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If you’ve never ordered raw oysters with your fresh sliced brisket, you’ve never eaten at Lawrence Barbecue. Of course, these aren’t just any oysters. Chef/owner Jake Wood, who admittedly would choose oysters as the one thing he would eat for the rest of his life, says these are “literally the best oysters I’ve ever had anywhere.”
The fact that they come from N. SEA Oy...
For two local British women, using vintage tea services to create beautiful tablescapes is anything but dated. It’s an enduring tradition for modern times and the focus of The Vintage Teapot, which serves the region from its base in Fuquay-Varina.
The Vintage Teapot is stocked with rentable tableware items including teacups, saucers, and more, all for curating the look...
Oakleaf hydrangea’s flaming fall hues
When it comes to a woody ornamental with regional roots that is not only dependable but dependably pretty, oakleaf hydrangea (Hydrangea quercifolia) gets high marks in my book. Native to the Southeast, it has been brought out of the woods to charm gardeners with visual grace, and, yes, even a ...
Cake in a Cloud came about by accident. I needed a quick dessert and didn’t have a lot of time to prepare. I had enjoyed a similar dessert years before, but I had forgotten exactly how it was made, nor did I remember all the ingredients, so I looked around my pantry and developed a version of my own. It was a huge success — a delicious improvisation and a quick preparatio...
When General Manager Casey Moody set out to highlight the classic Paloma’s balance of sweet and bitter, she turned to fresh pineapple juice for brightness and Aperol for its bittersweet complexity. She dubs this version “a great drink to have on a patio on a pretty spring day,” and we agree.
1 ½ ounces tequila (Casey recommends reposado)
½ ounce Aperol
1 ounce ...