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The Eater 9/25/08

Posted on September 25, 2008 by Staff

Photo by Ava Barlow. Jarrod Jones, a barista at West End Wine Bar, makes a cup of cappuccino. The West Franklin Street establishment recently added coffee to its menu offerings.
They’re on to us, Part II
The big food magazines might as well open a bureau down here. On the heels of last week’s glowing declaration of this area as “America’s Foodiest Small Town,” comes a lush, 14-page photo and recipe spread on Lantern in this month’s Gourmet (motto: The Magazine of Good Living).

The photos are really swell, as is the nice profile of Andrea Reusing. The best part, though, is that you can now take a crack at home at making — among other dishes — salt and pepper shrimp, pork and chive dumplings, the Lantern dumpling sauce (!), kimchi pancakes and poached tangerine slices. Let us know what time to arrive for dinner and what we should bring.

Coffee up
Positive reports are rolling in about the West End Wine Bar’s foray into the daytime coffeeshop scene. The place now opens at 7:30 a.m., and we hear the transition hours from daytime coffeeshop to nighttime wine bar are especially vibrant.

Minty fresh
An eater sent us a note this week about a trip to Mint, the new Indian place on West Franklin Street: I went to Mint on West Franklin Street with 11 friends on opening night, September 10th. It was nothing less than outstanding. The restaurant is exquisitely beautiful and the food was amazing. Mint has a weekday lunch buffet and weekend brunch buffet on Saturday and Sunday. Definitely worth going to.

Frustration to go

OK, look, The Eater knows you’re busy, but so are those of us who order food to go. In fact, that’s why we get it to go. If we didn’t have to hurry back to the office and surf the web while we eat, we’d love to enjoy a leisurely lunch and your wonderful ambience. Until then, please remember the plasticwear, the salad dressing, the side of veggies . . .

One eater’s answer
A couple weeks ago, The Eater pondered the deep thought of what to do with all the cherry tomatoes. This suggestion for some of them came in via email:
Cut them all in half and set aside. Cook some rice and let it cool. Drain and rinse a can of black beans. Chop a small red onion. Mix all these ingredients together in a bowl with some crumbled feta cheese, balsamic vinegar, olive oil, black pepper, salt and spices. Refrigerate overnight and take to your tailgate party this Saturday.

Deep thought
Microwave energy is a surprisingly effective way to reheat those Milltown cheese curds.

Got a deep thought, a simple question or a recent meal you want to tell us about? Email The Eater at eats@carrborocitizen.com

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