Kroll’s Diner in Fargo, North Dakota, is a classic 1950s-style diner known for its mix of American comfort food and German specialties. Inside, the retro design features neon lights, chrome finishes, and vintage booths, creating a nostalgic, welcoming atmosphere that complements its friendly “Midwest nice” service. Kroll’s Diner has been featured on the Food Network and highlighted by Business Insider and local magazines as one of North Dakota’s must-visit classic diners. The menu highlights include knoephla soup—a dumpling and potato stew that has become a signature dish—alongside German favorites like fleischkuechle, kuchen, and cabbage rolls, as well as diner staples such as all-day breakfast, burgers, and hand-scooped shakes and malts. The knoephla soup at Kroll’s Diner is thick, creamy, and hearty, filled with soft potato chunks and chewy little dumplings. It's rich and buttery.

Fleischkuechle - Seasoned ground beef, wrapped inside a pastry and deep-fried. It is a hearty pocket filled to the brim with a flaky pastry exterior and deep-fried until golden brown. Kuchen - Traditional German fruit and custard filled pastry. tender, slightly sweet crust filled with creamy custard and topped with fruit. The balance of the smooth custard and the tartness of fruit makes for a simple but enjoyable dessert. Grade: B

Roosters Roost in Morgantown serves signature pressure-fried chicken.

"At Roosters Roost, we’ve mastered the art of fried chicken. Our unique pressure-frying method ensures that every piece is perfectly cooked — juicy on the inside, golden and crispy on the outside. What’s our secret? A proprietary blend of 10 herbs and spices that delivers the perfect balance of savory and aromatic flavors in every bite."



The restaurant has a casual atmosphere with indoor seating, making it a comfortable spot for families and groups. Beyond chicken, the menu variety with options like fries, pepperoni rolls, pizza and salads. I placed an online order, and there was a bit of confusion when picking it up, but it was ultimately cleared up.



I had the buffalo chicken rolls with ranch. They delivered big flavor in a compact, crunchy package. The combination of shredded chicken, tangy buffalo sauce, and cheese wrapped in a crisp shell made for a tasty bite.



Grade: B

Manic Espresso is a drive-through coffee shop that has locations in West Virginia and across the border in Virginia. I ordered a peach mango smoothie, which was refreshing but a tiny bit gritty. I also had a warm pepperoni roll, which for being in Virginia was not bad. A warm pepperoni roll with melted cheese just hits different. I also ordered a couple bottles of water, which were warm, so they gave me a cup of ice. The ice though tasted somehow like coffee, so it gave the water an odd flavor. Grade: B

City Barbeque in Dayton is known for its competition-quality smoked meats served in a fast-casual setting that’s both approachable and consistent. The restaurant has a classic, laid-back BBQ joint feel—clean and welcoming, with counter service and plenty of seating. The pulled pork is tender and flavorful, while the smoked sausage has a satisfying snap and deep, smoky flavor. The soft, buttery bread is a great complement to the meats, and the green beans are seasoned well with a hint of bacon. The corn pudding is sweet, custardy, and a standout side, while the potato salad is cool and tangy with just the right amount of tang. The hushpuppies are crispy on the outside, soft on the inside, and make a great savory snack to round out the meal. Portions are generous, making it easy to share or take leftovers home. The variety of sauces lets you customize each bite, from sweet and tangy to bold and spicy. Have you been? Grade: B

Oishii Hibachi in Charleston started as a popular food truck in Kanawha City, where it built a loyal following serving up fresh hibachi and sushi from a Piggly Wiggly parking lot. In 2024, it made the leap to a permanent brick-and-mortar location on MacCorkle Avenue in the former Pita Pit space, right next to Horace Mann Middle School. The new space has a simple, dimly lit interior with a dozen or so tables and booths, a small sushi counter, and colorful hanging lanterns that give it a relaxed, slightly tucked-away feel. The menu is a mix of hibachi-style entrees, sushi rolls, appetizers, and bento boxes. Appetizers include items like spring rolls, gyoza, and crab rangoons. Hibachi meals can be ordered with steak, chicken, shrimp, salmon, scallops, crab, or vegetables, and they come with your choice of fried rice or noodles. Bento boxes offer a little bit of everything—rice or noodles, a main dish, salad or soup, and a sushi roll or dumpling. Sushi lovers will find nearly 20 roll options ranging from classics like spicy tuna and shrimp tempura to deep-fried rolls filled with crab, avocado, and cream cheese. The hibachi steak with noodles is filling and generously portioned, though the steak was hit or miss -- sometimes a bit tough and overcooked. Noodles were fine. The crab rangoon, however, was hot, crisp, and well-stuffed, with the triangular folded shape giving it an extra edge. Service is generally quick and friendly, carrying over the approachable vibe from Oishii’s food truck days. It’s a solid spot for an easy lunch or dinner, especially if you’re craving comfort hibachi or a satisfying sushi roll. Not too bad. A solid option in town. Have you been? Grade: B

Lizard’s Thicket is a classic Southern meat-and-three chain rooted in Columbia, South Carolina, known for comforting, down-home cooking served with no frills.



The mac & cheese is creamy and comforting, with elbow noodles nestled in a thick, cheesy sauce that leans more homestyle than sharp or gourmet - think baked casserole-style with a slightly firm top. The candied yams are soft and syrupy, almost dessert-like, coated in a brown sugar glaze that soaks through each bite. Together, they make the kind of sweet-and-savory pairing that feels like Sunday dinner at someone’s church-going aunt’s house.



Grade: B

The Sheik has been around Jacksonville since the ‘70s, and its retro vibe is reflected in the architecture and red, white & blue color palette.



I went through the drive-thru at The Sheik and looked over their menu of pitas, which they are known for. I wanted to try two different ones.



"In 1972, brothers Samir 'Sam' and Munir 'Mike Senior' Salameh, along with their wives Suad 'Sue' and Basima, opened the first Sheik restaurant on the corner of 18th Street and Main Street in Jacksonville, Florida. That restaurant still operates today. From the very beginning the brothers knew that the keys to any successful restaurant are great service and great food. The Sheik became known for selling the best “Steak in a Sack” or steak pita and for its “Camel Rider,” or deli meat pita. The chain also originated the “Cherry Lime,” The Sheik’s version of a black cherry and lime soft drink. All three items have gone on to become ubiquitous throughout the South and synonymous with the Jacksonville dining scene — even garnering an article in The New York Times."



Steak Pita – Steak in a Sack – (Tender slices of steak cooked with onions in pita bread) - The steak was thin and tender, but didn’t have a ton of seasoning, and the onions got lost in the mix. The melted cheese and sauce did their best to pull it all together, but it could’ve used something extra—maybe a hit of spice or a sharper cheese. Not bad at all, just kind of middle-of-the-road.



The Camel Rider has Ham, Salami, Bologna, Cheese, Lettuce, Tomato, Mayo, Onions & Dressing. The pita was soft and held up well, and the mix of ham, salami, and cheese was fine -- salty, a little smoky --but nothing really popped. The white sauce helped, adding some creaminess and tang, but overall it felt like a decent sandwich that leaned more on nostalgia than flavor. The cherry lime drink is a classic for a reason.



Grade: B

Janson’s Drive-In is a retro South Side gem in Chicago that’s been slinging burgers, dogs, and shakes since the 1960s.



It still looks the part too—chrome trim, neon signs, and that classic roadside vibe that feels like stepping into a time capsule. There’s no indoor seating, just a walk-up window and a few outdoor benches.



They have a beef pizza puff that is one of those greasy, indulgent Chicago specialties that you don’t really find outside the city.



The puff is golden and crispy on the outside, with a thick, chewy shell that holds up surprisingly well to the molten filling inside. The jalapeno poppers had the same crispy exterior but give way to cream cheese and the pepper, which were equally as delightful.



Grade: B

Superdawg Drive-In is a Chicago classic that’s been serving up all-beef hot dogs with a serious side of nostalgia since 1948. Located on the city’s Northwest Side, it still operates like a true old-school drive-in—complete with carhop service and your order delivered right to your window on a tray.



The star of the show is the Superdawg itself: a snappy, seasoned beef frank piled high with mustard, neon green relish, onions, sport peppers, a pickle spear, and a pickled green tomato, all tucked into a poppy seed bun and served with crinkle-cut fries.



The Superdawg is a full experience packed into a single bun. It’s loaded with toppings—mustard, neon relish, onions, sport peppers, a pickle spear, and even a pickled green tomato—creating a big, bold bite every time. It can be a little overwhelming if you’re used to a simpler dog, but the flavors somehow manage to work together, and the snap of the all-beef frank cuts through the chaos in the best way.



Crinkle fries at Superdawg are classic and generous, but like most crinkle cuts, they lean more soft than crispy. If you’re someone who craves a golden crunch, these might fall flat—more fluffy than crisp, especially if they steam in the box. They’re nostalgic, but not my go-to fry texture.



Grade: B