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
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.
Though Carolina Smokehouse Grill is relatively new to the triangle culinary scene, the eatery has wasted no time making its mark. Under the direction of restaurateur Matt Naugle and executive chef Caroline Pudova, grillmasters smoke up tasty southern favorites that have earned spots on WRAL’s Five Favorites lists for Best Ribs and Best Mac and Cheese. Braised short ribs simmer slowly in beef broth, or pork ribs smoke slowly before dressing in sauce or keeping it casual by arriving to the table dry-rubbed and singing Journey songs. Pudova also prepares eastern North Carolina–style chopped pork barbecue with vinegar-based sauce, or beef brisket that grills for nine hours before sliding onto plates underneath a tomato-based sauce. Carolina Smokehouse Grill pairs these entrees with sides such as fried okra or cheesy bacon grits, as well as specialty peach and berry cobblers topped with vanilla ice cream.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.