Eating Out: The Spotted Dog of Carrboro

I occasionally go to visit the hippies and hipsters and wealthy upper-middle class in Carrboro, NC. (Or at least that is my sense of the population.) A friend I have, who once attended UNC there, suggested The Spotted Dog as a restaurant I would be delighted with, and after trying the place I was reminded that I have friends with good taste.

So, to encourage a visit from those searching the Internet for info about vegetarian eateries and dining in the Triangle area of North Carolina, I've decided to post pictures of the kind of excellent food one can expect from this particular restaurant.

Vegetarian Options

Knock Out Nachos: "Tortilla chips, melted cheddar and Jack cheese, black bean chili, lettuce, tomatoes, sour cream, and jalapenos." Ask them to leave off the cheese and cream if you want it vegan, obviously. (I know this is a vegan blog, but just deal with the sight of white glop already.)

Green Tofudabeast Salad: "Our signature salad: marinated and grilled tofu mixed greens, white cheddar cheese, tomatoes, artichoke hearts, cucumbers and carrots." Again, ask them to leave off the cheese and it's vegan. You might also inquire about switching out the sauces for the two vegan dressings they have: balsamic vinaigrette and Asian sesame.

When I had this dish, I didn’t get any artichoke hearts. Ah well. No big deal. If they were from a can I probably wouldn't have liked them. 

My aforementioned friend had the veggie "chick'n" BBQ sandwich with cole slaw on one occasion, choosing beer-battered fries as an accompaniment. My friend kindly let me taste the BBQ. It was good, and did taste like chicken, but not like the particular eastern NC, vinegary BBQ I remember.

Mushroom & Garlic Pasta: Creamy mushroom and garlic tossed with linguine, fresh tomatoes, spinach, pine nuts and Parmesan cheese. (This is my friend's favorite dish at this restaurant.)

Tempeh Ruben: Tempeh with sauerkraut, thousand island dressing, and provolone cheese on toasted bread. (On the menu as of March 2013.)

 

Vegan Options

Carne Asade Torte: It is on their special lunch menu (as of Aug. 2012) and described as: "grilled baguette filled with soy beef carne asada, guacamole, lettuce, chili beans, salsa verde, and jalapenos."

On this occasion, I had my entree with mixed greens as the side, rather than their 'Crazy Chips' or beer-battered fries, or other offerings. Feeling health-conscious makes you miss out on potatoes...Damn inner health dweeb. 

This sandwich was all kinds of savory goodness, with a mild spiciness that I think the general NC public could easily tolerate. (I guess everyone doesn't want to burn the tongue from their skull like me, huh?)

The soy beef appeared (to me) to be canned seitan strips that had been grilled. It was missing something to make it taste more like beef. Maybe juniper, or just some garlic...anything, really, to get rid of that residual "canned seitan in weird brine fluid" taste it subtly had when eaten alone. Still pretty good when chewed simultaneously with those delicious beans and sauces…

With all that soft, juicy yummy stuff inside, you'd think the bread would be soggy, but it wasn't. I would have liked my baguette to be crunchy on the outside, rather than lightly toasted, but overall the sandwich was still good. And, yeah, I'd definitely eat it again.

Black-Eyed Pea Burger: House-made black-eyed pea burger, chipotle sauce, cilantro, lettuce and tomatoes.


While eating, I didn't get much chipotle coming through, but the cilantro was a very good addition.

As for the burger itself: it was pretty good. It is of the standard bean burger sort, whereupon it does not have a firm texture, but it still holds together well and doesn't squish too much. It didn't taste only of beans, but savory goodness; not outstanding, but still satisfactory.





Special Menu item as of 1/23/213...Chiptole Soy Chicken "Tinga" Soft Tacos: "Soy chicken, slow cooked with chipotle peppers, tomatoes and onions, topped with shredded lettuce, fresh cilantro, tomatoes"--sans feta. You get three tacos, a side of black bean salad, plus salsa verde and guacamole. The black bean salad was fine, but nothing outstanding. Meanwhile, I'm still craving another soy chicken taco...

Veganized Triple D #1

There was an episode of Diners, Drive-ins, & Dives which featured the "Wisconsin Burger" from Gott's Roadside restaurant, located in St. Helena (Napa Valley), CA. The burger is served on thick slices of buttered and toasted bread topped with grilled mushroom, onion, and lots of cheddar. Having only seen the episode once, I do not recall if it had bacon, or if the onions were caramelized or simply grilled. Nonetheless, when I saw it, I latched on to the idea of veganizing it. 

So, this post is another one of my rough guides with suggestion links to making your own "Wisconsin Burger" so that all your omnivorous friends can stare at the unholy mess of veganized Americana you're eating. That'll teach them to the contrary about always saying your food doesn't "stay" with them or "stick to their ribs." I'll show you true Gluttony, damnit!!

Components

• A burger patty recipe, preferably involving bread crumbs and vital wheat gluten (I used Vegan on the Cheap's "Better Bean Burger" p. 178)
• BBQ sauce (your favorite recipe or bottle brand)
• Grilled or caramelized onions
• Grilled or sauteed mushrooms
• Either purchase nondairy cheddar (e.g. Daiya) or a mock cheddar sauce made at home
• Thick sliced bread, buttered heavily (this recipe is good for sandwich bread)
• Vegan bacon (optional, especially if a batch isn't already in the freezer)
• Consider between the "Believable Vegan Bacon" or  the "No Meat Athlete" versions

^Clearly, making this many things (possibly from scratch as I have done) means that this burger is time-consuming and perhaps best left as a special project for when you have ample time or can prepare components such as the BBQ sauce, bread loaf, or etc the day before. But, despite all this work, you'll love this sandwich once you pick it up and BBQ sauce oozes out over your fingers.

Dictations for assemblage

1. Start your BBQ sauce and caramelized onions well in advance 
2. While those are finishing up from the low and slow, compose the bean burger mixture of your choice. Once the patties and mushroom slices (and perhaps bacon) are frying in an oiled skillet, butter the thick bread slices; as soon as the patties are done and removed from the skillet, start pan frying the soon to be toast.
3. When the bread is in the pan, slip a spatula under the patty and start piling onions, nondairy cheddar, shrooms, and veggie bacon on top. (The heat from these items will start melting the Daiya if you put it in the middle of the pile.)
4. Once the bread has a light crusting on both sides, take it to your plate or cutting board, smear both slices with BBQ sauce, and then carefully slip the piled-high patty on top of the bottom slice.
5. Sink your teeth into sauce-oozing, savory heaven.

This burger may not be a pretty boy, but I love him anyways. 

Then again, in some ways I'm sort of sad that it looks so much like American food ostensibly devoid of colorful vegetables. So, feel free to add a slice of sweet tomato in there...

And, while you're delving into your indulgent side, make these brownies, whose secret to a dense, moist cake is blueberry preserves. (Although, I'd prefer to replace the half cup whole choco chips w/ walnuts or salted pepitas.)