What To Eat in North Carolina
North Carolina is one of the top barbecue states, but from the ocean to the mountains, exactly how the barbecue is cooked and served varies dramatically. Connoisseurs in the east and central parts of the state want whole hog ‘cue (although some prefer just the shoulders) hacked to smithereens and just barely moistened with vinegar pepper sauce. Side dishes include boiled potatoes in the east and Brunswick Stew and hushpuppies in the center of the state. To the west, sauce begins to contain tomatoes and is a more significant presence on the plate.
Beyond smoke-cooked pig, North Carolina’s prime attractions are fresh Mid-Atlantic seafood, some of the nation’s best fried chicken, country ham, and superior biscuits.
Outstanding fried chicken is a staple throughout North Carolina, but Keaton's of Statesville takes it to a higher plane. Once fried to a crisp, pieces of juicy bird get a quick dip in Keaton's zesty hot sauce, which somehow gets sucked through the skin and into the meat down to the bone. The result: a taste-buds trip in a class of its own.
It might seem odd to list slaw as a Tarheel specialty. Slaw is everywhere and, really, how good could it be? In the barbecue parlors at the center of the state, it can be the star attraction. Mixed with house-made sauce and God-know-what other ingredients that chefs tend to keep secret (pimento cheese? curry powder? hot peppers? tart pickles?), it can serve as a salad, a dip, or the secret element of meat loaf. But it reaches fullest glory when piled atop a mound of smoke-cooked pork.
There are literally dozens of styles of barbecue across the wide state of North Carolina. Lexington-style is king: pork shoulders cooked over wood coals until fallapart tender, dressed with minimal vinegar-based red sauce. Have a platter or sandwich, sliced or chopped, and ask for extra pieces of crunchy skin.
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On the banks of the Pacolet River in the Blue Ridge Mountain foothills, Caro-Mi is a dreamy destination for old-time Dixie comfort food.
In an adorable enclave of good eats and clever shopping called Little Rainbow Row, Village Bakery is a brick-oven gem for breads, breakfast, and pizza.
Just north of downtown Asheville, North Carolina, Bone & Broth serves blue-ribbon steaks, high-class comfort food, and expertly mixed cocktails.
Garlic Herb Mashed Potatoes
Bourbon Pecan Pie
Key Lime Pie
Chocolate Fudge Brownie
Three meals a day and a vast menu make Sweet N Savory Cafe a good choice for groups of diners with different tastes. From-scratch bakery is an asset.
Snack food redefined, Gourmet chips are deluxe spud discs that become a foundation for creative flights of fancy toppings & a side dish to lovely sandwiches.
Asheville's charming artful bakery features naturally leavened breads, blue-ribbon pastries, light breakfast & lunch, coffee, tea & wine.
A humble dining hut serving excellent fried seafood for which the town of Calabash is world-famous. Very popular: expect to wait.
Donuts are made to order in this well-crafted image of a vintage shop where the repertoire is limited to 4 flavors daily. Locally-roasted coffee is terrific.
Wilmingtonians of every stripe flock to the Dixie Grill, a vintage diner serving square meals with a pronounced Dixie accent and plenty of hash house sass.