Ice Cream @ Doumar's
The humble ice cream cone is something we are all guilty of taking for granted. Ever wondered who came up with the idea of rolling a thin waffle into a delicious holder for iced goodness? Well, here’s your answer: Abe Doumar first placed a scoop of ice cream into a rolled-up waffle at the St. Louis Exposition in 1904. His invention was such a success that family-run Doumar’s is still turning out tasty ice cream in cones made from the very machine and recipe that Abe used himself. While you’re there, don’t forget to try the array of awesome sundaes on offer, or even a burger if you crave something hot.

Famous Southern Fried Chicken @ Maxs Wine Dive
My favorite place, and tops on my list, is Max’s Wine Dive. Their motto is “Fried Chicken and Champagne … Why the Hell Not?” And their motto matches the amazing fried chicken. Max’s culinary team marinates the chicken in a jalapeno buttermilk marinade for 24 hours. The chicken is then dredged in seasoned flour and fried slow and low. Dip or drizzle Max’s side of chipotle honey on the dish for a delicious taste of sweet heat. If you’re interested in gluten-free, Max’s serves gluten-free fried chicken made with a blend of gluten-free flour and dried cauliflower fibers. I loved this modern spin on such a simple classic.

Fried Chicken @ Watershed
Watershed on Peachtree Street has perfected the art of fried chicken. I was always taught that numbers do not lie. And their numbers tell the tale. Watershed only serves fried chicken one day a week (Wednesday), and they are typically sold out by 7:30 p.m. Their process for fried chicken, which typically takes more than 24 hours to marinate and prepare, is pure genius. First, they cut the chicken into four pieces. It is soaked in brine for 24 hours, then soaked in buttermilk for another 24 hours. The marinated chicken is then coated in salt, pepper and flour; and fried in lard spiked with ham. The result is a perfect piece of fried chicken. Served with delicious biscuits, it’s a dish to die for.

Paschal’s Fried Chicken  @ Paschals
Paschal’s is known in Atlanta for its upscale, true Southern cooking, social activities and the meeting place of the South’s most prominent business professionals. Martin Luther King Jr., Andrew Young, Hosea Williams, John Lewis, Ralph David Abernathy, Joseph Lowery and Jesse Jackson all met at Paschal’s during the 1960s. Paschal’s has more than 50 years of history in Atlanta. Paschal's built its reputation on the promise to serve "the best fried chicken" in Atlanta. Its original 1947 recipe is still on the menu. No one knows what goes into this secret recipe, but I will say it is tasty. It has a nice, light crust that has the crunch. The chicken is lightly seasoned and quite moist.

Four-piece Fried Chicken @ Mary Macs Tea Room
This Atlanta institution, open since 1945, is a celebration of the genteel Southern colloquialism for women-owned restaurants. Customers fill out their order on a notepad as they enjoy complimentary pot liquor (the broth from boiling collard greens seasoned with pork). Served a la carte and big enough to share, Mary Mac’s buttermilk-dredged, deep-fried chicken entrée comes with a leg, wing, breast and thigh. The complimentary bread basket includes warm, house-baked yeast and cinnamon rolls. The Southern charm continues with such downhome sides as sweet potato soufflé, okra, fried green tomatoes and seriously sweet tea. Mary Mac’s fried chicken is served up with real Southern hospitality. How many restaurants give guests a back rub as they dine?

Mashed Potato and Bacon Pie @ Bar
Bar is famous for its Mashed Potato and Bacon Pie. And there’s no wonder, because it IS a wonder of cracker-thin crust, loaded with garlic, Parmesan, chunks of bacon and a shmear of creamy, silken mashed potatoes. It may sound over-the-top, but it’s one dee-licious pie. You’ll find plenty of other pies here, plus their own house-brewed beer and a vast cocktail menu. But for me, it’s all about that mashed potato pie. The Yalies crowd the place (it’s a nightclub, too), so go early or skip the line and sit at the bar. Good to know: Every Tuesday a special pizza is concocted in collaboration with one of the area's favorite cheese shops, Caseus Fromagerie & Bistro.

Clam Pizza @ Zuppardi's Apizza
Because pizza is our favorite food, we thought it crucial that we add Zuppardi’s ballyhooed clam pie to our repertoire. We ordered the clam pie and our sweet server recommended the sausage. We ordered that, too, and a plain for no good reason except to compare. The plain was plain, the sausage is fantastic (chunks of it, freshly housemade and cooked directly on the pie makes all the difference). But oh, the clam. Redolent of garlic, with plump, juicy bivalves studding a thin, slightly charred crust, this is one remarka ble pie. A bit of clam broth and olive oil soaks into the crust, adding even more clam flavor. Just a squeeze of lemon completes this memorable feast. Pizza heaven. Call ahead to make sure the clam pie is available. Price varies depending on the availability of fresh clams. On our visit a large pie was $40.

Veggie Pizza @ Sally's Apizza
Lots of folks call Sally’s their favorite, and if we were anywhere but New Haven, we might too. This old-school, no-frills joint offers a classic New Haven skinny crust pie on an oblong metal platter that clearly has legions of fans (John F. Kennedy and Frank Sinatra among them). When you can’t brave the lines for other New Haven pizza, head here for a veggie pie (hot peppers lend a welcome spicy bite), or salty anchovy, which make up for the rather plain tomato and mootz.

Tomato and Mootz Pie @ Modern Apizza
Modern was our first foray into New Haven pizza when we moved here, and I thought I'd found the runner up to Totonno’s in Coney Island. (If you’re a pizza fanatic who’s never been to James Beard-winning Totonno’s, that’s just unforgivable). I still think Modern is the king of crust: charred, never burnt, irregularly shaped and flavorful. The place is not far off the beaten path of Worcester Street, but still boasts a line most days. It’s straight up tomato and mootz for me here, but regulars devour the Italian Bomb (Sausage, Bacon, Pepperoni, Mushroom, Onion, Pepper & Garlic). After Zuppardi’s pizza, Modern’s clam pizza was a bit of a disappointment. Good to know: There is a small parking lot next door.

Tomato and Moz Pie @ Frank Pepe's The Spot
It’s been a long time since I stood in line at Pepe’s. With so much great pizza available, it hardly seemed worth it. And I was so ready to dismiss this venerable pie. After all, with seven locations in Connecticut, they’re not exactly a mom and pop shop anymore. Was the quality still up to snuff? A hearty YES! If you’re a pizza purist like me, the tomato and mooozz (yep, that’s how they say it!) pie has a nicely salted, skinny crust with just a bit of char. And no insipid sauce here. The tomato sauce is bursting with flavor and a chunky texture that amplifies this pie. Expect a wait, or go 15 minutes before opening.