Brick and mortar restaurants

Detroit, MI: Polish Village Cafe

A surprising fact I came to learn about Detroit was the high number of Polish immigrants living in the city. As covered in the blog previously, I married into a Polish family, and largely through the annual celebration of Wigilia, I’ve discovered an entire world of food I didn’t previously know existed; or hadn’t attributed to the Poles.

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Detroit, MI: Slow’s Bar BQ

In the early stages of the 20th century, not long after Henry Ford fired up his model T for the first time, manufacturing jobs became the new gold rush. Thousands of skilled laborers rushed to the car plants of Detroit, Michigan. Why Detroit? Centrally located in the United States, it was perfectly positioned to receive the raw material coming in by train from all over the country.

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Baltimore, MD: LP Steamers

Our time in Baltimore was coming to an end, and we were saddened because we had thoroughly enjoyed ourselves. The media gives an impression of an impoverished ghetto, which could not be further from the truth. It’s a city rich with history; a reminder to early industrialization, but still taking the steps necessary to find ways to keep relevancy. The harbor front is home to dozens of crab shacks, one of the world’s largest aquariums, and lots of ships – both work, and tour-boats.

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Baltimore, MD: Pioneer Pit Beef

When hitting the coastal city of Baltimore, the food you’d associate with the city would be crabs. Steamers, crab cakes, soft shell sandwiches, and more. Venture away from the port area, however, and you’ll find a completely different culinary scene. Over on the East side of the city lies the blue collar crowd, and crabs aren’t every day living. The fact is, seafood is a premium; and for those who are simply getting by, a much more humble sandwich is up their alley. Two words: Pit beef.

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Fiazza Fresh Fired

The Ottawa culinary scene has undergone a sweeping change in recent years, and as a food blogger, I couldn’t be happier. It’s not that I don’t appreciate poutine and shawarma, but there had reached a point when literally every non-fast food entity that was opening its doors was limited to one of those two items as its staple, and it was getting a little tiring.

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Nando’s

During my time in the Philippines, I was constantly looking for comforts from home. At one point, I scoured the aisles of every grocery store within a 15 mile radius of my hotel looking for Frank’s Hot Sauce, or even Sriracha – spending nearly a month on my journey before I hit paydirt. During that quest though, my eyes nearly popped out of my head when I saw Nando’s chicken sauce on the shelves. How in the heck was this stuff readily available, when I couldn’t find the other mass produced brands I was so desperately seeking?

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Philippines: Madrid Spanish Bistro

About 3 weeks ago, I was joined by a small army worth of friends from home. Our project was starting a new leg, which meant we needed more bodies here. As a result, 4 familiar faces from my office moved to Iloilo, and suddenly, I was very busy. As the resident veteran, I took it upon myself to introduce them to some of my favorites, like Masu Cafe, Bourbon Street, and hot bowls of batchoy; while relentlessly reminding them that Jollibee is the devil’s breakfast.

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