We found a crispy chicken sandwich and onion rings pairs perfectly with the tart cherry and cinnamon ciders at Bull City Ciderworks‘ Cider Bash at King’s Sandwich Shop last weekend.
This week, we dished with Chef Jason Cunningham at Washington Duke Inn & Golf Club’s Fairview Dining Room for an upcoming feature and watched him pull together this drool-worthy dish of pork and apples. Be on the lookout for his recipe in our next issue! 
Chapel Hill Magazine‘s Executive Editor Jessica Stringer’s order at The Original Q Shack? You’re looking at it! (Chicken, okra, mac-and-cheese and hushpuppies.)
Creative Director Kevin Brown finally made it to Gocciolina, ordering the spaghetti carbonara. “Definitely worth the hype,” he raved.
Kevin celebrated getting our sister publication’s Visitors and Relocation Guide sent to press by treating himself to a few Carolina Glazed Donuts.
Bar Brunello recently wrapped up work on their patio, now open just in time for lovely autumn weather!
We highly recommend taking advantage of aforementioned patio with Bar Brunello‘s small plate menu items like charcuterie, burrata & prosciutto, chicken liver mousse and marinated boquerones, and a glass of Le Vigne d’Alice “Tajad” Brut!
We woke up with The Parlour as they tested out earlier hours last week. A delicious pumpkin latte with Bean Traders Coffee and a maple-glaze cinnamon roll made for the perfect pre-work breakfast!
For a real M Sushi experience, you’ve got to order the Nigiri – the six pieces are a chef’s choice, and typically feature many of the specialty fish that just recently came in, like Hawaiian tuna and salmon belly.
Just around the corner from M Sushi, chef Michael Lee‘s new venture M Kokko is creating quite the buzz – and for good reason! Just one of the restaurant’s five menu items, the “KFC” wings, with a crunchy tempura shell and garlic-soy glaze, is the perfect combo of sweet and sour.
Monuts‘ Lox of Love bagel and a Bloody Mary are becoming a Sunday tradition for Executive Editor Amanda MacLaren.
