Yep, the key is to know what you run best on and try and find that in your area - which is why it makes sense to practise run on pasta as it's everywhere. I used to run on a mee goreng (a spicy Malaysian noodle dish from teh food hall we used to go to Saturday evenings) but then ran a race away from home and the noodles weren't the same and I boinked...... soooo, while you can always find pasta, noodles can be a hit and miss affair. Pizza doesn't work for me nor does curry and rice - but I run like the wind after a burrito and rice (no jokes please!!!).
So to answer your question about locations - I tend to eat offsite the night before the race and have done Red Lobster pasta and TGI Fridays pasta both at Crossroads close to Downtown Disney - I don't run on Mexican in the States as the portions are too big - tho if you need me at lunchtime after the marathon, I'll be the one sinking the chicken burrito and Corona at Chevys!!!
Also, don't forget to train on a breakfast that is easy to make in a hotel - again, I used to run on porridge - but try and make that in a Disney hotel room???? Helen
We've made ressies at Spoodles like Leanna--for an early dinner. I will have some sort of lean protein and then some carb.
