I think Raleigh is turning Japanese! I really think so.

Sushi Rolls at Mura, North Hills

Raleigh is home to lots of Sushi hot spots and with so many Sushi restaurants coming to town I thought it would be appropriate to write a little segment on the ones foodies are raving about.

1. Sushi Blues Cafe

Glenwood Ave.

Sushi Blues is perfect for a quick meal with affordable prices. What's so unique about Sushi Blues? They have live entertainment! Most performances fall in the Blues or Jazz genre and their late night specials such as "Half-Price Sushi" draw in a large crowd from the local colleges. If you stop by, be sure to try the "Wolfpack Roll" it was a definite favorite of mine!

2. Sono

Fayetteville St.

More for those in a fancy mood, Sono has a very urban, chic atmosphere. They have a full sushi menu as well as a good selection of dinner entrees. I would definitely try it on a Monday, they have a special for a four course meal for 25 bucks! Other cool aspects to Sono? You can go to their website and check out what fresh fish they have this week! I just found out they have Orange Niragi from Hawaii! Cool beans.

3. Haru Sushi

Glenwood Village

Although I've never been here, everyone I know that has gone here has raved that this is the best sushi spot in Raleigh. The News & Observer raved that Haru "offers world class sushi in a warm, romantic setting." Their prices are pretty standard (About $7 a roll) and they have a pretty eclectic menu. It appears to be a great spot for a lunch date, with decent prices and a convenient location. Who wants to to try to park downtown for a quick lunch? I am definitely checking this spot out first chance I get!

4. Mura

North Hills

Another great spot for you fancy pants out there! Mura has a very modern atmosphere with a very sleek sushi bar. Mura also has private rooms if you want to get your sushi-party on. And you can book a table online so you don't have to deal with a single person before you get to the restaurant! Mura offers the fresh fish list online too, so you can check out if they have anything that meets your craving that day. Mura has also received Best Sushi in Raleigh on City Search in 2009 and the Metro Bravo Award for Best Sushi in Raleigh in 2009 and 2010. Even though it's on the pricer side, I would definitely suggest it for a nice dinner or special occasion. They have a neon lights behind their liquor at the bar, so you know this place means business.

I hope this put you in the mood for some sushi! These are just a couple of my suggestions, let us know at myrestaurantguru.com if you find any places people need to know about!

-Margaret

myrestaurantguru.com

Fleming's Steakhouse::As seen in Wake Living Magazine

Fleming’s Prime Steakhouse & Wine Bar opened next to Crabtree Valley Mall in October 2008. The eatery features an extensive wine list and USDA, corn-fed prime beef that’s aged up to four weeks. photo: Fleming’s Prime Steakhouse & Wine Bar

Wine and dine

Fleming’s takes dining experience up a notch

by Christie Hadden

There are flavors that are bold by themselves, but when coupled with another they can turn into something exotic, magical, and wonderful. Take steak and wine, for example. Independently, they are striking and alluring, but bring the two together and you have one tantalizing tango — a blend of flavors that can heighten, balance, and reset your flavor palate.

For such an experience, take your taste buds to Fleming’s Prime Steakhouse & Wine Bar, which offers contemporary twists on the classic steakhouse.

A memorable feast

The entire dining area at Fleming’s is an open room with a view of the kitchen and a wall of wine consisting of 100 varieties available by the glass. There’s also more than 80 reserve bottles selected especially for the Raleigh eatery, which is located next to Crabtree Valley Mall.

Fleming’s extensive wine list is manageable and approachable, progressively organized by grape from light to full-bodied with denotations for wines that are organic, sustainable, and biodynamic.

At Fleming’s, each associate’s goal is to create a memorable feast for diners.

“Hospitality is a critical piece of the dining experience,” says Rebecca Blake, who has served as Fleming’s operating partner since it opened in October 2008.

Aiming to please the changing palates of today’s diners, the restaurant offers healthy items and manageable portions. Everything is á la carte, with sides like chipotle macaroni and cheese and Fleming’s potatoes, a house specialty with cream, jalapeños, and cheddar cheese.

The star of the show, though, is the USDA, corn-fed prime beef that’s aged up to four weeks. It is naturally juicy, marbled and prepared to each diner’s specifications.

At Fleming’s Bar, five cocktails, five wines by the glass and five appetizers are available for $6 each until 7 p.m. daily. Appetizers are full-sized portions of items like Carpaccio, ahi tuna and jumbo shrimp cocktail. Its seasonal Prix Fixe dinner includes a choice of signature entrée, appetizer and dessert. For prime-rib lovers, Sunday is the day to head to the restaurant.

“If you’re looking to impress, then order the lobster tempura, chilled seafood tower and lava cake for that ‘wow’ factor,” Blake says.

Private dining is available for up to 70 seated or 120 standing guests, while video conferencing provides a live feed to multiple locations for presentations.

Charity also matters to Fleming’s. Once a month, it partners with area nonprofits to host Wine on Wednesday, where five types of wine are offered at a reduced price; 100 percent of the proceeds go toward a featured charity. 

Christie Hadden is founder of My Restaurant Guru, a Triangle-based Web site that connects people with area restaurants. To learn more, visit www.MyRestaurantGuru.com.

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Lump Crab Louis Wraps

(serves five)

For the Vinaigrette:
 

2 tablespoons mayonnaise

1 1/2 tablespoons ketchup

1/8-teaspoon red wine vinegar

1/8-teaspoon apple cider vinegar

1 teaspoon sweet pickle relish

1 teaspoon sun-dried tomato coulis (see recipe below)

Pinch kosher salt

1/2-pinch ground black pepper

2 tablespoons pomace oil

Combine mayonnaise, ketchup, red wine and apple cider vinegars, sweet pickle relish, sun-dried tomato coulis, kosher salt, and black pepper in a food processer. Pulse mixture until smooth; scrape down the sides. With the motor running, slowly add oil until incorporated. Place into a container and refrigerate.

For the Wraps:
 

5 butter lettuce cups

2 1/2 teaspoons vinaigrette dressing

2 1/2 ounces super lump crab meat

1 avocado, diced to a quarter of an inch

2 1/2 teaspoons bacon, cooked and crumbled

15 grape tomatoes, halved

1 hard-boiled egg, grated

3 stems chives, one-inch bias cut

Remove outer leaves and core from butter lettuce head. Separate inside leaves into lettuce cups, then split in half to about 2 to 2 1/2 inches wide. Wash, drain and keep chilled until needed.

Place one lettuce cup each on five small plates, and spoon 1/2-teaspoon of vinaigrette into the bottom of each lettuce cup. Place 1/2-ounce of super lump crab meat on top of the dressing in each cup.

Place 1/2-teaspoon of diced avocado on top of the crab, then sprinkle with 1/2-teaspoon of bacon bits. Cut grape tomatoes in half lengthwise, and place three on top of each cup.

Grate 1/2-teaspoon of the egg over each cup, and place three to four chives on top of each.

For the Sun-dried Tomato Coulis:
 

1 ounce roasted red pepper, canned

1/2-ounce sun-dried tomatoes

2 tablespoons Chardonnay

1 1/2 ounces water

1 teaspoon sugar

Drain peppers and place into a saucepan with sun-dried tomatoes, wine, water, and sugar. Bring to a boil, then reduce heat to a simmer, cooking for 2 minutes. Pour into a blender and mix until smooth. 

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If you go

Fleming’s Prime Steakhouse & Wine Bar is located at 4325 Glenwood Ave. next to Crabtree Valley Mall in Raleigh. Hours are 5-10 p.m. Monday through Thursday, 5-11 p.m. Friday and Saturday, and 4-9 p.m. Sunday. To learn more, call (919) 571-6200 or visit www.flemingssteakhouse.com.

The Tastiest Campus Burgers as seen in U the Magazine

By Christie Hadden, My Restaurant Guru

Christie Hadden is a world traveling food fanatic and founder of My Restaurant Guru, a Triangle-based Web site that connects people to the areas best restaurants. To learn more, visit www.MyRestaurantGuru.com.

A tasty burger from Sutton's Pharmacy

When it comes to classic campus burgers the rules are: it’s gotta be cheap and it has got to be good. Armed with my notepad and a camera, I gallivanted all over each of the Triangle’s major campuses for three days eating burger after burger. Twas no easy task as every burger was selected from the most notable restaurants, all of which have won various “best burger” awards. I ate with fervor.

It didn’t take long before realizing that there are two distinct college genres of burgers: Old Skool and New School. When you break it down Old Skool styled burgers encompass a thin layer of beef on plain white bun cooked on the grill. They are simple, greasy and classic. New School burgers include more options such as whole-wheat buns, turkey or veggie patties and expanded toppings.  Both style of burgers belong in their own category and taste great in their own right. 

Fair is fair, and as much as I wanted to load on the toppings I restrained myself for a real contest of beef and cheese; therefore all judgments are based on the classic cheeseburger. So here it is folks: the list of only the tastiest campus burgers all under five dollars. These burgers are juicy, fresh and so scrumptious you’ll want to lick the foil.

NC STATE

Cloo's is a classic retro joint near NC State

OLD SKOOL:

CLOO’s CONEY ISLAND,

Mission Valley Shopping Center

2233 Avent Ferry Road
Raleigh, NC 27606-2138
(919) 834-3354

Single Cheeseburger: $3.80

The black and white checkered tile is reminiscent of a classic diner. I ran into Coach Tarantini while noshing, so I suspect this is a regular place for NCSU heavy hitters. Be prepared for lines and since everything here is made to order be prepared to wait. But it is definitely worth it!

  

NEW SCHOOL:

MOJOE’S BURGER JOINT

620 Glenwood Avenue intersection of Peace Street
Raleigh, NC 27603-1224
(919) 832-6799

Single Cheeseburger: $4.49

Perched on the corner of Peace and Glenwood this burger joint is home to the Classic Hall of Fame. If you are mad enough to devour their 1lbs burger your photo will be epitomized on the wall of shame…er I mean fame.  Open late night with $2 burgers after 10pm. If you don’t want beef you can substitute chicken, turkey and veggie burgers for the same price. 

A freshly ground Wimpy's Burger

DUKE

OLD SKOOL: 

WIMPY’S GRILL,

Corner of Hillsborough & Hicks

919.286.4380

Hours: 7am to 2pm M-F closed Sat/Sun

Single Cheeseburger: $3.09

A fair example of why you shouldn’t judge a book by its cover. Wimpy’s shack is located just west of East Campus and they specialize in old-fashioned burgers that are ground fresh daily. Everything is made to order. Don’t go here if you are in a hurry unless you call ahead first as the lines can get as long as the ladies room cue at a rock concert. And much like tailgating, everything is carryout and there is no place to sit, so many patrons will eat out of their car in the parking lot. CASH ONLY.

NEW SCHOOL:

ONLY BURGER

Twitter.com/OnlyBurger

Mobile burger truck with newly opened (July) brick and mortar store located at

HOPE VALLEY SQUARE , 3710 SHANNON ROAD, SUITE 118

(919) 724-1622

Single Cheeseburger $4.75

While technically an old skool classic burger, this mobile tin can gets categorized for new school because of its “foodloose” and fancy-free approach to classic dining.  The Only Burger truck posts its location on Twitter and people flood from all points to nosh on fresh ingredients, daily ground beef and hand cut fries. It gets even better when it motors onto Duke because Only Burger accepts Duke Points when on campus.

UNC

a view inside Sutton's

OLD SKOOL 

SUTTON’S PHARMACY

159 East Franklin Street

919 942-5161

Single Cheeseburger: $4.39 

Sutton’s is like going back to the future. Serving UNC & Chapel Hill Since 1923 this pharmacy/soda fountain/lunch counter has award winning burgers, hot dogs, fries, & shakes. I recommend the Carolina burger with chili, cheese and slaw; it’s the bomb.  Expect to see UNC royalty if not in person then from overtly displayed photos hanging from the ceilings and walls. And because it’s a pharmacy, you can grab Tums and breath mints on the way out.

A loaded BUNS burger on whole wheat

NEW SCHOOL

BUNS

107 North Columbia Street

(919) 240-4746

Monday to Wednesday, 11:00 am - 10:00 pm

Thursday to Saturday, 11:00 am - 3:00 am

Sunday, 11:00 am - 9:00 pm

Single Cheeseburger:  $4.99 

Buns is outta control! With 18 no-charge toppings like caramelized onions, sautéed mushrooms, chipotle mayo, jalapeños and more, one can purchase a gourmet burger for under $5.  Your choice of freshly baked white and wheat buns, hand-pattied 100% Angus beef, turkey and homemade Veggie patties are offered at the same price. In addition to hand-cut french fries, Buns offers sweet potato fries for that additional boost of Vitamin C.

Nyotaimori a.k.a. Naked Sushi

What the heck is Nyotaimori? Well, a simple description is: naked ladies are displayed as platters to have sushi picked off them. And yes the private bits are covered.

Last night I took a few friends to Nyotaimori in Raleigh, NC. I have been wanting to experience this since a visit to Chicago about 4 yrs ago where I got a glimpse into a private event. When I peered into this room I saw this gorgeous girl completely splayed out in this outrageously artful way. She was stoic and serene and the men eating off her looked as if they were consuming not just sushi, but her beauty and youth. . . . as if they were worshiping at the alter of sushi. Since then, I've been looking for an opportunity to experience this myself.

I was not disappointed with the Nyotaimori experience. It was indeed beautiful and surprisingly whimsical. The colors and textures and contrast of cool and warmth/ soft and hard are just a feast for the eyes.

Sushi is a beautiful food in itself, but used as the icing on attractive flesh and viola.... ART!

Restaurant Spotlight: Zayka Indian Cuisine as seen in Wake Living Magazine

photo: Mithun Oorath 

Zayka Indian Cuisine is located in the Brierdale Shopping Center across from Brier Creek in Raleigh.

A flavor for tradition

Zayka Indian Cuisine spices up northwest Raleigh

by Christie Hadden

In Indian, the word "zayka" means flavor. As you enter Zayka Indian Cuisine in Raleigh, you're greeted with the distinctive aromas of cumin, turmeric, chili, ginger and garlic.

And the instant you meet Harry Burman, who runs the front of the house, you know that a zest for life flows through this restaurant. Burman greets all guests as if they were entering his home. Patrons enter as strangers and leave as members of the Zayka family.

Cultural flavor

Specializing in traditional Northern Indian cuisine, Zayka cooks up regional favorites using traditional practices such as cooking with a tandoori oven and hand-rolling breads and naan. And because it is owned and operated by Indians, the authentic restaurant is able to adapt dishes to the palates of Gujaratis, Bengalis, Punjabis, and other regional tastes. For those new to Indian cuisine, the knowledgeable staff can help cater the spice level to accommodate all tastes.

The restaurant, which opened its doors in November, is centrally located near Brier Creek in the Brierdale Shopping Center. Its main entrance is on Bruckhaus Street, near the center's only traffic circle. There's a rear entrance as well, with plenty of parking. The décor is clean, simple and modern.

Zayka's menu features authentic Indian fare, with vegetarian and meat dishes served with fervid tradition. A side of chutney - ideal with bread or samosas - accompanies each meal. Flavors include red onion chutney, sweet mango chutney, and a green chili chutney made with mint or coriander. Biryani, or flavored rice with vegetables and meats, tastes best when accompanied by raita, a cooling yogurt sauce. Pickled fruits and vegetables are popular accompaniments to meals at Zayka, while a variety of unleavened breads - from naan and roti to paratha - are delicious sides as well. House favorites include Chicken Tikka Masala, Veggie Kebabs, Chicken Malai Kebabs and Chicken Ginger.

The eatery offers a lunch buffet that includes a variety of samplings, in addition to fresh, all-you-can-eat naan; a weekend buffet includes a few more specialties, including shrimp and goat.

Zayka's core business is repeat, loyal customers; some patrons dine there every day. The restaurant also offers a full bar and space for celebrations and meetings, which can accommodate up to 130 people. The room is fully equipped with a high-definition projector, dedicated Ethernet and phone lines, and secured wireless.

It's clear that Zayka Indian Cuisine knows how to bring on the flavor: a flavor for tradition. And for taste buds hankering for Indian flavor, Zayka fits the bill.

Christie Hadden is founder of My Restaurant Guru, a Triangle-based Web site that connects people with area restaurants. To learn more, visit www.MyRestaurantGuru.com.

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Chicken Curry

1 pound boneless chicken breast, cut into cubes

2 teaspoons olive, vegetable or canola oil

1 teaspoon cumin seed

2 bay leaves

1 inch of a cinnamon stick

2 cloves

1 green cardamom

1 black cardamom

1 medium onion, diced

1 teaspoon ginger paste

1 teaspoon garlic paste

1 tomato, chopped

1/2-teaspoon turmeric

1 teaspoon coriander powder

1/2-teaspoon cumin powder

1/4- to 1/2-teaspoon red chili powder

Salt to taste

1/2-cup water

Heat oil in a large saucepan. Add cumin, bay leaves, cinnamon, cloves and cardamom, and heat for 1 minute on medium heat. Add onion, ginger paste and garlic paste, and mix until brown. Add chopped tomato, and mix for one minute. Add turmeric, coriander powder, cumin powder, red chili powder and salt. Add chicken cubes and stir 3 to 4 minutes, then add water and cover for 15 minutes on low heat. Serve with rice or naan.

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If you go

Zayka Indian Cuisine is located at 10410 Moncreiffe Road in Raleigh's Brierdale Shopping Center. The restaurant is open for lunch from 11 a.m. to 2:30 p.m. Monday through Friday and from noon to 3 p.m. Saturday and Sunday, and for dinner from 5-10 p.m. Sunday through Thursday and from 5-10:30 p.m. Friday and Saturday. To learn more, call (919) 361-5370 or visit www.zayka.us.

Poole's Diner Restaurant Spotlight as featured in Wake Living Magazine

Poole’s Diner
426 South McDowell Street
Raleigh, NC 27601
919.832.4477
www.poolesdowntowndiner.com

Hours: Dinner served Wednesday to Saturday 6pm to midnight, Bar open 5pm to 2am, Sat/Sun Brunch from 11am to 3pm

Yes, it looks like a diner with the chrome and red vinyl bar stools and double horseshoe bar, but this ain’t your grandparents diner of yesteryear. Oh no my friends, Ashley Christensen, owner and chef, has taken great steps to ensure that this diner is different. It has been a long; yet deliberate road for Christensen and one that has paid off. She grew up in the Triad in a household where food was important and participated in her family’s organic garden and watched her father tend bees. As the recent farm to table, slow food movement gains popularity with mainstream eateries, Christensen adopted the concept early on. This is because she has already lived the slow food movement as a way of life. Every ingredient that Christensen uses at Poole’s Diner is of the highest quality; taking daily deliveries of the freshest local fare from farms like Harlands Creek and ECO. Christensen’s menu changes daily to ensure that the ingredients are handled respectfully whereby they become the stars of the show. It is here at Poole’s Diner where action and art meet at the dinner table.

Christensen has worked beside local powerhouse chefs like Andrea Reusing of Chapel Hill’s Lantern and Scott Howell of Nana’s in Durham, and was executive chef of Raleigh’s Enoteca Vin for 7 years where she received great notoriety. It was at Vin where Food & Wine Magazine featured the restaurant in an 11-page spread, which put Christensen on the map. After leaving Vin, it was time for Christensen to open her own place and Poole’s Diner fit the bill.

The History of Poole’s Diner begins in 1945 when John Poole opened Poole’s Pie Shop to serve a delectable array of homemade pies. After six years of serving sweet treats, John expanded his menu to include hot plates and sandwiches thus the place was renamed Poole’s Luncheonette. Soon word got out and lines of people began to form around the building. Poole’s became established as one of the first downtown eateries in Raleigh. Years later and several changes of ownership, the building came available. Christensen seized the opportunity and purchased Poole’s Diner in 2007. After nearly a year of renovations the new reincarnation of Poole’s Diner re-opened in 2008. Most of the retro-chic restaurant incorporates original décor from Poole’s bar circa 1945. The establishment is intended to be recession proof serving simple, accessible food for under $20. Everything is made to order and it takes time, so don’t expect to dash in and out of here. Its location is ideally situated to dine before or after a show and is quite popular with many of the performing artists. Poole’s does not accept reservations and due to its ever-growing popularity you may want to come early or late to avoid the hour to hour-and-a-half wait in line. It is definitely worth the wait just to savor the Macaroni and Cheese which is claimed to be the best in the Triangle.