NCPI Workmark
Articles in regional publications that pertain to a wide range of North Carolina-related topics.

Search Results


37 results for Restaurants--Raleigh
Currently viewing results 1 - 15
PAGE OF 3
Next
Record #:
8468
Author(s):
Abstract:
For seventy-six years, the culinary favorites of the Mecca Restaurant have satisfied the lunchtime crowd in downtown Raleigh. Located on East Martin Street two blocks from the state Capitol, the Mecca is in its third generation of ownership by the same family. Nick Dombalis founded the restaurant in 1930. Diners run the gamut from old friends gathering for lunch to North Carolina legislators. The jumbo hamburger is a favorite meal among the Mecca's regulars.
Source:
Our State (NoCar F 251 S77), Vol. 74 Issue 8, Jan 2007, p181-182, 184-185, il Periodical Website
Subject(s):
Full Text:
Record #:
28837
Abstract:
Samir Saleh fled civil war in Lebanon and established himself as a leader in Raleigh’s Arab-American community. Saleh opened the restaurant Neomonde, where he planted a pomegranate tree brought from Lebanon. The pomegranate is venerated as a jewel of prosperity in various cultures of the Middle East and Mediterranean.
Source:
Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 41, Oct 2016, p20, por Periodical Website
Full Text:
Record #:
27025
Abstract:
Café Helios closed abruptly in 2014 after twelve years in business, but has reopened as part of Raleigh’s downtown revival. Helios serves as a coffee shop and restaurant during the day and as a bar at night. Their menu’s specialty is breakfast, featuring the egg-mustard-and tomato signature croissant called The Early Rise.
Source:
Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 7, Feb 2016, p20-21, il Periodical Website
Subject(s):
Full Text:
Record #:
12450
Abstract:
When Thad Erue, Jr. and Charles Winston opened the Angus Barn in Raleigh on June 28, 1960, many thought the enterprise would be unsuccessful. In 2010, the restaurant celebrated its fiftieth anniversary. Having served over thirteen million guests, the Angus Barn ranks in the nation's top fifty highest dollar volume eateries and is rated consistently as one of the country's one hundred best restaurants.
Source:
Full Text:
Record #:
18476
Author(s):
Abstract:
Thad Eure, Jr. and Charles Winston opened the Angus Barn in Raleigh on June 28, 1960. They built their restaurant to look like a big red barn, a structure which burned four years later. Many thought the business would fail, but it has prospered and is included in the list of the fifty highest-grossing independent restaurants in the country. Eure died in the late 1980s, and his daughter Van took over operations in 1991.
Source:
Subject(s):
Full Text:
Record #:
27204
Author(s):
Abstract:
Chuck’s is Ashley Christensen’s fashionable burger outpost in downtown Raleigh. Chuck’s is known for its alcohol-infused milkshakes. The milkshake uses Howling Cow ice cream, the famed product of North Carolina State University’s Department of Food Science, and various alcohol pairings such as bourbon or spiced rum.
Source:
Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 24, June 2016, p25, il Periodical Website
Full Text:
Record #:
5357
Author(s):
Abstract:
Located in Raleigh's downtown theater district, Cafe Luna is an Italian restaurant specializing in classic Tuscan fare. The restaurant opened in 1996 and turned a profit within four months. Cafe Luna focuses on the customer having a good meal, good conversation, and good wine and dessert.
Source:
Our State (NoCar F 251 S77), Vol. 69 Issue 10, Mar 2002, p108-109, il Periodical Website
Full Text:
Record #:
5366
Author(s):
Abstract:
When Clyde Cooper opened Cooper's Barbecue on East Davis Street in Raleigh in 1938, he proclaimed it \"a good place to eat.\" Sixty-four years later that's still true. Jackson takes the reader inside the restaurant which still maintains the look and feel of an old-time barbecue joint in the shadow of modern, downtown Raleigh buildings.
Source:
Our State (NoCar F 251 S77), Vol. 70 Issue 4, Sept 2002, p157-158, il Periodical Website
Full Text:
Record #:
6525
Author(s):
Abstract:
Big Ed's City Market Restaurant is a Raleigh institution. Opened in 1989 in the City Market near the State Capitol, the restaurant now anchors the rejuvenated area. Owner “Big Ed” Watkins offers traditional country cooking, friendly faces, and moderate prices.
Source:
Our State (NoCar F 251 S77), Vol. 71 Issue 9, Feb 2004, p154-155, il, por Periodical Website
Full Text:
Record #:
27140
Author(s):
Abstract:
Owner and head chef Teddy Klopf opened the new restaurant Provenance in downtown Raleigh last February. The food is sourced almost exclusively from North Carolina. Klopf stresses the importance of food accessibility and agriculture, and believes that serving local food needs to be the norm.
Source:
Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 19, May 2016, p16-19, il, por Periodical Website
Full Text:
Record #:
6966
Author(s):
Abstract:
Gourmet editor Moreton Neal discusses the Duck and Dumpling restaurant in downtown Raleigh's Moore Square, a magnet for urbane bistros of all denominations. The establishment is co-owned by David Mao and Greg Hatem. Mao, the chef, retired after twenty-five years in the business, but says, “My fingers got itchy after a year.” Dumplings are the specialty of the house.
Source:
Metro Magazine (NoCar F 264 R1 M48), Vol. 5 Issue 11, Nov 2004, p82-83, il, por Periodical Website
Subject(s):
Full Text:
Record #:
7926
Author(s):
Abstract:
The search for the “Best Hot Dog” is never-ending. Brown describes three hot dog stands that he feels are strong contenders for the title. They are The Roast Grill (Raleigh); Jones Café (Clayton); and The Grocery Bag at Flowers General Store (Clayton).
Source:
Our State (NoCar F 251 S77), Vol. 74 Issue 2, July 2006, p197-198, 200-201, il Periodical Website
Full Text:
Record #:
27157
Author(s):
Abstract:
Raleigh’s Soo Café is a Korean restaurant known for its Korean fried chicken, and other dishes such as kimchi, galbi, and bibimbap. The soy-garlic sauce, created by owner Young Jo, is the most popular sauce to pair with their famous fried chicken.
Source:
Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 20, May 2016, p31, il Periodical Website
Subject(s):
Full Text:
Record #:
27100
Author(s):
Abstract:
Virgil’s is a new taqueria that opened in downtown Raleigh. Chef Andrew Klamar combines techniques to create traditional Mexican flavors with a southern twist. His fried avocado taco might be that approach’s pinnacle.
Source:
Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 15, April 2016, p23, il Periodical Website
Full Text:
Record #:
39970
Abstract:
Like "farm to table," "sea to table" encourages restaurants and their distributors to obtain food from local producers and harvesters. Slowing this trend's momentum are impediments such as harvest regulations and an underdeveloped supply chain. The author's evidence that overcoming such barriers is worthwhile includes national market research. It asserts that people, when offered the option, would rather have locally grown or harvested foods.
Source: