A plate of fried pickles may not seem like much to go on, but this restaurant does them fairly uniquely, with crinkle-cut dill pickles in a seasoned batter that is always crunchy, never soggy, and adheres to the pickles with insane staying power. Think you know where we’re eating this week?
Leave your best guess in the comments section below.
This article appears in Feb 10-16, 2011.