Zely & Ritz

301 Glenwood Ave. Ste. 100

Raleigh, NC 27603

919.828.0018

www.zelyandritz.com (link)

I wonder what Chef Sarig Agasi thinks about while running.  Is there a meditative state reached when exerting yourself to the physical extremes of a marathon?  Not being a runner myself I truly don’t know.  But I imagine that after the first 45 minutes into a marathon, the shock of repeatedly smashing your trotters into the pavement wears off and you might become numb to the situation.  Then maybe, you are left to ponder life’s deepest mysteries for the next 2 to 4 hours (depending on your pace), occasionally reminding yourself to breathe or watch out for a pot hole on the horizon, or a loose pit bull lurking yonder way.  These mysteries to ponder may involve your past life.  Does Chef Sarig think about his formative years in Israel, farming the land and fishing the Mediterranean?  Does he think about the future, opening a second restaurant and dealing with classic ‘red tape’ situations that will arise in the process?  Does he dream about new dishes to concoct, using the freshest ingredients from his farm?  Does he wonder about an upcoming photo shoot with a partially local photo-blogger?  Or does he just run?  To not think.  That is what meditative states are truly for, non-thought, uncluttered and clear.  Where purity and clarity can then absorb into your being.  I wonder…

There is a purity and clarity to the concept and actualization of Zely & Ritz.  Owned by husband and wife team Chef Sarig Agasi and Nancy Agasi (wine expert) along with Richard Holcomb, a local farmer and entrepreneur that heads the Coon Rock Farm, from which Zely & Ritz obtains the majority of their menu’s staples.  They provide organic bistro and wine bar fare in tapas form to showcase Chef Agasi’s Mediterranean and Middle Eastern flavor influenced creations.  Taking the most direct route of ‘farm to table’ by owning and working the land from which the food abounds is a bragging point that Zely & Ritz has the right to boast.  Located in the Glenwood South district of downtown Raleigh, Zely & Ritz offers many opportunities to try their eats with event specials and wine dinner services. (HERE).

You can also see Chef Sarig’s suggestions for an athlete’s meal (HERE)

Assorted Local Pickled Vegetables (from Coon Rock Farm)

Blood Orange Bread Pudding w/Tangerine & Cream Ice Cream & Licorice Citrus Sauce

All images and words ©Mark Petko Photography

Busy Bee Cafe

225 S. Wilmington St.

Raleigh, NC 27601

919.424.7817

www.busybeeraleigh.com (link)

How little my brain functions.  How unjust it can often be.  Sometimes, my judgemental perceptions can really lead me astray.  I have driven past the Busy Bee Cafe a couple of times previous to my shoot there and have before viewed their website.  For some reason I had the notion that this place was more of a ‘diner’ type setting offering hearty breakfasts and sandwiches in classic fashion.  Little did I know and surprised I was to see what was actually present upon my arrival.  Having received a grand tour from the GM, Woody, I quickly came to realize that this is more than a hearty grub-n-go.  The Busy Bee Cafe is a gem of a find offering a grand spectrum to please any rumblin’ stomachs.  From assorted coffees and pastries, to well thought cuisine, to a full bar of mixed bag brews, the Busy Bee is surely able to nourish many of your ingesting desires and is a far cry from my initial notions of simple ‘diner’ style.  Jeremy Clayman, Executive chef provides an assortment of interesting dishes heavily riddled with local, seasonal, organic, and fresh staples.  Even though the menu displayed on the website may read simple, there is undeniable complexity and care involved which hopefully can be seen in some of the following images.

Not only is the Busy Bee Cafe open for breakfast, lunch, and dinner but the owners have added ‘the Hive’ for evening and late night visits.  Located above the Cafe, with an entrance next to the Cafe front door, the Hive boast a bar area as well as an outdoor rooftop patio with city views.  With enough space for bands and DJs the Hive becomes a-buzz with activity as the sun falls aground.

This toddler age establishment has already been making waves gaining a ‘mention’ on Greg Cox’s top 25 list of best restaurants (almost making the 4 star rating) and also topping his Top 10 newcomers list.  If consistency and persistence remain at the Bee I wouldn’t be surprised to see them next year on the list.

Have a gander and pay them a visit, let them know you saw them here and enjoy.

Bruschetta- local beets (roasted, pureed, powdered), local "Goat Lady" Chevre, Orange supremes (& powdered orange zest), Orange chips

Caesar Salad- Romaine, Grama Padano parm. crisp & grated, blk pepper, lemon supremes, baguettes

Winter Squash Tart- Butternut squash & puree, acorn squash, queesland blue squash, cheddar cheese, allspice, shiitake & oyster mushrooms, puff pastry, granny smith apple butter.

(Poached w/ Sous Vide) Shank of Local Rabbit- local sunchokes, edamame, oyster mushroom, poached & pan fried Veal Sweetbreads, local sweet potato

Poulet Rouge Breast- Hoppin John (Carolina Gold Rice & Sea Island Red Peas), Crispy Collard Greens, Bourbon-blk pepper chicken jus.

Get busy and tell’em that you spotted it all on Spoonfed (Raleigh).

All images and words ©2010 Mark Petko