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Price's Chicken in uptown (not open on Sunday's). It's been open since the 1960's and has the best fried chicken in charlotte, hands down! Not an eat-in joint, you run in and grab your chicken and eat the greasy goodness out! Fantastic!!!!
Price's Chicken in uptown (not open on Sunday's). It's been open since the 1960's and has the best fried chicken in charlotte, hands down! Not an eat-in joint, you run in and grab your chicken and eat the greasy goodness out! Fantastic!!!!
Ladies & Gentlemen I give you The Flying Biscuit Cafe' in Stonecrest.
Amazing biscuits. Fantastic grits. I have set eight different (and I mean wildly different) people onto this place and all of them love it.
TFBC began in Atlanta. The Stonecrest location is the only one that is not based in Atlanta.
I only discovered it 6 weeks ago and I am in love. It is my southern soul food heaven. I cannot eat there without getting a biscuit and grits - this sometimes limits me when any of those other 8 people drag me there for lunch or dinner.
Price's Chicken in uptown (not open on Sunday's). It's been open since the 1960's and has the best fried chicken in charlotte, hands down! Not an eat-in joint, you run in and grab your chicken and eat the greasy goodness out! Fantastic!!!!
We went there a few weeks ago after seeing another post mention it. Walking back to the car with our food, we noticed that alongside the road was a pile of chicken bones that must have stretched a block long. I guess people eat in their cars and throw the bones out the windows. Kinda weird! The chicken was awesome, and I had gizzards that were the best I had ever had.
One of the best dishes you can have. The first time I had it was at The lady and her Son in Sav. Here is the recipe from her cook book
Shrimp and Grits with Mariana Sauce
Serves 4-6
2 med. Vidalia onions
i large green bell pepper, seeded and chopped
2 tbs veg. oil
1 pound shrimp peeled and deviened
Cayenne pepper
Chili powder 6 servings creamy white grits cooked in milk or chick. b roth
2-3 cup Marinara sauce 1/4 cup frshly grated Parm. cheese
1/2 cup chopped fresh parsley or basil
Saute the onions and bell pepper in oil until crisp-tender. Add the shrimp and saute until pink, 2-3 minutes.Season with cayenne peppper and chili powder to taste. Add the cooked grits. Spoon grits into indiv. bowls and ladle half cup Mariana sauce over each serving. Sprinkle w/Parm. cheese and parsley or basil. Re-season if necessary with cay. pep. and chil. powder. Serve with crusty bread.
Mariana sauce
4 tbs oil
1 med onion
1 green pep. diced
2 tbs minced garlic
1 tbs chopped basil
1 tbs chopped fresh thyme
1 tbs chopped oregan1/2 cup red wine
(2) 28 ounce diced tom
(2) 20 oz. can tom. sauce
2 tbs sugar
Heat the oil in large, heavy pot over med. heat then saute the onions bell pep., and garlic until garlic is translucent. Stir often to keep the veg. from sticking. Add the herbs and stir 1 min. Add the diced tom. and stir 2 min. Add tom. sauce, sugar. Reduce heat and simmer, stirring occas. for 2 hrs. The longer it cooks the thicker it gets. Freeze any extra.
Break out that bottle of wine you thought was so special. Don't get impressed by the label or the Italian lingo on it. It's all hype. Ask your amante if she would like to serve your Shrimp and grits on the finest china you have and then retire to dream about life when Shrimp and Grits was for the po' folk and not $25 a plate in today's trendy restaurants.
Excuse my typing and layout. I hate doing things that require patience..but enjoy the dish
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Price's
