Backyard BBQ Pit - Durham, NC

Backyard BBQ Pit really does look like a pit, bless its heart. A random, freestanding building channels a traditional south-of-the-border pit-stop like Waffle House, but sit down to some styrofoam-container barbecue and you won't be getting up anytime soon.

A straightforward-sounding Barbecue Plate is the way to go. Their pulled pork shoulder has enough flavor to stand alone, but NC vinegar makes it pop. You can taste the coal-pit cooking, and not a single shred is dry. Add Stewed White Potato as a side for a soupy alternative to mashed, and I have to say I'm impressed. They season it well, and it's pretty rare to be blown away by a pile of potatoes.

The Mac n' Cheese is all-American comfort, but really, I could come here just to eat Hush Puppies. These little cornbread balls are more southern than a Remington rifle, and they surprise you with how light they are, with a righteous hint of sweetness.

They do one hell of a Fried Catfish. Made to order, best batter I've ever had, right out of the fryer. Catfish isn't forgiving. It drowns in too much batter, it falls apart if you blacken it too hard and if it's not just the right amount of fresh, it tastes like Mississippi mud. This catfish tastes like it came straight from the fishing hole.

I imagine that exceptional side of Cabbage and the sweet, slushy stew of Candied Sweet Potato are derived from the same white-potato genius because both are definitely standouts. The best part is they all count as vegetables because that's what we call sides in the south. I'll be eating a lot more vegetables here.

They only have one dessert, and it's hard to imagine inhaling a piece of Chess Pie after giant cups of proper sweet tea, but it's harder to imagine missing out. The crispy crust has a moist interior, the custard is solid but pudding-soft, and it gets a little chewy in the most amazing sugary way. We usually get one to share, but this one is so good we each had our own.

This is stuff that feeds every country song and every southern-lovin' person ever lived. Food like this inspires. It's the stuff we sing about while picking banjos and strumming guitars. It's the stuff we burn off while riding horses and dancing in a line. It creates, it cultivates, and it solidifies an identity, an awesome existence; southern by the grace of god.

Korean Garden - Cary, NC

Some of the the most authentic Chinese food is served in the Korean Garden. The real name of the restaurant is TBD; they're so new they haven't even changed the sign. No website, no name, and all sorts of awesome behind the strip mall door of 748 E Chatham St, Ste E in Cary, NC.

Some of their house specials need to be ordered in advance. The Tea-Smoked Duck, for example, takes a long time to make and comes in a limited supply. Reserve one if you can; this dish is hard to find in general, and theirs is, without a doubt, the best. The duck is dark and woody, chewy skin with foggy hints of steeping, salty-savory tea. The meat turns tender, and the tea-and-smoke combination draws out the gamier undertones of the duck. 

The Sweet and Sour Fish requires a call-in as well. Lukshon, whose chef ranks among LA's best, tried to make this dish, but this flawless creation beats them ten times over. The beautiful cubed filet must have taken hours to accomplish, and the batter is a thin, even coat fried to a golden crisp. The sweet n' sour sauce plays with the palate, a viscous but flowing coat that tingles with sour and soothes with sweet.

The Fish Ball Soup may look like a bland bowl, but their balls are made in-house, and these are some brass ones. The texture is softer than the rubbery freezer-aisle nubs from all the Asian markets, and you can taste the individual shred of fish meat when they melt in your mouth. 

The Lamb Chops were an afterthought, just an extra dish that looked good, and WOW. They sizzle on a skillet plate, and the juicy meat burns with the pleasurable wrath of chilies with cilantro.

I live in SoCal, and no one cooks better than my grandma. I never thought Cary could impress me with authentic Chinese food, but here we are. New-Korean- Garden/no-name Chinese restaurant, call yourself whatever you want, I'll just call you brilliant and I'll definitely call ahead next time I come back to Cary.

The Mad Hatter's - Durham, NC

It hasn't changed a bit. Pretty, airy, casual cafe that cuts some spectacular cakes. Conveniently located next to the best university in the world, housing the only team worth rooting for.

Doubtless that Duke's gothic-inspired chapel is architecture for the ages, this campus never loses its undeniable charm.

Do four unforgettable years at Duke, and you can have your cake and eat it too. The Mad Hatter's sits a mild walk from my former freshman dorm on east campus, and their signature Black & White Cake is always quite a slice. Rich vanilla cream frosts a snowy layer with a chocolate ganache overlay. The cake inside alternates most black and white as well, with a crucial stripe of chocolate cream.

The Strawberry Shortcake is a lighter, more approachable level of luxury, with fluffy sponge-cake soaking up summer strawberries and cream.

Maybe I'm just here for a slice of cake and a cup of nostalgia. Either way, they make a nice cup of coffee, and their pastries are legit. I've never understood the Alice in Wonderland obsession, but I sure am mad about The Mad Hatter's. 

Plates Neighborhood Kitchen - Raleigh, NC

You can't go home again, according to Thomas Wolfe. Maybe Mr. Wolfe was onto something. I go home all the time, but the home I knew isn't there anymore. It doesn't exist because it's grown and evolved, and while I think I've outgrown it, it has also outgrown me. 

Downtown Raleigh was a joke when I lived there. A couple of clubs, a handful of bars, a few restaurants we splurged at because we didn't know there was better. Back when Bogart's dominated the scene...because it was the only scene. I don't know what to think now. The streets are filled with adorable, slightly posh, and dare I say trendy little eateries like Plates, and there's a decent meal around every corner. 

They have a special tonight: a lot of duck. We had all the duck. The Duck Wings are smoky and dark. A little dry around the drumstick, but the barbecue glaze is great and not too sweet. Much gamier than chicken and with a lot more potential for flavor.

The Duck Leg is the entree, and it's glazed with and Asian-themed hoisin sauce. The skin is crisp, and the meat is tender. I don't think much of the sauce, but it's fine. The rice is plain and clearly not made by an Asian person, and the carrots could use a little something more though they are cooked correctly.

Seafood Risotto to break up the duck. The shrimp and scallops are good for the flavor, though the fish could be a little more fresh. But it is loaded with butter and a flavorful broth, and I enjoyed it overall.

The food didn't matter compared to the company, but I'm glad I got to try this place. Plates is exactly what they say it is, a sweet neighborhood kitchen that churns out some good eats. Reasonable prices, good portions, and a decent place to try if you're in the 'hood. 

Pizzeria Mozza - Los Angeles

It's a mirror image of Osteria Mozza, but it looks so different by day. Sunlight dances through the windows, making the ceilings look high, the dining space open and bright. 

Day drinking is the theme, and their wine by the glass is good. They offer 250 mL pours, which gives you 1/3 of a bottle; just enough to feel something and not quite enough to have to Uber home. 

Sipping on a soothing Italian red, we cut to the chase with a couple of signature pizzas. They're known for the Squash Blossoms, and what an impression they make! The fragile petals billow with a zucchini breeze. The subtlest floral notes float through a tangy tomato, bright and exhilarating with silky burrata balls.

The Black Truffle is next. An opposite but hardly an antagonist, this pie is heavy where the other is light, dense and satisfyingly rich where the other is whispery air. The cheese coalesce into a perfect chewy texture, a mozzarella, fontina, sottocenere mix that amplify the dark, earthy pungency of the scattered truffle shavings.  

Two pizzas are more than enough, but we have to share this Meyer Lemon Gelato Pie. The lemon is a scintillating sour in an icy, creamy slice. The champagne vinegar sauce is a fascinating journey through all that is zesty and tart. The notes are simultaneously sour and sweet, a playful yet enticing embrace.

Just like that, lunch hour is over, brunch is done. And I can't think of a righter way to do it.