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The chocolate fudge pie is easy to put together in a few simple steps, and the ingredients are readily available at your local store. Here are the ingredients and instructions that you will need:

1 frozen deep-dish pie crust

Margarine or butter

Brown sugar

1 pack chocolate chips

Instant coffee

Flour

Chopped walnuts

Vanilla

Step 1

Pre heat your oven to 375 degrees. Bake the pie crust partially for about five minutes and take it out of the oven.

Step 2

Mix the butter and brown sugar in a large bowl and beat using an electric mixer. Mix at the medium speed until you have a fluffy and light mixture.

Step 3

Once you have your fluffy mixture, beat the eggs but make sure that you beat them one by one. Make sure to mix well after you add each egg, and continue the process until you have all the eggs in.

Step 4

Once you have the perfect mixture from step three, it is time to add in the melted chocolate, vanilla, instant coffee, chopped walnuts and flour, and mix everything well. After this is done, pour in the mixture into the baked crust.

Step 5

Bake the pie for about 30 minutes or until you think it is ready.

The chocolate fudge pie is best enjoyed warm. It is a great pie that you and your family are definitely going to love, and it will be sure to become a classic dish for many special occasions.  This recipe has been around for many years, and has made very many families happy throughout, so don't wait any longer to add it as one of your family's favorite desserts.  They love it and love you for making it!

Iren Parusheva loves to write about desserts and apple pies (or also known as  Äppelpaj in Swedish ).She is currently working for one of the best dessert companies in Sweden - Dansukker.

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If you elect to jump into one of these squabbles, you should use proper vernacular: for example, “pizzaiolo” is the proper term for a genuinely distinguished pizza-maker, a certified and universally acclaimed master of tomatoes, cheese and flour. Just as importantly, it is most appropriate to entertain these discussions during October which carries the official designation as “National Pizza Month.”

If, on the other hand, you prefer more academic discussion of the nation’s favorite Italian dish, file away these statistics for quick reference:

Major pizza payoffs

In 2011, the top five American pizza chains rang up nearly $11 billion in gross sales. Total industry sales topped $30 billion. Not surprising in light of the fact that 94 percent of Americans eat pizza regularly and 93 percent have eaten pizza in the last month. Pizza purveyors provide lots of good news for California and Wisconsin dairy farmers as pizzerias buy approximately $4 billion worth of cheese every year. Moose’s Tooth Pub and Pizzeria in Anchorage currently ranks No. 1 in single-store pizza sales; last year, the pub’s prolific pizzaiolos powered out $6 million in sales. Not surprisingly, Super Bowl Sunday tops the list of most profitable pizza sales days; New Year’s Eve, Halloween, the night before Thanksgiving and Halloween round out the top five.

Major pizza poundage

Americans’ appetite for pizza accounts for the nation’s annual consumption of 251,770,000 pounds of pepperoni. Americans devour 350 pizza slices every second of every day, and every man, woman and child in the United States eats 23 lbs of pizza every year. Because pizza gets 50 percent of its calories from carbohydrates and another 32 percent of calories from fats, nutrition experts at Self magazine caution that it contributes to weight gain, but they comment, “This food is a good source of Protein, Riboflavin and Selenium.”

Toting-up toppings

36 percent of all pizza purchasers make pepperoni their topping of choice, putting the popular Italian sausage in a very close second behind “plain” cheese pizza as the nation’s favorite. Tomato, onions and mushrooms complete the top five, and anchovies do not even crack the top ten. In 2011, chicken and bacon made their debuts at No. 7 and No. 8 on the pizza-topping hit parade. Women order three times more “veggie” topping pizzas than men. Among non-traditional favorites, asiago and feta cheeses have become extremely popular and Alfredo sauce frequently replaces traditional tomato as trendy pizza diners’ choice.

The “Big Four” and the best of the Indies

In her annual “Pizza Power Report,” considered one of the industry’s most reliable, Darsky “repurposed a 20-foot shipping container to create his impressive mobile pizza restaurant. The setup includes a handmade wood-burning oven from Naples that’s protected with massive air bags during transit.”

The Patron Saints of Chicago-Style Pizza

After much research, self-styled pizza historians have concluded that Ike Sewell and his original chef, Rudy Malnati, “officially” invented, perfected and popularized “Chicago-style” pizza in 1943. Although most Americans believe “Chicago-style” refers to any thick-crust or deep-dish pie, authorities insist the patron saints of second city pizza actually pioneered the stuffed pizza, adapting an old Tuscan recipe for “Easter Pizza,” a delicacy prepared only on Holy Days of Obligation. Two key elements in preparation distinguish high-quality Chicago pies: First, the dough gets tossed quickly in corn meal before it goes into the deep dish, adding a little sweetness and preventing burning. Second, elite pizzaiolos use plum tomatoes and add a little sugar to their sauce, neutralizing the acid and eliminating all bitterness.

Cathy Ryan, collegiate swimmer and age-group record-holder and the 1600-yard freestyle, highlights the real value of pizza, declaring, “Forget Wheaties. Everybody knows cold pizza is really ‘the breakfast of champions.’”

Vera Thaynes is a guest writer for Delivery.com, a site she recommends for a wide range of delivery options.

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This article was written by Karl Stockton for the team at kendall.edu; for those interested in the culinary arts, Kendall can be of assistance with their culinary arts school degree programs.

Image Courtesy of Shell.Fish.Sue

Sue's "Dirty Fries," which can be purchased separately or as part of a meal, are fresh cut and lightly cooked. You can choose your salt. These salt choices include Hakanai Flake, Anabito No Moshio (seaweed salt), Antarctic Sea Salt, Fiore Di Sale Di Trapani (Italian Salt), and Murray Darling salt.

"We scoured the globe for these salts," said Renee, the young man who took our order, brought our food, cleaned up the tables, and rung up our bill. He greeted us with a genuine smile when we entered Shell.Fish.Sue. His eyes lit up as he described the specials. After he took our order he brought us a sampling of cole slaw. And when we paid the bill, he shook our hands and introduced himself.

Along with our fries, my husband had tempura battered shrimp and I chose a Baltimore style crab cake. All of the food we had was so good that I felt as though I were eating at my sister-in-law Diane's house (she is one of the best cooks on the planet). Other menu items included mussels, crabcakes, fish and chips, and a variety of sandwiches. On Fridays and Saturdays, the restaurant offers a lobster mac and cheese with house made pasta, burrata cheese, cheddar, and cold water lobster.

The dining area at Shell.Fish.Sue's is small but light and airy. Feel-good music is playing and the patrons seem happy. The walls are a bright oyster color, complementing the clean tile floor. Wall art includes rope anchors and other nautical artifacts. Old fashioned chandeliers hang from the ceiling. The tables and chairs are also light and modern; the high top tables even have a little hook to hang your purse.

A sign directs patrons to go to the counter to placeand pick up their orders. You also get your own bottled water or other drink. The glass cased counter shows off sea scallops, shrimp salad, potato salad, live lobster, and other delicacies. On top of the counter is a basket that holds cellophane-wrapped squares of sweet cherry bread pudding. I purchased one to take home but am saving it for my morning coffee. At that time I plan to delve further into the mystery of the salts….What is Murray Darling? Will it make those fries even better?

Although it is not fancy, Shell.Fish.Sue is simply delightful. With its charming atmosphere, friendly staff, and excellent food, it has all the makings of success.

Now I just need to go back and try some of the other things on their menu!

Shell.Fish.Sue

5 West Main St.

Lansdale, PA 19446

215-393-8333

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Pizza is also usually pretty reasonably priced, although it can also be high-end and gourmet, depending on the situation. For the most part, however, your basic pizza can feed a family of four for about $20 or under.

Ordering a pizza to be delivered to your home is also one of the easiest solutions to the “What is for dinner” question, especially when you are just too tired to lift a skillet. Fortunately, most family members love pizza, so it usually makes for a happy dinner solution, as well.

Here are a couple of other reasons why pizza just may be the most perfect food around.

A Tailored Meal

One of the best things about ordering a pizza is that you can order just one and ask the restaurant to tailor it to your taste. For instance, you can ask for a pie to be made half vegetarian and half a meat lovers, or you can ask for a half cheese, half Hawaiian pizza. Pizza restaurants tend to be very accommodating that way. Can you imagine ordering Chinese food and asking for a sweet and sour chicken, but requesting that the restaurant make half of it with only vegetables? The restaurant would probably not be real happy with you.

Utensils Not Necessary

Other than napkins, which some teenagers even avoid, *sigh*, you really don't need much in the way of utensils when it comes to eating pizza. Knives, forks, even dishes are unnecessary. In fact, in some settings, you may even get funny stares if you were to use a knife and fork on a pizza slice.

Not needing utensils and plates, of course, makes pizza the perfect informal party food, especially when you weren’t actually planning to throw a party, yet people suddenly showed up on your doorsteps.

Dress it Up

Thanks to famed chef Wolfgang Puck, some pizza pies can even be considered gourmet. His versions featured such toppings as barbecued chicken and carnitas.

Healthier Pizzas

While some people tend to lump pizza into the fast food, unhealthy category of dining, most are relatively healthy, although some greasier slices do occasionally need a dab of a napkin to remove excess oil from their tops. In addition, a number of new chains have popped up that pride themselves on offering truly healthy pies. These restaurants typically offer whole grain crusts and healthier toppings.

There are also pizzas, today, that cater to special dietary needs. Vegan pizzas, for instance, are made with soy cheese, and even some of the typical chain take-out restaurants are offering gluten-free versions of their pizzas.

So, yes, with all of these options and benefits, it is not surprising that many people consider pizza to be the perfect food.

Jenny Trenton is a guest writer for delivery.com, a site she recommends for a wide range of Delivery Food options.

The Counter is a build-your-own-burger franchise that originated in Santa Monica, California in 2003, but their Hawai'i location tops the list of good burger joints that I've tried here. The great advantage of The Counter is the sheer potential of endless burger combinations that could come out of this miracle of modern burger manufacturing. The high-quality ingredients and interesting ordering procedure take the "have it your way" burger model to a few steps above your typical fast food.

In the bluish-white haze of The Counter's clean industrial decor, the customer is first presented with a checklist of choices on a clipboard that contains dozens of burger options. For eaters like me whose eyes often become bigger than their wallets, it would be easy to go checkmark crazy and let the impending burger become a $20 meal. However, a self-controlled eater is looking at a $15 dollar lunch customized to meet the standards of a great burger with some personalized flair.

For the purposes of an impartial review, I kept my order within the boundaries of a classic BBQ bacon cheeseburger, so as not to send my tastebuds askew with wacky flavor combinations. Glancing at my checklist-style menu, the adept server made a mental note of my order of a medium cooked, proprietary blend of beef from Meyer Natural Angus, a natural food company boasting hormone and antibiotic free, humanely raised products. On steps two and three of the checklist, I went with the Tillamook cheddar cheese, Bermuda red onions, dill pickle chips, lettuce, and tomatoes. Safe choices, I know. Next time I am back at The Counter, I anticipate that the gruyere, grilled pineapple, and cucumber slices will get the better of my imagination, but that is another story for another time. Getting back to the BBQ bacon burger of today, I finished off my creation with apple wood smoked bacon, sauteed mushrooms, and a sweet BBQ sauce all piled atop a classic hamburger bun.

Munching on the appetizer plate half filled with thinly sliced French fries and half with sweet potato fries was a perfectly appropriate warm-up for my taste buds. Although I'm not a big fan of anything with horseradish, the tangy dipping sauce accompanying the fries was pretty excellent, reminiscent of the blooming onion sauce found at Outback. Next time I will definitely replace the regular fries with the crispy onion strings in the fifty-fifty pairing.

After a short wait, the orders came up. Upon first bite my burger juiced out the moisture hiding beneath the charred edges of its 2/3 pounds of beefy girth. This ground beef mixture was a flavorful revelation close to, but not quite as good as the renowned Pat La Frieda hamburger meat blends I used to get back on the East coast. The bacon was cooked hard, adding a good crunch to the burger, but lacked some of the fatty chewiness that I like in my pork products. If there was any noticeable flaw in the burger, all greasy fingers point towards the bun. While the bread had some sweetness to it, the bottom portion became too crumbly halfway through the meal. The Counter's succulent patties require a sturdy roll, and next time I will definitely check the English muffin box when I select my bun.

Even if the counter didn't offer its loads of build-your-own-burger options, customers could still walk away with that supremely satiated feeling that one gets after eating a tangible, honest-to-God hamburger. Choices are nice, but at the end of the day, the long after smell of greasy burger hands and the memories of happy mouthfuls are what we burger lovers really want out of lunch. The Counter provides both all-day satisfaction and endless options making it a must-stop for O'ahu residents and for any meat-loving traveler on this island called Earth.

Rather than taking pride in one of our own winning such a significant prize and achieving recognition for the city, patrons of various eateries instead took the papers and phones to debunk Adam Richman’s choice and support their own lunch time respites.  Some called for John’s, others for Tony Luke’s, a few for Jim’s, but the one name that kept ringing out was Paesano’s.  Interestingly enough, I recognized the name because another, more famous Travel Channel host, Anthony Bourdain, who was recently in town for an episode of The Layover, brought his crew and show to Paesano’s while visiting the Italian Market. 

Since I had never been to Paesano’s, I was originally angered with myself, feeling like a true lunchtime neophyte again like when I ordered my first cheese steak and didn’t understand what “wit” or “wit out” meant.  How could I not have known about this glorious place that so many others were raving about and that had drawn national attention?  Well, I put my self-deprecation aside and decided to redeem myself by heading down to the Italian Market again and giving in to the hype by trying one of Paesano’s signature sandwiches, and after doing so, I can easily say that there’s a new King in town. 

Courtesy of DougtoneIt’s easy to miss Paesano’s.  Like many of its Italian Market peers, it is hidden under faded canopies and behind street vendors selling fruits, vegetables, fish, and kids’ toys.  Also, there’s nothing ostentatious about Paesano’s.  It’s a small glass window with a small wooden sign out front.  There are no glowing lights or extravagant claims boasting it to be the best of anything.  It sits ever so quietly, and deceivingly, amidst the hustle and bustle of the market, humbly offering “sandwiches with Italian inspiration”.  When you enter, again, there is nothing to take you aback.  Even the “Wall of Fame” has an ironic humility about it, portraying pictures of Paesano’s regulars instead of images of its famous admirers.  There are a few stools and counters to enjoy your lunch at, but otherwise, it’s the simplest of eateries I’ve ventured to this entire summer.

I knew that such an outing couldn’t be done alone, so I coerced James Dugan into coming again, and in doing so, we were able to double our tasting.  We didn’t need to look far down the list of options on Paesano’s relatively short list of sandwiches.  We chose the first two, the Paesano and the Arista.  The Paesano is a beef brisket with horseradish mayo, roasted tomatoes, pepperincino, sharp provolone and a fried egg, all wrapped nicely in Liscio’s seeded roll.  The Arista is a simpler sandwich consisting of roasted suckling pig, Italian fried long hots, broccoli rabe, and sharp provolone and again held together by a Liscio’s roll.  Each unique, each excellent, and each worthy of serious consideration as the greatest concoction of ingredients in the history of lunch. 

I started with the Arista.  The pork is not your usual roasted pork, which is sliced thinly and then sautéed in a hot marinade or broth, but instead is finely chopped and seasoned right from a suckling, roasted pig.  It is then roasted and seasoned further in some type of homemade blend that coats the meat just right, not causing a sloppy mess, and that augments the already natural flavors of the pork perfectly.  The Italian long hots and broccoli rabe give the sandwich the perfect bite and nutty bitterness, with the provolone cheese adding to the already smoky flavors of the pork.  The Liscio roll serves the sandwich well, containing all the ingredients flawlessly.

For all the spice and bite to the Arista, the Paesano offers the perfect alternative in terms of flavor and eating experience.  The quality of the beef brisket truly reveals the brilliance of Paesano’s.Courtesy of Goodies First  Usually a very tough meat, and rarely good on a sandwich, Paesano’s has managed to keep the brisket flavorful and succulent without overcooking it at all.  For all its juiciness, I have to assume the brisket is slowly braised in some type of al jus sauce, probably for hours, until seasoned just right.  Between the roasted tomato, horseradish mayo, and pepperincino, there’s more than enough spice and flavor added, but the addition of a fried egg and sharp provolone just push the taste over the edge of outstanding into a canyon of euphoria.  Although a bit messier than the Arista, the Paesano is far more original, but either sandwich will have you rethinking your allegiance to other lunch spots.

Legend has it that the word sandwich comes from the Earl of Sandwich, John Montagu, an 18^th century English aristocrat, who was fond of a few pieces of meat between two pieces of bread.  There’s an irony that this once regal meal became the fare for the working class of society and today unites all classes of people.  Over the past two and half centuries, the meats and breads and other fillings to produce various sandwiches have taken on many forms- some bad, some good, and others unparalleled in greatness.  Regardless of its history and origin, the sandwich will always be the best lunch option, and fortunately in Philadelphia you have a lot of options.  But if you’re looking for the king, then come to Paesano’s and be prepared to be humbled.  

4 out of 4 Lunch Boxes!

Patrick Edmonds is a co-founder, editor, and writer for/of The Lunch Break.  His passions include Food, Arts & Entertainment, and Educational News.  You can follow Patrick Edmonds on facebook and on Twitter @patrickedmonds1. 

Courtesy of Zenn Potatoes

However, after a quick ride up 95 North to Port Richmond and a quick stop into Byrnes’ Tavern for a few Guinness, my official Northeast Tour Guide, James Dugan, and I made it to Czerw’s Kielbasy, and after getting home, grilling up our Polish kielbasa and frying up the pierogies, we both agreed we’d be back real soon.

I first heard of Czerw’s Kielbasy from an episode of Andrew Zimmern’s Bizarre Foods.  I was thinking of making a stop on this tour for some Polish cuisine, and I had always known that Port Richmond was the only place to go for authentic Polish food, so after seeing Zimmern and his crew stop at Czerw’s, right in the heart of Port Richmond, I knew it was a good sign. 

After enlisting Dugan, an unofficial offspring of Port Richmond, and heading up 95 North for about twenty minutes, we reached our exit.  I was treated to the local wiffle ball fields of Dugan’s past, as well as the candy shop of his mother’s childhood.  The most unexpected treat of the day had to be Byrne’s Tavern, where Dugan and I enjoyed the best Guinness I’ve ever had outside of Ireland.  Perfectly poured, with rich head and full flavor, I could have skipped our planned excursion to Czerw’s and just stayed at Byrne’s all day.  But there was kielbasa to be had.

A few more left hand turns and we had made it.  On one of the narrowest of streets in all of Philadelphia, I learned the preferred parking method of Port Richmond is on the sidewalk.  We entered Czerw’s and encountered one of the simplest stores I’ve ever been to.  There’s a massive refrigerated counter, stocked with the most incredible assortment of meats, primarily kielbasy, and then a second fridge where an amazing selection of pierogies and spicy mustard and pickles were available. 

I grabbed a package of “Stuffed Pierogies”, which contained the standard potato and cheese and also had pieces of bacon.  Finally, after carefully reviewing our options from the extensive selection, I went with the Spicy Cajun Kielbasa and Dugan chose the Jalapeño Popper Kielbasa, half a pound each.  Unfortunately, Czerw’s doesn’t prepare any of the food to eat on site, which is probably the only bad thing about the place, so we had to drive back to Dugan’s house and fire up the grill. 

Maybe the best part of any kielbasa is its versatility.  It can be served in slices as a cold appetizer or chopped and added to pasta or in a gumbo or stew.  However, Dugan had some nice Amoroso rolls at his house and a fresh tank of propane, so our kielbasa was enjoyed as a sandwich, which is always the best lunchtime option.  Since Czerw’s kielbasa is already smoked, on site, there’s no real cooking involved. 

Dugan started the grill and in about five minutes, the homemade meat was dripping some of the finest smelling juices into the pit of the grill and enticing the flames to shoot higher and higher.  It was almost like the flames didn’t want to let the kielbasa off the grill.  But we took them off anyway, dropping the large, sizzling tubes of meat onto our rolls and then letting them cool for another minute before digging in. 

I’ve made many statements about many different foods over the years, some bold claims that have caused many a debate and even a fist or two to be thrown.  But I’ve never backed down from my convictions, and here’s another recently established: If you want the best meat in tube form within the entire Delaware Valley, and I’m willing to bet most of the Eastern Seaboard, then get in your car and drive to 3370 Tilton Street immediately! 

The Spicy Cajun was so succulent.  Its juices so flavorful, and its texture so perfect.  With just a few spices added into the traditional kielbasa, Czerw’s is able to transport you to a whole other region.  I could have been down on the Bayou, speaking Creole, the food was so authentic.  Then there was the Jalapeño Popper.  A bit spicier, but definitely distinct from the Cajun, this kielbasa had the added flavor of Jalapeno peppers (my favorite) and cheese, which gave it a slight edge over the Spicy Cajun. 

Finally, there were the pieogies, again easily prepared with a little butter in a frying pan.  The massive potato, cheese, and bacon dumplings could have served as a meal to themselves, with two or three filling you up for half a day.  More noticeable than the size though were the flavors.  Everything blended so well together, with no ingredient outshining the other.  Since everything is prepared right at Czerw’s on a daily basis, the freshness of the ingredients is what stands out the most.  True home cooking without the hassle. 

There have been many stops on this tour and there have been many great lunches.  But there’s something about Czerw’s, its 75+ year tradition, its location in one Philadelphia’s true neighborhoods, and its overall commitment to something good, really, really good, that definitely makes it stand out.  And although you can’t sit down and eat there, that may have actually been what made it so outstanding, because Czerw’s reminded me that some of the best lunches are the ones you have in a home.  Regardless of where I eat my kielbasa or enjoy my lunch, I’ll be sure to return to Czerw’s Kielbasy real soon.

4 out of 4 Lunchboxes! 

Patrick Edmonds is a co-founder, editor, and writer for/of The Lunch Break.  His passions include Food, Arts & Entertainment, and Education.  You can follow Patrick Edmonds on facebook and on Twitter @patrickedmonds1. 

Courtesy of iNeedCoffee

BBQ Pizza

Pizza is the Old Faithful of the party food world. Everybody likes it, and you can make enough to feed dozens of people with less effort than other dishes require. There's absolutely no reason you can't add BBQ sauce to the mix, and when you add chicken, the result is simply divine.

The Texas-style chicken BBQ pizza is what Zeus would have served on Mt Olympus when ancient Greece was in its prime. It's the perfect combination of sweet, spicy, savory and meaty. If you serve this dish, your guests will worship at your feet as if you were a god or goddess who stepped out of myth and into real life.

Cranberry BBQ Chicken

If you're hankering for a unique fruity flavor in your BBQ dish, look no further. Of course, as some of the comments will attest to, the aroma is almost worth the effort in and of itself. If your family wants something that's a little different but contains bursts of familiar flavors, this is a perfect dish.

Meatloaf Muffins With Barbecue Sauce

If you prefer your meat red, meatloaf muffins are an excellent way to indulge your taste for cow while maintaining a flair for the unique. No one is going to expect you to come out with a platter full of meat muffins, but they will applaud the genius of getting rid of the bun while simultaneously eliminating the need for silverware. It's humanity reduced to a simpler state of indulgence where the only thing that exists is man and meat, and the only goal is to make the meat a part of one's self. It's pretty Zen-like when you think about it.

The Perfect Sauce

Any BBQ dishes you'd like to make are nothing without the right sauce, and while you could just snatch a bottle of the stuff at your local store, nothing beats homemade alternatives. There are a whole slew of things you can try, and while the BBQ connoisseur will want to try everything eventually, Carolina style sauce is one of the best concoctions to start with.

BBQ sauce is a bit like ketchup: It goes well on almost everything. It doesn't matter whether it's the middle of summer or the dead of winter; if you have access to a cooking apparatus, you can make some of the best food you've had in your life. BBQ sauce is arguably one of mankind's greatest achievements, and you owe it to yourself to slather it on everything you can.

Jan Theme writes for pizzadelivery.org, a site she loves to recommend for finding the best pizza delivery options in Dallas.

Courtesy of Phillyphoodie.com

As I became more independent, Chinese dinners became a more common meal for me, especially in college.  Cheap, quick, and always good. 

However, the more I ate, the more my body started to second guess my new culinary past time.  Almost immediately after every meal, large or small, there was the routine indigestion and pang of remorse.  I realized a body can only handle so much peanut oil, and so I was forced to cut back. 

In recent years though, I’ve discovered some great, authentic Chinese restaurants and takeouts, where the food doesn’t induce severe pain within a few bites.  This new standard for really good Chinese brought me to the Dim Sum Garden, and after thoroughly indulging in much of their menu, I’m happy to say there were no regrets.

Located just shy of what is officially known as Chinatown in Philadelphia, Dim Sum Garden is almost hidden on the back side of the famous Reading Market Terminal and underneath the Convention Center.  Its unassuming storefront doesn’t beckon to people on the street, especially those who are looking to experience the real Chinatown. 

Once you step inside though, it is evident very quickly that you’ve made a good choice.  When my group and I went, it was crowded for a Wednesday afternoon, but we didn’t have to wait.  The other people there all had smiles on their faces as they shared their selections with each other, expressing a ubiquitous “You have to try this”, which seemed to be a very good sign. 

After being immediately seated, our waitress gave us a few minutes to look over the impressive menu.  Even though there were so many choices, I was here for one item only, their Shanghai Steamed Pork Juicy Buns.  Well, I also ordered their Scallion pancake and a Wanton soup, but those were merely apps. 

My soup came first.  It was enormous, enough to share with three others and still more than enough for me.  The broth, mixed with seaweed and some green onions, was outstanding, and the wantons themselves were just as good.  Then came the Scallion pancake, which was also fantastic, serving as a wonderful dipping bread for my soup.  Finally, my Juicy Buns arrived. 

According to many reviewers on Yelp!, the Juicy Buns were great but potentially hazardous.  Filled with a lot of pork and hot soup, all tightly wrapped in the steamed dumpling, the Juicy Buns have been know to explode (I know how this sounds) and burn people’s mouths.  I played it safe, letting them cool for a minute and then breaking the dumplings open ever so slightly to release some of the heat before digging in.  They were outstanding!  I’ve had Juicy Buns before, but never with this much soup on the inside.  I realized that the soup is the key ingredient, basting the pork in all its juicy goodness.  The order had eight, so I was able to share some, which caused everyone else to regret not getting them as well. 

While my Chinese food eating has changed over the years, I’ve never lost my love for it.  There are few foods that seem to actually get better or continue to expose me to something new in terms of flavors and options every time I eat, but Chinese is certainly one of them.  While hardly exotic to me anymore, Chinese food is still special.  So if you’re looking to celebrate a special occasion or support a weekly desire that won’t cause you any regret, then the Dim Sum Garden is the way to go!

3 1/2 out of 4 Lunchboxes! 

Patrick Edmonds is a co-founder, editor, and writer for/of The Lunch Break.  His passions include Food, Arts & Entertainment, and Education.  You can follow Patrick Edmonds on facebook and on Twitter @patrickedmonds1.