The Man Who Ate the Town Podcast Episode #23

©Hastings/Winston-Salem Journal

In Episode #23, proudly recorded from Test Pattern Studios:

I have a really great conversation with my first guest, Michael Hastings, food editor and journalist from Winston-Salem’s city daily, Winston-Salem Journal. We talk about the food scene in our town, its future and a bunch of other food grooviness. Michael and/or I also discuss:

Don’t forget my sponsor, Washington Perk & Provision Company. Better than a convenience store but not quite a grocery store, in the heart of Washington Park and Downtown WSNC.

The Man Who Ate the Town is part of The Less Desirables Network. Give it a listen on iTunes, Stitcher, Podcast Addict and TuneIn, basically anywhere you can listen to podcasts. Or you can listen here (at the bottom of the post).

Slàinte mhath!

 

It’s a Taco Joint, NOT a Mexican Restaurant

It has finally happened. I have alluded to it for the last few weeks, even mentioning it, albeit ambiguously, on this week’s podcast. Chef Kris Fuller and her fantastic taco voyage – Crafted: The Art of the Taco Winston – have arrived. Chef Kris had a sort of soft opening on Saturday, with no warning to anyone other than some foodie people, and a sandwich board standing outside of the restaurant’s doors.2016-11-02-16-29-56

Today, November 2, 2016, they opened their doors, for real. Now, the first thing you need to know is that this is not a Mexican restaurant. This is a taco joint. With food offerings for everyone: the vegans, the vegetarians, the omnivores and the carnivores, Crafted: The Art of the Taco has a menu full of delicious sounding food. Stuffed avocados, “dirty south nachos” made from sweet potato chips and pulled pork, “Mason of Bacon” or a mason jar filled with applewood smoked bacon served with salted caramel and chocolate sauce for dipping (shudders!) and taquitos are some of the main appetizer items.

Salad people may freak out a little when they see only one salad on the menu, but fear not! it’s not really, the only salad on the menu. The base is mixed greens kimchi, citrus vinaigrette, orange segments, guacamole, crumbled queso and topped with fried tortillas. But, you start with that and then add your protein of choice. Choices include grilled or battered fish, chorizo, pulled pork, braised chicken or beef, seared tuna, spiced potato, fried tofu, chofu (chorizo flavored tofu, still vegan) and seitan (vegetarian wheat meat substitute) among other things.

Salads and tacos not your thing? Burgers, man, burgers. There are seven different burgers on this menu and each can be manipulated in so many ways that it’s really hard to put a count on how many variations there really are. The first one up, “The One & Only” which is a beef burger topped with white cheddar pimento cheese, bacon and caramelized onions. “The Fuego” is topped with guacamole, grilled jalapeno, house-made “hot-hot” sauce and crumbled queso. “Smoked Goat” is topped with smoked goat cheese and an apple, bacon, onion and pepper jelly. “Poppin’ Jalapeno” is topped with jalapeno bacon, jalapeno ranch, pepper-jack cheese and a jalapeno and cream cheese fritter. Then there’s the “Greasy Spoon” (I love that name) with two diner-style patties layered with American cheese and topped with diced grilled onions, tomato, lettuce, house made pickles, ketchup and mustard. The “Chori” is beef topped with queso sauce, chorizo, pico de gallo, fried egg and guacamole… holy smokes!!

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“Baja” taco with seared, rare tuna

You can add additional cheeses, bacon, eggs, jalapeno and so on, to make your burger your own. There’s also the vegan burger made of black bean, falafel and corn patties with vegan queso, pico de gallo, guac and a cilantro-lime aioli.

But, as awesome as all that sounds, we’re here to talk about the main event, tacos!

There are 11 tacos on the menu and one predetermined three taco “combo.” You get 2 tacos and 1 side for the prices on the menu. You can also mix and match your tacos and just pay the higher of the two prices. Let’s examine these tacos: “Big Truck” with pulled pork, mac-n-cheese, tobacco onions, scallions and bacon BBQ sauce. “Bowtie” with beer battered fish, roasted corn and poblano salsa, sweet chipotle aioli and honey mustard. “Fedora” with blackened, rare, tuna, kimchi, garlic and pineapple aioli topped with scallions. “Fixie” with beef brisket, grilled pineapple, spicy sweet chili sauce and coconut aioli. “Hoodie” with falafel, spicy pickled cucumbers, shredded carrots, mixed greens and house sauce. “Messenger” with chorizo, scrambled egg, potatoes, ranchero, guacamole and crumbled queso. “Oxford” braised chicken, napa cabbage slaw, hoisin sauce, spicy Asian mustard and scallions. “Po’ Boy” with cajun fried shrimp, lettuce, pico de gallo, cajun remoulade and spicy pickles. “Wayfarer” is pulled portk, korean red sauce, sesame marinated cucumber and red onion relish topped with cilantro and scallions. “Baja Style” is cilantro, guacamole, baja sauce and pico de gallo and you pick your own protein. “‘Mericanized” is lettuce, tomato, sour cream and shredded cheese, again, you pick your own protein. The “Box Truck” is one “Big Truck,” one “Oxford” and one “Bowtie.” How’s that for whetting the appetite? Plus, you can make any of the tacos a rice bowl (for an additional charge) or into a burger. Also, you have a choice of flour or corn tortillas.

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“Baja” with pulled pork, a side of chip & queso

The menu states this but I’ll repeat it, all of the sauces are made in-house and most of them are vegan. Most of the items can be made vegetarian, vegan or gluten free (ask your server for more info). They do not use nut products in their kitchen, so those with nut allergies are safe. They take into account any food allergies that you may have.

For the kids, they have a mac & cheese quesadilla and they have churros (fried pastry tossed in cinnamon sugar, then drizzled with caramel and spiced chocolate) for dessert. I’ve basically just rewritten the entire menu for you. I don’t feel bad about that because it’s a well-organized menu and without knowing what’s on it, you may not visit or go in. Now, you’re well informed.

I went in today and ate along with local food writers Michael Hastings (Winston-Salem Journal) and Kristi Maier (Triad Foodies, Yes! Weekly) and sampled some of Chef Kris’ fantastic food. We all three sat and shared food. There was a lot of “here, Tim, try this stuffed avocado or, Kristi, try this queso, or Michael you have to taste this mac-n-cheese.” It was fun being in our own little corner having the food. Chef Kris was there with us explaining items and helping us concoct the best combo for us. I tried one of the “Baja” tacos with seared tuna from Michael. I ordered my own “Baja” with pulled pork and a “Fixie” because it had beef. My side was the queso and chips. On the table was the “Bowtie” but I didn’t get to try that one, but I got a picture of it.

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“Bowtie” with duck fat braised collards

The stuffed avocado was decadent. Spicy but not hot, creamy and tender but firm and topped with pico. Great balance and oh so good.

The “Fixie” was tangy and spicy. It was also messy. So be warned when you eat at Crafted: Art of the Taco, it will be messy. The beef was perfectly seasoned and oh, so tender. Mixed with the sweet chili sauce there was the heat without being hot. The pineapple and coconut aioli gave it a definite Hawaiian feel. I liked it a lot, but it was the last of the tacos I had and I was getting full (and fast).

The “Baja” with the pork was delicious. The tangy baja sauce had that tangy cilantro mayo type sauce that you’d expect, especially if you’ve had anything from Taco Bell with that sauce. This, however, lays the smack down on that stuff; leaves it tattered and torn. The pork was tender and seasoned. It was all a little spicy, but again, not hot. There was some of Chef Kris’ housemade “hot-hot” sauce and verde sauce by my plate and I made sure to incorporate them into the food (or just have it with chips). As great as the pork was, the “Baja” taco I had from Michael, with the seared, rare tuna, was divine. That was my favorite of all of them. I’m a sucker for rare tuna, anyway.

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“Fixie”

I enjoyed my chips and queso, but when I go back I’m certainly opting for either the duck fat braised collard greens or the pimento mac and cheese. Both of those were top notch. I am one to usually put vinegar on my collard greens, mainly because I love the taste of vinegar. But with these, there was no need or want of that. The duck fat brought out the earthy flavor of the collards. I’ve had some fantastic collards from other places and this is certainly rivaling those places. I’d say top three, for sure. The mac-n-cheese was oh so creamy and oh so rich. Melting in my mouth, I think I audibly moaned upon trying them for the first time.

To say that it was “good” would be ridiculous. That’s lying, outright and maliciously. This was fantastic! There’s a reason the town got excited about Crafted when it was announced they were coming. The reason is because it truly is some of the best tacos I’ve ever had. The tacos are actually “crafted” and tedious care is taken to make sure they’re right. Again, make sure you keep a good bit of napkins handy, you’re going to need them. I can’t wait to get back there and to take Stephanie with me. She’s going to really enjoy this.

Because you know I love my alcohol, they have taps and bottled beer and wine. To tell the truth I was too busy eating phenomenal food to even look what their libations were. I’ll report back on that, later. Perhaps on a podcast?

You can try your own Crafted goodness by visiting the newest location, 527 Liberty Street. You can find out more about her menu and her two Greensboro restaurants, Crafted: Art of the Taco (East) and Crafted: Art of Street Food, by visiting their website HERE.

Farm 2 Fourth Harvest Dinner a Success for Downtown WSNC

I recorded a podcast of this this past Tuesday (see previous post). 14095926_10154296661620490_1926267465363315423_nThis past Sunday, Stephanie and I were lucky enough to get tickets to the very first “Farm 2 Fourth Harvest Dinner” event hosted by the Winston-Salem Journal’s own, food editor, Michael Hastings. The event was a highlighting of local chefs using only local ingredients from local farms and making basically, a seven course feast for 140 diners to enjoy. Before I talk about the food, I do want to say that there were RayLen and Childress wines and port and, of course, the official “liquid reward” of The Man Who Walked the Town, as well as Presenting Sponsor of The Beer Dads, Hoots Roller Bar and Beer Company brews on hand. We had plenty of that, too. Now, on to the food!

The hors d’oeuvres were from Chef Lucas McGill, of Hutch & Harris. It was crostini with country ham, farmers’ cheese and radish sprouts. I had two of them and Stephanie one, at the insistence of one of the service captains; they had two left they needed rid of. Very good, not overly salty and the microgreens were right on spot. Good stuff. 14079830_10154302032545490_2702548163340851777_nQuaint but delicious. Chef McGill does great stuff over at Hutch & Harris.

Next came a very colorful and flavor-packed morsel of cherry bomb compressed watermelon with balsamic-basil syrup prepared by Chef Jeff Bacon of Providence Restaurant and Catering. The color was vibrant red, almost glowingly so and the bright greens on top with the darker balsamic-basil syrup created an almost mind-blowingly beautiful square of wonderful. The flavor of the greens disappeared mostly but the crunch they left behind was what the melon needed to balance the soft texture and spiced vinegar glaze. If I’m not mistaken there were tiny chunks of walnuts and feta or some other soft cheese to accompany the dish. Chef Bacon loves his watermelons and this was his pièce de résistance.

Chefs Christian Froelich of The Hearth at Sanders Ridge and Richard Miller of Graze prepared a fantastic veggie 14102433_10154302082135490_840297715253272217_nbaba ghanoush with red onion and cucumber relish and homemade naan. Baba Ghanoush (or ghanouj) is generally eggplant, tahini, garlic, lemon juice and olive oil. I can only suppose that was what was in there. I do believe I tasted the eggplant, so I figure they stayed true to form on it. Yes, for those of you wondering, I did eat the pickled red onion and cucumber relish. There were also beets and microgreens on top. The naan was firm but not leathery or tough, it was still soft and delicious. Michael Hastings of the Journal made sure to get a picture of me eating the onions as anyone who knows me knows that I hate onions. But, for the benefit and integrity of the dish and festivities, I ate them. Pickled, they’re not that bad. Not something I’d want all the time but in this dish, it was definitely outshined by the baba ghanoush. Chef Christian couldn’t be there because of another commitment but Chef Richard Miller handled it quite nicely. It was delicious.

14192188_10154302097210490_4766992602351391198_nNext up, Chef Jared Keiper of the Tavern in Old Salem provided us with basil marinated goat cheese, charred red onion and heirloom green tomato pie. Now, again, with the onions, I ate them because they weren’t prevalent. And, neither was the green tomatoes. I’m not a huge fan of those either. But, don’t hear me wrong; I loved this dish. I’d have this dish again and again. The Tavern in Old Salem is always a fantastic place to dine and the wit and skills of Chef Jared are what makes it so. That combined with his brother, Jordan creating some of the best craft cocktails, made from the best local and regional spirits he (or we) can find. The Tavern is tough to beat. The crust of the pie was flaky, yet firm, great tasting and when topped with the heirloom cherry/grape tomatoes and microgreens (you know I love me some microgreens) and the tangy, tangy goat cheese (I also love me some goat cheese)? Holy smokes. Another winner!

Chef Harrison Littell of Honey Pot provided the sides for the night. This was a roasted potato hash (which I didn’t get14141643_10154302122435490_3872696077436112559_n a picture of because it was already being passed around before I could get to it) and Hoots braised greens and green bean salad with feta cheese. The seasoning on the potatoes were perfect. It was salty without being overbearing. The seasoning on the bean salad was kicked up a few notches. It was some spicy stuff. Not too spicy for me, but when you’re not expecting it, it can be a surprise. The cauliflower was from my pal Niki Farrington’s Niki’s Pickles. I am quite sure that’s where the spicy came from. Chef Littell held nothing back on this dish. Vibrant colors, punchy taste, smiling faces afterward. I’d say it was a hit. The “greens” came after as well and I had it with the next dish.

The main course for the evening was a combo dish from Chef Travis Myers (my buddy) of Willow’s Bistro and Chef John Bobby of Rooster’s: A Noble Grille. 14100398_10154302174700490_353053953512636586_nChef Travis smoked a porchetta and the meat was banging. I don’t usually use that word with food, but it was. Tender with the meaty middle and the crisp skin on the outside. The flavor was right on point; hearty. Chef Bobby made smoked lamb with chimichurri. He made it both in slices and in “pulled’ style. Both were great and seasoned just right. Both Chefs Travis and John shared the smoker and it is always fun watching Chef Travis use his knife skills. It was also fun watching Michael Hastings come around getting “privilege tastes” of everything. This, of course, was my favorite dish. Why? Because this food had a mother. Kudos to both Chef Travis and Chef John Bobby.

Then it was time for dessert. Dessert was also a tag-team effort. Chef Janis Karathanas of Providence Restaurant made a mascarpone cheesecake with a port wine reduction. She told us all what she made this of and I had no time to write it down. Plus, I was too busy tasting it. Even though I don’t know exactly what was in it, I can tell you it melted 14088459_10154302224620490_649515975873410144_nin your mouth and if you have it, you won’t care what was in it. I promise. Also on the plate was a sea-salt caramel stuffed fig dipped in dark chocolate and a honey ganache truffle prepared by Chef Tirra Cowen of Black Mountain Chocolate. The sea-salt caramel was that sweet, salty deliciousness that you knew you were going to get and the honey ganache truffle was perfect. To see these two desserts on the same plate lined 140 en masse on the old Community Arts Café bar? That was a thing of beauty. And the flavors were even more beautiful than the taste. Hat tip to Chef Janis and Chef Tirra.

And hats off to Michael Hastings, Justin Gomez and all the Winston-Salem Journal staff on hand to make this a wonderful event. And to all the chef and local growers, farmers and suppliers, thank you for all that you do for us in food fandom. You make us so very happy and we can’t thank you enough. The volunteer staff and restaurateurs were fabulous, as well. This event was a first for Winston-Salem but Michael Hastings said they were definitely doing it next year. I refuse to call anything “First Annual” because how do you know, really? You don’t. So, next year can be the “second annual” edition. I loved it.

The Willow’s Wine Dinner Part I

On January 31, we attended a wine dinner at Willow’s Bistro. An elegant dinner with delicious food, lush wines and fantastic community. Owner Will Kingery was a gracious host welcoming around fifty food enthusiasts and letting his star chef, Travis Myers, willows-logo_optshow off his culinary super skills. Chuck King, from American Premium Beverage was there to guide us through the wine adventure while Chef Myers enlightened us to his culinary treats. Some notable food names that were in attendance was Tony and Maria Dilisio, from DiLisio’s Italian Restaurant (I’m sure you’ve read about them here before), local “don’t call him a foodie” food enthusiast, Carroll Leggett and Winston-Salem Journal’s very own food editor, Michael Hastings, who we had the pleasure of having with us at the table at which we were seated.

In this two-part reflection, I’ll give you an idea of what you missed and why you should be on the lookout for the next pairing event happening at Willow’s Bistro.

Amuse Bouche: Roasted Old Salt – Rappahannock Oysters 3 Ways

This was paired with Gloria Ferrer Brut

I believe the consensus around the table was that we all enjoyed the roasted garlic, truffle butter and caviar the best. It was the most balanced. Not that flavor was an issue in any of the three, this was just the clear-cut winner. The bubbly Brut was a good pairing with the oysters.

First Course: Goat Cheese Truffles

Goat Lady Dairy goat cheese rooled in Willow’s own crushed candied pecans, port poached figs & pears, frisée, Fair Share Farm microgreens, Cloister Honey wildflower honey & lemon vinaigrette.  This was paired with Matanzas Creek Sauvignon Blanc.

The goat cheese was tangy but those flavors were tamed a bit by the candied pecans, but I WillowsDinner2don’t mean that it dumbed it down. I just mean that some people don’t like the tang of goat cheese. Instead, they want their cheese to be more savory, yet not void of the creaminess that goat cheese offers. This dish preserved that tang while adding a crunch and when paired with the port poached figs and pears and the honey and vinaigrette gives a breadth of tang and savory.  The Sauvignon Blanc made the whole dish, especially the tangy cheese, sing.

Fish Course: NC Golden Tilefish

Tilefish with a puree made of Evangeline sweet potatos from Hunter Farms, “dip” beurre blanc liquid ravigote (which means reinvigorated) drops, the secret weapon, microgreens and manchego cheese shavings. The best part of the dish – something you’d not expect to WillowsDinner3go with fish – is a bit of Border Springs lamb belly prepared Lexington BBQ “style.” Lamb belly with tilefish? Well, yes, exactly BBQ’d lamb belly with tilefish. It was the fish course, to be sure, but the lamb belly stole the scene. The tilefish was quite meaty and worked with the sweet potato puree and the beurre blanc sauce. That would have stood up on its own, but once you add the lamb belly the flavors jumped into the sapor exosphere. The manchego was a somewhat odd addition and it probably wouldn’t have mattered had it been missing, but what would be missed, the microgreens and the lamb belly. This dish was paired with Stonestreet ‘Bear Point’ Chardonnay.

This was the first three of the six (with a palate cleanser) courses. I’ll catch you up on the rest of the courses in the next post. Part II will be here, soon and i promise it will be worth it!

A Contemplation of Fourth

This is reprinted from an article that was published today from Tim’s daily blog, Useless Things Need Love, Too.

Salutations™!!

There have been two high profile (at least to me) closings announced this week in my favorite part of Winston-Salem and on the same city block.  This past Tuesday Augustine’s Bistro sent out a very short, but to the point, email to the restaurant’s closest supporters, friends and family announcing that they were closing as of that day.  No head’s up, no closing ceremony, no time for goodbyes.  About 45 minutes prior to that I received texts from both Aly Reich, the manager and Chris McDonough, the Mixologist (Intoxicologist?) Extraordinaire informing me that they were closing.  They had just found out minutes before.  According to an article by Michael Hastings of the Winston-Salem Journal, Eric Muck, the owner said that business just wasn’t there, as well as some preconceived notions of potential clients about the location.  We’ll get to that in a bit.

Today, in an article from Lynn Felder of Relish and WSJ, it was announced that The Community Arts Cafe is closing as of March 31. CAC was a performance center, cafe, wine & beer bar with a kitchen that was, for a time, a restaurant and catering area.  I saw a performance by Spirit Gum Theater Company there as well as some of the SoundLizzard showcases there.  The kitchen was the kitchen for La Rana Loca and Encore restaurants before that, complete with some beer taps.

Fourth Street is the new main street in Downtown Winston-Salem. a/perture Cinema, Camino Bakery, Washington Perk, Mellow Mushroom, Jeffrey Adams on 4th, Hutch & Harris, Kings Crab Shack & Oyster Bar, Downtown Thai, The Honey Pot, Kabobs on 4th, Tropical Smoothie Cafe, Jimmy John’s, Foothills Brewing, Skippy’s Hot Dogs, Corks Caps & Taps, Quanto Basta, West End Coffee Shop, Mozelle’s, Olde Fourth Street Filling Station, Mooney’s, Downtown Deli, West End Cafe, Recreation Billiards, Bulls Tavern, The Stevens Center, The Winston-Salem Chamber of Commerce and The Less Desirables are just a FEW businesses on this street within a 9 block (or so) area.  This is the street to be on.  Now, both of these are on the 400 block of 4th Street.  That’s two locations in one week announcing closings within 100 yards of each other. What in the world is going on!?  I have some theories and I’m going to expound on them.  These may be slightly off base or they may be close, but they’re mine.

CAC

Let’s start with CAC.  When it opened, it was an innovation to what was going on downtown.  It was Fourth Street’s alternative to Trade Streets art galleries and had a performance center area that had a decent beer and wine selection.  They eventually added catering and a restaurant. The space is huge and they’ve sublet some of it.  But, really most people didn’t even know it was there.  There was a sign, yes, but it wasn’t flashy and didn’t get in your face.  Even when people did see it, it wasn’t really clear what it was. A chalk sandwich board outside becomes commonplace on the street and people tend to stop reading or looking.  Posters in the windows weren’t really indicative, either.  So, there was challenge number one. Then not too long ago, the WS Chamber took over the entire upper part, of the building. In doing so, they basically branded the whole building as WS Chamber.  That’s the prominent signage and I’ll admit, that while I knew about CAC being in there, it was lost on the appearance that it was WS Chamber’s building and they did everything in there.  If someone didn’t have business to do with the Chamber, then why go in, right?  The Chamber are so dominant in that space that when they moved in they demanded (and got) all the parking behind the building and no one is allowed to park there without having credentials. The Chamber are brutal, at times. Yeah, I said it.

UNCSA Stevens Center

Let’s talk Augustine’s.  Augustine’s was at 401 W 4th. It was located in the UNCSA’s Stevens Center complex. Notice I said in the complex. Yes, it was in the same building but it wasn’t necessarily part of the Stevens Center.  However, that is one of the major problems.  People see the decorative awning of the Stevens Center that wraps all the way around the building and it full encompasses where Augustine’s was.  In fact, the Stevens Center’s branding was on the extreme edges of the awning, beyond any signage that any restaurant had out there. You can see from the picture here, what I mean. Thank you to Fam Brownlee for that picture.

So, with the perception of Augustine’s being part of the UNCSA, there are a few stigmas.  You get the low-brows who think the theatre is snooty and pompous and “I don’t want anything to do with those artsy-fartsy kind.” Or, because it’s in there, then it must be expensive.  The fact is, I believe that Augustine’s prices could have actually been a little higher; the quality and portion size (no matter what some ridiculous Yelp! reviewers may have said) were very reasonably priced and I think Eric and Audrey shorted themselves slightly.  I commend them for keeping the prices down as best as they can.  I just think it was particular component of the problem. Another thing, being that no matter how much signage you put out, UNCSA isn’t going to let you outshine them so your signs will never be indicative of what is inside. That being said, they think the restaurant is just part of the Steven Center which gives the misconception that they’re only open when there are shows going on.  They were open Tuesday through Saturday and even opening for lunches in the last month or so.

Another thing about this location is no restauranteur is going to have money to spend on upfitting the kitchen and refrigeration of the place and they’re in dire need of it.  UNCSA certainly isn’t going to pay to replace that, but they’ve had a problem with it for a while.  Compound all these ingredients and they either all are the problem or they contribute to it.

I’m not putting down either the Chamber nor UNCSA’s Stevens Center, but their being there is killing the potential for smaller businesses, namely restaurants in their presence.  The 400 block of Fourth Street at least on the northern side is dominated by those two locations. The irony is that the Chamber is supposed to be there to help businesses not oppress them. Whilst they maintain such visible and occupied presence, nothing else can survive.  Like grass when there are large trees around.  The trees absorb all the nutrients and the surrounding area is barren.

Both CAC and Augustine’s were reliant on word of mouth, however, if no one knows you’re there, they can’t tell anyone else. These locations have no money for marketing and without a marketing budget, there will be no traffic to your place.  Places like I mentioned before on this street had prominent signage that represented their establishments.

I’m challenging you all to become more aware of what is happening in this town that we love or if you’re from out of town, at least try to be more aware of what this town has to offer.  I’m bracing for the next big closure.  Which, sometimes when one thing goes another takes its place, but I’m afraid that the two spaces I’ve discussed are prompted to fail no matter what goes in there unless something changes on the marketing/signage front.  According to Hastings’s article about UNCSA there’s talk that they’ll re-purpose Augustine’s for something that isn’t a restaurant. I’d be relieved if that happened because anything that goes in there, to would be doomed for failure.

None of these factors are the lone factors, I believe.  It’s a culmination of many things, these just being the prominent ones in my mind. These are great locations that happen to be horrible locales.

Enough of my venting for the day.  Don’t let our foodie town erode away.

Until tomorrow, same blog channel…
Scorp out!


For an adult, the world is constantly trying to clamp down on itself. Routine, responsibility, decay of institutions, corruption: this is all the world closing in.” – Bruce Springsteen