![]() ![]() ![]() Comments, questions, and suggestions of places to eat or stories to cover are very welcome. And stick around for news, all manner of recipes, and the occasional book or movie review and fine arts and architecture commentary. If you’re planning a trip, you can “ Search” the name of the destination city, state, or country for good restaurants (in Europe, often close to sites, like the Louvre or the Van Gogh Museum, that you’ll want to visit in any event). Or bookmark us and check in from time to time. Get yourself a great meal at Clark’s.Īnd while you’re at it, click “ follow” on our front page to receive blog posts in your email box. Clark’s is just off the interstate, and it’s well worth the minor detour if you’re headed up or down I-85 or I-77. The course of your life may take you along I-40 between Greensboro and Winston-Salem. Well, I did have some salty snacks and liquid hops while I watched the Alabama-Florida game, but that wasn’t a meal. What a great place for my final meal on this North Carolina trip. My server was friendly and beyond helpful, and capped off great service by offering a “go cup” for my tea. It cost $9.99 plus $2.09 for tea and 85 cents for the governor, who is much less rapacious than our mayor in Washington. I will add that corn meal doughnuts beat potato doughnuts like a red headed stepchild.Įach serving was more than generous, easily enough for two people. ![]() And you are correct, the hushpuppies were doughnut shaped! And delicious, with great texture and great flavor, and excellent at soaking up the delicious, nutritious pot likker from the greens. As if that weren’t enough, behold their hushpuppies: The vegetables were beautifully cooked, and the server thoughtfully brought some vinegar, just what you want to kick vegetables up a notch. The meat was not at all dry, and it had been touched lightly with a very good Piedmont sauce, with more on the side. The pork had good smoky flavor and a good bit of outside bark to accent the richness of the pork. Beaming, I ordered a pork plate with turnip greens and lima beans. Discerning my distress the server hustled back to check and returned to reassure me that they did in fact have turnip greens. ![]() When I glanced to my right, however, I was crushed to see that the wall menu by my seat indicated that Clark’s was out of turnip greens. They have so much more flavor than the ubiquitous collard greens, but they’re hard to find. I sat down knowing that I would order a pork plate with two sides, and I was thrilled with the prospect of turnip greens. Richard’s, one of the world’s great, too-often-overlooked barbecue places, also has turnip greens, while Bum’s (best in Eastern North Carolina?) beautifully seasoned heirloom collards are within shouting distance of turnip greens (and they have corn sticks! But I digress.) Richard’s and Bum’s are the only other places that come to mind. Vegetables are rare in traditional barbecue North Carolina places. How I miss the vegetables of my youth, the great meals cooked by Dear, and the Meat and Threes that sparkle across the Deep South. Clark’s is unusual among traditional barbecue places in that they offer lots of vegetables (all, I presume, flavored with pork.) They cook Lexington-style True ‘Cue, pork shoulders over wood. I was thinking of Clark’s Barbecue in Kernersville, which is a mere 37 miles away, and well worth the trip.Ĭlark’s has been around since 1993, since a Davison County (Lexington) family decided to set up shop in Kernersville. I mentioned in my review of Hursey’s that there were better barbecue places nearby. ![]()
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