Guy Fieri and his wildly popular show Diners, Drive-Ins and Dives put a spotlight on little joints with bold flavor. So what happens when Food Network turns North Carolina’s beloved local restaurants into destinations?
food
Tried & True: The Mystique of Hole-in-the-Wall Joints
These love-worn restaurants are revered, not reviewed: We flock to them for everything they are — cash only, unfussy, hard-to-find — and aren’t, because what matters most is always on the inside.
Don’t Stop Bo’lievin’: How Bojangles’ Went From a Chicken and Biscuits Joint to a Southern Obsession
Forty years ago, Bojangles’ opened its first location in Charlotte. Now it’s got legions of fans as far away as Honduras. Still, it hasn’t lost its North Carolina heart: fast, fried, and fiercely loyal.
Here’s the Thing: There’s a Difference Between Supper & Dinner
From Dixie Cups to heirloom china, Crock-Pot to pot roast: In the South, the distinction between supper and dinner dictates when, where, and what we eat.
Come Summertime, Cantaloupes are Ridgeway’s Royalty
From the Waldorf Astoria to the White House and back, Ridgeway’s cantaloupes are famous for their sweetness.
Old-Fashioned Buttermilk is Magic in a Bottle
One ingredient, endless applications. Every Southern kitchen needs a little buttermilk.
The Dog Days of Summer: 9 Hot Dog Joints Across the State
Mustard, onions, chili — and memories: North Carolina hot dog joints are reminiscent of simpler times.
Summer Tastes Better with Campfire Cooking
The height of fine (outdoor) dining: threading an entire meal onto sticks and dangling it over the flames.
At Kindred in Davidson, Milk Bread Gives Rise to Kinship
In Davidson, Kindred restaurant’s famous milk bread says, “Welcome!”
