THE
FOODIE ISSUE
Chef & owner Josh DeCarolis of Mothers & Sons makes pasta from scratch.
What’s Cooking Durham? in
WHERE TO EAT WHEN IN THE BULL CIT Y
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BY L AURA ZOLMAN KIRK | PHOTOGRAPHY BY BRIANA BROUGH
HOUGH WE LOVE OUR FOOD SCENE
The menu at both the downstairs restaurant and rooftop bar include locally sourced and inspired Southern cuisine such as red poll beef tartare, spring pie with asparagus and Durham mushrooms, and guacamole with fresh masa tortilla chips.
here in Chapel Hill, it’s impossible not to be curious about that city a few miles to the east. Our sister publication Durham Magazine has been covering the food scene for years and national attention from Southern Living, Bon Appétit and others confirms it: Durham’s culinary landscape is hot, albeit hard to keep up with. We’ve collected just a few of the Bull MATTHEW KELLY MONOPOLY Matthew has the well-earned title of restaurateur with the City’s most recent additions to bring you into the know. opening of his second and third restaurants. He and Josh
LOVE LANTERN? You’ll most certainly love James Beard Award-winning chef Andrea Reusing’s restaurant at The Durham Hotel.
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chapelhillmagazine.com September/October 2016
DeCarolis officially opened Mothers & Sons downtown in
June, with Josh serving as chef. The menu features regional Italian food including handmade pasta dishes and other