Major Update! Food Galore

There are a good number of Triangle restaurants that I have visited recently, though failed to review in a timely manner. Repeat: FAIL. So it’s time to lay it out on the table and catch up! I will be covering Piedmont (Durham), Blu (Durham), Azitra (Raleigh), 42nd Street Oyster Bar (Raleigh), Busy Bee Cafe (Raleigh) and a Bravo’s Top Chef demo at the NC Farmer’s Market (Raleigh).  Fasten your seat belts.

piedmont

Piedmont [401 Foster St, Durham]— I headed here for Triangle Restaurant Week back in mid-May. Located in a fairly nondescript building, the restaurant could easily be passed without notice, but it is truly worth noticing! For starters the menu changes (often) nightly, so you can be sure you’re getting what is fresh and seasonally available. Restaurant week favorably prices lunches and dinners at $15 and $25 respectively. So at a place like Piedmont, we left with a deal.

First Course: White Sweet Potato Soup with Chive Blossoms. Smooth a creamy, with a drizzle of olive oil, the mild potato base of the soup is a solid start. But the chive blossoms add a subtle hint of sweet and oniony tang, though more delicate and less vegetal than the green chive stalk. I loved this as a not-too-filling start to a meal. Like warming up for the big race.

white sweet potato soup with chive blossoms

Another First Course option: Bruschetta with House-smoked Mahi Mahi, Dandlion Greens Salad & Pickled Red Onions. The highlights of this dish are the intense smokey flavor on the tender fish, and in my opinion, the pickled red onion. For the same reason I love pickled ginger—it’s sweet, but kind of sharp, too. Maybe I like all pickled things (save pickled pigs feet).

smoked mahi bruschetta

Main Course: Breast of Poulet Rouge with Potato, Spring Peas & Bacon Hash, & Italian Broccoli. Goodness this was incredibly delicious and flavor-packed. The boneless chicken married niceley with a bite of hash drenched in the salty, smokey, wine-based(?) sauce. I’m not sure if the bitter greens were in fact Italian broccoli (broccoli rabe) or something like turnip greens. But either way, the bitterness and droopy wilt complemented the smokey bacon flavor, tender chicken and crisp peas.

I usually don’t love plates like this, where everything is stacked atop one another. It’s just too “this is a fancy restaurant.” But I suppose it works because each bite of chicken/hash/greens/sauce is harmonious, but the kitchen doesn’t have to deliver a casserole dish to the table. Speaking of which, who’s going to open up the family-style casserole restaurant? Menu options would be things like green bean casserole (with fried onions on top), spicy spaghetti casserole, wild rice casserole and potato chip chicken casserole!

poulet rouge

Another Main Course option: Asparagus & Ricotta Ravioli with Lemon-Mint Butter Sauce & Parmesan.

ravioli

The third entrée option, unfortunately, was no longer available the evening we went. It was housemade Italian sausage with creamy polenta, Italian broccoli and tomato broth. But we did try each of the three desserts.

Dessert: Dark Chocolate Mousse with Hazelnut Biscotti. Fluffy and light, but seriously chocolatey. A few bites were plenty, and the biscotti, which I normally find brick-like and unappetizing, were quite good when lacking the anise flavor.

dark chocolate mousse

Another Dessert option: Espresso Panna Cotta with Sugar Cookies. Great flavor in a panna cotta gelatinous texture.

espresso panna cotta

And Another Dessert option: Pistachio Cake with Candied Orange Semifreddo & Orange Caramel. Amazing—still-warm cake, crunchy! I would definitely try to make something like this. It’s much like a carrot cake.

pistachio cake

Blu [2002 Hillsborough Rd, Durham]— This was my brother’s birthday dinner choice, and I was happy to be a part of it! The seasonal menu favors seafood, including some local catches, like the North Carolina trout I ordered. The fish is tender, not flaky, from sauteing in this awesome acidic and slightly buttery sauce, and encrusted with pistachios, then topped with red grapes, slightly warmed and acidic. Each bite was a perfect blend of flavors. The sides—French green beans and mashed potatoes—I’m sure were quite good, but were mostly overshadowed by the trout.

nc trout

Azitra [8411 Brier Creek Pkwy, Raleigh]— I tried to go here during restaurant week, after hearing positive reviews—from vegetarian and non-vegetarian sources alike. But Azitra is not open for Saturday lunch, when I happened to go. So just a small warning there. I went back a few weeks later for a weeknight dinner. The food completely fulfilled my desire, nay, need, for Indian food. First, it has a cool, modern interior.

azitra entrance

My table ordered the assorted naan for soakin’ up sauce! Score. Some breads had peppers baked into them, others were garlic or parsley topped. I selected the Tandoori Chicken Tikka for dinner, which came with makhni sauce, masala potatoes and basmati rice. Flavors and serving size were over the top. The tandoori-baked chicken made for superb leftovers. I completely put away the potatoes…that masala sauce is so incredible it may induce dreamy hallucinations.

tandoori chicken tikka

42nd Street Oyster Bar [508 W Jones St, Raleigh]—I went here ages ago, following Raleigh’s World BeerFest. After drinking beer all afternoon, our group was in dire need of a snackeroo, a glass of water and for moi—a glass of wine! We went splits on some appetizers and oysters. I hope to go back soon and get more of a taste of the menu selection, though this was a solid introduction. We also found that the restaurant will kindly hold your debit card if you leave it there. I would highly recommend the classic 42nd Street Baked Oysters. You will want to gulp down the oysters, and clean out the shell for every remaining breadcrumb, bit of bacon and butter.

baked oysters rockefeller—with spinach, bacon and parmesan

baked 42nd street oysters—with breadcrumb crust, bacon and spicy butter

cajun fried shrimpers

spinach artichoke dip with pita bread

Busy Bee Cafe [225 S Wilmington St, Raleigh]—This was my first meal trip to Busy Bee, and I was happily surprised by the yummy food. Since opening, Busy Bee amended the menu slightly with some seasonal additions, but everything our group ordered is still available. I should also mention that the restaurant has an enjoyable atmosphere. The multi-level space has a ground floor dining room and loft, plus an upstairs bar, and rear patio for the after-dinner crowd. You can always have a drink upstairs before dinner while you wait for your table to be put together…

For dinner I ordered the Chicken Salad Sandwich, which came on an airy croissant. The chicken salad was wonderful, but I love all kinds of chicken salad—my mom’s being my favorite, closely followed by O’Carr’s in Birmingham, AL. My mom has said before that it’s her mission to try every chicken salad possible, and I couldn’t agree more. They are all slightly different, but all good! I’ve never had a bad chicken salad…I think that would be memorable if I had. Busy Bee’s mayonaisee-based chicken salad includes some celery, apple and egg tossed in.

a perfect chicken salad croissant sangwich w/ fried green tomatoes on the side

Here are some of the other entrées ordered at our table.

tom & jack burger: fried green tomatoes and jack cheese; side of tater tots

shrimp and grits—small portion, but delicious

side of mac & cheese

grilled chicken sandwich with pear, basil and honey; also, somone likes pepper ketchup!

State Farmer’s Market [1201 Agriculture St, Raleigh]—Finally, we’ll head over to the Top Chef Demo with Carla (HOOTY HOO!?) and CJ. Former season 3 contestant CJ was preparing the menu with season 5’s Carla assisting. The dish was inspired by N.C. hog farming and our love of the pig: Spiced Pork Loin Tacos with Apple Fennel Bacon Slaw and Bacon-Fat Dressing. Since I watched the demo, I’ll give a rundown on how to make it yourself. It’s quite easy. Sorry though. No specific measurements or cooking times.

carla and cj at cooking demo

To prepare the pork loin, begin by very liberally seasoning the outside with salt and pepper. Then add a rub of cayenne, cumin and cinnamon (sort of Moroccan flavors). With some oil drizzled in a cast iron skillet, sear the sides of the pork loin to seal in the juices. Finish cooking in the oven. Once it has rested from cooking, slice thinly.

To prepare the vinaigrette, combine lemon juice, shallot, a dash of IPA (CJ used Carolina Brewing Company’s IPA), sugar, rendered bacon fat, olive oil, salt and pepper. For the salad, combine julienne apples, fennel, bacon, dates and toasted walnuts, then toss with the vinaigrette. Allow to marinate in the dressing.

CJ formed the slices of pork loin into hard shell taco shapes, and piled a scoop of the salad on top of each. Lastly, he toppped it with a bit of fresh fennel tops. These tacos were the perfect size for eating with your hands. And the flavors were absolutely spot-on with notes of sweet, smoky, citric and spicy. So amazing.

spiced pork loin tacos

Well that’s all folks. It feels good to get this food of my chest.

Foodstalkers On Tour: Nashville

I just returned from Country Music City where I attended Lisa and Derek’s wedding (Congratulations!). Turns out Nashville boasts much more than in-love fiddle players, boots, karaoke and The Opry. The food was indeed a delight. I will share my meals, day by day.

Lunch, Day 1: Provence, Hillsboro Village (near Vanderbilt)
This was a real treat. The bakery is part of Nashville Originals, a group of locally owned, high calliber restaurants. The cafe is French-inspired, featuring a variety of large baskets of freshly baked bread, a cooler full of sweet tarts and cakes, a selection of pre-made salads, sandwiches, frittatas and cheeses, plus lots of coffee options.

cute window display

I ordered a lunch special: Tuna Melt + Curried Carrot Soup. The tuna salad was incredible (capers in the recipe–my favorite), topped with gruyere on bakerymade multigrain bread toasted in a panini griller. And the soup–wow–smooth and spicy with lots of ginger! It was so tastey I tracked down this recipe so I could replicate those flavors.

tuna melt + curried carrot soup

And I couldn’t pass on getting a sweet treat for the road: a Cherry and Cream Cheese Pastry. I love a good dessert, but I don’t normally turn to heavily breaded pastries to get my fix. But this bread looked sweet and irresistible. And it was everything I dreamed it would be. I feel inspired to try this out.

cherry & cream cheese pastry

Dinner, Day 1: Sunset Grill, Hillsboro Village
I was attracted to this restaurant’s menu for its use of common southern favorites, with a sophisticated twist. The kitchen uses local, sustainable and organic products when possible. It’s also a part of the Nashville Originals group.

I started with Oysters Two Ways. The first pair of raw oysters was topped with a cocktail style sauce, heavy on the firey horseradish (my grandfather used to say that would make hair grow on your tongue!). The second pair was dolloped with creme fraiche, a golden caviar and lemon rind. Squeeze lemon juice over the top and throw it back (or eat delicately). Mmm. I wanted four more after that.

oysters two ways

For my entree, I had the Fudge Farms Pork Roast– “slow braised in milk with potato-shallot ravioli and cider glazed parsnips, carrots and onions finished with fresh herb jus.” The pork was so tender it just flaked apart in perfect morsels. The jus was to die for–sweet and herby. The ravioli surpised me, concealed beneath the meat and veggies. They were tender little pockets of joy in your mouth!

nice jus. seriously nice jus.

Breakfast, Day 2: Pancake Pantry, Hillsboro Village
We actually tried to go here on day 1 for brunch, but at 11 there was a long line out the door. Driving by as late as 2:30, there was still a line. But, a line means people will stand and wait with a hefty appetite because it’s worthwhile. So, we got up early the next day to be at the door a touch after 8. I was craving country ham and grits, but thought I should try the pancakes to say that I did. Tennessee Country Ham = no joke. ‘Twas a big slab of meat. Some fantastic pancakes graced the table as well: a stack of blueberry and a stack of pecan. Besides plain maple syrup there was an extra rich cinnamon cream sauce. That’s what I call gilding the lily.

Would I return to this place? Probably. If it were more convenient. The 7am wake-up call was worth it because we did not wait in line. But I’m not convinced the food was worth the trouble. I’d rather not fight 200 hungry people at a single trough. Going across the street to Provence was a better option at a more reasonable, rested hour.

Tennessee country ham is the size of the state of TN.

a stack with blueberries

pecan w/ bacon

plaincakes

Lunch, Day 2: Bar-B-Cutie’s

Holy pig. The words, “This is the best barbecue I’ve ever had” did come out of my mom’s mouth. And I very well may agree. There were some excellent orders at the table, including the Memphis BBQ sandwich and the beef brisket.

I selected the pulled pork plate with sides of baked beans, coleslaw and cornbread. Just thinking about that meal makes me hungry as I write this. The pork was slow-smoked and served dry, but there a number of sauces on the table to dress up the meat. I tossed it with a touch of hot pepper vinegar and the mild tomato-based sauce. The cornbread was served like little pancakes, perfect for sopping up sauce or building a perfect bite of bbq, slaw and sauce. This is a don’t miss if you’re in the Nashville area, or any of Bar-B-Cutie’s franchise locations throughout the southeast. Pig out!

my pulled pork plate

the memphis bbq sandwich topped with slaw, pickles and bbq sauce

Dinner, Day 2: Wedding Cake

Pretty. And delicious. Strawberries mixed among layers of chocolate and vanilla with a whipped icing.

cake and couple

Yeehaw that was a heck of a trip to Country Music City. Food + traveling = the best! LG, I say Foodstalkers needs to go on tour more often.

Thanksgiving Stalking: Golden edition

I apologize for my absence. I wish I could say it’s because I’ve been busy foodstalking, but really it’s just laziness (in writing and in eating). We will do better. Cross my heart…

And now, a pictorial journey through my last few memorable meals:

Celebrating a new month with an “R” in it by picking up an Oyster Po Boy from BB’s Cajun Cafe. I’d heard good things, so I decided to check it out. It was definitely a home run. I appreciated the fact that I didn’t have to worry about losing teeth on hard french bread. I hate that.

It’s a Golden Thanksgiving! Look at that beautiful bird. 

The best gravy we’ve had yet. 

My main plate. Mom outdid herself this year. Pictured: Broccoli Casserole, Cranberry, Apple, and Sausage Stuffing, Corn Pudding, Sweet Potato Casserole (sweetened with pureed dried apricots this year!), Cranberry sauce, Turkey (is in there somewhere)

Sidecar of mashed potatoes and gravy. Too important to leave out. 

Lunch with my buds at Bottega Cafe.  I had the Friday special, which was sauteed trout with butter, almonds, and hazelnuts. A spruced up version of Almondine, I suppose. Very good. Special thanks to my photog, Kali, for this picture. 

That’s all I’ve got for now! I have been in a baking mood lately, so maybe some holiday cookies will appear after this weekend!