After a three year expansion, the museum reopens on April 24, 2010. The new "ultra-modern" wing and dramatic landscaping additions truly enhance the recent art acquisitions.

Mouthwatering hamburger steaks, grilled to perfection over charcoal flames, made right when you order. Add the toppings of your choice—from melted cheese, crispy lettuce, sliced garden-fresh tomatoes, to crispy bacon— and you’ve got a burger that takes you back to carefree 4th of July picnics under the summer sun… To 57 Chevys and T-birds… To sock hops and soda shops… This is the taste of simpler times and simpler choices… This is Char-Grill.

Sara Coleman, owns a nondescript bakery just off of Glenwood Avenue. With the exception of the art store right next door, it was a part of the road we visit rarely. After hearing a few good things we decided to make a stop and I have to say, I'm glad we did.

I paid my first visit to Pie Bird almost 2 months after their opening. Although they reside within a football throw of my doorstep, time simply hadn't allowed a visit. When the folks stopped into town last week I realized it was a perfect chance to check the place out, I was certainly not disappointed.

Legendary Pitmaster, Ed Mitchell, proudly serves authentic whole-hog, pit-cooked barbecue at the Pit in downtown Raleigh's Warehouse District. A celebration of all of the great culinary offerings of the Old North State, The Pit has made a name for itself as the destination for the state's signature cuisine. The pigs used to produce the barbecue are all raised in North Carolina using free-range farming practices, and the freshest of the state's bountiful produce is featured in the starters, sides and desserts.

On July 13, 1937, the first Krispy Kreme store opened for business in Winston-Salem, North Carolina. The company’s success and quick rise to popularity were due both to the personal history of Vernon Rudolph, its owner, and the larger cultural history of doughnuts in America (and more specifically, the American South).

Seventy or 80 years ago, if you wanted really fresh ice cream you didn't go to the grocery store, or your icebox, you loaded up the family car and went to the creamery...right there, next to the dairy. That's where they made the ice cream fresh, with real cream, real fruit, real nuts, and real care. It was semi-soft, just the way it came from the churn. And it was just minutes old...not days or weeks. Fresh. It's what made all the difference.