Cork Report
“I’ve spent most of my life — at least 35 years — trying to sell Riesling to American wine drinkers. Finally, it’s selling itself.” Those are the words of Stuart Smith, co-owner with his brother Charles, of Smith-Madrone Vineyards, a wine estate carved out on Spring Mountain in Napa Valley in 1971.
Smith-Madrone produces one of California’s consistently best Rieslings made from the classic German grape. For decades, American wine consumers nixed Rieslings as “too sweet,” this despite the fact that some gorgeous wines — dry, off-dry, sweet — came out of regions that favored the grape, from the steep hills of the Rhine and Mosel rivers in Germany, Austria and Australia, to cool spots in Washington, Oregon and New York’s Finger Lakes. From the getgo, however, Smith-Madrone produced lovely, fragrant Rieslings, crisp and well-balanced from vineyards 1600 to 1800 feet up from Napa’s valley floor.
It’s taken some two generations to get over the bias, but it’s a new era for this distinctive grape. Today, Rieslings grace most wine lists in the Triangle, especially the profusion of Asian, fusion and other restaurants — Àn, J. Betski’s, Lantern, The Mint, Jujube, to name a few. Rieslings sell extremely well in such places because new wine drinkers aren’t prejudiced to think they should only drink dry wines. Riesling suits a wide variety of foods, from sausages like the succulent fresh brats and other wursts at Betski’s to Asian-spiced shrimp, chicken and duck specialties at Lantern, Àn and other establishments. Riesling is also delectable just on its own. I’ve yet to serve a glass of good Riesling that didn’t pleasantly surprise guests.
Smith visited the Triangle recently and we had dinner together at Nana’s in Durham, one of the best meals I’ve enjoyed there. Smith-Madrone’s 2008 Riesling, beautifully crisp and fragrant, was superb with Chef Scott Howell’s creamy chicken liver paté — an absolutely luscious match. Riesling’s high acidity has just the right edge to offset the rich creaminess of the paté. With its ripe pear and green apple aromas, its svelte balance, it’s not surprising that in recent years Smith-Madrone Riesling sells out within months of release.
If bone-dry wines are a must for you, by all means look to Alsace Rieslings. A three- or four-year-old Alsace Riesling, such as those from Trimbach, Leon Beyer or Kreydenweiss, can be stunning with all but the spiciest of Indian curries (no vindaloos with these!), and any number of seafood dishes.
Speaking of aging: Well-made Rieslings have an astonishing capacity to improve in bottle, and can age up to 10 years or longer — well-stored, of course, which means a cool, dark spot free from vibration. Never throw away a Riesling you think is too old without tasting it first — it may surprise and delight you.
Here are some Riesling labels to look for from the Triangle to the coast, levels of sweetness noted. Prices are approximate.
Dry, Off-Dry:
Smith-Madrone 2008, Napa Valley, $25
Chateau Ste. Michelle Dry Riesling 2008, Washington, $14
Domaine Kreydenweiss 2007 Riesling, Alsace, $22-$31
Trimbach Riesling 2007, Alsace $17-$21
Hermann Wiemer 2008 Dry Riesling, $20
Pierre Sparr 2008, Alsace, $18
Lightly Sweet but Crisp:
Monchhof 2008 Urziger Würzburg Kabinett, Mosel, $21
Chateau Ste. Michelle ‘Eroica’ Riesling, Washington, $22
Kerpen Wehlener Sonnenuhr Kabinett, Mosel, $18
Peter Lehmann Eden Valley Riesling 2008, Barossa Valley, $15-$22
Hans Wirsching 2006 Iphofer Kronsberg Riesling Spätlese Trocken, $19
Summer Cocktails
It’s hot — it’s steamy — it’s 95 degrees in the shade: the perfect time for refreshing warm-weather cocktails. Every season we get new takes on traditional favorites, but nothing quite relaxes and perks you up at the same time like tropical fruit flavors over ice and spiked with your favorite white alcohol — vodka, rum, gin, tequila. You can make up your own versions (which lots of us do) — or you can grab a copy of the new cocktail book 101 Blender Drinks by award-winning mixologist Kim Haasarud. The emphasis is on frozen cocktails and fresh fruits.
Summer cocktails are easy. Take that seasonal favorite, the Arnold Palmer — half lemonade, half iced tea. Actually, I tend to drink this all the time in summer, but you can give it a little spike. SKYY Vodka, for instance, suggests a rendition:
1.5 oz. SKYY Infusions Citrus Vodka
¼ oz Triple Sec
1 oz. sweetened iced tea
½ oz. fresh lemon juice
Combine SKYY Infusions Citrus, Triple Sec, tea, lemon juice and ice in a cocktail shaker. Shake vigorously and strain into martini glass; garnish with sprigs of fresh mint.
Step up quantities to make a large batch for a poolside party — using 1 1/2 cups vodka, 1 cup each brewed tea and lemonade. Mix well, chill at least two hours in refrigerator, serve over crushed ice garnished with mint.
Another refreshing summer cocktail is a Fourth of July Sparkler.
Fourth of July Sparkler
1 oz. 1800 Tequila
2 oz. Sparkling Wine
½ oz. Raspberry Liqueur
½ oz. Soho Lychee Liqueur
Combine tequila, raspberry liqueur and Soho Lychee liqueur in the bottom of a Champagne flute. Top with sparkling wine or Champagne.
 Modmix, a line of mixers using organically grown ingredients, can put some real flair in your summer cocktails. How about a Wasabi Bloody Mary for a weekend brunch? Mix two parts Modmix Wasabi Bloody Mary with one or two parts vodka. Serve on the rocks in a high ball glass; garnish with any of several garnishes — wedges of lime, pickled asparagus, fresh celery sticks or cocktail shrimp.
Sunset Coolers. Add a little blaze of color to your cocktail with Modmix’s Pomegranate mixer — as in the Pomegrante Cosmopolitan: Mix 2 parts Organic Modemix Pomegranate Cosmopolitan with 1-2 parts vodka. Shake over ice and strain into a martini glass; garnish with pomegranate seeds, strips of lemon peel or sprigs of mint.
The versatile Modmix Pomegranate mixer can also be used for Pomegranate margaritas or mimosas.
Grillin’ Reds
There are some wines you just need to keep on hand for impromptu summer gatherings. You don’t want to be caught short and have to make an extra run to the wine shop when you can just reach into your cache for a good bottle or two — so stock up on a few reds for those spur-of-the-moment “grill-abrations.”
Certain categories of reds will work for almost any sort of grilled meat, from hamburgers to sirloins. Try a mixed case that includes wines such as Zinfandel, Malbec, Syrah/Shiraz, maybe some Cabernet and Merlot. You might consider drawing from this list of wines I’ve tasted recently and recommend ($12-$25):
 Zinfandel 2007: Alderbrook, Rodney Strong Knotty Vines (’08), Ravenswood Lodi, Gnarly Head Lodi, Sausal
Mills Reef 2007 Merlot Malbec Reserve, New Zealand
Montepulciano d’Abruzzo 2008 Gran Sasso, Italy
Matchbook Tempranillo 2007, California
Syrah/Shiraz 2007 or 2008: Lindemans Bin 50, Robert Oatley, Jaboulet Crozes-Hermitage Les Jalets, Marquis Phillips McLaren Vale, Qupé, Zaca Mesa
Homegrown Reds. Be sure to include some of the very fine reds from the 2007 vintage in North Carolina vineyards. Some stellar Merlots, Syrahs, Cabernet Francs and red blends were produced from top NC wineries such as Childress, Hanover Park, McRitchie, RayLen, Raffaldini, Grove, Flint Hill, RagApple Lassie, and Shelton. More wine shops in the Triangle now sell these wines, and many can also be found at Harris Teeter.
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Gourmet
Culinary Delights of Asheville and Blowing Rock
Not too long ago, dining in North Carolina’s high country meant visiting a “family-style” restaurant, a tradition that still continues at places like Boone’s Dan’l Boone Inn and Dillsboro’s Jarrett House. Nowadays there is a cornucopia of fine restaurants in our state’s magnificent mountain land, but the fine dining capital of the Appalachians is undoubtedly Asheville.
Traveling west along Interstate 40, the first mountain view at Pisgah National Forest makes my mouth begin to water. In Asheville, my husband and I usually stay uptown within walking distance of favorite haunts — Malaprop’s, the most intimate of bookstores, and Downtown Books & News, a treasure trove of previously owned volumes. Besides all the unique bookstores, there are dozens of enticing galleries and antique stores to keep us busy between meals. Yet, gastro-tourists that we are, it’s the variety and quality of restaurants that make Thomas Wolfe’s hometown such a special draw.
The feasting begins first thing in the morning at one of Asheville’s many enticing breakfast venues. Tupelo Honey’s fluffy biscuits soaked in old-fashioned milk gravy are better than Grandma ever made, and Early Girl’s shrimp and grits rivals the best in the South. Five minutes from downtown, the Moose Café is just the place to begin an exploration of the sprawling Western Carolina Farmers’ Market. After a stack of Moosecakes topped with molasses, you can burn off a few calories browsing the market stalls for edible souvenirs — sourwood honey, local apple butter and stone-ground grits, to name just a few of the gastronomic temptations.
 Lunchtime brings another dilemma: which eatery to choose? For south-of-the-border heat, try Salsa’s Caribbean/Mexican flavors. For healthy salads and wraps, follow the locals to Laurey’s where you can also pick up a cookbook or two by Laurey’s mother, Elsie Masterson, late owner of the iconic Blueberry Hill Inn in Vermont. For exceptional farm-to-table cooking with French technique, head to Table. The menu varies daily, but the juicy, rare hamburger — the kind to savor along with your favorite pinot noir — is always available. Currently the hottest table in town, Table’s chef/owner, Jacob Sessoms, was nominated for a James Beard Award this year.
For us, the evening meal usually means Vincenzo’s, an Italian-American restaurant we find hard to pass up, though this old neighborhood eatery won’t appear on any list of the town’s trendy restaurants. Maybe it’s the aroma of garlic wafting out the door, but I can’t walk pass Vincenzo’s without going in. The lure of his specialty, eggplant parmagiana, or the ultra-garlicky linguini with fresh clams (one of the best renditions I’ve tasted) is irresistible. A downstairs table in the bar with jazz played by local musicians makes dinner at Vincenzo’s even better.
On the other end of the spectrum, we enjoy The Market Place, the darling of critics for most of its 30 years in business. Its founding chef, the brilliant Mark Rosenstein, recently retired, but new Chef William Dissen, a veteran of Magnolias in Charleston, SC, maintains the spirit of Rosenstein’s sophisticated farm-fresh cuisine.
 Our most recent trip to Asheville took us to another part of town, toney Biltmore Village. Though I had enjoyed some of the neighborhood’s eateries before, most notably Reza’s (Mediterranean rim) and Fig Bistro (seasonal French/Italian), this time we discovered another gem, the Red Stag Grill. Located in the Grand Bohemian Hotel across from the gate of the Biltmore House, the grill’s specialties include elk tenderloin served with chestnut mashed potatoes, and local mountain trout with a well-executed root veggie risotto. The antler-bedecked décor of the grill reflects the rest of the hotel, designed by its owner, Richard Kessler, of the delightfully eccentric and luxurious Kessler Collection Hotel chain. The Bohemian fits in so perfectly with its surroundings that it’s almost invisible, but inside it’s a stunner — think Bavarian hunting lodge on steroids. I fell in love with it at first sight. We stayed the night surrounded by ancient Hindu temple columns, Bohemian teak paneling, bronze boars, heads of exotic wild game, Old World paintings from Kessler’s personal art collection, and in the suite, a velvet-curtained Jacuzzi and elegant contemporary furniture. After one night, Drake had to drag me, kicking and screaming, out of the place.
But after good coffee, a fluffy omelet and perfect crispy hash browns at the Corner Kitchen down the block, I began to calm down.
Later, as we drove down the mountain to the familiar rolling hills of the Piedmont, the memory of all the great restaurants we have back in the Triangle came back to me. Suddenly I was happy to be headed home.
Blowing Rock
So spoiled am I by the culinary abundance of Asheville (not to mention the Triangle), when invited to be a judge at the Blue Ridge Wine & Food Festival in Blowing Rock, my expectations were not very high. Granted, I’d had some exceptional meals at two dining rooms just outside the town, each with a view as delightful as the food — Gideon Ridge Inn and the Gamekeeper. Even so, how many other notable restaurants could there be in a town of 1500 people?
Now I know: at least 20. That’s how many restaurants entered Fire on the Rock, a chef competition modeled on Food Network’s popular “Iron Chef,” and a featured event at the festival this past April. Do the math: one exceptional restaurant for every 75 people. If this isn’t a foodie town, I don’t know what is!
The contest begins in February, just as basketball fans in the Metro area are enthralled by our university team rivalries. Blowing Rock’s own tournament is held in the kitchen of Crippen’s Restaurant. Each evening two chefs create dishes using a secret ingredient revealed at the beginning of the cook-off. The dishes are then sampled by diners who vote on the qualities of each. The winner then moves on to another round. “This is our version of the NCAA tournament,” Jimmy Crippen told me. “The whole town talks of nothing else for two months.” Anyone can be a judge. All it takes is a reservation for the Tuesday and Wednesday night cook-offs at Crippen’s Restaurant.
When the Blue Ridge Food and Wine Festival rolls around in mid-April, Fire on the Rock madness hits a peak. By then, the contest has narrowed to four chefs. The next phase requires these finalists to work their magic in an ad hoc kitchen in front of a crowd at the Hayes Performing Arts Center.
For the “final four” I joined three other judges (Donna Florio from Southern Living, Marcia Langhenry from the Atlanta Journal–Constitution, and Jane Garvey from Gayot.com) to taste dishes made by the finalists: Sam Beasley of the Gamekeeper Restaurant, Andrew Long from Storie Street Grille, Jason Jarrell from Rowland’s at Westglow Resort and Spa, and Nicole Palazzo of Sorrento’s Bistro in Banner Elk, NC. Most dishes were exceptional in all categories — aroma, presentation and taste. In the last round Beasely and a talented crew from the Gamekeeper beat the Rowland’s team by a slim margin.
Due to Crippen’s dedication and showmanship, as well as the local talent, Fire on the Rock has been such a smash that the exuberant restaurateur has been asked to take the show on the road. Under Crippen’s guidance, Asheville will host a similar contest in August, and Highlands plans to follow suit with its own version later this year.
After the final contest, I queried Crippen about similar dining competitions in our neck of the woods. “There aren’t any yet,” he said. “But next week I’m headed to the Beaufort Wine and Food Weekend. They asked me to help initiate a contest for next year’s festival. They do have some terrific restaurants out there, and it should be a great contest. I think they should call it ‘Fire on the Dock.’”
That’s one I don’t want to miss.
NIBBLES
Our state offers a host of food and wine festivals all year long. Among the events coming up during the next few months are: Lincolnton Hog Happenin on June 4; Burgaw Blueberry Festival on June 19; Asheville Wine and Food and Festival on Aug. 13; Winterville Watermelon Festival, Aug. 26-28; Pinehurst Wine Fest, Sept. 2-6; NC Turkey Festival in Raeford, Sept. 11; Charlotte Oktoberfest, Sept. 25; and NC Seafood Festival in Morehead City on Oct. 1.
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The pioneering meal take-out business, EV Southpoint, will be joining forces with catering enterprise Mark Day Company to offer meals-to-go that can be picked up in several Triangle locations, including BrandyWine Cellars on Fayetteville Road, Durham; The Wine Merchant in Cary and Raleigh; Bella Bean Organics; and Mark Day Company on Highway 86 between Hillsborough and Chapel Hill. The company will deliver at no charge. Order online at www.evsouthpoint.com.
• • • •
Metro congratulates Walter Royal, executive chef of The Angus Barn, for his honorary degree from Johnson & Wales University’s Charlotte Campus. Royal was recognized at the May graduation ceremony for his distinguished career with an honorary Doctorate of Culinary Arts.
• • • •
Sandwhich has moved to a new location, 407 W. Franklin St. in Chapel Hill, and is now open for both lunch and dinner.
• • • •
The former First Citizens Bank building in the Oak Park Shopping Center (6033 Glenwood Ave.) has morphed into Fresh, Raleigh's new outlet for Maple View Farm’s hormone-free milk and ice cream made at the dairy farm in Orange County.
• • • •
Jean Martin, owner of NOFO at the Pig (2014 Fairview Road, 919-821-1240, www.nofo.com), has opened the first Five Points Farmers' Market in the NOFO parking lot. The market runs from 8 a.m to noon. NOFO will serve a country breakfast until 10 a.m.
• • • •
The Raleigh Downtown Farmers Market (godowntownraleigh.com/farmers-market) has moved from its former location at Moore Square to City Plaza on Fayetteville Street.
• • • •
On June 6-7, Fearrington House will hold a culinary retreat, “The Farmers’ Market.” Executive Chef Colin Bedford will teach a class on seasonal cooking using organic produce from local farms and the Fearrington gardens. The retreat includes an overnight stay at Fearrington Inn, an afternoon tea, wine reception, dinner, breakfast and a full morning of hands-on cooking instruction. Call 919-542-2121 for details and reservations. Check www.fearrington.com for information about other events in celebration of Fearrington House's 30th anniversary this summer.
• • • •
Rob Bland, former chef at Coquette, has resurfaced at Café Helios, now undergoing a kitchen renovation. Bland’s fans will want to check out the talented chef’s First Friday barbecues this summer outside the café at 413 Glenwood Ave.
• • • •
Saffron, the popular Indian restaurant in Morrisville, opened a second restaurant in Chapel Hill this month at 3140 Environ Way. For reservations, call 919-240-7490 or link to www.saffronnc.com.
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Herons at The Umstead Hotel and Spa will be closed July 5-Sept. 10 for an extensive kitchen renovation. Supervised by Chef Scott Crawford, the new kitchen will be glass-enclosed to shelter diners from kitchen noise while providing a full view of food preparation. During this time, Herons will offer special menus for Umstead guests, including a seasonal buffet for breakfast, lunch and dinner with seating throughout the bar, lounge and terrace.
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Downtown Wilmington's iconic Caffe Phoenix has moved from its original location at 9 Front St. to a renovated new space nearby at 35 N. Front St.
• • • •
Kitchen in Chapel Hill, a new restaurant located at 764 Martin Luther King Blvd. in the Midtown Market shopping center, offers a bistro-style menu featuring local ingredients. Chef Dick Barrows’ offerings include hot and cold first courses and main dishes, including duck confit, fresh-caught fish from the Carolina coast and bistro steak-frites. Wine and beer are available. Go to www.kitchenchapelhill.com or call 919-537-8167 for more.
ANGUS BARN CELEBRATES
The Angus Barn never ceases to amaze. Founded in 1960, way out of Raleigh back then, near the RDU Airport, the big red steak house was considered doomed from the start. Locals asked why people would drive all that way along rural Highway 70 just to eat. Thing is, they did, and after a few months the Barn was feeding customers to its 275-seat capacity 363 days a year. Today, the Barn serves 22,000 steaks a month in double the space that replaced the original structure that burned to the ground in 1964. And Hwy. 70 has become a major artery in the Research Triangle metropolitan area that boasts a population nearing 2 million. RDU Airport has grown since from one runway and 20 flights a day to a major aviation hub.
The Barn just keeps on keeping on as it celebrates 50 years this summer, having served 13 million guests since the barn door was opened. The red and white tablecloths and matching server outfits remain, as does the generosity of spirit customers love — free cheese and relish trays; complimentary apples; large servings; The Angus Barn Store; and truly personal service from the veteran staff. The Wild Turkey Bar & Lounge, opened in 1980 after the passage of liquor-by-the-drink in North Carolina, adds casual dining, and the creation of Wine Cellar private dining amidst the Barn’s nationally acclaimed 30,000 bottle collection adds just the right note of classic hospitality.
The awards come in like clockwork. Culinary master Walter Royal recently took home the vaunted Iron Chef title, and The Wine Spectator bestowed its coveted Grand Award to the Barn. The restaurant is ranked in the nation’s top 50 highest dollar volume eateries and is rated consistently as one of the nation’s 100 best restaurants.
The Pavilions
In 2008, Barn owner Van Eure and husband Steve Thanhauser acted on an inspiration. Behind the Barn’s perch on a hill overlooking Hwy. 70, Van’s father Thad Eure, who founded the restaurant with partner Charles Winston (who later sold his interest to Eure), stored antique treasures to furnish his chain of Darryl’s restaurants. Amongst old wagon wheels and double-decker buses, the couple uncovered the original paving stones for the City of Raleigh, saved and collected by Thad’s father and namesake, who served as North Carolina’s Secretary of State for 46 years — instantly recognizable in his red bow-tie and straw hat — and for his self-coined moniker: “the oldest rat in the Democratic barn.”
The most exciting discovery was 400-year-old trusses of heart pine used as ammunition sheds in the Civil War that could be used to build what is now The Pavilions, a 350-capacity space with an enclosable patio (accommodating an additional 150 people) that can be instantly converted to inside space during inclement weather. Set astride a lake, featuring marble pavers leading to the water salvaged from the historic Sir Walter Raleigh Hotel in downtown Raleigh, is an amphitheater for outdoor events. The settings are a favorite for weddings and special events and feature food created by the Barn culinary staff prepped on-site. Nearby are trails and a hiking course laid out by Van and son Chris Thanhauser.
Since I knew Van’s dad Thad before he passed away from cancer in 1988 at age 56 — and her mother Alice who died of cancer in 1997 — I think it appropriate to change tense and state personally that I can feel Thad and Alice’s pride for Van and Steve’s loving creation of The Pavilions using favorite items the founders stored over the years. Thad’s graciousness, generosity, hospitality and creativity are carried on with this great addition to the original dream.
I know he is beaming down his trademark smile on The Angus Barn today, laughing a bit about how right he and Charlie Winston were when they set out to beat the odds in 1960. And I know his heart is filled with pride for Van and Steve. Mine is.
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Restaurant Guide
RALEIGH/CARY
18 SEABOARD — 18 Seaboard Avenue, Suite 100 Raleigh. 861-4318. www.18seaboard.com. Chef-Proprietor Jason Smith welcomes you with sensibly, inventive American Cuisine using North Carolina ingredients. From the downtown views of our open-air mezzanine to the staff's warm hospitality, 18 Seaboard is the place for casual dining or special occasions.
42ND STREET OYSTER BAR — 508 W. Jones St., Raleigh. 831-2811. Serving quality seafood, steaks and pasta in a casual atmosphere. Steamed oysters and clams available. Lunch M-F, Dinner seven nights a week.
518 WEST ITALIAN CAFÉ — 518 West Jones Street. Raleigh. 829-2518. www.518west.com. Named “Best Italian Restaurant in the Triangle” five years in a row, 518 West serves Italian and Mediterranean cuisine with a modern, healthy twist.
AN — 2800 Renaissance Park Place, Cary. 677-9229. www.ancuisines.com. Chef Michael Chuong showcases his signature ‘New World’ cuisine, an elegant blend of Southeast Asian flavors and European influences. Voted Best New Restaurant in 2007 by Metro Magazine & Cary Magazine, Best Appetizers in 2008 by Metro Magazine. Lunch Mon-Fri and Dinner Mon-Sat.
THE ANGUS BARN — 9401 Glenwood Avenue. Raleigh. 781-2444. www.angusbarn.com The Angus Barn, a Raleigh landmark offers Angus steaks, seafood, an extensive wine list, experienced and knowledgeable staff and much more in its eclectic barn setting. Since opening in the 1960s, the basic principals – hospitality, attractive atmosphere, and value have remained the same.
BELLA MONICA — 3121-103 Edwards Mill Rd., Raleigh. 881-9778. www.bellamonica.com. Authentic Neapolitan entrées from family recipes. Neighborhood wine bar with all-Italian list. Patio dining. Lunch & Dinner. Closed Sunday. Voted “Best Italian” by CitySearch & AOL Cityguide. Wine Spectator Award of Excellence.
BLOOMSBURY BISTRO — 509 W. Whitaker Mill Rd. Ste 101, Raleigh. 834-9011. Sophisticated food and wine in a comfortable neighborhood setting. Featured in Southern Living, Gourmet Magazine and USA Today. Voted Best Restaurant two years running, Best Chef and Best Waitstaff 2006 MetroBravo! Awards.
BLUE RIDGE, THE MUSEUM RESTAURANT — 2110 Blue Ridge Rd., Raleigh. 839-6262. Visit Web site online at www.ncartmuseum.org. Offering renowned visual art and culinary masterpieces at the NC Museum of Art. Eclectic fare ranges from salads, sandwiches and entrées at lunch to sumptuous weekend brunches.
BONEFISH GRILL — 4421-112 Six Forks Rd., Raleigh. 782-5127. Specializing in market fresh fish and seafood cooked over a wood-burning grill. Eight or more fresh fish selections daily, paired with original toppings. ½ price appetizers from 9 p.m.-10 p.m. every night. Live music Thursday nights from 9 p.m.-11 p.m. Bar and outdoor patio dining available. Located at North Hills. M-Th: 4 p.m.-10 p.m., F-Sat: 4 p.m.-11 p.m., Sun: 4 p.m.-10 p.m.
CAFÉ TIRAMISU — 6196-120 Falls of Neuse Rd., Raleigh. 981-0305. Northern Italian Cuisine: A family owned and operated restaurant originating from an old Raleigh favorite Piccolo Mondo restaurant. Slick and contemporary décor, will give fine dining at its best.
COQUETTE BRASSERIE — 4351-119 The Circle at North Hills, Raleigh. 789-0606. www.coquetteraleigh.com. Raleigh’s first authentic French Brasserie featuring traditional fare, an exclusive French wine list and the best beers and classic French cocktails. Open air restaurant made possible by giant doors that open when the weather is just right. Mon-Thurs: 11 a.m.-10 p.m., Fri-Sat: 11 a.m.-11 p.m., Sun: 10 a.m.-10 p.m.
EL RODEO GRILL — 7420 Six Forks Rd., Raleigh. 919-844-6330. www.elrodeogrill.com. Inspired by the bold flavors of Tex-Mex fare and the vibrate culture of Mexico, enjoy our favorite fajitas and stuffed Chile Rellenos. Or for a higher degree of authenticity, try our Michoacan-style Carnitas and a Mexico-City style Steak Tacos special. Signature margaritas and refreshing beers make for a perfect compliment to this twist on traditional Mexican dining.
FIREBIRDS ROCKY MOUNTAIN GRILL — 4350-118 Lassiter at North Hills Ave., Raleigh. 788-8778. A unique style of american cuisine that originated in Aspen Colorado. Open-flame grilled steaks, herb roasted prime rib, fresh seafood, hearty pasta, awesome burgers and giant salads served in a cozy, comfortable setting. Bar and outdoor patio seating available. M – Th: 11 a.m. – 10 p.m., F-Sat: 11 a.m. – 11 p.m., Sun: 11 a.m. – 10 p.m.
THE FLYING BISCUIT CAFE — 2016 Clark Ave., Raleigh. 833-6924. Online at www.flyingbiscuit.com and www.raleighbiscuit.com. Serving breakfast all day and hearty entrées, sandwiches and salads for lunch and dinner, this Cameron Village restaurant also boasts a full bar. Open 7 a.m. until 10 p.m. daily.
GLENWOOD GRILL — Oberlin@Glenwood, Raleigh. 919.782.3102. The longtime favorite in the Triangle, five-time MetroBravo winner for Power Lunch. Head Chef John Wright continues to discover new takes on Contemporary Southern. Now offering even More for Less: $50 Dinner for Two, Mon-Thurs. Appetizer or salad to share, two entrees, dessert to share and a bottle of wine. For lunch, Monday-Friday: Two for $12: Choose appetizer or salad with Main Course. Available for private parties on Sundays. Visit us at glenwoodgrill.com.
GLOBE — 510 Glenwood Avenue Suite 103, Raleigh. 836-1811. Chefs Heath Holloman (co-owner) and Gray Modlin present a menu influenced by cuisines from all over the GLOBE, with their own twists. Choose a wine from the comprehensive list or have Henry Burgess (co-owner/ sommelier) assist in a selection that will pair well with your food. “GLOBE...come taste a world of difference!”
HERONS — 100 Woodland Pond, Cary. 447-4200. www.herons restaurant.com. Now open at The Umstead Hotel and Spa offering modern American cuisine with regional influnces and an extensive wine selection. Live music and classic cocktails in the bar.
HOT POINT CAFE — 4209-136 Lassiter Mill Rd., Raleigh. 788-8240. A contemporary american café known as Midtown Raleigh’s “neighborhood café” serving traditional breakfast and Mediterranean-influenced lunch and dinner. Famous for their California-style pizzas, sandwiches and house-baked focaccia. Wine and beer served. Outdoor patio dining available. Located at North Hills. M-Th: 7 a.m.-9 p.m., Fri: 7 a.m.-10 p.m., Sat: 8 a.m.-10 p.m., Sun: 8 a.m.-9 p.m.
IRREGARDLESS CAFÉ — 901 West Morgan Street, Raleigh 833-8898, www.irregardless.com. Authentic Raleigh experience since 1975. Award winning, handcrafted meals which respect the environment. Live music nightly! Casual fine dining with unique wines & beers. Open Lunch, Dinner, Sun. Brunch. Catering available.
JIBARRA RESTAURANT — 327-102 West Davie Street, Raleigh. www.jibarra.net. 755-0556. Housed in historic Depot building in the warehouse district, this upscale Mexican restaurant couples indigenous ingredients with modern techniques and sensibilities elevating timeless recipes. Blending contemporary and Mexican style, the energetic atmosphere is dominated by a sleek tequila tower showcasing an array of premium, 100 percent blue agave spirits. Creative margaritas and an emphasized Spanish and Latin American wine list available.
MEZ – 5410 Page Rd. Durham. 941-1630. Visit online at www.mezdurham.com. North Carolina’s first LEED designed restaurant, serving contemporary Mexican cuisine in the heart of the Triangle at Exit 282 off I-40 in the Research Triangle Park
MIDTOWN & BAR 115 — 4421-115 Six Forks Road, Raleigh. 782-WINE. www.midtownandbar115.com. Recognized as one of the “Best Places for a Power Lunch,” by Metro Magazine, Midtown offers the experience of a New York bistro and bar in the heart of Raleigh’s new midtown. Enjoy metropolitan cuisine and distinctive wines served by a professional wait staff. Lunch and Dinner Mon-Sat. Bar 115 open until midnight Thurs-Sat.
THE MINT RESTAURANT — 219 Fayetteville St., Raleigh. 821-0011. www.themintrestaurant.com. Mon.-Thurs. 5-9p.m.; Fri. and Sat. 5-10p.m. The Mint in downtown Raleigh offers contemporary fine southern dining with global influences. Culinary Director Christopher Hylton presents new and exciting culinary combinations paired with The Mint’s unflappable service standards.
NOFO MARKET AND CAFE — 2014 Fairview Road, Raleigh. 821-1240. Cafe, bar and deck seating. Award-winning salads, soups, sandwiches and entrees. “Best Brunch,” “Best Eggs Benedict,” “Best Bloody Mary,” Metro Magazine. Private dining available in the Balcony at the Pig. Lunch M-F, Brunch Sat & Sun, Dinner Tues-Sat.
The Q-SHACK — 4120-135 Main at North Hills St., Raleigh. (919) 786-4381. Locally owned and operated, specializing in Western Carolina and Texas-style BBQ, salads and sides made from local, farm-fresh ingredients, 100% locally raised, hormone-free pork, chicken, turkey and beef. Catering and delivery. Outdoor sidewalk seating available. M-Th: 11 a.m.-9 p.m., F-Sat: 11 a.m.-10 p.m., Sun: 12 p.m.-8 p.m.
RUTH’S CHRIS STEAK HOUSE — 4381-100 Lassiter at North Hills Ave, Raleigh. (919) 791-1103. New Orleans-inspired appetizers, aged USDA Prime steaks, fresh seafood, signature side dishes and homemade desserts served with genuine hospitality. Among the most distinctive dining destinations in the area. M-Th: 4 p.m.-10 p.m., F-Sat: 4 p.m.-11 p.m., Sun: 4 p.m.-9 p.m.
SAVOY — 7713-39 Lead Mine Rd., Raleigh 848-3535 www.restaurantsavoy.com. Smoke-free lunch Tu-F, dinner Tu-Sat and Sun Brunch. Chef brothers Peter Gibson and Marshall Smith make everything in-house, including breads and desserts. The contemporary menu features farmer's market produce and seasonal entrées. Convenient North Raleigh location for business or pleasure! Classic. Simple. Delicious.
SECOND EMPIRE RESTAURANT & TAVERN — 330 Hillsborough St., Raleigh. 829-3663. Visit online at www.secondempire.com. Award winning cuisine in two dining atmospheres. Upstairs enjoy the ultimate dining experience in an elegant yet relaxed atmosphere of charm and grace. Downstairs in the Tavern and Atrium enjoy a lighter fare menu and cozy atmosphere. AAA Four Diamond, DiRoNA Award, Wine Spectator Award.
SHERATON RALEIGH HOTEL — The Grove Café - 421 South Salisbury Street , Raleigh. 834-9900. Located on second floor of the Sheraton Raleigh Hotel, serving Breakfast, Lunch, and Dinner in an open atrium atmosphere. The cuisine is American Continental, serving a daily Breakfast & Lunch Buffet, and a complete menu for all day dining. Also enjoy live entertainment on Wednesday nights in The Bar.
SULLIVAN’S STEAKHOUSE — 414 Glenwood Ave., Raleigh. 833-2888. The atmosphere at Sullivan’s resembles a 1940s steakhouse, featuring fine steaks and seafood. Enjoy the unparalleled martinis and live jazz played seven nights a week.
TROPICAL SMOOTHIE CAFÉ — 1028 Oberlin Rd, Raleigh. 755-2222. www.tropicalsmoothiecafe.com. Tropical Smoothie Café is more than just great tasting smoothies. Keeping in line with the great taste and high quality that Tropical Smoothie is known for, we also offer healthy alternatives to regular fast food. Our gourmet wraps, specialty sandwiches and salads are made with the highest quality Dietz and Watson meats and chesses. Come early to enjoy our breakfast wraps and bagels. Catering is available.
UNO CHICAGO GRILL — 8401 Brier Creek Parkway, Raleigh. 544-6700. Enjoy original Chicago-style deep dish pizza along with a wide selection of appetizers, steaks, pastas, burgers and desserts. Kids Menu. Curbside pick-up. Open daily from 11 a.m.
VINNIE’S STEAKHOUSE AND TAVERN — 7440 Six Forks Rd, Raleigh. 847-7319. Treat yourself to all the luxuries this classic New York style chophouse has to offer. Certified Angus Beef, the freshest seafood available and an extensive selection of wines from around the world.
VIVACE — 4209-115 Lassiter Mill Rd., Raleigh. 787-7747. www.vivaceraleigh.com. Tuscan-inspired Italian restaurant featuring Chef Jeremy Sabo’s signature style in an upbeat, hip environment. Consecutively voted “Top 20 Best Restaurants” in the Triangle. Italian wines and house-made limoncello. Bar and outdoor patio dining available. Located at North Hills. M-Th:11 a.m.-10 p.m., F-Sat: 11 a.m.-11 p.m., Sun: 11 a.m.-9 p.m.
ZEST CAFÉ & HOME ART — 8831 Six Forks Rd., Raleigh. 848-4792. www.zestcafehomeart.com. Offering the freshest, finest food served with a zesty outlook since 1995. Dine in our café or outdoor patio. Enjoy the Home Art selection of fun and whimsical home accessories and gifts. Lunch T-Sat., Dinner W-Sat. and Sun. Brunch.
DURHAM/APEX/MORRISVILLE
CAFÉ PARIZADE — 2200 W. Main St., Durham. 286-9712. Renaissance-inspired murals, colorful surrealist works of art and casually chic crowds feasting on Mediterranean dishes. Lunch M-F 11:30-2:30 p.m., Dinner M-Th 5:30-10 p.m., F and Sat. 5:30-11 p.m., Sun. 5:30-9 p.m.
SAFFRON INDIAN RESTAURANT — 4121 Davis Drive. Morrisville. 469-5774. www.saffronnc.com. Offering fine dining in an elegantly modern ambience. Ranked best Indian restaurant and top 20 in RTP irrespective of cuisine by N&O for three years.
VIN ROUGE — 2010 Hillsborough Rd., Durham. 416-0406. Vin Rouge, a French café and wine bar, treats guests to provincial cooking at its finest in a chic, intimate setting. Dinner Tues.-Sun. 5:30-11 p.m., Brunch Sun. 10:30-2 p.m.
WATTS GROCERY — 1116 Broad Street, Durham/ 919.416.5040. With a distinctive take on North Carolina cuisine, Watts Grocery features favorite seasonal and local foods by the forkful. Our menu changes seasonally so please check our website for new items at www.wattsgrocery.com.
CHAPEL HILL/HILLSBOROUGH
BIN 54 — 1201-M Raleigh Rd., Chapel Hill. 969-1155. Chapel Hill’s high-end steakhouse has it all: delectable dishes, stellar service and an atmosphere rich in stylish romance.
THE CAROLINA CROSSROADS RESTAURANT — 211 Pittsboro Street, Chapel Hill. 918-2777. Visit Web site online at www.carolinainn.com. The Four Star and Four Diamond Carolina Crossroads Restaurant combines the graceful traditions of the south with Executive Chef Jimmy Reale’s progressive new American cuisine. Fine dining menus change seasonally to highlight the best products from local and regional farms.
CROOK’S CORNER — 610 W. Franklin St., Chapel Hill. 929-7643. www.crookscorner.com. “Sacred ground of Southern foodies,” New York Times. Patio dining, weather permitting. Acclaimed Sunday brunch. Dinner Tues.-Sun. at 5:30 p.m., Sun. Brunch 10:30-2 p.m.
MEZ CONTEMPORARY MEXICAN — 5410 Page Road, Research Triangle Park, Exit 282 off I-40. 941-1630. Visit online at www.mezdurham.com. MEZ is the latest offering from the Chapel Hill Restaurant Group, operators of 411 West, 518 West, Squid’s, and Spanky’s. Featuring traditional Mexican dishes with a lighter, healthier twist, all made with the freshest ingredients. A beautiful private room upstairs overlooks the RTP and can accommodate up to 100. North Carolina’s first LEED designed restaurant.
PENANG - MALAYSIAN, THAI & SUSHI — 431 W. Franklin St, Chapel Hill. 919-933-2288. Online at www.penangnc.com. Surprising balance of Southeast Asian spices and fruits. Authentic menu based on family recipes, with curries, noodles, soups, and sushi. Attractive, open, atmosphere, vegetarian options and weekly specials. Special sushi offer Tuesday and Thursday nights. 4 ½ stars from CitySearch. Open daily.”
SPICE STREET — 201 S. Estes Dr., Chapel Hill. 928-8200. A revolutionary experience in dining entertainment, Spice Street is a culinary experience created to nourish the soul and share flavors from around the world. Spice Street celebrates food and life.
BEYOND THE TRIANGLE
AQUA — 214 Middle Lane, Beaufort, NC 28516. 252-728-7777. www.aquaexperience.com. “Aqua’s urban-chic décor whets the appetite for sophisticated, internationally inspired food… On all counts, Aqua was an exceptional dining experience.” Moreton Neal in Metro Magazine June 2005. Open for dinner: Tues.-Thurs. 6 p.m., Fri. & Sat. 5:30 p.m.
BEAUFORT GROCERY CO — 117 Queen St., Beaufort. 252-728-3899. www.beaufortgrocery.com. Beaufort’s oldest and continuously operating fine dining restaurant since 1991. Specializing in regional cuisine fused with global techniques and influences. Lunch M, W-Sat 11:30-3 p.m.; Dinner M, W-Sat 5:30-9:30 p.m. and Sun brunch at 11:30 a.m. Closed Tues.
BLUE MOON BISTRO — 119 Queen Street, Beaufort. 252-728-5800. Coastal cuisine in a casual historic setting. Offering innovative dishes that bring a welcomed departure from other coastal venues. Chef Swain’s eclectic menu includes references from Asia, France and America. For a balanced plate, enjoy a well-matched wine to accompany your entrée. Dinner Tues-Sat.
CAFÉ ZITO — 105 South 11th St., Morehead City. 252-726-6676. www.cafezito.com. Be delighted by the creative cuisine at this neighborhood restaurant. Chef Baptist Knaven offers a tantalizing menu of local favorites influenced by the Mediterranean. Located in a historic downtown home, enjoy dining inside or on the porch.
CHEF & THE FARMER PROGRESSIVE EATERY & WINE SHOP — 120 W. Gordon St., Kinston. 252-208-2433. www.chefandthefarmer.com. A converted mule stable never looked so good. Blending old architecture and contemporary design with local ingredients and urban techniques makes this eatery an epicurean oasis. AAA Rating 4 Diamonds, 4.5 Stars N & O, Wine Spectator Award of Excellence.
DELUXE — 114 Market Street, Wilmington. 910-251-0333. Offering upscale dining with an emphasis on fresh local ingredients. Largest selection of fine wines in the region and one of Wilmingon’s superior brunches. Open for dinner and Sunday brunch. Wine Spectator Award of Excellence, www.deluxenc.com.
FISHTALES WATERFRONT RESTAURANT — 232 W. Beaufort Rd. Beaufort 252-504-7263. Visit Web site online at www.fishtalesdining.com. Have your Holiday Party on the Waterfront this year! FishTales offers the best food selection, service and a great atmosphere for your special event. We can provide the perfect setting no matter what the occasion. Our facility accommodates parties from 10 to 1000. Call today or come by for a personal tour.
FRONT STREET GRILL AT STILLWATER — 300 Front St., Beaufort. 252-728-4956. Visit Web site online at www.frontstreetgrillatstillwater.com Historic Waterfront Bistro showcasing New World Cuisine. Perennial winner of the prestigious Wine Spectator Award of Excellence, serving lunch and dinner daily with inside and outside dining. New floating docks and outside waterfront bar.
SHEPARD’S POINT — 913 Arendell St., Morehead City. 252-727-0815. www.beaufortgrocery.com. Contemporary fine dining in downtown Morehead City focusing on quality, value and service. Featuring seafood, steaks and spirits. Come casual and leave impressed. Dinner M, Th-Sat 5:30-10 p.m.; Sun brunch begins at 11 a.m. Closed Tues.
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