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- Articles Guides - Roadfood
Road trip on Route 66 Illinois Route 66 is a highway rich with crazy attractions, unique museums, America
- The One Must-Eat Food in Each State, and Where To Get It
After 40 years and 5 million miles spent on the road looking for America’s best regional food, we’ve assembled a list of the quintessential, must-eat food in each state, and the best place to get it These dishes offer a true taste of America, state by state Alabama: West Indies Salad (Wintzell’s Oyster House)
- Mehlman Cafeteria - Saint Clairsville, OH | Review What to Eat - Roadfood
Mehlman Cafeteria - restaurant review and what to eat at 51800 National Road Route 40, St Clairsville, OH (740) 695-1000
- Best Food - Ohio | Where What to Eat - Roadfood
Road trip through Ohio A jewel of a city on the Ohio River, Cincinnati once was known as the Paris of America, home of diverse culture and a thriving culinary Essential Cincinnati in a Day Roadfood knows Cincinnati best for its unique five-way chili, which is nowhere better than at Camp Washington Chili Parlor, open round the clock
- Roadfood TV: Discovering America one dish at a time
Roadfood: Discovering America One Dish at a Time is a new PBS TV show that aims to re-discover America’s regional culture through its iconic dishes Our host, Misha Collins, will hit the highways and byways of America, exploring a uniquely American dish in each episode
- Americas Byways: Road trip through Ohio - Roadfood
Road trip through Ohio Along this coastal road tip through Ohio, you will cover 119 miles in a little under two and a half hours of drive time Driving from Toledo to Cleveland, we have picked out four favorite local restaurants to eat at along the way
- Best Food - Missouri | Where What to Eat - Roadfood
Road Trip Overview Beginning in Kansas City, Missouri and heading along Interstate-70 toward the heart of Kansas, this 284 mile long road trip will take participants to a variety of 9 Places to Go For Great Soft-Serve
- Dishes - Roadfood
Dishes The dishes we eat define who we are Familiar or exotic, regional or universal, what's on the plate is an edible portrait of those who eat it, cook it, serve it, and grow or gather it
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