Dining review: The Lakewood’s inventive menu shows Lawless’ culinary chops. But definitely save room for dessert.

Chef Phoebe Lawless, owner of Durham’s Scratch Bakery, opened The Lakewood in Durham in May 2017. By Greg Cox Originally published 10/12/17 DURHAM Even the most ardent fans of chef Phoebe Lawless – owner of Durham’s Scratch Bakery – might not be aware that she has been cooking professionally for more than 20 years. She…

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 Durham

At The Durham, Andrea Reusing serves up a perfect game By Greg Cox Review originally published 4/15/16 As I’m sipping coffee at the end of my third visit to The Durham, I realize that I’ve just experienced the culinary equivalent of a perfect game in baseball. The “pitcher” in this case is Andrea Reusing, James…

Oakleaf

Oakleaf creates memories to savor Review originally published 11/23/2012 By Greg Cox Driving home from Pittsboro after dining at Oakleaf on a Saturday night in late summer, I couldn’t stop thinking about my dessert. Partly, no doubt, because I’d never had steamed lemon buttermilk pudding before. And partly because the presentation – concentric circles of…

Plates

Original review published: 4/18/2014 Plates spins a delectable seasonal menu By Greg Cox Entering Plates, your eye is drawn to a colorful display of plates on the left wall, near the front of the dining room. An eclectic collection embracing everything from English Blue Willow china to Polish folk art pottery, the plates conspire with little…

Poole’s Diner

By Greg Cox Original review published: 4/8/2008 Among the items on the chalkboard menu at Poole’s Downtown Diner the night it opened in December were calf’s liver with rosemary pan gravy, Russian tea-brined pork belly, venison meatloaf, and duck hearts with sherry and bacon. That’s right, duck hearts. And while the board also listed plenty…