Around every corner lurk greasy Fisherman's Platters that give children nightmares, Naugahyde minute steaks that put tofuburgers in a favorable light and all those ubiquitous fast-food indigestion huts.
At lunchtime the place is jumping, while at night the dining rooms could have been rented out for chess tournaments.
Cheese steaks are the gastronomic icons of this ethnic city.
Contrary to popular notion, truck drivers know nothing about good restaurants. If you want a reliable tip, drive into a town, go to the nearest appliance store and seek out the dishwasher repair man. He spends a lot of time in restaurant kitchens and usually has strong opinions about them.
Never eat Chinese food in Oklahoma.
Square meals, not adventurous ones, are what you should seek.
The disparity between a restaurant's price and food quality rises in direct proportion to the size of the pepper mill.
The highway is replete with culinary land mines disguised as quaint local restaurants that carry such reassuring names as Millie's, Pop's and Capt'n Dick's.
The moist, flavorful meat is concealed under a thick slab of crisp fat that would make a cardiologist blanch.
The Polo Lounge is like a fine old mink coat: opulent, dignified and warm.
The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance.
The quality of food is in inverse proportion to a dining room's altitude, especially atop bank and hotel buildings (airplanes are an extreme example).
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