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From him: “Steve only serves 'new' shell because the meat is sweeter and more tender, and he has his own lobstermen he uses to supply him so he knows exactly what he’s getting.He keeps them in seawater, instead of cold water -- because he sells so many so quickly he doesn’t have to worry about them eating each other -- then boils them in salt water, shucks them fresh, and cools them on ice. We'll happily line up for a Baltimore pit beef on a Kaiser roll any day of the week, but when in a port state, nothing tastes sweeter than the local catch.
Other than Dogfish Head and the beach, people often don't know much about what happens in The First State. More scrapple is made in Bridgeville than anywhere in the world. Chelsea Tavern in Wilmington offers it two ways -- as a side, or as scrapple hash, where it's mixed up with home fries, spicy ketchup, and an egg.
For some dishes you want to go with the original that started it all, and other times a new-school innovator has taken things to a savory extreme that's just way more delicious.
If you've got your own reasoning behind a different pick, let us know in the comments, as we always have room for seconds.
But if you want to start a real argument, especially in the Chicago area, start talking about Italian beef, sort of like an Italian riff on a French dip to the uninitiated, and much, much more than that to those who get it. Should you get it dipped (the whole damn sandwich dunked in the rich, spice-laden pan gravy), wet (an extra ladle full poured over the ribbons of beefy goodness held together by a soft roll), or dry (what's wrong with you? It's a lot to figure out, so don't sweat where to get one. Trek out to the small town of Winchester (about 90 minutes west of Indianapolis), order a slice, and enjoy forkful after forkful as three of the most perfect English words dance through your head. You'll find a hubcap-sized serving of tenderloin, pounded thin, battered, and impossibly juicy. And they also make a perfect brisket, which is just fine on its own. Even more than boudin sausage and po-boys, gumbo represents Louisiana’s entire attitude toward food: it’s a rich, deeply flavored stew that utilizes whatever’s bountiful in the season, shows off the state’s unique heritage, and is meant to draw in the family and neighbors for a shared meal.
You'll also find a tiny burger-sized bun and smattering of fixin's that are completely dwarfed by the pork's presence. But the Z-Man somehow makes it even better, stacking onion rings, smoked provolone, and the signature meat on a kaiser roll. Dooky Chase's serves our favorite Creole gumbo, laden with andouille, veal, shrimp, and oysters, and thickened with a dash of filé.
In fact, New Haven's got a pizza scene that rivals that of New York in the overall quality of its pies.
Pepe's has been running this scene since the '20s, ferrying exquisitely charred crusts from coal-fired ovens into the clamoring mouths of a cultish following whose members rarely, if ever, overlap with close competitor Sally's. It's essentially the parts of the pig no one wants to eat.But if you can make it to NOLA on the week before Easter, you may be able to grab a bowl of its gumbo z’herbes, a rarely seen green gumbo made for Holy Thursday, and preserved in the culinary tradition of the region by Leah Chase, the restaurant’s matriarch.Our NY editor Andrew Zimmer spent the summer eating his way through lobster roll joints all around the East Coast, which is alarming in its own right, but also makes him a verifiable expert in the field, and through all his travels, he never encountered anyone more passionate about lobster than Steve Kingston, the owner of The Clam Shack.Every state in our gluttonously blessed union shines in its own way, and as always-hungry Americans, it's our solemn duty to find the single brightest source of that sparkle and take a big bite.It wasn't easy an easy task, but after polling our network of writers, friends, and distant family with strong opinions about hot tamales, we've compiled a list of the single food that you simply must eat in every state. Some foods are the states' most famous exports, while others are icons that you won't see outside of their borders.And unlike some chains that shut the breakfast hose off at 11am, it doesn't have to be breakfast time for you to to order one -- it serves the morning meal all day long.