Top of The Hill, Chapel Hill
Great fun casual place, website. Long pretty polished wood bar, brew tanks along the wall on display. Lots of students, busy, about a 20 minute wait around 7pm. Microbrews were good. Started with the sweet potato fries, 'crinkle cut with melted white cheddar, gorgonzola, scallions and spicy creole ketchup. It was soooo yummy, huge serving, enough for 4 people.
For entrees, I tried the Wild Mushroom Grit Cakes which had 'portabello, shiitake & oyster mushrooms sautéed in a rosemary cashew cream sauce ladled over crisp stone ground grit cakes' and added shrimp. I wasn't thrilled about the deep fried coating, but it comes right off, the grits, shrimp and mushrooms were good, but it was just swimming in sauce. Hubby tried the Buttermilk Fried Chicken, 'locally raised chicken breast with mushroom cream gravy, a southern biscuit, horseradish mashed potatoes & fresh vegetables', but he had to ask for more gravy. Both entrees were huge portions enough for two.
The rest of the party got more reasonably portioned dishes - the 'Herb Grilled Salmon with a balsamic-marinated artichoke & wild mushroom salad, accompanied by fresh baby greens &
oven roasted roma tomatoes' and the 'Figure 8 Crab Cakes with jumbo lump crab with chipotle remoulade, brown rice & sauteed spinach' looked tasty too.
Our waiter Dave was a very gregarious, friendly person, and he made the meal very enjoyable.
For entrees, I tried the Wild Mushroom Grit Cakes which had 'portabello, shiitake & oyster mushrooms sautéed in a rosemary cashew cream sauce ladled over crisp stone ground grit cakes' and added shrimp. I wasn't thrilled about the deep fried coating, but it comes right off, the grits, shrimp and mushrooms were good, but it was just swimming in sauce. Hubby tried the Buttermilk Fried Chicken, 'locally raised chicken breast with mushroom cream gravy, a southern biscuit, horseradish mashed potatoes & fresh vegetables', but he had to ask for more gravy. Both entrees were huge portions enough for two.
The rest of the party got more reasonably portioned dishes - the 'Herb Grilled Salmon with a balsamic-marinated artichoke & wild mushroom salad, accompanied by fresh baby greens &
oven roasted roma tomatoes' and the 'Figure 8 Crab Cakes with jumbo lump crab with chipotle remoulade, brown rice & sauteed spinach' looked tasty too.
Our waiter Dave was a very gregarious, friendly person, and he made the meal very enjoyable.
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