TRIANGLE TODAY | THE NEWS & OBSERVER
WEDNESDAY, DECEMBER 26, 2018
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G.58 CUISINE
IS ONE OF THE MOST EXCITING NEW RESTAURANTS TO OPEN THIS YEAR Greg Cox for Triangle Today The first time I ate at G.58 Cuisine, early on a Tuesday evening, I was more than a little surprised to find the dining room nearly full. The crowd included a couple of large parties, and there was even some spillover into the adjoining lounge. So you can be sure that, when I returned for a second visit on a Saturday, I made reservations. I needn’t have bothered. The place was nearly empty. At first I was puzzled by this flip-flop of the usual weeknight and weekend dinner crowds. Then it dawned on me. The location, near RTP and the airport, is ideal for the corporate crowd, but hardly a prime night life destination for locals. Open since July, G.58 Cuisine quickly has locked in on one of its target audiences. The other one — which is to say, pretty much the rest of the Triangle — remains elusive. And that means, if you go before word gets around, chances are you’ll be able to get a prime time table at one of the most exciting new Chinese restaurants — no, make that restaurants, period — to open this year. That G.58 Cuisine has set a very high bar for itself is evident the moment you step inside, and find yourself in a space that could, at first blush, easily be taken for an art gallery. Indeed, the stunning floor-to-ceiling bas relief on a wall just inside the entrance, of men scaling a skyscraper, is a physical embodiment of the restaurant’s “the sky’s the limit” philosophy, according to manager Joseph Procida. The dining room is just as dramatic, with decor highlights, including wall-spanning murals and tapestries imported from China, sculptures ranging from jade horse to abstract wire, and an eclectic collection of paintings. Silk lotus chandeliers suspended over tables draped in crisp white linens (with a different fresh flower arrangement on each), serve notice
that the restaurant is just as serious about food as it is about art. The kitchen, staffed by a battery of master chefs brought in from regions all over China, delivers the goods in the form of a menu billed as a “contemporary approach to traditional Chinese cuisine.” On the plate, that translates to artful presentations of a wide variety of dishes — most, but not all, of which will be readily recognizable to a fan of authentic regional Chinese cuisines. Faced with a selection of equally enticing starters, the appetizer sampler neatly solves the dilemma for the first-timer. You get your choice of three, served in traditional blue and white china bowls on a tiered base of carved wood. We went for the tea-smoked chicken, crispy veal with red chiles and peanuts and honey-sweetened lotus root, and were delighted with all three. Alternatively, you’d be forgiven if you couldn’t resist the foie gras mousse: precisely cut blocks of silky liver, each glazed with a translucent layer of apple gelée. Garnished with a lacy black rice cracker and a rivulet of sauce riddled with candied citrus peel, the dish has no Chinese equivalent to my knowledge. But it’s a memorable presentation in keeping with the posh setting Either way, you’ll want to plan on a return visit (or round up a crowd) to explore the dim sum (a streamlined selection that includes scallion noodles and Chinese buns served with sweetened condensed milk), and soup offerings. The Shizitou (aka lion’s head) meatball soup features the most delicate rendition of the classic jumbo pork meatball I’ve ever had, in a broth whose sparkling clarity belies its rich flavor.
Read the full review at triangletoday.com.
Chef Hong Bao Wang prepares to slice the Peking duck at G.58 Cuisine in Morrisville. Juli Leonard G.58 CUISINE 10958 Chapel Hill Road, Morrisville 919-466-8858 g58cuisine.com Cuisine: Chinese Rating: 4 stars Prices: $$-$$$$ Atmosphere: art gallery meets fine dining restaurant Noise level: low/moderate/high Service: attentive and eager to please, needs a little polish
WEDNESDAY, DECEMBER 26, 2018
fun finder
TRIANGLE TODAY | THE NEWS & OBSERVER
SPECIALTY OF THE HOUSE RECIPE: Marinated Chickpea Sandwich Triangle Today
NORTH CAROLINA MUSEUM OF HISTORY PRESENTS THE NORTH CAROLINA ROOTS OF ARTIST ERNIE BARNES EXHIBIT 5 E Edenton St., Raleigh, NC 27601 This exhibition showcases many unpublished Ernie Barnes original paintings, as well as artifacts from his life. Barnes was born and raised in Durham. After five seasons as a professional football player, he retired at age 27 to pursue art. In his prolific body of work, Barnes chronicled his personal experiences with football, music, dance, love, sports, education, church and the South. A FEAST FOR ALL THE SENSES: BRUNCH INSIDE A MUSEUM Saturday, 11:30 am, Sunday, 10:30 am North Carolina Museum of Art 2110 Blue Ridge Rd, Raleigh Iris, the Museum’s full-service restaurant, serves contemporary American cuisine with regional and international flavors. Specializing in seasonal fare using many locally sourced ingredients, Iris features culinary works of art that showcase a complex culture of flavors. Brunch highlights include the Oak City Benedict on a sweet potato biscuit, Belgian waffles, design-your-own omelets, chicken salad, burgers and more. CHINESE LANTERN FESTIVAL Booth Amphitheatre 8003 Regency Pkwy, Cary, NC 27518 Through Sunday, January 13. Closed Mondays. Tickets start at $20. Patrons will walk through the venue to observe the lanterns. Plan for 45-75 minutes to view all light displays and enjoy the live cultural performances. Total walkthrough is approximately 1/2 mile. There will be limited seating on the crescent deck for those that want to relax and take in the view! Venue food/ beverage stands will be open selling holiday treats and beverages on the Crescent Deck. Read more at events.triangletoday.com
Night Kitchen Bakehouse and Cafe owner Helen Pfann said several components of this sandwich require preparations several days in advance. It’s the curse of restaurant recipes, she says. She has given thorough instructions for how to do each of the sandwich components, though. Pfann suggests a few variations: Make with white beans such as cannellini, or add mint or chives to the parsley. Recipe tester’s note: If you want to cheat a little or not have to wait six days to be able to eat this sandwich, you can buy roasted red peppers and preserved lemons. Adapted from “Wichcraft: Craft a Sandwich into a Meal – And a Meal into a Sandwich,” by Tom Colicchio (Clarkson Potter, 2009). INGREDIENTS 1 head garlic Olive oil 2 red bell peppers 3 lemons, divided 2 teaspoons salt 1 teaspoon minced shallots 2/3 cup diced red onion 1/3 cup red wine vinegar 3 cups canned chickpeas, drained 2 teaspoons roasted garlic puree 1/4 teaspoon cayenne pepper 1/3 cup extra virgin olive oil 1/3 cup chopped parsley Salt and pepper, to taste Sliced bread, such as nine-grain, sourdough, whole wheat or ciabatta 1 to 2 tablespoons minced Kalamata olives 1 to 2 tablespoons minced preserved lemon Lettuce leaves
INSTRUCTIONS Make garlic puree: Heat oven to 350 to 375 degrees. Place head of garlic (or more if you want to make extra) in a small metal baking pan and cover with oil “up to their shoulders.” Cover with foil. Cook for 45 minutes to 1 hour until a paring knife slides easily into the garlic. Remove from oven and allow to cool. Strain off oil; save that, you’ll find other uses for it as well. Pop the cloves of garlic out of their jackets and buzz in a food processor. The puree will keep in the refrigerator for a few weeks. Make roasted red peppers: Cut peppers in half, remove seeds and rub skins with oil. Place cut side down on a rimmed baking sheet and roast in a 400-degree oven or broil for 20 to 30 minutes until the skins are blistered and dark. Allow pepper to cool, then peel skins off and chop peppers. The peppers will keep about a week refrigerated. Make preserved lemons: Wash the lemons with soap and dry. Thinly slice two lemons, using a mandoline if you have one. Lay lemon slices one by one in a shallow plastic container, sprinkling each layer with minced shallots and a big pinch of salt. When layers are complete, press plastic wrap on top and set in the refrigerator. Let sit for three days, then flip the whole batch into a second container of the same size and again press plastic wrap down. Let sit two more days, then unpack the slices, picking out any seeds and the bits of shallots. Pack the lemon slices up in a container and pour olive oil to cover. Combine red onion and red wine vinegar in a small bowl; set aside for 5 minutes. Roughly chop the chickpeas in a food processor. Combine chickpeas, onions, vinegar, garlic puree, cayenne pepper, zest and juice of remaining lemon and parsley. Stir together and season to taste with salt and pepper. Smear the chickpea over two slices of crusty bread and sprinkle with Kalamata olives and preserved lemon. Layer with roasted red peppers, lettuce and a few extra sprigs of parsley. Yield: 2-3 sandwiches
The marinated chickpea sandwich, which combines a marinated chickpea spread, roasted red peppers, diced Kalamata olives and preserved lemons, has not left the menu since Night Kitchen Bakehouse and Cafe opened in 2014. Video by Alex Thomsen
TRIANGLE TODAY | THE NEWS & OBSERVER
WEDNESDAY, DECEMBER 26, 2018
Top 3 home improvements for the best return when you sell [partner] Triangle Today
There are all sorts of things you can do to put equity in your home, but when you are preparing to sell your home, there are some key improvements you can make to boost the resale value of your home almost instantly. UPDATE THAT KITCHEN When people go househunting the last thing they want is to step into a kitchen that hasn’t had any improvements done since the 1970s. If your house isn’t nearly that old, it’s important it doesn’t look like it is either. Appliances, fixtures and even tile and counters are a relatively cheap investment when considering your return. These improvements will not only add aesthetic appeal, but also will increase your equity and give you a lot of room to ask for a higher price. KEEP IT NEUTRAL Buyers don’t want to walk into a house and be overwhelmed with blue carpet they need to rip out or purple walls they need to repaint. A house on the market should almost be a blank slate, ready for buyers to walk in and see how they can make the place their own with the least amount of expense and effort on their part. Something as simple as replacing carpets with neutral colors and patterns (or even hardwood or composite flooring), as well as maintaining a neutral tone with the paint scheme let the potential buyer put themselves in the mindset of owning that home and letting their imagination run wild with all the possibilities. That’s kind of hard to do when they are staring at lime green carpeting your teen daughter thought was a must-have for her room a few years back.
With a great North Raleigh location and variety of floorplans and styles, homes in Falls Reserve are available through The Jim Allen Group. CURB APPEAL When searching for a new home, potential buyers will often search online or even use the tried and true method of picking a neighborhood that they could see themselves living in and just driving through on a lazy Saturday afternoon. If your house stands out from the rest, there is an excellent chance they will look into it further and an even greater chance they will consider making an offer if they like what they see. What’s the best way to do this? Landscaping is a great way to show that the inside of the house has as much appeal as the outside. A well-manicured lawn and special attention put into the details of the outside of the home, landscaping, well-groomed trees and shrubs, or even tastefully done xeriscaping can make all the difference! Improvements don’t have to be drastic, and your return on a small investment will make all the difference. Search local new and resale homes for sale at jimallen.com
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TRIANGLE TODAY | THE NEWS & OBSERVER
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