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CHAPEL HILL East Franklin Street Artisan Pizza Kitchen Sandwiches, hamburgers, pizza. 153 E. Franklin St.; 919-929-9119 [B]SKI’S Specialty wraps. 147 E. Franklin St.; 919-969-9727 Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 159-1/2 E. Franklin St.; 919-967-5048
PHOTO BY SARAH ARNESON
Benny Cappella’s Pizza, by the slice or whole pie. 122 E. Franklin St.; 919-240-5286 Buns Serves gourmet burgers, fries and shakes made from fresh ingredients. 107 N. Columbia St.; 919-240-4746 Carolina Coffee Shop The mainstay serves casual American cuisine for breakfast, lunch and dinner. 138 E. Franklin St.; 919-942-6875 Cosmic Cantina Burritos, salads, quesadillas, tacos. 128 E. Franklin St.; 919-960-3955 Four Corners American fare, nachos, wings, pasta. 175 E. Franklin St.; 919-537-8230 IMBIBE Bottle shop and restaurant featuring pizza, salads and appetizers. 108 Henderson St.; 919-636-6469 Kurama Sushi & Noodle Express Dumplings, salads, noodle dishes. 105 N. Columbia St.; 919-968-4747 Linda’s Bar & Grill Local beer, sweet potato tots, cheese fries, burgers. 203 E. Franklin St.; 919-933-6663 Ms. Mong Mongolian BBQ, banh mi, fusion burritos. 163 E. Franklin St.; 919-933-5277 R&R Grill Spicy wings, kabobs, flatbread pizza. 137 E. Franklin St.; 919-240-4411 Roots Bakery, Bistro & Bar Farm-to-table American and Central American fusion. 161 E. Franklin St.; 919-240-7160
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Breakaway Cafe 5 8 C H A P E L T O N C T . , 9 8 4 - 2 3 4 - 3 0 1 0 B R E A K A W A Y N C . C O
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Are there really that many cyclists riding near Briar Chapel to warrant a whole restaurant dedicated to the culture? Breakaway Cafe owner Andy Pignatora thinks so. Right now, “it’s an experiment,” he readily admits, but he’s particularly passionate about the concept. The idea sprung from a weeklong cycling trip in Oregon, when after biking up to 100 miles a day, the group gathered around food and drink. Andy wanted to recreate that sense of community in a restaurant. Whether you’re looking for hearty fare and a beer after a mountain biking adventure or just a great meal made with local, quality ingredients, Andy and chef Danny Vacca have some crowd-pleasing options with a selection of sandwiches, breakfast items and large dinner plates. This winter, try the foraged mushroom tartine – an open sandwich with roasted mushrooms, truffle cheese and caramelized onion puree – with a carrot farro salad and a cold one … that you can actually enjoy. “We have kids,” Andy says of Breakaway’s family-friendly atmosphere, “so we know what it’s like. A stack of toys in the corner means enough time to finish your beer.” Tartine $10, salads $3-$12. – Laura Zolman Kirk CHM
December 2016 chapelhillmagazine.com
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