A friend took us on a tour of sorts today. He drove us out to where the sky fills a large part of the horizon and mountains rise in the distance. Not only is there nature, but there is a little restaurant by the name of Pig 'n Steak. And with this simple addition, a beautiful area becomes very delicious as well.
You start with fried pickles. Deep-fried pickles. Your standard crunchy green spears in a crisp cloak of fried-batter goodness. With ranch dressing on the side. Upon tasting them our friend said, "I wish I had a deep fryer." They're that good.
Stefano had a giant plate of smoked meats that he devoured along with sides of french fries and cole slaw. The cole slaw was perfect -- small bits of cabbage in creamy dressing with flecks of carrot here and there. With the BBQ sauce and the cole slaw and the ketchup, it was a messy undertaking. But sometimes dirty tastes a whole lot better than clean.
I consider myself a devoted #1 fan of the baked beans. The sauce was remarkably complex -- not your average baked bean in a ketchupy coat. This was real flavor; layered and spicy. They stole the thunder of my chicken sandwich and fries. But in the best way.
And then there was dessert. The top two contenders were the funnel cakes and the ice cream cake. Ice cream cake won. Chocolate mint ice cream fenced in with a cookie crumb crust -- and the color! So vivid and unreal. Who knew ice cream cake could be so delicious and yet so void of cake.
Pig 'n Steak shall assume a position near the top of our local dining experience list. Although maybe "local" isn't the right category. Let's go with "regional" instead -- with the ride there and back being an added bonus. Good food is one thing, but the accompanying road trip is what makes it great.
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