Naos

The newly opened Naos in Cary is the latest venture from the esteemed and local Giorgios Hospitality Group. They boast 18 restaurants to their credit, all in the Triangle area. I confess that before last week, I had only dined at 2! After hearing rave reviews about Naos, I knew it had to be next on my list to visit. The fresh Mediterranean menu coupled with an outstanding ambience made me feel like I was in an episode of The White Lotus while dining here. We feasted through most of the menu, and while there were some hits and some misses, this team is a well-oiled machine with mostly great culinary chops to boot.

The menu boasts an impressive wine and cocktail list - don't skip over the Orange wine offerings - but you can find plentiful N/A options, and even Olive Oil-washed Vodka based cocktails. An enormous list of Meze and Mezedes (small, sharable plates) whet the appetite. We sampled quite a handful. Tzatziki is one of my favorite dips, and was one of the better renditions I've had. A nice, thick consistency and not too tangy or garlicky. It outshined the cold Melitzanosalata, a spread featuring Roasted Eggplant, Lemon, Garlic and Walnuts. Taramasalata was a nice surprise, made with Carp Roe, Garlic, Lemon and Olive Oil. It wasn't overly fishy or garlicky, but had a nice kiss of both flavors. We all preferred the warm, seasoned Pita over the Sourdough Bread from local Union Special to use as a vessel for these spreads.

Almost every Meze on the menu

Yes, we've all had Spanakopita, but Naos' version breathed new life into this somewhat tired appetizer. The Phyllo Dough was as crisp as a cracker, and the filling was like the best Spinach Dip you've ever had. Perfect levels of salt from the Feta - this was one of the most outstanding bites of the night.

Spanakopita

Another favorite was the Soutzoukakia - Pork and Lamb Meatballs simmered in a robust Tomato Sauce. They were incredibly tender and put most meatballs I've eaten to shame. Sometimes simple is best.

Kritharota sounded fabulous and right up my alley - Orzo, Spinach, Feta, Sundried Tomato and Oyster Mushrooms - but somehow it just didn't come together. I feel like it needed more salt or acid - it just didn't seem like a cohesive dish. Perhaps serving this as a Risotto would have been more successful that this too-loose orzo. The table was split on this dish though.

Kritharota

Large segments of roasted Golden & Red Beets were accompanied by a mild Skordalia (garlic spread), an even milder Manouri Cheese, Arugula and Spiced Walnuts. I love beets, but felt this dish needed more acid, salt, something - just more. I found it unfortunately forgettable.

We were all excited to try the Woodfired Octopus, served with Fava Bean Spread (their version of hummus) and a grilled Eggplant Salad, but this dish fell a bit flat for me. Perhaps it was underseasoned, but it ate a bit boring. The fava spread was pretty stodgy and could have been a little looser, and the eggplant added nothing to the dish. Meanwhile, the Crudo featured beautiful cuts of tender Yellowfin Tuna, with a yummy Castelvetrano Olive & Sundried Tomato Tapenade.

Woodfired Octopus

As if the plethora of starters we consumed wasn't enough, we moved onto the main courses. The Clay Pot Lamb knocked my socks off. I nearly had to fight one of my tablemates for the shank bone. Insanely tender, succulent - this is everything I want in a lamb dish. Grape Leaves provided a nice tang and texture, and the Potato wedges soaked up all of that amazing Lamb and White Wine flavor. Not a looker, but certainly a taster.

Clay Pot Lamb

Sadly, in my opinion, the other two entrees didn't stand a chance compared to the lamb, though others at my table enjoyed them. Souvla reminded me of Souvlaki, featuring grilled Sirloin (the one piece I got was far too rare to enjoy), Tzatziki, Cucumber & Tomato Salad, all atop grilled Pita. 

Souvla

Simply labeled Lobster Pasta, the dish came out and was immediately Instagram-able. Unfortunately, that's where the magic stopped. It felt like the lobster and pasta were two completely different entities, just sharing space on the same plate. The pasta needed more (any) sauce, and the bit of lobster I had was overocoked. This was not well-executed though the idea was awesome.

Lobster Pasta

If you don't have much of a sweet tooth, Naos' dessert offerings are just your ticket. They were all interesting, a bit funky and not terribly sweet. The description on the menu did not do the Orange Phyllo Cake justice. It was the table favorite, with Confit Orange, Caramelized Fennel Ice Cream and Toasted Almonds. The notes of orange and fennel weren't too strong at all, and instead it ate like a warm, buttery cake doused in a sweet syrup, with a creamy vanilla sauce on the sauce. We ate every bite.

Orange Phyllo Cake

Dark Chocolate Mousse is a chocolate lover's dream (and happens to be one of my husband's favorites, so he was delighted by this dish). The mousse is VERY dark, and topped with those yummy cocktail Amarena Cherries, Olive Oil and a few flakes of Sea Salt. Our server warned us that the Manouri Cheesecake wasn't like your traditional NY style cheesecake, that it would be a bit funkier. Bring it on! It was creamy like the typical cheesecake we're all used to, but not as sweet, and with a slightly different cheese flavor. It made for a beautiful plate, alongside a Vanilla and White Wine Poached Pear, Sesame Tuile and freeze-fried Raspberry powder.

Dark Chocolate Mousse

Manouri Cheesecake

Gather your foodie crew and check this spot out. You will definitely want a big party to help you work your way through the lengthy menu, and don't skip the seemingly simple-sounding dishes. Those turned out to be the best. And bonus points if you pretend like you're on The White Lotus while you're there.

Tamasha Modern Indian

Every now and then, a restaurant comes along that has you thinking (obsessing) about the meal for the next several days. Tamasha Modern Indian in the North Hills neighborhood in Raleigh is just that restaurant. My sweetie and I were absolutely blown away by the food, service and ambiance. I joked, "no notes". Everything exceeded our already high expectations. I was half kidding when I checked their availability to make another reservation that very same week - they are booked out for weeks. Rightfully so. Make your reservation now so you have something to look forward to next month. Run, do not walk.

Upon being seated, we were brought two champagne flutes, half-full of an Elderflower Spritz. This delightful, non-alcoholic aperitif was a beautiful way to whet our palate and get us excited for what was to come. You don't get "freebies" like that much anymore these days, so it was a really nice surprise. The full cocktail list is unique and well-crafted, and we adored the attention to detail - the ice cube has a "T" stamped into it! Exquisite. 

That "T" stamp in the ice!

We were tempted by several items on the menu, and started out with a few appetizers. The Four Cheese Truffle Kulcha had my name written all over it. The kulcha reminded me of a thick naan, or pita, and it was topped with Sharp Cheddar, Brie, Asiago, Shishito Peppers and Truffle Butter. Heaven. On. Earth. Our server recommended adding a Roasted Garlic and Chilli Dip to accompany, which was nice, but not necessary. I absolutely loved this and still dream about it. Even my husband who isn't crazy about truffles thought it was awesome.

Four Cheese Truffle Kulcha

Instead, my husband who IS crazy about Fried Chicken requested the TFC (Tamasha Fried Chicken). I was stunned at how delicious and exciting this dish was. Huge chunks of Chicken Thighs are marinated in Chillis, Jalapeno and Buttermilk, then fried. They had the perfect amount of heat, offest by a deliciously cooling Lemon Sour Cream. We preferred the bites topped with Watermelon Radish (far too nervous to go for the raw Jalapeno slice).

Tamasha Fried Chicken

Crispy Okra and Tuk Aloo Chaat was a fun dish to eat with our fingers. Strips of okra are fried, perfectly salted, then mounded atop roasted, seasoned Potatoes, and sprinkled with Pomegranate seeds. I do wish this had been served in a larger, more shallow dish, as digging in to grab a potato knocked several okra out of the bowl and onto the table. But the savory flavors are addictive - you can't have just one handful.

Crispy Okra and Tuk Aloo Chaat

Garlic Naan is always a good move, though compared to the Kulcha we had earlier, it wasn't as special. But it was a great vessel for the Red Snapper Coastal Curry. The sauce was out of this world - slightly sweet, not too spicy or robust in flavor, a lovely compliment to the tender fish. We both loved the tender Swiss Chard and how it practically melted into the sauce, and the few unexpected bites of Grapefruit gave the dish some nice acid. Steamed Rice helped get up every drop of that delicious sauce. 

Red Snapper Coastal Curry

Our server recommended the Salted Palm Jaggery Cointreau Gelato, and I am so glad he did. He likened it to a salted caramel flavor, and he was spot on. Rich, creamy, not-too-sweet - this was a beautiful way to end the meal. My husband got a complimentary scoop of Mango Basil Sorbet, since it was his birthday. A nice palate cleanser, though the Basil brought a little too much licorice flavor than we were expecting.

Salted Palm Jaggery Cointreau Gelato and Mango Basil Sorbet

My sweetie and his sweets

The chef came out at the end of our meal to thank us for coming in. I was eager to thank him for such a fantastic meal. I am pretty obsessed with this place now, and will look for any special occasion (or any random Sunday night) to return.

RH Rooftop Restaurant

Let me begin by saying that the new RH Rooftop Restaurant in the North Hills neighborhood in Raleigh is the most stunning restaurant I've ever seen. I went two weekends in a row, both rainy and cold, so naturally I'm dying to return when the weather improves and that glorious rooftop can be opened up, and the balconies taken advantage of. I'll also plan to budget for my next visit - both trips were more expensive than I intended. But this place reeks of luxury, so it's easy to be tempted by the $20 truffle fries (I was).

A grand entrance

If you can snag a reservation, I suggest one for a weekday lunch or weekend brunch - a daytime meal, so you can really enjoy the view. The restaurant is on the third floor of the newly opened RH store, and news flash - there is an elevator! - though it was quite lovely walking up the ornate staircase and making a grand, albeit breathless, entrance. The majority of your party has to arrive before you can be seated, which is a little awkward, as there's not a great place to stand and wait - only a very small walk-up bar. But I sauntered over and ordered the Fresh Green Juice, combining Kale, Apple, Pineapple, Celery, Cukes, Lemon and Ginger, and it was fresh and green as promised.

Service is relaxed, at best. They are thorough, but they don't rush you, which can be a good or a bad thing. I'm used to a certain pace in restaurants and felt we had to flag our server down a few times. But this isn't the type of place you want to rush through, so I am torn about how I feel about the speed.

On one occasion, my party ordered the Crispy Artichokes and the Burrata plate. Both were recommended by the server and both were delicious. I particularly enjoyed the crispy artichokes that ate like salty french fries, and served with a delightful Lemon Aioli. There were hidden potato wedges at the bottom of the bowl that didn't need to be there, more artichokes would have been preferred. The Burrata plate was nothing out of the ordinary, but the Charred Peppers and Balsamic that accompanied it made the dish sing. Charred Ciabatta made a fine vessel.

I love a Lobster Roll, and when I saw it on the menu, I knew exactly what I would be ordering. While it was deliciously sweet and buttery (NO MAYO!) in a deliciously sweet and buttery brioche bun, I felt there could have been a bit more meat for the price. I'm used to my husband's lobster rolls that he crams full of meat. And of course, all sides are a la carte, so I went all in for the Truffle Fries that came with Truffle Aioli. They were plentiful and fabulous. 

Lobster Roll and Truffle Fries

On another occasion, I opted for the Chinese Chicken Salad which was loaded full of Grilled Chicken - I honestly had to search for bites without chicken! Beautiful Napa Cabbage and Carrots are mounded with Crispy Wonton strips and tossed in a highly-addictive Sesame Soy Mustard Vinaigrette. This eats incredibly fresh and is definitely enough for two people. 

Chinese Chicken Salad

Every single one of the desserts sounded tempting, as if the menu was designed just for me, so I opted for the Butterscotch Brulee. The description on the menu says "no words". I have a few: YUM BOY. All creme brulees should be this rich, deep and complex in flavor. The butterscotch brought a playfulness to an otherwise classic, though tired, dessert. The burnt sugar on top just echoed the toasty butterscotch notes of the custard. To my server's surprise, I ate the whole thing.

Again, if you can snag a reservation, let RH transport you to a place of luxury, if only for a little while (until you get the check). In all honesty, I look forward to returning when the weather is better, as the entire menu is very tempting.

2025 Oscar Predictions

It's my favorite time of year, people. The Oscars are right around the corner! This year's award show season has been quite untraditional, so I'm definitely ready for a reason to celebrate. I was thrilled to be able to squeeze in 6 of the 10 nominated movies, and I have a few favorites for sure. Enjoy celebrating on Sunday, however your heart desires.

Best Picture

Anora
The Brutalist
A Complete Unknown
Conclave
Dune: Part Two
Emilia Pérez
I'm Still Here
Nickel Boys
The Substance
Wicked

Should Win: I adore the variety here. But it is extremely difficult to compare The Substance to Wicked to A Complete Unknown, which is always problematic when it comes to award shows. These were all certainly some of the best films I've seen all year, but the grotesque, dark humor from The Substance is vastly different from the soaring theatrical production of Wicked. While I enjoyed them both, I was most surprised by Emilia Pérez and will be pulling for that to take home the gold. (Shoutout to Anora though. Worth the watch, if you haven't.)

Will Win: The Brutalist. At time of press, I have not yet seen this film. At 3.5 hours, it will take me about a week to get through, so I'm waiting to stream this one at home.

Best Actor

Adrien Brody, The Brutalist
Timothée Chalamet, A Complete Unknown
Colman Domingo, Sing Sing
Ralph Fiennes, Conclave
Sebastian Stan, The Apprentice

Should Win: I feel pretty ill-equipped to make a stance here, having only seen 2 of the performances (Chalamet and Fiennes). While both were outstanding, they don't stand a chance. Adrien Brody has swept everything this season, and he is a tremendous actor, so I'm sure he deserves what would be his second Oscar. (Chalamet and Domingo are two personal faves who will eventually get their due.)

Will Win: Adrien Brody.

Best Actress

Cynthia Erivo, Wicked
Karla Sofía Gascón, Emilia Pérez
Mikey Madison, Anora
Demi Moore, The Substance
Fernanda Torres, I'm Still Here

Should Win: Demi Moore is one of those actors who is great in everything she does. She's a veteran movie star who, for some reason, was never taken seriously enough to ever get a nomination. Her fearlessness and vulnerability in The Substance was brilliant - I couldn't take my eyes off her. She gets my vote, though Mikey Madison's performance in Anora was a breath of fresh air and a great preview of what's sure to be a strong career.

Will Win: Demi Moore.

Best Supporting Actor
Yura Borisov, Anora
Kieran Culkin, A Real Pain
Edward Norton, A Complete Unknown
Guy Pearce, The Brutalist
Jeremy Strong, The Apprentice

Should Win: I'm only slightly biased here. I've loved Kieran Culkin since 2002's The Dangerous Lives of Alter Boys, so naturally, I'm thrilled he is finally getting some major reocgnition. But all favoritism aside, he was truly perfectly cast in the role of Benji in A Real Pain. If there ever was the perfect role for an actor, this is it. I do think the film should have been nominated too, giving a little more credit to the fabulous Jesse Eisenberg. 

Will Win: My man Kieran.

Best Supporting Actress

Monica Barbaro, A Complete Unknown
Ariana Grande, Wicked
Felicity Jones, The Brutalist
Isabella Rossellini, Conclave
Zoe Saldaña, Emilia Pérez

Should Win: I was team Grande until I saw Zoe Saldaña in Emilia Pérez. I cannot say enough good things about both of these women in these roles. Grande absolutely slayed as Glinda the Good Witch, but Saldaña was really the heart and soul of Emilia. I'm honestly not sure why she wasn't nominated for Best Actress. She was so much more than supporting.

Will Win: Zoe Saldaña.

Best Director

Anora, Sean Baker
The Brutalist, Brady Corbet
A Complete Unknown, James Mangold
Emilia Pérez, Jacques Audiard
The Substance, Coralie Fargeat 

Should Win: This category is very interesting to me. Anora, Emilia Pérez and The Substance don't strike me as films that are traditionally recognized at the Oscars, so I am delighted to see them and their directors get some recognition. Of course, I think Jon M. Chu (Wicked) was robbed of a nomination. Of these films, my favorite was Emilia Pérez, so my vote goes to Jacques Audiard. 

Will Win: Brady Corbet for The Brutalist.

Flour & Barrel

Flour & Barrel is the latest culinary venture from the creative mind of local celebrity chef Katsuji Tanabe. I'm a big fan of his Mexican spot in Cary, a'Verde Cocina, so I couldn't wait to try his new restaurant in the Smoky Hollow district of downtown Raleigh. The restaurant is beautiful, though dimly lit, with a striking mural over the kitchen, and a swanky bar with velvet bar stools. My dining partner and I enjoyed ourselves - some dishes were hits, some slightly missed the mark. I'm eager to see if the menu changes with time, or if they will continue to fine tune these unique offerings.

The cocktail list is plentiful and features some unlikely combinations. My dining partner's drink came out smoking. Literally. I love a menu with curse words on it. We opted for the Big Ass Meatball, which was uber-tender and loaded with Pecorino and Herbs. It's covered with a tangy, unctuous Pomodoro Sauce and served with a small piece of Foccacia. It was about the size of a softball, and more than enough for 2 people to share.

Big Ass Meatball

Sticking with the curse words, the Chicken Leg was promised to be served with "F*ing Good Marsala", and while I f*ing LOVE a good marsala, I did not find this to be that. It tasted super concentrated, almost burnt. Far too dark for the tender, juicy, absolutely perfectly cooked chicken leg. Olives, Grapes and Cipollini Onions were a nice, necessary addition of sweetness and acid.

Chicken Leg with Just OK Marsala

I always appreciate a fun pasta shape. With the exception of one, I had to google all of the noodles featured on the menu! The Conchiglie reminded me of Orecchiette, little bowls that hold sauce easily. We loved this dish, served with Creamy Pesto and Lump Crab (though I admit, I had to really look for the crab), with Herbs for brightness, Smoked Trout Roe for salinity, and Yuzu for tang. This was scrumptious and hard to stop eating.

Conchiglie with Pesto and Crab

Chitarra reminded me of Spaghetti, but this was extra special because it was made black from Squid Ink! It was served with a Red Sauce and Jumbo Shrimp, and the tails were peeled but still in tact, which gets a LOT of points in my book. A touch of Chili Oil provides subtle smoke and heat. This was a satisfying pasta, but the Conchiglie stole the show.

Chitarra with Shrimp

Desserts are not listed on the menu, but there are only 2 to choose from. Naturally, we opted for both. The Ube Tiramisu is phenomenal. I don't love traditional tiramisu because I don't like coffee in my desserts, but the coffee flavor here was very subtle, and I tasted more of the sweet mascarpone and earthy flavor of the purple yam-like veggie here. (It reminded me of the Ube Flan at his other restaurant! You can't go wrong with Ube.) The description of the Date Cake was giving Sticky Toffee Pudding vibes, which is in my top 3 desserts, but this rendition was studded with Bittersweet Chocolate Chips (why?) and not nearly enough Caramel Sauce. The chocolate was far too bitter and overpowered any notes the dates and spice cake were trying to give. Even fresh Whipped Cream couldn't salvage it. This made me sad, but we were far too full by this point in the meal to be too disappointed.

Ube Tiramisu

Date Cake

Smoky Hollow continues to grow with happening spot after happening spot. Put on your best Gen Z outfit and hit this cool part of town for dinner with some fun pasta, unique small plates and a swanky vibe.

Zest

As we sat down to our table at the newly-opened Zest in downtown Cary, our server joked that it was a
good thing we had a 5:00pm dinner reservation. "We actually ran out of rice last night," he said, which stunned us all, considering the menu features numerous sushi rolls and entrees served with rice. It just goes to show how popular and successful this spot has already become. (And it was packed when we left at 6:30!) Pro tip: go with a group of friends so you can work your way through the small plates, and go early - by 5:15, they had already run out of spring rolls.

My dining partners and I agreed that the restaurant looks how our dream home kitchen would be - a bright, open concept with beautiful light fixtures, floor to ceiling windows and a gorgeous color scheme. The menu is lengthy, and full of tempting options. Be sure to check out their craft cocktail list - I was delighted to sip a beverage version of one of my favorite desserts: Sticky Rice with Mango. The drink was shockingly light and easy to sip, and combined Mango Vodka, Rumhaven (Coconut Rum), Rumchata Coconut and Mango Puree, garnished with Toasted Coconut. My sweetie opted for the boozy Thorogood For You, a unique blend of Japanese Whiskey, Sapporo Lager, Amaretto, Lemon and Honey. 

Sticky Rice with Mango. A favorite dessert in cocktail form. 

We dove right into a lovely pile of blistered Shishito Peppers tossed with Sesame Oil, and served alongside a Ranch-style dipping sauce. I was a bit surprised to see a wide selection of Oysters available on a menu that reads predominantly Asian Fusion, but they were delicious, nonetheless, as we opted for both raw and chargrilled. 

Shishito Peppers

A beautiful display of Rice Crisps hid a mound of Ahi Tuna Tartare, which made for quite the reveal. The entire table loved this perfectly balanced dish. The tuna was tossed with a slightly sweet and acidic "Zest Sauce", Scallions and Masago, and slivers of Avocado rested on top. A delightful bite of food.

Ahi Tuna Tartare

It was nearly impossible to decide which Specialty Rolls to order, as many sounded tempting. We opted for "One if By Land," featuring Lump Crab, Tempura Shrimp and Avocado on the inside, with Seared Tenderloin and Shallot Crisps on top. (I did not detect any of the promised Truffle, which was unfortunate). The "Two if By Sea" roll combined Spicy Tuna, Roasted Serrano, Jalapeno and Cukes on the inside, topped with Tuna and Chili Crisp. But the crowd favorite was easily the "Screaming O" roll, with Spicy Tuna and Tempura Shrimp on the inside, with lightly seared Tuna, "O" Sauce and Scallions on top. It was so good, we ordered a second.

Rolls Galore

My favorite dish of the night was the Tabletop Tenderloin, which we almost overlooked. This dish is a must-order. It will definitely be a go-to every time we return. Described as "ishiyaki-style," diners are in charge of cooking their own tenderloin. Our server gave us a demo, melting 2 pats of butter on a hot skillet over a flame, and seasoned strips of beef with salt and pepper. After just a moment, the beef was ready to be drizzled with a bright, herbaceous Chimichurri, which made the dish. Eight strips of beef was not nearly enough.

Tabletop Tenderloin

My tablemates and I decided we were getting a little full, but needed one more dish to round out our meal, so we opted for the Thai Lettuce Wraps. It was a mistake to order these AFTER the beef, as they were fine, but lackluster in comparison. Leaf Lettuce was not the proper vessel for the filling, as it got too soggy and much of the delicious filling fell right out. Perhaps romaine or a sturdier green would work better. The mixture of Chicken, Water Chestnuts, Bell Pepper and Onion was drenched a bit too heavily with Thai Plum Sauce which again, caused issues with the "wrap".

Thai Lettuce Wraps

Make your reservations now, before Zest gets too long of waiting list. It's a perfect fit for downtown Cary and will continue drawing diners who are excited by their unique and plentiful offerings. And don't forget to check their website for nightly specials!

Pimiento Tea Room: Crabcake Night

In the heart of Holly Springs sits a beautiful, old farmhouse that has been restored and turned into a restaurant. Pimiento Tea Room offers lunch, dinner, brunch/tea service and a fun event that caught my attention - CRABCAKE NIGHT. The menu changes each month, but the crabcake remains the same, and let me be the first to tell you - they are to die for. But the entire menu was outstanding, and the restaurant has unique, funky decorations and a great vibe. Head to Holly Springs to check them out, or to catch one of these special nights (the next one is September 17!)

Tea House > Steak House

The price is right for the amount of food you get - seriously, I couldn't finish each course and had to bring home leftovers! Hushpuppies are always a fabulous way to start a southern meal, and these are served with Honey Scallion Butter. The hushpuppy melted in my mouth, and the sweet butter was a welcomed accompaniment. I tried hard not to eat all 5 at once and was mostly successful.

Hushpuppies

I admit, I was a tiny bit skeptical when I saw Corn Chowder listed as the next course (a hot, rich soup in the middle of July?), and was pleasantly surprised at how light and flavorful it actually was. Kernels of Corn, diced Potato and Croutons swim in a deliciously creamy broth. The salt level was perfect. I usually don't love chowders because they're either too heavy, or the creamy broth lacks flavor - not in this case at all. 

Corn Chowder

Next, out came the salad of my dreams. An entire half a head(!) of Iceberg Lettuce was topped with bites of Peach, loads of Blue Cheese and Slivered Almonds, then drizzled with White Balsamic Dressing and sprinkled with Basil. Where has this salad combination been all my life? I am desperate to recreate this at home. The basil tied everything together, and the almonds were a nice crunch. The most fantastic summer salad.

Summer Salad

Finally, the star of the show arrived, and when I tell you there was no filler in this, I mean it. A beautiful lump Crabcake was loaded with bites of sweet meat, and hardly anything else. A textbook perfect crabcake. I would estimate it was about 5 ounces. Really killer. It was served alongside an addictive Twice Baked Potato, complete with Cheese, Bacon and Scallions, and Lemon Roasted Green Beans, which were fine, but nothing special compared to its' platemates. This course alone would cost nearly the price of admission in a restaurant.

Crabcake, Green Beans and Twice Baked Potato

I always save room for dessert, and haven't had any summer fruit cobblers yet this year. So I was thrilled when the dessert was Cherry Cobbler with Vanilla Ice Cream. This was the best cherry cobbler I can remember having - REAL cherries, too, none of that canned stuff - and a light, slightly chewy batter with insane butter flavor. The ice cream was homemade too, with a really nice mouthfeel. It was an absolutely divine way to end a perfect meal. 

Cherry Cobbler a la Mode

Check out the PTR next time you're looking for a ladies' brunch or a fun dinner in a unique atmosphere. But if you're a fan of crabcakes, you absolutely must not miss their next special dinner. I will definitely be returning.

M Tempura

If you live in the Triangle, you've no doubt heard of the M Restaurant Group (M Sushi, M Pocha, M Test Kitchen and M Kokko) and if you're a foodie, you're likely a fan of them all. I finally made my way to the final restaurant I had yet to try - M Tempura. The restaurant is unique in that you must select which of the 3 offered tasting menus you want to do, when you make your reservation. You can choose from the Tempura Tasting, the Omakase or the Kaiseki, which is what we opted for. It was absolutely phenomenal and exceeded my already high expectations. Do allow about 2.5 hours for the tasting, but your mind will be blown. Every single thing is done with intention and executed flawlessly. I would have sat there and continued to eat all night long.

Upon first glance, the menu seems a bit intimidating - 10 courses reads heavy - but I was stunned to not be miserably full at the end of the meal. Everything ate very light, and many of the dishes were one or two-biters. Beer, wine and sake are offered and I found a new favorite Rioja. Within 10 minutes of sitting down, we had already received our first 2 courses. I was worried we would feel a little rushed, but had absolutely no idea what awaited us. The pacing was perfect.

The Sakizuke (amuse bouche) started off with a bang - Shrimp Toast. A bitesize burst of flavor to wake up your palate. The slightly sweet shrimp ate beautifully with the buttery toast square, and got just a little kick from an Aji Amarillo sauce. 

Sakizuke (Shrimp Toast)

Another completely different, equally delicious bite was next - the Otsukuri (sashimi/raw dish). The chef's choice that evening was a Salmon Tartare with Preserved Lemon and Seaweed Chips, a fun and tasty new way to enjoy that perfect tartare.

Otsukuri (Salmon Tartare)

The third course was Ni-mono (steamed dish), which layered a beautifully set Egg Custard with Blue Crab, Ponzu, Walnut Oil and Smoked Trout Roe. The ponzu really brought this dish alive, bringing both salt and acid to the velvety custard and the bites of sweet crab. The trout roe was a beautiful pop of color and salinity.

Ni-mono (Egg Custard)

It was as if each bite was better than the last. Next, out came a stunning, large, white bowl (the plating all night was just fantastic) with our Atsu-mono (warm dish). A meaty Diver Scallop was sliced into strips and rested in a beautiful pool of golden Curried Cauliflower, and topped with Siberian Caviar. This was my husband's favorite dish of the night, and I don't think I can enjoy scallops any other way again.

Atsu-mono (Scallop)

We had made it to the halfway point and were about to embark on the Age-mono (tempura/fried dish). I was eager to sample their tempura offerings, since that is such a large part of their restaurant. We started with a humble Prawn, and that tempura batter was the lightest, crispiest, slightly sweet batter I've ever had. (We even got a little lemon wedge squeezer, a bowl of flaky sea salt and a bowl of sauce to accompany each bite! So fun.) Next out of the fryer popped a bite of Lotus Root, Maitake Mushroom, and finally one of my favorite bites of the night - Seabass. I've never enjoyed fried fish quite like this. It was like butter and melted right in your mouth. Unbelievable. It was a pause-worthy food moment for me.

Age-mono (Tempura)

My jaw nearly hit the floor when I saw what was coming our way. The Sui-mono (soup/broth dish) was not at all a simple soup or broth. It was an entire 4 ounce Lobster Tail alongside a large bowl of melted Dashi Butter for you to poach it in. Throw in a few Escarole leaves for some bitterness and some Chili Oil for heat, and you have a complete dinner all in itself. But no, this was just course #6. It was our other favorite dish of the evening (and presentation, too - see the folded up plate?) and worth the price of admission.

Sui-mono (Lobster Tail)

Sadly my favorite dish was followed by what I thought was the least successful. The Yaki-mono (grilled dish) was a bit of a harsh shock to my palate following that sweet, buttery richness of the Lobster. Strips of Wagyu Beef were tossed in a house barbecue sauce, and served alongside Pickled Daikon Radish and Greens, for a DIY wrap moment. I applaud the idea, but did not care for the intense char on this beef whatsoever. But I was fine with taking a break for one course.

Yaki-mono (Wagyu)

We were on our last savory bite of the night - the Shokuji (rice/meal dish). I didn't expect to see Miso Soup come out, as I tend to associate that with the start of a meal, but at M Tempura, it's a way to end it. And alongside, a fried Nori Chip encased Blue Crab, Rice and Salmon Roe. A really yummy bite that seemed like it should have come a bit earlier in the evening.

Shokuji (Nori with Crab and Miso Soup)

We had made it to the pre-dessert (in my heaven, there is pre-dessert and then dessert). This was a subtle shift from savory into the world of sweet, and a beautiful bite of fried Brie Cheese, covered in Honey, Black Truffle and Nori. It was divine. I want a grilled cheese version of this.

Fried Brie Cheese with Truffle

The Chef's Choice Dessert for the evening was an Avocado Sherbet, made from a Coconut Milk base, but ate as creamy as ice cream. It was a beautiful light green hue that was covered in a sweet and tart Strawberry-Tomato Jam. A lovely way to end the meal.

Avocado Sherbet with Strawberry-Tomato Jam

I truly would have sat there all night and was secretly hoping we would get a surprise bite or extra course. We snagged a seat at the bar, which made it really fun to have a front row seat. I was stunned at how well the open kitchen operated and communicated, and I cannot recommend this experience enough.