DaisyCakes serves breakfast, pastries, sandwiches, cupcakes and other sweet treats. Try a gingerbread cranberry parfait. Read more.
Chuck's serves half a pound of ground chuck, flat-top seared and available with a wide variety of toppings. If you like a thick, juicy hamburger, then you'll probably be a fan of this place. Read more.
From lunchtime on you’ll find everything from Rachel to beef tongue to Sailor. Egg salad, chicken salad and tuna salad are all house-made, as is a fine chopped liver sweetened with caramelized onions. Read more.
The dining area is small (unless the weather gods are smiling, in which case a patio doubles the seating capacity), and tends to fill up in the middle hours. Plan accordingly. Read more.
The menu features grass-fed North Carolina beef and natural casing hot dogs, all served on house-baked buns. Everything from condiments to chocolate sauce is made on location, including brewed beer. Read more.
House-ground burgers are fat and juicy, with specialty topping combos such as the Flatline (bacon, fried egg, Duke's mayo). Read more.
Burgers are made with local grass-fed beef, grilled to order and available with a bewildering array of topping options. Explore the excellent selection of North Carolina-brewed draft beers. Read more.
Sliders are the specialty, and they're available in a variety of mix-and-match variations on locally baked bread, from classic Angus beef on a white bun to lamb with Greek style toppings on ciabatta. Read more.
"The Pile," which lives up to its name with an enormous heap of fries, bacon, jalapeños, melted cheddar, gravy and two sauces, topped with fried chicken. Read more.
The Afghani buffet offers basmati rice, meats, vegetables, salad, rice pudding and fresh hot bread. The owners have added a hookah and chai bar, where flavored smokes are available. Read more.
Try a handful of entree temptations such as brown butter North Carolina flounder and Battlefield Black lager-braised pork belly. The menu also sports helpful beer pairing suggestions. Read more.
Try the Breakfast Burger with hormone-free beef chuck ground fresh daily, topped with fried green tomato, homemade pimento cheese and a fried local egg, served on a locally baked bun. Read more.
The Parlour always has four flavors: salted butter caramel, vanilla, Vietnamese coffee, and some variation of chocolate. They always have a sorbet and a vegan option as well. Read more.
The Breakfast Burger includes hormone-free beef chuck ground fresh daily, topped with fried green tomato, homemade pimento cheese and a fried local egg, served on a locally baked bun. Read more.
Try the Sacre Bleu Burger, made up of bleu cheese and a marinated tomato. Read more.
Recommended: Szechwan spicy dried beef, Tian Tin flavor dumplings, sautéed green chile peppers. eggplant in garlic sauce, kung pao lotus root, or griddle- cooked prawns. Read more.
The Salehs decided on the name Neomonde because it means “New World.” The family saw it as a way to honor their new country. Read more.
The oldest Middle Eastern restaurant in the Triangle, Neomonde opened in 1977 and now boasts two locations in the Triangle. Follow the link for the Neomonde Black Bean Salad recipe. Read more.
Owner George Ash and co-owner Michael Namour opened the eatery in 2008. Customers love Buns' fresh meat and veggie burgers and sides. Read more.
Come for the sandwiches and salads. Stay for the mouthwatering assortment of pastries in the display case. Read more.
This local landmark counter service eatery specializes in Calabash-style fried seafood. Insiders know they also make some of the best fried chicken around. Read more.
Try the Pineapple-Barbecue Chicken Nachos served with pickled chiles and Spanish olives. Read more.
In this "twist" on the traditional menu ordering concept, customers are encouraged to collaborate with the kitchen to tailor a dish to their personal specifications. Read more.
Try the Cajun pork sandwich, Fall Garden Veggie Wrap, or Southwest turkey club. Read more.
