On any given day come lunchtime, there's always a lengthy wait at Aux Delices, a tiny cafe nestled on the corner of Greenwich's main shopping street. The shop is run by Debra Ponzek, a chef and cookbook author who has received nods from Food & Wine and the James Beard Foundation. Her prepared specialty foods and freshly baked desserts do not disappoint. The extensive sandwich list may render you completely indecisive, but if you're into sandwich simplicity, go with the tomato mozzarella panini ($8.25). More

The Caseus Grilled Cheese truck is the mobile offshoot of the Caseus cheese-shop-cum-bistro in New Haven. Using up the end bits of provolone, Swiss, comte, gruyere, gouda, and sharp cheddar from the shop, they melt the blend on buttered, toasted sourdough slices in the truck to order. In addition to the classic bread-plus-cheese ($5) you can throw on any number of add-ons for a buck each: guacamole, sweet applewood bacon, roasted red peppers, grilled onions, Jambon de Paris, tomato, or arugula. Look for daily specials on the colorful chalkboard out front. More

What makes a world-class sandwich: the filling or the bread? At carb-centric Connecticut spot Ross' Bread, there's no question. Just refer to owner/baker Ross Schneiderman's favorite quote, as painted on one wall: "Bread is the king of the table, and all else is merely the court that surrounds the king." More

I wouldn't be surprised if more people were familiar with Lithuanian coffee cake in New Haven, Connecticut, than in Lithuania proper. Why do the locals, namely Yalies, love this treat from Claire's Corner Copia so? Three reasons: the dense sour cream cake, the middle brown stripe (sweet raisins and walnuts coated in brown sugar and coffee grounds), and the buttercream frosting. While most coffee cakes are just nice things to nosh on between gulps of coffee, this one actually has coffee in it. More

For the final week of the Hot Dog of the Week's Connecticut Hot Dog Tour, we're giving away five copies of the DVD and one deluxe set, which includes both the DVD and an 11x14 original art print from the Connecticut Hot Dog Tour series. To enter to win one of the five prizes, just tell us your favorite hot dog toppings in the comments section. More

Yesterday we rented a car (like most Manhattanites, we don't own one) and drove from New York City to Woods Hole, Massachusetts, on our way to Martha's Vineyard. Usually this trek takes five or six hours, about half of which I devote to eating. What kind of eating, you might ask. The self-destructive, mindless kind, I'm sorry to say. The kind that forces me to offer up the following rhetorical question: Do car calories count? More

The Bull Dog—named after the mascot of the United States Marine Corps, whose flag proudly waves in front—is what Danny's seems to be known for in the hot dog category, slathered in fried onions and Kuhn's Chili, an extra spicy hot dog sauce only available in Connecticut. But what really blew my mind was Danny's Slaw Dog. The texture of the deep-fried (but not incinerated) frank and well-toasted bun was perfect with piles of creamy slaw. And the slaw was so good I don't know what was going on there; I swear I tasted a hint of vanilla—or maybe I was just delirious from three days of nonstop driving and hot dog consumption. More

I'd heard so much about Zuppardi's Apizza over the years but never managed to make it there to try their New Haven–style pizza until our road trip came along. I was glad I finally did. Zuppardi's is a slice of heaven. More

Fried pickles from Wintzell's Oyster House in Mobile, Alabama. When visiting a couple weeks ago, I was more excited for these than the actual oysters. To save a half-second, just call them "frickles." Snackable like French fries or popcorn shrimp, these deep-fried discs have the briney flavor of salt and vinegar chips and the addictive quality of, well, anything deep-fried. Apparently pickle spears can get too soggy, so most restaurants serve the bread-and-butter kind usually found on hamburgers. To cut the vinegary punch, orders are usually served with a creamy dipping sauce. See what restaurant kitchens are sizzling pickles, not just potatoes and onions, after the jump. Note: Frickle-making is especially common in a certain region of the country.... More

Ride along with Michael Stern of Roadfood as he visits Frank Pepe Pizzeria Napoletana in New Haven, Connecticut. This New Haven institution invented the white clam pizza. Buckle up! More