Posted by Joshernaut
on 01/20/2011
Legendary Pit-master, Ed Mitchell, proudly serves authentic whole-hog, pit-cooked barbecue at the Pit in downtown Raleigh's Warehouse District. A celebration of all of the great culinary offerings of the Old North State, The Pit has made a name for itself as the destination for the state's signature cuisine. The pigs used to produce the barbecue are all raised in North Carolina using free-range farming practices, and the freshest of the state's bountiful produce is featured in the starters, sides and desserts. Going far beyond traditional barbecue offerings with some contemporary twists on Southern favorites, The Pit also serves Texas-style brisket, baby back ribs, smoked turkey, Mother Mitchell’s fried chicken, and a can’t-miss barbecue tofu dish. The tradition of Southern hospitality mixes well with The Pit’s contemporary setting in a beautifully restored 1930s meat-packing warehouse. All of the spirits at The Pit have been handpicked to enhance the smoked and sometimes …
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Posted by Alfresco
on 08/03/2010
cafe helios monday and tuesday: 6:30 am – 10:00 pm? wednesday – friday: 6:30 am – midnight? saturday: 7:30 am – midnight? sunday: 8:30 am – 10:00 pm We have finished our kitchen renovation, brought on additional permanent staff to man the new?kitchen, and expanded our food menu. The new six burner gas stove/double oven/hood system?works beautifully, the floor in the back kitchen was completely replaced, and the entire operation?behind the bar has been streamlined. The new menu was designed by consultants Rob Bland?and Greg Gettles. We are delighted that the very talented Greg Gettles is staying on to become?our permanent chef and that he will be assisted by Carlos Ramirez and Spencer Wright. Their offerings?are an eclectic mix of exciting new dishes for breakfast, lunch and dinner that feature fresh,?housemade (and where possible, locally-sourced) ingredients . We have encouraged Greg?to continually experiment with new ideas and make changes to keep the menu fresh for …
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Posted by Alfresco
on 07/18/2010
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