coldhands

Inspired by another thread (thanks Nick). Post photos of your favorite foods from your favorite restaurants. Please name the establishment and city is it located in.

Here is my starter....Pizza from Totonno's Pizza in Brooklyn, NY. The best Pizza in the world.




Totonno’s is proud to be part of the history in N.Y.C. We began in 1905 when Anthony “Totonno” Pero distinguished himself as one of N.Y.’s first Master Pizziolas. In 1924 Totonno opened his own pizzeria in Coney Island.

Still standing, Totonno’s is the oldest continuously operating pizzeria in the U.S. run by the same family. We still use the finest tomatoes imported from Italy, handmade mozzarella cheese, and dough which is made daily on our premises.

The tradition started in our flagship Coney Island restaurant and now can be enjoyed in Manhattan. Here you will find Totonno’s third and fourth generation pizziolas ensuring the quality of the family’s recipe and tradition in our coal burning brick ovens.

Louise and Joel Ciminieriare preserving a tradition of excellence since 1924. The new locations in Manhattan are more modern and upscale.

coldhands

Here's another fav of mine. Pulled Prok BBQ from Wilbur's BBQ in Goldsboro, NC...

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"All it takes to make a difference is the courage to stop proving 'I was right' in being unable to make a difference, to stop assigning cause for my inability to the circumstances outside myself, to be willing to have been that way, and to see that the fear of being a failure is a lot less important that the unique opportunity I have to make a difference."

-Werner Erhard

grumpyolddude

It's going to be interesting once the large Chicago contingent of tfp starts responding to this!

I don't take a camera when I go out to eat, but bacon and eggs (sunnyside up!) pretty much looks the same everywhere.

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BadNick

I looked for a couple food pics of what I want to post, but can't get at it until later today....ahll bee baaaak

PS: one of the things I like about Carolina bbq vs some others is the more predominant use of vinegar based sauce/basting which I prefer to sweet.

That pizza above looks great. I've also been taken to several Chicago pizza joints that folks there told me was their favorite, so I've had some good ones there, too.

One of my favorite pizza places in Philadelphia is Tacconelli's, which is in the Port Richmond neighborhood where I grew up. It used to be just a little neighborhood pizza joint, but is now pretty famous....still not bigger, just famous. This is an inner city blue collar neighborhood but now adays it's not unusual to see high end luxury cars parked around there waiting for pizza. As far back as 50 years ago we used to go there and order pizza and just hang around, eat, socialize, etc. Now it's so famous that the recommended procedure is to call ahead and reserve whatever number of pizza dough balls you want since if you just show up, there is not likely to be any available...unless you're famous like me last week I went there on the spur of the moment with my boy and they made one for us even though we didn't have any advanced reserved dough. Very cute waitress, too, and double normal tip was worth it. Here's a couple Tacconelli's pics:





A little history:
In 1918 Giovanni Tacconelli came to Philadelphia from Italy. After a few years working as a laborer, he decided to do what he had done in his native Italy. "Bake Bread". The best and only way, he said, was to bake it in a brick oven. So along with a few of his friends he built his 20' by 20' brick oven. The bread business went well until the outbreak of World War II when all of his sons who had helped him in the business were drafted into military service. Having no one to help and since the bread business was so very time consuming, he stopped baking bread.

In 1946, still having the brick oven, Giovanni pondered over what to do with it since everyone had come home from the War and had different careers in mind. He decided to make tomato pies, something that his mother had taught him to do many years before. They were and still are tomato pies to our family consisting of fresh made dough, little cheese and a lot of sauce cooked in our brick oven to give it a crisp light taste.

In 1992, we realized that our oven, which had given us 72 years of service, needed a face-lift. We never thought that was supposed to be a 3 month "project" would turn out to be a 7 month "nightmare". Thanks to your loyal patronage The Tacconelli family, now in its 5th generation, is still baking tomato pies the Giovanni Tacconelli way.

Please keep in mind we are a one-man, one-oven operation. Waiting time may vary. Please be assured each pie is made fresh and to order.

Redlemon

No contest.

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BadNick

Oh yeah, that reminds me of animal guts...

Of course I like tripe in stews and such, but there's a sandwich joint in Philadelphia where I've gotten tripe sandwiches for over 30 years. These folks know how to prepare and cook it so it is tender and tasty. There's two places I like, Ralph's on Christian St. right off of 9th, and then George's around the corner on 9th Street, both of these are in the Italian Market area of South Philly.

So here's one of those lucious tripe sambos from George's...cooked in tomato sauce with onions, I like green peppers on it, too:

coldhands

Bahn Mi sandwiches from Nicky's Vietnamese (150 E. 2nd St., New York, NY).

Vietnamese Sandwich with patè vietnamese ham, roasted ground pork (or chicken), pickled carrots, cucumber, cilantro, jalapeño and mayo on a toasted baguette. An awsome vaule for just $3.95.


Man....that first pic of the single slice....that's too much. Looks light and delicate, but with a full flavor. Is that spinich and roasted red pepper? Nice combination. Looks really yummy. Nick, I might just have to trek to Philly for one of those. Can you make me a dough appointment?

LoganSnake

New York Steak sandwich



and MisoYaki Pork Loin Steaks



Both from Elephant Bar (http://www.elephantbar.com/) Skokie, IL

Also, Dragon Maki from Thai Oscar (www.thaioscar.com) Chicago, IL

Can't find the exact picture, but it looks similar to this:



The sample place also serves most excellent Roast Pork and Roast Duck over rice.

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coldhands

Is that a NY Strip steak on that sandwich? That'squite a piece of meat.

I had something similar at the Tick Toc Diner on Route 3 in NJ a few months back. The Elephant Bar verson looks much better.

LoganSnake

I believe it is. Garlic bread with a piece of awesome steak on top. Yum.

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BadNick

At my less-than-memorable lunch today, I heard Dixie Chicken by Little Feat and it reminded me of how some seemingly strange foods have interesting and pleasing flavors. I like chicken feet:

coldhands

Where can you get chicken feet in Philly?

__________________
"All it takes to make a difference is the courage to stop proving 'I was right' in being unable to make a difference, to stop assigning cause for my inability to the circumstances outside myself, to be willing to have been that way, and to see that the fear of being a failure is a lot less important that the unique opportunity I have to make a difference."

-Werner Erhard

evilbeefchan

Nice big bowl of Salmon Donburi from Tokyo Lobby in San Gabriel.




From Pasadena Sandwich Company, the "Trust the Cook." You get whatever the cook feels like making, and you get a lot of it.

BadNick

Since I grew up in Port Richmond, the baddest neighborhood in Philly, we were sure the punks in South Philly all had chicken feet.

But as far as my pic above, quite a few of the Chinese restaurants in Chinatown serve it, though I think it's not always listed on the menu.

A couple months ago I had chicken feet at Joy Tsin Lau on Race St. near 10th; this time I was with my two boys who had never been there so I ordered "strange stuff" to educate them...I go JTL once in a while since I usually enjoy their dim sum, though once in a blue moon I've also gone there and been disappointed...overall I still occasionally go back.

Recently I was to Dim Sum Garden on 11th St., they just opened a few months ago...very good, with all sorts great tidbits, and I saw chicken feet though I didn't have any there at that time.

My favorite restaurant to get unusual Chinese/Asian food, including chicken feet, was Lakeside Chinese Deli on 9th St., but sadly they closed this past year.

I will plan an exploratory mission and find new sources for this old world treat.

coldhands

Starbucks Iced Coffe, Black, No Sugar. Can't live without 'em, available anywhere....

__________________
"All it takes to make a difference is the courage to stop proving 'I was right' in being unable to make a difference, to stop assigning cause for my inability to the circumstances outside myself, to be willing to have been that way, and to see that the fear of being a failure is a lot less important that the unique opportunity I have to make a difference."

-Werner Erhard

ottopilot

Sorry, I ate my spinach and feta bagel... mmm.
Today's coffee is a dark roast called "hair raiser".

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coldhands

mmmm....a Geno's Cheesesteak from Philly. Located across the street from Pat's (the cheesesteak originator), Geno's produces an equally, if nor better product.

__________________
"All it takes to make a difference is the courage to stop proving 'I was right' in being unable to make a difference, to stop assigning cause for my inability to the circumstances outside myself, to be willing to have been that way, and to see that the fear of being a failure is a lot less important that the unique opportunity I have to make a difference."

-Werner Erhard

Leto

Probably any dim sum restaurant, like here in Toronto. These chicken feet are really quite popular.

coldhands

Thanks...I'll check the next time I go to Philly or NYC.

You must get some great food up there in Toronto. Diversity of people ususally breeds good eats. What are some of your favs?

__________________
"All it takes to make a difference is the courage to stop proving 'I was right' in being unable to make a difference, to stop assigning cause for my inability to the circumstances outside myself, to be willing to have been that way, and to see that the fear of being a failure is a lot less important that the unique opportunity I have to make a difference."

-Werner Erhard

Leto

Whenever a foodie discussion erupts, I am tempted to trot out a picture of Dangerous Dan's famous Coronary Burger. So here it is:



The Coronary Burger Special
2 8oz Patties, 4 Slices of Bacon, 2 Slices of Cheddar and a Fried Egg on top. Served w/ Fries and Gravy, Can of Pop and Mayo as a garnish for sure!
Only $ 13.95

Now, DD offers the Cuadruple C as well:

Quadruple C
"Collosal Colon Clogger Combo"
24oz burger served with a quarter pound of cheese, a quarter pound of bacon, and 2 fried eggs. Also comes with a large shake (flavor of your choice) and a small poutine.
Only $ 22.99


A group of us local (Toronto) TFP'ers actually had a lunchtime meet up at Dangerous Dan's a while back, simply because it seemed like it had to be done. The reviews were mixed, but at least it can be crossed off of the 'bucket list'.

Here is the link to the menu: Dangerous Dan's Diner - Home of Toronto's Best Burger
-----Added 18/8/2008 at 02 : 56 : 39-----
You're right about that. I usually enjoy taking in a different type of cuisine whenever possible. last weekend, I enjoyed a Tuscany pizza at Boston Pizza, but tonight I am going to try some grilled calamari drizzled with spicy mayonaise sauce at the local tapas restaurant.

I love the Korean restaurants too, and have a few pics somewhere of the myriad of bowls that come with one of those meals.


Here's some Cantonese style roast pig that I had recently at a family function at a Chinatown restuarant:



Head shot:

coldhands

The Quadruple C sounds great, but I think the milkshak is going a little too far.....
-----Added 18/8/2008 at 03 : 06 : 21-----
That pig looks amazing. I want some!

__________________
"All it takes to make a difference is the courage to stop proving 'I was right' in being unable to make a difference, to stop assigning cause for my inability to the circumstances outside myself, to be willing to have been that way, and to see that the fear of being a failure is a lot less important that the unique opportunity I have to make a difference."

-Werner Erhard

BadNick

Wow, that roast pig looks awesome. We do a whole roast pig at our family reunion picnic each year.

And I'll oblige with a visual comparison to a Pat's cheesesteak aka "one wiz wit":



Both Geno's and Pat's are OK and hit the spot if you happen to want a cheesesteak and are nearby, but IMO neither are "the best". My current taste for "best cheesesteak" seems to gravitate toward Steve's Prince of Steaks ...I like it with the peppers but either with or without they are excellent:




Ahhh, this cheesesteak talk reminds me of one of my all-time favorite sammiches, which I have posted already in other threads here but for sure I feel like it belongs in this thread. It's an Italian chicken cutlet sandwich from Altomonte's Italian Market in Warminster, PA; they make it with home-made, hand pounded chicken cutlets (not prepackaged frozen), always tender and tasty, topped with sharp provolone cheese, and I like it with the roasted red peppers and broccoli rabe option, though it also comes with hot fried peppers; all this served on a wonderful, crusty sesame Italian roll:

Leto

Those cheesesteaks are making me hungry. Are you familiar with term Hoagie? Apparantly this is a Philly version of a submarine sandwhich. I had a chap from Harrisburg PA in my first year residence, who tried to re-educate us poor Canucks viz hoagies and submarines. But I think that there is a fine distinction.

Hoagies look like they have warmed meat and melted cheese & onions included, while subs can have that but tend to me more cold meat sammiches.

Willravel

Beluga caviar, which up until recently was banned because it was endangered. I used to eat it on that especially rare occasion on fresh sourdough from San Francisco which was lightly coated with oil and then baked at a low temperature for just a bit. I've not had any since before the ban, but I may get some for a dinner party in the fall.

This photo is really quite perfect. It takes me back to the first time I watched James Bond, and idolized him, which is why I tried caviar originally. The nice thing is that you can have it on toast in one hand while you pat yourself on the back with the other.

BadNick

Well since I grew up and still live in Philadelphia, I claim some expertise in the subject of hoagies. Hoagies are always with cold coldcuts, never warmed up; includes a great crusty roll and various meats depending on the type of hoagie (Italian, "exotic" Italian, ham, corned beef, roast beef, turkey, tuna, cheese only, etc) plus lettuce, tomato, onions, peppers, cheese...choose which ones and what type. If you toast it, it becomes a grinder. The "submarine" term is even used around here sometimes, and it pretty much refers to a standard hoagie though the term is really foreign to Philly.


I also love caviar. That fishy oily crunch is a wonderful taste and texture. I usually like it on a nice thin piece of good toasted bread or a cracker, first covered with a thin spread of cream cheese, then drizzle or spoon on the caviar...I like the cream cheese taste plus it holds the fish eggies secured while you're shoving it into your mouth; I also like a little chopped onion and chopped hardboiled egg on it sometimes...sort of standard ways to offer caviar.

Lately I'm also finding the use of good caviar on sushi rolls to be quite to my liking...and I don't mean just the tobiko and salmon eggs, but even traditional caviars are being included on sushi around here...as if sushi wasn't already expensive enough.

coldhands

Hogies!!!!!!!!

Lee's Hogie House. Locations all over Eastern PA. The one nearest to my E PA relatives happens to be right down the read from Altomonte's that BadNick mentioned. Check the website LEE'S HOAGIE HOUSE
Here's and example of an italian. I am partial to the turkey. A whole feeds two people. Been eating these (havles) since I was a kid.

__________________
"All it takes to make a difference is the courage to stop proving 'I was right' in being unable to make a difference, to stop assigning cause for my inability to the circumstances outside myself, to be willing to have been that way, and to see that the fear of being a failure is a lot less important that the unique opportunity I have to make a difference."

-Werner Erhard

Willravel

If you're ever in the area, you can come over and try some Beluga. Trust me, you won't need sour cream or onions with it and after you can sleep on my couch. I always get really comfortable after eating caviar (of course that might be because I usually serve it for Thanksgiving).

LoganSnake

I don't like black caviar. We used to get it a lot when I was a kid. Now we buy red caviar just about every other week. I love it.

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Maturity is knowing you were an idiot in the past. Wisdom is knowing that you'll be an idiot in the future. Common sense is knowing that you should try not to be an idiot now. - J. Jacques

shoegirl

This thread is fantastic... I'm starving.

Maybe I'll take a picture of my dinner!

coldhands

Glad you like the thread Shoegirl. What are your favorite local eats in Ohio?

__________________
"All it takes to make a difference is the courage to stop proving 'I was right' in being unable to make a difference, to stop assigning cause for my inability to the circumstances outside myself, to be willing to have been that way, and to see that the fear of being a failure is a lot less important that the unique opportunity I have to make a difference."

-Werner Erhard

noodle

I couldn't find one with lettuce and a big slab of tomato, but I'm hooked after last weekend. mmmmmmmmmmmmmmmmmm.................

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Bear Cub

Noodle: What's on that? Looks delicious!

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noodle

fresh everything bagel, toasted... cream cheese, nova lox, onion, tomato, lettuce...
it's DIVINE.

and i can't find it in the south.

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Bear Cub

Fish on a bagel? What will they think of next?!

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noodle

Don't knock it. I almost melted off my chair.
It was a When Harry Met Sally moment... no joke.

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Leto

are you serious? Lox or smoked salmon on a bagel is almost the regular way to eat it. I always get a load of authentic Montreal Style bagels in for our business breakfast meetings, and the demand for cream cheese with lox is compelling. It is second to plain light cream cheese.

Poppinjay

YES! Wilbur's is the shizzle. That appears to be the family style dinner.

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snowy

Yum.

Bear Cub, go out and get thee some lox and a good bagel. Stat. It's delicious.

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Leto

here's where I get those amazing bagels... and the selection of cheese.... whoa. And the smell of woodsmoke inside. Amazing.

Bagel House: About | Authentic Montreal Wood Oven Bagels in Toronto




Bagel House in Toronto | OurFaves.com


These are the closest bagels to Montreal bagels you can find in the city. Sooooo yummy! My favourite is sesame seed, with poppy seed being a close second. Get there early on weekends - they sell out of the most popular kind by late afternoon (sometimes early afternoon!).

Halifax

What I wouldn't give for some good lox! But alas, there's a terrible shortage of Jewish delis in the Southwest. Right now I'd settle for one of these beauties: The "campechana extra" at Goode Co. Seafood in Houston, TX. An appetizer somewhere between a shrimp cocktail and a ceviche. Best seafood place on the Gulf Coast, IMHO.


(Credit where credit is due, this isn't my own photo. I don't usually take a camera to restaurants.)

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