River Street Sweets is a classic stop in Savannah, Georgia -- part candy shop, part Southern tradition.



The minute you walk in, the smell of warm pralines hits you, and staff are usually handing out free samples hot off the marble slab.



Their World Famous Pralines are buttery, nutty, and melt-in-your-mouth good. "Made with butter, sugar, cream, and Georgia-grown pecans, they deliver the perfect balance of crunch and sweetness in every bite," reads the website.



The bear claw -- which others may call turtles -- is smooth chocolate and sumptuous homemade caramel combined atop a bed of crunchy pecan pieces. Bear Claws are the #1 chocolate confection in the shop.



Milk Chocolate Bear Claws® were the very first chocolate product sold in the original River Street Sweets® store; the white chocolate ones are just as tasty.



Grade: A

Harold’s Chicken Shack #17 is a no-frills fried chicken joint that’s part of a beloved Chicago chain known for saucy, crispy chicken. This location, posted up on a busy stretch, keeps it simple—fluorescent lights, a bulletproof counter window, and that unmistakable scent of grease and spice.



The chicken skin stays crispy under that sticky, vinegary-sweet sauce, and the fries soak up all the extra in the best way. The bread’s mostly there to catch drips, but don’t sleep on it. It’s messy and iconic. That mild sauce was everything.



Grade: A

Vito & Nick’s is a Chicago institution that’s been serving up thin-crust pizza since 1920.



There’s wood paneling on the walls, TVs tuned to whatever game’s on, and a no-frills attitude. It’s family-run, full of regulars and old-school.



The pizza here is legendary for a reason. It’s ultra-thin, almost cracker-like, with a crisp edge and just enough chew to keep things interesting. The sauce is zesty and slightly sweet, the cheese goes all the way to the edge, and the toppings get a good char from the old-school ovens.



Cut tavern-style, into little squares, my cheese pizza was simple but perfect—gooey mozzarella melted over a crisp, buttery crust with a tangy, well-balanced sauce that hit just right.



Grade: A

Girl & the Goat is a super popular spot in Chicago’s West Loop, started by Top Chef winner Stephanie Izard. It’s known for its fun, shareable plates with bold flavors -- think goat empanadas, crispy pig face, and lots of veggies done in creative ways. The vibe is lively and laid-back, and it’s been a go-to for food lovers since it opened in 2010.



Girl & the Goat has a warm, rustic-industrial vibe with wood beams, exposed brick, and quirky touches like vintage fireboxes and a big goat painting on the wall. The open kitchen and cozy booths make it feel like a fun dinner party in a stylish loft.



The name Girl & the Goat comes from chef Stephanie Izard’s last name, which refers to a type of mountain goat in French. She liked the playful sound of it and felt it was a fun, personal touch—especially after seeing a painting of a girl and a goat that inspired the final name.



There’s a tiny chef’s counter right next to the open kitchen at Girl & the Goat, and it’s one of the coolest spots in the whole place. It only seats a few people, but you get a front-row view of all the action and sometimes even little surprise bites handed over from the line -- perfect for solo dining.



The green beans at Girl & the Goat are a must-order—crisp, charred just right, and tossed in a bold mix of fish sauce vinaigrette, cashews, and chili. They hit that perfect balance of salty, tangy, and umami with just a bit of heat. It’s the kind of dish that turns a simple veggie into something craveable.



A gift from the kitchen - The chickpea fritters are crispy and dotted with crunchy chickpeas adding extra texture. They’re served with a rich, creamy goat yogurt that really brings the dish together. It’s a comforting bite with just the right mix of crispy and creamy.



The pig face at Girl & the Goat is surprisingly tender and packed with rich, smoky flavor. It’s served with crispy potato stix and a perfectly cooked sunnyside egg, adding a great mix of textures and a silky finish.



Every dish is packed with bold flavors and creative twists, making each bite exciting.



Grade: A

Bonci in Chicago serves up Roman-style pizza that’s cut with scissors and sold by weight, making it a totally different experience from the city’s usual deep-dish fare.



The vibe inside is casual and a little quirky, with pizzas lined up behind glass and a laid-back crew keeping things moving.



The crust is light and airy, almost focaccia-like, with toppings that range from classic mozzarella and sausage to more creative combos like zucchini and ricotta or spicy eggplant.



These Bonci pizza slices show off the beauty of Roman-style crust—airy, bubbly, and crisp on the edges. The ricotta and zucchini slice is fresh and light, with creamy dollops of cheese playing against the charred, tender zucchini. The potato slice is all comfort, rich and savory with melted cheese and golden edges.



The Mushroom Rosa slice leans earthy and delicate, with tender mushrooms layered over a subtle tomato base that brings just enough brightness without overpowering. It’s a slice that feels balanced and comforting, especially when paired with Bonci’s pillowy crust. The Prosciutto Cotto is more indulgent—salty, savory ham melted into gooey cheese, creating a rich, almost buttery bite. Together, the four slices make for a great mix: light and fresh, hearty and warm, simple but full of character. Yum.



Grade: A

Rainbow Cone has been a Chicago tradition for over 95 years.

"When Joe and his wife, Katherine, opened the first Rainbow Cone in 1926, their signature cone featured five delicious flavors. Chocolate, Strawberry, Palmer House, Pistachio, and Orange Sherbet were sliced (not scooped) into one smile-sparking cone. Little did Joe know, his creative combination of flavors would become a Chicago staple for decades and decades to come," reads the website.



I visited this institution and had to try the iconic cone. Small slabs of Chocolate, Strawberry, Palmer House, Pistachio, & Orange Sherbet. Palmer House ice cream is a flavor that consists of vanilla ice cream studded with maraschino cherries and walnuts. I don't think it gets much better. Variety, refreshing, delicious. Each layer brings a distinct texture and taste - from the creamy richness of chocolate to the bright, citrusy finish of the sherbet. Together, they create a playful, balanced bite that’s sweet, nutty, fruity, and refreshing all at once.



Grade: A

Euphoric Doughnuts is a stylish artisan doughnut shop located at 167 16th Street in Wheeling, WV, offering a curated selection of gourmet doughnuts paired with small-batch, craft coffee. Open Thursday through Sunday from early morning, they’ve earned a loyal local following thanks to inventive flavors like Cookie Butter and S’mores that elevate the classic treat experience. On this particular visit, I scoped out a raspberry cheesecake donut, a s'mores donut, a strawberry mascarpone donut and a Ferrero Rocher donut. Wow. These blew my socks off. Which is saying a lot considering donuts are not my go-to sweet treat. Euphoric Doughnuts delivers on its name with every bite. The raspberry cheesecake donut bursts with tangy fruit and rich cream cheese filling, balanced by a light, pillowy dough. The s’mores donut is pure nostalgia - gooey marshmallow, chocolate drizzle, and a graham cracker crunch. The strawberry mascarpone is delicate and dreamy, with a smooth, not-too-sweet filling that’s perfect for summer. The Ferrero Rocher donut is the showstopper -decadent, chocolatey, and packed with hazelnut flavor that mimics the candy flawlessly. Which is your favorite? Grade: A

The Broken Axle is a restaurant located at the Appalachian Outpost Resort. It has a rustic and rugged design, but it is new, clean and slick. Here's what we tried: Cheeseburger sliders with mayo, ketchup, onion and blue cheese. Fried green tomato stacks - cornmeal breaded tomato fried to perfection layered with fresh feta cheese and balsamic glaze. Grilled cheese platter - grilled cheese with cheddar and mozzarella and a second grilled cheese with barbecue pulled pork and macaroni and cheese, served with a side of tomato bisque. All of these were perfect for a shareable meal. The burgers were pretty average, but I enjoyed the fried green tomatoes. They were fried nicely and kept their crisp. The grilled cheese option is fun, but it would be nice if the sandwiches were cut up into bite sizes so they could be more dippable. something a little different, though, so I applaud the creativity. Grade: A

Originally opened by Jane Vobe in 1772, King's Arms Tavern authentic reproduction public house serves up a transporting experience for the senses in Colonial Williamsburg. Everything is true to the time period at King’s Arms Tavern, from the fashion sported by servers to the pewter candlesticks—all adding to an air of colonial elegance.



The location, though, was actually serving Chowning's menu. Chowning’s Tavern in Williamsburg, Virginia, is a historic-style alehouse that recreates the colonial dining experience with period-appropriate food, drinks, and décor. Originally established in the 18th century by Josiah Chowning, the tavern offers hearty fare like Welsh rarebit, trenchers, and locally brewed ales. With costumed staff and candlelit ambiance, it provides an immersive glimpse into colonial tavern life.



Here's what we ordered: Crock of Cheese - (A Chowning's Tavern Original) - Fine cheese mixed up with red roasted bell peppers and chives. Served with pickles and good bread.



An Onion Pye - (The Kitchen Garden Desplay's - Dr. Lobb's, 1767) - Pare some potatoes..apples...onsons and slice them...make a good crust. Lay in a layer of potatoes, a layer of onions, a layer of apple, and a layer of eggs until you have filled your pie, strewing seasoning between each layer. Close your pie and bake it an hour and a half.



Snow Eggs - (James Hemings, Chef d' Cuisine to Thomas Jefferson, 1787-1794) Beat the whites as you do for savoy cake, till you can turn the vessel bottom upwards without their leaving it... put in two spoonfuls of powdered sugar and a little orange water... dish up your whites with custard. A little wine stirred in is a great improvement.



These were all tasty interpretations of those recipes. The first was like a pimento cheese appetizer. The second was like a pot pie. And the third was like airy meringue. Again, fairly simple flavors. But good.



Grade: A