Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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for Restaurants--Raleigh
Record #:
27257
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Oscar Diaz of Jose and Sons, the premier Mexican-Southern restaurant in downtown Raleigh, regularly dines at El Taco Market. While there is a trend for authentic tacos, palates are changing as diverse cultures in North Carolina merge. As a Southern-born Mexican-American in Raleigh, Diaz combines ingredients to produce a menu featuring meals rooted in cultures on both sides of the border.
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28837
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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.
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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 #:
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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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 #:
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 #:
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.
Source:
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 #:
18476
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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.
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Business North Carolina
(NoCar HF 5001 B8x), Vol. 32 Issue 12, Dec 2012,
p82-87, il, por
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Record #:
12450
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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.
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Record #:
8468
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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.
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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 #:
7926
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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).
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Record #:
6525
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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.
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Record #:
6966
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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.
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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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