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.

411, Chapel Hil

411 west, chapel hill ©411

Our family met in Chapel Hill over the weekend to celebrate Mom’s birthday. The location—411 West (located at 411 West Franklin Street) was her choice, and it happens to be one of my absolute favorites. People more familiar with Raleigh know 518, located in Glenwood South. That’s 411’s sister restaurant. They have nearly identical menus, with one very important exception. And it’s one that I’ll drive to Chapel Hill for. Beef Carpaccio. More on this later…

Have you ever considered what you would eat if you knew when your last meal would be? I’m a food-centric person. So I ask this not to be morbid, but to be idealistic. My meal the other night at 411, and what I get there every time, would qualify as an ideal last supper. First, it’s in one of the most beautiful towns in the country. The atmosphere and company is lively and bright. And the food is filling and delicious. And they serve three of my very very favorite dishes.

In addition, 411 has a little place in my heart. Throughout my years at Carolina, when Mom and Dad came to town to visit, it was a popular place for them to take me and my brother. Or Mom and I would share girly dinners there, splitting a little bit of everything. We could enjoy good conversation over good food. Or on special occasions or 1/2-price wine night, it was a nice place to go with friends or dates. There are plenty of great memories and meals shared at 411.

My traditional order begins with the beef carpaccio. Beef carpaccio comes from the tenderloin and is prepared either completely raw or seared rare. It is chilled, usually in the freezer for a couple of hours before serving. Then it is sliced thinly, and thinned out more with a meat mallet. At 411 the carpaccio is topped with an arugula and field greens salad, capers, scallions and grano padona cheese. Crostini and a horseradish creme sauce come on the side. I recommend dressing the salad with just olive oil, salt and pepper. Then, in each bite you try to get a little of everything—it’s truly perfectly balanced. Sweet olive oil, slivers of tender meat and aged cheese, salty capers, peppery greens and crisp and tangy onion. A little bite of crostini with horseradish sauce adds a nice zing! But I prefer to simpler flavor of olive oil on the beef.

carpaccio

The first time I ordered beef carpaccio was at a roommate’s bidding in Florence. It’s not something I would normally select for myself. But I fell in love with this dish. There was a small cafe close to our school, located at the intersection of Via Giglio and Via Melarancio.

View Larger Map

We called it News Cafe, though I’m not sure it has a name. It does have a prime location. The sign just says “News Cafe Bar Tabacchi.” Bars in Italy are more like coffee counters, and a tabacchi is a place that sells tobacco products, stamps, etc. We walked past it everyday, so it became a popular spot to grab an espresso or a quick bite for lunch. There lunch counter included panini, salads, baked pasta dishes, fresh bread. And their carpaccio, served with just arugula and olive oil was heaven. Eat outside on the little sidewalk and…tear…I can’t continue.

Next up at 411, Lemon Linguine—that’s shrimp, scallops, roasted tomatoes, garlic and scallions sauteed in white wine, lobster butter and clam broth.

the lemon linguine

Look at those beautiful scallops. While that is a perk of the dish, the real highlight is the broth. It’s light on filling, but sweet and tangy and full of flavor. The pasta is homemade—substantial, not flimsy. And then…the roasted tomatoes (which I once asked about…something like they’re marinated in orange juice and zest before roasting) taste like candy. They’re sweet and acidic and a perfect in every bite. Seconds please!

chocolate espresso pots de creme

And to finish the meal: Chocolate Espresso Pots de Crème. This is like a creme brulee, but without a crispy, torched top. Instead, the chocolate cream is topped with whipped cream and espresso bean wafers. Holy freakin cow—this dessert is fabulous. It is rich and smooth, and has the perfect hint of espresso to accentuate the chocolate flavor. And it wouldn’t be right to skip on a cappuccino.

cappuccino w/ semi-sweet chocolates

Everyone has a favorite dish at 411. My brother always gets The Crab (Red pepper papardelle pasta in a dill cream sauce with crab meat and a saute of mushrooms, scallions and bacon); Dad likes the Shrimp Carbonara (Shrimp tossed with penne rigate, shallots, bacon and garden peas in a traditional carbonara sauce); Mom’s with me on the Lemon Linguine, and the Whole Wheat Fettuccine is a favorite for many. There’s really something for everyone.

This post on favorite Italian food has inspired me to revisit my journal from Florence and write up some of my favorite places to eat in the city. It will be a fun trip down memory lane. Coming soon…

Anyone have an idea about what you’d choose for a last supper?

Summertime Eats

Summer is beginning to come to an end. Actually, let’s be honest- summer doesn’t end in Texas until October… if you are really lucky. Some of my favorite foods hit their peak during summertime: peaches, tomatoes, chicken salad, Doodles (I…miss… you!), BBQ, and many more. I’m going to share some of my favorite uses/versions of the items listed.

Garlicky Spaghetti with Beans and Greens from Cooking Light

I saw this recipe in the August issue of Cooking Light, and immediately started making a list of ingredients I’d need to make it. I love pasta dishes, and especially those that include arugula and tomatoes (shout out to Allred, arugula lover #1). This was super fast and easy to put together and the end result was just fantastic. I love when grape tomatoes get to that burst-y stage (I’m not sure what kind of freak superhero tomatoes the test kitchen was using for their picture- mine definitely looked messier than that). The addition of lemon juice just served to brighten all the flavors and bring everything together- acid-y tomatoes, peppery arugula- and the cannellini beans meant that it is a perfectly adequate and filling main dish meal. I think I will be making many more batches of this recipe in the future. I actually made the entire amount the recipe called for (I rarely do that since it’s just me), and ate every last bit of it for leftovers for the rest of the week.

If the adage “you are what you eat” is true, then by now I would be a Caprese salad. Central Market was having a sale on their house-made mozzarella, so I bought a ball, some tomatoes (your garden variety reds and then some pretty heirlooms), and a bunch of fresh basil and then proceeded to eat the entire ball in 2 days. This is the ultimate summer dish in my opinion. Sprinkle with plenty of salt, fresh ground pepper, drizzle with olive oil, and I add a generous amount of Zingerman’s balsamic vinegar. I ended up going back for another ball of mozzarella before the sale ended (and left with the mozzarella, a peach cobbler, and Haagen Daas brown sugar ice cream… but that’s another story).

Ah-mazing

Chicken salad is one of things that I didn’t start eating until fairly recently. It’s no secret that I strongly dislike mayo, so this was a pretty big hump to get over for me to enjoy chicken salad. I still frequently find those that are wayyyyyy too mayonnaise-y. The mayo is just supposed to serve as a medium to bind the rest of the ingredients together! Not a function as a main ingredient- gah! I find that the best chicken salads are those that I make myself, that way I can control the level of mayo. For this particular version, I wanted to make something similar to Central Market’s tarragon chicken salad. I love the flavors, but in one of their only failures (in my eyes), it has way too much of the bad stuff in it.

For mine, I shredded the breast meat of a rotisserie chicken.

Cut red grapes in half

Chopped celery

Added pecan pieces

Chopped fresh tarragon leaves

Salt & pepper

Added mayo little by little, until the mixture was combined

Sprinkled paprika over the top, and tucked it away for multiple workday lunches.

Voila

Another post coming very soon, in which LG visits a convenience store in search of a gyro! Oh, and a very special event is coming up next weekend: LG’s Pere, who happens to be LG’s most favorite foodstalking partner (no offense to others… it’s in our blood), is coming to Houston! Many MANY meals to come…

Playing Catch-up: Mint, Lilly’s, Jibarra & Vita

Time for a round-up on dining out in the Triangle. We’re running the gamut here with foods from around the world!

1. Mint, Chapel Hill, NC (my favorite in this group)

This is an Indian restaurant, located next door to Local 506 on the Carrboro end of Franklin, and within the same block as India Palace (also good, but it’s been a few years since I last went there). The inside is simply elegant–nice bar, dim lighting, not kitschy. We started out the meal with a bottle of wine and complimentary papadum served with two chutneys.

pregame snack

I’m an adventurous eater (though not Andrew Zimmerman style), and I’m always open to trying new foods. So I asked the waiter to pick out his favorite from the menu–I’m not vegetarian, and I enjoy some heat. So I got the Mint Chicken!

the mint chicken

The food was amazing. The chicken was tender and moist on the inside, and lightly charred on the outside for some crunch and smoky oven flavor. And notice the portions are healthy. I had enough leftover for lunch the next day. The dishes at our table came with large bowls of basmati rice, plus we ordered assorted naan. I was reminded recently that there are in fact four types of dining utensils: fork, knife, spoon and BREAD, perfect for sopping up the sweet and spicy red coconut curry sauce. Others at the table ordered the Chicken Vindaloo (a favorite, and spicey) and Saag Paneer. Hold me back, I’m seconds away from driving to Chapel Hill for the lunch buffet.

2. Lilly’s Pizza, Raleigh, NC

Lilly’s is a freakin’ cute pizza joint in my neighborhood that thrives on fun crowds, art and music, outdoor seating and the best in local and natural ingredients. It fills the Pepper’s Pizza void in my heart that I’ve had since moving out of Chapel Hill. I went to Lilly’s recently with a friend before seeing The Wrestler at The Rialto. We split The Aristocrat (topped with extra virgin olive oil, organic garlic, organic mushrooms, sharp white cheddar, mozzarella, roasted tomato slices, roasted yellow onions, organic roasted potatoes & Parmesan). I was a slice into enjoying the pie before I said–hey, where’s the famous Lilly’s tomato sauce? This sauceless pie, unencumbered by heavy tomato sauce, stands out with it’s herby, garlic tang! I was surprised how good the roasted potato was. Arrive here early to snag a table, especially if it’s warm and sunny. Also worthwhile at Lilly’s: the $6 lunch special (2 slices+drink or 1 slice+salad+drink).

the aristocrat

3. Jibarra, Raleigh, NC

We’re heading to Mexico. Fancy Mexico. Jibarra is a contemporary Mexican restaurant in the downtown Depot. This area and restaurant has a lot of promise if it can overcome its slightly off-the-beaten-path location.

my marg sprouted an orchid

First up: a classic Jibarra margarita. Tequila is supposed to be Jibarra’s thing, with over 30 varieties available. You can order a tequila flight with a sampling of three. Pass. I would have liked to see versions of your traditional margarita, similar to Sol Y Luna in Birmingham. I remember getting the savory Sol Y Luna Margarita there with Sauza Conmemorativo tequila, Grand Marnier and homemade spicy sangrita. Mmm not your average Monty’s pitcher.

tacos de carne asada

For dinner I ordered the Tacos de Carne Asada (thin sliced ribeye served with potato, onion and poblano pepper medley, diced onion, cilantro, salsa molcajeteada and flour tortillas), a personal fave. This is my standard order at Mexican restaurants. My overall assessment, honest and true…I like Monty’s more. Ahhhhh. I know. Maybe it’s nostalgia, maybe price point, but Monterrey’s is just as good, if not better.

Jibarra does win in atmosphere, quality of drink, salsas, sides, presentation, etc.

4. Vita, Durham, NC

This cute place is operated by the restaurant group responsible for Parizade, George’s Garage, BIN54 and Spice Street. So I expected good Mediterranean flare and a nice dining experience right off the bat. A lot of food was ordered by our table. I think pictures will speak more than words.

antipasto: proscuitto

antipasto: fungi

spinach salad w/ pancetta, red onion, walnuts, goat cheese, balsamic vinaigrette

a special: salmon & risotto

spaghetti w/meatballs

a special: ravioli w/asparagus

spicy chicken pizza

Our entire table was very satisfied with the food, ambiance, service and 1/2 price wine night. I would definitely return here, especially to sit outside on the patio to dine. Ooh! And I nearly forgot one of the best parts. Rustic Italian bread is brought to the table pre-meal, along with your regular olive oil. But they also serve full heads of roasted garlic! Yum. Just pop out a clove, and it makes the perfect topping to a bite of bread. Nice touch.