Last Updated on
Brown butter crookie and breakfast hash at Layered Croissanterie (August 31, 2019)
Layered is putting out some phenomenal pastries including this breakfast hash topped with sausage, potato, peppers and white gravy paired with a croissant jammed with brown butter cookie crumbles and drizzled with chocolate syrup. So good, don’t miss out on all the deliciousness here!
—
Nasi goreng at M Pocha in Durham (July 16, 2019)
Chef Mike Lee’s new M Pocha is starting to hit its stride with this delicious crab fried rice topped with fried shrimp! Served in a cool, bamboo container, the fried rice is toothsome and unctuous, a great foil for the crunchy fried shrimp!
—
Tres leches cake at SOCA in Raleigh (May 15, 2019)
A beautiful, soft tres leches cake paired with a tangy ice cream and toasted coconut flakes for brunch at soca. Don’t miss the outstanding plates and desserts at this popular Cameron Village Latin-American restaurant!
—
Roast pork sandwich at Anvil’s Cheesesteaks in Raleigh (May 6, 2019)
While Anvil’s makes some mean cheesesteaks, their roast pork sandwich is a classic! Thin-sliced, tender roast pork layered with provolone and topped with spinach and peppers. A great mouthful of pork, cheese and bread, done Philly style.
—
Jamon and manchego croquetas at Barcelona Wine Bar in Raleigh (April 26, 2019)
These perfectly fried croquettes were crunchy, crispy on the outside, cracking open to a soft, cheesy interior. A wonderfully rich bite that hits like a ton of umami.
—
Detroit-style pizza at Trophy Brewing in Raleigh (February 18, 2019)
A Monday special, Trophy serves up thick-crust pizza topped with white cheddar resulting in a crisp, buttery crust. A great slice, enjoy it while you can!
—
Brisket burnt ends at Redneck BBQ Lab food truck in Raleigh and Benson (February 1, 2019)
Wow, thick and luscious chunks of chopped brisket seared brown and double-sauced. Amazingly deep and rich barbeque flavor on your fork! Served up along with great cornbread and mac n cheese.
—
Butterscotch Sticky Bun at Hummingbird in Raleigh (December 15, 2018)
A crispy and yeasty roll doused in a salty-sweet glazed and topped with pecans?! Sign me up!
—