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Man Bites Food

Weekly Web Edibles

A few tasty links to what we've been reading of late. 

Grub Street provides a roadmap for out-of-town chefs trying to make it in New York. Han Chiang of Han Dynasty, Pok Pok's Andy Ricker and Danny Bowien of Mission Chinese are among the success stories cited. If you can make it there...

LA Weekly spotlights The Glorious Greasy Foods of Los Angeles, including the Colosso burger from Mom's Burgers and tater tots at Fab Hot Dogs. The point is, ladies and gentleman, that grease, for lack of a better word, is good. 

Eater Chicago runs down some of the new features of upcoming Batali/Bastianich monstrosity Eataly Chicago. One of the unique amenities: a NUTELLA BAR. That's right. Nutella. Bar. 

Current and former New York Times critics weigh in on tipping, last meals, sending back food and more, via First We Feast. Pete Wells on his last meal: "I’d want a New York pizza, and I’d go to Totonno’s in Coney Island. Then I would get into my kayak and slip off into the ocean."

The Daily Meal compiles a list of the 101 Best Pizzas in America. And the #1 ranking goes to ... The White Clam Pie at Frank Pepe's in New Haven (where they do love them some apizza — pronounced "Ah-beetz"). Rounding out the top 10 were pies from Di Fara (Brooklyn), Pizzeria Bianco (Phoenix), Una Pizza Napoletana (San Francisco), Pizzeria Mozza (LA), Roberta's (NYC), Sally's Apizza (New Haven), Flour + Water (San Francisco), Motorino (NYC), and Al Forno (Providence, RI). 

White Clam

Frank Pepe's White Clam Pie

The Edible Web

A brief look at the food happenings on the interwebs today.

The Huffington Post counts " 8 Ubiquitious Menu Items We Don't Need to See Anymore." Agree with sliders and molten chocolate cake, but not so much caprese salad (classic and simple) or pork belly (perhaps overused, but still a superior foodstuff when prepared correcty).

Mario Batali dresses as Guy Fieri for Halloween, from Eater. Yet, he still couldn't part ways with those godforsaken orange Crocs, even though they're totally incongruous with the rest of the costume.

Barbara Hansen of LA Weekly interviews chef/owner John Sedlar (of Rivera), who thinks Mexican food may be heading in a the wrong direction with regards to modern/global influences.

RoadFood's Michael Stern pops in Frank Pepe's for a white clam pie. Why just two months ago I was stuffing my gullet there. I prefer a basic tomato pie to the white clam, but it's definitely worth a try if you're a first timer. 

White Clam

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