We've never fully comprehended the fuss over Amish cooking. It's one of the most boring "cuisines" around — basic, bland, and far better suited for stoking big appetites than for stroking discerning tastebuds.
We've eaten in most of Ohio's Amish-style restaurants, scarfing up the overcooked green beans, sugary Jell-O salads, and stringy roast beef with the rest of the touristas. For our money (not to mention carb count), the best has always been The Amish Door
— even before the simple Wilmot restaurant spawned a Disney-esque shopping "village," designed to draw in gawkers by the busload.
Seems USA Today food-and-wine guy Jerry Shriver feels likewise. He recently picked the restaurant's broasted chicken and noodles as number 23 on his 2006 list of 25 favorite dishes
, putting it in the company of spots like L'Atelier de Joel Robuchon, in NYC, and Barndiva, in Healdsburg, Ca. Grilled perch fillets, from the Crosswinds Grille
in Geneva-on-the-Lake, incidentally, grabbed the number 20 spot. --Elaine T. Cicora