After a few days of cold, rain and gray in Toledo and Pittsburg, I was surprised the weather was incredibly hot, humid and sunny (with bursts of 5-minute thunder storms) in Durham during the month of March. I also experienced Southern hospitality first hand with friendly people and welcoming businesses. Not something I'm used to being from the Bay Area in California (I guess we're not that friendly). But after a day or so it felt very natural to look at strangers and smile. The food experience was also a complete pleasure.
Here are some of the things I've enjoyed.
Foster's
2694 Durham-Chapel Hill Blvd., Durham NC
http://www.fostersmarket.com/
A gourmet market with an artisan cafe inside was not what I was expecting when I walked into this establishment. I was blown away by the mouth-watering selection of breakfasts and sandwiches. The casual atmosphere also made it comfortable to pick a seat inside or outside and enjoy the good food.
Farm Plate. Two fluffy scrambled eggs with my choices of bacon, cheddar biscuit, cheesy grits and fresh fruit. This was a filling and hearty meal. The biscuit was flaky and buttery, the grits were soft, tasted wonderfully of corn and was topped off nicely with cheddar cheese. This was a simple breakfast that was well made.
Breakfast Biscuit. Probably the best biscuit I've ever tasted anywhere. It was a moist, mildly crumbly, buttery, flaky whopper of a biscuit that was filled with two scrambled eggs and cheddar cheese. I opted not to add bacon or sausage since this was more than plenty.
Grits Bowl. Some of their wonderful stone ground grits topped with two fried eggs, black beans, salsa and cheddar cheese. They really know their grits in the South.
Cubano Sandwich. This one threw me for a loop as I was not expecting this to be as good as it was. Every component of this sandwich was hand made with care and expertise, even down to the pickles. They were not skimpy with the meat either. Very good.
The Pit
321 W Geer Street, Durham NC
https://thepit-durham.com/
This was old school, low and slow barbecue, in a new-school looking atmosphere. The bar was shiny with bottles of bourbon, gin, and vodka nicely displayed. The service was friendly and the smell of the place was divine. I also appreciated their philosophy on respecting and naturally raising the hogs without the use of hormones or antibiotics as well as using local farms for their produce.
Blackberry Gin Fizz. Made with Conniption American Gin, lime juice, and blackberry simple syrup. It was well balanced with sweet, tart and booze. Highly drinkable and very nice.
Elderflower Old Fashioned. A good ol' standby made with Buffalo Trace bourbon, elderflower liqueur and bitters. This was cold and refreshing on a rainy day.
Fried Green Tomatoes. A southern staple. These were hot out of the fryer, crunchy on the outside, with a thick piece of tangy green tomato on the inside. These were topped with goat cheese and served with a garlic tomato aioli.
Hush Puppies and Biscuits. Apparently this is the "table bread" at The Pit. Crunchy hush puppies and flaky, buttery biscuits served with whipped butter. Nobody leaves this place hungry.
Double Combo. I opted for fried chicken and brisket for my combo with greens and mac and cheese. The chicken was juicy on the inside and crispy-crunchy on the outside. The brisket was falling apart tender, lightly sauced with a sweet and tangy BBQ sauce. A delicious plate of food.
Pulled Pork Plate. This was a Lexington-style pork shoulder barbecue. Seasoned only with salt, the flavor of the pork was the star. There were three different sauces on the table but it really didn't need anything at all.
Harvest 18
8128 Renaissance Pkwy. #114, Durhan NC
http://www.18restaurantgroup.com/
One of a cooperative of several restaurants, Harvest 18 offers a menu that's chef-driven, using locally sourced and seasonal ingredients. Located in a strip mall, I was not expecting such an upscale atmosphere, but after walking in, I could tell this place took great pride in their service and their food.
Catfish. Bites of fresh catfish dredged in seasoned corn meal and fried until flaky and golden. Served simply with garlic aioli. Simple and delicious.
Shrimp and Grits. A dish that wasn't even on the menu at the time I visited, the chef was kind enough to whip this up for me after I asked if this particular dish would be a possibility. I would say this was Southern hospitality at its best. This was a tasty plate of grits, snappy shrimp, fresh kale and sweet onion relish.
After a few days of high humidity and heat, I don't think any amount of those amazing biscuits would have kept me in North Carolina longer. I will definitely visit again, but will plan to come when it's a bit cooler.
