W H AT WE’RE EATING NEWS FROM OUR RESTAURANT COMMUNITY, PLUS A DISH WE LOVE
NEWS BITES Craft beer hub Beer Study is closing its doors and making way for Baljeet Singh and Randhir Singh of Naan Stop Indian Cuisine to open a restaurant at 504 W. Franklin St. Beer Study will move to a new location at South Green in Carrboro. Gizmo Brew Works’ Chapel Hill location officially began the transformation into Clouds Brewing’s Clouds Storm Cellar on Aug. 17 with an expected opening date before the end of the year. The new location of the Raleigh-based brewery will continue to employ the Gizmo staff, so stop by to enjoy a pint of Precipitation Pilsner or El Hefe Hefeweizen among familiar faces. Zayka Indian Grill & Bar opened at its new East Franklin Street location, offering customers authentic Indian cuisine and cocktails with modern twists. Try the “Meet Your Self” signature cocktail, made from gin, lime juice, green chili and a homemade pickle, and pair with a meal from chef Sanjeev Kumar.
A
s you step inside the new The Purple Bowl, you’ll be The Purple Bowl greeted with the familiar menu 505 W. Franklin St., Chapel Hill board of vibrant acai bowls, purplebowlch.com rich smoothies and espresso drinks. However, the extended space – featuring large, light-filled windows, 700 extra square feet indoors and a renovated 2,000-square-foot outdoor area – invites you to explore beyond the usuals. Take a seat on the patio and dive into a new addition to the menu, such as a salad with tender arugula and crispy cucumber, tossed with dill, mint, pesto and pistachios, and crowned with a delicate layer of golden couscous. “What we decided to do when we were moving into the new space is really think about our community and who eats here,” says owner Paula Gilland. “We had many customers requesting that we bring in more lunch menu items, so it was natural to [have] salads with a protein option.” Another option, the California farm salad, can be ordered with a side of Wendell’s antibiotic-free chicken – named after Paula’s husband – to experience the taste of a marinade that’s a secret family recipe. Former UNC basketball player Duwe Farris visited during opening week in September and has been a five-year customer. “When you think of The Purple Bowl, you know you’re going to get fresh ingredients, and you feel good eating them and you feel good after,” he says. “The salads are just like an extension of that – good quality, good taste. I think [the new location] is exciting, and it’ll be a big hit for them.” Whether you’re stopping by for a midday pick-me-up or an evening meal, you’re sure to leave feeling nourished and satisfied. – By Lauren Rouse 36
chapelhillmagazine.com
November/December 2024
Sejal Patel, co-owner of Nomad, competed – and won – in an episode of Food Network’s “Outchef’d,” which aired Aug. 8. Sejal flew to New York thinking he was taping an audition, only to find out he had 45 minutes to battle renowned chef Jet Tila for the favor of a panel of unsuspecting judges from the streets of New York. Sports bar Max’s Tin Can opened Aug. 28 beneath Time-Out on East Franklin Street. The bar’s name reflects owner Michael Rosenbacher’s beloved golden retriever named Max, while “Tin Can” is the nickname given to UNC’s former Indoor Athletic Court a century ago. East Franklin Street’s bustling Starbucks location reopened its doors in late July at 100 E. Franklin St., across the street from its former storefront and just below restaurant and brewery Top of the Hill. The Heel and Horn Craft Kitchen & Bar celebrated its opening day Sept. 25 with a $10 pizza and beer special. Fans of the restaurant’s predecessor, Piero’s Pasta & Wine, can find new favorite pasta dishes, alongside burgers, pizza, sandwiches and more at 1502 E. Franklin St. – Compiled by Izabella Counts CHM