FRIDAY'S FOTO--Kitty Hawk NC

Spent a lovely week on North Carolina's Outer Banks.
Here's the view from where we sat in Kitty Hawk.
So much to do and so much to see and
so much delicious, fresh seafood.

LIVING HISTORY IN NORTH CAROLINA --PART II

The Tavern Museum was the original Tavern in Salem.
So much to learn inside!

Visiting Old Salem is stepping back in time, but as we walk the main thoroughfare, many of the houses are not open to visitors.  These are private residences, and the people who live there maintain their homes according to the rules of an historic district.  That’s not always easy, but it is necessary.  Most of the homes, however, have plaques giving the name of the original owner as well as the date.  Later in the afternoon, a docent told us that probably no more than two of these houses are owned by Moravians.  Rather, they are owned by people who want to live in the city of Winston-Salem but without the hustle and bustle of city life.

We walked up the main street to the Tavern area. The Tavern seems to be a dividing line between the earliest homes and the later development of the community.  Originally it was set on the outskirts of the town, a location that would prevent mingling with “Strangers” from outside the community.  No town residents other than the carefully vetted tavern keeper were allowed inside.  As Salem grew, the Tavern found its way toward the middle of town when buildings on the other side were erected.

 Today the complex includes a huge wooden barn, dating back to 1835 and  relocated in 1961 from Bethania, North Carolina where another Moravian community existed.

Pretty big barn

 

Inside we get a view of the construction as well as the hay in the loft.

Next door is the Tavern Museum where much is original including the floorboards on which we walk.  This building, actually, was the original Tavern.  The sign below includes a diary excerpt that is disturbing but authentic and a saddening lesson in history.

Difficult as this is to internalize, I applaud that there is no attempt to hide or to erase history.
Rather, there is an attempt to reveal and to learn from it.

George Washington, in 1791, spoke to the residents from the front porch.  While possible, it was not believed that he actually slept here, not because he was a Stranger but because the best bedroom was on the first floor.  Other bedrooms were upstairs, and his six bodyguards would have been forced to be upstairs, unable to do their jobs should that be necessary.  In 1791, there were still Loyalists around.  It is not known where the President slept that night.

Residents’ diary entries say Washington addressed the people from the front porch.  The people were in a field.  Today there are buildings dating from the 1800s across the street, further evidence that as the town grew, the Tavern became part of the center.

The Moravians are not teetotalers, and there was the public room within the tavern where drinks were served.  The “bar” as we know it today did not exist back then, but it’s interesting to learn that the word “bar” originated because the liquors and beer were kept in a room with bars to prevent theft.  The word became associated with drinking, and it was kept.

In the Tavern Museum, you can see how liquor was locked up behind the bar.
Is that costumed docent standing guard?

 The dining room of the Tavern was on the second floor.  Food was laid out buffet style and remained on the table for several hours.  The second floor location meant people could not just run in off the street, grab some food, and run out again.  The location was meant to prevent thievery.

The kitchen, however, was down some stairs and out the back.  It seems very well stocked.

Perhaps the most astonishing building we visit this day is the Single Brothers’ House.  Single Sisters had their own house.  Residents in the Single Brothers’ House ranged from about age 14 into the 70s.  Whites and African Americans lived together, and as the docent informed us, that did not change until segregation became the law.

Notice the two sections of the Single Brothers' House.
The first was built in 1769.
As the town grew, the addition was built in 1789.
The entire building was restored in 1969.

Among the Moravians, marriage was arranged by lot.  Should a man want to marry, he would present his case, and lots were picked.  There were three lots:  yes, no, and neutral.  Yes, he was allowed to marry but the prospective bride had the right to refuse. No, he was not allowed to marry.  If the neutral lot was chosen, it was interpreted as a “not sure” (so no) or “not at the right time” (so no).  Seems to me, the odds were not in the man’s favor.

Music was a great part of the Moravian life and religion, and the people were divided into choirs.  Choirs were the social divisions in the community, and people basically lived and died within their choirs. In the cemetery, God’s Acre, which we will visit when we return, the people were even buried according to their choirs.  http://home.earthlink.net/~dbuzzitch/Gold_Family/gold_family_014.htm

The docent in the Single Brothers’ House who also masterfully played the organ for us, explained the lot system and the choir system to us.

Don’t underestimate the importance of music in their ministry.  The Moravian Music Foundation has 10,000 early manuscripts, sacred and secular. http://www.oldsalem.org/learn/research/history-of-music-and-moravians/

The organs are spectacular.  The organ crafted in 1799-1800 by David Tannenberg for the Home Moravian Church has been fully restored and has been lent to Old Salem.  It resides in the Visitor Center and there are free recitals, last year in December.  PBS even did a documentary of the restoration. 

I'd love to come back for an organ recital in this hall.
What a magnificent , and huge, organ!

The organ in the Single Brothers’ House has also been restored, in 2007, but it dates back to 1798.  For more incredible information, take this link: http://davidtannenberg.com/Tannenberg_1798_Old_Salem.htm

This beautiful organ, played by the informative docent in the Single Brothers' House, dates back to 1798.
It was totally restored.
Originally, someone had to pump the bellows to allow it to work.  Not easy work.

I’ll talk about our lunch at the Tavern in a separate post, but before I get to the last stop of the day, I want to post an example of what the organization is trying to do.  In several places on the street and in buildings were signs similar to this one but about various subjects.  It will be interesting, now that we are members, to come back and learn more about the Hidden town within the town.

This aspect of Salem is something that should interest everyone.
It's good that in recreating another era and bringing it to light that the bad is recognized as well as the good.
In the years to come, I think there will be even more to learn here.

 Our last stop of the day was, as you would have guessed, C, Winkler Bakery built in 1800 with an addition in 1818.  Moravian sugar cookies are sold here, and they are available all over North Carolina.  Wafer thin and delicious.  There are artisan breads, pastries, etc., and there are demonstrations of the old ways of baking, the way Mr. C. Winkler did it.  I would love to end with a picture of what we bought, but….uh oh, it somehow disappeared shortly after we left the shop.  So I will leave you with a photo of the handle of the front door to the Single Brothers’ House. 

Nothing was plain and simple in the artistry of Salem.  

There’s so much more in Old Salem, but time just didn’t allow.  As I said, we became members, and we will be back, I guarantee that you will hear more about this remarkable place.  If you get an opportunity, please visit.

LIVING HISTORY IN OLD SALEM, NORTH CAROLINA--PART I

Old Salem has got to rank toward the top of the many terrific places to visit in North Carolina. Old Salem offers a treasure trove of knowledge.   Its development as living history, a place where you can visit the original sites and see many of the original buildings recreated BASED ON ACTUAL RECORDS just makes you burst with conversation and questions—many of which can be answered by the knowledgeable docents and staff.

We lucked out. Got there on a beautiful Spring day just made for exploring.

Located in Winton-Salem, North Carolina, Old Salem is an historical district, a community founded in 1766 by Moravians, German-speaking Protestants whose church bought 100,000 acres and set up several separate religious communities.  Old Salem was established specifically as a Trade Community, and only Moravian tradespeople were allowed to live there.  Moravian farmers, for instance, might come to buy things, but they were not permitted to reside.  Non-Moravians could also come to do business, and if they needed to remain overnight, there was a tavern in which they could rent a room.  Moravians, other than the carefully vetted tavern keepers, were not permitted in the tavern although they were not teetotalers.  Facts like these REALLY pique our interest and raise many questions.

Visiting this craftsman’s village, today’s visitor is in for a lot of surprises and some very beautiful workmanship on display. There’s beauty in every building, inside and out..

From the informative Visitor Center, we crossed the covered bridge to the village, walking under the Moravian Star, a universally recognizable Advent symbol I’m sure most of us have seen even if we didn’t know its origin. http://www.oldsalem.org/learn/town-of-salem/people-and-culture/about-the-moravian-star/   

The 110 point star probably originated as a geometry lesson
at a boys' school in Germany in the 1830s

At the other end of the covered bridge, we enter another world.  The docents are dressed in period costume as is the staff at the Salem Tavern where we have lunch.

Our visit begins at the Frank L. Horton Museum Center (where photography is encouraged), a significant collection of work not only by the craftspeople of Old Salem which is assembled in one gallery but also, in another gallery, a collection of work coming from seven other Southern states, exhibiting the beauty and skill of early American society.  Additionally, if one is intent on research, the center contains over 85,000 craftsman files and 20,000 object files.  The Moravians were organized and careful record keepers.  We spent a lot of time at the museum, talking to docents, asking questions and leaving the building with a lot to think about.  www.oldsalem.org/visit/mesda/

The Salem gallery is divided into sections by trade.  The names of the chief tradesmen or women are listed.  Meticulously kept records give this information.  The work was beautiful.  I'd like to share some of it with you.  It's merely a small sampling.  We spent quite a bit of time there.

Music plays a huge part in the lives of the community.
Music was part of the religious services.  There were brass bands, organs, other instruments and choirs.
Several of the finest organs were crafted by Moravians, and two pipe organs were in Salem.

Look at the beauty of this work
Intricate patterns on silverware, serving pieces, and decorative pieces. 

Weaving, sewing, all manner of needlework.

Not woodworking 101.
Wouldn't you love a secretary as beautiful as this one?

This watercolor and ink on paper dating to 1775 is one of very few pieces with a religious theme.
The leaves represent all the Moravian congregations around the world at that time.
They hang on branches of a grapevine nourished by Christ's blood.

Our first period stop was the reconstructed African Moravian Log Church from 1823 and its next door neighbor the original St. Philips African American Moravian Church from 1861 with an 1890 addition.  Nearby is the African American and Strangers' Graveyard (1772-1859.  Non-Moravians were known as Strangers in this closed community. 

African American Log Church

St. Philips African American Moravian Church

The history of African Americans among the Moravians is perplexing to me.  Both free and enslaved people lived with the Moravians, were addressed as “Brother” and “Sister” as the Moravians addressed each other, spoke German as the Moravians did, often were educated as the Moravians were, sometimes were baptized as Moravians, but still retained their positions as enslaved or hired.  

There was concern about slavery among the Moravians, so it was the Church that actually owned the slaves and then leased them to the tradesmen.  Yes, you read that right, and then, as the Moravian community began to absorb the racial prejudices of the South, they began to separate the races more and more by not worshipping together and by not being buried together, etc.  The docent in the Single Brothers House, however, said that black and white men shared rooms there but that as segregation laws from outside the community were enacted, the Moravians followed them and separated the black and white men. http://www.oldsalem.org/learn/research/african-american-history/

Today, in reconstructing Old Salem as it stood in history, archeologists and researchers try to learn more about how the enslaved people were treated, for whom they labored, where they lived, and how they worshipped.  Throughout the town are signs about these people as well as written accounts by enslaved people of different eras in an effort to make the depiction honest and true history and to educate those who visit.  History is not being erased; it is being revealed and taught. 

Rob and I need to return to take the guided tour of both churches.  Unfortunately, they were closed for lunch, and we never got to see the interiors.  We thought we’d return later in the day, but we had no idea how comprehensive Old Salem is and how much there was to see and do.  We did become members and supporters of Old Salem, and we will be back.  One day is not enough to see it all.

We did get to tour the T. Vogler Gunsmith Shop, and this was quite an exciting experience.  We met Blake Stevenson, the Assistant Director of Historic Trades at Old Salem and the Manager of the Gunsmith shop.  He and another gunsmith were actually making guns there. 

Timothy Vogler Gunsmith Shop 1831

The craftsmanship is amazing.  Watching these men is being in the company of artists.

A new visual experience for me, I was awed by the workmanship.  The long rifles were works of art, and Mr. Stevenson showed me how he was able to bring the beauty of the wood to the surface.  When I saw the raw wood of the rifle’s stock, I thought he had created the marks, but that was part of the wood itself.  With the different oils and varnishes he applies, he is able to bring out the natural beauty of the wood. 

Look at the beauty of the wood

Mr. Stevenson point out how he will work with this wood to create the finished product

Mr. Stevenson shows us a work in progress.

It was also fascinating to hear Mr. Stevenson talk to the children who came in.  Their wonder and attention was marvelous to see, his explanations and questions mesmerizing his young audience.

In a separate room, we saw the forge and other tools used to create these and other metal objects for the community.

At least part of the amazement, once again, is that art is incorporated into all these objects.  There’s nothing rustic or back-woods about Old Salem.

Despite the fact that Old Salem existed as a closed, religious community, apparently there was enough of a problem with raucousness that this sign was pinned to a board in the gunshop.  Just a touch ironic, I’d say.

Read this and shake your head.
There must have been a lot of jollity in order for this to be put in place.

There’s so much to see that one day is not enough.  The place is fascinating, and each stop at a home, shop, or Moravian building gave us ideas to discuss and questions to ask.  We have yet to visit, for instance, Salem College, the oldest private college for women in this country, God’s Acre, the Moravian Cemetery where people were not buried with family, but according to the “choir” to which they belonged.  See, what I mean?  Still a lot of interesting questions to answer. 

More on Old Salem in Part II.

1899 WRIGHT INN AND CARRIAGE HOUSE--PART OF WONDERFUL ASHEVILLE, NC

I had to use this picture of our bathroom in the Powell Suite.
I loved it and everything about this Inn.
Isn't it charming???  And romantic???

There is no shortage of hotels in Asheville, North Carolina, but if you’re looking for a taste of the historic Asheville atmosphere, you’ll look elsewhere than the big, impersonal hotels.  If you want the comforts of a fine bed and a breakfast served in courses, and an historic Victorian home modernized to give you today’s conveniences without sacrificing the charm of yesterday, you might look to the 1899 Wright Inn and Carriage House, in the Montford district less than a mile from downtown, because there you’ll find an Inn that will give you a comfortable respite from the touring and excitement that you’ll also find in Asheville. 

A welcome in our room to sweeten up our stay

Picture a grand, old Victorian with its wide front porch where you can sit in the shade, perhaps just enjoying the foliage of the tree-lined street and viewing the people walking just beyond the front walk.  Or you may settle yourself comfortably in one of the Queen Anne-furnitture-decorated parlors, fire place glowing in season, and help yourself to a piece of candy waiting for you in a crystal dish.

That is what awaits you at the 1899 Wright Inn and Carriage House.  Your room or suite seems to transport you to another era, some with fireplaces, some with loveseats and tables protected by doilies.  There is a coziness and comfort that makes you smile as you enjoy everything from your bed to your bath.  Rest assured, however, that central air-conditioning ensures your comfort in the warmer seasons.  Wifi is in every room. This is today’s North Carolina, after all.

The 1899 Wright Inn and Carriage House is like stepping back into history, a hidden gem.  Guests are immediately enveloped by a graciousness that warms the entire atmosphere, and you are immediately made to feel at home and part of a family. 

Each room is special, modernized in convenience without losing the elegance of the past.  Breakfast is different each morning but always includes coffee/tea, juice, breakfast breads, and a main course, often rather elegant and all served on lovely china.  The long table, flowers, and other decorations, encourage conversation with other guests, and breakfast becomes an event in itself. 

As comfortable as can be!

We stayed in the Powell Suite, and at breakfast we met a couple from Texas as well as a couple from Canada, excited tourists just like ourselves.  Our host and superb breakfast chef, Tom, was exceptionally helpful in suggesting places in Asheville he felt we’d like to visit.  If you browse the Inn's website, you’ll find many suggestions as well as some money-saving ideas.

Simply charming!

Through the Inn, for instance, you can purchase a 2-day pass to the Biltmore Estate for the price of one day.  You can also pick up the trolley for the Asheville Trolley Tour right at the front door, so leave your car parked in one of the spots on the side of the Inn.  They’ve listed restaurants, other tours, and some of the special touches to make your stay in Asheville even more exceptional. 

We couldn’t ask for more. 

The 1899 Wright Inn and Carriage House is located at 235 Pearson Drive, Asheville, NC 28801.

PEACHY KEEN AT BURLINGTON, NORTH CAROLINA'S BUTTERMILK CREEK FARM

Buttermilk Creek Farm in Burlington, North Carolina is open.  Peaches. Raspberries. Blueberries.  The nicest people you would ever want to meet.  We are going to make jam!

We first went there two years ago when we were house hunting.  We couldn’t be too ambitious in our picking then because we were heading back to New York and a load of peaches was just not in the cards. 

Buttermilk Creek Farm is beautiful: row upon row of peaches ripening throughout the season.  Butterflies, bees, green leaves, and yellow and red ripe peaches, or ripening peaches. 

Row upon row of peach trees making the air fragrant and the walk beautiful

Row upon row of green-leafed blueberry bushes with stalks bent over, heavy with fruit and beckoning your fingers which, somehow, can’t resist popping one (or two or more) into your mouth, marveling at the warm, tart taste that you never find in a grocery store. 

You can see the unripened blueberries.
Berry pickers were here bright and early.

Row upon row of blackberry bushes with fruit in all stages of ripening, so your eyes are treated to an array of colors long before you find the plump blackberry,

Picking fresh fruit right off the bush, vine, or tree, is a remarkable treat simply because most of us don’t have that opportunity often.  If you’ve never done it, you don’t realize that a ripe, sun-warmed peach or blackberry or blueberry does not taste like the fruits we buy in the stores that have been picked long before they are ripe and then ripen as they are shipped and then stocked on our shelves.  Eat a tree-ripened peach right in the grove where the air smells of peach, and feel the juice drip down your chin.  Pretty incredible.

While we visited Buttermilk Creek Farm on the first day it opened this year, there was sadness as well.  This past winter, as you probably remember, there was frost and storms.  Buttermilk Creek Farm lost almost 90% of its crop.  Trees were damaged as well.  They opened anyway so the fruits that were undamaged would be picked and eaten.  That’s a fact of life on the farm.  Good years and bad years with the hope that the good years outnumber the bad.

The owner, who we met on our first visit, looked at the fruit we picked which is sold by the pound.  As he put our fruit on his scale, he picked out a few peaches that didn’t look quite perfect to him.  “We don’t sell damaged goods here,” he said.  After weighing the fruit and quoting the price, he put the peaches back in our box.  “They’ll be fine,” he said.  But he did not charge us for them.  Principles.

He also told us an interesting story—from his perspective.  He can tell Northern transplants from Southerners by the berries they pick.  Northerners like blueberries, and he makes sure he has them.  But Southerners like blackberries and have plenty of recipes for them.  Can’t say this is gospel but can say this is one man’s feelings.  At any rate, this year we went for blackberries.

It was a wonderful experience.  If you are in the state while peaches are in season, visit one of the many farms.  You don’t have to get a lot, but enjoy the rich experience of picking from a tree and eating the warm, sun-ripened, globe of sweet delight.  And if you want to experiment, there's always peach jam to make.  It's yummy!!

Our first attempt at canning peach jam.
Edible immediately.
But some to save.
Absolutely yummy.
We're thinking of making more!

PERSIMMONS WATERFRONT RESTAURANT, A TREAT TO THE EYES AND TO THE PALATE IN NEW BERN, NC

Sitting on the beautiful deck of Persimmons Waterfront Restaurant overlooking the Neuse River in New Bern, North Carolina, eating a superb early dinner tastefully and creatively presented, and drinking vodka martinis and then a glass of wine is a perfect way to spend a late afternoon slipping into evening.  Trust me.  I’ve been there.

This New Bern waterfront restaurant is locally owned and is in every way worth a visit.  I’ll share with you the way we spent our time on the outdoor deck, but first I want to share a piece from Persimmons’ own website, a site I visited before our trip as I was compiling places we should add to our must-see list.  This excerpt explains some of Persimmons’ unique appeal.

“The most-asked question…”what is the origin of our name?”  When our building was originally constructed, we dredged the adjacent marina…one of the logs that was found was a persimmon tree.  We took the persimmon log down the street to Bill Nelson of Precision Molding, who milled the wood, which was used to create what is now our host stand found at the entrance…Persimmon trees…are one of the only fruits native to Eastern North Carolina.  The Roman name for persimmon means “fruit of the Gods.”

Intriguing?  For me, it set a positive tone.  This restaurant made the list.

The day of our visit was hot, as most late spring North Carolina days are, and Rob and I were ready for some liquid refreshment and, at least, some accompaniment.  We’d walked along the beautiful waterfront admiring the boats, the gorgeous homes across the street from the riverfront, and the magnificent river.  It seemed the perfect time for Persimmons.

It was late afternoon, so we initially had the deck almost to ourselves. We could sit back, admire the view, and have a cocktail as we perused a beautiful and too tempting menu.  The truth is we planned on cold oysters to accompany our martinis, but the offerings of Southern-inspired, locally sourced American cuisine, were so tantalizing, we decided on an early dinner.  Even the menu at Persimmons is lovely.  This is a restaurant where details are important.

From the Locally Inspired Beginnings, I chose the Fried Green Tomatoes and Pimento Cheese Beggar’s Purse (Arugula, Crisp Country Ham, Roasted Tomato and Shallot Vinaigrette)

I’ve found that in each restaurant in which I order Fried Green Tomatoes, I am served a different variation.  I love that.  These, at Persimmons, were extraordinarily different and absolutely delicious.  The presentation was lovely, and they were melt-in-your mouth spectacular.  The tomatoes were topped with a flaky, light, crisp “purse” surrounded by the complimentary colors and textures of the rest of the dish. This was true artistry on a plate and every bite was a delight.  Am I coming across as loving this?  Wow!

Rob has been anxious to try Shrimp and Grits, so he ordered the Carolina Shrimp and Local Stone Ground Geeche Grits (cave-aged white cheddar, Tomato Butter, GF).  How beautiful does this look?  And it tasted just as lovely.  Presentation is important, of course, but the taste buds make the final judgment, and Rob’s taste buds gave this dish a resounding TEN.

Oh, how we lingered.  This would have been enough, for as you see, these were hearty portions as well, but we had ordered dinner.

Rob chose the Grilled Ahi Tuna (Smoked Potatoes, Fresh Cherries, Petite Herb Salad, Black Garlic Vinaigrette, Horseradish Créme Fraiche, GF).  Artistically presented and prepared exactly as he likes the tuna.  My taste proclaimed it amazing. The tuna was done to perfection.  He loved it, and that’s the important thing. Delightful and satisfying.

I chose the Mountain Trout (Sugar Beet Risotto, Tomato, Marcona Almond, French Beans, Brown Butter Lemon Reduction GF) How tantalizing does this look?  Trust me.  It was that wonderful!  The fish was flaky, perfectly seasoned, and not dry.  The vegetables were fresh, crisp and seasoned nicely, allowing the vegetable flavor to dominate.

Isn’t the menu made more attractive by adding the details of each dish.  While I don’t look for it, I also noted that dishes were labeled GF—gluten free—as well.  The customer should not need to ask.

We ate slowly, enjoying the ambiance, the wine, the food, and, of course, the sterling company.  What is also lovely is that there is no pretense in any of this.  Persimmons is simply spectacular, and it doesn’t have to do more than be exactly as it is—natural, caring, professional.  A perfect early evening for us.  I highly recommend a stop there.

FRIDAY'S FOTO

Driving home yesterday, I stopped to take this photo
about a mile from my home.
This is tobacco.
Isn't it absolutely lush and beautiful as it grows?

FRIDAY PHOTO

Fairfield Harbor. New Bern, North Carolina

Who will catch dinner first--the fly fisherman or the watchful alligator?

If I were still teaching, this photo would certainly open up a lot of possibilities in a creative writing class, wouldn't it?

DELICIOUS SOUTHERN CUISINE AT GREENSBORO’S LUCKY 32 SOUTHERN KITCHEN

No sense moving to the South if you’re not going to feast on real Southern cooking.  Hype cultural diversity in restaurants all you want, but it’s tough to beat great Southern cooking’s range and deliciousness. The beauty and flavors of Southern cuisine reflect a culture too often overlooked.  What a shame! Have you had real Southern cooking yet?

Our quest for truly Southern food leads us to Greensboro, North Carolina and Lucky 32 Southern Kitchen, a restaurant highly ranked by visitors and hometown folk alike.  It has been on our “to try” list almost since we arrived in North Carolina a year and a half ago.

If you’ve followed Third Age Traveler, you know that we have been barbecue tasters and lovers for years, ever in search of the perfect rack of fall-off-the-bone ribs, brisket, chicken, or pork, but Lucky 32 Southern Kitchen is not a barbecue joint.  This upscale restaurant is everything a special dining experience is about: ambiance, superb, caring service, and, of course, a menu that makes choosing one of the great conundrums of life.  What could be better?

Well, maybe “better” also means that this restaurant is one of the few wholly employee-owned restaurants in the country.  Maybe “better” means visiting their website and seeing a list of local farms and events at this location or at their second location in Cary, North Carolina.  Maybe “better” means being able to get their recipes and try to emulate the deliciousness you’ll experience at this great restaurant.

Our date for Lucky 32 is Rob’s birthday, so we want something special and something new.  We know the moment we drive up to the impressive restaurant that we’ve found what we are looking for.  Lovely building nicely landscaped with patio dining as well.  From our table inside, the big picture windows reveal trees just beginning to green up, and it is hard to remember we are in the middle of a city. 

 The interior color scheme is basically black and white, but the soft lamplights are like flowers, and the windows allow for natural lighting as well.  Nothing stark about the interior; rather it was warm with tables spaced so there is no crowded feeling.  Too often,  restaurant spaces require tight seating where it’s hard to even stand up without brushing another patron’s chair; not Lucky 32. 

Our waiter is prompt, takes our orders for two martinis, and comes back quickly bringing with him a nice hunk of multi-grain bread, still soft and warm. 

The menu—wonderful and varied—making us sigh as we try to narrow down our choices.  Everything tantalizes.  Just look at the first five starter selections!  What would you choose?

We decide to share the Buttermilk Fried Green Tomatoes.  WOW.  Here’s a dish that has intrigued me since I saw Fannie Flagg’s movie, Fried Green Tomatoes.  Not something ordinarily found in New York!.  I first had them at B.Smith’s restaurant in DC’s Union Station one lovely Easter Sunday years ago.  Love at first bite.  I’ve made them myself since we moved down to North Carolina, and good as mine were, these are wholly different. 

The blue cheese sauce and bacon add a zing, and I’m not sure what went into the voodoo sauce, but it certainly put a plus on that zing.  All five tomato slices are garnished with scallions, and the presentation is lovely.  Absolutely delicious. 

The entrée selection presents no less a problem.  Everything on the menu seems wonderful.  Each entrée is accompanied by two side dishes, and even those are difficult to decide.

I choose the Local Pork Loin —three slices of seared Hickory Nut Gap pork loin served on a bed of heavenly creamed spinach and topped with crisps of shiitake bacon. As my sides, I choose mustard braised cabbage and pimento mac. 

The meat is nicely done, and the creamed spinach adds a flavor boost to the meat.  The braised cabbage, a dish I’ve never had, is superb, tangy, neither too crisp nor too soft—tastefully seasoned.  The combination is unique as are the flavors of the pimento mac.

My meal is so good I will have to fight my yearnings to repeat this selection the next time we come.  And we will be back. I want to try some of the other possibilities.

Rob orders the Cornmeal Crusted Carolina Catfish, farm raised in Ayden, NC with Creole mayonnaise.  It is served on a bed of squash and peas.  For his sides, he chooses collard greens and beans and kale greens.

Perfection on a plate.

Did I say that we cannot resist tasting each other’s selections?  Amazing.  It’s not often where there is not one bit of negativity.  I, who really am not a fan of kale, cannot even complain about that.  I really like the collard greens and the squash mixture.  We both agree, too, that the fish is done just right.  Rob’s reaction to my entrée is equally positive. 

I’d love to tell you what we have for dessert, but there is just no way we could take another bite.  Servings are ample. If you’re sorry I cannot share our reactions with you, you can imagine how sorry we are that there is just no room for dessert!

We’re planning a sightseeing day in Greensboro with our next house guests, and Lucky 32 is where we will take them for dinner.  It will be a real Taste of the South treat.