Cary, NC – A wonderful date begins with my finely dressed husband and reservations at one of our favorite Cary restaurants.  Maximillian’s has been open since 2001.  Chef/Owner Michael Schiffer has created an award winning menu full of unique flavors with a Cajun flair. The dining room is dimly lit with large framed colorful French liquor posters on the walls. Music from the 30’s & 40’s play soulfully in the background. (more…)

CaryCitizen photo by Hal Goodtree

Cary, N.C. – Late last summer, Stone Creek Village (corner of Davis and High House) was abuzz with the news that the Chop House Grill was closing.  People wondered how, in such a such a prime location, a restaurant could fail.  Enter Tribeca Tavern, which just opened.  (more…)

Meat

Cary, NC - Apparently our readers were interested in the opening of the Meat House in Saltbox Village.  It was one of the most viewed stories of the past 30 days.

So we feel compelled to let you know about the  Cary Chamber of Commerce’s hosting  of a ribbon cutting ceremony for the new local gourmet butcher shop.

Cary Mayor Harold Weinbrecht, the Cary Town Council, and the Chamber Ambassadors and Board of Directors are slated to attend the event that will run from 5-7  pm on Thursday, February 18.

Learn more about this new addition to Cary, and sample some complimentary hors d’oeuvres from the store including The Meat House’s marinated steak tips.

Cary, NC -  They claim their mission is to “provide an absolutely flawless Guest Experience. This is so much more than simply serving a meal as it encompasses all facets of dining from the moment you arrive until you depart. We strive to always exceed our guests’ expectations on our journey to becoming the area’s most distinguished restaurant”. And they do.

Bistro 64 in MacGregor Village is an amazing restaurant.  I have been there three times in the past two months.  Which is a lot for one place for me.  Most recently was last night.  We were surprised by the lack of cars in the parking lot, Tuesday night or not, as we entered with 2 of my “kids” (they’re grown really) and my future son-in-law, to celebrate my wife – Chris’ – birthday.

The food

We were greeted immediately by our server, Danelle, an obvious pro.  Not rushing in, which is the way I like it, she told us about wine and other specials and then left us for a few minutes to think.  She made recommendations for us and had a great command of the menu. The two guys started with a wedge of iceberg lettuce with blue cheese and bacon.  Yes, this is normally a mundane choice, but a testament to how something so simple can be turned into something great.  I have no idea where Chef Pete Susca gets his bacon, but it was a thick smoky-sweet slab of piggy goodness.  The  dressing was made with Clemson Blue Cheese. Wow.  We ordered a couple bottles of Zinfandel, pricey even at half price – but we all know that’s the deal.

We all shared.  “Blue Cheese Risotto” was subtle (in spite of the blue cheese!) and creamy, with a touch of tasso ham, and diver scallops and peas.  The “Carpet Bagger” was two filet mignon medallions perfectly cooked with heavily battered fried oysters on the side. Medeira demi coated the plate underneath the well organized plate.  There were green beans too which I dutifully ate.  We tried the “Steak Frites”.  Maybe the “crudest” item on the menu, which was essentially steak and french fries…oh but with foie gras butter.  And the french fries were hand cut, hot, perfectly seasoned and deep fried.  We also ordered the the “Lobster Ravioli” half portion, which was still generous.  The ravioli (or “raviolis” as my relatives always called it) were stuffed with claw meat.  The sauce was roasted poblanos, onions and corn.  By the way, if you have never had that combination you are missing out on something.  There’s a reason chilies and corn evolved in the same part of the world.  It was a divine message to put them together and make sauce out of them.  There was also a special of scallops and shrimp with red sauce over pasta that we tried.  Can’t go wrong there.

The Home Stretch

Their dessert menu from pastry chef Nien Huang has about half dozen items on it.  But we decided to try their homemade ice creams: cinnamon, chocolate, vanilla.  One of us, and I am not saying who, had carrot cake also. Raves all around. Desserts all run around 6 bucks.

The Skinny

The ambiance is nice, upscale American Bistro style with white tablecloths.  The service impeccable.  They have a crazy martini list, if you are into that. I counted about 75!  It’s pricey by Cary standards.  Martinis go for just under $10.  Entrees average about $25.  A couple courses with some wine will cost you $40-$50 a piece.   They have live music, on-line reservations, daily specials of all kinds. And it’s probably not a place for little children.  That’s not always a bad thing.

Highly recommended. Tell them the CaryCitizen sent you.  Comments welcome as always!

One of Chef Susca's Specialties

A Westvleteren 12 clone. A Belgian that is often imitated, never duplicated by home brewers. Considered by many to be the best beer in the world.

Cary, NC – I have an interest in all things homesteading.  That doesn’t mean I do everything from start to finish but I find home brewing, wine making, gardening, cooking, even making sauerkraut and cheese – fun.  My wife says I just like to “ferment things”.

There’s great satisfaction to be found in building your own equipment, buying or growing some basic ingredients, learning some basic biology and chemistry and letting nature turn it into a gift.  In this case – it’s beer. (more…)

Story and pictures by Jim Pomeranz

Cary, NC – Today, from the “what’s really important in life” file, Bojangles is finally coming to Cary! Not just one location, but two!

For the unknowing, Cary (where I have lived since 1982 when the population was about 8,500) is a town (it refuses the ‘city’ moniker) of over 110,000 citizens, and up until now (actually closer to March), there has not been a Bojangles Famous chicken ‘n biscuits within Cary town limits. Born in Charlotte NC in 1977, Bojangles is famous for its Cajun’ Fillet Chicken Biscuit and other great tasting food.

This “fine” dining establishment serves biscuits all day with the famous chicken taste but also with delicious eggs and country ham, bacon, and sausage. And, their freshly fried chicken pieces-parts ain’t so bad either. Most locations are open from 6:00 a.m. until sometime late into the night. If you pass Bo’s without stopping, take a break from healthy stuff and indulge.

Primarily located in the Southeast, there’s a Bojangles in Brooklyn NY, believe it or not. From somewhat personal experience, it’s got a great following, especially from Southern transplants living in New York who want to re-experience that great Bojangles taste of seasoned fries and its wonderful sweet tea. And a bunch of New York natives who have come to love Bo’s delicious cuisine. Gotta go to Bo’s!

The closest Bojangles to Cary has been in Apex NC (which butts up to Cary) at the intersection of US Highway 64 and Laura Duncan Road, just across the highway from Apex High School. That store may be the local franchisee’s highest-grossing (money, definitely not the food; it’s NOT gross) Bojangles of the more than 40 stores it owns and operates. It’s not just a high school student hangout either. After the school bell rings weekdays and on Saturday mornings, Bo’s is packed.

As is the Apex location, others area Bojangles are open outside Cary’s perimeter. Legend has it that the outward appearance of Bojangles has trumped the tasty food inside including the sausage gravy and biscuits and the dirty rice.

Now, we are soon to have Bojangles in Cary which is a seemingly difficult place for Bojangles bright red and custard (can you say YELLOW) color scheme. It has been said the outside color scheme doesn’t fit into Cary’s desire for bland beige and gray building exteriors; it has also been said the Bojangles franchisee and corporate office didn’t want to fight that battle. Bojangles didn’t want to display the stealth appearance.

“We’ve heard that for years too, but we are not sure it is really true,” said Jeffery G. Ulma, Planning Director for the Town of Cary Planning Department in an email. “(That) may fall in the ‘urban myth’ category. Lots of other businesses with a corporate architecture ‘look’ have threatened not to come because of our requirements, but if they really want to be in this market, they figure out how to conform.”

In this case, Bo’s did. The outside of the building is clearly that of Bojangles, but it’s a little toned down, and the building is sort of tucked against a backdrop of pine trees. Very nice look. The canopy roof is usually a bright orange, but the canopies of both Cary’s Bojangles are made of Copper Kynar (whatever that is and it’s surely not on the menu), a very attractive alternate in keeping with the very tasteful menu inside.

The first Bojangles in Cary is at a great location on the east end of Chatham Street between Maynard Road and the Cary Soccer Stadium. For those who know, it’s just past historical Cooper’s furniture as you head towards Raleigh. It’s directly across the railroad tracks and street from the looming WPTF Radio broadcast tower, an area historical landmark for sure. (If you’re gonna make history by locating here, you gotta be near lots of history.) For the tailgaters at the nearby soccer stadium events as well as for football Saturday’s at NC State’s nearby Carter-Finley Stadium, the menu is obvious. Gotta go to Bo’s! Get there early.

Soon to follow is another Bojangles at the southeast corner of Davis Drive and High House Road in the Searstone retirement development. Same color scheme. Same great food. Older crowd though who will use it as a morning gathering place to drink coffee, clog the arteries and tell lies about children and grandchildren. Good for them.

You think I’m excited to have Bo’s in Cary. Damn right! I know Bo’s is happy to be here. It’s an Orange (Copper Kynar)-and-Yellow-Letter-Day for Cary!

Gotta, Wanta, Needa, Getta, Hava Bojangles!

Story and pictures by Brendan Bailey for CaryCitizen

Cary, NC – There’s no doubt. The Meat House in Saltbox Village, set to open on Saturday, isn’t your father’s butcher shop.

Instead of walking into the usual butcher shop with a tall, glass refrigerated counter and a grouchy butcher yelling out the current order number, customers at The Meat House are greeted at the door.

Customers are welcomed to sample a wide variety of chips, dips and salsas, marinated beef tips and chicken.

GATOR, ELK AND CALF THYMUS

While The Meat House offers all-natural, humane beef & chicken, pork and lamb, the store is loaded with a wide variety of wines, beer, pasta, breads, cheeses, rubs, produce and more.  Customers can purchase “made-to-order” sandwiches made from quality Boar’s Head meats and cheeses.

Owner Derek Wilkins says that personal service is the difference that customers will find when comparing The Meat House with local grocery stores.

“If you have a question about a specific cut of meat, an employee will come out from behind the counter and help you find exactly the cut that you’re looking for.  They’ll even bring out the whole slab of meat for you to select your cut,” says Wilkins.

The Meat House also takes orders for exotic meats like alligator or elk, which require a 2-3 day notice.  The store just received their first exotic meat order: “sweet bread” (calf thymus).

“We’re going to see what people are asking for.  If there’s demand for something specific that we don’t currently carry, we’ll add it,” says Wilkins.

The Meat House also provides a wide variety of vacuum-packed marinated meats and vegetable sides, perfect for cookouts and tailgating, including broccoli with cheese sauce, asparagus with herb butter and sliced red potatoes in marinade.  Wilkins expects that the marinated beef tips will be the store’s biggest seller.

ENTREPRENEURS IN CARY

After an 18 year career with Time Warner Cable, Derek is opening The Meat Store with his parents Craig and Cynthia.  Together, they plan on adding more stores in the Triangle in near future.  Wilkins is happy with his first location, which happens to be the first Meat House franchise in North Carolina.

“The timing was perfect!  Saltbox Village is a good fit with all the other specialty stores,” says Wilkins.

The Meat House officially opens Saturday, January 23, but the doors are likely open for curious customers who may already smell steak and chicken being cooked on the grill.

More pix from Brendan ~

Cary, NC – Six String Cafe, a venerable Cary institution, is back. The new club opened last week on Buck Jones Road in the site that was previously Bullwinkles.

The new space is much larger than the old cafe in MacGregor.  There’s a real stage (actually, a giant stage), a full bar and restaurant and seating for a couple of hundred people. In fact, the new Six String Cafe has also added another moniker: Music Hall. (more…)

Cary, NC- If you are looking for something a little out of the ordinary for a special occasion, look no further than An, the Asian Fusion restaurant located in Weston’s Arboretum. Chef Michael Chuong’s signature ‘New World’ cuisine, represents an elegant blend of Southeast Asian flavors and European influences. Chuong has artfully combined the elegance of a French four-star restaurant with the sensational flavors of a Southeast Asian market.

THE RESTAURANT

Sleek dark wood columns and floors create an elegant restrained backdrop giving the illusion of space and privacy between tables of diners. We had occasion to dine here for our 21st anniversary on a Tuesday night before the New Year’s Holiday. It was a slower night, and the service was remarkable. The wait staff are well versed in the dishes they serve. As we had not been to the restaurant previously, our waiter suggested the tasting menu for $60 a person, or you may add a wine pairing for an additional $20 each. We were feeling  adventurous and chose our selections individually.

THE DINNER

We started with a Cava Spanish sparkling wine paired with  smoked salmon and Alaskan King Crab Sashimi. Hal had the Calamari, which was served in a bowl with 2 dipping sauces. There was an abundance of this dish and it could easily serve a couple diners as a nice sized appetizer.

For main course, I chose the Seafood Bouillabaisse. The half lobster tail was perfect, surrounded my the most tender mussels that I believe I have ever eaten. The broth was subtle and aromatic with a hint of sour cream. Hal ordered the Duck Two Ways, served as a confit and also sliced thin with a sauce of lentils beside it.

We couldn’t resist and the dessert menu was a treat. The Apple Crumble was a work of art topped with a dehydrated paper thin apple slice in which the apple flavor was so intense and a great counterpoint to the creamy filling and crumbled streusle below.

ABOUT THE CHEF

After 8 years as the beloved Executive Chef at Prestonwood Country Club, Ann Goodnight bestowed on Chuong his biggest honor yet – to partner with him in opening his own restaurant. An opened in the Summer of 2006. An represents the culmination of Chuong’s talent, heritage and culinary experience, introducing a Southeast Asian-inspired restaurant like no other to the region. Here, Chuong’s life story will unfold at the table, through his version of “ New World ” cuisine.

We truly felt as if we had been transported to another world while dining at An. The room is hushed and intimate and the service truly made us feel special. The menu is well priced for the level of service and dining that you will expect at such a high end establishment.

Fall Produce Display

By Michele McKinley

Cary, N.C.  With a chill in the air the Western Wake Farmers’ Market (WWFM) ended the 2009 season on Saturday November 21. Market Manager Kim Hunter rang the closing bell.  The workers, organizers, vendors and entertainers enjoyed a short celebration of the inaugural year’s success.

What had begun as a seedling of an idea among a group of Cary moms grew into a community venue for friends and families every Saturday since May.  The WWFM, which featured more than 32 vendors from within 125 miles of the marketplace, served not only as a focal point for local foods but local musicians with a lot of talent and experts who shared information about the benefits of eating locally.  This new market is part of a nationwide increase in farmers’ markets this year.  In October, Agriculture Secretary Tom Vilsack announced that the number of farmers’ markets in the United States increased 13 percent from a year earlier. 

“More and more, people want to be connected to their food sources,” said Juliann Zoetmulder, president of the market’s board. “The success of our first-year market shows that this matters to people.  And we’re so glad that our vendors took a leap of faith to start this market so that all of us in Western Wake County could get to know our farmers, support them and eat healthy foods.” 

A number of factors are likely contributors to the growing demand for markets like this one:  fall-out from the economy, numerous food recalls from tainted produce and meats, and growing environmental concerns about the repercussions of shipping foods thousands of miles.  Whatever the reason, the market enjoyed a great following with shoppers returning week after week.

“When we started talking about this market just about a year ago, we simply wanted to feed our families with healthy foods grown locally,” said Amy Lee, vice president of the market.  “And what we’ve got now is a great place to stroll around with a cup of coffee or a lemonade and shop each week.  Plus we’re keeping our food dollars local to support family farms, educating our community about sustainable farming and other green topics, and helping get food to those in need.  We are all really excited about how the WWFM has ‘grown’ this first year.”

 The market will reopen April 3.  In the meantime, the market web site will continue to feature local food news, vendor updates and more.  See you at the market next spring!

Market vendors toast the success of this year's market season and future of the Western Wake Farmers' Market