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37 results for Restaurants--Raleigh
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Record #:
21623
Abstract:
Piebird's, a restaurant located on Person Street in Raleigh, takes its name from the ceramic device that can be tucked into a pie to vent steam. Sheilagh Duncan opened her eating establishment in 2011, although regulars and others warned her that it would not succeed. However, its quirky appeal quickly caught on and soon became a fixture near the Mordecai and Oakwood neighborhoods. Lucas describes the restaurants offerings and operations.
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Our State (NoCar F 251 S77), Vol. 81 Issue 9, Feb 2014, p102-104, 106, 108, il Periodical Website
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Record #:
22001
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The late Jim Valvano was a beloved basketball coach at North Carolina State University in Raleigh. A new Raleigh eatery bears his name, Jimmy V's, and Fields gives a description of it.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 30 Issue 46, Nov 2013, p41, il Periodical Website
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Record #:
23161
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Rye Bar and Southern Kitchen features southern food cooked with local ingredients. Located near the Convention Center in Raleigh, the entree, dessert, and drink menu make a twist on traditional southern cooking.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 32 Issue 22, June 2015, p22, il, por Periodical Website
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Record #:
23226
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Irregardless Cafe in Raleigh enjoys its 40th anniversary as Currin details the history, trials, and accomplishments of the restaurant.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 32 Issue 6, February 2015, p15, por Periodical Website
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Record #:
26976
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Karen’s is a new restaurant that opened in Old Raleigh’s Cameron Village shopping center. The restaurant is modern and futuristic, with a menu serving New American Cuisine, such as baked brie, mussels Lyonnaise and Perrier. The prices are high but so are entrée portions and quality.
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Independent Weekly (NoCar Oversize AP 2 .I57 [volumes 13 - 23 on microfilm]), Vol. 6 Issue 6, Mar 24-Apr 6 1988, p30 Periodical Website
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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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