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37 results for Restaurants--Raleigh
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Record #:
39970
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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.
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Record #:
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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Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 52, Jan 2017, p14-15, por Periodical Website
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Record #:
34890
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Stanbury, a restaurant in Raleigh, is known for its elegant yet simple dining experience. Inspired by international palettes, the head chefs at Stanbury want to introduce new tastes to the Raleigh area, while still offering classic North Carolina cuisine.
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Our State (NoCar F 251 S77), Vol. 85 Issue 1, June 2017, p42-45, il, por Periodical Website
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Record #:
37037
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The thirty-one must-visit places are restaurants specializing in chicken—mild or spicy, served with waffles or on a bun. Included on this bucket list were Buxton Hall of Asheville, Mama Dip’s of Chapel Hill, and Spoon River Artworks and Market in Belhaven.
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Our State (NoCar F 251 S77), Vol. 84 Issue 11, April 2017, p132-136, 138, 140, 142-144, 146, 148 Periodical Website
Record #:
36954
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Dining option like drive-through are not the case for the profiled restaurants classified as hole in the wall, hard to find but worth the search. Restaurants such as El’s and Johnson’s Drive-In are considered visit worthy, since they are fond reminders of an earlier era. As for restaurants with a contemporary, culturally diverse feel, Taste of Paradise and Saigon Sandwiches and Bakery expand hole in the wall’s definition through dishes such as oxtail and bahn mi.
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Record #:
27025
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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.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 7, Feb 2016, p20-21, il Periodical Website
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Record #:
27033
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Linus & Pepper’s began as a pop-up shop last August beneath the arcade and bar Level Up in downtown Raleigh, and has since morphed into a gem of an affordable lunch spot. The restaurant features a variety of sandwiches with a creative twist. Popular sandwiches are the Cubano, the Frenchy, The Russian, and the Southern.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 10, March 2016, p18-19, il Periodical Website
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Record #:
27034
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Oscar Diaz is the co-owner and head chef of Jose and Sons, a downtown Raleigh staple. The restaurant features a mix of Mexican and Southern cuisine. One of their specialties is collard-wrapped tamales.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 10, March 2016, p19, il Periodical Website
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Record #:
27100
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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.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 15, April 2016, p23, il Periodical Website
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Record #:
27107
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B.Good is a New England-based franchise that opened its second Raleigh restaurant downtown in mid-March. B.Good has counter-only service has relies on local food sources only. Half of the menu features burgers and fries, while the other features quinoa-based bowls and salads.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 16, April 2016, p22, il Periodical Website
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Record #:
27140
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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.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 19, May 2016, p16-19, il, por Periodical Website
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Record #:
27157
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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.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 20, May 2016, p31, il Periodical Website
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Record #:
27181
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An is a Cary restaurant featuring a fusion of Southern and Asian cuisines. An’s menu divides the courses into chapters, together forming a carefully constructed adventure. The spring and summer specialty, created by Chef Francisco Almaguer, is the rhubarb financier with brown butter sorbet, fromage blanc, and pickled fennel.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 22, June 2016, p25, il Periodical Website
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Record #:
27186
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Raleigh Raw is the debut of a long-running local juice company from young entrepreneurs Sherif Fouad and Leslie Woods. For Fouad, it’s a personal quest to understand how diet affects health and causes diseases. The wide menu ranges from matcha tea-based drinks and oil-diffused coffee to a full slate of healthy breakfast and lunch options.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 23, June 2016, p14-15, por Periodical Website
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Record #:
27204
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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.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 33 Issue 24, June 2016, p25, il Periodical Website
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