Eating Out Mean
America is a country of cuisines as diverse as its ethnic groups. Texas draws on its Mexican beginnings for spicy chili and barbecued dishes, whilst Florida takes inspiration from Cuban rice dishes and Jewish delicatessens. Still, from Maine in the Northeast to the state of Washington in the Northwest, you’ll often find similar vegetablesoups, plain green salads, steak and potatoes, fruit pies, and ice cream – a unity of taste that guarantees the success of fast-food franchises. Some areas do have distinctive cuisines, however, notably New York, New England, Miami, New Orleans, California, and the Pacific Northwest.
Eating Out Mean
An all-American meal
A note for Europeans – genetically modified food is very common in the US and is not labeled. Foods that are not labeled as ‘organic,’ especially fast foods, are often GM. What to eat Sandwiches. Usually served on white, rye, pumpernickel, or wholewheat bread, a roll or a bagel, or perhaps a pita. Classic fillings include chicken, tuna, and egg salads; lox (smoked salmon) and cream cheese served on a bagel;
corned beef or pastrami (a kind of cured beef). Club sandwiches consist of three slices of toast in layers filled with turkey, lettuce, tomato, bacon, and sometimes cheese. Hoagies, heroes, submarines, po-boys, and grinders all refer to the same thing: a fat, mouth-stretching sandwich of French bread, stuffed with meatballs, sausages, or ham-cheese-salami-onions-lettuce-peppers-tomatoes, and olive oil. Soups. Vichyssoise is a chilled soup of leeks, potatoes, onions and cream that originated in New York; another classic American soup is clam chowder, a New England favorite.
Eating Out Mean
Salads. Many American-style restaurants feature a self-service salad bar with an attractive assortment of greens, garnishes, and breads. Your choice of dressings may include ‘tomatoey’ French, Thousand Islands (mayonnaise, ketchup, hard-boiled egg), Russian (mayonnaise and chili sauce), Italian (oil, vinegar, garlic, and herbs), or Roquefort. The ‘chef’s salad,’ which may contain ham, cheese, and chicken, is a meal in itself; raw spinach salad with mushrooms ranks as a great American classic; Caesar salad has romaine lettuce, Roquefort cheese, and a raw egg in the dressing;dressing; coleslaw often appears with sandwiches. Cold pasta salads served with crisp raw vegetables or seafood are also very popular.
Meat. Beef still takes first place – it comes in enormous portions and is almost invariably tender. In steakhouses, you often pay a flat rate for a steak, a baked potato with sour cream or French fries, a self-service salad bar, and in some cases a glass or two of wine or beer.
Fish and seafood. Fish and shellfish are often of excellent quality, both the ocean fish of the East and West coasts and the Gulf of Mexico and the freshwater fish of the mountain rivers and lakes. Look out especially for red snapper, bluefish, marlin, and swordfish. Great seafoods include soft-shell and steamer crabs (especially from Maryland), Dungeness crab and Maine lobster. Vegetables. In these health-conscious days, organic vegetables are plentiful, and excellent farmed produce is widely available. Specialtystores and restaurants open almost every week, offering vegetarian, vegan, and gluten- or dairy-free options catering to most budgets.
Eating Out Mean
Cheese. Swiss-, Dutch-, and British-style cheeses are manufactured in Wisconsin, New York, and Vermont; the sharper ones approach their European equivalents. The French cheeses, imported or locally imitated, tend to be too pasteurized to approximate their taste on the other side of the Atlantic, but the creamier versions are spiced with herbs and garlic. Cheese boards are often served in French restaurants, and cheese-and-wine bars are spreading
Desserts. Ice cream is where America excels. Amazing flavors are constantly being invented, and the range tickles any sweet tooth – spearmint, peanut butter, apple pie, cinnamon – and the vanilla is often terrific too. Put it on fruit pies, Ã la mode, and you’re heading for a blissful calorific catastrophe. Other popular American desserts include Apple Brown Betty, a kind of crumble, chocolate brownies, and various pies, including apple pie, cherry pie, pecan pie, and rich chocolate Mississippi mud pie. In early summer when the strawberries are at their peak, strawberry shortcake –scone-like biscuit on the bottom with dollops of whipped cream on top – can be sublime.
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Casual dining in Seattle’s Pike Place Market
Regional cuisine Some of the best New York restaurants are in the theater district, the East Side, Upper West Side, or in trendy SoHo and TriBeCa. But rather than be told where to go this year, just consider the variety.
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A friendly restaurateur:
The city benefits enormously from its cosmopolitan tradition. Italian restaurants are legion. With French eateries, you have to choose carefully between the few authentic – and very expensive– establishments and run-of-the-mill operations. Chinese places are much more reliably competent, especially in Chinatown itself. There are Greek, Spanish, Japanese, Jewish, Korean, Mexican, Brazilian, and Indian restaurants, too. Increasingly, ethnic food is being taken out on to the streets, where you’ll find Arab falafel sandwiches,
spicy Indian samosas, or Turkish shish-kebab in hot competition with the local pretzels and hot dogs. New York’s own contribution to the world of gastronomy begins with the hot dog, which you can have either with sauerkraut or fried onions but not, authentically, without mustard. The deli sandwich is a special Broadway institution, with various permutations involving turkey, corned beef, pastrami, bacon, lettuce, and tomato. New York strip steak is a good, thick cut of tenderloin, best eaten rare. Long Island Blue Point oysters are too good to spoil with the cocktail sauce that inevitably accompanies them. Manhattan clam chowder has tomato in it (as opposed to the creamy New England type). Although cheesecake may have come from Central Europe, it never tasted better than it does in Brooklyn and the delis on Broadway
Eating Out Mean
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New Englanders:
are proud of their culinary specialties. In Boston, start your day with some of the ‘home-baked’ muffins offered at breakfast time. Blueberry, cranberry, apple, and date nut are among the more interesting varieties. Or breakfast on pancakes swimming in maple syrup. By all means be sure to try Boston baked beans.Simmered in molasses with a chunk of salt pork, the best versions of this hearty favorite have been cooked for an entire day, preferably in a brick oven.
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