Dine JoCo 2024

low and slow smokehouse takes flight at Johnston regional airport pg. 18-19

“At The Clubhouse Restaurant Bar & Grill, you feel welcome in a quaint, cozy, warm аtmosphere with great food, cold beer, a smile and a kind word. You always know someone at The Clubhouse Restaurant Bar & Grill and if you don’t, you will soon!”

What's good to eat around

If you’re anything like me, when you visit a new place, one of the first things you want to know is: “What’s good to eat around here?” This publication aims to answer that question for the Johnston County area.

What We Offer

30 Beers On Tap

A mixture of Domestics, Imports and Microbrews plus bottled beer.

With so many visitors and new residents moving into the region, we set out to highlight some of the best local cuisine that JoCo has to offer. And it’s not just newcomers who may find this information valuable - I’ve lived in Johnston County for more than 20 years and am still discovering new favorites all the time.

From classic Southern comfort foods to dishes from many cultures around the

world, Johnston County has much to offer in the way of flavors for every palate. There are plenty of satisfying beverages to try too - JoCo is home to its own winery, breweries, distilleries and lots of fun bars to quench your thirst. After a savory meal and a refreshing drink, be sure to check out one of our ice cream parlors or bakeries to satisfy your sweet tooth. We hope this dining guide will help you find something new to try or remind you to visit an old favorite. Most importantly, we hope you’ll support the local businesses who make our community the wonderful and unique place that so many want to be a part of.

Fantastic Food

A huge menu of bar food, the best wraps around, burgers, hot subs, Italian, country cooking, steaks and more.

51-A Technology Drive

Garner, NC (40-42 area)

919-662-2207

www.clubhouse4042.com

Want to hold a place for next year’s print edition?

Contact us to reserve your space.

Jamie@johnstonnow.com

919-980-5522

www.dinejoco.com

Did you miss your chance to be in this year’s magazine?

Your establishment can still be added to www.dinejoco.com.

Jamie Strickland Special Projects m anager Johnston Now Magazine

Flavors and Fellowship

“People who love to eat are always the best people.”

“One cannot think well, love well, sleep well, if one has not dined well.”

“Laughter is brightest in the place where the food is.”

Irish Proverb

Virginia Woolf

Julia Child

rooted in tradition: cultivating fresh, local foods

By Jamie Strickland

We can't talk about food in Johnston County without paying tribute to those who grow it. Our county is known for its rich farming heritage, and that’s not just a thing of the past.

Local food production is alive and well here. From roadside farm stands to backyard gardens and commercial food farms, JoCo has no shortage of fresh seasonal and locally grown produce.

Plenty of these items will be chopped up and prepared in traditional

southern kitchens, just like Granny did it. Many more will end up being served from some of our abundant farm to table restaurants.

Se ASO n A l G OOD ne SS

Each new season in JoCo brings a new bounty with fresh flavors to look forward to.

Cold weather crops may be less abundant, but the weather is mild enough that several nutritious vegetables still thrive. Hardy greens

like collards, mustard greens and kale as well as brussel sprouts and peas and some root crops like radishes and turnips can be found in the winter.

North Carolina’s spring is known for its delicious strawberries, with plenty of locations to buy fresh bushels full or get your own at a pick-your-own farm. Spring time also brings plenty of leafy greens like lettuce, cabbage, kale, arugula and spinach. Asparagus, broccoli and carrots are also ready in spring, typically in April and

some Duke’s mayo and some fresh white bread, a little salt and pepper and slice that tomato up for a southern summer delicacy — the savored tomato sandwich.

The O RA n G e Su P e R fOOD

Fall in North Carolina brings the mighty sweet potato, a huge agricultural export that packs an equally substantial nutritional punch.

The North Carolina Sweetpotato Commission is a nonprofit corporation located in Benson, and it represents growers and associates of the “orange superfood.” (Side note - the Commission asserts that “sweetpotato” is one word, rather than the more common spelling, sweet potato. It even introduced a petition on change.org to have the official spelling changed. See the sidebar for more details.)

North Carolina is the number one sweet potato producing state and grows nearly 60 percent of the nation’s supply — more than California, Louisiana and Mississippi combined, according to the Commission. Many of those are grown right here, with Johnston, Sampson, Wilson and Nash accounting for about half of the state’s supply.

The orange vegetable has many health benefits and is full of vitamins A and C, potassium, beta-carotene, antioxidants, fiber and complex carbohydrates. Pumpkins, apples (most varieties grow a little further to the west), muscadine and scuppernong grapes and sweet corn are some other autumn treats to look forward to.

and other jarred goodies, as well as some fresh, hot boiled peanuts. (If you’ve never had them before, don’t be alarmed — they are soft, not crunchy, and yes they’re supposed to be that way. When boiled, the peanut is more like a bean in texture and they are salty and delicious!)

Do you want to try your hand at growing some of these fruits and veggies for yourself? The Johnston County Cooperative Extension is a valuable resource with a wealth of information on local gardening. Their Master Gardener volunteers offer classes throughout the year and plenty of articles on the subject can be found on their website, www.johnston.ces.ncsu.edu.

May before the weather gets too hot. Heat-loving tomatoes and peppers, both mild and spicy, are in their prime during the summer months, along with fruits like cantaloupe, blueberries and watermelon. Beans, corn, cucumbers, okra and squash are just a few more favorites to be eaten fresh or canned for a taste of summer during the winter months. Grocery store varieties can’t hold a candle to a freshly picked heirloom tomato in the middle of the summer. Do yourself a favor and grab

Whe R e TO G e T f R e S h PROD u C e

The Johnston County Visitors Bureau lists 25 different farmer’s markets and produce stands spread throughout every area of the county. Use their website, www.johnstoncountync.org, to find one to visit today. Some are right in town, and some will take you on a bit of a galavant, but the drive promises to be worth your while.

While you’re there, try some other delicacies like local honey, jams, jellies

Is sweetpotato one word?

Well it is, according to the North Carolina Sweetpotato Commission, which is based in Benson. The commission has introduced a petition on change.org to update dictionary entries to the one-word spelling.

According to the petition: “It is a noun and not an adjective. That means sweet is not a descriptor, but part of the actual nomenclature. This is different than a potato which uses adjectives like white, red or russet to describe an entirely different vegetable,” it says. “The one-word spelling was officially adopted by the National Sweetpotato Collaborators in 1989. Sweet potatoes (Ipomoea batatas) must not be confused with the equally unique and distinctive potatoes (Solanum tuberosum) which are also grown and marketed commercially in the U.S. And did you know that yams (Dioscorea sp.) are not even grown in the US? More than likely, you have never even tasted a yam in your life!”

i n Johnston c ounty, barbecue is a noun — not a verb

By Jamie Strickland

Barbecue has different meanings in different parts of the world. In some places it’s a noun, in some a verb and in others it's both.

For Johnston County natives, it’s a thing that you eat, not a thing that you

do. Barbecue is the result of cooking, not the act of cooking it or the thing that you cook it on.

To put it simply, barbecue is the finished meat. It is not a grill, or cooking platform of any type. It is

would call that having a cookout and using a grill.

Yes, that word means those things in other places, but that’s not what it means here.

Although there is some debate across the state on how barbecue should be cooked or what should go on top of it, JoCo typically subscribes to the Eastern NC method — a whole hog cooked over wood or coals, with a thin vinegar and pepper based sauce. In North Carolina, our traditional barbecue can be traced at least back to the 1700s when farm families would hold gatherings to slaughter hogs in preparation for winter. A blog post from the Tobacco Farm Life Museum in Kenly titled “Going Whole Hog: History of North Carolina BBQ” written by Beth Nevarez explains. “North Carolina BBQ has held true to its definition for generations. References to “a whole Hog barbecu’d” date back to the 1700s. Other meats were common in early North Carolina

and many were also cooked whole over a barbecue; however, the term barbecue to mean the dish that resulted from pork cooked on a grill has a long precedent. You can have barbecued beef or chicken but it isn’t barbecue and other meats were not referred to as barbecue historically. Pork was a favorite due to its plentiful availability and relatively inexpensive cost and when grilled, chopped, and sauced it came to be called simply barbecue,” she said.

If you’re lucky enough to be invited to a pig-picking, you’ll see firsthand. If not, there are plenty of local restaurants that serve this classic version along with some traditional sides like slaw, boiled potatoes, hush puppies or corn bread, sometimes even brunswick stew.

While Johnston County has some of the absolute best Eastern NC style barbecue you can find, that’s not all it has to offer. Western NC style typically used pork shoulders and a thicker tomato

Savory

not the gathering where the food is being cooked, as in “Come over for a barbecue.”

“Barbecuing” hamburgers and hotdogs or putting those things on “the barbecue” makes no sense here. We

some places offering that type here in JoCo, too.

In addition to the aforementioned pulled or chopped pork varieties, you’ll also find some amazing chicken, ribs, brisket, sausage, smoked turkey and plenty of sides like collards, baked beans, green beans and hopefully some banana pudding will be on the menu for dessert.

Influences from all across the south, the nation and the world can be found in JoCo.

Cooking meat slowly over open flames has been happening since humans discovered fire and if Johnston County has any say so, the tradition will continue for generations to come.

The Johnston County Visitors Bureau has put together a trail of amazing barbecue spots to visit — check it out at www.johnstoncountync.org/ joco-bbq-trail-map. 3149B

and Stunning Views Await at the JoCo Airport

Hours

Monday — Thursday: 11 a.m. - 9 p.m.

Friday, Saturday & Sunday: 8 a.m. - 9 p.m.

Or until we’re sold out.

Breakfast, Lunch and Dinner

Full Bar with domestic and craft beer and cocktails

All you can eat buffet 7 days a week

Catering for corporate and private events

Johnston c ounty gas containstationshidden culinary gems

By Randy Capps

When I was a teenager, I drove down Main Street in Marion to and from school every day. The best fried chicken in town was in the Tiger Mart gas station, and you could smell it from the street if you had your windows down.

So, I was a believer in the idea of finding food off the beaten path long before I arrived in Johnston County. Happily, there’s a bunch of good gas station food options in every nook and cranny of our fine county.

aforementioned chicken, Barefoot’s Gas and Grill (NC 701, between Four Oaks and Newton Grove) has a ton of menu options — and thanks to its proximity to my house — I can vouch for most of them.

Not far from there, JP’s Chicken and Ribs is nestled inside Holt Lake Gas and Grill on 301, and those ribs are something else, man.

Barn on Market Street. The name sort of gives away the speciality, and I’ve enjoyed it more than once.

From there, you can head east to Brothers Italian Kitchen (US 70 East, Pine Level). I’ve had the pizza a few times, and I’m told the pasta dishes are solid as well.

Head the other way on 70, and you’ll run into White Swan on Wilson’s Mills Road. I’m not a big Eastern NC barbecue guy, but I do like their chicken.

If you’re in Selma, you can hit the Selma Mini Mart on North Church Street. At press time, I haven't tried their food yet, but I hear the hibachi fries might be the place to start.

We’ll finish our tour in the Clayton area, where a Brightleaf hotdog from the Grocery Bag (NC 42) always hits the spot.

Then, there’s 3 Olives Pizza and Deli on Amelia Church Road, which I also have not yet sampled. I’ve heard good things about the pizza, though, which makes them well named.

Our friends at the Johnston County Visitors Bureau have a Beer, Wine and Shine Trail, and today, I’m plotting an unofficial Dine JoCo Gas Station Grub Guide.

It’s only a working title, but you get the idea.

We’ll start in Benson at the Grill on the Hill (NC 242, off I-40’s Exit 325), which features top-notch breakfast sandwiches and a variety of menu options throughout the day.

In town proper, you’ll find Pat’s on Wall Street. If you visit their Facebook page, you’ll see a photo of the menu board with the day’s specials. As I write this, the specials are spaghetti, barbecue chicken, pork or ribs and more.

Redneck BBQ Lab is a well known Johnston County eatery that meets the qualifications for this piece. Folks love the burnt ends, but I usually swing by in the afternoon for a Pineapple Dole Whip.

My favorite fried chicken in Johnston County is just down the road from my house. In addition to the

If you left there and found NC 96, you could make your way over to Meadow and hit Meadow Market (NC 50). It’s next door to Meadow Restaurant, which is worth the trip as well, and it has a gift shop, a variety of menu items and some pretty good ice cream.

I’ve worked my way into a corner of the county, so there’s no elegant way to get back to Smithfield. But, once you did, you could check out the Chicken

So, use our gas station grub guide and start exploring.

Aside from the fact that you get to have an adventure, you’re also supporting locally owned establishments that have become fixtures in their communities.

The food will be good, too.

From local, inspiring stories to the high school game of the week, JNOW has you covered.

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The Ultimate Pit Stop: Airport BBQ Takes Flight in Johnston County

In the heart of North Carolina, where barbecue reigns supreme, one unlikely location has taken the culinary scene by storm: The Johnston County Regional Airport. This unique dining destination offers travelers and locals alike an unparalleled experience in savory indulgence paired with spectacular views of the runways.

Diners can enjoy watching the small planes at this regional airport take flight while seated in either the glass windowed dining room or the spacious outdoor balcony.

But it’s not just the views that keep guests coming back. Since its founding in 2021, Low and Slow Smokehouse has consistently elevated its barbecue game.

Recognizing the inherent connection between North Carolina’s barbecue heritage and its status as an aviation

hub, the founders embarked on a mission to combine the two.

Conveniently located above Blue Line Aviation, Low and Slow Smokehouse allows for multiple means of transportation by air or ground.

At the core of this culinary adventure lies a commitment to quality. Only the finest, prime meats find their way into the smoker and on the grill, ensuring a level of freshness and flavor that sets this establishment apart. From classic North Carolina-style barbecue to the bold flavors of Texas, plus succulent seafood and steaks, the menu offers a diverse array of options to satisfy every craving.

Central to the dining experience is the barbecue buffet, a fixture that has become a favorite among diners. Here, guests can sample an array of dishes,

from smoky ribs to tender pulled pork and mouth watering side dishes like mac and cheese and corn bread.

Beyond its walls, the restaurant’s catering department stands ready to bring the feast to events and gatherings throughout the Triangle region and beyond. With roundthe-clock availability, these culinary experts ensure that no celebration goes without the unmistakable flavors of airport barbecue.

As the years have passed, Low and Slow Smokehouse has continued to evolve, staying true to its roots while constantly pushing forward.

In a state where barbecue is king, this airport restaurant is aiming high, offering a dining experience unlike any other. So the next time you find yourself passing through, be sure to make a pit stop and savor the flavors of Low and Slow Smokehouse.

Savory BBQ and Stunning Views

Await at the JoCo Airport

3149B Swift Creek Rd, Smithfield

www.lowandslowsmokehouse.com

Hours

Monday — Thursday: 11 a.m. - 9 p.m.

Friday, Saturday & Sunday: 8 a.m. - 9 p.m.

Or until we’re sold out.

Breakfast, Lunch and Dinner

Full Bar with domestic and craft beer and cocktails

All you can eat buffet 7 days a week

Catering for corporate and private events

THE BEST OF BOTH WORLDS

Indoor & Outdoor Dining

Garibaldi Trattoria: French technique melds with Italian ingredients to bring the best of both cultures

From a child helping in his mother’s kitchen to growing up working in restaurants owned by his family, chef and restaurateur Arken ElHicheri was destined to carry on the legacy of sharing his culture through his delicious and innovative cuisine.

Raised in Paris, ElHicheri is half Italian and half French, and brings a taste of both backgrounds to his kitchens at Garibaldi Trattoria. The original Garibaldi location in Fuquay-Varina celebrates its 10th year in business as his second location opens its doors in Johnston County, in the 40/42 community near Clayton this year.

Using classic French technique with traditional Italian ingredients, ElHicheri brings the best of both worlds to his dishes. “You have to know the culture in order to transmit it onto the plate,” he said. “Every food has a story.”

His cooking methods and techniques have been handed down through generations in his family, and it’s his experience working alongside them that allows him to make the ingredients shine. “This is not something you learn in school,” he said.

Elhicheri said fresh, quality ingredients are at the foundation of everything he creates. “Quality is everything. If there’s no good quality available, I’ll just take it off the menu until there is.” Equally important to the final outcome of the dish are the cooking methods used at Garibaldi Trattoria. The restaurant makes its own veal stock that takes a four day process to complete, and that stock becomes the base of all of the restaurant’s brown sauces. “Everything is made here, from the bread to the desserts,” Elhicheri said. Their own version of limoncello, a popular Italian liquor, is also made in-house and served in cocktails from the restaurant’s full bar. A carefully curated wine selection also accompanies the culinary creations.

As for his recommendations, ElHicheri said everything is good, but he is partial to the dishes with brown sauce, particularly the lamb shank. “I eat everything on my menu. I won’t put anything on the menu that I don’t eat,” he said.

ElHicheri believes in the power of food to bring people together. “If more people would sit down and have a meal together, they would realize they have more in common than they don’t,” he said. ElHicheri wants his guests to relax and savor their meals, setting the scene in his dining rooms with comfortable music and decor. “Dining doesn’t need to be rushed, take your time and enjoy,” he said.

Expanding into Johnston County with a second Garibaldi’s location allows his culinary team more kitchen space to create delicious appetizers, entrees and desserts and affords even more people the opportunity to enjoy what they come up with.

Broadslab Distillery: A Legacy of North Carolina Moonshine Perfection

Jeremy Norris, Broadslab Distillery’s owner and master distiller, traced his family lines back in order to capture the rich heritage of the region’s famed moonshine when building Broadslab Distillery. It’s a history rich with exploits, perseverance and a quality product. Their recipes are the embodiment of this legacy and were passed down by Jeremy’s great-great grandfather, William “Bill” McLamb. Bill was active in the dawn of the moonshine trade and was distilling smooth, sipping whiskey long before prohibition. Jeremy’s grandfather, Leonard A. Wood, actually passed on the family recipe to him. As Jeremy’s mentor and personal advisor, he was integral in building the Broadslab still, but passed away shortly after the distillery actually opened. The Distillery sits in the footprints of many of his still sights on the family farm outside Benson.

As Norris set about to operate Broadslab Distillery, he focused on absolute authenticity. From the corn he used in his secret recipe, developed through generations of his family, he cut no corners in doing exactly what he felt was necessary to deliver the subtle taste that would allow his patrons to enjoy the best authentic whiskey. Nowhere is this commitment more apparent than in the very heart of Broadslab Distillery – the 500-gallon, copper pot still he had built to produce Broadslab Distillery’s distinctive product line.

“I started this distillery producing a true, handcrafted, dirt-to-bottle, authentic moonshine using my grandfather’s recipe as a way to diversify and produce a value added product utilizing the grains grown on the farm,” Norris said. “My goal was to stay engaged in farming on a small scale by making it profitable at a time when small family farms were becoming unprofitable and fewer in numbers.”

“As the years have passed, we are continuing the tradition of producing authentic moonshine but we have also grown into producing some very fine bourbons and rye whiskeys,” he said.

Our flue-cured process of aging whiskey honors North Carolina’s long rich history of tobacco farming and whiskey production.

Tasting

Tasting

Broadslab Distillery is North Carolina’s first “farm” distillery since prohibition and we take great pride in utilizing a true grassroots and hands-on on approach to operating our farm to bottle distillery. We are proud to be one of the few distilleries in the world to grow the very grains on our farm that are used to manufacture our unique, grain-to-glass whiskeys. Hours

Flue-Cured

Flue-Cured

Reed & Rachel's journey began with the Waffee Wagon food truck, where they dedicated themselves to crafting a distinctive breakfast experience for you and your loved ones. From 2018 to 2021, they served Johnston and Wake counties, cultivating the renowned Waffee name with the dream of one day establishing a brick-and-mortar establishment. That dream became a reality in 2020 and is thriving today.

Each dough ball is hand rolled and mixed in pearl liege sugar imported from Belgium. Fresh never frozen waffle dough, cooked on a Belgium waffle iron, generously topped or filled with delicious quality ingredients.

All prepared with LOVE and fresh to order

• Coffee Specialties

• Real Fruit Smoothies

• Savory Sandwiches

• Belgium Liege Waffles Located

“Scientists at work” is how some customers have described Jim and Deborah Davis, who are the owners, proprietors and creators at Sisters II Ice Cream in the heart of downtown Benson.

They’ve found their calling creating unique flavors and serving them up to the community in the town they know and love.

“The ear-to-ear smiles on the kid’s faces are just the best,” Deborah said. She and Jim have become well known for their Sweet Tickets – handed out to kids and redeemed for a scoop of ice cream, as well as their innovative flavors and combinations.

Some of the most popular choices among customers are cookie dough,

pralines and cream, coffee oreo and butter pecan served with peach topping.

Flavors for more diverse palettes include popcorn and seasonal offerings, such as strawberry basil and their award winning sweet potato.

Milkshakes and specialty sundaes with cookies and cakes also are popular on their menu. “I love mixing flavors to create that sweet and salty combination,” Deborah said.

She and Jim took over the business, which started as a food trailer called Sister’s Cake ‘N Cream, owned by Kay Wood and Rose Allen. After Kay’s sickness and passing, Rose sold the trailer to Deborah, and Sister’s II was born.

“We were friends, and I really wanted to keep the Sisters, name in there. So it’s Sisters II because it’s the second time around,” she said.

The business grew into two trailers and eventually the store front, where Deborah and Jim could have the space to fulfill their aspirations and make their own ice cream.

It was Jim’s carpentry talent that helped make the dream a reality, as he and Deborah spent a year completing 90 percent of the renovations themselves. From building and installing the custom countertops to salvaging the hard wood

floors and everything in between, Jim’s handy work is evident throughout the shop, which officially opened in September of 2021.

The brick and mortar location has become a popular spot for social events too, such as open-mic nights, birthday parties, holiday gatherings and cake decorating classes.

Follow Sisters II on Facebook to keep track of their fun events, featured flavors and seasonal decor.

Ice Cream Nachos

This illustration of owners Debbie and Jim Davis, created by Ken Tart Photography in Benson, hangs inside the Sisters II Ice Cream downtown Jim Davis and his grandson work on building and assembling the custom counters inside the shop

Owners Debbie and Jim work “in the lab” perfecting one of their newest flavors, sugar cookie dough, which features a cookie butter base with a hint of lemon and crumbled sugar cookie dough with sprinkles

First s treet tavern: a Local Gem in Downtown Clayton

Richard and Crystal Roberts, natives of rural eastern North Carolina, have always shared a deep connection to their community. After welcoming their daughter Sloane into the world in 2013, they made the decision to make Clayton their home, along with their two dogs, a cat and a horse.

Little did they know, their journey would lead them to become the proud owners of one of Clayton's beloved establishments - First Street

to a wide range of interests within the community. From spirited games of spades to lively discussions over literary classics, there's something for everyone to enjoy.

The Tavern can cater to a diverse range of events and gatherings. From birthdays to corporate meetings, baby showers to weddings, it has become a go-to destination for celebrations of all kinds. Its charming setting, nestled in a historic home by the railroad tracks, lends a unique ambiance that is hard to find elsewhere.

The menu is a testament to the Roberts' commitment to fun and flavor. It has seen some additions, with tantalizing options like hummus, quesadillas and customizable macaroni and cheese joining the roster of crowd-pleasers. From mouthwatering beer cheese and pretzel rolls to decadent brisket tacos, there's something for every palate. They continue to rotate the craft beer and wine selection and have creative seasonal cocktails.

115 East First Street, Clayton

919-585-2101 firststreettavern.com

THE TAVERN “ALMOST FAMOUS” FLATBREADS

Thai Chicken

Pimento Cheese & Bacon

Red pepper jelly base with our signature Pimento Cheese mix and applewood smoked bacon!

Tavern Chicken Florentine

Pesto base with our blend of cheeses, grilled chicken, oregano, fire roasted red peppers, fresh spinach ribbons and a sweet balsamic drizzle.

Buffalo Chicken

Ranch dressing base with mozzarella/Cheddar blend, grilled seasoned chicken, chives and a hot honey drizzle.

MAC & CHEESE

Mac and cheese plain

Tavern. Established in 2016, the bar and restaurant quickly became a cornerstone of the local scene. However, it was in April 2023 that the Roberts family took the reins, injecting their unique blend of nostalgia and modernity. Their vision was simple: to create a space where families and pets were welcomed and embraced, and where the community could come together to unwind and connect. Since taking over, the Roberts have worked

tirelessly to expand the Tavern's offerings while staying true to its roots. The dedicated and helpful staff at First Street Tavern was an integral part of the transition. Live music and karaoke nights are often on the agenda, and the outdoor area has been transformed, providing ample seating and entertainment options. Additionally, the Tavern now hosts regular cardplaying sessions, engaging book clubs, wine-tastings and fitness classes, catering

Yet beyond the food and drinks, it's the sense of community that truly defines First Street Tavern. For Richard and Crystal, seeing friends come together, sharing laughter and making memories is what makes their venture truly special. As Clayton continues to grow and evolve, the Roberts and their friendly staff remain dedicated to providing a laid-back atmosphere where everyone is welcome.

So whether you're a longtime resident or just passing through, be sure to stop by First Street Tavern. Take a seat, grab a bite to eat, and soak in the warmth and hospitality that Richard, Crystal and the entire Downtown Clayton community have to offer. Cheers to good times, new friendships and great memories!

Red pepper jelly base, blend cheeses, thai chicken, cucumbers, shredded carrots, green onion and crispy fried onions.

Margherita

Marinara base with our blend of cheeses, slow-roasted tomato, oregano, sweet balsamic drizzle, and fresh basil ribbons.

First Street Pepperoni

Marinara base with our blend of cheeses, green peppers. pepperoni, oregano, fire-roasted red peppers, banana peppers and fresh basil ribbons.

“The Man Pie”

Marinara base with our blend of cheeses, basil, pepperoni, grilled chicken, BBQ sauce, applewood smoked bacon, and smoked brisket. Meat & Cheese!!!

Pepperoni

Marinara base with our blend of cheese, pepperoni, basil & oregano. A Classic that doesn’t need to be messed with.

Pear Gorgonzola

Olive oil base with our blend of cheeses, fresh pear slices, roasted walnuts, gorgonzola cheese, and a sweet balsamic drizzle. Our best seller!

Bacon Crab Queso

Our homemade crab queso base with our blend of cheese, pepperoni, applewood smoked bacon and cilantro.

Mac & Cheese topped with Brisket, Chicken or Bacon

MEATBALLS

Large meatballs covered in marinara sauce, mozzarella cheese sprinkled with basil

BURRITOS

The Redneck Burrito

A healthy portion of smoked brisket with white rice, cilantro, pico, white queso, sharp cheddar and BBQ Sauce all rolled up.

The Deep South Dirty Bird Burrito

Blackened Chicken with white rice, creamy white queso, pico, cilantro, applewood blue cheese crumbles and sriracha aioli. TURN UP THE HEAT!!!

OUR HOMEMADE DIPS

All served with corn tortilla chips and all are Gluten Free!

Buffalo Chicken Dip

Our homemade buffalo chicken dip made with cream cheese, our blend of cheeses, celery, applewood blue cheese crumbles, buttermilk ranch dressing, and spices.

6 Cheese Bacon Spinach Dip

Our signature spinach dip made with our blend of cheeses, fresh spinach, applewood smoked bacon, heavy cream, red onion, and spices.

Crab Queso

Homemade crab queso made with white American cheese, cream cheese, corona extra beer, lime, heavy cream, cilantro, crabmeat, fresh jalapeno, and spices.

Beer Cheese

Creamy Homemade Beer Cheese served hot with salted soft pretzels.

SALADS

Tavern Chicken

Spring mix, grilled chicken tossed in pesto, roasted red peppers, blend cheese, balsamic vinegar

Buffalo Chicken

Spring mix, hot honey buffalo chicken, tomato, blend cheese, ranch dressing.

Pear Gorgonzola

Spring mix, sliced pear, gorgonzola cheese, walnuts, balsamic

Greek the Freak

Spring mix, marinated tomatoes, green pepper, kalamata olives, red onion, cucumber, feta cheese, balsamic vinegar

Pear Gorgonzola

Spring mix, sliced pear, gorgonzola cheese, walnuts, balsamic

Thai Chicken

Spring mix, grilled chicken, carrots, cucumber, fried onion, green onion, peanut sesame TACOS

Optional Flour or Corn Tortillas.

Brisket

Brisket, cucumbers, fried onions, pico. 2 per order.

Chicken

Chicken, black bean salsa, pico, queso. 2 per order.

Greek

Roasted tomatoes, red onions, mixed greens, kalamata olives, banana peppers, feta cheese. 2 per order.

Trio

One brisket taco, one chicken taco, one Greek.

d irectory

AnThOny'S lA PIAzzA

i 7277 n C-42, Raleigh 919-662-5007

facebook.com/AnthonysLa p iazza

⋆ i talian, p izza

lA PIAzzA exPReSS

12330 n C-210 #109, b enson 919-934-2322

AROMA De CuBA

67 JR Rd., Selma

984-263-0577

onsfh.com/aroma-de-cuba

⋆ Caribbean, Latin American

A TASTe Of PhIlly 4 u

141 technology d r., Garner 919-299-1500

atasteofphilly4u.com

⋆ d eli, American

ClAyTOn SeAfOOD MARkeT

"The kITChen"

123 S. Raiford St., Selma 919-351-0359

919-351-0318

aygueync.com

claytonseafoodmarket.com

⋆ Seafood

ClAyTOn STeAkhOuSe

307 East m ain St., Clayton 919-553-2299

theclaytonsteakhouse.com

⋆ American, b eer, Wine & Spirits, Casual d ining, Gluten-Free

barleyandburgersmashed.com

⋆ American, Southern Style

4834 n C-50 S., b enson 919-207-1366

broadslabdistillery.com

⋆ b eer, Wine & Spirits

CluBhOuSe

AT CleVelA

nD SQuARe

51-A technology d r., Garner 919-662-2207

clubhouse4042.com

⋆ American, b eer, Wine & Spirits, Casual d ining

fIeSTA MexICAnA ClAyTOn

COffee On RAIfORD

123 n orth Raiford St., Selma 919-634-9669

coffeeonraiford.com

⋆ Coffee & tea, d esserts

DADDy D'S BBQ

203 South Walton d r., b enson 919-701-1277

daddydsbbqnc.com

⋆ American, bb Q, Casual d ining, d esserts, Food truck, Kid-Friendly, Southern Style

DeeP RIVeR BReWInG

COMPAny

700 W. m ain St., Suite 102, Clayton 919-585-2296

deepriverbrewing.com

⋆ b eer, Wine & Spirits

957 town Centre b lvd., Clayton 919-550-8888

fiestamexicananc-clayton.com

⋆ m exican

fIeSTA MexICAnA

DOWnTOWn BenSOn

702 East parrish d r., b enson 919-207-5845

fiestamexicanancdowntownbenson.com

⋆ m exican

fIeSTA MexICAnA GARneR

5131 n C-42 #270, Garner 919-772-5498

fiestamexicananc-garner.com

⋆ m exican

fIeSTA MexICAnA

MCGee'S CROSSROADS

12524 n C-210 #106, b enson 919-989-8001

fiestamexicananc-benson.com

⋆ m exican

fIRST STReeT TAVeRn

115 East 1st St., Clayton 919-585-2101

firststreettavern.com

⋆ American, b eer, Wine & Spirits

GARIBAlDI TRATTORIA

PIzzA & PASTA

60 Son-Lan parkway, Garner 919-552-8868

garibaldionline.com

⋆ i talian

hAhVAhD yAhD CAfe

202 n . Raiford St., Selma 984-985-9243

hahvahdyahdcafe.com

⋆ d eli

hInnAnT fAMIly

hunGRy hOWIe'S flAVOReD CRuST PIzzA

9145 Cleveland Rd., Suite 103, Clayton 919-879-2800

hungryhowies.com/stores

/nc/clayton/9145-clevelandroad-suite-103

⋆ p izza

I heART MAC & CheeSe

9145 Cleveland Rd., Suite 101, Clayton 919-938-8454

iheartmacandcheese.com

⋆ American, Kid-friendly, Vegan, Gluten-free

J-Top's BBQ shop

8948 Cleveland Rd., Clayton 919-934-0093

jtopsbbqshop.com

⋆ American, bb Q, Casual d ining, d esserts, Seafood

kOOkIe kRuMBS

250 Venture d r., Smithfield 919-290-4083

919-938-8888

bakeryshopsmithfield.com

⋆ d esserts, d eli, Food truck

lOWell MIll MARkeT & GRIll AT BIGBOy'S TRuCkSTOP

595 b agley Rd., Kenly 919-284-4046

bigboys95.com

⋆ Southern Style, American, b uffet, d esserts

lOW AnD SlOW

SMOkehOuSe

3149 b Swift Creek Rd., Smithfield 919-578-6479

lowandslowsmokehouse.com/

smithfield

⋆ bb Q, b uffet, Southern Style, American

OlD fAShIOneD ICe CReAM

124 n orth Raiford St., Selma 919-351-0505

theoldfashionedicecream.com

⋆ i ce Cream, d esserts

OlD nORTh STATe fOOD hAll

67 JR Rd., Selma 984-263-0577

onsfh.com

⋆ American, Asian, beer, Wine & Spirits, Casual Dining, Coffee & tea, ice Cream, indian, italian, Latin American, pizza, thai

RAMAllAh fOOD

MARkeT

1547 East m arket St., Smithfield 919-300-1032

linktr.ee/ramallahmarketnc

⋆ m editerranean

SAk'S DelI Of ClAyTOn

876 Gulley d r., Clayton 919-550-8100

saksdeli.com

⋆ Casual d ining, d eli

OlDe TOWne STeAkhOuSe

102 E m ain St, m icro 919-284-1140

⋆ American, Casual d ining, d esserts

PAPA'S SuBS AnD PIzzA

5831 u S h wy. 301 S., Four oaks 919-351-6647

papassubspizza.com

⋆ i talian, p izza, Gluten-Free

SISTeRS II ICe CReAM

108 South m arket St., b enson 919-701-1079

sisters2icecream.com

⋆ i ce Cream, d esserts

STORMIn' nORMAn'S

404 S. Church St., Kenly 919-284-0061

storminnormansbbq.com

⋆ American, bb Q, Kid-Friendly, Seafood, Southern Style

SeRVInG uP SCOOPS

ICe CReAM CAfe

121 West p ine St., p ine Level 919-351-4055

servingspooncatering.com

⋆ i ce Cream, d esserts

WAffee STATIOn

317 u S 301 S., m icro 919-588-5182

waffeewagon.com

⋆ b reakfast, Coffee & tea, d esserts, Food truck, Kid-Friendly

Keep up

WI th these Bus I nesses and more all year long on dineJoco.com

The PeACh

COBBleR fACTORy

1258 n b rightleaf b lvd., Smithfield

919-938-8099

peachcobblerfactory.com

⋆ b akery, d esserts, i ce Cream

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