14 W. Martin St., Raleigh
Originally reviewed by Greg Cox on 5/16/2014.
The Garland adventure might begin with a small plate of tteokbokki (sometimes spelled dukbokki), a toothsome souvenir of the young cook’s meals in a Korean neighbor’s house in Brooklyn. House-made rice sticks lightly tossed in spicy gochujang sauce, neatly stacked like cordwood and showered with toasted jasmine rice and sesame seeds, are a fine nibbling companion to one of Garland’s rotating selection of draft beers. Or maybe a craft cocktail. The subtly smoky refreshment of the Martin Street Fizz (mezcal joven, orange, lime, vanilla and a splash of soda) ought to hit the spot.
House-made lamb sausages are another enticing point of departure. Plump, snappy-skinned nubbins with a spiciness evocative of Merguez, they arrive on a cutting board garnished with exotic house-made mustards, smoked almonds punctuated with pickled lemon, and plenty of crostini.
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