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Category Archives: Restaurants

Frankie’s Italian Trattoria of Maggie Valley-Sauces and Dishes Unpariel

A mushroom laden plate of Veal Scalopino. So good I couldn't leave any over!
A mushroom laden plate of Veal Scallopini. So good I couldn’t leave any over!
Special shrmp with garlic and a spaghetti that was al dente' grande! This was Barbs plate and the home made breads licked up the last of the sauce too!
Special shrimp with garlic and a spaghetti that was al dente’grande! This was Barbs plate and the home made breads licked up the last of the sauce too!—

APtravelnews-Nov. 19th, Maggie Valley, N.C.-Nothing makes a visit to an area your not familiar with, more familiar and friendly than a great local, Mama Leoni type restaurant. Frankie’s is just that; a terrific mama’s type (homemade with love by mama) restaurant.

With friendly folk all around, even his Honor the Mayor of Waynesville and his wife as well as local successful business folks too, how can you have a bad experience, especially when the food was “killer” great! We also tried one of our table-mates Eggplant dish and after finishing our meal (we only left damp plates) we dove into desserts. Cheesecake rocked us with a topping of delicious strawberries that totally complimented the New York style creamy and tasty cake!

Frankie’s is located at 1037 Soco Rd. Maggie Valley–828-926-5216

 

 

 

 

 

Deano’s Italian Grill The Authentic Brick Oven Favorites on Main St. Dublin, GA.

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Chicken Marsala had the most tasty mushrooms and sauces ever!!
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Barb enjoying EVERYTHING!

AmericanPressTravelNews.com-Dublin, GA.-November 7th,-Bob & Barb “On the Road Again and feasting again! We headed out from Page House B & B into town by car (although it was in walking distance) and stopped in front of Deano’s Italian Grill. We are familiar with the great tastes that come out of a wood-fired brick oven, and when I saw the massive grill full of various Italian dishes and pizzas being done to perfection in the black-body heat method (cooks through and through quickly and leaves all dishes moist and not dried out) of radiating cooking temperature, perfect for doing dishes perfectly, I sat down-period!

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Pizza Bruni with fresh mozzarella and copicola sausage, basil and red onion.

Robert and Jennifer Shaffer owners and operators, both graduates of the Culinary Institute of America in New York, came from Florida to Dublin in 2010, to do their thing! And boy, do they do their thing. Their wait and cooking staff are really committed to this restaurant,  as besides loving the fare, they respect and like the owners as well, I learned this based on me asking a few of them how they like working at Deano’s. 

Check Deano’s out at: www.deanos-italian.com

So what did we eat, well, we popped a pizza, a chicken marsala dish, Calamari dish to perfection and then desserts to salivate over. So we were talked into a Crème Brule’ that was fab-plus!img_6218

Pizza Bruni, a delight to the eye and the palate!
Pizza Bruni, a delight to the eye and the palate!
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Candied walnuts salad with excellent sauce and farm fresh greens! WOW!!
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Calamari was touted by our waitress as best in GA. We ate and agreed with her!
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An overhead view from their upstairs party room.

Calamari was light floured and flash fried. It came with marinara and cherry pepper sauce. The citrus garden salad was crafted with strawberries, mandarin oranges, grapes candied walnuts and Gorgonzola cheese with balsamic vinaigrette.  The Chicken Marsala was a pan seared chick breast with delicious sauteed mushrooms, in roasted garlic butter and Marsala wine sauce. We finished our meal with Coffee and crème brule.

Page House Bed & Breakfast A Monument to Anyones Great Lodging Experiences

img_6201AmericanPressTravelNews.com Nov. 7th,Dublin, GA.–“Bob and Barb on the Road Again” and “Stopping to Smell the Roses”, and visit for awhile!–We stopped for a couple of nights to enjoy a real quality B&B and we were not even slightly disappointed staying at the really magnificent Page House. We first met Mono working the leaves off the driveway, just after pulling into a true early American Estate sized home from a different era and century with giant pillars and the look of what the real White House in D.C. must have looked like before the many gates and fences, additions and subtractions. This was a true Antebellum Southern home only remodeled to modernize the needs of casual tourists in all modern ways possible, but yet totally in keeping with the themes and decor of a quieter, more pastel time in American History. WE LOVED IT! We have learned that the owners make or break a B & B. Mono and JoAnn were fabulous, caring hosts and mighty fine chefs as well. This place as they say in GA. is   “The Gem of the Emerald City.” www.pagehousebb.com  ph and fax: (478) 275-4551

Yes, there are great restaurants in Dublin. See additional posts for Company Supply Rotisserie Bistro and Deano’s Italian Grille Brick Oven favorites!!!!

Mono and JoAnn, Page House Owner-Operators put together a memorable breakfast repast. Finer host will be hard to find!!
Mono and JoAnn, Page House Owner-Operators put together a memorable breakfast repast. Finer host will be hard to find!!
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All rooms and suites have modern baths and showers, TV’s and most important; comfy beds and linens.
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Formerly the only home in Dublin, GA. with a ballroom! Today it’s a “sweet” dining room area, or can be a ball room for special occasions as well!
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Mono and JoAnn putting up a sumptuous breakfast for guests!
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GA. Toast with GA. peaches-umm, umm Great!
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Omelette Greek style with Goat Cheese, spinach and LUV!

 

 

Company Supply Rotisserie Bistro, Dublin, GA.

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Yes, Barb was really digging in to it all!!

AmericanPressTravelNews–November 3rd, Dublin, GA.-Bob and Barb “On The Road Again”, yet “Stopping to Smell the Roses, and Great Dishes Along the Way.”- While in Dublin, GA and staying at the amazingly beautiful Page House B&B, we went into town to check out the great restaurants Mono, Owner of Page House told us about. The first location was called Company Supply. Well, the name really fooled us as I hear it does to newcomers to Dublin. First of all, The owner Richard Mascaro’s company mission is to provide their customers with all natural, hormone and antibiotic free-food  choices. They also strive to source organic and local when available.crawfish-cakes

We sat down and enjoyed reading the menu which began the juices flowing: Craw Cake’s for an appetizer caught us first – a mix of craw-fish tails, spices, Trinity and Panko bread crumbs, cooked to perfection, accompanied by corn and feta salad with Creole aioli-viva the tail! Superlative appetizer!

We also checked out Sweet curry chicken salad, Chipotle Pimento  cheese,  Black-Eyed Pea Hummus. Served with warm pita bread. Call Cole Trio Coco Cole Trio.appetizer-tapas

General Supply as they call it, offers there award winning main entree: Delta chicken. A grilled breast, sauteed spinach sun-dried tomatoes, becamel sauce, goat cheese, and served over garlic roasted mashed potatoes. Zowie! We loved this dish too-if you remember from other posts, we are big on garlic and so is Mascaro.chicken-mascaro

1-478-353-1655  COMPANYSUPPLYGA.COM