As some of you may know, Oxford American is a magazine about the South. Their current edition interviews several of the renouned chefs in the South, two of whom interviewed were Ben and Karen Barker. When asked what restaurants... (10 replies, last updated by Ed May 5, 2005)

Skip the lobsta ice cream at Ben & Bill’s — it’s strictly a barker at a carnival show. Instead, go to the back of the store and try some of their fruit jells, particularly the dark-chocolate covered raspberry... (5 replies, last updated by Bob Libkind May 1, 2002)

folks from Lantern pit-cooked a lamb & a goat, and the BBQ Joint folks did a pig, as did Ben Barker (!). Any reports? (11 replies, last updated by peetoteeto May 30, 2007)

than it sounds). Everything was excellent, very flavorful and very tasty; not cheap but still a good value in my opinion. Ben Barker was there which was nice to see since so many well-known chefs seem to spend little time in... (4 replies, last updated by Sant November 20, 2002)

By far the best known and most celebrated restaurant in the area is Magnolia Grill in Durham. Ben Barker has been nominated by the James Beard Foundation as Best Chef in the Southeast for the last two years, and his wife Karen,... (3 replies, last updated by jen kalb August 18, 1999)

I made a truffle honey ice cream for Ben and Karen Barker years ago. I just used a basic honey ice cream recipe and kept adding the truffled honey until you could taste the truffles. This is one I found on the web Homemade Ice... (2 replies, last updated by christianb April 21, 2007)

I would say yes, it is not to be missed. It is the one place I always make sure to take my big-city hound friends, because it is not only fantastic but just as important the feel and the flavors are authentic and local. Ben and... (14 replies, last updated by LulusMom November 18, 2008)

program (http://www.seedsnc.org). Magnolia Grill - Ben Barker - 919-286-3609, Ben and his wife Karen do amazing, award winning food some of which is sourced from the local farmers markets. Nana’s and Pop’s – Scott... (14 replies, last updated by eatyourveggies1 July 2, 2008)

the choices. (My favorite class was the one with the three sous-chefs from Magnolia Grill, Bloomsbury Bistro, and the Carolina Inn, though a session with Ben and Karen Barker of Magnolia Grill is never to be missed.) (7 replies, last updated by Chow Penguin December 26, 2007)

Well, I’m not Tom but when we ate there it was around $85 plus tip. That was for two appetizers, two entrees and sharing of a dessert. As you may know, the chef, Scott Howell (?), is a protoge' of Ben Barker at the Magnolia... (14 replies, last updated by CGP August 20, 2003)

Nana’s chef is Scott Howell, Ben Barker‘s former protage’ at Magnolia Grill. Nana’s is a far superior restaurant in atmosphere and ambiance but not quite up to par with Magnolia Grill in imagination of... (14 replies, last updated by jb July 26, 2003)

, Y Ben House, Yuet Lee, Utopia, Bow Hon, Gold Mountain, and R&G(though I don’t know where this one is yet). All else being equal I want atmosphere over touristy. Please comment. Also, anybody have a cross reference for... (8 replies, last updated by PolarBear April 22, 2006)

to ben barker would be more appropriate than trashing a very good restaurant on an online message board, though. i think you have a legitimate complaint about that treatment, but the tone of the rest of your post and the... (11 replies, last updated by mikeh September 2, 2009)

You should consider Magnolia Grill in Durham. It is definitely upscale chef/owner Ben Barker is one of the pioneers of the local ingredients movement in the Triangle. Some may not put any stock in such lists but it is rated the... (16 replies, last updated by RaleighHound September 4, 2007)

The chef at Sonoma, Groody, used to work for Ben & Karen Barker at Magnolia Grill. He’s a CIA grad. (5 replies, last updated by Risa December 7, 2004)