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.

Melt in Your Mouth Miami

Now that's fresh fish!

Written by Lacy P. Bailey

We try to travel (and these days with a one year old it aint happenin too often). Like many of you I'm sure, when we do it is all about what fun stuff we can put in our mouths!! The best part of sightseeing is the eating and the drinking for me. I love good food and great drinks so we set out with not a clue about what a tourist does but where the hell you go to eat. We just have to share our latest lust as we bounced around Miami getting wasted. Started in SoBe aroun 10 and made our way to Lincoln Road to check out this shopping thing. Armed with absolutly no money but lots of plastic we barely went in any stores but stopped at 7 places along the way for mojitos, margaritas, beer, and martinis. When the baby is away the mommy & daddy will play! Then we found Sushi Samba. I am a conneseur of the raw fish and fell in love with this nice piece of meat ... now that is fresh fish. 2 orders of a sashimi tiradito - yellowtail with jalapeño and lemongrass (was killer with just enough heat to compliment the buttery fish) and kanpachi with yuzu, black truffle oil, & sea salt (which was I think my favorite) as well as 2 orders of sashimi seviche - yellowtail with ginger, garlic, soy (delish but my least favorite concoction) and tuna with coconut (milk), tomato, serrano, grapefruit, & cilantro (I think this was our fourth but I was pretty drunk by now but it was yummy tangy). I topped it off with a Lemon Samurai cocktail made with Svedka Citron, apple liqueur, peach, & guava. It was a good martini but a little too sweet for my taste ... so of course just order a sidecar extra shot and its less sweet. We took a photo for MRG to share with all that if you are busy shopping in Miami Beach and need to stop somewhere for a quick sushi fix or even just a drink and an app after sunkissing your face on the sand - Sushi Samba is the place. Now we just have to hit up their other locations!!

Lacy is a avid traveler, lover of wine and is a devoted wife and mother. Visit her food profile "Mama Sutra" at http://www.myrestaurantguru.com/member.html?action=profile&id=158

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.

Outside the Triangle: Eating in Hawaii

Hawaii: beautiful beaches and beautiful faces. I always thought folks in the southern US were some of the nicest people in the world, but there is something particularly special about Hawaiians...perhaps the secret is in their passion for food. Due to its location, these tropical islands are influenced by asian cuisine. There is even a good sized Chinatown in Honolulu were you can find all kinds of delicious fresh fruit and fish. 

Some of my favorite food finds are:

Peppa’s Korean BBQ, Honolulu, Oahu- For $8.99 you can get a combination platter that could feed you for days. Platters include your choice of meat (BBQ chicken and beef jun both excellent), 2 scoops of rice, fried dumplings and zucchini Plus FOUR sides. I was amazed at the variety of kimchee (spicy pickled vegetable) there must have been 12 or more sides to choose from.

Kaleo’s Bar and Grill, Pahoa, Hawaii- A surprising find in the sleepy saloon town of Pahoa. The setting of this town looks like something out of an old western. The atmosphere was quaint and romantic and the food was excellent. We dined on tempura fried ahi tuna roll, french onion soup, beef tenderloin, and a roasted vegetable salad with goat cheese croquette. Ooo Whee! I highly recommend every bit of it! 

SMOOTHIE TIME

Chinatown Fruit Smoothie- This ain’t your typical fruit smoothie. Choices include any combination of exotic tropical fruits like Jackfruit, Durian, Lychee and Rambutan. Everything is fresh and made to order. I had the Avocado + Mango smoothie and my DH had the pineapple + lychee. Both were amazing.

Lanikai Juice- A popular storefront in Kailua, Oahu. This family owned juice shop uses local ingredients and also has fruit/granola bowls available that looked especially hardy and delicious. They specialize in Acai juice which is reportedly packed with antioxidants and super nutrients which can aid in weight loss.

What’s Shakin- This popular stand is on the 4 mile scenic drive on the Big Island north of Hilo. Most ingredients come from the What’s Shakin farm. Everything is all natural. I had the Kona Coffee and Chocolate/Banana and my DH had the Papaya Paradise. After paying $6.50 a drink and waiting for over 40mins, the anticipation of this place got the better of me and unfortunately the smoothies didn’t live up to the hype.  I found this smoothie shack a little too thick and rich for my taste. 

MAUI 

In Maui, the locals love fried rice for Breakfast and you know what? I love it too! Here are photos of some of the best fried rice:

The Gazebo Restaurant: bacon, kaiula pork, veggies w/ a scrambled egg

The Sea House Restaurant @ Napili Bay: kailua pork, seaweed flakes, pineapple and an over-easy fried egg

Master of the brew, Carolina Brewery epitomizes hometown spirits

by Christie Hadden

As seen in Fifteen 501 Magazine 

If you were to cut a vein of Robert Poitras, he'd undoubtedly bleed Carolina blue. Poitras, a third-generation Tarheel, is devoted to his beloved state, and the community of Chapel Hill in particular.

While studying abroad in Switzerland several years ago, Poitras traveled throughout Europe and was fascinated by the unique flavors of food and drink that each small community cultivated. It's this local concept that inspired him to open Carolina Brewery in 1995.

Hometown creations

Carolina Brewery - the oldest of its kind in the Triangle - makes patrons feel at home by creating a relaxed environment.

"We wanted to create a 'Cheers'-like environment where locals and regulars could have their place," Poitras says.

The brewery also offers a loyalty program called the Brew Crew to reward customers. Members who sign up online are invited to free beer tastings and can earn points for various rewards, including serving as brewer for a day.

Head brewmaster Jon Connolly's concoctions have garnered various awards, including a Gold at the Great American Beer Festival for its Flagship IPA, a Gold at the World Beer Championships for its Copperline Amber Ale and a Silver at the World Beer Championships for its Sky Blue Golden Ale.

The establishment is focused being the best in its own back yard. Its fine beers are available in several locations from the Triangle to the coast. This summer, through a partnership with the Durham Bulls, Carolina Brewery will produce a new beer called The Bull Pen Pale Ale. The brew will be available at multiple locations throughout the park, including at a Carolina Brewery stand on the main concourse.

But it's not only about beer. Each quarter, the brewery creates a seasonal menu using farm-fresh products from throughout the region; the head chef even handpicks ingredients each day. Far from the typical bar menu, much of Carolina Brewery's cuisine is made from scratch. Popular favorites include hand-pattied hamburgers and barley grain focaccia pizza.

Culinary expansions

In August 2007, Carolina Brewery opened a wholesale beer production facility and adjoining restaurant in Pittsboro, where beer tours are given from noon to 1 p.m. on the second Saturday of each month. For early birds, the Hop Shop opens at 7 a.m. and offers fresh-baked doughnuts and treats from the brewery's pastry chef.

Music fans can enjoy the Summer Music Series at the Beer Garden, and the Pittsboro location hosts a farmers market beginning each April.

With all this activity, Carolina Brewery still finds time to give back to the local community. Last year alone, it donated to 95 charities including The Ronald McDonald House, where it provides and serves food several times a year.

There's no doubt that Carolina Brewery is an institution steeped in local tradition. It's a challenge to think of a better place to sit back and drink in the local flavor.

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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If you go

Carolina Brewery has two locations, one at 460 W. Franklin St. in downtown Chapel Hill and the other at 120 Lowes Dr. in Pittsboro. Hours for the Chapel Hill location are from 11:30 a.m. to midnight Monday through Thursday, 11:30 a.m. to 1 a.m. Friday and Saturday, and 11 a.m. to 11 p.m. Sunday. Hours for the Pittsboro location are from 11 a.m. to 11 p.m. Sunday through Thursday, and 11 a.m. to midnight Friday and Saturday. To learn more, call (919) 942-1800 in Chapel Hill or (919) 545-2330 in Pittsboro, or visit www.carolinabrewery.com.

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Artichoke Rarebit

4 one-pound cans artichoke hearts

1 1/4 cups mayonnaise

8 ounces sour cream

1 1/4 cups grated Parmesan cheese

1 tablespoon thyme

1 1/2 teaspoons ground black pepper

1 1/2 teaspoons Tabasco sauce

4 ounces golden or lager beer (such as Sky Blue Golden Ale)

Strain artichoke hearts and place in mixer on low for 3 minutes, or until artichokes are chopped. Scrape the paddle to ensure that all artichokes are mixed well. Add remaining ingredients slowly, and mix well. Heat mixture, or rarebit, in a casserole dish at 160 degrees until golden and bubbling.

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.