Tag Archives: The Saturday Market at Rebus Works

P G Werth’s Restaurant and Market


pgwerth_logoBad Boy and I first met Chef Hamm at Rebus Works during The Saturday Market where we enjoyed Chef’s excellent omelet made with produce from the market. Chef Hamm also took time to talk with us about his plans for P G Werth’s Restaurant and Market in downtown Raleigh. The restaurant would feature Blue Ridge-inspired cuisine using locally grown foods and the market would feature artisan-baked goods, a coffee bar, gluten-free prepared foods, craft beer, wine and cocktails. We asked Chef Hamm about his choice of name for the new restaurant. He explained Patricia Guy Werth, was a culinary instructor who inspired him.

The Friends have been eagerly awaiting the opening of P G Werth’s for the past few months and we are happy to report the wait is over. The restaurant located on the ground floor of the 927 W. Morgan Street apartment building opened this past Friday night. The next night found The Friends experiencing Chef Gregory Hamm’s latest venture. We arrived a few minutes before our reservation time so we checked out the market and coffee bar as well as absorbed the atmosphere. The restaurant is beautifully done, warm, modern and inviting. P G Werth’s has floor to ceiling windows and faces Morgan Street making it a great place to enjoy your meal and watch the world go by.

After we were seated we began to look over the menu. The Traveler and I were both using the flashlight on our phones to read the menu. The hostess noticed this and turned up the lighting for our table – excellent planning to design the lighting so adjustments can be made for individual tables! We had soon made our selections and were ready to order. For starters The Friends decided to share the Calamari Cocktail and Fried Green Beans. The Traveler picked the Fair Game Apple Tipper Pork Chop, Bad Boy chose Duck, Duck Grits and I went with the Signature Rib eye.

Seeing we were ready to order our waiter, Austin, came over. I think Traveler and I made him a little nervous with all our questions and request; however he took it all in stride. First Traveler, since she is not a big sweet potato fan, wanted to know if she could substitute. Then I wanted to know if I could have the Rib eye prepared medium well not Pittsburgh style and with the pimento cheese on the side not smothering the steak. Austin assured us this could be done. Bad Boy ordered his Duck, Duck, Grits as is. As we were placing our order Chef Hamm delighted all the diners by bringing out complimentary Fried Green Bean appetizers for each table.

fried-beansWe enjoyed the appetizers. The Fried Green Beans with ranch drizzle were our favorite. If you’ve never tried fried green beans it is an experience in itself. Next our entrees arrived “just as we ordered.” Traveler had rosemary potatoes instead of sweet potatoes and my rib eye was cooked to the doneness I requested with the pimento cheese in a side dish. All our dishes were well plated.

The Traveler’s pork chop was moist and tender and the apple tipper glaze enhanced the taste. Bad Boy found the duck breast and leg confit to be moist and tasty. The grits were smooth and velvety with a great flavor. The pork belly kale was a nice compliment for the duck. My steak was cooked exactly to my liking. The lean to fat ratio indicated the high quality of the meat making it a juicy and flavorful steak. Traveler and Bad Boy tasted the pimento chees and said it was A-one.

choc-pieWhen we thought we were near the end, Austin returned to tempt us with the dessert offerings. The Friends decided we would share 3 of these: Cold Oven Almond Pound Cake, Chocolate Chip Pecan Pie and Peanut Butter Cheesecake. We enjoyed all 3 and couldn’t come to a consensus – each having their favorite.

As we were waiting for Uber to arrive for our trip home, Traveler and I meet Zsuzsa, the owner of Moonflour Bakery. Moonflour Bakery offers gluten free artisan baked goods. Zsuzsa’s breads are featured the market at P G Werth’s.

I believe Chef Hamm has hit a home run right from the start terms of concept, menu and atmosphere. I can see this delightful restaurant becoming a popular destination for triangle foodies. I encourage you to pay P G Werth’s a visit.


Bam Pow Chow at LoneRider Brewery


bampowBelle and I decided to start the New Year with both; the new and familiar. We were able to do this by a return visit to The Saturday Market at Rebus Works in historic Boylan Heights. Belle wanted to replenish our stores with some meat selections from a local farm, Cooterville Farms. Both of us wanted to try “rookie of the year food truck” nominee, Bam Chow Pow, which just happen to be serving at the market on this Saturday. We wanted to sample their signature tacos, which consist of a half-folded deep fried egg roll wrapper, with a choice of; beef and bacon, cold smoked catfish, pulled pork or mushrooms with arugula and roasted red peppers. We ordered the sampler so we could taste each of the tacos. Our favorite taco was the beef, with the pork coming in second.

When we got to the window to place our order, Belle and I introduced ourselves to Chef Sean and his wife Lauire. Before ordering we discussed the inspiration behind their food truck and selections they offer in addition to how they liked the Triangle Area. Sean took this opportunity to tell us about an event he was eager to serve at LoneRider Brewing Company this upcoming Wednesday night. He was planning a menu to compliment the special cask tapping. When he described the menu, Duck leg confit ravioli with Swiss chard, butternut squash puree, pickled onions, five-spice veal jus and basil foam, we were fascinated. This was the opportunity Belle and I had been waiting for – pairing a visit to ‘The Hideout’ with something as decedent as duck leg confit ravioli seemed serendipitous.

loneriderWednesday was a brisk night for Raleigh but Belle and I ventured out to one of the Triangle Area’s admired breweries, LoneRider Brewing Company. We had put off this visit, but knew full well an opportunity to visit would present itself. As it happened this would be the night. There would be a special cask of ‘Sweet Josie Brown Ale’ infused with raspberries and chipotle, and a special food pairing of duck leg confit ravioli, an amazing presentation from Bam Pow Chow’s Chef Sean to complement this cask.

Since it would be a while before the special cask would be tapped, I started out with a Sweet Josie Brown Ale, a favorite that I had enjoyed on several occasions at area establishments, and took this opportunity to take in the ambiance. Ironically, ‘The Hideout’ reminded me of many of the dive bars dotted all along the Overseas Highway, from one end of the Florida Keys to the other, I had frequented in my youth. With the exception that The Hideout is devoid of boat-drinks and Hemmingway look-alikes. Most of the patrons seemed like regulars, and weren’t hiding under a palm tree, or an assumed name – for that matter. Our bar tender, Christina Osier, seemed professional and popular among her guests.

dishBefore long, the Sweet Josie Brown Ale infused with raspberries and chipotle was tapped and portioned out to eager, thirsty patrons. Next, Lauire came in from the cold, took our orders, and promised to return promptly. While waiting, I sampled the Sweet Josie Brown Ale special. It was rich with subtle tones of raspberries and a slight hint of the chipotle, nothing overpowering. Soon Lauire returned carrying two foil-covered plates. Peeling back the foil, what I found was astonishing; three crispy-fried raviolis, the size of beer coasters, elegantly flanked with butternut squash puree, garnished with pickled cherries, atop a veal jus and basil foam. It was by far the most impressive entrée that I have ever seen from a food truck to date! The ravioli were so plump with duck leg confit, that when I broke them open, seemed to expand two fold. To say that the portion was ample would be an understatement! I found the entrée to be incredibly balanced in every aspect, including texture. This was gourmet by every standard that my limited palate understood it to be, but there was more. No sooner than we had finished the Ravioli, when Lauire returned with dessert. Chef Sean had also prepared a Black Forest Cronut with a dark chocolate mousse, also garnished with brandied cherries. This meal had started splendid, but finished decadent.

The Belle and I left the Hideout, appreciating Chef Sean was a true culinary master in every aspect of the phrase. What is most amazing is the fact that he has chosen the simplest of conduits – a food truck – to convey his appreciation for culinary art to the people of the Triangle Area. I advise everyone to make an effort to sample Chef Sean’s culinary talents for themselves. Check out Bam Pow Chow’s calendar for locations near you. I promise, you will be amazed, even delighted but not disappointed!

bruce_smStay hungry my friends…Badboy