Looking for a meal recommendation? We went straight to the experts, asking chefs, foodies and restaurant owners where they like to dine and what food they can’t resist.
Sarah Blacklin
Manager, Carrboro Farmers' Market
"When it comes to things on my regular schedule that I just can’t live without, on Saturdays at the Carrboro Farmers’ Market, I get either a Sunshine Bun from April McGreger of Farmer’s Daughter or a cherry almond bun from Leslie Heintzman of Sari Sari Sweets. I rotate. The Sunshine Bun is a gooey, sticky, amazing bun. The cherry almond bun is like a cinnamon roll, but it has dried cherries and almonds. It’s pretty unbelievable. Both of them regularly sell out on Saturdays, but I have the fortune of being there bright and early, so I never have that problem."
Lesley Stracks-Mullem and Joe Philipose
Co-owners, Taste Carolina Gourmet Food Tours
"We love LocoPops! Everything about LocoPops is unique and fun, and it’s great that the popsicles are made from local dairy and produce."
Margaret Lundy,
Chef and owner, Margaret's Cantina
"I often get calamari, when I’m out, as an appetizer. I get it at Glasshalfull. I think they do a good rendition of it. It’s just something I don’t cook in the restaurant and something that I wouldn’t do at home either. It’s a favorite of mine."
Marcie Cohen Ferris,
Author of Matzoh Ball Gumbo: Culinary Tales of the Jewish South and professor of American studies at UNC
"Here’s comfort to me: a casual supper bar side at Squid’s with my husband, Bill. Fresh oysters being shucked by the bartender, local beers imbibed and folks enjoying conversation. Sometimes, the best dish is just a simple wood-grilled piece of grouper, served with roasted vegetables. As I say to my students on their papers, ‘Less is more!’"
Greg Overbeck,
Co-owner and marketing director of Chapel Hill Restaurant Group, which owns Spanky’s, Squid’s, 411 West, 518 West and MEZ
"I love Mama Dip’s fried chicken. I’ve been eating it since I was student [at UNC]. I first went to Dip’s in 1973, and it’s as good as any fried chicken I’ve ever had, especially the dark meat. I get three thighs when I go. When we get something to go from somewhere other than our restaurants, it’s there. My son [Jackson, age 12] loves it. My daughter [Carson, age 6] loves it, too."
Tina Vaughn
Co-owner and front of house manager, Bonne Soiree
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