What To Have

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

You might have gathered from the title that I like tequila. There are several places downtown that offer great tequila and tequila drinks. Tequila in all it’s various forms is my favorite drink. I like it served many different ways: straight up, on the rocks, chilled or in a margarita. Here’s a quick list of places with some great tequila.

The duck and dumpling has one of my favorites. Tres generaciones – One of my favorites, I love this smooth tequila straight up.
Riviera has margarita thursday, they offer a wide variety of seasonal margaritas such as white peach and prickly pear.
One of the newest additions to downtown, Dos Taquitos, has an amazing tequila menu. I’m sure it won’t be long before I try each one.
Fins makes a couple great margaritas. They have a special Patron coffee tequila that makes a great drink. They also have Patron’s orange liqueur that they can use to make an excellent top shelf margarita.

I’ve decided to expand the scope of my discussion a little bit. This blog was started because I got a lot of questions about where to eat/go when friends came downtown. I’m still focusing on that and I’m going to include a couple other aspects. Mainly, I’m going to include parking in downtown when you go to these places. I constantly hear about parking being a hassle in downtown but I believe it’s more of a lack of knowledge about options that are available. So, from now on I’m going to include where to park in my recommendations.

The second addition will be theme based recommendations. For example, look for an upcoming article about where to get good tequila. I’m a tequila fan so I’ve got some recommendations. Other topics can be best burger, or good late night.

As always, thanks for reading and let me know if you have any suggestions.

-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