2020 Triangle Restaurant Week, Winter – January 20 to 26 in Raleigh, Durham, Cary and Chapel Hill

I don’t know about you but I’m a fan of Triangle Restaurant Week and the special menus that restaurants offer up during this semi-annual promotion. The 2020 winter edition is upon us, running from January 20 to 26 with a variety of prix fixe lunch and dinner menus from $10 to $35 per person! Most menus offer up 3 courses which includes a dessert for the nearly 100 restaurants that are participating. Having done this MANY years, what do I look for? Well, when I pick menus I certainly focus on what I consider are the better restaurants in the area and ones that offer some good options for each course. I also look for what are the better bargains because there are many differences from menu to menu. While some offer mostly regular menu options, others go out of their way to offer better deals!

If you’re new to this all, you get one choice from each course unless stated otherwise. I’ve also added links to my reviews if one is available. So on that note, here are some of my favorite menus for the 2020 Triangle Restaurant Week, Winter edition!

Carolina Ale House, Raleigh – $20 dinner

Starter

House salad – Fresh mixed greens, tomatoes, cucumbers, carrots, red onions, cheddar-jack cheese, and our housemade garlic croutons
Served with your choice of our famous housemade dressings: Blue Cheese, Ranch, Honey Mustard, Balsamic Vinaigrette, Chipotle Ranch, Poppy Seed

House Caesar – Crisp romaine lettuce tossed with housemade garlic croutons, Parmesan cheese, and Caesar dressing.

Cup of Soup of the Day

Cup of House made chili – Housemade with beef, beans, bacon, and peppers.

Meal
Southwest Chicken – Topped with housemade guacamole and Pico de Gallo, tomato gravy and topped with crispy onion strings

NC Sausage & Peppers platter- N.C. smoked sausage grilled with onions and peppers served over southwest rice and topped with our signature Carolina-style BBQ sauce.

Enchiladas – Flour tortillas stuffed with chicken, topped with a rich tomato gravy, green onions, cheese, and sour cream. Served with southwest rice.

Simply Grilled Tilapia- Tender tilapia filet lightly seasoned and grilled. Served with Brown Rice & Quinoa blend and seasonal vegetables.

Dessert
Black Cherry Cheesecake – Black cherries with a black cherry puree, topped with whipped cream and fresh mint.

Doughnut Holes – Warm doughnut holes with cinnamon sugar, Ghirardelli chocolate, and salted caramel sauce.

Fairview Dining Room, Durham – $15 lunch

STARTER

Soup of the Day

Waduke chowder shrimp, corn & bacon

Classic Caesar parmigiano reggiano, spanish anchovy, focaccia croutons

ENTRÉE

Fairview Chicken Salad Sandwich grilled texas toast, duke’s mayo, bibb lettuce

All Natural Pastrami Reuben sauerkraut, thousand island dressing, swiss cheese, griddled thick-cut rye

BABY SPINACH SALAD roasted beets, oranges, walnuts, sweet onion, prodigal farm saxapahaw blue, tangerine poppy seed vinaigrette gf

Grilled Salmon Salad artisan greens, poached pears, spicy pecans, hillsborough cranberry-orange goat cheese, grilled citrus vinaigrette gf v

Ribeye Tarte Flambée brie spread, sweet onion, shaved ribeye, apple bacon jam, spicy pickled brussels sprouts

Winter Squash & Root Vegetable Purse, parsley & pine nut risotto, pomegranate agrodolce vegan

DESSERT

our signature box of cookies

Farina, Raleigh – $25 dinner

– Antipasti –

Grilled Ciabatta Bruschetta -Cherry Tomatoes, Basil, Arugula, Parmesan, Evoo, Balsamic Reduction

Fried Fresh Mozzarella – with House Marinara

Crispy Rhode Island Calamari – House Marinara, Chopped Pepperoncini, Garlic Aioli

– Entrée –

Braised Short Ribs – Homemade Ricotta Gnocchi, Gorgonzola Sauce, Rich Jus

Balsamic Roasted Mushrooms – Roasted Tomatoes, Arugula, Roasted Garlic Cream, Parmesan, Rigatoni

Roasted Chicken Pasta – Rosemary-Parmesan Cream, Goat Cheese, Cavatelli

– Desserts –

Tiramisu – Lady Fingers Soaked in Espresso with Mascarpone Cream, Dark Rum and Cocoa

Ricotta Cheesecake – Ricotta Cheese, Madagascar Vanilla, Vanilla Wafer Crust, Blueberry Compote

Cannoli – Cannoli filled with Chocolate Chip Cannoli Cream

It’s a Southern Thing, Durham – $15 lunch

Appetizer

Smoked chicken wings – tossed in Carolina sauce, served with ranch or blue cheese and celery

Pork Nachos – pulled pork, pickled jalapenos, cheese sauce, sour cream, pickled red onions

Entrée:

Chicken Fried Steak Sandwich – breaded and fried cube steak, fried egg, American cheese, eastern NC bbq mayo, on locally made brioche bun, fries

Blackened Chicken Quesadilla – pickled jalapenos, pickled red onions, 3 cheese blend, served with sour cream

Pulled Pork Sandwich – house smoked pulled pork, slaw, and sweet pickles on a brioche bun with fries

Desserts

Homemade Banana Pudding

Jose and Sons, Raleigh – $15 lunch

1st Course

Flautas de Barbacoa – Brisket barbacoa, flash fried corn tortilla, lettuce, onion, tomato salsa, queso cotija, sour cream, guacamole

Taquitos de Papa Dulce – Sweet potato taquitos, lettuce, tomato, sour cream, avocado, tomato salsa

2nd Course

The Raleigh Burrito – Steak, Chicken, or Vegetable, french fries, guacamole, cheese, pico de gallo, served with side salad or rice + beans

Mushroom Quesadillas – With smoked tomato salsa, rice and beans

3rd course

Capirotada Bread Pudding – Goat cheese, chocolate, vanilla ice cream

Flan de Coco

Lantern, Chapel Hill – $35 dinner

APPETIZERS

SALT and PEPPER SHRIMP – fried jalapeños, coriander

PORK & CHIVE DUMPLINGS – whey fed pork, garlic chives

SQUASH SALAD – red lentils, saffron, dates, local paneer

ENTREES

JAPANESE STEAKHOUSE-STYLE STEAK – local grass-fed NY strip steak, crispy spinach, ponzu sauce, warm green tea sushi rice

SPICY LEMONGRASS TOFU – pan-fried with rice vermicelli, oyster mushrooms, basil, garlic, crispy shallots, roasted peanuts, local pea greens

CRISPY WILD NC CATFISH CHÂ CÁ LA VONG – hot chile, fresh turmeric, dill, fried shallots, roasted peanuts, spicy heirloom carrot salad, jasmine rice

DESSERTS

WARM SPICED GINGERBREAD – local ginger ice cream

ROASTED BANANA ICE CREAM SUNDAE – caramel, soft cream, NC peanut brittle

HOT CHOCOLATE CAKE – NC pecan brittle ice cream

Mateo Tapas, Durham – $35 dinner

choice of three served with pan con tomate

REMOLACHA – slow roasted beets, orange, black olive, lime crema

ENSALADA RUSA* – smoked NC trout & caviar, saffron yukon gold & sweet potatoes, peas, aioli

ENSALADA VERDE – local greens, crispy artichokes, pistachio, olive tapenade, lemon vinaigretta

COLES de BRUSELAS CATALAN – brussel sprouts, pinenuts, sherry raisins, saffron yogurt

PATATAS BRAVAS* – fried potatoes, two aiolis, spicy tomato sauce

GAMBAS – NC shrimp, olive oil, garlic, chili, lemon, parsley

CALAMARES FRITOS – semolina encrusted calamares, piquillo tartar sauce

COSTILLAS de PUERCO – pork ribs, espelette pepper jelly

ARROZ FRITO* – fried rice, chorizo, peanuts, slow cooked egg, anchovy

VIEIRAS de BAHIA – buttered bay scallops, saffron rice grits, chorizo, sofrito

Mothers & Sons, Durham – $35 dinner

1st Course

Farm lettuce, radish, ricotta salata, Romano beans

Crispy calamari, calabrian chille aioli

Bruschetta, fall squash pesto, hazelnut, kale, pickled red onion

2nd Course

Bucatini al Amatriciano

Bombolotti cacio e pepe

Linguini, chiles, garlic,anchovy, cauliflower, bread crumbs

3rd Course

Chicken cacciatore, orange flint polenta, mushroom gremolata

Wood grilled trout, farro salad, salmoriglio

Pork milanese, arugala, potatoes, citrus, pickled chiles

NOFO, Raleigh – $25 dinner

First

Fried Green Tomatoes – With mixed greens, pimento cheese and smoked bacon jam

NC Crab Rangoon – With local goat cheese and jalapeno apricot jam

Beet and Kale Salad – Mixed greens, crisp kale, roasted beets, apples, golden raisins, local goat cheese,
spiced pecans and lemon honey vinaigrette

Second

Shrimp and Grits – Sautéed with bacon, mushrooms, garlic butter and green onions over pepper jack grits

Roasted Vegetables and Grits – Seasonal vegetables over pepper jack grits with local goat cheese and spiced pecans

Pork Tenderloin – With kale, sweet potato, onion and country sausage, mustard maple glaze

Chef Special of the Evening – Local seafood selection

Dessert

Chocolate Torte – With Homeland Creamery chocolate ice cream and candied almonds

Grilled Buttermilk Biscuit – With apples, golden raisin, spiced pecans and Homeland Creamery vanilla ice cream

Plates Neighborhood Kitchen, Raleigh – $30 dinner

SMALL

Shrimp Tortellini – lobster broth + chive crème fraiche

Pork Fritter – pork trotter + smoked mushrooms + mustard + sauce gribiche + plucked mustard seed

Winter Farmers’ Salad – kale + maple pickled butternut squash + red onions + fried black eye peas + yellow pepper vinaigrette

LARGE

Striped Bass – farro + roasted tomatoes + leeks + olive tapenade + charred lemon

Slow Roasted Strip Loin – bone marrow and potato ravioli + bone broth + fried kale

Mushroom Risotto – fox farm mushrooms + whipped goat cheese + mustard greens + truffle oil

SWEETS

Winter Lemon Meringue – lemon mousse + brown butter milk crumble + meringue + rosemary thyme shortbread + lemon macaron

Chocolate Hazelnut Torte – hazelnut jaconde + layers of hazelnut mousse, chocolate ganache & chocolate hazelnut praline crunch + candied hazelnuts + raspberry coulis

Sticky Toffee Pudding – warm date cake + vanilla toffee sauce + house whipped cream

Sitti, Raleigh – $30 dinner

Mezze, Choose one

Beet Hummus – Chickpea purée mixed with lemon juice, tahini, garlic, and roasted beets, finished with za’atar and extra virgin olive oil

Fried Calamari – Lightly breaded calamari strips, served with spicy tahini remoulade, topped with cilantro and pickled onions

Kibbee Mikli – Fried dumplings of ground beef and lamb mixed with cracked wheat and onions, then stuffed with sautéed minced beef and lamb, onions, pine nuts, and spices, served with labneh and extra virgin olive oil

Tri-color Quinoa Salad – Kale, roasted beets, spiced walnuts, pickled onions, grilled apples and pomegranate vinaigrette

Entree, Choose one

Soujouk Kabob – Grilled Middle Eastern beef sausage and vegetables served with wild rice, sumac onion, grilled tomato, grilled lemon and Aleppo pepper sauce

Fassoulia – Lime bean stew with garlic, onions, tomatoes, leeks, mushrooms, cilantro, and tomato paste, served with basmati rice

Shrimp Kabob – Grilled marinated coastal shrimp, with sweet peppers and red onions, served with basmati rice and spicy garlic whip

Curried Lamb Stew – Winter squash, mushrooms, chickpeas, onions, tomatoes, garlic, cilantro, coconut milk, and braised lamb leg; served with brown butter-sage freekah

Dessert

Pistachio Cake – Layered with Ashta cream and pistachio butter cream and topped with crispy phyllo, pistachios and honey drizzle

Chocolate Baklava – Layers of Phyllo dough, stuffed with pistachios, walnuts, chocolate and orange blossom syrup. Served with powdered sugar and Frangelico-caramel sauce

Vegan Cheesecake – Almond and fig crust, served with berry coulis and macerated berries

Sushi Mon, Raleigh – $35 dinner

COURSE 1: Soup and Salad

Mother’s Miso Soup – Mushroom, Fish, Cabbage

AND

Garden Salad – Baby Arugula, Kale, Apple Chip, Soy Vinaigrette

COURSE 2: Appetizers

XO Tuna – Truffle Aioli, Garlic Chip, Daikon, Pink Peppercorn

Salmon Lettuce Wrap – Salmon, Kataifi, Sumiso, Pickle Radish

Rock Salt Seared Salmon – Sumiso, Serrano, Crispy Shallot, Yuzusu

COURSE 3: Entree

4pcs Nigiri Sushi (Chef Choice) & (4pcs Truffle Tuna Roll or 4pcs Crunch Salmon Roll)

Chirashi & (4pcs Truffle Tuna Roll or 4pcs Crunch Salmon Roll)

4pcs Sashimi (Chef Choice) & (4pcs Truffle Tuna Roll or 4pcs Crunch Salmon Roll)

Crispy juicy Chicken – Smokey Teriyaki, Fried Garlic

24hr Pork Belly – 147F Egg, Brown Butter, Asparagus

COURSE 4: Dessert

Mochi and Macarons

Chocolate Mousse Cake

Honey Toast

Tupelo Honey Cafe, Raleigh – $15 lunch

Appetizers

Fried Pickles with garlic buttermilk ranch dipping sauce

Crispy Brussels topped with fresh herbs, lemon zest & chopped bacon, garlic buttermilk ranch dipping sauce

Cup of Creamy Tomato Soup with basil

Entrées

Slow-Roasted Pork Grilled Cheese – smoked jalapeño bbq sauce, white cheddar cheese, pumpernickel bread, served with all-natural french fries or mixed greens salad

Charleston Chicken – fried chicken, cranberry mayonnaise, melted havarti cheese, lettuce, organic health nut bread, served with all-natural french fries or mixed greens salad

Farm Fresh Burger – pasture-raised “forever free” beef, lettuce, tomato, onion, pickles, potato bun, served with all-natural french fries or mixed greens salad

Picnic Chicken Salad – pulled “forever free” chicken, creamy smoked jalapeño bbq sauce, peperonata, lettuce, tomato, organic health nut bread, served with all-natural french fries or mixed greens salad

Desserts

Banana Pudding Mini Mason Jar

Peanut Butter Mousse Mini Mason Jar

Vidrio, Raleigh – $30 dinner

Choose One

Green Chickpea Hummus / Harissa Spread (together) – aleppo pepper, olive oil / chili peppers, roasted tomato

Moroccan Beef Skewers – harissa Greek yogurt

Local Lettuces – cucumber, radish, lemon-coriander vinaigrette, ricotta salata

Artisanal Cheeses – Seasonal jam

Charcuterie Plate – mostarda, cornichon

Choose One

Cauliflower Cacio e Pepe – Parmesan, breadcrumbs, black pepper

Charred Broccolini – romesco, Vrisi36 EVOO, puffed quinoa

Chestnut Gnocchi – local squash, Swiss chard, ricotta salata

Sixty South Salmon – Peppadew beurre blanc, Israeli couscous

Harris Strip Ranch – charred scallion, black garlic oil

Choose One

Chocolate Buttermilk Cake – cardamom syrup, “baklava” ice cream

Flan – hazel whip, dark chocolate crumble

Wye Hill, Raleigh – $30 dinner

Small Plates

Smoked Salmon Dip (GFO) – house cured lox, benchwarmer’s bagel chips, pickled shallot, capers
Pairs with Old Field Pale Ale

Crisp Brussel Sprouts (DFO, VO) – Champagne Vinaigrette, Pecorino, Pecan, Bacon, Pickled Red Onion
Pairs with Ghost Tropic

Local Salad (Ve, DFO, GF) – Local Hydroponic Greens, Hibiscus Vinaigrette, Apples, Candied Walnuts
Pairs with Little Lanterns

Large Plates

Southern Short Rib (GF) – Braised Collard Greens, Country Ham, Cheese Grits, Toasted Benne Seed, Herb Jus
Pairs with Baltic Porter

Fox Farm and Forage Pappardelle (V) – Housemade Pappardelle, Fox Farm and Forage Mushrooms, Herb Cream
Pairs with Gourd Grief

Seared Pork Belly (GF) – Bourbon Cream, Black Eyed Peas, Charred Kale
Pairs with SloMo

Roast Spaghetti Squash (Ve, DF, GF)
Smoked Tomato, Chickpeas, Kale, Herbs, Aquafaba
Pairs with Common Ground

Dessert

Cinnamon Bread Pudding – Doc Porter’s Rye Creme Anglaise, Pecan, Craisins

Spiced Apple Panna Cotta – Sorghum, Apple, Graham Streusel

Chocolate Mousse – Bananas, Lassiter’s NC Amber Rum, Whipped Creme Fraiche