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On Saturday after picking up the VooDoo Dambala Danielle and I swung by Zingerman’s Roadhouse for lunch. Underestimating its size we had the Chili and Cheddar Fries (described as Our ancho beef chuck chili over hand-cut, twice cooked fries with our grated 2-year-raw-milk Vermont cheddar, as seen above) for an appetizer. It was very good, but unexpectedly large. I think we both expected to receive half as much food.
Danielle then ordered the BBQ Pork Entree with the Eastern North Carolina Vinegar BBQ Sauce (described as Now using Chef Alex’s Cornman Farms hogs, direct from Dexter. Traditional whole hog barbeque made with local hogs delivered direct from the farm. It’s pit smoked for 14 hours, hand pulled, chopped and blended with your choice of barbeque sauce. Served with mashed local potatoes and Southern-style braised greens) which can be seen here: photo. I had the grilled cheese made with a 7-year old aged cheddar and a cup of cream of mushroom soup (photo) along with an Asylum (photo), a mixed drink made from gin, Pernod, and grenadine.
Despite being extremely good neither of us could finish our meals, so we went home with a quite substantial portion of leftovers. I hadn’t been to the Roadhouse prior to this trip, and I was quite impressed. Service was great, food was better (and cheaper) than I’d expected, and it’s quite nice inside. I definitely want to go back there.
