During 30-minute tours at Boylan Bridge, foam-enthused folk get to ogle high-end machinery and learn about the beer-making process from potable professionals. Keep all of your senses engaged by sniffing, swishing, and swallowing six freshly brewed beer samples such as the Pullman Porter, a dark beer with coffee and chocolate flavors, or the Gantlet Golden, a pale pilsner-like brew with flavors of hops and citrus. Once you and your tour cohort have discovered new favorites, grab a seat at Boylan's hand-crafted bar to treat yourself to an additional pint, or mosey out to the pub's deck to try to spot Waldo amidst the scenic city skyline. Although not covered by this Groupon, Boylan Bridge Brewpub also serves up a newly overhauled menu of tasty pub grub favorites.
Deep in the Umstead Industrial Park, something stirs. Amid the clank of modern machinery, a group of workers busy themselves with one of the world's oldest crafts: brewing. At Gizmo Brew Works, this meeting of contemporary technology and ancient know-how produces a tempting slate of small-batch beers. Inside tanks that hold the equivalent of 1,000 pints each, brewers prep favorites including the smooth and sweet Black Stiletto Stout and the complex Palisade Wasp India Pale Ale with the same care that has earned many of their past beers medals at the Carolina Championship of Beer. They also save room for seasonals, carefully adding a sweet caramel flavor and spicy Noble hops to their altbier, which they serve in a traditional stange glass or a large mug in celebration of Oktoberfest. These beers and more make frequent appearances in the brewery's taproom, gracing pint glasses for impromptu toasts or filling up growlers for at-home sips. Never ones to shy away from curious guests, brewers also open up their facility for Saturday tours, walking groups through the beer-making process during 30-minute explorations.
Judging by his daring attitude toward fusion cuisine, head chef Michael Schiffer probably tried to fry the rule book before throwing it out the window. He founded Maximillian's Grill in 1991 with humble aspirations: it would be a 32-seat pizza restaurant where guests could enjoy quiet meals. In four months, however, he had amassed magazine awards and a clientele that would line up outside the restaurant for an hour before he opened the doors. They were there, waiting patiently, to see what delicious fusion food would sail out of the kitchen that night—Michael hand wrote a new menu every day and often invented new dishes on the spot, fusing Italian flavors with creole and Asian influences.
Unfortunately, in 1998, a fire closed Max’s for good. Though he and his wife Gayle later opened a gourmet deli, it wasn’t until 2001 that they opened Max’s once again, this time in a roomier location with high ceilings, soft light, and tinted windows. The new joint even has a wine bar in the back separated from the dining room by a partition.
In the kitchen, Michael devises fresh takes on fusion cuisine while holding onto many of the dishes that made Max’s famous, classics as the grilled caesar salad—prepped by grilling the actual lettuce—and the peppercorn-encrusted Voodoo tuna. Michael has also archived his old menus on the restaurant's webpage, viewing them as a timeline for his culinary evolution and a way to remember how to spell "bouillabaisse."
Ethiopian main courses divide into two parts: injera, a thin flatbread, and wot, a stew comprising mostly meat or various beans. Ashee Ethiopian Cuisine adheres to tradition, serving stews of chicken, beef, or curried lamb and goat atop spongy slices of injera. Beyond its carnivorous dishes, Ashee caters to vegetarians with heaps of lentils cooked in berbere sauce and split peas cooked with mild green peppers. Feasts are served atop a mesob, a round table designed to encourage sharing among diners. Beers and Coke products can complement meals, though for a more authentic experience Ashee recommends ordering coffee, which is served during a traditional ethiopian ceremony.
April Schlanger, a 15-year wine-industry veteran, believes that the words “organic” and “eco-friendly” are not mutually exclusive when relating to affordable wines. She and her husband Josh opened Sip... A Wine Store in the hopes of sharing their passion for and knowledge of organic wine and beer, earning the young store a glowing feature on CaryCitizen. Respect for the planet oozes from every design detail in the quaint shop, be it the VOC-free wall paint, reclaimed-wood display tables, or complimentary wine carriers given to customers upon arrival. Those hoping to challenge their palates and forego the day's to-do lists can sidle up to the tasting bar or partake in formal wine classes, focusing on specific producers or varietals.
Barley & Vine's wine aficionados demystify the art of fruitful grape-juice guzzling during wine-tasting classes that borrow sips from the shop's bountiful collection of adult elixirs. Throughout the tasting session, knowledgeable instructors funnel wine-swilling tidbits into inquiring noggins, such as the beverage's basic components, how to check for body, and techniques to decipher a good wine from a bottle of Listerine. After sipping, students learn how to articulate the flavors and notes radiating from each sample, and which styles best suit their palates.