Dan Quayle may be the most famous person to have hailed from Huntington, but the tastiest dish has to be this breaded pork tenderloin, which has graced the pages of Gourmet magazine in 2003. Founded in 1908 by Nick Freienstein, Nick's still uses the original recipe, which includes a long soak in buttermilk before the cutlets are dredged in crushed cracker crumbs. Nick's breads cheeseburgers, too, for a novel twist, and bakes up an excellent version of sugar cream pie. ($5.25)
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