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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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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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Record #:
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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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 #:
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.
Source:
Our State
(NoCar F 251 S77), Vol. 84 Issue 11, April 2017,
p132-136, 138, 140, 142-144, 146, 148
Periodical Website
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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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