W H AT WE’RE EATING NEWS FROM OUR RESTAURANT COMMUNITY, PLUS A DISH WE LOVE
➾ NEWS BITES RISE TO THE OCCASION Keyana Bourne, owner of the pop-up vegan bakery formerly known as Crumbs, changed its name to Bklyn Bakery, which pays homage to Keyana’s family’s roots in Brooklyn and the culture of the borough that has inspired and impacted her. NEW IN TOWN
nnie Johnston bused tables, handed out bread and refilled water glasses at Italian restaurant Pazzo! in Southern Village during her teenage years as a Chapel Hill High School student. Years later, she
is back in the same spot but is now the one in charge. She bought the space last December and, with the help of her neighbors at Catherine French Design, transformed her restaurant, Market and Moss, into a stunner with jewel-toned details and a long tufted leather banquette along one wall. Annie says a lot of thought went into the design so all guests would be accommodated. “We set it up so that on one side, when you walk in, there’s a couple of booths, and those are great for families,” she says. “If you drop by on the spur of the moment on a Friday night and you’re alone, we spent a lot of time making the bar really welcoming for everyone and aesthetically nice to look at.” The bar menu took weeks to refine. “We would get other bartenders who we respected in here and do tastings and tweak [the cocktails],” Annie says. Executive Chef Bryan Keller’s menu features a dozen small plates for sharing, like grilled plums and burrata, and a pork belly flatbread highlighting local Lady Edison pork. Seafood – from the flaky corvina with coconut green curry to red drum served with farro, quinoa and kale – stands out in the entree section. Desserts like the Matcha & Moss feature a green tea cookie and matcha gelato from Annie’s gelato and coffee shop La Vita Dolce Cafe just a few doors down. Corvina with coconut green curry and cumin sweet potato, $27 – Jessica Stringer MARKET AND MOSS 700 Market St., Chapel Hill 919-929-8226; marketandmoss.com
QueenWa Cafe opened a stall in the Blue Dogwood Public Market in August. Owner Tonya Del Soldato, who’s been a vegetarian for more than 20 years, says she wanted to bring healthy vegan and vegetarian options to the community. Some of Tonya’s specialties include her vegan meatballs and pecan-crusted tofu. Another new vendor at the market is Goodness Cooks, started by nutritionists and holistic chefs Cordon McGee and Lizzie Jacobs, which features a simple, nutrient-dense menu for Tuesday pickup. Recent offerings included quinoa and wild rice pilaf and a beef and vegetable stew. ULTIMUTT FAN Two customers and a staff member from Chapel Hill’s Carraway Village Chick-fil-A were featured in a national commercial that began airing on Oct. 7. The commercial features Carraway Village Chick-fil-A Director of Marketing Gabriel Baker along with Nick Booras and his dog, Ellie. The trio was invited to Atlanta, home of Chickfil-A Corporate, to shoot the commercial after a video taken by Gabriel featuring Ellie retrieving Nick’s order went viral. ADIOS Y HOLA Bandido’s Mexican Cafe announced on Sept. 25 that its Hillsborough location will permanently close after a 20-year run. The location in Chapel Hill will remain open. Taking its place on South Churton Street in the next few months will be a second location of The Colorado Burrito. The Mexican restaurant was previously located in Daniel Boone Village before shutting its doors in March 2019 and making a move to Mebane. The Mebane location will remain open. – compiled by Mia Cooper CHM
December 2020
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