518 West Italian Cafe - Wines

An Evening in Italy

2010-06-01T21:10:00.003-04:00

On Tuesday, June 8th, 518 West is bringing la vita Italiana to you.

Join us for a taste tour of Italy from right here in the heart of Glenwood South. Experience the rich, full flavors of vibrant Italy over a delicious four-course dinner, paired with fine wines from the North. From savory tenderloin to creamy risotto, flavorful seafood to fresh greens, and decadent desserts to authentic sparkling wine, you’ll fool your senses into believing you’ve escaped to a true Evening in Italy.

$42 per person, plus tax & gratuity
Reserve your seat today by calling the restaurant: (919) 829-2518

Cross Currents Chamber Orchestra Fundraiser at 518

2010-03-11T10:59:00.001-05:00

On March 14th, 518 West Italian Cafe is once again stepping up to the plate to raise funds for the Cross Currents Chamber Music and Arts Festival. I hope you and your friends will be able to share a wonderful meal with three of the members of the Brussels Chamber Orchestra and help raise money for this year's festival. The Cross Currents Festival not only brings internationally acclaimed musicians such as the Brussels Chamber Orchestra to Raleigh and Cary but also builds collaborations with members of the NC Symphony and the Mallarme Players. It's more than a music festival: it's a dream of building a musical bridge between cultures, countries and gifted musicians. With your help, together we can make this dream come true.

Sincerely,

Carrie Knowles

· 518 West Sunday Brunch Fundraiser for Cross Currents Chamber Music and Arts Festival

Brunch on Sunday March 14th

518 West Jones Street

Raleigh, NC 27603

Sunday, March 14, 2010

10:30am-2pm

Chef Blaine Nierman has cooked up a wonderful menu: grilled ciabbatta with honey and ricotta and a choice of poached eggs on NC crab hash with yellow potatoes, peppers and tarragon mustard hollandaise or vegetable omelet with mushrooms, zucchini, basil, tomatoes, caramelized onions and provolone served with home fries, coffee and juice. At the same time, the Brussels Chamber Orchestra has cooked up an exciting new festival. Come, eat, enjoy and learn about the musical offerings for the 2010 Cross Currents Chamber Music and Arts Festival.

Tickets for the brunch are $25 per person. To make reservations, contact 518 West: (919) 829-0248.

518 West Italian Cafe

Free Range Studio

410 Morson Street

Raleigh,NC 27601

919-821-3478

cjknowles@earthlink.net

http://www.freerangenofences.com/

When you make reservations be sure to mention that you are coming for the Brunch Fundraiser. Seating for the brunch is limited, so make reservations today.

Poor Man's Pina Colada

2009-11-18T20:46:00.000-05:00

11.11.2009 Menu Specials

2009-11-12T16:56:00.002-05:00

House Pinot Noir

2009-11-02T14:25:00.000-05:00

Weekly Menu Specials for 10.28.09

2009-10-29T12:32:00.002-04:00

Scooter Winner

2009-10-27T12:01:00.002-04:00

Check out our very happy scooter winner!

Weekly Menu Specials

2009-10-21T15:16:00.002-04:00

How We Found The Place

2009-10-15T10:54:00.002-04:00

Watch our newest video about the history of the restaurant and then join us to celebrate 13 years next week on the 22nd of October.

2009-10-12T10:24:00.001-04:00

Weekly Menu Specials

2009-10-08T15:29:00.001-04:00

518 Favorite Dish

2009-10-07T13:54:00.000-04:00

Weekly Menu Specials

2009-09-30T13:04:00.001-04:00

518 Braised Pork Ragout

2009-09-10T21:01:00.001-04:00

Weekly Specials Menu

2009-09-10T20:58:00.002-04:00

Weekly Specials Menu

2009-09-02T13:29:00.002-04:00

Lunch meetings

2009-09-01T12:32:00.004-04:00

If your last office lunch meeting consisted of half a turkey sandwich, chips and a pickle while someone droned on explaining powerpoint slides, I have a suggestion. Get your takeout from 518 West next time.

Our affordable lunch menu includes lots of options under $10. There's Whole Wheat Fettucine, Mediterranean Primavera, Spaghetti Marinara, Lasagna Bolognese plus plenty of sandwiches, salads and appetizers.

Check out our full lunch menu then order it to go or have us cater the whole thing.

We can't make the powerpoint any more interesting, but we can do something about the meal.

Fresh Italian Contest Entry

2009-08-26T12:09:00.001-04:00

Entries continue to come in for our Fresh Italian recipe contest. Next week we'll be selecting a winner to receive a $100 gift card and a chance to cook the dish here in the 518 West kitchen. If you haven't gotten your recipe in, email us this week 518West@518West.com.

Here's another example of the great entries we've received. This recipe for Shrimp and Spinach Pasta comes to us from Scott Sides in Garner:

Gamberetti e Spinaci Pappilon Pasta
(serves 6)

Ingredients:
1 box of Bow Tie Pasta
1 lb. Fresh large shrimp (deveined and pealed)
2 cloves of Garlic (finely chopped)
2 tablespoons EVOO
1 tablespoon butter
1 whole lemon
¼ cup of Sun Dried Tomatoes (chopped)
1 bunch Fresh spinach
1 - 4 oz. package of Feta Cheese
Fresh Grated Parmesan Cheese

Directions:
In a large sauce pan, cook bowtie pasta according to directions of box. In the last 2 minutes of cooking pasta add sun dried tomatoes to the boiling water to soften.

In large sauté pan, heat olive oil and melt butter over medium heat. Add garlic, cook approx. 4 minutes until lightly brown. Add shrimp and squeeze half of lemon onto the shrimp, and cook until shrimp turn bright pink. Add spinach and cover for a couple of minutes until spinach is wilted. Remove from heat.

Drain pasta/sundried tomatoes and put into large bowl, add shrimp and spinach mixture (undrained), sprinkle on Feta Cheese, squeeze the other half of lemon on top and stir. Sprinkle with Parmesan cheese. Serve with toasted garlic bread.

Pour your favorite Pinot Grigio and enjoy!

Weekly Menu Specials

2009-08-26T11:57:00.003-04:00

And don't forget our three-course Restaurant Week menu is available all week for just $20 per person.

Four Sisters Sauvignon Blanc

2009-08-26T08:44:00.000-04:00

Bar manager Ian Willis talks wine with Casey Smith.

Restaurant Week

2009-08-19T15:28:00.002-04:00

Starting Monday the 24th, we'll be participating in Restaurant Week here in Raleigh. You can enjoy a three course meal for just $20 per person.

I think we've created a menu you'll really enjoy.

New Weekly Specials

2009-08-19T15:09:00.001-04:00

Consistency

2009-08-18T12:46:00.000-04:00

I feel that it's very important for a customer to know what they are getting each and every time they visit the restaurant. So we pride ourselves on the consistency we deliver here at 518.

Many times when we think of consistency, it’s in terms of the food and the quality of ingredients that go into making each dish. But we also strive to maintain consistency in our staff and quality of service. The best way I know to do that is by retaining great employees. We’ve been lucky that so many good people have chosen to come to work with us over the years and we do a lot to make sure they want to stay around.

First and foremost we try and listen to our employees and what their needs are. We provide flexible scheduling so that college students can attend classes, those who have other jobs have the time to fit both jobs into their schedules, some folks travel with bands (some of them well known), and some servers just want a weekend off to go to the beach. Once given a set schedule servers are allowed to juggle and trade shifts as needed.

Listening to employees is another way for an employee to feel like they are contributing. The server is our direct link to our customers and through them we get immediate feedback. Many drink specials and weekly food specials have been created by just listening.

I joined 518 before it even opened in 1995. One of our bartenders and servers, Stephany, was here when we first opened the doors. She is still employed here and has since had 2 children and obtained her Masters degree in education from Meredith College. Rosa, our morning dishwasher has been at the restaurant since near the beginning. Our sous chef, Joey, has been here since 1997 and 2 other kitchen managers have been with us for 10 and 6 years respectively moving up through the ranks. Luis and Ian, our floor managers, are long time guys, starting as wait people, moving to bartending and then to management.

So as cliché as it seems to sound, yes we are a family, which means our customers see a familiar smiling face each time they walk through the door.

Blaine

New weekly specials

2009-08-12T17:01:00.002-04:00

New Video

2009-08-12T13:53:00.001-04:00

Blaine puts together the Carolina Margherita Pizzette with fresh local tomatoes in our latest video.

More Recipes

2009-08-11T13:29:00.003-04:00

The entries continue to come in for the Fresh Italian recipe contest. It's easy to enter, just email your recipe to 518west@518west.com

I'll be sharing some of the recipes we receive throughout the month, like this one from Peri Banker:

Caramelized Onion and Goat Cheese Pizza

Makes 1 12” pizzas

Pizza dough (this pizza dough makes enough for 4 12” pizzas)
1 cup warm water
1 package or 1 Tbl yeast
1 tsp sugar
1 tsp salt
2 cups bread flower

2 Tbl butter
2 medium sized onions
½-3/4 cup goat cheese
½-3/4 cup shredded mozzarella
Dried rubbed sage leaves

Melt 2 Tbl butter and sauté 2 medium sized sweet (or reg) onions on medium heat until caramelized (about 1 hour). Keep stirring occasionally incorporating brown caramelized stuff on the bottom into all of the onions.

For dough:
Dissolve yeast in water and sugar and allow to dissolve fully and activate for 3-4 minutes. Add flour and salt and stir and knead –adding extra flour if sticky. Allow to rise 2X size. Punch down-knead and roll out for pizzas using yellow corn meal now to keep from sticking. Place on pizza pans which already have corn meal spread to stop from sticking.

Drizzle olive oil onto the pizza and then spread caramelized onions, break ½ cup goat cheese into ½ inch clumps and spread around, followed by ½ cup of shredded mozzarella on top. Sprinkle on dried rubbed sage.
Cook in 500 degree oven for 10-15 minutes or until done.

May also be modified by the addition of duck, grilled chicken or grilled eggplant.

Fresh Italian Recipe Contest

2009-08-10T18:04:00.002-04:00

As you've probably heard, we're conducting our first ever "Fresh Italian" recipe contest here at 518. It's very simple, choose your favorite original Italian recipe featuring fresh ingredients and send it in. We'll choose a winner at the end of the month to receive a $100 gift card and a chance to cook your dish with us here in the kitchen at 518.

It's easy to enter, just email your recipe and contact info to us, 518west@518west.com.

Throughout the month we'll also post a sampling of the recipes we've received. Like this one from Bill Fish:

Garlicky Italian beans

Two cups shucked Borliotti beans (available at NC Framers Market as Cranberry beans or October beans)
4oz pancetta cut in small cubes
∏ small onion diced
3-4 garlic cloves chopped fine
A bay leaf
I teas. dried thyme
3-4 cups low sodium chicken broth
3 ripe roma tomatoes seeded and coarsely chopped

Saute onion, pancetta and bay leaf in olive oil until wilted and pancetta is lightly browned. Add garlic and thyme and stir for 20 seconds. Then add some broth scraping up any browned bits. Add shucked beans and broth to cover. Turn up to high and cover and bring to a boil. Once boiling reduce heat to simmer and cook until desired level of doneness with lid slightly ajar. Prior to serving add chopped tomatoes long enough for them to warm. Serve with meat of your choice.

New weekly specials

2009-08-05T16:22:00.003-04:00

518's "Fresh Italian" contest

2009-08-03T08:56:00.001-04:00

I think that the best Italian recipes start with fresh quality ingredients that are found locally. It’s how we’ve developed every dish on the menu here at 518.

This month we’re happy to announce our "Fresh Italian" contest. Starting today we want to hear about your best original Italian dishes. Send them in and then we’ll share the best recipes we receive online.

At the end of the month we’ll choose a winner to receive a $100 gift card and the chance to cook their dish with me here in the kitchen at 518 West. Then that dish will be featured on our weekly specials menu in September.

Enter today by emailing your best Italian recipe to 518west@518west.com. All entries must be in by 8/28. Then we’ll announce the winner the following week. I can’t wait to see what you’re doing with fresh local ingredients.

Good luck.

Blaine

Menu Specials

2009-07-31T14:56:00.002-04:00

House Riesling

2009-07-31T14:51:00.001-04:00

Our bar manager, Ian Willis, looks at the house Riesling in our latest video.

Green

2009-07-28T15:40:00.000-04:00

Here at 518 we feel a responsibility to run the business in a way that minimizes our impact on the environment.

We buy fresh and local when we can and choose organic when it makes sense. We use polenta ground locally in Guilford County and goat Cheese (chevre) from Nash County. Local companies such as Cornocopia in Hillsborough and Capri Flavors in Morrisville provide us with many of our specialty products while U.S. Foods located in Zebulon provides us with many of our groceries. We also go to the farmers market to shop for North Carolina seasonal produce. At every point we source our products as close to nature and with the least amount of refinement possible, because that’s the way we like to eat.

When we began building 518 back in the mid ‘90’s there weren’t many “green measures” to guide us. But we recycled the brick in the building, both to maintain the historic integrity and to lower the impact at the landfill. All of the ironwork was custom cast by a local company in Pittsboro. The building’s original heart pine beams were sent away to be milled into our airlock and to provide the flooring for the upstairs portion of the restaurant.

Our to-go containers are made from either a compostable corn based material or from a sugar cane by-product. We use unbleached brown bags for bread. These all have a smaller impact on the environment than petroleum based plastic, which takes ages to break down in landfills. It also eliminates the bleach used to whiten paper sacks that ultimately leaches into the rivers near the paper mills.

And we have always recycled our cardboard, even before it was mandated by the city. Today we recycle all of our glass as well. We pay extra for this service, but it feels like the right thing to do. What we learned at 518 helped our sister restaurant in RTP, Mez Contemporary Mexican, to recently become the first LEED certified restaurant in North Carolina!

All these efforts come together to make 518 a more eco-friendly restaurant for you.

Blaine

Summer means local produce

2009-07-23T16:53:00.002-04:00

Pick a summer afternoon and you're likely to see Blaine over at the North Carolina Farmer's Market searching for ingredients to make his next weekly special. He gives us the tour in our latest video.

New weekly menu specials

2009-07-22T06:21:00.002-04:00

There's plenty of fresh local choices on this week's specials menu.

The Crab...a season inside

2009-07-21T14:32:00.001-04:00

This year we were looking for an activity outside of the restaurant to initiate more team building and encourage everyone towards a sense of fellowship. We discussed joining an organized sport through the city of Raleigh with trepidation since six years ago we made an attempt at athletic team building with dodgeball, an activity we determined to be too demanding and strenuous (our 0-10 record spoke volumes). In came the grand idea of softball, a nice, leisurely sport, and interest was high amongst the staff. Soon 518’s official softball team, The Crab, was born.

We looked forward to a great season with the city of Raleigh's softball program. We began on a high note, winning our first game 8-5. Unfortunately The Crab did not experience much more success until two months and ten games later when we finally won again...via forfeit (they did not have enough players).

Many of our games were close, some were not, but through it all, we played our best and worked hard for each other. A tough season yes, but one that brought us all closer together as friends and generated a camaraderie I will not soon forget.

Check out more images of The Crab in action.

skirt! after work

2009-07-20T14:28:00.003-04:00

Tomorrow it's our monthly skirt! after work party from 5:30-7:30 at 518. This month's theme is "I'm a feminist because..."

Enjoy $5 skirtinis and toast some of the featured feminists from this month's magazine. Look forward to seeing you here.

Lemon Linguine

2009-07-16T11:58:00.001-04:00

Yesterday we talked about sharing recipes. Today you can see how we make Lemon Linguine in the Kitchen at 518.

Recipe Sharing

2009-07-15T10:04:00.002-04:00

Here at 518 we often get requests for our recipes. I’m always happy to
oblige. I share those recipes online and in person because there are really
no great culinary secrets here. It's all been done before. Who am I to
horde the thousands of recipes I have collected or conjured up over the
years.

But there will always be some differences, big and small, between the dishes
we serve in the restaurant and the recipes that we share.

First of all, the actual recipes we use in the kitchen are designed to feed
large groups. So unless you’re ready to feed about 220 people, the recipe we
give you will have some adjustments.

Because we get so many requests for our most popular dishes, over the years
I’ve worked to scale them down for the home cook. The recipe for the Whole
Wheat fettuccine is one example. I gave that recipe to the N&O several years
ago and got great feedback, though including the caloric content was not my
idea.

When you create our recipes at home you may also notice some differences
because we are likely using different ingredients like the brand of olive
oil or cheese, different tomatoes, even a different pan, which could change
some characteristics.

Finally, I try to nurture the inner cook in someone trying our recipes by
talking them through the dish and helping them personalize it. For instance
here’s how I shared the “recipe” for our Angel Hair Primavera with a regular
patron that called me recently:

Me - "You'll get started by heating a little olive oil in a pan and slowly
caramelize some garlic.”

Patron – “How much?”

Me – “Well, how much do you like garlic? After the garlic, you toss in some
oven roasted roma tomatoes...you have to have those ready ahead of time.”

Patron – “How do I do those?

Me – “I toss the tomatoes with some olive oil, salt and pepper and garlic.
Roast in the oven until slightly charred around the edges. Then peel the
tomatoes, saving the juices and roughly chop them all together.”

Patron – “How long and at what temperature?”

Me – “Oh, at home, about 375 degrees and 2 glasses of wine. Then you can add
some caramelized onions, again that have been slow cooked ahead of time with
olive oil and rosemary.”

Patron – “How much rosemary?”

Me – “That depends too, how much do you like rosemary? Next start cooking
some pasta and add to the sauté some spinach, feta cheese, and toasted pine
nuts. Toss this with the cooked pasta and grate some fresh cheese on top.”

Patron – “What kind of cheese do you use?”

Me - “Well we use Romano, but you should experiment and decide what you
like. Don't be afraid to add another ingredient here or there if you’ve got
a favorite.

Patron – “Thank you.”

Me – “You’re welcome. I’m glad you called and we’ll see you again soon.”

Of course we have recipes that we use in order to keep things consistent.
That’s one reason why people have been coming back to see us for so many
years. And if you insist, we'll give you exact ingredients and amounts. But
what would be the fun in that? Make it your own...you're the one eating it,
not me.

cheers,
Blaine

This week's specials

2009-07-15T06:48:00.002-04:00

The new menu of weekly specials is out here at 518 West.

New Menu Specials

2009-07-08T08:53:00.003-04:00

See what's new on the menu this week at 518.

Urban Spoon

2009-07-07T11:38:00.002-04:00

Thanks to all our fans who’ve made 518 West the most popular Italian restaurant in the Triangle and #9 overall according to Urban Spoon today.

Jersey Boys specials continue

2009-07-02T11:47:00.002-04:00

Jersey Boys has been a hit at the Progress Energy Center. Big crowds and nice reviews so far for the musical about Four Seasons. We're proud to offer a free appetizer or dessert whenever you present two Jersey Boys ticket stubs at 518 West. The offer is good through the end of the show on July 18th.

Making Fresh Pasta

2009-07-02T11:29:00.003-04:00

Get a look at how we make our pasta fresh everyday at 518 West.

This week's specials

2009-07-02T11:22:00.001-04:00

The latest specials from the kitchen at 518.

Brussels Chamber Orchestra

2009-06-30T18:50:00.001-04:00

518 West is proud to sponsor the Cross Currents Chamber Music Arts Festival
beginning 7/2. www.crosscurrentsfestival.com

Weekly specials

2009-06-25T07:37:00.001-04:00

Lemontini

2009-06-25T07:08:00.004-04:00

Watch Holly as she makes our signature Lemontini.

The 518 approach

2009-06-23T15:13:00.002-04:00

Freshness and value have always been key elements to our operating philosophy at 518 West. Since we opened in October of 1996, we've maintained our commitment to serving great food at a great value. It costs us a little more, but it's worth it to give our customers the best possible ingredients.

In following that philosophy we try to source food products with the fewest added ingredients and artificial flavors, and fresh local produce whenever we can get it. We use whole milk cheeses, real olive oil, antibiotic free chicken and ground beef, hormone free pork, and real sea salt (not that iodized stuff).

This buying philosophy is maintained throughout the whole restaurant and is nicely reflected In our wine offerings. We are always trying to find new affordable wines (I know, it’s a tough job but somebody has to do it) to place on our list. Our customers benefit from that hard work because you'll often find the wines we offer are more affordable than the same wine in other area restaurants. We were also the first restaurant in Raleigh to offer half price bottle wines on Monday night.

But setting trends is not what we're about. 518 West has never tried to be the latest gastro-hub of culinary awareness. We just continue to use the same approach that has served us for over a decade, put a few common elements together in a nice package. I hope you'll come by soon to sample our cuisine and become part of the 518 family of Raleigh.

Blaine

Salute to the SHEROES

2009-06-23T09:04:00.002-04:00

Tonight 518 West welcomes Skirt Magazine as we salute SHEROES, women who inspire us. $5 skirtinis and great prizes as well. 5:30-7:30.

Read about Judy Luxford and other SHEROES then come out to celebrate with us.

Jersey Boys

2009-06-22T09:14:00.004-04:00

518 West welcomes Jersey Boys, opening Wed. at the Progress Energy Center. Through 7/18 present two Jersey Boys ticket stubs and get a free appetizer or dessert.

Easy parking

2009-06-18T10:19:00.004-04:00

For the past couple of years we’ve been anxiously awaiting the construction of the new public parking deck directly behind 518 West. We’re happy to say that the deck is open and there’s more parking available for 518 West than ever.

Blue Ridge Realty’s public parking deck is open just behind the restaurant with an entrance off of Jones St. It’s just a $1.00 per hour at lunch and $1.50 per hour in the evenings.

Two other parking options are available as well. We provide valet parking nightly and for Sunday brunch for $3.00 per vehicle. And the Progress Energy Deck is a half block up Jones street across the Railroad Tracks. Flat rates there range from $1.00 at lunch to $5.00 after 8:00pm.

There’s more location and parking info here or you can call 829-2518 to talk Rita or any of our other hosts or hostesses. They’ll tell you all you need to know.

2009-05-29T12:54:00.000-04:00

Check out our new cocktail menu at 518

518 West on Facebook

2009-02-26T09:42:00.001-05:00

become a fan of 518 West on Facebook.

There is a new "food" picture posted...comment on that photo and enter a drawing to receive a $25.00 gift certificate.

click here

Brussels Chamber Music Festival Fundraiser

2009-02-05T12:39:00.001-05:00

518 WEST…
GOOD FOOD, GREAT MUSIC, A WINNING COMBINATION.

518 West is once again offering good food, a glass of wine (make it red, it’s good for your heart) and a chance to make something magical and musical happen this summer simply by eating a good meal with a friend.

Meet a friend for lunch or take someone you love out to dinner on Tuesday February 10th (avoid the Valentine's Day rush!) and 518 West will donate 10% of their sales to help establish a summer music festival in Raleigh and Cary.

Think of it as a meal today that will feed your soul with music this summer.

It’s a delicious way to raise money to bring the Brussels Chamber Orchestra (www.brusselschamberorchestra.com) here to establish the Cross Currents Summer Music Festival in Raleigh and Cary. Plans are now in place for the Festival to run from July 3rd through July 11th…and this year the BCO is planning on bringing along some of their most talented friends.

Come have a great meal and make something magical happen in July.

Tuesday, February 10th, 2009

518 West Italian Café, 518 West Jones Street/ Raleigh
(919) 829-2518

The Rise and Fall of the Airlock Sentinel

2009-02-05T12:22:00.007-05:00

So what has become of the beloved 518 gargoyle that sat over the airlock as you entered the restaurant? One of the owners, in unfathomable wisdom, has decided to take part in the change of the restaurant and make his contribution. And that contribution is...you guessed it...removing the gargoyle to replace it with what? We aren't quite sure...when queried the reply was "I have an idea of something else that can go there"...well what? It seems that the idea has not quite morphed itself into a reality beyond the removal of our friend. Why am I a little upset over this? Well..that gargoyle has remained the one constant at 518 that we could count on. He has been our sentinel sitting over the airlock keeping watch on the goings on of the restaurant since we opened. We put reindeer antlers on him during Christmas, just to see who may notice and to add a bit of whimsy to our lives here at the restaurant. Children notice him and point him out to the amusement of their parents. He is our friend. And now without us even being given a chance to postulate an opinion, he is gone. So keep your eyes peeled for whatever may take his place, and watch out for the incarnation of the gargoyle.

2009-01-14T14:04:00.004-05:00

Check Out Our Changes...

... as most folks are now looking even more for value driven products, we are offering up a bit of change on our own. Our business has remained strong I think in part due to the fact that we are still a value driven restaurant...we have great pricing on our wines, we have not raised prices even as our costs have gone up, and we strive to maintain our quality.

However we are even going one step further. We are lowering prices on several menu items as our costs have dropped, passing that savings on to our customers. I suppose the biggest news is that we are again going to be offering up half orders of all our pastas...and yes, meatballs are back on the menu. We are updating several of our classics like the Chicken Marsala and the Pork Milanese, and changing up the Eggplant Parm a bit.

With all the great changes taking place in the country, we are offering up a little change of our own.

Please check out our menu.

Coming on January 21st.....

see ya then,
Blaine

Raleigh Chamber Music Guild Fundraiser

2008-11-26T14:18:00.004-05:00

518 is happy to share our partnership with the Raleigh Chamber Music Guild. On Tuesday, March 3rd we will donate 10% of the days proceeds to help support the Raleigh Chamber Music Guild. This is just 2 days after the Guarneri Quartet performs in Raleigh at the Progress Energy center for the Performing arts

Fundraiser for Broughton High School Sister Cities Concert Tour

2008-11-26T14:04:00.003-05:00

On December 2nd from 7-9 pm, the Broughton High School Acapella Choral group will be performing at 518. We are donating 10% of our whole days proceeds to help sponsor this group as they raise money to fund a trip to Paris and London in the Spring of 2009.

2008-10-30T15:36:00.005-04:00

Wednesday is Martini Day at 518!

Enjoy any list Martini for $5.00 every Wednesday.

Rose is NOT White Zinfandel

2008-04-17T11:30:00.003-04:00

I really like Rose wines from France. Ever since I bought the cookbook called Lulu's Provencal Table by Richard Olney I have liked Rose wines. Lulu and her husband run and own Domaine Tempier in Provence,France, and have for over 50 years. Just the spirit of the book made me want to try Rose wines...the succinct descriptions of family meals and the sense of community and family that is pervasive throughout the book alone is comforting.

...and for the record, Rose wines are not White Zinfandels. Nor are they sweet. They make great food companions with seafood dishes or grilled pork or chicken dishes.

Rose wines are made from red grape varieties. The rose that we are currently featuring,

Perrin Reserve Cotes du Rhone Rose 2006,

is a blend of Cinsault, Syrah, Grenache, Mourvèdre.

Here are the winemakers notes:

Traditional winemaking by saignée - the French term meaning "bled", for a wine-making technique which results in a rosé wine made by running off or "bleeding", a certain amount of free-run juice from just-crushed dark-skinned grapes after a short, prefermentation maceration.

Clearly a wine from a warm place, the color is an intense pink with bright reflections. The nose is fresh, of redcurrants and yellow raspberries. The mouth is supple with fruity roundness in the middle, and a lively finish that is quite long.

Pair with any summer foods or Mediterranean dishes. A perfect pairing would be grilled pork ribs with white peach and verbena julienne.

Well, we don't have any white peaches or verbena yet, but this is still a great time of year to try an easy drinking wine.

Beer? On a Wine Blog?

2008-03-25T14:37:00.005-04:00

Absolutely!

Hand-crafted beers have come a long way recently, and here at 518 West we are proud to offer a selection of outstanding brews! Whether you are in the mood for a lighter Jever Pilsner, or a hearty Duck Rabbit Milk Stout, 518 is your spot. Our bar is open all afternoon 6 days a week, and serves as a perfect spot for meeting friends after work. If you have a passion for great beer (we do), then take the time on your next visit to sample our large-format options.

Belgian-style ales are immensely popular throughout the world, and have gained a new appreciation in the United States. Careful crafting and bottle conditioning work together to produce some of the most aromatic and flavorful beers on the market. 518 West is proud to offer both the Westmalle Trappist Ale as well as the Dupont Saison Farmhouse Ale. They are both available in large-format, perfect for sharing. Remember: consume Belgian beer responsibly - ask your bartender for the perfect glass to enjoy your beer!

Rogue is a familiar name around North Carolina, as their fine beers from Oregon have a strong following here. Perhaps the most popular locally is the "Dead Guy Ale", found in a larger 22 oz size ($12.25). A full bodied ale with robust flavor, it is the perfect introduction to the entire Rogue lineup. An affordable price is nice too!

Take the afternoon off - head out early, grab a friend, and come on in to 518 West for a chance to relax and drink great beer!

Step into Spring!

2008-03-10T17:54:00.005-04:00

Spring is just around the corner, and 'tis the season for great white wines! Recently our "wine committee" took an afternoon away from the office to sample fine wines from the best of German winemakers. Cordially sponsored by two of our purveyors, the tasting event provided a showcase for over 60 different wines from a group of more than two dozen of Germany's very best producers. Wine production in Germany is predominantly that of white wines, and Riesling is easily the most popular grape planted. Finding a favorite can be an adventure - here's a quick guide to some of the most common label questions for German wines.

Ripeness of the grapes at harvest is a major determinant in German labeling. Indicators such as "Kabinett" and "Auslese" describe how late in the season grapes were picked. Grapes left later on the vine will generally produce more sugars, and will often result in a sweeter final product. However, exceptions occur, and some late-harvest grapes are used to produce drier-style wines also. Tips for understanding labels:

Kabinett: grapes are ripe; often the lightest of wines on this scale
Spatlese: late-harvest grapes; more intense flavor and sweetness
Auslese: very late-harvest; hand-selected; very intense flavors
Beerenauslese: "incredibly" late harvest; showing signs of "Noble Rot" (bitrytis fungus - no worries - it's a good thing that adds complex flavors!)
Eiswein: grapes are allowed to freeze on the vine, then are picked and pressed while still frozen. Not produced every year, only when the perfect conditions allow. These wines are absolutely delicious, with a depth and complexity of sweetness unrivaled in other styles.

Confused? Perfectly normal - the German wine rules & classifications are rivaled only by those of France for their complexity!

Here at 518 West we offer two fabulous examples of Riesling Kabinett, from Reichsgraf von Kesselstat and also the Haart Goldtropfchen. Both are listed at under $40, and are an even better value at half-price on Mondays! Enjoy them simply as an apertif, or with lighter fare from our menu. Either way, we feel they are great examples for any wine drinker.

Go ahead - break routine and "step into spring" with German Riesling!

Go Head to Head with a super California wine...

2008-03-07T14:59:00.004-05:00

It's pouring buckets of rain outside, which we desperately need to help alleviate the drought conditions we are under here in Wake County, North Carolina, and pretty much the whole southeast. The rain reminds me that sometimes we need to struggle a little to get ahead...I was buying some grass seed yesterday thinking that I could throw a little seed down in my now very brown lawn just to see what will happen...perchance it may grow, and talking to the very helpful owner of the North Ridge Ace Hardware...she advocates letting your grass struggle so it will develop deeper roots, thus becoming more drought tolerant.

Well, that is what will sometimes help grapes become full flavored...letting the vines stress a little....this helps to develop the sugar in the grape...Now I am hard pressed to believe that the grapes that make this delicious wine have to struggle too awful much, being located in the somewhat Mediterranean climate of the Sierra Foothills. Yes, they get some snow there, and when it rains, it really rains, but is is over and done with (just like the rain we are now getting), not like Seattle where it rains all the time.

So what is this wine? ..and yes, I can get off on a tangent...but back to the wine...Terrre Rouge Tete a Tete. We are offering this wine on our monthly glass pour feature list. This wine was on our bottle list about a year or so ago. We are glad that we had the chance to revisit this Rhone style blend of Mourvedre, Grenache, and Syrah. These Mediterranean varietals are no accident. These grapes excel in the Sierra Foothills climate. This is a very enjoyable everyday drinking wine. Flavors of boysenberry fruit suggestions and a smoky/meaty/gamey flavor with a great texture.

So pull on your favorite pair of rainboots, grab an umbrella and go head to head with a glass of Tete a Tete.

Smelling the Roses

2008-02-17T12:45:00.004-05:00

In such a go go go society we very rarely reward ourselves for the hard work we do, especially when it comes to wine. But sometimes spoiling yourself with a bottle that's a little further up the price list can be a rewarding experience. This is the case with 2 new wines that were recently introduced to our wine list. The 2005 Black Bart Syrah and 2004 Veraison Cabernet Sauvignon ,from the Krupp Brothers Estates, are two of the more exciting wines we've tried recently. Both wines feature grapes from the Krupp Brothers Stagecoach vineyard, one of the premier vineyards in Napa Valley.

The grapes from these vineyards are sourced to some of the most renowned wine makers in Napa, including names like Stag's Leap and Miner Family, who then use them in some of their flagship wines. But the appeal of using the Krupp brothers own brands versus those that source their grapes is that we can offer these wines at a lesser cost. Thus you get to taste the grapes that go into to making the expensive wines for less while still getting to enjoy some of the best wines Napa Valley has to offer.

According to the winemaker, The Black Bart Syrah is well structered and shows violet and vanilla aromas and a palate of black pepper and dark cherries. The Veraison Cabernet, meanwhile, is quintessential Napa Valley cabenet with aromas of blackberry and plum with the same ripe fruit in the palate and frim tannins.

So while these wines may not be every day drinking wines, take a day to stop, smell the roses, and spoil yourself with a wonderful bottle of Napa Valley wine. And don't forget, Monday's at 518 West all our wine bottles are half price so it makes the perfect time to enjoy these great selections

My Funny Valentine

2008-02-13T13:44:00.005-05:00

Valentine's day should be fun! It is a day to remember the special someone in your life (and contribute to Hallmark's stock) by showing them that you care...at least for a day anyway.

Too often though, we are caught up in too much of trying to 'do the right thing". There are decisions to be made about cards, flowers, gifts, chocolate, where to dine (if you can still get a reservation) and what to eat and drink.

If you are lucky enough to have made a reservation at your s.o.'s favorite spot, then you are a forward thinker! But what should you do when you arrive? What to drink?

Many times we find folks ordering champagne on special occasions not really because they like it or even know the difference between blanc de blanc or blanc de noir, but because they feel they are supposed to drink something bubbly. Bubbles are fun and bubbles are festive. Bubbles are something special, something we don't do every day.

Valentine's Day is the perfect occasion to drink some bubbles, to do something out of the ordinary...

...so I would like to make a suggestion...try our Sparkling Riesling! It is a Reichsgraf von Kesselstatt 2002 Majoratsfullung Brut. This means it is going to be dry!

This German sparkler was showing a hint of off-dry fruit, and some nominal amounts of toast. But this is more in a light and airy refreshing style. This wine is an easy drinker and can compliment many foods...this would be especially delicious with our Pasta Primavera.

Valentine derives from the word "valens" and means 'worthy". We certainly think this sparkling Riesling is worthy of your Valentines Day celebration.

XOXO

A Featured Favorite: The Black Chook

2008-02-04T19:37:00.000-05:00

Mysterious. Complex. Intriguing.

Just a few of the words wine maker Ben Riggs uses when describing The Black Chook, a suprisingly robust blend of Shiraz and Viognier from Southern Australia. Crafted with grapes from two contrasting climates, McLaren Vale and Langhorne Creek, this remarkable wine finds balance and harmony far out pacing its modest price. Offered at 518 West for $7.50 glass/$29 bottle, "The Chook" is perfect for the casual wine drinker and experienced palate alike.

This Featured Glass pour has been a mainstay on our list longer than most, and for good reason. The Black Chook is well suited for pairing with our wonderful wood-grilled dishes, and is also perfect for sharing among friends before dinner. Try the classic Chicken Parmesan with "The Chook", and you'll find a touch of "Down Under" here at 518 West.

Cheers!

"Move Over Dear"

2008-01-29T13:12:00.000-05:00

Just remember that simple (albeit not likely used) phrase and you will be on your way to enjoying another top finds from our wine buyers. The grape is Mourvedre, and the vineyard is Cline Cellars and the grape is grown in Oakley California, about 40 miles east of San Francisco. Warm days and cool nights offer an ample environment to grow this highly concentrated grape on vines that range from 80 to 120 years old.

The mourvedre grape is a typical grape used in blending grown in Southern France and Spain. The Spanish names of the grape, Monastrell and Mataro are familiar, and the grape is also a principal grape to improve color and structure in Cotes du Rhone, Chateuneuf-de pape, and Cotes de Provence. In Spain, the grape is commonly blended with Grenach (Garnacha).

This grape was once very widely planted in California, but now only a few vines remain, and Cline owns most of those vineyards.

Soft tannins and flavors of chocolate, rich plums, and cherries make this a very delicious wine. It is very easy to drink on its own or with a big steak, such as our Porcini Mushroom Dry Rubbed Grilled Ribeye. The lush mouth feel of chocolate covered cherries belies the higher 15% alcohol found in this wine. At $8.50 a glass and $33.00 a bottle we have uncovered a real winner here. Come in on Monday and purchase this (or any) bottle for half price.

By the glass wines, value finds, and darn good grapes

2008-01-23T12:56:00.000-05:00

I wanted to kick off the blog hi-lighting an aspect of our list that is the core philosophy of everything we try to do here at 518...quality, value, and freshness. now it may seem like the word "freshness" may not apply so much to wine, but considering the by the glass pour we are now offering, the Lange Pinot Noir, after trying this wine, I think you may agree. The wine, at $10.25 a glass and $40.00 a bottle certainly offers the value and quality aspect.

When we taste wines to put on the Glass Pour Specials list, we are looking for wines that are unique and special. The wines may be a varietal that is not very common, or a little known winery that deserves some recognition. The wine may be a super value to us and to our customers due to the volume buying we can do. We work very close with our purveyors to pick unique wines that are quality and value driven to offer our guests a little something different when choosing a wine... and the Lange hits a home run on all fronts.

The Lange vineyard is located in the Dundee Hills area of the Willamette valley in Oregon, and with it's steep hills and red soil is considered the best area in Oregon to grow the Pinot Noir grape.

These are the tasting notes from the vineyard:

"Our Willamette Valley Pinot Noir is always approachable upon release and the 2006 i s a very friendly wine that is sure to be appreciated by a broad audience. This juicy palate pleaser is a wine that showcases a warm, dry vintage that demanded every ounce of energy from the Lange production staff . The nose entices with bright , red raspberry , candied cherries and a hint of allspice while the palate displays luscious red plum, red currant and berry characteristics complimented by an earthy note of minerality in the finish. An expansive mid-palate, lively acidity , and a succulent texture that is indicative o f the 2006 vintage make this wine a well - rounded, exceptionally balanced and varietally correct representation of the grape for which the Willamette Valley i s known."

So what does all that really mean? Upon tasting our staff to this wine, nearly everyone was in agreement that this Pinot is a classic representation of a truly great Willamette Valley wine at an affordable price. Here is everything you could want in a Pinot Noir.

Blaine

518 West Italian Cafe Wine Blog

2008-01-17T15:34:00.000-05:00

Welcome to our blogspot. Our goal and intention here is to host a discussion about the wines on our list, how we pick those wines, and our comments about them. Feel free to post your own comments pertaining to a wine, or any other wine features that you would like to see.

thanks for visiting,
Blaine