Tag Archive for hamburgers

Nonfiction Bragging: WRAL Village Burgers Review

I’m a little slow this time in letting you all know I have another review up at WRAL’s Out and About. Forgive me? This one was on Village Burgers, the hamburger joint inside the University Mall in Chapel Hill. Was it worth reviewing? You bet your brioche bun. Here’s your teaser:

CHAPEL HILL, N.C. — The mall is rarely my choice when I’m craving a burger, but one of our local chefs, Giorgios Bakatsias, opened a joint in Chapel Hill’s University Mall that is likely to change my tune. The Giorgios Group owns a string of fine-dining restaurants in the area, including Bin 54 and Parizade, so I was intrigued to see what would happen when this upscale, internationally trained chef took on the quintessential American meal…

You can read the rest of that review at WRAL here. And because a photo makes everything more exciting, here you go.

Village_Burgers03

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Lumpy’s (Wake Forest)

Lumpy’s
306 East Wait Avenue
Wake Forest
Website
$3 a scoop

Lumpy’s is a new restaurant in Wake Forest offering ice cream and easy eats like hamburgers and frankfurters. Their grand opening is tomorrow from 11 to 7, but that’s just for the storefront. Lumpy’s owner and ice cream creator, Buck Buchanan, has been serving up his scoops since 2001 by cart at farmers’ markets, Highland games, and anywhere ice cream is welcomed. He studied ice cream making techniques for three years before going into the business.

Buck and me. Yes, he’s that sort of guy. I suppose that makes me that sort of girl.

Over 200 flavors have come from his culinary mind, and the store offers 14 at any one time.

To spread the word about the storefront opening, Lumpy’s put on a blogger preview night, inviting us out to try their wares. Who am I to say no to ice cream? We started by learning about the company providing the beef for Lumpy’s hamburgers and frankfurters—and yes, a big deal was made about calling them frankfurters and not hot dogs! That company is Harris-Robinette farms, and they raise all of their 4,000 heads of cattle on grass and also process the beef in NC. We learned all this from Patrick Robinette, who was deservingly proud of his operations.

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