What we’re eating: The Breakfast of Champions at Joule in Raleigh sure beats cornflakes. Organic mixed greens, granola, sliced apples, avocado, ricotta salata and charred orange vinaigrette, plus a glass of jet fuel, we mean iced coffee. You’ll feel invincible.
For dinner, we’re eating seasonally at MATEO BAR DE TAPAS in Durham: fried padron peppersget ’em while you canplus a salad of local greens, sliced peachesthey’re peakingspiced pecans and buttermilk bleu cheese.
By next week, we hope to drink at the DURHAM HOTEL’S ROOFTOP BAR when the line to get in is shorter than a mile.
Speaking of lines, expect them when RISE BISCUITS & DONUTS opens in downtown Durham. It is replacing DAISYCAKES, which is CLOSING its cafe. (Hat tip, Carpe Durham). Owner Tanya Matta is looking for a downtown spot to open a dessert room, which, as she says in her farewell statement, is her passion.
This will be Rise’s second Durham location as it expands its reach from the Southpoint mothership.
WEIRDEST FOOD HEADLINE OF THE MONTH DEALS WITH PIZZA: From The Journal of Food Science: “Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality.”
In other words, mozzarella or pecorino?