All content © Mark Petko Photography (click here for permission)

'nana puddin'

Carolina Style Ribs, bbq baked beans, collard greens, biscuit, hush puppies

The Pit (Authentic Barbecue)

328 W. Davie St.

Raleigh, NC 27601

919.890.4500

www.thepit-raleigh.com (link)

Everything but…

When mucking around in a new town, inquiring into culinary notoriety, earshot rings with familiar themes on repeated play.   Names precede faces and within a few conversations, one can really gain a sense of the big game in town.  The legends of lore stand tall in individual descriptions of great feasts and draw those unacquainted to the homes of heroes, in search of an experience that hopefully confirms, a legend to be true.  Upon verification, the story lives and breathes through yet another teller, to be heard by those that have shared in the adventure and those that can only listen, and wonder with Pavlovian dripped chins…and as this legend goes…

Ed Mitchell’s barbecue passions began decades ago in Wilson, North Carolina.  Learning the craft from family members Ed keeps traditions alive through his recipes and techniques.  He began by selling barbecue out of a family run grocery store eventually shifting the business to a full-on restaurant.  After gaining notice on a national level for quality barbecue Mitchell ran into an unfortunate string of events that lead to the foreclosure of his business and also some time in court.  Fortunately this new found time with a lawyer led him to an introduction to Greg Hatem from Empire Eats, a restaurant group in Raleigh.  Ed and Greg joined forces to open the Pit showcasing Ed’s Whole Hog barbecue but in a more than usual ‘upscale setting’ that barbecue is accustomed.  The pairing of the two allows Ed to concentrate on being ‘the pitmaster’, in a uniform of plaid shirts and overalls, gracing tv spots on the Today Show and Man V. Food while leaving the business responsibilities to Hatem and team at Empire Eats.  Starting with North Carolina raised all natural hog, Mitchell is one of a few that represent true Whole Hog barbecue using “Everything but the squeal”…”from the rooter to the tooter”.  Mitchell’s Whole Hog harvest is paired with sides based on family recipes but also feature some additions with a contemporary flair prepared under the watch of the Pit’s Executive Chef, Lauren Smaxwell.  Check out the full menu options here.

All content ©Mark Petko Photography (click here for permission)

Ed Mitchell-Pitmaster

Pulled Pork, Sweet Potato Fries, Stewed Green Beans

Barbecue Fries-hand-cut fries with melted pimento cheese, chopped 'cue, chives and bbq ranch dressing

Pineapple Upside-down Cake w/candied pecans, caramel sauce, house made bourbon ice cream

All content ©Mark Petko Photography (click here for permission)

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