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Pumpkin Cheesecake at The Fearrington House Restaurant

Photo by Briana Brough

Five Must-Try Desserts for Fall

Leave room for these seasonal sweets. more »

Sep 15, 2014 Dining

A Foodie Paradise

Getting to know our farmers, eating seasonally and just appreciating a really solid meal – it’s the Triangle way. more »

Mar 26, 2014 Dining (2 Comments)

Photo courtesy of The Carolina Inn

A Carolina Cocktail

The Carolina Inn's longtime bartender shares a festive drink recipe. more »

Dining

Kids Can Cook

Chef Nate McMullen’s new book gets young’uns in the kitchen. more »

Nov 26, 2013 Dining

Briana Brough

No Girls Allowed

Local chefs respond to lack of women featured in Time's 'The Gods of Food.' more »

Nov 11, 2013 Dining

Briana Brough

Restaurant-Worthy

We're a town that loves to eat. This Thanksgiving, introduce loved ones to our local food scene by making dishes from a few of its movers and shakers. more »

Nov 7, 2013 Dining

The Longtimers

Many restaurants come and go, but a battle-scarred few come and stay. We honor the local institutions that have been cooking for decades. more »

Oct 8, 2013 Dining

A Crunkle in Time

The basketball gods helped create this top-shelf bar. more »

Apr 4, 2013 CHM Blog (2 Comments)

Our Bounty of Artisan Foods

From Carrburritos Chipotle Salsa to Mystery Brewing Company beer, find out what made Moreton's list of the top 10 local artisan foods. more »

Jan 23, 2013 CHM Blog (1 Comments)

7 Iconic Chapel Hill Dishes

Try one of these seven tried-and-true dishes that have earned fame in our foodie town. more »

Jan 18, 2013 Dining (1 Comments)

Taste Tested: PIE

A rundown of the town's best pie offerings. more »

Jan 18, 2013 Dining

Home Appetit

Before his career at Saveur and Bon Appetit, Hunter Lewis' culinary interests developed during his Chapel Hill childhood. more »

Jan 17, 2013 Dining

Celebrate Fall with Pumpkin Dishes

We all know about pumpkin pie, but Chapel Hill and Carrboro restaurants are offering new takes on this classic fall vegetable. more »

Nov 14, 2012 CHM Blog

Start the Season with Butternut Squash

Local restaurants are celebrating fall with seasonal recipes featuring butternut squash. more »

Sep 26, 2012 CHM Blog

Shrimp and Grits Recipes from Crook's and Topo

Have your own tasting session at home with these two delicious recipes – one iconic, the other innovative. more »

Sep 3, 2012 Web Extras

Shake It Up, Baby

Hot August afternoons are practically begging for you to try these milkshakes. more »

Aug 15, 2012 Dining (2 Comments)

Moreton Neal's Hot Basil Cocktail Recipe

We shared Moreton's savory shrimp recipe in our July/August issue -- now, a cool summer drink to sip with your seafood. more »

Jul 3, 2012 Web Extras

Oakleaf Brings New Dining Option to Chatham

Located in Chatham Mills, the restaurant focuses on local and seasonal ingredients. more »

May 26, 2012 Dining (1 Comments)

This homemade strawberry ice cream is made with all local ingredients.

Photo by Taylor Hartley.

'Tis the Season: Sweet and Savory Strawberry Dishes

Many local restaurants are taking full advantage of strawberry season. more »

May 23, 2012 CHM Blog

Pimento Paradise

The humble burger gets a Southern twist. more »

May 23, 2012 Dining

Crook’s-Inspired Honeysuckle Jelly: Two Ways

Can't get enough of Crook's signature honeysuckle sorbet? Next time, try out one of these two recipes - one classic, one with a twist - for a honeysuckle-infused jelly. more »

May 10, 2012 Dining (2 Comments)

Town Lore: Crook’s Corner Honeysuckle Sorbet

Bill Smith’s honeysuckle sorbet is a true rite of spring here in Chapel Hill. more »

May 10, 2012 Dining

A Little Resolve

Instead of making a list of what not to indulge in this year, why not vow to get a better taste of our area? more »

Apr 19, 2012 Dining

7 Questions with Andrea Reusing

We asked the chef of Lantern about her James Beard Award for Best Chef of the Southeast and her new cookbook, 'Cooking in the Moment.' more »

Dec 7, 2011 Dining

Morning Glory

’Tis the season for casual weekend brunches filled with lemon ricotta pancakes, hot doughnuts and fresh OJ. more »

Dec 7, 2011 Dining

Readers' Tailgate Recipes

Our Second Annual Foodie Issue coincides with the start of football season, which got us thinking: What are the favorite tailgate recipes of UNC fans? We asked – and we received. more »

Aug 29, 2011 Web Extras

Recipes from Sara Foster's New Cookbook

Sara Foster's fourth cookbook, Sara Foster's Southern Kitchen, hit shelves in early April. Here are three recipes we can't wait to try. more »

May 6, 2011 Web Extras

Foodie Fodder: March/April

Catch up on the town's most recent foodie news. more »

Feb 25, 2011 Dining (3 Comments)

The Critic

For the first time since he graduated from UNC in 1986, The New York Times’ Frank Bruni returns to Chapel Hill. more »

Jan 3, 2011 Dining

Cooking at Home with Chef Jimmy Reale

The Carolina Inn has been a Chapel Hill landmark for more than eight decades. Slightly newer to the scene is Jimmy Reale, who has been offering unique blends of progressive American cuisine for a little more than two years as its executive chef. more »

Sep 2, 2010 Arts & Style

The Best Things to Eat in Chapel Hill

Can't decide what to eat? We went straight to the experts, asking chefs, foodies and restaurant owners for their recommendations. more »

Sep 2, 2010 Dining

Six Great Sandwiches

We may have found the best thing since sliced bread: read about Chapel Hill's six great sandwiches. more »

Sep 2, 2010 Dining

10 Food Experiences You Can't Miss

Food and travel writer Emily Matchar dishes on the Chapel Hill eateries that are musts for any foodie’s bucket list. more »

Aug 31, 2010 , Dining

The Dish: Sage Vegetarian Cafe

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Photo by Annie D'Amico

For me, scanning the menu at Sage is like flipping through an atlas – I see a half-dozen exotic names I need to experience. Though Persian at its core, the vegetarian cuisine that Iranian-born Homa Jahannia and her son Ramin have perfected over the past 11 years borrows from Italian, Greek and other global culinary traditions. Take Caribe, a perfectly summery Mexican/Cuban dish with a cauldron of flavorful black beans at its center. The other anchor of the meal, light-as-air saffron rice, lets the fusion of creamy avocado, grilled spicy tofu and tropical plantains shine. Accompanied with a cucumber-tomato Shirazi Salad and a hot sauce blend, Caribe was best served outdoors, where I could pretend I was lunching alfresco in an ancient plaza. Other entrees appeared just as enticing, with faraway ingredients from tempeh and tahini to saffron and cinnamon. I’ll definitely be back for another visit – no passport required. $14

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