Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
Casual Stops [caption id="attachment_96619" align="aligncenter" width="1175"] Photo Credit Enabled[/caption] Buxton Hall Barbecue This storied spot, housed in a former roller rink, is known for its tried-and-true ’cue. Be sure to
Casual Stops [caption id="attachment_96619" align="aligncenter" width="1175"] Photo Credit Enabled[/caption] Buxton Hall Barbecue This storied spot, housed in a former roller rink, is known for its tried-and-true ’cue. Be sure to
This storied spot, housed in a former roller rink, is known for its tried-and-true ’cue. Be sure to order one of their creative cocktails alongside your barbecue tray. Our pick? The bourbon and Cheerwine slushie.
This old-school restaurant is known for its hospitality, loyal regulars, and classic diner fare. The Five Points specialty is classic Greek chicken and roasted potatoes. The recipe is such a favorite, it’s been known to sell out in under an hour!
A classic King Street lunch: the Jamaican and a cup of chili. Jennifer and Sam Parker’s vision for Our Daily Bread has shaped both the menu and the interior. photograph by Jon Eckard
This sandwich shop on the edge of the Appalachian State University campus has been a long-time student favorite and is renowned for its daily specials. If a special develops enough of a loyal following, it might get promoted to the permanent menu, which was the case with the strawberry salad with goat cheese, candied walnuts, and honey-balsamic dressing.
Sand Hill Kitchen’s fried chicken sandwich was named “The Fried Chicken Champion of Asheville,” and the Bowl of Goodness makes for the perfect breakfast. photographs by Tim Robison
From famous crispy chicken sandwiches to banana pudding like grandma used to make, this Asheville restaurant — housed in a corner gas station — has become a classic.
Pair The Bluffs’ famous fried chicken with sides like collard greens, cathead biscuits, mashed potatoes, and something sweet, like blackberry peach cobbler. photograph by Stacey Van Berkel
As the first restaurant on the Blue Ridge Parkway, this spot was a staple for hungry hikers, motorists, and families for more than 60 years before it closed. Now, it’s serving up delicious dishes once again. After working up an appetite on your fall drive, be sure to order some fried chicken, sweet tea, and cathead biscuits.
Guests mingle on the patio behind the restaurant, where seared tuna with local radishes and peppers makes a summer appearance. photograph by Tim Robison
In Sapphire, a majestic box canyon — the largest one east of the Mississippi — provides a feast for the eyes, and the first taste of Canyon Kitchen’s seasonal, sensory experience. The restaurant emphasizes relationships with local farmers — “we can’t raise everything we need, so we cultivate relationships with those who can,” Executive Chef Ken Naron says. “Cooking requires relationships.”
A cabbage pancake with sausage, sprouted field peas, and mayo chowchow brings together all of the Appalachian and West African flavors of Benne. photograph by Johnny Autry
The soul of Appalachian cuisine comes alive with every detail at Benne on Eagle, where the comforting meals are served on dishes made by local potter Jim McDowell, telling a story of African-American history that is tangible, with both flavors and textures telling a story.
Seasonal entrées at Library Kitchen + Bar include (clockwise from left) coriander sautéed trout, Burgundy-braised Black Angus short ribs, and sautéed foie gras. photograph by Tim Robison
Sapphire Valley’s oldest structure now houses one of the area’s finest dining spots: Library Kitchen + Bar. The restaurant emphasizes locally-sourced ingredients (crispy sauteed mountain trout, anyone?) and head chef Johannes Klapdohr’s goal is to put the area on the map — “We wanted to elevate this area to a status that can compete with New York and Chicago. And it’s working.”
Housed in an old jail, Proper has become a top pick for Boone residents who love refined Southern food. The menu boasts a large swath of dishes that you’d find at an elevated Sunday supper, including tomato pie, sweet potato casserole, and collards — always collards!
In tiny Marshall, a bright spot has appeared on the Blue Ridge Mountains dining scene and is here to stay. Located in a former gas station, this acclaimed restaurant is one of many local businesses reinventing retro spaces and serving delicious meals. When you visit, be sure to try the brown butter pecan pie!
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
For the owner of The Country Biscuit, welcoming diners is the fulfillment of a decades-long dream. And diners’ dreams come true when they try the glazed biscuit doughnut holes.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
