As a mother of a two year old and four year old I am in the constant pursuit of family friendly places to dine. Most of the time this exasperated, over-worked momma prefers to eat at home in the privacy of her own kitchen where, when asparasgus is not well-recieved, no other diner is disturbed by large quantities of the vegetable being hurled in their direction. That being said, Knoxville is home to many unique eateries that are the perfect place to share with your family.

Our latest favorite is Sunday Brunch at The Tomato Head. Both Tomato Head locations serve up this culinary high point of my week from 10 to 3 on Sundays. I love the laid back atmosphere of the Tomato Head and that my family, no matter how noisy or how raucous, seem to fit right in. There are no linen tablecloths for my children to ruin and they offer up coloring sheets and get this…triangular crayons so I don’t spend my entire meal fetching crayons off the floor. Pure genius my husband and I declared! It has plenty of high chairs and a baby changing station in the bathroom (who knew these could be so hard to find at times!) and plenty of booster seats as well.

Perhaps the best part of the Tomato Head is their variety. My picky eaters can dine on plain cheese pizza while I get to enjoy more flavorful fare. Everything is fresh as the restaurant’s motto “Food’s gotta cook” might suggest. There is no rush here and I feel like I am eating at home, only with much better food. The Tomato Head is just an extension of my own kitchen where family togetherness and good food are at the top of the menu. So next week after church when my four year old says “What’s for lunch?” I can confidently reply “We’re heading to the Tomato Head!”

Visit The Tomato Head online (including menu and prices) at www.thetomatohead.com

Names: Porter’s City Tavern & Frazier’s Bistro
Location: Raleigh, North Carolina
Ratings: 4 and 4.5 stars, respectively

I wouldn’t say I was devoted to the husband and wife team behind Porter’s and Frazier’s… but numbers don’t lie. Apparently, I’ve been to Frazier’s twice in the last year, and to Porter’s at least three times more. That’s a lot of dining dollars, and once you’ve had the opportunity to visit one of these establishments, you’ll understand why I’ve continued to return in the face of so many other dining options.

Kevin and Stacy Jennings started Frazier’s in 1998, and it has perpetually been on the list of local foodie haunts. Following their success, they opened Porter’s practically next-door in 2003. They recently left the comforts of Hillsborough street for North Hills with their new upscale-Italian establishment, Vivace, which I will review at a later date.

Porter’s. Porter’s is perhaps an ideal restaurant: great ambiance, excellent food, reasonable prices. It’s also family friendly if you dine early – our toddler has been to Porter’s twice with great success. The design of the space is stylish, with a sleek bar area, attractive patio, and a dining room that welcomes and creates a rare feeling of privacy in a crowd. And it can get crowded. On a weekend night, Porter’s gets packed, so plan to dine early, get a reservation, or expect a long wait.

The food at Porter’s tastes like “special occasion” food, but isn’t priced that way or gussied-up too much. The tavern chips are a great example. Home-made tortilla chips with a variety of succulent toppings, they are so good one person could easily clean a plate of these by themselves…but that’s not advised since even when split by two grownups, the portions are quite filling. I recommend splitting the tavern chips three ways, or at least showing some restraint (which I’m never able to do). I’m particularly fond of the Southwestern chips, with shrimp, smoked corn, and black bean puree. To my disappointment, Porter’s has scaled back their tavern chip offerings from their original menu. A notable former selection included delicious crawfish tails. Still, the Southwestern version is great, an opinion supported by my daughter who thought they were the best part of the meal.

Two appetizers offered practically everywhere but executed particularly well at Porter’s are the fried calamari and the seared tuna. The calamari is coated in a light batter and served with a yummy Asian-style sweet-n-spicy sauce. I had the seared tuna one night when craving sushi, and was not disappointed at the quality or presentation of the dish. Yes, Japanese-inspired fare at an American Tavern is odd, but Porter’s kitchen pulls it off. Similarly, Porter’s offers the obligatory Caesar salad but includes fried oysters on top, adding a festive treat to a once-grand salad that has unfortunately become boring from its constant presence on menus.

In terms of main dishes, the burgers at Porter’s are excellent. Fish tacos are also a highlight. The smoked chicken ravioli makes me swoon, the steaks are ideal, the lamb shank is fantastic, and the roasted chicken is practically perfect. Unfortunately, I have to admit that I have yet to sample any of Porter’s desserts, as I’ve usually filled up on tavern chips.

Perhaps the essence of Porter’s (and the talent of executive chef David Mitchell) is taking the “standards” and doing an excellent job of preparing, plating and serving them in a way that doesn’t make them feel “standard.” I’ve never had a bad experience at Porter’s, and can recommend it without hesitation.

Fraizer’s is Porter’s more-refined big brother, and provides a fine-dining experience that’s hard to beat. Long and thin, you are drawn into the space by warm earth tones and strategic use of lighting. Tables are fairly close together, making private conversation difficult, but creating a feel more urban than typically found in the Triangle area. My favorite design feature is the massive letter “F” behind the bar that cleverly doubles as a shelf for liquor bottles.

With any fine-dining experience, the little things really make a difference. At Frazier’s, there were two surprises on my first visit that I greatly anticipated for my second: a complimentary amuse-bouche to start and mignardises at the end. Amuse-bouche can be translated as “happy mouth,” and is a small bite of food served at the very beginning of the meal ostensibly to stimulate the appetite, but is more effective at making a guest happy and excited about the forthcoming meal. This is a frequent practice of five-star restaurants world-wide, but not often replicated at establishments lacking the flagrant prices. Much to my delight, Chef Jay Beaver, who hails from venerable culinary institutions in New York such as Gramercy Tavern and Café Boulud, has instituted this practice at Frazier’s. On my first visit, the amuse-bouche was prosciutto wrapped asparagus with chervil vinaigrette. Delicious and fun at the same time. The second visit, the amuse-bouche was a spoonful of chilled tomato consume with a dollop of tomato-infused olive oil. Also delightful. Mignardises is the French word for the little sweets (usually chocolates) that follow dessert. On both visits I was served small shortbread cookies as the final taste upon departure. I love this practice, as it adds so much to the enjoyment of the dining experience.

Frazer’s shines in every course, and “strange-meats,” as one of my friends is apt to call them, are a Frazier’s strong point. Strange-meat items include a delectable foie gras with cherries, Earl Grey tea sauce and Macadamia nuts, steak tartar with just the right amount of horseradish, and pappardelle pasta with melt in your mouth veal cheeks and crispy sweetbreads.

Less polarizing dishes include a creamy, chilled cucumber soup with lobster chunks and orzo pasta to provide texture, and crab ‘fondue’ with a lightly dilled puree of peas and pea shoots, both of which were vibrant and refreshing. Stunning entrees include swordfish over pillowy gnocchi and a red wine and lobster reduction, lamb two ways-seared and braised-with rosemary demiglace, and roasted chicken with creamy polenta and golden raisin sauce in a Mediterranean style. Perhaps the only misstep I experienced at Frazier’s was the surprise of the spiciness of the roasted chicken dish. I love spicy food, but there was no indication from the menu or the wait-staff that the chicken would have such a high heat content. No problem for me, but it could have been an issue for a more sensitive patron.

Finally, I experienced a dessert at Frazier’s so unique and delicious, it caused the patrons at the table next to ours to interrupt us and exclaim “What on EARTH are you eating??!”… the dessert in question featured freshly made churros with Mexican hot chocolate dipping sauce. A churro is a Mexican doughnut, usually spiral, long and thin and coated in cinnamon sugar. Mexican chocolate contains cinnamon as well. So, yes, we were dipping doughnuts in cinnamon-y hot cocoa as our dessert in a gourmet restaurant… and it was awesome. I love it when chefs let you play with your food. I’m afraid it’s not on the menu at the time of this writing, but hopefully Chef Beaver will bring it back when the weather becomes cool again.

In sum, Porter’s and Frazier’s are both excellent restaurants. I think Porter’s is better for children, although if your child is well behaved, Frazier’s would likely welcome their attendance. While I have not taken my toddler to Frazier’s, on both of my visits there were well-behaved children in the 4-6 year-old range eating at tables near by. My suggestion would be to choose Porter’s for a special family night (dining early) and Frazier’s for date night.
Details:

Porter’s City Tavern
2412 Hillsborough Street
Raleigh, NC 27607
919-821-2133
http://www.porterstavern.com

Genre: American Tavern / Comfort
Pricing: Entrees $14 – $24
Rating: 4 stars

Frazier’s Bistro
2418 Hillsborough Street
Raleigh, NC 27607
919-828-6699
http://www.fraziersbistro.com

Genre: Contemporary American
Pricing: Entrees $18 – $25
Rating: 4.5 stars

Ratings Guide:

· 5 stars: Superlative. The best of the best.
· 4 stars: Excellent. Something to eagerly anticipate.
· 3 stars: Good. Solid and dependable.
· 2 stars: Fair. Barely tolerable.
· 1 star: Poor.
· 0 stars: Awful.

Emily Reviews: dazzling delightful delicious. magazine.

I want to introduce you to my new favorite magazine. I just hope it ends up taking off in the US. dazzling delightful delicious., (heretofore referred to as delicious) is a sister publication of an multi-award winning Australian magazine delicious. Right now, it is only available on newsstands for 3.99 per issue (or 3.19 at BJs Wholesale, where I picked it up while waiting for Customer Service – it was the best impulse buy ever).

delicious is published by Reader’s Digest and targets women aged 25-49. Right now, it is being tested in the marketplace with a test circulation of 600,000. It was first published in Australia in 2001 and they have just released their second American issue. So all you foodies out there, buy, buy, buy, so that we can get a subscription soon!

Unfortunately, the website only highlights the Australian version, and since down under their seasons are reversed, right now, they are highlighting soothing warm soups and wintry recipes. Maybe we won’t have to wait too long for the American version.

So, what makes this different from every other food magazine out there you might ask? The first thing you will notice is the high style and quality of the photographs. On top of that, the 65+ recipes per month are simple but sumptuous, the magazine has a slightly upscale feel, and they focus on new trends and techniques. Thankfully, the recipes are such that they are not overly challenging for the novice, but not too elementary for the “expert”. They also limit advertisers to 8-10, which provides a lot of room for content. And last but not least, it is purse-sized.

Features: (regular)

• foodiefile.
• destination.
• ask valli (the food editor, educated at Le Cordon Bleu cooking school in London)
• dates for your diary – food related happenings all across the country
• what’s new – new and updated domestic restaurants
• consuming reads – new cookbook reviews
• in season
• weeknight cooking.
• chef spotlight. – famous chefs, some so famous you might never have heard of them
• wicked desserts.
• assembly line. – new elements to a recipe, with variations
• techniques. – learn from those famous chefs mentioned earlier
• kid’s table.
• cooking class.
• star ingredient.
• entertaining.
• a-z ingredients.
• weekender. – the feature for those of us who view weekend cooking as therapy.
• real fast food.
• kitchens. – the top ten trends in kitchens for the month
• off to bed. – midnight snack anyone?

Thanks for bearing with the lengthy description, but since there is limited circulation, I want as many people as possible to know about this!! Enjoy ~Emily

Emily’s favorites:

Magazine: Menus they provide by mixing and matching each month’s recipes.
Website: Global Kitchen

The New Best Recipe, by the editors of Cooks Illustrated magazine

Are you ready for an adventure? This book is exactly that. If you are serious about cooking and are looking to enhance your skills in the kitchen, dive in. This cookbook is cooking school in a book. A comprehensive and well-rounded source, it includes detailed scientific explanations about why ingredients are used, how ingredients interact and why they are best for each specific recipe. This may seem extraneous to some, but if you are interested in deepening your knowledge of all things culinary, then this is a great resource for your kitchen.

Each of the 1,000 recipes is extensively tested in their test kitchens to determine whether it is the BEST recipe for the book. Chapters include recipes, but also textbook-like material to give you background on that topic.

Topics include: Soups, Salads, Vegetables, Pasta, Beans and Grains, Poultry, Beef, Pork, Lamb, Grilling and Barbecuing, Stews, Fish and Shellfish, Pizza, Focaccia, and Bruschetta, Yeast Breads, Muffins, Biscuits, and Quick Breads, Eggs, Cookies, Brownies, and Bars, Cakes, Pies and Tarts, Crisps, Cobblers, and Other Fruit Desserts, Puddings, Custards and Soufflés.

Just to give you a glimpse into the book, the Beef chapter goes over topics such as:

• Eight Primal Cuts of Beef
• Science: Do Marinades Work?
• Steaks-generally come from six places
• Grilled Steaks
• Equipment Review: Cast-Iron Skillet
• Science: Deglazing a pan
• Ingredients: Flank, Skirt, and Hanger Steaks
• Ingredients: Cuts for Roast Beef
• Science: How Roasting Works
• Science: Aging Beef
• Equipment: Food Processor as Grinder

Several Recipes (of the approx. 30) from the Beef Chapter:

• Charcoal-Grilled Strip Steaks
• “Oven-Grilled” London Broil
• Classic Fajitas with Chunky Guacamole
• Slow-Roasted Beef with Red Wine Pan Juices
• Roast Beef Tenderloin

My only criticism: Sometimes the cooking recipes lack a little flavor. This can easily be overcome by adding appropriate herbs or by using flavorful side dishes.

Without a doubt, these recipes are great, easy to follow, and wonderful for the person who is a little overwhelmed by preparing an entire meal from start to finish.

Buy The New Best Recipe on Amazon.

(Emily notes: Cooks Illustrated magazine is a great resource for recipes and reviews of equipment and techniques in the cooking world)

First Meals, by Annabel Karmel (www.annabelkarmel.com)
“Fast, healthy, and fun foods to tempt infants and toddlers”

If you want your child to experience the flavors and tastes of fresh foods (as opposed to bottled baby food) this book is for you. Early on, my husband and I decided that we wanted our son to be at home with many tastes. This book was a great resource when it came to preparing baby food at home. The majority of the recipes in this book introduce new tastes and textures and, except for the purees, can be eaten by the whole family. Although, children seldom need to be placed on restricted diets, they all need a healthy diet from day one to ensure a lifetime of healthy and balanced food choices.

A collection of 200 recipes, nutritional breakdowns, and expert advice combine to make this a perfect resource for families with children. Besides age-appropriate recipes, the author offers strategies for managing special needs diets (vegetarian, prevention of childhood obesity, and food allergies).

Lest this sound strictly academic, the author does a superb job of making eating an enjoyable experience for the whole family. She offers tips for dealing with picky eaters and for making eating appealing to all of your child’s senses.

Pros:

• recipes are easy (for the most part)
• recipes taste good (so good that our child began to prefer them over jarred baby food)
• full of variety
• from 12 months up, recipes can be enjoyed by the entire family (children should eat the full-fat version of the recipe, while you can make portions for the rest of the family reduced-fat)

Cons:

• sometimes ingredients can be hard to find in season (substitute frozen cooked versions of the same fresh produce to cut costs)
• time: sometimes recipes can be time intensive, if you cut all the food into shapes as directed in some recipes

My Favorites:
Quick Chicken Couscous and Bow-tie Pasta with Ham and Peas

Cameron’s Favorites:
As a baby (hands-down) – avocado/banana puree
As a toddler – Pasta Cartwheels with Cheese and Broccoli

Buy the hardcover edition new on Amazon for $13.60 where you can also view the TOC, Index, and the first chapter of the first edition of this book.

Contents:

• Introduction
• Early Nutrition
• Healthy Eating
• Food Allergies
• Kitchen Basics
• Weaning your Baby
• 9 to 12 Months
• 12 to 18 Months
• 18 Months to 2 Years
• 2 to 3 Years
• 3 to 7 Years
• Preschool and Beyond
• Healthy Snacks
• Family Meals
• Menu Planners

My absolute favorite cooking magazine, website, and cookbook are/is Cooking Light – www.cookinglight.com. I have subscribed to the magazine for 6 years now, and haven’t tired of it yet. In fact, I am such a junkie that at the end of each year, I buy the Annual Recipes cookbook for the year. Besides tasting great, their recipes are easy to follow and for the most part easy to prepare.

Why do I like this magazine so much? Well, I am glad you asked. The editors at Cooking Light have a mission, and that is to teach their readers more about the world of cooking and enjoying food. As a former teacher, and life-long student, I love how they take the time to explain and dissect each technique and form of cooking. I may have learned more, or just as much, from this magazine as I did from my college professors. Cooking Light is in step with new trends as well as classics in the kitchen. Best of all, they don’t dumb down their publications, but they teach their readership in order to form a new generation of culinary enthusiasts.

As a benefit of subscribing to the magazine, you receive unrestricted access to the website which is a treasure trove of resources for your kitchen!! If you have never even browsed through the magazine, take a few minutes to peruse the website and request two complimentary samples of the magazine. I guarantee you will be hooked. Be forewarned, the website is so good you might never get dinner cooked tonight.

Each month, the magazine includes several stories; a section called First Light, which highlights the latest in food and fitness; a healthy living section; and approximately 100 recipes. I have included a brief overview of the regular monthly features of the magazine below, so you can get a taste of this amazing magazine.

HEALTHY LIVING

• Beautywise: tips on keeping your outside in just the same shape as your inside.
• Eating Smart: a nutrition tutorial which is excellent for those without any background in nutrition. This column examines how vitamins, mineral, foods, and chemicals affect your body.
• Good Moves: an exercise tutorial – all types of physical fitness — horseback riding, kayaking and everything in between.
• Enlightened Traveler: for the ultimate foodie who wants to know the best dives in just about any “major” American city and some international ones too.
• FitHouse: helps you implement healthy living into your home, not just your kitchen.
• Pursuits: hobbies and exercise for your mind.

COOKING

• Cooking Class: New subject every month. A sample of this year’s coursework – roasts, meatloaf, soufflés.
• Lighten Up: Lightens up one reader recipe per month. This is great because, if you pay attention, you will receive valuable tips on how to lighten tried and true family favorites in your own household.
• Reader Recipes: enough said.
• Inspired Vegetarian: Vegetarian dishes with just as much flavor and flare as the rest of their recipes. Even good for those of us who include meat in our diet.
• Dinner Tonight: 20 minutes or less!!!!!
• In Season: Recipes tailored to what is in season at your local farmer’s market.
• Technique: Learn how to work your way around the kitchen and look like an expert.
• Superfast: 30 minutes or less – they even suggest side dishes so that you have the whole meal planned for you.

Emily’s favorites:

Magazine: Superfast and Cooking Class
Website: the recipe finder

Everyday Food Magazine Review / Recommendation

I referenced this week’s recommendation in my recent Meal Planning article. So, for those of you who were wondering what Everyday Food was, here it is. I love this magazine for so many reasons: few ads, small size (5 ¼” x 7 ¼”), easy storage, tasty recipes, plentiful tips, and did I mention great food?

This publication is from the editors of Martha Stewart Omnimedia. But unlike some of the recipes in Martha Stewart Living, this magazine lives up to its name – Everyday Food. All the recipes are limited to two pages, one page pictures the end product, and the second page lists all the ingredients and assembly process. There are hardly any advertisements, and those that are included are well-placed in order to not interfere with the recipes. One of the greatest things about this magazine is that the editors seek to educate and inspire the beginner cook as well as the seasoned cook.

The website is not as plentiful as I thought it might be, but it is a great way to reference back issues if you are a new subscriber. The four main sections of the website are: Recipes, Freeze It, What’s in Season, and Tools and Techniques. It also includes: Recipe of the Week, Video Demos of the Week, and a Recipe Finder. The best part of the Recipe Finder is the “quick cook” option. Fortunately, or unfortunately, when recipe hunting, the site directs you to the MSO archives, which navigates you away from those friendly Everyday Food recipes. The Video Demos are excerpts from their nationally syndicated show of the same name. It can be found in many areas on PBS.

As always, I listed their monthly features, but why not request a free preview issue from the website for your own perusal. I guarantee you will love it.

IN EACH ISSUE

• Recipe Index: Categorizes all recipes by type (side dishes, desserts, etc.). Indicates which recipes are light and/or low carb.
• Healthy Start: 1-2 recipes per month that are low in fat, high in whole grains, or high in nutrients.
• Cooking for One: 1-3 recipes per month that target those who cook for just themselves. Of course, these are easily doubled, tripled, or quadrupled.
• Freeze It: 1-3 recipes per month that are easily prepared ahead of time and successfully frozen. They include tips on defrosting the particular recipes and hints for freshening them up if needed.
• Zap It: Microwave cooking anyone??
• Must-Have: Highlights different cooking tools and gives a brief lesson on how to use them.
• Lunchbox
• Food Facts: A lesson on less familiar foods, how to use them, how to cook them and what makes them special.
• Spice Rack: A monthly tutorial focusing on a single herb or spice.
• Kitchen Tip
• How To: Features a technique and how to get perfect results each time.
• Wine Basics
• In Season: Explains how to buy, store, and use different types of produce. Also focuses on the nutritional benefits. (6-8 recipes per month)
• Nutrition Notes: Introduces a vitamin or mineral and defines it and teaches you the sources and uses.
• Have you Tried?: Expounds on hard to find, specialty foods, or newly popular foods. For instance: edamame.
• Nutritional Index
• Everyday Pantry: a neat grocery list if you are interested in preparing every recipe in the magazine that month.
• Cookie Jar: Sweet tooth, anyone??

Emily’s favorites:

Magazine: In Season, Healthy Start
Website: Video Demos (www.everydayfoodmag.com)

Name: Spice Street
Location: Chapel Hill, North Carolina
Rating: 2 and ½ stars

I really wanted to like Spice Street. Perhaps because it has such great ambiance; perhaps because it is one of Giorgios Bakatsias’s restaurants which are usually excellent; perhaps because I like cooking with a lot of spices and the name speaks to me. Regardless, I had high hopes and left disappointed.

Spice Street is not particularly welcoming from the outside, existing as it does in an aging strip-mall. However, upon entry there is no denying you have arrived someplace special. The entire establishment is done in a pan-Asian style, and you are greeted by an enormous painting of a topless Goddess sprinkling spices unto a Chef’s creation – is this what Foodies mean when they talk about “food porn?” To the left is a small café area and sushi bar, to the right a beautiful bar area. Behind the bar is the dining room, and the décor is nothing short of striking, with dark wood tables and lighting elements that resemble massive down-turned horns.
My companions and I began our visit at the bar for an aperitif. In hind-sight, perhaps we should have stayed there. Our bartender was attentive, knowledgeable, and we were collectively impressed with the quality of wines by the glass and the selection of gourmet beers. The pinot noir and Chimay beer were served in their appropriate glasses, and the cosmo and vodka martinis were among the best I have sampled in the Triangle area. Our bartender also helped guide us on our menu choices, comparing and contrasting dishes.

Everything unraveled when we moved to our table. We were seated smack in the middle of the enormous dining room, and nearly every table around us was full of people who appeared to be having a great time. Slowly I noticed things were amiss: no one brought us water or menus; our waiter was nowhere to be seen; tables all around us were complaining to their wait staff, receiving food out of sequence or to the wrong person, incorrectly, or at only half the table. During the twenty minutes we waited for someone to notice us, I witnessed three tables send food back to the kitchen.

When we finally flagged someone down and ordered another round of drinks, it was a vastly different experience than we had moments before at the bar. We ordered another glass of the same pinot noir, but received a different red served in a white wine glass. Furthermore, it was filled to the rim – a practice usually seen only at chain restaurants serving white zin. The next gourmet beer ordered, a Duvel, was also not served in the proper glass, a similar faux pas to the wine.

Things did not improve when the food arrived. For an appetizer, I had the tuna tartar, which was one of the worst items I’ve ever been served in a restaurant. The tuna itself was excellent, but it was plated atop an onion relish overwhelmed with dill weed and smeared atop with dill cream cheese. I found it to be a vile combination. My companions each had the soup special, a so-called “Spanish Onion Soup.” It was tasty, but turned out to be French onion soup with a couple of soggy tortilla chips and cilantro on top: a weak effort at best.

The entrees also left much to be desired. I ordered “Spicy Lemongrass Shrimp, Lobster & Fish Broth with Thai Noodles,” which was not spicy, had very few shrimp, and the lobster was only used to make the stock. Despite the title, the dish contained a plethora of fish, mussels, and calamari, although it was overcooked resulting in the unique components tasting the same but with different textures. It was an altogether misrepresented and poorly executed dish.
My companions fared somewhat better. The lamb shank was tender and flavorful, although ordering did cause our waiter to abruptly dash back to the kitchen to see if one was still available. The seared ahi tuna had a nice flavor, although was undercooked based on the order of “done medium,” and had a dull pallor that made its plate look somehow sad. Fortunately, the fish of the day, a halibut prepared with beurre blanc and served with jasmine rice, was quite good.

Needless to say, we were disappointed in our experience at Spice Street. It is unfortunate that I do not have the opportunity to visit restaurants multiple times to draw my judgments (I self-fund all my dining), as I would like to determine if this was just an off-night for Spice Street. Upon speaking with others who have dined there multiple times, it would appear that inconsistency is consistent, so to speak. I do believe that on a good night, Spice Street could be a wonderful place to dine… but on a night like we had, disappointment will be the result.

Details:
Spice Street
201 South Estes Drive (in University Mall)
Chapel Hill, NC 27514
919-928-8200
http://ghgrestaurants.com/spice/spicestreet.html

Genre: Fusion of Asian and Mediterranean
Pricing: Entrees $14 – $28
Rating: 2 and ½ stars

Ratings Guide:
5 stars: Superlative. The best of the best.
4 stars: Excellent. Something to eagerly anticipate.
3 stars: Good. Solid and dependable.
2 stars: Mediocre. Barely tolerable.
1 star: Yuck.