BRUNCHING AT ITS BEST Four spots worth waking up for
Chef Younes Sabouh’s Moroccan roots and meticulous French training shine in this simple yet savory dish. Slow-cooked red peppers and whole cloves of roasted garlic meld seamlessly in a richly spiced tomato sauce, but the real magic happens when you cut into the pair of poached eggs and scoop up a perfect bite of runny yolk with a crunchy slice of toasted baguette. Shakshouka recipes can vary widely around the world (common additions include olives, goat cheese, lemon and even spicy sausage); Chef Younes’ FAVORITE version gets a brunch twist brunch with fresh slices of avocado and a handful of cilantro. Paired with a seasonal Tandem Spritz, which features a house-made shrub, lemon and bubbly, the shakshouka’s creamy brightness will sparkle. We recommend enjoying this dish surrounded by the lush greenery on Tandem’s patio, and trust us – you’ll want to go ahead and order extra bread for dipping. – Morgan Cartier Weston
Restaurant: Acme Dishes: Cinnamon Rolls and Acme Deluxe Benedict Greetings from Carrboro! Chef and owner Kevin Callaghan takes pride in using local ingredients to create his version of Southern American cuisine. Step through the curtained entrance at Acme Restaurant for Sunday brunch, and the fragrance alone will make your mouth water. Waitstaff weave their way through the dining room, leaving a wafting trail of cinnamon spice and hints of orange zest as they deliver plates to tabletops. The rolls arrive, still warm from the oven, and are filled with raisins and pecans. The glaze carries a citrus finish, and the dusting of powdered sugar is a signal to grab a fork. After indulging in the rolls, enjoy a classic brunch dish. The Acme Deluxe Benedict presents with a pair of toasted English muffins, each topped with a stack of thinly sliced ham, fried green tomato and a lightly poached egg topped with buttery hollandaise sauce and a dash of black pepper. Accompanying the eggs is a bright green salad mix with a refreshing dressing and a small bowl of cheese grits. And when you’ve put down your fork, finally, you’ll catch yourself repeating Kevin’s motto: damn good food. – Anna-Rhesa Versola 50
chapelhillmagazine.com
July/August 2023
Restaurant: Tandem Dish: Shakshouka