Showing 48 restaurants
Traditional Spanish tapas get a Southern tilt at this happening Durham destination pairing small plates with an extensive wine and sherry list sourced from Spain. — Zagat
Wood paneling, muted lighting, and well-spaced tables make for an elegant dining experience in this restored 1879 house. — Fodor's
The Angus Barn has been hosting intimate dinners and large receptions since 1960. — Where
Dating back to 1931, when it opened as a grocery store serving oysters (and, after Prohibition ended, beer), 42nd Street offers guests a traditional dining room, an oyster bar and a cocktail bar. — Where
The menu changes daily; on one evening, the risotto special contained local sweet corn and coastal white shrimp and was topped off with spinach, Smithfield country ham, and scallions. — Frommer's
At Five Points, in the center of the city, chef John Toler offers a delightful cuisine that features a seasonal menu adjusted every 6 weeks to take advantage of what's fresh in the local markets. — Frommer's
Steaks, ranging from an eight-ounce filet mignon to a whopping 24-ounce porterhouse, are tender and juicy, and consistently cooked within a shade of the ordered temperature. — Gayot
Offers fine dining with its regional neo-American specialties, such as tobacco-cured Muscovy duck breast with truffle asparagus and black tea-brined chicken breast with foie gras root vegetable hash. — Where
Its strip-mall setting belies the serene and elegant enclave within. — Frommer's
This café's menu—a combination of dishes inspired by the seasons for meat eaters as well as vegetarians and vegans—changes daily. — Fodor's
This homey breakfast and lunch spot was founded by Big Ed Watkins, who claims some of the recipes were handed down from his great-grandfather, a Confederate mess sergeant. — Fodor's
Gocciolina serves house-made pastas, charcuterie, and other dishes ranging from crispy fried eggplant with roasted beet and Gorgonzola to meatballs with tomato sauce and parmigiana. — Where
Here, patrons enjoy award-winning pastries such as Berliner alongside freshly pressed coffee and farm-friendly brunch standouts like the eggs arnold served over a delectable, pillowy brioche. — Afar Magazine
Today, Poole’s serves creative dishes inspired by local and seasonal ingredients. — Where
Dim sum and intriguing brews are just the beginning at this downtown Raleigh restaurant. — Gayot
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