Driftwood Cropped

Eating The Outer Banks

The Outer Banks of North Carolina is one of the best beach destinations on the coast and according to a recent study done by rent.com, and published by The Outer Banks Voice in early May, that looked at which travel destinations across the United States were the least affected by Covid-19  in terms of search traffic on Google. The Outer Banks ranked #1, meaning people still continued to search for it more than any other destination spots in the US to be followed by Yellowstone National Park, and Fairbanks Alaska.

Photo Credit: The Outer Banks Voice

I have visited the Outer Banks for several years now. Each time I try to do something a little different, which is easy to do since there is so much diversity in the activities. One year I climbed the Hatteras Lighthouse, 210 feet high to the top, and peered out over the marsh with winds that made me a bit scared that I would be whisked over the railing and plummet to my death. 

Another time I ventured to Jockey’s Ridge State Park in Nags Head to experience the tallest living sand dune on the Atlantic seashore where I climbed the enormous sand dunes and watched hang gliders drift off the peaks and fly over the sea.

photo courtesy of Outerbanks.com

I have visited the Wilbur and Orville Wright Museum, attended a festival by the Marina in Manteo. I have walked the trails along the marsh in Kitty Hawk, and shopped at the adorable little shops at Osprey Landing in downtown Duck, NC. 

I have eaten some of the best food the North Carolina coast has to offer, everything from fresh oysters harvested that morning from Hatteras Sound to the best hush-puppies this side of Louisiana. This visit was short and sweet but was no different. During our stay we visited three restaurants, all very different from each other and want to share our experience with you. 

1. I Got Your Crabs

If you want a very casual atmosphere you need not look too far down the road to 3809 North Croatan Highway Kitty Hawk in The Sea Dunes Shoppes plaza. This little strip mall houses a Jerky store and a few other little shops but the gem of the plaza is called I Got Your Crabs Seafood Market and Steam Bar. The restaurant opened its doors in 2012 and has quickly become a place that the locals enjoy year-round. The owner of the restaurant is a third-generation commercial fisherman. He crabs daily in the Currituck Sound. You likely drove on the bridge that goes over the sound when you were entering the Island. One of their specialties is those local blue crabs that are known for their sweet salinity.

Crab Facts

According to Bluecrab.info the male is the one with all blue claws, the female has red tips on hers. It is rumored that the female crab’s meat is sweeter than the male’s.

While visiting I Got Your Crabs our server made the recommendation of the popular crab dip to start our meal, She made a fabulous suggestion. When the dip arrived we were excited to see that it was served with homemade deep-fried wonton chips. These chips were the perfect vessel for this hot and cheesy, crabby dip.

When you are dining at I got your crabs you will find no shortage of oysters. Oysters are of the Crab Slough variety which are known to be sweet and buttery. I ordered mine fried, served with a Remoulade Sauce. They were so plump and juicy!

My friend wanted clam strips, of which I am not a fan. Give me those juicy bellies all day long. Her clam dish was however worth mentioning because they were served with a side of the yummiest hush-puppies. Those hush-puppies sweet with a little onion flavor cooked to a perfect golden brown could have been sold as an appetizer.

Dessert was available, however, we had eaten too much food already so we opted for takeout boxes for our meals. We will go back on a future visit and next time maybe we will check out that Jerky shop before we fill up on seafood.

2. Steamers Restaurant and Catering

On my last visit to OBX, I had some of the freshest oysters on the half-shell that I had ever tasted at a place called Coastal Provisions Oyster Bar and Wine Bar Cafe. Opened in 2006 by Daniel Lewis and Scott Foster, former head chefs for a specialty gourmet food chain. Let me share a little irony with you. That last visit, I had not intended to eat at Coastal Provision, I was headed to a restaurant in the same plaza called Steamers. Steamers, however, was not open for lunch so I ended up at Coastal Provisions eating those amazing oysters. As I was planning my trip this time all I could think about was having those amazing fresh oysters on the half-shell from Provision Company however, much to my dismay when I pulled into the parking lot I saw a sign saying they were closed, I was so disappointed. Steamers however was open! You have to snicker a bit at that twist of fate.

When doing my research for this article I discovered Daniel Lewis is also the President of the Outer Banks Restaurant Association and owner of Coastal Cantina and Coastal Cravings in Duck, NC. In an interview about Covid-19, he told The Outer Banks Voice he made the decision to close Coastal Provisions and focus on his other restaurants. You can be sure I will be visiting Coastal Cravings on my next OBX visit, so stay tuned!

Steamers Restaurant and Catering is located at 1 Ocean Boulevard Ste 115 in Southern Shores. We sat at the bar but I am told they do have upstairs seating with ocean views. It is co-owned by Linda Coats. I am told she often checks in on her guests and ensure they are feeling welcomed. Our visit was no different. A woman that I am almost sure was Linda stopped by as we were seated at the bar and asked us if we were having a good time and we were! Why wouldn’t we be, we had a heaping pile of Steamed Spicy Shrimp and two cold beers in front of us. The shrimp was fresh and crisp and seasoned with a generous amount of Turmeric. When you licked your fingers your tongue burned a little, but then the shrimp cooled it down. It was a fun albeit messy experience. That is what good seafood is all about! Our servers brought us lots of steamed napkins and lemons for our hands and kept our area of the bar tidy at all times.

For our entrees, we chose the steamed lobster special for $30.00. It was a great value, fresh, and scored to make it easier to crack open. It came with drawn butter, lemon, and a side of corn on the cob. If you want to learn more about these amazing sea creatures and the people who catch them, be sure to read Love of Lobster.

I am sure we were offered dessert but can tell you I was too full to even finish my corn and certainly did not listen if they had. I did notice while researching their site for this article they do offer on their takeout menu a New York-style cheesecake and a chocolate tuxedo cake. We enjoyed it all and would recommend this restaurant to others.

3. Trio OBX

The Outer Banks does not have to be just about seafood and to prove that we went over to Trio Restaurant and Market. Located 3708 Croatan Highway, Kitty Hawk. This is a place that I visit each time I am in OBX. This is the ultimate grown-up hangout where you can relax and tantalize your taste buds.

There is wine as far as the eye can see, a store filled with sundries and gourmet treats, and a cheese counter that will make you drool. They serve the best local craft beer and make gourmet small and large plated meals. On this visit like all visits we order a meat and cheese tray to start our evening. We tantalized our palates with flavors from all over the world and rinsed it down with the nectar of the gods.

We shared a New York Strip Steak served on a bed of the most flavorful homemade mashed potatoes with a truffle sauce. For dessert there was a rich and dark chocolate cheesecake,

Our Trio Experience

We Interview One Of Trio’s Owners Ken Hyman

Lets-Feast-4

The Best Irish Pubs in Raleigh – Our Opinion

Irish Food in the Triangle

There are many places to choose from to visit in North Carolina for Irish food and a great time. We all are most familiar with the Hibernian on Glenwood Avenue. Many remember there was a big fire that shut them down for a time, but when it opened back up it was better than ever. Who doesn’t love their rooftop bar? I recently visited on a Sunday afternoon and had a Bloody Mary. Did you know they also have a second location in North Raleigh on Falls of the Neuse?

Hiberian Restaurant Pub Glenwood South

O’Malley’s, also off of Glenwood, is a favorite with lots of locals. They feature lots of specials and there is outdoor seating for those great Carolina weather days.

O'Malley's pub and restaurant raleigh

Saints and Scholars off of Spring Forest Rd in Raleigh will always get an Irish mention and people enjoy the food here as well. It is not owned by a person of Irish Descent at all. It is owned by Victor Khoury who is originally from Jordan. Victor used to own Solomon’s restaurant on Six Forks Road in Raleigh. When he closed Solomon’s during a downturn, he bought Saints and Scholars as-is and took his employees with him. You would never detect he is not from Ireland in the dishes he sells. He combined his Mediterranean flair with traditional Irish food. His focus is on providing the best service possible and purchasing quality ingredients for the foods he serves right down to the sea salt. Look at all the outside seating available at Saints and Scholars in the short video clip below.

Our number one favorite Irish restaurant in the Triangle goes to Tra’Li Irish Pub and Restaurant in Brier Creek. They have two locations, another in Morrisville, but I just adore the decor and everything about the Brier Creek location. Below is a photo of one of their rooms aptly named the library. Couldn’t you see yourself holding a private event in that room?

Tra'Li Irish Pub and Restaurant in Brier Creek

The rest of the pub has a great feel as well. It is the kind of place you just want to drop out in on a lazy Saturday or Sunday afternoon. Read a book on your tablet while sipping on a hot toddy or drink bloody marys while catching up with your friends. They have two separate bars in the place, one is a bit cozier in the back room. I am not sure the reasoning for this but perhaps one day we will interview them and ask.

irish pub indoors

Why it has been selected as my favorite has less to do with the decor and more about the food. The Chef and owner Eamonn Kelly is from Ireland and he trained in Boston and New York. He blends the styles well and then sources using North Carolina foods. On my most recent visit, I had a Guinness Burger. If you want to know what that is, just look at the picture below and you will see atop my burger patty sits a thick slice of cheese made with Guinness. But this is not a burger that sits on a bun, no, this burger sat upon a bed of fresh homemade mashed potatoes with onion gravy, it is pure comfort food! The blend of the cheese, the beef, with the onion and brown gravy, and the potato just all worked so well together. I am craving this as I am writing this article.

Tra'Li guinness burger

My dining companion had corned beef and cabbage and said it too was very good.

Tra'Li corned beef and cabbage

There are many other Irish Pubs outside of Raleigh, throughout the Triangle, alas but only a wee bit of time to visit. We will mention Doherty’s in Cary, Pat Murnane’s in Wake Forest and in Durham. There is Bull McCabe’s and James Joyce Irish Pub. Maybe before Saint Patrick’s Day 2021, we will get to visit them and tell you more.

Screen Shot 2020-01-30 at 10.19.01 AM

The Chicken Sandwich War-Who Do you Love?

The entire country, especially the state of North Carolina is obsessed with the chicken sandwich. Those golden, crispy pieces of white, chicken breast served between a bun. McDonald’s and the other fast-food chains can’t hold a candle to the two companies that are leading in popularity for their chicken sandwich. These two restaurants are especially loved by young children and teenagers. We came across an article written by a young and inspiring blogger who took it upon herself to interview her high school classmates and document her unbiased taste test of the two most popular chicken sandwiches. We loved her take on this popular topic and asked her to be a guest author for our February issue. Read her story below.

Is the Popeye’s Chicken Sandwich Overrated?

We ask the students of Fuquay Varina High School

Over the past few months, Popeyes has become a hot topic in the media. Their first release of the beloved chicken sandwich came to the chain in August 2019, and because it was in such high demand fans were going crazy over this sandwich. Lines ran out of the stores, fights were breaking out between customers (and employees!), it was the only thing people were talking about. Two weeks after its release and it was already sold out. Cut to November 3rd, 2019, finally Popeyes Chicken Sandwich returns; this time for good.

I had never been to Popeyes before and was confused about what all the talk was about. Is this chicken sandwich really something worth waiting hours in line for? Soon I will find out for myself, but first I took to the students/staff at FVHS to ask those who had already tried it what all the hype was all about.

“It was totally worth the wait.” Nyasia, a sophomore said when asked about the Popeyes Chicken Sandwich; she waited about twenty minutes in line.

“It is a little overrated, but I would for sure go back. The only thing I would change is the sauce, I think they should add ranch to it.”

ON AVERAGE, PEOPLE WAITED FORTY MINUTES FOR THEIR POPEYES CHICKEN SANDWICH. THE SHORTEST LINE IS TYPICALLY FIFTEEN MINUTES, WHILE THE LONGEST CAN BE UP TO TWO HOURS.

Mrs. Gregory states, “I went when it first came out in August so there was definitely a long line, I had to wait two hours.” When asked if this sandwich was overrated she said, “It’s not at all overrated. I don’t understand why the line was so long, but it was worth the wait. It was better than Chick-fil-A’s for sure.”

Quite a few people told us that the Popeyes Chicken Sandwich was better than Chick-fil-A’s. It’s likely that these comparisons arose due to the famous twitter war exchanged between the two food establishments back in August, during Popeye’s initial release of the Chicken Sandwich. It all started when Popeyes replied, “You good?” to a tweet that Chick-fil-A sent out saying “Bun + Chicken + Pickles = all the ❤️for the original” – many fans suspected this was a subtweet to Popeyes after they released their first chicken sandwich. Was this a pre-planned PR move or a real fight between the two popular chains? Either way it was a great marketing technique.

When asked if there was anything that they would change about the Popeyes sandwich, many people said that they would like the chicken to be more crispy. 

“I don’t know if it was because of the time I went-” Chris, a junior here at FVHS begins- “But I think mine could’ve been more crispy… I think if I came earlier in the day when they first started making them it would’ve been better and fresher.”

It’s likely that Popeyes makes their chicken sandwiches in abundance before they open so that the lines aren’t too long when people first start coming in, so if you’re going to Popeyes at a busy time like during rush hour- your sandwich might not be as fresh, and ultimately less crispy. Still, people preferred Popeyes over Chick-fil-A. Camryn, a freshman said,“ the chicken sandwich tastes just like Chick-fil-A, but with more meat.”

Others agreed with Camryn, saying that this was the most amount of chicken they’d ever seen on a chicken sandwich from a fast-food restaurant, which could be why most preferred Popeyes over Chick-fil-A.

Because of the drama, I decided to do an ultimate taste test by comparing Chick-fil-A’s to Popeyes. I went to both chains very early, Popeyes line was 7 minutes, Chick-fil-a’s was 10. I ordered the

Pictured left, is Popeyes. Just by looking at the sandwich you can already tell a huge difference, the Popeyes sandwich is noticeably bigger than Chick-fil-A’s.

 After taking the first bite off these two Chicken Sandwiches, the winner was clearly, no doubt, Popeyes. Popeye’s sandwich tasted fresher. Their chicken was also bigger, and crispy. Chick-fil-A doesn’t fry their chicken, they pressure cook it- which causes for a more dull flavor, to say the least. Chick-fil-A’s bun was basic, whereas Popeyes had a quality brioche bun. 

Chick-fil-A’s was also salty, which made their sandwich hard to enjoy by having to drink water every other bite. Popeyes easily beats Chick-fil-A in all aspects, and their sandwich is in no way overrated. I would 100% go back.

Popeye’s Chicken Sandwich
Chick Fil-A-‘s Chicken Sandwich

Interviewers; Jonny Alvarez, Chris Williams, Andreas Jordan, Derrick Scott, Gianna Ragogna

By: Gianna Ragogna

Chocolates Fera Wyns

Forget Love- I Would Rather Fall In Chocolate

Part 2 of 5 in a series Food Among Art- A Love Story

Fera’wyn’s Chocolate Cafe was founded by David and Joana Whittingham in late 2012. David, a graduate of Ecole Chocolate, and Joana, a self-taught artisan, work together to create truffles that are both beautiful and flavorful. They have been open in Holly Springs, NC since December 2018. The flavors often reflect what is regionally available at farmer’s markets – such as the raspberry-lime Chambord and the medal-winning Limoncello. Three years running, they have received the highest award of six stars (Master Chocolatiers) from Taste TV based in San Francisco.

Fera’wyn’s Artisan Chocolates in Holly Springs came to our attention when we heard they had just won yet again, this time two of their confectionary delights took home accolades from the Good Food Awards for North Carolina. They are joined by some other local names we have come to know and love such as French Broad Chocolates in Asheville, NC, Full Steam Brewery in Durham, NC, Miss Ruth’s Jams, Fiddlehead Farm, Vidieri, and Escazu.

Limoncello Truffles

According to the folks at the Good Food Foundation they receive over 2,000 entries each year. The competition is fierce for a Good Food Award. In each category, three food crafters from each region – North, South, East, West, and Central – receive the honor each year. All companies that score well on taste, undergo a rigorous vetting process to ensure they meet the Good Food Awards Standards before being named Finalists or Winners.

The standards of the Good Food Guild are strict

  • Made in the USA or US territories.
  • Free of artificial ingredients including colors, flavors, and preservatives.
  • Free of genetically modified ingredients.
  • Free of high fructose corn syrup.
  • If made with chocolate, it must be premium couverture and may not be made with substitute fats as alternatives to cocoa butter. Additionally, this chocolate cannot be made with GM sugar, GM lecithin or alternatives to real vanilla (.i.e flavoring).
  • If made with dairy and other animal-derived ingredients, these are locally sourced and/or certified organic; free-range; hormone-free, and from animals raised using good animal husbandry.*
  • If made with inclusions and flavorings that are grown domestically, they are locally sourced wherever possible; traceable; and grown without the use of synthetic herbicides, pesticides, fungicides or fertilizers.**
  • If made with inclusions and flavorings that are not grown domestically on a commercial scale, they are farm-direct, certified organic or Fair Trade certified.**
  • Made by a crafter that is an upstanding member of the good food community, oriented toward growing their business in harmony with a better food system.

On this day we were fortunate to be able to taste not just the two award winners, the Caramel Macchiato and the Limoncello. We also tried the Naga Chili which is a blend of 3 peppers. Watch the video below where David explains the awards and describes what we are about to taste in these three amazing flavors of confectionery delight.

Fera’Wyn’s Gluten-Free, Scratch-Made Snacks

If the chocolate candies and truffles were not enough to make you fall in love with Fera’Wyn’s. You only need to look into the beautiful refrigerator cases to see there is more to adore. Everything in the entire shop is gluten-free. Yes, the chocolate eclairs, the cake pops, the cupcakes, and even the cookies.

When children visit the shop who are gluten intolerant or who have celiacs they ask which treat they are allowed to have, David and Joana, get to reply “any of them”. They love seeing the children’s eyes get wide with excitement as they look through the entire case. This wide variety is rare for anyone who can’t have gluten.

David explained to us why they chose to offer only 100% gluten-free to eliminate any chance of cross-contamination. Joana enjoys having people who normally can tolerate wheat, try her gluten-free, baked goods, and fall in love with them.

Joana’s Story and How The Shop Got Started

When we arrived unannounced in Holly Springs, as we usually do. We found Joana in the back, working hard to put finishing touches on two cakes for an Eagle Scout celebration. The life of a baker always on a time crunch! But being under pressure to meet a deadline is something I am sure she dealt with in her previous career as a property manager. She told us she had no idea she would become a chocolatier in a later career.

As fate would have it, she met David while he was still living in Australia and they grew to know each other playing a video game. That is where the name of their business comes from, apparently, this was Joana’s character in the game. She shares her journey with us on camera, speaking candidly about being diagnosed with Celiac’s and about opening the business. Watch the interview below.

David and Joana are very involved in the community. After all, that is one of the reasons they moved here. You can see David sporting his Chamber of Commerce Ambassador pin on his chef shirt. I witnessed their networking efforts paying off first-hand when a local business came in to order boxes of chocolates for their staff and clients for Valentine’s Day.

Fera’wyn’s Menu Board

While they admit a small business is a work in progress and they are still are in the process of decorating the shop, updating their website and I am sure many other things. One thing is for sure is their commitment to a quality product! We enjoyed meeting them, experiencing their confections, and look forward to hearing more about their future awards.

Fera’Wyn’s Artisan Chocolates is located at 652 Holly Springs Road, Holly Springs, NC
Connect with them on Facebook @FerawynsArtisanChocolates

no fo the pig wall mural

I Found Love Where I Least Expected-NOFO @ the Pig

Part 3 of 5 in a series Food Among Art- A Love Story

Miss Piggy Said  “Love is where you least expect it. So look there first.” Why did I not listen to this pig logic? I have to admit I have lived in the Raleigh area for over 15 years and I had never been to NoFo at the Pig. First, for all the new transplants in the area, let me explain the name. According to the folks at Nofo, North Fourth, Inc. opened its first store in 1997 on North Fourth Street in Wilmington’s Historic Art District. The store was called NOFO, a word-stump of North Fourth. The store moved to the Forum Shopping Center and added a cafe. NOFO @ the Forum closed in 2012.

piggly wiggly sign at NoFo

In 2001, after extensive renovations to an old Piggly Wiggly grocery store building, NOFO @ the Pig opened in Raleigh’s Historic Five Points shopping district. The building still retains design elements that maintain the original character of the space, including a full-service bar created from Piggly Wiggly food cans and dairy case displays; but the hand-blown glass chandelier encircled with pigs is all NOFO.

Pig Chandelier Light adjust

We loved that NoFo moved into the space that was once an old Piggly Wiggly grocery store. This was a southern staple store and certainly no joke. When I lived in Tennessee in the 80’s, I shopped at a Piggly Wiggly for all my weekly staples.

frozen food at nofo

On our visit to see what NoFo was really all about, I truly fell in love with the food and the fun, folk-art atmosphere. Here is a restaurant that allows you to have some fun, but serves up serious cuisine. On our weekday lunchtime visit, we ordered some tea to start. Yes, for anyone not from the South that is served cold, over ice. If you don’t want sugar you have to state you want your tea unsweet. The way most southerners sweeten their tea will make your teeth ache. I instantly knew the food would be good based on the fact that the tea was brewed to perfection. Yes, there is an art to brewing the right blend of tea and NoFo has this down pat. 

sweet tea at nofo

Looking at the menu the Fried Green Tomatoes with Pimento Cheese and Red Tomato Jam spoke to me. They said, and I quote, “If you do not taste these you will regret it.” When they arrived they were just as I pictured them. Nice thick round slices of green tomato coated in a cornmeal breading and fried a perfect golden color. Sitting on top was a generous portion of lovely pimento cheese. The tomato jam sat off to the side but I can assure you I added a dollop to each bite of the tomato.

fried green tomatoes on a plate

Based on the appetizer experience I was feeling quite confident that no matter what I would order from the menu for my entree. I would be happy. Then I saw a plate of fried oysters being delivered to a table nearby. The seating is pretty close quarters so I got a good look and a whiff of those plump little golden brown sea treats. Yes, my mind was made up even before I realized they were served with homemade french-fried potatoes with the skins intact. My lunch partner wanted some greens so she opted for the salad with fried boneless chicken tenders on top. She was also very pleased with her selection. 

fried chicken salad

To explain how good my fried oysters actually were, you have to know a couple of things about me. I am originally from the Northeast and we consider our area the ruler of the best cold-water seafood. I consider myself a bit of a shellfish junkie. Lobster, clams, crab, oysters; I love it all cooked, raw, steamed, baked or fried and I will enjoy it all the same. I just came back from a recent visit there and ordered fried clams from a local fisherman’s seafood shack and while they were freshly harvested from the Northeast water and sand, they did not hold a candle to the fried oyster heaven I was eating from NOFO. 

fried oyster plate

I like my fried oysters served with tartar sauce but as is the tradition in the South, NoFo offers their oysters with a cocktail sauce. I dipped my finger into it to taste and now may have more insight into why their Bloody Mary cocktail is so famous. I plan to go back on a weekend for brunch! I asked the server if they had anything like a tarter or an aïoli sauce and she suggested a remoulade. Great suggestion. I have not had a remoulade this good since a chef friend from New Orleans made it for me. I dipped those round plump and juicy, fried nuggets into that sauce and when the oysters were gone, I went back into the sauce cup this time dipping my french fries. 

After we finished our lunch I took a bit of time perusing the art, antiques, and decor that was placed strategically all around me in the dining area and the restroom. I was pleased to see my friend Vivian Howard’s Deep Run Roots cookbook prominently displayed for sale. I thought she would love coming here and trying the food and soaking in all the southern charm! 

vivian deep run roots and cookbooks

As I went upstairs to the gift shop I was charmed at the display case made out of an old supermarket refrigerator case- likely from the old Piggly Wiggly. I marveled at the colorful chandeliers, especially the one made out of little glass pigs. I wish I had had more time to shop, but I will for sure be coming back for a sit on the outside patio on a spring midday Saturday to have a Bloody Mary and those Oysters with the Remoulade Sauce!

fridge case at nofo

We love, love, loved NoFo! Find Them at 2014 Fairview Rd in Raleigh, NC.

g58 art wall

G.58 Experience Fine China and Art

Part 4 of 5 in a series Food Among Art- A Love Story

I was inspired to write this piece by a random lunchtime restaurant visit to a place that a friend recommended. I happened to be in the Morrisville area for a client meeting on a weekday and was quite hungry. I thought “what a great time to visit this local establishment, maybe take a few pictures and review the food”. I had no idea of the journey I was about to take learning about Chinese customs and art. I entered G58 Modern Chinese Cuisine and asked the hostess if I could be seated at the bar as I snapped a photo of a cool looking wall, with absolutely no idea what it was about, I casually mentioned to her that I have a food blog and asked if I could be permitted to take a few pictures.  

g58 umbrella lighting

Amanda, G58’s Hostess, is a young Chinese woman from Shanghai. Her warm accommodating nature and bright smile were what we first encountered. She has a wealth of knowledge about the Chinese culture and how the art displayed around the restaurant tied into many important facets of G58. I would later learn that this wall represents the human struggle to achieve goals.

As I sat at the bar trying to decide which amazing dish I would have for lunch she explained that the chefs that work here are Master Chefs in China and came to the US to work in this restaurant. I realized that I was in for an experience that is hard to find outside of Las Vegas, New York, or Chicago.

Amanda announced she would like for me to try some tea. Serving tea in China plays a big part in their social etiquette. She said the tea she serves is imported from China, that it not only tastes good, but it is also served with health in mind. I selected the Jasmine Tea from Fu Jian, Province which is on the southeastern coast of China, situated opposite the island of Taiwan. The fragrant tea sits in a strainer at the top of the pot as the steam steeps its flavor into the water. The cast-iron pot sits on a warmer.

While pouring over the lunch menu, I wanted to taste everything. I lamented over what I wanted for lunch so long that I decided I would simply start with an appetizer and just see where my hunger landed after that. I made the right decision by ordering the pork and beef pan-fried dumplings. When the dish arrived I knew I was in for a treat, this was no ordinary Asian dumpling. They were joined together in the pan with the batter poured all around them. It looked like a big flower made out of fried goodness. As I cut into the first dumpling it was warm, moist and most of all flavorful. I dipped the dumpling in a ginger soy sauce, as is customary.

g58 plated food

For my main course, I ordered the pan-fried noodles with shrimp and beef, knowing that I would be taking some home for lunch the next day. The beef was tender and seasoned perfectly and the shrimp popped with freshness, I think the shrimp was the best I have ever had. Both were cooked to perfection along with the delicate noodles which I ordered minimally spiced. This dish came through with enough kick and flavor without the need for any additional spice.

pan fried noodles dish

When my lunch was coming to an end, Amanda informed me she would provide a tour around the restaurant to see the formal and private dining areas and talk with me about some of the art that is displayed.

g58 offers traditional, formal and private dining options

The best was yet to come as Amanda explained the art, its culture, it’s interpretations and even some of how it is made. You will definitely want to watch the videos below to hear her tell us what she knows about each piece. She will take us through the Dynasty Dolls which are made to represent each dynasty. The Climbing Wall, the Mural made of Colored Pins, The Silk Lotus Chandelier, The Mural of the Chinese New Year, The Needlepoint, The Five Lions, and the last and most impressive Dragon and Warrior Sculpture made from food-grade materials.

Check out this wonderful restaurant for your self at 10958 Chapel Hill Road in Morrisville, NC.

iris restaurant raleigh

Food Among Art – A Local Love Story

Part 1 of 5 in a Series About Food and Art

Art is the expression of one’s own imagination culminated and displayed within the confines of one’s creative abilities. Art is subjective, interpretive, and alluring. As a society, much of our history has been displayed in art. We learn from its expression as well as impart wisdom to others through our own works of art. Regardless of whether your medium is music, dance, the written word, paint, clay, metal, or food we as a human society express so much through our creations.

I began by seeking inspiration from the great works of art that are displayed at our North Carolina Museum of Art in Raleigh. If you are new to the area, our state-run art museum offers an abundant display of famous works most which you can view for free. This includes a large Rodin collection donated by Iris and Bernard Gerald Cantor of Cantor Fitzgerald of New York. Subsequently, the white restaurant inside the museum is aptly named Iris. The wall sculpture made of tree branches is the work of Patrick Dougherty. It is placed so that when you are dining you have a sense of art and nature surrounding you.

While at the museum, I indulged myself on a little scavenger hunt to find all the works of art that displayed food. Of course, the Dutch section provided quite a bit of material as my muse. Starting with a painting from the 15th century “A Meat Stall with the Holy Family Giving Alms” a painting by Pieter Aertsen. It is a market scene, with an abundance of meats.

painting food

Then my inspiration turned to Spain. I love Spanish food and what better depiction of food in the 18th century than Melendez’s still life work of “Still Life Grapes, Figs, and Copper Kettle” along with his “Still Life with Game”

Melendez nc museum

Also in the Dutch area was Jacob Jordean’s “Mercury and Jupiter in the House of Bacchus” where we see Bacchus the God of Wine filling the goblets.

jupiter mercury painting meal

If a more modern approach is your style there was plenty of art that depicted food as well, such as Amy Sherald’s “Miss Everything” Enjoying a very large cup of coffee.

miss everything painting

This marble work called “Stack” certainly depicts modern-day take out food from the eye of a food service worker. Peter Oakley, who is known for turning items that are impermanent to permanent, depicts this perfectly with Styrofoam containers carved as a marble statue.

Stack By Robert Oakley sculpture

Much of the artwork in the North Carolina Museum of Art is donated by generous benefactors as we mentioned in the beginning of this article, the Rodin collection was donated by Iris and Bernard Gerald Cantor.

This particular painting was a gift to the NC Museum by Jim and Ann Goodknight. It is Robert Spear Dunning’s “Still Life Fruit, Honeycomb, and Knives” which symbolized gracious plenty in the homes in which it was displayed. It certainly depicted the lives of its benefactors. Jim Goodnight started and still leads SAS Systems, the world’s largest privately held software company.

robert spear dunning painting

Jim and Ann Goodknight also conceived and operate a successful five-star hotel in Cary, North Carolina where the decor is art meets nature. The hotel brings the outdoors in and the indoors out. From the moment you enter you are greeted by a large Chihuly sculpture. As you journey through the hotel, wonderful works of art keep your senses entertained, and true to their North Carolina roots many local artists are featured throughout.

Umstead Chulilly

The Umstead Hotel is home to a five-star rated restaurant that serves up award-winning cuisine called Herons. The food here is an art unto itself. It is headed up by Executive Chef Steven Deveaux Green.

heron food art

Starting at the museum and on to the Umstead Hotel, I continued my love story of food and art with a journalistic tour around the cities where I live. My goal is to uncover the art that transforms our experience with food. Some of which is manifested in the beauty of food that has been captured on canvass and some in the beauty of the food itself. In many of the places we visited, the art that is displayed lends itself to a vibe of creativity and support for local artists. Other times we were fascinated by stories of a culture that are told by the art that is displayed. We hope that you will continue to read the other articles in “Food Among Art- A Local Love Story Series” which defines the area’s culture by blending scrumptious food with incredible art.

backdrop luck tree

Art and Coffee As We Fall In Love with Lucky Tree Coffee House

Part 5 of 5 in a series Food Among Art- A Love Story

As I continued on my journalistic journey to find the perfect pairing of food and art in the Triangle area of NC. I was steered toward “Lucky Tree Coffeehouse and Art Gallery“. It is located across the street from Meredith College, a private institution in Raleigh since 1891. Many of the people in our local foodie group told me that this was a special place for art. As I approached the storefront I could see this was going to be a fun place to visit. An old bathtub upcycled into a water fountain dripped and rippled friendly, calming sounds.

Lucky tree storefront in raleigh

While this place is technically an art gallery, it did not have the pretentiousness and sterile atmosphere that some galleries strive to achieve. Instead, it offered a perfect bohemian blend of cool vibes and art made for and by the local people.

As I introduced myself to the staff one of the owners, Ashley, made her way over. I asked if I could record a few moments of a video so she could tell us about her business. Ashley and her twin sister Amanda are business partners. They have almost a decade of experience in the art world and curated art long before opening a coffee house. Lucky Tree is modeled after their childhood treehouse which, like most tree houses for children, was made out of scraps of leftover materials. Listen to the recording below to meet Ashley and hear her tell their story.

Lucky Tree features art from more than fifty artists, most of them are local. The art displayed is eclectic and showcases every medium from wall and decor art to soap and gift items.

soaps and handmade bowls on display
artist paintings on wall

The decor used to showcase the art in itself is its own art. It is fun, whimsical and everything screams upcycled. I particularly loved the old sewing machine legs added to this display table, the old trunks, and the cable spool complete with the cable still attached made into a table.

sewing table legs display local crafts

There is as much to see up above as there is below. Look at this cool chandelier made out of living plants.

artistic chandeliers

There apparently is music that happens here too! Every second and fourth Monday there is an open mic night. On Jan 31st there is a show planned called Hopeless Romantic by Lenci, a collection of love songs that explore pride and infatuations.

artistic design guitar

Yes, there is wine served in addition to coffee. Cloer wine is out of Apex North Carolina and Honey Girl Mead, as well as Starlight, are also local to NC. Not sure what that Fiji Water is all about.

nort carolina wines displayed

On to the question you have been waiting for, how was the coffee? True to form it is purchased from a local Durham, NC coffee roaster and served with local cream from NC State’s Howling Cow Creamery. What is not to like?

coffee lucky tree

We will be back to sip, shop, and nibble soon. If you are thinking of visiting, they are located at 3801 Hillsborough St, in Raleigh

Juice Bar Replaced

The Juice Bar Wake Forest

Juicing is new to me. Sure I make smoothies at home all the time however, I was not sure what to expect from one of these healthy lifestyle shops. I wanted to make sure I was not selecting one of those sugary smoothie chains that are frequented by teenagers. After poking around a bit online I selected The Juice Bar in Wake Forest. It appeared to have a selection of juices and smoothies as well as some healthy salads and breakfast bowl options. It is located in the same shopping plaza as the Publix supermarket chain off Rogers and Forestville Road. I entered to find it was set up much like a little coffee shop, there were a few average people meeting and talking over a juice. They may have had on yoga pants instead of work clothes but this is Wake Forest where casual is more common. I have even been known to wear my yoga pants to the supermarket.

The shop was well lit, clean and the staff was friendly and helpful. I was waited on by a woman with a really cool accent who directed me to the smoothie that would be the tastiest and colorful for my photographs. It was called the Hulk. While waiting for my smoothie, I took a few moments to take in all that this little shop had to offer. For Food options, you could order a variety of bowls made with Açaí or Granola. They also have Pad Thai Noodle bowls made with sweet potato noodles, various flavors of Overnight Oatmeal, Vegetarian Spring Rolls, and Nut Butter Sandwiches with options to add-in honey, cocoa nibs or fruit. Many of these were available in a Grab and Go cooler as well. 

What was intriguing to me was the juices – they offer something called the juice reset. According to the website Juiceitup  “A juice cleanse is a period of time where you replace your meals with fresh-pressed or squeezed juices. It allows you to give your body a break from digesting normal non-liquid food sources. A juice cleanse detoxifies your body from substances that create exhaustion, indigestion, fatigue, inflammation, weight issues, skin problems, and allergies. Due to the diets many of us live by, our bodies are full of processed foods, salt, sugar, and artificial ingredients. On a juice cleanse, your body is given the opportunity to rest and reset. While your body is resting, it is being provided with nutrients and vitamins it needs for healthy living. A good juice cleanse is like pushing the reset button on your body, but it is a process to get the full benefits of the cleanse”. I will state for the record I am in no way a health professional or nutritionist, I am merely reporting the information that I find and documenting my personal experience.  

At The Juice Bar, you can customize or select from one of their plans. Their Juice to Dinner plan offered four juices, alkaline water with a salad made of quinoa and kale. They had other plans that offered just juice or juice and a smoothie. 

The Hulk was made with kale, spinach, pineapple, coconut milk, banana, lemon, and apple juice. I was thrilled when she passed me the bright green concoction and even more pleased as I took the first sip. This was amazingly refreshing, delighted my senses, and was satisfied my hunger. I have been craving this smoothie since I visited. 

What also was interesting to me is how I felt after just one smoothie. It seemed to help jump start my metabolism. Again, I am only reporting how I was affected, I am not making a health claim on behalf of anyone else. I found that I was eliminating more frequently and felt a bit trimmer in my tummy. Could it have been a coincidence? Yes, it could, however, I am going back for another Hulk over the next few days just to find out. 
Want to see the entire menu? Watch our video below

I obviously would recommend The Juice Bar, it is the real deal. As I mentioned previously this is not one of those sugary national chain smoothie shops. Expect to pay for quality ingredients. Their smoothies ranged from $6.25 to $11.75. The Juice Bar is located at 1040 Forestville Rd Ste #148 Wake Forest, NC. It is open most days from 8:00 AM till 5:30 PM. On the weekend they open a bit later.  

The Fuzzy

The Naked Empanada

Yesterday New Year’s day 2020 was a big day for The Naked Empanada, formerly known as Fuzzy’s Empanadas. they debuted their new name and logo on their food truck at Bond Brothers Brewing in Cary, NC. They called it a reveal party. Love of Food was there to find out what the scoop was and to see what else had changed if anything. Read on to find out more. 

Roy Thombs is the chef who makes all these handmade lovely meat pies, he has a culinary background which included some time in the kitchen at the Grove Park Inn, Asheville, NC.

A Little history on them, Roy Thombs is the chef who makes all these handmade lovely meat pies, he has a culinary background which included some time in the kitchen at the Grove Park Inn, Asheville, NC. 

As we pulled up to Bond Brothers Brewing we saw that the food truck had been wrapped in all-new red, yellow, black and white colors with an outline of an empanada stating they were established in 2015 and are local to Raleigh. Yes, we noticed the local! This is a great idea especially in large fairs and food truck rodeos as many of us prefer to support locals. Kudos to the marketing agency that pointed this out to Fuzzy’s. This truck was more subtle as opposed to their original Fuzzy’s truck which was white with a tropical scene painted on the side with a picture of a man who was likely supposed to be Fuzzy holding an Empanada. It was a fun truck but at the stage of their maturity as an established vendor with a quality product, we can understand the desire for a more suitable, sophisticated brand look.

While we were there we caught up with Kem, Roy’s wife, and we asked her about the re-branding. Watch what she had to say below.

So what else had changed? Let’s have a look at the menus. First shown was the menu from the old Fuzzy’s truck 

And here is the menu from the new Naked Empanada truck

Same wonderful empanada choices with descriptions. We do see more side options added now. We did notice a .25 cent increase in most items, which in our opinion is extremely reasonable. 

Their commitment to cleanliness is evident in speaking with them and in their Wake County Sanitary Rating Score both previously and now 99%! We are big fans of establishments who take these ratings very seriously.

We ordered 4 empanadas and chips and queso From Roy who was clearly happy and proud to serve up his food. He has an amazing smile! Watch below as we place our order.

We ordered 4 empanadas and chips and queso From Roy who was clearly happy and proud to serve up his food. Here is what we ordered :

  • The Triple P
    “pork sausage, ham, chorizo, onions, red & yellow bell peppers, mozzarella/provolone blend.”
  • The Fuzzy 
    “seasoned ground beef, cilantro, red & yellow bell peppers, tomatoes, olives.
  • The Shroom
    (sautéed mushrooms, onions, garlic, red and yellow bell peppers, and cheddar) 

We found the same awesome flavor in all of these wonderful meat pies that we have come to know and love. I had never tried the Shroom before. Now this will be one of my favorites every time I visit.  

A surprise for us was the chips, I usually have low expectations for the tortilla chips that come as a side on a truck but boy I was pleasantly surprised when I bit into the first one. It was salty and very thin and crispy much like a certain North Hills national chain restaurant’s chips (who we will not mention here).  Wow! Another reason to love The Naked Empanada. 

They can be found at these wonderful establishments in the upcoming weeks

  • Trophy Brewing January 8th
    and they are regulars at the following:
  • Greenway Beer and Wine  
  • White Street Brewing
  • Deep River Brewing
  • and more


Crawford and Son Feature Image

Crawford and Son

There is a trend right now in the North Carolina restaurant scene and the best way to describe it is simple, southern-comfort food served in a gourmet style. Crawford and Son certainly fell into this category for me. The food was was rustic in nature, amazingly flavorful, rich, and balanced. Ingredients were paired and served in a creative manner that was pleasing to all the senses.

We made an online reservation on this rainy Tuesday night and requested to be seated at the bar. The bar always supplies a good vantage point of the operations of a restaurant. Depending on how busy the bar is you can likely ask more questions of the staff and hear the other patron’s opinions as well. We entered to see a hostess stand directly in front of the door, perhaps this is a way to address space better or to let people know that bar seating may require a reservation. The restaurant was much smaller than I anticipated but in no way was personal space compromised. The interior is upscale but rustic with exposed brick walls and lots of black and grey. I understand that Architect/interior designer, Louis Cherry designed the space so that the star, which is the colorful food being served, would be in the spotlight. He is the same person who designed Poolside Pies, Ashley Christensen’s latest venture. 

Insider Tip: The bar always supplies a good vantage point of the operations of a restaurant. Depending on how busy the bar is you can likely ask more questions of the staff and hear the other patron’s opinions as well.

The menu was well laid out and limited in the number of items being offered. In each category, it had something that would appeal to everyone. For example, as an appetizer, I enjoyed a hen of the woods mushroom salad that was salty and tangy. My dining partner had pan-seared scallops served over cauliflower with a creamy sauce. When a fine dining establishment offers limited menu choices it speaks to me in such a reassuring way saying “regardless which of the options you select you will not be disappointed.” I will caution that the font of the menu is a bit small and since the lighting was dim it made it difficult to read the descriptions of the fabulous dishes being offered. Bring your eyeglasses if you wear them. 

When a fine dining establishment offers limited menu choices it speaks to me in such a reassuring way saying “regardless which of the options you select you will not be disappointed.”

The bartenders were well versed in the menu and were able to elaborate on all the dish’s flavors and unique characteristics. They lead me in the right direction with pairing a glass of sparkling wine with my rich entree selection of the Pork Cheeks • Blistered Peanut & Cheddar Grits • Barbecue Creamer Peas. 

What else did we order and how did it measure up compared to all the accolades Crawford and Son has received since it opened in 2016?

Top Ten Best New Restaurants by Bon Appetit in 2017, Restaurant of the Year Wake County by Indy Week and N&O in 2019 and now named one of the Three Best Restaurants in America by Open Table are just some of the restaurant’s kudos. Not to mention the nominations for awards Chef Crawford has received from the James Beard Foundation.

The cocktail menu was much like the food menu, it had five signature cocktails to choose from and a few Spirit-Free as well. They did offer a larger selection of beer and wine. I opted for a “Peat and Pete” which was whiskey-based and very spicy because it is made with ginger beer and Texas Pete hot sauce, it was very different. My dining partner had a sweeter drink called “Pretty Visitor” made with Aperol which is an aperitif made of rhubarb and cinchona a flowering plant.

We were starving so we ordered up the Warm Malted Wheat Rolls served with Hickory Butter and Sea-salt. They were warm and fluffy on their own, but the butter made them crave-able. In full disclosure – we ate them all.

The Hen of the woods mushroom salad, or better known as the Maitake Mushroom Salad was served with strips of thinly sliced turnip, hazelnuts, green olive and shavings of Manchego cheese. 

My dining companion’s Seared Scallop appetizer had three generous sized sea scallops browned to perfection and when cut with a fork they were as tender as butter. The scallops were served over cauliflower with a brown-butter parmesan almond sauce. 

For dinner, my friend ordered the vegetarian option which was a Kabocha Squash with Ricotta Spinach Gnudi with collard greens and topped with roasted whole pecans. It was full of flavor and the Gnudi which was dumpling-like pulled the whole dish together.

I went for the Pork Cheek entree that I previously mentioned above, which was a big bowl of southern comfort food. Rich and savory,  the three generously-portioned pork cheeks broke apart with a spoon allowing me to scoop up some in each bite of the blistered peanut grits and creamer peas (a variety that belongs to the black-eye pea family). I had to take half of this dish home and I am happily enjoying it again as I write this article. 

Sadly there was no room left for dessert which looked amazing. What would have I chosen? The Orange Blossom Creamsicle Whipped  Ricotta •Apricot• Honeycomb there is no doubt!

Sadly there was no room left for dessert which looked amazing. What would have I chosen? The Orange Blossom Creamsicle Whipped  Ricotta •Apricot• Honeycomb there is no doubt!

I give these executive chefs big kudos for taking simple southern fare items like pork cheeks, beans, squashes, local mushrooms, catfish and pairing them appropriately while creating entrees that people will gladly spend upwards of $20.00. This means a profitable and trendy restaurant with great margins. They are contributing to the sustainability of agriculture and people in the culinary industry while supplying the local public with the right flavors that appeal and delight the senses. This was certainly part of my experience at Crawford and Son. Recently named one of the top three restaurants in the United States by Open Table is certainly an honor they can be proud of. While we were there we witnessed them ringing up gift cards after gift cards for people walking in. These are guaranteed future reservations. May I suggest you book in advance if you want to try them out, even for bar seating?

Crawford and Son are located at 618 North Person St. Raleigh and are open for Dinner Tuesday through Sat 5 PM -10 PM

Haymaker Miracle Featured Image

The Christmas Miracle

According to the folks who own the Miracle franchise  “Miracle is a Christmas-themed pop-up cocktail bar that serves holiday cocktails in a festive setting. With kitschy holiday décor, professionally-developed cocktails and the nostalgic energy of the best office party you’ve ever been to, Miracle is sure to get even the grouchiest grinch in the holiday spirit.”

The Miracle concept was developed by a successful entrepreneur, Greg Boehm. He is the owner of the Cocktail Kingdom a successful bar supply company based in New York. Greg’s story alone is quite interesting. He came from a publishing family where he found a passion for and collected cocktail books. 

Greg is respected by his peers as a collector, an authority and as a businessman. His peers have been quoted to say that he played a major role in reviving the cocktail movement. The world’s foremost authority on cocktails and their history, David Wondrich has been quoted to say if a century from now, someone were to look back and consider Boehm’s role, it would be like, this person really defined an era.”

“If a century from now, someone were to look back and consider Boehm’s role, it would be like, this person really defined an era.”

David Wondrich

How did this book collector, cocktail enthusiast come to own a holiday-themed franchise?

In 2014 Greg was under construction on one of his ventures, a New York City cocktail bar. What does a successful entrepreneur do when an asset is sitting and not generating revenue? You find a way to turn the asset into a money-maker. The story goes, he consulted with his mother and they decided to halt construction and transform the unfinished space into a pop-up bar decked out in holiday decor and serve up holiday-themed cocktails. 

New Yorkers loved the concept and they came in droves to be part of the “Holiday Cocktail Movement”. Two years later the concept had become so sought after that it went worldwide.  

Why Raleigh, North Carolina?

2006 and in entered one of the most well-known local entrepreneurs in the food and beverage space, Gaurav Patel or G as he is known to many. His story is similar to Greg’s as he learned to become a business person at a very young age. As a small child, Gaurav was given a small plot of land where he grew crops in order to pay for his school supplies. After graduating from NC State Business School he began his company Eschelon Experiences. 

G is well respected in the community. His venture provides support to many local charities such as The Tammy Lynn Center, The Interfaith Food Shuttle, Raleigh City Farm, and Band Together. The food and beverage industry is a difficult industry and historically has one of the highest turnover rates. According to Restaurant.org, in 2018 the turn over rate averaged at almost 75%. G must be doing something right, many of his staff have stayed employed by him long-term. The two employees we met with had been with Eschelon Experiences for a combined total of four years. Christian told us he has worked at the Haymaker for two and a half years and Mark for a year and a half.

What is notable at every one of their food and drink concepts is this statement from the Eschelon Experiences website,  Although we come from different backgrounds, we’re all passionate about our food, our service and making your experience at Eschelon one you’ll never forget.” 

 Although we come from different backgrounds, we’re all passionate about our food, our service and making your experience at Eschelon one you’ll never forget.” 

Eschelon Experiences

This statement of promise held true on our recent visit to the Haymaker to experience The Holiday Pop-Up Miracle. We were greeted by two smiling bartenders sporting whimsical Christmas sweaters. Mark sported a red, yellow, green and blue T-Rex Santa with Christmas gifts wrapped in glitzy paper and bows. Christian wore black, red and green BTBAM inspired attire with gargoyles who had antlers and in the center of his sweater was a little creature wearing a Santa hat sitting stoically in front of a keyboard.  

Both these gentlemen had an apparent passion for mixology and took great pride in the product they served up at The Haymaker. Both were extremely knowledgeable in their craft and excited to share the experience with us. Christian told us his favorite Christmas cocktail is actually the most complex. It is called the Gingerbread Flip and it is made with an actual fresh egg. To understand just how skilled these mixologists are, Mark is a Johnson and Wales trained chef. Side note: Our own Nicole from LoveofFood also attended this amazing culinary school.

There are a mere two locations selected in North Carolina for The Miracle franchise and according to Mark and Christian, the Haymaker considers themselves honored to be selected. The other location is in Asheville. 

What does the Miracle Pop-up look like at The Haymaker? 

As we entered the Haymaker, I noticed an antique hutch decorated in Christmas houses, holiday carolers, and a ceramic Christmas Tree. The top of the hutch was strung with garland and tinsel over a  portrait of a young boy that appears to date back to the 1700-1800’s time period. Above that is lots of cotton snow and wrapped packages in striped colors of red, yellow and green, boxes of red plaid and some ho, ho, ho’s!

Inside the establishment is furnished with antique-style tufted-couches covered in soft velvety fabric and oversized chairs wearing distressed-leather that call to you to sit and relax. A big blown up doorway Santa holding a cocktail in each hand watches over you inside. Garland, icicles, and ornaments are strung along all the tops of the walls with twinkling lights hanging just in front. On top of the bar, there is a nutcracker standing watch over many more gifts wrapped in decorative paper and tied up with bows. From the ceiling hang hundreds of colorful lights along with balloons designed to look like Christmas ornaments. Candy canes, lanterns and whimsical renditions of hot air balloons with upside-down elves riding in them are all part of the kitchy-theme along with a moose-head trophy who wears a Sammy the Bull gold chain and is adorned in a wreath aglow in white lights. We asked how long it took to decorate all of this?  The folks at the Haymaker told us the good part of two days. 

What does The Miracle Pop-up at the Haymaker sound like?

You can expect to hear all your favorite Christmas music during the Pop-up event which runs from November 29th through December 31st.
In addition, they offer some themed music happenings on their Event Calendar such as DJ Deluxe with Holiday Tunes and Throwback Hip Hop, Even Holiday Karaoke happens multiple times in the month of December.

What does The Miracle Pop-up at the Haymaker taste like? 

Being a self-professed foodie, the complexity of the Miracle cocktails drew me right in. The Christmapolitain is a vodka-based drink, served with a rosemary sprig. What makes this cocktail special is a blend of other delish ingredients including a proprietary house-made cranberry sauce syrup. Yes, I said house-made. That is what really blew my mind about the level of the sophistication of these cocktails. 

How they prepare the ice cubes is even cool. No worry about getting ice served to you from a dirty moldy ice machine here. All the ice at the Haymaker is chipped off from a large freshly-made block that has been shaken to release air and produce the clearest cubes possible. That is representative of the type of quality and care that goes into your cocktail experience. Speaking of Ice, while visiting we tasted an amazing old fashioned made with house-infused, caramelized pecan bourbon that is served with a snowball. 

“Speaking of Ice, while visiting we tasted an amazing old fashioned made with house-infused, caramelized pecan bourbon that is served with a snowball.”

We also tasted a drink called the Yippie Ki Ya (there is more to the official name but I will let you ferret that out on your own.) It was a rum-based drink made with a purple yam orgeat. This is pronounced OHR-ZHAT but more importantly, is what it is. According to Wikipedia: Orgeat syrup is a sweet syrup made from almonds, sugar, and rose water or orange flower water. It was originally made with a barley-almond blend. It has a pronounced almond taste and is used to flavor many cocktails. 

I mentioned earlier that Christain, one of the fun bartenders, told us his favorite cocktail on the Miracle list had a fresh egg in it, called the Gingerbread Flip. It is a Whiskey drink with sprinkled gingerbread cookies on top. 

If you want fun and like the taste of Gin then the Koala la la la la la la la is for you! It is served with a cute little Christmas Koala bear holding on to your glass! 

If you want something less cocktail-like but still sophisticated, the Haymaker also has champagne on tap! Who does that? 

Watch the Video of Our Haymaker Experience

Who goes to The Miracle Pop-up at the Haymaker?

The crowd is eclectic from business folks after work to a more party atmosphere on Friday and Saturday nights. We visited on a late Sunday afternoon and it was small groups and couples mostly. I have heard it described as an adult cocktail bar. When you come here it is for the vibe. It’s no wonder the Haymaker attracts lots of celebrities when they are in town. Rumor has it that Ja-rule stopped in a couple of weeks ago after his appearance at the 2019 Internet Summit. 

The cost of the drinks was comparable to what other downtown venues charge, but the value here is in the complexity, homemade flavors, and ambiance. If you are looking for a little holiday cheer, maybe attend the “All The Jingle Ladies” event on a Tuesday night. Holiday karaoke most Sunday nights or on Dec 7th they will open during the day to host Happy Howlidays where you can even celebrate with your pup! 

Hope to see you there! 555 Fayetteville St Ste 115 Raleigh, NC

Tell G or the bartenders, Christian and Mark, that you read about them in Love of Food Magazine and you will bring them some personal holiday cheer, watch them smile! 

 Merry Christmas, Happy Holidays to all!