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
One thing on the menu inspires widespread obsession: lemon tahini salad dressing made with a creamy mixture of tamari, lemon juice, tahini (sesame paste), oil, and some vegetables, whirled in a blender. It has been on the menu since chef and owner Arthur Gordon opened the restaurant, and is by far the most popular dressing there. If you get hooked on it, like thousands of others, you can purchase bottles at the restaurant.
901 West Morgan Street Raleigh, NC 27603 (919) 833-8898
Chef Ashley Christensen, who in 2014 was named the Best Chef in the Southeast by the James Beard Foundation, and in 2019 was awarded Outstanding Chef, keeps branching out. Beasley’s Chicken + Honey slings chicken Southern and fried.
237 South Wilmington Street Raleigh, NC 27601 Beasley’s: (919) 322-0127
Poole’s Downtown Diner/Death & Taxes
First it was a pie shop, in 1945. Then it was a 1950s luncheonette. When Christensen opened her first restaurant at Poole’s Downtown Diner, she knew its history would inspire everything — and that the S-shaped vintage bar that snakes throughout the space would remain the same. When naming Death & Taxes, she was equally inspired by the building, once home to a funeral home and a bank. The elevated comfort food, however, is inspired by far warmer tones: her ode to cooking with wood and flame.
A Granville County restaurant continues what its owners started in their home kitchen — a legacy of strong hands, local support, and delicious bread.
Hoping to recapture the excitement of a school field trip, a writer plays tourist in her own backyard. In our capital city, she finds treasures that have been waiting nearby all along.