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Restaurant in Winston-Salem with a private room?

Some to consider:

Foothills Brewpub
Village Tavern
Jimmy's Seafood
Mi Pueblo
River Birch Lodge

Hutch & Harris downtown has a private room and excellent food, but I'm not sure how many people it can handle.

about 22 hours ago
arbyunc in Southeast

Morrisville to get small chain local Oyster Bar

You guys are in for a real treat. Full Moon in Clemmons is awesome--food is top-notch, service is great, and it's just a fun place to be.

May 25, 2014
arbyunc in Southeast
1

Good Family Italian in Winston-Salem

Many people rave about Paul's and Vincenzo's, but I'm not a huge fan. I think the food at Carmine's on Jonestown Rd. is better and more authentic than either of them.

Jan 02, 2014
arbyunc in Southeast

Winston-Salem please help

Glad you enjoyed your visit. I heard about Small Batch but haven't been there yet--I'll definitely check it out soon!

Nov 13, 2013
arbyunc in Southeast

Winston-Salem please help

Carolinadawg with some solid recommendations. Just to give you a few more options, you might consider West End Cafe, Mozelle's, or Salem Tavern. If you feel adventurous, one of the best restaurants in town is Diamondback Grill--sit on the bar side for a truly "neighborhood bar" feel. It's a bit out of the way, but really not that hard to find and well worth seeking out. Google for menu and directions.

Oct 30, 2013
arbyunc in Southeast

Solo Dining Around Wake Forest University? [Winston-Salem]

Just to add a few more choices, you might consider Finnigan's Wake (great beer selection and very good pub food), Foothills Brewery (the food is good enough, but the beers are really good), and King's Crab Shack (if you're into very fresh, expertly prepared seafood). IMO these places would be a little more comfortable for a solo diner than Willow's, Mozelle's, or 4th Street Filling Station. Nothing wrong with those places, but the bar atmosphere isn't as lively as the places I mentioned. Google for menu and directions.

Sep 12, 2013
arbyunc in Southeast

Real Backwoods nothing fancy BBQ off of route 40 on way to Holden Beach NC

I think the best bbq within range would be Grady's at Dudley, NC (just outside Goldsboro), or Wilber's in Goldsboro, two of the best bbq joints in the state. You'd take the I-795 spur to Goldsboro, then get back to I-40 via US 117 (google for details).

Jul 12, 2013
arbyunc in Southeast

Which is the original Little Richards BBQ?

The Country Club Rd. location is the original. The Clemmons location was opened by 2 of the 3 founding partners, so it lays claim to the "original" title as well although it wasn't the first. Which is best depends on who you ask--both have their supporters who swear by them. I can't tell a difference in the barbecue between the two locations--both are very worthy and are good representatives of the Lexington style. While I'm an eastern NC barbecue guy, I do like their barbecue given that I can't find the "real thing" around here. ;) The Clemmons location has a much broader menu, including very good BBQ chicken, ribs, and an array of country-style vegetables. But if you're just going for barbecue, either is fine.

Jun 24, 2013
arbyunc in Southeast

Grove Park Inn- Asheville Seafood Buffet

I completely agree with Miss Piggy here about the GPI. It's a fantastic property with great views and ambience, but unfortunately the food doesn't match the grandeur of the place. It's not bad by any means, but I agree it's overpriced and there are much better options in Asheville, like Admiral, Table, Curate, etc. I've been to Lobster Trap several times and always had good experiences, but it's been several years so I can't say if it's still the same. But I would advise not focusing so much on seafood (after all, Asheville is 4 hours from the sea), and take your friend to one of the standout dining destinations like one of those above.

And for sure, do go to the Grove Park for drinks as the view is spectacular. If the weather is nice, you can get drinks in the lobby bar and enjoy them outside on the terraces below. And if it's a really hot day you can go to the Magnolia Lounge in the Sammons Wing--just turn left as you enter the front lobby and follow the hallway all the way around to the left rear of the hotel. Views are great from there.

Jun 21, 2013
arbyunc in Southeast

Recs for chow-ish places along I-77?

Andy Griffith says get yourself a pork chop sandwich at Snappy Lunch in downtown Mt. Airy, NC.

Jun 17, 2013
arbyunc in Southeast

One BBQ Stop?

Great suggestion. One could also stop by to buy a pound or two to go, and eat it later in the week (assuming you have some cooler space to store it for the remainder of your trip).

Jun 13, 2013
arbyunc in Southeast

One BBQ Stop?

Just wanted to chime in about your route. No need to stay on I-77 to I-40. It's much faster to take I-74/US 52 (exit left just after crossing into NC near Mt. Airy). Follow that to Winston-Salem, where you'll pick up Business I-40 eastbound for about 10 miles to its merge with I-40. Hope you have a safe trip!

Jun 13, 2013
arbyunc in Southeast

Ed Mitchell Opening a BBQ restaurant in Durham this Fall

Actually, to be technical about it, the Skylight Inn folks would likely have no idea how long it takes to cook a shoulder. They cook whole hogs, as any self-respecting BBQ joint should. ;)

Ed Mitchell Opening a BBQ restaurant in Durham this Fall

You may be technically correct in that most pitmasters would not need a thermometer, and thus don't measure the internal temp. But they certainly do know when their meat is done, by feel. And when eastern style pitmasters cook until the meat is easily falling apart, and Lexington-style pitmasters cook to a "slice-able" consistency, one is clearly cooked to a higher internal temperature than the other (otherwise there would be no difference). Just because the temperature isn't measured doesn't preclude one from making this inference.

May 20, 2013
arbyunc in Southeast
1

Ed Mitchell Opening a BBQ restaurant in Durham this Fall

I guess this is a good thing for Durham, but I suppose I'm too much of a bbq purist. Overpriced barbecue in fancy surroundings just doesn't get me too excited.

Softshell crabs in restaurants Greensboro/Winston Salem

I had some excellent grilled softshells last weekend at Diamondback Grill in W-S.

May 13, 2013
arbyunc in Southeast

softshells next week in PI/MI

Russell's in MI. I had some softshells there a few weeks ago, and they were spectacular.

Apr 29, 2013
arbyunc in Southeast

Looking for real North Carolina food

Good recs from carolinadawg, although I'd suggest skipping Mr. BBQ in favor of Little Richard's. In fact, if you want real NC barbecue you should skip them both and go to Allen & Sons, just off I-40 at exit 266. Not much for atmosphere, but the barbecue is the best around.

I'd also suggest the Moose Cafe at the Piedmont Triad Farmer's Market in Greensboro, just off I-40 at the Sandy Ridge Rd. exit. Good "country" cooking!

Apr 08, 2013
arbyunc in Southeast

Do you have a fave in Calabash?

I always go to one of four places: Dockside, Ella's, Seafood Hut, or Beck's. These are owned by family members of the sisters who started it all by cooking up fresh seafood off the boats back in the 1930's. Unfortunately Beck's burned down last fall, but it's being rebuilt.

Feb 15, 2013
arbyunc in Southeast

Driving down east coast

Jan 07, 2013
arbyunc in Southeast

BBQ in Charlotte

Hey, I didn't make the rules...they were made long before I was born. I just know real NC barbecue when I eat it, and I've never eaten it in Charlotte. I've been to Old Hickory House, although it was many years ago. Unless they've changed their recipe since then, it's not traditional NC style.

Jan 03, 2013
arbyunc in Southeast

BBQ in Charlotte

carolinadawg, I said "good, authentic NC barbecue" doesn't exist in Charlotte. Serving "with" a vinegar based sauce is not NC style--the sauce must be blended into the meat before serving. The real thing doesn't need additional sauce because it has enough flavor to stand on its own. And it should be cooked over wood coals, not finished over flaming wood. Also, while Old Hickory's sauce may be vinegar based, it's certainly not traditional eastern or Lexington style...it's much too thick. While it may be tasty to some people, my point is that people shouldn't assume that just because they're in NC they can find NC barbecue just anywhere. Sorry, but you won't find it in Charlotte.

Jan 03, 2013
arbyunc in Southeast

BBQ in Charlotte

Just so you know, you won't find good, authentic NC barbecue in Charlotte. There are plenty of good restaurants in Charlotte, but they don't do NC barbecue. Simply cooking pork with smoke isn't enough--it has to be cooked with real wood and have vinegar based sauce to be real NC barbecue. To get the real thing you have to travel to the eastern part of the state. You can also get Lexington style barbecue an hour or so north of Charlotte, but anyone who knows anything about barbecue knows that isn't the real thing. ;)

So if you want, feel free to take your friends to a place in Charlotte, but please don't try to pass it off as NC barbecue. We have a reputation to uphold!

Jan 03, 2013
arbyunc in Southeast

Restaurants in Blowing Rock or Boone, NC

Hob Nob Farm Cafe in Boone. Just do it.

Dec 17, 2012
arbyunc in Southeast

North Carolina BBQ TOUR

^ Agreed, I've never seen nor heard of an eyeball in barbecue. Maybe it was a mountain oyster! ;)

Dec 13, 2012
arbyunc in Southeast

Asheville Christmas Food Gifts (esp. nuts)?

Check the Western NC Farmers Market. They have all kinds of local products, including jams/jellies, pickles, honey, bread, crafts, and much more. It's a great place to fill a gift basket.

Dec 11, 2012
arbyunc in Southeast

North Carolina BBQ TOUR

Wow, nice report Qball. I appreciate you taking the time to document your trip and offer your opinions. I'm jealous that I didn't get to tag along with you!

I also wanted to address Naco's Feb. 12 comment above (for some reason I didn't see it earlier when this thread was active). Naco is absolutely right--cooking over direct heat, even using charcoal instead of wood coals, will most certainly produce smoke flavor. Much of the smoke comes from the meat juices dripping onto the hot coals. I know this is true from having attended many pig pickin's (a few at which I was doing the cooking myself), where just a few coals are placed directly under the meat, concentrated under the thicker hams. The result is a very nice smoky flavor indeed.

Nov 29, 2012
arbyunc in Southeast

Grove Park Inn, Asheville, NC

To the OP, sorry you had a back experience at the GPI. I wish you had posted about it before you went--I think most anyone familiar with the Asheville food scene would have told you to go there for drinks, but go somewhere else for food. There are many great restaurants in Asheville, but it's too bad the GPI's food just doesn't live up to expectations. Other than the food, it's a fantastic property. The views are amazing and the ambiance is unmatched. I stay there for business from time to time, but I always skip the restaurants unless I'm forced to eat there for schmoozing purposes. I've found that the food isn't bad, but it's not stellar by any means--and the prices make this weakness even more glaring. I really wish they'd upgrade the food so it is as spectacular as the property itself.

Nov 18, 2012
arbyunc in Southeast

BBQ - Chopped vs. Pulled

^ Haha, could be an SC influence. I grew up in SE NC and I can tell you that "pulled pork" is not a common term there. Even at pig pickin's, where the meat is often pulled and not chopped, the term is not used in my experience. It's called "pig" (as in "Get yourself another plate of pig"), or simply "barbecue". These things are important, you know. ;)

Nov 05, 2012
arbyunc in Southeast

BBQ - Chopped vs. Pulled

True. Any native NC'er knows that "pulled pork" on the menu is a sure sign you should order something else, or just get up and leave. ;)

Oct 31, 2012
arbyunc in Southeast