Eating in the East Carolinas: Photoshoot

a&s spent a busy few days traversing the quaint towns and beautiful countryside of eastern North Carolina.  First spending a lovely spring weekend with friends on Emerald Isle while gorging on a tasty BBQ feast at The Brogue House.  Followed by making the best of a business trip to New Bern, NC by enjoying dinner at a local favorite called The Chelsea.

The moist chopped pork BBQ Sydney enjoyed with a side of yams and coleslaw.  The Brogue House was the perfect quick stop for dinner on the way home to Raleigh after a fun filled beachy weekend.

Awesome Crabcake Sandwich at the Chelsea in the heart of downtown New Bern.  New Bern is a cute and surprisingly  large town filled with mom and pop shops and restaurants.

Andrew’s Brown Butter BBQ Chicken over stone grounds grits and sauteed zucchini.  This dish was excellent.

In Vinos Veritas

On a cobblestone path we strolled, under a brilliant blue sky hanging above the mansard roofs of the French style that line the street, belonging to various shops and vendors – selling wine, crepes, and spices to name some. Here we had traveled to Lafayette Village for an old world cultural experience in a surprising milieu –North Raleigh.

Next to a bakery and past the patio chairs where several patrons relaxed and sipped lazily from glassy stems is the home of Vinos Finos, a newborn viticultural paradise seated fittingly in an European environment.

A towering display of wine catches the eye upon first entering this nascent wine bar, bottle upon bottle stretches towards the ceiling, serving as a striking visual centerpiece. Vinos Finos boasts over 1800 bottles and 350 types of wine, providing a wine for all flavors, types, and palates.

We sat down with Pat, the owner, who talked at length about his life-long passion for wine—divulging the special place in his heart for the Argentine varieties. Pat quickly proved his sagacious knowledge for the esteemed beverage by talking about the unique agricultural qualities of Argentina that make it ideal for wine cultivation—all the while sipping from a glass of Don David Malbec.

The Don David was one of two premier wines Pat was showcasing, in tandem with a sampling smorgasbord of meats and cheeses, olives, nuts, baguettes, and dried fruit. The wine had a remarkable rich sweetness, with mild tannin, and a taste that lingered in your mouth long after swallowing. Immediately after polishing off the Don David, Pat cracked open a bottle of Clos de la Siete, another delicious Argentine wine with a long finish.

Pat described Vinos Finos’s concept as a being designed about intimacy and a home for the wine-loving masters and neophytes alike. Touting the extremely reasonable pricing of his wines, Pat boasted that his wine bar had a sense of fairness lost on many of the finer wine shops and restaurants. Through our candid discussion while appreciating fine wines and antipasto assortments, we both discerned this to be a fantastic hub for wine drinkers of all ranges of experience and tastes.

For a relaxed evening of wine, cheese, and atmosphere, Vinos Finos gets a 4 out of 5.

a&s

Caffe Luna: A Culinary Sacking of Rome

 

On a warm April afternoon we arrived on the corner of Blount and E. Hargett St. in downtown Raleigh to taste Caffe Luna, and Italian restaurant with a striking appearance. Seduced by its classic décor – this well situated café had caught our eye on many occasion and we were excited to give it a try.

With its old three-story brick home, Caffe Luna’s aged façade melts seamlessly within the textured palimpsest buildings of old Raleigh— lining the street side with tall rigidity and squeezed upward by tightly packed neighbors. Faded placards and decaying advertisements of products and stores long-since closed mask the sides of several-story brick buildings surrounding the restaurant and a nearby bus station brings seedy drifters and vagabonds to pass by.

A slightly faded neon sign over the door post lent the entrance a sense of age and distinguishment, and we entered under it through the broad wooden doors hollowed by large glass panes peering into the classically adorned lobby.

We went inside and were greeted by a slightly aloof waiter who led us past tables occupied by graying couples in suits to an empty table towards the back of the room. After a hard day’s work we worth both famished and greedily eyed the menu.

The Good:

For an appetizer we were enticed by the Italian classic prosciutto e melone: cut cantaloupe covered by thin slices of prosciutto, a salty tender Italian meat. This was without a doubt the highlight of the evening. The melon was not perfectly ripe, but the prosciutto was decent and the flavorful contrast of sweet melon and salty meat did not disappoint. We happily wolfed this portion of our meal down and waited anxiously for our entrées.

The Bad:

After surveying the various mealtime contingencies on the menu, Andrew ordered the promising Parmigiana di Vitello: a veal parmigiana with penne pasta. Ten minutes later, the dish arrived before him, dripping in cheese and tomato sauce. The presentation was not all too bad, but the quality was quickly found lacking.

While veal’s hallmark is its tender texture, this meat was tough and chewy – making it a physical exercise to cut a bite-sized portion to fit on the fork. Additionally, the meat was extremely salty and otherwise not noteworthy whatsoever. It was simply OK. The penne pasta was decent, covered in a slightly sweet and sour tomato sauce and layered on top by a coagulated coating of cheese. While Andrew isn’t one to leave his meal unconsumed, he found himself struggling to down the last bits of chewy meat and sour tomato sauce.

The Ugly:

Sydney’s order – Salmone alle griglia – or “Grilled Salmon with a garnish of grilled vegetable,” according to the menu, amounted to one of the bigger dinner fails we’ve had in our dining experiences. The cold, extremely thinly cut, and sorry-looking piece of salmon arrived laden over three paper-thin and also cold slices of zuchinni stuck lifelessly to the plate. We sat there for a moment, perplexed, staring at this dish — wondering if some mistake had been made. Sydney noted dryly that the salmon at your local Carrabas would have been less expensive and more full of flavor, not to mention better looking. The waiter must’ve noticed our dissatisfied expressions because he asked us if we were “somewhat satisfied” with our meals. We feigned approval (at Andrew’s request) and promptly left after quite an unpleasant experience.

In summary, the only thing Caffe Luna has going for it is its aesthetic appeal. The service was tolerable, the veal chewy and salty, the salmon banal and offensive, the vegetables paper-thin, cold, and lifeless: stomachs were angry, wallets were violated. Not a happy time.

For a surprisingly underwhelming evening of simply bad food, Caffe Luna gets a 1 out of 5.

a&s

Oakwood Garden Tour: Taste of Old World Charm

On a beautiful Sunday afternoon, the authors took part in the annual Oakwood Garden Tour, a tea and appetizer start followed by a tour through some of the loveliest houses in one of the most historic corners of downtown Raleigh.

We explored 150 year old homes beautifully restored with period decorations and colors, immaculate lawns and porch furnishings, and an old American feel that conjures up a simpler times nostalgia. This blissful afternoon provided many an opportunity for photos and admiration of some of the most cared for homes in the city.

Here are a few…

This three-tiered temple of finger sandwiches, snacks, and tasters was a compilation of appetizers from restaurants all around Raleigh, including: Sidestreet Cafe, PieBird, Peace China, Kiki’s Bakery, the Oakwood Inn, Everything’s Coming Up Cupcakes, and tea provided by Tin Roof Teas.

The delicious meal took place in the backyard of one of these lovely abodes and provided the perfect atmosphere for a late afternoon snack with a touch of class.

For a satisfying and diverse meal in a beautiful milieu, this backyard old Raleigh experience gets a 4 out of 5.

a&s

Channel Your Inner North Carolinian: The Pit BBQ

The Scene:

On an overcast afternoon, following Sydney’s successful research symposium, we arrived for a BBQ feast at the Pit Barbecue – a culinary landmark of Raleigh. This barbecue heavyweight hales from the unassuming warehouse district in downtown – where decaying facades and dilapidated loading docks are the final skeletons of a once booming industrial sector of the old town. From this unlikely neighborhood, the Pit has renovated and revolutionized, bringing a breath of fresh air to otherwise dead surroundings – although you wouldn’t know it from the outside. From the exterior, this barbecue paradise fits perfectly in its declining neighborhood, consisting of a box-shaped burnt-red brick warehouse, proudly flying a North Carolina flag from the door frame.

We entered into the refurbished warehouse and were greeted by an interesting convergence of décor. Sleek glass partitions section off the restaurant with modern frosted cursive script dusting the panes in elegant loops, providing the only trendy decorations in an otherwise functional, industrial looking room – the latter more reflective of its outer appearance.

After promptly being seated by friendly waiters, we began to salivate over our menus and decide what to order. As we were a company of four (Sydney, Andrew, Sydney’s dad, and Sydney’s friend Alison) we were able to select a broader range of items on the menu and taste a more representative sample of The Pit’s offerings.

Sleepy blues music intermittently pierced the thick cloud of conversation around us, emanating from the business crowd that gathered for lunch.

Everyone quickly claimed a particular item on the menu that struck them best. Sydney ordered the Pit’s signature meatloaf; Allison ordered a beef brisket; Sydney’s father got the pulled pork; and for Andrew, the chopped pork.

The Food:

After several minutes, a large oversized oval dish arrived before Andrew, still steaming slightly with a thick vinegary smell of hot barbecue. This beautifully arranged plate featured long orange fingers of sugared sweet potato fries, a couple round crispy hushpuppies, broad-leafed collard greens, and finely chopped barbecue.

Andrew’s meal was everything you could expect from a flagship North Carolina barbecue dish, the barbecue was well cooked and drizzled in the stinging vinegar bite of eastern North Carolina barbecue sauce. Extremely tasty and filling, this entrée didn’t stick around long. As for the appetizers – the round doughy hushpuppies had a crispy exterior, but were somewhat dry on the inside. The Collard greens were especially noteworthy – rather than the unidentifiable murky green mush soaking in a bitter marinade like you would find at your average restaurant, this appetizer was easily the most attractive item on the plate. Broad uncut emerald leaves protruded from the dish and were almost as much fun to look at as they were to eat – warm and slightly sour to taste. Finally, the sweet potato fries: these bright orange strings were sugared slightly and provided a sweet contrast its vinegar tasting counterparts on the plate. Overall it was an excruciatingly filling and immensely satisfying meal.

Sydney’s dish came out contemporaneously with Andrew’s. Her meatloaf was – by meatloaf standards – aesthetically well done. Three grilled hunks of meat stacked leaning one on the other on the plate, soaked in a thick western style barbecue sauce – surrounded by delicious looking complimentary accoutrements: baked beans, cole slaw, hushpuppy, and a buttermilk biscuit.

The smoky meat and spicy barbecue sauce melted together beautifully—the soft, tender meat easily dissolving on the tongue. Sydney’s sense of meatloaf decorum, as it were, demanded ketchup but admitted the dish passed on its own merits without need for condiments. Andrew found the meatloaf to be a bit overdone with salt, but deferred to Sydney’s satisfaction with her meal.

The atmosphere, service, and most of all food were altogether superb. This Raleigh legend does not disappoint.

For a true-blooded North Carolina meal that hits all the marks, The Pit gets a 4.2 out of 5.

a&s

Mid-Afternoon Musings

Today was not an extraordinary day to write an exciting new restaurant review, or discover some obscure and delicious ethnic eatery, but it was definitely an afternoon for indulgence…

This avocado chicken salad and mimosa combination provided the perfect light, healthy and relaxing lunch experience.

Every forkful of salad had a different combination of chicken, cranberries, avocado, and chopped walnuts, providing a different array of tastes with each bite, all drizzled in oil & balsamic vinegar and lightly dusted with herbes de provence.

And as if this savory combination needed any help, we washed down this decadent salad with a cool, bubbly mimosa. A perfect confluence of champagne and orange juice made this drink amazingly refreshing—with the sweet orange nectar and its dry, fizzy counterpart playfully swirling on your tongue—it was a lunch to be remembered.

As far as home made lunches go, this little gem gets a 4.25 out of 5.

a&s

PieBird: A Pantheon of Pies

Birdie Tableau

Two weeks to the day of the grand opening of PieBird on Person St. in downtown Raleigh, the authors paid a much anticipated visit to this pie-crazy restaurant.

Upon entering the Carolina blue-striped awning and into this newborn hole-in-the-wall, we were immediately greeted by Krishna, co-owner of PieBird, who was excited to tell us a little bit about her restaurant. “Fresh, local, and everything pie,” she told us, when pressed for a brief summary of the concept behind her nascent business.

A waitress then took us back through a rather non-descript, warehouse-esque dining room, which prominently featured the “deconstructed” style of décor, with all of its half-decorated half-functionalist trappings. Painted white with minimalist decorations abruptly tore away to bare brick walls and electrical wiring, lending the room a trendy atmosphere while simultaneously embracing a bare-bones style industrial look, an angle that could well be described as channeling Urban Outfitters.

We were led past a diverse assortment of hungry patrons chowing-down on pie-shaped dishes and bird-shaped porcelain figurines perched on each table, and into a somewhat secretive back room – pastel-blue and green colored and decorated with IKEA-looking furniture on a smoky blue shag carpet. As we walked, we passed an anonymous white wall that abruptly opened up into surprise window overlook of the kitchen – brightly colored in stark contrast to the white, monochromatic exterior and bustling with the sound of food preparation. Delicious-looking food and decadent confections were ferried off stainless steel countertops and waited momentarily on the ledge of this window for the final journey to their appetized customers.

After being seated and handed our menus, we immediately noticed how uncannily short the menu was. In their Fordist approach to eating, they only featured 4-5 entrees, all of which were particularly appetizing. While featuring traditional favorites such as Shepherd’s Pie and Chicken Pot Pie, they experimented with a few nuances on old recipes such as a Madras Chicken Curry Pot Pie (which piqued Sydney’s interest) and a Mushroom Tart (Andrew’s choice).

Mushroom Tart:

Andrew chose a savory combination of Fontina Cheese and Mushrooms, laced with wispy strands of caramelized onions and peppered with bits of rosemary, all over a flaky butter crust. This Mushroom tart performed above and beyond Andrew’s expectations, with such notable highlights as the unstoppable blend of mushrooms and melted cheese, the buttery soft crunch of the crusty tart, and the succulent surprise of stumbling across a hidden piece of rosemary every now and again. Sydney was also compelled by Andrew’s superb choice and spent the better half of her meal picking crumbs off his plate.

Madras Chicken Curry Pot Pie:

Sydney’s choice of the Madras Chicken Curry Pot Pie, however, was rather lacking. While the presentation of a crispy crust facade promised more hearty goodness within, upon tapping through the warm fleshy exterior, this dish disappointed with a rather bland watery, soupy center. We jokingly referred to it as a Chicken Pot Swamp. Furthermore, while expecting a fully-charged curry flavor throughout, the sauce was regrettably muted and uninteresting. Sydney invested her hopes in a delicious desert to compensate for the underperforming entrée.

Desert:

After Andrew’s glorious meal and Sydney’s mediocre dinner, we decided to test the limits of the “pie” concept and see if they invested themselves as much into pie-oriented deserts as they did main courses. We ordered a Chocolate Cream Pie and sat and salivated over the prospect of indulging in a rich creamy chocolate masterpiece, but then minutes later began to debate over what the hold-up could be. Soon thereafter, an apologetic waiter approached us to say that they were fresh out of that coveted chocolaty pie and that there was no vanilla ice cream to boot! This tragedy could not be understated. We had spent the last few minutes vividly etching into our minds the shape, size, texture, and most of all taste of this would-be glorious circular confection. We had already begun mentally gnawing on this decadent treat—only to have those hopes dashed at the last moment. We kept our composure and ordered an apple pie (without vanilla ice cream of course), and patiently waited a few minutes more…

PieBird debunks adage, “Easy as Apple Pie.”

Minutes later, a rather unrecognizable treat was brought before us. This apple pie was covered in oats and had a somewhat sloppy presentation, resembling more of a mound of oat-covered apples than anything pie-shaped, which wouldn’t have been so bad, were it not for the fact that the taste fell perfectly in line with apprearances. This book could’ve been well judged by its cover as it arrived cold and boring. The crispy apples offered no remarkable flavor and the sauce would have been indistinguishable from the apples were it not for a difference in texture. In short, it was greatly lacking.

Summary:

PieBird offers a trendy venue of friendly service, hipster aesthetics, and decent food. Andrew’s blissful Mushroom Tart contrasted sharply against Sydney’s unfortunate Curry Chicken Pot Pie experience. However, we both agreed that the desert experience left plenty to be desired. To PieBird’s credit, having only been open for two weeks it should be given a thorough benefit of the doubt. With a special consideration to Andrew’s order, this restaurant could turn into a Raleigh gem in no time. For now, it has a few kinks to work out.

Considering such divergent experiences, a&s have given a split vote on Pie Bird.

Andrew: For an edgy, hipster evening filled with a blissful symphony of Fontina and Mushrooms (desert notwithstanding), PieBird gets a 3.5 out of 5.

Sydney: For consecutive fails of swampy pot pie, chocolate cream pie shortages, and boring apple pie, PieBird gets a 2 out of 5.

a&s