State Farmer’s Market Restaurant
You gotta love a place where the Twitter handle is RealBiscuits! And you gotta love a place steeped in the agricultural axis of North Carolina, the NC State Farmers Market, which stands on ground where cattle from the North Carolina State University agriculture farm once grazed. Market space all around the restaurant is where farmers bring their crops to sell, so fresh is foremost, and each meal begins with the eatery’s “real biscuits,” hand-made using NC self-rising flour, real buttermilk and a little secret. Another little secret is that Jackie Watkins, son of “Big Ed” Watkins of Big Ed’s City Market Restaurant downtown, originally opened Raleigh’s State Farmers Market Restaurant on Hodges Street in 1955. It moved to its current location in 1991. The State Farmers Market Restaurant features NC “Fresh Cooked” & “Made to Order” Breakfast served all day, everyday until 3 p.m.