The Pit-Raleigh, NC

THE PIT.  Ohhh The Pit.  I have had such trouble reviewing your food.  It’s been a challenge finding the words that accurately describe just how phenomenal your restaurant really is.  I will try my hardest, and I hope my review does you justice. 

On the actual day of my birthday this year, my parents took me to The Pit.  My family and I had been there before, so we were aware of the unacceptable gluttony that was about to ensue, so we ate lightly that day in order to save room.  Located in downtown Raleigh where it’s usually a pain to find parking, The Pit offers complimentary valet making the entire experience much more convenient.  It was a Wednesday around 6:00 and the place was packed.  The small outdoor seating area was full, and a few groups of people were drinking at the bar to help pass their 45 minute wait time. 

As we were being taken to our seats, I looked around the different tables to see if anything people were ordering would stand out.  The problem was EVERYTHING looked delicious, and when I sat down to read the menu EVERYTHING looked like something I wanted to order.  We started with an order of the Fried Pimento Cheese and The Pumpkin Skillet Cornbread.  The fried pimento came out first, and it was so tasty that even if The Pit was subpar, I would come back just for the fried pimento cheese. 

The appetizer is served with a spicy pepper jelly which tastes exactly like a chili Thai sauce.  If you’ve ever had chili Thai sauce, you know it goes perfectly with just about anything fried.  The breading was mild, it was crunchy, and it had no after taste so you know it hasn’t been cooked in bad oil.  Once I bit into it, the cheese oozed and oozed with no end in sight.  The blend of the sharp cheddar in the cheese and the spiciness of the sauce made for a simple, yet flawless mix of flavors.  Only five come on a plate, and there were five us, and all five of us could not stop eating them.  So; needless to say, we ordered another round…

Then came the cornbread.  Naturally the cornbread was served with maple butter, which was already melting on the bread when it was served, making it even more appealing because at this point you know the cornbread was literally just taken out of the oven.  I ate my slice of hot cornbread and was reminded of why this is called “comfort food.”  The warmth of the cornbread caused a surge of childhood memories to flood my brain and I was brought back to a time when things were simpler.  I think perhaps the nostalgia that comfort food can create is one of the many reasons why a place like The Pit can be so enjoyable.  You’re not just eating delicious food, you’re also reliving times of pure happiness and innocence.  At the very least, this was the case for me. 

I have never had Pumpkin Cornbread before, and while I do wish there had been a larger pop of cinnamon, the nuttiness of the nutmeg sufficed to offset the starchiness of the bread and the sweetness of the pumpkin, creating a lovely combination of notes.  The cornbread itself was moist, and the hints of sweetened butter added an extra flavor that was pleasing but not overbearing.  This appetizer does a great job at maintaining an evenness of flavors so your palette doesn’t get bombarded with one specific ingredient, allowing you to continue to want to eat more.  This is a good thing, because at The Pit, you WANT to eat more. 

Finally, our long awaited entrees arrived.  I ordered The Carolina Classic Combo, which is a plate of Chopped BBQ Pork and Fried Chicken with two sides for $15.99.  I chose the Potato Salad and the Mac and Cheese as my sides, and every entrée comes with biscuits and hushpuppies.  Before I begin, I must disclose that the second round of Fried Pimento had already come out by the time our entrees arrived, so we were already reaching the point of being stuffed.  The plates are big, but I wasn’t ready to stop yet because everything looked and smelled way too good. 

I have to start with the chopped pork.  When it comes to meat, I am very picky as far as seasoning goes.  Many times, I hear people saying their meals were okay, but they were left wanting.  Usually what they were left wanting for was more flavor.  I can’t tell you how many times I experience this when I go out to eat as well.  There is nothing that bothers me more than bland meat masked by a heavily flavored sauce.  Even if the sauce is good, once you get past that bite and into the meat itself, the dish will fall flat if the meat is lacking in seasoning.  My personal philosophy is that the protein should not be the vehicle for the sauce, especially in a case such as this, where you’re going because you want to eat the pork.  I believe the meat should taste delicious on its own, and the sauce is there to compliment it or take it to the next level.  That is exactly what you get at The Pit.  The chopped pork is phenomenal by itself.  The sourness created by the vinegar is kicked up a notch by the spiciness that the red pepper flakes introduce.  The pork alone is addictive, but then the waiters present you with three different BBQ sauces:  Eastern NC sauce (vinegar based), Western NC sauce (tomato based), and a Central NC sauce (mustard based).  I tried all three, and all three paired beautifully with the savory pork.  I must admit that at times, vinegar based barbecue can be too acidic for my taste, but The Pit’s vinegar based sauce is amazing.  It was my favorite of the three because it added some tangy zest to a dish that I did not believe could get any better.  The tomato/ketchup based sauce was great too, slightly sweeter though, perhaps pairing better with the beef brisket or the turkey.  I did not enjoy the mustard based sauce as much.  There wasn’t anything offensive taste wise about it, but nothing to write home about either.  If you’re eating that Eastern style whole-hog barbecue, go with the Eastern style sauce.  It’s life changing. 

Although the pork stole the show that night, the Fried Chicken was fantastic as well.  It was juicy and flavorful without being overly salted.  Just like the fried pimento, the breading on the chicken wasn’t too thick and didn’t taste as if it had been dipped in bad oil.  It was much more subtle tasting than the pork but the tenderness of the chicken made it extremely enjoyable.  Had I tried another one of the meat options I may have had more to say about the fried chicken, but the pork really won this round. 

The mustard-based Potato Salad was wonderful.  I love potato salad, partly because I’m a carb addict, but also because it’s so fresh and it never seems to feel that heavy.  The potato salad was light and the sweet pickle relish was in abundance.  The chopped celery created a gratifying texture with the creamy salad, and the side itself was rather sizeable. 

The Pit’s Mac and Cheese is one of my favorite versions of the beloved comfort food.  The mac and cheese is put in the oven at the end so that the cheese on top can brown, giving it that delectable, slightly burnt taste.  Once you crack through the burnt top, you get a sharp tasting dish that clearly has an egg in it to keep the consistency tight and from becoming too runny.  It’s a drier style of mac and cheese which I think pairs well with the creamier potato salad side.  I could eat The Pit’s macaroni and cheese everyday.  I wish I could order a side of it to take to work everyday, but I know that would be absolutely terrible for me, so I’ll indignantly continue to fight my absurd cravings. 

The biscuits that were served with our meal were amazing.  They were flaky, they were fluffy, and they were buttery.  The biscuits had such a smooth taste to them that I began to wonder how incredible it would be if they used those biscuits and the chopped pork to make sliders and offer it as an appetizer.  That little dish would be a huge money maker. 

Lastly, the Hushpuppies were decent.  They were slightly dry and I feel like they could’ve been a little sweeter, but dipping the hushpuppies in the butter seemed to add a bit of moisture to them.  Overall, they were average at best, but they come with the meal so take advantage and ENJOY THEM!

At the end of my birthday dinner, it’s safe to say that we had stuffed ourselves.  We had eaten enough to last us a week and we left absolutely no room for dessert.  To be honest, I was full by the time our entrees came out, but the food was so scrumptious that none of us wanted to stop eating because The Pit isn’t somewhere we venture out to on a regular basis.  Halfway through our dinner, everyone in my family was on the verge of falling asleep.  We were exhausted from that feast but it was well worth it. 

The Pit isn’t your typical barbecue spot.  It’s more upscale and; therefore, pricier.  You can’t go expecting your hole-in-the-wall, family run, casual BBQ joint, but the food is some of the best I’ve tried.  Usually when I visit barbecue places, I end up enjoying only one of the dishes and am left wanting.  At The Pit, everything is mouthwatering and the quality of the sides match the quality of the entrees.  It’s not pretentious, it’s just a different take on traditional North Carolina food, and it works.  You can host special events there, but you can also walk in wearing shorts and a t-shirt and not feel out of place.  There’s a nice bar and wine wall that makes it a great spot for a bachelorette party or to pregame before a night out on the town.  At first glance, the prices are more than what you would pay at your average BBQ restaurant, but when you look at how much food you get, and the variety of food that you get on your plate, it’s an outstanding deal.  My dish was $15 for two main dishes, two sides, a basket full of biscuits, and a basket full of hushpuppies.  You can’t beat that price, and when you throw in the pleasant atmosphere with the congenial staff, it puts The Pit on my Top 10 List for restaurants to visit in North Carolina.

Visit The Pit's Webpage! 

The Bistro at Just Baked-Topsail Island, NC

Friends, I apologize for being MIA the last few weeks.  It was my birthday, and between my new hubby, my family, my in-laws, and my friends, I ended up having a birthday month that has finally ended!   I am not complaining.  I had an amazing birthday, but I shamefully got caught up in all the fun and neglected my blog.  

I am back with a vengeance; however!  The beauty of a birthday and of getting out of town is all the restaurant visiting you get to do.  I have several reviews underway, the first one being of The Bistro at Just Baked in Topsail Island. 

My husband took me to Topsail for the weekend leading up to my birthday, and to be honest, there aren’t a whole lot of restaurant options on the island.  Whenever we go, we visit the Deli everyday (look for their upcoming review) and then we usually cook the rest of the time because the majority of the restaurants there aren’t worth your money.  They’re either dingy or afflicted with average food. 

The Bistro; however, has changed that.  Sporting a farm-to-table philosophy, the restaurant owners run a farm where they grow over 60 different types of fruit, vegetables, and herbs, all organically grown without chemicals or pesticides.  Bistro is closed on Mondays and Tuesdays, and the place gets packed on the days it is open, so I strongly suggest that you make a reservation. 

When I walked in with my husband, I noticed the restaurant was small, but the owners managed to get creative with the space they had and provide plenty of seating.  The lighting was slightly dim, generating a cozy ambiance.  The hostesses were very pleasant and welcoming, and although the bistro was full of people, we managed to get a table nestled behind a mini sheer curtain which separated our table from the one next to us.  It added a little romance to the experience, which is why I think it’s a great place for a couple looking to have a nice night out while they’re in Topsail.

We started with an appetizer, the Crab Dip with Herb Crostini.  I always get a little nervous when I order crab dip because a lot of times you get too much breading or too much mayo, and not enough lump crab.  The Bistro did not disappoint me though.  The dip was full of crab, and the artichoke mixed in added a tangy flavor that also cut through the cream cheese, allowing the dip to maintain it’s seafood taste.  There were thick bread crumbs and parmesan sprinkled on top, and just a little bit of green onion which gave the appetizer a delightful, yet subtle kick.  Personally, I prefer my crab dip on pita bread simply because of the softness of the bread.  The crostini worked just fine; however, and I believe that this really comes down to preference.  The crostini was crunchy and buttery and complimented the dip nicely.  I was completely satisfied with the crab dip, and I would suggest it to anyone on the island who’s in the mood for some “crabby” crab dip.

The special for the day was Blackened Grouper served on a bed of Rice and Asparagus, with a Goat Cheese-Avocado Polenta.  As soon as the words came out of our waitress’ mouth, my husband turned to me and said “that’s all you baby.”  I love blackened fish, I love goat cheese, and avocado was a staple in my house growing up.  Naturally, I ordered the special and the hubby ordered the 14 Spice Crusted Rib-eye with mixed seasonal vegetables and garlic mashed potatoes. 

My grouper was great.  It was soft, it was flakey, and it was completely encrusted in pepper which had me on Cloud 9.  The real star of the show; however, was the polenta.  My gosh, the polenta!  The goat cheese gave it a pungent flavor that was completely balanced out and sweetened by the avocado.  Every now and then I would get a few bites of roasted red pepper whose smoky flavor added a great deal of depth to the blackened fish.  At first I was combining the polenta with the rice, but then I started pouring the polenta on the grouper, and that’s when the meal went from enjoyable to scrumptious.  

 

 I took a break to have a few bites of Carney’s dish.  The garlic mashed potatoes were perfect, they were fluffy and oozing of nothing but garlic.  Simply put, the mashed potatoes were delicious.  I wasn’t impressed by the steak.  The 14 Spice Crusted Rib-eye lacked about 13 of those spices.  There was nothing outstanding in the flavor profile or in the way it was cooked.  If you're looking for a good steak, Bistro is not the place to go for it.  

 

 Overall, our experience at The Bistro on TOPSAIL ISLAND was excellent.  I emphasize the name of the island because if you have frequented this island, or if you live on it, you know how hard it is to find a satisfying place to eat.  The Bistro is a little pricier than one would normally expect to pay in Topsail, but if you’re looking for a nice night out and for a meal that isn’t underwhelming, this is definitely the place to visit.  Try and stick with their seafood dishes, and if any entree comes with the Goat Cheese-Avocado Polenta, order it immediately.  

 Visit The Bistro's page! 

Food Truck Friday-Charlotte, NC: MASTER BACON

Food Truck Fridays have become a staple in South End Charlotte during its short existence.  Every Friday at 5, about a dozen food trucks park themselves on a large grassy field in South End to satisfy the hunger of hundreds of people celebrating the arrival of the weekend.  The first time I went, I actually wasn’t able to eat.  I went around 7:45 when the lines were at their longest.  Most of the food trucks stop serving at 9, and believe it or not, we were in line for almost two hours, at which point we were told the trucks were closing.  Lesson learned, my husband and I decided the next time we went, we would go around 5:30. 

So, we go at 5:30, and the lines are still ridiculously long.  I had no idea what an event these Food Truck Fridays had turned into.  There is limited seating, so people bring their own chairs, blankets, tables, coolers, beer, etc.  Everyone is happy, having a good time, enjoying the warm weather that is about to become an every day occurrence.  Once again, we were reminded of our amateur status, not knowing that in order to do this right and not have to wait in line forever, we would have to be there before the trucks open, possibly an hour earlier, and bring our own chairs to stake our claim on a seating area. 

Despite the long line, we managed to eat at one of the trucks with the shortest line.  I really wanted to try the Maryland Seafood truck, but that line was endless.  We ended up ordering from the Master Bacon truck.  The line wasn’t too long which may be telling in and of itself.  Bacon is a staple in my household.  Growing up, my baby sister and I would always have to split the last piece of bacon, and our mom would inevitably end up having to make more because we couldn’t get enough.  One of the earliest bonding moments I had with my husband was before we were dating.  We were at a breakfast buffet and my plate was 90% bacon, 10% all other breakfast items.  I looked away to answer my phone, and two minutes later, I look back down and the bacon is gone.  Carney, my husband whom I call by his last name, had eaten all my bacon.  He didn’t know I was such an enthusiast.  He thought I had brought that plate of bacon for him.  That was the moment I knew we were meant to be…

Four years later, it’s no surprise that Carney and I are standing in the Master Bacon line completely excited about the impending pork feast.  The menu was hard to see.  It’s hanging inside the front window which is tinted, so you can’t really read it while you’re standing in line.  We had to wait until we got up close, at which point we felt rushed to order since there was a sizeable line behind us. 

I was disappointed by the menu.  Bacon became a food fad last year.  Trendy restaurants and catering companies were offering items such as bacon topped ice cream or bacon rose bouquets, and this was a trend I was happy to accept.  For this reason, I was slightly shocked that Master Bacon didn’t offer more innovative dishes.  For example, they offered a bacon cheeseburger.  Bacon cheeseburgers have been around for as long as I can remember.  I used to order a junior bacon cheeseburger from Wendy’s when I was in high school because it was $1.07 and it was across the street from school.  There’s nothing creative about this dish.  It’s classic, something you would find on the menu of a regular burger joint.  If you’re claiming to be the Bacon Master, you’re indicating that there’s some level of ingenuity in how you use the ingredient.  When I saw they had a burger on the menu, I was expecting to read that the bacon was mixed into the ground meat prior to cooking, or that the burger was wrapped in bacon, or even that the special sauce to top the burger was a bacon aioli or something along those lines.  Not too long ago on Pinterest, I saw bacon tacos, where the actual taco shell was pure bacon.  I half expected to see that on the menu.  There was a bacon wrapped hot dog, and that was the extent of the creativity. 

We ended up ordering the pork rinds and the bacon cheeseburger sliders.  The sliders weren’t bad, but they weren’t great either.  The burger had that charred flavor that I love so much and the bacon was crisp.  It could’ve used more cheese and the burger itself was a little under seasoned.  There’s nothing that turns my taste buds off more than bland meat, but the grill flavor saved the sliders from being completely insipid.

The pork rinds were not good.  They were home made, so I applaud the effort, but they were dull and lacked any flavor.  The rinds were sprinkled with some paprika based seasoning which is a good idea in theory, but personally, if you don’t season the skins prior to frying them, no amount of seasoning post-fry is going to mask the flavorless rinds when you bite into them.  The pork rinds were crunchy, so the texture was acceptable, and you get a good amount of rinds with your purchase so you don’t feel cheated.  The problem is neither one of us wanted to eat more than one. 

The two items we purchased cost us $13, so it wasn’t cheap considering that it’s a food truck, and it was even more disappointing because we weren’t pleased with the food.  Due to the mediocrity of the food and the lack of originality this Bacon Master exemplified, I would not go back to this particular food truck.  Food Truck Friday as an experience; however, is fun, and there are several food trucks I want to try, meaning I will have to arrive earlier to avoid a long wait in line.  There’s also a cupcake truck that I am eager to try, so look forward to reviews on more of these food trucks in the upcoming weeks.  Food Truck Friday is definitely something worth going to if you do it right.  Turn it into a mini-tailgate with your friends and family and arrive early, just stay away from Master Bacon.