What's on Tap

What's on Tap

Three dishes bound to be classics in the Triangle

Posted February 16

ACME's catfish (Sarah Arneson/Durham Magazine)

— Sure, our area is known for Shrimp and Grits from Crook’s Corner, Time Out’s Chicken Biscuit and the Merritt’s BLT. We asked the experts to predict: what more recent dishes will one day have their own place in history?

"I just love the Bolognese at Jujube. The pasta is always perfectly cooked, and the sauce is an outstanding complement. The meat is perfectly braised, so it just melts in your mouth. The sauce has a sweet and spicy balance that just makes the dish sing. This is a beautiful spin on a classic dish!”

- Suzie Keenan, Olio & Aceto

“At ACME, the ash-fried North Carolina catfish has been a menu staple for as long as I can remember. Layered atop a mound of perfectly cooked rice, you get fried catfish, black-eyed peas, collards, boiled peanuts and a ridiculously delicious pan gravy. These are some of my favorite Southern foods, and they play real well together. As long as the good folks at Acme continue to serve it, I’ll keep coming back for more.”

- George Ash, Buns

“I’m a big fan of the jambalaya at LaPlace in Hillsborough. It’s only available on Thursdays, but I’m kind of happy about that because if it weren’t, I would never try anything else on their menu (and it’s all worth trying). Their jambalaya contains all four of their house-made sausages and is a perfect balance of spiciness. With a little maque choux and a great beer on the side, you’ve got a perfect hearty meal. It’s absolutely one of my favorite things and worth going back for again and again.”

- Erik LarsMyers, Mystery Brewing

Editor’s Note: On April 21, chefs from ACME, Jujube, and LaPlace and their amazing food will be featured at TASTE 2016, presented by Johnson Lexus. The Grand TASTE Experience will be held at the Durham Armory, from 6:30 to 9:00 pm. The evening will feature 30 local chefs and a dozen beverage purveyors—not to mention a live jazz band! Buy tickets at tastetheevent.com.


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