Well here’s what I’ve been doing: eating.

This is going to be one of those all-over-the-place updates where I’ll touch on many things. My stomach has been filled with food. My camera is nearly full of photos. And my brain can no longer retain all of my thoughts. It’s time to unload. Walk with me…let’s do brunch.

Poole’s Diner [426 S McDowell St, Raleigh]—Well I fell in love. Poole’s Diner’s philosophy centers on “creative, simple offerings carefully executed.” And that sums it up. I want your job and restaurant, Ashley Christensen. I want it now.

welcome to poole's | © poole's diner

I went to Poole’s for brunch this past Saturday. Following a birthday party the night before, a solid brunch and debriefing were in order with a friend. We went around 1230 and found it easy to get a spot at the double horseshoe bar. She ordered the Huevos Rancheros and a Bloody Mary, and I “The Hangover” and a DC. That’s Diet Coke, people.

huevos rancheros and a bloody mary

the hangover: grits with mushrooms, bacon, scallions, roasted tomatoes and cheddar cheese

OH my freakin’ goodness. The huevos were tasty from the bite that I nabbed. And the grits were nuclear hot and loaded with cream and butter. Add on some bacon, cheese, zesty tomatoes and green onion and instant nirvana. You see, grits are a beautiful thing because like the potato or risotto or pasta…it’s about how you flavor the item. It’s a blank canvas. Nomnomnom, I can’t wait to go back. I plan to take my mom when she visits. The tough decision: for dinner or a return brunch?!

Poole’s does not post their menu online. Sad. Rather, the restaurant is lined with chalkboards updated daily or weekly with the current in-season offerings. Cute.

brunch menu. want. now.

Also, I recommend visiting the restroom while you’re there. While I can only speak for the ladies, I will say that there was some thought put into the decor, the vanity, lamp, container of bobby pins and items for a quick touch-up in the mirror.

Poole’s and owner Chef Ashley Christensen have gotten some love in Bon Appétit and some other periodicals. Read here.

Next up…andiamo all’Italia!

Gravy [135 S Wilmington St, Raleigh]— I went here for lunch a while back with some downtown working friends. Gravy is a partnership of the Italian restaurant Bella Monica (still have yet to go there; ashamed) and the downtown Raleigh restaurant group Empire Eats. I expected a high marks for atmosphere, food and service. And I was quite pleased with each. Plus the portions, brightness of the space and quick turn of tables was ideal for the lunch hour. I selected the small arugula salad and the puttanesca.

rocket

The simple arugula salad was perfect—peppery greens, very lightly tossed in a mild vinaigrette and topped with tangy, salty Parmesan. As for the puttanesca, the rigatoni was coated in tomato-based  sauce with plenty of garlic, kalamata olives, capers and a few anchovies. These ingredients combine in a very salty, harmonious way. This is not a mild dish, but it’s delicious if it’s your taste. I still have food dreams about a dish at Pulcinella’s in Durham—Spaghetti alla Bella Donna (spaghetti, kalamata olives, sautéed garlic, pine nuts, raisins and parmesan cheese with olive oil and anchovies). Deep down I was hoping Gravy could match that quality, but in the end puttanesca is just a different dish with a tomato sauce.

Gravy is not the only Italian restaurant downtown. It will compete with 518 West, Caffe Luna, Vic’s and Posta (also haven’t been there). So it will be interesting to see how diners show allegiance to Italian downtown eateries. I plan to continue to make the rounds and visit them all.

puttanesca

Bocci [5850 Fayetteville Rd, Durham]—Went here for a friend’s birthday and was happy with what I discovered. Bocci is located near Southpoint, so while I probably won’t drive to Durham to eat here, it offers a great locally operated alternative to the overpriced and over-the-top California Pizza Kitchen that’s down the street. And if I find myself in the neighborhood I will most definitely return.

I started with a very generous Caprese salad. Pretty typical tomatoes, mozzarella, basil, olive oil, but also some roasted red peppers. While it was good, I would have preferred better tomatoes and no red peppers. And then it would have been off the scale. Still, it fulfilled my need for a caprese salad.

caprese

Next up, Linguine con Vongole—with sea clams—one of my favorite pasta dishes. And this was a great rendition! I gravitate toward pasta dishes with lighter sauces—oil, broth, wine—and less hearty sauces. That’s why I love shrimp scampi and this—linguine with sea clams. There is a sea-ness to the broth from clam juice and the clams, but also a sweetness from the olive oil, and acid from the tomatoes. With some hot pepper flakes, it hits on all points of the palate.

linguine con vongole

The pizza is supposed to be incredible. Looks it.

bubbly pizza

Now let’s head to Germany and Poland.

J. Betski’s [10 W Franklin St, Raleigh]—I’ve long been intrigued by JBet’s modern twist on old school dishes and authentic flavors from Central and Eastern Europe. Just reading the menu is an adventure into a food territory I rarely visit: kielbasa, pierogies, brats & kraut, horseradish, beets, spaetzle, strudel, stews. These are the dishes of my ancestry in Eastern Europe. I should be more at home with them.

The diversity of the menu selection made clear that J. Betski’s is not a beerhall. You will not find beer maidens wandering around with giant pretzels and 4 liters of beer in hand. J. Betski’s chose to be experts in a refined regional cuisine, rather than simplifying to a beer and brats bar. I applaud this.

First, the restaurant is small, so it’s best to make reservations. Secondly, the service was impeccable. Our waitress offered beer and wine recommendations, was friendly and attentive, and loved to talk about the food. And finally, I recommend the 1 Appetizer + 2 Pub Plates special for $20. It’s a deal, and allows you to sample a number of different items.

Forgive the picture quality…bad lighting.

To start: a beer. I went with a pilsner. I don’t pretend to be beerstalkers, so my review ends at…it was mild, bubbly and somewhat lemony. Not overpowering.

Würzburger Hofbräu Pilsner

I started with the Roasted Beet Salad, Horseradish Quark and Toasted Pumpkinseed Oil. I had foodstalked the menu beforehand, looked up quark and learned that it’s a soft cheese. Not just software for desktop publishing.

gorgeous

You can see all of the elements that make up this salad. The steak-like stack of beets and cheese felt hearty and substantial to slice into. The quark had a tangy flavor, and with the addition of the horseradish kick, it blended well with the sweet greens and beets. This inspired me to incorporate beets into my cooking routine. As for the horseradish, my grandfather used to say it would make hair grow on your tongue. I believed him for a little while.

The pierogies were the winning dish of the night. There is nothing wrong about dumplings. Whatever culture you’re talking about. Pierogi, ravioli, potsticker, etc.—all good and variations on one simple thing. Roll out some dough, stuff it with goodness, boil it or fry it and serve it with a sauce. Tadah! J.Betski pierogies are stuffed with smoked pork and cambozola (also a cheese) and topped with an apple-curry sauce and fresh thyme. This dish made me think—my dad loves pierogies. I have to bring him here.

pierogies

Here’s a listing of the other dishes.

arugula salad with pumpkinseed dressing, riesling soaked raisins, and black forest ham

scallops with gruner veltliner braised rennel, mashed potatoes, and mustard oil

crispy pork and oven roasted tomato salad with herb dressing

smoked salmon, potato pancakes, spiced apple sauce, walnut and frisee salad

marinated spanish mackerel with apples, roasted beets and horseradish sauce

J. Betski summary: beautiful plating and flavors, and an exceptional option for mixing up your dining routine.

Zoës [1028 Oberlin Rd, Raleigh]—I’m excited about this one. When I lived in Birmingham, where Zoës originated, it was a personal favorite. It’s a healthy, quick option, with plenty of variety and items that I love. My favorites are the Greek salad and marinated slaw. Sidenote: as the Zoës opening approached, I began to take Oberlin Road on my way home so that I could literally stalk this place when it appeared open to the public. I went there twice and they were having private openings. For shame. On my third attempt, they were open and I got takeout. And proceeded to rattle off at the mouth to the manager concerning my love for Zoës when I lived in Birmingham blahblahblah.

the dining room

zoës' classic greek salad w/ grilled chicken

Yum! Mixed greens with cukes, green peppers, red onion, olives, feta, cherry tomatoes, grilled chicken and onions and a small scoop of potatoe salad. The dressing is a simple vinaigrette. Side of pita. Score! This is a filling meal, while also healthy and delicious. While I was there, I also got a small tub of the marinated slaw to take home and pack for lunches. The marinated slaw’s basic recipe: shredded cabbage, green onions, feta, vinegar, seasoning. I can’t express how much I love this slaw. Just know that I do. Immensely.

marinated slaw

Zoës is kid-frienly and family- and community-oriented. They also offer catering.

Sunday favorite: Tiny Boxwood’s

One of my dad’s most common compliments for a fabulous restaurant is this: “It doesn’t feel like you are in ______ ” (insert city that is not NYC or Paris or any other culinary capitol). While I in no way want to knock Houston or Birmingham or any other non-Paris of the world, it is true that part of a great meal is the ability to feel like you are “getting away,” even if it’s just for the duration of brunch. My favorite place to do this in Houston is at Tiny Boxwood’s. You’ll notice when you click the link that you have been directed to the website of a landscape architecture company/garden shop. Tiny’s is a small cafe located on the site of a nursery- so as you can imagine, the surroundings are gorgeous. There is some seating outside under big umbrellas, and an open dining room inside. Outside is my favorite- if you can get over the 110+ heat index, you are instantly transported to a grassy Parisian park.

Indoor Dining at Tiny's (photo from www.tinyboxwoods.com)

Cutest outdoor dining in the city, hands down (photo from www.tinyboxwoods.com)

I’ll have to admit: I’ve only been for one meal here, and that’s brunch. Tiny’s also serves breakfast, lunch, and dinner as well. The lunch menu looks particularly good- it’s next on my list to check out. There’s just something about brunch though- number one, it’s my favorite meal. If you time it right and eat enough, it can be your single significant meal for the day. Number two, coffee. And it’s great at Tiny’s.

One of the things I love most about this place is that you order at the counter. Now, it has resulted in some people waiting much longer than others for their order since they’re not grouped together. But I love it because there’s no awkward, annoying discussion of how to split the check, who’s got cash, who’s got a credit card, etc. Nothing ruins the end of a meal like that. Once you place your order, pick up your coffee drink from the bar (they’ll call your name… loudly), and head over to the water area. This usually isn’t an exciting part of a dining experience- but here, it it’s pretty cool. Tiny’ s has really awesome ice, and limes in addition to your average lemon to add to your water!

But you’re here for the food. My only complaint about the menu is that they don’t rotate it. There are certain things that change, such as the quiche filling and flavor of muffin, but other than that it’s pretty standard and pretty small. I think they would really benefit from incorporating specials into the menu from time to time. I’ll let the pictures speak for themselves. This is my go-to casual meal right now. Love that I don’t have to deal with the hassle of splitting checks or waiting for the check, but the atmosphere encourages long, leisurely meals (unless there are River Oaks vultures waiting on your table).

One of the breakfast pizzas- roasted potatoes, fried egg, basil, and some kind of cheese that I can't remember.

Muffin of the day: Raspberry

Granola, yogurt, and fruit (not mine- those who know me would figure that out due to presence of yogurt), and an amazing croissant with fresh strawberry jam. Amazing coffee and lime-water in background.

The flakiest crust you will ever put in your mouth. Delicious quiche.

For the love of brunch.

What is better than waking up on the late side of the morning, rolling out of bed, throwing on clothes and going to wait in line at a trendy restaurant? BAM! Hit you with a surprise. No, waiting in line is not fun.

But still, I love brunch for many reasons. First, rarely do I make breakfast for myself, so it’s a treat to eat eggs and bacon. And brunch takes eggs and bacon to the next level. There’s always a twist on your expectations. Second, brunch conversations with friends typically rehash the previous night out. Third, Bloody Mary’s. Finally, I have dreams of having a honey that makes brunch for me because I would certainly do so for him. So, I guess I aspire to love brunch for that reason someday. It’s the perfect way to show that you love someone. I love you so much I will get out of bed, let you sleep, and work up this fantastic meal!

Though I was just cooking for one, and for dinner, I did not have to wait in line and I picked the most perfect brunch recipe: Salmon Eggs Benedict.

I selected this recipe because of a pic on Meg’s blog, because I’ve wanted to test out poaching eggs without PoachPods and because the recipe called for mock hollandaise. Hollandaise can be temperamental and requires a blender (which I broke last week), so I wanted to avoid that headache. There were so many other things to get right, I didn’t want to risk getting the hollandaise wrong.

To start, go ahead and put the English muffins in the oven to toast. Or toaster. Butter the sides. Mmmm off to a good start. Then assemble the ingredients for the mock hollandaise.

oj and lemon juice, lemon zest, mayo and mustard

Prepare to poach the eggs. This took me two tries as I split the yolk of one egg in the first batch. This is a cool process to watch. Just let the egg do its thing in the simmering water, don’t touch it, and when you think you’re ready to take it out, let it cook and congeal longer.

poaching

success!

my double boiler. i had it tilted in the pot so it was not resting on the heat.

Time to assemble all the elements.

first the smoked salmon

then the eggs

add hollandaise, dill and eat up

This was a fantastic recipe, granted a little finicky. It definitely helped to have everything prepped and ready before starting on the eggs and sauce because those required a good bit of attention. I’ll be trying this out again. I love all the variations of eggs benedict. You can replace each of the traditional ingredients (bacon/ham, poached egg, hollandaise, English muffin) with a crabcake, country ham, sausage, avocado/tomato, spinach, gravy and biscuit. Oh man, I’m thinking Italian Eggs Benedict: rustic garlic bread, proscuitto, fried egg, pesto and parmesan cheese on top. That will be for next time.

Flank steak = FAIL

I typically have high hopes for any form of carne that crosses my path. Flank steak is a cut that I am not very familiar with, other than the fact that it seems like it is in every other Cooking Light recipe (that and pork tenderloin).  I’ve always heard that it is a close relative to shoe leather, and of course that challenged me to prove that theory wrong. This particular recipe is from Cooking Light (shocker), and got really good reviews for its sauce, so I thought it would be the perfect recipe to test drive flank steak on.

Poor gal’s broiler pan

When it was all said and done, I went as rare as I could go- basically it was still mooing. It STILL closely resembled leather. Unfortunately, the sauce failed to redeem this recipe. It was a fail as well. Not bad per say, but shiitake mushrooms aren’t cheap, so it better be impressive if I’m spending $5 for those suckers. Oh, and I bought an extra package of shiitakes; so Em, if you have any recipe ideas, throw ‘em my way. Here’s a picture of dinner anyway (looks a lot better than it tastes):

I should probably learn how to center pictures.

I had planned on making brown rice to soak up the sauce, but completely forgot. Also I wasn’t totally starving because of my fabulous brunch!

Dad and I went to Jasper’s in The Woodlands during his layover in Houston. He had the Flat Iron steak and eggs, and I had the prosciutto wrapped shrimp and grits. I had the Butterfinger creme brulee for dessert and Dad had a trio of gelato flavors. I don’t know that I’d make a special trip for it, but it was nice to have a good excuse to head out to the ‘burbs to test it out.