Poole’s Diner, Alley Twenty Six, Oak City Meatball, Now on Resy

With a wood-burning oven anchoring the kitchen, Tazza Kitchen features flame-grilled dishes made of seasonal ingredients — think brick oven cauliflower with mint, red onion, and grana padano; and shrimp and crispy polenta with roasted cherry tomato, leeks, and scallion. The craft beverage program highlights unique small production wines, innovative local brews, and cocktails made with premium spirits and the freshest ingredients.

Meatballs and bourbon are the focus of this small and cozy restaurant. The menu hones in on balls, with various types offered alongside sauces, sides, and salads. And then there are sliders and hoagies, appetizers like bruschetta and fried ravioli, and daily rotating specials. As for whiskey, the list spans over 60 labels.

In its latest incarnation Poole’s has returned to its diner roots under the ownership of chef Ashley Christensen. Marrying a clean aesthetic with retro-chic charm, Christensen restored and even highlighted the “bones” of the original restaurant, including the double horseshoe bar and red leather banquettes, pairing it with modern elements like lucite chairs and oversized blackboard menus that change daily based on season and availability.

At the helm of Royale’s kitchen is chef-owner Jeff Seizer, whose resume includes Danny Meyer’s Union Square Cafe, in New York City. The rustic yet edgy atmosphere sets the scene for his classic French fare — think baked brie, frisee aux lardons, duck a l’orange, and steak frites au poivre. Yet still, the menu changes with the seasons and often shifts daily, in accordance with whatever is locally fresh.

As chef Sunny Gerhart puts it: “It’s little nod to New Orleans, but it’s not any sort of traditional New Orleans menu. It’s not New Orleans deconstructed, either.” The menu here reflects a decidedly Southern, by way of New Orleans, interpretation of North Carolina seafood — Creole spices and flavors enliven the bounty of Southern farmers, oyster beds and fishers.

Under the longest running neon restaurant sign in North Carolina is the entrance to Parkside, a restaurant focused on time-honored neighborhood hospitality. From the reclaimed barn wood-clad bar to the NC solid poplar tabletops, the environment is warm and welcoming for all guests — whether in to sample one of the bar’s 40+ beers on tap or for the locally sourced American fare, like bacon wrapped dates and the Parkside burger.

Primal is about getting back to the basics and eating as our ancestors did. Unprocessed, home grown foods — like pasture-raised meats cooked over a wood fire — are served unpretentiously. The team works tirelessly to ensure that everything coming out of the kitchen showcases fresh ingredients from local farmer partners, and the menu is entirely gluten-free.

Blu Seafood & Bar sources fresh, sustainable, and local seafood daily. Chef-owner Tim Lyons oversees the menu of classic and signature dishes, from New England clam chowder to crab mac & cheese.

Shannon Healy opened Alley Twenty Six in 2012, with the goal to redefine what it means to drink in your local watering hole. Seasonally-based drinks are crafted with a passion for honoring the art of the classic cocktail and a commitment to sourcing ingredients locally. Since then, Alley Twenty Six doubled its size with the addition of a full kitchen and dining room, where chef Carrie Schleiffer offers dishes like slow roasted pork belly and braised oxtail ragu to complement Healy’s libations.