Scrambled Southern Diner

Being a huge fan of Josephine's Kitchen in Greensboro, my heart broke a little when I heard it was closing earlier this summer. I should have had more faith in owners Chef Chris Blackburn and Sarah Keith, as they re-branded and re-opened as something exceptional: Scrambled Southern Diner. It was a brilliant concept and a strategic move, being that the establishment is surrounded by more divey spots like Hops and Fat Dog's, that UNC-G students flock to. And who doesn't love breakfast? But, who is ever actually able to have it at a restaurant from 6-9am? At Scrambled, you can get it anytime of day (or at least until 3pm.) Like I said, brilliant.

At 12 noon on a Friday, my party just had to wait momentarily for a table to get cleared off. Needless to say, business was booming. My eyes feasted on the menu, darting all over the place. Did I want a Waffle with Caramel Sauce? Perhaps Pancakes with Butterscotch Chips? Or the house-made Corned Beef Hash? Maybe The Forester, featuring Brie, Mushrooms and Truffle Oil. I could have even dug into the lunch menu - The Maine Roll would have been quite satisfying. But I stuck with breakfast and I'm so glad I did.

Green Eggs and Ham!

I literally played eenie meenie minie whilst perusing the "Scrambles" section of the menu. My server was very patient with me, answering questions about several, as I tried to nail down my decision. I chose the whimsically named "Green Eggs and Ham" Scramble, which combines a mildly spiced Chorizo, Scallions, Queso Fresco, fresh Salsa Verde, tangy Chili Lime Crema and eggs any way - I chose scrambled - atop your choice of Grits or Shredded Hash Browns (which I opted for), served in a monster-sized skillet. The balance of the savory Chorizo and acid from the salsa and lime crema is perfect. Everything kind of oozes onto the hash browns, which are an ideal base for a dish like this. I loved how the salsa verde even tented the eggs green! I chose a large, fluffy biscuit over toast, and was delighted with it.

Care for a swim in this gravy ocean?

A dining companion chose the "Country Style" Scramble, combining Sausage, Cheddar Cheese, Mushrooms and Sausage Gravy over grits or hash browns. That gravy is sensational. I find that most gravies are too heavily seasoned with sage, or the gravy to sausage ratio is way off - but not this gravy. I was offered a spoonful to taste and it nearly killed me to not dive face first into her dish. Red Eye and Vegetarian Mushroom Gravies are also available, but stick with the original sausage and you will be quite pleased.

Waffle with Bananas and Caramel!

I face several questions when I have brunch. Coffee or cocktails? Bloodies or Mimosas? Sweet or savory? I felt it my responsibility to try something from both departments - I owed it to you, dear readers, to explore both sweet and savory. Scrambled's Waffles err more on the side of Belgian style-thickness, which is more exciting than their flatter counterparts. They're incredibly light and would be tasty on their own, until I looked at the toppings list which included everything from a Banana, Rum and Almond Compote to Apple Butter. I thought house-made Caramel and Bananas would make fabulous toppings, and they did. I can't imagine a better brunch than alternating between bites of savory sausage gravy and chorizo, and these fluffy, caramel-drenched waffles.

I'm so excited for Scrambled. It's incredibly accessible for the people and students that frequent that part of town, and Greensboro doesn't have enough places that serve breakfast during the week, all day long. I do look forward to returning on a weekend to explore the Saturday and Sunday only specials!

Straight Outta Compton

Starring: O'Shea Jackson, Jr., Corey Hawkins, Jason Mitchell, Paul Giamatti
Director: F. Gary Gray
Running Time: 2 hours, 27 minutes
Rating: R

If you don't think you want to see this movie, think again. You'll bop your head, cringe and even tear up during this biopic of the first gangster rap group, N.W.A. The 5 members hailed from Compton, CA during the late 1980's, when being an African American male in Los Angeles was not the easiest thing to be, to put it lightly. I had no idea how horribly these men were treated, and the discrimination they faced. It's very timely that this film came out now, with all the disturbing racial turmoil we've been hearing about in the news. Besides the harsh realities the film reveals, their's is an incredibly engaging story. For a rap fan, I was in it every single minute. Non rap fans will still appreciate the history and drama. It's not to be missed.

MC Ren, DJ Yella, Eazy-E, Ice Cube, Dr. Dre
Photo Courtesy Jaimie Trueblood, Universal Pictures

You've likely heard of 1 or 2 of the artists that comprise N.W.A: Dr. Dre, Ice Cube, Eazy-E, MC Ren and DJ Yella. From the moment we meet each of these men, we're introduced to the problems and roadblocks that stand in their way of making it out of the streets: drug dealing, guns, thugs - these are just a few of the daily occurances. As Ice Cube put it, "our art is a reflection of our reality." O'Shea Jackson, Jr. is Ice Cube's son in real life and brings a calmness and grace to the screen in portraying his father.

Eazy-E quickly rises to the front of the group, catching the eye of sleazy but seemingly good-hearted manager Jerry Heller, played expertly by Paul Giamatti. We are under the impression that his intentions are true, only to wrongly fall for him like the members of N.W.A. All but one, that is - Ice Cube's skepticism leads him to a solo career, followed shortly after by Dr. Dre. These two ultimately have the most mainstream success. Corey Hawkins brings a charm and quiet strength to Dre, while Jason Mitchell's Eazy walks and talks bigger than he is, and seems to have the most street smarts and strongest backbone, while also showing vulnerability.

We see the rise and ultimate fall of N.W.A, and get a look into what the future held for these men. Ice begins his first draft of "Friday," while Dre heads to Death Row Records to work with Snoop Dogg, Tupac and Suge Knight. We also see Eazy's tragic battle with AIDS, and a reconciliation between these formerly feuding men. I would have continued watching all night to see Dre's discovery of Eminem and ultimately 50 Cent (and even to see Ice's work on TBS's "Are We There Yet"!)

What these men brought out of Compton and into the world is remarkable. What they went through to be able to write and rap about such extreme and violent topics is also outrageous. "Straight Outta Compton" does their story justice.

Got to Be NC Competition Dining Series: the Battle of Champions

The champs are ready. They've waited all year for this. The Got to Be NC Competition Dining Series culminates on October 28-31 in Raleigh, featuring the winners from battles throughout the year. Tickets go on sale in just 9 days - Thursday, September 24!

Don't miss what will undoubtedly be some fantastic dinners, featuring Chef Ryan Conklin of Rex Healthcare in Raleigh; Joseph Cornett of The Flipside Café in Fort Mill, SC; Todd Warden of The Cliffs Valley in Greenville, SC; Brent Martin of The Summit Room in Charlotte; and Winston-Salem's own Richard Miller from the fabulous Graze!

An official press release is below! Don't wait to get your tickets - they will FLY!
_______________________________________________________________

Raleigh, North Carolina – The Got to Be NC Competition Dining Series, a single-elimination tournament highlighting the best of the Carolina’s food, agriculture and culinary talent, is gearing up for its Battle of Champions series in which five top regional chefs will battle it out to take home the coveted annual championship title. Foodies from the Carolinas and beyond are invited to attend the four live dinner events Oct. 28 to 31 in Raleigh, savoring the full-service, six-course meals and serving as judges. Tickets to these interactive battles go on sale Thursday, Sept. 24 at 7pm at www.competitiondining.com and are guaranteed to sell out quickly.

The five chefs competing in the Got to Be NC Competition Dining Series Battle of Champions, who each won their regional series to earn a place in the championship, randomly drew knives to determine the bracket and the schedule is as follows:

·       Wednesday, Oct. 28: Ryan Conklin, Rex Healthcare (Raleigh) vs. Joseph Cornett, The Flipside Café (Fort Mill, South Carolina)

·       Thursday, Oct. 29: Richard Miller, Graze (Winston-Salem) vs. Oct. 28 winner

·       Friday, Oct. 30: Todd Warden, The Cliffs Valley (Greenville, South Carolina) vs. Brent Martin, The Summit Room (Charlotte)

·       Saturday, Oct. 31: Oct. 29 winner vs. Oct. 30 winner

Each of the Battle of Champions dinner events, just as at all dinners throughout the year-long series, includes two chef teams battling it out preparing three courses centered on a featured ingredient that comes from a regional farmer or artisan producer. Featured ingredients are revealed to the chefs the morning of the dinner event and must be used in each course.

“This is going to be an extremely competitive championship series,” said Jimmy Crippen, Got to Be NC Competition Dining Series founder and host. “The level of culinary talent this year has exceeded all expectations and we’re confident the four Battle of Champions dinner events will be an impressive culmination of the fun and creativity we’ve seen and tasted throughout 2015.”

The first-ever South Carolina series recently culminated with Chef Warden of The Cliffs Valley restaurant winning the title after rising to the top of the 14-chef Greenville tournament.In front of a sold out crowd of more than 160 people, Chef Warden earned the final spot in the Battle of Champions cooking with the night’s featured ingredient, Greenbrier Farms​ pork loins and jowls. Also, for the first time in competition history, the chefs started their final battle day shopping. The two teams were each allotted $300 to spend at Swamp Rabbit Cafe and Grocery and they had to use at least one local produce item in every course.

All five of the Got to Be NC Competition Dining Series regional winners will come together for the fist time in the October Battle of Champions to compete for bragging rights, a grand prize of $4,000 cash, two handmade chef knives by Ironman Forge and a trip to the Culinary Institute of America at Greystone in Napa Valley, California, compliments of Kikkoman and the Pro Chef Program. All Battle of Champions events are held at Renaissance North Hills Raleigh, located at 4100 Main at North Hills Street. Tickets to attend the first three battles are $129 each excluding beverage, tax and service fee. Tickets for the final championship battle are $149 each excluding beverage, tax and service fee. Learn more and buy tickets starting Thursday, Sept. 24 at 7 p.m. via www.competitiondining.com.

About Competition Dining Series

The Got to Be NC Competition Dining Series has hosted annual chef tournaments throughout North Carolina for years with the goal of celebrating local products and agriculture, and showcasing the culinary ingenuity and talent across the state. It is sponsored by the NC Department of Agriculture & Consumer Services, Pate Dawson-Southern Foods, Certified Angus Beef®, Pepsi Bottling Ventures, ALSCO, NC Egg Association, Hits Technology and Joyce Farms. For the first time ever, Competition Dining expanded outside North Carolina in 2015 with a series in Greenville, South Carolina. For more information, visit www.competitiondining.com or get in on the conversation at www.facebook.com/competitiondining and @CompDiningNC on Twitter or Instagram.

The Tavern in Old Salem

Stepping into Old Salem transports you to another world, and another time. A class field trip in middle school didn't make a huge impression on me, but returning as an adult, I found it to be pretty spectacular. You'll want to be sure and go during the daytime when Winkler's Bakery is open, for one of their fabulous warm Moravian Sugar Cakes. (My dad and I ate an entire one on the sidewalk one day.) The Tavern in Old Salem was built in 1816, serves traditional Moravian food with a modern flair, and servers even wear historic Moravian attire at lunch! After reading one of my foodie friends' articles about her recent trip to The Tavern, I realized I had never been, and that needed to change, fast.

Excited to be here!

Kalettes

Servers are incredibly knowledgeable about the food and beverage menus, recommending wines to pair with different entrees. But I chose to enjoy the cocktail of the day, which combined Covington Sweet Potato Vodka, Limoncello, Lemon, Lavender, Almond Extract, Poppyseed and Coconut Creme. WOW! This was coconutty, citrusy, creamy and tart. I fell head over heels for this drink. Warm yeast rolls and homemade pumpkin spice muffins arrive in a wicker basket, and the muffins can serve as a dessert, for those of you who have sweet teeth like me!

Being a sucker for Brussels Sprouts and Kale, I couldn't resist the Kalettes, a hybrid between the two. The Tavern pan fries them, with a few leaves being extra cripsy - as they should be! - served with a savory Wild Boar Reduction, melted Hoop Cheddar Cheese and smoky Debreziner Sausage. If you have your thinking cap on, you'll dip your yeast roll in the reduction. The wild boar gives a unique umami flavor to the dish. It's outstanding.

Duck 3 Ways

If Duck is listed on a menu, there's a very high chance that I'll be ordering it. (The Crispy Duck at Fabian's showed me the light and I've been in love ever since.) At the Tavern, you get it 3 ways in one dish: a roasted Duck Breast, Duck Confit in the most sensational Parmesan Spaetzle, and lastly, Duck Bacon. You read me right, bacon lovers. The tender confit just melts right in with that cheesy Spaetzle, which is a German noodle or dumpling. The duck breast is cooked to perfection and drizzled with a lovely spicy pepper jelly. I appreciate the idea of the duck bacon, but it reminded me too much of a dried smoky meat or jerky. Sauteed spinach rounds out the dish, and is a nice touch of fresh greenery.

NC Lemon Pepper Catfish

I'm a little weary of Lemon Pepper seasoning. I can take the heat, but there's a flavor in this spice and in a lot of Cajun/Creole cooking that can be offensively hot to my palate. The Grilled NC Catfish was a little heavy-handed on the Lemon Pepper, so I couldn't really taste or enjoy the fish. The accompaniment though, was wonderful: Sundried Tomato and Heirloom Bean Ragout, Brussels Sprouts, Lemon Butter and Sweet Pepper Jelly. The heat in the jelly would have been enough! But the Bean Ragout totally made up for it.

Wild Boar Shank

The Wild Boar reduction in the appetizer only whetted our appetite for more Wild Boar. This slow-roasted, Red Wine-braised shank is fall off the bone tender. You could nearly just pick up the bone and hold it upside down, and the meat would slide off. It is served on a bed of that fabulous Parmesan Spaetzle with Haricot Verts and Roasted Carrots, with a Red Wine reduction. This is what I think of when I picture old school, stick to your ribs, sitting by the fireplace, Moravian food. I dined here when it was toasty out, so I will need to return in January.

Desserts are all made in-house, but we opted for more pumpkin spice muffins. I'm so glad the current owners have upheld the reputation of The Tavern. It's certainly a favorite among locals, and is a nice way to end your evening after walking around beautiful Old Salem.

Leblon Brazilian Steakhouse

For my birthday (my mid-to-late 20's birthday, to be vague) I wanted to do something different. I had been driving past Leblon Brazilian Steakhouse in Greensboro for years, but was perhaps intimidated by this crazy idea of "all you can eat meat." When my dad suggested it for my birthday dinner, I decided it was time to ignore the "meat sweat" myths and see what this place is all about. To call it a carnivore's dream is an understatement. (That's not to say that herbivores wouldn't be satisfied by the ample salad bar and side offerings!) Dining here isn't just a meal, it's an experience.

The birthday squirrel with her Caipirinha!

When I think Brazil, I think Caipirinhas, a delightful drink with Cachaca (alcohol made with sugarcane juice), Lime and Sugar. I opted for the Hot Brazilian Caipirinha, adding Jalapenos and Cucumbers. When I'm promised heat, I want my face to melt off. It was the perfect amount of zing, not for the faint of palate. 

Do not be smitten by the amount of food you're offered prior to the meats. Know what you came here for. Parmesan Popovers are the size of your thumb, and quite tasty. Stick to 1. The salad bar offers standards like carrots, beets and mushrooms, but you'll also find cold marinated shrimp, mussels, parmesan chunks, mozzarella balls, and even major appetite whetters like Moqueca, a salmon and tomato stew, and Feijoada, a black bean stew with sausage, steak and rice. Being that this is all you can eat, you'd think "I'll try just 1 bite of everything!" But limit yourself to the seafood and Brazilian novelties - you know what carrots and mushrooms taste like.

Not following the rules very well.

You're given a coaster that's green on one side and red on the other. Green = bring on the meats. Red = I'm pacing myself. We were all very bad at this system. The servers would casually walk by with a juicy looking skewer, and we'd all say "let's have some of that!" as opposed to finishing what we already had on our plates and letting them circle back by. But one look at these meats and you would have done the same thing.

Favorites included Bacon-Wrapped Turkey, Garlic Filet Mignon and Skirt Steak. This isn't to say that the Top Sirloin, Parmesan Pork Loin, Prime Rib, Lamb, Baby Back Ribs, Chicken, Sausage and Bacon-Wrapped Filet weren't also my favorites - it's impossible to choose! You can even specify how you want the meat prepared - if you like medium rare, they'd shave it from one end - but every piece has a perfectly seasoned crust, and the marinades are robust with flavor.

Add to that cinnamon-sugar coated Pineapple, Fried Plantains, Mashed Potatoes and Sweet Potatoes to break up some of the richness. I couldn't get enough of these warm, roasted fruits! Just when I thought I couldn't handle another bite, it was time to get serious about some real dessert.

When there's a Dulce De Leche Cake offered, it's hard for me to pass up. This didn't have the wetness that traditional Mexican Dulce De Leche Cakes have, but it had all the flavor. Deep caramel between layers of spongey yellow cake, with a whipped caramel frosting - this is my kind of happiness. Chocolate Pie on the other hand, is loaded with Hazelnuts, Walnuts and Chocolate Chips. Let the vanilla ice cream melt on top and you'll be fighting over every last spoonful. The Creme Caramel Flan is a lighter dessert option, reminiscient of a Creme Brulee custard, with a slightly citrus Grand Marnier sauce.

Chocolate Pie, majorly a la mode

Dulce De Leche cake

Creme Caramel Flan

Apologies for the lack of meat photos. Nothing sat on my plate long enough for me to snag even one picture! I'm already looking for the next special occasion (ANY special occasion) to return to Leblon. It's an incredible deal too, considering all the food you get. This outstanding family-run business and exceptional food will have me dreaming of this meal for a long time.

Ricki and the Flash

Starring: Meryl Streep, Kevin Kline, Mamie Gummer, Audra McDonald
Director: Jonathan Demme
Running Time: PG-13
Rating: 1 hour, 41 minutes

C&S readers know many things about me: I have a sweet tooth. Leonardo DiCaprio will always be my #1. I sincerely believe Meryl Streep can do no wrong. So what I'm about to write may not be the easiest thing I ever have: I did not fall head over heels for Meryl's new film "Ricki and the Flash." I was still enamored with her and her performance, of course (how does she not age? She's like friggin' John Stamos.) but the film was slightly more lackluster than what I was hoping for. I feel the glares coming at me through my computer screen, but I'll go on.

Mamie and Meryl, looking (sort of) like twins.
Photo courtesy Entertainment Weekly

We meet Ricki and her band, the Flash, in a bar in Tarzana, where they are the house band. While they tear it up, we can tell they never had quite the star power to really make it big. Ricki, whose real name is Linda, left her husband Pete (Kevin Kline) and three kids in Indiana and set out to become a rock star. Plans didn't exactly go as expected, and she spends her offstage time working as a cashier at a Whole Foods-type grocery store.

She gets a call that her oldest daughter Julie, is going through a divorce. Mamie Gummer plays Julie and is Meryl's daughter in real life. Julie is clearly devastated and looks worse than rough, but is quietly hilarious. Mamie shines more than you'd expect she would having lived in Meryl's shadow all her life. Ricki's charisma slowly helps Julie out of her depression, and there are some really beautiful moments among this broken family. We don't get nearly enough Kevin Kline, though, who charms us in the 20 minutes he has onscreen.

Non-Broadway junkies will wonder who the beautiful Audra McDonald is, while fans will wish she had more than 1 scene with slightly shallow dialogue. I wanted to see more of this family dynamic, but instead Ricki returns to California and her band and Greg, her Ken Doll-looking boyfriend played by Rick Springfield. I got tired of hearing played out 80's ballads sung slightly off-key (that's the lowest insult I could possibly give her), until "Drift Away" came on. This is the best cover I've heard of this song.

I remember not loving the film "Juno," also written by Diablo Cody. She and I must not jive. I enjoyed seeing Ricki rediscover herself as she reconnects with her family, but I think the film plateaued halfway through when she returns to California for the second half of the movie. Ok, enough Meryl bashing. She is still the Queen! But don't rush to the theatres for this one.

Spring House: Luv Luv Festival

Spring House has become an institution in downtown Winston-Salem. For the past 6 years, the Dr. Brownstone's Sweet Summer Luv Luv Festival has brought local and national chefs to the Spring House Restaurant, to prepare a delicious multi-course dinner. This past Saturday night's guest chef was Chef Tim Recher, Executive Chef at The Army Navy Club in Washington, DC. Sitting outside under a candlelit tent, among 60 or so guests, listening to live blues, and spending time with one of my favorite foodie friends, it comes about as close as you can get to a perfect evening.

With NikSnacks herself!

After a happy hour reception that included wine from Raffaldini, Oysters on the Half Shell, Hummus with Pita, Grilled Shrimp, and Shishito Peppers with a Teriyaki Glaze and Sesame Seeds, I could have been good to go. But how could I possibly walk away from a menu that included the words "Truffle Mousse," "Roasted Heirlooom Beets," "Bison Tenderloin" and "Salted Caramel Gelato"? Spoiler alert: I didn't.

Chicken & Dumplings

The first course had my mouth watering with solely the description: an interpretation of Chicken & Dumplings. Quail stuffed with a Truffle Mousse rests on a tangy Chive Veloute Sauce, alongside Gnocchi and a fluffy Herb Biscuit. The Biscuit is exactly what you want at a Thanksgiving dinner, especially when you use it to mop up the savory veloute. One of my favorites of the night, Chilled English Pea Soup arrived in a shot glass beside a perfectly cooked piece of Sea Bass. Coriander was sprinkled atop the Pea Soup, and while it was tasty to sip on its own, I enjoyed dunking the fish in it. I appreciated the peas being served two ways, which also included raw peas in a salad with shallots and chanterelle mushrooms. At course two, we were already seriously rocking and rolling. It's important to pace yourself at these dinners because chances are, you'll like everything. But a note to the novices, if you like it, eat it, because you may get a flub course.

Beautiful Sea Bass with Peas

Beet Salad

Unfortunately, the third course was a bit of a let down for me. The colors were beautiful and the ingredients obviously fresh, but call it the Ben Affleck and Jennifer Garner salad, because the flavors didn't marry well together. Roasted Baby Heirloom Beets were the star of the show, alongside Belgium Endive and Frisee (not my favorite leaves), Watercress, Pickled Apples, Macadamia Nuts and a Coriander Yogurt. This was doused in a Beet Vinaigrette. The Macadamias offered a fantastic nutty crunch and the puree was nice and cooling, but the greens were a little too tough, with too many stems, and the beet vinaigrette was a bit too earthy. I was glad I filled up on courses 1 and 2, so I let some of this slide. 

Bison Tenderloin Perfection
Photo Courtesy Nikki Miller-Ka

I'm not a huge meathead. I'll gladly take it when it's presented, but I typically don't order it (or even prepare it at home!) but I devoured every single bite of this Coffee-Rubbed Bison Tenderloin, cooked perfectly Medium Rare and sprinkled with flakes of Sea Salt. It was tender, with a more salty than coffee-flavored crust, and when you spread some of the Sweet Corn Puree and BBQ jus lie sauce, it's absolutely ballin'. I would die for this corn puree. A Smoked Brisket and Potato Croquette is a fried flavor bomb, with much more than you'd expect inside. A touch of Smoked Black Garlic sauce echoed the Vidalia Onion Ash inlay inside the meat - something I'm still not sure how they did. This dish had me thinking about it long after I had finished it.

S'MORES. Heaven.
Photo Courtesy Nikki Miller-Ka

My sweet tooth is pretty insane. When you say the word "S'mores," you get my attention. When you say Molasses Spice Graham Cracker Cookie, Toasted Marshmallows and Salted Caramel Gelato, I stand up. This dessert is heaven on Earth. You can build your own s'more, or just eat it deconstructed as it comes. The Dark Chocolate Cremeux (like a ganache) was definitely dark alright, but the creamy richness of the Gelato and the cloud-like fluffiness of the Marshmallows lessened some of the bitterness. I was tempted to go say hello to the other tables, just so I could see who hadn't finished theirs, so that I could.

I'm so happy I got to participate in this year's Luv Luv Festival - I couldn't have luved the experience more. I look forward to the chefs that we'll welcome next year, and in the meantime, I'll be dreaming about that Bison and Salted Caramel Gelato.

Cocktails: The Answer To All That Mint

I'm so excited to partner once again with WFAEats, the online food magazine for Charlotte's NPR station! If you're like me and have mint growing out of your ears, you'll want to check out my article featuring several cocktail recipes using mint simple syrup!

This is perfect patio-sitting weather for a Coconut Mojito, Pineapple Margarita, the classic Mint Julep and my signature drink for the summer: a Watermelon and Lime Refresher.

Who's getting thirsty? Click here to read the article!

Southpaw

Starring: Jake Gyllenhaal, Forest Whitaker, Rachel McAdams, Curtis "50 Cent" Jackson
Director: Antoine Fuqua
Running Time: 2 hours, 4 minutes
Rating: R

Can I marry Jake Gyllenhaal already? He has proven himself to be one of the most versatile actors of his generation, and possibly ever. I'm beginning to think he can do it all, like the great Meryl. His tranformation to boxer Billy "The Great" Hope is seamless. It's not only a physical transformation, but the raw, dark place that he goes is both frightening and one we can empathize with. Watching this movie reminded me of another boxing movie fave - "Raging Bull" - though this film is in color, and we see enough bloody fight scenes to last a lifetime. "Southpaw" is a fantastic film, one of the best I've seen all year.

Photo Courtesy Us Weekly

I didn't know much about the plot of this movie going in. I'll be honest, I kind of just wanted to see jacked Jake. That, and I love Rachel McAdams and 50. I won't reveal much of the plot, as I didn't see the twists coming. Gyllenhaal stars as an undefeated champion boxer who lives a lavish lifestyle with his wife Maureen (McAdams) and adorable daughter Leila (Oona Laurence). The chemistry between McAdams and Gyllenhaal bubbles over. She is so effortlessly talented and beautiful. And major kudos to child star Oona, who had some pretty emotional scenes.

It's ironic that 50 Cent comes to Billy's rescue when he faces bankruptcy, as 50 has just declared bankruptcy in real life himself. Billy's problems seem to go from bad to worse. One night of seemingly bad luck spirals into self-destruction. It's not until Billy meets trainer and former boxer Tick Wills (Whitaker), when he is able to get back on the right track. Whitaker's performance is so natural. His presence on-screen is almost calming, and this is perfect casting for him. He is tough on Billy, but feels his pain. I would have liked more backstory on his character.

The climactic fight between Billy and rival boxer Miguel Escobar (Miguel Gomez) leaves you sitting erect in your seat, sucking in breaths with every slow-motion punch. Your pulse will race. You'll also get teary-eyed a number of times. This film is dedicated to the memory of composer James Horner, who did the score. (Fans of "Titanic," "Braveheart" and many more will remember his beautiful music!) Gyllenhaal has found his stride lately, and it would be foolish of the Academy to not recognize him during award show season next year. This may just be the best he's been yet.

Freeman's Grub & Pub

Freeman's Grub & Pub is quickly becoming one of my favorite go-to dining spots in Greensboro. It's located in the building formerly occupied by Sessions, with a gorgeous shiny wood bar and tables, and funky chairs. The patio seating that Sessions was known for remains. The rustic atmosphere and kind servers are great, but the food and cocktails are worth repeat visits.

This place knows their drinks. House-infused liquors include Banana Makers Mark and Strawberry Jalapeno Tequila, to name a few. Ask them to make a mojito using that sweet and spicy tequila. The addition of mint and lime make for a perfect summer sip. You could also go for something that's all the rage these days: Elderflower! Add a little Liqueur to Prosecco, Lemon and Sprite. It's dangerously easy to drink. (Freeman's also offers Sutler's Gin, distilled in Winston-Salem!)

Prices are reasonable, and you'll struggle narrowing down what to order because everything sounds divine. Brussels Sprouts taste like a decadent treat, as they're sauteed in brown butter. This creates a salty crust on the exterior of the sprout, making them like Pringles - you can't have just one. A random piece of "Fried Bread" is served with this starter, though I'm lost as to why. Pimento Cheese Poppers come 5 to an order, with whipped Pimento Cheese spread filling a charred and halved Jalapeno, so the heat level is minimal. Sprinkled with crispy bacon bits, people will be fighting over them. Canadian favorite Poutine presents hand-cut fries smothered in a salty, umami gravy with cheese curds - always fun - and is as tasty and rich as it sounds.

Sandwiches ("crusts") come with one "and" - Freeman's fun spin on the term "side item." You'd be mistaken not to try the Banh Mi. The skirt steak is tender and flavorful, with notes of garlic and ginger throughout. Cilantro, julienned carrots and onion brighten the sandwich - one of the most Americanized but delicious renditions I've had. I had been eyeing the Vegan Jerk Chicken on the menu since day one, and though I'm far from Vegan, I couldn't resist the Jerk-flavored Tofu - surprisingly not too spicy - with refreshing and crunchy Coconut Slaw and tangy Mango Chutney. You really don't miss the meat with these incredible flavors. It's quite a satisfying sandwich. With this being proof that Freeman's does non meat-eaters right, I look forward to trying the Sloppy Faux!

I'm a sucker for a Cuban and like to try one whenever I see it on the menu. Smoky Mojo Pork and salty Country Ham are nestled between Swiss Cheese, Mustard and Pickles, and pressed. It's a meat-lovers dream, and the acid from the mustard and pickles cut nicely through the richness of the sandwich.

"Ands" are much more exciting than your typical sides, though the aforementioned hand-cut fries are an option. Street Corn is served off the cob, mixed in a dish with a creamy, mayonaise-type binder, with a little hot sauce. This was not the best street corn I've tried. You may want to go with the daily veggie, which was a Corn, Caramelized Onion, Tomato and Jalapeno Succotash on one of my visits. It's Southern comfort in all its glory.

I'd advise you to save room for one of their creative and petite dessert offerings. Dessert shooters are trendy, but Freeman's are served in a mini mason jar, so you get more than a shooter, but not enough to feel guilty. The Strawberry Blondie Jar layers vanilla pudding and a homemade strawberry blondie, a whimsical take on the classic blondie bar. It's pink and it's precious. Banana Pudding fans will devour the BP Jar.

You really can't go wrong here - at least I haven't yet, and I've tried quite a few things. Freeman's is even open for lunch! But be sure you can go when you can enjoy one of their cocktails.