On July 12, 2003, Vestal Palmer, "The American Foodie," embarked on a quest to eat at 1,000 different independent restaurants in America. His goal was to eat at least one meal in each one of the 50 states. He accomplished this goal on April 6, 2011, when he ate at "The Old Lahaina Luau" in Maui, Hawaii.

His dining experiences have been chronicled in two feature articles in the Greensboro NEWS & RECORD on November 16, 2008, and on August 17, 2011.

Vestal continues to enjoy dining at different locally owned restaurants and visiting tourist attractions around the United States. As of May 5, 2018, Vestal has eaten at more than 1,810 independently owned restaurants.

Today, more and more people are traveling and enjoying the culinary experiences and many tourist attractions across American. For many people, finding a good, new restaurant has become an enjoyable hobby. For many 'foodies," discovering a great, new restaurant has become somewhat of a minor obsession.

In the years before the internet, a vacation usually meant that people would have to depend mostly on pot-luck when it came time to find a good restaurant. Today, if you are planning a trip, the proper use of the internet will let you find exceptional places to dine before you even leave home.

If you know which city (or cities) that you will be traveling to, or thru, you can use the internet to find information about the best restaurants on your trip as well as the most interesting tourist attractions. Nothing makes for a more enjoyable "day on the road" than to visit several interesting tourist attractions and to also have some really good meals.

This website contains helpful information about how to find good restaurants and how to have an enjoyable dining experience, regardless of whether you are dining at a restaurant across town or at a restaurant that is 2,000 miles from home. The tips on this website are useful whether you are looking for a barbecue joint in Texas or the most expensive steak restaurant in New York City.

Tips for a Pleasant Dining Experience

•  Give a new restaurant about 3 weeks to iron-out any possible problems before you dine there.

•  Try to get to a restaurant at 11:30 to 11:45 so that you can avoid the noon lunch rush. Arriving after 1:15 is also a good time.

• If you are planning to eat at a restaurant out of town, call ahead to make sure the restaurant is open that day and check their hours and verify their address. Also, see if they take reservations.

• After entering a restaurant you may realize that there is a good scenic view from a certain table. If you are not in a big hurry, ask for that table even if you have to wait.

•  If the hostess is getting ready to seat you at a table near the front door, the back door, the kitchen, the wait-station or the restrooms ask to be seated at another table.

•  If the hostess takes you to a table near another table where 6 or more people are already seated (or to a table that is already set-up for 6 or more people) The noise level may be too loud. Ask to be seated at another table.

•  If the hostess is getting ready to seat you at a table near young children, ask to be seated at a different table.

•  If the hostess is getting ready to seat you at a table that is too close to another table, ask to be seated at a different table.

•  If the hostess is getting ready to seat you at a table near the main aisle, ask to be seated at another table.

•  If the hostess is getting ready to seat you at a table that is 18 inches wide and 3.5 feet long, you will be sitting too far from your companion to carry on a pleasant conversation. Ask to be seated at another table.

•  If the hostess is getting ready to seat you at a table near a big window in December thru March, it may be too cold. Ask to be seated in a different location.

•  If the hostess is getting ready to seat you at a table in the center of a big dining room, the noise level maybe too loud. Ask her to seat you at another table. 

• Ask to be moved to another table if you are seated above or below the A/C or heating vents or below an over-head fan.

•  Ask to be moved to another table if some loud diners are seated near you. If necessary, you can even do this AFTER your food has arrived.

•  Ask to be moved to another table if the sun is going to be shining in your face.

• In the winter, some restaurants that are in old restored homes or older building are a little hard to heat evenly. If you do go to an older house or building for a meal during the winter, try to get a table away from the front door and away from any windows.

•  If the restaurant is too hot or cold, ask them to adjust the temperature.

•  If the server doesn't bring any bread, ask if bread comes with the meal.

•  Some people feel "cramped" if they are seated at a table that is against a wall or at a table that is facing a wall. If you are one of those people, just ask the hostess to move you to another table. (On the other hand, some people like to be seated away from the crowd.)

•  You may get some help choosing an entree by just asking the wait-person what the most popular entree is.

•  Try to avoid fried seafood buffets. (Generally the food is not hot and/or fresh tasting.

•  If you go to a buffet and the price is not clearly stated, ask how much it is and ask if you can "check out" the buffet before you are seated so that you can make sure that the food on the buffet looks satisfactory.

•  If you go to a breakfast buffet, check and see if the eggs are cooked the way that you like them to be cooked. If they aren't, ask if they will cook eggs "to order" for no extra charge. If they won't, consider going to another restaurant.

•  Always check your bill to make sure it is correct.

•  Check your bill to see if a gratuity has already been added, especially if you are dining with a group of 6 or more.

Additional Tips for a Pleasant 

Dining Experience at an 

Upscale Restaurant

•  If you are going to an upscale restaurant for the first time, go there the day before, if possible, to find a table location that you like and ask for a reservation at that table.

•  Some restaurants may have "Early Bird" specials from 4 to 6 when they have reduced prices on some of their main courses. Call ahead and ask if they have any specials.

•  Some of the nicer restaurants may have a "Happy Hour" between 4 and 6 when hors d'oeuvres and/or drinks are served at a reduced price.

•  If you are not too hungry, or if you are just trying to save money, ask your server if the restaurant has half-portions and/or ask if there is a charge to split a entree.

•  If your wait-person tells you about a good nightly special and they do not tell you what the price is, ask them for the price.

•  If there is a long wait for a table in the dining area, consider eating in bar. 

•  Some restaurants may have "half-price wine" nights (usually during the week).

•  You may need to call in advance to find out what the restaurants policy is for bringing your own bottle of wine. A corkage fee may be charged by a restaurant to patrons who bring their own wines to an establishment. Depending on the location, the corkage fee can vary widely and some establishments do not allow diners to bring their own wines, while others are happy to oblige. In some states, it may not be legal for patrons to bring their own wines to a restaurant.

•  Many upscale restaurants have their menu on their website. You can usually review the menu and find out about their selections and prices before you go to a restaurant.

The Internet is the Best Source
Of Information About Restaurants
The internet is the best source of information about restaurants AND restaurant ratings. Two websites that seem to offer the most and best information for diners are www.tripadvisor.com and www.yelp.com. Both of these websites compile and tabulate restaurant reviews and feedback from diners, and, as a result, the websites are able to evaluate and list restaurants by rank, price and/or type of food. Additional information about restaurants may also be available. Each website navigates differently, so you will have to spend a few minutes determining how to do a search on each site.

If you want to find information about a restaurant in a particular city, you should do a Google search. As an example, do a Google search for: Topeka KS restaurants Tripadvisor. Then go to the  www.tripadvisor.com website that list the restaurants in Topeka.

If you know the name of a particular restaurant and you want to find information about that restaurant, you should also do a Google search. As an example, do a Google search for: Zardan's Restaurant Atlanta GA Yelp. Then go to the  www.yelp.com website that will show the information about Zardan's Restaurant. 

You can also do a Google search by typing in the name of the city and state and the phrase "award winning restaurants." For example: Tulsa OK award winning restaurants. A word of causton: Don't do a Google search using a phrase such as: Helena MT Best Restaurant. This will only result in a long list of restaurants that have copy in their own websites that says something like "We are the best restaurant in Helena."


In addition to the internet, there are many ways to find out about outstanding restaurants.

Friends: Alway a good source for finding a good restaurant.

Hometown Newspapers: Many newspapers have weekly or monthly articles about local restaurants. Some newspapers also rate the restaurants.

USA Today: Frequently runs features and reviews on restaurants in different cities and in different regions of America.

City, Regional and State Visitors Guides and/or Magazines: These guides frequently have restaurant reviews. The magazines also have ads for various restaurants. Check and see if any of the ads have copy that says something about "Awarded Best Steak in Town," or something similar like "Voted Best Pizza."

The Travel Channel and The Food Network:
They have interesting information on good restaurants including frequently aired series such as:
 
Diners, Drive-Ins & Dives 
$40.00 a Day
Man vs Food

Convention & Visitors Bureau: If you know in advance the name of the cities that you will be visiting, you can call to see if the CVB may have a visitors guide (or restaurants guide) for their city that they can mail you. The CVB may also have information online about local restaurants. 

Books: There are a lot of books that contain information about superb restaurants. Here are seven of the best.

500 THINGS TO EAT BEFORE IT'S TOO LATE
Author: Jane and Michael Stern
Publisher: Houghton Mifflen Harcourt

REAL BARBECUE
Author: Vince Staten and Greg Johnson
Publisher: Globe Pequot Press

Zagat: AMERICA'S TOP RESTAURANTS
By: Zagat Survey

ROADFOOD
Autor: Jane and Michael Stern
Publisher: Broadway Books

DINERS, DRIVE-INS & DIVES
Author: Guy Fieri
Publisher: William Morrow and Company

BBQ JOINTS
Author: David Gelin
Publisher: Gibbs Smith

OFF THE EATEN PATH
Author: Morgan Murphy
Publisher Oxmoor House



A la – a French term meaning “in the style of.”
A la carte – dishes that have to be individually ordered, as distinct from a complete meal that usually includes an appetizer, salad, main course and desert for one price.

A la king – chopped food, usually chicken or turkey, in cream sauce with sliced mushrooms and pimiento.

A la mode – pie or dessert topped with a scoop of ice cream.

Amandine – made or served with almond nuts.
Antipasto – Italian word for snacks served before a meal.
Au gratin – topped with bread crumbs and/or grated cheese.

Au jus – served in its own juices.

Ballotine - Stuffed boneless game or domestic bird.

Bearnaise – A hollandaise sauce variation made with wine and a vinegar reduction that has been flavored with tarragon.

Bisque - A thick cream soup made from lobster, crab, etc.

Bouchees - small puff pastries.

Boudin - Blood sausage.

Bouillabaisse - a rich fish stew, naitive to southern France.

Bisque - A thick cream soup made from lobster,crab, etc.

Bouchees - small puff pastries.

Boudin, Noir - Blood sausage, or black pudding.

Bouillabaisse - a rich fish stew, naitive to southern France.

Bouillon - Reduced meat stock.

Bouquet Garni - thyme, bay leafs, celery, parsley & leek tied together used to flavor stocks/soups.

Bourgeoise - Meats served with vegetables.

Butterfly – to split food down the center but not quite all the way through so that the two halves can be opened flat like butterfly wings. 

Cafe au lait – coffee with milk or cream.

Caramel - Melted sugar to the brown stage.

Caramelize to - to cook to release natural sugars, or until reaching brown color.

Carbonnade - braised steak.

Carcasse - Bone structure without the meat.

Canape – small pieces of toast covered with a food spread.

Carte du jour – menu of the day.

Calamari – Squid.

Caviar – Sturgeon eggs that have been salted and cured.

Chipotle – Smoked dried jalapeno chiles.

Chutney – A chopped fruit condiment.

Coq au Vin – A chicken stew flavored with red wine, bacon, mushrooms & onions.

Couscous – A grain-like hard wheat semolina that has been ground, moistened and rolled in flour.

Dim Sum – A selection of small dishes served in Chinese restaurants.

Du jour – it means “of the day,” like soup du jour.

En brochette – food that is cooked on a skewer.

En cocotte – cooked in a casserole.

Fajita (fah-HEE-ta) - The Spanish word for skirt steak. Fajita is a highly flavorful cut of meat that comes from the outer covering of the breast near where the brisket comes from.

falafel – A Middle Eastern snack that is also known as ta’amica. It is considered the national dish of Egypt.

farmer's cheese - Farmer's cheese is a fresh cheese that is a form of pressed cottage cheese. Most of the liquid is pressed out leaving a very dry, crumbly cheese that is often flavored with fruit or nuts. 

fava beans -  Fava beans are tan, flat beans, which resemble lima beans. However the favas have a very strong flavor (quite bitter at times). Their skins are very tough and must be removed by blanching before you cook them. Fava beans are popular in Middle Eastern and Mediterranean recipes.  

feta cheese (FET-tah) - A classic Greek cheese usually made from goat's or sheep's milk. It is now also made from cow's milk. Salted and cured in a brine solution for a week to several months. 

Fettuccine Alfredo - Fettuccine tossed with butter, heavy cream, and grated cheese.

file (fee-lay) -  File powder, which is made from the ground dried leaves of the sassafras tree. File is a thickening agent that must be stirred in a dish after it is removed the heat to prevent a stringy or ropey texture from developing. It is used as a seasoning and primarily thickening agent in gumbo.

Filet Mignon - The term "filet mignon" is a French derivative, the literal meaning is small (mignon) bone-less meat (filet). Cut from the small end of the beef tenderloin.

Flan -  is an open tart filled with fruit, a cream, or a savory mixture. The term is also used to describe a sweet custard dish. A dessert that closest resembles caramel custard. It is made in a "pie shape" of which slices are cut and served. In Spain, the flan is considered the national dessert.

flounder - There are many varieties of flounder around the world. In the U.S. this category includes the Atlantic fluke, gray sole, Pacific petrale sole, rex sole, and sand dab. All of these are flatfish with both eyes on one side. They can be purchased either whole or as fillets. They are all mild tasting and should be cooked with attention to their delicate structure. 
 
focaccia (foh-KAH-chee-ah) - An Italian dimpled flat bread similar to pizza dough. It is traditionally oiled and baked in a wood oven. Focaccia toppings are generally quite simple. Perhaps the most common one is sliced fresh tomatoes, thinly sliced prosciutto, and shredded arugala. 

foie gras (FWAH-grah) - The literal translation from the French for foie gras is "fat liver." It usually refers to goose liver, which is considered to be the best, but it can be liver from a duck or a goose. 

fondue (fahn-DOO) - The word fondue comes from the French word "fondre," which means, "to melt." It is a pot full of melted cheese in which crusts of bread are dipped.

Fontina cheese (fahn-TEE-nah) - One of the most delicious Italian cheeses. Made of cow's milk and the fat content is from 45% to 50%. Flavor is delicate, somewhat fruity. Frequently melted and excellent with pasta dishes. When fully cured, it is hard, and used for grating.

frangipane - A creamy pastry filling flavored with almonds that is usually baked in a sweet pastry crust with fruit or puff pastry pithiviers.

French Dip Sandwich – It is a beef sandwich on a long white French roll that is dipped into pan juices. American menus often describe the pan juice as “au jus.” Au jus is a French expression, which means “with broth” or “with juice.
 
fromage bleu - Also called bleu cheese. It is the French name for a group of type-type (blue-veined) cheeses made in the Roquefort area in southeastern France. Roquefort-type cheese made in the U.S. is call "blue cheese." 

fudge – An American invention, it was created in the mid 1800s in the Eastern women’s colleges of Vassar, and Wellesly. The name may have come from when students "fudged" by making the confection when they were supposed to be in bed.

Kabob – Skewers of meat, fish or vegetables grilled over a fire.

Mesclun – A mix of young lettuce and greens.

Orzo – Small rice shaped pasta.

Pancetta – Italian cured meat made from the belly of the pig.

Proscuitto – The Italian word for ham.

Sabayon - Dessert made of whipped eggs, sugar and wine.

Sasir - to sear meat surfaces in hot fat.

Salpicon - a mixture af finely diced meat of ham and mushrooms in sauce.

Sauter - to "jump"; cooking by using high heat and tossing.

Selle - Saddle of lamb.

Sorbet - a water ice served between meals to stimulate appetite.

Shiitake – A strongly flavored mushroom.

Sashimi – A Japanese dish of raw fish, shellfish and/or mollusks served with soy sauce, wasabi and pickled vegetables. 

Sushi – Is similar to sashimi, but it is served with vinegared rice.

Sweetbread – The thymus glands of veal, young beef, lamb or pork that is served on toast points.

Table d 'Hote - the set menu at a fixed price.

Tasse - served in a cup.

Tartare – Used to describe the preparation of raw beef or fish. The raw meat is chopped finely and served with such items as minced onion, parsley, capers and seasonings.

Tiramisu – Dessert of sponge cake, soaked with an espresso syrup and layered with a sweetened mascarpone cheese and chocolate sauce.

Tofu – A soybean cud.

Tournedos - a small steak from the center of the tenderloin.

Tourner - To turn, To shape vegetables or potatoes with a knife.

Trancher - to carve or slice.

Truffle - a black fungus which grows underground in France.

vanilla extract (pure) - Amber-colored liquid made from vanilla beans, alcohol, and water. May contain sugar. Must contain at least 35% alcohol, and is the extractive of 13.35 ounce of vanilla beans.

Veal Oscar - A classic Swedish dish. Traditional preparation for Veal Oscar has veal medallions topped with crabmeat and asparagus and a little béarnaise sauce.

vermouth (ver-MOOTH) - All vermouths, both white and red, are made from white wine that is flavored with aromatic herbal extracts and spices. Dry vermouth is white and contains less sugar than red vermouth. It can be served as an aperitif. White vermouth can be substituted for dry white wine in cooking.

vinaigrette (vihn-uh-GREHT) - A sauce made with vinegar or a combination of vinegar, oil, and seasonings.

Waldorf salad - Also called Waldorf Astoria Salad. A classic American fruit salad that usually consists of apples, lemon juice, celery, walnuts, and mayonnaise.

Wasabi (wah-sah-bee) – Japanese green horseradish power. It is turned into wasabi paste by stirring in water, drop by drop, and then used for a dipping sauce.  It can also be mixed with soy sauce and served with sushi and sashimi.

wassail – Wassail is an ancient beverage and toast coming from the time in England when the Saxon lords and ladies cried out “waes hael,” meaning “Be of good health.” Originally, wassail was a beverage made of mulled ale, curdled cream, roasted apples, nuts, eggs, and spices.

Yorkshire Pudding (YORK-sheer) - This is a traditional English accompaniment to roast beef. The batter for Yorkshire Pudding is exactly the same as a popover batter, but it is baked in roast beef drippings and becomes a main course "pudding." It may be cooked in one large dish or in muffin tins as small individual puddings. It takes its name from England's northern county of Yorkshire. 

yogurt (YOH-gert) - The word is Turkish. It is a dairy product made from milk curdled with bacteria. Cooks use yogurt in marinades and sauces. Because of its acidity, yogurt can be used to marinate and tenderize meats (as it often is used in India and the Middle East). Yogurt can also be used to bind ingredients loosely together, as in a sauce or salad dressing. Yogurts made in the U.S. are made of cow's milk.

Zest - The outer rind of citrus fruit.

Zinfandel wine (ZIHN-fuhn-dehl) - A red wine grape that seemed to be indigenous to California for many years. It is now thought to have originated in Italy. The best Zinfandels are from Northern California and were grown for decades by Italian immigrants.

The Moon Pie General Store is a unique store with a large selection of Moon Pies (the original marshmallow sandwich) & other nostalgic memorabilia.