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Re: “Ed Mitchell's Que lives up to its hype

All live fire smoke, Kirsten. We use a variety of woods, some soaked in cider vinegar for extra flavor. We have a 3-story hood system that makes us able to use live fire smoke on the ground floor of an office building... I'm glad you asked.

Our new menu came out on Saturday, and we have combo plates available for all of our meats.

Also, our hours are:
Sunday-Thursday 11am-9pm
Friday & Saturday 11am-10pm

Mr. Mitchell is never one to speak of himself as legendary. He respects what Pitmasters all over the Carolinas and the country are doing. What he does consider himself to be is an authority on authentic Eastern Carolina Whole Hog BBQ. It's other Pitmasters that label Ed as a legend, and luminaries such as Anthony Bourdain, John T. Edge, Calvin Trillin and Michael Pollan that dug deep and confirm these labels.

Some may disagree, but ain't nothing wrong with enjoying BBQ when you're not in a shack. Come and enjoy!

Posted by MUMBY on 07/09/2014 at 3:53 PM

Re: “Successful pastry chef started as a line cook

YAY- Way to go Amber. Wishing you much continued success.

Posted by Debbie Boyette on 07/09/2014 at 3:36 PM

Re: “Ed Mitchell's Que lives up to its hype

Priority: They need to get more than just 2 single bathrooms for such a busy restaurant! I wouldn't say service was "speedy" in any stretch of the imagination! Food was good although think the Pit and Backyard BBQ are better. Overall a good experience.

Posted by emilytcooper on 07/09/2014 at 3:10 PM

Re: “Ed Mitchell's Que lives up to its hype

Ed Mitchell is a good pit master, he makes good BBQ.... as far as being "legendary", I would hardly go that far... there are plenty of other places around the Raleigh area that make BBQ that is at least equal to that of Mr. Mitchell's.

The real problem with Mr. Mitchell's BBQ is not it's taste or quality, but it's price..... I have been to The Pit in Raleigh several times and have just been to EMQ and while I have no complaint with either the service or the food (both were fine, although nothing made them exemplary) I do take issue with the price charged at all of his restaurants. If enough folks are willing to pay inflated prices for Mr. Mitchell's BBQ, then I applaud him for being a savvy businessman and properly reading his clientele. But, if Mr. Mitchell should notice that his sales are sagging he should know that the quality of his establishments are not the problem, it is the price.

Posted by Ray Ulansey on 07/09/2014 at 2:26 PM

Re: “Ed Mitchell's Que lives up to its hype

If the key to good 'cue is the smoke, it begs the question: where is EMQ's smoker? Is there actual smoke involved, or is it just basically slow roasted pork?

Posted by Kirsten Sherk on 07/09/2014 at 11:34 AM

Re: “Bulletproof coffee: Just add butter

"Avoid any product that makes a health claim." -- Michael Pollan

Posted by Devon Nullz on 07/09/2014 at 11:19 AM

Re: “Successful pastry chef started as a line cook

I'm sure the food is delicious. But I'm not sure how blueberries from MI are considered local, especially when we have plenty of growers right here in the Triangle. Beware of folks trying to water down what local really means.

Posted by zDavid on 07/08/2014 at 12:44 PM

Re: “Successful pastry chef started as a line cook

Harvest 18 is the best thing going in Durham right now. They deserve every bit of good press that they get. This story only confirms that. Thanks for publishing it!

Posted by User0138495 on 07/07/2014 at 10:26 AM

Re: “Successful pastry chef started as a line cook

If haven't been to harvest and tried some of those desserts you are missing out!

2 likes, 0 dislikes
Posted by tagriggs on 07/02/2014 at 3:42 PM

Re: “Expats celebrate Canada Day with beloved foods

Milltown in Carrboro serves fries with gravy and poutine.

Posted by MahaaFoodie on 06/25/2014 at 9:23 PM

Re: “Expats celebrate Canada Day with beloved foods

Loaf in downtown Durham makes fantastic Nanaimo bars

Posted by ernesto on 06/25/2014 at 9:03 PM

Re: “This is how you roll

"RTP/Cary/Morrisville/Durham googolplex"
Misuse of the word googolplex.

Posted by UsuallyThere on 06/24/2014 at 3:40 PM

Re: “How to make Monuts doughnuts at home

This question is for Lindsay: any success or recommendations in baking donuts? (Cake, mainly- that's my jam. Mmmh jam)

1 like, 0 dislikes
Posted by Archana Gowda on 06/19/2014 at 4:11 PM

Re: “In advance of a Raleigh opening, a new book from Tupelo Honey Café

I am unbelievably excited for Tupelo Honey Cafe to open in Raleigh! I didn't realize it was happening until I did a review of their new cookbook and saw the news on their website! I can't wait for the Blueberry compote and biscuits (until then I will have to make my own). This is the link to the review:

Posted by CookbookAuthority on 06/18/2014 at 9:57 PM

Re: “How a restaurant reclaimed its status in the Durham dining scene

In April we scheduled the Piedmont story for the May 28 issue. As for the N&O, I can't speak to its scheduling.

Posted by Lisa Sorg, INDY Editor on 06/02/2014 at 12:42 PM

Re: “How a restaurant reclaimed its status in the Durham dining scene

It is extremely strange that two news articles came out during the same week praising Piedmont. This article from the Indy and the swooning article from the N&O's Greg Cox.…

Coincidence? The cynic in me thinks not. Regardless, it is true that Piedmont has been serving up some delicious food lately.

Posted by Shocka Kahn on 06/02/2014 at 12:18 PM

Re: “How a restaurant reclaimed its status in the Durham dining scene

This article reads like self-congratulation at best (or a paid advertisement at worst). After several tries at the Piedmont with service ranging from indifferent to literally eye-rolling, I resolved never to dine there again. It remains the only Triangle restaurant I refuse to visit. Denny's, anyone?

Posted by Beth Boswell on 05/31/2014 at 9:25 PM

Re: “How a restaurant reclaimed its status in the Durham dining scene

Glad to see this article, but our problems with Piedmont never involved the food, just poor service.

Posted by Randy Guptill on 05/29/2014 at 3:44 PM

Re: “Celebrate strawberries

Yes, Chow for Choice is on May 20th for all restaurants except Panciuto which is May 21.

Posted by Mitchell Price on 05/19/2014 at 9:19 PM

Re: “Celebrate strawberries

Your date here for the Chow for Choice event is Weds., 5/21, but the Chow for Choice site lists Tues., 5/20.

1 like, 0 dislikes
Posted by dochaladay on 05/19/2014 at 12:06 PM

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