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Record #:
19661
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Owning a small, fine dining establishment can be a vast amount of work as the author Lorraine Hale Robinson found out while spending a day at the Four Square, an acclaimed Triangle restaurant. During her fourteen-hour day, the author saw the owner/chef take part in almost every activity in the kitchen while she herself became an active participant in several kitchen activities.
Source:
North Carolina Literary Review
(NoCar PS 266 N8 N66x), Vol. Issue 13, 2004,
p149-151, por, f
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Record #:
27141
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Bill Smith is the legendary head chef at Crook’s Corner, the institution of classic Southern cuisine on the Carrboro-Chapel Hill divide. In the dozen years since Smith pioneered his honeysuckle sorbet, he has taught his employees how to pick the flowers. Now he is exploring how to preserve honeysuckles, in case they disappear in the future.
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Record #:
27166
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Scattered across Eastern North Carolina are towns that have never really adjusted to several decades of systemic economic changes. Some of these old towns are revitalizing to become notable destinations. In Kinston, Vivian Howard has brought a deserted quadrant of the city back to life with Chef & the Farmer, a sleek restaurant offering soft jazz and modern Southern cuisine.
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Record #:
27656
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From Morehead City to Asheville, there are a number of unique places in North Carolina to catch delicious midday meals of regional food.
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Record #:
28493
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The Atlantic Beach Seafood & Fresh Market’s success as a 3rd generation family business is described. The Kamile and Chandler Willis met at the restaurant, married, and now are taking control of the successful Atlantic Beach institution. Stories of the family, the couple, and the family business are told.
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Record #:
28836
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Farm-to-table programs in the Triangle are trying to build a model that is economically viable for everyone, including farmers and their staff. According to advocates, the true community impact of restaurants doesn't stem from serving customers directly; rather, it depends on efficient infrastructure development and relationships.
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Record #:
29229
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This article presents six North Carolina dining establishments which represent excellence in the restaurant trade. Each is its own place, distinctive and outstanding in its own way, and together demonstrating that the realm of North Carolina extends from collards to caviar.
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Record #:
31057
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The Goodness Grows in North Carolina program is sponsoring the first statewide “Best Dish in NC” contest to determine who serves the finest local fare. There are eight restaurants in the final round, and each finalist will serve and feature their entry dish at their restaurant for four weeks. A list and description of the eight restaurants and feature dishes is provided in this article.
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Record #:
31231
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This article features stories about ten favorite restaurants in North Carolina. Charlotte’s South 21 Drive-in is known for their onion rings and quirky atmosphere. Other restaurants are claimed as the best places to get news and see neighbors, or for their barbecue, homemade biscuits, and live entertainment.
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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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Record #:
35909
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Perhaps worthy of making the annals of local restaurant history was one frequented by Pitt County locals and East Carolina University students. Among its county charms were home cooked food and iced tea that may be worth writing home about.
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Record #:
43743
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"After nearly a century -- or just a couple of years -- these seafood restaurants have become coastal icons, the places we know, love, and return to again and again." Oldest among the thirty-seven restaurants mentioned is Williamston's Sunny Side Oyster Bar, started in 1935.
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