Saturday, July 19, 2014

Get Your Burger Fix at Bad Daddy's

Bad Daddy’s Burger Bar has been on my radar screen for a while. After a recent visit to the Morrisville location at 3300 Village Market Place, I only wish I had gone sooner!

Bad Daddy’s specializes in high-quality burgers with tantalizing toppings. It’s hard not to be impressed with burgers made from chuck and brisket. Burgers run the gamut from basic to “Bad A**.” A create-your-own option starts with a 7-ounce patty and includes your choice from 10 varieties of Boar’s Head cheese plus premium toppings such as avocado, buttermilk fried bacon and rosemary ham.

Among the various specialty burgers, I recommend the classic Southern burger with American cheese, chili, slaw, mustard and relish. It’s a messy proposition, but thankfully there’s a roll of paper towels on the table. For something decidedly different, try Mama Ricotta’s burger with fresh mozzarella, pesto, tomatoes, pepperoncini and extra virgin olive oil. 

Standout side items include hand-cut French fries, onion straws and house-made potato chips. I opted for sweet potato fries served with chipotle ranch for dipping, which were as tasty as I’ve ever encountered.

Décor tends toward modern casual. High ceilings with exposed ductwork work nicely with the wide-open dining room.  Service is friendly and efficient, and I would have been even more impressed if a manager had come by the table to ask how everyone enjoyed the dining experience.

A meal with drink at Bad Daddy’s will set you back about $15. That's somewhat pricy, but it’s well worth the investment. 

Bad Daddy's Burger Bar on Urbanspoon 

Image courtesy of Bad Daddy's Burger Bar

Wednesday, July 2, 2014

Wingin' It Offers Locals a Welcome Addition

When Tom McGrath and Cory Ellsworth joined forces earlier this year and opened Wingin' It Bar and Grille, they brought food service experience and stability to a location that lacked solid direction. The restaurant that previously occupied the space on Main Street in Fuquay-Varina closed its doors after operating for more than five years.

“We’re committed to having a regular presence out on the floor,” McGrath told me recently. He also owns and runs the successful Assaggio’s Pizzeria & Ristorante in the Quay. “We get the food out as fast as possible so people don’t have to wait.” McGrath "gets it" when it comes to customer service.

Menu starters like nachos, bacon-infused potato skins and fried jalapeños kick things off nicely. Burgers and chicken wings are crowd-pleasing favorites. Be sure to order the sugar-glazed sweet potato fries as your side.

With 18 varieties of traditional and boneless wings, sauces range from garlic Parmesan and backwards ranch to Thai peanut and Jamaican jerk. Try the tasty "gold rush," which has a seasoned honey-mustard base.

If you’re in the mood for red meat, go for the satisfying fried egg bearnaise burger or a succulent French dip sandwich. Be sure to watch the large-scale toy train run overhead as you enjoy your meal. 

Photos courtesy of Jonathan Fredin/S&A Cherokee

Wingin' It Bar & Grille on Urbanspoon

Friday, June 27, 2014

Get Your Fill of Pub Grub at Brewster's

The first thing you notice upon entering Brewster’s Pub is the inviting horseshoe-shaped bar. It practically beckons each patron to pull up a stool and chill.

The pub is owned and run by former musician Seven Morello (yes, "Seven" is his real first name), who shares proprietorship with Jim Cassese. It's open for lunch, dinner and late-night service seven days a week.
While you’re there, chow down on a fried bologna and cheese sandwich or some loaded nachos. Even better, build your own creamy mac and cheese (think blackened chicken, bacon and jalapeños).

A messier but no-less-filling proposition, the Brewster Bomb burger arrives crowned with bacon, mushrooms, grilled onions and Monterey Jack cheese. It’s accompanied by waffle fries or house-made chips.

 Photos courtesy of Jonathan Fredin/S&A Cherokee

Whether it’s the weekly indoor cornhole tourney on Mondays, team trivia on Wednesdays or a competitive game of darts anytime, there’s plenty of fun to enjoy. Circle Thursday on your calendar, as that’s steak night. Starting at 6 p.m., you can score a 10-ounce Omaha ribeye with baked potato, steamed veggies and, if you're inclined to imbibe, a Samuel Adams seasonal draft for just $15.99.

Brewster's Pub on Urbanspoon

Wednesday, June 11, 2014

Craft Public House Serves Up Great Fish & Chips, Burgers

Craft Public House may be Cary’s first farm-fresh sports bar. Consider this: The restaurant's freezer is completely empty.

According to co-owner Brian Cordileone, Craft makes everything from scratch using high-quality ingredients like grass-fed beef and cage-free chicken. Robust offerings like slow-roasted baby-back ribs, cast-iron steak and artisan pizzas are all legit. Never mind the chicken Parmesan and baked lasagna, both of which are made from Cordileone's grandmother's recipes.

Don’t miss the Yuengling beer-battered fish served with hand-cut fries and Creole tartar sauce. Or feast on a succulent Southwest burger (pictured below), a hefty eight ounces of ground chuck topped with Monterey Jack cheese, jalapeño peppers, avocado, onion straws and ranch dressing.

Photo courtesy of Jonathan Fredin/S&A Cherokee

When it comes to libations, an ample selection of craft brews is available along with domestic and premium bottles. White and red wines are offered by the glass or bottle, and various specialty cocktails give you plenty of alternatives.

Service is mostly efficient and friendly, although the last time I visited it took a while for the waiter to take my order. A spacious dining room with two dozen high-definition televisions provides plenty of opportunities to view a big game.  

Craft Public House on Urbanspoon 

Friday, May 23, 2014

Much to Like with Big Mike's BBQ

Mike Markham's secret to making great BBQ involves employing a low-and-slow cooking process and using natural wood as the only fuel source. The result is fork-tender pulled pork, succulent beef brisket and stellar smoked chicken.

For something decidedly different, try the Redneck Nachos with Fritos, pulled pork, baked beans and a delectable bleu cheese slaw. It's topped with Big Mike’s sweet vinegar and hot mustard sauce.

 Photo courtesy of Jonathan Fredin/S&A Cherokee
Side items like mac & cheese and smoked potato salad are solid options to consider. Dry-rubbed smoked chicken wings make for a can't-go-wrong starter. 
Big Mike's portable red barn can be found around the Triangle during the week and at food truck events on the weekends. Check the website or follow the truck on Twitter (@bigmikesbbqnc).

Big Mike’s fare is also available at View Bar in Raleigh’s Glenwood South district.   

Big Mikes BBQ on Urbanspoon

Thursday, May 8, 2014

American Meltdown Ups the Ante on Grilled Cheese

Since its inception in 2012, local food truck American Meltdown’s approach to gourmet grilled cheese has drawn a devoted following in the Triangle area. Patrons queue up early and often for inventive delicacies such as the Pigs ’n’ Figs with sourdough bread, goat cheese, speck (smoky prosciutto) and black mission figs drizzled with a balsamic reduction; Beer and Bacon (Welsh rarebit infused with local beer, cheddar, bacon and arugula); or a classic patty melt.

Owner Paul Inserra.uses a butter and oil mixture on the bread to give it a nice, crisp texture. Ingredients are sourced from independent purveyors like Guglhupf Bakery in Durham and Holly Grove Farms in Mount Olive. 

Be sure to try the signature side item deep-fried Brussels sprouts, which will explode in your mouth with abundant flavor. Follow American Meltdown on Twitter @AmericanMLTDWN.


American Meltdown on Urbanspoon

Wednesday, April 16, 2014

Escazu Churns Out Artisan Chocolates

Named after a town in Costa Rica visited by proprietor Hallot Parson, Escazu Artisan Chocolates has been churning out otherworldly concoctions since 2008. Parson works alongside the talented Danielle Centeno, a native of Venezuela and Culinary Institute of America trained chef.

Escazu employs traditional methods of sorting, winnowing and grinding and uses a vintage 1920s roaster and stone grinder imported from Spain. The grinding process lasts four days, allowing for sugar crystal reduction and evaporation of volatile flavors. The result? Superior handcrafted bars and an ever-evolving assortment of confections.  

Photo courtesy of Jonathan Fredin/S&A Cherokee

Besides eclectic truffles and confections like clove orange and honey chamomile, popular bars include the best-selling 65% dark chocolate with sea salt and 74% chipotle chili. Decadent hot chocolate is prepared drawing from rare recipes of yesteryear. 

Despite cramped production space and limited seating capacity, the business boasts wholesale accounts coast-to-coast, including all Whole Foods locations in the Southeast.

Confections range from $1.65 to about $2 apiece. Chocolate bars cost $6.50-$6.99.

Escazu Artisan Chocolates on Urbanspoon