CityView Magazine

CityViewNC.com | 27 910.425.6667 | 6775 Irongate Drive | Fayetteville, NC | www.gatesfour.com Less than 10 minutes from Raeford Road • Outdoor Pavilion • Seating for up to 300 People • • Weddings and Rehearsal Dinners • Anniversary Celebrations • Meetings • Hope Mills Urgent Care & Medical Clinic Esther Oduche-Okons, FNP Board Certified Family Nurse Practitioner Toby B. Okons, M.D. FAAC Board Certified Internal Medicine www.hopemillsurgent.com Accepting New Patients • Walk-Ins Welcome • Accepts Most Insurance (910) 429-0647 | 3758 South Main Street | Hope Mills, NC 28348 Primary Care Women's Wellness 2D Echocardiogram Sleep Center Physical Examinations Bone Density Test In-House Laboratory X-Rays rant at 1240 Fort Bragg Road, puts all four on its Sunday Brunch. "So we de- cided to put them on our table, adding another new dimension where custom- ers receive a true chef experience." e restaurant features a farm-to- table emphasis in craing elegance with a Southern twist. Executive Chef Matthew Graham has been at the res- taurant for the past seven years, help- ing Shearin-Smith oversee a menu that includes fresh cuts of meat and seafood from a N.C. Fish Mongers Network. A few of the standout entrees include sea- food macaroni and cheese, stuffed pork chop, shrimp and grits, uptown fried chicken and nearly every steak, includ- ing the filet migon. Two months ago the restaurant hired a French pastry chef. Growing up, the holidays didn't begin until Shearin-Smith saw corn pudding. Planting Success ScrubOaks owners Tim and Gwen Holtsclaw are Southern grown and the heritage shows up everywhere on the menu. e establishment, located at 780 Ramsey Street, got its name when Tim was finishing a round of golf and spotted the frequently overlooked beauty of the sun basting a tree near the 18th green. But the brainstorm that initially set it into motion was the response Tim re- ceived from his steak entrees, which he considers a holiday entree. "e blend is amazing and is totally a secret, although I will share that the ingredients include sea salt, coarsely ground peppercorns, garlic and one or two other things," Gwen Holtsclaw said. When a restaurant on Ramsey Street closed, the Holtsclaws turned a bucket list item into a working dream. ey opened ScrubOaks in 2009. Pumpkin Ravioli is a popular season- al item offered at ScrubOaks as a week- end feature occasionally during the fall. "Interestingly, the Pumpkin Ravioli with Sage Brown Butter Sauce is also one of our most requested specialty en- trees for the private holiday parties that book every year! We already have it on the menu of 11 different private parties … by request!" exclaimed Gwen. e key to the Sage Brown Butter Sauce is in the timing of the butter …

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