W H AT WE’RE EATING NEWS FROM OUR RESTAURANT COMMUNITY, PLUS A DISH WE LOVE
➾ PHOTO BY RENEE AMBROSO
NEWS BITES
MOMO’S MASTER 110 N. Columbia St. 919-903-9051 momosmaster.com
M
omo’s Master has been bringing far away flavors to downtown Chapel Hill
since last winter, when the Himalayan restaurant opened for dining. The unique, casual eatery offers handmade chicken, bison or veggie dumplings – called “Momo’s” – cooked any way you like, whether you’d prefer them panseared, gently steamed or basted in fiery house-made chili sauce. Chef and owner Ramesh Dahal has worked in kitchens and restaurants for nearly 30 years and knows how to dish up something to please every palate. Momo’s menu includes familiar favorites like paneer tikka masala and a lamb slider with fries, as well as a kids menu – plus, there’s no shortage of options for vegetarians. Ramesh draws on culinary practices of his native Nepal for the foundation of all the dishes he cooks, which means using locally sourced ingredients whenever possible. “In Nepal, we grow everything … [that] we use for cooking,” Ramesh says. On weekends, he browses the Chapel Hill Farmers Market and Carrboro Farmers Market for fresh fruit like strawberries, which he’ll use throughout the week to make lassi, a creamy, yogurt-based drink. The beverage is a popular choice and one that balances the heat of dishes like Momo’s crispy wings with cumin pepper sauce. Ramesh sources most of the protein he uses from Cliff’s Meat Market in Carrboro. A handful of appetizers and lighter fare fill the need for lunch options for UNC students and downtown workers, and a cocktail menu and larger portions fill out the substantial dinner menu. The veggie sizzler, pictured above, is a supper staple with a base of Himalayan-style noodles and flavorful mixed vegetables like shredded carrots, tomatoes and chopped Brussels sprouts topped with spicy vegetable Momo’s, all served steaming hot over a mini iron skillet. The dish embodies what Ramesh says are the restaurant’s key goals – to serve generous portion sizes of high-quality food, which keep customers full at a comfortable price. This fall, be sure to stop by for a taste of pani puri, a popular Nepalese street food with savory fillings, as well as masala soda, which Ramesh describes as a refreshing drink he’ll recreate with club and lemon-lime sodas. Plus, he says, he’s got a sweet dessert dumpling in the works, which will be pan-fried and served with vanilla ice cream. – by Renee Ambroso 80
chapelhillmagazine.com
September/October 2022
B3 Coffee had a grand opening for its coffee kiosk at the Chapel Hill Public Library on July 9 to raise awareness for Disability Pride Month. B3 offers paid internships for team members with and without disabilities to work alongside one another as part of its mission for socially transformative community building. Vecino Brewing Co. announced in May that they would be closing and handing over taproom operations to Haw River Farmhouse Ales. The companies plan to have Vecino run until the winter holidays and officially reopen as Haw River sometime in February. Haw River plans on hosting a monthlong “tap takeover” at Vecino in September. Breakaway Cafe officially opened its Carrboro location on Aug. 1 at 410 N. Greensboro St. In a Facebook announcement, they said, “It’s been a long project – too long – and we’re super excited to share our progress with the world.” The Fearrington House Restaurant named Paul Gagne as executive chef after the departure of his mentor, Colin Bedford, who was with the restaurant for 16 years. The restaurant was recently ranked among the “most outstanding” in the world by Forbes magazine. Although temporarily closed, Crook’s Corner plans to host more dessert pop-ups this fall, including banana pudding, persimmon pudding or Atlantic Beach pie. Check its social media accounts for exact dates. Chef Brandon Sharp’s French bistro Bluebird opened in July at 601 Meadowmont Village Circle. Its menu offers such dishes as sole Véronique (flounder sauteed in white wine) and poulet aves truffle noire (roasted chicken with truffle). Crumbl Cookies will open a location at 133 W. Franklin St. No opening date has been released yet. The national chain is known for its rotating menu of cookie flavors such as macadamia nut and coconut cake. – Compiled by Caleb Sigmon CHM