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News & Observer food critic Greg Cox says: The "twist" in Twisted Fork is the market style concept of ordering, where customers choose one of 40-odd steak, seafood or poultry offerings from a display case, then select a cooking method (mesquite or charcoal grilling or, in some cases, pan-searing) and a sauce to go with it. Mesquite-grilled mixed seafood kebabs with ponzu pesto, or charcoal-grilled hanger steak with port wine sauce? It's your call.
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restaurant, bar, children, dining, wine, outdoor, beer, tv, restaurants, casual, takeout, valet, family style, chapel hill, raleigh, durham, lunch spot
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At 20 ounces, the porterhouse steak at Twisted Fork is relatively modest by porterhouse standards, but it's still a hefty slab of meat. It's tender and juicy, too, obviously cut from good quality beef. In fact, I could find only one fault with the porterhouse I was served, and I had only myself to blame for it. (Full review)