When Choosing the Best Food in America, What Matters?

Travel Blog  •  Jenna Schnuer  •  05.08.09 | 12:01 PM ET

Photo by Unlisted Sightings via Flickr (Creative Commons)

Lately, the word best has been tumbling around my mind a lot. Blame it on the Beard Awards. Who was it going to be? Who would capture the crowns for best chefs in America?

Now, before you slam me for being anti-best, I’m not. I make part of my living off the damned, er, lovely word. As a travel and food writer, I package a bit of this from one place with a bit of that from another. Drape a coat of “best” on it—after extensive tasting and inner turmoil over who I’m leaving out—and, blammo, a list is born.

But I’ve been thinking about the intersection of Flyover America and, when it comes to food, the bests or the essentials. I’ve been looking back at my favorite food experiences while traveling the U.S. and, really, sometimes they’re not about the food. So, in considering working up a Best of Flyover America chow list, I can’t decide what it would look like. What information would help you when you travel the U.S.? While Bon Appetit’s The United Plates of America offers a great jumping-off point for debate over top tastes in each state, I think FA’s list will look a little different.

So help me, please. What do you think the criteria should be in developing a Flyover America best foods/restaurants/roadside stand list? Sure, taste is a priority. Consistency is always helpful. (After all, there’s nothing worse for a food fan than having your recommendations tossed back in your face with a why did you send me there?) Quality ingredients? Yeah, definitely—stale Oreos do not a good deep-fried Oreo make. And out-of-season ramps? Be gone!

But, more than any of that, I think the best Flyover America food comes courtesy of a shared moment with people (whether you knew them before you walked into the restaurant or not) or finding that crazy little place where, after a day of discovery, you kick back, try the local beer, and eat something that makes you want to move to that town. And, of course, there will have to be something about best breakfast spots—though they may require a list of their own.

What do you think? I look forward to figuring this all out with you…and then, in true Flyover America style, we’ll begin building our list(s). Hell, maybe we’ll even hand out an award or two. Can you goldplate a boiled peanut?

Tags: Americana, Food, Restaurants, Why We Travel, North America, United States, News and Briefs

Jenna Schnuer

Freelancer Jenna Schnuer writes about travel, food, culture, books, and life's quirky bits (and bites) for publications including American Way, National Geographic Traveler, Southern Living, and many others. She also co-writes Flyover America, a site filled with quieter stories from around the U.S. Send Jenna an email or, if you're so inclined, follow her on Twitter.


13 Comments for When Choosing the Best Food in America, What Matters?

Fly Brother 05.08.09 | 1:39 PM ET

You can’t goldplate boiled peanuts; you have to goldziplockbag them.

Jim Benning 05.08.09 | 1:44 PM ET

I think regional character should be a major factor—food that speaks to a place’s heritage, history, culture. And, when talking restaurants, places that really retain a sense of place. So it needn’t be all about the food. A restaurant’s food might be just okay, but it still may be a must-visit because of its character—because sitting down there is just plain fun.

Marcia 05.08.09 | 1:49 PM ET

I’d say the restaurant personnel can add or detract from the enjoyment. Good servers and a place willing to make minor substitutions get good marks from me. (ex: I ordered a breakfast without the meat items & the waitress offered to substitute fresh fruit for the meat. I enjoyed the meal even more.)

Jenna Schnuer 05.08.09 | 1:58 PM ET

Fly Brother—I think I love you.

And Jim—Regional character. Yes. Definitely. But then (and here goes the overthinking) separate awards for traditional regional character and modern regional character? And what about chains that grow out of a region yet retain their character? Last night, over dinner and several Abita Restorations in a Manhattan restaurant—Great Jones Cafe—that reminds me of the feel of a favorite Nashville spot—Family Wash (oh, the shepherd’s pie!), I had a long discussion with a friend about Cracker Barrel. Best food? Nope. But, for some who grew up on it or others who travel the South a bunch, essential. And my friend swears by their milk gravy.

Jenna Schnuer 05.08.09 | 1:59 PM ET

Thanks Marcia. Yes, the people and the comfort/care they provide for guests. So important.

Sophia Dembling 05.08.09 | 2:33 PM ET

Pinpointing consistency is difficult for traveling eaters and eating travelers, since we don’t always get to return to places where we have a great experience. Plus, I guarantee that no matter how much you love a spot, someone else is going to say, “OVERRATED!”

Regional fast food might be a good category. Whataburger is a Texas chain that many Texans love.

Jim Benning 05.08.09 | 7:48 PM ET

Ha! I say that’s overthinking it, Jenna. I guess you could separate out awards for traditional and modern, but as a travel and eater, I just want to be pointed in the direction of some great spots—probably a mix of traditional and modern. And no reason to exclude chains that grew out of a region.

Or maybe I’m just too easy.

Sightseeing Tours 05.09.09 | 11:51 AM ET

I have never heard of Colorado’s recommendation, Bison steaks. It sure has a lot of great competition like: Mortons, Ruth Chris, Elways, and plenty more. I will have to give it a try

Ling 05.09.09 | 11:55 AM ET

Maybe this should be a 3-step process. First stage - you list everything you can think of, or maybe ask for food nominations. Second stage - you decide which place is the best for each food. Third Stage - You decide which of the foods/places in stage two are the best of the lot.

daniel 05.09.09 | 8:38 PM ET

My favorite ‘road’ meal was carne adovada followed by sopapillas at Rancho de Chimayo in Chimayo, NM. I can only hope to return someday.

Grizzly Bear Mom 05.11.09 | 8:54 AM ET

Affordability is another.  Of course Escoffier could make wonderful food-he had unlimited funds.  This is not true for most of us.  Please select a restaurant to which the average American can bring their sweetheart, say for date night out.

Mary Arulanantham 05.11.09 | 4:42 PM ET

As nebulous as these words are, perhaps authenticity or sincerity could be criteria. I have nothing against chain restaurants, per se, but if everything comes out of the freezer/can and into a microwave, I wouldn’t recommend such a place for anything other than fill yer stomache, its miles ‘til the next feedlot. On the other hand, simple, carefully prepared foods are always noteworthy, even if the taste experience doesn’t blow your socks off. (My daughter eats high quality, organic and fresh dorm food at her university, and can’t wait to come home to homemade lentil soup, because it was made by hand, with love, for her.)

Kathryn 05.22.09 | 6:50 PM ET

I think you have to include what you did right before the meal. For example, if you just got off a bus after a two-hour ride on a winding mountainous road with no guard rails with the bus traveling 100 mile an hour and passing other buses with Black Hawk Down playing on a TV at the front of the bus full-volume, a Coke and a snack at the greasiest of chicken places just might taste delicious!

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