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…

The Wagyu Short Rib is served alongside cornbread pudding, melted onion and hickory sauce at Crawford & Son in Raleigh.

Crawford & Son

Dining review: Crawford and Son allows chef to showcase talents in cozy neighborhood restaurant Chef Scott Crawford opened Crawford and Son in downtown Raleigh in November 2016. Now that he’s got his own place, he can focus on highlighting his culinary skills on an evolving seasonal menu. By Greg Cox Originally published 3/30/17 RALEIGH  Tell…

The “boiled series fish” is a sort of hot pot that’s considerably more palatable than its English name suggests at Szechuan Taste in Cary.

Szechuan Taste

The restaurant, open since last August in Cary’s Wellington Park shopping center, is an inviting spot with a contemporary Asian decor. You will encounter a veritable glossary of enigmatic names for dishes. By Greg Cox Review originally published 3/12/2017 If you’re a frequent patron of authentic Chinese restaurants, you’ve no doubt come across dishes whose…

The BBQ Shrimp is made up of Pamlico Sound shrimp, Durham hot sauce and garlic bread at The Durham Restaurant Thursday, Jan. 12, 2017.

2017 Best in the Triangle and Restaurant of the Year

The best restaurants in the Triangle for 2017 By Greg Cox Originally published 1/25/2017 Every year, as I look back over the previous 12 months of restaurant comings and goings in the process of putting together my annual Best Restaurants list, one or two noteworthy trends invariably stand out. These naturally have varied from year…

Alberello

Alberello offers gastronomic joy ride of Italian food By Greg Cox Review originally published 1/19/17 More often than not, when you pull up in front of Alberello, a counter service eatery/gourmet mini-market that opened last September in the spanking new Veranda complex south of Chapel Hill, you’ll find a small three-wheeled delivery truck parked out…

Roasted oysters, preserved lemon and chili butter from the menu at Death & Taxes in downtown Raleigh.

2016 Best in the Triangle and Restaurant of the Year

The best restaurants in the Triangle for 2016 All three of the Triangle’s James Beard Best Chef winners embarked on new ventures in 2015. Ashley Christensen has the Restaurant of the Year with her casual and cosmopolitan Death & Taxes. Other noteworthy new restaurants came from Scott Howell in Durham and Scott Crawford in Raleigh. By Greg…

The classic Italian at Lucky’s Delicatessen is made up of salami, mortadella, ham and provolone.

Lucky’s Delicatessen

Lucky’s Delicatessen helps fill downtown Durham breakfast-and-lunch void By Greg Cox Review originally published 12/15/2016 When Lucky’s Deli opened in June, it brought a welcome new breakfast-and-lunch option to the evening-heavy lineup of restaurants in downtown Durham. Just a few weeks later, Cafe Lucarne did the same for downtown Raleigh with its opening in City Market. Both…

Cafe Lucarne offers breakfast and lunch  in downtown Raleigh with its opening in City Market earlier this year.

Cafe Lucarne

Cafe Lucarne helps fill downtown Raleigh breakfast-and-lunch void By Greg Cox Review originally published 12/15/2016 When Lucky’s Deli opened in June, it brought a welcome new breakfast-and-lunch option to the evening-heavy lineup of restaurants in downtown Durham. Just a few weeks later, Cafe Lucarne did the same for downtown Raleigh with its opening in City…

The shellfish platter at Whiskey Kitchen in Raleigh serves up a bounty of head-on North Carolina shrimp, littleneck clams, smoked sausage, creamer potatoes and sweet corn on the cob in a broth amped up with smoked chile paste.

Whiskey Kitchen

Whiskey Kitchen turns out ambitiously inventive menu By Greg Cox Review originally published 12/01/2016 Stenciled on the front wall of the former garage that has been home to Whiskey Kitchen since the restaurant opened in August, in big block letters next to a glass-paneled garage door that now opens onto a patio, is the restaurant’s…