Featured reviews by Greg Cox

Featured review

The Whole Fried Fish varies according to the day's catch. but arrives fresh and moist beneath a crisp crosshatched skin, presented upright on the platter as if still swimming. Alongside the fish, an epicurean shoreline is bestrewn with cornmeal crepes, hot honey, mixed greens and grilled lemon halves to assemble your own tacos.

Standard Foods

Standard Foods reopened in October 2016 in downtown Raleigh with new executive chef Eric Montagne. He has lost no time in establishing himself as a rising culinary star in his own right. Originally published 5/25/2017 If Raleigh’s No. 1 restaurant news story in 2015 was the highly anticipated, much-delayed opening of Standard Foods, then last…

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Ever wonder how a James Beard Award-winning chef can elevate a Southern classic? Find the answer in Ashley Christensen’s take on a fried chicken biscuit with pickled green tomato, dijon mustard and honey at Beasley’s Chicken + Honey in Raleigh.
Try the beer chili: chef’s choice brew with anything from duck and pintos with Velveeta to local beef and white bean at The Wooden Nickel Pub in Hillsborough. The chili on Friday, Feb. 10th was made with slow-braised brisket soaked in Jade IPA from Foothills Brewing along with local chorizo, habaneros and pinto beans.
Smoked, grilled, and available with sauces ranging from BBQ to Orange Hoisin, these jumbo wings from Chow in Raleigh will get you out of your Buffalo rut.