Those who read my blog with any regularity know that I enjoy good food and wine. Fortunately, I live in a part of the country where there is a plethora of locally sourced produce, meats, seafood and wild-foraged goods (like mushrooms and sea beans) which a host of talented chefs in restaurants large and small, fancy and casual, translate into delectable dishes. And my travels always include checking out whatever a locale has to offer in terms of interesting, unusual or just plain satisfying fare. Last week was no different, finding me back in the Chicago area. That great city offers up so many options for great dining, but we found satisfaction in a pretty ordinary spot with outlets far beyond the confines of the Windy City. After running errands all afternoon and realizing we needed some sustenance to keep us going ’til dinnertime, we pulled into Steak ‘n Shake. Growing up out West, Harry and I weren’t introduced to this Midwest-based outfit until about a dozen years ago, when we took a family road trip to explore potential colleges for our older daughter. Within walking distance of our hotel in Evansville, Ind., sat our introduction to cold, thick shakes and an assortment of juicy, tasty burgers. I appreciated the crisp décor featuring retro black and white tile and red vinyl booths, chrome stools at the counter and the diner vibe (take-out and drive-thru service also available), but the food and reasonable prices (higher than a fast-food joint but still family-friendly) really won me over. Years later, reading Roger Ebert‘s memoir, Life Itself (a book I highly recommend), I was delighted to come across an entire chapter he devoted to Steak ‘n Shake (“Car, Table, Counter, or Takhomasak”) wherein he most eloquently expounds on the experience and greatness of the entire concept: “If I were on death row, my last meal would be from Steak ‘n Shake. If I were to take President Obama and his family to dinner and the choice was up to me, it would be Steak ‘n Shake.” Don’t know if I’d go quite that far, but I would have to agree with him when he uncategorically stated that, as a fast food chain, “Certainly, it is the best.” While Harry dove into fries and a Triple Steakburger with cheese (he’d missed lunch entirely and was feeling puny), I was more than satisfied with a Double Hot Fudge milkshake (half price between 2 and 4 p.m.). Steak ‘n Shake shakes are made the old-fashioned way: hand-dipped ice cream and milk blended up and served with whipped cream and a cherry on top. Presented in a tall tulip glass with a long silver spoon and wide-bore straw, it’s really the only way such a perfectly prepared shake should be served. Those of you blessed with ready access to a Steak ‘n Shake (mostly in the Midwest and South), I hope you appreciate the treasure in your midst. Those who haven’t yet made its acquaintance: It is worth the effort to locate one in your travels. And for those, like me, who’ve become fans but don’t have ready access: I feel your pain! — Patty Vanikiotis, associate editor/copy editor