Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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Record #:
34854
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Pies are a staple in North Carolina cuisine. This article discusses the 12 top pies in the state and the best place to get them all.
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28494
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Among the many legacies of World War II were several long running bakeries established by military veterans . Three popular examples are Asheboro’s Central Bakery, High Point’s The Sweet Shoppe Bakery, and Goldsboro’s Mickey’s Pastry Shop.
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28497
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In 2006, Chef Aaron Vandemark opened the restaurant Panciuto in Hillsborough, North Carolina. Each dish on Panciuto’s menu is sourced from neighboring farms, artisans, and friends, and Vandemark makes sure that these people are acknowledged and known.
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28776
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Standard Foods restaurant re-opened in Raleigh after much hype and many delays. The restaurant focuses on sustainable and local food, and serves as a grocery store, butcher shop, and bar.
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28974
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Living Kitchen, a Charlotte restaurant with two new locations in Raleigh and Chapel Hill, offers a massive menu of vegan food. Opened by Juliana Luna in 2010, the health food is mostly raw and does not contain animal products, soy, GMOs, or gluten.
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Record #:
29009
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Viceroy, owned by BJ Patel, is an Indian-British pub and restaurant in downtown Durham. Viceroy began as an Indian food truck, but recently moved into the building next to Bull McCabe’s Irish Pub. Viceroy’s menu uses a fusion concept to blend international flavors and create modern versions of traditional dishes.
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Indy Week
(NoCar Oversize AP 2 .I57), Vol. 34 Issue 14, April 2017,
p17-18, il, por
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Record #:
29043
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Shannon Healy is the owner of the Durham bar, Alley Twenty Six. The bar was recently expanded to include a new food program called “farm-to-sip.” The program offers unique pairings of cocktails and snacks in an upscale environment.
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Record #:
29062
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The mobile food business is rapidly growing in the Triangle area, with more than a hundred food trucks in Durham County alone. This is a review of the top ten food trucks in the Triangle including the newest truck, Brinehaus. The menus feature innovative takes on dumplings, taquitos, sandwiches, and more.
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Indy Week
(NoCar Oversize AP 2 .I57), Vol. 34 Issue 23, June 21 2017,
p10-12, por
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Record #:
29064
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Steve and Sam Goff are owners of the new food truck, Brinehaus Meat and Provisions. The couple culminated one of the most vibrant food scenes in the state before moving to Raleigh in 2015. The Goffs operate their food truck using sustainable energy from solar panels, and plan to collaborate with chefs to cook for the homeless.
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Indy Week
(NoCar Oversize AP 2 .I57), Vol. 34 Issue 23, June 21 2017,
p13, il, por
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Record #:
29098
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In the past five years, the Triangle has welcomed a wave of independent pizzerias. Pizzeria Faulisi, which opened in Cary last March, makes itself distinct with its homemade Italian pizza traditions and inventive culinary skills. The owners, Zach and Amber Faulisi, say keeping it simple is the foundation of Italian food, yet one of the trickiest styles to pull off.
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Record #:
34981
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Travis Myers has become the new head chef at Willow’s Bistro in Winston-Salem, a small restaurant that already has local popularity. While the menu has always centered on Southern favorites, Myers has brought in new ideas to freshen up the dishes, which has made the restaurant’s business double since he began.
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Record #:
26737
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Short Street Cakes opened business on Haywood Road in Asheville. The previous owner Jodi Rhoden started making cakes in 2006 for friends, but when she realized she had a high demand for her cakes she decided to open a business. Rhoden published a cookbook in 2011 based on recipes and stories from across the South.
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Record #:
27026
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Rose’s Meat Market and Sweet Shop in Durham butchers three or four pigs each week to make food like whiskey breakfast sausage, chorizo, and smoked pork chops. The bones are used in stock for ramen noodle dishes, a popular weekly lunch special. Rose’s rotates its ramen every three weeks and doesn’t repeat a recipe for an entire year.
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Record #:
27066
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Tony Ursone is a bartender at Bittersweet, a drink-meets-dessert destination in downtown Raleigh. Some of the drinks he makes uses rizzo bitters and gin, both of which are made from local North Carolina companies. Other local bars Tony suggests are Ruby Deluxe and the Foundation.
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Record #:
27090
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Top of the Hill is a popular microbrewery in Chapel Hill. April Blues Day, their alternative to April Fools’ Day, celebrates the annual return of the town’s signature seasonal beer, Blueridge Blueberry Wheat. The beer is winner of the World’s Best Flavored Wheat Beer, and is a Carolina Champion of Beer.
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