Durham Magazine September 2015 by Triangle Media Partners

NIDO: CO-WORKING, PLUS CHILDCARE 10 WHAT’S NEXT FOR OUR LGBTQ COMMUNITY 90 BLUEBIRD MEADOWS: A FAMILY FARM 66 PETS WITH A PURPOSE: DUKE’S ANIMAL THERAPY 26 SEPTEMBER 2015 durhammag.com

the

FOODIE issue

WHAT’S NEW On Our Food Scene • New Heights at The Durham Hotel • The Franchising of Rise • Food Trucks Going Off-Road • & Much More!

PAGE 32

RAISE THE ROOF Since opening on August 4, The Roof at The Durham has hosted private parties – like the 20th anniversary kickoff for the N.C. Gay & Lesbian Film Festival – and seen a waitlist as Durhamites have clamored to catch the view, sip a cocktail and grab a bite. (Try the beef tartare!)

Exceptional Health Care, Incredibly Close. Our doors are open and we look forward to becoming a valued member of the Hillsborough community. We are bringing the same quality of care you expect from UNC Health Care closer to your home, with easy access off Interstate 40 at Exit 261 and free parking. It’s more than delivering great care — it’s neighbors taking care of neighbors. UNC Health Care Hillsborough Campus

UNCHillsborough.org (984) 215-2000

durham

September 2015

Vol 8 No 6

durhammag.com

Senior VP, Publishing

Rory Kelly Gillis

rory@durhammag.com VP, Content

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What’s New? What’s Next?

hen it comes to the Durham food scene, it’s increasingly tougher to keep up. Some of you maybe are still working your way through a to-dine list that includes staples like

Nana’s and Watts Grocery. How is it that so many of your friends have already been to happy hour on The Durham rooftop or to family breakfast at True Flavors Diner?

This Foodie Issue hits all the highlights – consider this what you need to know, right now.

The headlines: • Hotels, like 21c and The Durham and soon Aloft, are changing the game downtown. • South Durham (yes, even Southpoint) is moving with the rest of our city toward local ownership and local ingredients. • Food trucks, having tested their products and developed a following, are opening brick-and-mortar spaces. (Don’t worry: You can still find them at food truck rodeos as well.) • Chefs like Matt Kelly and Ben Adams are stepping out of their comfort zones with their new projects. • The drink scene, which we highlighted in this issue last year, continues to grow with additions like 2 Door Distilling Co., Ramblers and the Durham Distillery.

Read all about it beginning on page 32. DM

ANDREA GRIFFITH CASH SCREEN SHOT Look for me on each episode of CityLife. Hosted by Beverly B. Thompson, Durham’s Public Affairs director, the show features information on municipal issues and upcoming events. Catch it on Durham Television Network (Time Warner Cable channel 8 or 97-5) daily at 9:30 a.m., 1 p.m. and 7:30 p.m. Or watch it at youtube.com/cityofdurhamnc.

@andreagcash

andrea@durhammag.com

The Cover

PHOTO BY BRIANA BROUGH

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SEPTEMBER FOODIE THE

ISSUE

WHAT’S ON OUR PLATE

33 New Chefs on the Block A conversation with Piedmont’s Greg Gettles and Counting House’s Josh Munchel 36 Mothers & Sons, & Their Italian Traditions The newest venture from Matt Kelly and Josh DeCarolis of Mateo Bar de Tapas 38 Durham on Durham The Roof at The Durham and The Restaurant at The Durham, both headed up by chef Andrea Reusing 42 Luna Landing “South American meets American South” at Luna Rotisserie & Empanadas 44 New on Ninth EpaChamo; Ninth Street Coffee House; and Happy+Hale, coming soon 46 Our Daily Bread The French Corner Bakery’s most beloved breads 47 Rise, Shine, Repeat Rise Biscuits & Donuts, franchised 49 Pop Goes the Pig Picnic: A barbecue joint by chef Ben Adams, Pig Whistle’s Wyatt Dickson and Green Button Farm’s Ryan Butler 50 Raise Your Glass Updates on our drink scene 53 Hitting the Right Notes A new home for The Blue Note Grill 54 New and True Executive chef Sidney Coves delivers elevated diner fare at True Flavors 55 Keep on Truckin’ Four food trucks go off-road, but still hold on to their mobile counterparts

PHOTO BY BRIANA BROUGH

58 In the Kitchen with Sara Foster’s Market chef and owner Sara Foster celebrates the restaurant’s 25th year

Page 42

FEATURES

26 A Calming Presence Pets at Duke therapy dogs bring comfort to hospital patients 66 How They Live Bluebird Meadows owners Alice and Stuart White bought the farm and then built the home 90 Civil Discourse A Q&A with award-winning journalist Steven Petrow on what’s next for the LGBTQ community

DEPARTMENTS & COLUMNS

4 Letter from our VP of Content What you need to know about our food scene, right now 8 Stuff We Like Walk [Your City]’s downtown initiative, Salon Series in Trinity Park and Nido, a new co-working space for parents 16 Getting Out Five events you can’t miss 17 Calendar What’s up this month 20 Worth the Drive A guide to Hillsborough’s happenings 30 Adopt A Pet Meet three pets from The Animal Protection Society of Durham 78 The Dish Gregoria’s Cuban Steakhouse transforms into tapas-style Mesa Latin Kitchen 79 The Drink A frappe-style mint Oreo chiller from The Coffee Element 80 Taste Find our city’s best restaurants 95 Engagements & Weddings Tying the knot, Bull City style

SEEN & HEARD

12 Rock the Park with Cool John Ferguson 13 Museum of Durham History exhibit launch 14 PickleFest at The Rickhouse 15 Bull Moon Ride and Run for Habitat for Humanity of Durham

PAGE 60

I N S P I R AT I O N H A S A

New A D D R E S S .

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stuff we

Our editors’ most recent discoveries will have you hooked, too Local government officials and representatives from Downtown Durham Inc., Blue Cross and Blue Shield of North Carolina, Durham County and City of Durham joined in celebrating the implementation for the new Walk [Your City] initiative.

Walk This Way

➤

It’s easy to jump in your car for a short drive through downtown without a second thought. But if a sign saying your destination is a four-minute walk away catches your eye, you might just leave the car in park. That’s the goal of Walk [Your City], a Raleigh-based initiative that’s making its mark on the Bull City. “We are all on the go and often forget that our destination may be only steps away,” says Kim Blair, director of community relations for Blue Cross and Blue Shield of North Carolina, which supports the initiative. “Realizing you can take a short walk, rather than hop into the car in Durham and Raleigh, is one way we can help our neighbors make healthier choices about how they get around.” The idea is simple. Walk [Your City] team members, city staff and community members work together to pick the best locations for “street signs for people.” Each sign displays a straightforward message informing passersby how far away popular destinations are, whether it’s a 15-minute walk to a beautiful jogging track or a two-minute 8

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walk to drinks or cupcakes. By getting people to think in minutes rather than miles, the implementers of Walk [Your City] hope to help Durhamites set off on foot more frequently. The signs also have QR codes that walkers can scan with their smartphones to access walking or biking directions to their destination, making it even easier to enjoy everything downtown has to offer without starting the car. Downtown Durham Inc. President Geoff Durham says the initiative will be healthy for business as well. “During downtown’s rapid growth, the pedestrian has become increasingly valuable to reducing road congestion and providing dropin customers for our businesses,” he says. “These signs are a great way to inform and encourage people to park once and enjoy their time in downtown Durham on foot.” Look for the first couple rounds of Durham signs on West Main Street, Hunt Street, East Chapel Hill Street and a few others. Visit walkyourcity.org for more info. – Rachel Herzog S e p t e m b e r

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“One of my earliest recollections [in Durham] is of walking down Watts Street, seeing a piano in the window of a beautiful home and thinking, ‘They need a concert in there,’” says Dr. Marc Moskovitz, founder of the Trinity Park Salon Series. This fateful stroll occurred six years ago, just after Marc had moved to the historic neighborhood. “It wasn’t too much longer before I actually began knocking on doors, including that one.” The house concert series, which brings chamber music performances to Trinity Park homes, is now in its fifth season. Topping out at four events each season, the musicians involved tend to play to capacity crowds, between 30 and 40 people per show. “It can be tight quarters,” Marc says, “and there have been times when even the performers have jockeyed for elbow – or bow arm – room, but the more the merrier, I say. We are neighbors, after all!” Marc, a cellist since the age of 10, has performed in venues such as Boston’s Symphony Hall and London’s Proms, but says he is strongly drawn to the intimate environment of the home. “After all, among the most enchanting aspects about house music is how visceral an experience it is for the audience,” he says, “and in most S e p t e m b e r

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➤

The Other Kind of House Music

cases we’re playing within an arm’s reach of some of our listeners.” During the concerts, the musicians provide an introduction to each piece with background of when and why it was written, often highlighting masterworks alongside lesser known and even forgotten composers whose repertoire seems well-suited for the home. “Indeed, the private salon is precisely the setting many of these composers had in mind when writing these pieces,” Marc says. On September 20, Marc will be joined by three other cellists – making up the quartet Cello Fourum – in performing a program ranging from Gioachino Rossini’s The Barber of Seville to rags to tangos by Argentinean master Astor Piazzolla. The concert begins at 4 p.m. at 805 Watts St. No reservations are required – just show up and claim a seat! Performances are free with a suggested donation of $15 and are followed by light snacks and drinks. Can’t make the September concert? Principal players from the North Carolina Symphony and others from UNC-Greensboro come together for a performance of Schubert’s String Quintet in C Major on January 10. More information can be found at salonseries.org. – Amanda MacLaren d u r h a m m a g . c o m

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Room to Grow

➤

One of biggest questions Tiffany Frye and Lis Tyroler are asking themselves these days about their joint venture, Nido, is, “Are we a co-working space with childcare? Or a childcare place with co-working space?” The worry is that whichever part comes first will be seen as the primary of the business’s two offerings, but the model will provide working parents with the best of both worlds. The idea came to Tiffany two years ago as she was scheduled to return to work following the birth of her daughter, Ada. “I was Googling … co-working Lis Tyroler visits son Sebastian Romine, 2, while Tiffany Frye visits daughter Ada Brown, 2, spaces with childcare in the area, and I realized that (in background) in the toddler classroom at Nido. there are hardly any anywhere, and it just seemed like such a natural fit.” Located on Broad Street in a building that looks more like a home a mostly open-concept workspace welcomes parents who need greater than a business, Nido opened its doors in June with the aim of giving productivity than they might have at home. parents a way to achieve what Lis, mom of 2-year-old Sebastian, calls Lis isn’t surprised that this area is where Nido has blossomed. “work-life integration,” a concept she and Tiffany see as the next step “Durham is this incredible community; we have strong neighborhoods,” beyond work-life balance, one that enables kids to learn and grow in close she explains. “People get behind what’s happening; people are proximity to their professional moms and dads. The floor plan allows wee passionate about it, and I think Nido is a little microcosm of that.” ones to attend a Montessori preschool in several of the rooms, while – Virginia Robinson DM

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A CRAFTED DINING

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PARKS AND ROCK

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PHOTOGRAPHY BY AMANDA MACLAREN

Over six Saturdays this summer, Durhamites were invited to several local parks to catch a movie or groove to live music as a part of the Rock the Park series, hosted by Durham Parks and Recreation. Blues guitarist Cool John Ferguson, who’s performed with the likes of B.B. King, wrapped up the concert portion with his performance at Forest Hills Park. When they weren’t dancing to Cool John’s hot tunes, guests enjoyed eats from local food trucks like Will & Pop’s and Tootie’s Mobile Kitchen & Catering. DM

Martha H. Ford Operations Manager

David C. Stephan Investment Associate

Cool John Ferguson, left, gets the crowd up and dancing.

3 Beth and Adrian Allman

with 1-year-old son, Logan.

Nathan G. Byrd, CFA, CFP®

Andrew C. Burns President & Chief Investment Officer

Diane and Randy Austin.

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I N D U R H A M , AT D U K E , A R T M A D E B O L D LY.

Museum of Durham History’s Executive Director Katie Spencer, Director of Operations Patrick Mucklow and board member Holly Tucker. Exhibit curator Heather Brackeen.

3 Pamela Taylor

and Irvin Smith.

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DANISH STRING QUARTET

The Museum of Durham History (MODH) celebrated its latest installment in the “Durham A-Z” series, “G is for Geography and Growth,” at a public launch party in August. In addition to meeting board members and staff at the History Hub, attendees were able to talk with curator of the exhibit, Heather Brackeen, and learn how the geography of Durham has shaped its growth. “The landscape started to play a part of how the town functioned,” Heather said, noting the flat ridge that runs through the city was ideal for rail, which helped shape neighborhoods and roads that are still in place today. The exhibit remains on display through October 14. DM

EMERSON STRING QUARTET

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BRINE AND DINE

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PHOTOGRAPHY BY AMANDA MACLAREN

You may catch more flies with honey, but Durhamites will apparently flock to vinegar. At the city’s first PickleFest, presented by The Rickhouse, local picklers doled out samples of their fermented foods while bluegrass and country music by The Boys From Carolina filled the event space. Brews from Haw River Farmhouse Ales – like their Pickled Pepper Sour Beer – and a make-your-own Bloody Mary bar were big hits with the crowds, as were many of the items from various vendors, including Mt. Olive, Get’n Pickled, Farmer’s Daughter Pickles & Preserves and Bamboo Ladies. The Catering Company of Chapel Hill, Juju and Piedmont Restaurant also offered pickled small plates. DM

THU OCT 8 8PM

Amanda Scott and Max Blekher. Emily Sharples, Katie and Ben Ellis.

3 Nick Alfisi

and Madelyn Wilson.

WED NOV 18 8PM

309 W MORGAN ST, DURHAM, NC 27701 / 919.560.3030 CAROLINATHEATRE.ORG

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Jamie Wright of Durham and Jacob Gregory of Raleigh.

2 Alyssa Davis

and Olivia Davis, 14, of Durham.

Lee Lamb of Knightdale.

4 Lamont Cannon and Ruthie Lyle of Durham.

5 And, theyâ&#x20AC;&#x2122;re off! 1

BULL MOON RISING PHOTOGRAPHY BY KARLA TOWLE

An estimated 1,200 cyclists, runners and walkers participated in the ninth annual Bull Moon Ride and Run, a 12-mile bike ride and 5K that raises funds for Habitat for Humanity of Durhamâ&#x20AC;&#x2122;s affordable housing programs. Participants came dressed in neon colors with glow sticks and LED lights to illuminate their trek, which began and ended at the Durham Bulls Athletic Park. The numbers are still being crunched, but Habitat staffers predict the event raised almost $70,000 for the organization, which builds, repairs and sells quality, affordable and sustainable homes in partnership with people in need. DM S e p t e m b e r

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getting

Celebrate the Ciompi Quartet’s 50th anniversary season with the music of Joseph Haydn at the Baldwin Auditorium. These virtuosic and texture-rich selections will serve as the perfect transition into pieces by Beethoven to complete the first half of the program. Durham local and six-time Grammynominated jazz vocalist Nnenna Freelon will join Ciompi to deliver composer Mark Kuss’ Slave Songs and Spirituals as the finale.

Gaspard&Dancers September 18-19

Experience the expressive modern dance forms of this Durham-based company as they premiere “Tota Pulchra Es – You Are All Beautiful” at Reynolds Industries Theater. Distinguished composer Bill Banfield will craft a score to partner with this piece, created by choreographer and dancer Gaspard Louis, which celebrates the universal bonds of humanity. The Mallarmé Chamber Players perform the work, marking their first stage appearance with the dance company.

5 YOU CAN’T MISS

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Jerry Seinfeld September 11

It’s sure to be a laughter-filled evening as the hilarious Jerry Seinfeld returns to the Durham Performing Arts Center with his classic standup. Seinfeld’s ability to capture the attention of audiences everywhere with relatable jokes expands this year as he embarks on a global tour. Can’t wait until the show to experience his special brand of comedy? Check out his website, jerryseinfeld.com, where he previews some of his current and developing work.

Triangle Corporate Battle of the Bands September 19

The American Tobacco Campus Amphitheater plays host to various bands created by employees of local companies, showcasing their musical talent to help raise money for a local nonprofit. Each band will battle it out, and judges will decide which performance best fits the “Rock and Roll Fairytale” theme. Local advertising agency McKinney has organized the event for nine years, raising just shy of $1 million thus far for area charities. Book Harvest, a nonprofit that provides books to Triangle-area children in need, will receive the proceeds of this year’s Battle.

CLOCKWISE FROM TOP RIGHT: JERRY SEINFELD PHOTO COURTESY OF DPAC; THE MILK CARTON KIDS PHOTO BY RYAN MASTRO; BATTLE OF THE BANDS PHOTO BY SALLY SCRUGGS; GASPARD&DANCERS PHOTO BY ROBIN GALLANT

EVENTS

Ciompi Concert No. 1 featuring Nnenna Freelon October 3

out The Milk Carton Kids September 13

The Grammy-nominated indie-folk duo hits the stage at The Carolina Theatre as a part of the nationwide tour in support of their new album, Monterey. With a unique style of fusing jazz, classical and modern alternative music together, and an album described as “more open and alive than anything,” audiences will delight in a musical experience that both deviates and expands on traditional folk songs. S e p t e m b e r

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ART & EXHIBITIONS Nasher Creates: Saturday Sketch Sept. 12, 19 and 26, 10am-noon Join local artist Laura Frankstone for a threeweek sketching series. Each session will be in the museum’s galleries and will build upon one another, focusing on various techniques. This series is appropriate for all skill levels, including beginners. The Nasher Museum of Art at Duke University, 2001 Campus Dr.; Free with museum admission; 919-684-9244; nasher.duke.edu Centerfest Sat. Sept. 19, 10am-6pm and Sun. Sept. 20, 11am-5pm Now in its 41st year, the street arts and community festival features paintings, photography, sculptures, jewelry and crafts from 140 visual artists as well as live music, entertainment, food and fun. City Center; Free admission; 919-560-2722; centerfest.durhamarts.org

COMEDY Jim Jeffries

An established comedian who’s known for his controversial, no-holds-barred approach to stand up. He also wrote, produced and starred in the FX comedy series, “Legit.” The Carolina Theatre, 309 W. Morgan St.; $39+; 919-560-3030; carolinatheatre.org

The Legend of Zelda: Symphony of the Goddesses – Master Quest Thu. Sept. 10, 8pm Based on one of the most popular video game series of all time, fans will recount the storylines while a 90-piece orchestra plays the classic music, accompanied by a choir and a giant screen. DPAC, 123 Vivian St.; $61+; 919-680-2787; dpacnc.com

Morgan St.; $27+; 919-560-3030;

Auditorium, 402 Chapel Dr.; $15-$55;

carolinatheatre.org

919-684-4444; dukeperformances.duke.edu

Lula Pena

An Acoustic Evening with Yo La Tengo

Thu. Sept. 17, 8pm

Sat. Sept. 26, 8pm

The Portuguese singer-songwriter and guitar

Trio Ira Kaplan, Georgia Hubley and James

player sings in four different languages and

McNew reunite with former member Dave

draws inspiration from Portuguese folk music of

Schramm. The Carolina Theatre, 309 W. Morgan

the ’60s and French chanson. She’s known for

St.; $26+; 919-560-3030; carolinatheatre.org

her hushed, intimate performances and intricate musical compositions. Nelson Music Room,

Sat. Sept. 26, 8pm

dukeperformances.duke.edu

This critically acclaimed, award-winning string

George Benson Thu. Sept. 17, 8pm

Frank Zappa’s oldest son, Dweezil, and his band perform the entirety of Frank’s groundbreaking 1975 album One Size Fits All in honor of its 2 0 1 5

quartet has been performing together for more than 20 years and are currently the Artists in Residence at Yale. They perform selections from

With a career spanning nearly four decades,

Bach, Mendelssohn and Brahms. Baldwin

this jazz guitarist and vocalist prides himself on

Auditorium, 1336 Campus Dr.; $15-$38;

his ability to transport listeners to another place

919-684-4444; dukeperformances.duke.edu

when he sings. He will perform music from his latest album, Songs and Stories. The Carolina

The Fairfield Four & The McCrary Sisters

Theatre, 309 W. Morgan St.; $47+;

Thu. Oct. 1, 8pm

919-560-3030; carolinatheatre.org

The a capella gospel group joins with the

Fri. Sept. 18, 8pm

younger generation’s quartet, backed by a stripped down R&B band, to sing spirituals in the old-age tradition. The Carolina Theatre,

The award-winning Indian violinist is considered

309 W. Morgan St.; $24-$48; 919-684-4444;

a master of the instrument in the Carnatic clas-

dukeperformances.duke.edu

sical music tradition. He’s joined by two other Carnatic musicians, one being his son, also on violin. Baldwin Auditorium, 1336 Campus Dr.; $15-$34; 919-684-4444; dukeperformances.

Bettye Lavette Sat. Sept. 19, 8pm

OUTINGS Harvest Festival

Sat. Sept. 19, 10am-4pm Join in a fun-filled day featuring tours, traditional craft demonstrations, children’s activities, mule cart rides, food trucks and a pie and cake auc-

The soul music veteran has toured with Otis

tion. Historic Stagville, 5828 Old Oxford Hwy.;

Redding and James Brown, and will perform

children, $3.23 and adults, $5.38; 919-620-0120;

songs from her newest album, Worthy, as well as

stagville.org

favorite tunes from her 50-year career. Baldwin Auditorium, 1336 Campus Dr.; $15-$42; 919-684-4444; dukeperformances.duke.edu

Thu. Sept. 24, 8pm

Mon. Sept. 14, 8pm

Brentano String Quartet

1304 Campus Dr.; $15-$22; 919-684-4444;

Gregory Porter

Zappa Plays Zappa

S e p t e m b e r

soul and R&B into his signature sound. Page

duke.edu

MUSIC

e v e n t s

40th anniversary. The Carolina Theatre, 309 W.

L. Subramaniam

Fri. Sept. 4, 8pm

o f

Science of Beer Thu. Sept. 24, 6:30-9:30pm Tastings from your favorite local brewers, oneof-a-kind workshops and hands–on experiments exploring the science behind making and

This jazz singer has earned critical acclaim and

enjoying your favorite beers. Museum of Life and

a growing fan base for each of his three albums

Science, 433 W. Murray Ave.; $30.30+;

and a Grammy for Best Jazz Vocal Album for his

919-220-5429; lifeandscience.org

2014 release, Liquid Spirit. Porter continues to use his big baritone voice to blend gospel, jazz, d u r h a m m a g . c o m

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N.C. Gay Pride Parade

Fourth Annual Great Big Dtown Oktoberfest

Urbaniak-Sanders Fashion Show & Luncheon

Sat. Sept. 26, 8:30am

Sat. Sept. 26, noon

Wed. Sept. 30, 11am-2pm

The state’s 31st annual lesbian, gay, bisexual

Don your lederhosen or drindl and raise a Spaten

The sixth annual event features a silent auc-

and transgender festival features a 5K at 8:30am,

mug to Oktoberfest. The performance venue will

tion, raffle, plus a runway show and onsite

to be followed by speeches at noon, a parade at

be decked out as a traditional beer hall. Expect

shopping with fashions provided by Smitten

1pm and a night festival that goes into the wee

Oompah party music from The Little German

Boutique. Proceeds benefit the Center for

hours of Sunday. Duke’s East Campus and Ninth

Band accompanied by traditional dancers. There

Child and Family Health. Washington Duke Inn,

Street district; ncpride.org

will be plenty of Paulaner beer from Munich,

3001 Cameron Blvd.; $60/person, RSVP by

served in steins, and Parts & Labor will serve a

Sept. 18; 919-385-0791; ccfhnc.org/events

full German beer hall menu. Motorco Music Hall, 723 Rigsbee Ave.; Free; motorcomusic.com

THEATRE & DANCE Beautiful: The Carole King Musical Sept. 23 - Oct. 4, times vary This Tony and Grammy award-winning musical tells the true story behind famed singersongwriter Carole King’s rise to stardom with

THE 41ST ANNUAL PRODUCTION OF THE HIT MUSICAL COMEDY

an array of her own songs, like “I Feel the Earth Move” and “(You Make Me Feel Like) a Natural Woman.” DPAC, 123 Vivian St.; $40+; 919-680-2787; dpacnc.com Patricia Ibañez & Abel Harana Sat. Sept. 26, 8pm Two “lightning-fast” dancers, two singers and one guitarist come together to perform authentic Spanish flamenco. Ibañez, a 20-year veteran of both flamenco dancing and choreography, is joined by fellow dancer Harana to

STARRING IRA DAVID WOOD III AS SCROOGE *

perform her newest dance, “Memoria Antigua.” Reynolds Industries Theater, 125 Science Dr.; $32-$38; 919-684-4444; dukeperformances. duke.edu Julian Sands in A Celebration of Harold Pinter

Christmas Carol

Fri. Oct. 2, 8pm Directed by John Malkovich and performed by British actor Sands, best known for his role in

Once A Year It Happens Just Like Magic he Hit Musical Comedy Celebrating 39 Years!

mber 12-15

“A Room With a View,” this one-man show is both an emotional and amusing portrayal of

December 19-22

orial Auditorium

Durham Performing Arts* IRA Center DAVID WOOD IV WILL PLAY SCROOGE AT ALL SATURDAY MATINEES.

Tickets On Sale Now! 00-745-3000 ticketmaster.com

Dec 9-13 in Raleigh at the Duke Energy Center

Nobel Prize-winning playwright, poet and political activist Harold Pinter. Baldwin Auditorium, 1336 Campus Dr.; $15-$38; 919-684-4444; dukeperformances.duke.edu

Ticketmaster.com or 800 745 3000 (On Sale Oct. 11)

the most successful shows in North Carolina theatre history!”December 17-20 at the Durham Performing Arts Center

dpacnc.com or 919 680 2787

THEATREINTHEPARK.COM

Duke Energy Center for the Performing Arts

Starring Ira David Wood III as Scrooge

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charm small-town

A guide to Hillsborough’s happenings

A BI CENT EN NI AL William Kirkland built his plantation home, Ayr Mount, in 1815, and it still stands today, wonderfully

preserved. The Kirkland lineage is an impressive one – apparently, William’s relatives include the wealthiest man in North Carolina, the author of the official state song and the author of the state’s first novel (appropriate for Hillsborough, home to many renowned authors). Throughout the year, weekday tours of the home are available. If you can’t make it to a tour, stroll the Poet’s Walk, a milelong trail around Ayr Mount. The path takes you all across the grounds, including the Kirkland family cemetery. In fact, it continues on to the Eno River’s banks where, ultimately, it joins with the new Riverwalk. 20

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from 10 a.m. to 4 p.m., will celebrate Ayr Mount’s Scottish history. Enjoy Scottish jigs and listen to bagpipers, drummers, fiddlers and more. There will be food, a children’s play area and children’s scavenger hunts on the grounds. “Cèilidh” is a Scottish Gaelic term meaning “visit,” used to describe a celebration with stories, poems, music and dance. Advanced tickets are $15 for adults and $4 for children ages 5 to 12. Children 4 and younger can get in for free. – Jessie Ammons and Andrea Griffith Cash

PHOTO BY KARLA TOWLE

Among other celebrations of the homestead’s 200th anniversary, pianist Keiko Sekino and soprano Andrea Edith Moore will perform at 3 p.m. and 5:30 p.m. on Saturday, September 19. Tickets are $100 per person and must be purchased in advance for this event with very limited seating. Keiko will play Ayr Mount’s 1797 Broadwood Grand Pianoforte. A Kirkland family piece, the pianoforte has been specially restored for this memorable evening; a patio reception will be held between performances. Cèilidh at Ayr, taking place October 24

Suzanne Leone of Hillsborough with dogs Tobyn, Devyn and Dixie.

WALK IT OUT Almost two decades ago, somebody floated the idea of transforming the Eno River’s banks into public walking and hiking trails. After years of town planning, the idea finally became reality last fall with the opening of a 1.8-mile section of trail dubbed the Riverwalk. It’s one leg of the Mountains-to-Sea Trail, more than 600 miles of hiking paths spanning from one end of our state to the other. While we may consider Hillsborough quaint, the Riverwalk is actually one of the most urban stretches of the Mountains-to-Sea Trail and the first section of it built in Orange County. You can enter the Riverwalk at Gold Park, a town plot, River Park, a county space, or at its main entrance downtown. Already, young students using the path as an outdoor classroom and office employees stretching their legs fill the corridor by day, and runners, walkers and bikers by evening and night. Don’t wait until then to visit, but mark your calendar for November, when local artist Patrick Dougherty will build a massive natural art installation along the Riverwalk. Patrick’s known worldwide for his “stickwork,” or huge structures created entirely out of trees and branches. The end result is sort of akin to a fantasy treehouse for grown-ups – something you simply have to see to understand. – Jessie Ammons 22

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Imagine the potential of a one-time treatment for chronic hepatitis C.

Kickin’ it with the Streeters: Dad Rick and sons Carson, 10, and Tripp, 13.

Tacere Therapeutics, Inc, sponsor of this clinical trial along with major medical institutions, are conducting a clinical trial to assess the safety and eﬀectiveness of a single dose of an investigational drug being evaluated as a potential treatment for hepatitis C. Eligible participants must be between the ages of 18 and 65.

GO L F, R E IMAGI N ED Like so many other wacky combination sports before it, FootGolf is beginning to take the country by storm. It’s a mix of soccer and golf, and if you think you’re game, head over to Occoneechee Golf Course, the public course on Lawrence Road where, for just $10, you can take a swing at it. Or rather, a kick. Occoneechee’s Jim Schwab explains that, “In FootGolf, you’re kicking a soccer ball from the teeing ground to a [21-inch round] hole, and you’re counting how many kicks it takes you to get it in. It’s similar to golf and scores like golf does.” He says all you really need

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For more information, call toll-free

877-997-8839 or visit www.clinicaltrialspotlight.com

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to play are a pair of tennis shoes (no cleats!) and a ball, either your own or one available for rent. The course is installed on just the first nine holes of the golf course, but each traditional golf hole actually has two FootGolf holes. So, while there isn’t as much walking, there are still 18 holes to play. Each game takes about two and half hours, and for an additional $20, families often rent a golf cart so that grandparents can ride along and watch the action. Out of the way of the main course, there are practice holes where even toddlers can try it out. Rick Streeter, who works at Occoneechee as well, says that his two sons, Tripp, 13, and Carson, 10, have really taken to the sport. “They love the fact that it [gives them] something to kick the soccer ball at besides a goal. You’re not on a field; it’s almost like taking a little nature hike. It’s very scenic. You’ve got streams and ponds to kick around and over. They love that.” Carson even held his 10th birthday party at the course. Rick and Jim agree that while the game is especially suited to older kids and teens, kids of any age would love it. They just have to like kicking a ball. And while there are official FootGolf associations and large groups of adults who show up for serious competitions, Jim emphasizes: “The biggest thing [about FootGolf ] is that it’s something a family would enjoy.” – Virginia Robinson DM

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CALMING PRESENCE

Making the rounds with Riley, a golden retriever who is part of the Pets at Duke therapy program BY JILL WARREN LUCAS | PHOTOGRAPHY BY BRIANA BROUGH

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Allison Mikel sits uneasily on the edge

of a leather lounge chair. She hugs her arms through a fuzzy, long sleeve jacket and huddles under a soft white blanket. “Would you like a visit from Riley?” asks Kristy Everette, coordinator of oncology recreation therapy at Duke University Hospital. Kristy offers the photo of the almost 4-year-old golden retriever, who stands quietly near at the edge of her treatment room, obediently waiting on a leash held by owner Jill Simpson. “Really? Yes, I would. I really would,” says the Cary resident, who would soon begin her first chemotherapy treatment. Her expression, a mask of anxiety, softens as soon as Riley approaches. “Oh, sweet girl,” Allison sighs, resting her head against the soft fur of the therapy dog, who calmly accepts an invitation to snuggle beside her on the wide seat. “You have no idea how much better you’re making me feel.”

FAST FRIENDS Duke Oncology patient Bonnie Earnhardt of Mebane happily greets Riley.

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In fact, Riley appears to have a genuine appreciation of her soothing impact. She is one of 20 dogs, ranging from regal corgis to a lumbering Burmese mountain dog and a blind beagle, who has been carefully selected and meticulously groomed for the Pets at Duke therapy program. In addition to providing compassionate visits, they are trained to negotiate around wheelchairs and walkers and ignore beeping machines, delicate PICC lines and the distinct smells of a hospital environment.

Duke Oncology patient Allison Mikel of Cary says her visit with Riley took some of the stress out of her first day of chemotherapy.

‘IT’S A GIFT’ It’s no secret why Kristy Everette seems to have a special empathy for hospital patients and the therapy dogs who comfort them at Duke University Hospital. Ten years ago, she, too, received a life-changing diagnosis that required urgent and intensive treatment. At 24, Kristy was diagnosed with squamous cell carcinoma, a cancer of the deep tissue, in her tongue. She was single then, and her family lived out of town. Friends rallied by her side, but her most loyal companion was Miller, a collie shepherd mix. “The first thing I came home to when I got my prognosis was my dog,” she recalls. “He went into my closet, got my nightshirt and laid it over me. He had never done anything like that before. He just wanted to cuddle with me.” Miller, who has since passed, was not a therapy dog but demonstrated the innate sensitivity common among dogs accepted for the Pets at Duke program. “These dogs are trained to pick up on cues from our patients,” she says. “They know when someone wants them to climb on their lap and when they’d prefer that they sit quietly beside them. When you get to see a bed visit, that’s where some of these dogs really excel. They lay beside the patient and stay so still, just making eye contact or a small gesture of moving their head. It’s a gift to see the relationship that’s created.” Because Pets at Duke has expanded to oncology this year, Kristy anticipates that the number of visits logged will increase significantly. “Some of our patients are here for a few hours at a time, while others might stay for a month or more,” she says. “Imagine the stress, the time being away from your pet. These visits go a long way to helping our patients heal.”

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A S IX T H S E NS E While visits typically last less than 10 minutes, Kristy says they have been clinically shown to reduce both the heart and respiration rates of patients who, understandably, approach lifesaving treatment with an emotional mix of hope and fear. “I believe it,” says Allison, a psychiatrist who has used pets in her practice. “She’s lifting my spirits already.” Dogs have been providing therapy visits at Duke since 1994, starting with adults and soon adding children. In the past fiscal year, they logged more than 6,700 visits with

“These dogs are trained to pick up on cues from our patients,” Kristy says. “They know when someone wants them to climb on their lap and when they’d prefer that they sit quietly beside them.”

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patients and their guests in treatment rooms, hospital beds and hospice care. Bonnie Earnhardt of Mebane was unaware of the program until Kristy and Jill stopped by. “Everyone is wonderful here, but it still can be a scary place,” she says as Riley moves from a folding chair to her lap. “Just stroking her is very calming.” Bonnie says Riley reminds her of her own dog, Henry, who lies at her feet when she comes home feeling washed out after chemotherapy. “You can tell that she understands what’s going on here,” she says, locking eyes with Riley, whose Zen-like calm makes her feel more at ease. “She is such a sweetheart,” she adds as the pup hops down after their visit, pausing to accept another embrace and pose for a keepsake photo. “Thank you so much, Riley.”

another, nurses gather to greet her. “This is exactly what I need right now,” says Cindy Trowbridge as she scoops Riley’s seemingly smiling face with her hands. “No kidding – I can feel my blood pressure lowering.” Bill Baltusavich is growing anxious, thinking about the 10-hour drive after treatment in a pilot program to get back to his home in northeastern Pennsylvania, when Riley stops by. “Look, I have a new member of my support team,” he says, chuckling as

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he rubs her silky ears. “I feel like I’m being treated at the best hospital in the world, by some of the best doctors in the world. And now this, too? I love it.” His sister, Gwen Michaels, and daughter, Liz Baltusavich, smile at each other and comment on how much more relaxed Bill is since Riley’s arrival. “He looks so much more comfortable,” Liz says appreciatively. “I feel it, too. These dogs really help to take your mind off of what’s going on.” DM

TI M E FO R WORK Jill is among the longest-serving volunteers in the program, having started with Gus, another golden retriever, in 1999. Riley started making visits when she was a year old. “We usually visit three times a week for about 90 minutes at a time,” says Jill, a Durham Realtor. “She’s really wonderful with patients, and I love it. There’s a four-year waiting list for people who want to get involved because people like me don’t want to give this up. It’s the best job in the world.” Like other therapy dogs, Riley went through extensive training to guarantee that she would behave appropriately around patients. “She still wants to kiss everyone, which is not allowed,” says Jill, who commends Riley when she resists the urge to affectionately lick patients, who need to be especially carefully about germs. Riley is groomed often to ensure that she is immaculately clean, with trimmed nails and smooth paws. While Riley behaves like most other beloved house pets at home, just a short drive from the hospital, she clicks into work mode as soon as Jill places a colorful bow collar around her neck. “She never wears these at home,” Jill explains, adjusting Riley’s official Duke University Hospital photo ID badge. “It’s one of the ways she knows it’s time to go to work.” As Riley strolls from one department to S e p t e m b e r

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FOODIE THE

ISSUE

WHAT’S ON OUR PLATE

Piedmont, CountingHouse,

Mothers & Sons, The Blue Note Grill,

Luna Rotisserie & Empanadas,

NinthStreetCoffeeHouse, Happy+Hale,

The French Corner Bakery,

Rise Biscuits & Donuts,

2 Door Distilling Co., Picnic,

Bull City Ciderworks, True Flavors Diner, Foster’s Market, Porchetta,

Durham Distillery, The Durham Hotel,

American Meltdown, Gussy’s Place,

Ramblers, Na’Mean,

The Brothers Vilgalys Spirits Co.

The latest news from

Durham’s food scene 32

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NEW CHEFS ON THE

BLOCK

A conversation at Parker & Otis with the men behind the food at Piedmont and 21c Museum Hotel BY ELIZABETH SHESTAK PHOTOGRAPHY BY BRIANA BROUGH

Two young chefs recently embarked on major career moves downtown. Although Greg Gettles, 27, has been kicking around the Triangle for years now, he just began heading up his own kitchen at Piedmont this spring. Josh Munchel, 36, moved to town from Cincinnati to run Counting House, the restaurant at the boutique 21c Museum Hotel. In addition to the requisite tattoos and hipster haircuts many happening chefs

A CHEF’S LIFE “I think a lot of chefs get into this work because their brains never really rest, never turn off. There’s always something to be done,” says Josh, left. S e p t e m b e r

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seem to sport these days, both have hotel experience, love a good farmers’ market and ordered Pellegrino along with their coffees during a recent sit-down at Parker & Otis. You have both worked in hotels. Greg, you were at Herons at The Umstead Hotel and Spa, and Josh, you were previously with 21c in Cincinnati. You’ve also both worked in small, privately owned restaurants. What are the main differences? JM There’s just a lot more to consider in the hotel world. There’s a lot more people who may want things you may not specifically have. GG Yeah. You have your set menus, but … JM You always want to say yes. GG To me, it’s a completely different world. In a hotel, it never stops. You have probably double or triple the number of employees than you would in an independent restaurant. In a hotel’s environment, they are going to do whatever they can to make sure you’re happy. And we do that in restaurants – [we’re still] in the hospitality industry. That’s all we want to do is make people happy. What are some of the more interesting things people have asked you to make that were not on the menu? JM Dietary restrictions are the main thing. If they don’t want to see any popcorn in their room, then that has to go away. But I haven’t had anything too extreme yet here in Durham. Josh, coming here from a colder, northern climate, we would imagine that this Southern terrain would be just heavenly for you as a seasonally driven chef. JM 21c has really put emphasis on being chef-driven. What was really interesting and exciting coming down here was how the chef-to-farm movement across the U.S. is kind of a trend now, but here it’s been embedded for so long in the South. It’s so agriculturally driven. In talking with farmers, they are just as interested in the growing process as we are in the cooking process, and there’s definitely more of that here than where I was. GG The Durham market is awesome – so many young farmers, so full of passion. You have that breath of relief that it isn’t lost, this love of farming. Going to the market is my absolute favorite time of the week. I look forward to it, not only because

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we can get great product but to start the dialogue. I see the same frustrations with every chef and grower: Chefs don’t know how to talk to growers, and growers don’t know how to talk to chefs. They are losing out on money, and we as chefs are losing out on amazing product that wouldn’t be sold unless we tell them we can use it. When I go to Coon Rock Farm (owned by Piedmont’s owners and the restaurant’s main supplier), I just walk around and think to myself, “That’s edible. That’s edible. That’s edible. … Don’t till that because that’s edible …” It’s just stuff that chefs all over the world are using, but not much of it is found on plates in North Carolina. For example, oxalis is a weed, but it is delicious and a perfect garnish. So what can be done? GG A major goal is to set up this forum between chefs and growers. If a grower has an entire row of perfect, dime-sized baby turnips but can’t sell them because the greens aren’t perfect, let every chef know. We would be thrilled to take those off their hands because they are delicious and look amazing on a plate. What sorts of things are you asking farmers to grow for you right now? JM We had a server earlier this year bring in some bamboo from her yard, and we did some interesting things with it. But from farmers, I’m wanting things I can ferment and pickle for the cooler months. Beyond pickling okra, I’m trying my hand at making muscadine vinegar. GG I’ve been processing moss – makes a great edible bed for just about anything. I’m also looking for Asian ingredients. I know there’s some yuzu growing somewhere around here, and I won’t rest until I find it. It looks like a weird, wild lemon. Nobody’s giving them up, but I know they are out there. What do you do in Durham when you’re off the clock? JM Rest. [laughs] No, really, I think a lot of chefs get into this work because their brains never really rest, never turn off. There’s always something to be done. Whether it’s an email or a new dish that needs to be created, there’s always work involved. GG Yep, it never stops. But given the time, I think Monuts for breakfast, and if it’s a Wednesday, grab some ramen at Rose’s Meat Market and Sweet Shop. If I can cook dinner for myself, that’s pretty special. DM

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ISSUE

SONNY DISPOSITION Josh and Matt, and their work in progress.

Mothers & Sons will soon be sandwiched between Mateo and yet another Matt Kelly project: a delicatessen. Its soul has yet to reveal itself to its owner in the form of a name, and there is no known opening date. But for the many Northern transplants who grew up with a family-owned corner deli in their neighborhoods, this will be celebrated, perhaps even more vehemently, than the trattoria, for it remains nearly impossible to find a decent potato salad (at least one not rife with egg and mustard), pastrami on rye or cold-cut platter within the city’s far-reaching limits. The deli will not consider itself to represent any one kind of food, instead honoring the many culinary cultures that come to mind with the word delicatessen: Italian meats, Jewish kugel, Greek marinated feta – the list goes on. Perhaps it will evolve into an entirely new phenomenon: a Southern neighborhood deli. Here’s hoping for a deli revolution.

MOTHERS&SONS,

&THEIR ITALIAN TRADITIONS The guys behind Mateo will soon bring you a different part of Europe PHOTO BY BRIANA BROUGH

In coming up with a name for their newest venture, Matt Kelly and Josh DeCarolis

of Mateo Bar de Tapas tossed around many monikers before they knew they hit the right one. “Talking, coming up with a name – that’s how you come up with its true identity,” Matt says. Mothers & Sons, an Italian trattoria, will open later this year at 107 W. Chapel Hill St., next door to Mateo. It will fill one of the last remaining food holes the Bull City possesses by bringing cucina Italiana autentica to dinner and Sunday brunch. Though at this point in Durham’s restaurant history the following should go without saying, its menu will utilize as many local and seasonal ingredients as possible and will highlight the foods Josh was cradled by in his Italian family. It was his mother, Aunt Kay and grandmother who imparted a passion for cooking in the first place, so it made sense to honor them. “Growing up in an Italian family, every Sunday was spent eating and cooking,” Josh says. “My garage growing up as a kid was a full-scale catering kitchen that my family would also use on holidays and for cookouts.” Josh has been heading up the kitchen at Mateo since its opening in 2012, but will take the helm at Mothers & Sons, leaving chef Nate Garyantes to fill his comfy, clog-shaped shoes. Patrons can expect a range of traditional dishes that go beyond spaghetti and meatballs – perhaps a nettle linguini with Core Sound clams, pancetta and bread crumbs. Or a fava bean agnolotti with lamb cheeks, mint-pistachio pesto and pecorino. There will be pasta in many forms, the chefs assure, and they will be done right, be they extruded, hand-rolled or hand-formed – some made with house-milled flours. Expect to leave with your body and soul feeling satiated. “I want our guests to leave with the same full and cared for feeling that everyone who came to my family’s house did,” Josh says. – Elizabeth Shestak DM

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DURHAM ON DURHAM

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The newest new place to eat downtown PHOTOGRAPHY BY BRIANA BROUGH

As if its name were not proof

MID-CENTURY MARVEL When GM Craig Spitzer and his team were trying to recruit Andrea Reusing, he texted her a photo of the Home Savings bank’s mid-century space in its original glory. S e p t e m b e r

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enough that it understands what good food is about, The Durham Hotel makes it quite clear when you walk through its restored mid-century glass doors (or rather, an amicable hotel employee opens the door for you, with a smile) that it not only gets the importance of food, it chooses to perfume its lobby with it. For those staying at The Durham, hot carafes of Counter Culture Coffee are on standby, complete with half-and-half, lumpy lumps of turbinado sugar and sensual black to-go cups – yes, paper cups can be sensual. Not a paying guest? No worries. At the far end of the lobby – a most glorious homage to the world of Don Draper – is a cafe open to the public d u r h a m m a g . c o m

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Since opening on August 4, The Roof has hosted private events – like The Carolina Theatre’s 20th Anniversary Party for the N.C. Gay + Lesbian Film Festival – and seen huge interest from the general public, often operating on a waitlist.

where for $3 you can order a baked treat like a gluten-free corn muffin made with house-preserved blueberries to go with your Counter Culture iced latte or cappuccino. Guests are afforded a choice of one breakfast item, be it a bowl of Anson Mills oatmeal with pecan milk, dates and roasted pecans; the baked farm egg with cream, herbs and toast; or a bowl of house granola with yogurt and berries. As the process becomes streamlined, the goal is for anyone to be able to order these breakfast treats, paying guests or walk-ins alike. All of this sets the scene for what hotel GM Craig Spitzer is hoping The Durham will achieve: a sense of hospitality and community that used to be part of the fabric, part of the point, of great hotels once upon a time in this country, at least those situated in large cities. Though secluded hotels offer relaxation and open their doors for non-overnight guests to experience the restaurant, bar and tea service, they are not positioned to welcome those working in an office down the street to pop in for a drink, read The New York Times (in print or online) or wait for a friend to have a nibble of a malted barley and ginger scone. This use of good – and therefore local whenever possible – food as a vehicle for strengthening community wafts its way up all six stories of The Durham. Artisan chocolate from Escazu in Raleigh can be found in baked goods and beverages, as well as at turndown service; minibars are 40

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stocked with petite jars of nut butters from Big Spoon Roasters and cocktail mixers from White Whale, both Durham companies. All of this culminates with The Roof at The Durham and The Restaurant at The Durham, both headed up by James Beard Awardwinning chef Andrea Reusing of Lantern. She had been approached for years about opening a second restaurant, but none were situated in a dreamy, mid-century space. This one was built as the office of Home Savings bank in 1969. When Craig and his team were trying to recruit Andrea, he texted her a photo of the building in its original glory – she was intrigued. Her goal is for the space to feel like a “community living room.” The rooftop sports 17 heat lamps that should allow the bar and restaurant to feel like a warm and inviting place to slurp down some oysters on even the coolest night. The Roof at The Durham opened last month, offering highly curated cocktails like “The Durham,” $12, made with cognac, rum, 10-year tawny port, Benedictine and angostura bitters. Bar nibbles include fried chicken with bread and butter pickles for $8; gazpacho with croutons, salted cucumber and egg for $7; and a butcher’s hot dog with Durham sauerkraut, green tomato chow chow or sweet onion relish for $6. This month, expect a full dinner menu, with lunch and weekend brunch to follow. – Elizabeth Shestak DM S e p t e m b e r

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Luna owner Shawn Stokes (left) and co-owner Sean Sullivan at the service counter where you’ll order your empanadas and patacón pisaos.

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LUNA LANDING

By the time you read this, the wood fires will be burning in the Peruvian rotisserie oven at Shawn Stokes’ downtown restaurant, Luna Rotisserie & Empanadas PHOTOGRAPHY BY BRIANA BROUGH

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Billed as “South American meets American South,” Luna’s menu features items like traditional pollo a la brasa and empanadas along with a great deal of pulled meats, emblematic of the South. The chef and owner shares his inspirations behind starting the restaurant, the importance of sustainable ingredients and the dish you’ve got to try when you come in.

What brought you to Durham? My wife and I came here for school. I was in a master’s program at the public policy school at Duke. I’d been working in international development for about three or four years before that. I worked for a microfinance organization in D.C. and then was living in South America and volunteering with the Peace Corps. We came back, and I knew that I wanted to study international development, and she wanted to study nursing, and there were really just a handful of places that had both great programs in one area. This was one of them. That’s what landed us here in 2009. Why did you decide to open a restaurant? The very first time I even drove through downtown, I was just struck by how cool the area was. Right out of the gate, I used to say to [my wife], you know, this would be a great place to open a restaurant. And we would kind of just laugh it off. Then several years go by, we finish school and decided to stick around here. I worked at Duke for a couple years and I struck out on my own with a fellow colleague and started our own consulting firm. Finally, I couldn’t resist watching the city change and continue to grow; I started looking into small business loans, and I got approved for one. So I said, “What the heck? When am I going to have the opportunity to do something like this again?” I had worked in kitchens for a long time, and then I left the industry for awhile. One of the things that compelled me to leave was the environmental impact of restaurants. I remember just witnessing the tremendous waste. One of my commitments in opening a restaurant is to try to reduce that waste as much as possible. So we’re working to implement systems similar to what Seth Gross over at Bull City Burger has done in diverting a lot of waste away from the landfill and composting and sending our fryer oil to be converted into biofuel. I want the restaurant to be a force of positive change in the community. Another way that we’ll be doing that is by offering living wages as a part of the Durham Living Wage Project that folks like Monuts and Fullsteam are also participating in. That’s an important part of it for me, knowing we are doing as much as we can to be good stewards for the community and for the environment. What’s the draw of Luna? What makes it unique to our culinary scene? I intentionally chose South American cuisine because it’s so varied; there are many opportunities to play around with it. What we’re doing S e p t e m b e r

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is pairing high-end food with a more casual atmosphere. I think people will be pleasantly surprised at the fact that they can come to a place that’s casual and nice, at a price point that’s affordable, and get food that’s prepared with really great, local, sustainable ingredients. We’re grabbing different types of food from all over South America. We have empanadas – every South American country has their own type of empanada and they even change within different parts of the country. In some cases, we’re true to those traditional recipes, but in other cases, we’re having some fun and taking influences from the American South. We’re preparing a lot of the meats with the flavors that come from different parts of South America but with techniques and style that’s reminiscent of the American South. The cuisine itself may be foreign to people who haven’t had it before, but I think it’s approachable to a lot of different types of palates. There are two house teas that we’re doing. One is an herbal tea from the southern part of Ecuador: horchata, which is blended with something like 20 different herbs and is grown by these women in the high Andes. It has lemongrass and basil and lemon verbena and flaxseed and all these really great, great herbs. [My business partner], Sean Sullivan, is crafting a bunch of different cocktails, and one is going to be the horchata with vodka – it’s called the Chuquibamba, named for the town where a lot of the horchata gardens are grown. One of the other things that’s neat about the restaurant is we have lots of different artists working in here. Carlyn Wright-Eakes is creating two murals; Jeff Goldman is making custom spits that are going into the rotisserie and is doing a really cool installation with five sconces that will represent a lunar cycle. As much as possible, we’re trying to use reclaimed wood and metal. Recommend an item on your menu that folks will just have to try. One of the things that we’ll probably be known for – at least, I think we’ll be one of the first folks to introduce it to the Durham area – is a Venezuelan sandwich called patacón pisao. Instead of bread, green, unripe plantains are fried, then smashed into large, thin discs, and then braised, shredded meat is added. We’ll be doing it with a jicama kale slaw and a remoulade. They are ridiculously delicious and are something fun and unique, and they are gluten-free. – Amanda MacLaren DM

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A coffee shop and arepas joint are the latest businesses to open on the trendy block

The Ninth Street district has seen its landscape

shift dramatically over the past year with the additions of the new Harris Teeter and other Shops at Erwin Mill tenants on the corner of Hillsborough Street and Ninth; the apartments beside them – formerly Crescent, now Berkshire; the Hilton Garden Inn just around the corner on Main Street; and the continuing construction on the Solis Ninth Street apartments just north of Elmo’s Diner. As an influx of people are visiting and living in the area, it’s refreshing to see that primarily locally owned businesses are moving into formerly vacant spaces, like EpaChamo Venezuelan Arepas Bar & Grill, which opened in the former Mitch’s Bar & Grille at the end of May; the Ninth Street Coffee House & Juice Bar that took over the Market Street Coffeehouse space in March; and the soon-tobe second location of Happy+Hale next door to Tijuana Flats. “I’ve been coming to Durham for the last 30 years, and it’s always been like a home away from home,” says Ninth Street Coffee House owner Lindsey Williams. When the chef of Sylvia’s Soul Food Restaurant in Harlem came for a visit last November and discovered the space on Ninth Street would soon be available, he felt it was time to make a transition. “I’m a coffee shop junkie,” he says. “I just thought I would love to get this coffee shop and make it the way I would like it to be.” That includes comfortable lounge areas, bohemian-style lighting and a dedication to serving local products, like Larry’s Coffee and pastries from Guglhupf and Ninth Street Bakery. Being from New York, Lindsey was discerning about the bagels he would serve, but found an excellent source in the aptly named New York Bagel and Deli in Cary. “I think it’s going to be the closest thing to a New York bagel you’re going to find in the area,” Lindsey says. The shop also offers a menu of allnatural smoothies that are totally customizable. As for the juice bar, that’s been a little slower going, but he’s hopeful to have it in place sometime this month. Speaking of juice, Raleigh-based Happy+Hale recently announced it’s opening a second location at 703 Ninth St. Co-owners Tyler Helikson 44

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TOP Happy + Hale co-owners Matt Whitley (left) and Tyler Helikson with Kathy Sell Smith, who will run a full-service yoga studio connected to the restaurant when it opens on Ninth Street in January. ABOVE Matthew Moench at his barista best at Ninth Street Coffee House.

and Matt Whitley started Happy+Hale as a delivery service and cart in downtown Raleigh in August 2013, opening their first store on Raleigh’s Fayetteville Street in March 2014. The quick service restaurant’s core offerings include salads, wraps, quinoa bowls and fresh juice. This new shop, opening January 2016, will offer an expanded menu that includes soups, a grab-and-go section, dine-in seating, dinner hours and cold-pressed juice cocktails. They’ll be moving the production of all their juices to Durham as well. Of the 2,500 square feet of space in this location, which is three times larger than their current shop, 500 will be dedicated to a full-service yoga studio run by Durham resident Kathy Sell Smith. “The energy in Durham is perfectly aligned with all of our passions – health and wellness, local food and farming, and sustainability,” Matt says. “We think the time is right for Happy+Hale to enter this thriving market, and we look forward to becoming a part of the Durham community.” – Amanda MacLaren DM S e p t e m b e r

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OUR DAILY

BREAD

You can almost smell The French Corner Bakery’s delicious selections from across town … PHOTOGRAPHY BY SARAH ARNESON

“It’s hard to resist anything here,” admit

Carolyn and Morris Dean, loyal customers of The French Corner Bakery on North Pointe Drive, just off the I-85 Guess Road exit. With that in mind, we asked chef/owner Benjamin Messaoui for just four of his most versatile, most beloved breads along with his favorite ways to serve them. WHOLE WHEAT CRANBERRY AND PECAN “It’s unique. I cannot make

it fast enough! It’s a big seller and one of my signature breads. It’s not that sweet. … It’s a bread that can be wonderful just as a treat, toasted with some honey. And it’s very nice with a salad, with some nice balsamic vinegar. My wife also makes wonderful French toast with this. It’s so good with maple syrup. It’s heavenly.” FOCACCIA “The beauty of the

focaccia is that it’s a bread that can become the meal. Open it, brush it with olive oil, put in the meat you like, some sauteed mushrooms or glazed onions – oh, that’s good! – then more shredded cheese. Put the top back, rebrush it with olive oil and add more cheese. Put that in your oven, and the bread becomes a 10-minute meal. It’s yummy.”

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BAGUETTE “Not only is it a

classique, but in France, it’s a serious matter. There is legislation about the baguette. It’s called the baguette de tradition. You can make sandwiches with this. You can make croutons. You can eat it with jam or cheese. Anything. It’s a winner. If you don’t know what bread to eat with [something], get a baguette.” CHALLAH “The challah is pretty

close to my heart because it’s my mama’s formula that she taught me when I was 15. Maman was a Jewish Ashkenazi from Poland – this was the bread that she did for Shabbat. It’s a sweet bread with eggs, milk, sugar. Of course, it’s a bread that can be eaten with sweets, like challah and Nutella, but you can also put pretzel salt on it [or] brush the top with a mix of water and baking soda, and that will be very similar to pretzel bread.” – Virginia Robinson DM

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he says, “and you have success, all you want to do is really help those cooks down below you. You want to plant daisies.” What that means is that the franchising process, which begins on Rise’s own website, is set up not only to attract savvy businesspeople with the help of development company Fransmart, but to encourage future owners to “give cooks a livable life.” The company has opened a new shop in Morrisville, with four more on the way: two in Raleigh, one in

Carrboro, and one in downtown Durham, where DaisyCakes used to be. Lines out the door at the Renaissance Village location indicate that Tom’s ideals are working out just fine. “Every time I did the right thing, even if it cost me more financially, I made more money,” Tom affirms. “For everything you give, you get tenfold. That philosophy is at the center of Rise. We can show everybody love and respect.” – Virginia Robinson DM

RISE,

SHINE, REPEAT How big will Rise Biscuits & Donuts, which is now being franchised, get? According to CEO Tom Ferguson, as big as it can while still being great.

Shiki Sushi and Tasu Asian Bistros Introduce:

om Ferguson is all

about three things: biscuits, donuts and daisies. Obviously, one of those things is not like the others, but the flowers represent his vision for expanding Rise throughout North Carolina and the country. Tom draws on his own history to explain: Dyslexia made school difficult and deflating, so he joined the Army after high school and became an Airborne Ranger. When he got out, he began his new trade as a cook. It was all hard work, and often not under the best circumstances. “When you crawl out of that,” S e p t e m b e r

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Chef Ben Adams and whole-hog caterer Wyatt Dickson join forces for Picnic, a “modern, progressive” barbecue joint

One of the things that Wyatt Dickson loves about the pigs on Green Button

Farm is the quality of life they have, and today that life includes opening a gate with their snouts, wandering

around freely and trying to eat our shoes. Their literal nosiness eventually chases us off their turf to the backyard of the farmhouse, where I pull up a rocking chair, and Wyatt works his magic on a whole hog that’s been prepared for cooking. Just as he has done so many times for his own catering company, Pig Whistle, he’ll tend to the pork overnight. The resulting barbecue masterpiece will star in the next evening’s “Pop-nic,” a preview dinner for Picnic, the restaurant Wyatt (pictured above left) is opening soon on Cole Mill Road alongside his UNC fraternity brother, chef Ben Adams (pictured above right), and Green Button’s farmer, Ryan Butler. When Ben arrives, it’s easy to see that together they make a mutually inspiring culinary trio. “Working with Ryan and having an awesome and consistent source of really good pig to work with is cool,” Ben says, “and I personally love Wyatt’s sauce … so the barbecue is going to be awesome.” Wyatt is quick to celebrate the rest of Picnic’s menu, like smoked buttermilk fried chicken, fish from the North Carolina coast and Ben’s sides – traditionally inspired and similar to seasonal vegetable dishes he used to create for Piedmont. The partners clearly want to bust out of what they describe as barbecue’s 30-year stasis. “It’s going to be really different from most other restaurants you’ve ever seen,” Wyatt promises. “People who don’t give a flip about barbecue will still love Picnic.” – Virginia Robinson DM S e p t e m b e r

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Ben and Wyatt, as well as Ashley Christensen, will be a part of Hill Fire: Pits, Spits & Grills – an event on October 9 that’s part of the TerraVita Food & Drink Festival. Held at Carrboro’s Town Commons, the collaborative feast will offer whole-hog barbecue and craft brews. Tickets are $75 and are available at terravitaevent.com.

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RAISE YOUR GLASS

Devoted to

DURHAM

Updates on our drink scene: The Bull City is brimming with new craft spirits, a neighborhood bottle shop opens in West Village and our small cider bar makes a big move

BULL CITY CIDERWORKS

ull City Ciderworks is sticking to its

namesake. In fact, its Durham presence is growing. Following a wildly successful Kickstarter campaign, which was launched in response to the news that the cidery was being displaced to build the new Durham Police headquarters on the lot, a few backers and fans were miffed to learn that it was moving production to Lexington, N.C. In truth, demand for the cider has grown to the point that they need to step up their operation, which requires a massive amount of space to produce their five year-round ciders: Off Main, Steep South, Sweet Carolina, Rhiz Up! and Smooth Hoperator. Unable to find a location to meet that need for a price they could afford in Durham, they signed a lease on a 33,000-square-foot warehouse in Lexington, where they will be making those ciders in much larger tanks and canning most of those products. “The lifeblood of the company is going to be in Durham,” Ryan Bogard, one of the partners, assures. “What I’m excited about is the headquarters because that gets back to what I really like doing, which is tinkering, playing, creating new recipes.” As of press time, the company hadn’t signed the lease on their 50

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Bull City Ciderworks’ Ryan Bogard at the current location on Elizabeth Street, where you can belly up to the cider bar till the end of the year.

new Durham location. But if all goes as planned, they’ll be in an approximately 5,000-square-foot space that’s within a quarter-mile radius of their current facility on Elizabeth Street. Of that size, about 1,800 square feet will be devoted to production and 2,500 to the actual cider bar, fitting about 80 seats or so. “The idea is to have a lot of small fermentation tanks, multiple sizes, so that we can do a lot of different small batches,” Ryan says. “We want to expand our oak-aging system. And not just the bourbon that we’re doing, but also do pinot noir barrels and tequila barrels.” They’re shooting for the end of September or early October for the Lexington facility to be operational. They’ll begin to phase out production at their current location after that and hope to have the new Durham location open by late November, “but it’s probably going to be December, in all reality,” Ryan says. In the meantime, you can still enjoy the cider bar on Elizabeth Street – look for new sour cherry and blueberry ciders on tap – and find Bull City Ciderworks at Beericana in Holly Springs on September 12 and World Beer Festival Durham on October 10. S e p t e m b e r

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Tradition with a

TWIST in was always the drink of choice

for Durham Distillery owner Melissa Katrincic, whose grandfather would often slip her the olives from his daily martinis. “It’s one of those things that is in your blood,” Melissa says. She spread her love of the drink to her husband, Lee, a chemist who worked for GlaxoSmithKline, which brought them to Durham 10 years ago. The concept for the gin-focused distillery now located at 711 Washington St. came to Melissa in a “light bulb moment” when she and Lee were returning to Durham from a vacation in May 2013. “I have no idea where it came from,” she says. “I just said, ‘Why don’t we make gin?’ And he started laughing at me.” Lee eventually came around. The couple started researching and took a few master classes in distilling. To date, they’ve tried more than 150 different gins. Now, two years since that light bulb moment, they’ve launched two gins of their own under the flagship name Conniption: an American Dry at 44% ABV and a Navy Strength at 57%. The American Dry contains the main three botanicals you think of in gin: juniper, coriander and cardamom, but is then balanced with floral notes of honeysuckle and cucumber for a fresh component – a great choice for a martini, either with olives or a twist of lemon, or a Cucumber Collins. The Navy Strength also contains the main three, but with the addition of caraway, some lemon and rounded out for a smooth finish with fig. Try it in The Last Word, or with Alley Twenty Six tonic. Melissa and Lee are blending two techniques in their distillation process: The main run occurs on a custom-designed German copper still, and ingredients like the honeysuckle, cucumber, fig and lemon are individually distilled on a Rotovap vacuum still, which distills at room

THE NAME GAME

Tyler Huntington, founder of Tyler’s Restaurant and Taproom, expects that the distillery he’s been trying to get off the ground for the past year will be producing spirits by the end of it. He and his partners, who also own the The Rickhouse event space attached to the distillery at 609 Foster St., ran into a trademark problem with the former name, and have resubmitted alternative names to considered. “We found some fun facts about little moonshine houses that were in downtown Durham, and we’re working on names related to that,” Tyler says. As of press time he had not received confirmation, but said he was confident the name would be 2 Door Distilling Co. The focus will be on aged spirits, primarily whiskeys and rums, but Tyler says their initial release will probably include gins and silver rums

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PHOTO BY FELICIA PERRY PHOTOGRAPHY

DURHAM DISTILLERY

Go ahead, have a Conniption. Durham Distillery’s flagship gin offerings come in two styles: American Dry (pictured) and Navy Strength.

temperature. “You’re getting the beauty and time-tested techniques of vapor distillation married with the modern laboratory techniques of vacuum distillation,” Melissa says. Both gins are on shelves at ABC stores. They’ve also produced a line of liqueurs – a chocolate made with Videri chocolate, a coffee made with Slingshot and a mocha that combines the two. All should be available by mid-September. “The liqueurs that you see today in market are artificially flavored and colored,” Melissa explains. “These are natural and glutenfree, because we knew that was important to our consumers.” The Durham Distillery opens for tours and tastings October 1.

while the other liquors age. “I designed the system so that it could be very flexible and produce a lot of different types of spirits from grain to glass,” Tyler says. “We’ll have a seven-plate column and a 20-plate column, which will allow us to create our own neutral spirit from a base grain.” Once production starts, so will the tours. Visitors now have the opportunity to take home the spirits they’ve tasted on site, thanks to the passing of a law in June that allows distilleries to sell one bottle of alcohol directly to a person per year, beginning October 1. “One bottle per person, per year – it’s not great,” Tyler says, “but it’s an amazing step in the right direction for small distilleries to thrive and survive.”

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Your friendly neighborhood beer store owners, Justin and Brittany Tipper.

It didn’t take long to start implementing their plans. “When we said we were going to do this, it took us about nine months to do it,” Justin says. “If you wait around for the ‘right moment,’ chances are you’re going to miss that opportunity.” The couple opened Ramblers on the corner of Fuller Street and West Morgan Street in mid-June, in the heart of their new West Village neighborhood. “It’s kind of like hanging out with your friends at a bar, you’re just on the other side of it,” Justin says. “But it doesn’t feel like work.” The beer store carries a diverse array of beer, picking a few styles from each brewery RAMBLERS rather than bringing in their whole line. They recently received a permit to start selling wine and cider, too. Justin tries to keep the rotating six taps flowing with beer that is fun but a little more obscure to give patrons a taste of craft offerings they may not have tried before. “He’s very informative, which is why I think a lot of people like to come back,” Brittany says of her husband. “You can definitely see the passion when he talks about beer.” The shop has a lounge area with free Wi-Fi and is pet-friendly. Almost every week, Ramblers will also host tastings – look for Florida Beer Co. on September 9 and new Durty Bull Brewing Co. on September 25. Stay in the loop about upcoming events by following them on Twitter and Instagram at @ramblersnc. – Amanda MacLaren DM

RAMBLE on W

hile living in Columbia, S.C., Justin

and Brittany Tipper came up with an idea to open a beer store, and the North Carolina natives were hopeful about finding a space in their home state. After scouting a few locations in Raleigh, Justin’s former stomping grounds, a good friend suggested they look at Durham. “I didn’t get to witness all this growth that was happening while we were in South Carolina,” Justin says. “Durham is on this really good level of progression … and it had this relaxed, neighborhood feel going on. It just felt right when we came here – this is more of our speed, for sure.”

HAVE YOU HEARD?

The Brothers Vilgalys Spirits Company has added four new liqueurs to its well-known Krupnikas Spiced Honey Liqueur. All are made at 30% ABV and are sweetened with raw cane sugar. They are: • Zaphod – Starfruit, guava, mint, sage, lemongrass, peppercorns. • Beebop – Rhubarb, hibiscus, rosemary, allspice, chamomile, coriander. • Beatnik – Beets, sage, thyme, rosemary, fennel, orange zest. • Jabberwock – Coffee, chicory, lemongrass, eucalyptus, manzano, chipotle peppers. 52

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You can find the 375ml bottles at local ABC stores for $17.95. Tours and tastings are available, and while you’re at the Ramseur Street location, visit with Pebble Brook Spirits and Mystic Bourbon Liqueur, who share the space! Down the street on the corner of Ramseur and Hood Street, Ponysaurus is scaling up its brewery in a 6,000-square-foot warehouse space, allowing for an increase from 180 barrels a year to close to 1,900.

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NOTES A new home for The Blue Note Grill — and its regulars

Over the Moon” burger, which uses locally sourced, pasture-raised beef and is topped with house-made bacon onion jam, roasted garlic aioli and Chapel Hill Creamery’s Carolina Moon cheese. Along with the food and music is a community – a sense of belonging, a chosen family. Welcome home, Bill and Andrea! – Deborah Miller DM RIGHT Singer Deliliah Hurst fronts a band of randomly grouped musicians during the weekly Tuesday night jam session at The Blue Note Grill.

PHOTO BY BRIANA BROUGH

hen Bill and Andrea Whittington quit their day jobs with the dream of a little barbecue place where they could hang out, feed their friends and listen to music, they had no idea that they were creating a home away from home for a multitude. Some say Bill just wanted a comfy place to pick up his guitar. Those first years were a struggle, but by year four, they were on a roll as word spread that you could find some of the best ribs, barbecue and music around. The tiny place with the dance floor in the middle became a nightly living room for a handful of regulars who naturally became part of the family. Some nights it was so packed, you couldn’t even get in. A newer, bigger location was scary. Would taking it to the next level translate? Was the Durham neighborhood already chock-full of local favorites – Fullsteam, Motorco, Geer Street Garden, Manbites Dog Theater – a good choice? Would the good juju follow? Yes. While the Whittingtons, along with help from their family of regulars, packed up and moved across town (to 709 Washington St.) in a caravan of cars and trucks, others were at the new location building tables, hanging baffles and decking the walls with music memorabilia. New kitchen team member Sharon Mahofski (Southern Season deli, Al’s Burger Shack, Parts & Labor at Motorco, etc.) is already making noticeable menu tweaks and taking advantage of local sources. Check out the “Cow Jumped S e p t e m b e r

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Waitress Bianca Jones serves lunch to Kim Hutchins, who is dining with her Lenovo colleagues at True Flavors.

AND

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In South Durham, executive chef Sidney Coves delivers his upscale take on the classic diner

PHOTO BY BRIANA BROUGH

Learn to code in Durham.

eing a foodie with small kids can be a bummer sometimes, so it was a relief to walk into True Flavors Diner off Highway 55 with my daughters one morning and see a young family already happily seated, just a few feet away from the restaurant’s in-house herb garden, no less. And not unlike a parent himself, executive chef Sidney Coves encourages his customers to try new things. “We wanted it to be a diner, but we try to elevate it,” he explains. “So you’ll still have the familiarity of meatloaf and country fried steak, as well as things like the duck club.” The diner’s surprises come together delightfully: Our water arrived in stemless wine glasses, our lemonade in handled Mason jars. My daughter’s side of fruit came in a tiny cast-iron pan, and the seasonal jam was watermelon – completely new to us, though we were all excited to try it because it’s watermelon and it’s jam. It was lovely, not too sweet and perfect on biscuits. When asked how in the world he thought to add a basil butter sauce to his chicken and waffles, Sidney’s answer is bigger than a recipe. “Chicken and waffles has always been breakfast and dinner, but nothing brought them together, and to me, the herb butter ties it all together. We just wanted it to represent us,” he says. “Every [diner] is different, and I wanted us to be different so that people can try new things.” – Virginia Robinson DM

Life’s too short for the wrong career.

T H E I R O N YA R D . C O M / D U R H A M G I V E U S A C A L L : ( 9 1 9 ) 5 6 1- 6 0 5 5

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KEEP ON TRUCKIN’

Knowing they’ve got some good eats to offer, these four food trucks are going off-road. (Don’t worry, their mobile counterparts will be sticking around!)

PIG the

s employees at 18 Seaboard in Raleigh, Nick Crosson and Matt Hayden would talk of their

big restaurant goals, of owning their own places. Finding the capital to do so was another story. But the food truck scene was beginning to flourish in the Triangle, and the media was taking notice. “There was a newspaper article sitting around with a picture of OnlyBurger, I believe it was,” Nick says. “I looked at Matt and was like, ‘You know, I think we could open a food truck, man.’” So they did, in 2012. Named for the Italian pork roast they were serving up on ciabatta, Porchetta grew a large following in its two years. Matt and Nick were looking at the next step: a brick-andmortar. Just a few weeks after they’d started writing out the business plan, The Streets at Southpoint reached out. “We felt like this could be a really good fit for us and for Durham, seeing as how Durham has really exploded nationally and locally as far as press and the quality of food and types of restaurants producing fantastic stuff,” Nick says. “It was something that Southpoint was missing, and you know, I felt like we could definitely start to change people’s minds about what food court food could be.” It seems to be working – “We get a lot of people saying, ‘We haven’t been to a food court in 10 years, but we read about you and wanted to come try it.’” – and the increase in space has allowed for an expanded menu. Thanks to the addition of a rotisserie, the standard truck fare is now complemented by hot Italian beef sandwiches and rotisserie chicken. Speaking of the truck … “We’ll definitely keep it for as long as it wants to run,” Nick says. “There’s a lot of blood, sweat and tears that have gone into it. We wouldn’t be where we are today without the truck.” S e p t e m b e r

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PHOTO BY SARAH ARNESON

PORCHETTA

HOLDING COURT Matt Hayden and Nick Crosson at their new location in Southpoint’s food court.

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CHEESE AMERICAN MELTDOWN

t’s a similar story for American Meltdown,

the next food truck biz slated to join Southpoint’s food court. The truck hit the streets of Durham in March 2012 slinging its creatively masterminded grilled cheese sandwiches. Bronx native Paul Inserra, who co-owns American Meltdown with his wife, Alycia, says they started looking for a brick-and-mortar restaurant after just 18 months on the truck. Not having found the right fit in that time, they were then approached by Southpoint. Paul admits that he wouldn’t have imagined ending up in a mall food court, “but with Southpoint, they are such a great mall company, and we were really excited to jump on board,” he says. “They want some local talent in there. They want to make it a more dynamic food scene, and I think they want to attract … the food-truck demographic as a whole – people who are really into food.” Expect some of the staples of the truck when the shop opens this fall, like the ever-popular Pigs ‘N’ Figs with local goat cheese, black mission figs, speck and balsamic reduction on sourdough bread, and the hamburger patty melt with cheddar and braised onions on Guglhupf’s

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rye bread. A seasonal melt that coincides with what’s available from local farmers will also be on rotation (think Guglhupf cheddar pumpkin seed bread, Muenster cheese, heirloom tomato and mayo) as well as a daily soup offering during the winter months, like tomato, butternut squashginger and bacon corn chowder. Meanwhile, the truck will continue to act as a “melt lab,” where Paul can experiment with flavor combinations. “I just want to keep it fun and interesting,” he says. “Keep the momentum that we built on the truck and carry it into the mall and continue to grow organically the way we have been.”

the

GREEK GUSSY’S PLACE

fter four successful years operating

The Greek Devil food cart on Duke’s campus, Gus Megaloudis and his wife, Yael, decided to heed the wishes of students, customers and friends, and start the Gussy’s Greek Street Food truck in 2012. As the business grew, so did the need for space,

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and “the logical thing for us to do was start a restaurant,” Gus says. “One of our biggest sticking points was that it only be a lunch spot. We have four beautiful children – Demos, 13; Alexandros, 12; Nicole, 9; and Carmen, 6 – and opening a full-blown restaurant would leave us very little time for our family.” Hoping to take advantage of the lunch crowd from the number of large companies in RTP, they found a home in the former Bagguettaboutit cafe on South Miami Boulevard and opened Gussy’s Place in March. The menus both on the truck and in the restaurant are similar, but the shop features rotating Greek specials including pasticcio, meatballs, spanakopita and Greek lemon rice. Lamb and beef sliders as well as Greek pizza bread are recent additions. For dessert, look for specialty flavors like Gussy’s baklava, frappe, and fig and goat cheese from The Freezing Pointe small-batch ice cream. The restaurant is open on weekdays from 11 a.m. to 2 p.m. Beginning this month, Gussy’s will stay open for one evening shift so guests unable to make it out for lunch will have a chance to dine in. The food truck is still making the rounds, too. “Our restaurant and truck go hand in hand,” Gus says. “We are food truckers and love our food truck community, family and all our great customers. [They] have blessed us with the opportunity to start Gussy’s Place.”

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‘KYU NA’MEAN

avid “Flip” Filippini created two food

trucks – KoKyu BBQ in 2010 and KoKyu Ondo in 2013 – before opening his Na’Mean storefront on Meadow Drive near RTP earlier this year. On weekdays, the shop offers a counterservice lunch from 11 a.m. to 2 p.m. with a menu of sandwiches – from a pressed short rib with caramelized onions and chili to the vegetarian cremini panini with duxelles, arugula and goat cheese – plus soups and a variety of specials, which often revolve around – you guessed it – pork. Whether it’s slow-roasted, grilled or carnitas, we’re glad KoKyu’s inventive, globally influenced barbecue is now three times as accessible. Na’mean? – Amanda MacLaren DM

Children’s Boutique 919 967 2919 www.puddlebaby.com Galleria • 400 S. Elliott Rd. Located next to PURPLE PUDDLE

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PHOTO BY PETER FRANK EDWARDS

OPPOSITE Sara and photographer Peter Frank Edwards, at work on the cookbook in Sara’s home. For Sara’s ginger chicken stew recipe, turn the page.

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SARA IN THE KITCHEN WITH

S S

Foster’s Market opened 25 years ago, a milestone its namesake chef and owner is commemorating with a new cookbook BY JILL WARREN LUCAS

Sara Foster likes doing things her own way.

It didn’t matter to her 25 years ago that no one else in Durham had a shop that resembled Foster’s Market. While a familiar concept today, it was then a funky mix of fresh produce, packaged goods and sweets that stirred childhood memories. It was a market first with a secondary service menu of mostly take-out food: hot coffee with tender biscuits, muffins bursting with blueberries and a tarragon chicken salad so good that people didn’t mind waiting in line for a hearty scoop. “I never intended to open a restaurant,” says Sara, sipping coffee unobserved as she watches more than a dozen patient customers wait to place breakfast orders. “I’m still a little surprised when I see this. I thought people would be coming here to shop, not eat.” Not that she minds the success that her seasonal comfort food has brought since the doors first opened on May 2, 1990. With no indoor seating and just a single outdoor picnic table in the beginning, Foster’s Market has expanded several times to accommodate loyal regulars – as well as

tourists who veer off the interstate for a bucket-list lunch and to ask the celebrated owner to autograph one of her cookbooks. In thanks to those many people she never expected to feed, and their passionate interest in recreating favorite recipes at home, Sara has dedicated much of the past three years to writing a book tentatively titled Foster’s Market Favorites: The 25th Anniversary Collection. She was so committed to the project that she went the route of selfpublishing when her usual publisher flatly told her that anniversary cookbooks don’t sell. “This book is very dear to my heart,” Sara says of the new collection, her fifth, which should be on bookshelves and available online by November. “Twenty-five years is an accomplishment that I want to celebrate.” ‘G R OWIN G E V E RY T HIN G I M AG I N AB L E ’ The book will feature about 150 recipes that reflect how the menu has evolved since the 2002 publication of The Foster’s Market Cookbook, her first. It also will d u r h a m m a g . c o m

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GINGER CHICKEN STEW

(Reprinted from Foster’s Market Favorites, with permission of Sara Foster)

As it simmers, this stew fills the kitchen with ginger’s warm aroma. Complement it with something fresh. Sara prefers a bowl of steamed bok choy or Napa cabbage and a simple salad – sliced or julienned cucumbers and radishes tossed with rice wine vinegar and a sprinkle of sugar. 8 boneless, skinless chicken thighs (about 2 lbs.) 1 Tbsp. curry powder Sea salt and freshly ground black pepper 2 Tbsp. sugar

2 Tbsp. olive oil 1 red onion, thinly sliced 2 Thai chile peppers, thinly sliced 2 tsp. crushed red pepper flakes 1 tsp. coriander seeds 1 tsp. yellow mustard seeds 1 (4-in.) piece ginger, peeled and julienned 2 garlic cloves, smashed and thinly sliced 1 cup dry white wine 2 cups low-sodium chicken broth 4 wide strips zest and juice of 1 orange 1 bunch fresh cilantro 2 Tbsp. rice wine vinegar 1 tsp. tamari or low-sodium soy sauce Lime wedges, for serving Rinse the chicken, pat dry and season all over with the curry powder, salt and black pepper. Set aside. Place the sugar in a large saucepan or Dutch oven over medium-high heat, and cook, undisturbed, until the edges turn amber and start to bubble, about 3 minutes. Once the edges start to brown, stir the sugar until it dissolves and starts to caramelize. Carefully add 1 cup of water, and stir until the caramel dissolves. Remove from the pan, and set aside. Heat 1 tablespoon of the olive oil over medium heat in the same pan until sizzling hot. Add the onion and cook, stirring, until the onion is translucent, about 5 minutes. Add the chiles, red pepper flakes, coriander seeds, mustard seeds and ginger. Cook, stirring constantly, until the seeds begin to pop and become aromatic, about 1 minute. Remove from the pan, and set aside. Add the remaining olive oil to the pan, and heat until sizzling hot. Add the chicken and cook until golden brown, about 4 minutes per side. Add the garlic and cook, stirring, about 1 minute more. Add the wine, scraping up any brown bits from the bottom of the pan, and reduce the heat to low. Add the onion, spices and caramel water back to the pan with the chicken. Add the broth, orange strips and juice, half the cilantro (including stems), vinegar and soy sauce. Reduce heat to low, cover and simmer until the chicken is tender and cooked through, about 20 minutes. Remove the pot from the heat, chop the remaining cilantro leaves and garnish the stew just before serving. Serve warm with lime wedges to squeeze into the soup. Serves 6 to 8.

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demonstrate the impact of an ever-expanding array of locally grown ingredients. “When I first moved here from Connecticut, I was blown away by the Carrboro Farmers’ Market,” she recalls. “Now, there are markets everywhere growing everything imaginable. You’ve got all these young kids growing heirloom vegetables and all these different kinds of bok choy. “That’s a big part of why I wanted to write the new book,” she adds. “I feel like we have so many ingredients that we didn’t have even 10 or 15 years ago. Who would have thought we’d be making kale pesto 10 years ago? And all the wonderful grains and rices.” 3 0 -MINUT E ME AL S Making such once-novel ingredients – like farro or the nutty purple rice that’s become one of her favorites – readily available is part of Sara’s mission to get more people cooking to feed themselves and their family. It confounds her that, with so many resources and the popularity of food shows and cooking magazines, fewer people cook today than they did a generation ago. “People think cooking is time consuming and difficult,” she says with exasperation. “Maybe our moms cooked tomato sauce all day. It sounds daunting, but really, it can be done in 30 minutes. If you have good food to start with, you don’t really need to do much to it.” With the abundance of fresh produce at hand, Foster recommends just a handful of pantry essentials: good olive oil, fresh lemon juice and sea salt. “Cooking can be quick and satisfying, especially if you’re just grilling some fresh fish and vegetables,” she says. “Believe me, I’m happy when people come here to eat. But a lot of what we serve, people really can make themselves.” She jokes that the cookbook took 25 years to write since it was developed from a comprehensive log of every recipe made since Foster’s Market opened. Working with a self-publishing firm has allowed her unprecedented flexibility. “Before, I would have had to have this done last year to have it out by fall,” Sara says. “This allowed me to get it just right without losing my mind.” DM S e p t e m b e r

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“We made a very conscious choice to not plant anything annual back here [near the house],” Alice says. “We don’t want to look at crops that need tending.”

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OMESTEADIN

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For the Whites – who own Bluebird Meadows – the farm came first, but a pretty sweet little house followed

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BY JESSIE AMMONS PHOTOGRAPHY BY BRIANA BROUGH

Alice and Stuart White

bought their 30 acres for its potential. “It had everything we wanted: a pond, a nice spring, beautiful wooded area, open fields,” Stuart says. “This used to be a cattle farm, so the soil was amazing.” The couple, who met on a farm, were looking for a home for Bluebird Meadows, the sustainable produce endeavor Alice began in 2007. They knew the property in Person County,

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Both Stuart and Alice stumbled upon farming and are perhaps

all the more passionate about it for that reason. northwest of Hillsborough, was right, and bought it in 2008. There was just one catch: There was nowhere to live. C U LT IVAT ING ID E AS Luckily, a friend had an old home – as in, built circa 1860 – up the road that they could stay in while they got the farm up and running. And the farm was the priority. Gradually, they prepared the land for production, and today they harvest about two acres at a time, rotating among five cultivated acres. At night, living sans heat or air conditioning, they discussed the home of their own that they planned to quite literally build. “We designed it,” Alice says, “and then Stuart and some of his buddies did the framing.” Since farming is hard enough work, especially in the early days, they ultimately elected to contract the house’s finishing touches – painting, drywall and electrical work. Finally, after three years, they moved in. The house’s beauty is in its functional simplicity. “We wanted it to be very light and very open,” Alice says. “And passive solar,” Stuart adds. The result is a modestly sized, understated structure with clean lines. From outside, it’s a minimalist’s dream, a beacon surrounded by lush, wooded countryside. P U L L ING IT T OG E TH E R Inside, a high, cantilevered ceiling frames one big living space that seamlessly blends from dining area to living area to kitchen. The master bedroom is down one hall on the main floor. A staircase leads up to the partial second floor, divided into two bedrooms for the Whites’ daughters – Maeve, 2, and Ruth, 4. It’s colorful, peppered with family 68

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TACO TIME

Alice’s favorite room is the kitchen. “I love making dinner,” she says. “We use stuff from the farm, which is a nice way to integrate the girls. We’ll often take the Gator and go harvest food for dinner.” Their go-to meal? Tacos. “We live off of tacos,” Alice says. “We eat them the majority of the year and don’t get tired of them.” They can even be one of the best parts of coming home at the end of the day. “I get hungry for them after lunch sometimes,” Stuart admits. Alice shies away from using any specific recipe, but here is their usual taco approach: Cook a big pot of salted pinto or black beans early in the week. Toast a corn shell or tortilla and top with about a half-cup of drained beans. For a treat, the Whites add Fickle Creek chorizo to the mix. Add about ¾ cup of vegetables. Sprinkle with grated mild cheddar cheese. Top with a dollop of sour cream, chopped cilantro and Texas Pete. In the late summer and early fall, the Whites like adding: • Corn cut off the cob and sauteed in a little butter • Halved cherry tomatoes, salted just before topping • ‘Carmen’ sweet red peppers • ‘Red Candy Apple’ onions (Try caramelizing the peppers and onions together for more of a fajita-style taco, and then top with fresh tomatoes and sauteed corn.)

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“I get a lot from thrift stores,” Alice says of furniture and decor. And they have plenty of family antiques. “Stuart’s family is really good about passing down heirlooms. We have a lot of family things.”

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antiques and stained wood accents. It is also, exactly as planned, very light and very open. “We worked together on the bare bones, figuring out where on the land to put the house, how to orient the whole place,” Stuart says. “But then Alice really pulled it all together inside.” Decorating proved to be a challenge. “An open living space is way harder than I ever

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thought it would be,” Alice says. She painted an accent wall a bright but earthy green to differentiate the living and dining areas from the kitchen. “That was a game changer,” she says. She became a strategist: The house is full of clever, common sense solutions, like laying the family’s flat-screen television face down when it’s not in use. It’s kept the area fluid and efficient.

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Where Kitchen Design Is A Fine Art

READERS’ FAVORITE

PLATINUM WINNER

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A New Reason To Smile in Downtown

Durham

“When I was working at the Carrboro Farmers’ Market [during college], my love for flowers began – watching all the farmers bring their flowers for the season and learning all the seasonal varieties,” Alice says. “I really love art and color, so it feels to me like the finest form of colors and art are flowers. And then to nurture them from seed to bloom, it’s just fascinating and is very fulfilling for me.”

FI NDING M E ANING Having a no-nonsense but relaxing space is key because, after all, most of the Whites’ time is spent out on their property. Both Stuart and Alice stumbled upon farming and are perhaps all the more passionate about it for that reason. Alice, while studying English at UNC, decided to spend a summer working on a farm and continued doing so until she graduated. Stuart went to Virginia Tech, a school with a solid agricultural program, but studied film and spent years doing documentary work before an eye-opening visit to a friend’s farm in Virginia. “It wasn’t just growing a crop to harvest,” he says. “It was, and is, about stewardship of the land, about giving food to the community. It’s just so meaningful, and so different from what I’d been used to agriculturally.” They maintain a work-life separation, though, in the best of ways. “Our house is on the back section of the farm,” Stuart explains, “and the front is pretty much all farm. Once we cross that line from greenhouse over to here, it’s like, ‘Ahh.’ A shift.” It makes the downtime that much better, and leaves them feeling recharged every day. “We could stay for weeks on end out here [on our land] and be happy,” Stuart says. “Farming is a lifestyle,” adds Alice. “Living on your farm is part and parcel of it. I love it. We love it.” DM S e p t e m b e r

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Turn the Tables

G Mesa Latin Kitchen

2701 Hillsborough Rd.

919-973-2717

Gregoria’s Cuban Steakhouse closed its doors

in July to reopen a couple weeks later as tapas-style Mesa Latin Kitchen. The space underwent an extensive renovation that now offers a more modern look, including a custom cement-top bar, more natural light, wood beam ceilings, new light fixtures and more. The total revamp of the restaurant was made complete with the help of James Beard Awardwinning chef Douglas Rodriguez, who worked hand-in-hand with Mesa’s executive chef Florencio Varela and owner Fares Hanna to develop a new menu that offers a contemporary selection of authentic Latin small plates, entrees, desserts and craft cocktails, utilizing local ingredients whenever possible. Now encompassing 45 items, the menu can seem overwhelming at 78

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first glance. But, as is the way with tapas, these dishes are meant for sharing – variety ensures there’s an option for every palate. Choice picks include the restaurant’s take on a chopped salad: shredded romaine lettuce mixed with garbanzo beans, roasted peppers, tomatoes, chorizo, queso blanco and a hard-boiled egg, all dressed in an oregano vinaigrette; the shrimp ceviche with tomato and sliced avocado set atop tostones; and the juicy Argentine beef empanadas. Wash it down with one of Mesa’s new specialty cocktails like the El Matador, a sophisticated, sangria-like drink that combines extra dry London gin, fresh pineapple juice and orange juice, and a splash of Malbec. Pro tip: Try to make a reservation for a night when there’s live Latin music on their expansive patio! – Amanda MacLaren DM S e p t e m b e r

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drink

Fusion Reaction

The Coffee Element

202 W. N.C. 54, Ste. 403

919-361-3320

If you love chocolate – and who doesn’t? – you’ll

want to make a pit stop at The Coffee Element the next time you’re in south Durham. This mint Oreo chiller is the ideal frappe-style drink to help you savor the last few days of summer. A “cold fusion” of chocolate, Oreos, house-made mint syrup and a couple chilled shots of the shop’s house espresso – a 50% Nicaraguan and 50% Guatemalan blend from Larry’s Coffee – it’s a refreshing, flavor-forward pick-me-up that’s sweet, but not overly so. “There are places that make these types of drinks,” says owner Brian White, “and they always seem too sweet to me. I want this to be enjoyable for somebody all the way through.” Brian, who’s from Seattle, says he always wanted to own a coffee shop. S e p t e m b e r

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“In Seattle, it’s like a rite of passage or something,” he says. Taking pride in their house blend – which took four adjustments with Larry’s master roaster before it hit the right notes of caramel and fruity – Brian says he wants his customers “to enjoy our coffee as opposed to having it just to be awake.” More than the shop’s owner, Brian is also its baker. In the pastry case you’ll find an assortment of cookies, muffins, scones, savory turnovers and more that he makes from scratch every day. He even cultures his own buttermilk to use for the various styles of waffles on his menu, each made fresh on the spot. Pair one with this chiller for an indulgent breakfast. – Amanda MacLaren DM d u r h a m m a g . c o m

taste NORTHERN DURHAM / NEAR INTERSTATE 85

NORTH DUKE CROSSING SHOPPING CENTER (EXIT 176-B) Bamboo House Chinese Restaurant Simple, classic Chinese dishes. 3600 N. Duke St.; 919-477-0078 Golden Krust Caribbean bakery and grill. 3600 N. Duke St.; 919-283-4639 Las Palmas Mexican Restaurant Authentic Mexican cuisine. 3814 N. Duke St.; 919-479-0080 Ole NC Bar-B-Que Basic barbecue offerings. 3600 N. Duke St. Ste. 17; 919-471-1400 GUESS ROAD Northgate Mall - 1058 W. Club Blvd. Fast Food •A & D Buffalo’s •Baja Shack •Cajun Café •Chopsticks •Cinnamonster •The Cookie Store •Greek Cuisine •Haagen-Dazs/Planet Smoothie •Marble Slab Creamery •Mickey’s Chicken & Fish •Pretzel Twister •Randy’s Pizza Express •Subway •Tomo Japan Full Service C&H Cafeteria 919-286-7303

Bullock’s Bar-B-Que Barbecue and other Southern comfort food. 3330 Quebec Dr.; 919-383-3211

La Cacerola Cafe & Restaurant Honduran-style cuisine. 2016 Guess Rd.; 919-294-6578

Italian Pizzeria & Restaurant Traditional Italian dishes and pizzas. 3500 N. Roxboro St.; 919-220-1386

HILLSBOROUGH ROAD Bennett Pointe Grill Multi-regional American cuisine. 4625 Hillsborough Rd.; 919-382-9431

Koumi Japanese Restaurant Traditional Japanese dishes and sushi. 3550 N. Roxboro St.; 919-381-5753

Papa Nizio’s Pizza, wings and subs. 3405 Hillsborough Rd.; 919-381-6268 Sharky’s Eat & 8 Pizza, subs and Mediterranean classics like falafel. 4707 Hillsborough Rd.; 919-908-1112 Shanghai Chinese Restaurant Chinese dishes, including steamed whole fish. 3433 Hillsborough Rd.; 919-383-7581 HILLANDALE ROAD (EXIT 174-A)

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Bleu Olive High-quality comfort food incorporating local ingredients and Mediterranean flair. 1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com El Corral Mexican Restaurant Authentic Mexican cuisine. 1821 Hillandale Rd.; 919-309-4543

Pomodoro Italian Kitchen Homemade pastas, sauces and pizzas. 1811 Hillandale Rd.; 919-382-2915

Jade Buffet 919-286-9555 Pan Pan Diner 919-416-1950

NORTH POINTE DRIVE The French Corner Bakery Artisan breads, cookies and muffins, plus a lunch menu. 2005 North Pointe Dr., Ste. B.; 919-698-9836

Randy’s Pizza 919-286-7272 Ruby Tuesday 919-286-5100 Gocciolina Italian fare. 3314 Guess Rd.; 919-973-4089 Hog Heaven Bar-B-Q Eastern barbecue. 2419 Guess Rd.; 919-286-7447 Italian Pizzeria Restaurant Traditional Italian dishes and pizzas. 3823 Guess Rd.; 919-471-0664 D u r h a m

Jimmy’s Famous Hot Dogs Hot dogs, burgers, wings and fries. 2728 Guess Rd.; 919-471-0005

Meelo’s Restaurant Italian and Spanish offerings. 1821 Hillandale Rd., Ste. 3; 919-384-9080

Dragon Express 919-286-2098

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Golden China Simple, classic Chinese dishes. 1515 North Pointe Dr., Ste. 110B; 919-220-3168 MORE NORTHERN DURHAM DINING Alpaca Peruvian cuisine. 302 Davidson Ave.; 919-220-9028

Perky’s Pizza of Durham American pizzeria. 3422 Red Mill Rd.; 919-682-0202 Silver Spoon Restaurant Diner fare and seafood. 5230 N. Roxboro Rd.; 919-479-7172

NEAR DOWNTOWN BROAD STREET

Hummingbird Bakery Signature Southern desserts, breakfast fare, lunch and coffee. 721 Broad St.; 919-908-6942; hummingbird-durham.com

Joe Van Gogh Roasting since 1991, this local coffee shop sources quality beans for a superior coffee. Pick up a few pastries as well! 1104-B Broad St.; 919-2864800; joevangogh.com Oval Park Grille Creative comfort food and health-conscious options. 1116 Broad St.; 919-401-6566 The Palace International Traditional East African specialties and African takes on other world cuisines. 1104 Broad St.; 919-416-4922

Watts Grocery Seasonal contemporary American cooking using local ingredients. 1116 Broad St.; 919-416-5040; wattsgrocery.com

Bel Gusto d’Italia Italian dishes, located inside the Millennium Hotel. 2800 Campus Walk Ave.; 919-382-5024

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North Carolina’s Largest Selection of Wine, Beer and More Under One Roof – at the Lowest Prices!

Total Wine & More® The selection is incredible. Total Wine & More is like no other wine store you have ever visited. Each of our stores carries over 8,000 different wines and 2,500 beers. With over 115 superstores, we have the buying power to bring you the best wine at the lowest prices. Our wine team is the best trained in the industry. They are committed and dedicated to bringing you the Total Wine Experience.™ RALEIGH-NORTH HILLS CARY | RALEIGH-BRIER CREEK i l With Us RALEIGH-TRIANGLE | DURHAM Get Social TotalWine.com

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DUKE DINING Blue Express Mediterranean sandwiches and salads. 450 Research Dr.; 919-660-3971 Duke Gardens Terrace Café Sandwiches, coffee and snacks from The Picnic Basket, located at the Sarah P. Duke Gardens. 426 Anderson St.; 919-660-3957 Joe Van Gogh Roasting since 1991, this local coffee shop sources quality beans for a superior coffee. Pick up a few pastries as well! 120 Science Dr.; 919-660-5078; joevangogh.com The Nasher Cafe Bistro fare using fresh, local ingredients; inside the Nasher Museum of Art. 2001 Campus Dr.; 919-684-6032 Twinnie’s Cafe Irish Pub with pastries, sandwiches, salads and coffee. 101 Science Dr.; 919-660-3944 ERWIN ROAD Another Broken Egg Cafe Unique breakfast and lunch menu. 2608 Erwin Rd., Ste. 120; 919-381-5172 Chai’s Noodle Bar & Bistro Japanese, Chinese, Thai and Korean dishes. 2816 Erwin Rd., Ste. 207; 919-309-4864 Hungry Leaf Salads and wraps. 2608 Erwin Rd., Ste. 132; 919-321-8001 MediTerra Grill Mediterranean cuisine. 2608 Erwin Rd., Ste. 136; 919-383-0066 Nosh “Eclectic foodstuffs” including sandwiches, soups, salads, wraps and desserts. 2812 Erwin Rd., Ste. 101; 919-383-4747 Saladelia Cafe Espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches, salads and soups. Open for dine-in or carry-out. 2424 Erwin Rd.; 919-416-1400; saladelia.com Six Plates Wine Bar Small-plate menu items. 2812 Erwin Rd., Ste. 104; 919-321-0203 Smashburger Unique burgers and Haagen Dazs milk shakes. 2608 Erwin Rd., Ste. 116; 919-237-1070 Sushi Love Sushi and other Japanese cuisine. 2812 Erwin Rd., Ste. 204; 919-309-2401 ERWIN SQUARE Local 22 Kitchen & Bar Upscale Southern-inspired cuisine, with emphasis on food sourced within a 30-mile radius and local brews. 2200 W. Main St.; 919-286-9755; local22kitchenandbar.com

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Vin Rouge Bistro-style dinner and Sunday brunch. 2010 Hillsborough Rd.; 919-416-0466; vinrougerestaurant.com

Parizade Sophisticated Mediterranean food like monkfish tangine, pepper-crusted beef tenderloin and a vegetable caponata made with quinoa. Full bar. 2200 W. Main St.; 919-286-9712; parizadedurham.com NINTH STREET DISTRICT Bali-Hai Mongolian Grill Chinese-Mongolian grill. 811 Ninth St.; 919-416-0200

BULL CITY MARKET

Pantones sage green: 5777 brown: 490

The Mad Hatter’s Cafe & Bakeshop Scratch-made pastries, organic salads, sandwiches and wraps, with breakfast all day and delicious brunch every weekend. Award-winning cakes.1802 W. Main St.; 919-286-1987; madhatterbakeshop.com

Banh’s Cuisine Vietnamese and Chinese dishes. 750 Ninth St.; 919-286-5073 blu seafood and bar Upscale seafood restaurant featuring innovative regional classics. 2002 Hillsborough Rd.; 919-286-9777; bluseafoodandbar.com Blue Corn Cafe Authentic Latin-American food with fresh, organic ingredients. 716 Ninth St.; 919-286-9600

Burger Bach Gastropub serving seafood, salads, and featuring signature New Zealand grass-fed beef burgers. 737 Ninth St., Ste. 220; 919-973-4416; burgerbach.com Chubby’s Tacos Tacos and burritos. 748 Ninth St.; 919-286-4499 Cosmic Cantina Authentic Mexican cuisine with vegan options. 1920 Perry St.; 919-286-1875 Dain’s Place Pub fare. 754 Ninth St.; 919-416-8800 Dale’s Indian Cuisine Traditional Indian food. 811 Ninth St.; 919-286-1760 Elmo’s Diner Homemade Southern and American classics with breakfast all day in a casual, family-friendly setting. 776 Ninth St.; 919-416-3823 EpaChamo Venezuelan arepas, burgers and sandwiches. 730 Ninth St.; 984-439-2923 Heavenly Buffaloes Chicken wings and vegan nuggets with more than twenty flavors. 1807 W. Markham Ave.; 919-237-2358 Juju Asian fusion small plates, dumplings and dim sum. 737 Ninth St.; 919-286-3555 Metro 8 Steakhouse American and Argentinean steakhouse. 746 Ninth St.; 919-416-1700 Mesa Latin Kitchen Modern, tapas-style restaurant offering a unique array of Latin cuisine. 2701 Hillsborough Rd.; 919-973-2717 Monuts Donuts Doughnuts, pastries, English muffins, bagels and breakfast sandwiches. 1002 Ninth St.; 919-797-2634 Ninth Street Coffee House Coffee, pastries, smoothies. 714 Ninth St.

Wellspring Cafe Salad and hot bar in Whole Foods Market, plus sandwiches, pizza and sushi. 621 Broad St.; 919-286-2290

DOWNTOWN BRIGHTLEAF DISTRICT Alivia’s Durham Bistro European-style bistro with breakfast, pub fare and upscale dinner options. 900 W. Main St.; 919-682-8978 Chamas Churrascaria Brazilian Steakhouse Tableside service of beef, pork, lamb and chicken. 905 W. Main St.; 919-682-1309 Devine’s Restaurant and Sports Bar Sandwiches, wings and burgers. 904 W. Main St.; 919-682-0228 El Rodeo Mexican Restaurant Authentic Mexican cuisine. 905 W. Main St.; 919-683-2417 The Federal Pub fare with bistro panache. 914 W. Main St.; 919-680-8611 Fishmonger’s Restaurant & Oyster Bar Fresh seafood and homemade sides. 806 W. Main St.; 919-682-0128 James Joyce Irish Pub and Restaurant Traditional pub food and snacks. 912 W. Main St.; 919-683-3022 Lilly’s Pizza Stone-hearth-baked pizzas with fresh, organic, local ingredients. 810 W. Peabody St.; 919-797-2554 The Little Dipper Fondue. 905 W. Main St.; 919-908-1023 Mount Fuji Asian Bistro Sushi & Bar Thai, Japanese, Chinese and sushi. 905 W. Main St.; 919-680-4968 Parker and Otis Breakfast and lunch, plus candy and other specialty food items. 112 S. Duke St.; 919-683-3200 Quattro by Piazza House-made pasta, Italian dishes and gelato. 905 W. Main St.; 919-956-7360 Respite Cafe Fine coffee and tea. 115 N. Duke St.; 919-294-9737 Rose’s Meat Market and Sweet Shop Sandwiches, pastries and daily dinner specials. 121 N. Gregson St.; 919-797-2233

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Satisfaction Restaurant & Bar Pub fare including wings, ribs and pizza. 905 W. Main St., Ste. 37; 919-682-7397

Dame’s Chicken & Waffles Chicken, waffles, shmears. 317 W. Main St.; 919-682-9235

Skewers Bar & Grill Buffet and full kabob menu. 1013 W. Main St.; 919-680-8048

Dashi Traditional ramen shop and izakaya. 415 E. Chapel Hill St.; 919-251-9335

Torero’s Mexican Restaurant Authentic Mexican cuisine. 800 W. Main St.; 919-682-4197

Dos Perros Sophisticated Mexican cuisine. 200 N. Mangum St.; 919-956-2750

WAREHOUSE DISTRICT The Blue Note Grill Barbecue, ribs and burgers. 709 Washington St.; 919-489-6591

Loaf Oven breads and pastries. 111 W. Parrish St.; 919-797-1254

Cocoa Cinnamon Coffee, chocolate and pastries. 420 W. Geer St.; 919-697-8990 DaisyCakes Bakery & Cafe Breakfast, lunch, pastries, coffee. 401A Foster St.; 919-389-4307 The District at 410 Lunch served Thursday and Friday by The Art Institute of Raleigh-Durham. 410 Blackwell St.; 919-317-3200 Geer Street Garden Simple, down-home fare. 644 Foster St.; 919-688-2900 Parts & Labor A variety of dishes meeting many dietary needs. 723 Rigsbee Ave.; 919-901-0875 The Pit Barbecue. 321 W. Geer St.; 919-282-3748 Piedmont Seasonal cooking, inspired by local ingredients. 401 Foster St.; 919-683-1213 CITY CENTER DISTRICT 2 Zero 1 Restaurant Breakfast, lunch and dinner, located in the Durham Marriott Convention Center. 201 Foster St.; 919-768-6000 Bar Virgile Artfully crafted beverages and small plates – lobster rolls, short-rib sloppy joes, kielbasa and more. 105 S. Magnum St.; 919-973-3000; barvirgile.com Beyú Caffe Coffee, pastries and breakfast and lunch menus. 335 W. Main St.; 919-683-1058 Bull City Burger & Brewery Local-beef burgers and dogs, fresh beers brewed in-house. 107 E. Parrish St.; 919-680-2333 Bull McCabes Irish Pub Pub food and bar snacks. 427 W. Main St.; 919-682-3061 The Cupcake Bar Cocktail- and beverage-inspired cupcakes alongside Joe Van Gogh coffee, milkshakes and other sweet treats. Menu rotates daily. 101 E. Chapel Hill St.; 919-8162905; cupcakebarbakery.com Counting House Upscale restaurant featuring locally sourced entrees, as well as small plates featuring oysters, shellfish and meats and cheeses. Full bar. 111 N. Corcoran St.; 919-956-6760

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Luna Rotisserie & Empanadas Wood-fired rotisserie meats, Andean-inspired braises, empanadas.112 W Main St.; 984-439-8702 Mateo Tapas and small plates. 109 W. Chapel Hill St.; 919-530-8700 Ninth Street Bakery Organic breads, pastries and lunch. 136 E. Chapel Hill St.; 919-286-0303 Old Havana Sandwich Shop Authentic Cuban sandwiches. 310 E. Main St.; 919-667-9525 The Parlour Homemade ice cream. 117 Market St.; 919-564-7999 Pizzeria Toro Wood-fired pizza. 105 E. Chapel Hill St.; 919-908-6936 Pompieri Pizza A pizza joint with a fine-dining approach. 102 City Hall Plaza; 919-973-1589 Revolution Contemporary global cuisine featuring local ingredients. Extensive wine list. Now serving lunch. 107 W. Main St.; 919-956-9999 Rue Cler Restaurant & Cafe French bistro-style cuisine. 401 E. Chapel Hill St.; 919-682-8844 Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast and served griddled or fried in a simple, straightforward manner. 608 N. Mangum St.; 919-9088970; saltboxseafoodjoint.com

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Cuban Revolution Restaurant & Bar Cuban tapas served amid ’60s-style decor. 318 Blackwell St.; 919-687-4300 Mellow Mushroom American pizzas, calzones, salads, hoagies. 410 Blackwell St.; 919-680-8500 OnlyBurger The food truck’s brick-and-mortar version offers all the same build-your-own burger options and sides like bacon-wrapped mac-n-cheese squares. 359 Blackwell St.; 919-237-2431 Saladelia Cafe Espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches, salads and soups. Open for dine-in or carry-out. 406 Blackwell St.; 919-687-4600; saladelia.com Tobacco Road Sports Cafe American dishes with local ingredients, overlooking The Bulls’ stadium. 280 S. Mangum St.; 919-937-9909 Tyler’s Restaurant & Taproom Hearty fare and huge beer selection. 324 Blackwell St.; 919-433-0345

EAST CENTRAL DURHAM

FAYETTEVILLE STREET Bowick’s Ark Southern comfort food. 901 Fayetteville St., Ste. 205; 919-680-3200 Chicken Hut Soul food. 3019 Fayetteville St.; 919-682-5697 New Visions of Africa African soul food. 1306 Fayetteville St.; 919-687-7070 MORE EAST CENTRAL DINING Byrd’s BBQ Restaurant & Catering Classic barbecue and sides. 2816 Cheek Rd.; 919-530-1839 Johnson Family Barbecue Classic Eastern barbecue and sides. 5021 Wake Forest Hwy.; 919-397-5693

WEST CENTRAL DURHAM

DURHAM-CHAPEL HILL BOULEVARD (15-501)

Scratch Bakery Sweet and savory pastries, plus lunch. 111 W. Orange St.; 919-956-5200 Taberna Tapas, paella and flatbreads.325 W. Main St.; 919-797-1457 Toast Italian paninis and soups. 345 W. Main St.; 919-683-2183 AMERICAN TOBACCO DISTRICT Basan A wide variety of fresh, specialty sushi rolls, modern Japanese appetizers and entrees, and an extensive sake selection. 359 Blackwell St., Ste. 220; 919-797-9728; basanrestaurant.com

359 Blackwell Street Suite 220 Durham NC 27701 BasanRestaurant.com

Fairview Dining Room Seasonally inspired contemporary cuisine inside the Washington Duke Inn & Golf Club. 3001 Cameron Blvd.; 919-493-6699; washingtondukeinn.com Foster’s Market Fresh breakfast, sandwiches, prepared salads and other specialty food items. 2694 Durham-Chapel Hill Blvd.; 919-489-3944 Full Lotus Wellness Blueprint to healthy living with clean eating programs. 3319 Durham-Chapel Hill Blvd.; 919-998-6621 Guglhupf Bakery, Cafe and Restaurant German-inspired cuisine and artistical bakery. 2706 Durham-Chapel Hill Blvd.; 919-401-2600

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Kanki Steak, chicken and seafood cooked on hibachi grills, plus an extensive sushi menu. 3504 Mt. Moriah Rd.; 919-401-6908; kanki.com Kurama Japanese Seafood, Steakhouse & Sushi Bar Hibachi dishes. 3644 Durham-Chapel Hill Blvd.; 919-489-2669 Peony Asian Bistro Chinese dishes and sushi. 3515 Witherspoon Blvd.; 919-419-8800

Capital Seafood Market & Grill Raw seafood for sale. 1304 University Dr.; 919-402-0777 Mi Peru Peruvian fare. 4015 University Dr.; 919-401-6432

Nana’s Restaurant Seasonal dishes influenced by Southern, French and Italian cuisine. 2514 University Drive; 919-493-8545; nanasdurham.com

The Refectory Cafe Dal, chili, salads and soups. 2726 Durham-Chapel Hill Blvd.; 919-908-6798

Nanataco Inventive taqueria that features locally produced meats and veggies. 2512 University Dr.; 919-4898226; nanataco.com

Shrimp Boats Southern cuisine. 2637 Durham-Chapel Hill Blvd.; 919-489-6591 Sitar Indian Cuisine Homemade Indian dishes at affordable prices, with daily lunch buffets and a weekend dinner buffet. 3630 Durham-Chapel Hill Blvd.; 919-490-1326

The Original Q Shack “BBQ tender as a mother’s love,” including signature chile-rubbed beef brisket and Carolina pork shoulder. 2510 University Dr.; 919-402-4227; theqshackoriginal.com

Spartacus Restaurant Contemporary Greek/Mediterranean cuisine in a casual yet elegant atmosphere. 4139 Durham-Chapel Hill Blvd.; 919-489-2848 UNIVERSITY DRIVE The Boot Soups, salads, sandwiches, pastas and traditional Italian entrees. 2501 University Dr.; 919-294-8383

Saké Bomb Asian Bistro Authentic Asian bistro and sake bar. 4215 University Dr.; 919-401-4488

Saladelia Cafe Delicious, healthy, homemade food with an espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches, salads and soups. Open for dine-in or carry-out. 4201 University Dr.; 919-489-5776; saladelia.com Thai Cafe Authentic Thai cuisine. 2501 University Dr.; 919-493-9794 MORE WEST CENTRAL DINING Amante Gourmet Pizza Gourmet pizzas and calzones. 3825 S. Roxboro Rd.; 919-572-2345 Bull Street Gourmet & Market Fresh salads and sandwiches. 3710 Shannon Rd.; 919-237-2398 Cafe Love (Live Organic Vegan Eats) Vegan dishes, smoothies and more. 3219 Old Chapel Hill Rd.; 919-251-9541 Four Square Restaurant Upscale seasonal menu. 2701 Chapel Hill Rd.; 919-401-9877 G2B Restaurant & Brewery Pairs creative New American cuisine with craft beers. 3211 Shannon Rd.; 919-251-9451 Hope Valley Diner Diner food and breakfast all day. 3710 Shannon Rd.; 919-419-0907

C H R G

C AT E R I N G Dependable

Affordable

Local

SPANKY’S SQUID’S

411 WEST MEZ

PAGE ROAD GRILL

Seasonal Seafood Freshly Cooked Good Fish That’s the Hook

READERS’ FAVORITE

PLATINUM WINNER READERS’ FAVORITE

BEST IIBEST GOLD WINNER

OF DURHAM DURHAM OF 2014 2015

608 N. Mangum St., Durham 919.908.8970 | saltboxseafoodjoint.com

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919-941-1630 events@chapelhillrestaurantgroup.com ChapelHillRestaurantGroup.com

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OnlyBurger The food truck’s brick-and-mortar version offers all the same build-your-own burger options.. 3710 Shannon Road; 919-937-9377

newsbites

Randy’s Pizza Brick oven pizzas. 1813 Martin Luther King Jr. Pkwy.; 919-490-6850

Joining the Club

New Leadership

Market Price

For A New Generation

Piper’s Deli Deli sandwiches and burgers. 3219 Old Chapel Hill Rd.; 919-489-2481 Tonali Restaurant Inventive Mexican cuisine. 3642 Shannon Rd.; 919-489-8000

SOUTHERN DURHAM / NEAR I-40 WOODCROFT SHOPPING CENTER (EXIT 274) Chubby’s Tacos Tacos and burritos. 4711 Hope Valley Rd.; 919-489-4636 City Beverage Innovative nouveau American cuisine. 4810 Hope Valley Rd.; 919-401-6500 Joe Van Gogh Roasting since 1991, this local coffee shop sources quality beans for a superior coffee. Pick up a few pastries as well! 4711-5A Hope Valley Rd.; 984219-2410; joevangogh.com

In June, Hope Valley Country Club welcomed its new executive chef, Jared Arnold. Chef Jared plans to continue offering the club’s favorites and introduce new items inspired by popular culinary trends.

Every Wednesday from 5-7pm, Durham Co-op Market will offer $3 wines by the glass, and every Friday from 5-8pm and Sundays 1-5pm, they’ll serve as Ponysaurus’ “Unofficial Tap Room,” with $3 pints.

Nora Palma, matriarch of the restaurant chain Mami Nora’s, has announced her retirement. Her children will be taking over the business, and while the Peruvian menu and look of the restaurants will not change, the name will, to Alpaca.

Dame’s at Duke

Moving West

Raleigh’s Guasaca will be opening a second location on West Main Street. The quick-service restaurant specializes in house-made arepas – Venezuelan sandwiches – and a variety of salsas.

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Ann Alexander, Durham Central Park’s former executive director, has announced her retirement and welcomed Durham Farmers’ Market’s Marketing Manager Erin Kauffman to fill the role.

Because college students, like the rest of us, need their chicken-and-waffles fix, Dame’s will open a location on Duke’s Central Campus this fall. It will feature an expanded menu including Mexican food, pizza and breakfast.

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Mediterranean

Bistro

READERS’ FAVORITE

BRONZE WINNER

IBEST

2015

READERS’ FAVORITE

PLATINUM WINNER

OF DURHAM

Dinner every night but Monday Seasonal menus Locally driven NC cuisine Signature cocktails NC draught beers

Private Dining Room Outdoor Seating

1116 BROAD STREET DURHAM

www.bleuolivebistro.com

w w w.wattsgrocer y.com

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1821 Hillandale Road | Durham

919.383.8502

bleuolivebistro

@bleuolivebistro

359 Blackwell Street • Suite 220 American Tobacco Campus • Durham, NC (919) 797 - 9728

BasanRestaurant.com d u r h a m m a g . c o m

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g u i d e Shiki Sushi, Inc. 105 West NC Hwy 54 Suite 207 Durham, North Carolina 27713 (919) 484-4108

Pulcinella’s Italian Restaurant Southern Italian dishes. 4711 Hope Valley Rd.; 919-490-1172

Pho 9N9 Restaurant Vietnamese cuisine. 2945 S. Miami Blvd., Ste. 102; 919-544-4496

Randy’s Pizza New York-style pizza and subs. 4810 Hope Valley Rd., Ste. 112; 919-403-6850

Piper’s In The Park Soups, salads, hoagies and burgers. 2945 S. Miami Blvd.; 919-572-9767

Smallcakes A gourmet cupcakery. 4711 Hope Valley Rd.; 919-937-2922

HOPE VALLEY COMMONS Char-Grill Burgers, milkshakes and more. 1125 W. N.C. 54; 919-489-6900

West 94th Street Pub Standard pub fare. 4711 Hope Valley Rd.; 919-403-0025 SUTTON STATION (EXIT 276) 58 Fifty Bistro Modern American cuisine and cocktails. 5850 Fayetteville Rd.; 919-544-8585

Denny’s Diner fare serving breakfast anytime, lunch and dinner. 7021 N.C. 751, Ste. 901; 919-908-1006; dennys.com

Bocci Trattoria & Pizzeria  Traditional Italian dishes and pizzas. 5850 Fayetteville Rd.; 919-206-4067  Dulce Cafe Espresso, gelato and sandwiches. 5826 Fayetteville Rd., Ste. 106; 919-797-0497 Nantucket Grill & Bar New England-style cuisine. 5826 Fayetteville Rd.; 919-484-8162

Mattie B’s Public House Burgers, pizza, wings and house-made potato chips. 1125 W. N.C. 54; 919-401-8600

NEAR SOUTHPOINT

LINCOLN PARK WEST Danny’s Bar-B-Que Hickory-smoked barbecue. 2945 S. Miami Blvd., Ste. 118; 919-806-1965 Gussy’s Place Pita sandwiches, soup, daily specials. 2945 S. Miami Blvd.

HOMESTEAD MARKET (EXIT 276) Bean Traders Coffee Coffee specialties and local pastries. 105 W. N.C. 54; 919-484-2499 The Mad Popper A gourmet popcorn shop with flavors both sweet and savory. 105 W. N.C. 54, Ste. 259; 919-484-7677

Asian Bistro Sushi and Bar

Shiki Sushi Sushi and pan-Asian choices inspired by the home-cooking of Japan, China, Vietnam and Thailand. 207 W. N.C. 54; 919-484-4108; shikinc.com

THE STREETS AT SOUTHPOINT (EXIT 276) Porchetta Slow-roasted Italian-style pork sandwiches and sides. Southpoint; 919-727-6750 Zinburger Gourmet burgers and wine selections. Southpoint; 919-293-1726 RENAISSANCE VILLAGE Harvest 18 Locavore, seasonal eats. 8128 Renaissance Pkwy., Ste. 114; 919-316-1818 Rise Biscuits & Donuts Handmade, hand-rolled and fast. 8200 Renaissance Pkwy., Ste. 1003; 919-248-2992; risebiscuitsdonuts.com WESTPOINT AT 751 Town Hall Burger and Beer Hamburgers, chicken, salad and sides. 7830 N.C. 751; 919-973-0506 Bonefish Grill Seafood. 7820 N.C. 751; 919-248-2906

READERS’ FAVORITE

PLATINUM WINNER

IBEST OF DURHAM 2015

is Now in

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Durham!

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1125 W. NC HWY 54 DURHAM

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N.C. 54 Ai Fuji Japanese Steakhouse Hibachi dishes and buy-one-get-one sushi. 202 N.C. 54; 919-998-3988 Akashi Japanese Grill & Sushi Bar Hibachi dishes and sushi. 2223 N.C. 54; 919-572-9444 Baba Gannouj Mediterranean Bistro Pita wraps, platters, and salads. 105 N.C. 54; 919-484-0220 The Coffee Element Coffee, tea, smoothies and pastries. 202 N.C 54; 919-361-3320 Na’Mean Asian fusion, Korean barbecue, sandwich shop. A KoKyu joint. 4823 Meadow Dr., Ste. 108; 919-699-4667

PRIMAL FOOD & SPIRITS

Primal Food & Spirits Wood-fired local meat dishes with seasonal sides and craft cocktails. 202 W. N.C. 54; 919-248-3000; primalfoodandspirits.com

Spice & Curry Traditional Indian dishes. 2105 E. N.C. 54; 919-544-7555

RTP N.C. 55 Backyard BBQ Pit Barbecue and other Southern comfort foods. 5122 N.C. 55; 919-544-9911

Brigs at the Park Breakfast, salads and sandwiches. 4900 N.C. 55; 919-544-7473

Thai Lanna Restaurant Authentic Thai cuisine. 5410 N.C. 55; 919-484-0808

Cafe Meridian Mediterranean and American options. 2500 Meridian Pkwy.; 919-361-9333

True Flavors Diner Upscale Southern diner. 5410 N.C. 55; 919-316-7978

Jamaica Jamaica Carribean food. 4857 N.C. 55; 919-544-1532

IMPERIAL CENTER (EXIT 282)

La Tropicale Cafe & Catering Caribbean cuisine. 4716 N.C. 55; 919-638-8444

MEZ Contemporary Mexican Creative Mexican dishes, based on traditional recipes with a fresh, healthy twist. 5410 Page Rd.; 919-941-1630; mezdurham.com

Sal’s Pizza & Restaurant Classic Italian dishes and pizza. 2103 Allendown Dr.; 919-544-1104 Sansui Sushi Bar & Grill Hibachi dishes and sushi. 4325 N.C. 55; 919-361-8078 Vit Goal Tofu Restaurant Korean dishes. 2107 Allendown Dr.; 919-361-9100 GREENWOOD COMMONS (EXIT 278) Benetis Restaurant Classic breakfast with a Mediterranean lunch buffet. 5410 N.C. 55; 919-806-0313 Sarah’s Empanadas Homemade empanadas. 5410 N.C. 55; 919-544-2441 Tandoor Indian Restaurant Traditional Indian dishes. 5410 N.C. 55; 919-484-2102

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Page Road Grill Traditional American dishes, from house-made soup and bread to burgers to vegetarian options. 5416 Page Rd.; 919-908-8900; pageroadgrill.com

MORE RTP DINING Piney Point Grill and Seafood Bar American and Creole dishes inside DoubleTree Suites. 2515 Meridian Pkwy.; 919-361-4660 Spicy Green Gourmet Cafe & Catering Sandwiches, soups, salads and desserts. 2945 S. Miami Blvd.; 919-220-6040

Tender as a Mother's Love READERS’ FAVORITE

PLATINUM WINNER

READERS’ FAVORITE

BRONZE WINNER

IBEST IBEST OF DURHAM OF DURHAM 2015

2015

2510 University Dr. Durham, NC Phone 919 - 402 - 4BBQ (4227)

Catering available

Open 7 days a week 11am - 9pm

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also check out these area restaurants … 411 West The menu – including fresh pasta, seafood and pizzas – is inspired by the flavors of Italy and the Mediterranean, with a healthy California twist. 411 W. Franklin St.; 919-967-2782; 411west.com Acme Soups, salads, seafood and entrees with a Southern touch; outdoor dining; all ABC permits. 110 E. Main St., Carrboro; 919-929-2263; acmecarrboro.com Al’s Burger Shack Gourmet burgers and fries. 516 W. Franklin St.; 919-904-7659; alsburgershack.com Amante Specialty and create-your-own pizzas. 6209-B Falconbridge Rd.; 919-493-0904; amantepizza.com Angus Barn Fine steaks, seafood and wine. 9401 Glenwood Ave.; 919-781-2444; angusbarn.com Bin 54 Steaks, seafood and other fine American food. Everything – including breads and desserts – is made entirely in-house; all ABC permits. Glen Lennox Shopping Center; 919-969-1155; bin54chapelhill.com

READERS’ FAVORITE

GOLD WINNER

Breadmen’s A variety of sandwiches, burgers, salads and grilled meat, as well as daily soup and casserole specials. Breakfast served all day; vegetarian options; outdoor dining; beer and wine only. 324 W. Rosemary St.; 919-967-7110; breadmens.com

IBEST IBEST READERS’ FAVORITE

SILVER WINNER

OF OFDURHAM DURHAM 2014 2015

Buns Serves gourmet burgers, fries and shakes made from fresh ingredients; beer and wine only. 107 N. Columbia St.; 919-240-4746; bunsofchapelhill.com Cafe Symmetry Eatery that focuses on healthy, locally sourced meals. Juices, draft beers and cocktails. 919-903-9596; cafesymmetry.com Carolina Crossroads at The Carolina Inn New American cuisine and seasonal specialties; all ABC permits. 211 Pittsboro St.; 919-918-2777; carolinainn.com

GO TO DURHAMMAG.COM FOR RECIPES, RESTAURANT NEWS AND FULL DINING GUIDE WITH MAP!

City Kitchen Wholesome American fare with a sophisticated twist; outdoor dining; all ABC permits. 201 S. Estes Dr., University Place; 919-928-8200; citykitchenchapelhill.com Elaine’s on Franklin Fine regional American cuisine, made with fresh, local ingredients; all ABC permits. 454 W. Franklin St.; 919-960-2770; elainesonfranklin.com Elements Cuisine that combines classical as well as modern Asian and European cooking techniques; check out the wine bar with small plates next door; outdoor dining 2110 Environ Way, East 54; 919-537-8780; elementsofchapelhill.com Glasshalfull Mediterranean-inspired food and wine; outdoor dining; all ABC permits. 106 S. Greensboro St., Carrboro; 919-967-9784; glasshalfullcarrboro.com Kalamaki Simple, well-prepared Greek street food dishes and salads; outdoor dining. 431 W. Franklin St.; 919-240-7354; kalamakichapelhill.com Kitchen Bistro-style dining with a seasonal menu that always includes mussels; outdoor dining. 764 MLK Jr. Blvd.; 919-537-8167; kitchenchapelhill.com

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Kipos Greek cuisine in a relaxed, upscale setting; outdoor dining; all ABC permits. 431 W. Franklin St.; 919-425-0760; kiposgreektaverna.com Mama Dip’s Kitchen Traditional Southern specialties, including a country breakfast and lunch and dinner classics like fried chicken and Brunswick stew; outdoor dining; beer and wine only. 408 W. Rosemary St.; 919-942-5837; mamadips.com Maple View Farm Country Store Homemade ice cream and milk. 6900 Rocky Ridge Rd.; 919-9605535; mapleviewfarm.com Mediterranean Deli Offers healthy vegan, vegetarian and gluten- free options as well as delicious meats from the grill; beer and wine only; outdoor dining. 410 W. Franklin St.; 919-967-2666; mediterraneandeli.com Mixed Specializes in bibimbap, customizable bowls of rice, meat, vegetables and sauce. 1404 E Franklin St.; 919-929-0047; mixedkoreanbistro.com Oakleaf Farm-to-table menu specializing in French and Italian cuisine; all ABC permits. 480 Hillsboro St., Pittsboro; 919-533-6303; oakleafnc.com RAAGA Authentic Indian delicacies like curry and masala served in an intimate setting; all ABC permits. 3140 Environ Way, East 54; 919-240-7490; raagachapelhill.com Roots Bakery, Bistro & Bar Farm-to-table American and Central American fusion. 161 E. Franklin St.; 919-240-7160; rootschapelhill.com Spanky’s A Chapel Hill institution since 1977, the American bar and grill serves hamburgers, brown sugar baby back ribs, garden fresh salads and barbecue; all ABC permits. 101 E. Franklin St.; 919-967-2678; spankysrestaurant.com Spicy 9 Sushi, Thai curries, bibimbap and other Asian entrees. 140 W Franklin St., Ste. 150; 919903-9335; spicy9chapelhill.com Squid’s The menu of fresh seafood options includes wood-grilled fillets, live Maine lobster, fried seafood and oysters; outdoor dining; all ABC permits. 1201 N. Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com Starrlight Mead Tastings of honey wines and honey. 480 Hillsboro St.; 919-533-6314; starrlightmead.com Top of the Hill Our only local distillery also offers beers and American food, like burgers, flatbreads and entree specials; all ABC permits; outdoor dining. 100 E. Franklin St.; 919-929-8676; topofthehill.com Venable Upscale comfort food with a heavy emphasis on locally sourced and seasonal ingredients. 919-904-7160; venablebistro.com Village Burgers Gourmet burgers, including options from lentils to chicken, with sides like sweet potato fries and tater tots. 201 S. Estes Dr., University Place; 919-240-4008; villageburgerchapelhill.com Yogurt Pump Since 1982, YoPo has served up frozen yogurt treats and shakes with unique flavors like mocha java and red velvet. Non-fat, low-fat and no sugar added available. 106 W. Franklin St.; 919942-7867; yogurtpump.com

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COACH K’S MOTHER’S DAY TRIBUTE 62 A DRESS FOR SUCCESS MAKEOVER 28 TOP DENTISTS 69 PITTSBORO’S NEWEST ATTRACTIONS 82 POPUP CHORUS 22

HISS GOLDEN MESSENGER 26 YOUR GUIDE TO DUKE GARDENS 49 GET OUTSIDE! 66 BAR VIRGILE 90 APRIL 2015 durhammag.com

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PURE AMBITION At 25, Anjana Mohanty is a VP at American Underground tech company Shoeboxed, having climbed the ranks from marketing intern to her current position in less than three years. (She also practices classical Indian dance in what little spare time she has.) Read her story on page 44.

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the

FOODIE issue

WHAT’S NEW On Our Food Scene • New Heights at The Durham Hotel • The Franchising of Rise • Food Trucks Going Off-Road • & Much More!

PAGE 32

TAKES US OUT TO THE

BULLS GAME Page 36

LUCKY STRIKE Left-handed pitcher Everett Teaford, new to the Bulls roster this season.

civil discourse Steven Petrow, a nationally renowned journalist and expert on gay issues, on whatâ&#x20AC;&#x2122;s next for the LGBTQ community

BY ANDREA GRIFFITH CASH

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S The fight for same-sex marriage, once it really got going on the national level, seemed to reach a conclusion quickly. Consider where the country (not to mention our president) was on this matter three years ago. It almost seems surreal, doesn’t it? On the one hand, it does seem surreal, especially since many of my generation never thought we’d be able to legally wed in our lifetimes. But then came Massachusetts in 2004; 11 years later, same-sex marriage is the law of the land in all 50 states. Still, my own experience echoes much of what Frank Bruni wrote in The New York Times in June: “Same-sex marriage isn’t some overnight cause, … especially not when it’s put in its proper context, as part of a struggle for gay rights that has been plenty long, patient and painful.” When I think back to the homophobia of the AIDS epidemic (not to mention the staggering number of deaths); to Don’t S e p t e m b e r

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PHOTO BY BRYAN REGAN

Steven Petrow is an award-winning journalist with columns in both The Washington Post (“Civilities”) and USA Today (“Digital Life”). He’s also a regular contributor to NPR and The New York Times and a former president of the National Lesbian & Gay Journalists Association. The author of five books, he and his husband, Jim Bean, live in downtown Hillsborough, which they love. Given the monumental events of the summer, we asked for his thoughts about the LGBTQ community moving forward.

Ask, Don’t Tell, which required LGBT servicemen and women to stay closeted; to the passage of the Defense of Marriage Act in 1996, prohibiting same-sex marriage; to the murder of Matthew Shepard and many other LGBT young people, I realize how long we’ve been waiting and fighting for equality and acceptance. It did not happen overnight. What do you make of this idea, as explored in The New York Times, that being LGBTQ has almost become too mainstream? I think the heart of the LGBT rights struggle has been to win a seat at the table – call it the “mainstream table” to stretch the metaphor. But having a seat doesn’t mean you need to take it or be like everyone else. It’s for this reason I’ve always preferred the “salad bowl theory” of American culture, which is about people and traditions being d u r h a m m a g . c o m

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â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s a mistake to think that everything is hunky dory in North Carolina now that same-sex marriage is legal.â&#x20AC;? juxtaposed but not mixed into a single homogenous culture. Itâ&#x20AC;&#x2122;s about the choice. Let me just add that for transgender individuals, that seat has yet to be won. Weâ&#x20AC;&#x2122;re almost in a bubble in Durham and Chapel Hill. These are very progressive places that donâ&#x20AC;&#x2122;t necessarily reflect the rest of the state. What are the big issues facing North Carolina when it comes to LGBTQ rights? â&#x20AC;&#x153;Almost in a bubbleâ&#x20AC;? is right. I have to admit I was surprised by what happened at the Efland-Cheeks Elementary School, where a gay teacher read a fairytale called King and King to fight bullying and teach his students respect and acceptance. As you know, a few parents created quite a ruckus, with the teacher and an assistant principal leaving. This, in the so-called â&#x20AC;&#x153;bubbleâ&#x20AC;? of Orange County. Itâ&#x20AC;&#x2122;s a mistake to think that everything is hunky dory in North Carolina now that same-sex marriage is legal. Most people are

surprised when I tell them that gays and lesbians can be married here in the morning and then fired from their jobs in the afternoon because there are no state or federal employment protections. Anti-LGBT bullying and violence remains a big concern of many throughout the state, not to mention that magistrates in some counties have turned away same-sex couples based on their â&#x20AC;&#x153;sincere religious beliefsâ&#x20AC;? (to quote the North Carolina law). Iâ&#x20AC;&#x2122;m sorry, but these are government employees. Please practice your own beliefs on your own time, not during work hours. Thatâ&#x20AC;&#x2122;s the heart of separation of church and state. You published The Essential Book of Gay Manners and Etiquette in 1995, way before the country was acknowledging the gay community as openly as it is now. How has your job changed over the past 20 years? Wow. Has it been 20 years? When I first started giving advice back in the â&#x20AC;&#x2122;90s, it was almost exclusively to gays and lesbians. Since then, with

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CELEBRATING GAY PRIDE READERS’ FAVORITE

BRONZE WINNER

IBEST OF DURHAM 2015

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8:30am 10am– 5pm Noon 1pm 10pm– 4am

NC Pride 5K Run Festival at Duke’s East Campus Speeches Parade Night Festival in Durham & Raleigh

Go to ncpride.org for more information

Visit us in Five Points, Downtown Durham or at cupcakebarbakery.com

L G B T Q

more LGBT people out to their families and in their workplaces, the lion’s share of questions now comes from straight folks who are confused about all these new social situations: same-sex weddings, kids with two moms or dads, how to address trans people, dealing with hostile friends, etc. Frankly, I’m amazed – and pleased. I guess I’ll be able to keep my job at The Post a little while longer! Give us your top three etiquette tips – the answers to the most commonly asked questions. What’s the right name to use for Caitlyn Jenner? What are the correct pronouns? In the now-famous Vanity Fair cover story, Caitlyn Jenner said pointedly: “Call me Caitlyn.” That’s her new name, and we should all refer to her that way. The correct pronouns to use are: “she,” “her” and “hers.” She gets to choose, and honoring her wishes is the respectful thing to do. If I trip up on a trans person’s name or pronoun, what should I do? This is all going to take a bit of time to settle in, and I’d be disingenuous if I didn’t admit I too sometimes get tongue-tied with some of my trans friends. But the best advice is to say, “I’m sorry,” with a commitment to do better next time. From my own experience, I’d add that it takes some personal awareness to use the right name and pronouns correctly. Think before you speak or type.

Are we expected to pay for our gay son’s wedding to his partner? The good news is that there are few set rules about gay weddings, so the grooms-to-be will likely be thinking outside the box as they make their plans. Your only required role is to provide them with your love and support, which I am sure they will fully appreciate. Still, if you can afford to, offer to pay for part of the wedding – say the rehearsal dinner, a post-wedding brunch or the flowers. Or to put it another way: Put your money where your heart is. Your Washington Post column is called “Civilities.” But we’ve seen a lot of not-so-civil responses to the Supreme Court’s same-sex marriage decision. How do we, as a country, now move forward? This is a crucial time for the LGBT community, including our straight allies, to engage with others, especially those who are unhappy with the marriage ruling by the Supreme Court. We are the ambassadors for acceptance, and how we move forward together is the question of the day and the challenge of the moment. My hope is that all of us, whatever our views on marriage equality, can get behind this statement by Ellen DeGeneres: “Here are the values that I stand for: honesty, equality, kindness, compassion [and] treating people the way you want to be treated.” Amen, Sister Ellen. DM

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DISH IT OUT

urham Spirits Company chef/ owner Katie Coleman has joined our blog team and will be sharing a couple of her own recipes every month.

WHAT’S FOR DINNER?

ind recipes from chefs like Scott Howell of Nana’s and Saltbox Seafood Joint’s Ricky Moore inside Taste 2015: The Triangle’s Ultimate Food Guide. 94

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Dorando & Wilson

Spoon-Fed Proposal BY LANIER GRAY PHOTOGRAPHY BY EMILY LAUREN PHOTOGRAPHY

elissa Dorando and Catherine Wilson (far left) were friends for several

years before starting to date in 2012. “Once we knew it was love, it was like, ‘How in the world did we not see this sooner?’” Cathy says. After almost two years of dating, Melissa chose to pop the question while they were on vacation. Before heading back out for a day at the Forecastle Music Festival in Louisville, Kentucky, Melissa decided to order breakfast in bed. As she had done many times in the past, Melissa left Cathy’s plate topped with a sweet note, this time reading, “I want to spend every breakfast, lunch and dinner with you and only you for the rest of my life.” Unaware of the meaning behind this message, Cathy ate her breakfast until Melissa brought

BANQUETS TRADE SHOWS CONVENTIONS WEDDINGS SPECIAL EVENTS

attention to her own coffee spoon. Cathy was amazed that the date was engraved on the spoon handle. Intrigued, she pulled the spoon out of the coffee and saw the words, “Cathy, will you marry me?” in the spoon bowl. Melissa then presented her with a beautiful ring, professed her love and asked Cathy to marry her. Disbelief and excitement overwhelmed Cathy as she responded to Melissa’s proposal with a resounding and tearful “yes.” The couple will wed September 27 at a private beach house in Emerald Isle. DM

Diamonds-Direct.com Where NC says, “I Do!”

Book your Next Event at the Durham Convention Center The Durham Convention Center’s ample size and versatile space JHU IL [HPSVYLK [V TLL[ `V\Y ULLKZ WLYMLJ[S` ;OL MHJPSP[` VɈLYZ VU ZP[L H\KPV visual and sound services, staging, event management and catering. 6\Y Z[HɈ ^PSS LUZ\YL [OL Z\JJLZZ VM `V\Y L]LU[ 919-956-9404 www.durhamconventioncenter.com 301 West Morgan Street PO Box 691, Durham, NC 27701

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Corsi & O’Connor

Love You

a Latte

BY LANIER GRAY PHOTO BY MICHELLE ROBINSON PHOTOGRAPHY, MICHELLEROBINSONPHOTOGRAPHY.COM

ocal florist shop owners Gary O’Connor and Michael Corsi (far right) met 12 years ago at a Starbucks. When it was time to tie the knot, the two weighed their limited options in a state in which gay marriage was yet not legal. The couple originally planned to wed in Washington, D.C., until the North Carolina legislature legalized gay marriage on October 10, 2014. That same day, Gary asked Michael to marry him while enjoying their usual grande coffee and caramel frappuccino. The vision of getting married in their first meeting place became an option once they learned that the manager of the Starbucks on Guess Road was an ordained minister willing to unite the two. Want your wedding or engagement featured in our magazine? Email Amanda MacLaren at amanda@durhammag.com.

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The intimate ceremony featured Michael’s sister, Tina Corsi, and Gary’s sister, Maureen Bateman, as the “best women.” Naturally, Michael and Gary’s shop, Flowers by Gary, provided the boutonnieres and corsages for the ceremony. Family and friends enjoyed a reception at the couple’s new home in Darby Glen, which was decorated with bouquets of hydrangeas, white roses and white hypericum berries. Veronica Yoshida, owner of Southern Gold Leaf Cakes in Durham, created their cake. Now happily united, the couple spends much of their time at the florist shop. DM

Diamonds-Direct.com Where NC says, ”I Do!”

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AVAILABLE AT...

CRABT R EE • RA LEIGH Selection, Education, Value & Guidance – Redefined. 4401 Glenwood Avenue, Raleigh, NC, 27612 • 919-571-2881 www.Diamonds-Direct.com CHARLOTTE • RALEIGH • BIRMINGHAM • RICHMOND • AUSTIN