Bill Leslie: Honeysuckle sensation
I’m not a big dessert guy, but there is special dish I refuse to miss each spring.
It’s the Honeysuckle Sorbet at Crook’s Corner in Chapel Hill. It’s one of those limited desserts. When the local honeysuckle supply runs out, the sorbet is removed from the menu.
Cindy and I started going to Crook’s many years ago for the shrimp and grits. The Crook’s Corner shrimp and grits recipe is simply the best anywhere, and I think it has gotten even better with time.
I was worried when Crook’s Corner owner Gene Hamer and executive chef Bill Smith announced their retirement from the restaurant last October. The new owners, Gary Crunkleton and Shannon Healy, promised to “maintain the integrity” of the restaurant’s menu while pursuing new seasonal dishes. So far, so good!