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If you’ve ever wanted to put some South in your mouth, consider this the ultimate guide. Try both kinds of North Carolina ‘cue as well as other quintessential dishes with ingredients like green tomatoes, sweet potatoes and seafood. Just be sure to save room for peach cobbler or sonker.
Lexington-Style Barbecue
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Lexington-Style Barbecue
When a town boasts its very own ’cue style, you know the chopped or sliced pork is gonna be good. Lexington Barbecue, Smokey Joe’s Barbecue and about a dozen other area joints serve pork shoulder with a Lexington-style “dip” made with vinegar, salt, pepper, and a dollop of ketchup or tomato paste.
Eastern-Style Whole-Hog Barbecue
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Eastern-Style Whole-Hog Barbecue
Sam Jones BBQ, Skylight Inn BBQ, Pitt Street Brewing Company and Duck-Rabbit Craft Brewery are just a few of the pit stops and pint stops on the Pitt County Brew and ’Cue Trail. At each location, collect stamps for your PassPork and earn a spot on the Brew and ’Cue Wall of Fame.
Sonker
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Sonker
Sonker is a kind of deep-dish cobbler in a crust, and it’s served with what’s called a “dip” – a sugar-cream sauce poured over when serving. Fruit filling is commonly used, but sweet potato variations are also made. Learn more about this dessert at The Sonker Festival, which has been held annually near Mount Airy since 1980.
Biscuits and Gravy
Biscuits and Gravy
Stop at Biscuit Head in Asheville for cathead biscuits slathered in scratch-made gravy. Why are they called that? Simple: Because they're as big as a cat's head. Stick with the classic combo of a biscuit and fried chicken gravy or get adventurous with other gravy options such as Espresso Red Eye or Sweet Potato Coconut. Or order a gravy flight and sample them all.
Pork Chop Sandwich
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Pork Chop Sandwich
Pork loin dredged in batter draws crowds to Mount Airy’s Snappy Lunch, made famous by "The Andy Griffith Show" and celebrating 100 years in 2023. The oversized pork chop is topped with chili, coleslaw, mustard, onions and tomatoes, and tucked into a small bun. Request extra napkins for one of the messiest sandwiches you’ll ever eat.
Calabash Seafood
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Calabash Seafood
In the coastal community of Calabash, fresh ocean catches have been lightly battered and fried in a method known as Calabash-style since 1940. Order a plate from waterfront restaurants such as Captain Nance’s Seafood, Dockside Seafood House or Waterfront Seafood Shack, feasting on shrimp, flounder, scallops and more.
Sweet Potato Pie
Sweet Potato Pie
Fun fact: the sweet potato is the state vegetable of North Carolina. Pick up a sweet potato pie from Sweet and Cozy Bakery just outside Charlotte, then sip on Town Brewing's Sweet Carolina Pie – it's brewed with sweet potatoes, vanilla and nutmeg.
Mountain Trout
Mountain Trout
Visitors flock to NC’s Great Smoky Mountains to fish in lakes, rivers and streams, but eating mountain trout is also cherished statewide. In fact, the mountain town of Bryson City has trout statues dotting its streets to celebrate this local heritage. Head to River’s Edge Restaurant at Nantahala Outdoor Center to sample smoked trout chowder, trout cake sandwiches and Carolina-blackened trout. If you're in the High Country, try the grilled trout at The Tin Trout.
Oysters
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Oysters
Follow the NC Oyster Trail from Manteo to Southport, visiting places such as Carolina Beach Oyster Co. to learn what it takes to get shellfish from water to plate. Stop for a bite – or slurp – at Southport’s Rusty Hooks Dockside Grill or Howard's Pub & Raw Bar in Ocracoke.
Pimento Cheese
Pimento Cheese
The Southern picnic staple has grown in popularity over the years, and it’s hard to beat the time-tested version made by Musten & Crutchfield in Kernersville. Spread it on crackers, fold it into a sandwich or add it to a salad. This classic recipe dates back to 1935.
Shrimp Burger
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Shrimp Burger
Walk-up window lines at Big Oak Drive-In and BBQ in Salter Path can be long, but rest assured their shrimp burger is worth the wait. It’s made with fried shrimp that’s piled high on a steamed bun and topped with tartar sauce, coleslaw and ketchup. Twenty minutes away from Big Oak, El's Drive-In has been serving shrimp burgers to regulars for three generations.
Fried Green Tomatoes
Fried Green Tomatoes
Mama Dip’s Kitchen is a Chapel Hill institution, and fried green tomatoes have been a favorite since Mildred “Mama Dip” Council added them to the menu of her popular Southern comfort cafe in 1989. Council died in 2018, and the fried green tomatoes remain as part of her satisfying legacy.
Peach Cobbler
Peach Cobbler
The Phillips family has been growing peaches on their farm near Wadesboro for five generations, transforming their fruit into some of the Piedmont’s freshest desserts. Head to the Peaches n’ Cream produce stand and order their homemade peach cobbler (topped with a scoop of vanilla ice cream, naturally).
Caviar
Caviar
Family-owned Marshallberg Farm is the largest producer of Russian Sturgeon Osetra Caviar in North America, and scheduled tours are offered at its Smyrna location. Expect an in-depth tour of the sturgeon farm, a caviar and champagne tasting, and samplings of smoked sturgeon products. If you can't make it for a tour, caviar products can be bought online.
Satisfy your appetite for more culinary delights with The Official 2024 North Carolina Travel Guide.
