Tag: Eater

Savory

Eater: Holler & Dash is Cracker Barrel for Millennials

This is either a very cynical, last gasp attempt at relating to a younger crowd or a slam dunk:

Considering Cracker Barrel is a chain that has long represented the antithesis of youth culture, with its front-porch rocking chairs and old-timey feel, this restaurant is going in a totally new direction. Instead of opening off an interstate exit, Holler & Dash is moving into Homewood’s pedestrian-friendly downtown. The space’s interior is obviously directed at the coveted millennial demographic with a number of hot design elements found in many of today’s trendy eateries. There’s plenty of exposed brick, industrial lighting, and detail on the ceiling.

Evidence that it might end up being more of the latter – Cracker Barrel tapped rising star chef Brandon Frohne, formerly of Nashville’s Mason’s, to be the new venture’s directory of culinary. Color me intrigued.

Upshot

Eater: Starbucks Changes Rewards Program ↬

I don’t go to Starbucks that often, but when I do – especially when it’s a multi-drink run – I often shake my head at the somewhat draconian rewards system. Shake no more:

Customers who have been using Starbucks’s rewards program for the past few years have been able to earn a freebie after 12 visits, regardless of what they purchased each time. The system therefore slightly benefited those who purchased a small/tall coffee and opted for a fancier free drink on the 13th visit. Anyone that was spending $5 (or less) per visit will no longer benefit from the new system, as the AP notes. Now, people will have to spend a minimum of $62.50 — or earn 125 stars — before getting their first free item.

O&F
Locally Notable

Poole’s Diner makes The National Eater 38 ↬

More accolades and notoriety for Poole’s Diner in Downtown Raleigh:

Christensen has firmly planted herself at the crossroads of high-low dining: beyond the macaroni, her menu changes nightly, offering dishes homey in flavor and meticulous in execution. During a spectacular spring meal, that meant delicate flounder filet over turnip greens creamed with pureed turnips, and fried soft-shell crab over early tomatoes with Brussels sprouts slaw.

Via Indy Week

O&F
Savory

Pickin’ A Cake That Goes With Pig

This past weekend, Eater sent my heart all a flutter by introducing the web to a dessert near and dear to my heart: the Pig Pickin’ Cake:

Pig Pickin’ Cake is a traditional Southern dessert that is often eaten at barbecues, picnics, or other communal gatherings. A vanilla cake batter is usually tossed with segments of mandarin oranges which help keep the cake moist and add a sweet citrus flavor. Once baked, the cake is traditionally topped with a whipped frosting that includes chunks of pineapple and its juice.

After my first introduction to the Pig Pickin’ Cake, it became my standard request for birthdays or practically any other meal for which I had the privilege of selecting the dessert. Even as my tastes evolved into preferring red velvet cake, I tried to hold on maybe a bit too long to my all time favorite by asking my mom to take a stab at red velvet Pig Pickin’ Cake. No one liked the result except for me.

On a semi-related note, Eater is fast becoming my favorite of the Vox stable of web properties.

Locally Notable

The Restaurant at The Durham

If you haven’t had a chance to visit The Durham Hotel and Andrea Reusing’s new restaurant, bar, and coffee shop yourself, then check out Eater’s gallery of the new space.

Instead of Asian-inflected dishes, Reusing is offering more classic fare like steaks, a roasted-to-order chicken, a house burger, and bone-in country pork ribs. Known for her commitment to North Carolina foodways, keep an eye out for local specialties like Durham mushrooms in a mushroom soup, North Carolina trout roe with sour cream from Durham, or an eggplant parm with mozzarella from Chapel Hill.

It looks like a huge departure from The Lantern both in decor and menu, kudos to the folks behind the concept for seemingly pulling off something really nice. I haven’t had a chance to check it out myself, but I’m looking forward to making a trip out there soon.

If you’re interested in more information about the new space, Eater spoke with Reusing earlier this year about the concept before it opened.