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table talk Museum of Durham History Executive Director Patrick Mucklow with Marjorie Yarbrough Burton and Lew Myers at Parizade.
The Museum of Durham History’s latest exhibit – paired perfectly with an in-person dining series – draws attention to Durham’s restaurants, past and present B Y RE N E E A M B R O SO | P HOTO GR AP HY BY JO HN MICHAEL SIMPSON
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urham’s dining scene receives national recognition much more often these days thanks to our James Beard Award-winning chefs, lauded restaurateurs and long-standing farmto-table movement, among other contributors. But rampant creativity and innovation in our kitchens is nothing new, says Patrick Mucklow, executive director of the Museum of Durham History. “We know [that] locally there has always been interesting cuisine and culinary adventure going on for a long time,” Patrick says. The museum hosted an opening reception in May for its “Dining Out in Durham” exhibit, which remains on view through October. Visitors learn about restaurants that operated during the 20th century and the threads that tie them to the current dining scene. They also ABOVE Herb-stuffed branzino hear firsthand accounts with broccolini, mixed olives and from Durhamites smoked tomato salsa was served who experienced during the “Dining Out in Durham” segregation via oral dinner at Parizade. BELOW Historian John Schelp shares his knowledge history recordings and of Old West Durham. read about the “Royal Seven,” a group of Black protesters who organized a sit-in at the Royal Ice Cream Parlor
in 1957. Other Durham restaurants were the sites of large civil rights protests, like one that took place nearly every Sunday at Howard Johnson’s Restaurant on Chapel Hill Boulevard in 1962 and 1963.