It?s hard not to feel nostalgic at Jake?s Good Eats. For starters, the cozy eatery is housed in a converted 1930s gas station, and?with vintage Coca-Cola and motor-oil signs scattered across its whitewashed walls?it's decorated to match. But the nostalgia doesn?t hit full force until the first bite of Jake and Gordon Stegall's homestyle Southern food. Bone-in, maple-glazed pork chops dotted with candied apples, free-range barbecue chicken, and blackened grouper smothered in the house's original crawfish sauce are just a few menu highlights that have made Jake's worthy of a feature on the Food Network?s Diners, Drive-Ins and Dives and a place on Guy Fieri's speed dial. And that?s just the Stegall brothers? take on what they call ?more refined country cooking.? They also assemble oyster po? boys, pit-smoked barbecue sandwiches, and even hot dogs?in homage to their days as car-show vendors?topped with chili and slaw.
Best of all, from the brown sugar to the blackening rubs, the brothers make practically everything from scratch. And what they can't handle, their Mama Jean can; according to Creative Loafing Charlotte, she bakes all the biscuits and desserts, including banana pudding and chocolate-peanut-butter pies that ?are everything to make your mouth happy.?
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.
Located within Greensboro's historic Kress Building, Tavo showcases a menu of elegant, ingredient-driven American cuisine with strong Southern roots. Executive Chef Barry Moody draws upon more than 30 years of experience as he whips up upscale versions of otherwise familiar dishes, including fried buttermilk chicken with a spicy kick, applewood-smoked pork chops with a bacon glaze, and gumbo-style pasta with blackened shrimp, smoked turkey sausage, and a Cajun alfredo sauce. These refined comfort foods create a dining experience that manages to highlight traditional techniques as well as contemporary sensibilities.
This sense of fusion is also apparent in the restaurant's decor. The high-ceilinged space features a gleaming expanse of stone flooring, which is populated with patterned booths and cherry tables. At the end of the room, a semicircular bar forms an impressive set piece as it reflects light cast by the various chandeliers and tethered fireflies. Tavo even embraces the roots of its location by lining its walls with artwork that was collected by the building's original owner, Samuel H. Kress.
Rev your appetite engine with an elegant, Southern-style appetizer such as seared NC scallops with succotash and tarragon beurre blanc ($12). For a main course, sup on another Dixie delight, such as the jumbo shrimp-n-grits with bacon and midnight moon tomato ($28), or opt for a more-universal slab of USDA prime beef—the 14-ounce rib-eye is served seared the way you like it and slathered in meaty deliciousness ($29). If you'd like to keep your meal as light as a globetrotting eccentric's hot-air balloon, have a basil-pesto, hand-tossed personal pizza (with feta, artichokes, and Peppadew peppers, $7) or fried-oyster salad (with egg, bacon, and balsamic, $14). Click here to see the full lunch, dinner, and dessert menus.
While steak, seafood, salads, and wines share the spotlight, it's the fondue pot that transforms the dining experience at The Melting Pot Durham into an interactive one. Bubbling at the center of the table, steel cauldrons steam with cheese blends such as aged cheddar and lager beer, or fontina, butterkase, and buttermilk blue. Diners spear slices of granny smith apples, artisan breads, and veggies, before dipping them into the thick, creamy cheese. While a wine and cheese fondue pairing may suit the evening on its own, a fresh salad followed by lobster and steak turns the experience in to a three-course event. Continue the dipping feast by adding one of nine velvety chocolate fondues and diners can gather around the table to dunk strawberries, marshmallows or chunks of cheesecake.
We pride ourselves of delicious food, a knowledge staff and affordable prices. We make everything in house using fresh, local ingredients. Enjoy our raw and steam seafood selections or our hand-cut steaks. Our atmosphere allows for intimate date nights, family dinners and group parties.