'Hub Grub' on Serious Eats

Portland, ME: The Healthier Side of Duckfat

Duck fat-fried fries and doughnut holes. Duck confit. Poutine with duck gravy and, if you want, a fried duck egg. Suffice it to say, Duckfat in Portland, Maine, has become a destination for all things anti-diet. That's not to say fried food is all the Old Port cafe offers, but it's what they take most seriously and what they've always done best. Lately, however, the menu's grown, attracting patrons looking for both guilty and (relatively) guiltless pleasures alike. I went in for the latter. More

Brookline, MA: My First Egg Foo Yung, My First Meal at Golden Temple

Most of us who ate at Cantonese restaurants in the '80s (or earlier) recognize the name egg foo yung from menus. As the article notes, it falls under the same umbrella as Chinese-American classics like moo goo gai pan and chop suey. And yet, I'd never actually eaten the dish before, my parents' and my Chinese food order rarely diverging from beef with broccoli and pan-fried noodles. I've always been curious, though. More

Chelmsford, MA: Xi'an Cold Noodles at Gene's Chinese Flatbread Cafe

Following my first trip up there last spring, I gushed at length about chef/owner Gene Wu's hand-pulled noodles (biang biang mian) and chilled noodles (liang pi). Since then, he's introduced the cold noodles: long fresh wheat strands as thin, slurpable, and springy as ramen, topped with expertly julienned carrot and cucumber, bean sprouts, cilantro leaves, a tea-infused hard-boiled egg, and generous helpings of mild chili oil and fresh garlic. More

Waterville, ME: Pad Thai Too's Legendary Dumplings

Pad Thai Too fed me more than any other Waterville kitchen during college—maybe even more than the dining hall. Everybody had their go-to dish, be it the drunken noodles, the excellent curries, or the namesake (and really well-executed) pad Thai, but the order that appeared on almost every table was the fried dumplings. More

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