Used to be you ate fried chicken all by itself. Sauce? Don’t need it. Knife and fork? I’ve got hands. Fries? No, thank you, I prefer chicken skin. Things are different now.
Little Pigs BBQ
Peggy Swicegood says her husband, Joe, is the face of this restaurant. For 50 years, he’s shared a smile and said hello.
Iron Hen Cafe
Grab a bite in Greensboro at one of the city’s most popular brunch spots.
An Introduction to Frying
My first weekend in North Carolina included a trip to the State Fair, and there I learned a thing so important that it sounds absurd. But it’s true: The thing about fried foods — and I had to move to North Carolina to learn this — is they will solve the world’s problems if you let them. OK — an extreme claim, but stay with me. We’ll see if I can’t convince you.
Eight Eateries on Film from Hollywood East
Grab a camera and a menu. These restaurants in the Wilmington area may seem familiar.
Love by the Slice: PieBird in Raleigh
It’s not on the menu, but PieBird’s crusted offerings have led to at least one trip down the aisle.
Burgers & Bottle Caps: Corbett’s Burgers & Soda Bar
At Corbett’s Burgers & Soda Bar in Cary, choose from more than 250 bottled sodas to enjoy with your meal.
McCall’s Bar-B-Que
These two men do barbecue on a big scale, but not by sacrificing quality. In barbecue-loving Goldsboro, they wouldn’t dare.
Elegant Comfort: Root & Vine in Morganton
By that we mean Cheerwine barbecue sauce, which is just one of the reasons you should eat at Root & Vine in Morganton.
