Boiler Room Oyster Bar | NC Weekend | UNC-TV


>>>VIVIAN HOWARD AND BEN KNIGHT
HAVE TURNED THEIR DOWNTOWN KINSTON RESTAURANT, THE CHEF AND
THE FARMER, INTO NOT ONLY A HUGELY SUCCESSFUL DINING
DESTINATION, BUT ALSO A TOP TV SHOW AS WELL. NOW THEY’RE GOING GREAT GUNS
WITH A SECOND SPOT IN KINSTON, THE BOILER ROOM. BOB GARNER INVITES US FOR A
TASTE IN TONIGHT’S “HOUSE SPECIAL.”>>THE BOILER ROOM IS ACROSS THE
STREET AND DOWN AN ALLEY FROM THE CHEF AND THE FARMER, AND
THAT PROVIDES A QUIRKY AIR. THE OLD BOILER, SERVING AS A
CENTRAL DECORATION, TELLS YOU WHERE THE NAME CAME FROM, WHILE
BEN KNIGHT TELLS YOU ABOUT HOW THE CONCEPT ORIGINATED.>>WELL, THIS PLACE IS A CROSS
BETWEEN KIND OF A CHICAGO-STYLE BAR WHERE I CAME OF AGE AND EAST
NORTH CAROLINA STEAMED OYSTER BAR. VIVIAN AND I WERE TALKING ABOUT
IT, AND SHE DIDN’T THINK AT THE TIME THAT WE COULD DO A PLACE
THAT ONLY SOLD BURGERS. WE THOUGHT THERE WAS A BIG NEED
FOR A MORE RELAXED PLACE THAT WAS KIND OF A — YOU KNOW, AN
INSTITUTION KIND OF RESTAURANT, SOMETHING THAT WOULD SURVIVE
LONG PAST THE TIME THAT WE OWNED IT. WE JUST HAD A LOT OF FUN WITH
IT.>>OKAY. SO WE HAVE OYSTER ROOSTERS. WE HAVE AN OYSTERS ROCKEFELLER
KIND OF A THING, AND WE HAVE GOOD OLD TRADITIONAL STEAMED
OYSTERS. THIS IS THEIR TAKE ON WHAT’S
CALLED AN OYSTER ROOSTER, WHICH IS SIMPLY A RAW OYSTER ON AN
OBJECT, LIKE A CRACKER OR SOMETHING ELSE. THIS ONE IS ON A PORK SKIN. I LOVE THAT. IT’S A RAW OYSTER WITH SOME
JALAPENO TARTAR SAUCE AND A SLICE OF PICKLED JALAPENO AND
SOME TOMATO. BY THE WAY, THIS IS CALLED THE
GENERAL LEE ROOSTER AFTER THE GUY WHO NAMED IT. MMM. LOTS OF CRUNCH. LOTS OF BITE. TERRIFIC. NOW LET’S LOOK AT SOME STEAMED
OYSTERS WITH ALL THE FIXINGS. NOTHING ANY SIMPLER OR MORE
EFFECTIVE THAN A STEAMED OYSTER. YOU CAN DIP IT IN BUTTER. AND, BY THE WAY, HERE YOU’LL PUT
IT ON A HOMEMADE SODA CRACKER. MMM. THE HOMEMADE COCKTAIL SAUCE IS
PART OF A SORT OF STEAMED OYSTER HOLY TRINITY, IF YOU WILL. AND —
I’M STILL LOOKING FOR EXCITEMENT, SO I’M GOING TO PUT
THIS ONE ON SOME HORSERADISH. INSTEAD OF OYSTERS ROCKEFELLER,
THEY CALL THIS OYSTERS BOILER FELLERS. THIS IS A BAKED OYSTER WITH SOME
SMOKED FONDUE AND SPINACH, SOME TOMATO PRESERVES, AND SOME
BREADCRUMBS ON TOP. MMM, MMM. NOW, I’VE HAD SPICY AND SORT OF
ASTRINGENT, BUT THIS TIME AROUND I’M ENJOYING SORT OF SMOOTH,
BAKED, MELLOW. MMM. THAT’S A WONDERFUL COMBINATION. NOW, THIS IS A SOUTHERN VERSION
OF A CANADIAN DISH THAT’S CALLED POUTINE. THE CANADIAN VERSION NORMALLY
HAS FRENCH FRIES AND GRAVY AND CHEESE CURDS, BUT HERE AT THE
BOILER ROOM, THEY MADE IT MORE SOUTHERN BY PUTTING SOME
SHREDDED PORK TOGETHER WITH IT ALONG WITH ALL THE OTHER NORMAL
INGREDIENTS. MMM. THEY BUY WHOLE PIGS TO USE
ACROSS THE STREET AT THE CHEF AND THE FARMER, SO THEY’LL HAVE
SHREDDED PORK, AND IT GOES VERY WELL WITH THE FRIES AND THE
CHEESE CURDS. THEY’RE A NICE LITTLE SHARP
TOUCH TO IT. REALLY ORIGINAL TOUCHES INCLUDE
A BEAUTIFULLY STEAMED AND PRESENTED HEAD OF BROCCOLI
DRESSED WITH SMOKED FONDUE AND TOBACCO ONIONS. THE WONDERFUL SPICY PIMENTO
CHEESE AND SAUSAGE SPREAD ON THE SIGNATURE HOMEMADE CRACKERS
STARTED OUT AT THE CHEF AND THE FARMER BUT IS NOW EXCLUSIVE TO
THE BOILER ROOM. REALLY WELL-COOKED BURGERS HAVE
ALWAYS BEEN INTENDED TO BE AN ANCHOR ON THE MENU. THIS IS BURGER HEAVEN FOR SURE. THIS IS CALLED THE SURF AND TURF
BURGER, A 5-OUNCE BEEF PATTY WITH FRIED OYSTERS ON TOP. AND YOU REALLY OUGHT TO TRY THE
BUTTER BEAN BURGER WITH SMOKED GOUDA CHEESE. MMM. OKAY. YOU MIGHT NOT THINK YOU’D GET
ANY REAL STRUCTURAL INTEGRITY USING SORT OF MASHED UP LIMA
BEANS TO MAKE A BURGER. THAT ACTUALLY WORKS VERY WELL. IT COMES OUT NICE AND CRISPY AND
HAS A REALLY SMOOTH, INTERESTING TASTE. I JUST COULDN’T FIND ANYTHING
NOT TO LIKE ABOUT THIS COMFORTABLE PLACE. FOR “NORTH CAROLINA WEEKEND,”
I’M BOB GARNER.

7 Replies to “Boiler Room Oyster Bar | NC Weekend | UNC-TV”

  1. rojorodar micabeza says:

    where is kinston NC this food looks so good…….

  2. The Arctic Possum says:

    I live in Alaska. We'll be in ENC for the holidays. Can't wait to eat there and at Chef and the Farmer! Can't wait!

  3. John Mc Cabe says:

    I taught my daughter real young in Ptown, to chew the oyster thoroughly because the flavor is sooo mild. Putting strong flavors on top of an oyster masks the flavor, i'm sorry I don't get it.

  4. neilo stewart says:

    awww gawd

  5. Karen Young says:

    How could anybody eat such horrid food. They look like giant boogers. Anything not seafood looks delish. I know Vivian and her husband are top notch cooks. I love them and their show. But can’t stand seafood. Give me plain old country cooking Mainly vegetables. But I love to watch the show and I wish I lived close enough to eat at their restaurants.

  6. Lance Baker says:

    Nine times out of ten, Bob Garner's only response to tasting food is "Mmm!"

  7. Lance Baker says:

    At 4:42, Garner avoids eastern NC lingo by saying "Lima beans" instead of butter beans. After four years here, I am still learning the language.

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