Restaurants in Goldsboro

Though you may not find founders Linda Wolf and Julie Reid rolling sandwiches at Roly Poly, the duo nonetheless man everything behind the scenes. Prior to founding the sandwich-wrap chain in 1996, Wolf had decades of sandwich artistry under her belt, and Reid had entrepreneurial acumen as a business and finance major. Wolf and Reid attribute the success of their venture—which now includes 125 franchises in 24 states—to the philosophy behind it: Taste matters. In keeping with this belief, the two continually add gourmet ingredients to their deli-style menu. By stocking pantries with items such as brie cheese, sundried tomatoes, and mango chutney, Wolf and Reid ensure that every wrap, salad, and soup tastes great and nourishes the body.

Sandwiches come funneling out of the kitchen doors, spreading brushstrokes of steam that hint at grilled chicken, spinach, and prosciutto. Those mulling over the menu to build their own creations consider six styles of bread including wheat, caraway-studded rye, and sunflower. In the morning hours, croissants, bagels, and breakfast sandwiches prepare diners for stressful shifts as a manager or a hammock-catalog model.

Named for its original location on North Fourth Street in Wilmington, NOFO @ the Pig now resides in what was once a Piggly Wiggly grocery, to which the restaurant pays homage with a bar constructed from Piggly Wiggly cans. NOFO has added more of its own touches, such as a chandelier encircled with hand-blown glass pigs. Perhaps in tribute to the grocery store’s diverse stock, the eatery’s lunch, dinner, and weekend-brunch menus showcase eclectic eats inflected with Southern touches. Diners feast on lunchtime burgers, sandwiches, and wraps such as the spinach burger with roasted tomato aioli. As the sun sets, dinner plates emerge from the kitchen bearing home-style eats, such as shrimp and grits or barbeque chicken with collard greens, 3 cheese baked macaroni and creamy coleslaw. Over the weekend, NOFO’s brunch blends everyday menu staples with omelets, eggs benedict, and french toast slathered in honey butter sweeter than the milk of a dairy cow that will only honeysuckle.

In November 2010, AnnMarie DiMaio purchased a small brickyard nestled in the midst of undulating farmlands with a dream to remodel the property in honor of her late mother and father. Drawing inspiration from her Italian heritage, AnnMarie modeled The Villa DiMaio after a Tuscan villa replete with tiled floors, Tiffany-style lighting, and walls covered in authentic Mona Lisas. The culinary-arts graduate specializes in wedding- and corporate-catering services and opens her picturesque villa to the public for a family-style Sunday brunch that marries Italian and southern cuisines. The facility’s covered wraparound veranda and rustic brick-and-stone courtyard pair meals with panoramic views of the landscaped grounds and decorative waterfalls.

Buku takes its name from the international slang for “merci beaucoup”—the French phrase for "thank you very much.” The restaurant's global awareness extends beyond its name to a menu inspired by traditional street food all over the world. Chefs take their cues from culinary traditions from everywhere from Poland to Korea, creating gourmet dishes with authentic international flavors. As a result, the menu's wildly eclectic selection showcases dishes such as thai papaya salad, polish pierogis, and colombian arepas—soft corn pastry stuffed with pulled pork and guacamole.

Regardless of its cultural influence, each meal is prepared using eco-conscious ingredients such as hormone-free beef, sustainable market seafood, and certified-organic coffee raised on a diet of smaller, even more organic coffee beans. Diners can wash down their meals with their choice from an equally international menu of wines and craft beers, along with a selection of cocktails and sake.

A traditional Japanese art form, kabuki theater involves elaborate displays of song and dance. Living up to this tradition, Kabuki Japanese Steakhouse & Sushi Bar puts on a show every day during lunch and dinner with an unlikely cast. Atop tableside grills, meats sizzle in song; flames dance into the air; and knives refuse to perform unless their name is first on the marquee. Hibachi chefs direct all of this action, and their skilled hands slice and cook meat entrees that range from sesame chicken to lobster to rib-eye steak. Complementing the grilled cuisine, sushi chefs prepare classic california rolls and specialty rolls such as the Krazy: avocado, crab, and cream cheese bundled beneath a cap of lobster salad.