Located in the “Old Town Shops” Downtown Flagstaff… is Flagstaff’s newest restaurant. Mix on the Square is a breakfast, lunch and dinner spot surely to please locals and tourists. The Flavors of Flagstaff staff was invited for a friends and family event on Sunday morning to taste their breakfast menu. You start at the ordering tables which were these really cool OSB boards that were finished with a high-gloss finish and they set them on shiny metal trash cans. You fill out a sheet with everything you wanted in your eggs, starting with your choice of egg type, your meats, cheeses and vegetables and a whole lot more. There are over 25 ingredients to choose from.   Once you fill out your sheet you hand it to a Mix employee and the culinary creativity begins.  The nice thing about a Mix breakfast is you can be super healthy or you can add some bacon and ham to the mix and just run a few extra miles that day. Oh and did I mention our eggs came with some really fresh tasting grilled flat bread, so good. 

Tinderbox Co-Owner Kevin Heinonen (left) and John Vanlandingham Owner of MIx enjoying some Mix Coffee.

Friends and Families enjoy a mock service for Flagstaff's newest restaurant "Mix on the Square"

John Kelty of Flagstaff is enjoy some awesome smoked bacon at the new Mix restaurant. 

Yes… That is baked french toast, smoked bacon and just a few toppings to choose from.

Totally a New “Mix” is a post from: Flavors of Flagstaff

The staff of Flavors of Flagstaff sits down with Chef Scott Heinonen and really digs in to what makes Chef Scott tic.  Hear how he was a personal chef for a major celebrity and some hobbies his wife Carrie would love for him to start… 

Be sure to leave your feedback of what you think of the video… The more feedback we receive.. The more we are motivated to go and shoot more videos… Thanks everyone…

Flavor Staff Interviews Chef Scott Heinonen is a post from: Flavors of Flagstaff

Flagstaff Chef John Conley of Salsa Brava Introduces
- Fat Olives –
Fresh & Inventive Wood-Fired Pizza

    FLAGSTAFF – Taking his imagination and cooking skills to the next level, Salsa Brava owner/chef, John Conley is kicking off the opening of his new catering venture – Fat Olives.
    Fat Olives is a mobile, wood-fired pizza pie oven, offering Neopolitan pizza, unlike any you’ll find in Arizona.  This style of pizza originating from Italy, typically is smothered with rich tomato sauce, and hand-made mozzarella cheese. 
    “We use Caputo Tipo 00 flour that delivers both a crisp crust and a moist crumb.  Staying true to Neopolitan tradition, we use only flour, yeast, salt and water in our dough making for a tastier pie with fewer calories and carbohydrates,” John Conley said.
    At Fat Olives in Flagstaff, we use hand-made pizza dough and mozzarella, San Marzano tomatoes, and fresh basil leaves.  The pizza is baked for about 90 seconds in an oak, wood-fired brick pizza oven at about 700°F;  creating a crispy, tender and aromatic pizza.

    The chef uses a long, wooden paddle, called a peel, to insert and remove the pizzas.  The result is a fragrant, delicious creation; one you can only get from Fat Olives of Flagstaff.
    So, whether you are having an employee party, corporate event, wedding, or an event at your home, you can enjoy a fresh, sumptuous pizza at a reasonable price. 
    Fat Olives offers several choices of pizza.  Among them:

Margherita ……tomato sauce, fresh mozzarella, basil

Al Peperoni……tomato sauce, fresh mozzarella,
Pepperoni

Salsiccia……tomato sauce, fresh mozzarella, handmade fennel sausage

Primavera…..olive oil, fresh mozzarella, cherry tomatoes, fresh arugula, parmesan

Funghi….tomato sauce, fresh mozzarella, mushrooms

Speck…..tomato sauce, fresh mozzarella, smoked
prosciutto crudo

Fat Olive……tomato sauce, fresh mozzarella, imported calamata olives

Biancaneve….olive oil, fresh mozzarella, ricotta, imported calamata olive

Wood-Roasted Vegetable …..Roasted peppers, onions, mushrooms and fresh oregano with roasted garlic olive oil.   

In addition to pizza, Fat Olives serves appetizers, salads and beverages.

Fat Olives is coming to Flagstaff is a post from: Flavors of Flagstaff

Voted the best Sushi and Teppanyaki restaurant several times, Sakura is a great place to eat at after a long day on the slopes.  Located in one of the nicer hotels in Flagstaff, Radisson Woodlands Hotel, makes it a great combination of a nice place to stay and eat.  There is also a nice little cafe right next to Sakura, serving more traditional American food.  Sakura is a great tourist hang out and also where the locals go.  Check out the video below to get a feel of the environment inside the restaurant.

Sakura Sushi & Teppanyaki is a post from: Flavors of Flagstaff

It’s back!  In an effort to encourage the art of cooking within families, Salsa Brava Fresh Mexican Grill in Flagstaff, is having its 2nd annual Kids Culinary Contest.
    Children will create their favorite dessert – just in time for Valentine’s Day.  They may bring their creation to Salsa Brava for judging on Saturday, Feb. 5th between 10 a.m. and 2 p.m. Salsa Brava is located at 2220 E. Route 66.
    Contestants will be divided into three categories, ages 5 to 9, 10 to 14 and 15 to 18.  Each age group will have 1st, 2nd and 3rd place winners.  They will be judged on presentation and creativity and also overall taste.
    Participants must register in advance at Salsa Brava on, or before February 2nd.  Prizes for each group include:  1st place: $20 cash, $50 donation to the charity of choice, personalized copy of our Salsa Brava Cocina cookbook and lunch for four at Salsa Brava.
    2nd place: $20 cash, and a $20 gift certificate.  3rd place: $10 in cash and a $20 gift certificate.  All participants will be mentioned in our winners list ad to run in the Arizona Daily Sun.
   
    “Encouraging children to cook has many benefits.  First, it brings parents, children and even teens together to create their own culinary masterpieces.  This helps build confidence in the kids as they see they have accomplished something fun.  Also, it discourages the family from eating processed and fast foods,” says John Conley owner and chef of Salsa Brava.
    Parents interested in teaching their children how to cook may also pick up a copy of, Salsa Brava Cocina, Conley’s Mexican cuisine cookbook.  In it, there are recipes that are simple enough for even young children to try.  The cookbook is available at the restaurant and on line at: salsabravaflagstaff.com.
    Conley and Salsa Brava have been featured several times on the Food Network’s -Diner’s, Drive-ins and Dives with chef Guy Fieri.  Conley is featured monthly on a cooking show airing on KTVK in Phoenix.
-30-
 

2nd ANNUAL SALSA BRAVA KIDS CULINARY CONTEST is a post from: Flavors of Flagstaff

You’re invited to Participate in the 2nd Annual “PJ’s & Eggs” – A Breakfast for Dinner Event – Friday, October 8, 2010

To Benefit Arizona’s Children Association

In celebration of “World Egg Day” Hickman’s Family Farms, Arizona’s only commercial egg producer, is asking breakfast restaurants around the state to open for “breakfast for dinner” on one special night to benefit Arizona’s Children Association’s (AzCA) statewide foster care programs.

The second annual Hickman’s Family Farms “PJ’s & Eggs” – A Breakfast for Dinner Event – will take place on Friday, October 8, 2010 (“World Egg Day”) at participating restaurants from 5 p.m. – close (close time determined by individual restaurants). Restaurant customers and employees are encouraged to wear pajamas that night.

Customers having “breakfast for dinner” will be asked to bring a pair of new pajamas to the restaurant to be donated to AzCA’s foster care children. In return, customers will be entered to win gift certificates from participating restaurants. They will also be given a “Free Dozen Eggs” certificate, courtesy of Hickman’s Eggs, to be redeemed at any grocery store where Hickman’s eggs are sold. Participating restaurants will be supplied with eggs from Hickman’s to ease their food costs for the night.

Participating restaurants will display a pajama collection container (provided by Hickman’s and AzCA) with signage in the restaurant, will distribute information regarding the event and will participate in promotion of the event beginning the week of Sept. 13, 2010. Customers that donate pajamas any time leading up to the event will also be given a certificate for free eggs.

Participating restaurants will donate a portion of the proceeds from “PJ’s & Eggs” to AzCA foster care programs, which supports purchasing basic supplies to fulfill needs of the children in its statewide foster care program.

Volunteers from AzCA and/or members of the Hickman’s family will be present at participating restaurants during the night of the event to assist with collecting pajamas, distributing the free egg certificates and collecting raffle tickets.

Last year’s event, held in 12 participating restaurants in Metro Phoenix, was extremely successful delivering customers to every location, generating media coverage and collecting donations for AzCA.

Donate new pajamas (any size)
to benefit Arizona’s Children
Association Foster Care Programs.
Receive a Free Dozen of Hickman's Eggs
& a chance to win gift certificates to your
favorite breakfast restaurants.

For more information and participation contact:
Renee Moore, event coordinator, renee@reneemoorepr.com, 602-920-4345.

Flagstaff’s “La Bellavia” Wants you to eat in your PJ’s is a post from: Flavors of Flagstaff

Alabama

Callaghan's Irish Social Club, a '40s pub-turned-restaurant in Mobile, came up with its signature "L.A. burger" (as in Lower Alabama) to use up leftover sausage from Sunday brunch. Spicy Conecuh pork sausage, an artisanal gold standard made nearby, is mixed into beef patties and dressed with pepper jack cheese, spicy mustard and coleslaw to cool it all off. The favorite of local law enforcement is the Wednesday special, but get there early — the line forms before the doors open at 11. It often sells out within an hour. 916 Charleston St.; 251-433-9374; callaghansirishsocialclub.com

• Recommended by the Southern Living magazine travel staff

Alaska

At the two Arctic Roadrunner locations in Anchorage, tuck into the Kodiak Islander. It's a quarter-pound patty with green chile pepper and half slices of bologna, salami, ham, melted American and mozzarella cheese. Wait, there's more: a fried onion ring on top. Salmon and halibut burgers are popular here, too. 2477 Arctic Blvd., 907-279-7311; 5300 Old Seward Hwy., 907-561-1245

• Recommended by Sarah Alban, Alaska magazine

Arizona

A bite of a Diablo Burger in Flagstaff will leave you feeling good long after you have devoured the last tasty morsel. They are not only thick, juicy and scrumptious — they're healthy. The burgers come from 100% local grass-fed, hormone-free beef on a ranch just 40 miles away. They're served on an English muffin branded with the letters DB for Diablo Burger — although smiling customers would argue DB stands for one "Delicious Burger!" 120 N Leroux St.; 928-774-3274; diabloburger.com

• Recommended by Robin Sewell, executive producer/host of Arizona Highways Television

Arkansas

There's no better way to appease a burger craving than with a "Hubcap Burger" from Cotham's Mercantile in Scott. The restaurant's signature burger is 17 ounces of fresh chuck, made to order and cooked on a flattop grill. Trimmings are locally grown fresh produce when available. Top off the meal with homemade, hand-battered onion rings. If you can't handle the Hubcap, try quarter-pound versions. 5301 Highway 161; 501-961-9284; cothams.com

• Recommended by Kerry Ann Kraus, travel writer, Arkansas Department of Parks and Tourism

California

There's good reason for the buzz surrounding Umami Burger in Los Angeles, where the elusive fifth taste (umami means "savory" in Japanese, and its complex flavor comes from glutamate and other natural food elements) is captured in a medium-rare burger sandwiched in a toasted brioche bun. The signature Umami burger is a $10 work of art, enhanced with a side of tempura onion rings. 850 S La Brea Ave.; 323-931-3000, umamiburger.com

• Recommended by MacKenzie Geidt, associate editor, Sunset magazine

Colorado

The burgers at Park Burger in Denver are made of fresh Angus beef, come in three sizes, and are cooked to your desired temperature. They're served on a griddle-warmed potato bun with a variety of toppings. Try the croque burger, topped with a fried egg, smoked ham and Swiss cheese. It's a cardiac event waiting to happen, but what a way to go. 720-242-9951; 1890 S. Pearl St.; parkburger.com

• Recommended by John Lehndorff, creator of food-trend blog Nibbles

Connecticut

The steamed cheeseburger is a dish virtually unknown outside of a few towns in central Connecticut, where it first turned up in the 1920s. At Ted's Restaurant, a limited-menu joint in Meriden, the fresh ground beef is cooked in one drawer of a large metal steam cabinet while the cheese gets the same treatment in another. 1046 Broad St.; 203-237-6660; tedsrestaurant.com

• Recommended by Charles Monagan, editor of Connecticut Magazine

Delaware

Vice President Biden's go-to spot for burgers, the Charcoal Pit flips its juicy, charbroiled quarter- and half-pounders according to a secret family recipe. The Pit beckons customers in North Wilmington with its vintage, circa-1956 pink neon sign. Inside, mini jukeboxes hang in the wood-paneled booths. Save room for a milkshake. 2600 Concord Pike; 302-478-2165; charcoalpit.net

• Recommended by Matt Amis, dining editor of Delaware Today magazine

District of Columbia

Burger joints are popping up all over D.C., and Rogue States tends to fly under the radar. The patties, grilled over mesquite and set on brioche buns, are standouts. Try the eatery's namesake burger, seasoned with cilantro and chipotles, or the Asian-accented Now & Zen with ginger and green onions. It's open until 5 a.m. 1300 Connecticut Ave. N.W.; 202-296-2242; aburgergrillingcompany.com

• Recommended by Ann Limpert, food and wine editor of Washingtonian magazine

Florida

Father-and-son team Big Ray and T-Ray Mullins run the busiest Exxon gasoline station on Amelia Island. However, its abandoned rusting gas pumps belie what's inside. Open the door and the smell of burgers sizzling on the grill welcomes you to T-Ray's Burger Station. The place is famous for its $3.25 handmade burgers. 202 S. 8th St.; 904-261-6310

• Recommended by Patricia Letakis, executive editorof Florida Travel + Life magazine

Georgia

Georgia Brown opened the historic Collegiate Grill in 1947 in downtown Gainesville. Customers enjoy freshly prepared burgers, dogs and shakes in a 1940s setting. The black-and-white checkered floors, red vinyl booths and counter seating make the experience even more memorable. 220 Main St. SW; 678-989-2280; thecollegiategrill.com

• Recommended by Kevin Langston, deputy commissioner of Georgia's tourism office

Hawaii

On the Big Island, Village Burger Kamuela at Parker Ranch Center in Waimea is a locavore's delight, with a grass-fed, pasture-raised, ground-fresh-daily Big Island beef burger, thick and grilled to order, topped with just-picked, Waimea-grown veggies in a brioche bun from nearby Hawi town. Other options include Wagyu beef, red veal, ahi tuna and vegetarian, hand-cut twice-cooked fries, unbelievable shakes — just about all local. 67-1185 Mamalahoa Hwy.; 808 885-7319; villageburgerwaimea.com

• Recommended by Joan Namkoong, Hawaii-based foodie and freelance writer

Idaho

Hudson's in Coeur d'Alene is a counter-only diner that serves nothing but hamburgers. Singles or doubles are hand-formed and cooked to supreme juiciness, then topped with just-sliced pickle disks and hoops of onion and homemade hot sauce. It all happens at warp speed — an open-kitchen show that patrons have been enjoying since 1907. 207 Sherman Ave.; 208-664-5444

• Recommended by Jane and Michael Stern, Roadfood.com

Illinois

Kuma's Corner in Chicago's Avondale neighborhood is a place where the pounding heavy-metal music is as unremitting as the lines of people waiting to get in (no reservations, ever). Try the Black Sabbath burger with blackening spices and pepper jack cheese. The high-quality beef and chewy pretzel rolls are what make the burgers special; the serious craft-beer list is a bonus. 2900 W. Belmont Ave.; 773-604-8769; kumascorner.com

• Recommended by Phil Vettel, food critic at the Chicago Tribune

Indiana

You won't find burgers on the menu at Triple XXX Family Restaurant. The owners of this Lafayette joint prefer the term "chop steaks" because they use 100% fresh top-choice sirloin. Owner Greg Ehresman recommends the Duane Purvis All-American, a quarter-pounder topped with cheese, lettuce, tomato, pickle, onion and … peanut butter. State Road 26 W and Salisbury; 765-743-5373; triplexxxfamilyrestaurant.com

• Recommended by Victoria Wesseler, Going Local blog, www.goinglocal-info.com

Iowa

You can hardly call it a "joint," but Django, a French brasserie in downtown Des Moines, serves one of the state's best burgers — Le Cheeseburger. The beef is juicy, the bun fresh-baked and the toppings crisp. Django's veggie burger is delicious, too, a gooey delight loaded with white cheddar cheese. 210 10th St.; 515-288-0268; djangodesmoines.com

• Recommended by Hannah Agran, Midwest Living

Kansas

It's hard to decide if the appeal of The Cozy Inn, after 80-plus years in business, is the one-ounce burgers for 85 cents, the classic 1920s diner atmosphere or the cult following it has developed over the years in Salina. The beef patties are fresh, provided by cattle grazed in the Kansas Flint Hills, but don't ask for cheese on them. That just wouldn't be a Cozy Burger. Neither will you get fries; just chips and a soda. Buy them by the sackful. 108 N. 7th St.; 785-825-2699; cozyburger.com

• Recommended by Diana Lambdin Meyer, author of Day Trips From Kansas City and Kansas City Uncovered, a travel app by Sutro Media.

Kentucky

Tolly-Ho, near the University of Kentucky in Lexington, has been an around-the-clock tradition since 1971. The signature Tolly-Ho burger is a quarter-pounder on a toasted bun with the special "Ho" sauce. If that's not enough, try the Big Tolly, the Super-Ho, or, for the truly brave, the Mega-Ho. 395 South Limestone; 859-253-2007; tollyho.com

• Recommended by Stephen M. Vest, editor of Kentucky Monthly magazine

Louisiana

The Judice Inn in Lafayette, hand-built by two brothers after World War II, remains family-owned to this day. Their key to success: building a burger and "secret sauce" suited to the unique taste buds of Southwest Louisiana Cajuns, with seasonings that are full-flavored without being hot. The menu offers hamburgers and cheeseburgers with specialty grilled onions, plus sandwiches, old-time milkshakes and root-beer floats — and Coca-Cola in an 8-ounce glass bottle. 3134 Johnston St.; 337-984-5614; judiceinn.com

• Recommended by Susan Ford, publisher of Louisiana Cookin'

Maine

Not far from the hallowed halls of Bowdoin College in Brunswick, you'll find an old-school, drive-in burger joint oozing nostalgia. Fat Boy Drive In is the real deal — no ersatz Happy Days remake. Pull up, turn on your headlights for service, and get yourself a terrific burger and even better onion rings (the serving tray gets clipped to the driver's side window). 111 Bath Road; 207-729-9431

• Recommended by Annie B. Copps, Yankee Magazine senior food editor

Maryland

In Baltimore's restaurant-abundant Federal Hill neighborhood, TheAbbey Burger Bistro has a patty for every taste: Black Angus beef, bison, lamb, ostrich and turkey. The build-a-burger menu offers cheese (including brie, Swiss, blue, American), avocado, peanut butter, truffle oil, a fried egg — along with the usual suspects. Bread is an English muffin, toast, pita or a good old bun. If you'd like a shake, try the one with vanilla ice cream, vodka and Godiva liqueur. 1041 Marshall St.; 443-453-9698; abbeyburgerbistro.com

• Recommended by Martha Thomas, Baltimore freelance food writer

Massachusetts

Northampton is a funky, earnest college town. So it makes sense that Local Burger and Fries offers patties made of grass-fed beef, locally sourced when possible, as well as farm-fresh veggies in season. Pair one of the 6-ounce burgers named after surrounding towns with the sweet-potato fries. 16 Main St.; 413-586-5857; localnorthampton.com

• Recommended by Amy Traverso, contributing editor at Boston magazine

Michigan

A meat-cleaver door handle opens to the Cottage Bar and Restaurant, an 83-year-old Grand Rapids institution that crafts old-school hamburgers. Despite the lip-smacking virtues of the specialty burgers — Traverse City cherry, Alaskan salmon, Tijuana guacamole — the Cottage Burger, nestled in a rye bun and dripping with American and Swiss cheese, chopped olives, lettuce, tomato and handcrafted smoky mayonnaise, is the showstopper. 18 Lagrave Ave. SE; 616-454-9088; cottagebar.biz

• Recommended by Jaye Beeler, food writer with Arbutuspress.com

Minnesota

If Minnesota has a state burger, it's the Jucy Lucy, a molten cheese-stuffed favorite born of the taverns of South Minneapolis. The original classics are at Matt's Bar and the 5-8 Club in Minneapolis, but serious burger lovers flock to Casper & Runyon's Nook in St. Paul for a modern, gourmet Jucy update. A fresh bakery bun, real cheese and quality beef make this explosive entree the local taste champion. 492 Hamline Ave. S; 651-698-4347; crnook.com

• Recommended by James Norton, Heavytable.com

Mississippi

Shrimp and oyster po' boy sandwiches were standard fare at the Blow Fly Inn in Gulfport — until a customer requested one made with ground beef. And so the Hamburger Po' Boy was born. Two grilled ground chuck patties are served on a 9-inch loaf of real New Orleans French bread. Slathered with mayo, tomatoes, onions, lettuce and pickle (cheese optional), this "burger" is generous enough for two meals. "It's a nice next-day sandwich," says chef Billy Kuklar, "I never see anyone finish a whole one."1201 Washington Ave.; 228-896-9812; blowflyinn.com

• Recommended by the Southern Living magazine travel staff

Missouri

Others may claim to have the state's best burger, but anyone who has visited Schindler's Tavern in the hamlet of New Hamburg, southwest of Cape Girardeau, knows they are all full of baloney. Well, that's not entirely accurate, since bologna is what makes Schindler's burger the best. These handmade patties are topped with a slice of fried bologna and smothered with grilled onions. Want fries with that? How about a plate of onion-battered deep-fried green beans, instead? 1029 State Highway A; 573-545-3709

• Recommended by Gary Figgins, editor of Show-Me Missouri magazine

Montana

The Hateful Burgers at Helen's Corral Drive-In in Gardiner come in beef, elk or bison. The elk is particularly delicious — lean and not gamey. The burgers got their nickname after a tourist wrote to the local paper complaining about surly service. But they've been in business since the '60s, so, obviously, they're doing something right. 711 Scott St. W; 406-848-7627

• Recommended by Lynn Donaldson, Montana-based freelance photographer/journalist

Nebraska

Bring your scales to Bob's Bar in Martinsburg. Bob Lamprecht serves up hamburgers that weigh nearly a pound — and if you order fries, they'll be a pound, too. Same thing with potato salad, baked beans or cheese balls. The flavor comes from the 93% lean ground chuck, served with pickle and onion. One $3.50 burger and an order of fries easily feeds two or three people. 5205 Main St.; 402-945-2995

• Recommended by Diana Lambdin Meyer, author of Off the Beaten Path: Nebraska

Nevada

The Awful Awful Burger has had many imitators since it first slid off the grill at the Little Nugget Diner in Reno in the early '50s. But it's still considered "awful big, awful good" by fans at the original greasy spoon downtown, and at the Wolf Den near the University of Nevada. It's a half-pound of beef topped with cheese, lettuce, tomato, red onion and special Awful Awful sauce on an onion bun. Some say it's the sauce; some say it's the pound of seasoned fries served alongside. Others like the awfully good price: $6.50. 233 N. Virginia St., Reno; 775-323-0716

• Recommended by Kathleen Kenna, Travel/Cheap Eats writer for examiner.com

New Hampshire

The Barley House is a favorite in Concord not just for its burger varieties (including bison and black bean), but specifically for its beef Dublin Burger, covered with whiskey gravy and blue cheese and topped with crispy, thin-sliced deep-fried onion. Give accompanying fries an extra kick with chipotle ketchup, and wash it all down with a wild blueberry Meetinghouse Soda from Gilmanton. 132 N. Main St.; 603-228-6363; thebarleyhouse.com

• Recommended by Amy Diaz, editor of the weekly newspaper The Hippo (hippopress.com)

New Jersey

At White Manna in Hackensack, the cook smooshes small balls of freshly ground chuck onto a hot griddle and adds fistfuls of thin-sliced onions. He flips them, adds squares of cheese and crowns each onion-smothered microcheeseburger with the top of a soft potato roll to sponge up savory juices. With a heap of pickle chips, four or six or maybe eight of these super sliders make a memorable meal. 358 River St.; 201-342-0914

• Recommended by Jane and Michael Stern of Roadfood.com

New Mexico

When you talk burgers in New Mexico, you're talking green chile cheeseburgers. But what distinguishes 5 Star Burgers, with restaurants in Taos and Albuquerque, is quality. Served on a brioche bun from local Fano bakery, their hormone- and antibiotic-free Black Angus beef is ground fresh daily and cooked to order. The 8-ounce green chile cheeseburgers come in two varieties — with green chiles the star attraction. 5901 Wyoming Blvd. NE, Albuquerque, 505-821-1909; and 1032 Paseo Del Pueblo Sur, Taos, 575-758-8484; 5starburgers.com

• Recommended by Sally Moore, author of the travel app Santa Fe The City Different

New York

Tom Wahl's in Avon has been a family tradition for upstate New Yorkers since 1955. People drive from all over for the juicy burgers, crispy fries and legendary handcrafted root beer. The Wahlburger is the best. It's ground steak, melted Swiss cheese, grilled smoked ham, lettuce and a special sauce. 283 E. Main St.; 585-226-2420; tomwahls.com

• Recommended by Maha Eltobgy, Empire State Development

North Carolina

At Char-Grill in Raleigh, guests place custom orders on long, skinny order sheets, slide them through a slot in the window and watch their burgers sizzle on a charcoal grill. What began in a small cinderblock building in 1959 has grown to six locations, each featuring vintage '60s design and music. 618 Hillsborough St.; 919-821-7636; chargrillusa.com.

• Recommended by Elizabeth Wiegand, author of The New Blue Ridge Cookbook

North Dakota

With barstool seating for only 24 people, the 1,000-square-foot JL Beers brings a big-city-pub feel to downtown Fargo. Tuck into a half-dozen kinds of burgers — including the Humpty Dumpty with fried egg and cheese — and a lineup of beers. Forgo the fries and order the fresh-cut chips. 518 1st Ave. N.; 701-492-3377; jlbeers.com

• Recommended by Tammy Langerud, North Dakota Tourism

Ohio

Since 1926, generations of burger buffs have flocked to Zip's Cafe, a casual burger joint and bar in Cincinnati's Mount Lookout Square. Regulars rave about the classic Zip's Burger, but braver types head straight for the Girth Burger — a classic topped with a split grilled Mettwurst sausage. 1036 Delta Ave.; 513-871-9876; zipscafe.com

• Recommended by Jenny Pavlasek, an editor at OhioMagazine

Oklahoma

Tulsans— including singer Waylon Jennings— have been getting their burger fixes at Hank's Hamburgers for more than 60 years. The gut-busting Big Okie Burger is four quarter-pound patties, four slices of cheese plus all the fixings. A six-patty version is available by request. Save room for the chocolate-covered peanut butter balls. 8933 East Admiral Place; 918-832-1509; hankshamburgers.com

• Recommended by Ron Stahl, co-host of Discover Oklahoma TV

Oregon

The Country Cat Heritage Burger in Portland rests deliciously at the intersection of old-fashioned familiarity and gourmet excellence. It begins life as 6 ounces of USDA prime grass-fed beef, custom-cooked and capped with pan-melted jack cheese, shredded romaine lettuce and lively garlic aioli, then sandwiched inside a toasted French onion bun baked daily on site. Chef Adam Sappington accompanies his masterpiece with a molehill of buttermilk-soaked, flour-dredged onion rings. 7937 Southeast Stark St.;503-408-1414; thecountrycat.net

• Recommended by Mike Thelin, Portland Monthly

Pennsylvania

In the heart of Pennsylvania Dutch Country, DJ's Taste of the '50s in Lancaster serves tried-and-true favorites, such as burgers, fries and shakes, as well as more traditional fare on the full breakfast and lunch menus. Order the Fired-Up Knuckle Burger, a bacon cheeseburger with the works. 2410 Old Philadelphia Pike;717-509-5050; countrylivinginn.com

• Recommended by Brian Evans, contributor to savvygrouse.com

Rhode Island

With Donna Summer belting out disco, cheery designs all around and an all-American menu of burgers, fries and shakes, Stanley's Famous Hamburgers in Providence feels like being embraced in a big, happy hug. While the Stanleyburgers ($1.99) are not groundbreaking — ground beef seared on the grill with freshly shredded onions, served on a soft bun — the simplicity is a welcome treat. 371 Richmond St.; 401-270-9292; stanleyshamburgers.com

• Recommended by Gail Ciampa, food editor, Providence Journal

South Carolina

You don't have to be a Clemson Tigers fan to appreciate the burgers at Mac's Drive-In in Clemson. Founded by the late Harold "Mac" McKeown in 1956, Mac's has had essentially the same short-order menu (and staff) since Day 1. Old sports photos adorn the walls of this '50s-style diner, famous for its sweet tea, milkshakes and simple, delectable burgers. 404 Pendleton Rd.; 864-654-2845

• Recommended by Sid Evans, editor of Garden & Gun magazine

South Dakota

They still fry burgers the way Harold Niklason did when he opened Nick's Hamburger Shop in Brookings in 1929 — on a flat griddle in about an inch of grease. Customers buy them by the bag to go, or sit on stools around a retro lunch counter that has expanded to handle the noon crowd. 427 Main Ave.; 605-692-4324; nickshamburgers.com

• Recommended by John Andrews, South Dakota Magazine

Tennessee

Known for local beef and organic fare from area farms, the new Burger Up in Nashville is based on "thoughtful consumerism." Try the fried pickles with ranch dressing or popular Woodstock burger, with Benton's bacon, Tennessee Sweetwater white cheddar and Jack Daniel's maple ketchup. 2901 12th Ave. South; 615-279-3767; burger-up.com

• Recommended by Heather Middleton, Nashville Convention & Visitors Bureau

Texas

Fred's Texas Cafe in Fort Worth is the kind of place you take that new boyfriend or girlfriend to see if they can deal with it. If they can, they're a keeper. It's a complete dive, but the burgers are wonderful. The specialty is the Diablo Burger topped with chopped chipotle chiles, grilled onions and Swiss cheese. If you're really tough, you get some fresh-sliced jalapeños on top. 915 Currie St.; 817-332-0083; fredstexascafe.com

• Recommended by June Naylor, food writer and operator of Texas Toast Culinary Tours

Utah

Hi-Mountain Drug's lunch-counter burger makes you proud to be an American, if only because we came up with a national food this good. No designer beef, no heirloom tomatoes, just a beef patty formed with a light touch, cooked until pink in the middle and cuddled up in a toasted bun with iceberg (yes, it stays crisp!), sliced pickles and tomatoes. They've been serving them this way at this family-owned pharmacy/five-and-dime for 43 years. 40 N. Main St., Kamas, Utah; 435-783-4466

• Recommended by Mary Brown Malouf, dining editor, Salt Lake Magazine

Vermont

Located in a former McDonald's, The Farmhouse Tap & Grill in Burlington offers five kinds of "localvore" burgers — grass-fed beef, pastured pork, soy, turkey and portobello white bean — with plenty of optional toppings (artisan cheeses, house-made pickles, runny sunny-side-up eggs). Patrons in the dining room (with exposed brick and copper lighting fixtures), on the patio or in the backyard beer garden can choose more than 100 craft beers from the USA, Belgium and beyond. 160 Bank St.; 802-859-0888; farmhousetg.com

• Recommended by Suzanne Podhaizer, food editor, Seven Days alternative newsweekly

Virginia

Ray's Hell Burgers in Arlington specializes in juicy, 10-ounce burgers — and presidential visits. President Obama has visited the nothing-fancy storefront twice for lunch, first with Vice President Biden and more recently with Russian President Dmitry Medvedev. 1713 Wilson Blvd.

• Recommended by Bill Lohmann, Richmond Times-Dispatch columnist and author of Backroads and Byways of Virginia: Drives, Day Trips & Weekend Excursions

Washington

Pick-Quick Drive In in Fife is the place to visit when you want the whole package: cooked-to-order burgers, greasy-in-a-good-way fries and thick milkshakes — some made with seasonal fruit. As the name implies, you best order quick to avoid the wrath of those in line behind you. But then you can relax as you enjoy your burger at a picnic table surrounded by beautiful flowers. 4306 Pacific Highway East; 253-922-5599; pickquick.org

• Recommended by Jay Friedman, freelance food writer at gastrolust.com

West Virginia

Fat Patty's in Huntington offers 17 scrumptious varieties, including the garlic-laden Vampire Killer; the Luau Cow, with ham, pineapple, provolone cheese and honey mustard; and the Tex-Mex Patty, topped with chili, melted cheddar, sour cream and scallions. The restaurant offers a casual bar atmosphere near Marshall University's stadium. 1935 3rd Ave; 304-781-2555; fatpattysonline.com

• Recommended by Andrea Bond, West Virginia Department of Commerce

Wisconsin

For some customers, going to Mickey-Lu-Bar-B-Q in Marinette is a four-generation rite of passage.The simple joint with neon lights and a charcoal-flame grill has satisfied burger lovers since 1942. Flipper-owner Chuck Finnessy still uses the original bun and meat recipes and stays loyal to local food vendors; countertop jukeboxes play three songs for a quarter. 1710 Marinette Ave., 715-735-7721

• Recommended by Mary Bergin, Midwest Features Syndicate

Wyoming

The Mountain Man Burger — two patties on open-faced buns topped with chili and cheddar and onion — rope 'em in at the historic Moondance Diner in La Barge. The burger is just part of the draw: The Moondance Diner was once a fixture in Manhattan before it was saved from demolition for a condo project and shipped cross-country to little La Barge in 2007 by its current owners. 584 South Main; 307-386-2103; historicmoondancediner.com

• Recommended by Lori Hogan,Wyoming Travel & Tourism

Compiled by Laura Bly, Jayne Clark, Rebecca Heslin and Kitty Bean Yancey

51 great burger joints across the USA is a post from: Flavors of Flagstaff

The Tinderbox boys are prepping for an expansion to their restaurant. With all the recent publicity they have been seeing, they need to expand and continue to add to their dining experience. The Tinderbox Annex is well on its way… Well sort of…. See what they have gotten themselves into. If you read some of their recent “Yelp” reviews you can see that their small and very quaint place is just not going to handle what’s coming their way this summer.

Tinderbox Boys are Expanding is a post from: Flavors of Flagstaff

Big day in restaurant news here in Flagstaff… It was announced today that the Tinderbox Kitchen restaurant will be on the front cover of Arizona Highways best restaurants in the state issue.  The April issue is due out mid March and is a true tribute to the fabulous restaurants we have here in Flagstaff.  I spoke with Kevin and Scott, the owners of the T-box today and they are in the process of putting together an event to say thanks to the Arizona Highways folks and to the community of Flagstaff.  A Flagstaff restaurant  on the front cover could be a first for Flagstaff…  Also featured in the issue is “High Spirits Distillery’s” very own Prickly Pear Vodka… That’s right Flagstaff has its own Vodka distillery… Stay tuned for more event details and we will be sure to let you know when the issue hits the news stand. 

Breaking Restaurant News is a post from: Flavors of Flagstaff

Well, come March 2 at 2:00pm "Train Horns" will be no more here in Flagstaff…. Some say it is a very sad day for Flagstaff, others say it is a whole new beginning for the history of Flagstaff.  People will actually be able to conduct a meeting or a phone call in their offices near the rail road crossings in downtown Flagstaff. 
From a foodies perspective it is a very sad day here in Flagstaff…. “Train Shots” will be no more at Altitudes Restaurant and bar.  Well no more the way we do it today.  Here in Flagstaff we have nearly a 100 trains a day come through the down town area.  Every time a train comes by,  Altitude’s offers shots at a discounted rate and let me tell you it is a tasty ton of fun… and a great deal of course.  I spoke with Linda the owner of Altitudes and she is very sad about the need for “Train Shots” having to be tweaked a bit.  “Altitudes has become known for our train shot goodies and now we will have to figure out a new way to do them”, oh they are still going to be doing shots Linda said.
On some recent Facebook comments several Facebookers were concerned on how trains shots were going to be handled, Altitudes “Train Shots” are very well known throughout the country: 

Jonna Peterson (facebooker)
What about train shots at Altitudes? Stand outside and wait for the trains? Not good for business! Seriously, I will miss that iconic sound …

If you’re looking for something to do on March 2nd at 2:00pm…. Stop by and support the crew at Altitudes as the first silent train comes through downtown Flagstaff, oh and of course have a couple of shots too, this is a big day in “Train Shot” history.

Altitudes is located just south of the tracks on Beaver street.  Look for the big green sign in front of their building.

Train Shots No More… Sorta is a post from: Flavors of Flagstaff