Big Daddy’s Restaurant and Oyster Bar
An old school fish camp delivering much more than average fried seafood
Recipes
Behind the Stick: Jenna Reynolds, The Crunkleton
USBG – Diageo Top Five bartender likes to do more with less
Unpretentious Cooking: Harissa-spiced Lamb Meatballs
You control the spice level for this easy-to-make dish
Unpretentious Cooking: Stuffed Piquillo Peppers
Make use of spring’s bounty in this bright dish
Behind the Stick: Heather Hamilton – Haberdish
Bar manager uses the classics as inspiration to create new cocktails
Unpretentious Cooking: Wild Blueberry Jam-Stuffed Hungarian Shortbread
Inspiration from an impressive cooking career
Behind the Stick: Larisa Yanicak – The Vintage Whiskey and Cigar Bar
The New Jersey-born mixologist focuses more on what pairs with a good cigar than a good meal
Unpretentious Cooking: Manchego Biscuits and ‘Nduja Gravy
A traditional Southern staple gets a continental twist
Let’s talk about sweet potatoes
North Carolina largest edible crop is available year-round
Behind the Stick: Steven Laws – Sea Level / The Cotton Room
Working two bars, mixologist creatively explores patrons’ tastes while maintaining speed and accuracy
Unpretentious Cooking: White Wine Coq Au Vin
This stunning dish is also a time-saver
