Serious Eats - seriouseats.com

Black if it's good. With a little cream if it's not so great.

Pourover, black.

@ scalfin, West County is phenomenal. My favorites from them include the Reine du Pomme (intense, robust, complex), Redfield (bright and minerally), Kinston Black (rich and earthy) and the Heritage Apple blend, which is incredibly balanced.

Farnum Hill from NH is excellent too. One of their small dooryard blends that I tried recently was perhaps my favorite of theirs that I've ever had, but I don't remember the batch number.

Aya - did you try the standard Liberté or their Méditerranée line? The latter is super, super rich - like 8% milkfat - and I think it's delicious but it's also a little bit gross, it's so rich. It's a very rare thing, and often too much for me.

3-5 days seems a bit short on the dry hops. While I know everyone can and should have their own methods, I've read from many sources (and found myself) that 7-10 days is a good window for dry hopping. I know that some folks talk about off flavors developing if the beer is on dry hops for too long, 7-10 days has worked well for me.

Nice, never been in for a pizza but that looks a hell of a lot more appealing than the hippie flatbread pies at Zing down the block. Probably a great place to catch a game too. Nice work, folks.

pickled green tomatoes. combines two classics in one!

Whoa whoa whoa. Brad, as someone who spent years living in Providence, I was coming in here to readily admit that the city is nowhere near the top three (or even top ten) burger cities in the country - not the town's strong suit.

But then you had to go and be all hyperbolic about it. Come on. You really want to insinuate that there is NOTHING worth eating in the city? Providence is an amazing place with a small but well-regarded food scene. How about this, for starters: http://www.seriouseats.com/2010/03/serious-eats-road-trip-farmstead-la-laiterie-hewtins-hot-dog-providence.html . We're certainly talking handfuls of places rather than boatloads, but still I'd put up the city's best, like Chez Pascal, up against any number of big names form big cities.

Flat Patties, here in Boston. Not a chain, but definitely fast food!

I think that this is a well intentioned but flawed effort, and I mostly want to sidestep any political debate that takes place in a million blog comments. That said I have to take issue with jscarey's comment that CSAs provide food of "modest quality." Are you kidding me? You, my friend, must be participating in the wrong CSAs. Every one that I've participated in (4 over the past 7 years) has provided produce that is consistently of a good quality, and more often than not of a higher quality that I could ever find in a grocery store.

The Crust and Sear

I love you, man.

Daisy Cutter really is incredible. Wish I could get that on the East Coast. Also second mayan on Maine's Peeper and New Glarus' Moon Man, both delicious, though Peeper's price keeps it from being an everyday option.