What To Have

I had another great meal at The Pit tonight. This time I tried all the things that I’m really into and missed on my first visit. I got a two meat combo with fried chicken, bbq pork chops, mac/cheese, horseradish slaw and collard greens.

The first time I was there the chef sent out a pork chop to try. I could honestly eat a giant pile of these. They’re slow cooked and basted with his signature sauce that’s got a little spice to it. The fried chicken was some of the best I’ve ever had, honestly. It’s almost like they use tempura batter. The outside was light and very crunchy, but the inside was very juicy, I was not disappointed even a little bit and I’ll get it again.

I had to try the horseradish slaw this time too. Just as I expected it was a little spicy but to change things up, the chef used purple cabbage, a nice deviation on the normal. I’ve tried the mac/cheese and greens before, and they definitely won’t disappoint.

I’ve been here twice now and had a lot of the menu, and I just want to go back. They’re also open for lunch now!

Parking: There’s lots of on street parking surrounding the entire building. Also, The Depot parking lot is across the street, I’m not sure if they charge, but there is usually plenty of space there.

-Matt

Dos Taquitos Centro updated their menu since the last time I was there. I love this, since it gives me the opportunity to try something new. I started with the Chorizo con Queso. This i traditional cheese dip with fresh chips, the twist is the spicy sausage that crumbled up in the dip. It adds a different type of heat to a starter that is already good.

My main entree was also something new on the menu Mole Manchamanteles. I got this dish with chicken (it’s also available with grass-fed pork). One of the traditional moles, this dish is packed with fresh fruits, nuts and spices that blend well together. Everything is slow cooked and the sauce bursts with flavor. I highly recommend this one, each part of the dish complemented each other. I especially enjoyed the spices in the sauce that were then toned down by the fruit.

Where to park:
Parking at Dos Taquitos Centro is easy. They’re located on the west side of S Wilmington Str. You’ve got your choice of on street parking or in one of the public decks that are very close. There is a public parking deck about 100 yards south on the same side, there is also another parking deck a little further south across the street.

–Matt

I tried one of Raleigh’s newest places last night. The Pit opened up shortly after Thanksgiving. It’s located where Nana’s used to be and is still owned by Empire Eats, they also do The Duck and Dumpling, Raleigh Times and Morning Times. Ed Mitchell is the pitmaster, he’s been around the NC BBQ scene for quite a while.

I started with the B.B.L.T. This is bbq bacon on two homemade bisciuts with lettuce, tomato and garlic aioli. I’m a blt fan, and this was done well. The biscuits are fresh and fluffy and the garlic aioli added a little extra taste to the traditional sandwich.

For my entree I got the Double Combo. I chose BBQ Chicken and Pulled Pork Shoulder. The chicken was fall off the bone tender. The sauce wasnt too heavy and it was very good. The main reason for me going was obviously the BBQ. The pork shoulder was excellent as well. As with many bbq joints, you get a lot of food. You can tell time and care went into the preparation of this dish. They’ve got 3 sauces available. 2 vinegar based (one hot, one not) and a sweeter texas style sauce. They’re all good, adn they all go well with everything, my favorite was the hottest one. You could taste some of the heat. People can argue for days about bbq and sauces etc.., Mitchell’s food goes well enough that no matter what sauce you prefer, the food will stand up with it.

Along with the two meats, you get an assortment of breads (cornbread, biscuits hush puppies), slaw and your choice of a couple sides. I had the greens and black eye peas. All of which I would recommend.

The menu is broad enough that there are still many things i want to try. They’ve got a blue-cheese filet, horseradish slaw, fried chicken, chopped BBQ, ribs and brisket. I’ll definitely be back soon to work my way through the menu.

-Matt

I got a quick bite at five star last night Five Star Chicken and was pleased as usual. They use all white meat with a very thin breading. The sauce is not super thick and you can get it as spicy as you’d like. (this is their version of general tso’s chicken. What intrigued me was their upcoming weekend specials. One of the cooks was describing his plan for what will be a sea bass dish and a rack of lamb dish. They received the bass and lamb thurs afternoon so it will be very fresh. Each sounded delicious with fresh sides and soy reduction. If you get a chance try one of them out, I’m going to try very hard to get there.

-Matt

I haven’t written about The Big Easy in a while but their food never fails to satisfy. I recently had my favorite offering there, A Taste of Louisiana. This is a dish with samplings of 4 of the house specialities: jambalaya, gumbo, fried oysters saucy tails. You get generous portions of everything alon with some of their excellent jalepeno corn bread. Each dish stands out on it’s own, i truely enjoy the spice of the saucy tails, and the different flavors and textures of the jambalaya. You can’t go wrong here.

-Matt