ReLocavore: Redefining "local"

A locavore moves from Wisconsin to New Hampshire and rediscovers what "local" means.

This Week in Breakfast

6 Comments

To continue on our quest for Breakfast (previously) this morning we headed down the hill to The Fort at Exit 18, a truckstop diner just off exit 18 of Interstate 89.

Previous reviews have spoken highly of the hash and the muffins. I also have a fondness for biscuits and gravy, so we tried those too. The muffin was a “morning glory” with carrots, raisins and apples. It had frosting on top… hmm.

We had to wait in line for about 15 minutes for a table. And by “wait in line” I mean stand around in a truckstop convenience mart that is attached to The Fort while chatting with the grey-haired locals who have been eating here regularly since they were our age. I didn’t see many truckers. We bought a copy of the New York Times and browsed the front pages while waiting.

This slideshow requires JavaScript.

The best part of breakfast was that we had a waitress with ESP. Her timing was PERFECT on all items. We closed our menus and put them on the table and she apparrated out of thin air to take our order at the precise second the menus touched the table. The instant I had an anxious thought, “When will our breakfast arrive?” she appeared with a muffin. I took the last sip of my coffee and as the cup was about to be placed on the table, she was there! – with a coffee pot to refill my empty mug. I thought to myself, “Did we get the check yet?” and VOILA it appeared on our table. Maybe this was Hogwart’s Truckstop of Witchcraft and Wizardry. It became eerie. But made breakfast really pleasant. Her timing was perfect and we didn’t feel rushed at all, which is important on Sundays.

The food, on the other hand – not as perfect. The muffin, as predicted, was great, but the frosting (yes frosting) was unnecessary. The hash was definitely homemade, and more brisket than potato. I like my hash pretty crispy, so this needed a bit more cooking, and a shake of salt made it more balanced. The biscuits and gravy was weird. First, the sausage came from slices of links, which left little rounds  in the gravy. Second, the biscuits tasted sweet. Seriously. The gravy had separated a little and had lots of visible pepper, but no actual pepper taste. It was also made from chicken stock and milk, not all milk.

So overall, the hash is good, but needs salt. Knock the frosting off your muffin. The service is amazing. The overall breakfast was worth the 15 minute wait.

Other breakfasts have been:

 

Advertisements

6 thoughts on “This Week in Breakfast

  1. Pingback: This week in Breakfast: Mickey’s Roadside Cafe « ReLocavore: Redefining "local"

  2. Pingback: This Week in Breakfast: Stella’s in Hartland, VT « ReLocavore: Redefining "local"

  3. Pingback: This Week in Breakfast: Shylr’s in West Lebanon « ReLocavore: Redefining "local"

  4. Pingback: This Week in Breakfast: Quechee Diner « ReLocavore: Redefining "local"

  5. Pingback: This Week in Breakfast: The Lebanon Diner « ReLocavore: Redefining "local"

  6. Pingback: This Week in Breakfast: EBA (Everything but Anchovies) « ReLocavore: Redefining "local"

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s