Hattie B’s Nashville Hot Chicken {Step-by-Step}

This amazing Nashville Hot Chicken recipe (adapted from Hattie B’s famous recipe) results in a crispy, tender, fiery fried chicken with a spicy kick that is positively addictive.

This post may contain affiliate links, but don’t worry – they won’t bite.

I love fried chicken. I don’t eat it often, but I love it. Back when I was a kid, my BFF’s Gramma Barbara made THE BEST southern fried chicken I’ve ever eaten, or ever hope to eat, in my life. Tender, juicy, crispy, and seasoned just right, Gramma B’s chicken was so finger-licking delicious that it tasted like it had been fried in heaven. It was Perfect.

My Southern Fried Sensei, Gramma Barbara.

As a young teen, Gramma B kind of adopted me. She was fun and irreverent, and to this day I love her like my own.

Gramma B taught me how to make fried chicken a couple of times, and I think I got the basics down fine, but I could never make it quite as good as she did. I don’t know if was her skillet, or the lard (of course it was the lard) or some other sublime combination of environmental and mystical factors, but her fried chicken was absolutely divine and mine was, at best, pretty darn good.

In my quest to scratch my fried chicken itch, I’ve ordered fried chicken at nearly every place from Portland to Memphis that serves it. While some places turn out a very decent chicken plate, nothing has ever come close to ringing that elusive Gramma B-worthy, southern fried chicken bell for me. There’s always something missing.

Then we went to Nashville and discovered Hot Chicken.

What is Nashville Hot Chicken, and what makes it so awesome?

Nashville Hot Chicken is a hyper-regional specialty with a long, colorful, sordid history involving a philandering man, a jealous woman hell-bent on revenge, and a whole lot ‘a hot pepper juice.

Nashville Hot Chicken is heaven and hell in a one transcendent bite.

The origins of Nashville Hot Chicken is a finely-woven tale that I simply can’t do justice and still keep this post under ten thousand words, so I’m not even going to try. (And I don’t need to, because The Bitter Southerner has done a bang-up job telling the story for us: when you have a minute or ten, I strongly encourage you to read about how Nashville Hot Chicken really came to be!)

The minute Mr B and I heard the term “hot chicken,” we were all over it like red beans on rice. We did a little research, and discovered that Nashville’s Prince’s Hot Chicken Shack is the acknowledged home of the original hot chicken, so we made plans to check it out. However, so many of the Nashville locals we asked pointed us toward relative newcomer Hattie B’s that we decided to try it instead. [Like slider-eaters in the Great Southern Slider Debate, hot chicken-eaters, we learned, have a fierce loyalty to their chosen chicken fryer!]

Hattie B’s has three locations in Nashville, and reviews said that the lines at West Nashville location (closest to where we were staying) could be very long at peak times. However, we arrived relatively late for a weekday (around 8:30 pm) and had a less than five minute wait: just long enough for us to check out the menu.

After studying the menu for a few minutes, we ordered two small plates, which turned out to be a ton of food! Each plate came with a whole chicken quarter (dark meat for Mr B, light for me) and two sides. Mr B got baked beans and I ordered the potato salad, and we both got coleslaw.

Our chicken arrived in less than ten minutes, stacked in a basket between the traditional slice of white bread, topped with a dill pickle. It only took me one bite to know that Hattie B’s Hot Chicken was absolutely amazing. Possibly addictive.

Hattie B’s Nashville Hot Chicken is the first chicken I’ve eaten in at least twenty years that even comes close to Grandma B’s fried chicken – with one important caveat: instead tasting like chicken sent from heaven, it tastes more like the devil himself cooked up a batch of fried chicken on his day off.

I need that fried chicken recipe!!!

When we got back to our hotel room, I immediately searched for a Nashville Hot Chicken recipe, and was absolutely thrilled to discover Hattie B’s recipe in Lee Brian Schrager’s cookbook Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides.

Well, you can bet that it took me less than a Tennessee minute to order it. (Which, come to think of it, is probably substantially longer than a New York minute, but still…)

When my copy of Fried & True arrived, I opened it to find the pages bursting with great recipes, valuable tips and cooking methods, personal stories, and a true love of fried chicken.

Post Updated Novemeber 10, 2019 (Originally published July 28, 2017)

How to Make Nashville Hot Chicken – Step-by-Step

The following Nashville Hot Chicken recipe, adapted from the aforementioned recipe in Fried & True, results in a crispy, tender, fiery fried chicken with a spicy kick that will keep you coming back for more.

The recipe itself is relatively straightforward, but after making hot chicken myself, I have some wisdom to pass along that will make the process go more smoothly.

For ingredients and amounts, please refer to the recipe card below.

Step 1: The Dry-Brine

In a medium bowl, toss together the chicken pieces, salt, and pepper. Cover and refrigerate overnight. (Up to 24 hours)

NOTE: The first time I made this chicken, I had a scheduling conflict and ended up dry-brining it for 3 days. (Stuff happens.) It was totally fine.

Step 2: The Dredge-Dip-Dredge

In a 9×9 pan or baking dish, whisk together the milk, eggs, and hot sauce. In a separate 9×9 baking dish, combine the four and salt.

[1] Drag the chicken through the flour mixture, coating evenly.

[2] Dip the floured chicken in the milk mixture.

[3] Drag once again in the flour mixture.
Shake off excess between each step. Allow chicken to rest on drying rack while you prepare the rest of the chicken pieces for frying.

Step 3: The Fry

For this step, you will need either a deep fryer, a large deep skillet, or a deep electric skillet. You will also need tongs, and a deep-fry/meat thermometer. I suggest using using a combination of canola and soybean oil for deep frying.

WARNING: Deep frying can be dangerous! Carefully prepare the area before you begin deep frying. Always make sure that whatever you are deep frying in is stable so that it won’t tip. Always use a tongs, a skimmer, or a deep-fry basket to add and remove chicken pieces from the hot oil. Chicken pieces can slip from forks or spoons and splash hot oil.

REMEMBER! When you add your chicken, it will displace a lot of oil. If you are using a frying pan or electric skillet, it is vital that you DO NOT OVERFILL it with oil or it may or it may overflow when you add the chicken.

How to easily figure out the necessary level of the frying oil.

1. Put one batch/fryer full of chicken pieces in a large ziplock bag. Squeeze as much air out of the bag as you can and seal it shut.
2. Lay the bag of raw chicken pieces flat in the bottom of the frying pan.
3. Add water to the level that you want the oil to be when you deep fry.
4. Remove bag of chicken from the pan.
5. Note level of the water.
6. Pour the water out, and carefully dry out pan.
7. Add oil to that same level.
8. Now you’re ready to fry without fear of overflowing your frying pan!

(Thanks, Archimedes!)

IMPORTANT: The oil needs to maintain an optimal temperature of 325° while the chicken is frying. However, the oil temp will drop at least 25° when you add the chicken, so initially you need to heat the oil up to 340° – 350°.

Maintain a consistent temperature for frying chicken of 325° F.

If the temperature of oil in the pan drops down below 300°, the chicken will begin to absorb the cooking oil, resulting in greasy, soggy chicken.
If the temperature rises above about 340°, the chicken will cook too quickly on the outside, and not get done in the middle. When fried at the correct temperature, the chicken will come out golden brown, having absorbed very little oil.

Heat vegetable oil in a deep skillet or deep fryer until it is between 340°F – 350°F. The oil needs to be deep enough for the chicken to fully submerge. [If you don’t have a deep enough skillet for deep frying, see HELP below.]
Drop the coated chicken into the hot oil.
Turn the pieces as they brown and do not let them touch each other while frying.
The temperature will drop when you add the chicken. Keep the oil at 325°F while the chicken fries.
Working in batches, use tongs to carefully add the chicken to the hot oil and fry until crispy.

↓↓ This is what your chicken should sound like when it is frying. ↓↓

Estimated cooking times: 15-17 minutes for breast quarters; 18-20 minutes for leg quarters.

Chicken is done when it registers an internal temperature of 165°F. (Yes, I use a candy thermometer. It goes up to 400 degrees, and it works just fine.)
When done, remove chicken from oil and allow to drain on wire rack.

How to test for doneness without a meat thermometer: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, you can pop slightly underdone fried chicken into a preheated 325°F oven until it is fully cooked.

TIP: I aim to take the chicken off the heat when it registers a temperature of 160°, and allow carryover cooking to bring it up to temperature as it sits on the wire rack.

HELP! What if my chicken isn’t completely submerged in the oil when I fry it?!

This is, technically, deep-fried chicken, so ideally the oil for The Fry needs to be deep enough for the chicken to fully submerge. However, sometimes it just doesn’t work out that way.

You may have noticed that my chicken is sticking out at the top in some of the process images. That’s because I don’t own a deep fryer (I only deep fry about twice a year), and prefer to make hot chicken in my electric skillet because I can control the temperature of the fry oil more accurately than in a stovetop skillet.

Unfortunately, my electric skillet isn’t quite deep enough to allow most chicken pieces to completely submerge, so I end up turning the chicken pieces a few times in the process, and it takes a few extra minutes to cook.

If this is you, don’t worry – just use your meat thermometer to keep an eye on the internal temp, and you be fine.

Step 4: The Spicy Coating (Wet Application)

Ladle about a cup of hot frying oil into a heatproof bowl or pan. Whisk in cayenne, brown sugar, and spices. The hot oil will activate the spices. (I use a small saucepan for this in case I need to heat the oil up again before basting a second batch.)

Baste the hot spice mixture over the hot fried chicken. You want the hot oil mixture hot enough that when you baste it over the fried chicken, the skin stays nice and crispy.

**Just how Hot is this Nashville Hot Chicken recipe anyway?**

According to the recipe from which this one is adapted, the spice level for this recipe is gauged as MEDIUM HOT; however, in my experience, it is slightly hotter than medium. (I’d rate it about a 6 or 6.5 on a 1-10 heat scale.)

For one test batch, I used two tablespoons of cayenne instead of three, and the results were (for my tastes) perfect – not painfully spicy, but with solid heat and a decided kick. (About a 4.5.)

Step 5: The Serve

If you want to go traditional, serve your Hot Chicken up over a slice of white bread. Garnish with dill pickle slices.

5 from 5 votes

Nashville Hot Chicken

This amazing Nashville Hot Chicken recipe results in a crispy, tender, fiery fried chicken with a spicy kick that is positively addictive.

Adapted from Hattie B's recipe in FRIED & TRUE.

Prep Time20 mins

Cook Time40 mins

Dry-Brine Prep1 d

Total Time1 d 1 hr

Print Recipe Pin Recipe

Course: Main

Cuisine: Southern

Keyword: chicken, spicy

Servings: large servings

Calories: 372kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

For the Dry Brine

1 whole chicken 3 pounds, washed, patted dry, and cut into quarters
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper

For the Dip

1 cup whole milk
2 large eggs
1 tablespoon Louisiana-style hot sauce

For the Dredge

2 cups all-purpose flour
2 teaspoons sea salt
Vegetable oil for frying

For the Spicy Coating

1 cup hot frying oil or hot lard
3 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder

Garnish

Dill pickle slices
White bread optional

US Customary - Metric

Instructions

Step 1: The Dry-Brine

In a medium bowl, toss together the chicken pieces, salt, and pepper. Cover and refrigerate overnight. (Up to 24 hours)

Step 2: The Dredge-Dip-Dredge

In a 9×9 pan or baking dish, whisk together the milk, eggs, and hot sauce. In a separate 9×9 baking dish, combine the four and salt.
Drag the chicken through the flour mixture, coating evenly.
Dip the floured chicken in the milk mixture.
Drag once again in the flour mixture.
Shake off excess between each step. Allow chicken to rest on drying rack while you prepare the rest of the chicken pieces for frying.

Step 3: The Fry

PLEASE READ NOTES IN POST for additional notes and tips about this step.
WARNING:
Deep frying can be dangerous! Carefully prepare the area before you begin deep frying.
Always make sure that whatever you are deep frying in is stable so that it won’t tip.
Always use a tongs, a skimmer, or a deep-fry basket to add and remove chicken pieces from the hot oil. Chicken pieces can slip from forks or spoons and splash hot oil.
Heat vegetable oil in a deep skillet or deep fryer until it is between 340°F – 350°F. The oil needs to be deep enough for the chicken to fully submerge.
[If you don’t have a deep enough skillet for deep frying, see HELP in post.]
The temperature will drop when you add the chicken. Keep the oil at 325°F while the chicken fries.
Working in batches, use tongs to carefully add the chicken to the hot oil and fry until crispy.
If using a skillet, you will need to turn the pieces as they brown. Do not let them touch each other while frying.
Estimated cooking times [fully submerged in frying oil]: 15-17 minutes for breast quarters; 18-20 minutes for leg quarters.
Chicken is done when it registers an internal temperature of 165°F. (Yes, I use a candy thermometer, and it works just fine.)
When done, remove chicken from oil and allow to drain on wire rack.

Step 4: The Spicy Coating (Wet Application)

Ladle about a cup of hot frying oil into a heatproof bowl or pan. Whisk in cayenne, brown sugar, and spices. The hot oil will activate the spices.
I use a small saucepan for this in case I need to heat the oil up again before basting a second batch.
Baste the hot spice mixture over the hot fried chicken.
You want the hot oil mixture hot enough that when you baste it over the fried chicken, the skin stays nice and crispy.

Step 5: The Serve

Serve hot or cold. If you want to go traditional, serve your Hot Chicken up over a slice of white bread.
Garnish with dill pickle slices.

Notes

The spice level in this recipe is gauged as MEDIUM HOT. Adjust spices according to your own tastes.

It’s important to maintain the correct temperature for frying chicken of 325° F. If the temperature of oil in the pan drops down below 300°, the chicken will begin to absorb the cooking oil, resulting in greasy, soggy chicken. If it rises above about 340°, the chicken will cook too quickly on the outside, and not get done in the middle. When fried at the correct temperature, the chicken will come out golden brown, having absorbed very little oil.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Can I make this Nashville Hot Chicken recipe in an Air Fryer?

Yes, you can make Nashville Hot Chicken in your Air Fryer. It is a slow process, because you can’t fit very many chicken pieces in the basket at one time, but it does work.

In order for the coating to brown, you need to spray the dipped and dredged chicken with cooking spray before placing it in the air fryer.

Air Fried Hot Chicken comes out of the air fryer with a decidedly different, less appetizing texture (imo) and color than that of oil-fried Hot Chicken; however, once you baste it with the basting spices, it is difficult to tell the difference.

If you choose to air fry your hot chicken, you will need to heat up some oil in a small cooking pot to mix with the basting spices.

Our current favorite air-fryer recipe: Crispy Sauerkraut Fritters! Check it out!

We love fried chicken! Be sure to check out our Naked Colonel’s Original Recipe Fried Chicken! Buttermilk soaked, cast-iron fried, and oven-finished; this skinless KFC copycat is moist, tender, and Amazing.

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of The Good Hearted Woman. • Be sure to PIN this Nashville Hot Chicken recipe!

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Small Town Good Eats: Wyoming Edition

September 10 By Renée 6 Comments

If you find yourself traveling through Wyoming and feeling those hunger pangs, be sure to check out a few of these wonderful Wyoming restaurants!

Whenever Mr B and I go on a road trip, we make it a point of tracking down the best small town eats we can find. The smaller the town, the more Mom-n-Pop a place feels, the more the locals rave, the faster we come running. We make a week-long run through Wyoming every year: here’s a roundup of our favorite small town Wyoming restaurants!

Wyoming Restaurants

Small Town Good Eats at Reasonable Prices

UPDATED: September 2019

Buffalo
- Pie Zanos – Locally sourced, scratch made; traditional and new takes on Italian classics.
- Occidental Saloon – Old West tourist spot great for lunch and a cold drink.
Casper
- Pho Saigon – Thai food that will make you swoon.
- Sanford’s – Monster-size portions in a cool, vintage theme restaurant.
- HQ Southern BBQ – Some mighty fine BBQ.
Gillette
- Pizza Carello – “The Best Pizza in Wyoming”
- Pokey’s BBQ & Smokehouse – Texas-style BBQ in Texas-size portions.
- The Coop – Tasty Tex-Mex influenced rotisserie chicken dishes.
- Big Lost Meadery – Cool off with a horn full of craft mead and get Big Lost.
Sheridan
- Cowboy Café – Classic American faire with a decidedly western slant.
- Andi’s Coffee House – Luscious pastries, free Wifi, and lots of quiet spaces if you want a little alone time.
- Mint Bar – You can’t ride your horse up to the bar anymore, but you should stop in anyway.

^{This post may contain affiliate links, but don’t worry – they won’t bite.}

BUFFALO
Pop. 4,584*

Buffalo is at the top of our list of favorite Wyoming small towns: there seems to always be something wonderful happening whenever we stop in! One year it was the National Basque Convention, another it was a Longmire Days (Longmire author Craig Johnson is a local celeb). Who knows what the next year will bring?!

With all those festivals and community celebrations come some delicious smelling food carts to the town square, but these tasty, mostly barbecued offerings are available sporadically at best. There are surprisingly few sit-down restaurants in Buffalo, but we’ve found a couple of places that serve travelers an excellent meal.

BUFFALO WYOMING RESTAURANTS

Pie Zanos

17 N Main Street, Buffalo

Pie Zanos is currently our favorite place to eat in Buffalo. Speaking as one who actively seeks out cozy destinations, this place virtually breathes flannel shirts and boot leather. Some of the kitsch that fills the cabinets may be a bit cringy, but overall, the “cowboy tourist” meets “attic-cleaning baby-boomer” vibe seems to be working for them.

Pie Zanos’ menu offers scratch-made traditional dishes and new spins on Italian classics. Meats and produce are locally sourced, and the menu leans heavily on seasonal produce. There were a couple of good options for vegetarians, but it might tough to get a great vegan meal here (as is the case in most of Wyoming). Service was friendly and efficient, and the low sound level made it was easy to hold a conversation in the space.

I ordered the Pasta Primavera with Italian sausage because I was jonesing for veggies, and the fresh tomatoes and zucchini in the menu description sounded delicious. When it arrived, I noted that the vegetable to pasta ratio seemed a bit low, but other than that, it made for a quite satisfying meal. The dish as a whole was excellent, and the grilled marinated veggies were especially tasty.

Mr B ordered the meatball sandwich, which he described as “average to a little better than average. I’d give it a B, give or take.” (Mr B fancies himself to be a Meatball Connoisseur, which apparently roughly aligns to being a Master Sommelier, only with meatballs instead of wine.) The house-made meatballs themselves had a pleasant flavor and solid texture (as opposed to being spongy). The marinara sauce that topped the sandwich was thick, tasty, and nicely balanced with the meatballs. However, the best part about the meatball sandwich was – by far – the roll that it was built upon. It was Outstanding! If that roll is any indication of quality that their in-house bakery produces, we will be back next year with bells on!

We did note that Everything we ordered was in desperate need of salt, pepper, and any other tableside seasoning we could find. We run into this “blandness/lack of seasoning” often when we eat out in Wyoming, and it has us thinking that maybe Wyomingites as a whole prefer their food a little on the “less-seasoned” side.

FYI: Pie Zanos also has a wood fire pizza oven, and while Mr Band I didn’t order a pizza this time, the pizzas we saw going by our table during our visit looked and smelled delicious!

Pie Zanos

17 N Main Street
Buffalo, Wyoming
(307) 278-0161

Occidental Saloon

10 N Main St, Buffalo [Located in the Historic Occidental Hotel]

Founded in 1880, Buffalo’s Occidental Hotel has a long and colorful history. In its early years, it hosted such notable figures as Teddy Roosevelt, Buffalo Bill Cody, and Calamity Jane, as well as outlaws Butch Cassidy and The Sundance Kid, and famous cattle detective (yes, that’s a thing) Tom Horn. The saloon, located on the first floor of the hotel, became a bustling gathering place that stands as testament of the times to this day. In other words, it’s everything you’d expect of an Old West-themed tourist stop.

Mr B and I have stopped into the Occidental Saloon a number of times over the years, but it’s usually more for the air conditioning and the ambiance than the food. We’ve learned that it’s an excellent place to get a cold drink and cool off when the weather in town is too hot and muggy. (I’ve visited Buffalo about five or six times now; always in July, when it is always too hot and muggy.)

The service at the Occidental is always friendly and courteous, although on occasion, it is slower than dust settling on a breezy day. (But remember, folks – this is Buffalo! If you’re in a big hurry, you should probably go somewhere else anyway. Like Not Wyoming.)

When you mosey up to the 25-foot bar, you will be standing in the exact spot where cowboys, sheriffs, desperados and cattle barons gathered. You may almost hear them arguing and making deals. In your imagination, you might even hear shots ring out – and if you look around you and up at the ceiling, you can still count numerous original bullet holes!

– The Occidental Saloon

Occidental Saloon - Buffalo, Wyoming | Wyoming Restaurants & Good Eats | The Good Hearted Woman

You can enjoy live music Thursday, Friday and Saturday evenings at the Occidental Saloon.

Menu offerings at the saloon tend to run toward heavy comfort food, and include items like chicken fried steak, french dip sandwiches, bison burgers, and assorted deep fried fare. We’ve always been happy with the food we order here: it’s never anything I feel compelled to search out the chef about, but we’ve never left hungry or dissatisfied.

Occidental Saloon

10 N Main Street
Buffalo, Wyoming
(307) 684-0451

CASPER
Pop. 57,814*

CASPER WYOMING RESTAURANTS

Pho Saigon

12th & Beverly Streets, Casper

Before we go any farther, I need to apologize.

I’m sorry, Casper. I totally underestimated you.

Portland, my lifelong home, currently boasts more than two-dozen Vietnamese restaurants. I came of age at the same time Portland’s incredible Southeast Asian restaurant scene was beginning to gain momentum, and after eating my way through a couple decades of varied Asian cuisines, I guess I think of myself as something of a connoisseur. As it turns out, I’m apparently a bit of a food-snob, too: I really wasn’t expecting to find this level of quality in Casper, Wyoming.

I know this is a “pho” place, so we probably should have checked out the pho, but I went for my favorite: a combo cold vermicelli bowl with a spring roll. Mr B skipped his usual pho bowl and ordered one for himself as well. Wyoming Julys are simply too hot for eating steaming bowls of beef noodle soup.

Flavors were all spot on, and the lemongrass chicken, grilled shrimp, and rice noodles were all perfectly cooked. The spring roll was crispy and the seasonings felt familiar in all the right ways. The only thing it was missing was the fresh cilantro, bean sprouts, and fresh basil that are usually served on my vermicelli bowls back home, but this may be a regional garnish.

Prices are reasonable at Pho Saigon, but be forewarned: portions are huge! Mr B and I could have easily split one vermicelli bowl… if I had been inclined to share mine with anyone. Which I wasn’t because it was so freaking delicious!!

Pho Saigon

12th & Beverly Streets
Casper, WY 82601
(307) 472-5695

Sanford’s Grub & Pub

61 SE Wyoming Boulevard, Casper

If you are visiting Casper, Sanford’s is one of those places you really should visit at least once, if only for the experience. That experience starts long before you walk through the front door! A herd of dinosaurs greet you as you swing into the parking lot, and a 20-foot tall Bugs Bunny and equally towering Daffy Duck stand sentry to the entrance.

Sanford’s interior, with its cool, vintage gas station theme, reminded us a lot of Sparky’s Garage in Butte. (Think Red Robin meets Midwest BBQ.) And like Sparky’s, the menu is a balance of meaty “man-food” and deep-fried comfort, all served up in gut-busting portions.

Mr B ordered the Southern Fried Catfish with Crawdaddy Cream Sauce, while I chose to go with one of the lightest menu items I could find: a sheet pan-sized Southern Cajun Chicken Cobb Salad. The food was tasty and satisfying – not great, but a solid good – and needless to say, we had enough leftovers to last us for a couple of meals and then some.

While we waited for our food to arrive, we took the opportunity to check out the rest of the place, which is chock from bottom to top with memorabilia: classic cars and motorcycles, old gas pumps, and loads of colorful old advertising kitsch. So much fun!

Sanford’s Pub & Grub

61 SE Wyoming Boulevard
Casper, WY
(307) 315-6040

HQ Southern BBQ

70 S. Curtis Street, Evansville

HQ Southern BBQ opened in 2011 in a former gas station, and on the outside not a whole lot has changed since the days when folks were pumping gas there. The vibe is “rehabbed western truck-stop chic,” and the barbecue is fabulous.

For big appetites or friendly couples who share, Mr B and I highly recommend the Rib Sampler, which comes a full slab in three different preparations – spicy bourbon habanero sauce (much less spicy than it sounds), Memphis dry-rub, and HQ’s signature wet sauce. The platter also comes with two sides, and a platter of freshly made, warm cornbread served with fluffy honey butter.

Mr B and I first dined at HQ BBQ a couple of years ago, and loved it so much that we wrote up a whole post devoted to this local favorite!

HQ Southern BBQ

70 S. Curtis Street
Evansville, WY
(307) 315-MYHQ

GILLETTE
Pop. 30,560*

GILLETTE WYOMING RESTAURANTS

Pizza Carello

601 South Douglas Highway, Gillette

When we went through Gillette this summer, we asked everyone we met what they thought the best place in town was to eat, and nine times out of ten, the answer was, “Well, if you like pizza, Pizza Carello’s has the best pizza in Wyoming.”

“Best Pizza in Wyoming.” That’s a pretty big statement. We chalked it up to home-town hyperbole, but we also put it at the top of our “must-try” list, and as it turns out, it may not be all hockum.

While Mr B and I have certainly not eaten at every pizza place in Wyoming, so far it appears that all those Gillettites may just be right!

We ordered one of Pizza Carello’s Signature wood-fired pizzas – a “Sausage Bianco Balsamico,” which features garlic-infused olive oil, mozzarella, sausage, mushrooms, onions with a drizzle of balsamic reduction. It was, in a word, Amazing. The crust was tender and perfectly fired, and the toppings were fresh and generous.

The only thing better than the pizza at Pizza Carello was the service. Our server, Tiffany, was one of the most attentive, friendly, and intuitive servers I’ve ever had the pleasure of meeting. She made excellent recommendations, and she wasn’t afraid of giving us her direct opinion when I asked what her personal menu favorites were. (I cannot stand it when the server hems and haws for fear of offering an unwelcome choice.) Tiffany was absolutely the best!

Pizza Carella, Gillette, Wyoming | The Good Hearted Woman

SAUSAGE BIANCO BALSAMICO – Garlic-infused olive oil, mozzarella, sausage, mushrooms, onions with a drizzle of balsamic reduction.

Pizza Carello is open seven days a week, and serves brunch on Saturday and Sunday from 10am – 2pm.

Pizza Carello

601 South Douglas Highway
Gillette, Wyoming
(307) 363-1743

Pokey’s BBQ & Smokehouse

408 South Douglas Highway, Gillette

Three things that stand out from our visit to Pokey’s: the excellent service, the solid Texas-style BBQ, and the enormous portions.

We ordered the BBQ Sampler Platter for Two, which comes a quarter pound each of beef brisket and smoked turkey, a half pound of pulled pork, and a quarter rack of ribs. Mr B and I went for it and chose the Brisket Mac-n-Cheese and the Fried Green Tomatoes for our two accompanying sides.

The BBQ overall was very good – a solid 7.5-8 out of 10 with the smoked turkey being particularly succulent, and the brisket was tender to a fault. At $33, the sampler platter may seem a bit pricey for Gillette, but we both got a huge dinner, a midnight snack, and leftovers for lunch out of it, so I’m calling it a bargain.

Pokey’s BBQ & Smokehouse

408 S Douglas Highway
Gillette, Wyoming
(307) 687-7853

The Coop {Rotisserie House}

208 W 2nd Street, Gillette

Mr B and I always try to ask local folks for their restaurant recommendations, and after hearing so many rave reviews about this place, we decided to check it out. We were not disappointed.

The Coop is a small, family-friendly eatery specializing in Tex-Mex influenced rotisserie chicken dishes. “Fresh” is the daily anthem, and everything from soup to nuts is made in-house. Notably, in addition to their delicious chicken entrees, The Coop also some tasty-looking Lettuce Wraps for vegetarian eaters. (Veggie options are always a welcome surprise in Wyoming restaurants.)

I ordered the rotisserie chicken tacos – three homemade tortillas filled with fresh rotisserie chicken and topped with pico de gallo. They came with a side of classic Costa Rican black beans and complimentary cornbread. So good!

If you are swinging through Gillette looking for a quick, dependably satisfying meal without a lot of fanfare, The Coop is the place to go.

PRO TIP: Do not skip the cornbread!

The Coop

208 W 2nd St
Gillette, Wyoming
(307) 257-7460

Big Lost Meadery & Brewery

106 S Gillette Avenue, Gillette

(Technically, Big Lost Meadery & Brewery isn’t a restaurant. However, if hand-crafted spirits are something you enjoy, then you should definitely make time to stop in.)

I know bloggers throw around the term “hidden gem” like it was confetti at a surprise party, but Big Lost truly is. A hidden gem.

Big Lost Meadery & Brewery is currently the only meadery in Wyoming. (Mead is basically honey wine, and is made by fermenting honey with water. Like beer, mead is sometimes flavored with fruits, spices, grains or hops.) There is something for almost everyone here: the log cabin vibe is relaxed and family-friendly, and the space is easy to be in.

In addition to their seasonally changing rotation of craft meads, Big Lost Meadery produces some truly unique craft brews and mixed drinks. Big Lost doesn’t serve food, but they have menus from nearby cafes that deliver and will add the total to your bar tab for convenience so that it’s all on one bill.

First off, I cannot say enough good things about the service we received at Big Lost. It was outstanding! Our bartender was attentive, knowledgeable, and incredibly friendly. She made great recommendations based on our tastes, and as she carefully prepared our drinks, she enthusiastically schooled us about the history and mission of the Meadery, and its owner and driving force, Sam Clikeman.

One of my favorite things about our visit to Big Lost was the total absence of televisions and loud, blaring music. There is not one single TV in the place! This makes for a totally chill, relaxed vibe. (Kids are allowed everywhere except directly in the bar area.) I love the mission that drives this place!

Big Lost is something unique… we look to get Big Lost from our trials and stressors of life. Hang out in a cabin with no phones, televisions, heartless stimuli, and enjoy an opportunity for true fellowship with old friends and new friends alike. This concept transcends the time and space to let us always remember there’s a time and place to be lost to the rest of the world and focus on the humanity of mankind.

– Big Lost Meadery & Brewery

After chatting with the bartender for awhile, Mr B and I wandered downstairs to check out the game room, which we found well-stock with such vintage games as Giant Jenga, Pong, and Cornhole. Mr B and I ended up staying at Big Lost for over an hour, and spent most of our time talking with a sweet young couple and playing Giant Jenga with their kids.

We will definitely be returning next year to Big Lost!

Big Lost is currently open Wednesday through Saturday. (Check website for hours.)

Big Lost Meadery & Brewery

106 S Gillette Avenue
Gillette, Wyoming
(307) 660-3199

SHERIDAN
Pop. 30,210*

SHERIDAN WYOMING RESTAURANTS

Cowboy Café

138 N Main Street, Sheridan

I’ve probably eaten more times at the Cowboy Café more than I have at any other place in Sheridan. Unfortunately, I never seem to take pictures when I eat there; so instead, I’m using this adorable raccoon (one of Sheridan’s 100+ brass sculptures) to hold the place.

I don’t know why I don’t take pictures at the Cowboy Café. Perhaps it’s because I usually stop in after a very long, hot day on the road, and all I want is something cold with ice and a nice, tasty meal. Which is always exactly what we get.

The Cowboy Café menu runs toward classic American faire with a decidedly western slant: the breakfast menu includes offerings like chicken fried steak and elk sausage scrambles. Lunch is heavy with burgers and meatloaf sandwiches. Dinner includes wide selection of meat-focused meals: ribs, steaks, meatloaf, etc. There are, however, a number of decent vegetarian options as well.

The service at the Cowboy Café is always dependably friendly and attentive, the prices are reasonable, and the food arrives at the table quickly. The food itself is average in a good way (I’ll give it a B+), but dessert at the Cowboy Café is almost mandatory: they always have a case full of homemade pies, many flavors for which I can personally vouch. ?

Cowboy Café

138 N Main Street
Sheridan, Wyoming
(307) 672-2391

Andi’s Coffee House

738 Broadway Street, Sheridan

Lured by promises of free wifi, I stopped in at Andi’s for few hours while Mr B was working in town. This cozy neighborhood coffee shop is housed in a converted bungalow and filled with dried flowers, fresh succulents, and plenty of comfortable seating.

Andi’s is a cool, relaxed space. They offer a selection of carefully curated delicious freshly-baked pastries, and (judging from reactions of the patrons who came and went while I was there) an excellent cup of coffee. I’m not much of a coffee drinker myself, so I ordered a chia and an orange-cranberry scone (OMG! So good!), and spent the next two hours in a quiet cubby in the back, trying to get some work done, and another hour or so sitting out on the porch playing my uke.

The prices at Andi’s seem a tad high for Sheridan; however, the friendly, attentive staff, the comfortable workspace, and the free wifi more than made up for the extra pennies.

Andi’s Coffee House

738 Broadway Street
Sheridan, Wyoming
(307) 429-1390

Mint Bar

151 N Main Street, Sheridan

Last, but never least, is Sheridan’s historic Mint Bar. Every summer, Mr B and I stop in at the Mint Bar for a cool drink (usually a Huckleberry Mule) and our annual crash-course in Mountain Man interior design.

Like Big Lost Meadery in Gillette, Mint Bar is more of a watering hole than a restaurant, but if you are in the area and looking for an interesting place to relax and cool off, this is a good stop to make.

Part bar and part museum, the iconic Mint Bar stands as the oldest operating bar in Wyoming. Since 1907, the Mint has been the meeting place for cowboys, ranchers, and dudes from all around to kick back with a cold one at the end of the day. The interior is the very definition of rustic old-West decor, hung with panoramic photographs of ranch life, portraits of rodeo stars, trick riders, and Western celebrities, and nearly two-dozen animal mounts.

Far more interesting than dead animal heads (at least to me) are the actual walls of the Mint Bar, which are lined with cedar shingles and branded with over 9000 cattle brands from all over the state of Wyoming.

Mint Bar is open Monday through Saturday, 10am – 2am.

Mint Bar

151 N Main Street
Sheridan, Wyoming
(307) 674-9696

Do you have a favorite small town Wyoming restaurant? Let us know in the comments below!

[Population stats: 2017*]

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^{Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!}

Casual Elegance by the Sea: Meridian at Headlands {Pacific City, Oregon}

May 3 By Renée 22 Comments

If you’re craving some delicious, locally-sourced ocean-to-table cuisine, prepared with care and served up with a panoramic view of the Pacific Ocean, then head to Meridian at Headlands Coastal Lodge in Pacific City, Oregon.

Many thanks to the Headlands Coastal Lodge & Spa for hosting our stay and for providing our complimentary brunch. This post may contain affiliate links.

Before I get started, let’s just take a moment to appreciate this beautiful plate of lox that Mr B had for brunch at Meridian when we stayed at Headlands Coastal Lodge & Spa last month.

Lox & Bagels at Meridian - Headlands Coastal Lodge & Spa { Pacific City Restaurant } Oregon | The Good Hearted Woman

Lox [Cold Smoked Salmon] with pickled red onion, capers, arugula, hard-boiled egg, cream cheese, and bagel

OK, now that we’ve gotten that out of the way, let me tell you a little about Meridian.

Casual Elegance on the Oregon Coast

We Oregonians are not known for our fussiness. Dressing up for a night out or a business meeting often just means wearing socks and putting on your “good jeans.” So it’s no surprised that Meridian, the newest upscale eatery on the Oregon coast, is all about casual elegance. Wear your (nice) jeans, your high-class heels, your fancy pants, or your little black dress – it’s all good. (Yes, baby…you can leave your hat on. ?)

Meridian at Headlands Coastal Lodge & Spa { Pacific City Restaurant } Oregon | The Good Hearted Woman

[Image courtesy of Headlands Coastal Lodge & Spa]

When you walk into Meridian at Headlands Coastal Lodge, one of the first things that impresses is the natural beauty of the space. Exposed beams frame the vaulted ceiling, Oregon hardwoods cover the floors, and light streams in from the sky-high windows that open to a panoramic ocean view on two sides of the dining room.

Meridian’s seating options include window-side tables with gorgeous views of the Pacific and cozy tables by the double-sided glass fireplace. At the far end of the dining room, a lovely indoor patio lounge overlooks the ocean, with accordion-style windows that open completely when warmer weather blows in.

In the evening, and particularly on weekends, you can often enjoy live music at Meridian. The night we were there, Kevin Welsh and Lucas Cook of Satellite Blooms kept us well-entertained with both with their original “soul-folk” tunes and solid covers of everyone from Cash to Cole to Radiohead.

During our stay at Headlands Coastal Lodge, Mr B and I had the opportunity to talk with Meridian’s Executive Chef Andrew Garrison, who shared with us his passion for connecting with local sources to provide the freshest ingredients he can find. From wild caught fish to locally farmed meats to forest-foraged greens, Chef Andrew and his culinary team proudly partner with Oregon and Pacific NW producers, growers and artisans to create a menu that joyfully celebrates the region’s bounty.

Meridian, Headlands Coastal Lodge & Spa | The Good Hearted Woman

Potato stack with crème fraiche and salmon roe.

As I mentioned at the top of the post, Mr B and I enjoyed a wonderful brunch at Meridian. Our server was attentive, knowledgable, and friendly, and she gave us good insights about our menu selections. Our food arrived promptly, fresh and beautifully plated. We found the actual number of items on the menu somewhat limited (there were only about six or seven main choices on the brunch menu) but the quality of the dishes offered more than made up for any shortage of choices. We did not go hungry by any stretch, and I highly recommend both the lox and the Benedict.

Meridian at Headlands Coastal Lodge & Spa
33000 Cape Kiwanda Dr Pacific City, OR 97135-8011

HOURS: Open daily with menu availability below.

Brunch/Lunch: 8:00 am – 3:00 pm
Dinner: 5:00 pm – 9:00 pm
Bar: 8:00 am – Close with extended hours seasonally

Phone: 503.483.3000

Note that while reservations are not required, they will will help the Meridian staff prepare your table and service for your upcoming visit. Also, if you have a special occasion coming up, they will make sure you have an ocean view, serve a private meal in one of the lodge dining rooms, or cater your outdoor gathering right on the beach.

Coming up next time: Meridian’s Executive Chef Andrew Garrison shares his tricks and techniques for making seared sturgeon!

Disclosure: Our thanks to the Headlands Coastal Lodge & Spa for hosting our stay and for providing our complimentary brunch at Meridian. As always, all opinions and photos (except as noted) are our own. This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running. Please check out our disclosure policy for more details. Thank you for your support!

Rogue Creamery {+ 24 Delicious Blue Cheese Recipes}

November 10 By Renée 5 Comments

Rogue Creamery began producing blue cheese in 1954, and today, they continue to draw both inspiration and resources from Southern Oregon’s Rogue River Valley, offering award-winning varieties of outstanding handcrafted blue cheese, cheddar cheese, and TouVelle.

^{This post may contain affiliate links, but don’t worry – they won’t bite.}

For many years, I erroneously thought that blue cheese, Roquetfort, Gorgonzola and the like were distinctly different cheeses. And they are… but they aren’t. Like Swiss- and cheddar-style cheeses, there are a wide variety of blue cheeses, each with its own unique flavor and textures, but they can ofttimes be used interchangeably in recipes. So before we go any farther, let’s take a moment to discuss what blue cheese is.

Blue Cheese Basics

Blue cheese is most often made from cow, sheep, or goat milk.
Blue cheese is made by culturing milk with Penicillium, a type of mold.
Different blue cheeses are cultured in various ways, using unique strains of Penicullium, giving them their distinct flavor, texture, and aroma.
In the European Union, many blue cheeses (e.g., Roquefort, Gorgonzola and Stilton) are protected, and can bear their name only if they have been made in a particular region.

Some Popular Varieties of Blue Cheese

Cabrales – Traditionally made from mixing goat and sheep’s milk together, Cabrales has a strong, spicy flavor.
Danish Blue – This strong blue cheese is creamy, with a semi-soft texture.
Dorset Blue Vinney – This English blue cheese is made with unpasteurized, skimmed cow’s milk, and has a hard texture, a crusty outer layer, and a strong aroma and taste.
Gorgonzola – Made with either cow or goat’s milk (sometimes both), Gorgonzola is a firm, creamy cheese with a salty and often slightly sweet taste.
Roquefort – Famously green-veined, Roquefort has a tangy, salty flavor with sweet undertones.
Stilton – This semi-soft cheese is made from unpasteurized cow’s milk, and has a strong aroma and outstanding flavor.

A Trip Back in Time: Rogue Creamery {Est. 1933}

There’s something comforting and wonderful about the rustic feel of a real, honest-to-goodness (emphasis on the goodness!) cheese shop, and the Rogue Creamery is about as honest a cheese shop as they come. Founded in 1933 at the height of the depression, Rogue Creamery began producing blue cheese in 1954. Today, they continue to draw both inspiration and resources from Southern Oregon’s Rogue River Valley, and offer award-winning varieties of outstanding handcrafted blue cheese, cheddar cheese, and TouVelle.

Step inside to sample cheeses to your heart’s content. Hungry travelers can order one of their crazy-good panini-style grilled cheese sandwiches, prepared with more than a generous amount of cheese. A great place to pack a perfect picnic, Rogue Creamery also offers a carefully curated selection of deli items, crackers, fruit, beer, and wine, as well as local artisan jams, jellies and sauces. The staff at the shop is helpful and knowledgeable, and will be more than happy to help you with your selections.

PRO TIP: There are always samples available, but if something you want to try isn’t out, all you need to do it ask.

The poets have been mysteriously silent on the subject of cheese. {Gilbert K. Chesterton}

Rogue Creamery Notes:

Smokey Blue: Referred to in-house as “Beginner Blue,” this smooth, smokey blue packs in all of the flavor (and then some) without the harsh, bitey quality of some blue cheeses. This classic Roquefort-style blue cheese is cold smoked sixteen hours with Oregon Hazelnut shells, resulting in a sweet, creamy, smoky flavor. It crumbles well, and is “easy to eat” as blue cheese goes, and pairs well with well-rounded “food” wines that are on the fruity side and lighter on tannins and acidity.
LaDiDa Lavender Cheddar: I know – it sounds weird, but Mr B and I both love this uniquely floral cheese. LaDiDa would be perfect on a dessert tray with chocolate or scones, and paired with a light dessert wine.
Caveman Blue: Full-bodied, buttery, and AMAZING! Rogue Creamery uses a unique aging environment to create this golden-hued blue that tastes of sweet, fresh buttermilk with hints of tropical fruit. Caveman’s earthy undertones pair well with a wide range of beverages, from bold reds to sweeter desert wines to full-flavored Stouts.
Blue Heaven (Powdered Cheese): Blue Heaven is a proprietary blend of Oregon Blue, Oregonzola, Crater Lake Blue and special reserve blue cheeses. Perfect for sprinkling on salads, breads, popcorn, nuts, and anything else you can think of.

PRO TIP: Not a fan of dry, tannin-rich red wines? Me either. But next time you have the chance, try some with a bite of blue cheese. You may be pleasantly surprised (as I was) to discover that the pairing opens up whole new venues to you. Tannins literally bind to the cheese’s protein and fat, measurably softening the astringent qualities of the tannins, and making the entire tasting experience smoother in the process.

BLUE CHEESE RECIPE ROUND-UP

Blue Cheese is an amazingly versatile cheese; equally perfect on a fruit and cheese plate or as a stand-out ingredient in your next meal. Here’s a little Blue Inspiration 😉 from some of my favorite bloggers.

** Recipes are pictured in order, clockwise from the top left corner of each image.

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

^{Disclosure: My first trip to the Southern Oregon Artisan Corridor was as part of the #TrailsToFeast Travel Oregon press trip.This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!}

Southern Oregon Travel & Food on GHW

One Day in Ashland, Oregon

Ashland, Oregon: where culture runs deep, local cuisine is celebrated, creative inspiration is bountiful, and thespians are the coolest kids in town.

Four Scenic Stops on the Applegate Valley Wine Trail

Take a drive on the Applegate Valley Wine Trail and experience the best of Southern Oregon wine country: stunning scenic beauty, small-town warmth, uncrowded tasting rooms, and artisan winemakers committed to their craft.

One Fine Day in Jacksonville {Oregon}

Blending small town ambience with sophisticated taste, this 1850’s gold-rush town is booming with music, wine, and history.

McCully House Inn - Jacksonville, Oregon {Plus a Ghost Story!}

Relax, unwind, and take a trip back through Oregon history – at the McCully House in beautiful Jacksonville, Oregon. {Plus a Ghost Story!}

Pennington Farms Blackberry Buckle

Pennington Farms Blackberry Buckle – the recipe for which they have generously shared with us -is just one of the many delicious treats you can find at Pennington Gardens in Oregon’s Applegate Valley.

Rogue Creamery {+ 24 Delicious Blue Cheese Recipes}

This stop at the Southern Oregon Artisan Corridor is all about cheese... creamy, salty, savory, delicious, handcrafted, award-winning, internationally-acclaimed Rogue Creamery Blue Cheese.

At the Corner of Music & Chocolate {Lillie Belle Farms}

Lillie Belle Farms chocolates can be found at the unique crossroads of Music and Chocolate – and that is where the magic happens.

Unpretentious Elegance: New Leaf Café

May 4 By Renée 47 Comments

The New Leaf Café on Orcas Island offers guests an exceptional menu and unpretentious elegance.

Everyone told us the New Leaf Café was the place for fine dining on Orcas Island, but I have to tell the truth here: we almost didn’t go. Located in the historic Outlook Inn on the Eastsound waterfront, it just sounded a little too-too, as my mom used to say – too fancy, too spendy, too indulgent – for our laid-back, vacation-minded inclinations. However, after talking it through, Mr B and I decided that, as usual, we’d like to make our own assessment. Plus, we heard the crab cakes were to die for.

We could not have been happier that we followed our instincts. The atmosphere at the New Leaf Café is one of relaxed refinement, very much in keeping with Pacific Northwest sensibilities. Service was prompt and welcoming, and our waitress very capably toed the line between staying available to attend to any need that arose, while keeping enough distance so that we could enjoy our meal with a certain level of peace and privacy. (Anyone who has ever waited tables, myself included, will tell you that this is a true art.) As for those reportedly too-spendy prices; we found the menu prices very reasonable.

The New Leaf Café menu – built on a strong foundation of locally sourced ingredients – is a testament to Chef Steve Debaste’s culinary ingenuity and his dedication to unpretentious elegance.

Our dinner started out with a basket of warm, freshly-made breads. From the small plates menu, we shared a bowl of Chef Debaste’s rich, robust French onion soup. Thick with soft, caramelly onions, our soup arrived blanketed with a large, toasty French bread crouton and a generous covering of Gruyère cheese. It was as delicious as it looks.

For our main course, there was no mystery about what I was going to order – crab cakes are one of my favorite things in life, and the New Leaf’s dungeness crab cakes did not disappoint. (Technically a small plate, two crab cakes proved more than enough for a meal for me.) Plated over a creamy Local Goods pear-ginger buerre blanc with habaneros cream, these crab cakes were made with just enough breading to hold them together and no more, and were perfectly seasoned. The habaneros cream not only elevated the aesthetic of the plate, but gave the crab cakes a lovely little kick as well.

Mr B ordered the pan-seared Alaskan weathervane scallops, which arrived beautifully plated over a warm mash of Yukon Gold potatoes and accented with locally sourced Hemplars bacon.

Before I go any farther, it is important you know that I have never been a fan of scallops – they are too “bouncy” for me. However, Mr B encouraged me to have “just a taste.” He said, “Renée, if you are ever going to like scallops, this is the time. These are perfect.” I took a bite, and yes – they were delicious. (To fully appreciate that statement, you can liken it to a three-year old mushroom-hater suddenly declaring that Hungarian Mushroom Soup is his favorite food.) Mr B ate every scallop carefully, closing his eyes often and savoring every bite. He was, by all appearances, in seafood heaven.

Likewise, the Yukon Gold mashed potatoes, served with a fresh tarragon buerre blanc and asparagus, were amazing.

Overall, I just cannot say enough about the exceptional quality of the food at the New Leaf Café. It more than lived up to its reputation, and we will definitely be visiting again.

Oh, I almost forgot – the view:

SURPRISE! If you’ve taken the time to read this far, I have a surprise for you! Mr B and I were so taken with the New Leaf Café that I asked Chef Debaste if he would be willing to share one of his recipes with us, which he generously agreed to do. I had planned to include it here with this review, but upon further consideration, decided that a separate post would be better for two reasons: first and foremost because with two New Leaf Café posts, there is twice as much of a chance that folks will get the word about Chef Debaste and his fabulous restaurant; and second, because that way, the recipe won’t get lost on Google in the annals of restaurant reviews. So, please check back on Friday for Chef Debaste’s recipe for…

Did you really think I was going to tell? It’s a Surprise, remember?!? (And it’s fabulous, so be sure to check it out!)

Know before you go:

Make a reservation, especially if you are visitor to the island. (According to various anecdotal accounts, locals may have the inside track here.)
The New Leaf Café serves a very popular happy hour menu that includes – in addition to drink specials – small plates like duck mac & cheese, warm goat cheese salad, and that amazing French onion soup.
The schedule and service [breakfast, brunch, dinner] varies seasonally. Check their website for current hours of operation.

New Leaf Café
171 Main St.
Eastsound, Orcas Island, Washington
360-376-2200

New Leaf Café on Facebook

Planning a trip to Orcas Island? Be sure to check out my Orcas Island Vacation Guide!

Slow-food at its Best on Orcas Island

April 8 By Renée 7 Comments

The Deer Harbor Inn Restaurant offers Orcas Island diners a locally-sourced menu of slow-food at its best.

While we were on Orcas Island, we stayed at the Deer Harbor Inn, a small, casual, family-friendly resort (and I use the term very loosely here) that sits on a knoll overlooking the tranquil Harbor and majestic Mountains on the Olympic Peninsula.

The original Inn, built in 1915, now includes a handful of cottages and houses available for rent, as well as an eight-room log cabin lodge. Rooms in the Log Cabin Lodge, which is where we stayed, are comfortable and cozy, with private bathrooms, handmade log furniture, small fridge, coffee maker, cable tv, electric fireplaces. They share an outdoor Jacuzzi Hot Tub under the gazebo. (We stayed for four nights, and I’m pretty sure we were the only ones who used the hot tub the entire time.)

The Inn has quite an interesting history, including a dance hall that served as the home court for the first basketball team on Orcas. (There is also an intriguing story that involves an unlikely connection between rhubarb and prohibition, which you can read about here. Since 1982, it has been owned and operated by the Carpenter family.

The Inn is built around a central greenspace where families can play games or kick back and relax. The only drawbacks we found to staying in this remote local was that the wifi was sketchy and temperamental, and the phone coverage was almost non-existent, but we quickly learned to adjust.

The single most memorable thing about our stay at the Deer Harbor Inn was our meal at the Deer Harbor Inn Restaurant. It was practically perfect in every way.

Before I go any farther though, let me set the scene, because I think it had profound influence on our overall experience. As I mentioned in a previous post, because we were on Orcas Island in early spring before the tourist season really gets underway, we practically had the whole island to ourselves, and the restaurant at the Deer Harbor Inn was no exception. During the entire time we were there, there were only two other occupied tables in the whole place. We were also without children, so our time was ours and ours alone.

That being said, we spent two and a half hours at the Deer Harbor Inn Restaurant, dining on one of the two best meals we’ve experienced in months. (You can read about the second one next Friday!) It was slow-food at its best.

Parenthetically, as the mother of many, there were times in my life when I never even dared to dreamed of a two hour dinner uninterrupted. There is hope, little mamas.

The Deer Harbor Inn Restaurant serves simple, hearty American cuisine, sourcing local produce and proteins from the island whenever possible. Like the Inn, the Deer Harbor Inn Restaurant is a family affair. In 1998, brothers Matt “Chef” and Ryan Carpenter took over the restaurant and catering operations, bringing a renewed energy and enthusiasm to the Inn’s history. They went on to purchase the restaurant from their parents in 2006.

The ambiance at the Deer Harbor Inn Restaurant is comfortably formal (which to Pacific Northwesterners means that you should probably at least wear your good jeans). There is a big, wrap-around porch and patio that is used for outside seating in warmer weather, with a lovely view of Deer Harbor and the Olympic Mountains.

When we arrived, we were greeted immediately and guided to a lovely table. Our server was friendly and very attentive. Obviously, we can’t comment on how the service stacks up when the place gets busier, but at least on our visit, we felt like royalty.

All entrees include homemade soup, garden salad and bread, which are served family style. The navy bean soup that we were serve the night we were there was outstanding; perfectly seasoned, with excellent consistency. The salad, served with a simple balsamic vinaigrette, was a bit pedestrian, but nevertheless fresh and satisfying.

For a main course, Mr B chose the sautéed tiger prawns with house-made mango chutney over basmati rice. The prawns were spot on – neither underdone nor overcooked, and the sweet, mildly spiced chutney was precisely the right complement to the prawns. They were so good that I had to try one just to be sure. And then I had to try one more just to be sure again. (Don’t worry: Mr B got plenty of my meal too!)

I opted for the fresh catch of the day, which proved to be a fabulous choice. My generous steelhead fillet was served with smooth, delicately savory dill sauce, fresh grilled seasonal vegetables and mashed potatoes.

I included not one but two images of my steelhead here because the deep orange color was absolutely beautiful, and the tender, flaky-textured meat was so rich and full-flavored that I would have had a difficult time distinguishing it from Pacific salmon.

After such an abundant meal, we had not anticipated ordering dessert, but we couldn’t pass up the warm Marion berry cobbler. Served with a sidecar of vanilla ice cream, it was the perfect finale for our delicious meal.

In the final analysis, our dinner at the Deer Harbor Inn Restaurant was (by very slim margin) our favorite meal of the entire week; however, as I mentioned at the beginning of this post, that was highly influenced by a number of factors, the most notable ones being that since we basically had the entire place all to ourselves we could linger over dinner to our hearts content, and best of all – after dinner it was just a two-minute stroll back to our room!

(Read our review of what we believe is the best fine dining establishment on the island, crowded or not, here.)

Details:
For the meal we were served, the price was on the reasonable side of pricey. We had dinner with soup, salad, and bread, plus dessert and two glasses of wine for about $100, not counting tip. If you plan to go during the busy “tourist” season, be sure to make reservations ahead of time. And be advised, during the slow season, the restaurant is open Friday through Sunday only.

Reservations: 360-376-1040

Planning a trip to Orcas Island? Be sure to check out my Orcas Island Vacation Guide!

In Which Mr B & I Visit Historic Downtown Anacortes En Route to Orcas Island

March 31 By Renée 16 Comments

A visit to Historic Downtown Anacortes is a great start to an Orcas Island vacation.

There are several ways to get to Orcas Island and the rest of the beautiful San Juan Islands. Visitors can go by private boat, airplane, or seaplane, depending on the season; however, most people take a Washington State Ferry departing out of Anacortes, Washington. No matter how you get here, the scenery is spectacular and getting here is half the fun!

Anacortes is located on Fidalgo Island, the most accessible island in the San Juan archipelago, with easy access via bridge from the mainland. Remember, if you are driving from points south that you will have to brave the unpredictable Seattle traffic to get there. It’s roughly a four and a half hour drive from Portland with clear roads, so be sure to give yourself extra time if you are making both car and ferry trip in one day.

Mr B and I had no desire to stress ourselves out at the beginning of our getaway, so we drove north and stayed the night in Mt. Vernon, a small farming community about thirty minutes outside of Anacortes. That way, we didn’t have to worry about rushing to the ferry, plus it gave us the chance to stroll through Historic Downtown Anacortes before lining up at the ferry dock.

Historic Downtown Anacortes

Take a stroll down Commercial Avenue or the nearby waterfront and one of the first things you will notice is an abundance of colorful life-size murals on the sides of buildings all over town. These murals aren’t painted directly onto the buildings, but rather are wood cutouts attached to the walls. Based on photographs depicting life in early Anacortes history, they include a wildly diverse group of local characters, including musicians, shopkeepers, sports heroes, brewmasters, mail carriers, gas jockeys, and train conductors.

These murals make up what is known as the Anacortes Mural Project and are created by artist and historian Bill Mitchell, a lifelong Anacortes resident. Confined to a wheelchair, Mitchell began painting murals in 1984, and the count now numbers more than 150.

Along Commercial Avenue and down on the waterfront, you will also see a number of colorful cans featuring historic salmon label art from the Puget Sound fishing and canning industry. The salmon can project is the result of a city and community effort inspired by… Guess who? That’s right – the aforementioned artist, Bill Mitchell! It seems that Historic Anacortes owes a great deal to this talented and dedicated artist.

The sidewalk salmon cans recall Anacortes incredible fish-packing past. The first cannery in Anacortes opened in 1893 and by 1915, eleven canneries were operating in town. Most canneries packed salmon, but cod, tuna, clams, oysters, crab and even fruit and vegetables were also canned there.

There are a number of wonderful shops in Anacortes, including a a well-stocked quilt shop, an amazing historical marine supply store, and one of my personal favorites, Elisabeth’s Cottage by the Sea.

It was this window display – and Audrey Hepburn – that drew me in, but we soon found out that there was much more to Elisabeth’s besides beading supplies.

A visit to Elisabeth’s Cottage by the Sea is a little like a treasure hunt. You will find a myriad of remarkable items, including jewelry (both vintage and new), antiques, nautical items, and cabin décor. They also offer jewelry making classes, including silversmithing, stone-cutting, inlay, and soldering.

Did I mention that they also house the largest turquoise carving in the world?

World's Largest Turquoise Carving, Elisabeth's by the Sea, Anacortes, WA | The Good Hearted Woman

Valued at $1,800,000, this 121 pound turquoise carving is the largest of its kind in the world.

Before catching the ferry, we stopped at Adrift for a bite to eat. Adrift’s menu features locally sourced meats, seafood and produce, and the place was packed midday Sunday, with every plate that passed by smelling marvelous. I believe they may also have the best tag-line for a restaurant that I’ve seen so far: ADRIFT – Swell Food for Salty Dogs. Love it!

We cut ourselves a little short on time, so we had to forego ordering off their brunch menu (which looked Amazing, by the way! ) and went with simple a cup of soup and homemade dark rye bread. Both my Moroccan chickpea soup and Mr B’s tomato bisque were deliciously hearty, well-seasoned, and very satisfying, and the soft, pillowy bread arrived warm from the oven.

How to get to Orcas Island via Washington State Ferry

The Washington State Ferry bound for Orcas Island departs a number of times each day from Anacortes. Washington State Ferries offer more than a dozen sailings to the San Juan Islands each day, but not every ferry stops at every island, so pay careful attention to the ferry schedule, which changes seasonally.

If you plan to bring your car on the ferry, it is strongly recommended that you make a reservation for both your trip to Orcas and your return to Anacortes. (Walk-on passengers don’t require reservations.) There is no charge to make a reservation, although if you don’t show up, you will incur a small penalty charge.

The ferry trip takes about an hour and twenty minutes, and there is plenty to see along the way. (I like to pretend that we’re on a mini-cruise!) You can often find puzzles out on one of the decks, and travelers can pass time piecing them together. Mr B and I have done this many times, but we have yet to be the ones to “finish” the puzzle.

Once you arrive on Orcas Island, the ferry unloads very quickly, and you are ready for the next leg in your island adventure!

Planning a trip to Orcas Island? Be sure to check out my Orcas Island Vacation Guide!

Simply Elegant {Duc’s Bistro}

August 28 By Renée 8 Comments

Dining at Duc’s Bistro in Honolulu’s Chinatown is an unforgettable experience in casual elegance, delicious food, and warm hospitality.

Thinking about how the paths of individuals cross unknowingly through time and space has always intrigued me. For example, even if you and I have never met, if you live in the Portland area, there is a better than good chance that we have brushed shoulders at one time or another. We might have visited Multnomah Falls on the same day, or ridden the same MAX train, or visited the same food cart within minutes of one another. In other words, we have probably been in the same space at the same time at least once.

I like to think of it like this: pretend that you are a blue light on a globe that shows your location in real time, and I am a green light. How often would our lights cross one another? The glowing paths left by those little lights moving through time is an interesting image, and one that came to mind this summer when Mr. B and I visited Duc’s Bistro in Honolulu’s Chinatown, because there is an excellent chance that the owner, Duc Nguyen, had a hand in cooking one of the most memorable meals Mr. B and I have ever had – 34 years ago.

Back in 1981, when Mr. B and I were seventeen and full of big dreams, we scrape together our hard-earned pennies and took a day trip to Seattle over spring break, where we splurged on a dinner at the most elegant place we could think of – the top of the Space Needle. While we watched the city rotate across our field of vision, Duc – then a recent immigrant from Vietnam – was working away in the Space Needle kitchen and dreaming big dreams too.

Fast forward 34 years.

Duc has come a long way from that sky-high kitchen in Seattle. A resident of Hawaii for more than twenty years now, Duc has been carefully creating and serving traditional Vietnamese and classic French cuisine in Honolulu’s Chinatown since 1992. His dedication to providing diners at his restaurant with food of incomparable quality, freshness, and flavor – served with unparalleled hospitality – is renowned among locals and tourist alike.

Let’s start with that hospitality, because that is what stands out above all else at Duc’s. Enter the front door, and the atmosphere is clean, modern and inviting, highlighted with tasteful pink ambient lighting and crisp white table clothes. Once seated, you will likely be greeted by Duc himself, who will make you feel so welcome that it is almost as if he has been waiting a very long time to meet you.

Likewise, the service at Duc’s was impeccable. Our waiter, Kanoa, was just as warm and friendly as Duc, and – without a note of hyperbole – he was one of the best waiters we have ever experienced: professional, knowledgeable, and completely attuned to our needs. We learned that he started working at Duc’s when he was twelve, and now 27, Kanoa has developed such a finely honed instinct that we never once wanted for anything. He explained each dish carefully and answered our questions completely before we even asked, magically appeared tableside whenever we needed anything, and intuitively knew when to leave us to enjoy our evening.

Duc’s menu takes its inspiration and vision from a synthesis of effortlessly beautiful dishes from the cuisine of Vietnam, the fresh ingredients of Hawaii, and the refinement of western methods and presentations. The resultant menu is one of simple elegance.

After consulting with Kanoa, we decided to start out with a Baby Papaya and Shrimp Salad, which turned out to be one of my new favorite things ever. Crisp, fresh, and dressed lightly with what I’m pretty sure was nuoc cham (sweet Vietnamese dipping sauce), this was a wonderful start to our meal.

Over the course of our dinner, we ordered a few drinks to share as well. The ginger martini was So Good (you remember how much I love ginger, right?), and Mr. B’s mojito was a refreshingly cool, well-balanced blend of tart and sweet. However, the real standout the “Madame Vu,” a blend of cloves, ginger, sugar cane, pomegranate and pineapple mixed with (your choice of) vodka, rum or gin. We went with vodka, and the unique blend of flavors immediately became a new favorite for both of us.

For our main course, we chose Lemon Grass Chicken, Breast of Duck Saigon, and Long Green Beans With Garlic. The chicken, boneless organic thigh strips sautéed with lemongrass, was fresh tasting, mildly spicy, and very satisfying. The market-fresh long beans were well seasoned with just the right amount of garlic to enhance without overpowering their delicate flavors.

The duck was a big surprise for me. Duck is not something I usually enjoy: many preparations leave it too greasy, and I find the gamey flavor off-putting, but Mr. B loves it, so we ordered it with the idea that he would have the duck, I would have the chicken, and we would share the beans. However, when I tried a bite of Mr. B’s duck, I tasted no gamey flavor whatsoever, and the meat was tender, succulent, and delicious. Needless to say, Mr. B had to share.

We topped off our dinner with Apple Banana Tapioca Pudding topped with coconut cream, and garnished with ground peanuts, sliced almonds, and mint. I loved this delicately creamy dessert so much I came home and created my own version of Banana Tapioca Pudding to preserve the memory in my recipe file.

Food is served family-style, and portions are on the small side (relative to today’s super-sized norms) but they are actually exactly the right size for sharing. Prices are on the median for mid-high end dining in Honolulu: our bill, which included an appetizer, two protein-based entrees and one vegetarian entree, three cocktails, an espresso and dessert, came to a little over a hundred dollars before tip, which we both considered very reasonable considering it was our one Big Night Out in Hawaii.

A final word:

Being from Portland, I’m accustomed to finding little dining pearls in the most unassuming places, and have learned that best places are sometimes surrounded by less than desirable neighbors. This is definitely the case with Duc’s, which is tucked between a nail salon and a corner flower vendor on a sketchy-looking street in Chinatown. Do not let the location deter you from a truly wonderful dining experience.

Duc’s Bistro
1188 Maunakea St
Honolulu, HI 96817
Chinatown

Phone number (808) 531-6325
ducsbistro.com

Kahuku Shrimp Recipe Roundup

July 29 By Renée 21 Comments

Our top pick for Oahu Cheap Eats, plus a roundup of buttery, velvety, amazing Kahuku Shrimp Recipes so you can relive those North Shore memories at home!

This post may contain affiliate links, but don’t worry – they won’t bite.

Oahu’s North Shore Kahuku Shrimp is easily one of the most succulent, delicious things Mr B and I have ever eaten, and I can’t wait to try to make them at home! I’ve compiled a round-up of the best, most authentic sounding recipes I could find, which you will find at the end of this post. But first, our selection for the Best of the Best Oahu Cheap Eats is…

[drum-roll, please…]

Wait! Before I introduce you to the winner, just take a moment to appreciate these beauties!

I can wait.

Guess what? They taste even better than they look!!!

So where are they, you ask?

From Honolulu, take a drive up to Oahu’s North Shore, and you will eventually come upon a number of Kahuku-style shrimp vendors – Giovanni’s famous Shrimp Truck at the Kahuku food cart pod being the most notable. (If you can’t see it for all the signatures covering the truck, you may be able to recognize it by the long line of hungry tourists stretching endlessly from it.)

Keep driving.

Farther up the coastline, you will easily spot the red Romy’s Kahuku Prawns and Shrimp shack, with its equally long nightmare of a line.

Keep driving. (Just a couple more minutes, I promise.)

Soon you will see the sea-blue sided shrimp stand of Fumi’s Shrimp Farm – with a short line, plenty of parking, lots of covered picnic table seating, and AMAZING farm-fresh shrimp.

Hoping to relive those North Shore memories and make some buttery, velvety, succulent A-MAZING Kahuku Shrimp at home? Check this out!

Check out our countdown of the Best Oahu Cheap Eats!

Fumi’s Shrimp Farm {Roadside Stand, Kahuku}

Mr. B and I both agreed that this was probably the best shrimp we’ve ever eaten – and we’ve eaten a lot of shrimp.

The first time we came here (yes, I said first, as in, we came here more than once), I ordered the Spicy Garlic Shrimp. My plate came with nine clean, fat prawns with the shells attached, and was served with two scoops of rice, a slice of fresh, cold pineapple, and a small tossed salad. (The pineapple slice and salad provided a nice complement, but felt mostly like a bow to social convention. I mean, you can’t really just serve a big plate of prawns and call it a plate lunch, can you?)

My shrimp was bathed in a buttery garlic sauce that brought out its sweet notes without overpowering them, and the bite was firm and tender. They were so perfect that I think I may have even teared up a little.

At $13 a plate, this was the best deal on the island, as far as I’m concerned.

Fumi's Shrimp Farm - Oahu Cheap Eats {Plus a Hawaiian Kahuku-Style Shrimp Truck Recipe Round-up}| The Good Hearted Woman

Hot & Spicy Shrimp (left), and Spicy Garlic Shrimp

Mr. B had the Hot & Spicy Shrimp, and in his words, “that buttery texture and the sauce on the outside was so good that I couldn’t help but suck off the juice before I peeled them.” Having tried them myself, I can tell you that they were quite spicy, but not overly so.

One thing we both noted was that the shrimp had an amazingly fresh flavor that you just can’t get from frozen shrimp. Taken directly from Fumi’s aquaculture farm out back, the shrimp we ate for lunch had been scuttling around just minutes before we arrived. (I have it on relatively good authority that same cannot be said of all the shrimp along the North Shore, as much of it comes from the Costco freezer case in Honolulu.)

The covered picnic are at Fumi’s offers a lot to see while you eat.

Finally, if you’ve read me for any length of time, you may know that I always check out the restroom at the places I review. If there is nothing to note, I don’t, but in this case, there is.

Powder Room Review: We stopped here after a long day of kayaking, and were very happy to find that Fumi’s had not only a cleaning station where you can wash up after eating those luscious crustaceans, but also a large, clean restroom that is perfect for changing.

The only drawback to eating shrimp at Fumi’s is that it will leave you wanting more. And more. And more.

Hawaiian Kahuku Shrimp Recipe Round-up

You don't need to take a Hawaiian vacation to enjoy Oahu's North Shore Kahuku Shrimp! Here's a collection of buttery, velvety, amazing Kahuku Shrimp Recipes you can make at home!

Hawaiian Garlic Shrimp

Photo Credit: thegourmandmom.com

For authentic Hawaiian style, use the biggest shrimp you can get your hands on. To serve it up shrimp-truck style, devein the shrimp, but leave the shells on.

Kahuku-Style Garlic Shrimp

Photo Credit: www.cookinghawaiianstyle.com

The north shore in Hawaii is famous for its huge waves and huge flavor found in the garlic shrimp at various restaurants and food trucks around town.

Garlic Chili Shrimp

Photo Credit: www.cookinghawaiianstyle.com

Enjoy this recipe as a pupu (appetizer), or as a main dish over pasta or rice.

Hawaiian Style Garlic Shrimp

Photo Credit: therecipecritic.com

Delicious famous Hawaiian shrimp cooked perfectly in a buttery garlic sauce!

Kahuku Garlic Shrimp

Photo Credit: www.fixfeastflair.com

Why are Kahuku Garlic Shrimp so good!? It's that amazing garlic butter sauce, spooned over two large scoops of hot, white rice.

Kahuku Style Garlic Shrimp

Photo Credit: www.cookinghawaiianstyle.com

Raiatea Helm makes her version of Kahuku Style Shrimp, the kind that you find on the North shore shrimp trucks on Oahu.

Let’s make a deal: I haven’t had a chance to try any of these Kahuku Shrimp recipes yet, but when I do, I will be sure to leave an update. Your part of this deal is, if you try one (or find another one that’s better) be sure to come back and let me know about it. OK? Because we all really want to know the very best recipe for making these bad boys at home. Thanks a bunch!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

The Best Oahu Cheap Eats {Part 2}

July 28 By Renée 7 Comments

The second installment in our countdown of delicious and wallet-friendly Oahu food finds. {Read Part 1 here.}

This post may contain affiliate links, but don’t worry – they won’t bite.

#5 →Highway Inn {Honolulu}

Mr. B and I are big Guy Fieri fans, so we had to check out his recommendation for authentic Hawaiian food at the Highway Inn in Honolulu.

The service very friendly, and we were escorted to a table quickly. After studying the menu (which included a glossary of terms for non-locals) we decided to share a Super Lau Lau Combo Plate.

Combo plates are served with poi or rice, `uala (sweet potato), haupia (Hawaiian flan), and a choice of lomi salmon, potato salad, macaroni salad, or nalo greens with liliko`i dressing. Our super combo came with an extra protein, and we could choose from kalua pig, pipikaula, squid lu’au, or chicken long rice.

Oahu Cheap Eats - Highway Inn| The Good Hearted Woman

Our plate (clockwise from rice) included rice, pipikaula, purple sweet potatoes, lomi lomi, and pork lau lau.

Mr. B and I both enjoyed the lomi lomi so much that I spent the rest of my trip asking complete strangers how they made it at home so that I could make an authentic version myself. Likewise, the sweet potatoes and the pipikaula (a moist, flavorful Hawaiian-style jerky) were both very good.

Lau lau was completely new to me. It involves carefully wrapping a mixture of finely shredded kalua pork (or chicken/beef) and fish in taro leaves and steaming the mixture. I wish I could say I loved it, but I didn’t– I found the steamed taro leaves too reminiscent of canned spinach. However, the inside pork and fish mixture was quite tasty, which resulted in my half of the plate looking like a picky toddler had a go with it.

Overall, while traditional Hawaiian fare did not move to the top of my favorite cuisines list, the Highway Inn is definitely a great place to experience it.

Note: If you are looking for “live like a local” Hawaiian food on the cheap, my tour bus driver Aaron (a seriously nice guy) highly recommended Ono Hawaiian Foods in Waikiki. Disappointingly, Mr. B and I ran out of time to make it there this trip, but it gets great reviews on Zomato and Yelp, so you might want to check it out.

#4 →Surf N Turf Tacos {Honolulu – Waikiki}
The portions here are over the top! Waikiki is a shopping mecca with high end stores aplenty, and everything there seems to comes with the price-tag to match, even the food. However, Surf N Turf Tacos is one place where you can definitely get your money’s worth. Before we stopped here, I read a few reviews and they were quite mixed, but I’m really glad we decided to go for it. It was located very near where we were staying, so we picked up a burrito and a salad bowl and took them back to our hotel to eat. The service was very friendly, and the food was fresh, hot, and plentiful. In fact, if we had known ahead of time how ginormous our order would be, we would have split a single item – as it was, the leftovers were plenty for a couple of generous snacks for each of us. There have lots of vegetarian options, and we especially recommend the Grilled Veggie Burrito. (Sorry that there are no pictures of this one: we were so hungry when we got back to our hotel that I completely forgot to take pictures before we ate, and we all know how pretty leftover burritos are!)

#3 →Me BBQ {Honolulu – Waikiki}

From the outside, Me B-B-Q looks like a run-down, dingy little hole-in-the-wall. (Taped to the window next to the business hours, you will find a list of “Don’t’s” that includes a warning against sleeping on the premises.) Don’t let that put you off for a second!

The food at Me’s is so good (and so wallet-friendly) that we ate here twice. Portions are huge and one combo plate was plenty for both of us, with leftovers to spare. There are a ton of dishes to select from. We ordered the Na’s Special, which comes with Korean-style chicken and beef (both amazing!), fish jun (egg battered fish), two scoops of rice, and a choice of four sides– all for about twelve bucks!

#2 → Marukame Udon {Honolulu – Waikiki}

Note: This is our #1 for pick for vegetarians!

Umami, often referred to as the fifth taste, is described as a pleasant “brothy” or “meaty” taste with a long lasting, mouthwatering and coating sensation over the tongue. Let me just tell you up front, Marukame Udon is the place on Oahu to seriously get your umami on.

We must have passed by the line outside Marukame Udon ten times over the course of a couple of days before we finally decided to brave it, and we were so glad we did. As it turns out, due to the cafeteria-style service (think Subway with delicious fresh noodles), it moves pretty quickly.

Marukame Udon aren’t your typical udon noodles: made Sanuki-style, the process for creating them is known to be back-breaking, but the results are amazing. (It also offers a great show for folks waiting for a meal.)

You first choose from a variety of udon options that are tailored to your tastes, including traditional, curry, bukkake, cold or hot. You then progress through the line and add your choice of tempura (vegetable and seafood), inari, musubi and fried chicken. Finally, you can add a little something extra to make it your own, including tempura sauces, chili flakes and wasabi, Tenkasu (tempura crumbs), Welsh green onions, and freshly grated ginger. For Kake udon, there’s also soup dispenser where you can add as much or little as you like.

I ordered bukakke odun, which is served cold. Mr. B had his Ontama-style, topped with a soft boiled egg. The noodles themselves were tender and perfectly cooked, and both came swimming in a deliciously amazing, wonderfully savory sauce that made our umami receptors do a freaking happy dance all over our mouths.

Oh my gosh. I’m getting so hungry just thinking about it that I almost forgot – our whole bill for two bowls, four small plates and a soda came to just $18! Especially by Waikiki standards, that’s a crazy-good deal.

Could there be anything better than fresh udon noodles? Believe it or not, we think so. Read all about our Top Pick for “Great Oahu Cheap Eats” in tomorrow’s post!

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!

This amazing Nashville Hot Chicken recipe (adapted from Hattie B’s famous recipe) results in a crispy, tender, fiery fried chicken with a spicy kick that is positively addictive.

This post may contain affiliate links, but don’t worry – they won’t bite.

What is Nashville Hot Chicken, and what makes it so awesome?

Nashville Hot Chicken is heaven and hell in a one transcendent bite.

I need that fried chicken recipe!!!

Post Updated Novemeber 10, 2019 (Originally published July 28, 2017)

How to Make Nashville Hot Chicken – Step-by-Step

Step 1: The Dry-Brine

Step 2: The Dredge-Dip-Dredge

Step 3: The Fry

How to easily figure out the necessary level of the frying oil.

↓↓ This is what your chicken should sound like when it is frying. ↓↓

HELP! What if my chicken isn’t completely submerged in the oil when I fry it?!

Step 4: The Spicy Coating (Wet Application)

Just how Hot is this Nashville Hot Chicken recipe anyway?

Step 5: The Serve

Nashville Hot Chicken

Equipment

Ingredients

For the Dry Brine

For the Dip

For the Dredge

For the Spicy Coating

Garnish

Instructions

Step 1: The Dry-Brine

Step 2: The Dredge-Dip-Dredge

Step 3: The Fry

Step 4: The Spicy Coating (Wet Application)

Step 5: The Serve

Notes

Nutrition

Can I make this Nashville Hot Chicken recipe in an Air Fryer?

Our current favorite air-fryer recipe: Crispy Sauerkraut Fritters! Check it out!

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. • Be sure to PIN this Nashville Hot Chicken recipe!

If you find yourself traveling through Wyoming and feeling those hunger pangs, be sure to check out a few of these wonderful Wyoming restaurants!

Wyoming Restaurants

Small Town Good Eats at Reasonable Prices

BUFFALO Pop. 4,584*

BUFFALO WYOMING RESTAURANTS

Pie Zanos

17 N Main Street, Buffalo

Occidental Saloon

10 N Main St, Buffalo [Located in the Historic Occidental Hotel]

CASPER Pop. 57,814*

CASPER WYOMING RESTAURANTS

Pho Saigon

12th & Beverly Streets, Casper

Sanford’s Grub & Pub

61 SE Wyoming Boulevard, Casper

HQ Southern BBQ

70 S. Curtis Street, Evansville

GILLETTE Pop. 30,560*

GILLETTE WYOMING RESTAURANTS

Pizza Carello

601 South Douglas Highway, Gillette

Pokey’s BBQ & Smokehouse

408 South Douglas Highway, Gillette

The Coop {Rotisserie House}

208 W 2nd Street, Gillette

Big Lost Meadery & Brewery

106 S Gillette Avenue, Gillette

SHERIDAN Pop. 30,210*

SHERIDAN WYOMING RESTAURANTS

Cowboy Café

138 N Main Street, Sheridan

Andi’s Coffee House

738 Broadway Street, Sheridan

Mint Bar

151 N Main Street, Sheridan

Do you have a favorite small town Wyoming restaurant? Let us know in the comments below!

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If you’re craving some delicious, locally-sourced ocean-to-table cuisine, prepared with care and served up with a panoramic view of the Pacific Ocean, then head to Meridian at Headlands Coastal Lodge in Pacific City, Oregon.

Casual Elegance on the Oregon Coast

Rogue Creamery began producing blue cheese in 1954, and today, they continue to draw both inspiration and resources from Southern Oregon’s Rogue River Valley, offering award-winning varieties of outstanding handcrafted blue cheese, cheddar cheese, and TouVelle.

Blue Cheese Basics

A Trip Back in Time: Rogue Creamery {Est. 1933}

Rogue Creamery Notes:

BLUE CHEESE RECIPE ROUND-UP

Main Dishes

**Just how Hot is this Nashville Hot Chicken recipe anyway?**

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this Nashville Hot Chicken recipe!

BUFFALO
Pop. 4,584*

CASPER
Pop. 57,814*

GILLETTE
Pop. 30,560*

SHERIDAN
Pop. 30,210*

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter of
The Good Hearted Woman. ? Be sure to PIN this post!