While one can certainly subsist on lukewarm hotel coffee and the forgotten crumbs at the bottom of a travel bag, the discerning traveler understands that Raleigh’s true character is often best savored through its culinary offerings. This, then, is a modest attempt to guide the discerning traveler – perhaps yourself – toward those foods that are not merely available, but practically demanded by the very spirit of Raleigh. It is not an exhaustive list, for the world of food is as vast and sometimes as perplexing as a map drawn by a scurry of squirrels, but it offers a starting point into the flavors and textures that define, or at least are readily available in, Raleigh.
Shrimp and Grits
The texture of grits is usually smooth, like a well-worn velvet curtain, though occasionally one might encounter a pleasingly rustic grittiness of stone-ground grits. These grits, often kissed by butter or perhaps a mischievous hint of cheese, form a comforting foundation.
Upon this creamy landscape rest the pink shrimp, their texture offering a pleasant contrast to the aforementioned grits.
And often, a sauce accompanies this pairing. It might be a simple reduction of the shrimp’s own juices, perhaps with a touch of garlic or a scattering of verdant herbs. Or, it could be something altogether more elaborate, the specifics of which can vary wildly depending on the whims of the cook. One might encounter a tomato-based concoction, bright and zesty, or a darker, more brooding gravy, involving smoked meats and spices unknown.
For those in Raleigh who appreciate shrimp and grits, two establishments are definitely worth visiting: Hummingbird and St. Roch.
Here are more of the best places to get brunch in Raleigh.
Eastern North Carolina BBQ
Imagine, if you will, a pig, subjected to an exceedingly lengthy encounter with the smoke of burning wood, frequently hickory. This smoky exposure produces remarkably tender meat, so much so that it can often be pulled apart with minimal effort.
The resulting pork is then haphazardly chopped and served with a thin, vinegary concoction, a clear and rather piquant liquid. This tangy sauce, if one can even call it such, permeates the shredded pork, lending it a distinctive and rather zesty and subtly hot character.
The presentation is often unfussy. One might find this barbecue piled high on a simple bun, perhaps accompanied by a pale, creamy slaw – finely shredded cabbage usually dressed with excessive quantities of mayonnaise. Hushpuppies, small, golden-brown fritters made of cornmeal, frequently make an appearance as well.
For those with a particular taste for Eastern North Carolina barbecue, Sam Jones BBQ is THE place to go in Raleigh – but beware the cornbread.
Fried Chicken
Picture, if you will, pieces of chicken, such as the drumstick or the thigh, are cloaked in a crisp, golden-brown crust. This exterior, achieved through the application of heat and often a coating of seasoned flour, offers a delightful textural contrast to the tender flesh within.
The inherent savoriness of the chicken is often enhanced by the aforementioned coating, which may contain a secret blend of spices, each adding its own subtle note to the overall experience.
Fried chicken in Raleigh is a food often associated with gatherings, both large and small, and can be found gracing picnic blankets and dinner tables alike. A seemingly straightforward preparation, yet one capable of eliciting considerable satisfaction.
Should one have a hankering for fried chicken in Raleigh, two places are frequently noted: Beasley’s Chicken + Honey and homegrown fast food chain, Bojangles.
Biscuits
These curious concoctions of flour, fat, and a touch of magic (or perhaps just baking soda) are far more prevalent than one might initially suspect. Unlike, say, a well-behaved, tidy cat, which one might spend years fruitlessly searching for, a biscuit is a readily available marvel in Raleigh, often found nestled in baskets lined with checkered paper, or presented with a flourish on ceramic plates in establishments both grand and unassuming.
These are not the crisp, twice-baked affairs one might find in other, perhaps more geographically distant, locales. No, the southern biscuit is a softer creature, often exhibiting a pale golden hue and a somewhat yielding texture. They possess a capacity for absorbing butter, a smear of glistening jam, or even a generous dollop of molasses with an almost alarming enthusiasm. And let us not forget the possibilities involving savory additions – the salty tang of country ham, the creamy embrace of sausage gravy, each transforming the humble biscuit into a more substantial, if no less intriguing, experience.
For those in Raleigh with a partiality for biscuits, two establishments easily come to mind: Big Ed’s and Jubala.
Pimento Cheese
A curious concoction, wouldn’t you say? Pimento cheese appears, at first glance, to be a smooth, perhaps slightly lumpy, pale orange amalgamation.
Upon closer acquaintance, one discovers the presence of shredded cheese – often cheddar, though other varieties may make a clandestine appearance. Intermingled with this cheese are small, bright flecks of the titular sweet pimento peppers, adding a touch of unexpected color. A creamy binder, usually tangy mayonnaise, unites these disparate elements.
One might find this pimento cheese presented in a variety of ways. Perhaps simply as a dip, accompanied by an assortment of crisp vegetables or sturdy crackers. Or one might encounter it artfully arranged in a sandwich, nestled between slices of soft white bread. It could even make a surprising appearance as a topping, adding a creamy note to other dishes.
In Raleigh, should one be so inclined to seek out pimento cheese, two places should be considered first: St. Roch. and Poole’s.
Craft Beer
For some reason no one can explain, a rather significant interest in craft beer has taken root in Raleigh. One might find oneself wandering into breweries or taprooms where individuals of varying dispositions can be observed engaging in the consumption of liquids that range in color from a pale, watery yellow to a deep, almost unsettling brown. These beverages, we are told, are crafted with particular attention to detail, involving ingredients beyond the standard water, barley, and hops. One might encounter hints of citrus, whispers of chocolate, or even the faintest suggestion of pine needles – a curious departure from so called industrial beers.
In Raleigh, those who favor craft beer might find themselves drawn to Trophy Brewing and Roshambo Beverage Company.
Cheerwine
Cheerwine, originally created in Salisbury, North Carolina, is a beverage of a vibrant, almost alarming shade of cherry red, often served chilled and accompanied by the gentle tinkling of ice. Upon first glance, one might be forgiven for assuming it to be a mere soft drink, a simple refreshment akin to the many others that populate the shelves of various stores. However, to dismiss Cheerwine so readily would be akin to mistaking a seemingly innocuous bookshelf for a portal to a room filled with particularly delicious cocktails – a potentially regrettable oversight.
For Cheerwine possesses a flavor profile that dances on the tongue with a curious blend of sweetness and a certain… something else. This something else is often described as a hint of spice, a hint of wild cherry that transcends the ordinary. It is a flavor that, while not overtly sinister or indicative of impending doom, is certainly memorable, lingering in the senses with a persistence that one might not expect from such a brightly colored concoction.
Two places in Raleigh where one might be able to procure a chilled glass of Cheerwine are Beasley’s Chicken + Honey and Big Ed’s.
While these are the essential foods to try in Raleigh, they are but a taste of the diverse and delicious flavors Raleigh has to offer. Here are a variety of Raleigh restaurant guides for further culinary exploration.
Please leave a reply as proof you were here