Dish

Dish

5 Dishes by Local Chefs to Make Over the Holidays

Chilled Beet and Goat Cheese Soup with Beet, Fennel and Pistachio Relish By Bleu Olive's Sam Papanikas 7 red beets, cleaned and trimmed 1 yellow onion, chopped 1...

Hot Spot: Littler

With just 36 seats – 40 if you count the four-seat bar to the left of the kitchen, meant for those waiting on a...

Dishing With Brandon Carr of Motto

After Four Square Restaurant owners Shane Ingram and Elizabeth Woodhouse decided to close the business and retire, Brandon Carr – manager of the fine dining...

NC BBQ Revival Celebrates the Whole Hog

Hosted by Picnic restaurant and partner Green Button Farm, NC BBQ Revival – a three-day barbecue food festival – supports the Triangle Land Conservancy...

Going Gluten-Free in the Bull City

Seven years ago, I received one of the most disguised blessings of my life. I was diagnosed with Celiac disease, an autoimmune disorder that,...

64 Years of Southern Staples at Bullock’s Bar-B-Cue

When a mechanical failure let a fire get out of control in his restaurant this past April, there may have been some resulting drama, but...

Old Havana Sandwich Shop Shares Cuban Culture with Customers

Roberto Copa Matos and Elizabeth Turnbull never take for granted the success of their Old Havana restaurant. Whether it’s choosing local heritage pork to make dishes...

Get Your Picnic On at Primal Food & Spirits

Nothing says summer quite like a plate stacked with ribs, perfectly dressed coleslaw and steaming baked beans – especially when said beans are chock-full...

After 23 Years in Business, Spartacus Restaurant Closes Its Doors

After 23 years, Spartacus closes its doors June 26. To commemorate one of Durham's longest established restaurants, we reflect on a Thanksgiving story we...

Think Fritter: A New Way to Eat Your Veggies

Summer is here, and that means so many great vegetables are at the farmers' market; if you have your own garden, you might start...