Category: At the Table

El cardenal

by Liza Roberts photographs by Nick Pironio Craig Rudewicz stirred up his first batch of bitters behind the bar he managed at Little Hen restaurant in Apex a few years ago. Inspired by the cinnamon and clove flavors of the…

David Mao’s journey home

by Dean McCord photographs by Lissa Gotwals For nearly 50 years, chef David Mao has been on a journey to a destination that cannot be found on a map; a trip that cannot be measured in miles. It has been a sojourn…

Liquid gold

by Kaitlyn Goalen photographs by Jillian Clark We live in an age in which craftsmanship is cool. “Small-batch” and “handmade” are buzzwords that indicate value and authenticity. This is especially true in the world of food, where the very idea suggests…

Let’s get fizzy

by Mimi Montgomery photographs by Kelsey Hanrahan David and Lily Ballance have been in the local restaurant and bar scene for over 20 years. Their resume is peppered with familiar names like Five Star and White Collar Crime, and they helped to…

Preserving friendship and pickles

by  Tracy Davis photographs by  Jillian Clark Raleigh native Louis Wooten has been a bread-and-butter pickle fan since childhood. About 20 years ago, when he was in his early 30s, he decided to make some for himself. His mother fished…

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