{"id":2356,"date":"2020-10-15T13:28:07","date_gmt":"2020-10-15T13:28:07","guid":{"rendered":"https:\/\/lebanesemap.net\/blog\/?p=2356"},"modified":"2020-10-15T13:28:07","modified_gmt":"2020-10-15T13:28:07","slug":"home-cooked-carryout-from-gabes-an-option-to-cooking-dining-out","status":"publish","type":"post","link":"https:\/\/lebanesemap.net\/blog\/2020\/10\/15\/home-cooked-carryout-from-gabes-an-option-to-cooking-dining-out\/","title":{"rendered":"Home-cooked carryout from Gabe’s an option to cooking, dining out"},"content":{"rendered":"

\"food_dining\"<\/p>\n

I’d\u00a0driven past Gabe’s Meat & Deli for literally decades,\u00a0never venturing inside and never knowing what I was missing.<\/p>\n

For lunch on Tuesday, I had a grilled, smoked pork chop from Gabe’s prepared-foods case that was one of the best things I’ve eaten this year. The slice of carrot cake I snagged there was sublime. Who knew?<\/p>\n

Located at 4037 Hills and Dales Road NW in Plain Township (opposite Dairy Queen), Gabe’s is a second-generation, family-owned operation. What makes it a Dine & Dish contender are the hot, prepared foods it offers Monday through Saturday\u00a0in a rotating menu. These items go on sale at 11 a.m. and tend to sell out quickly. Arriving by noon is recommended, although people may phone and place orders for pick up\u00a0later in the day. The daily menu is listed by 10 a.m. on the Gabe’s Facebook page and website.<\/p>\n

\"A<\/p>\n
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Tipped off about Gabe’s by my sister’s hairstylist, I enjoyed three takeout meals from there in two days. Meats and sides are priced by pound,\u00a0and my dinners cost\u00a0about $8 to $9 each. This might sound a little pricey for lunch in a styrofoam box, but the home-cooked aspect and\u00a0convenience factors are\u00a0undeniable, and carryout is especially welcome now with many people reluctant to dine out due to COVID-19.<\/p>\n

The grilled and smoked pork chop I was swooning about earlier was thick, moist, packed with flavor and cost $5.25. It was gnaw-on-the-bone delicious. For my sides, I chose spaghetti pasta tossed in olive oil with roasted red peppers\u00a0and sprinkled with grated Parmesan cheese, and a spear of broccoli.<\/p>\n

\"Baked<\/p>\n
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Meal two\u00a0was two chicken thighs, cooked just like grandma would and comparable to the Hartville Kitchen, with sides of cheesy au gratin potatoes and green beans dotted with whole cashews. Meal three\u00a0was Italian sausage, peppers and onions, with a side of Gabe’s popular roasted peppers (these have some heat) and a side of rigatoni tossed with olive oil and broccoli.<\/p>\n

\"Italian<\/p>\n
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I enjoyed all of the food, which was visibly fresh-made and well-seasoned. Placing it on a plate before eating gave it more of a restaurant-entree feel. Among the other rotating\u00a0selections at Gabe’s are sirloin steak tips, breaded boneless chicken breast,\u00a0 swiss steak, chicken Parmesan, and meatloaf. Beer-batter scrod\u00a0is a popular item on Fridays, along with homemade mac ‘n’ cheese and greens ‘n’ beans.<\/p>\n

Housemade soups, $9.99 a quart, are available refrigerated; rotating varieties include chili, beef barley, Italian wedding, and stuffed pepper.<\/p>\n

\"Carrot<\/p>\n
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The aforementioned carrot cake,\u00a0$3.99 for a large slice in a plastic box, was\u00a0splendid \u2014\u00a0moist spice cake with carrot, coconut, pineapple and walnuts, and cream cheese icing. It came from\u00a0D’Orazio’s of New Philadlelphia. Also\u00a0on hand were D’Orazio’s tiramisu layer cake and Italian cream cake, along with cookies and brownies. The peanut butter cookie half-dipped in chocolate brought a lot of pleasure for $1.<\/p>\n