Foodie Travels: Best We Ate in 2017

Best We Ate 2017

2017 has taken us to more than half of America’s 50 states with more than 8,000 miles on the road, which means we’ve enjoyed a lengthy list of amazing #FoodieScore Travels experiences. In this second annual “Best We Ate” edition, we’ll share a few of our favorite food finds from this year. We must tell you that many of these picks were tough, and several categories were almost impossible to select! We’ve noted a few runners up where possible, and you’ll have to stick with #FoodieScore throughout the new year to learn about the rest.


Cattlemen's Steakhouse

Matthew – Cattlemen’s Steakhouse, Oklahoma City, Okla. – This 100-year-old steakhouse is commonly ranked among America’s best, and we now know why. The steaks are flavorful, juicy and come from beef in the adjacent National Stockyards. But this great meal doesn’t end with the meat. The fresh salad with a special house-made dressing, the soft and savory dinner rolls, a filling and delightfully topped baked potato, a creamy baked macaroni and cheese, and the fresh and fruity blackberry cobbler all played a role in this being the greatest meal I ate in 2017. Perhaps the greatest course of all: The check didn’t break the bank after dinner! HONORABLE MENTION: Dinner, The Dillard House, Dillard, Ga.

Tuna Tacos

Molly – Webb Custom Kitchen, Gastonia, N.C. – Every time I tried to decide on the best meal of 2017 – which was a Herculean mental effort, mind you – I couldn’t get Webb Custom Kitchen out of my head. Not least in my mind were the incredible array of options from the beginning of a meal – the Duck Cigars I picked as my favorite appetizer of the year – to the end – the multi-layer chocolate mousse cake that melted in our mouths. But first in my mind was a dish with such delicious, fresh flavor and texture that it truly made Webb Custom Kitchen rocket to the top of my list: the Raw Ahi Tuna Tacos. I’m a fish taco person anyway, but rarely eat anything that isn’t fully cooked. Yet the sound and description of these on the menu made me take a chance, and I am so glad I did. The rich tuna flavor, the firm, steak-like texture and the fresh toppings all nestled in a soft, light flour tortilla = fish taco perfection. So much so that I have wanted to get them again ever since.


Kim's Kitchen

Matthew – Kim’s Kitchen, Stanley, N.C. – I grew up eating Kim’s Kitchen cheeseburgers and even had them delivered to other cities and states in which I lived, so I was saddened in 2013 when Kim’s closed. Fast forward to April 2017. That’s when Kim’s reopened under its longtime management, and the cheeseburger I loved so much in my youth returned. You won’t find a better burger with fresher meat, meltier cheese and a softer, hearty bun than Kim’s, and I didn’t all year. HONORABLE MENTION: Smoke Stack, Montana Ale Works, Bozeman, Montana


Molly – Breaded Burger, Snappy Lunch, Mt. Airy, N.C. – A breaded burger might sound like an odd option for best burger of the year, and we certainly did have some amazing options for this title. But something about this homemade, hometown burger just really hit the spot for me. The soft, slightly crispy breading as you take a bite of the burger is just pure Southern comfort. Kitchens across the South in America in former generations made plenty of unique burger creations during the Depression era, in order to save on and stretch the hamburger meat. The method of adding bread to it is one my great-grandmother, Banny, passed down to my mother, who passed it down to me. Banny’s method is a bit different than Snappy Lunch’s, but both result in a simply delicious burger. Maybe that’s why it made my Best Burger of 2017.


Snappy Lunch

Matthew – Pork Chop Sandwich, Snappy Lunch, Mt. Airy, N.C. – Being the unofficial “state sandwich” carries a lot of pressure! The famed Pork Chop Sandwich at Snappy Lunch in Mt. Airy absolutely lives up to the heralded billing. It all starts with a milky-sweet fried pork chop that’s topped with a flavor explosion of zingy chili and cool coleslaw. Just as the restaurant name says, you’ll get it snappy, and you’ll get it cheap.


Molly – Half and Half, Shake Shop, Cherryville, N.C. – I hadn’t been to Shake Shop in years, though it is a famous institution in my hometown of Cherryville. When we went this year, which was Matthew’s first visit!, I got one of my classic picks: a half and half. The sandwich carries different names everywhere you go, but the description is simple: a long, hoagie-style bun with a cheeseburger on one side and a ham sandwich on the other. For me, you can’t get much more satisfaction than going back and forth between a melty, salty ham and cheese sandwich, to a hearty, cheese-covered burger, both topped with slaw and tomato, of course. And Shake Shop does both sides right.


Garage on Beck

Matthew – Mormon Funeral Potatoes, Garage on Beck, Salt Lake City, Utah – Outside of Utah, you won’t find many Mormon Funeral Potatoes, so you have to make such an experience count. Garage on Beck’s dish is like a crispy jalapeno hash brown hushpuppy. They’re so expansive you could make them your meal. Accent on COULD. Don’t miss everything else Garage on Beck has to offer, including the funky ambiance that’s part biker bar and part outdoor brunch.


Molly – Duck Cigars, Webb Custom Kitchen, Gastonia, N.C. – What a delightful, egg-roll experience Webb Custom Kitchen’s Duck Cigars are. Not only are they perfectly fried in a crispy spring roll shell and perfectly filled with a surprisingly delicious duck confit, they are accompanied by three impeccable sauces, including a house-made soy sauce. Try them all, repeatedly, and you won’t regret it!



Matthew – Cinnamon Roll, Lulu’s Bakery & Cafe, San Antonio, Texas – This cinnamon roll is 3 pounds. Do I need to tell you more? If so, it’s made of fresh-baked bread, delicious cinnamon spices and a rich icing that remarkably stay fresh for almost a week. We know because we ate a few bites with our meal and then took the rest on the road. After enjoying bites in San Antonio, Dallas and Oklahoma City, I think we finished it all somewhere near Little Rock, Ark. It was delicious to the last ounce. HONORABLE MENTION: Pie Flight, Baked Pie Company, Asheville, North Carolina


Molly – Reese’s Donut, Wake N Bake Donuts, Wilmington, N.C. – Luck was with us in Wilmington as we strolled down a quiet street, just happening to pass a donut shop we hadn’t previously heard of. This is highly unusual for us well-researched foodies, but Wake N Bake was a highly unusual, phenomenal find. The donuts in the window lured us in and let me just say, we were glad to be caught by this donut shop! My favorite was the Reese’s donut, with a creamy, whipped peanut butter filling, chocolate icing, and a Reese’s cup on top. (Top left in the photo above.) There was no wrong way to eat this Reese’s. HONORABLE MENTION: Key Lime Cheesecake, Mayworth Public House, Cramerton, North Carolina 



Matthew – HenDough, Hendersonville, N.C. – Get it all, and savor every bite! But certainly don’t miss the fried chicken biscuit, the biscuit with cheese and local bacon and eggs, the doughnuts, the smoked gouda macaroni and cheese, the sweet potato salad, or the locally made Dynamite Roasting coffee. HenDough also gets points for atmosphere, with its seating inside and outside of a house converted into a restaurant. HONORABLE MENTION: Breakfast Menu, Causeway Cafe, Wilmington, N.C.


Molly – BLET (Bacon, Lettuce, Egg & Tomato), Brunch, Peace-N-Hominy Q Shack, Belmont, N.C. – What a Southern combination Peace-N-Hominy has put together in this BLET! The bacon is thick and crispy; the tomato is fresh and the lettuce has that fresh crunch; the egg is fried (or cooked any way you want it) to perfection; the bread is so buttery-toasted; and the cheese is – this is where the OMG comes in – pimento cheese. This sandwich is everything you need and nothing more. HONORABLE MENTION: Bacon, Egg and Cheese Biscuit, Hamrick’s Country Store & Grill, Cleveland County, North Carolina


Shirley Mae's

Matthew – Shirley Mae’s Cafe, Louisville, Ky. – You’re family when you eat at Shirley Mae’s, even on your first visit. Isn’t that the definition of soul food? This place serves up the best pinto beans Molly has ever eaten. The fried chicken wings are meaty and crispy. The macaroni and cheese is creamy and filling. And don’t get me started on the hot-water cornbread wrapped and kept warm by a foil blanket in its own little cup. You’ll wish Shirley Mae’s was in your town, and you’re in luck, if you live in Louisville.

Molly – Shirley Mae’s Cafe, Louisville, Ky. – The best soul food places serve Kool-Aid. Shirley Mae’s is one of the best, and I got grape. How good and how pleasant it is for food to be accompanied by Kool-Aid! Not only that, Shirley Mae’s gave me one of my favorite food items period on our 6,000+ mile road trip this summer: the pinto beans. Flavored with real pork, these pintos were the star of my meal, which also included delicious fried tilapia. Don’t miss this place if you ever go through Louisville!


Chico's Tacos

Matthew – Chico’s Tacos, El Paso, Texas – We enjoy an array of Mexican food each year. It’s one of our favorite cuisines, so you’d think this would be a difficult choice. It’s not. Chico’s was by far the most authentic Mexican food experience I’ve ever had, not because of the type of food but because of the delivery and the clientele. Sitting just a couple of miles from the Mexico border, Chico’s serves up a boat of rolled-corn, beef-filled, taquito-style tacos that you won’t find at any other taco shop. They’re cheap, so eat up! HONORABLE MENTION: Lunch Buffet, El Pinto, Albuquerque, New Mexico


Molly – Puffy Tacos, Ray’s Drive Inn, San Antonio, Texas – Ray’s Drive Inn’s Puffy Tacos are the stuff of legend – literally, they are credited with inventing the “Puffy Taco.” What is it? A soft, puffy (because the word just fits), fluffy, thick taco filled with the absolute freshest ingredients – lettuce, tomato, and any meat you want, including fish, beef, carne guisada, or chicken, just to name a few. To give you a good idea of what they’re like, here’s an analogy: these Puffy Tacos are to Taco Bell chalupas as a rack of Memphis’ restaurant Charlie Rendezvous’ Ribs are to a McDonald’s McRib. It’s the original, high-end, mouthwatering version that you’ve got to have, even if you can’t have it all the time. (Although, if we lived in San Antonio, I would!)



Matthew – Cristina Pizza, Moon Pie Pizza, Pasta & Bakery, Dillard, Ga. – We don’t eat pizza out very often, so when we do it’s a testament to how promising a pizzeria’s menu looks. Similarly, there are few pizza shops we reference in our household as memorable, because we hold a great pizza in high regard more than just something to be scarfed down like a Ninja Turtle would. (To be inclusive and to show you we’re not crazy here, we hold great pasta and stromboli in high regard as well, so Italian isn’t just pizza to us, but it’s a big part of the Southern food experience when it comes to Italian cuisine. Molly actually worked as a server at an Italian restaurant in Cherryville, N.C., for a while, and pizza wasn’t close to her favorite menu item there.) So it means something big to us when we enjoy a pizza enough to include it in this list. Moon Pie’s pizza dough was soft yet crackly from the oven, the cheese was ooey gooey perfect, and the prosciutto, spinach, mushrooms and truffle oil on top were both fresh and completely complementary. Delizioso!

we have the meats

Molly – Meat Lover Pizza, Portofino, Gastonia, N.C. – Portofino’s has been a favorite Italian spot of mine for years, less due to its proximity in nearby Gastonia, and more due to the satisfaction its rich, authentic dishes bring during every meal there. I have never been disappointed at Portofino’s and their pizza is truly to die for, hearty and full-flavored. This year, we got, for the first time, the Meat Lover Pizza. Matthew doesn’t typically love all-meat pizzas, but with the inclusion of Italian meatballs, he was all for it. If you’re near Gastonia and in need of a pizza, skip all the national chain spots and go straight here. I know you won’t be disappointed either!


Arthur Bryant's

Matthew – Burnt Ends, Arthur Bryant’s BBQ, Kansas City, Mo. – I’ve eaten a lot of barbecue throughout the Southern United States (and I ate more great barbecue in 2017 than any year ever before), but I’ve never had barbecue like this, quite literally. Kansas City is known for its burnt ends the way Texas is known for its brisket and the Carolinas are known for pulled pork. Arthur Bryant’s offered a delicious first experience with burnt ends, which were almost like a combination rib-brisket bite, covered in a barbecue sauce that was more tomatoey than I’ve ever had. And my plate of burnt ends came with pieces of plain white sandwich bread (just the way I like getting my barbecue) and a load of hand-cut fries. It was a true #FoodieScore! HONORABLE MENTION: Pulled Pork Plate, Rodney Scott’s Whole Hog BBQ, Charleston, South Carolina


Molly – BBQ Chicken with White Sauce, Saw’s BBQ, Birmingham, Ala. – Oh, white barbecue sauce, how I love you! Could any barbecue sauce be more perfect than one with a mayonnaise base? My answer to that is now a definitive no. There are many sauces in the world, but Saw’s BBQ’s white sauce is the quintessential, unique sauce for me, and it goes perfectly on a roast chicken sandwich with a pickle, which is how I first tried it at Saw’s in Alabama. If you’ve never heard of it, or simply haven’t tried it, maybe this year is your time to be adventurous! If you can’t make it to Alabama, you can order white sauce in a bottle, as I did this year for Matthew, so we could include it on our own dishes at home. I can’t wait!

5 tips for building a BLT sandwich that hits the spot


In the summer South, a fresh “mater” sandwich is an annual seasonal rite of passage. How that sandwich is assembled is completely up to the consumer (though the ingredients are obviously not open to debate for anyone with the idea it must be done only one way), enabling foodies to get quite creative in finding the perfect recipe.

My favorite way to enjoy a tomato sandwich is the BLT, or bacon, lettuce and tomato, which goes a step further than its simpler “mater” cousin. Just a plain BLT always does the trick for me, but it really hits the spot when I take a little extra care to enhance the sandwich.

On a recent summer day, I made Molly and me a couple of BLTs for lunch, and I spent some time experimenting to jazz up our meal. The whole experience—making the food and then really enjoying it—got me thinking about the keys to perfecting such a longtime regional food staple.

Here’s a five-item, must-do checklist for making your own great BLT.

1. PICK LOCAL TOMATOES: For “mater” sandwich and BLT purists, there may be no more important choice than using a fresh, local tomato picked from the garden. If you don’t have a garden or know someone who does, consider your options at a local farmer’s market. A fresh tomato free of preservatives and pesticides will absolutely be more flavorful and much juicier. Our go-to tomato source in summer is a small network of home gardeners that are family members and neighbors. Once you have the right tomatoes, sprinkle the cut slices with a little salt and pepper to really make them pop. That’s what my grandpa always did, and I understand why every time I take a bite.

2. CHOOSE FRESH GREENS: The L in BLT stands for lettuce, but that’s not a requirement. You can go with another green, or no green at all if that’s not your thing. (Folks who like true “mater”-only sandwiches go with mayo and fresh white bread only, not needing the bacon or the lettuce to be complete.) Nice fresh spinach leaves are my favorite because of their flavor, their crunch and their lack of extra moisture. When you have a juicy tomato, you don’t really need other “wet” ingredients to find the right sandwich balance.

3. SEASON AND CRISP THAT BACON: Normally, a little pepper is nice, but I recently went farther with a light sprinkling of pepper and a slight caramelizing process with brown sugar. The result was a sweet and savory bacon that had even more flavor. Whatever you do, even if it’s no seasoning at all (after all, it’s bacon, right?), you’ve got to establish a crunch. My mama’s right: limp, chewy bacon is never good. If you end up with bacon that troubles you in the crisping attempt, try a few minutes on aluminum foil in the toaster oven, or slide each piece onto a toothpick and bake it in the oven. (That last one’s a trick we learned at a bed-and-breakfast inn in eastern North Carolina.)

4. GET SAUCY: Duke’s mayonnaise might be the most preferred choice of “mater” and BLT sandwich aficionados. That’s a fine standby that’s been delighting home chefs for decades, and for many foodies this is where you can stop reading this step and go on to the next. But we also live in the aioli and specialty-mayo age. How many times have you read a restaurant menu and seen the word aioli or something akin to “chipotle mayo”? There’s so much you can do to jazz up a sauce to slather on a sandwich. Recently, I decided to create a sweeter mayo, so I combined two teaspoons of Duke’s with a teaspoon of local honey. The result was an even fancier sandwich.

5. MAKE A SOLID BREAD SELECTION: I know many tomato lovers who prefer plain white bread for their “mater” sandwiches. Again, that’s an OK choice, but the BLT begs for a more solid selection. You need something that can hold up against the juiciness of the tomato, the greens, your sauce selection and that crunchy bacon. (As Big Bang Theory’s Sheldon Cooper would argue, it’s all about the moisture barrier between the juicy vegetables and the bread.) If I’m using white sandwich bread, I like to lightly toast the slices or even grill them in a pan on the stovetop for a little more heft. To go a step further, consider selecting an even heartier bread, such as potato, brioche or ciabatta.

Finally and most important to always remember when you’re cooking at home, this is your #FoodieScore, and your taste will guide your ingredients and your results.