry Moon, the Institute for American Indian Studies has organized games, food, and stories that honor the importance of this season to Native American culture. Strawberries have been used for centuries as a medicine, in cuisine, and ceremonially by Native Americans. Strawberries generally represent life and good health.
At the Strawberry Moon Festival, visitors of all ages will enjoy traditional Native American Music, performed by Allan Madahbee, Ojibwe and stories told by a traditional Native American Storyteller, Darlene Kascak of the Schaghticok Tribal Nation. These stories are life lessons that teach the importance of giving thanks to the bounty of the Earth. Another highlight of this event will be samplings of complimentary food such as strawberry tea and strawberry bread made from locally grown fruit.
Admission is $10 for adults, $8 for seniors, $6 for children. For information or to reach the insitute, call 860-868-0518 or visit www.indiastudies.org
Jaipur Information and City Guide to Plan Your Trip
Jaipur Information and City Guide to Plan Your Trip Posted on by louisonurmark In 旅游/Travel/Pelancongan
Jaipur is affectionately referred to as the Pink City because of the pinkish color of its Old City. The city, which is surrounded by rugged hills and besieged walls, is full of fascinating royal heritage and evocative well-preserved buildings. As well as being Rajasthan’s capital, Jaipur is part of India’s famous Golden Triangle Tourist Circuit. This makes it one of the busiest and most iconic cities in the state. In recent years, Jaipur has evolved to become quite hip with lots of cool cafes, shops, and artist spaces opening up.
Plan your trip there with this Jaipur information and city guide.
Jaipur was built by Sawai Jai Singh II, a Rajput king who ruled from 1699 to 1744. In 1727, he decided it was necessary to shift from Amber Fort to a place with more space and better facilities. Jaipur is actually India’s first planned city, and the king put great effort into its construction. He recruited Bengali architect Vidyadhar Bhattacharya to design it according to the principles of Vastu Shastra (the Indian version of Feng Shui). The Old City was laid out in a rectangle shape of nine blocks.
State buildings and palaces occupied two of these blocks, while the remaining seven were allocated to the public. As for why the city was painted pink — it was to welcome the Prince of Wales when he visited in 1876! Local laws require the color to be maintained, so the painting continues.
Jaipur is approximately 260 kilometers (160 miles) southwest of Delhi. Travel time is about four hours. Jaipur is also about four hours from Agra in Uttar Pradesh.
Jaipur is well-connected to the rest of India. It has a domestic airport with frequent flights to and from Delhi, and other major cities. Indian Railways “super fast” train services operate along the route and it’s possible to reach Jaipur in under five hours from Delhi. Here are the best trains from Delhi to Jaipur. The bus is another option, and you’ll find services to and from many destinations. A useful website for checking out bus timetables is that of the Rajasthan State Road Transport Corporation.
UTC (Coordinated Universal Time) +5.5 hours. Jaipur does not have Daylight Saving Time.
Just over 3 million people live in Jaipur.
Climate and Weather
Jaipur has a very hot and dry desert climate. During the summer months from April to June, temperatures rise to 40 degrees Celsius (104 degrees Fahrenheit) or more. Monsoon rain is received, mostly in July and August. However, daytime temperatures still remain above 30 degrees Celsius (86 degrees Fahrenheit). The most pleasant time to visit Jaipur is during the winter, from November until March. Winter temperatures average 25 degrees Celsius (77 degrees Fahrenheit). Nights can be very chilly though, with temperatures dropping to 5 degrees Celsius (41 degrees Fahrenheit) in January.
Transport and Getting Around
There’s a prepaid taxi counter at Jaipur airport, and prepaid auto rickshaw counter at the railway station. Popular app-based cab services Uber and Ola operate in Jaipur, and provide a convenient way of getting around. It’s possible to book an Uber for all-day sightseeing (select HIREX or HIREGO on the app). V Care Tours is also a reliable company for hiring a car and driver in Jaipur and Rajasthan.
Alternatively, take a Pink Auto Rickshaw (driven by women from poor households) or ride a Segway to go sightseeing.
Auto rickshaws are plentiful in Jaipur but they rarely agree to go by the meter. So, be prepared to haggle to get a decent price.
What to Do
The numerous forts and palaces are among Jaipur’s top attractions. They have stunning views and elaborate architecture. Start by going on a self-guided walking tour of the Old City. or join one of the immersive heritage walking tours conducted by Vedic Walks. Adventurous travelers will enjoy a hot air balloon flight over Jaipur. Check out these recommended places to go shopping in Jaipur if you want to splash some cash. There are also a couple of old step wells near Jaipur with interesting architecture to see.
If you’re in Jaipur in late January, don’t miss attending the annual Jaipur Literature Festival.
Those who are interested in taking an arts and crafts workshop or cooking class will find that Jaipur Diaries has plenty to offer. The workshops are all held at Arya Niwas heritage hotel.
To watch a Bollywood movie, head to Art Deco Raj Mandir cinema near MI Road.
Where to Eat and Drink
Relax with a cocktail or gin and tonic at chic Bar Palladio at the Narain Niwas Palace Hotel, with interiors by Dutch designer Marie-Anne Oudejans. Italian cuisine is served there too.
Tapri the Tea House, one of the best places to drink tea in India, is where roadside chai meets hipster hangout. You’ll be able to drink India’s iconic drink in a cool, clean environment.
To sample some local street food, head to Masala Chowk — the first-of-its-kind open-air food court with an assortment of street food stalls in Jaipur. It’s situated in Ram Niwas Garden, close to Albert Hall Museum, and is open daily from around 10 a.m. to 10 p.m. There’s an entry fee of 10 rupees per person.
If your budget can manage it, have a meal at the Taj Rambag Palace’s stunning Indian restaurant Suvarna Mahal (the original palace dining room). It serves up authentic royal cuisine from Rajasthan, Awadh, Punjab and Hyderabad.
Where to Stay
Jaipur has an outstanding range of accommodations for all budgets, ranging from luxurious authentic palace hotels to sociable backpacker hostels. In terms of location, the peaceful Bani Park and Hathroi Fort residential neighborhoods are conveniently central to Jaipur’s railway station and the Old City. Choose from this pick of top hotels, guesthouses and hostels in Jaipur.
For longer-term stays of a month or more, Om Niwas in Bani Park has one-bedroom apartments with kitchens.
Side Trips from Jaipur
The Shekhawati Region of Rajasthan is only three hours drive from Jaipur and is often referred to as the world’s largest open air art gallery. It’s renowned for its old havelis (mansions), with walls adorned with intricate painted frescoes. Most people overlook visiting this region in favor of more popular places in Rajasthan, which is a shame. However, it means its delightfully free of tourists.
Health and Safety Information
Jaipur is a much visited tourist destination, and where there are tourists, there are scams. You’re guaranteed to be approached on numerous occasions. However, the most common scam which all visitors should be aware of is the gem scam. It comes in various guises but the important thing to remember is under no circumstances should you purchase gemstones from someone who approaches you to do so, or enter into a business deal, no matter how much you think it may be in your favor to do so.
Scams involving auto rickshaw drivers are also common in Jaipur. If you arrive by train, be prepared to be surrounded by them, all vying to take you to a hotel of their choice where they will get a commission. You can avoid this by going to the prepaid auto rickshaw counter at the station.
The constant summer heat is very draining, so it’s important to take measures to avoid getting dehydrated if you visit during the hottest months. Make sure you drink plenty of water and avoid staying out in the direct sun for too long.
As always in India, it’s important not to drink the water in Jaipur. Instead buy readily available and inexpensive bottled water to stay healthy. In addition, it’s a good idea to visit your doctor or travel clinic well in advance of your departure date to ensure that you receive all the necessary immunizations and medications, especially in relation to illnesses such as malaria and hepatitis. Advertisements
Keerai Molagootal / Palakkad Style Spinach Lentil Curry
Keerai Molagootal speaks comfort, fond childhood memories of Sunday Lunches cooked by Ma. It is that ultimate soul satisfying simple meal that reminds me of my Palakkad Roots. A hearty Palakkad Style Spinach Lentil Curry with a coconut gravy base is what I craved post my vacation from the hills. A bowl of rice, generous ladles of this curry, a side of Potato Roast and the satisfaction on your face of being home is quite visible!
Keerai Molagootal is a recipe from my Ma’s repertoire. Keerai Molagootal is also known as Keerai Kootu and is an extremely healthy combination of leafy greens and dal, paruppu or lentils. Molagootal is often combined with a Rasam, preferably Milagu Jeera Rasam during monsoons and winter, a Poriyal or Dry Veg / Stir Fry and Steamed Rice topped with ghee or nei for a hearty lunch menu.
Molagootal is mildly spiced unlike Sambar . It is also low in oil , except the tempering. Thus, it makes a hearty meal when under the weather or absolutely in need of comfort food! After a brief vacation in the hills, deprived of South Indian food, all I longed for was to get back home, stock up vegetables and make something hearty and soothing. The Keerai Molagootal was a total winner! Hearty bowl of Keerai Molagootal tempered with coconut oil
Keerai translates as “leafy greens” in Tamil . The Keerai Molagootal can be made with a variety of leafy greens such as Arai Keerai, Mulai Keerai and Siru Keerai too. You can also combine all the leafy greens and make this recipe too. I personally, love the combination of spinach or palak and dal .
Looking for more Spinach Recipes? Try the Bhutte Aur Palak ki Sabzi (Spinach Corn Veg), Spinach Green Garlic Paratha and Takatli Palak Chi Bhaji from Maharashtrian Cuisine.
The recipe is a No onion, no garlic curry. Also, Gluten Free and Vegan! Some other Traditional South Indian Main Course Recipes that you may be interested in – Beetroot Thoran (A Vegan Gluten Free Stir Fry / Sabzi that can be paired with Molagootal and rice) Idichakka Thoran (Raw Jackfruit Sabzi to be savoured during Summers). Gluten Free and Vegan. Mor Keerai (A Spinach or Palak Preparation and a close cousin of Molagootal in terms of appearance but made with a buttermilk or curd base) It is Gluten Free but not Vegan. Avial (Kerala’s signature Mixed Vegetable Curry). Gluten Free and Vegan Recipe. Let us check out the step by step process of making delicous Keerai Molagootal for your next Sunday Lunch.
(1) Wash and Soak the Toor Dal or Arhar Dal for 15 minutes.
(2) Wash, rinse and roughly chop the spinach or palak leaves.
(3) Combine both the soaked dal and the spinach in a steel vessel suitable for pressure cooking, add salt to taste and turmeric powder. Pressure cook until the dal is mushy.
(4) In the meanwhile, lets prepare the coconut gravy mix by heating a pan, adding coconut oil, urad dal, jeera and whole red chillies. Roast the urad dal until light brownish in colour and then add the grated coconut / cut pieces as convenient. Saute for a few minutes, switch off and allow it to cool.
(5) Grind the above mix with water into a thick paste.
(6) Once the dal and spinach have cooked. Allow it to cool and then blitz it in a mixer grinder.
(7) Heat the dal and spinach mixture on a low flame, add the ground coconut paste. Add salt to taste and mix well until the molagootal froths up. Switch off the flame and prepare for tempering.
(8) Prepare the pan, adding oil, urad dal, mustard seeds and some red chillies. Pour the tempering over the molagootal and serve piping hot with rice and a dry poriyal.
Keerai Molagootal / Palakkad Style Spinach Lentil Curry Palakkad Style Keerai Molagootal or Spinach lentil Curry is a Main Course Gluten Free Vegan No Onion No Garlic South Indian Recipe that is best eaten mixed with steamed rice, a side of potato roast and a glass of Jeera Milagu Rasam on the side. Comfort Food! 0 from 0 votes
3 Healthy Meals Packed with Flavour
3 Healthy Meals Packed with Flavour Monday, 10
“For many years I ran a busy café and restaurant. Year round, the slow cooker would be put to work, quietly simmering away in the background. I’d just throw in a couple of handfuls of dried haricot beans, some mustard, brown sugar and a little smoked pork and overnight this mixture would magically turn into delicious baked beans in time for breakfast service the next day.” – Ross Dobson.
Time and again the slow cooker has proved itself as the most enterprising and time-saving kitchen appliance.
Ideal for poaching chicken, ready to be sliced and served on a bed of vegetables, drizzled with a herbaceous dressing, or cooking vegetables in a fragrant tomato base for a Moroccan tagine, the slow cooker is everyone’s set-and-forget device, especially as the colder weather sets in.
In his latest cookbook, The Healthy Slow Cooker, acclaimed food writer Ross Dobson has compiled more than 100 recipes you’ll want to cook over and over again – favourite family pleasers, packed with vegetables, using smart carbs and with lots of flexibility, for when you need to cater for those with dietary restrictions.
“With very little conscious effort on my part much of the food I can make in my slow cooker is not only healthy, but it is also often gluten-free, vegan or vegetarian,” he says.
“As the weather grows chilly, it is assigned soup and curry duty, filling the kitchen with fragrant and comforting aromas.
“I also discovered it is the best way to keep parsnip mash warm, while another one gently simmers beef fillet in red wine, which would later be carved and served on the mash.”
By healthy, Ross doesn’t mean following food fads or trends, but rather taking inspiration from tried and true cuisines, such as the freshness of Asian food with its light broths, clean chilli heat and aromatic herbs and spices.
“I am also excited by Indian cookery, with its full-throttle flavours and layered spice blends that work so well in a slow cooker. Super tasty and healthy legumes and pulses, combined with fresh vegetables embody the wonderful cuisine of the Middle East – and when it comes to North African tagines and stews, it really is as if their cooking techniques were made for the slow cooker.”
With chapters including Sunday Suppers, Weekday Dinners, Set and Forget, Soups, Curry Night and Relaxed Weekend, there is something for every cook in this book; including how to choose the right ingredients and slow cooker itself.
Try this recipe for red lentil, pumpkin and lime pickle soup to warm up a weekday Winter night. Ross says lime or mango, pickle is one of the tastiest condiments to have on hand, with its spice and sweetness ideal to serve with curries.
“It’s also pretty good with crackers and cheddar too! A few tablespoons of chopped lime pickle stirred through a soup really makes it dance with zesty flavour.”
This soup takes four hours to slow cook and is vegan and gluten-free, best served in small bowls garnished with herbs and crusty
Chicken and cashews make a lovely couple and in this dish they make for a perfect no-fuss, high-impact curry, as everything is done in the slow cooker, with no paste making or frying required.
Using thighs, it is best to trim off all the fat and cut the chicken in half before cooking for five hours in coconut milk, with carrots, onions, garlic, ginger, chilli, ground coriander, fennel seeds and turmeric. Pair with your favourite rice and scatter chopped coriander and extra cashews on the top for added texture.
This delicious, exotically spiced recipe for prawns with fennel, saffron and ginger is actually quite simple to make. A slow cooker is surprisingly good at steaming seafood – fish fillets and prawns, layered on top of a bubbling hot sauce, cook reasonably quickly.
Prawns in the shell are used in this dish, as the shells add extra flavour to the sauce as they cook and look more dramatic on the finished plate; Ross says peeled prawns can be used if preferred and will cook in about 15 minutes, ready when they are pink and curled up.
The best news about using your slow cooker to concoct these tasty creations – there is only one thing to wash up at the end. Ross’s tip is to fill the bowl with warm soapy water and leave it to soak for a few hours, for stubborn stains, a sprinkling of dishwasher powder added to the water works a treat.
For those time poor, there is nothing nicer than coming home after work to the smell of a home cooked meal that has been bubbling away for hours, making weeknight dinners a treat the whole family will enjoy.
This book will be a saviour for many home cooks and best of all, you will be dishing up healthy meals that will have everyone asking for more.
Top Food Travel Destinations in the East
June 12, 2019 by NancyR Leave a comment
The matrimony between travel and dining is almost as ancient as the marriage between man and woman. However, since the explosion of reality TV in the late 1990s, the pairing of exotic destinations and delicious cuisine has been popularized to unprecedented levels.
Television shows like No Reservations and Parts Unknown (made famous by the late, great chef Anthony Bourdain) and Huang’s World (hosted by actor and foodie Eddie Huang) have simultaneously satiated and increased the viewing world’s appetite for fun and exciting locations for exploration and eating.
In an attempt to give the people what they want , we have devised a March Madness-style list of 64 food and travel destinations in the United States, broken down by region: East, South, Midwest, and West. So, you choose to travel to any of these locations, you’ll have one less thing to stress overt .
Here is the list of which states are represented in this region:
East: Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, Connecticut, New York, New Jersey, Pennsylvania
South: Delaware, West Virginia, Maryland, Washington, D. C., Virginia, North Carolina, South Carolina, Georgia, Alabama, Florida, Mississippi, Kentucky, Tennessee, Arkansas, Louisiana, Oklahoma, Texas
Midwest: Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, Wisconsin
West: Alaska, Arizona, California, Colorado, Hawaii, Idaho, Montana, Nevada, New Mexico, Oregon, Utah, Washington, Wyoming
Disclaimer: Even though every region is represented by 16 cities, not every state in the Union is represented in our list.
Without further ado, here are our top travel food cities in the US, beginning with the East: 1. New York, NY
As the most populous city in the United States, New York City gets a lot of hype and attention. And with the exception of its professional basketball teams, much of the hype is well-earned and well-deserved. The sheer volume of people in the Big Apple creates a melting pot of diverse cultures and cuisines to sample. From pizzerias to posh restaurants owned by celebrity chefs to hole-in-the-wall eateries of innumerable ethnicities, New York, New York has it all to offer, making the City That Never Sleeps a no-brainer #1 seed. 2. Philadelphia, PA
The City of Brotherly Love is more than just cheesesteaks and roast pork sandwiches. Philadelphia boasts an ever-growing brewery and microbrewery scene as well as a plethora of trendy hipster cafes. Staples like the Reading Terminal Market offer tourists and natives alike a variety of delectable delicacies on which to dine. Locals and visitors who like to dabble in creating culinary works of art for themselves can purchase high-quality tools from the famed Fante’s Kitchen Shop in the historic Italian Market .
3. Boston, MA
Boston is so much more than clam chowder, baked beans, and lobster, although they have an abundance of all those things. From fine dining of the North End to the famed Boston Seafood Festival to the flavorful doughnuts at Blackbird Doughnuts and other pastry shops, Beantown has plenty of options for the curious foodie traveler. 4. Providence, RI The capital city of the smallest state in the land is home to a plethora of ethnic eating options, from Italian to Thai to Haitian (Garden of Eve) to Peruvian. Visitors to Providence can find virtually any type of food offering just by perusing the famed Federal Hill district of the city. With heralded culinary school Johnson and Wales University housed within its city limits, it’s no wonder that Providence has a thriving food culture. 5. New Haven, CT
Maybe a surprise 5-seed to some who are unfamiliar with the area, but New Haven, Connecticut is home to superior pizza-making and Italian cuisine, even while living in the gargantuan shadow cast by big brother, New York City. Frank Pepe Pizzeria Napoletana and Barcelona Wine Bar are must-visit attractions that are capable of satisfying any and all palates. 6. Portland, ME
With a ratio of about 250 restaurants to 65,000 residents, Portland, ME boasts one of the most favorable restaurants per capita numbers in all the land. Famous for its fresh farming and fishing industry, Portland has dozens of options for lobster, potatoes, oysters , sea cucumbers, and steak. Try these great spots the next time you’re in Portland: Duckfat , Central Provisions , and Fore Street . 7. Falmouth, MA
Located on historic Cape Cod, the town of Falmouth has menu options that would delight even the most discerning gourmet. Falmouth has three distinct areas that offer different, yet equally delicious eating experiences: Main Street , Woods Hole , and Falmouth Heights . The eclectic Main Street offers beach and burger bars, Indian cuisine, and a high-end Mexican bistro. Woods Hole provides scrumptious oceanfront seafood and a trendy bakery and internet cafe. Falmouth Heights is home upscale dining and lots of live music throughout the summer. 8. Buffalo, NY
Wings, pizza, barbecue, bison dip, and so much more. Buffalo is the Mecca of Tailgating Foods. But it’s not just the football foods that make Buffalo a great travel spot for the roving foodie, the city also has fine dining establishments such as Chef’s Restaurant and Chiavetta’s Catering . 9. Hartford, CT
The thing about the Hartford food scene that makes it unique is that some of its top eating locations aren’t stationary. Hartford is home to a popular and competitive food truck industry . Whether you’re jonesing for some Jamaican or in the mood for some Mexican or have the inclination for some Indian, Hartford probably has a food truck for you. And if ordering your meals from a motor vehicle isn’t your thing, Hartford has plenty of excellent traditional shops for you to select as well. 10. Waterbury, VT
If you like beer, bed and breakfasts, gastropubs, or smoked meats (and not necessarily in that order), then Waterbury, Vermont is the place for you. This “hidden” New England town is full of great options for hearty, American food. Establishments such as The Blackback Pub , Hen of the Wood , and Prohibition Pig will fill you up with tasty bites that will leave you saying, “Mmm, mmm, mmm, ‘Merica!” 11. Atlantic City, NJ
Blessed (or cursed) with a handful of lavish casinos, Atlantic City offers visitors not only a variety of gambling and entertainment options but also a cornucopia of culinary choices. With the awesome Asian cuisine and ambiance of Buddakan to the hearty soul food and live music of Kelsey’s , a food expedition to Atlantic City on the South Jersey Shore is well worth a roll of the dice. 12. Provincetown, MA
From the coffee at Kohi to the pastries at Connie’s Bakery & Cafe to the smorgasbord of delicacies at the Provincetown Portuguese Bakery to the fish and chips and open seating at the Canteen , the food, beverage, and atmosphere—just like the residents—of Provincetown are memorable and full of flavor.
13. Burlington, VT
Burlington, Vermont has dozens of quaint and cozy farm-to-table dining options as well as many establishments that serve wonderful brunch menus. One such location is Penny Cluse Cafe . The Istanbul Kebab House is a terrific and underrated restaurant that offers authentic Turkish and Mediterranean cuisine as well as a rooftop dining experience. 14. Manchester, NH
This unassuming New England town is no pushover when it comes to delivering the goods for your gullet. The ribs from KC’s Rib Shack can rival just about any barbecue joint in the country while the farm-to-table Italian and Mediterranean offerings of Campo Enoteca could hold their own against the more heralded restaurants of New York’s Little Italy. 15. Lancaster, PA
Lancaster, PA is home to the Amish Village and the Pennsylvania Dutch baked goods and more microbreweries than you could count. Annie Bailey’s Irish Public House is a must-go stop when you’re in Lancaster County. 16. Pittsburgh, PA
The Steel City is the home of the almost famous Primanti Brothers and their illustrious sandwiches. But sandwich-making, Stanley Cups, and Super Bowls are not the only things that Pittsburgh is known for, Pittsburgh also boasts the award-winning Argentinian restaurant, Gaucho Parrilla Argentina , as one of its sources of civic pride.
So these are the top 16 food travel cities in the East region of the United States. But unlike the college basketball version, we can guarantee that whichever destinations you choose to visit and to dine, there will be no upsets.
Schimri Yoyo is a writer for exercise.com and a financial advisor. Born in Haiti. Reared in Brockton, MA. Matured in Philadelphia. Schimri is a proud graduate of Arcadia University, having earned both a Masters in Special Education and an MFA in Creative Writing from the castle-riddled campus in Glenside, PA. By personality and by profession, Schimri is an educator and a storyteller who is eager to assist individuals and families to craft and complete their own financial success stories.
Best Food Trucks in the Country | Restaurants : Food Network | Food Network
Photo By: Alyssa Morales (latte) Photo By: Rick Lee Photo By: Jessica Wartenweiler Alabama: Smac’s Shack Food Truck
Artious Walker’s entrepreneurial spirit was cultivated during his days at Alabama A&M University, where he sold sandwiches grilled on a modest, portable electric grill (until the university shut him down). Undeterred, Walker spent five years learning about barbecue and building out his red-roofed, pine-sided truck. Smac’s Shack Food Truck slings smoked meats at weekend festivals along the Gulf Coast, where pulled pork, chopped chicken and brisket can be piled on to fries (Smac Stacks), cheesy tortilla chips (Not-Yo Nachos) or in a sandwich (Bang’n Baguette). For a local taste, go for the chopped chicken Bang’n baguette, in which a flash-fried baguette is sliced-and-stuffed with smoked chopped chicken, then drizzle at will with Alabama white sauce. If you’re hitting the truck late-night, pair your brew with the smoked “wild wangs,” which come in three flavors: sassy (hot), classy (lemon-pepper) or ashy (ranch). Alaska: El Green-Go’s
Prior to opening his taco and burrito truck, El Green-Go’s , Anchorage-based chef Tyler Howie worked at a healthy-focused restaurant that specialized in vegan options, and whenever he ran Spanish- or Latin-inflected vegan specials, they sold out. That combo inspired the truck’s menu, which offers inventive riffs on burritos and tacos for vegans and meat-lovers alike. Howie smokes all the proteins, a nod to his N.C. roots and barbecue pride, from tofu to local fish and game. Try the smoked-tofu-black-bean-burrito topped with coconut black queso or vegan nacho cheese, or the summer-ready fish tacos featuring smoked halibut topped with lightly pickled local blueberries with shaved fennel (pictured above). There are plans to add elk tacos with pickled blackberries next. Look for the truck at summer festivals and in downtown Anchorage at 4th and L Street. Arizona: Emerson Fry Bread
Though he only visited his family’s Native American reservation but twice a year, Loren Emerson grew up with the smell of fry bread, a puffy flatbread made from flour, baking soda, salt and water. Emerson’s Hopi grandmother and her friends would make and sell fry bread to raise money for the family’s touring band, the Salt River Band. The legacy continues with his Phoenix-based truck, Emerson Fry Bread , where he uses the fry bread to make Indian tacos, as with the signature Jazzy (named for his daughter Jasmine), a puffy disc topped with juicy carne asada, sour cream and a housemade fire-roasted-tomato-and-jalapleño salsa. It’s a deceptively simple dish that belies Emerson’s culinary school training; even his salads shine, starring homegrown baby greens, arugula and mesclun with prickly pear vinaigrette. Wash it all down with prickly pear tea and save room for dessert-inspired fry breads, such as the S’more, topped with toasted marshmallows, chocolate syrup, cajeta (a Mexican caramel sauce) and graham cracker crumbs. Arkansas: Big Sexy Food
Chef Brent Hale prides himself on the chef-driven gastropub fare he turns out of his Arkansas-based Big Sexy Food trucks, and his fans agree, gathering up and down Arkansas’ I-49, and locals in Fayetteville, Springdale, and downtown Rogers know where to seek out the trucks’ permanent postings at local breweries. Hale’s personality is a big draw too — he even took a memorable starring turn on Guy’s Grocery Games — but he’s just as known for his over-the-top burgers. Take The Nutty Pear-fessor: a bun slicked with jalapeno pepper jam gets layered with a tangle of arugula and shaved purple onions, followed by a mozzarella-and-bacon topped local beef patty that’s crowned with sliced pear and crunchy peanut butter. Then there’s The Oinker, Hale’s personal favorite and a nod to Arkansas barbecue, a six-inch-high porky behemoth topped with barbecue pulled pork, black forest ham, thick-cut bacon and pork rinds. Balance these meaty masterpieces with the brussels sprouts, where deep-fried sprouts get the cheffy touch with a finishing of goat cheese mousse, black walnuts and balsamic vinaigrette. California: Mariscos Jalisco
If Los Angeles had a signature food truck dish, it’d likely be tacos, given the proliferation of excellent taco trucks across the city. But what set Mariscos Jalisco apart from the competition are its deep-fried shrimp tacos, a dish that Raul Ortega brought from his Mexican hometown of San Juan de los Lagos, where he was also a street food vendor. After moving to L.A. more than a decade ago, he rode the food truck wave with his signature creation, earning devotees that include Chrissy Teigen, who summoned the truck to her house on Oscars night. The star dish features a tortilla rolled around shrimp and vegetables that’s deep-fried, then topped with tomato-cabbage salsa and creamy avocado (A self-professed avocado lover, Raul tops just about everything on the menu with it.). Ortega also serves up the flavors of his hometown with dishes like the tostado mixta, with fish ceviche, whole shrimp and pieces of octopus piled onto a toasted tortilla. And happily, the once-secret Poseidon, a dish of shrimp and octopus in a red aguachile, is now a regular menu item, so ask for it by name at the truck’s permanent location on East Olympic Boulevard. Colorado: Quiero Arepas
Quiero Arepas began when Igor Panasewicz would make the arepas of his native Venezuela and deliver them to his wife, Beckie, during bartending shifts. Soon customers started to place orders, too, leading to the launch of a food truck in 2011. Cornmeal patties are grilled, baked and split open for filling. There are vegan and vegetarian versions, but the hands-down crowd favorite is the La Havana, a riff on the Cubano featuring slices of slow-roasted pork loin layered into a pillowy grilled pocket and topped with ham, cheese and a pickle-mustard-mayo sauce. The couple shares truck stops on social media, and makes regular visits to the South Pearl Street Farmers Market. Connecticut: The Cheese Truck
The Cheese Truck began as a natural extension of owner Tom Sobocinski’s locally beloved (and now-shuttered) cheese-centric New Haven restaurant, Caseus. Given his love for cheese and the near-universal appeal of grilled cheese, he decided to go all-in on the toasty, melty sandwiches. Each grilled cheese features a signature, seven-cheese blend — including local melters from Mystic Cheese Company and Cato Corner — which diners can customize with add-ons such as bacon, guacamole, tomato or pulled pork. The fan-favorite is a combo of bacon and guacamole, to which Sobocinski likes to add hot cherry peppers. The cheese and add-ons are piled onto slices of Whole G bakery sourdough slathered with butter, grilled open-faced to guarantee a golden burnish, and then served with cornichons and grainy mustard to cut the richness. A side of tomato soup for dipping is also highly recommended. Though The Cheese Truck rolls into events, farmers’ markets, and breweries across the Constitution State, it’s often posted up on Yale’s campus in downtown New Haven where it’s a favorite among students, faculty and locals alike. Delaware: Mojo Loco
Some might call Wilmington-based food truck Mojo Loco a glorified hot dog cart, but chef Steve Ruiz refers to it as “an open kitchen on wheels.” His signature mojo pork anchors the menu — the tender citrus-and-garlic braised pork tacos are a fan-favorite — but Ruiz also puts his stamp beloved local blue crabs. Don’t miss the crab cake and lobster bisque when it’s on special, along with the popular crab fries, seasoned with Old Bay, piled with crab meat and topped with pico de gallo, queso fresco and a chipotle ranch drizzle. Follow the truck on social media for the weekly schedule or find them at the Downtown Visions farmers market in Wilmington on Wednesdays. Florida: Santo Dulce
There are churros, there are ice cream sundaes and then there are Santo Dulce ’s churro sundaes, a confection that has become a sensation in Miami as much for its sweet-tooth-sating powers as its Instagram appeal — you can’t miss the halo-shaped churros that crown each Santo Sundae. If you get stuck deciding between the near endless combinations of mix-and-match churro toppings and glazes, opt for one of co-founder Yule Nuñez’s personal favorites, the Santa Teresa con Fresa (a strawberry ice cream base) paired with a Sacred Nutella Halo, a halo-shaped churro dipped in Nutella. Others include a version inspired by tres leches cake, and churros flavored with guava and cheese. The truck posts its weekly schedule on Instagram, but on weekends it’s often in Miami’s artsy Wynwood neighborhood. Georgia: Nana G’s Chicken & Waffles
Before he started turning out his locally famous bacon-infused waffles and fried chicken, Guy Hollcroft worked in the fashion industry. While on a business trip to California, where he had planned to start a denim company, he discovered L.A.’s food truck revolution. The seed was planted, and after his mom discovered some of his grandmother’s old recipes, he found his concept. Nana G is named for his Grandma Grimes, and Nana G’s Chicken & Waffles is indeed inspired by the bacon-studded flapjacks she used to serve her family alongside her signature 48-hour brined fried chicken. The recipe has evolved into a modern Southern classic with the bacon-infused Belgian waffles topped with fried chicken tenders, making them easy to eat or even roll into a waffle taco. Nana G’s is a regular fixture at Georgia Tech, Emory University and Clark Atlanta University, where lucky students can forgo the cafeteria and swipe their meal cards at the truck. Hawaii: Porky’s
Hawaii is abundant with local flavors, including locally beloved kalua pork. It serves as the inspiration for Justin Hier’s Kauai-based food truck, Porky’s , which specializes in sandwiches with slow-cooked local pork that he crisps on the flat-top before piling into sandwiches. Porky’s is typically parked in Waimea on Kauai’s sunny west side, so after a day of hiking in the Waimea Canyon, refuel with the #3, a grilled cheese sandwich with mounds of kalua pork and sautéed onions contained between layers of Muenster and Havarti cheeses. It’s paired with a side of homemade sweet-tangy barbecue-style Porky’s sauce. For a case of the meat sweats, double down on the pork with the #1, starring a grilled pork sausage tucked into a toasted French roll and topped with pineapple, sautéed sweet onions, and smoky kalua pork, then smothered with Porky’s sauce. Idaho: MakyJames Grill
When James Hamilton decided to start a food truck back in 2015, he chose a classic American concept specializing in grilled and fried foods. The Boise native operates MakyJames — a mash-up of his and his brother, Mak’s, names — with his mom, who suggested adding “grill” to the truck’s name to highlight the open-flame that gives the truck’s burgers and grilled chicken their char. The classic bacon cheeseburger is a solid choice, especially when paired with crinkle-cut fries and fry sauce, an Idaho staple that tastes like a tangy ketchup-mayo hybrid. For another state signature, order the finger steaks, which originated in Boise. Lean strips and pieces of steak are lightly battered and deep-fried; order like a local and get ‘em with a kicky house made cocktail sauce, though we imagine fry sauce goes nicely, too. And since sauce is clearly tops here, customize your burger or grilled chicken sandwich with a medley of sauces, like the popular Sauce Boss Burger which mixes ranch and sweet chipotle BBQ sauce. Illinois: Crust Culture
As Chicago suburbanites, Brenton and Colleen Stafford are surrounded by pizza fiends. But even so, their Neapolitan pizzas stand out. Inspired by Brenton’s brother, who runs a wood-fired pizza truck in Rhode Island, the Staffords built a custom truck, perfected their signature two-day fermented dough and, in 2017, launched Crust Culture in North Aurora with their wood-burning Valoriani Italian oven that reaches temperatures of up to 1,000 degrees. Place your order, then snag a front-row spot to watch the team stretch dough, assemble toppings and fire the pie before your eyes until the crust blisters and yields a puffy-yet-chewy texture. The signature pizza, the Portio di Milo, features a savory-spicy-sweet medley with house-made mozzarella, Calabrian sausage, candied jalapenos and blackberry balsamic onions. Look for an Italian-beef-style pie coming soon, the Stafford’s homage to the famous Chicago Italian beef sandwich. Indiana: Pierogi Love
Using a converted delivery truck, Rob Wilder dishes out pierogi to Indianapolis locals. Pierogi Love ’s most-popular dish is called the Loaded Lender, a riff on a loaded baked potato in which potato-and-Cheddar-stuffed pierogi are deep-fried, then loaded up with Cheddar, applewood smoked bacon, sour cream and chives. You’ll find the pierogi truck at local breweries, markets, festivals and events around Indianapolis, but it’s worth following the truck on social media to find out when the coveted bananas foster dessert pierogis hit the menu. Iowa: Top Bun
Dave Barry is a proud Iowan, so it should come as no surprise that locally sourced ingredients are a priority for Top Bun , his Des Moines-based burger truck. He sources local beef, local buns and hoagie rolls, and Italian sausage meatballs from renowned Graziano Brothers for his USS Torpedo, a meatball-, red sauce- and provolone-stuffed hoagie. On the burger front, try the fan-favorite Flyin’ Hawaiian, a seared one-third-pound patty stacked with grilled pineapple, roasted red peppers and teriyaki mayo. Pair with an order of Truffle Shuffle Tots, fancy potato tots tossed in truffle oil and Parmesan with a spicy mayo drizzle. Barry uses the tots to finish the Captain Coyle (pictured above), a black-bean veggie burger topped with roasted corn salsa and cucumber ranch. You’ll find the truck’s schedule updated on its website — local office parks, the State Capitol complex, and the Pappajohn Sculpture Park downtown are all favorite hangs — but you can also place orders online for a specific pick-up time to skip the line. Kansas: Torched Goodness
Since founding crème brûlée truck Torched Goodness in 2009, Julia Ireland has created more than 30 flavors of custard for her torched-to-order confections that she sells throughout the state. Fan-favorites include sea salt caramel, infused with homemade caramel sauce, or the cult-favorite lavender, steeped with fragrant locally grown dried flowers. A summer-ready strawberry basil, infused with homegrown basil and topped with fresh berries and a balsamic glaze, and warming fall flavors such as maple bacon and pumpkin spice, are among the seasonal standouts. The mint-green truck stops at the Lawrence Farmers Market on Saturday mornings and at area street fairs and festivals. Torched Goodness often rolls up to local wineries, too, where many of the custard flavors are a fine match for the wines, such as orange blossom crème brûlée with a summery Pinot Grigio. Kentucky: Louisville Dessert Truck
After designing up to seven wedding cakes every weekend for over a decade, Leah Stewart decided it was time to trade her piping bag for a food truck. Since 2011 she’s run The Louisville Dessert Truck , creating nostalgia-inducing desserts such as brownies, cookie-ice-cream sandwiches and ice pops, all with the deft touch of a formally trained pastry chef. She’s earned a devoted following for her Maker’s Mark bourbon brownies, in which fudgy, gooey brownies are splashed with Maker’s Mark bourbon, and topped with bourbon cream candy and a chocolate drizzle. When the Louisville summer temperatures soar, locals seek out the small-batch ice pops in out-of-the-box flavors such as elderflower-lemon, hibiscus tea and hummingbird, named for the classic Southern cake’s banana, pineapple, and coconut flavors. And of course, there’s also a Maker’s Mark bourbon-peach popsicle — Kentucky is bourbon country, after all. Louisiana: Diva Dawg
Chef Ericka Lassair — aka Chef Diva — came up with her concept for Diva Dawg , which specializes in New Orleans-style hot dogs, after she couldn’t shake a craving. Diva Dawg rolsl through the Big Easy slinging signature dawgs like the raving chili dog, in which a custom Creole-spiced pork-and-beef frank is topped with red beans, fried chicken and ketchup aioli. She’s steadily earned a reputation for her crawfish etouffee sauce, too, a roux-based sauce that Lassair cooks until it achieves a cheesy, creamy texture. The consistency makes it perfect for smothering not just hot dogs, but fries and nachos, too. Finish strong with an order of her locally famous apple-pie-inspired bread pudding, finished with an apple-whiskey glaze. Maine: The Lobster Buoy
Since its founding in 2017, the Bangor-based Lobster Buoy has become a favorite among locals and visitors for its roster of regional seafood classics. The signature lobster roll comes in three sizes: the two-ounce Baby Buoy, a quarter-pound sandwich or a half-pound (as pictured), with freshly shucked lobster meat mixed with mayo and piled onto a buttery grilled bun, served plain or with hot drawn butter. Upgrade your roll to a basket and it’ll come with fresh-cut French fries and homemade coleslaw. Owners Benjamin Gregory and Erin Doughty round out their menu with additional Maine bounty, including fried whole belly clams, fish ‘n’ chips, crab rolls and lobster stew. Pro tip: ask for the secret menu lobster melt, which melts sweet lobster meat into a gooey grilled cheese sandwich. Maryland: Flash Crabcake Company
Maryland natives and restaurateurs Jeff and Jo Gordon couldn’t find the crab cakes they grew up eating without going to a sit-down restaurant, so they decided to make some themselves. The resulting Flash Crabcake Company has developed a loyal following around Baltimore for its speedy service and signature crab cakes — the key is no filler — as well as the cream of crab soup. Sample both with the aptly named Best of Both, starring a six-ounce all-lump crab cake topped with cream of crab soup. When their son noticed how many fans were taking multiple crab cakes home, much like you would with a box of donuts, they started offering The Big Deal, six cakes and a quart of soup, and The Very Big Deal, twelve cakes and two quarts of soup. The couple and their two sons are so busy, they’re working on a second truck and hope to launch a production and shipping facility to spread the Flash Crab Cake love beyond the Eastern seaboard. Massachusetts: Papi’s Stuffed Sopapillas
After falling in love with sopapillas on a trip to Santa Fe, New Mexico, Jason Melmed saw the potential for putting his stamp on the fried pastries with bold flavor combinations. Since launching in 2015, Papi’s Stuffed Sopapillas has earned fans all around Boston. The blue truck (look for the mustachioed sopapilla donning a chef’s hat) visits local festivals, farmers markets and breweries serving sopapillas that are made from scratch, flash-fried until crisp-chewy, then split and stuffed like a pita pocket. Popular picks include the bulgogi kimchi, stuffed with bulgogi steak that’s been marinated in an 18-spice blend, sweet chile cream cheese and kimchi slaw, and the pork al pastor, made with chipotle-smoked pork and a hatch green chile aioli slaw, a nod to the pastry’s New Mexican roots. Melmed’s favorite is the Fluffernutter, stuffed with marshmallow Fluff (which was invented in nearby Somerville) and Teddie’s Peanut Butter from nearby Everett. Make up your own combination and your wish may be granted — local legend has it that the craziest custom order was an ice-cream-stuffed sopapilla with bacon, peanut butter, Oreo, Cadbury creme eggs and whipped cream. Michigan: Twisted Mitten
The Detroit-based Twisted Mitten — formerly known as Qais Truck — has racked up numerous awards, TV appearances and major street cred for its farm-to-table halal Mediterranean food. Chef-owner Omar Anani serves dishes crafted with local ingredients, for example, risotto balls stuffed with local mushrooms. The fan-favorite remains the falafel, using local chickpeas that are soaked overnight and ground with loads of cilantro, parsley, garlic and onion — are tucked into fresh Yasmeen Bakery pita with hummus, pickled turnips, salad and tahini dressing. Wash it all down with a housemade soda on draft, which comes in flavors such as strawberry-rose and watermelon-jalapeño. Minnesota: The MidNord Empanada Truck
Empanadas’ portability, along with their savory and sweet applications, are pretty ideal for a food truck. Or so gambled Phil Gaffney and his wife, Megan. After learning learning to make the hand-held pies from an Ecuadorian family in New York City, the Gaffneys launched the MidNord Empanada Truck with the motto “traditional Spanish empanadas, Minesota-style.” Seek out the Juicy Lucita, a riff on the locally famous cheese-stuffed burger. Here, the dough is stuffed with a ground-beef-and-bacon mixture, followed by a cheese pocket of local sharp Cheddar and Colby jack, then crimped closed, fried until golden-crisp and finished in the oven for maximum meltiness. Follow the truck on social media to find out when the Gaffneys drop the fall-favorite pumpkin pie empanada, crafted with homemade pumpkin pie filling, cinnamon sugar and vanilla whipped cream. Mississippi: Oxsicles
Oxford-based Oxsicles rolls to refresh. Owner Lauren Klimetz makes all-natural ice pops in all shades of the rainbow, using fruits and vegetables to dye each flavor — beets for red, carrots for orange, spinach for green and blue fresh water algae for blue. As a bonus, most of the pops are dairy-free, many have no added sugar and, because of her own dietary restrictions, the pops are soy- and gluten-free too. Strawberry remains a top seller, bolstered with lemon and sweetened with local honey, though Klimetz likes to think of her Green Machine as her signature pop, a creamy, sweet-tangy number made with pineapple, avocado, honey and spinach. Look for stellar seasonal treats such as chai fig, which blends cold brew chai with locally grown figs, or the fall-ready vegan pumpkin ‘cheesecake,’ made with local pumpkins and soaked cashews. There are even peanut-butter-and-banana Pupsicles for furry friends, which are mounted on a raw-hide-alternative dog chew instead of a stick. Find the pops at the Oxford Community Farmers Market and Oxford Mid-Town Market, and check the website and social media for up-to-date schedules. Missouri: Seoul Taco
Though there are now brick-and-mortar Seoul Taco locations in Missouri and Illinois, the O.G. food truck remains a St. Louis staple. Open since 2011, when neither food trucks nor Korean food were prevalent in the city, David Choi’s Seoul Taco puts a contemporary, approachable spin on the Korean flavors and foods Choi grew up eating. The menu features bases such as burritos, tacos, nachos, and bowls, which diners can spin into their own Korean-fusion creations by adding items such as kimchi, bulgogi beef and gochujang peppers. Fan-favorites include kimchi-fried-rice-stuffed spicy pork burritos or bulgogi steak tacos, which nestles Korean barbecue-style beef into tortillas with mixed greens and sesame vinaigrette. You’ll find the truck at local breweries like Four Hands Brewery, as well as office parks and summer festivals. Montana: Blue Smoke Barbeque
Winters in Big Sky Country are notoriously tough, so when Bozeman locals see the Blue Smoke Barbeque truck come summer time, there’s guaranteed to be a line. They’re likely to smell the truck even before they spy the plume of the trademark blue smoke, when the air is redolent of wood-fired sizzling ‘cue. Chef-owner Justin Koller smokes locally sourced meats in the style of Texas barbecue, so beef brisket, smoked over a combination of imported Texas oak and local apple and cherry woods, is a prominent feature. There are also the requisite ribs and pulled pork, but Koller’s personal favorite are the whole chickens, which he brines in a local IPA before giving each the low-and-slow smoker treatment. Order a half or whole chicken, then take any leftovers home to make tacos or sandwiches. Given his chef pedigree, all sides and sauces are made from scratch; pair the brisket with a smoky sauce made from Bozeman Brewing Co.’s porter and smoked peppers and onions. You’ll find the truck posted up outside an old A&W drive-up restaurant in Three Forks, as well as at breweries and events in Bozeman. Nebraska: Mosaic Pickle
Deanna Jones has always loved to cook, but the idea for and confidence to run a food truck came after winning a local chili cook-off. To allow for maximum creative freedom with the menu, she named the truck Mosaic Pickle , evoking an eclectic patchwork menu of inspirations (plus, she’s a huge fan of pickles). Since launching her Omaha-based truck in 2013, she’s put her stamp on street food, transforming the components of a gyro into a puffy Greek-inspired steak taco with tzatziki; and Cuban sandwich sliders, starring slow-cooked, citrus-marinated pork topped with brown sugar-glazed smoked ham, pickles, mustard and garlic-Parmesan aioli, which took first place in a state-wide food truck competition. But for all the global inspiration, you’ll also find sought-after dishes that hit close to home, including deep-fried, local corn on the cob (a nod to the state’s Corn Husker nickname) and a classic Reuben, fashioned after the original at Omaha’s Blackstone Hotel, where corned beef, Swiss cheese, sauerkraut, and Russian dressing are piled high between slices of grilled marble rye from Rotella’s Bakery. Look for the truck at local businesses, night farmers markets, festivals and breweries around town. Nevada: The Cookie Bar
Jennifer Baumgartner had the name for her dream bakery picked out long before it became a reality. But in 2012, she took the plunge and launched The Cookie Bar , popping up at events around Las Vegas with her small batch cookies. It was at one of these events that she met her now-husband Caleb, who owned a Chicago-style food truck and was himself an experienced food truck builder. Ready to help Jennifer grow her blossoming baked-goods business, Caleb helped transformed two old postal trucks — just ten feet long and six feet wide — into a mini fleet of The Cookie Bar food trucks. The menu features desserts both boozy and non-boozy; for a kid-friendly treat, opt for the perennially popular Kitchen Sink Bars, which stuff an Oreo or peanut butter cup between chocolate chip cookie dough and brownie batter, to bake and top with milk chocolate and candy. For a more adult treat, there’s the rum-infused caramel-coated Booze Munch, or the Twisted Krispie, a brown-butter-and-sea-salt-infused marshmallow-puffed-rice-cereal confection that can be spiked with wedding cake-flavored vodka. Hey, what happens in Vegas, stays in Vegas, right? New Hampshire: Lunch Lady Food Truck
Rather than pick a singular food truck concept, JJ Hall opted for a “not your average lunch lady” approach, so she could dish up something for everyone, from barbecue to quinoa. Hit the Concord-based Lunch Lady Food Truck early if you want to snag an order of the crowd-pleasing Reuben Egg Rolls, stuffed with corned beef, tangy sauerkraut, shredded Swiss and a touch of pepperoncini, served with house Russian dressing. The Skirted Burger smashes a quarter-pound Angus patty on the griddle before it’s flipped and topped with a hefty mound of shredded Cheddar, then and steamed until the skirt of cheese is melty. Pair with the Garlic Parm Fries, crisp crinkle-cut fries tossed with fresh garlic and grated Parmesan cheese — it’s garlicky enough that each order comes with mints on the side. For a regionally inspired dish, try the arugula apple salad, starring local apples, maple-candied pecans and a maple-lemon vinaigrette. The Lunch Lady is regularly stationed at Douglas N. Everett Arena and Lithermans Limited Brewery, but check the website and social media for updates. New Jersey: Romano’s Disco Fries
A New Jersey diner staple, disco fries typically feature crinkle cut fries topped with brown gravy and melted mozzarella. Long-time chef and restaurant consultant Pat Romano pays tribute with his food truck, Romano’s Disco Fries , turning out a classic version with his own cheffed-up beef gravy, as well as a Jersey-pride version topped with fried Taylor ham cubes and Cheez Whiz. His signature fries also serve as the base for signature creations, like Philly cheesesteak fries loaded with chipped ribeye beef, Cheez Whiz and diced onions, or buffalo chicken-topped fries complete with chopped celery and blue cheese dressing. Up next, he hopes to roll out a pulled-pork-topped disco fries. Look for the Ocean County-based food truck at Icarus Brewery in Lakewood, and events across Manasquan. New Mexico: Oni Noodles
In Albuquerque, Oni Noodles has earned a reputation for deeply flavorful bowls of ramen made from carefully sourced ingredients. Co-owners David Gaspar de Alba and Daniel Linver met while working at Sliver Leaf Farms in Corrales, New Mexico, where they bonded over their love of local ingredients. The pair teamed up in 2017, at first slinging noodles once a month, but eventually scaling up to bi-weekly. Oni Noodles’ signature (and most popular) ramen is the shoyu, which stars a broth made from slowly simmered roasted local pork bones from Talus Wind Ranch, bobbing with springy Sun Noodles, a sous-vide egg, thinly sliced local pork belly and roasted seasonal vegetables. For a hyper-local (and vegan) taste, don’t miss the pecan dashi ramen (pictured above), where the broth is bolstered with local chiles, toasted sesame purée and pecan milk. Linver recommends adding smoked bone marrow to your bowl — it’s served in the bone and can be scooped out to eat solo or stirred into the broth for an added smoky, savory layer. You’ll find Oni Noodles at Marble Brewery weekly or by checking the schedule on the website and social media. New York: Cinnamon Snail
At first glance, Cinnamon Snail might seem exceedingly gluttonous, but the popular food truck is entirely vegan. Since 2010, legions of New Yorkers have stopped in their tracks to ogle the gorgeous display of doughnuts, in flavors such as vanilla-bourbon crème brûlée or blueberry-rhubarb, or spent the better part of their lunch break waiting for over-the-top veggie burgers like the Beastmode Burger Deluxe, an ancho-chili-seitan-burger topped with jalapeño mac and cheese and smoked chile-coconut “bacon” on a grilled pretzel bun slicked with chipotle “mayo.” You’ll find the truck at vegan food festivals across New York, Pennsylvania and New Jersey. Follow the truck on social media for up-to-date appearances. North Carolina: So Good Pupusas
So Good Pupusas ‘ owner Cecilia Polanco ensures that her pupusas — a griddled, filled flatbread from her family’s native El Salvador — live up to the ‘so good’ part of her Durham food truck’s name. First off, they taste so good — stuffed with a paste-like filling that gets its deep flavor from an hours-long process of thrice-cooking ingredients. But Polanco also aims to do good, funding her non-profit Pupusas for Education, which provides scholarships to undocumented students pursuing higher education opportunities. Perennially popular picks include the chicharron y queso, pork and cheese, the vegetarian-friendly frijol y queso, beans and cheese, or one of Polanco’s personal faves, the ayote, or zucchini and cheese. The pupusas are served with traditional toppings of curtido, or pickled cabbage and carrots, and mild or spicy salsa. Find the blue-and-white truck at regular haunts like La Cooperativa Latina LCCU and at Cocoa Cinnamon’s Lakewood and Geer Street locations. North Dakota: Up North Catering
Run by experienced chefs Cody and Denise Monson, the Bismarck-based Up North Catering food truck is heavily inspired by their roots in North Dakota and the “up north” part of Minnesota. Look for clever riffs on hearty regional dishes, like the best-selling Bat Out of Hell, a wild-rice-meatloaf sandwich with aged Cheddar, barbecue aioli, sarsaparilla onions and arugula. Or take the Curried Knoephla Soup; instead of serving the German dumplings in a traditional potato soup, they’re set adrift in a creamy curry broth with vegetables and crispy leeks. Look for the red-and-white truck at the BisMarket farmers’ market Saturday mornings, Dialectic Brewing Company and local festivals. Ohio: The Chili Hut
Growing up, Fadi Khalilieh’s family owned a diner, slinging breakfast all day, burgers, sandwiches, and their signature Cincinnati-style chili, which is often served over spaghetti (a local delicacy). Khalilieh took the family recipe and top-secret, 20-spice blend (like most Cincinnati chili, there’s cinnamon in there) and, together with her dad, slings classic Cincinnati-style chili from her food truck, The Chili Hut . You can order your chili different “ways” — the numbered combinations are well-known among locals, two-way for spaghetti and chili, for instance, or five-way with spaghetti, chili, cheese, beans and onions. For a hand-held take, opt for the Cheese Coney, an all-beef chili dog topped with mustard, onions, cheese and jalapeños, or the Eden Pork, which features a Queen City Sausage Hot Mett — formally known as Mettwurst, a German smoked pork sausage — that’s smothered with chili and finished with the same toppings plus homemade coleslaw. If you’re really in the mood for on-the-go fare, opt for the fan-favorite Walking Taco, Fritos or Doritos (or both, no judgements here) topped with chili and a medley of taco toppings. Find The Chili Hut at weekend festivals and food truck rallies around Cincy, or follow them on social media to get your up-to-date chili fix. Oklahoma: Whole Latte Pie
The aptly named Whole Latte Pie specializes in pies by the slice and carefully crafted espresso drinks. For a signature pairing, opt for a slice of the Samoa pie with a Mexican mocha. The pie is fashioned after the eponymous Girl Scout cookie (fun fact: Girl Scout cookies started in Oklahoma) where a velvety cream cheese caramel filling is blanketed with toasted coconut and a chocolate drizzle, all nestled inside a buttery chocolate graham cracker crust. The Mexican mocha mingles locally roasted espresso from EÔTÉ with Abuelita’s Mexican-style hot chocolate, steamed milk and whipped cream. It’s worth following the Oklahoma City-based truck on social media not only for its schedule, but for the weekly pie specials, like the guaranteed-to-sell-out salted caramel, which boasts a crushed pretzel crust, fluffy cream-cheese filling and dulce de leche topping. Oregon: The Pancake Underground
Shenan Hahn and Christopher Kemp once joked that Portland had a food cart for every taste, from vegan organic barbecue trucks to rock ‘n’ roll pancake carts. But when they realized that there wasn’t actually a music-themed sweet-and-savory pancake cart, they decided to turn the anecdote into a truck of their own: The Pancake Underground . To wit, the Elvis Pancakesly features two buttermilk pancakes layered with peanut butter, banana and bacon, while the Bone-In Thugs N’ Harmony rivals any chicken and waffles by pairing bone-in fried chicken with the fluffy rounds. Popular dessert ‘cakes include the namesake Pancake Underground, a red velvet pancake topped with banana, maple whipped cream, chocolate and cream cheese drizzles, or the fan-favorite Butterscotch Blondie, in which two butterscotch chip pancakes sandwich a generous dollop of maple-whipped-cream and warm salted caramel (pictured above). Find The Pancake Underground’s re-furbished 1957 Jewel camper at the Cartlandia food cart pod on South East 82nd Avenue, or popping up at local events. Fun fact: The owners took the camper’s original oven and turned it into a free community library, and anyone who donates to it gets a free pancake with butter and syrup. Pennsylvania: Authentik Byrek
When Albanian native Arber Dhima couldn’t find byrek, a flaky, savory-filled pastry, in his newly adopted hometown of Philadelphia, he learned to make it himself. It was a hit every time he brought it to parties, and soon he had requests for orders piling up. He decided to launch a food truck, first returning to Albania to master homemade phyllo to make his version even better. It worked: Philadelphians have fallen for Authentik Byrek ‘s flaky triangular parcels, stuffed with traditional fillings such as ground beef with sautéed onions, mixed cheese, or Dhima’s personal favorite, spinach with feta cheese. He’s even been inspired to create a Philly cheesesteak version, after the locally beloved sandwich, mixing thinly sliced steak, sautéed onions and provolone and Cheddar for the filling. Even so, the traditional ground beef version remains the most popular pick at special events and food trucks. Rhode Island: Portu-Galo
Rhode Island has one of the largest Portuguese-American populations in the country, and while there are plenty of Portuguese restaurants, Levina Medina noticed that there weren’t any food trucks serving his family’s cuisine. He’s changing that with Portu-Galo , which sells Portuguese sandwiches around Providence. One of the truck’s most-popular combinations is the Bifana, a sandwich so ubiquitous in Portugal, it could be the country’s national food. Portu-Galo’s version starts with pork loin that’s been marinated fresh garlic, pimento moida (a Portuguese red chile paste), salt and a splash of white wine. Thin slices are then pan-fried, topped with caramelized onion and garlic aioli, and piled onto a fresh roll from a local Portuguese bakery. Besides finding out where the truck will be parked, follow Portu-Galo on social media to find out when it’ll be serving Bolacha Maria, a traditional Portuguese dessert of espresso-soaked Maria-brand cookies layered with cinnamon-infused whipped cream and sweetened condensed milk. Get there early; the limited servings usually sell out within an hour. South Carolina: The Holy City Cupcakes
The Holy City Cupcakes started as a farmers’ market stall and a now-shuttered brick-and-mortar bakery before Rachel and Allen Carpenter expanded to a food truck in May of 2017. The truck’s oversize cupcakes are so popular around Charleston that the truck is out twice a day most days (check Facebook or the Street Food Finders app for the most up-to-date locations). You can customize your confection depending on your cravings or choose from a menu of signature creations. Popular picks include the Bourbon Pecan Vanilla Bean, a vanilla cupcake topped with vanilla bean icing, a bourbon caramel drizzle and crushed pecans, or the Elvis Presley, a chocolate cupcake frosted with peanut butter icing finished with banana chips and a chocolate drizzle. Rachel’s personal favorite is an off-menu cupcake that consists of a Southern-inspired red velvet cupcake topped with cheesecake icing, a bourbon caramel drizzle and crushed pecans. South Dakota: The Big Orange Food Truck
Dean Marshall set his sights on owning a food truck back in culinary school, encouraged by the idea of a flexible schedule and creative license to change the menu while working closely with local farmers. He launched The Big Orange Food Truck in late 2018, traveling around downtown Sioux Falls, to local breweries and around the summer festival circuit. Fans love the cheesy flatbreads and the Green Meat Burritos, which tuck citrus-marinated slow-smoked pork shoulder into a kicky sauce made from jalapeño, serrano and green peppers. For a taste of the region, try the chislic, small bits of skewered meat cooked in local sweet cream butter. Lamb is traditionally used, but you’ll also find locally sourced meats ranging from venison to pheasant to goat. Tennessee: Red’s 615 Kitchen
Chef Erick White honed his chops in Nashville kitchens for more than a decade before striking out on his own with a food truck. It takes a lot of moxie to take on an iconic food like hot chicken, but White was confident he could put his own stamp on it at Red’s 615 Kitchen . His signature recipe starts by brining chicken for 36 hours in a buttermilk-and-hot-sauce mix, which keeps the chicken juicy and infuses it with its first layer of heat. Next, the chicken is breaded and rested for two hours (to ensure maximum crispiness), then fried to order. Finally, the chicken obtains Nashville Hot Chicken status once it’s slathered in a top-secret, spice-lard mix, which gets its signature heat from spices such as cayenne, ghost pepper, habanero and Carolina Reaper, chased with just a hint of sweetness. Put out the fire with an order of ‘slaw or a side of pimento mac and cheese. Follow the truck on social media for current schedules and to keep tabs on coveted spring time specials like the Hot Soft-Shell Crab Sandwich. Texas: Valentina’s Tex Mex BBQ
Tex-Mex and Texas barbecue find ideal harmony at Austin food trailer Valentina’s Tex Mex BBQ . Whether you order from the “Tex” side or the “Mex” side, you’ll be served pitmaster Miguel Vidal’s signature smoked meats, including pulled chicken, pork and brisket, all seasoned with a proprietary rub. Go Tex to have the slices of brisket piled onto a roll, paired with tangy slaw and mesquite-smoked BBQ sauce, or Mex to get the smoky slices nestled into warm homemade tortillas topped with guacamole and tomato-serrano salsa. Either way, popular sides include soupy charro beans, redolent of spice and bacon, and smoked corn, tossed with crema and spice rub. Since this is Texas, you’ll also find queso and chips. There’s usually a line come weekends, but it’s worth it for barbecue “hecho con amor,” or made with love. Utah: The Lost Bread
While watching an episode of The Great Food Truck Race, Jake Trembath and his brother, Aaron, joked about starting a food truck of their own, making their favorite breakfast, French toast. In 2016 they launched Salt Lake City’s The Lost Bread , named for pain perdu, a dish French peasants made to salvage stale bread by soaking it in an egg-and-milk custard before baking it. The Lost Bread’s signature French toast and bread pudding both start with oversized slices of custom-baked local bread, which are soaked in custard, baked till golden then topped with freshly whipped cream and a medley of sauces and fruit. Favorites include Strawberry Sunshine, which pairs fresh strawberries with orange butter, and the Peaches and Cream, a rich, caramel-topped peach combination. Hack the lunch menu with the secret-item Monty Cristo, where slices of French toast house a turkey and pepper Jack grilled cheese with mixed berry sauce. Though the brothers have served mayors, movie stars, and the Utah Jazz, one of the highlights of their food truck journey so far has been their own star turn on The Big Food Truck Tip. Vermont: Pioneer Food Truck
Burlington-based Pioneer Food Truck serves dishes inspired by owner Jean-Luc Matecat’s French heritage and his world travels with his fiancée, Lindsay Taylor. Dishes are made using local ingredients, including Vermont cheese, for dishes like a brisket melt topped with an Alpine-style melter called Savage by Von Trapp Farmstead. Though the menu changes often, the Frontier Crispy Chicken Sandwich is a staple that gets a flavor jolt from a combination of tarragon aioli, hot-pepper honey and mint. Pair any order with skinny, Parisian-bistro-style frites that are sprinkled with roasted salt seasoned with herbes de Provence. Look for Pioneer Food Truck every week at Arts Riot Truck Stop and Foam Brewers or follow them on social media for an up-to-date schedule. Virginia: Hanu Truck
Since 2017, the vibrantly orange Hanu Truck has traveled to breweries, coffee shops, office parks and festivals around Roanoke and throughout the New River Valley area, serving contemporary Korean street food. Popular dishes include a Bulgogi Sesame Bowl, which pairs the traditional soy-marinated beef with stir-fried noodles, slaw, egg and a double drizzle of garlic sauce and kimchi aioli. After discovering how much their Virginia fans love barbecue, especially pulled pork, Chef Pat Ohpark and his wife, Jessica Ra, added the Beer Belly Bowl to the menu, including low-and-slow beer-smoked pork tossed with sweet chile sauce, then piled onto noodles along with kimchi pickles, soft-cooked eggs, a flurry of fresh herbs and fried dumpling skins for crunch. Whatever you order, don’t sleep on a side of the Bunch of B.S. — those fried Brussels sprouts, tossed with crispy wontons and a sweet chile drizzle, could convert even the staunchest sprouts hater. Washington: Pilgrim Coffee House
Seattle is spoiled for choice when it comes to coffee houses, but there’s distinct pleasure in having the coffee come to you. When Justin Shaheen came up short in his fundraising goal to open his dream coffee shop, he took his business on the road in a vintage Ford truck. In addition to offering classic espresso drinks made with house-roasted beans, Pilgrim Coffee House ‘s menu takes a seasonal approach to its craft beverages. Cooler weather means a winter spice latte that warms with a mix of white chocolate, mulling spices and peppermint, and summer brings cold brew mocktails, such as the Delight, crafted with lavender syrup, or the ultra-refreshing Black & Yellow, bolstered with fresh lemonade. (A cold brew ice cream float option is also in the works.) No matter the season, the drinks all pair well with fresh pastries from Temple Pastries, particularly a croissant-muffin hybrid. The truck is hard to miss, and you’ll likely spot it driving around Seattle or parked at farmers markets, art fairs and night markets on the weekends. West Virginia: Southside Sliders
Named for the area of Huntington where owner Jason Webb grew up, Southside Sliders has a reputation for warm hospitality and great cheeseburger sliders and tots, which can be loaded like fries with toppings such as cheese, chili, ranch or bacon. Keep an eye out for the slider of the month, like November’s The Lindsey, a nod to Thanksgiving dinner that features a patty topped with roasted turkey, sage-and-onion stuffing, cranberry sauce and mayo, all piled onto a roll. In June, the slider of the month pays homage to West Virginia with a namesake burger paired with steak-fried local bologna, grilled onions, and mustard. For another local favorite, opt for the WSAZ-Fritos, a nod to the local TV station’s chili cook-off fundraiser, where patties come topped with chili, cheese and sour cream. Wisconsin: Curd Girl
Best friends Jessica Wartenweiler and Kayla Zeal grew up in Monroe, Wisconsin, a town known as the Swiss Cheese Capital of the U.S. and host to the Cheese Days festival, which brings in more than 100,000 visitors to their town of 10,000 people. The line for the festival’s hand-battered, deep-fried cheese curds was often over a block long, so the women didn’t have to look far for inspiration for their Madison-based food cart, Curd Girl . Fresh-made cheese curds are the key to keeping a springy, squeaky texture after frying, so the pair source curds from local dairy Crave Brothers, which they dunk in a top-secret beer batter made with local lager, then fry until golden-crisp outside and gooey-stretchy inside. Dip them in homemade ranch or sriracha aioli. During the Curd Girl season, they pop up at Madison’s Dane County farmers market and at local summer festivals. Wyoming: Bonafide
Not for the faint of appetite, Bonafide in Sheridan has a sterling reputation for its signature two-pound Bombass burritos and gourmet doughnuts, which are dished out at local breweries and the local Farmers Co-op. Since beef is king in Wyoming, opt for the fan-favorite beef-and-potato burrito, which packs two pounds of juicy, well-seasoned beef into a tortilla with home fries and mild or spicy salsa. Doughnuts nearly always sell out, so don’t skip out when you see them. The striking rounds come in creative combinations such as raspberry glaze with matcha green tea dust or vanilla bean Bavarian cream with chocolate ganache and fresh berries. Next Up
15 Ramadan tents and majlises in Dubai, Abu Dhabi and RAK
Image Credit: Supplied Dubai Habtoor Palace Dine on the green, or close enough, with this iftar in Habtoor Palace’s Ramadan tent located within the property’s gardens. Guests can indulge in an iftar buffet, followed by an a la carte suhoor, with shishas, along with video and board games, including backgammon, known as tawilat alzahr in Arabic. The property also has a private VIP lounge and a complimentary children’s zone.
Location: Habtoor Palace LXR Hotels and Resorts
Cost: Dh185 per person
Timings: Iftar from sunset to 8.30pm, Suhoor from 9pm onward
Ramadan at Dubai Creek Golf & Yacht Club Image Credit: Supplied
Celebrate Ramadan at the QD’s Tent; located at the Dubai Creek Golf and Yacht Club, overlooking the Creek and Dubai skyline. Enjoy an iftar buffet, featuring an assortment of Arabic dishes and international selections. Highlights include hot and cold mezze, soups and mains like the lamb tajin and maklouba roasted chicken. There will also be a Lamb Ouzi station.
Location: QD’s, Dubai Creek Golf & Yacht Club
Cost: Dh170 including iftar buffet and selected beverages
Timings: Daily from 6.30pm onwards
Godolphin Ramadan Tent Experience dining that fuses past and present in the Godolphin Ballroom’s Ramadan Tent, where you can enjoy authentic Arabic cuisine to the sounds of the live oud.
Location: Jumeirah Emirates Towers
Cost: Dh205 per person
Timings: Daily from sunset onwards
The Meydan Ramadan Tent The Meydan Ramadan Tent offers guests a chance to enjoy an Arabic-International inspired Iftar buffet with a spread of Emirati, Egyptian, Asian, Syrian and Lebanese cuisines to choose from. An added element of entertainment is offered in the form of their live stations which include Manakeesh baking, Chinese live woks and live sushi counters. End the meal with a range of Arabic and International desserts to choose from.
Location: The Meydan Hotel, Al Meydan Road
Cost: Dh199 per person, Children until 4 years enjoy complimentary Iftar, 50 per cent discount for children from 5 to 12 years
Timings: Daily from sunset to 8.45pm
Fairuz Tent Back for its third year, Fairuz is serving a traditional iftar buffet and Arabic entertainment. Set within the hotel’s ballroom, the tent is designed in shades of white, blue, with hints of turquoise.
A new addition this year is a fully air-conditioned suhoor tent, offering shisha and a la carte mezze until the early hours.
Location: Fairmont The Palm
Price: Dh215 per person
Timings: Daily from sunset to 9pm
Majlis at Dubai World Trade Centre Situated in the heart of Dubai’s central business district, the Majlis at Dubai World Trade Centre (DWTC) brings a classical Arabian atmosphere with traditional cuisine to enjoy this Ramadan. The Majlis offers a vast menu selection to experience the traditional Arabic cuisine and hospitality in an Arabesque setting.
Location: Za’abeel Hall 6, Dubai World Trade Centre
Cost: Dh165 per person and Dh85 for children aged 6-12years
Timings: Daily from sunset to 9pm
Amaseena Amaseena is the annual Majlis that takes place every year at the Ritz Carlton. The iftar buffet includes hot and cold mezze as well as mains like mandi-cooked lamb, tagine cooked in authentic clay cookware and a spread of nine food stations highlighting Middle Eastern cuisine with dishes from Morocco, Lebanon and Persia as well as international delicacies including Peruvian and Italian.
Location: The Ritz Carlton, Dubai, The Walk JBR, Amaseena Majlis – Lou’ Lou’A Ballroom,
Costs: Dh205 per person
Timing: Daily from sunset to 8.30pm
Asateer Tent Serving iftar and suhoor to more than 60,000 guests during the Ramadan, diners will can enjoy a buffet, with a selection of Arabic favourites such as lamb kebbeh, a shawarma station and mixed grill. The tent also features 10 dessert stations, including a traditional Arabic sweet-making live station, as well as an ice cream station and a chocolate fountain.
There will also be an a la carte menu on offer during suhoor, which will include hot and cold mezze, soup, grilled meat and seafood, Ramadan desserts and a variety of shishas. Visitors will also be treated to live entertainment during suhoor.
Location: Atlantis, The Palm
Price: Dh220 per person; children 4-11 years dine for Dh110
Timings: Daily from sunset onwards
Al Majlis at Madinat Jumeirah Majlis at Madinat Jumeirah offers an Arabic style buffet, including soup, hot and cold mezze, fresh salads, lamb ouzi and Arabic mixed grills and much more. Desserts on offer are Kunafa,
Location: Across from Mina A Salam, Madinat Jumeirah
Cost: Dh220 per person
Timings: Daily from sunset onwards
Ewaan Ramadan Tent Palace Downtown offers a generous Middle Eastern and international buffet while oud music plays in the background. Ramadan juices and water are also on offer.
Location: The Palace Downtown Dubai
Cost: Dh255 per person
Timings: Daily from sunset to 9pm
Abu Dhabi Al Tasamoh Tent Being touted as one of the largest Ramadan tents in Abu Dhabi, Al Tasamoh is designed as a traditional Moroccan courtyard, with its horseshoe shaped entrance door, glassed tiles floor and Arabesque decor. With views of Abu Dhabi islands, the tent is open for iftar and suhoor, with 12 private majlises for small group Iftars, family gatherings or enjoying shisha with friends. The buffet features an assortment of traditional Arabic and international cuisine, with live cooking stations, Arabic sweets and desserts including freshly baked kunafa.
Location: Bab Al Qasr Hotel & Residences, Abu Dhabi
Cost: Dh180 per person
Timings: Daily from sunset until 9pm
Rosewood Abu Dhabi Sambusek Tent Families, friends and large groups can enjoy a hearty iftar buffet that includes all the traditional favorites from local, regional and international cuisines. With the perfect setting overlooking the waters of the Arabian Gulf and live entertainment featuring sounds by kanoon and oud duo, Khalid & Razan, this venue is a favorite among many Abu Dhabi residents to enjoy the rest of the night.
Location: Rosewood Abu Dhabi, Al Maryah Island
Cost: Dh240 per person
Timings: Daily from sunset to 9pm
Sevilla restaurant and Saraya Tent The beachfront hotel is serving an iftar menu at Sevilla, comprising hot and cold appetisers, soups, salads, traditional Arabic delicacies such as lamb ouzi along with live cooking stations serving shawarma and falafel. Meanwhile, the Saraya Tent is also open for iftar and suhoor. Guests at the tent have the choice to order from the a la carte menu or from the different set menus comprising of popular oriental dishes. Ramadan juices, non-alcoholic beverages, tea, coffee and signature shisha flavors can also be served on request. A live Qanun player to perform from 10pm to 1am every day.
Location: Al Raha Beach Hotel, Abu Dhabi
Cost: Sevilla buffet priced at Dh210 per person; children to pay Dh110. Saraya Tent set menus priced at Dh90 per person.
Timings: Daily from sunset until 10.30pm
Emirates Palace Tent Emirates Palace has custom built a Ramadan pavilion for Iftar and Suhoor in the capital. This year, the pavilion will sit in a new Location to provide stunning views of the beach. The large and open dining area will have an Iftar buffet will featuring live cooking stations, signature dishes and traditional delicacies. Live cooking and carving stations will provide grilled meats with traditional accompaniments and Emirati favourites.
Location: Emirates Palace, Ramadan Pavilion, Abu Dhabi
Cost: Dh295 per person
Timings: Daily from sunset to 9.30pm
Ras Al Khaimah Al Marjan Ramadan Tent Ras Al Khaimah Tourism Development Authority a is hosting the ‘Al Marjan Ramadan Tent’ at Puro Café and Terrace on the Al Marjan Island. The custom-built rooftop tent will welcome guests throughout the month of Ramadan offering extensive daily iftar and suhoor menus. With views of the Arabian Gulf, Al Marjan Ramadan Tent will offer visitors and residents an iftar feast steeped in traditional Arabic flavours, including hot and cold mezze, mixed grills and sweet delicacies with a contemporary feel and ambience.
Location Al Marjan Island, Puro Cafe and Terrace
Cost: Dh89 per person, Dh45 per child betwen 6 and 12, free for kids under 5
Timings: Daily from sunset until 8.30pm
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Asia Cuisine- Amid Restaurant Row, small Asian spot shines – Restaurant Reviews
I’m always apprehensive when I visit a quality restaurant that already serves capacity crowds at lunch and at dinner. I wonder if the positive review that I’m about to write will lead to a helpful outcome for the establishment, or result in crowding problems the management never anticipated and will find it difficult to cope with. In the end, I put this conundrum aside, as my goal during my restaurant reviewing in Ithaca for the last 19 years has simply been to offer my honest assessment to readers.
Here’s the bottom line at the top of this review: Asia Cuisine serves quality food, beautifully cooked, at low, reasonable prices, day after day. It’s a small place with a capacity for only about three-dozen diners that doesn’t take long to fill. The rather austere atmosphere with brick walls, home to a few photographs as well as some plastic and paper charts, can’t be the reason for its popularity because there’s virtually no privacy in the wide-open space and the close proximity of the tables.
Since it’s located on Ithaca’s “restaurant row” on Aurora Street at the corner of Seneca Street, it’s very accessible to the increasing numbers of visitors to Ithaca as construction of new apartments and hotel rooms continues unabated. As with so many restaurants in our area, this is only the latest of several incarnations. I can remember when this site served as a seafood restaurant and fish market, and, later, a popular Italian restaurant. If memory serves, they were called The Fisherman and Giovanni’s. The current management opened their doors in July of 2004. Even though the continent of Asia is in the name, it really only serves Korean, Japanese, and “Korean- style Chinese” selections. Fortunately, there is no dearth of restaurants in the area offering quality Vietnamese, Thai and Indian cuisines.
I begin each meal with homemade corn tea, which is so welcome during a cold Ithaca winter. This tea is considered “seasonal” by regulars because it’s often not available in the summer. Most of these regulars aren’t aware that the reason for this lack of availability in warmer weather is that the machine it’s made in breaks down frequently and staff simply doesn’t use it in the summer to save it for the winter when hot tea is in more demand. So order it now while you can and don’t be surprised when it’s served in a metal cup.
There are more than a dozen sushi items available at lunch, however, none are offered at dinner. They all include a California roll along with other interesting and innovative combinations. You’ll also find a half-dozen bento boxes that include a shrimp and vegetable tempura section and about two dozen “Korean-style Chinese” selections.
I’m deliberately not singling out any specific dishes for a reason. Although the restaurant is small, there are more than 200 different offerings and I don’t see the point of selecting just a few that can fit into the limited space I’m allotted. Diners should have no difficulty making selections, as all items are listed with their Asian names and perfectly-clear English translations. When I was there, I enjoyed Dolsot Bibimbap. A few days ago, it was teriyaki chicken bento box, and just a few days before that I selected Jjamppong and they were all flavorful and well prepared. The point is that there are so many interesting items to choose from and it’s great fun to experiment and select something different at each visit. Three things I can assure you: everything is made to order; the ingredients, particularly the vegetables, are fresh; and the wheat noodles are homemade. I challenge you to eat all the noodles without at least one slipping between your chopsticks. It may also be of interest that trans fats and sodium are never used in cooking.
Prices are more than fair: most of the lunch entrées are in the $8.95-11.95 range, with dinner at $11.95-16.95.
Although service is continuous, the lunch menu disappears at 2:30 p.m., at which time the dinner menu, featuring many more dishes, appears.
Most entrées can be served with no spices or varying degrees of heat. Many items can be altered for vegetarians. Just ask your server.
There is no website. The person who originally put one up for them left town and management has decided, at least for the moment, they don’t need one. You can find menus on the web but beware as they are not completely accurate.• Love
Why? I used to hate cilantro before I grew up and became an adult without delicate sensibilities. It’s literally everywhere (coriander) in Indian cuisine and is quite delicious once you realize you’re just being a scrutinizing dork for no reason and inhibiting yourself from enjoying so many more good foods that use cilantro without giving it an overpowering cilantro-esque flavor.
I’d avoid eating at the Farmer’s Market (which is separate from the Grove ). I worked at the Grove (definitely AVOID all the restaurants at the Grove) and found the food to be subpar and a tourist trap at both the Farmer’s Market and the Grove itself. The only decent place to eat was Pampas Grill and Blue Ribbon Sushi is good but (I ate there a lot…business meals). Since you are looking for a bakery, you might want to swing by the Ansel bakery for some pastries. If you are like me (which you should be :P), you like to eat food that you can’t get back in your home town. I’ve never been to Toronto but know there’s a gang of Asians (Chinese) and Indians. So I’d avoid recommending any Chinese or Indian restaurants. LA excels at Asian food and Latin food (especially Mexican). I work in DTLA now and eat out quite often. If you are staying in DTLA with no car , walking distance from Fig, I’d hit up Sonoratown and the soon to be opened Tacos 1986 (which is THE best taqueria in LA hands down but a bit more pricey). Guerilla Tacos is a modern take on tacos and probably are tacos you can’t get back in Toronto. Grand Central Market is OK. Nothing you must have, but cool to walk around even though it’s a cluster at lunch time. Two cuisines that LA excels at is Korean and Thai (and sushi). I’d hit up some spots in K-town like Sun Nong Dan for galbi jiim and Soot Bol Jip for charcoal korean bbq. Hollywood Thai town has a big enclave of Thai restaurants that less white-washed and close to or better than what you can get in Bangkok. I’d hit up Saap Coffee Shop for Boat Noodles (made with blood soup) because you probably don’t have too many places in Toronto where you can get authentic boat noodles and it is one of the best bowls of noodles in LA. And YUP you are right. Trip Advisor is NOT a good resource if you are going by ratings. Simply because it’s all tourists who are posting and what’s good to them is probably terrible to a true foodie. They don’t know any better.