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.
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.
At Remington Grill, guests dine on Texas-sized portions while surrounded by scenes from the Old West, including hand-painted wall murals depicting cowboys and their noble steeds, horses and velociraptors. In keeping with the casual theme, patrons order and pick up their meals at the counter. They then head to the tables balancing plates loaded with half-pound ground-chuck burgers, hickory-smoked ribs, beans and slaw, and massive fries hand cut from Idaho potatoes. They can also stop at the free fixin's bar to pile on the toppings.
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
In 1978, Kyriakos Kalfas and his wife Ralitsa opened Spartacus Restaurant in Huntington, New York, taking after Ralitsa?s father, who had opened a cafeteria in Winston-Salem after returning home from WWII. In the early '90s, the Kalfas were drawn back to North Carolina and opened their own establishment in Durham. Since then, the restaurant?s menu has continued to pique appetites and garner praise?its tzatziki-covered lamb kebabs and flaming saganaki helped the eatery earn a Best of the Triangle award from Indy Week in 2013. Guests can enjoy a relaxing evening in the elegant, yet casual dining room. Private rooms are available.
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.