Hell's Kitchen
Minneapolis
"Chef Mitch Omer got the idea for mahnomin porridge while reading the Lewis and Clark diaries," Stern says. "Explorers described a Cree Indian dish based on the region's hand-parched wild rice. To the native Minnesota grain he adds enough cream to give it an oatmeal-like consistency, then he flavors it with roasted hazelnuts, dried berries and maple syrup. It is deeply satisfying, fascinating, and just plain delicious." There's also an outpost in Duluth, just over 155 miles north of the Twin Cities. 612-332-4700, hellskitcheninc.com
Frank Pepe Pizzeria Napoletana
New Haven, Conn.
"This is the daddy of all pizza," Stern says. "Pepe's signature is white clam pizza, invented half a century ago when a clam vendor in an alley near the pizza parlor convinced Frank Pepe that the two of them could make sweet music together." They have succeeded. The combination of fresh clams and garlic is worth the wait in this inviting Italian neighborhood on Wooster Street. 203-865-5762; pepespizzeria.com
Keaton's
Cleveland, N.C.
"There is fried chicken, which is crunchy-chewy-juicy bliss, and there is hot fried chicken, which just might make you swoon, not only because it is dizzying delicious but because it is thermonuclear," Stern says. "Here, after being fried to a golden crisp, the parts are dipped in simmering barbecue sauce for a hot-pepper zest. It belongs in a food group of its own." 704-278-1619; keatonsoriginalbbq.com
Frontier Restaurant
Albuquerque
"Carne adovado, pork marinated in liquefied chiles until it absorbs the flavor and heat, is a dish that celebrates pepper power," Stern says. "The great bargain carne adovado, no less delicious for its $1.99 price, is a burrito at the Frontier. It doesn't contain any extras, just chile-infused meat intense enough to turn the tortilla that wraps it the color of a sunset." 505-266-0550; frontierrestaurant.com
Hansen's Sno-Bliz
New Orleans
"New Orleans is known for food that is hot and spicy. Hansen's Sno-Bliz is cool and soothing," Stern says. "The shaved-ice machine was invented here. Theirs makes ice that is neither crushed nor crystals but more like newly fallen snow. Flavored syrups are added in layers, so you taste them all the way to the bottom of the cup." Live large and top it off with a rich layer of condensed milk. 504-891-9788; snobliz.com
Cherry Hut
Beulah, Mich.
"Northern Michigan is cherry country, and starting in June, roadside stands sell bags of washed cherries ready to enjoy while you drive," Stern says. "A first-rate cherry pie is more than happy and delicious. It has mystique. It is fresh, bright and innocent. It is the purest of pies. The Cherry Hut uses only just-picked local cherries in its first-rate pies." The flaky crust is made the old-fashioned way, with pure lard. 231-882-4431; cherryhutproducts.com
Louie Mueller Barbecue
Taylor, Texas
"Mueller's brisket is celestial," Stern says. "As the inherently fatty cut of cow basks in wood smoke, its marbling melts and turns the once-tough cut recklessly tender, more like warm butter than beefsteak. Its exterior, blackened by time in the pit, has some crunch and an even more concentrated flavor." The smoke-tinged walls in this former school gym provide a peeled-paint backdrop for the gold standard of Texas barbecue. 512-352-6206; louiemuellerbarbecue.com
Sahagun
Portland, Ore.
"The primary purpose here is to tell you that Elizabeth Montes' hot chocolate is a rapturous as love itself. But please note a few other heartthrob specialties in this earnest little sweet shop," Stern says. "You will also find lavender truffles, candied Meyer lemon peels, chile lemon soda, roasted cocoa beans, and hazelnut sour cherry bark here. As for the hot chocolate, made by melting the very best chocolate mixed with half-and-half and milk, it almost feels illicit." 503-274-7065; sahagunchocolates.com
McClard's Bar-B-Q
Hot Springs, Ark.
"Like humans, french fries come in all shapes and sizes," Stern says. "Attractive french fries are dressed in so many different ways, from slender, honey-brown twigs to thick spud logs. Southern barbecues use potatoes as dressing for a pork plate. At McClard's, they top slabs of hickory-cooked ribs. As you dig into these platters with fork or fingers, the meat sauce and potatoes mingle in wanton rapture." 866-622-5273; mcclards.com
Red's Eats
Wiscasset, Maine
"A whole lobster requires concentrated effort to eat, but a lobster roll is trouble-free," Stern says. "It is the simplest sandwich, basically lobster meat surrounded by bread. The best lobster roll on Earth is served at an extremely humble shack known as Red's Eats. Red's primacy is a legend among lobster lovers, who flock to it in such numbers (summer only), the wait in line can be up to an hour." 207-882-6128
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