As the clock struck midnight on New Year’s Eve I kissed my honey and thought about the year ahead. I danced around on the rooftop with my pals clinking glasses and arrogantly challenging a new decade, knowing that with this forcefield of love we could handle anything. Little did I
While we can’t currently dine out, the food community remains resilient in their efforts to reach diners and stay afloat. From blue crabs via a James Beard Award-nominated chef to a pasture raised pork share, the Richmond food community is embracing the get-it-done mentality to move forward during a time
I’ll never forget meeting Sam Ratto outside of Slingshot Coffee Company’s old headquarters a year or so after I moved to Raleigh in 2013. His son, who was three years old at the time, stood on the bench in front of the cold brew factory and loudly and confidently sang
Before the raging COVID-19 pandemic, Jason Kemp was the smiling face pouring interesting wines behind Decatur’s Deer and the Dove. He currently refers to himself as furloughed Bar Manager-now-stay at home dad and avid homeschooler & gardener. “Needless to say, I’ve had a good deal of time to think about our
“I think these Brussels are still ok, but we should use them for dinner tonight before they turn,” I say as I rummage through the cooler during our regular morning menu discussion. Keeping notes on my flour encrusted iPhone, we have Santa Maria-style tri-tip, blackeyed peas en brodo, charred Brussels
The bell on the door of Alimentaire Bakery greeted me, while the smell of warm pastries and fresh bread enveloped my senses. Inez Ribustello stood with bakery owners, Steve and Franca Gilbert. They all turned to greet me and each embraced me with a hug. Since my first visit to
As things have rapidly changed in the food and beverage industry with restaurants being forced to close their doors and pivot the way they serve you, we are sad to announce that we will be taking the CurEat App down. We are hopeful that this will be temporary and that we will be
There’s a reason the meal shared by restaurant staff pre-shift is called “family meal.” Many families have crests, a tartan, a flag, a distinguishable nose, a fiery temper as their identifier. They have traditions at holidays, family recipes passed down through generations, and stories they tell at gatherings. That bond,
I’ve sat in your booths and at your bars, celebrating new jobs, toasting new friends, and mourning lost relationships. I’ve popped in for a quick bite or lingered for hours. I’ve requested favorite waiters, ordered way too much, and taken far too many food photos. I’ve also worked in your
Things are fever changing during this COVID-19 pandemic. Restaurants are struggling to survive and pay their employees. In-person dining is prohibited, as is any gathering of people. Each restaurant’s situation is different. Many establishments have decided to temporarily close. When seeking out takeout or delivery, it is important to call
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