SAVOR
VEG OUT
The Fiction Kitchen dishes up delicious vegan and vegetarian food by JASON FRYE
A
t The Fiction Kitchen, the food’s about as Southern as it gets—but it’s no “meat and three.” At this long-standing restaurant, it’s more like meat-free and three. Chef-owner Caroline Morrison puts it this way: “Good food is just that: good food.” She speaks the truth: The menu
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photography by BEN MCKEOWN
may all be vegetarian and vegan, but above all else, The Fiction Kitchen offers plain old good food. “The Fiction Kitchen is the brainchild of my wife, Siobhan Southern, and myself,” says Morrison. “At Fiction Kitchen, we do our best to make food that looks and sounds appealing to all kinds of diners.” Case in point: the
Eastern N.C. Style BBQ Pulled “Pork,” a plant-based protein smoked and seasoned with pitch-perfect vinegar sauce, which lures hungry carnivores away from traditional barbecue just for a taste and keeps them coming back for more. That dish arose from a challenge: A native of Halifax County, Morrison grew up steeped in Eastern North
