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I'm a transplant to North East Ohio, but these are some quintessentially NE OH foods - Lake Erie perch and perch chowder, potato crusted walleye, sauerkraut balls, concord grape pie (the grape festival in Geneva).
Some local condiments - hot peppers in oil on bread, spicy mustard, maple syrup and buckeys - sort of like a peanut butter cup but better.
For those other foods, pretty much any place up on the North Coast.
We're a University town and so most of our restaurants feature inexpensive bar and grill menus. At one time we were host to several fine-dining places but the stricter drunk driving laws combined with people's current inclination to want to wear casual clothing everywhere seems to have put them out of business.
People come in and open ethnic restaurants but they don't last long. It's the chain restaurants that do the best here.
There is a town about thirty miles away known for its German population and culture and they have a restaurant there which serves wonderful German food. But it's in a Holiday Inn and so there isn't much in the way of atmosphere.
Guess you could say we are heavy on hamburgers and French fries - the All-American meal.
I'm a Philly transplant - born in TX, lived all over.
You can't just name one place for a cheesesteak. Too many factions who are fanatical in their loyality. The major tourist traps are Pat's and Geno's. I'm a Tony Luke's person. I'd actually recommend a juicy roast pork with broccoli rabe and sharp provolone over the cheesesteak, too. Its very Philly but less cliched.
I'm a Tony Luke's person. I'd actually recommend a juicy roast pork with broccoli rabe and sharp provolone over the cheesesteak, too. Its very Philly but less cliched.
That is one of the best sandwiches in the US ... and rarely duplicated.
I'm a Philly transplant - born in TX, lived all over.
You can't just name one place for a cheesesteak. Too many factions who are fanatical in their loyality. The major tourist traps are Pat's and Geno's. I'm a Tony Luke's person. I'd actually recommend a juicy roast pork with broccoli rabe and sharp provolone over the cheesesteak, too. Its very Philly but less cliched.
If you haven't yet, try Shank's Cheesesteaks, they're by the pier.
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