“Super Week” of Food

I’m personally not a huge fan of Super Bowl parties. Yes, I’ve had the honor of attending different ones with different crowds, but too often the one thing I actually care about—the football game—becomes secondary. I’ve been to parties where ninnies yap and yap all game then demand everyone is quiet once the commercials come on. Are you bleeping kidding me?

Then there is always that person who feels the need to announce at kickoff, “I have no idea who’s playing, and I don’t care” before announcing the one factoid (s)he knows. “But I am aware that Tom Brady plays for one of the teams.” She…or he then proceeds to plop down in the best seat in the house, right in front of the TV, next to the end table where (s)he sips her wine. Come on. Wine is for Academy Awards parties or Wimbledon. It’s not for football. And if you have no interest in the game, go outside and gossip or something. Well, that felt good to get off my chest.

Anyway, no week of Super Bowl hype is complete without eating the foods of the two teams involved. Here is your uOTPian guide to eating Philadelphia and New England chow.

New England

Seafood chowder at Roswell’s Mitch’s Meats. Mitch is the king in quality and quantity of soups. Of the two-dozen or so soups I’ve had, the seafood chowder may just be the crown jewel.

Lobster dishes and New England clam chowder at Roswell’s C&S Chowder House and sister restaurant C&S Oyster Bar. Big-timerestaurant players Rich Clark and Jon Schwenk’s C&S Chowder House is appropriately named. I’ve had New England clam chowder at highly rated purveyors in Boston and these proven vets can hold their own with Beantown’s best.

Lobster roll at Alpharetta’s Bite Bistro & Bar. Personable chef/owner Leif Johnson was among the first in uOTPia to put out a lobster roll and is still the best.

Lobster roll and New England clam chowder at either John’s Creek or Milton’s Kathleen’s Catch. Well okay, Kathleen and Leif may be 1 and 1A with lobster rolls. Her clam chowder is a strong silver medalist to Chowder House as well.

New England clam chowder at Parkside District. My Northeast of Atlanta go-to guy Jacob Greenblatt loves the clam chowder at the Lawrenceville seafood gem.


Cheesesteak at Big Dave’s. West Philadelphia born and raised Derek Hayes is the Fresh Prince of Atlanta cheesesteaks. Yes, this is the same place formally known as Dave’s Philly’s (sic) and Water Ice. Same great hole-in-the-wall, just a better name.

The Adrian at Alpharetta’s Butcher & Brew. It’s the closest one will get to a Reading Terminal quality roast pork sandwich.

Italian hoagie at Smyrna’s Roy’s Cheesesteak. Founded by Cherry Hill, NJ native Roy Brostrand, this is a rare opportunity to get aDelaware Valley quality Italian hoagie.

Cheesesteak at Chase’s Grille & Wingery in Norcross. Sure, the fact is the French roll makes it less than authentic, but the thinly sliced and chopped ribeye is South Philly perfect. Chase says his Philadelphia native grandmother taught him how to make it. Plus at least two highly touted Philadelphia area purveyors McNally’s Tavern and Donkey’s Place serve their cheesesteaks on a Kaiser roll, so we’ll happily love the sandwich put out by the best bar food restaurant just about anywhere.

This research is funded by a generous grant from DuffyGifts.com the place to go for gifts for all occasions from MyThirtyOne Gifts.

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