A trip to this West Main Street restaurant – which transformed from Italian restaurant Lucia into the eclectic Motto a year ago – is a clashing of cuisines in the best possible way, thanks to Chef Garret Fleming, who took over the kitchen in February. Amidst daily menu changes of dishes ranging from French, Italian, Vietnamese, Thai, Carolina and Japanese traditions (some all in the same dish), a plate you can regularly treat your table to is a charcuterie starter, which includes favorites like the restaurant’s housemade sourdough bread and made-to-order burrata with a range of specialty, made-in-house pickles like giardiniera; meats like duck prosciutto, soppressata, wagyu bresaola; and a little something sweet to round out the flavor profile, like a blood orange and rhubarb jam or smoked tomato chimichurri. Chef Fleming brings new meaning to the phrase, “using the whole hog,” as plates can range in number – sometimes 7-10 – of inventive charcuterie items, with the price adjusting accordingly.
Motto, $24
August 2017
|
Durhammag.com
|
71
PHOTO BY SARAH ARNESON
savor
Charcuterie Platter