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

Escazu Artisan Chocolates

936 North Blount St.

Raleigh, NC 27604

919.832.3433

www.escazuchocolates.com (link)

The owners of Escazu have just recently moved their retail operations to new space combining it with their artisan’s factory where the chocolates are born.  When contemplating their new surroundings I can’t help but relate their process of chocolate making to life in general, I realize this may be getting a bit too Chocolat (the movie) but last night I had some lucid dreams where I chose to fly around and explore, so this morning I’m experiencing some pensive mindsets.  Put on some boots and buckle up, it’s gonna get thick and bumpy.  Having recently moved part-time to Raleigh, I can attest to the awakenings provided by new digs, of which Escazu must surely be experiencing.  Change is good, sometimes difficult, but if embraced with that fact placed in the proper lobes, then change will eventually lean positive.  It is during these times of change that internal and ingrained wiring is reset, shifting our perceptions, creating new connections and seeding the ground for new growth (ahhh the cocoa bean is planted).  As one travels a lifetime, inevitable and repeated experience with change will force individuals to form their own processes with which they practice change, a process reflected in chocolate making.  Some aspects of change will involve choice and selection, similar to the choosing of a proper cocoa bean, life’s choices are often foundations that hold the essence to later flavors.  In Escazu’s chocolate making process the beans are then roasted and cracked to remove the husk.  I liken these processes to the simmering and unveiling of truths in ideas and thought.  Through contemplation and examination, one discovers new realities to put into use in an attempt to verify their validity, testing them in the workings of an individual life. (Damn, your in it now).  The chocolate nibs, left over from the shucking process are then placed into an antique stone grinder and ground, sometimes for days.  This is the practicing of new concepts, mentioned before, the daily grind.  The weight of the world pummels a chocolate life and breaks it down, reshaping it, transforming it.  Repeated revolutions, monotonous drone, the challenge of existence.  Other ingredients are sometimes added during the grinding process, some sugar, maybe vanilla.  As in life, one adds past experiences to the mix, bringing past knowledge to new ideas, learning and growing along the way, making of the mixture what they will.  As growth happens and past choices form new opportunities, new days take on shape and the seeds of change become realized as with chocolate poured into molds, forming little gems of sweet living.  After being formed the chocolate is wrapped in gold and silver linings, then packaged with declarations, definitions, names and titles being given to each creation.  With life this package is similar to our own thoughts and ideas on living itself, our newly learned truth, dressed up, titled and ready to share with others.  The only thing left to do is enjoy until you run out, then start a new batch.  If you need some help during the process, stop by Escazu’s new retail shop, peek into the factory process, sip some coffee and taste a bit of their life’s work.  Live well.  (you may now unbuckle and hose the muck off you boots, it’s out of my system…back to the grind).

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

Pomegranate

Chipotle Chili & Vanilla bar

Dark Chocolate Cherry Vodka (front)

coffee break

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

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

Spize Cafe

121 Fayetteville St.

Raleigh, NC 27601

919.828.5000

www.spizecafe.com (link)

I crouch down once again peeking through the viewfinder at the dish in front of me.  It is placed on a metal chair in an attempt to get a silver-washed background to add interest and emphasize the clean and modern space that houses Spize Cafe.  The prawns have once again slid down the noodles, off of their perch, begging for yet another tweaking and having their way with me.  Lil’ buggers.  I can hear them snicker, mocking me.  ”You can’t style food!” they heckle.  I grab one by the tail and can feel the vibration of laughter pulse through it’s last bit of shell in my fingers.  I once again place the unruly Decapoda atop the noodles, check the position and hurry my greasy fingers back to the camera for a quick fire.  As I check the screen to verify my placement another sound begins to drown the audible amusement of jeering prawns.  It is a sound familiar to me.  Not only have I heard this sound before but it’s one that I have created myself many lifetimes ago.  I think most men my age have personal experiences with this sound.  One couldn’t have possibly traveled through the universe during those formidable “Star Wars” influenced years and not perfected it.  A manipulation of muscles around the mouth combined with perfectly timed breathing distortions, once learned and refined, could bring to life any handheld object, real or imagined and form a respectable laser blaster.  These laser shooting sounds emanate from the door marked ‘office’ where the son of Meechai and Jacq Kowae amuses himself in creative play while his parents ready the restaurant for the evening’s dinner service.  Being a family run establishment I imagine the lad is forming quite a few childhood memories as he spends time at Spize, nuances that will be ingrained into his being.  Will he remember the smell of grilling cumin chicken? Or the sound a serrated blade makes when halving a baguette?  Will the laughter and friendly faces of the crew at the grill play like a movie when he reminisces to his days as a boy?  Will the sounds of grilling vegetables and the chatter of a packed dining room remind him of the times when he was playing, in the back room of his parents restaurant with his laser gun?  His imagination inspires me,  making sure to wait until the mischievous prawns are watching me I create my very own imaginary laser gun.  I wave it a bit in the air, to show them I mean business before strapping it into it’s “Han Solo” holster.  I peer into the viewfinder once again only to see them cooperative and upright, knowing the doom fated to them if they continue their shenanigans towards the dark side.

Having run similar restaurants in the San Francisco Bay Area, Meechai and Jacq Kowae are accustomed to providing hungry patrons with a pleasant mix of their Pan-Asian eats.  From soups to salads, noodle salads and baguettes to small and large plate entrees, Spize Cafe offers plenty of options to quell the hunger if you are in Downtown Raleigh and are in need.  Adding to their counter service of mouthwatering offerings the management of Spize have taken on a positive approach to being eco-friendly by serving all of their dishes using only trays, platters, silver and napkins that are made of renewable and biodegradable materials such as corn, sugar cane and bamboo.  They also pride themselves on their organic wine offerings including French Rabbit Pinot Noir, packaged in earth friendly containers and Live A Little Ravishing Red, fair-trade and organically certified.

Visit their website here to see weekly specials and menus.

or follow them on twitter or facebook.

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

Baguette -Cumin Chicken w/ Sweet-chilli mayo

White-Peppered Prawns noodle salad

Lemongrass pork w/ soy vinaigrette glaze, steamed Jasmine rice, mixed grilled veggies w/ ginger

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

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)

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

Hibernian Restaurant & Pub

311 Glenwood Ave.

Raleigh, NC 27603-1406

919.833.2258

www.hibernianpub.com (link)

Southwest Garden Salad

I think it is about time that we downshift here at Spoonfed and pay some attention to some of the local establishments that may not be considered ‘culinary Meccas’, but still hold some significance when examining the rotunda of options to those of us in need of sustenance.  This homage is paid to the places that may not be chef centered or considered to be a contender when discussing a James Beard award, they may not be exploring molecular based menus and there may hardly be any mention of them on a thread between high brow foodies who ‘wouldn’t dare’.  But to the local, everyday bub, these are the places visited often, shared with friends, that go on delivering to the masses, the normals, to you and to me without extensive ‘culinary’ praise, under the radar, but still present and now accounted for (by Spoonfed at least).

When I first set up digs in Raleigh and realized Glenwood South was what it was, a strip attuned and keyed in for dining and nightlife, there were two buildings that made blatant statements, and they were a block apart.  Solas and the Hibernian (along with their new sibling  ’the Diner’) opened and owned by Niall Hanley, both of which force you to stop and take notice.  The exterior of the Hibernian, painted black with ornate accents really sells the point that this is based off of the Irish Pubs found overseas.  Coming into their 10th year anniversary, the Hibernian “is a meeting place for all, to talk, to argue, to debate, to sing, to laugh, to drink and to EAT. From listening to traditional Irish music while enjoying lunch to letting it all hang out to the latest hits late night! It adapts and changes with the time of day. Its cozy corners and blazing fireplace take you away from Raleigh and bring you into the streets of Galway.” (from their website).  Offering many bar standards alongside traditional Irish eats, the Hibernian offers weekly food and drink specials found on their website.  There is also a second location in Cary at 1144 Kildaire Farm Rd. for those that don’t want to travel in-town.

Just got word that a photog-bud of mine Bryan Regan (click his name to check his new A Photo Folio site) just shot some editorial using the Hibernain as backdrop, check out some out-takes here.

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

Reuben-Corned Beef, Swirl Rye, Swiss, Sauerkraut, 1000 Island

Beer Battered Cod w/tarter and slaw

Corned Beef and Cabbage-garlic mashed potatoes, parsley sauce

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

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

Mura @North Hills

4121 Main at North Hills ste. 110

Raleigh, NC 27609

919.781.7887

www.muranorthhills.com (link)

It is amusing to me how a camera tends to divide a room.  As a photographer I’ve noticed that when one enters an environment and unsheathes their equipment there tends to be two common reactions.  The first is from those that immediately feel suspicious.  You can see the fear building in people as their peripheral viewing sends vibrations of unease.  You can sense and almost hear the tracking of thoughts racing through their minds questioning your motives, ‘who, what, where, when, why and how…do I look?’  It is a revealing of a threat of exposure and some will recede into the dark corners, disappear, or give you the ‘don’t even think about it stare’.  In contrast there is the opposite reaction, there are those drawn to the camera like ninjas to a sword shop.  This camera-captive group goes on to separate into three categories: other photographers, photo-gear heads, and ninnies with questions.  It is possible to be totally defined within one single group but also for someone to pull traits out of each group in a combination.  Photo-gear heads and ninnies with questions are separated only by intention.  The gear heads approach with questions but only with the purpose of sizing you up, to compare, to try and trick you into making them feel they are better or know more.  Ninnies with questions are just people who want to learn and are quite harmless and wonderful people, I just call them ninnies because they assume that since one is a photographer, then you must know out of the ka-trillion variations of point and shoot cameras, which one is the best and will suit their specific needs.  Other photographers are my favorite.  They approach with caution, knowing that you may be doing a job.  They may ask about equipment, but not to size you up but to just collect information that may be helpful someday.  They are also providers of an equal exchange of knowledge, opportunities, appreciation and camaraderie.  While I was shooting at Mura I was approached by one of these ‘other photographers’.  Terrence Jones is working as a waiter there to help pay the bills while trying to make his way into the pro-shooter realm.  I appreciate the fact that he wanted to hang around, just to learn, to see how someone else accomplishes a photographic goal.  This is something that I, myself try to do when seeing other photographers unsheathe their equipment.

(back to the matter at hand)

Mura is one of a triad of restaurants created by Eschelon Hospitality and is sibling to it’s downtown counterparts, The Oxford and Sono.  Self described as “a Japanese Fusion restaurant serving world renowned Kobe beef, a variety of steaks, seafood, mixed cuisine and the finest grade sushi.”, Mura boasts the recent awards of “Best Sushi in Raleigh” by Metro Bravo 2009 and “Best Sushi and Best Japanese in Raleigh” by Citysearch 2009.  Located at the foot of the North Hills keystone, The Renaissance Hotel, Mura takes it’s place amidst this ‘Disney-esque Anytown’ shopping district and is primed for visits from any variety of shopping, business, local or traveling family expeditions.  Mura’s sophisticated design multi-tasks by skillfully separating it’s space to include a bar area, a sushi bar, a suave dining room and a couple of  tatami rooms for private functions.

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

Cucani Roll-Four spears of kani crab surrounding avocado and cream cheese, wrapped in layers of finely sliced cucumber and soaked in Sunomono sauce with smelt roe

Orange Duck-8 oz. Vermont duck breast tenderloin w/orange & sweet chili glaze, pan roasted, served over soba noodles w/ green & red bell pepper, broccoli and yellow onions

Miso Marinated Seabass- 8 oz. Chilean seabass soaked 24 hrs. in miso/sake marinade, pan seared, served with sesame Hikari rice & ginger sauteed asparagus spears

Nippon Spider Roll- Tempura battered soft shell crab stacked with kani crab, wasabi, green onions, cucumber & masago-peppered avocodo. Wrapped in mirin-infused sushi rice and nori, then with thinly peeled daikon radish, topped w/ house-brewed eel sauce

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

All content © Mark Petko Photography

panini-local farm egg, taleggio, chives

Toast Paninoteca

345 West Main Street

Durham, NC 27701

919.683.2183

www.toast-fivepoints.com (link)

Simplicity and heart.  Two notions that when focused upon could lead to a very fruitful life.  This concept was instilled in me from a very early age by my grandfather Jasper Grier and this realization was reinforced to me during his passing last year.  He lived his life in full awe of his family and loved ones and gave to them at every turn to his full capacity.  Having been a successful businessman for most of his adult life he practiced restraint with his wealth, never really participating in flashy trappings but instead comfortably pursued his passions of reading, traveling, and researching his ancestry, and was always poised to support his family when the need arose.  Reserved, he exemplified to me the power of confidence that comes with the knowledge that by giving love, a life takes on meaning.  His business life too revolved around these concepts.  He opened a single Arby’s franchise back when the fast food industry was just beginning to take shape, in the days when they still referred to them as ‘restaurants’, and not ‘joints’.  In his latter years he would mention how he missed the old days of having a simple menu, consisting of a one or two types of roast beef sam’ich and fries or potato cakes.  He was distraught with how the business had changed to try and reinvent the wheel every year with new sandwiches, promotional items and gimmicks just to tickle the registers and at the compromise of quality product.  Maybe that is the reason for the reemergence of such ‘simple’ based concepts such as “Five Guys Burgers”.  People are drawn to simplicity and it has its place.

Simplicity and heart.  That is what I witnessed at Toast Paninoteca in Durham.  Located downtown at the Five points intersection.  Toast was born of Kelli and Billy Cotter.  Based on a traditional Italian sandwich bar-paninoteca, Toast takes the idea of simplicity by offering seasonal local ingredients delivered in four basic forms: Panini-hot grilled sandwich, Tramezzini-cold sandwich on crust-less bread, Bruschetta-grilled bread w/toppings, and Crostini-small toasted bread w/ toppings.  The addition of daily homemade soups, some salad and warm olives rounds out the effortless menu, straight forward and done right.  The heart comes from the owners’ obvious care for not only quality product but from the manner with which it is delivered.  While I was there shooting Kelli Cotter worked the room, appreciative of everyone that entered and made it clear that she was not surrounded by just customers but by friends.  From the local architect stopping in for lunch to the ‘dude’ claiming “Toast porn!” as he noticed my gear to the homeless man who came in to use the bathroom and left with a complimentary bag and notification from Kelli that “there is enough in there for breakfast tomorrow”, it is evident that people return, in support of simplicity and heart.  Jasper would be impressed.

All content © Mark Petko Photography

warm olives with orange, rosemary, garlic, crushed red pepper

panini- tuscan kale, ricotta salata, sweet and hot pickled peppers

daily homemade soup- cauliflower puree, brown butter, capers, toasted hazelnuts

crostini (3)- 1. warm goat cheese, local honey, cracked black pepper 2. peperonata, pecorino romano 3. avacodo, lemon, parmigiano reggiano

bruschetta- roasted beets, ricotta salata, orange, mint

All content © Mark Petko Photography

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

Guglhupf Cafe

2706 Durham-Chapel Hill Blvd.

Durham, NC 27707

919.401.2600

www.guglhupf.com (link)

Authentic domination.  Real, bona fide and true.  Some may know guglhupf as a term describing a type of cake, stemmed from the word kugel meaning “ball” or “globe”.  But if you have paid any culinary attention to the triangle area in the past decade you would know this term describing the Mecca for authentic food and atmosphere, found at the Guglhupf Bakery, Patisserie and Cafe in Durham.  Having opened it’s current location in 1998 as a Bakery and Patisserie, Claudia Kemmet-Cooper founded this German- cuisine influenced business based around her notions of ‘having food act as a measure of one’s hospitality.’  Supplying clientele with quality breads, baked goods and desserts awarded the bakery with many raves in the form of “best of” and “peoples choice” lists.  With the 2004 expansion of the business in the addition of a Cafe, Guglhupf continued its culinary proliferation by offering highly enjoyed breakfasts, brunches and lunches alongside an assortment the usual cafe fare of coffees and desserts.  Now Guglhupf continues to raise the bar by expanding the Cafe’s repertoire to include a dinner service.  ”Our goal is to incorporate elements of the casual dining that takes place in Germany in a “Biergarten” setting by offering sharing plates and small plates to be enjoyed with our carefully chosen list of German wines and beers along with some samples from Austria, Alsace and some more commonly known vineyards from around the globe.”

Heading the kitchen’s new adventure is executive chef David Alworth.  For the last decade David has been involved with many local establishments including Acme Food and Beverage, 411 West Italian Cafe, and as the Chef de Cuisine at Watts Grocery.  Chef Alworth’s menu strives to include local and seasonal ingredients prepared with “a European twist.”  Guglhupf’s head pastry chef, Antonia Manzi continues to expand the restaurants dominion by creating new and interesting desserts along with the continually served classics, such as tortes and pastries.

Seared Yellow fin Tuna w/ local Baby Turnip Puree, sauteed Chanterelles and Lingonberry Sauce

Local Herb Roasted Chicken w/ Potato-Leek Gratin, Brussel Sprouts and pan juices

Slow Braised Short Ribs w/ Potato dumplings, local Shitake mushrooms, Carrots and Pearl onions

Pepper Crusted Tuna w/ Fall Root Vegetable Medley and Baby Bok Choy

Black Forest Torte w/ Bing Cherry Compote, White Chocolate kirsch infused cream and bittersweet chocolate sauce

Pumpkin Tiramisu of Grand Marnier Ladyfingers layered with pumpkin cream & cubed pumpkin in spiced syrup.

All images and words © Mark Petko Photography

Be a part of Spoonfed (Raleigh)

Chef/Owner Tim Lyons preps a fresh-delivered local Amber Jack

blu seafood and bar

2002 Hillsborough Rd.

Durham, NC 27705

919.286.9777

www.bluseafoodandbar.com (link)

Chef Tim Lyons

When I asked Chef Tim Lyons about his reasons for moving away from a seafood chef’s oceanic paradise like the Florida Keys, his answer was immediate and concise…”about six feet of water”…must have been a question posed to him before.  Tired of dodging hurricanes and tropical storms and fighting repeated floods, Chef Lyons built his ark in the form of a seafood restaurant, sailed it 985 miles from his Key West digs to run aground near the East Campus of Duke University in Durham, NC.  ”blu” seafood and bar describes itself “as upscale, casual seafood with innovative regional classics.  In other words, our place is comfortable with great food, some local, some global, but always fresh.”

Even though I have spent only limited stints seaside, I would have to say that blu is an epitomist of what I would consider a classic seafood restaurant.  The space is unassuming from an exterior perspective, yet simply stated and casually elegant inside.  Trinkets scattered and splashes of blue adorn the dining room, sporting concrete floors and a comfortable bar.  blu also provides an enclosed patio alongside and an outdoor patio that seems a perfect spot to sample some of Chef Lyon’s plates amongst the fresh air.  What the air may lack in the actual scent of ocean, you would never know it once presented with the simple, fresh seafood dishes offered within.  Alongside it’s lunch and dinner service blu also offers, box lunches, catering for events and an ever changing oyster menu that shifts with whatever is available as the latest catch. Also be sure to check the blu events page for upcoming wine dinners, kids’ nights and specials.

Thanks to Tim and manager Eryk Pruitt for allowing me to cast a line and pull some in…

Albacore Tuna w/ Green Papaya Salad

Chincoteaque oysters on the half-shell

New Zealand Abalone Ceviche w/ Pineapple, chiles, and scallions

blu-tini w/ crystalized blueberries

Dip your toes…test the waters…and tell’em you got “spoonfed”.

All images © 2009 Mark Petko Photography