Zarella Pizzeria & Taverna

-Grubbing in Chicago  
Tavern Style Pizza in River North

Chicago's pizza scene continues to reach new heights with each passing day. I’m not sure if it’s passed New York City in terms of impact but I don’t think there’s any debate that Chicago truly is Americas second city when it comes to pizza - the options have never been better than they are right now. This is thanks in part to the city’s hottest restaurant at the moment - Zarella Pizzeria and Taverna in River North. The setting is the corner of Grand and Wells in the former home of GT Fish & Oyster which was also a Boka spot. You know tavern thin pizza is having a moment when one of Chicago's biggest and best restaurant groups decides to get in on the action. Zarella Pizzeria is a product of the Boka Restaurant Group led by Kevin Boehm who along with his business partner, Rob Katz, operates 26 restaurants in Chicago, Los Angeles, and New York City. Their namesake restaurant (Boka) has been awarded a Michelin star 13 straight years. Kevin and his team also won the James Beard Award for Outstanding Restaurateur in America back in 2018. They opened Zarella in March and it’s been bumping ever since. We first visited near the end of May and have been back twice since then.

Recently Opened in River North

On my first visit I was with my wife who doesn’t like eating meat right now so I didn’t get to try the sausage on first crack which is what I usually get at Chicago based pizzerias. But it all worked out because I wouldn’t know how good the pickled peppers were had we not gotten a pizza with those and some onions on our first visit. I knew I liked this pizza as soon as I picked up my first square. It was super thin and extra crisp with no limp and the bottom of the pizza was a bit bumpy thanks to a cornmeal crust. I could also tell that it wasn’t over sauced just by looking at it. Then I took a bite and it reminded me of Wells Brothers up in Racine Wisconsin (my favorite pizza anywhere). I couldn’t pinpoint exactly what type of peppers they're using but they’re chopped and all sorts of zippy.

Pickled Peppers and Onion Pizza

For starters we got the Gigante Beans with Calabrian peppers, lemon, fennel pollen. No complaints on those but it's not something I would say you must get though I liked the addition of the Calabrian peppers. The fried zucchini seems to be the most popular dish aside from the pizza but we both wanted calamari so that was an easy choice. It was a tad bit salty but included tentacles which is a must for me. It's probably some of the better calamari in town, when salted properly. They serve a trio of desserts including coconut soft serve which sounded pretty good but she wanted to try the brown butter cake with pineapple and lime cool whip which was a satisfying way to end a pleasurable meal. 

Gigante Beans

Calamari


Brown Butter Cake

I wasn’t going to write this review without trying the sausage which I recently did when I learned they were now doing pickups. I placed an order over the phone and it was ready within 20 minutes though they do put a hold on pickups when it gets too busy. I made sure I was there when my pizza was ready but it still suffered a bit from being taken out though the crispness of it stayed intact long after I got back. The sausage at these chef driven pizza spots is never quite as good as it is at the old school places but it was still better than most of the sausage you’ll find outside of Chicago so consider me happy with the sausage here too. Reviews from others have been mostly positive though a couple of people have complained about the sauce being weak and it not being crisp in the middle but those were non issues for me as I prefer a milder sauce to a super sweet one and got a crisply cooked pizza each time. Zarella is also putting out an artisan pie but as long as tavern thin is an option that’s what I’m getting from here. Just be aware that it’s a bit of a process right now as reservations are booked weeks out. They do take walk-ins but you’ll likely be waiting with others. As long as it’s not too long I think the wait will be worth it. Some are bound to complain about the price and get upset it's called tavern thin and call Zarella a tourist type of spot but those same people will tell you real Chicagoan's eat thin crust pizza - just like the version served at Zarella, which is better than most.

Sausage Pizza 

Zarella Pizzeria & Taverna
531 N Wells St
Chicago, IL 60654
(312) 470-0250
Website

Pizz’Amici

-Grubbing in Chicago  
Tavern Thin Pizza in West Town

Chicago is a world class food town with Midwestern roots meaning no matter how many interesting places open none will gather as much buzz as a pizza or steak place. We’re in that stretch of the year where there’s been quite a few openings that seem worth checking out and per usual there’s one spot everyone is talking about more than the others. Today I’m going to give my two cents on Pizz’Amici. 

Recently Opened in West Town

Pizz’Amici opened at 1215 W. Grand Avenue right at the end of last year. One reason it’s been such a popular opening is that there’s a connection to the also popular Kim’s Uncle Pizza out in Westmont. Kim’s was spawned from Pizza, Fried Chicken & Ice Cream which was working out of Bridgeport after the people behind it became locally famous giving out free pizza via Instagram @EatFreePizza during the pandemic. According to Eater Chicago the couple behind Pizz’Amici were partners with another guy who bought them out at Kim’s Uncle Pizza and with that they opened Pizz’Amici. It’s a small space with only so many tables so it’s been tough to get a resy with doofuses like Dave Portnoy praising it. That said we walked in around opening and we were seated at the bar immediately.

a peek inside

I liked the atmosphere here as it feels like an old school spot despite being brand new. I’m not sure what was here before but it feels like an old Italian restaurant when you enter. The space is small with just one dining room and less than 10 tables total. The menu is also on the smaller side with Chicago style thin crust and a handful of antipasti on offer plus a couple dessert options. I was visiting with my wife who likes to start out a pizza dinner with a salad so we began with the Caesar Salad which the menu describes as "crunchy greens, pangrattato, caesar dressing, white anchovies". We both agreed that it was a very good rendition of former Tijuana resident Caesar Cardini's creation. 

Caesar Salad at Pizz’Amici 

The pizza all comes in one shape (thin) and one size (14") and they start at $21 with toppings ranging from $2 to $5 each. As regular readers know I'm a tavern thin pizza purist meaning I like my Chicago style thin crust with sausage and nothing else though onions and peppers or even some giardineria included can also good. But I grew up eating sausage and will never switch to pepperoni even though it seems to be more popular at these trendy transplant hyped spots. We got one sausage and one with mushrooms, onion and green pepper. The pizza looked good upon arrival and it was steaming hot so I made sure to let it rest and not regret going in too quick and leaving a sliver of skin hanging from the roof of my mouth. First things first I had to grab a corner slice. Not bad I thought but the real test comes with the second slice which is always one of the non corner crust squares. I like to fold it like a NY slice and test just how crispy it is. Unfortunately this wasn't as crisp as I hoped it would be. 

Sausage Pizza at Pizz’Amici 

The pizza didn't crack so to say despite being cold cured ala Pat's Pizza on Lincoln. I also thought the sausage was missing something but in fairness I always feel that way at the newer spots that insist on making it on-site despite the availability of a quality product from multiple Chicagoland vendors. My other problem was the sauce which tasted like it had too much going on. Maybe I prefer a milder sauce or maybe I'm just not used to such a heavily seasoned pizza sauce but it dominated the flavor. It might sound like I didn't like this place at all but I still thought the pizza was very good just not the best in town like some others are saying. Actually I enjoyed the veggie supreme pizza more than the sausage which was a first. The quality of the mushrooms and the freshness of the onion and peppers really worked in sync with the well spiced sauce. Overall this is a great opening for the area as there isn't anything else like it along Grand avenue there. The people behind Pizz’Amici have pushed pizza forward in Chicago and I'm almost positive the pizza is always improving as that's what perfectionists like them set out to achieve. I recently saw the backshot (the crust side) of a slice and could tell they're already making it a bit different then when I was there as the picture showed a bunch of dots and the pizza I got had a bunch of diagonal lines going thru the dough. I'll happily go back but I wont be making reservations weeks ahead as that's just not my style when it comes to getting a pizza. 

Veggie Pizza

Pizz’Amici
215 W Grand Ave
Chicago, IL 60642
(312) 285-2382
Website

Eating BIG in Northwest Indiana

 Eating like a local:
Regional food specialties 
- Return to the Region 

It’s been awhile since I threw up some stuff on Northwest Indiana. The Region and beyond has always been a fascinating place to me thanks in part to its history. Going thru there can feel like stepping back in time in many ways such as visiting some of the older bars and restaurants in the area. Another thing that’s interesting about this part of Indiana to me is how it’s one of the prettiest parts of the state and also the most industrial which doesn’t necessarily translate to ugly but I wouldn’t describe factories, warehouses, and pollution as pretty. But go over the area where the Indiana Dunes National Park is at and it seems like it’s a world away from the casino and all the manufacturing.

Northwest Indiana

Over the years I’ve featured more than 50 spots I’ve stopped at while out this way but it’s been almost four years since I had a dedicated NWI post. Today’s post is a roundup of new (to me) spots I’ve visited over the last few years so no repeats so to say even though I still like to stop at spots like Schoop’s, Miner Dunn, Zel’s Roast Beef and so forth. My story on the 'Legacy of Lincolns Sandwiches' is one of the 5 most read posts in my blogs history while I’ve featured all of the areas popular crispy taco spots as well as a big roundup of where to get lake perch in the area and much more. But today’s post is never before featured eating establishments - some are old, others are new.

Northwest Indiana
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Munster Donut (Munster)

First stop is a great option if you’re passing through NWI early in the morning when only the casinos and gas stations are still open. Munster is notable for being the home to the Three Floyds Brewery but locals love Munster Donut just as much if not more than the brewery. It originally opened as Mister Donut in 1969 but the current owners, a pair of sisters, switched the name and not little else. They still use just one oven, one fryer, and one donut proofer while making fresh donuts throughout the day. 

Donuts at Munster Donut 
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The Taco Dive (Whiting)

Next we head over to Whiting, home to the Midwest's largest oil refinery and a spot with deep Chicago connections called The Taco Dive. The Mexican Inn once stood at the corner of 95th and Ewing on Chicago’s East Side. At the time of its closing it was the city’s oldest Mexican restaurant. Mexican Inn was a staple for families on the city’s Southeast side, popular for their crispy beef tacos which were made the old fashioned way as in corn tortillas stuffed with ground beef that are folded and held together with tooth picks while frying. This style of taco remains popular up here on both sides of the IL/IN border. In fact there’s a family connection between Taco Dive and the Mexican Inn. You can also find the unique soft cheese tacos which Mexican Inn was known for at The Taco Dive. These are enchiladas with nacho cheese like you would tend find at a Mexican restaurant in the 70’s. Anyone that enjoyed this combo from the old Mexican Inn will enjoy it from the new Taco Dive.

Tacos at The Taco Dive
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State Line Pizza (Hammond)

Seeing as how Northwest Indiana is basically an extension of Chicago there’s alot of Pizza History in these parts. State Line Pizza is a mini chain with a few locations including the original in Hammond. It gets its name from its location on State Line Avenue separating Illinois and Indiana. The original location is basically takeout only though there’s a counter inside where you can stand and eat your pizza though nobody does that as this is a real locals type of place so the majority of the customer base lives in the area. State Line uses an old Fauld’s Oven which was a popular line of pizza ovens made in Chicago back in the day. Even though the company is no longer in service there’s still quite a few spots that rock an old Fauld’s oven. I met Bob, the pizzamaker, who’s been here for more than 30 years and he showed me a couple of bullet holes in the oven from an attempted robbery more than 30 years ago. I can usually tell if I’m going to like a tavern style pizza just by looking at it and I thought the pizza here looked good in a few of the pictures I saw. It looked thin and crisp and quite delicious and despite online reviews being a mixed bag I thought it was a pretty solid pizza. The sausage was flavorful, sauce not sweet and it had some of the crunchiest crust I can remember. Since 1957.

Sausage Pizza at State Line Pizza in Hammond 
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Asian Kitchen (Hammond)

This generically named Asian restaurant serves some of the best Vietnamese food in Indiana. Asian Kitchen sits in a busy strip mall and you'll find people from all walks of life in there as was the case on my visit. I can tell if an Asian restaurant is worth trying with a quick glance at the menu and a few unique offerings at Asian Kitchen put it onto my radar. But when I finally visited just last week I decided to try the Pho (Vietnamese beef noodle soup) since it was my first visit and the smell of it coming from the kitchen was too good to pass up on. I got the Dac Biet which comes with a little bit of everything including sliced eye round steak, brisket, meatball, flank, tripe, and tendon. The broth was flavorful and just as important it was hot and all of the herbs and veggies served on the side to personalize your bowl were crisp and pungent. This place could hold its own on Argyle in Chicago.

Dac Biet Pho at Asian Kitchen
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Indian Kitchen (Gary)

I read a piece in the Washington Post last year about all the Indian restaurants starting to sprout up along the country’s busiest highways. The reason behind of which is a growing Desi trucker population. In this article the author Meena Venkataramanan goes onto explain that the majority of these Indian truckers are Punjabi hailing from the region spanning northwest India and east of Pakistan. According to one stat Punjabis make up 20% of the U.S trucking industry and that number is only growing. So it’s only fitting that these Punjabi Dhaba’s as they’re called are starting to pop up across the country. You can find one sitting right off I94 in Gary in the area where all the big gas stations are bunched together with a few fireworks shops and what not. I was put onto Indian Kitchen by Mike Sula at The Reader who told me he had some really good Baingan Bharta here so I took note for the next time I was out that way which was just recently. I arrived to a small line of clientele, all Indian men, and a large workforce of at least eight people shifting in and out of the trailer and the kitchen in the building behind it. One guy pulled up in a minivan and left with an order of more than five bags worth of food strategically placed throughout. I had a hard time deciding what to try so I went with my go-to dish for judging an Indian restaurant - Dal Makhani (black lentils, kidney beans and cream among other things depending on the recipe). I added an order of Tawa Roti and also got vegetable pakora (fritters) as an app. I was happy with all of it and will plan on going back.

Vegetable Pakora at Indian Kitchen
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Pizza Terra (Burns Harbor)

I got word of some good food to be found at Pizza Terra which is in Burns Harbor not far from Indiana Dunes National Park. Wood fired pizza is the main act here but the rest of the menu was tempting me to try a couple other things including a big old plate of linguine topped with an extra crispy chicken parm, pomodoro, and melted mozzarella that can easily feed two for just $16. Bone Marrow Arancini was also excellent albeit a bit misleading as I expected there to be bone marrow inside the arancini but it was still delicious mixed into a bolognese paired with a taleggio fondue. As for the wood fired pizza we got the namesake Terra with wild mushroom, caramelized onions, taleggio, spinach, and a black truffle fonduta that tasted as elegant as it sounds. I thought Pizza Terra was reminiscent of Stop 50 in nearby Michiana Shores and The Rolling Stonebaker in Valparaiso making the Northwest Indiana area a bit of a hot spot for wood fired pizza on top of Lake Perch and Crispy Tacos.

Lunch at Pizza Terra
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Wagner's Ribs (Porter)

The last time I ate at Wagner’s Ribs was a handful of years before they moved to their current location so although I’ve been here before it was around 20 years ago give or take. As the name suggests they’re popular for ribs which are pretty good if you can find joy in the baked until the meat is falling off the bone variety. I’m not sure the baby backs here ever see any real smoke but they’re still tasty albeit not true bbq. But even you don’t like baked ribs slathered in sauce I still recommend stopping here for the lake perch dinner as it might be the best plate of lake perch in all of Northwest Indiana. Wagner’s lightly breads small and tender pieces of Canadian Yellow Perch and pan fries them in butter. The end result is lake perch that taste like it came from the late great Phil Smidt’s which I never got to visit but I know good lake perch when I have it and Wagner’s is my pick for best in NWI (Tiebel’s is also top tier). It’s not cheap at $31 for a dinner which includes 8 pieces and 2 sides of your choice but it is worth it. You can also get a half order of lake perch and a half slab of ribs with two sides for the same price. Please note it’s 21+ and they can get busy but it’s a big space with a huge patio so they can really pack them in during summer months but best to call ahead in season.

Lake Perch / Ribs at Wagner's Ribs 
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Brooks Family Corned Beef (Michigan City)

Next stop might be my favorite of them all as far as recently opened dining options in Northwest Indiana. Brooks Family Corned Beef is hidden within in a large strip mall that includes a now defunct Carson Pirie Scott building in Michigan City. I saw some pictures online and noticed the way the corned beef comes in chunks (my preferred style) as opposed to slices so I checked them out just recently. I was very much impressed with their Reuben sandwich which comes on marbled rye. It was perfectly put together down to both sides of the bread being crisp while the cheese was completely melted. They also make corned beef egg rolls and although it’s a takeout only operation they have a few throwback video game machines for you to play while you wait for your food. Cool spot.

Reuben Sandwich at Brooks Family Corned Beef 
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Carlson's Drive-In (Michigan City)

It seems like every lake town in the U.S. has a seasonal drive in. In Michigan City that’s Carlson’s Drive In. This real deal drive in opens at the end of every February and closes for the season in early October. Carlson’s is known for their all beef Eckrich Farms Hot Dogs topped with a tomato forward chili sauce and also made on site root beer. The latter of which is why you stop here. Since 1947.

Chili Dog and Root Beer at Carlson's Drive-In
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Ritz Klub Tavern (Michigan City)

I’m a little late to the party at Michigan City’s oldest tavern (est. 1890) but better late than never. I’d read good things about some big ass burgers served here so me and some friends rode over one day last summer while we were up in Michigan City for the boat race. The namesake Cheeseburger at the Ritz Klub is 3/4 lb of heavily seasoned, lightly smashed fresh ground beef served with a pile of fresh cut fries and it’s a damn good bar burger served up in a timeless setting. 

Cheeseburger at Ritz Klub Tavern
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Cool Runnings Restaurant & Bar (Michigan City)

A couple summers ago I got word from a reliable source about some jammin’ jerk chicken at Cool Runnings in Michigan City. With jerk chicken being my favorite prep of chicken I made sure to stop in last summer with a couple of friends on our way into Long Beach. I really like the setup which has the feel of a Northwoods Tavern except it’s decorated like an island bar and there’s reggae and what not on the jukebox. I kind of knew we were in for a treat not just bc my friend who knows good jerk chicken told me it was good but also bc there was a dense cloud of smoke hanging over the restaurant. I was right in my assessment as a plate of the jerk chicken with mac and cheese plus rice and peas was a banger. Cool Runnings has two locations including another in South Bend.

Jerk Chicken at Cool Runnings 
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If you liked this post you might also be interested in:

Eating BIG in Southwest Michigan

Eating BIG in South Bend (and beyond)

Eating / Drinking Tour of Hegewisch
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Eating BIG in the Treasure Coast

Eating like a local:
Regional food specialties 
- Exploring Southeast Florida's Less Visited Region  

In all of my years of visiting South Florida I'd never ventured north into the Treasure Coast until just recently. The Treasure Coast being the coastal region north of South Florida. When you leave Palm Beach County going north you enter the Treasure Coast which consists of Indian River, Martin, and St. Lucie counties. Popular towns include Port St. Lucie (the largest), Fort Pierce, Hutchinson Island, Jensen Beach, Stuart and Vero Beach. I got as far north as Fort Pierce on my two visits, both of which really surprised me. I loved the laid back lifestyle and all the colorful buildings that feel like Old Florida. It's way underdeveloped compared to it's neighbor to the south. The area is home to over 96,000 acres of parks and conservation land as well as the most biodiverse lagoon ecosystem in the nation. It's an outdoor paradise that extends beyond the beautiful beaches giving way to world class biking and kayaking backdrops. Each of the towns has a bit of a different feel to them. I really took a liking to Jensen Beach which is a colorful little community with character. I could totally see myself spending more time around here whether that's visiting the area or living there. Color me impressed. 

Florida's Colorful Treasure Coast 
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Chuck's Seafood Restaurant (Fort Pierce) 

Our first stop is a local landmark for fried shrimp. Chuck's is a prototypical Florida seafood shack. It's got the dimly lit mahogany bar, a carpeted dining room and outdoor seating on the water. I stopped here specifically for the shrimp with a beer and some sun. There's plenty of seafood options on the menu but the fried shrimp are by far the most popular menu item and rightfully so. I got the appetizer which comes with five large pieces of fresh shrimp split down the middle giving them an usual shape. It works well as it splits into three perfect bites. I really liked these with the cocktail sauce while a couple of gratis hush puppies were better than many I've tried. I imagine I'll be back for that shrimp. 

Fried Shrimp at Chuck's Seafood Restaurant 
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Sonora Eats (Fort Pierce)

I came across a couple places in Fort Pierce that helped restore my faith with Mexican food in South Florida. Then again this isn't quite South Florida so maybe I shouldn't be hopeful. But Sonora Eats gave me reason to further explore the Mexican spots in the Treasure Coast. The name of this place caught my eye as Sonoran style Mexican food is typically found out west. The menu features quite a few intriguing options including Sonoran style hot dogs plus made on site flour tortillas. As much as I would've liked to try the hot dog I couldn't pass on the burritos which come four to an order with your choice of meat (or mashed potatoes) and refried beans. I got them with machaca which is a dried and rehydrated beef commonly consumed in Sonora and I also got a Sonoran style taco with steak and cabbage and pico on flour. The steak could've been better but everything else was awesome. 

Sonoran Style Mexican Food at Sonora Eats
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Super Taquerias (Fort Pierce) 

I was intrigued with this place because ribs were commonly mentioned in the google reviews. Super Taquerias has a handful of locations scattered across the Treasure Coast and one in South Florida (Jupiter). I think this Fort Pierce location is the original and also the most popular due to the bbq they smoke on the side of the building. I watched as locals shuffled in and out of here with the majority of them there for the ribs and or chicken. I decided to try a lunch special with ribs which comes with two extra meaty well smoked ribs. They had just enough chew to them to where they weren't fall off the bone tender but they were far from tough. Ribs come served with a handful of made on site corn tortillas, rice and beans, grilled onions, salsa and lime. I wish we had a spot like this in Chicago. 

Mexican Barbecue at Super Taquerias 
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Shakra's Deli (Jensen Beach)

I always research the local sandwich scene when looking up restaurants in unfamiliar places. That's how I found Shakra's Deli. They've been slinging sandwiches to the people of Jensen Beach for more than 50 years. The Roast Beef Supreme or RBS for short is their most popular. They put thinly sliced made on site roast beef in a sub roll and top it off with a homemade Burgundy wine gravy and melted provolone cheese. This was a sandwich worthy of it's status as one of the best of the Treasure Coast.

Roast Beef Supreme at Shakra's Deli 
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The Magic Oyster Bar (Jensen Beach) 

Life took me to the Treasure Coast like Black Sam Bellamy on the hunt for silver and gold. Except I was on the prowl for a different type of treasure - the quintessential Fish Shacks of Florida. They can be found throughout the Sunshine State but mostly along the 1,350 plus miles of coastline. While some of these Florida Style Fish Shacks are found right on the water most of them are often hidden within the strip malls that line the streets. They’re real local type spots in a state flooded with tourists. The further south you go the more “Floribbean” the food gets, drawing influence from the diversity of the regions population, produce and seafood. You can most always find a signature dish made with locally caught fish. At The Magic Oyster Bar that’s a heaping plate of panko and horseradish crusted grouper with garlic smashed potatoes topped with Myers’s Rum butter sauce and frizzled leeks. Another major component of Florida Fish Shacks is Happy Hour which is served daily here. We drank locally brewed Treasure Kolsch while popping Bam Bam Shrimp and slurping buck a shuck oysters from up the ocean in Virginia - all served with sunshine. Magic Oyster is an ideal Florida fish shack. 

Seafood at The Magic Oyster Bar 
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Burny Pit Stop (Jensen Beach)

You can spot French Canadiens throughout South Florida during the winter and apparently they flock north to the Treasure Coast too. Burny Pit Stop is a Quebec style Casse-Croute or a French Canadian style fast food joint. They make hot dogs, burgers, and poutine. I could tell from the pictures that the poutine was the real deal from the thick fresh cut potatoes that they use so I stopped in for an order. I appreciated the fact they had a few different sizes including a mini which was enough for a taste. I enjoy poutine but it's not something I want to eat a ton of when I have it so a mini was perfect. 

Poutine at Burney Pit Stop 
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Ian & Kye's Pizza (Jensen Beach)

Chicago style pizza is having it's moment right now. I'm not talking about deep dish but what's become known as "tavern thin" or square cut pizza. It's the preferred pizza of most Chicagoans and many parts of Florida too including Jensen Beach. That's where you'll find Ian & Kye's which opened in 2020. They make a pretty good Chicago style thin crust and there's a fun open air bar across the street with cheap drinks where you can wait while they make your pizza. It scratches the itch.  

Sausage Pizza at Ian & Kye's
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Fantini's New Haven Style Apizza (Stuart)

If you're an East Coaster that prefers their pizza cooked in a coal fired oven and and cut into triangles you might want to check out Fantini's New Haven Style Apizza in Stuart. The owner of this place learned his craft at the legendary Frank Pepe Pizzeria Napoletana in New Haven. When he moved to South Florida he brought his New Haven pizza making skills with him and opened his own place which seems to stay busy. I got a small sausage with banana peppers and thought it was pretty good though it's similar to the previous stop in terms of it being more of a replica than the real thing. 

New Haven Apizza at Fantini's 
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Twistee Treat (Stuart)

If this place looks familiar that's because it's part of a franchised chain of ice cream restaurants, founded in 1983 in North Fort Myers, Florida. Twistee Treat restaurants are characterized by buildings shaped in the form of  ice cream cones. The original company went into bankruptcy in the early-1990s and started selling off the buildings which soon made their way across the country (there's one in Peoria). In 1996 a new Twistee Treat company was formed and today they have more than 30 locations across Florida. This one in Stuart was a good stop on a rather hot and humid day. 

Pineapple Dole Soft Serve at Twistee Treat 
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Frank 'n Stein (Stuart)

With so many East Coasters living in Florida there's some good hot dog stands down there too. Frank 'n Stein in Stuart is an old Roadfood favorite that's been serving the area for more than 40 years. You can feel the age of the place inside. Step up to the U-Shaped counter and place your order for grilled natural casing Sabrett frankfurters served up with ice cold beer. The description of the chili dog specifically mentions no beans so that was my pick over the classic New York style red onion sauce.

Chili Cheese Dog at Frank 'n Stein 
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Tausha's Seafood (Stuart)

There's tons of fishmongers throughout Florida and some of them sell prepared food too. Tausha's Seafood Market is a family owned place that felt like a general store with seafood being the focal point. Huge coolers labeled with the fresh catch they hold line the walls and they have a large selection of beer and wine too. You can also get fried seafood and soups and sandwiches here. The fresh fried shrimp was plump and lightly breaded with a really nice bite. It was clearly made with care. 

Fried Shrimp at Tausha's Seafood Market 
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King Neptune Restaurant (Stuart)

Last up we enjoyed a very Florida forward lunch at this very Floridian seafood shack in Port Salerno. King Neptune is a small old school spot with extra fresh seafood. It has a bit of an old Florida diner feel to it with the regulars and the waitress on a first name basis. First up was a really flavorful bowl of seafood bisque followed up with a plate of the Buffalo fried shrimp and a 1/2 a pound of the cracked conch. Aside from a Cuban sandwich there's perhaps no other sandwich more associated with Florida than the Grouper Rueben. It's a spinoff that replaces corned beef with grouper and it works really well. King Neptune makes a textbook version although the fish is fried whereas I prefer it blackened. Not pictured: $4 drafts of Yuenling. Like I said in the beginning of this post - I love old school Florida style fish shacks and this was one of the best I've come across. Since 1968. See ya next time!

Seafood at King Neptune Restaurant 
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Also of Interest: Eating BIG in South Florida

See ya next time @chibbqking