HOT DISH: DAP House menu now ventures into fall

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Apple, Walnut and Goat Cheese Salad at Dickinson Avenue Public House.


By Christina Ruotolo

Wednesday, August 23, 2017

One of the most wonderful things about eating at new restaurants is getting the opportunity to try new dishes that use produce, meats, cheeses, bread, honey, wine and other North Carolina-produced items. When you taste a sweet potato picked from 20 miles away, sip rum from Kill Devil Hills or eat fresh seafood just caught on the coast that morning, you keep our state alive. We live in a state rich and diverse in farming and agriculture, and by supporting restaurants that use locally sourced foods, we keep farmers on their tractors and keep the culturally diverse state thriving.

Over the last few months, I’ve introduced you to the widely popular restaurant Dickinson Avenue Public House (DAP House) at 703 Dickinson Ave. Offering a rotating menu of inventive dishes to take you from spring to summer and now into fall, DAP House delivers flavors galore while still keeping staple menu items you love. Head Chef Jacob Wilson and Sous Chef Trustan Hamilton work together meshing the tastes of each season pulling flavors from the Gulf Coast as their inspiration. Now that summer is coming to an end and fall is just around the corner, let’s get your taste buds ready for fall’s mouthwatering bounty.

For this fall-favorite food tasting, I started with a drink that is sure to warm you up on a cool night: the Pecan Honey Rum Sour. It’s Kill Devil pecan and honey rum, Korbel brandy, Bittermilk Smoked Honey Sour, apple butter simple syrup and lemon juice. It’s served over ice and topped with a lemon twist. First, you smell citrusy lemon, then you taste the smooth brandy that warms the back of your throat, a bit of smoky nutty flavor from the pecan rum, and then a hint of sweetness at the end. It was a delightful and sophisticated drink for $9.50.

The next fall flavors to enjoy are apples and fresh cheeses that are present in the Apple, Walnut and Goat Cheese Salad. Enough for two people to share, it’s composed of a large helping of Coastal Plains mixed greens, Pink Lady sliced apples, sliced red onions, dried cranberries, chopped walnuts, Goat Lady Chevre cheese and topped with an apple cider and Dijon vinaigrette. This is a plate full of yum, yum, yum. You get sweet from the cranberries, crisp and juicy from the apples, a warm nuttiness from the walnuts, a mild flavor from the earthy greens, and Goat Lady goat cheese is the mildest and smoothest goat cheese. This salad had a great complexity of flavors that blended beautifully with the cool Dijon dressing with its kick of acid from the apple cider vinegar. Price is $11.

Now let’s talk pork. It’s no secret that North Carolina is home to great barbecue. It’s become a religion for some. Now add some stout beer to your pork, and you have entered Southern food heaven. I had the pleasure of eating the Stout Braised HGA Pork Shoulder. This dish is made with collards, Old Mill of Guilford cheese grits, gravy, and Sea Island pea and corn salad. Nestled in the middle of all that is shredded pork shoulder. It warms the belly with perfectly seasoned and cooked collards, pork that is so velvety it melts in your mouth, and vegetable caviar with everything mixed in a gravy that is dense and luscious. Then you pull up a forkful of smooth grits and you just can’t help but close your eyes and moan. Cost is $16.

It’s easy to see that DAP House delivers more than flavors; it delivers the past one delicious dish at a time. It offers customers a trip back in North Carolina’s history when life was simpler and meals were family affairs. You can sit down, put away your cell phone, place a napkin on your lap, sip a drink from a mason jar and for just a few minutes enjoy great food and grow more family memories. The DAP House is open from 5:30-10 p.m. Tuesdays-Thursdays and 5:30-10:30 p.m. Fridays and Saturdays; closed Sundays and Mondays. For more information, visit www.daphousenc.com or www.facebook.com/D.A.P.House/ or call 689-6388.

Mi Cabana

The new location of Mi Cabana Mexican Restaurant at 3103 E. 10th St. is now open. Call 215-9111.

Bone Appetit

The Humane Society of Eastern Carolina (HSEC) will host a Bone Appetit fundraising event Sept. 10 at Texas Roadhouse, 720 S.W. Greenville Blvd. Ten percent of all food and drink sales will be donated to HSEC. Write “for HSEC” on the receipt and alert the server. Visit www.hsecarolina.com.

Send information for Hot Dish to hotdish@reflector.com.


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