5 of the best things our team ate in January

Here are five of the best meals our team ate this month, listed in no particular order.

Everything bagels from Crust Punk Baking

“New Yorkers love to complain about the lack of good bagels in the South. I am one of those New Yorkers. But, things are looking up!”  — Ashley Mahoney, reporter

[Go deeper: Some of Charlotte’s best bagels are made in a South End ghost kitchen. Here’s how to get your hands on them]

The breakfast bowl from Community Matters Cafe

“The bowl has a grits base and is topped with chorizo, a sunny-side-up egg and veggies like pickled and green onions, peppers and radishes. I ordered it one morning before diving into work, and it provided the perfect amount of fuel for a work-from-coffee shop day (and it just looks pretty, too).” — McKenzie Rankin, reporter

The fiesta bowl from Little Spoon

“It was a light (ish) and delicious breakfast, made up of scrambled eggs, goat cheese, green onions, grilled chicken, avocado, tomato and salsa fresca ($15).” — Katie Peralta Soloff, editor

• Pro tip: If you’re with a group, get the fried Korean Brussels sprouts ($11) for the table.

The beef chow fun from Open Rice

“I’m always craving Asian noodles, and I was so excited for Open Rice to open not far from my house. It surpassed my expectations — not only was the food delicious, but the restaurant in the Metropolitan shopping center is spacious and inviting. Chow fun, with thick rice noodles, scallions, onions and bean sprouts, topped with beef that melts in your mouth, is a must-order. Also don’t miss their roasted duck.” — Danielle Chemtob, reporter

[Go deeper: Open Rice expands to Metropolitan shopping center]

The barbecue pork sandwich from Midwood Smokehouse

“The goal for this meal was to have leftovers for the next day, and boy did my partner and I accomplish that (notice the combo platter in the background of the photo). We had leftovers for three days. You know a meal is great when it tastes just as good the next day as it did when it was served to you.” — Laura Barrero, reporter