Owners Jerry and Kathy Hart opened Ole Time Barbecue in 1993; for Jerry, it was the fruition of a meaty dream. As a small child he helped his grandfather Quillie cook barbecue, learning patience as well as the family recipe in the slow-cooking process. The menu stands as a testament to Quillie's traditions. Classic dinners such as the hand-chopped barbecue pork plate and barbecue chicken, fried chicken, and country-style steak (all items $6.99 regular, $7.99 large) please any palate. Combination dinners are available for $9.99 each; all dinners are served with two sides (choose from Southern classics such as fried apple sticks, fried okra, and collards) and Ole Time's famously delicious hushpuppies. For morning birds, breakfast is available from 6 a.m.–10 a.m.
Dixie Belle’s Bar-B-Q's meats, such as a platter of juicy pulled pork ($7.99), spend 3–12 hours soaking up flavor vapors from slow-burning hickory logs to acquire their telltale pink inner rings and alluringly husky voices. A half slab of ribs slathered in homemade sauce ($8.99) keeps the wet-nap industry flourishing, and sandwiches count among their ranks the Western ($6), a hunk of flame-nuzzled beef brisket accompanied by mushrooms, sautéed onions, horseradish mayo, and the score of a Sergio Leone movie. The menu mates most dishes with a choice of more than a dozen flavorful fixins, which include fried okra, collard greens, and cinnamon apples; fixins are also available in dinner-size half-pint ($1.99), pint ($3.49), or quart ($6.49) servings.
As a native of North Carolina with more than 30 years of experience working in restaurants, pit boss Vernon Griffin knows the difference between cooked pork and proper barbecue. He incorporates influences from North Carolina?style barbecue, hickory-smoking and slow-cooking the meats until they?re shot through with bold flavor and tenderness. His menu of down-home favorites, like Buffalo Bill's lunchbox, is full of hand-pulled pork, smoked brisket, and Brunswick stew, simmered for hours.
At Teriyakin' we are dedicated to providing Fresh, Quality, and Healthy food choices to all of our customers. We select fresh quality meats and vegetables as we know this produces the best flavors. Our Teriyakin' sauces and dressing are made from fresh ingredients and we never use any MSG or additives to enhance our flavor
The building has been there for generations, beneath a neon "Restaurant" sign that used to serve as a beacon of sustenance for WWII-era soldiers stationed nearby. Decades later, under that same sign, people still show up in search of food, and more importantly, in search of drink. This historic spot is now the home of Brewmasters Bar & Grill, a taproom that celebrates North Carolina brewers with its selection of nearly 100 craft brews. "Beer geeks," as Brewmasters likes to call them, can discover local suds from Big Boss and Crank Arm mixed in with nationally renowned beers such as Left Hand Milk Stout Nitro.
Of course, beer is also integral to the food menu. On it, guests will find pork belly braised in brown ale and beer-battered onion rings. The kitchen makes many of their ingredients in-house, including spinach dip forged from a family recipe and Brewmasters' signature candied bacon with jalapeño-apple jelly. As guests tackle their meals, they can study a state map that pinpoints North Carolina's best-loved breweries and least-invisible rivers.
It's been more than a half-century since the first Char-Grill opened its doors on Hillsborough Street in Raleigh, but not much has changed at this beloved local chain. Whether in the original cinderblock building or one of the 10 locations that have been added since, people still approach the counter to jot down orders, pass them through the window, and then look on as cooks grill half- and quarter-pound steak patties over charcoal flames.
In addition to the signature smoky-flavored burgers, Char-Grill also fires up grilled chicken, chili dogs, and pulled-pork sandwiches. Milkshakes and fries add to the eatery's classic feel, helping land it on USA Today's list of 51 Great Burgers and reminding guests of simpler times when hamburgers were used as currency.