Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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for Restaurants--Raleigh
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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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 #:
5353
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The Irregardless Cafe opened in Raleigh February 10, 1975. Owner Arthur Gordon says the unusual name comes from having professors in college circle in red the word in his papers, and he \"finally wanted to be able to use the word.\" Silcox-Jarrett explores what draws people year after year to this restaurant which doesn't have the best location and has a parking lot 100 yards away.
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Record #:
21623
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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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Record #:
13732
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In this on-going series of articles called Expense Account Dining, Bailey describes the Angus Barn, located in Raleigh.
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Business North Carolina
(NoCar HF 5001 B8x), Vol. 10 Issue 12, Dec 1990,
p61-63, il
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Record #:
5426
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Mo's Diner, located at the corner of Hargett and Person Streets in Raleigh, looks like a greasy spoon on the exterior, but cross the threshold, and you'll find fine dining. Pearson discusses what attracts discriminating gourmands to this restaurant.
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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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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
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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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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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Record #:
4459
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When Thad Eure, Jr. and Charles Winston opened the Angus Barn in Raleigh on June 28, 1960, many thought the enterprise would be unsuccessful. The motif was modeled on Winston's grandfather's barn, and the specialty was Angus steaks, which no other restaurant was serving. Within four years the restaurant was a success. Over the years the Angus Barn had received many distinguished awards, and today it is one of Raleigh's premier restaurants.
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Record #:
16836
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Ben Crawley and Chad McIntyre operate Mr. Buzz beekeeping service. Their business services Raleigh restaurants, such as Sitti Lebanese and Big Boss Brewing, which are installing bee hives on rooftops. These hives are mutually beneficial because more hives promotes a declining bee population and the restaurant can harvest honey, typically an expensive ingredient for their menu.
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Independent Weekly
(NoCar Oversize AP 2 .I57 [volumes 13 - 23 on microfilm]), Vol. 29 Issue 26, June 2012,
p20, 22, il
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Record #:
7803
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Jean Martin and her partner Steve Flaugher transformed the old Piggly Wiggly grocery at Raleigh's Five Points neighborhood into a restaurant. Called NOFO at the Pig, the restaurant opened in 2001. The upper level features a gift shop that offers a selection of gifts, gourmet goods, home items, and a deli that sells many items from the restaurant's menu. The restaurant is located on the lower level and has been a neighborhood favorite since the day it opened.
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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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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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