Chef Ludo Lefebvre brought his pop-up restaurant to Raleigh in March to make his own version of North Carolina barbecue, a la The Pit, and staged his event at The Pit's sister restaurant Gravy (Andrea Weigl explains more about what a "pop-up" restaurant is).

Everything was captured for Chef Ludo's Sundance television show, "Ludo Bites America," in which he travels the country with his business partner and wife (Krissy, riding the hog at left) creating a new one-night-only restauarant and menu for each episode. The Sundance website describes the Raleigh episode as "a BBQ pig out with a French twist" (short video promo).

Chef Ludo Lefebvre's visit to Raleigh earlier this year to tape an episode of "Ludo Bites America" will air at 9 p.m. Aug. 23 on the Sundance Channel. 

In March, Lefebvre and his wife came to Raleigh to create a pop-up restaurant at Gravy in downtown Raleigh. Lefebvre served up his take on Carolina barbecue.

Go HERE to read my article about Chef Ludo's pop-up restaurant.

Los Angeles chef Ludo Lefebvre (pictured left, photo by Nate Hoffman) is bringing his "pop-up" restaurant to Raleigh for one-night only. Lefebvre, a former Top Chef Masters contestant originally from France, will transform Gravy into LudoBites Thursday, March 24.

To get a reservation, call 896-8513 starting at 10 a.m. Wednesday, March 23. Only about 90 reservations are available. Dinner starts at 6 p.m.

Look for my story in tomorrow's News & Observer about Lefebvre. (HERE it is.)

Information will be posted later tonight at www.facebook.com/LudoBites or http://www.facebook.com/pages/Gravy-Raleigh/224196616994

Here is the menu:

• Fried pig ear with chili and lime mayonnaise.
• "Head and cheese" (Pig head rillettes, cheddar cheese custard with barbecue jelly and a slice of country bread and pickled baby rainbow carrots)
•  Blood pig terrine served with blackberry salad and purple potato chips.
• Crispy pork belly, mustard ice cream and a coleslaw made with savoy cabbage, potatoes, chive and smoked eel.
• A 63-degree poached egg with potato mousseline and chopped barbecue from the Pit seasoned with chorizo oil and cumin.
• Slices of salt-encrusted pork shoulder topped with a pork skin crumble and served with a Big Boss Bad Penny beer, five different cauliflower and pineapple.

And for dessert, two choices:

• Smoked vanilla bean bacon creme brulee
• A French-version of banana pudding with caramelized bananas and coconut macaroons and a secret ingredient.