The chef infuses dishes with Southern and Appalachian elements, but it’s his love for Louisiana that enlivens the table: fresh oysters Bienville, crawfish crepes with tasso cream, Brie en croûte with Ponchatoula strawberries.
Walk through Postero’s glass door, and you’ll enter a space that’s modern and open and minimalistic. But there are also subtle reminders of the building’s past as an early-20th-century bank: Edison bulbs strewing soft light upon exposed brick, and a bank vault door standing wide open in the back — displaying wine.
Dark wood paneling; a long, tall bar with glassware that picks up the dancing light reflected off of the French Broad River just beyond the tracks; and tables laid with thick white linens create a mood both classic and intimate. The menu features classics such as aged beef tenderloin crowned with both bordelaise and béarnaise sauces; steak aux champignons; brown butter local trout; and saltimbocca made with a Southern fried chicken breast instead of veal.
A majestic box canyon — the largest one east of the Mississippi — serves as the soaring backdrop of this restaurant, which is open seasonally from May through November and serves farm-to-fork fare inspired by the landscape.
The former summer lodgings for railroad employees now house The Orchard Inn and its on-site restaurant, where a glassed-in dining porch offers a breathtaking view of the mountains — and an unforgettable Sunday brunch.
You can’t just drive by the plain little building and understand the pull of Beef ’N Bottle. You have to go inside, past the framed photos of celebrities from the golden age of Hollywood. You have to walk into the dim front dining room, where it takes a reservation well in advance to score a booth on a Saturday night.
This pink-and-purple Queen Anne-style mansion once belonged to Victorian-era Charlotte mayor Sam McNinch who, in 1909, even hosted President William Howard Taft there. Inside, discover perfectly plated dishes that are as exquisite as the exterior.
Since Chef Joe Kindred and his wife, sommelier Katy Kindred, opened their restaurant, it’s turned the quiet college town of Davidson into a culinary destination, where artful dishes like squid ink conchiglie and wagyu beef tartare have earned Kindred national recognition.
Steam pots, shrimp and grits, and Calabash platters are all elevated by an extra, inspired flourish. Even saltines, the sidekick of every smoked-fish dip, arrive at the table seasoned and fried. There’s plenty of New Durham sensibility, too: in the daily crudo, the oysters baked with bone marrow, the octopus with avocado.
This prestigious hotel offers weekend brunch and an upscale dinner menu — as well as an afternoon cuppa. Order a pot of tea and an array of sweets, scones, and dainty tea sandwiches, and put your pinkie up.
Chef Bennett’s twist on time-honored Southern cooking is one of many ways that the inn’s new owners are celebrating its legacy in this small Triangle town: Built in 1838 by Isaiah Spencer, the two-story building initially provided food and lodging to travelers.
Don’t let the name fool you: When it comes to pairing sips and savories, Old North State Winery offers so much more than cheese and crackers. The plates are so beautiful, so interesting, that it feels almost disrespectful to disturb them.
The Beefmastor serves rib eye — only rib eye — up to 700 pounds a week. Each customer makes their selection and explains exactly how they want their steak cooked. Then the server slices the properly sized hunk of rib eye and takes it to the grill.
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.