North Carolina barbecue divides into two camps, and Raleigh sits closer to the eastern one: whole hog, chopped, dressed with a thin vinegar and pepper sauce and no tomato. The western Lexington style uses the shoulder and adds tomato to the sauce. The argument is genuine and old.
The State Farmers Market is one of the largest in the southeast and open year round, which has given local restaurants an unusually reliable supply.
The Research Triangle brought money and an international population, and Raleigh’s restaurant scene has grown accordingly over the last fifteen years. Downtown and the Warehouse District hold most of it. Neighbouring Durham and Chapel Hill are close enough to treat as one destination.