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A Closer Look at One of Chapel Hill’s Most Iconic Chefs: Bill Smith of...

This story was originally printed in the September/October 2014 issue of Chapel Hill Magazine. Bill Smith has a large, vividly patterned East African tablecloth pinned to...

8 Mouthwatering Dishes We Loved This Year

It's a tough job, but someone had to visit eateries and try sandwiches, empanadas, ice cream and more for The Dish column in each...

The Dish: Crossroads Chapel Hill

For 70 years, diners at The Carolina Inn had two options for meals – the more formal restaurant or a quick-service cafeteria. When the...

The Dish: Il Palio Ristorante

I think it was right after chef Teddy Diggs rendered the fat of the house-made guanciale for my duck egg carbonara at Il Palio...

The Dish: Roots Bakery Bistro & Bar

Though Turtle Harrison and brothers Juan Jose Ordonez Ramos and Rolando Ordonez Ramos grew up hundreds of miles apart, they all sat down to...

The Dish: Crook’s Corner

It doesn’t get any more Chapel Hill than chatting with Bill Smith at Crook’s Corner. Over a PBR, the bespectacled chef dove into the...

The Dish: Calavera Empanada & Tequila Bar

At most bars, tequila is something you slug (and more often than not, there’s some wincing involved). At Calavera, it is savored. With more...

The Dish: Acme Food & Beverage Co.

110 E. Main St., Carrboro; 919-929-2263; acmecarrboro.com It was odd for me to be at Acme in the daylight. Usually I sit packed in at the cozy bar...

The Dish: LaPlace

Talk to any Louisiana transplant about po’boys, and they’ll tell you within 30 seconds that “it’s gotta have the right bread.” In an age...

The Dish: Olio & Aceto Cafe

It’s that chilly time of year when I can’t help but crave something warm and soothing. Thankfully Glenda and Suzie Keenan, the mother-daughter team behind Blue Sky Oil &...