The Blackbird
As local as local gets, the Blackbird is grounded in Carolina cuisine, a very specific subset of southern cooking that is big on pecans, pork (the large number of hog farms in the state contributes to that focus) and low-country (coastal) favorites like shrimp, crab and oysters. So openers range from platters of house-cured meats and sausages, to salads featuring spiced pecans to bowls of tasso (smoked pork) hominy hash. Among the favorite mains are perfectly grilled pork chops, country ham and squash risotto and an Appalachian sorghum glazed chicken dish that's out of this world. You dine on all of this in a low-key but handsome room, where the wide windows can open up to allow in the evening breezes (and street noises, so take this as a warning that the restaurant can get loud).
As local as local gets, the Blackbird is grounded in Carolina cuisine, a very specific subset of southern cooking that is big on pecans, pork (the large number of hog farms in the state contributes to that focus) and low-country (coastal) favorites like shrimp, crab and oysters. So openers range from platters of house-cured meats and sausages, to salads featuring spiced pecans to bowls of tasso (smoked pork) hominy hash. Among the favorite mains are perfectly grilled pork chops, country ham and squash risotto and an Appalachian sorghum glazed chicken dish that's out of this world. You dine on all of this in a low-key but handsome room, where the wide windows can open up to allow in the evening breezes (and street noises, so take this as a warning that the restaurant can get loud).
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