DC to Boston Roadfood
I'm driving from D.C. to Boston in about a month, and am looking for roadfood along the way. Places with character, local flair, etc. are a must. I know of the Rein Deli and Swanky Franks in Connecticut, but I'm still looking for help to make the drive as enjoyable and fattening as possible. Any suggestions?
Tony Luke's in Philadelphia for Italian roast port sandwich. Order it with greens (broccoli rabe) and provlone, i.e., "Italian".
Tony Luke's is located practically under I-95 in South Philly. I believe it's Exit 15. The ramp should put you on South Front Street. Just head north on South Front one block to Oregon Ave., hang a right and park anywhere you can. Tony's right there, on the left side of Oregon just before you go under I-95. Retrace your route to pick up I-95 northbound again. If you want to cross over into Jersey, and pick up the NJ PIke, the entrance to the Walt Whitman Bridge is part of the same interchange, but it's probably better to continue north on I-95 to the Betsy Ross Bridge from Phila. to State Route 73 in NJ, thence south on Route 73 to the Pike entrance at Mount Laurel (Pike Exit 4).
Of course, as long as you're in South Philly, you could also turn left at Oregon, then turn right onto Ninth Street and go up about 20 blocks or so to cheese steak heaven at 9th and Passyunk Ave. (pronounced PA-shunk) where Pat' Steaks and Gino's Steaks battle it out. They're different, but I like them both. I'm told Tony Luke makes a great cheese steak, too, but I find it hard to pass the roast pork by.
You will be within yards of both when you are on I 95. Getting there will be a bit more complicated but these have been called by many, "the best pizza on earth." Some including myself believe they are better than the best in Naples or the thin crusted pizzas in Rome. You should order two pies and one should be the "white clam pizza" while the other would be traditional but make sure you include mozzarella because the pizza margarita (sp?) is typically made without it. Unfortunately getting in is a bit more complicated than the turns from the interstate since lines form around 4:00 in the afternoon. Call either and ask what is best.
These are COAL OVEN pizzas where the pizza burns in the oven with the pie. They operate because of grandfather clauses that have allowed them since the '20's and '30's. There is no other pizza crust like this anywhere.
Flip a coin as to which of these two are the best.
There is a third great pizzaria in New Haven called Modern but Pepe's ("Old Reliable") and Sally's "Apizza" are the names known around the world.
By the way on your trip home if you stop and get a pie half baked and finish it in your oven as soon as you return it will STILL be better-much better-than anything in D. C. Yes, I have been to Pizzaria Paradiso, Two Amys and Coppi's as well as the origiinal Ledo's. None of these can even be mentioned in the same breath with the New Haven legends.