AmericanPressTravelNews-December 11th,-Tavernier, Fl. Keys-Bob & Barb “On The Road Again” searching out great seafood and fish in the Florida Keys for the month of December & January, today at an old friend: Craig at Craig’s Restaurant. When our sons were growing up in the Keys, we gave them permission to come to Craigs (a short walk from both their elementary and High School) to charge a hot lunch at Craigs. Their favorite lunch a couple of times per week, was the “Super Fish Sandwich.” Sure Craig’s has all manner of other dishes, but for anyone wanting a “killer” sandwich, this is the place! Open for business for Breakfast, lunch & Dinner, this easily accessible and legendary seafood and all manner of traditional favorites of Scampy Craig’s way with lots of scallions & garlic, cheese burgers in paradise or whatever your fancy tells you to choose head over and mangia! Craigs is located at: MM90 in Tavernier and you can give a call at 305-852-8424 to eat in or take out!
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
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!
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.
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!
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.
AmericanPressTravelNews--June 19th, -Goose Holler’ Farm, TN.–Bob and Barb “On the Road Again”–Well, really didn’t want to have the occasion to write this, however I am back home and starting to feel stronger again. So, whats the story? After eating out on the road again, this time in N. Georgia, we happened upon a likely restaurant that had a car parked out front during normal lunch hours. The operative words here are “a car.” Hint when a place in a very touristy town has “a car” during normal operation times, go else-where and find a place with at least 6 or more out front. Also, I try not to eat things that are covered or mixed with cheese, cheese can hide lots of bad stuff (that’s how French Cuisine got started) but this time I let my guard down and had a Phili-steak. The steak lasted for a few days in my highly compromised taste-buds, along with the rest of my body stasis, as the food poisoning did too! OK! I now have that off my nasty bucket list to tell you about. Eat Kosher, promise, you’ll thank me for it!
There are no images to go along with this! What would you expect?
Footnote: Now back at the farm, eating fresh off- the- vine, cherry tomatoes, my garlic, and home baked bread with Israeli olive oil, feeling like a million already!