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.
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.
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
For hours, the smoke gently rolls over racks of ribs, chicken, and brisket, tenderizing the meat until it's ready to pull apart without any effort. The chefs at The Prime Smokehouse do this every day, barbecuing meats in the Texas tradition of slow-smoking over hickory wood. Co-owner Ed Wiley III learned this style of barbecue from his father, whom he revered for his "kitchen wizardry." As a further homage to his dad, a saxophonist who toured the Chitlin' Circuit, Ed and his team book live jazz every Friday and Saturday night.
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.
Like a pad of room-temperature butter atop a slice of fresh-baked bread, you'll melt in the loving arms of Gateway's menu of home-style comfort food. Put some pep in your morning step with a cup of coffee ($1.35) and a sweet stack of hot cakes or french toast ($4 for three), or wipe last night’s spooky dreams from your eyes with a spongy biscuit topped with country ham and egg ($2.85). Gateway Restaurant features daily lunch specials Monday–Friday, serving up no-frills favorites such as meatloaf, fried chicken, beef tips, and lasagna ($6.95), each served with your choice of two vegetable sides. Lunch delishins delight with hot dogs ($2), hamburgers ($4.75/half lb.), grilled ham-and-cheese sandwiches ($3.75), pulled-pork barbecue sandwiches ($4.95), and made-from-scratch vegetable soup and chili ($4).