Tag Archives: Sandwich

Lover’s Boat for 2 for 3: My Top 10 Restaurants in Winston-Salem

In the middle of February, Bourbon & Boots posted a link to the Eight Most Overlooked Foodie Towns in the South. And it was pretty exciting because two of my favorite towns were on there: Decatur, GA and Winston-Salem, NC. The Decatur list was spot on. I mean, the chef from Cakes & Ale was nominated for a James Beard award this year. Go ahead, that guy. But when I look at some of the places to go in Winston…well, heck. I can’t say that I agree with many of the selections. To be fair, I’ve never been to Winkler Bakery. So, I can’t speak about that at all. In fact, I better get off my fass and go. (Fass. That’s a contraction of fat and ass, so ‘fass.’ I made it up, whatever, NBD.) Village Tavern is great…but there’s one in Greensboro, Denver, Alabama and the PHILIPPINES, for crying out loud. Not exactly a Winston specific spot. And, how do we solve a problem like Willow’s. At it’s best, it’s great. And at it’s worst, the wrong food is brought to your table and when the right food is brought to you, it’s unsafely undercooked. I hate to say it, but I stopped going months ago. With all due respect to Bourbon & Boots and the author of the article, the list felt like it was written by someone who maybe lived here during college and then left. Rather than someone who currently lives here in Winston-Salem. So while, I applaud Bourbon & Boots for recognizing our fair town’s joie de vivre, I’d like to take another stab at it. In no particular order, this is my Top 10 list of Winston-Salem Restaurants. To quote Scarlett Johansson O’Hara, “With God as my witness, we will never go hungry again.”

  1. Mizu: In my opinion, the best sushi in town. Go with two of your best girlfriends. Order the Lover’s Boat for 2….FOR THREE. Discuss being (nearly) 30, family, life, and love. Essentially, live that dinner like you’re in the first half of a rom-com. You know, before you meet the guy. (Alison and Jennie will LOVE living in a rom-com. You will resent it and wish you were a part of a musical.)

    We're on a boat!

    We’re on a boat!

  2. Mission Pizza Napoletana: I will refer you back to my previous post here, but this place is the tits. Pizza? Great. Salads? Great. Specials? Insane. Don’t skip their bone marrow, even if the name scares you. I ususally go two days in a row because you can’t just have one pizza in your life. My coworkers are planning an intervention.

    Prosciutto pizza. Tastes like breakfast, y’all. #runnyyolk

  3. The Porch: I didn’t know what to expect when I went to the Porch for the first time. But when you walk in, you know exactly what you’re gonna get. A vibrant meal that matches the atmosphere. The food is the star. We have nothing in this town like it. It’s Tex Mex-esque. Tacos, burritos, burgers and the biggest salads you’ve ever seen. Plus, a rotating crop of specials that make deciding impossible. Whatever you do, listen to this one piece of advice: do not miss the green chili cheese fries. Sunday brunch is excellent, too. Logistics of ordering can be a bit chaotic, especially as the line lengthens and tables fill up. (Expect to do the “excuse me, pardon me” dance a LOT.)

    Don't think. Just order. Green chili cheese fries.

    Don’t think. Just order. Green chili cheese fries.

  4. Mozelle’s: Food in the south is more than just barbecue. And while everyone is wont to say that Southern=Bar-B-Q and Bar-B-Q alone, Mozelle’s elevates Southern fare. They are a fresh Southern bistro. Their meals are light and elegant, yet rooted in the culinary traditions of the south. Their menu rotates seasonally, like any good southern household’s would. Their decor is intimate and cozy, just like a good southern household is. But unlike a good southern household, you will not be asked, “when was the last time you went to church?” or made to watch a NASCAR race.
  5. Mooney’s : Winston is a great place to live, but it lacks something in the ethnic cuisine department. Which is why it’s so good that a place like Mooney’s exists. Bright Mediterranean flavors permeate everything from their house salad (the fettoosh, y’all) to the decadent kafta burger. The sides are awesome–do not forget the hummus, tabouli, baba ganouj or falafel. Better yet, get all four and make it a meal. Mooney is looking our for YOU.
  6. Millennium Artisan: Full disclosure, y’all. I’ve never actually eaten a full meal at this restaurant. Jerky Naysayer: Well then, Bethany, why are you putting it on your top ten list of restaurants in this town? Bethany: Bless your heart, let me explain right here. I went to Millennium Artisan on the Winston-Salem Battledish. I ate the offering that they had: duck with a leek and lobster bread pudding. And it was the best thing I ate all day. It paired incredibly with their cocktail, which was a lemon/gin/thyme deal. Here was a chef who was thinking about diner’s overall experience and who in that bite made me want to go back for more. Their hours are a little funky, so be sure to check  the website.

    The taste from Battledish. Can't wait to go back for more.

    The taste from Battledish. Can’t wait to go back for more.

  7. West End Café: Why mess with perfection? This is a comfortable, cozy spot that has lunch on lock. Sandwich? Nailed it. Salad? Nailed it. Burg? DONE. But West End Café has unexpectedly delicious dinner entrees. You can go and get anything from their lunch menu for dinner, which is clutch. But their ravioli are delicious. And they do wonderful things with fish, particularly their seafood soups. Their service is one of their strongest attributes, though. Always friendly, always over-delivering. A wonderful neighborhood spot.
  8. Silo: This is the best new sandwich and salad in town. Sit outside if the weather is nice and nosh on grazeables like homemade white bean hummus or have a full meal of a sandwich or salad. Truly the epitome of simple food done incredibly well.
  9. Camino Bakery: If you haven’t been to Camino yet, then get off the toilet (let’s not pretend here…you’re reading this in the bathroom), wash your hands, disinfect your phone (cause…ew) and go there right now. Just go there right this instant. Their pain au chocolate is enough to break your heart, but then re-heal it for you. There is wine. There are pastries. There is coffee. There is tomato pie. There is wine. There….is cheese. Like hunks of cheese. That you can eat. YOU’RE ALLOWED!!
  10. Skippy’s: If I was married to a food, it’d probably be hamburgers. We fell in love a long time ago and we’ve had such a long, fairly fulfilling relationship. It’s comfortable. It’s familiar. It doesn’t surprise me too often. But when the burger is out of town at it’s burger conventions, I will go to Skippy’s. And I will sneak a quick Chicago Dog on the side. What my burger doesn’t know won’t hurt him. Cause the only thing hotter than a hot dog, is a hot dog on a pretzel bun toasted on a flat top. Oh baby.

Honorable Mentions

  • Thai Sawatdee: You may not want to sit and eat inside a Harris Teeter (you don’t), but the food that comes out of Thai Sawatdee is delicious.  The Teeter Thai delivers on Thai flavor, but sadly, does not deliver their food. A girl can dream…
  • Small Batch: Go for the small-batch beers and hand crafted cocktails, stay for the flatbread pizzas (“breadzzas”) and the duck fat fries with dipping sauces made from said beers. Drink another beer. Repeat as necessary. The draft beers are always changing, but their bottled beer and wine list is incredible.

    Evan, Breadzzas and some Duck Fat Fries

    Evan, Breadzzas and some Duck Fat Fries

  • Diamondback Grill: I used to go to the DBG an embarrassing amount when I lived down the street. Since moving out of the neighborhood, I no longer frequent it, but their casual atmosphere, great food and ability to make you feel like family makes this place tops in my book.
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The Luck Of The Irish: Or, How I Made Barbecue on St. Patty’s Day

Yesterday was St. Patrick’s Day. Naturally, I was craving all of my favorite Irish foods: barbecue, cole slaw, and lemon yogurt cake.

Now, before you start throwing you blarney stones at me, I have an EXPLANATION.

The weather on Saturday was damn near flawless. It was 70. I wore flip flops. I wore a tank top. I ate dinner on the patio of a restaurant. ON THE GD PATIO.

And despite the fact that St. Patrick’s Day turned colder and I should’ve been seasonally celebrating the aforementioned St. Patrick, who did…a thing…for which he will always be remembered, I was not craving anything Irish. As much I love some corned beef and cabbage, the only thing Irish I was craving was Tom Branson.

He's dreamy

He’s dreamy.

HASHTAG YUM

Anyways. Warm weather! (That went away and became cold weather!) Delicious barbecue! (That was made indoors and is made of chicken and not porks!)

When you’re needing the south in your mouth (…ew….), who better to turn to than Paula Deen? She seems really nice and also, a little bit terrifying at the same time. Let me prove the terrifying point to you right now.

Um? I’m kind of terrified of Oprah, too.

I rarely crave cole slaw. But when I do, I fiend for it like an extra on The Wire. This recipe is from the Sandwich King, Jeff Mauro, who won Next Food Network Star a few years back. I prefer to think of him coming to his title as Sandwich King by more traditional means, having ascended to the throne of Sandwichlandia when is father finally succumbed to the delicious, yet fatal, pastrami-thelioma.

….that joke sure was a long way to go for a ham sandwich.

EH??!?!?

Never mind.

This sandwich is good. And simple. The sweetness of the barbecue matches up well with the cool (temperature) of the cole slaw, with a tiny heat (spice) from the sriracha. Plus, you can’t go wrong with the earthy flavor of celery seeds. Cause bonus, they WILL always get in your teeth.

I also made this Lemon Yogurt Cake by my best friend Ina Garten. Because, well, she’s great at everything. Everything except making things that are low in fat or calories. In the paragraph about this recipe in Barefoot Contressa at Home, she says that because it has no butter, it’s a lighter version of a lemon cake. Huzzah! The replacement for the butter is whole milk yogurt (healthy!) and vegetable oil (…um….). Plus, it still has plenty of sugar in the cake and essentially two glazes. I’m not convinced it’s any more healthy unless you just want to say “well, there’s NO butter in this cake. Isn’t that marvelous!” But it DOES taste good, especially with a cup of coffee. For breakfast.

HASHTAG BREAKFAST CAKE.

It was a lovely St. Patrick’s Day. Even though I didn’t wear any green. Or eat any colcannon. I’m gonna save that shit for the 4th of July.

Pulled Barbecue Chicken Sandwich, From Pauladeen.com

  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons canola oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons apple cider vinegar
  • 1 cup ketchup
  • ½ cup water
  • 2 tablespoons light brown sugar
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 6 whole-wheat hamburger rolls
  • Coleslaw, optional, but….make that shit mandatory
Season the chicken thighs on both sides with salt and pepper. Heat oil in a large high-sided skillet over medium high heat. Once it shimmers, add the chicken thighs and sear until golden brown, about 4 minutes on each side. Remove to a plate. Add onion and garlic and sauté until tender, about 3 minutes. Stir in apple cider vinegar; using a wooden spoon stir up any browned bits on the bottom of the pan. Add ketchup, water, brown sugar, Worcestershire, cayenne, and salt and pepper. Bring to a boil then reduce to a simmer. Add the chicken back to the pan as well as any juices that have accumulated on the plate. Turn heat to low, cover and cook for 40 minutes.
A simmering

A-simmering

Once chicken is cooked, shred the meat with a fork in the skillet. Toss the meat through the sauce so it’s covered. Divide the pulled meat between 6 hamburger buns. Serve alongside with some coleslaw, if desired.
Barbecue Pulled Chicken and Cole Slaw Sandwich

Barbecue Pulled Chicken and Cole Slaw Sandwich

Three-Tone Power Cole Slaw, From Foodnetwork.com

  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon Sriracha
  • 2 teaspoons sugar
  • 1 teaspoon celery seed
  • Salt and freshly cracked black pepper
  • 8 ounces green cabbage, finely shredded | I used a bag of cole slaw mix and supplemented with pre-shredded carrots to get to about 18 ounces of cole slaw matter. Cause I was le tired.
  • 8 ounces red cabbage, finely shredded
  • 1 large carrot, peeled and grated

Whisk together the mayonnaise, apple cider vinegar, mustard, Sriracha, sugar and celery seed. Season with salt and pepper.

This is the only slaw picture I took...so enjoy.

This is the only slaw picture I took…so enjoy.

In a large bowl, combine the green cabbage, red cabbage and carrots. Pour over the dressing and mix together. Let stand for 30 minutes before serving. Season with salt and pepper if needed.

Lemon Yogurt Cake, From Barefootcontessa.com or Barefoot at Home (copyright 2006)

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • ½ teaspoon pure vanilla extract
  • ½ cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.

B.W., Before Whisking

B.W., Before Whisking

Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes.

Cake? Or Murderous Plant from Little Shop of Horrors?

Cake? Or Murderous Plant from Little Shop of Horrors?

Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Finished Cake? Or glazed murderous plant from Little Shop of Horrors?

Finished Cake? Or glazed murderous plant from Little Shop of Horrors?

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