A Taste for Telling Stories with Food Writer David McCreary

The host interviews David McCreary, a freelance food feature writer for Cary Magazine, Wake Living, and Main & Broad since 2004, about how he got into food writing, his process for pitching and covering monthly themes, and why he focuses on positive storytelling rather than anonymous food criticism. McCreary discusses changes in the Triangle dining scene over the past 20 years, highlighting growth in Cary, Fenton, Holly Springs, Apex, and Fuquay-Varina, and emphasizes supporting local restaurateurs in a volatile industry. He shares tips for aspiring food writers, his biggest restaurant turnoff (a dirty restroom), and recommendations including Cilantro Indian Cafe, Osha Thai Kitchen & Sushi, Crawford Brothers Steakhouse, and the hidden gem Frankie Frank’s hot dog cart, plus nostalgia picks like Darryl’s and Mr. Dunderbak’s.

00:00 Meet the Food Writer
02:42 How He Got Started
03:24 The Art of Describing Food
04:11 Behind the Scenes Process
05:39 Saying No to Bad Fits
06:20 Not a Critic Just Positive
07:53 What Makes Dining Great
08:40 Triangle Food Boom
10:49 Why Local Restaurants Matter
12:49 Favorite Bites and Trends
16:10 Foods He Avoids
17:25 Closures and COVID Impact
18:37 Keeping Writing Fresh
19:40 Food Critics Then and Now
20:28 Food Critics Today
20:53 Influencers Shape Dining
21:38 Bathroom Cleanliness Test
23:24 Restaurants Worth Reviving
24:34 Hard Parts of Food Writing
26:14 Hidden Gem Hot Dogs
29:03 Awkward Check Surprise
30:49 Tips for New Food Writers
32:25 Triangle Weekend Must Eats
34:29 Wrap Up and Thanks.

Creators and Guests

Host

Melissa

Host of What's Up, Wake + social media manager + writer + travel editor

Guest

David McCreary

freelance contributing writer for Cary Magazine and its sister publications, Main & Broad and Wake Living.

What is What’s Up, Wake?

What’s Up, Wake covers the people, places, restaurants, and events of Wake County, North Carolina. Through conversations with local personalities from business owners to town staff and influencers to volunteers, we’ll take a closer look at what makes Wake County an outstanding place to live. Presented by Cherokee Media Group, the publishers of local lifestyle magazines Cary Magazine, Wake Living, and Main & Broad, What’s Up, Wake covers news and happenings in Raleigh, Cary, Morrisville, Apex, Holly Springs, Fuquay-Varina, and Wake Forest.

My guest today has the grueling job of sampling fair from area restaurants as the resident food writer for Kerry Magazine, wake Living and Maine and Broad since 2004. So if there's a hidden gem, five star bite or plate worth writing home about, chances are he's already tasted it.

[00:02:02] Melissa: And told you exactly why you should too. David McCreary has made a name for himself by turning meals into stories and local restaurants into must visit destinations from savory scoops to sweet reviews. He's got his finger, or should I say fork on the pulse of the local food scene. So whether you're a foodie, a casual diner, or just here for a little food for thought, you're in for a treat.

Welcome David.

[00:02:27] David McCreary: Thank you so much. It's is a privilege to be here.

[00:02:29] Melissa: It's, it's so nice to finally meet you. It's nice to meet you. I have read your articles for many, many years and and I've seen your picture. I've seen you out and about places, but then we never get a chance to meet, so it's nice to meet you.

[00:02:40] David McCreary: Likewise.

[00:02:42] Melissa: Let's start with what sparked your interest in food writing.

[00:02:46] David McCreary: Yeah,

[00:02:47] Melissa: back all those years ago.

[00:02:48] David McCreary: Sure. I've always liked food. In fact, a friend of mine 30 plus years ago nicknamed me Lunch Boy. 'cause I love to go out and eat food and have, just have meals with friends and, and people. And so I've just always really liked food.

And so I had a friend who was working with the, the publication that reached out to me. I'm a freelancer. Freelance food writer. So he reached out to me and just said, Hey would you be interested in becoming a food writer? And I said, tell me more what's involved? And he said, well, you could go to different places, try food and get paid.

I said, yes. Say less. Si sign me up. Let's do this. Yeah. So I loved it.

[00:03:24] Melissa: Well, I was telling you when you came in here. Um, I've done some food writing in my past. I started out as a writer before I became a podcast, podcast host. And food writing is not as easy as it seems to be.

[00:03:38] David McCreary: No. It's a bit of an art, and so I, it really is.

Yeah. I have to do a lot of reading research. Mm-hmm. I just, you know, read a lot of magazines, online, blogs, different things. And so that helps by just getting, drawing inspiration from different places.

[00:03:52] Melissa: Yeah. I, I really think that there is an art to describing food because there's only but so many adjectives, right?

In the dictionary. Yeah. So you have to learn how to describe food in a way that makes the reader. Want to go try this food as well.

[00:04:05] David McCreary: Yeah, I do the best I can. Use a lot of hyphens.

[00:04:08] Melissa: Yeah, I bet you do. You do a great job.

[00:04:10] David McCreary: Oh, thank you.

[00:04:11] Melissa: So what does an average day look like for you?

[00:04:14] David McCreary: Well, when food assignments happen for example, today, earlier today, I was out and about with a couple of our people, our photographer, Jonathan Arla, the social media manager.

And so we went to three different places. We were featuring some salads for the summer. And so by the time this episode airs, I think that will probably be in the current issue of Carry Magazine. And so we just went to three different places and focused on some salads, some seasonal salads, and some locally owned places.

So we were pretty excited about it. And so we just take the pictures, I do a brief interview and then take it home and write it up.

[00:04:50] Melissa: So is that really what. The normal process is the editor tells you what the theme is going to be for the month, and then do you find the places to go? Most

[00:05:00] David McCreary: of the time I pitch ideas.

Mm-hmm. But I do meet with the editors. We have a sit down, usually a lunch. I like to make any excuse to get to a restaurant. Yeah, it

[00:05:08] Melissa: sounds like

[00:05:08] David McCreary: it. And just talk through, you know, Hey, what's, what's the next year gonna look like? What are the, what are the different themes? What are the different. Ideas that you want to be focusing on.

And then just I'll bring ideas to the table. 'cause I've been doing this for 20 years, so it's not my first rodeo. I've been been doing it for a while. Mm-hmm. But usually I get to pitch, sometimes they tell me, Hey, we're thinking about doing this and so would you be interested in covering this new restaurant or this particular theme?

And, and most of the time I've said, sure, I'll run with it.

[00:05:39] Melissa: Have you ever been assigned to go to a place and really didn't like it?

[00:05:45] David McCreary: Once or twice.

[00:05:46] Melissa: Okay. Yeah. That's not bad. Yeah. For all these years. Yeah. I would think once or twice is, you know, that's, those are good odds.

[00:05:52] David McCreary: And when that happens, most of the time if they tell me, Hey, let's focus, let's consider featuring this place.

Well, I know about this place. I don't think it's up to the standards of our readers. Mm-hmm. Mm-hmm. So I don't feel comfortable taking that assignment. So I've turned down a few, not many assignments over the years. And so it doesn't happen very often. We do, we have kind of a screening process, I'd say.

[00:06:15] Melissa: Yeah.

[00:06:15] David McCreary: Yeah.

[00:06:16] Melissa: And a, a list of places that you know you like already,

[00:06:19] David McCreary: right? Absolutely.

[00:06:20] Melissa: Have you ever been to a, a place just blindly and they know that you're coming. Because they always know you're coming. They do, right? They do. Yeah. Because I'm picturing in my mind, like, ouie, have you seen Oui?

[00:06:33] David McCreary: Yes. Yeah, I have.

[00:06:34] Melissa: And the the food critic, right? That is in Ouie. Right. And, and you know, all the chefs kind of freak out when he comes in because he can make or break Right. The restaurant right. Do people treat you like that when they know you're coming?

[00:06:47] David McCreary: Well, it's really interesting because a lot of people will ask me, oh, are you still doing the food critic thing?

You know? Yeah. And I'll say, no, no. I'm not a food critic. I'm a food aficionado. Yes. Just, just a food writer, food feature writer. And so there's a difference, because I'm not really critiquing the food. We just wanna talk positively about the places mm-hmm. And give these local business owners, chef owned places some free press, you know, if you will.

And just give them the opportunity for people to find out about them in a positive way. So, I like that. I get to keep it positive.

[00:07:19] Melissa: So it's not like, you know, a, a food critic, it sounds to me, would be more. Giving stars.

[00:07:25] David McCreary: Correct.

[00:07:25] Melissa: You know, so you're, you're not giving a, a two star rating no. For something.

You're really just trying to build up this restaurant and Correct. And help spotlight, right?

[00:07:34] David McCreary: Mm-hmm. But I will talk about if there are particular things on the menu that stand out, I will talk about those and say, if you go and you can only get one thing, get this. So I'm not afraid to, you know, tell, give people guidance about the things that I like or the things that they should pay attention to.

If they go to a restaurant and they have a hard time making a decision.

[00:07:53] Melissa: What would you say separates a good dining experience to something that's just truly chef's kiss.

[00:08:00] David McCreary: Oh wow. Price.

[00:08:02] Melissa: Yeah.

[00:08:03] David McCreary: Yeah. These

[00:08:04] Melissa: days that

[00:08:04] David McCreary: really does matter a lot. Yeah. If you go in, you know, and the entrees start in the, you know, mid twenties and up, then that's gonna be, you know, a high-end experience.

Mm-hmm. Versus, you know, some places that the, maybe the entrees are 15 to $22 or something like that. Might be more mid-range, but Yeah. Places where you may not feel comfortable going in with the flip flops. You know, but there, there are some really good places now, and over the last 20 years, it's been amazing to see how the whole dining perspective in, in Carrie and the surrounding area has just really blown up.

[00:08:40] Melissa: What changes have you seen in the last 20 years in the triangle?

[00:08:43] David McCreary: I mean, think about downtown C 20 years ago,

[00:08:46] Melissa: even five years ago.

[00:08:47] David McCreary: Oh yeah. It was dinky.

[00:08:48] Melissa: Mm-hmm.

[00:08:49] David McCreary: You know, one or two restaurants. They, it was just pretty sad for, you know, a, a nice town like Cary. Mm-hmm. But it's really come alive and, I mean, I don't even, I'm not even able to keep up with everything that's happening.

[00:08:59] Melissa: Yeah, I bet

[00:08:59] David McCreary: you can. Right. Which is, which is I think fun. 'cause I get to just go down there and say, oh, I didn't even know this place was here. Let's check it out.

[00:09:05] Melissa: Mm-hmm. Yeah.

[00:09:05] David McCreary: So I would say that, and then Fenton. Is another great example. You know, that's a high, kind of a high end shopping, dining experience.

Mm-hmm. And so great restaurants there, you know, so I featured a lot of the restaurants there. So those are just two that come to mind right here in Cary.

[00:09:23] Melissa: Yeah. Those are both in Cary. What about some other surrounding towns?

[00:09:26] David McCreary: Well, Holly, Holly Springs.

[00:09:27] Melissa: Yeah. Holly Springs downtown.

[00:09:28] David McCreary: Holly

[00:09:29] Melissa: Springs has really boomed.

Yeah.

[00:09:30] David McCreary: Yeah. And then apex now has Sweetwater.

[00:09:33] Melissa: Mm-hmm.

[00:09:33] David McCreary: Out you go past Costco, you know, and, and keep going out a few miles toward Pittsburgh. And they're Sweetwater and they're, they're, you know, boom, fledgling, location there. Mm-hmm. And so a lot of neat things happening.

[00:09:45] Melissa: And even Fuqua.

[00:09:46] David McCreary: Absolutely.

[00:09:47] Melissa: I love going to out to eat in downtown Fuquay.

[00:09:49] David McCreary: I live there and so yeah, you, okay. I go to Verina, I go to Nails and Uhhuh, you know, and Verina, and then I'll go downtown, you know, Mesa Jar Tavern or wherever, Truman's. Is a good barbecue place. It just opened recently, locally owned. Mm-hmm. Just a small little place, but he's, he's doing really cool things in the kitchen there, so a lot of neat things happening.

Fuqua, Holly Springs, apex, Kerry all around.

[00:10:11] Melissa: Not to mention, not to Raleigh, I mean, yeah. Raleigh itself is. Just exactly. Is so, so much of a foodie boom.

[00:10:15] David McCreary: Right. But I like that. I don, I mean, Raleigh's great. And you have Ashley Christiansen. Mm-hmm. And you've got mm-hmm. You know, other great chefs there and restaurants there.

But I like that I don't have to leave, you know, I can drive 10 minutes from my house, find a great meal, or if I wanna come to Kerry 20 minutes mm-hmm. You know, I can have a great experience without having to go to Raleigh.

[00:10:34] Melissa: That is a, that is a very good point. We, we are so blessed to have so many different options and so many different really cool towns and they all have their own vibe and their own feel in each of these small towns surrounding Raleigh.

[00:10:47] David McCreary: Absolutely.

[00:10:48] Melissa: Mm-hmm.

[00:10:49] David McCreary: And if I could just speak for a moment Please do. I just, I just really. I want to say I admire these, these local owners, these restaurateurs and chefs owners, just 'cause I know it's hard work. I mean, you probably know this, the restaurant industry is very volatile. Yeah, very risky. Places have come and gone.

I've written articles about really nice places that have unfortunately closed. Maybe it was due to COVID, other factors. It's just a really, really tough industry. So I admire people that are willing to take that risk, these entrepreneurs that go in and, and really put their heart and soul and time and energy into it.

And so I do whatever I can to support it. I'm a big, you know, shop local guy, dine local guy. Yeah, I can tell. Yeah. Yeah. I don't, I don't want to go to a chain restaurant. Nothing wrong with, you know, like a Waffle House. I like Waffle House. Yeah. But I'm not gonna choose to go there first. Every time I'm, you know, I'm gonna try to support the other local people that have got some things going on.

[00:11:42] Melissa: Are you originally from this area?

[00:11:44] David McCreary: I'm not from this area. Mm-hmm. I've lived in, in Fuqua for 30 years.

[00:11:47] Melissa: Okay.

[00:11:48] David McCreary: And I've been in the care area, so I know in the area really well. I'm a North Carolina native.

[00:11:53] Melissa: Okay.

[00:11:53] David McCreary: I was born in Statesville and I've lived in Eastern North Carolina. Went to high school in little Washington, if you know where that is.

I

[00:12:00] Melissa: do

[00:12:00] David McCreary: in Beaufort County and then went to East Carolina, met my wife there. Mm-hmm. So, yeah, I'm a North Carolina native.

[00:12:06] Melissa: Nice.

[00:12:06] David McCreary: One of the, one of the few. It seems like these days.

[00:12:08] Melissa: I know. Well, I, I mean, you're right. Ri I'm, I'm a Raleigh native. Yeah. That's awesome. Yeah. I, we are few and far between, that's for sure.

But I, that's, you know, when I hear people speak about local and, you know, you can, you can move here from wherever and still support local, but you can tell that you have a real passion for supporting the local Yeah. Small businesses and small restaurants. For sure.

[00:12:28] David McCreary: Yeah. And a lot of these people become my friends.

[00:12:31] Melissa: I can imagine. Yeah.

[00:12:32] David McCreary: These chefs, you know, I walk in, they know me by name. Mm-hmm. And you know, we know each other's kids and how's your family and that kind of thing. And it's really cool. And Frank Yarborough, I believe you interviewed him a few weeks

[00:12:44] Melissa: ago. I did. I'm gonna bring up. Frank in just a little bit.

We can go, I'll can go ahead that and do that. No, I'll go ahead. You, you introduced me to Frankie B'S Pimento Cheese, um, which is now my new favorite lunch. And I don't know if I should be upset with you or about that, or thank you for that. Um, but what obsession should I turn to next?

[00:13:03] David McCreary: Oh my, that is a great

[00:13:04] Melissa: question.

Mm-hmm.

[00:13:06] David McCreary: Small plates. I know, I know. It's probably a trend that's been around for a while, but maybe just, you know, go into a restaurant with your husband maybe and say, Hey, why don't we just look at some small plates and get two or three small plates and, and share instead of you get an entree, I'll get an entree.

Maybe we share each other's, start smaller, maybe get more, have more options to share, and then split dessert if you want. That's, that's what I would say.

[00:13:31] Melissa: So what, what establishment should I start at?

[00:13:35] David McCreary: I go to OSHA in Holly Springs. I love

[00:13:37] Melissa: osha.

[00:13:38] David McCreary: OSHA type kitchen su I just

[00:13:39] Melissa: went there the other day. Yeah,

[00:13:40] David McCreary: it's,

[00:13:40] Melissa: I love their sushi.

[00:13:41] David McCreary: It's, yeah, I do too. It's one of my favorite places. Mm-hmm. So usually when I go, I'll get, you know, like some sushi and some, some pad Thai and I love it. 'cause that's, Asian food is really a nice shareable. Cuisine. So that's what I would say.

[00:13:57] Melissa: I feel like when I choose a restaurant, especially what I'm gonna order at the restaurant, I want to find something that I can't make at home.

[00:14:05] David McCreary: Right?

[00:14:06] Melissa: And Asian is not something, especially sushi, right, that I'm gonna spend the time to try to make it home. So that's what I like to order. If I feel like I can make it, I'm probably not gonna order it,

[00:14:16] David McCreary: right?

[00:14:16] Melissa: Mm-hmm.

[00:14:17] David McCreary: Although, you know, I, I like to grill. I have a grill and, but if I'm gonna get a steak, I'll go somewhere where they really do it well.

[00:14:24] Melissa: Yeah. Like

[00:14:25] David McCreary: Crawford Brothers Steakhouse at Fenton, Scott Crawford. I mean, you're not gonna get a better steak. I've been to a lot of steakhouse steak places. Mm-hmm. Even around here. But you're not gonna find a better steak than, than he's doing over there.

[00:14:36] Melissa: Yeah. And, and great guy also.

[00:14:38] David McCreary: Absolutely.

[00:14:38] Melissa: Also a big local name.

Is there a food that you just don't like and therefore you're not gonna go write about it?

[00:16:17] David McCreary: That's a great question. Um, there's not really a cuisine. I mean, there are a few things. I don't like olives, for example. Mm-hmm. I like olive oil, but I don't like olives. Mm-hmm. So I'm not, I'm not going to write about an olive centric place probably.

But, um, there's, there's really not a cuisine that I don't enjoy,

[00:16:35] Melissa: at least something like olives that you can ask the chef to leave off. Right. The plate.

[00:16:38] David McCreary: Yeah. There was a while where like I'm kind of new to the Indian food. Mm. Cuisine. I, I, I wasn't really into that for a long time. I'm not a big curry guy.

[00:16:47] Melissa: Mm-hmm.

[00:16:48] David McCreary: So when I, even when I go there, I don't order curry, but I'll order something else.

[00:16:52] Melissa: Yeah.

[00:16:52] David McCreary: You know, that I really, really like

[00:16:54] Melissa: my husband loves Indian food and the spicier the better for him. Yeah. But I, whereas I go to an Indian place and I play it totally safe, and I ask for no spice and just, you know.

Tiki Maslo or butter chicken and

[00:17:07] David McCreary: try the butter chicken at Cilantro Indian Cafe. Ah, and carry.

[00:17:10] Default_2026-04-20_4: It's

[00:17:10] Melissa: great. I keep hearing about cilantro.

[00:17:12] David McCreary: They're super nice folks.

[00:17:13] Melissa: Are they okay?

[00:17:14] David McCreary: Super family owned place.

[00:17:16] Melissa: That's

[00:17:16] David McCreary: good to know. And they even have amazing desserts, so they're very underrated because they keep 'em right up at the display when you walk in.

Desserts are phenomenal.

[00:17:24] Melissa: That is very

[00:17:24] David McCreary: good

[00:17:25] Melissa: to know. Everything

[00:17:25] David McCreary: there is good.

[00:17:25] Melissa: And I read that your one of your favorite restaurants closed and you still talk about it. I can't remember the name though. It was a small place.

[00:17:35] David McCreary: Goodness,

[00:17:35] Melissa: serendipity. No, not Seren,

[00:17:36] David McCreary: maybe. Mythos was a Mediterranean place back in the day.

I'm trying to

[00:17:40] Melissa: think. No, I should have written this down, but I, I

[00:17:42] David McCreary: read, was it Skipper's Seafood

[00:17:43] Melissa: perhaps? No,

[00:17:44] David McCreary: that one closed. It's gonna open up as a cookout.

[00:17:47] Melissa: Oh.

[00:17:47] David McCreary: So a moment of

[00:17:48] Melissa: silence

[00:17:49] David McCreary: for

[00:17:49] Melissa: skippers, please. Yeah.

[00:17:50] David McCreary: But

[00:17:51] Melissa: A lot of good places have closed.

[00:17:53] David McCreary: Yeah.

[00:17:53] Melissa: And you mentioned COVID. Do you think we're over that period now that the restaurants that survived COVID kind of have survived the worst, and I hope so, and maybe they, they'll thrive from here on out?

[00:18:06] David McCreary: I hope so. Mm-hmm. I mean, I still know that there, that things cost more, the ingredients cost more.

[00:18:12] Melissa: That is true.

[00:18:13] David McCreary: There are variety of factors involved in that. And so these restaurants have to figure out ways to be able to be profitable and their, their margins are very, very thin. As you probably know, but they have to pay their laborers.

They, you know, they have to be able to, um, to put the ingredients on the table, keep the lights on, all that stuff. But, um, I hope, I hope we are beyond it.

[00:18:37] Melissa: How do you keep food writing fresh and new after all these years?

[00:18:42] David McCreary: That's what's so fun is because I enjoy, okay. I know my go-to sources that I, that I look at.

Like Garden and Gun Magazine, Southern Living Magazine. Mm-hmm. Our state magazine, New York Times food section. Bon Appit magazine, you know, these different things, but I, I try to look for new online resources. I look at some food blogs, things like that. So that's what keeps it interesting for me. I found a few, I won't mention that.

I'm like, those are really cool. They're kind of off the radar, some of these that you have to, to pay to access online and so. Just finding inspiration that way. I try not to copy other people's styles, but just draw inspiration from different sources.

[00:19:25] Melissa: Yeah. As a writer, you really do have to do a lot of reading, right?

I don't think people realize that. Yeah, because you have to find the inspiration, right. Through other people's work. Like you said, not not copying in any way, just just. Trying to find a fresh spin.

[00:19:40] David McCreary: Yeah. You remember Greg Cox from the News and Observer, he was the food critic.

[00:19:44] Melissa: I think I do

[00:19:45] David McCreary: actually. And every Friday I used to love it when the news and Observer back in the day when it was, you know, a full on publication and they had a, a food section in there.

And every Friday, Craig Cox would have a, a review. And I always look forward every Friday to seeing that, reading that, and I was just like. I'd love to have that guy's job.

[00:20:04] Melissa: Yeah. And now you do here you are

[00:20:06] David McCreary: Very similar.

[00:20:06] Melissa: Very similar. Yes. 'cause he was more of a, a critique.

[00:20:10] David McCreary: Yes.

[00:20:10] Melissa: A

[00:20:10] David McCreary: food critic. He was a critic.

Yeah. And he, he, he was, he would go in anonymous and, you know, make visits and do trial. A lot of different things. Yes. And I kinda like the way, the way I do it where people know I'm coming and they know it's gonna be positive. Mm-hmm. And so that's, that's a nice, it takes the

[00:20:24] Melissa: pressure off on the other side.

Yeah. Really on both

[00:20:26] David McCreary: sides.

[00:20:27] Melissa: Yes. Mm-hmm.

[00:20:28] David McCreary: Absolutely.

[00:20:28] Melissa: Do we have any food critics? Nowadays, like locally, I'm not, I don't, I can't think of any either. Yeah.

[00:20:34] David McCreary: Not really. Not locally that I'm aware of. It's mostly blogs and things like that. It's a little different. Yeah. Except blogger, blogger, food bloggers will say, Hey, I went in and I, I tried this and it wasn't that great, but I tried that and it was better.

And so mm-hmm. That I'd say that's somewhat of a, you know, food critic in that regard.

[00:20:53] Melissa: Well, yeah. To your point, we have so many influencers, right. Quote influencers. Right. Um, and. A lot of what a, a local influencer will do will be about food and restaurants. Right. Right. How do you think that that has changed the local restaurant vibe and, and arena?

Yeah.

[00:21:12] David McCreary: Well, it's made it hyperlocal. Mm-hmm. I mean, if you have people going in which I don't think is a bad thing at all, and I think it's helpful viral, especially

[00:21:19] Melissa: if they're staying positive and

[00:21:20] David McCreary: they

[00:21:20] Melissa: really mostly

[00:21:21] David McCreary: do. Right. And viral videos, you know, there, there's a couple that I follow. I can't really.

Think of who they are right now. Yeah, there's a few that I follow and I'm like, they're mostly humorous and they really enjoy the food and they go different places and, and so I, I find that to be fun to watch those. So

[00:21:38] Melissa: what is your biggest turnoff walking into a restaurant?

[00:21:41] David McCreary: Oh, this is easy question for me.

[00:21:43] Melissa: Yeah.

[00:21:44] David McCreary: A dirty re. Yeah.

[00:21:46] Melissa: Yeah, that's a big one.

[00:21:47] David McCreary: So when I go into a restaurant for the first time, this is, this is a little known thing, little known secret, but I go immediately to the restroom. I wash my hands. I just check it out. Is it clean or is it, is it nasty? If it's nasty, I'm thinking to myself, okay, if this is the, the room where people come to, you know, wash their hands or whatever.

It should be hygienic, it should be clean it don't what's the kitchen look like if it, if this is what the bathroom looks like, I don't even want to think about what the kitchen looks like. So that's, that's me.

[00:22:20] Melissa: Yeah. No, I'm, I'm with you. I'm with you. I actually went to a restaurant. It was a fast food restaurant, but it was a new chain that I had never been to.

And I ordered my food, went to the restroom and noticed how bad it was. Right. And this was a brand new restaurant? Yeah. I don't, I think they had maybe been open a month.

[00:22:39] David McCreary: Right.

[00:22:39] Melissa: And it was so filthy. I just, I thought the same. Right. I can't imagine what the kitchen looks like.

[00:22:44] David McCreary: Yeah. And

[00:22:45] Melissa: just like that, I wasn't hungry anymore.

[00:22:46] David McCreary: Exactly. But I think of places like Lucky 32. It's been here a long time, you know, and Carrie, but every time you go to the restroom, it's spotless. Yeah. I mean, it's just like they must have somebody going in there every 10 minutes and checking it out, making sure they do making, there's no paper towels on the floor, there's everything's in place.

It's clean. They're going in there and just keeping it hygienic, which I appreciate.

[00:23:05] Melissa: It's like the Angus barn bathroom.

[00:23:07] David McCreary: Absolutely.

[00:23:07] Melissa: Anytime we go to Angus Barn, my daughter wants to go into the restroom F for a photo shoot. That's awesome. It's so pretty in their bathrooms that Yeah. That you have to, um, go take photos.

That is hilarious. Yeah. Maybe I need to try, try the lucky 32 1 next time.

[00:23:22] David McCreary: Sure.

[00:23:23] Melissa: Okay. If you could bring back a restaurant that's no longer around, which one would you choose?

[00:23:31] David McCreary: Great question. You know, this might surprise you, but you remember Darrel's?

[00:23:35] Melissa: I do.

[00:23:35] David McCreary: Back in the day.

[00:23:36] Melissa: That came through my,

[00:23:37] David McCreary: that came my

[00:23:37] Melissa: mind when I wrote this

[00:23:38] David McCreary: question as, no, it's somewhat of a chain and it it is,

[00:23:41] Melissa: but it was still a local

[00:23:42] David McCreary: Oh yeah.

Guy that owned it. They had a few, yeah, they had a few around the state. Mm-hmm. They had one at in Greenville, east Carolina when I was, and I think

[00:23:48] Melissa: Greensboro used to have one.

[00:23:50] David McCreary: Greensboro still, still open.

[00:23:51] Melissa: Yeah. They still have Darryl's.

[00:23:52] David McCreary: Yeah.

[00:23:52] Melissa: Yeah,

[00:23:53] David McCreary: they do. Mm-hmm. It's one of the few that's still open. But I would bring back Darryl's.

I love their crackers and ranch. I love their, their ribs just. Everything about it. I like,

[00:24:01] Melissa: I don't remember the food from Darryl's, but I do remember the atmosphere.

[00:24:05] David McCreary: Yeah. Just a cool vibe. Yeah. Laid back and fun and, and just a good place to go and hang out. So I miss that. I'd bring it back.

[00:24:12] Melissa: The one I thought through my mind when I wrote this question is Mr.

Dunder Box. Do you remember Dunder Box?

[00:24:18] David McCreary: I do. At Crabtree.

[00:24:19] Melissa: I miss that place. Yeah. So much. Yeah. They're reen. They're German potato salad. Yes. Man, I what? I wouldn't give for Dunder Box to come back. Yeah. There's several good ones because we have lost some good restaurants. You have? Mm-hmm. Okay. It sounds to me like you've got a dream job, but what is the one thing that you would say is not so dreamy about food writing?

[00:24:43] David McCreary: Well, for example, today went to three different places, and so what's not so easy is somebody brings you these items. And then they're like, please, sit, eat, enjoy. And I'm like, oh, I've already had, you know, three different places. This is my third time, you know, of the day. I don't want to offend you. But of course I'm gonna sit down and try it.

And so that part is, is a little tricky. I just, I always want to make sure I'm not offending someone or you know, that I'm telling them how good it is, especially when it is. But, but for example, the last place I went ate two, three bites. I'm like, I don't have any more room. I'm done.

[00:25:24] Melissa: Yeah.

[00:25:25] David McCreary: And you know, I've gotta go do this podcast.

I don't wanna be belching while I'm having this conversation with Melissa.

[00:25:30] Melissa: Oh. Joke could edit it out.

[00:25:31] David McCreary: So, yeah. Well, that's good to know. Yeah. But yeah, so that, that I'd say is, is a challenge. But I've figured out, I figured out over the years it's okay to leave it. And if they offer, Hey, would you like to take it?

Most of the time they do. Would you like to take it home with you? Sure, thanks. Yeah. They give me a to-go box and it, and I'm great. Sometimes they don't. That's fine too. I just leave it and walk away and don't feel too bad about it.

[00:25:53] Melissa: Do you ever feel like you're at a restaurant and trying the food? But they're kind of standing and, and watching you eat the food

[00:26:00] David McCreary: every now see what you, and then Yes.

If

[00:26:01] Melissa: you like it.

[00:26:02] David McCreary: Yeah. It's kind of interesting. I've had that happen once or twice where they're just like, go ahead, try it. I wanna see if you, I'm like, boy, I hope this is good. 'cause I wanna have a, a good experience. Yeah. Right after tasting it right in front of the owner.

[00:26:13] Melissa: Yeah. That's a lot of pressure.

Are there any hidden gems that have blown you away recently?

[00:26:19] David McCreary: Frankie Frank's hot dog Cart. Do you know about that one?

[00:26:22] Melissa: Um, no, I do not, but I love a hot dog.

[00:26:24] David McCreary: I featured it for the upcoming edition of main and Broad.

[00:26:28] Melissa: Okay.

[00:26:29] David McCreary: And, and, um, it's just a very simple little hot dog cart. This guy, Frank,

[00:26:34] Melissa: it's just a cart.

[00:26:35] David McCreary: Yes.

[00:26:36] Melissa: Okay.

[00:26:36] David McCreary: But it's so, but he's got 20 different hot dogs, some specialized dogs that he's created, like whipped pimento cheese with hot honey. That's most, where is it located? That's the most part. It's at the family farm at NT Ferry on NTT Ferry Road in Holly Springs, and he's there, I think it's like Tuesday through Thursday.

Frank, I'm sorry if I, what is today? Get the time's wrong. What is

[00:27:00] Melissa: today's?

[00:27:01] David McCreary: Yeah, maybe. Tuesday through Friday or Monday through Friday. Yeah. I can't remember, but,

[00:27:05] Melissa: and it's, it's called what?

[00:27:06] David McCreary: Frankie Franks. And the Franks is F-R-A-N-K-K apostrophe s

[00:27:11] Melissa: Okay.

[00:27:12] David McCreary: At Frankie Franks hot dog cart. And it's just a great little spot and he's just slinging some amazing hot all beef hot dogs.

New York style. You could get a New York style, you can get a north ca. He's got a Carolina dog. So the slaw, mustard, you know, chili.

[00:27:28] Melissa: Yeah, that's,

[00:27:28] David McCreary: that's

[00:27:29] Melissa: my jam

[00:27:29] David McCreary: right there. That's, yeah. Mm-hmm. It's amazing. But he's got some really unique and interesting ones too. He is got one with flaming hot Cheetos, so whatever you want, whatever kind of topping, he's probably got it.

So that, that is a really good one I'd recommend. So between, it's very affordable. You know, hot dogs, you know, five, six bucks.

[00:27:46] Melissa: Yeah, that's good to know. Between Frankie Franks and Frankie Be's Pimento cheese. You go. I'm just gonna be best friends with somebody named Frank. I'm just Destin. Absolutely, because I have, I'm telling you, I've become obsessed with Frankie Bees.

I've gone to his house twice.

[00:28:01] David McCreary: Well, lemme tell you.

[00:28:03] Melissa: Cheese.

[00:28:03] David McCreary: Yeah. Let me just tell you. I mean, we went there to his home and did the a photo shoot there, and he was just so gracious and hospitable.

[00:28:09] Melissa: They're, they're such

[00:28:10] David McCreary: good people. Oh, they're amazing. Yeah. Then I went to the Pimento cheese festival recently.

Yeah. And was blown away by the turnout there.

[00:28:16] Melissa: You and and a million

[00:28:18] David McCreary: other people. Exactly. I was like, I don't know how long I can stay here. It felt like I was at Disney World. Yeah. With those lines. But it was, it was a cool experience,

[00:28:24] Melissa: but, well Frank told me, I think he said he sold a thousand, he did tubs of pimento cheese that one day

[00:28:31] David McCreary: He did.

I talked to him. That's wild. A couple days ago. Mm-hmm. And just to catch up and, but he's become a friend.

[00:28:36] Melissa: Yeah.

[00:28:36] David McCreary: You know, since we did that and continues to be a friend and he made me a pie. I've heard he needs to make you a pie.

[00:28:42] Melissa: No, he did.

[00:28:42] David McCreary: Oh good.

[00:28:43] Melissa: He did make me a pie. The chocolate one. Absolutely. Out of this world.

Yeah.

[00:28:47] David McCreary: Yeah. With the

[00:28:48] Melissa: meringue. Yes. Unbelievable. Oh, yes. It was delicious. So, yeah. I'm, I'm gonna try Frankie Frank's next.

[00:28:53] David McCreary: Yes,

[00:28:53] Melissa: it's good. And then I will text you and let you know which Frank I like better.

[00:28:57] David McCreary: Good.

[00:28:58] Melissa: I don't choose a favorite. Frank. Go for it. I won't. I'll not,

[00:29:00] David McCreary: I won't tell them which one.

[00:29:01] Melissa: Okay, good.

As long as you can keep a secret. What is the most memorable or bizarre dining experience you've had?

[00:29:10] David McCreary: Okay. I'd say this is a little bizarre. One time we, we walked in, you know, I had made arrangements to do a, a photo shoot and, and go in as a representative of Carey Magazine.

And, um, they brought out the food and, you know, did everything. And then at the end they brought me a bill.

[00:29:30] Melissa: Mm. And

[00:29:31] David McCreary: I was like. Okay, this is unexpected because, you know, we had this kind of agreement. I thought, you know, we're giving you the publicity. We're not charging you for this. We're gonna give you

[00:29:40] Melissa: mm-hmm.

[00:29:41] David McCreary: Four or five pages with pictures and. And things like that, but for them to bring me the check for the meal at the end, you know, we got a lot of food.

[00:29:49] Melissa: Yeah.

[00:29:49] David McCreary: Because we're taking pictures of different cuisine.

[00:29:51] Melissa: But that is the plus. That is one of the biggest perks and benefits of being a food writer. Yeah.

And working for a local magazine, right. Is that you get some, you get some free food,

[00:30:00] David McCreary: you get some perks. Yeah, it's nice, but just that was a little strange, awkward, and, and so we just paid for it.

[00:30:07] Melissa: Yeah.

[00:30:07] David McCreary: Pulled out the credit card. Paid for it. Yeah. And just got reimbursed from the company. Mm-hmm. No big deal.

But it was, it was awkward. Nonetheless.

[00:30:13] Melissa: You're definitely not used to that happening.

[00:30:15] David McCreary: Right. Yeah. Yeah. 'cause people know and, and they want to put their best foot forward. Mm-hmm. And like, you know, please, and, and in fact, some places you go. They'd bring more food. You tell 'em, Hey, we really only wanna try four or five things.

Yeah. You know, you don't need to bring the whole menu, but some places just want to impress you big time. And they bring the whole repertoire

[00:30:35] Melissa: and, and perhaps, I don't know, but perhaps it was the, the waitress or waiter didn't know that it was supposed to be comped or something like that, and they still brought a check.

Who knows? But perhaps,

[00:30:44] David McCreary: yeah, I give 'em the benefit of the doubt

[00:30:45] Default_2026-04-20_4: response.

[00:30:45] Melissa: Absolutely. Yeah.

[00:30:46] David McCreary: I'll still go back to the place. It's

[00:30:48] Melissa: fine. Good, good, good. Okay. What about some advice for a wannabe food writer?

[00:30:52] David McCreary: Oh. I would say just be honest, you know, with, with how you write and, um, but do a lot of, just do a lot of reading, a lot of research going into it.

Read online reviews of the places. Um, that helps because you get,

[00:31:07] Melissa: although I find that online reviews are typically negative,

[00:31:10] David McCreary: they, they usually are. Mm-hmm. They can be, but just, just reading those, if, if you can find the positive ones and, and you know, yeah. Focus more on those. And that that will help you.

[00:31:21] Melissa: I feel like people go and they're, they're more willing to, to write something negative. Than they are to take the time to write something positive. Right. And that's just kind of how we are in today's society.

[00:31:31] David McCreary: Yeah.

[00:31:32] Melissa: Mm-hmm. A

[00:31:32] David McCreary: few other tips might just be like, don't just say it tasted good.

[00:31:36] Melissa: Mm-hmm.

[00:31:36] David McCreary: You know, why Was it the texture?

Was it the umami type experience that you had with the flavors and what made it different? What made it stand out? So,

[00:31:46] Melissa: and I always wanna know about service.

[00:31:47] David McCreary: Yes, yes.

[00:31:48] Melissa: Because the food can be, but so good. Yes. If the service sucks, I, I'm not gonna go back.

[00:31:53] David McCreary: So here's a, I might get myself in trouble a little bit, so go for it.

[00:31:56] Melissa: David. I love getting people

[00:31:58] David McCreary: in trouble. I'll be careful how I say this, but if you read one of my pieces and I don't mention the service in, in the, in the article, then maybe that's because I didn't have a great experience while I was there. But I wanna keep it positive. But most of the time I try to talk about the service.

Now

[00:32:15] Melissa: I'm gonna go back and read every single one of your articles.

[00:32:17] David McCreary: You gotta find out which ones are

[00:32:19] Melissa: not that great. Yeah. Let's see. Put on my Spy.

[00:32:22] David McCreary: Yeah.

[00:32:22] Melissa: Spy Hat.

[00:32:23] David McCreary: Yeah.

[00:32:24] Melissa: Okay. Let's say someone is visiting the triangle for the weekend. They only have a day or two in the triangle, so Raleigh, Holly Springs, all of our amazing towns.

What, breakfast, lunch and dinner spot are you telling them they have to go visit?

[00:32:43] David McCreary: So breakfast probably Farmer's Market restaurant. I love that one at the fairgrounds.

[00:32:49] Melissa: Yeah,

[00:32:49] David McCreary: it's great. It's, that's hard to be the overall, you know, the, the experience. You can go to big Ed's too, that's great.

[00:32:55] Melissa: Mm-hmm.

[00:32:55] David McCreary: But I just like the farmer's market, the vibe there and the experience get done and then you get to walk right over.

You can walk around to the market and get some vegetables or fruit or whatever. So I would say that for breakfast, let's see, lunch probably Frankie Franks, I've already mentioned. Just go get you a, 'cause you're still full from breakfast, right?

[00:33:12] Melissa: Yeah.

[00:33:12] David McCreary: And, and so go get your hot dog there and then a

[00:33:15] Melissa: little, little light fa Yeah, just a, just a, just a overstuffed hot dog.

[00:33:19] David McCreary: There you go. And then for dinner, probably osha. Go back to osha. Yeah, I'm checking. I've got a little cheat sheet in front of me. I was just trying to make sure I didn't miss any, anything. Yeah. One of the places I've mentioned before Crawford Steakhouse, Crawford Brothers, I have

[00:33:35] Melissa: not been there.

I've interviewed Scott and I have not been to the Steakhouse.

[00:33:39] David McCreary: So let me. Just for readers that might be like, I really don't want to go out with, with whoever and spend, you know, $200 on dinner.

[00:33:46] Melissa: Yeah,

[00:33:46] David McCreary: you don't have to. He's got a $25 great burger. Okay. On the menu, you can get burger, you can get tallow fries.

Have a great meal. And

[00:33:56] Default_2026-04-20_4: so

[00:33:56] Melissa: you can go experience the restaurant and not not spend

[00:33:59] David McCreary: your whole paycheck. Exactly, exactly.

[00:34:00] Melissa: Mm-hmm.

[00:34:00] David McCreary: So you can get out of there, you know, depending on, you know, what you get to drink, you can get out of there for two figures if you want. So I would highly That's good to

[00:34:09] Melissa: know.

Yeah. 'cause I do think, I do think, think that intimidates people.

[00:34:13] David McCreary: Right. But you, you can also get the tomahawk ribeye for, you know. 200 bucks or whatever it is. Mm-hmm. And share it with the whole table and talk about how amazing it was.

[00:34:21] Melissa: Mm-hmm.

[00:34:22] David McCreary: So you can have any type of experience that you want to have at that place.

And so it's really good.

[00:34:27] Melissa: Very good to know. Well, thank you so much. Sure. I think I'm gonna start texting you and saying, Hey, should I check this place out, X, y, z. Happy to help and you can give me a, a thumbs up or a thumbs down.

[00:34:38] David McCreary: Sure.

[00:34:38] Melissa: Happy. It sounds like it's gonna be mostly thumbs up.

[00:34:40] David McCreary: Yeah.

[00:34:40] Melissa: Yeah. Thank you so much for being here today, David.

Thank you for having, I really appreciate it. It's

[00:34:43] David McCreary: been a privilege.

[00:34:44] Melissa: Yes, absolutely. Thank you. Alright.