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Wonderful thing for the community!
Where can we find more information on next years event?
"Ignore the old Big Wok II sign"? That's kinda harsh. I'm not a fan, but they didn't go anywhere.
To the previous person: you're missing out. Worth it...
Alex, it looks like we have truffles in common. Send me an email, Jane@TrufflesNC.com, and let's talk.
im not waiting in line for an egg, potatoes and bacon, no effing way
the wine shop at rivergate is wonderful and THE FLIP SIDE cafe the chef and owner is great you might rember him from wining the fire in the city for 3 years in a row yes chef john from mumiosa grill
Leave it up to a Southern girl with a dream and from a princess is born a queen. YOU GO GIRL!
Had a great time at Sunday brunch at Tupelo Honey. Started off by being shunted to a table next to the passageway to the restrooms and bar area, so we got to enjoy the constant parade of waiters going back and forth during our meal. Things got even better when we realized we weren't exactly thrilled with the menu, but then came the biscuit (one each) - which were greasy and so full of shortening, I literally had a thin film of shortening stuck to the roof of my mouth for 10 minutes afterward. But most of all I enjoyed the utterly disinterested, marginally attentive waiters, having to wait till doomsday for drink refills, plus again, the cavalcade of waitstaff whizzing by our conveniently placed table. The one saving grace was that the food was very good. Everything else - not so much. I could have used another biscuit, but it was hard enough getting someone's attention for drink refills so I didn't bother about the biscuit. No one on staff seemed to like being there. This place needs a BIG improvement in its service, and has a loooong way to go before achieving actual "attentive service" status. Maybe they'll do that, but I won't know because I won't be going back.
Surprised that in all of the summaries there was not one mention of the quality of the coffee. Brunch in Paris is nothing without good coffee and that's what we're expecting here. Will try some out and post our favorite! Thanks for the list.
We slipped to No.2 ... Get on there and vote!
Thank you Creative Loafing and Alison Leininger for writing an awesome article. Very proud to be part of Creative Loafing family. Toska Truffles can be reached at 704 495 4362 for a personal delivery and we carry only the best, freshest truffles available. Full line of Truffle Products along with Toska Truffle Gift Baskets (Fresh Truffles & Truffle Products) coming this Christmas. Truffle Salt will be available for sale December 1st.
Great reporting on a new wave of breweries hitting all of NC - glad to see a female in the business featured!
Thats NOT real porchetta! please don't tell readers this is what porchetta is supposed to be? Where is the crispy skin? The porchetta sandwich I had a little spoon a few weeks ago was a limp, fatty, white pork sandwich. It was greasy, under-cooked, and tasted nothing like any of the great porchetta sandwiches I have had all around the country and world. I would love for it to be better, it just isn't the real thing: a sliced hunk of tender and juicy pork rolled in herbs and topped with crispy skin. The bun was the best part-
I must say any food lover would be happy to eat at gro. Fresh ingredients, pleasant people, and unique. The menu isnt complicated and employees welcome to suggest. Comapred to many gyro joints, their food at first bite made me go OPA!
I've had a chef crush on Joe for years...one of his students married my son...Ai's loss was HG's gain... The entire Grand Strand is so fortunate to have chef Bonaparte. Best wishes for a very bright and tasty future.
Great points Jonathan. As a craft beer drinker and aficionado, seeing anything owned by AB much less MADE by them called craft really irks me. It's not semantics, it's not a simple mistake, it's ignorance by people that think "beer is beer" and that's all that matters.
All that said, I enjoy a Shock Top now and then, and even though Goose Island doesn't taste as good as it did five years ago, it's still nice to have that option in North Carolina.
But most importantly, North Carolina (and South Carolina for that matter) has WAY too many award-winning, revolutionary craft breweries that should be celebrated instead of AB macrobrews produced 300+ miles away infringing on the "craft" and "local" monikers.
Pretty harsh words for this. I'm willing to bet this was just a simple mistake by an employee that didn't know.
I kind of agree with Mr. Martin. We have all the resources and means to be a great food city but in comparison to a city like Charleston we fall short on so many different levels. We also lack originality. Charlotte offers great food but what are we known for? What's our culinary point of view? We do have good restaurants but how many great restaurants do we truly have? How many places are memorable enough to make people want to return for the restaurant scene alone. I know when I go to Charleston I look forward to the food more than anything. On another note I do think we are showing progress and will soon become a city that is known for great restaurants.
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