Executive Inn

It's all in the family at Sam Jones BBQ, where three generations of the same family have been perfecting their 'cue. This spot in downtown Raleigh (and another in Winterville) specializes in cooking Eastern North Carolina-style barbecue pork. They've been doing it their way, slow cooking the whole pig over burning embers, then chopping it all up and serving it with a vinegar-based sauce to cut through the richness of the meat, for years. Order a meat combo, which comes with sides and a sweet potato muffin or corn bread, and chase it with one of their beers on tap, brewed by the family in Winte

Nikos, named for the owner's father, is set within a restored red-brick tobacco storage warehouse dating to the early 1900s. The interior plays up that rustic industrial heritage and blends it with a simple sophistication, sharing a modern tavern appeal. As for the food, expect all of the Greek and Mediterranean classics, including spanakopita and octopus carpaccio to begin. Come with family or friends to tuck into the meze grand platter, add a glass of crisp Greek wine and you might just be convinced you're basking in the sun on a Greek island. Meanwhile, baklava and honey semolina cake round

Blending his experience cooking across America with his Mexican heritage, Chef Oscar Diaz has created his own style of cooking. His time on the West Coast is evident and best seen in the vibrant and fresh small and larger plates designed for sharing. Judicious spicing and an array of textures add to the allure of these dishes, and house recommendations include the al pastor skewer and the tom kha ceviche. Really hungry? Tuck into the half chicken with pita for a satisfying meal. It's all better paired with one of their very cold beers or a house cocktail.

Seraphine is nestled in a quiet corner of the restored American Tobacco works. While the large terrace is ideal during the warmer months, the interior's moody, sultry ambience is especially intriguing. It's the kind of place where you'll want to sip one of their classic or creative cocktails at the marble-topped bar before dinner. The menu is equally inspired by its location with Southern classics like fried shrimp and broiled oysters vying for attention alongside gumbo and fried catfish. Be sure to save room for the beignets for a traditional treat.

Nanas has been a fixture on the Durham dining scene since 1992, though new owners put their own stamp on it while respecting its history. Friendly and warm, the place has a smart retro look.This is the sort of place where there's something for everyone and you'll have a hard time deciding which dish to order. Italian and French classics with local products take center stage, while some old favorites like North Carolina shrimp remoulade remain as an homage to the original. Pasta dishes are especially popular, and some of the larger plates utilize the wood grill, but don't sleep on the dreamy ch

If you're looking for an escape, few places match this charming country setting just outside of Pittsboro. Fearrington Village, a former dairy farm, has been transformed into a darling village, and at the center of it all is the Fearrington House Restaurant. Inside, the two-story house is an elegant setting that speaks to special occasions with linen-clad tables and intimate spaces. The seasonally changing menu features produce grown here and nearby and showcases a range of cooking styles from creative to classic. The chef's tasting allows for exploration, but don't miss the signature, indulge

Head to the countryside of Cary to find Dampf Good Barbecue, where brothers Nick and Bryce Dampf run the show from their trailer set up on Phillips Farms. It's only open Thursday through Saturday but it's worth making a special trip for a taste of their signature beef brisket and ribs, cooked low and slow. Queue at the truck, order and sit at one of the picnic tables (be warned it can be tricky in inclement weather). Meat is sold by the weight and while the brisket is certainly their specialty, the home-made sausages give it a run for the money. Come hungry and ready for a feast.