Pete L. wrote: >After reading this group, I was struck with the pedestrian cusine that >was offered. > >Maximillian! not! maximillian has definitely on my hot list to get to since it opened. but i, for one, am glad to hear of places where food, service, painted table-tops are edible, servicable, less than a week's pay. as these places hopefully proliferate, we should hear more of them. on that note, three track stars you should find sufficiently stimulating for tastes overwhelmed by postmodern hyper-consumption: henry's bistro, otherwise known as hank's beef barn, rosemary st., chapel hill. former location of tijuana fats. sampled there: po-tah-toe ancho soup with cilantro cream - magnificent!; sauteed string bean creation - mutant beans from mars! a foot long and slender as a shoe string, wonderful!; olive bread - <burp!> yum! decent wine list. knowledgeable, engaging staff. bizarro paintings on wall. don't go after 10pm unless you know who chris stamey is. cafe driade, east franklin street, chapel hill, well hidden behind whitehall antiques. the coffeehouse for which i've been looking. totally rad chocolate- spice biscotti. small but well chosen selection of wines. broad street coffees and teas served everywhichway. the most relaxing patios, one with wildflower gardens, one facing forest fulla crickets. absolutely beauteous lighting and scultures. i can't get enough of this place! you don't have to know who chris stamey is to go there. cafe trulissa, west franklin street, chapel hill. former location of new orleans cookery. french and italian cuisine. wine list less than expected for food pairings, needs work. many vegetarian selections but emphasis on seafood. atmosphere: rural french, dingy. service: adequate, accomodating. sampled were: house platter with olive bread (henry's slightly better), crab cakes (large, overdone, carrot texture predominates), stuffed mushrooms (small, sloppy), and greens (overdressed, toward the going-limp side); stuffed flounder with lemon-lobster sauce (way beautiful, masterfully prepared, but accompanied by overcooked rice); and mountain paella (substantial, swiss style, came without the andouille, orzo-based, too much chicken, not enough shellfish). no cigars, chris
Raleigh-Durham, NC