Top Ten All-American Dishes
(Sun Archives)
Here I am in Small Town USA for the Fourth expecting to get some great All-American food and so far, not so much. But I'm still hopeful for tomorrow, starting with breakfast after the flag raising in the woods at 8 a.m. Details later.
So here's my list of excellent All-American dishes I've had at restaurants in Baltimore. There were more I could have mentioned, like the chocolate milkshake at Cafe Hon, but I ran out of numbers. If you think of any others, please post below. ...
* Apple pie: It's been awhile, but the Cinnamon Tree in Hunt Valley had a good one, spilling over with apples raisins, and walnuts. Tell the waiter you don't want it microwaved to warm it up, or it might get mushy.
* Hamburger: For a regular hamburger, Five Guys in the Inner Harbor. The burgers are made from fresh, not frozen, meat, and they are shaped by human hands. The buns are baked daily for the franchises. If you like oversized burgers, McCabe's in Hampden or Alonso's in Roland Park. I've heard the Pioneer Pub in Hereford has a fine one, too.
*Corn on the cob: Jack's Bistro in Canton. The restaurant's signature dish is grilled corn seasoned with Parmesan cheese, red pepper, butter, sea salt and a squeeze of lemon. You don't really need to do all that to fresh corn, but it's a decent variation. And I don't remember when I had undoctored corn on the cob in a restaurant.
* Potato salad: Andy Nelson's BBQ in Cockeysville. Thanks to Hon, Regina and Andy, who helped out when I was stumped. See the comments under "Wanted: Potato Salad" for the details and other suggestions.
* Spare ribs: I have to go with Big Bad Wolf's House of Barbecue in Lauraville, which uses a secret dry rub before cooking. But I'm looking forward to giving the Alabama BBQ Company's version a try. (It's several blocks south on Harford.)
* Lemonade: At the Waverly Market's Neopol stand, the "mixologist" uses 1 1/2 lemons for each drink, so it has lots of flavor. You decide on the amount of sugar. He lets customers have a taste to make sure it's OK before he pours the whole cup.
* Fried chicken: Gertrude's at the BMA has a good one, but only on Tuesday nights.
* Hot dog: What can I say? It has to be from the ball park. Fat, juicy and salty, about as bad for you as it can be. Or maybe it just tastes good because of where you're eating it.
* Mac 'n' cheese: I have to go with Rub's in South Baltimore. It's made with cream and butter.
* Cole slaw: Faidley's in the Lexington Market. So good Nina Zagat got the recipe when she visited Baltimore.
Comments
How can I get samples of my mothers cole slaw and potato salads to you to try. She worked for either 4 or 5 generations of Hasslinger's Seafood, years ago.
Only the older generations will remember them.
Posted by: Martha Robey | July 3, 2007 11:31 AM
I read this column every week even though I am bothered by it every week. Inevitably, at least one of the entries includes some variation of "looking forward to trying it" or "haven't had it in years." If you are going to review something, please please please have sampled it in recent memory. Why would I try something in your "Top 10" that you haven't ever eaten???
Posted by: LB | July 3, 2007 11:37 AM
If you only mentioned restaurants and dishes you'd just reviewed, that would make for a mighty boring blog. I love that you draw from past experiences.
Posted by: Kathryn | July 3, 2007 11:52 PM
I recently read in a Robert B. Parker book about Walter Hasslinger's Resturant. Is it still there?
Posted by: Pat Nugent | October 19, 2007 11:00 AM
re: post regarding Hasslinger's cole slaw - (copied)
Comments
How can I get samples of my mothers cole slaw and potato salads to you to try. She worked for either 4 or 5 generations of Hasslinger's Seafood, years ago.
Only the older generations will remember them.
Posted by: Martha Robey | July 3, 2007 11:31 AM
Is there any way Martha can post the recipe for the salads? or for me to get in contact with her?
Bob Scherer
Posted by: Bob Scherer | September 9, 2008 10:50 AM
No matter where I've been, I always return to Hasslinger's for the potato salad. The fact that they sold it by the gallon and you often had to wait your turn is certainly a testimony to its qualitity. I second Bob's suggestion to either post the recipes or please make the recipe available. Please...
Posted by: Chuck Hosier | May 26, 2009 2:08 PM