Durham Magazine April 2018

Page 85

dining guide

savor

Kung Pao Chicken with Szechuan Peppercorns

Chef Andy Magowan fell in love with Chinese food at age 8 and has a long history of working with the cuisine, from his job as a busboy at a Chinese restaurant in high school to making a Chinese-style staff meal at his own restaurant, Geer Street Garden. “At first I thought the Chinese explorations wouldn’t fit with Geer Street Garden’s mostly-Southern-with-a-few-Mexicanthings-thrown-in approach, but gradually, after some positive feedback from the staff, I realized that the real spirit of the restaurant was anything goes. So I began serving it as the special on Friday and Saturday nights.” In February, one of Geer Street’s servers, Kristen Allen, suggested the restaurant switch over to a full Chinese menu, and so for the week before and on the Chinese New Year, that’s what they did. “I prepped for weeks,” Andy says, “making and freezing over 1,000 dumplings and spring rolls, 100 pounds of General Tso’s chicken nuggets, preparing fresh stocks, the whole bit. … We will continue to do our weekly Chinese special every Friday (and sometimes Saturdays, if there’s extra), and will hopefully do another week like this next year.”

Geer Street Garden 8

$

Seasonal Seafood Freshly Cooked Good Fish That’s the Hook

Tender as a Mother's Love

NOW OPEN

WINNER

IBEST OF DURHAM 2016

2510 University Dr. Durham, NC 2637 durham-chapel hill blvd. 919.237.3499 608 North Mangum St. 919.908.8970 saltboxseafoodjoint.com   

Phone 919 - 402 - 4BBQ (4227)

Catering available

Open 7 days a week 11am - 9pm

Tapas and Cocktails of Old Cuba

copadurham.com APRIL 2018

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Durham Magazine April 2018 by Triangle Media Partners - Issuu