The menu is tantalizing with unique options that set this place apart from competitors. Where else can you find Pumpkin Oatmeal Waffles, Blackened Molasses Salmon, or Bloody Mary Braised Baby Back Ribs?

Open for breakfast, lunch, and dinner, Tupelo Junction serves up plenty of artery-clogging Southern favorites with a fresh, California twist. I recommend going on a lazy Sunday afternoon.

Be prepared to indulge. (more…)

This bakery was around before the ski lifts and winter crowds from Los Angeles flooded the slopes of this mountain village in the California Sierra Nevadas. Locals and out-of-towners alike line up for fresh off-the- hearth bread, pastries, cookies, and desserts.

My recommendations: try the chili cheese bread, 7-grain wheat loaf, and coconut macaroons. The carved turkey sandwich was among the best I’ve ever had (juicy, off-the-bone turkey on your choice of bread, with tomato, onions, sprouts, mayo, and dijon mustard). The only disappointment I’ve encountered so far was the egg croissant sandwich.

Schat’s Bakery has two locations:

Mammoth
3305 Main St., Mammoth Lakes, CA
760/934-6055 or 760/934-4203

Bishop
763 N. Main Street, Bishop, CA

The ride back home from Vegas can be mighty long, especially depending how you did at the weekend craps table. But make sure you save at least $10 for a stop at Mad Greek, a kitschy fast food deli and diner that pays homage to the island of the Gods.

It’s a piece of Greece in the middle of the Mojave Desert town of Baker. This dusty pitstop town on the route to Vegas is otherwise known for it’s inordinately large thermometer–the world’s largest, I’m told. Mad Greek is just down the street.

You can’t miss this restaurant with its huge sign, eclectic mix of Greek God statues, and of course, numerous Greek flags.

And that’s just on the outside.

Inside you’ll find a wide menu of Mediterranean specialties. Try the beef shawarma or chicken gyros. There are also plenty of honey drenched Greek pastries–baklava is a favorite. You can eat there or take it to go, although I find that munching on a spanakopita in the car can be a messy imposition.

The food is different than the typical road fare you will find on America’s highways, and therefore better. The staff is friendly and Greek! Well, most of them.

As you savor the last bite of your dolmade, you’ll almost be able to forget your Vegas sorrows.

Me neither, but that didn’t stop me from trying it when I was in Mexico last week. It was my last day there and our driver, Avelino, offered to take me to this little-known local seafood restaurant in downtown Cancun while I waited for my flight.

Avelino knew the owner of the place and was a regular. He didn’t even glance at the menu when we sat down. A football match blared on the TV in the unassuming restaurant. Not a tourist in site–I was excited.

Avelino doesn’t drink, so I wasn’t going to order alcohol but when he heard me ask for a juice he spoke up.

“What?? No beer?” he said incredulously. “Seafood always tastes better with a beer.”

That was all I needed to hear. (more…)

I made it my quest to find the perfect Margarita when I was down in the Yucatan Peninsula of Mexico last week. Usually I am a purist and prefer the standard lime juice margarita on the rocks–nothing blended.

But when I tried this mango margarita served up at Lol Ha Restaurant in Akumal I knew I had found a winner.

Fresh mango juice added just the right tartness to the tequila. Who needs salt and limes? It went down so easily I ordered two more before Happy Hour was over. No hangover the next morning either!

By the way, the Margarita isn’t that old of a cocktail drink, with most experts putting its inception date circa 1938. There are many stories about who invented the Margarita, but my favorite goes to Pancho Morales, a bartender in Juarez, Mexico.

The story goes that Morales invented the margarita on July 4, 1942, at a bar named Tommy’s Place. Supposedly, a famous actress came into the bar and ordered a Magnolia (brand, Cointreau, and an egg yolk topped with champagne). Morales was a little fuzzy on the recipe; he improvised and his creation was a big hit.

Mango Margarita Recipe

• 2 tablespoons tequila
• 1 teaspoon triple sec
• 1 tablespoon Grand Marnier
• 1 cup diced mangoes
• 3/4 cup orange sorbet

Pour all ingredients into a blender; mix on low speed gradually increasing to high speed until mixture is smooth. Ready to serve!

Here’s an excuse not to cook this week.

Dozens of restaurants around Los Angeles are participating in the annual Restaurant Week, organized by DineLA.com.

Visitors can get a three-course meal at some of the best restaurants in LA for $25-$34 ($15-$22 for lunch).  Among the participants are favorites like Asia de Cuba, Crustacean, Wolfgang Puck’s Chinois on Main, Patina, and Chaya Brasserie.

For a full list, check out dinela.com. You can view menus and make online reservations, which are highly recommended.

I’ll be going out of town later this week but hope to sample one or two places before I go. Watch for my reviews here.

There are two secrets to an exceptional sandwich in my book.

1. Good, fresh bread,
2. Condiments that enhance, not over-power.

The rest is just details. Don’t get me wrong, it helps to have quality turkey or lettuce, or whatever else you like. But the above two components are crucial.

Want to put my theory to work? Go into any sandwich shop and order a veggie sandwich. If a restaurant can make a veggie sandwich tasty, imagine what they can do with a meat lover’s concoction.

And that’s why any way you slice it, Jimmy John’s Gourmet Sandwich Shop is a cut above the rest. In fact their veggie sandwiches are so good, that’s all I order.

They pile on the sprouts, lettuce, tomato, cucumbers, and cheese with a special twist–creamy avocado spread on the cheese slices which are then folded in half.

I first started going to JJ’s as a college undergrad in St. Paul, Minn. There was a branch on Grand Avenue that was open until 3 a.m.

Even on my drunken Saturday nights I could still appreciate a good sandwich. And is there anything better than the smell of a fresh sandwich? “Free Smells”, as the neon sign in the window suggests.

Ordinarily I would turn my nose at restaurant chains, but in this case I’m hoping they keep expanding. I have yet to see one in Los Angeles, which is sorely lacking a good sandwich shop.

That’s right, I said Chocolate Mouse, not mousse.

How cute are they? Keep these Chocolate Mice in mind for your holiday party next year. They’re easy to make and will get you lots of comments. What you’ll need:

• Hershey’s Kisses
• Maraschino  Cherries (with the stems intact)
• Shaved Almonds
• Red Food Gel
• Melting Chocolate

Melt the chocolate; dip cherries in chocolate. Push bottom of cherry into bottom of Hershey’s Kiss. Position almond slivers as if they are ears. Use red food gel to make eyes and nose. Place finished mouse on cookie sheet and let chocolate harden.

Soon, you’ll have a whole legion of Chocolate mice. Use white chocolate for the special “albino” effect.

Scrumptious or Shenasty.

You can see the dishes/restaurants that are branded with my judgment…just follow the links in the nav bar under either category.

And I know that “shenasty” isn’t a word you’ll find in the dictionary, but if Rachel Ray can annoy everyone with “Yummo” after each bite, then this is my revenge.

Let me get this out of the way. I don’t like Tuna in a Can. I really don’t like any sort of meat product that comes in a can–it just seems wrong and counter-intuitive. Although don’t ask me why meat wrapped in cellophane is any better.

But I thought I would give this Trader Joe’s Albacore Solid White Tuna in Olive Oil a try. I know now that I fell victim to a clever marketing ploy.

The sign by the shelf suggested pairing the Lemon Pappardelle pasta (yum) with capers (yum) and…albacore tuna from a can? I should have known. But I bought it. Boy, did I ever.

This photo is the closest this tuna got to my kitchen table. The smell alone was enough to let me know this was really just human-grade cat food. But I thought it would make for a good blog story. So I tried it.

And promptly threw it away.

Does anyone actually like this stuff? I want to hear from some tuna-in-a-can eaters so I can find out the appeal. It doesn’t have to be fancy tuna…even StarKist Tuna would be fine. Whatever it is, I want to hear from you.

Chickpea says: Shenasty