Dec. 19, 2012 08:45
At first blush, the Biscuit Factory in High Point has a similar look to its fast-food, breakfast-chain brethren, with a drive-thru window, antiquated booths and a condiment station with ketchup packets, napkins and those little jellies that my great-grandmother, when she was still alive, used to fill her purse with....
Dec. 12, 2012 10:28
So, no chorizo for us, but we substitute a house product called “chofu,” which is a tofu-based protein laced with all the appropriate spices. I should say that I don’t really do tofu — I mean, what’s the point? — but I have no serious issues with it. How could I? It’s more or less tasteless and as inoffensive as a low-sodium Saltine....
Dec. 5, 2012 08:45
That’s why I hit Little Richard’s Lexington BBQ the other day, the location on Country Club Road in Winston-Salem on the outskirts of town, which shares a lot with a car wash. It looks like it’s been sitting here for 50 years, though the menu states that it’s only been open since 1991....
Nov. 28, 2012 09:50
But the spread at Ichiban is confounding. Ten separate buffet lines teem with mainly Asian staples, with a separate sushi station and a hibachi menu made to order. This buffet has meatloaf and frog legs, pot roast and pigs in blankets, a raw bar, six preparations of shrimp, three kinds of squid, two different pizzas and three types of ribs....
Nov. 14, 2012 09:16
Ilove grilled-cheese sandwiches. My mom used to make them for me all the time when I was younger. I had to have it on white bread — because I was picky— with two slices of American cheese (but not the kind that came in the plastic wrapping because that’s made with oil and water), and just a little butter for cooking....
Nov. 7, 2012 04:26
The event is a fundraiser for the organization that helps babies with birth defects, and each of the 13 restaurants and their chefs have pledged luxurious dinner packages for bidding. The night of the event, these chefs lined the Empire Room with tasting portions of about 20 dishes....
Oct. 31, 2012 09:46
Where else are you gonna be on a Friday afternoon, when the answer to thousands of collective prayers opens its doors for the first time, when the Triad finally gets its outpost of the civilized grocery experience in a world that looks more each day like one giant Wal-mart?....
Oct. 24, 2012 09:08
The place is huge, a former gym converted to a gigantic restaurant. The last time I was in this building a wrestling match broke out. It’s the kind of place I call “quality casual,” meaning it’s certainly not fancy, but it delivers the type of fare you cannot match anywhere else, albeit on paper plates and cafeteria trays....
Oct. 17, 2012 09:55
A recent weeknight visit to the Greensboro Southside location — one of two, with the other in Durham — revealed a packed dining room. I have been eating at this location since it was built, first at the Press, then at Vintage 301....
Oct. 10, 2012 09:39
It quickly became a genuine phenomenon. By 2008, folks would stand in line at the pub waiting for the release. In 2009 it was mentioned in a CNN story about craft beer. Meanwhile Bartholomaus crafted more ingenious brews from his cobbled-together set-up on 4th Street that found their way into the Triad’s most notorious beer dens....

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