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Food Favorites from Some NFL Cities

Hi, I am doing a project where I have to find city specific foods from NFL Cities. The cities include Baltimore, San Francisco, Cincinnati, Tampa Bay, Green Bay, and Kansas City. If you have any info on what the foods might be, or drinks or great classic restaurants and any history that would be the best. Thank you!!!!

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  1. Don't know if Boston/New England is included in your project (after all, the Patriots haven't been successful or anything:), but here's some info:

    Chowders of all kinds. Best known for clam chowder, but all kinds of seafood is often used. And corn chowder is popular, too

    Lobster. Although usually harvested off Maine, it's a treat throughout New England. Boiled, steamed, baked and stuffed, grilled...it's all good.

    Clam bakes. Popular in the summer at beach locales such as Cape Cod, the clam bake includes a bounty of ingredients: steamers (small clams), lobster, corn on the cob, hot sausages, potatoes, etc. All cooked in a pit on the beach, layered with hot rocks and seaweed.

    Fried belly clams. Invented at Woodman's of Essex, this tasty summer treat has spread to clam shacks across the region.

    Baked beans. Kind of a joke actually, but you can still get them at many restaurants in "Beantown."

    Boston Cream Pie. First created at The Parker House Hotel (also famous for Parker House rolls), the Boston Cream Pie is actually a cake with a vanilla custard layer inside and chocolate ganache over the top.

    Then there are the old-time specialties: pot roast, corned beef and cabbage, fried fish platters, Indian pudding, johnny cakes.

    As for restaurants, the most classic would have to be Locke Ober in downtown Boston. A monument to the moneyed Brahmins, it's a shrine to opulent dining. John F. Kennedy used to eat his favorite lobster stew here (which is still offered, now with his name attached). Renowned Chef Lidia Shire has recently updated the menu a bit, and brought the place back into vogue among chowhounds and foodies.

    Other "classic" Boston restaurants include Hamersley's Bistro and L'Espalier for fine dining, and Union Oyster House and Durgin Park for more down and dirty grub. Union Oyster House, BTW, is the oldest continually-running restaurant in the United States.

    Legal Sea Foods must be included in the equation as well, as it's most people's first introduction to New England seafood.

    2 Replies
    1. re: Bostonbob3

      Thank you...I am not incharge of Boston...but I will pass it along to my friend!!

      1. re: nicosingapo

        Nicosingapo: The Patriots actually play in Foxboro, Mass., which is closer to Providence, RI, than to Boston -- so you might want to check out the New England board; there are several extensive threads about foods that are unique to Rhode Island.

        The Patriots originally played in Boston, but they moved to Foxboro in 1971. So Boston doesn't have exclusive claim to this great team any more!

      1. Cinnicinasty,
        Cincinnati style chili (skyline chili)
        Greaters(sp)ice cream

        2 Replies
        1. re: Kelli2006

          Just checked, and the spelling is Graeter's. Wonderful ice cream, too.

          Lots of chili places in Cincinnati, and as kelli2006 correctly suggested, Cincinnati chili is unique to the area (it adds chocolate and sweet spices like cinnamon and allspice). Skyline Chili arguably makes the best version, though Gold Star, Empress, and Dixie do it respectably, too. It's most often done as a three-way (shredded cheese on top of the chili all on top of spaghetti), four-way (add in chopped onion), or five-way (add in kidney beans). Best had with one or more chili-cheese coneys (little hot dogs in buns topped with chili and shredded cheese)

          At Cincinnati Reds games, you can buy hot dog sized sausages called mettwurst and bratwurst ("metts" and "brats"), which I'll bet they sell at Bengals games, too.

          Plus there are some beers like Hudepohl and Schoenling Little Kings Cream Ale that until recently were brewed locally.

          1. re: bachslunch

            And keep in mind if you are attempting to make Cinci chili, you need cheese. Lots of cheese. If you think you've gone overboard and put to much on. Double it. You may be close. You may have to double it again though.

            DT

        2. Let's hope bostonbob3 was being sarcastic about the Pats. Has to me. In general terms
          off the top of my head.
          Balt ...Crabs with Old Bay seasoning. Crab houses where they lay ouy out bushels of old bay seasoned whole crabs waiting to be "picked". Srved with hush puppies and fries.
          SF ? Rice a Roni (just kidding)
          TB ?
          GB ...Brats , cheese, German food ?
          KC BBQ.. Heavy on the sauce. IE KC Masterpiece..

          2 Replies
          1. re: rochfood

            I live in KC and rarely put sauce on my BBQ and no of no one that actually eats KC Masterpiece. ick. Its like colored karo syrup.

            We do have BBQ here however.

            1. re: rochfood

              Green Bay isn't a German city.

            2. for tampa i would rec. the good ole cuban sandwich. there are many places in and around tampa that serve great cubans.

              next i would a fresh grouper sandwich. fried is probably the best way

              1. San Francisco would be Pacific seafood, including Dungeness crab, rex sole, sand dabs (both flatfish), king salmon and halibut. A famous local dish is crab Louis. Of course, nearby are Napa and Sonoma counties, known for their fine wines. The north bay is also becoming known for its artisan cheeses.

                Some restaurants that spring to mind are Chez Panisse (Berkeley), Tadich Grill, Postrio, Fleur de Lys, the French Laundry (Napa Valley), Restaurant Gary Danko and the Zuni Café.

                Judging by the number of Chowhound discussions, the Farmer;s Market at the Ferry Building is quite well known.

                A popular spot for tourists (if not many locals) is Fisherman’s Wharf, with restaurants and other attractions. Chinatown has a large Chinese community and many good restaurants.

                The region has become known for "California cuisine," with its emphasis on fresh, locally grown vegetables and meats. Chez Panisse has been a trend-setter in this regard.
                Perhaps the most famous restaurant in Kansas City is Arthur Bryant's barbecue.

                1. Here's a Wisconsin site I happed top run across a while back:

                  http://www.bratwurstpages.com/

                  1 Reply
                  1. re: mpalmer6c

                    Thanks everyone! You have been most helpful!

                  2. Okay, here's my two cents. Some cities I will leave out.

                    San Francisco. I can't believe no one mentioned sourdough.

                    Cincinnati. Cinci chili, goeta and double decker sandwiches.

                    KC. BBQ.

                    DT

                    2 Replies
                    1. re: Davwud

                      Also for S.F., Anchor Steam beer.

                      1. re: Davwud

                        I'd forgotten about goetta, which is little like scrapple -- thanks for mentioning it, Davwud. It's a mix of ground meat (often pork, sometimes beef, or a combo of the two) and oats (usually steel cut). Usually, it's formed into bricks or loaves, then cut in slices and fried, often found at breakfast. Not sure if you'll encounter it at the ballpark, but I could be wrong.

                      2. Cincinnati:
                        Skyline Chili
                        Graeter's Ice Cream
                        Motgomery Inn Ribs

                        1. Hmmm...according to wikipedia. Grenn Bay wisc. The largest ethnicity is German. 35.1 % . Irish was way behind at 10 %. So tell me what kind of city is Green Bay ? i still say German. Does not mean there are tons or german rest's in town. there neevr usually are. here in Roch. NY German is the #1 ethnicity as well and there are about 2 german rest's and tons of italian ones.
                          And seeing how brats are based on German cuisine and seem to be the most obvious/popular Green Bay food it is probably no coincidence. So tell me again what type of city is Green Bay?

                          2 Replies
                          1. re: rochfood

                            Green Bay Chili is the dish that's unique.

                            http://66.218.69.11/search/cache?ei=U...
                            That's an archived page, so I copied the relavant part:


                            In 1913 John Isaac, having moved from Auburn, Illinois, set up shop at 12411 Main Street in Green Bay, Wisconsin at the foot of the old Main Street bridge. The sign out front read " Chilli",
                            and Ernie later said that some folks thought they had something to do with the weather and that when his dad opened the restaurant folks in the area had not yet heard of the dish. That was about to change.

                            When John first put up his Green Bay shingle he was operating out of just one room. Those same traveling salesmen in Auburn made their way to Chili John's in Green Bay. They were John's best salesmen, spreading the word to whoever would listen, as did local customers who experienced the dish for the first time and really liked it. The one room soon became crowded, customers filled every stool and some had to eat standing up using the cigar case on which to hold their dish. The first expansion took place when an adjacent room became available, a counter and tables were added and the original room became the kitchen.

                            John Isaac and his son Ernie, who later traveled to California and set up a Chili John's in Burbank, California, appear together in the photo on the left which was taken eight years after John came to Green Bay. This photo shows the first expansion, the adjacent room and first counter. A door behind John and Ernie leads to the kitchen which was the original restaurant on Main Street. John was 48 and son Ernie was 20.

                            In 1923 the Green Bay Press-Gazette featured a large story on the sucessful restaurant. They were still in the orignal location. Ernie was interviewed and provided the early history of the restaurant for the then current readers as well as for generations which followed. I still have the black and white negative which I transcribed. Ernie tells how that first addition with the counter and tables proved to still be too small which lead to putting in an expanded circular counter with 31 stools and spanning a total length of 42 feet. The photo below was taken in 1924 and John stands at that counter.

                            http://maps.google.com/maps?hl=en&amp...

                            1. re: rochfood

                              You can say anything you want, but Green Bay's not a German city. I lived there for five years and you'd be hard-pressed to find any sense of Germanness there..

                              Wisconsin's bratwurst cult is really centered in Sheboygan, and brats aren't specifically ethnic these days, any more than frankfurters and hamburgers are

                              Belgians (Walloons) are among the area's most noticable ethnicities (booyah has Belgian roots.) In recent years, the growing Hmong population has made its impact in the community.

                              So, no, Green Bay's not a German community.