Durham Magazine Sept 2016 UPDATED

Grilling Out

Go West

at Ponysaurus 24

this Fall 30

Practically Modern

All that Jazz

in Duke Forest 40

at Beyù Caffè 80

September 2016 durhammag.com

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Guglhupf’s peach crostata and Rose’s Meat Market & Sweet Shop’s crème brûlée macarons – just a couple of the scrumptious baked goods featured inside! Page 72

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Vol 9 No 5

durhammag.com     Senior Vice President, Publishing Rory Kelly Gillis rory@durhammag.com Executive Editor Amanda MacLaren amanda@durhammag.com

Proud Sponsor of Freedom Day USA September 8, 2016 Honoring the Sacrifices They Make to Preserve Our Freedom

Creative Director Kevin Brown Art Director Sarah Arneson Executive Editor, Chapel Hill Magazine Jessica Stringer Assistant Editor Laura Zolman Kirk Events & Community Editor Dana Lange Staff Photographer Briana Brough Graphic Designer Christy Wright Digital Content Manager Morgan Weston Editorial Interns Dylan Bedell, Roisin Bermingham, Melina Casados, Rachel Greene, Tatiana Quiroga, Anna Stone, Marin Wolf Contributors Amanda Abrams, Jessie Ammons, Jill Warren Lucas and April Marlow Ravelli ADVERTISING Melissa Crane melissa@durhammag.com Kem Johnson kem@durhammag.com Karli Kittine karli@chapelhillmagazine.com Stacie Luders stacie@durhammag.com CORPORATE President/CEO Dan Shannon danshannon@durhammag.com COO Ellen Shannon

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Director of Digital Media Lauryn Colatuno Director of Sponsorship and Digital Sales Thorne Daubenspeck Marketing Manager Chelsea Rush Administrative & Operations Assistant Caroline Kornegay Events Coordinator Grace Beason Distribution Nick Brownstein and Charlie Hyland

TOP 2

Business Manager Amy Bell

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Durham Magazine is published by Shannon Media Inc. Subscriptions, $38 for two years, are available at durhammag.com. To purchase copies, call 919.933.1551.

seƅtember 2016

DEPARTMENTS & COLUMNS 4

Letter from Our Executive Editor

6

Bull City Scene Setter PictureDURM helps us showcase images curated by locals

18 The Durham Difference

Joey Powell traded sales for service, switching careers to lead a nonprofit dedicated to making life a little easier for families with children in our local hospitals

Enjoying some side dishes at Dame's Chicken & Waffles

FEATURES 30 Go West

54

Plan your trip to the mountains with our list of fun-filled fall events

36 Puppy Dog Tales

Three heartwarming stories from local pet rescues and organizations

40 How They Live

Ignoring traditional conventions, the Strangs built their Duke Forest home to suit the particular needs of their young family

40

20 Noted

What we’ve heard around town …

24 Our Latest Obsessions

Grilling out at Ponysaurus, a new novel

by a Durham author and a dapper Instagram feed to follow 26 Shop Local Just a few of our favorite Bull City products 28 The Creatives

Getting to know singer, songwriter and multi-instrumentalist Brett Harris 32 Go. See. Do.

10 can’t-miss events this month 34 Durham’s Entrepreneurs CrowdTunes app gives patrons control over restaurants’ playlists 38 Adopt A Pet

Meet a few pets from The Animal Protection Society of Durham 80 Hot Spot

Beyù Caffè brings the jazz, coffee and beignets 82 Dishing With …

Piedmont Restaurant’s Executive Chef John May 84 Taste

Find our city’s best restaurants 95 Engagements & Weddings

Tying the knot, Bull City style

54 What Made Us the Foodiest City in the South?

SEEN & HEARDS

72 Baker’s Dozen

10 Hayti Heritage Center’s benefit concert for Airolina Music & Flight Support Inc.

8

Some of our neighbors weigh in, plus a few favorite Southern dishes

13 tempting local treats

76 Yes, I Can Eat That

An informal guide to gluten-free and vegan dining in the Bull City

76

Independent Animal Rescue’s Painted Chair and More Auction

11 Museum of Life and Science’s 70th anniversary celebration 12 Durham Magazine Meet-Up 14 The Rotary Club of Durham’s Scholars 15 American Dance Festival’s final 2016 performance 16 The Cookery’s Supper Club

| letter from the executive editor |

How I Became a Foodie

I

GREW UP IN CHARLOTTE ON KRAFT MAC-AND-CHEESE AND MCDONALD’S. Thursdays were mine and my brother’s “treat” days, which meant cheeseburger happy meals complete with a salty side of fries, heaps of ketchup and a toy from the newest Disney movie. Apart from that, my favorite snacks were Cheez-Its and Reese’s. Now, my parents didn’t supply these items in abundance, and we were active, sprightly kids. But I liked what I liked. (Namely, sugar.) Even in college at UNC, I bought Costco-sized boxes of tropical-“flavored” Skittles.

Teased all my life for being a picky eater (just when it came to food that actually grew out of the ground!), that began to change when I came to college here – I drifted away from the Waffle Houses, Taco Bells and Qdoba’s of my teenage years and I picked up chicken gyros at Mediterranean Deli, willingly chose a vegetarian dish at Lantern and even picked up produce at the Carrboro Farmers’ Market. That shift only intensified brought on by the abundance and accessibility of quality restaurants and locally sourced ingredients in and around Durham. I found myself caring about what I ate and where it came from.

I give credit for my improved eating habits to the fact that, in this community, we all share a collective sensibility to pursuing only the best in food, whether that’s fried chicken on a waffle (page 60), a biscuit smothered in house-made jam (page 74) or a scrumptious vegan brownie (page 77). I’ve got a few good sources who agree with me, too, starting on page 54.

 @amanda_maclaren

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

amanda@durhammag.com

919-489-8362 PERSIANCARPET.COM 5634 Durham-Chapel Hill Blvd.

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The Cover Guglhupf’s peach crostata and Rose’s Meat Market & Sweet Shop’s crème brûlée macarons, photographed at Rose’s along with the bakery items on pages 72-75 by Briana Brough

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Showcasing images curated by locals – share with #picturedurm

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EDICATED TO “CROWDSOURCING THE SPIRIT OF DURHAM,” PICTUREDURM (@picturedurm on Instagram) is a collection of photos chosen from users who share the #picturedurm hashtag. A passion project by founder Meredith Martindale, the scroll-worthy feed helps people connect with the city by capturing Bull City culture.

“I founded PictureDURM out of a need to document and preserve the city, to give all people a voice to share their perspective and to bring the community together through the arts,” she says. “From the beginning, I’ve wanted the project to be as inclusive as possible.”

So far, the account has gathered nearly 7,000 pictures from nearly as many users, motivating photographers like Xaris A. Martínez and Brandon Robinson (above) to keep snapping photos. “I love getting to see other people’s adventures in – and views of – the city,” Xaris says. “Which, in turn, inspires me to go out and explore.”

“The more diverse the photographers and photographs,” Meredith says, “the richer the experience.” – Melina Casados 6

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Art for Animals  by Melina Casados Independent Animal Rescue held the 14th Annual Painted Chair and More Auction at the Levin Jewish Community Center to support its animal rescue, adoption, fostering and medical care programs. The event included both a silent and live auction that featured the work of more than 20 local artists.

Guests bid on handcrafted furniture, art and jewelry while enjoying food

by Dos Perros, Pizzeria Toro, The Mad Hatter’s Cafe & Bakeshop and more.

Special guest Attorney General Roy Cooper spoke before the auction, which also featured live music by The Dogwood Blossom Band.

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1 Ron Reddig and Jane Seeley. 2 The Dogwood Blossom Band performs during the silent auction. 3 Susan Orovitz and Amy Miller. 4 Attorney General Roy Cooper says a few words before the live auction begins. 5 Jeff and Ariana Stokes. 6 Heather Frederick with her children, Alek, 11, and Erin, 9. 7 Amelia Druckenbrod, Clarine Druckenbrod and Sue Copland. 8 Joff Coe and Debby Stirling.

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Reach for the Sky  by Julia Baker Hayti Heritage Center hosted a benefit concert for Airolina Music & Flight Support Inc., an organization that introduces high school students to career opportunities in the commercial aviation industry. The evening included performances by the North Carolina Jazz Ensemble with vocalist Denise Barnes; blues artist Bobby Hinton and members of the Martin Luther King Jr. All Children’s Choir; and Alphonza Kee with Lynnette Barber. Saxophonist and flautist Najee was the special guest of the night, accompanied by Tom Browne and Lynnette Barber.

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1 Linda Barfield and Daniel Rogers.

2 Charles and Linda Reynolds, and Louise and Curtis Adams. 3 Lynnette Barber and Tom Browne.

4 Pauline Goza, Paula Montague, Kay Webb and Phyllis Gray. 5 Michelle Conde and Steve Dickens.

6 Nola Chavis, Sheila Stillman and Paula Harrington.

7 Jo Ann Rogers, Ronald Rogers and Charlene Rogers-Taylor.

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Science at Sunset Birthday Bash  by Laura Zolman Kirk Museum of Life and Science celebrated their 70th birthday this August with an after-hours event complete with food trucks like Baguettaboutit, Pie Pushers and Mac-Ur-Roni, music by Bulltown Strutters and outdoor activities galore.

1 Grace Allore, Noah Kankanala and Eric Matthews. 2 Ed, Isaiah, 9, and Amy Ross. 3 Museum of Life and Science volunteers Amanda Kos and Kyla Ponciano. 4 Sarah Heath, Alex Heath, Beth Kennison (holding baby Ava Heath) and Jay Kennison. 5 Anna, 3, and Jessica Caffrey.

6 Letisha Winfield, Neriah, 2, Calvin, 8, and Timothy, 11.

7 Brian, Eric, Sarah and Jennifer Carson.

September 2016

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Taste and Talk  by Laura Zolman Kirk Our Executive Editor Amanda MacLaren and SVP/Publisher Rory Gillis recently hosted the first of a series of Durham Magazine Meet-Ups at Durham Distillery. Co-owner Melissa Katrincic kicked off the event with a tour, describing how they make their Conniption gin and Damn Fine Liqueurs. Afterwards, the group gathered at the bar for tastings and engaging conversation about the Bull City.

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1 Durham Magazine’s Amanda MacLaren and Envested’s Isa Watson.

2 Durham Distillery’s Erin McMullen and Durham Chamber’s Ginny Kirk Andrews. 3 Durham Distillery’s Melissa Katrincic and Museum of Durham History’s Katie Spencer. 4 Duke University Artstigators’ Amy Unell, Indio’s Wendy Sease and Magpie Boutique’s Po-Ming Wong.

5 21c Museum Hotel’s Meredith Voller and Durham Magazine’s Rory Gillis. 6 Grace Leisure Event’s Grace Beason and Bulldega’s Yvette West.

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Leading Scholars In August, five Durham Public Schools students who have achieved academic excellence were each granted $1,000 college scholarships by The Rotary Club of Durham. “Our club is proud to help them achieve their education goals,” says Marge Nordstrom, co-chair of the Durham Rotary Club Scholarship Committee. Fahsyrah Knight, Frank Adams, Khalik Weaver and Brenda Durhan Velazquez of the Student U program were named Durham Rotary Centennial Scholars. Pamela Gonzalez, from the Emily K Center’s K to College program, was named the Brown Family Scholar.

1 Emily K Center Executive Director Adam Eigenrauch, Troy Weaver, Riverside High grad and Fayetteville State University first-year Khalik Weaver, Florentina Gonzalez, Riverside High grad and Meredith College first-year Pamela Gonzalez, Blanca Velazquez, City of Medicine Academy grad and Durham Technical Community College first-year Brenda Duran Velazquez, Student U Executive Director Alexandra Zagbayou and Meg Solera, co-chair of the Rotary Club’s Scholarship Committee.

2 Student U Executive Director Alexandra Zagbayou, Tiwana Adams, Riverside High grad and UNC-Chapel Hill first year Frank Adams, Hillside High and A&T University first-year Fahsyrah Knight, Sylvia Knight and Fahim Knight, and Meg Solera.

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Taylor-Made Evening for 'Women of the Year(s)' The American Dance Festival’s (ADF) 2016 season wrapped up last month with the Paul Taylor Dance Company’s performance at DPAC. The audience included a number of profile subjects from Durham Magazine and Chapel Hill Magazine’s annual “Women of the Year” issues from the past six years, all guests of ADF.

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1 Kidznote’s Katie Wyatt and husband Aaron Vandermeer. 2 Northgate’s Ginny Bowman.

3 Runaway’s Gabe Eng-Goetz and Hillsborough Chamber’s Sara Stephens. 4 ADF Director Jodee Nimerichter. 5 The Carolina Theatre's Treat Harvey. 6 Susan Hall and Smitten’s Nancy McKaig.

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Food for Thought

Cake: 3 Tbsp. butter ¾ cup sugar 1 egg ½ tsp. salt 1¾ tsp. baking powder 1⅓ cup all-purpose flour 1 tsp. vanilla extract ½ cup whole milk

 by Carolina Kammel The Cookery introduced its new intimate dinner series Supper Club in July, featuring Jacob Boehm of Snap Pea Underground & Catering. Intended to bring local eaters and chefs together to provide a window into the chef’s process and start community conversations revolving around food, this particular dinner focused on Jacob’s dedication to sourcing locally and featured ingredients from six local farms including Funny Girl Farm, Bluebird Meadows and Ever Laughter Farm. Get your tickets now for the next Supper Club, Tuesday, September 13, featuring John Upsal of Spread Catering and Kaitlyn Goalen of Short Stack Editions.

1 The second course, created with ingredients from Funny Girl Farm, featured a crispy poached egg, pepper slaw and watermelon ketchup. 2 Jacob Boehm carefully plates the first course.

3 Diners enjoy the meal and conversation with other guests at communal tables.

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Sun Gold Tomato Upside-Down Cake Ingredients: Topping: ¼ cup butter ½ cup brown sugar, packed 1 pint sun gold tomatoes, halved

Directions: Preheat oven to 375 degrees. Grease a 9-inch cake pan and line with parchment. Melt butter and stir in brown sugar. Spread evenly in bottom of pan and arrange tomatoes cutside down to cover bottom. Cream together butter and sugar. Add egg and mix to combine. Whisk together dry ingredients in a small bowl and then add to cake mixture. Do not over mix. Add milk and vanilla and mix just to combine. Spread into pan on top of tomatoes and bake until a cake tester comes out clean when inserted into cake (about 30 minutes).

Art shown: Barbados Blue by Jodi Maas, White Night by Sydney Edmunds, Celestial Blueprint by Sue Schlabach, Peacock Birdcage I by Sue Schlabach

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Art shown: Item # 2430871 UK Seagers Magazine Advert by The Advertising Archives, Item # 1100997 Joseph Perrier Champagne, and Item # 2192300 Rockbeer Green by Vintage Apple Collection.

| the Durham difference |

Joey at the American Tobacco Campus, one of the few days not spent at one of our children’s hospitals.

ᅹ

One Fine Day

Joey Powell traded sales for service, switching careers to lead a nonprofit dedicated to making life a little easier for families with children in our local hospitals  by Dana Lange |  by Briana Brough

HILE SELLING ADS ON ESPN RADIO BY DAY AND VOLUNTEERING AT MANY

nonprofits – from Ronald McDonald House and being a Big Brother – during his spare time, Joey Powell realized something was missing. “I needed to do something more meaningful in my life.” He started small. “I had access to a lot of sporting event tickets, like hockey or baseball games, that were going unused.” So he

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Having been the parent of a child under treatment, I understand better than ever that the best medicine for a child is having mom and dad there for emotional support.

began giving them to nonprofits, allowing kids to go to games and concerts.

One such organization was the Me Fine Foundation, where Joey was on the advisory board. Me Fine is a group that assists families of critically ill children treated at both UNC – Joey’s alma mater – and Duke children’s hospitals with financial and emotional support.

It was a toe into the larger pond of his involvement helping kids.

was a calming type of guy.” Joey couldn’t conceive the importance that first meeting would soon have for him and his family.

Hitting Home

Three months later, Joey and his now-pregnant wife were told that the baby she was carrying had spina bifida, and they were back at UNC in Dr. Price’s office, but now as parents of a soonto-be patient. “Our son, Huck, was born 10 weeks early and spent ‘Folden’s Legacy’ 60 days in the NICU,” Joey says. “We were lucky; we had good At their Hope Valley Farms home, Joey’s wife, Rebecca, a children’s insurance, flexible jobs and lots of support. But I fully understood therapist, would fill him in on the needs of the children she was what life is like for the families we help at Me Fine Foundation.” seeing in her Durham work. “We were lucky, we had a healthy Me Fine not only pays significant bills like mortgage payments daughter, Maddy,” he says. The calling kept or rent, but also for the smaller items that at him. people don’t realize can cause pressures, like Me Fine was started by Lori Lee and her the $10 per day for parking at the hospital. family after her son, Folden, lost his battle The foundation also runs a program called against leukemia at the age of 2. During “Beads of Courage” – glass beads are given to his 15-month fight with the disease at both the children for every procedure they endure.

UNC and Duke hospitals, whenever he The kids receive a string to place their beads was asked how he was feeling, his response on, and can create a wrap bracelet or necklace. was always the same: “Me fine.” Lori knew “It becomes the story of their treatment firsthand the difficulty of trying to care for and a way for the kids to explain how many a critically ill child while maintaining a life procedures they have had,” Joey explains. outside the hospital. Assisting families in this “Everything from a needle stick to an MRI situation became Folden’s legacy. gets a different bead.

After 10 years of heading the Me Fine “Having been the parent of a child under Foundation, Lori decided it was time to hand treatment, I understand better than ever that a beloved member over the reigns. Joey, who had displayed a the best medicine for a child is having mom of the Durham Magazine passion for the work, seemed to be the right and dad there for emotional support,” Joey team since our launch choice. “In February 2013, I left my corporate continues. “Me Fine wants to help relieve and the past board job and moved into the world of nonprofit,” those parents’ pressures.” Thanks to Joey – chair of the Food Bank of Central and Eastern Joey says. “One of the first things I did though they may never meet him – parents North Carolina, highlights was go around to the hospitals to meet the can focus on what’s most crucial to their her fellow Durhamites stakeholders, like Dr. Wayne Price, head of child’s wellbeing, without sweating the small making a difference the neonatal intensive care unit at UNC. He stuff. by giving back.

Dana Lange,

If you want to help Me Fine Foundation, consider attending its annual gala September 17, or donate an auction item.

To learn more, visit mefinefoundation.org.

September 2016

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noted.

Send us you notew r momeorthy nts!

From to n births to a

e noted w biz and mwards @durh o amma re – g.com

What we’ve heard around town …

Business Briefs

Ignite Community Care Center, a nonprofit offering life coaching, mentoring and

pastoral counseling services – as well as support group programs – is now open at Northgate Mall. The center is run by life coach Leah Rade and is operated completely by volunteers.

A new 10-story building – complete with retail space, a penthouse conference room and rooftop lounge overlooking the American Tobacco Campus – is slated to be built on the corner of South Mangum Street and Jackie Robinson Drive by development

Based on 2015 numbers, Billboard named Durham Performing Arts Center

firm Northwood Ravin and Akridge.

one of the top venues with fewer than 5,000 seats, and PollStarPro listed

140 Salon & Blow Dry Bar owner Mary Long

since 2008, DPAC recently celebrated its 3 millionth attendee, Erin Andrews,

has purchased The Garden Salon located on NC Highway 751.

the performance center as sixth out of 200 theaters for tickets sold. Open in August on the opening night of the musical “Newsies.”

Paul Toma and Dawn Hintgen, owners of Common Ground Green, have closed the

Giving Back

business due to Dawn’s hospitalization after a life-threatening stroke. Former employees of Common Ground are asking for donations via a GoFundMe page to help Paul and Dawn through this difficult time.

The Scrap Exchange purchased the north end of Lakewood Shopping Center thanks to a bridge loan secured through NC Community Development Initiative. The Vintage Vault, a new home interior design gallery, plans to open Sept. 18 in a restored historic building at the corner of East Main and Mangum streets.

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acquisition includes 82,000 square feet and 10 acres, which will be used to create a Reuse Arts District as well as a National Center for Creative Reuse, among other projects.

Durham Bulls partnered with Cary-based Chiesi USA to help raise funds for stroke awareness through Strike Out Stroke on the Fourth of July.

Durham Bulls broadcaster Patrick Kinas

Boys & Girls Club of Greater Durham is

also called the swimming events at the Rio

merging with Chapel Hill’s smaller club to

Olympics, which put him in prime position

become Boys & Girls Clubs of Durham and

to witness Michael Phelps and Katie

Orange Counties. The nonprofit has been

Ledecky dominate in their events.

in Durham for 77 years and currently serves 130 children per day at its location on East Pettigrew Street.

The Forest at Duke announced recently that the organization has contributed more than $100,000 in grants to Triangle community organizations such as Achievement Academy of Durham, RogersHerr Middle School, Caring House, Center for Child & Family Health, Durham Center for Senior Life, Meals on Wheels of Durham and Urban Ministries of Durham.

What an Honor Jordan High School assistant principal Lesleigh Mausi was named the Durham Public Schools 2016 Assistant Principal of the Year. Lesleigh began at DPS six

In the News Our spring intern Julia Baker was one of 29 UNC students who covered the 2016 Summer Olympics in Rio in an opportunity made possible through a partnership with the Olympic News Service and the University of Memphis.

Speaking of the Olympics, Duke head coach Mike Krzyzewski and associate head coach Jeff Capel returned from Rio with a gold medal for leading the USA men’s basketball team to Olympic victory over Serbia. That puts Coach K with three gold medals, the most of any national team head coach.

Durham was listed by WalletHub as the 20th best city in 2016 for driving. The website compared the 100 most-populated U.S. cities and ranked the winners based on ownership/ maintenance costs, traffic conditions like average annual hours of traffic delays and auto/maintenance availability. WalletHub also named Durham-Chapel Hill the fourth most-educated area of the 150 mostpopulated U.S. areas based on factors like the percentage of 25-and-older adults with bachelor’s degrees and the educational attainment gap between genders.

In a photo-driven article for Business Insider posted in August about regional fried-chicken chain Bojangles’ expansion plans – most recently to Alabama and Mississippi – retail reporter and Durham native Kate Taylor chronicled a visit to her hometown hotspot.

years ago as a language arts teacher at Sherwood Githens Middle School.

Founder and captain of Durham Senior Divas ‘N Dudes Dr. Louise Gooche was

Netflix and Thrills Durham natives Matt and Ross Duffer, creators of the Netflix drama “Stranger Things,” released the show in July to much acclaim. The eight-episode first season is set in 1983 Indiana, but Durham references can be found throughout, including shout-outs to Cornwallis Road and Kerley Road in Episode 2.

selected as the Humana Game Changer for her role encouraging seniors and others to live healthy lives. She and her squad will compete in September at the North Carolina State Senior Games.

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| noted |

And the Award Goes To . . .

North Carolina Central University (NCCU) was named Historically Black College/ University (HBCU) of the Year by HBCU Digest. NCCU’s “Campus Echo” also won Best Student Newspaper in the same awards ceremony, and NCCU’s BRITE Program won Best STEM program.

Linda Stewart (pictured right with the president of The Garden Club of North Carolina Inc., Gail Hill) received the South Atlantic Region’s Member Award of Honor by the National Garden Clubs for her work with the Croasdaile Garden Club. For 17 years, Linda has served as the chairman of the Croasdaile Youth Garden Club, which is comprised of special needs students from Riverside High School.

Pro-golfer and former Blue Devil Brittany Lang won the United States Women’s Open for the first time this year.

On the Move Durham Artists Movement – a collection of 30 local artists, activists and visionaries – has taken over Carrack Modern Art’s former space on West Parrish Street for the next six months. (Carrack Modern Art is now located on East Main Street.)

Lisa Sorg, formerly of Bull City Rising and Indy Week, joined N.C. Policy Watch as an environmental investigative reporter in July.

Bull City Craft is closing its annex location in Golden Belt and merging with its storefront in Homestead Market shopping center in south Durham. The locally owned art supply store and craft studio will also host a pop-up shop at The ArtsCenter in Carrboro this month.

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| noted |

On the Move Andrea Griffith Cash has left her role as senior vice president of content for Durham Magazine and Chapel Hill Magazine to become director of inspiration at Durham-based Inspire Media Network. The nonprofit funds and films people doing good works, and then shows the videos to spread happiness. It was founded by Chris Rosati after he was diagnosed with ALS in 2010.

In Memoriam

Which Rooms Do You Want Updated in Time For the Holidays?

Durham Academy history and philosophy teacher of 31 years David Gould passed away in July.

He retired from the school in 2012 and leaves behind wife, Lyn, and daughters, Keira and Emma.

TOP RIGHT: HARDEN FURNITURE BOTTOM LEFT: AS SEEN ON CURATEDKRAVET.COM. ROOM DESIGN COURTESY OF ELIZABETH LAMONT BOTTOM RIGHT: AS SEEN ON CURATEDKRAVET.COM. ROOM DESIGN COURTESY OF BARCLAY BUTERA.

PHOTO BY LES TODD, 2006

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latest obessions PHOTO BY CAROLINA KAMMEL

Our editors’ most recent discoveries will have you hooked, too

P

Hot Coals, Cold Beer ONYSAURUS BREWING CO. UPPED ITS HIP FACTOR IN JUNE, adding a grill program to its already popular taproom and brews. The steps are simple: Reserve one of the 12 grills onsite (you get the space for three hours) on the day of your choosing; order your meats (or veggie burgers) and sides – no outside food is allowed – with the exception of dessert – and then show up the day of, grab your grub from the bar, and get to cooking!

You’re welcome to book as far out as you like. The most popular days are listed on the site, but if you don’t see the time you want, just email.

All menu items are prepared in-house – think bratwurst, burgers and even “bacon brats,” which are all made with locally sourced, responsibly raised meats. Many of the veggie options come from the farmers’ market, and the sides include cookout favorites like slaw, baked beans 24

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and potato salad. You’re going to want to try those bacon brats though, according to one of the brewery’s owners, Nick Hawthorne-Johnson.

“They are mouthwatering,” he says. “I’m also a big fan of the chicken sausage, which has wonderful pockets of cheese hiding inside it.

Burgers are a must for a tailgate party, and our potato salad, housemade pickles and slaw are not to be missed. Maybe my favorite addition to any grill-out is corn on the cob … so simple and so great!”

Speaking of tailgating, Ponysaurus will offer packages specifically for such an event, including more menu items, Thursday through Monday.

The Panthers vs. Broncos game Thursday, Sept. 8, will kick off that new schedule. You can also order food to take with you if you have a cookout planned elsewhere. “We provide literally everything you need,” Nick says, “except the appetite!” – Amanda MacLaren

L

Close to Home OCAL AUTHOR DANNY JOHNSON BELIEVES THERE'S SOMETHING FOR EVERY reader in his first novel, “The Last Road Home,” whether you’re drawn to a coming-of-age tale, a young love story, a strong female lead or the familiar setting of a North Carolina farm surrounded by tobacco fields in the ’50s and ’60s. His work, published in late July, follows orphaned 8-year-old Raeford “Junebug” Hurley who goes to live on his grandparent’s farm, not unlike Danny’s own grandparent’s farm in Chatham County, where he spent his summers. In this small, Klan-controlled community, Junebug grapples with race relations, especially as he starts falling in love with the daughter of neighboring black sharecroppers. Danny – a Pushcart Prize nominee – wrote “The Last Road Home” in the same Durham house near Guess Road he’s lived in for 35 years. “Durham has always been my home,” says Danny, who grew up in Few Gardens, a housing project that was created after World War II and has since been torn down. “No matter where around the country or world I’ve had the occasion to live, I always came home.” – Laura Zolman Kirk

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Follow Suit ATTHEW COPPEDGE KNOWS STYLE. The chief operating officer of Downtown Durham Inc. is classy, dapper and goes by the moniker “The Silver Fox” on his Instagram, @commandmentsofstyle, where he posts daily updates on men’s fashion to his 21,100+ followers. Often pictured in downtown Durham and Raleigh locations, Matthew sports brands like Banana Republic, J. Crew, Michael Bastian and Profuomo, as well as local companies like Raleigh Denim Workshop. He also pens a newsletter that offers tips, giveaways and more. Sign up at commandmentsofstyle.com.

– Melina Casados September 2016

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shoƅlocal Some of our favorite finds …

Double M Bake Shop sunflower butter, $7.99.

Parker and Otis 112 S. Duke St.

Colosseum Girl’s Duke Blue Devils two-piece outfit, $38.

The Duck Shop Shops at Erwin Mill, 737 Ninth St., Ste. 230

Goldenrod Place Interiors handmade bench, $495.

Patina 2695 Durham-Chapel Hill Blvd.

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45-count Caspari cocktail napkins, $20.

The Scarlet Rooster 721 Broad St.

Victorian hat rack, $625.

Vintage Home South 764 Ninth St.

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RAL-16-383

the creatives  by Amanda Abrams |  by Jeremy M. Lange

Get to Know …

Brett Harris

This spring, the singer, songwriter and multi-instrumentalist released “Up in the Air,” his first LP in six years. According to reviewers, it was worth the wait. “Almost flawless,” wrote Blurt magazine; “The News and Observer” described its “impeccable level of pop craftsmanship.” Brett, who lives in Hope Valley Farms with his wife, Rebecca, talks about music, why Durham is ideal for artists and where he likes to go for a run.

I was always making up songs. But we were a sports family. We didn’t listen to music.

I have a brother who’s seven years older; he’d bring home music when he came home from college and that was fun, but it mostly wasn’t available. My junior year in high school, I got cut from our varsity baseball team. I was devastated. But that’s when I got really serious about picking up an instrument.

I teach at Let There Be Rock School on Garrett Road. We provide instruction and put the kids together to play, because that’s the best way to learn. I wish that’d been around when I was their age.

There’s a spirit about [Durham]. It’s very welcoming to creatives – a spirit of collaboration. Everybody is inspired to go that extra step, whether it’s food or music or architecture. I’ve lived here for over a decade, and now there’s so much to do. My wife and I try to make it a point to see shows when we’re around; we go to Motorco, and we love The Pinhook. We like record shopping, too – Bull City Records is great.

Chaz Martenstein has turned me on to so much music.

My wife and I live near the American Tobacco Trail, and we try to run four or five days a week. We do a Wednesday night run club that meets at Fullsteam Brewery; it’s put on by Bull City Running Co. Everyone meets up, goes on a three- to five-mile run, and then meets up again. And we just ran a half marathon in Venice, Italy; it was a nighttime race. We wanted to have that experience of doing something we love in another culture.

We’ve been married for 12 years. We got married right after college at Wake Forest [University]. We had been looking for jobs and nothing seemed to pan out, so we said, let’s get married and then figure this out. My wife is really supportive and encouraging; I wouldn’t be doing it otherwise, not without her. I’ve been on the road for the better part of the last four months; that’s what you have to do to sell records. … Being an independent artist, it’s like a small business. That’s a sacrifice we both make.

Drop by Duke Coffeehouse Friday, September 30, at 8pm to catch Brett performing with Charlotte-based art rockers Hectorina.

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DECEMBER 7-11

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GOWEST Any good North Carolinian knows that the arrival of autumn means a trip to the mountains is in the cards – we recommend planning your vacation around these fun-filled, unique fall events in our western counties  by Rachel Greene

Beech Mountain

Autumn at Oz September 9-11 Take a jaunt down the Yellow Brick Road during this annual re-opening of the Land of Oz theme park. Join Dorothy on her journey from Kansas to Oz, and meet all your favorite characters – even the Wicked Witch of the West. Tickets are $35, ages 2 and younger are free; landofoz.org

Floyd, V.A.

Floyd Livestock and County Fair September 16-17 Packed with exhilarating attractions like bull riding, “Agriculture Olympics”, a petting zoo and more, this annual festival is both 30

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entertaining and educational. New this year is the Miss Floyd County Fair Pageant, food contests, a variety of speakers and local music – Ben and Noel Haggard with The Strangers headline the event. Tickets are $5 for adults, $3 for ages 13-17, and ages 12 and younger are free; floydvafair.com

Boone

Ghost Train at Tweetsie Railroad Fridays and Saturdays, September 23-October 29 Wild West theme park Tweetsie Railroad gets its yearly spooky makeover! Come ride the Ghost Train, tiptoe through the Haunted House and get lost in a 3-D maze or the Freaky Forest. There are also special Halloween shows, trick-or-treating opportunities and more!

Tickets are $36, ages 2 and younger are free; tweetsie.com

From left This fall, Beech Mountain comes alive with the cast of “The Wizard of Oz”; The lights of Black Mountain’s Lake Eden Arts Festival (LEAF); Roy Krege, Rebecca Perree and Tommy Burleson are all smiles at Banner Elk’s Woolly Worm Festival.

Asheville

Oktoberfest October 8 Can’t make it to Munich? Celebrate Oktoberfest in Asheville!

This annual event integrates Bavarian tradition into the eclectic mountain city. Lap up local beers paired with German staples like bratwurst and pretzels, and take part in various activities including a stein relay, pretzel toss and keg-rolling contest. Prost! Tickets are $40-$80 for adults, $10 for designated drivers and children ages 8 and older; children ages 7 and younger get in free; ashevilledowntown.org/ oktoberfest

Banner Elk

Woolly Worm Festival October 15-16 For nearly 40 years, attendees have raced woolly worms for the esteemed honor of predicting the High Country’s weather, as well as

a trophy and bragging rights. These fuzzy caterpillars are best known for anticipating the severity of winter, so take note of any you see! If a worm is more black than brown, it will be a harsh winter and vice versa. Check out rides, live music and dance teams as well as local arts and crafts vendors, too. Tickets are $5 for adults, $3 for kids ages 5-12, kids 4 and younger are free; woollyworm.com

Black Mountain

LEAF: Carnival of Wonder October 20-23 The 43rd annual Lake Eden Arts Festival (LEAF) features a vibrant mix of music, art and activities for kids and adults. Catch a local band – Squirrel Nut Zippers perform on Sunday! – snap your fingers at the poetry slam or rejuvenate at a healing arts class. Single-day tickets range from $38-$52 for ages 10-17 and $44-$55 for adults. Weekend passes ($128 for ages 10-17 and $155 for adults) as well as other ticket options also available; theleaf.org/the-festival

ON YOUR WAY TO THE MOUNTAINS …

Harmony Carolina Jubilee Festival September 30-October 1 This two-day music event at VanHoy Farms is organized by, and helps fund, Carolina Farm Trust, a nonprofit that protects farmland and supports sustainable farming. The festival features local and national music acts,

N.C. breweries, wineries and distilleries, activities for kids and more. Proceeds from ticket sales this year will go directly to farmers, including Bahama’s Blue Whistler Farm right outside of Durham. Single-day tickets are $35. Both days are $55. Both days and camping is $65. Children younger than 12 are free; thecarolinajubilee.org

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NC Fresh Catch Durham Oct. 1 This Bull City Block Party held at Durham Central Park celebrates North Carolina fisheries, local farms and the arts with an evening of live music, fresh seafood, barbecue and beer.

Kinky Boots Sept. 13-18 The Durham Performing Arts Center presents this humorous tale about Charlie Price and his path to save the family shoe business, paired with songs by the legendary Cyndi Lauper.

Bull Durham Blues Festival Sept. 9-10 This two-day festival held at Hayti Heritage Center brings together local acts with national artists such as Grady Champion, Mac Arnold & Plate Full O’ Blues and The Luxuriant Sedans.

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Sept. 25 For an evening of soulful jazz with the legendary drummer and three next-generation stars, catch one of two Duke Performances shows held at 21c Museum Hotel.

10 Can’t-Miss Events in September

PHOTO CREDITS (CLOCKWISE FROM TOP LEFT): NC FRESH CATCH BY LITTLE CROW STUDIO; CENTERFEST BY MICHAEL ZIRKLE PHOTOGRAPHY; BULL DURHAM BLUES FESTIVAL BY CHUCK RUFFIN; KINKY BOOTS BY MATTHEW MURPHY

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Billy Hart Quartet featuring Ethan Iverson, Mark Turner & Ben Street

CenterFest Sept. 17-18 Combining visual art from more than 140 juried artists with more than 70

performances on six stages, a kids’ zone, food and more, this event presented by the Durham Arts Council is an annual must.

NC Pride Festival Sept. 24 Join in the 32nd annual gay, lesbian, bisexual and transgender celebration at Duke’s East Campus for the day festival, parade and 5K run before heading out to parties that span across the Triangle in the evening.

Squirrel Nut Zippers Sept. 23 Make the scene all day with this swing band, which was formed in Chapel Hill, as they celebrate their 20th anniversary at The Carolina Theatre.

Harvest & Hornworm Festival Sept. 10 Pay tribute to North Carolina’s farming culture at Duke Homestead with this free event featuring a looping contest, hornworm race, live music, local vendors and hands-on history.

Science of Beer Sept. 15 Samples and science: Get the answers to any and all of your brew-based questions and explore hands-on learning at this popular Museum of Life and Science after-hours event.

PHOTO CREDITS (CLOCKWISE FROM TOP LEFT): NC PRIDE FESTIVAL BY LIZ PEREZ; HARVEST & HORNWORM BY DURWARD ROGERS; SCIENCE OF BEER BY ADAM KISSICK PHOTOGRAPHY; SQUIRREL NUT ZIPPERS COURTESY OF THE CAROLINA THEATRE

TxotxFest Sept. 10 Taste North Carolina, East Coast and European ciders – in addition to cider cocktails and irresistible culinary pairings from national top cider houses alongside Durham restaurants – at Black Twig Cider House’s inaugural festival, which is centered around a Spanish cider barrel, the Txotx (pronounced “choach”).

For a full calendar of events, visit durhammag.com.

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| Durham’s entrepreneurs |

By The Numbers

• CrowdTunes launched June 2014.

Team grew from four to 10 • over two years. venue base increased • byTheir 10 times from 2015-16.

Games and Brews, Satisfaction Restaurant & Bar and three Bull City Applebee’s locations.

More than 1 million songs have • been requested on the platform,

with “Sorry” by Justin Bieber and Drake’s “Hotline Bling” taking the lead in recent months.

C

Pick up your phone and choose the jams while you’re out and about with this Durham-based application.

‘21st Century Jukebox’

Durham-launched app CrowdTunes gives patrons control over restaurants’ playlists

ROWDTUNES IS AN AMERICAN UNDERGROUND

@Main-based startup that invites people to

connect with commercial spaces by taking ownership of the music playing around them.

With the app, stale background tunes become interactive crowd-sourced playlists.

“As a patron,” CEO Brandon Magsamen says, “you can download our application and request any song in our venues directly from your phone – [it’s] a 21st century jukebox.”

The company started at the bottom and moved up … literally, Brandon says: from the windowless co-working space in AU@Main’s

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basement, to a basement office, to a corner office (with windows), followed by three more relocations until they landed on the second floor, which overlooks Main Street. “Our roots at AU@Main are a critical asset for us,” Brandon says. “We are in the heart of Durham surrounded by other like-minded individuals.”

And their Durham roots don’t stop there. The idea for CrowdTunes incubated at Duke’s Fuqua School of Business, where the team connected with their first developer, received their first grant and met their first customer. “With such a creative influence, focus on music (Moogfest anyone?!) and technical talent, Durham has been an absolute ideal location to build this business,” Brandon says. “We are fortunate to be a small piece of a great story.” – Laura Zolman Kirk

PHOTO COURTESY OF CROWDTUNES

• More than 65,000 users strong.

Five locations in Durham actively • use CrowdTunes, including Social

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H

Finding Dori ounds have a special place in the no-kill, foster-based rescue group Triangle Pets Alive (TPA). It’s good news, considering hound euthanasia rates in shelters are second to Pit Bulls. The state also excludes hounds from equal protection under general animal welfare laws because they’re still considered to be property (tools used for hunting). There are very few hound rescues in the state, and many of these dogs are in dire need of an adoptive home. Walker was one such case. The young hound dog was abandoned at the Granville County Animal Shelter. Traumatized and frightened when TPA rescued him, he crawled under a bush as he left the shelter and had to be carried the rest of the way to the car.

Dori Dixon noticed Walker’s picture on Facebook and was drawn to his good looks, especially his pitifully sweet face. She adopted Walker shortly after his rescue. Today, the pair is giving back to those in need.

They have been training to participate in the Make-A-Wish Trailblaze Challenge, a 28.3-mile hike that raises funds to grant wishes to children with life-threatening medical conditions. From an unwanted shelter dog to a loyal companion and a community pup who is giving back with his owner by his side, Walker is living his best life! – Mereth Hoffman, director of Triangle Pets Alive

After the Coalition to Unchain Dogs helped Lezley Two Bears and her husband, Bear, with end-of-life care for their beloved dog Aurora, the couple knew they wanted to give back. Soon after, Coalition dog Taz found himself in need of a home; his owner fell ill and could no longer care for him. Lezley and Bear stepped forward to adopt Taz, but their kindness didn’t stop there. A few months later, Coco also needed a home. Her family was evicted and staying at a shelter, so Lezley and Bear opened their hearts to Coco, too.

The retired couple enjoys sharing their home with their two new companions, but Coco and Taz’s energy levels were a bit

PHOTO BY JESSICA ARDEN PHOTOGRAPHY

Swing for the Fences

Dori and Walker hanging out at Beer Durham.

PUPPY DOG TALES Three heartwarming stories from local pet rescues and organizations

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| the Durham difference | overwhelming. So on Thanksgiving morning, we built a fence for the family. During the build, Bear and Lezley served the volunteers a hot breakfast, including homemade beignets and coffee. – Lori Hensley, director of the Durham chapter of Coalition to Unchain Dogs

Happy Endings Four dogs – Millie, Abby, Copper and Biggie Smalls – were living with two owners who, due to health issues, were no longer able to Lezley with Coco and Bear with Taz. adequately look after them. As a result, the dogs had not visited the vet for some time. After their owners were moved to continuing care facilities, the dogs were rescued from their now-abandoned house by Independent Animal Rescue.

Abby and Millie were sent to the same About Our Name foster home, but were in pain from arthritis.

Sapphire is a gem associated with hope, protection, good The Sapphire Group Millie eventually became comfortable in fortune and insight. It is a symbol of power and strength, but at Morgan Stanley also of kindness and wise judgment. These are also attributes this new environment, enjoying slow walks that we strive for every day as a team at Morgan Stanley. in the woods with her foster family, but was elderly and – despite receiving all the care she needed – passed away peacefully a few weeks ago. Abby had other medical issues, Conservative including ticks and a leg infection, but is with Investing now recovered and is up for adoption!

• Copper (pictured below), who was Proactive overweight to the point that it affected his with Service breathing and found to have a grade II mast cell tumor, was put on a prescription diet and is now cancer-free with his new owners.

And Biggie, who was flea- and tick-ridden and reluctant to eat when he was rescued, has been adopted into a family with two young kids who adore him.

• Unwavering in How We Care for Our Clients

Cindy Corbett, CFP®

Senior Vice President Portfolio Management Director Financial Advisor

Ashley Paonessa Financial Advisor

Ashley.A.Paonessa@morganstanley.com

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3511 Shannon Road, Suite 300, Durham, NC 27707 toll free 855 211 1224 www.morganstanleyfa.com/thesapphiregroup ©2016 Morgan Stanley Smith Barney LLC. Member SIPC. CRC1456969 4/16.

Certified Financial Planner Board of Standards Inc. owns the certification marks CFP®, CERTIFIED FINANCIAL PLANNER™, and federally registered in the US which it awards to individuals who successfully complete CFP Board’s initial and ongoing certification requirements.

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Charity Strang and husband, Jeff, wanted a house that their children, Miriam, 6, and Luke, 3, could grow into. “We hope that our house will become a hangout,” Charity says. “We wanted a place where the kids can come with their friends when they get older.”

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PHOTO BY ERIC WATERS

how they live

p r a c t i c a l ly

MODERN Ignoring traditional conventions, the Strangs built their Duke Forest home to suit the particular needs of their young family  by Jessie Ammons |  by Briana Brough

N

ESTLED AMONG THE TREE-LINED STREETS OF DUKE FOREST

is a tall and narrow blue house with unmistakably modern architecture. It’s at once subtle and striking, a refreshing sight on a block otherwise marked by friendly mid-century facades.

“The house is tall, but inside it feels good,” says Jeff Strang, who lives in the three-year-old home with his wife, Charity, their daughter Miriam, 6, and son Luke, 3. “Overall it was a more efficient use of the [lot] space to build up. It doesn’t have as big of a footprint on the land.”

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| how they live |

Efficiency was the Strangs’ guiding principle when designing their home. They built a house for real life, not for show – that the two aren’t mutually exclusive is a happy outcome.

Change of Plans Charity grew up in Durham and Jeff, who works as a sales manager at Intersil Corporation in RTP, has been here for 20 years, but for most of their lives the Strangs were unbiased in 42

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their design preferences. Then, they moved into a Deck House.

“Do you know about Deck Houses?” Jeff asks, before saying excitedly, “Oh. Let me show you the brochure!” He pulls out a 1970s information booklet about the prefab model homes using natural materials. It turns out, the Triangle has one of the greatest concentrations of Deck Houses in the country. Having stumbled into living in one converted the Strangs to modernist architecture.

They were – are – hooked.

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“Our church [the Church of Reconciliation in Chapel Hill] was doing a renovation at the time [we were building], and these are the lights from the sanctuary,” Charity says of the fixtures in the kitchen. “We were married there and our kids were baptized there. We just thought it would be cool to have a piece of that history.”

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PHOTOGRAPHY BY ERIC WATERS

| how they live |

Fifi’s

The abundance of windows in the house make the surrounding landscapes feel like stunning paintings in addition to filling the home with natural light.

chic styles bargain prices

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2016

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When their family outgrew that house, Jeff and Charity decided to put the Deck House on the market in 2012. At the time, the real estate market was middling at best and the couple figured they had a while to get their ducks in a row before it sold. “It sold in three days,” Charity says ruefully. “There’s a big demand for modernist houses here. We were caught very much off guard.”

From a temporary rental home base, they embarked on a discouraging house search that ultimately led them to architecture firm BuildSense. “We didn’t plan to build, but we couldn’t find anything that we wanted,” Charity says.

What they did find was a wooded plot of land in a neighborhood they liked, so they set out to employ the modernist principles they’d fallen in love with to make it work.

The plan was simple: Prioritize professional advice and efficient design to make building a new home on a budget completely feasible. “We went in and

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| how they live |

“

... with t wo young kids and groceries, I n e e d t o h av e a d u m b wa i t e r .

“

just talked to them about the kinds of space we wanted and didn’t want, and how we wanted those spaces to relate to each other. We were clear that we wanted every space in this house to be used on a daily basis.”

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CRS, GRI, SPS

len@thegatetohome.com 919.636.0459

September 2016

The result: The Strang house is ingeniously practical. “We use every room in this house every day,” Charity says. And while many of their decisions were driven by budget, the couple have an inherent unfussy mindset. “It was budget, but it was also not wanting to build too big of a house,” Jeff says. “From a square foot perspective, take off 300 to 400 square feet for a dining room we don’t have, and probably a couple of other formal rooms. We have just over 3,000 square feet, but since we use all of it every day, I think it probably lives like a 4,000-square-foot house would.

Plus we don’t have the guilt of walking past a dining room every day with stuff accumulating on the table.”

The three-story floorplan is a classic open one, with clever design perks like a dumbwaiter between the ground-level garage and second-level kitchen (“If I’m not going to park on the same level as the kitchen, with two young kids and groceries, I need to have a dumbwaiter,” Charity says) and a laundry chute between the third-floor bedrooms and second-floor laundry room. Charity’s desk is tucked into a hallway off of the

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September 2016

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| how they live |

#CENTERFEST

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| how they live |

ABOVE “There’s a lack of bookshelves in the house,” Charity says.

“We’ve built these in and it’s worked out really well.” LEFT “I wanted the kitchen in the middle [of the house],” Charity says, “and I wanted to be able to see the kids from the kitchen, so that I can always keep an eye on them.” BELOW The floor is “true linoleum made out of linseed oil and hemp,” Jeff says.

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9 0 5 W E S T M A IN S T., DUR H A M

kitchen, with a solar tube piping in natural light. In the closet of Jeff ’s home office is a Murphy bed so that the space becomes a guest room for visitors. A corner reading nook also serves as a daybed for extra guest sleeping, and linens are tucked into drawers beneath the niche.

Then there are the hidden features. “The ceiling is sounddented,” Jeff says. “We can make actually a lot of noise downstairs and it doesn’t come up through the floor and the kids’ rooms.

Same thing in the basement downstairs: Its walls and ceiling are all sound-proofed. You can watch movies down there, turn up the volume, and not hear a thing up here.” They have geothermal heating and cooling, which is efficient as well as quiet.

Principles in Practice Utility doesn’t come at the expense of home décor. Cut-outs in the stairwells quite literally create art out of empty space. Tons

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| how they live |

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| how they live | of windows make the surrounding landscapes feel like stunning paintings. “That’s the kind of stuff that architects come up with that you wouldn’t think about,� Jeff says.

Yet again, it suits the Strangs’ lifestyle, one that genuinely celebrates simplicity. “We ignored some of the popular ideas about how you should do things,� Charity says. When urged to include a tub in the master bath, for instance, they passed. “We’re not bathtakers,� she says. “We knew we wouldn’t use it and so we didn’t put it in. We really designed this house for ourselves to live in. That was our goal. We’re not trying to turn around and sell it and make a profit. We built it how we thought we would live – and so far, we have.

We’re really happy with it.�

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The

Foodie issue

WHAT MADE US THE FOODIEST CITY IN THE SOUTH? Some of our neighbors weigh in  by Briana Brough

Wyatt Dickson

T

Picnic, Pig Whistle

here is an energy in Durham you can feel. The civic pride and ownership residents take in their city is palpable, and it acts like a magnet, attracting creative types from afar and ensuring homegrown talent has a place to flourish. Creative energy has found willing partners with the capital to push big change, and Durham has become a leader in arts and culture.

Durham has a thriving food scene because the community supports not just talented, creative chefs, but local growers and suppliers that form the infrastructure required for a robust local food economy.

Durham is a great food city because the rural area around it is a great place to grow food and raise livestock. „

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The

Foodie issue

Kelli Cotter

M Toast, Dashi

y thoughts on how we became the foodiest city in the South involve our largest stepping-stone, Magnolia Grill, with Ben and Karen Barker. So many talented chefs have time with the Barkers under their belts. That’s no coincidence.

We are also blessed with intelligent, creative farmers and a climate that encourages year-round crops, to varying degrees of course.

One additional thing I’d like to point out: The camaraderie among restaurants is magnificent. Run out of an ingredient?

Text a neighbor. “Who do you guys use for grease-trap cleaning?

For linen service? For Internet?” Everyone steps up, and everyone lends a hand. Group hug!

Billy and Kelli Cotter, who own Toast and Dashi downtown, with Karen and Ben Barker of the illustrious Magnolia Grill, which the couple closed in 2012 after nearly 26 years in business.

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Elaborate full-service events and weddings, simple delivery drop-offs and everything in between.

cateringworks.com | 919-828-5932 | greatfood@cateringworks.com 2319 Laurelbrook Street, Raleigh, NC 27604

The

Foodie

Ricky Moore

issue

Saltbox Seafood Joint

I

Charlie Deal

think people in our area [all] love the heritage and history that goes along with food in our region. I think that it is very exciting for anyone who is a participant, including myself, to unearth it.

The people who are cooking and the people who are studying [Southern food] are interested in digging deeper than just fried chicken and pimento cheese and deviled eggs.

People want to really define what that classic dish is. We’re taking those classic dishes and using them as reference points, and we’re bringing them forward – paying homage.

Everyone feels like they need to go outside our region and bring something from another place here. I am very adamant and very passionate about not doing that. We have a rich, long food history, and we need to have people come here and say, “Oh, I saw this place in Durham, I want to do that in New York City.” Let’s go. We’re all authentic. We have some really true food DNA and there’s still more to be unearthed.

For me, the goal is: Can I channel my grandmother?

Can I channel my mother? And then I add my own skills as a chef to what they did and really dial into those flavors.

I

Juju, Dos Perros, Jujube

’m a bit of an interloper, though I have newfound Southern street cred by virtue of having married a beautiful woman from southern Georgia, so here’s my two cents: I think Durham is such a great food city because of, ironically, all of us who have come here from somewhere else and yet have embraced it. So, everything out there is a cool hybrid of Southern food and something else.

My business partner, Julian [Benfey], nailed this very thing when he created our fried chicken bun. He said his inspiration was the Chick-fil-A sandwich, but it’s an open-faced Chinese steamed bun with a delicious piece of fried chicken, a pickle and some sriracha (pictured above). We’re actually hosting an evening with Dom Perignon in late September where that dish will be the centerpiece. And I can’t wait to taste the two together.

The first Southern dish that I embraced was the fried chicken biscuit. I had just moved here and was working at Carolina Wine Co. when the owner, Chrish Peel, admonished me upon learning I’d never had one. He handed me a Bojangles chicken biscuit and said, “I would expect a bon vivant like yourself to have already tried one.” Now, while Bojangles was my gateway, I’ve since become a much bigger fan of Sunrise in Chapel Hill.

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Andrea Reusing

The Restaurant at The Durham, Lantern

A

community of tireless farmers, amazing cooks and decades of tireless work by groups like Center for Environmental Farming Systems and Carolina Farm Stewardship Association to grow our local food system.

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• 2 2 9 pm 3.0 m -10:00 a 919 .97 0 3 : 1 1 aily – Open D

Tess Mangum Ocaña's son, Nico, 5, reaches out as manager Ella Goodman sets down a plate of delectable side items at Dame's.

Tess Mangum Ocaña

I

Sonic Pie Productions, Durham Central Park

think what’s interesting about Durham’s foodie reputation is a simultaneous rise of both Southern brick-and-mortar restaurants and food trucks. They came up together, the past five years. Think Dame’s Chicken & Waffles and Boricua Soul food truck. Monuts and Chez Moi Bakery. I also appreciate the relative affordability here in Durham. $20 for biscuits and gravy?

No thanks.

Our specialty is gourmet burgers

Tim Lyons

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@BurgerBach

September 2016

#BurgerBach

O

ur local food scene was cultivated by Ben Barker and Scott Howell. The universities, Research Triangle Park and most recently DPAC, bring the infrastructure necessary to sustain so many great restaurants.

T H E N A N A’ S FA M I LY

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urham was overlooked for so many years after tobacco and textiles pulled out, but with a population of highly educated and well-traveled folks living here, Durham had all the makings of a city that would embrace new twists on old traditions and really relish local ventures. Southerners, like many cultures with a long history of poverty, have a tradition of putting the “whole hog” to work at feeding us, and that foundation of ingenuity and rethinking ingredients forms the basis for what’s happening in Southern cuisine now.

Amber Watson snapping a quick picture at Guasaca for her foodie blog.

Amber Watson

P

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art of what makes Durham the foodiest city in the South is the variety of cuisine and the high caliber of chefs and restaurants in close proximity to one another. We’re lucky to live in a place where we not only have access to delicious Southern food, but also authentic Mexican food, Asian-fusion, Cuban, Italian and so much more.

What I love about our Southern cuisine is that it doesn’t just exist because it’s trendy – it’s always been a part of our region’s culinary culture and it’s a passion for the families and people who make it. Take Dame’s Chicken & Waffles or True Flavors Diner, which both put out filling and flavorful Southern comfort food every day.

You can now find chicken and waffles at restaurants all over the country, sometimes even at upscale restaurants, but it feels forced – it wasn’t made from the heart.

WINNER

WINNER

IBEST

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2016

2016

OF DURHAM

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Mike Woodard

The

Foodie

D

North Carolina State Senator

issue

urham has a unique mix of traditional Southern and American cuisines with increasing international food styles. Add to this the number of people moving here from all over the world and the number of visitors to the area, along with us longtime residents, who love food. Throw in the attention of the national media.

Rochelle Johnson

T

The Cookery, Dashi, Ponysaurus

he Southern dishes I enjoy the most are no frills, comforting and celebrate high-quality ingredients. Eating food, at least for me as a Southerner, brings me back to what is familiar.

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Shelly Green Durham Convention and Visitors Bureau

I

would say that the concept of Durham as a whole being a foodie destination gained steam with significant editorial recognition from the national food media, starting in 2008 with Bon Appétit magazine. It was solidified in 2013 when Durham was named “The South’s Tastiest Town” by Southern Living magazine, a title they retired following the Durham announcement.

It was just another example of Durham being a place that incubated talent and businesses the way it does with technology startups today and the way it used to with tobacco, textiles and financial institutions in years past.

Invariably it is the chefs that make the difference. Great produce and beautiful spaces abound everywhere.

But in Durham, not only do the chefs and proprietors do great work, they have a unique knack for encouraging the generation of chefs behind them to continue the tradition. Add that to an eager public’s desire and willingness to spend money on food, and you’ll see why Durham is the place where chefs do their best work, and is, indeed, the tastiest town in the South.

Amy Tornquist Watts Grocery, Sage & Swift

I

’m from Durham, and my family has always been a foodie family. Mostly we sourced delicious stuff from our family and small places in town. Wonderful folks who started a vibrant small farmer culture here years ago – credit to Bill Dow and Alex and Betsy Hitt for their work on this, in Carrboro especially. Native sons and daughters who decided to settle here and bring knowledge and love of food. Notables are Ben and Karen Barker and Bill and Moreton Neal and Gene Hamer. They trained tons of folks [working] in restaurants today. And those folks have trained new folks.

I’d say that the South has a rich food culture and was just sitting here ready for the deliciousness to descend. We are kind of like Berkeley with bacon!

J. "David" Peraza-Arce

M

Gonza Tacos y Tequila

y personal opinion on how Durham became the foodiest city in the South is

because of: • The talent that Durham currently has with the local and new chefs moving to the area.

• The vast migration of many cultures from outside the country (not taking anything away from our locals).

• The unique part of our modern Southern cuisine – the fusion that has been injected into the traditional Southern dishes from techniques to different ideas on presentation and so forth.

• The collaboration between chefs and local foodies.

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The

Foodie issue

Katie Coleman serves her tomato pie to Shola Dada, a volunteer with Durham Spirits Co., and Liz and Mike McGuffey of downtown Durham.

Katie Coleman

W

Durham Spirits Co.

e have so many transplants moving to the area, bringing their own unique cultures, flavors and dishes, and Durham gets to use all of these influences to create a food scene that is unlike any other city in the South.

There is definitely an “eastern North Carolina” cuisine. It includes the proximity to the ocean and great growing region of the Piedmont that really allows for us to [combine] a plethora of local ingredients.

Mattie Beason

I

Black Twig Cider House, Mattie B’s Public House t's thanks to people like Ben Barker, Scott Howell, Walter Royal, Amy Tornquist. They put us on the map. Good food starts with good people. Camaraderie, not competition, and the ability to get [a restaurant] open without offering your first born.

Nobody fries like we do. We are also not afraid of two ingredients that make everything better: Butter and cream. We also love to take our time. Everything is slower in the South and cooking is not an exception. Low and slow, as they say.

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Matthew Konar Architect

• Experimentation. Durham is artistic, diverse and creative. Food is an art!

• Talent. Durham has chefs, farmers, suppliers, nonprofits, farmers’ markets and many more food activists who are all passionate about local food and apply their individual skills to every aspect of the food system.

Scott Howell

I

Nana’s Restaurant, NanaSteak, NanaTaco, Bar Virgile would say one of the biggest reasons would not be in number of restaurants but in “execution.” Dishes are generally well thought out, true to ingredient integrity and taste like what it is. Many restaurants talk wildly on the menu and then all you taste is one thing. I think the restaurants in Durham execute their food, thus actually pulling it off.

• Agriculture. Durham and its surrounding area have a strong historical agricultural base. And great ingredients are the start of a great dish!

• Community. Durham has a strong identity that its community fosters, accepts and supports. Durham relishes what it is, including its “rough” edges, and then infuses its food, culture and traditions with its strong identity.

Katie Spencer The Museum of Durham History

N

ewcomers have been coming to Durham from elsewhere for a very long time, and they mix their own food traditions with those that are homegrown.

Here’s a quote from a news story in the “Durham Morning Herald” in 1927. I love the quote because it shows how meaningful food traditions are to people far from home: “When [Durham restaurant owner] George Niccaulu was asked why he went into the food business, he explained that meringues reminded him of the clouds of home; grape juice, the sea; cakes with icing, the temples, ‘So, to keep from dying of homesickness, I opened a restaurant. Now I make new clouds, new seas, new temples, every day.’”

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A FEW OF OUR FAVORITE (SOUTHERN) THINGS Everyone has their go-to dishes

Biscuits, Tomatoes and Mayo

My mother-in-law’s biscuits and gravy. It’s just perfect. My wife, Chrissy, who is a great cook in her own right and knows her way around some biscuits, freely admits her mom’s is just a bit better than hers.

A salad made of tomatoes, mayo and saltine crackers. My wife made it for me last year and, now that we’re in tomato season again, it’s time for more. – Charlie Deal

Made With Love

My grandfather’s butter beans. He had a specific pot that he made it in and he would put a whole 6- to 7-pound ham in it. He blanched it really well to get out the salt and boiled it, rinsed it off and simmered it really slow. That to me was one of my favorite dishes. It was so delicious, so straightforward and so communal. I did a rendition of it when I was living in Chicago. It was a fantastic dish and a great example of taking what my grandfather did – essentially he cooked pork and beans – and I kind of did a new take on the dish. It doesn’t sound very sexy at all, but that to me is real food. And he definitely made it with love. – Ricky Moore

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Shrimp and grits. – Tim Lyons

Garden Variety

My favorite meals from my grandmother’s kitchen were fairly simple on hot days: cold ham and biscuits, squash casserole, collard greens, ripe sliced tomatoes with a good dusting of salt and pepper and cut melon – all from her garden – and a tall, cold glass of iced tea. Blackberry cobbler for dessert if we managed to pick enough blackberries and didn’t eat them all on the way back from the patch. – Summer Bicknell

A Side of Fried Okra

North Carolina shrimp with smooth, cheesy grits and bacon crumbles is the epitome of Southern food to me. Another surprise favorite I’d never tried before moving here was fried okra, which is now my go-to side dish at any barbecue joint! – Amber Watson

Cheese Straws

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My all-time favorite Southern dish is my Memaw’s cheese straws. She claims modestly that they are just basically

The

Foodie issue

Smoked Pork Bellies

butter and cheese, but the way she pipes them to make them rigid and crunchy, plus their addictive saltiness, is the best. [My husband] Nick and I usually get them for our birthdays every year, and now that our friends have caught on to how good they are, they never last long in the house. – Rochelle Johnson

Mexican mac ‘n’ cheese with pan-seared local kale, a chile vinaigrette and smoked pork belly.

– J. "David" Peraza-Arce

Tomato Pie

I would probably have to say my tomato pie.

It's layers of local, sliced tomatoes, thinly sliced Vidalia onions, topped with a combination of mayonnaise and cheddar cheese, and in a super buttery pie crust. I love not only making this but serving it to people. – Katie Coleman

Pudding It On The Table

My great aunt’s corn pudding is to this day is one of my favorite things. We would stop in Whiteville on the way to the beach and she would have corn pudding waiting for us … so good! My favorite Southern dish in a restaurant is the fried chicken sandwich at Picnic. Buttery bun, chicken thigh, great sauce … my mouth is watering. – Mattie Beason

Grandma's Chicken

[My husband] Billy – the Southern one – has great affection for eastern North Carolina barbeque, and his favorite Southern dish is, and always will be, his grandma’s chicken and dumplin’s. – Kelli Cotter

Free cash.

(Yes, really.)

E N R O L L

N O W

F O R

F A L L

2 0 1 6

Recent Durham County high school graduates who enroll at Durham Tech can get up to $500 a semester for four semesters. Something you can take to the bank — literally. durhamtech.edu/connectfunds

Do great things.

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The

Foodie issue

A FEW OF OUR FAVORITE (SOUTHERN) THINGS

Miss Lil's Famous Carrot Cake

No one’s biscuits will ever be as good as my grandma’s. Also, rice was always a staple in my family and still is today. The one food, however, that might not seem Southern but is one of my favorites is [my mother’s] Miss Lil’s Carrot Cake. It is unlike any other carrot cake I have tasted and it nearly melts in your mouth with goodness. The particular ingredients that she puts in her cake, and the way she mixes them, are key to the awesome end product. Hands down, Miss Lil’s Carrot Cake. [It] is so

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popular that she makes it for everyone, from her own family to former pro athletes such as TNT’s Kenny Smith. Her carrot cake is so moist, and so good, folks who don’t even like carrots – or the thought of a carrot cake – love it. – Angela Lee, Hayti Heritage Center

Lovin' Our Sugar

I have to call it a tie between my Grandma Woodard’s Peter Paul pudding and my Grandma Exum’s banana pudding.

For Peter Paul pudding, imagine a Mounds bar that has been baked in with a homemade meringue topping, served warm. The combination of chocolate and coconut were layered perfectly and melted in your mouth. Grandma Exum knew how to keep the bananas from being overcooked, the vanilla wafers crispy and the meringue a perfect golden-brown color.

We Southerners love our sugar, whether it’s in our desserts or our tea. And because we often serve large groups of people, at family reunions or at “dinner on the grounds” at church, these dishes cook up well in large pans. – Mike Woodard

Friday, November 18, 2016 7 p.m. to midnight Morehead Planetarium & Science Center 250 East Franklin Street, Chapel Hill

Get your tickets now for a memorable evening of dinner, dancing and the stars in support of science education opportunities for our state’s schoolchildren.

Visit our website to learn more about this year’s honored guests, Nobel laureates Aziz Sancar and Paul Modrich.

FOR SPONSORSHIP & TICKETING INFORMATION: Adam Phelps, Jupiter Ball Coordinator | 919.962.7012 | jupiterball@unc.edu www.moreheadplanetarium.org/jupiter

A ’Mater of Family and Friends

It’s not just the flavor that makes food incredible, it’s the friends, family and experience around the food that makes it memorable! I’ll say good, simple ’mater sandwiches during the peak of tomato season! – Matthew Konar

Lard, Milk and Flour

My favorite Southern recipe is my grandmother Kate’s buttermilk biscuits.

Only three ingredients, baked in pie pans so old they were black: White Lily self-rising flour, buttermilk and Crisco.

She never had to measure anything, and I loved the magic of the lard and milk soaking up the perfect amount of flour in her bowl. – Tess Mangum Ocaña (For Memaw’s cheese straws and Katie’s tomato pie recipes, go to durhammag.com.)

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Earn college credits while still in high school.

Tuition-free.

E N R O L L

N O W

F O R

F A L L

2 0 1 6

Ready to accelerate into college, and into your career?

Career and College Promise at Durham Tech allows you to earn college credits while still in high school — tuition-free. durhamtech.edu/ccp

Do great things.

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Peach crostata, $5.25 Guglhupf

The

Foodie issue

Old Fashioned doughnut with blueberry icing, $1.75 Rise Biscuits & Donuts

Croissant, $3 Loaf

Key lime pie, $17 ($2.75/slice) Foster’s Market

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September 2016

Hand-rolled, stone-baked classic baguette, $2.55 The French Corner Bakery

Dozen Chocolate birthday Bundtlette cake, $4 BIG Bundts & More Bakery

Tempting treats from 13 local bakeries

Crème brûlée macaron, $1.95 each Rose’s Meat Market and Sweet Shop

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Foodie issue

“Famous� red velvet cupcake, $3.70 Smallcakes

Cinnamon bun, $2.45 Ninth Street Bakery

Biscuit, $1.50, and house-made blueberry/ maple jam, $0.75 Monuts Donuts 74

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6-inch black and white cake, $29 The Mad Hatter’s Cafe & Bakeshop

Sweet potato cupcake with brandied honey buttercream and sugared fig, $3.25 The Cupcake Bar

Lemon chess pie, $4/slice Scratch Bakery

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The

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S

EVEN YEARS AGO, I RECEIVED ONE OF THE MOST disguised blessings of my life. I was diagnosed with Celiac disease, an autoimmune disorder that, when gluten is ingested, causes damage to the small intestine. I finally knew why I was plagued with migraines and fatigue, but now I had no idea what to eat. The first six months after my diagnosis, I struggled. Losing the convenience of eating anywhere and anything, I found it nearly impossible to dine out in the small coastal town I was living in.

Luckily, my husband and I moved to the Bull City five years ago. In an instant, my restaurant choices went from nonexistent to nearly anywhere. I could go out to dinner for date nights; I could meet up with girlfriends for brunch. Chefs were making room at the table for me and my disease. And what’s more, they were accommodating the diet concerns of my other friends as well! As chef Charlie Deal of Dos Perros put it, “It’s not my job to scrutinize what is and is not a ‘legitimate’ allergy or intolerance.

It’s my job to see what reasonable steps I can take to include as many diets as I can in my restaurants.” Vegetarian, vegan, glutenfree – Durham has it all!

With every new restaurant opening, every new food truck, it’s often hard to narrow down my favorite dishes. But here are a few of my top picks for delicious gluten-free and/or vegan dishes in the Bull City in no particular order:

Primal Chef Tim Lyons has created a must-try in south Durham for gluten-free diners, as you won’t find any gluten products on this menu! You can’t miss the Flourless Chocolate Torte with marinated cherries, fresh whipped cream and a homemade caramel sauce (also available at sister restaurant blu seafood and bar).

YES, I CAN EAT

THAT

An informal guide to gluten-free and vegan dining in the Bull City  by April Marlow Ravelli |  by Sarah Arneson

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Luna Rotisserie & Empanadas

The Parlour

Gluten-free diners must try the Patacon

the Vegan Brownie has a delicious

Pisao: Thinly sliced plantains are smashed and fried to create the “bun,” then filled with your choice of rotisserie meats (try the Heritage pork from Seven

For vegan diners with a sweet tooth, reputation. And gluten-free folks, don’t despair – you can get your scoops in a gluten-free cone!

Springs, N.C.), jicama kale slaw, jack

Vegan Flava Café

cheese and chile-lime mayo. (Vegans,

Local Vegan blogger Felicity Walston

take advantage of Meatless Mondays, with rotating new dishes – like chilled heirloom tomato and quinoa soup topped with cornmeal fried avocado and chayote salsa – each week.)

(tofuforthought.com) says the Curry Lentils – served with rice, kale and plantains – is “one of her favorite dishes in Durham.” She loves the combination of sweet and savory flavors.

Dos Perros With a dedicated fryer and rice flour in the kitchen, gluten-free and vegan diners can both rejoice over the Flautas Veganas: crispy corn tortillas stuffed with tender potatoes, poblano peppers, mushrooms, marinated cabbage and freshly made pico de gallo, topped

PHOTO BY BRIANA BROUGH

with an incredible cashew “cream” and salsa verde.

Heavenly Buffaloes Gluten-free diners can enjoy most of the bone-in wings; my personal favorite is the salt-and-pepper dry rub.

April Marlow Ravelli is a social media consultant and small business champion living in Durham. When she’s not discussing hashtags and sales trends, she enjoys spending time outdoors with her husband and son, attending boot camp in south Durham and writing all about her most recent gluten-free food finds on her blog: Gluten Hates Me.

Vegans: Order their meatless take on wings, drenched in a variety of sauces.

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Durham, Plugged In  durhammag.com

 @durhammag

 durhammagazine

 @durhammag

 durhammagazine





Image of the Month

PHOTO BY SARAH ARNESON

Did you catch a glimpse of this double-rainbow back in August? We loved Durham Magazine photographer Briana Brough’s downtown perspective.

Sound Bites

PHOTO BY BRIANA BROUGH

TerraVita founder Colleen Minton previews this year’s festival – happening Sept. 28-Oct. 1 and featuring an East-meets-West dinner and the annual Grand Tasting at Southern Village in Chapel Hill – on episode 32 of our podcast.

 Try It at Home

Make Katie Coleman’s tomato pie and discover the secret behind Rochelle Johnson’s Memaw’s cheese straws discussed on pages 68 and 69 on our blog!

 Off-Leash and Online

The warm fuzzies don’t end on page 37: Head to our website to check out more local pet rescue stories, including Annie and her family’s tale.

hot sƅot

 by Laura Zolman Kirk |  by Briana Brough

Ellen Garguilo (right) chats with Dolly Bromberg, both of Durham, during Donovan Cheatham's performance at Beyù Caffè on a Friday night.

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Beyù Caffè 341 W. Main St. beyucaffe.com

B

EYÙ CAFFÈ – PRONOUNCED “be you” – serves up more than breakfast, lunch and dinner.

They’ve got coffee, cocktails, desserts and offer a relaxed coworking environment during the day and sweet tunes at night.

“What started as an idea for a coffee shop with two guys on a stage playing the guitar as background music kind of morphed into this unique community institution that’s a live music venue,” says owner and founder Dorian Bolden.

The restaurant opened in December 2009 at 335 W. Main Going to St., just a few storefronts from a show Pu

Here’s a Tip! rchase

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tick its new address, but “with the to ensure ets online a seat. explosion and growth in Durham, it just got really expensive [to continue renting],” Dorian says.

“So we made a decision to find a new location that we could buy to control our fate and really make sure we can be here to remain Donovan Cheatham (drums) performs with his quartet featuring John Palowitch on saxophone. a part of the community.”

The restaurant didn’t have to move far, and they were able to take the idea of a musiccentered gathering space even further. The result is an open layout that feels intimate and a top-notch sound system that attracts artists like singer-songwriter Somi, who visited this A casual coffee shop – with an It can be tough to find a good $2-$18 summer. extensive food menu of Southern place to park on West Main Street, On any given night – weekend or weekday classics – transforms into a and diners visiting on Friday or – Dorian makes certain there’s a reason for laid-back jazz club at night, and Saturday nights should expect a folks to gather: Wednesdays bring open mic there’s not a bad seat in the cover charge for the headlining nights, Thursdays local bands. Enjoy jazz piano house. entertainment. over eggs Benedict at brunch on Sundays.

Mixed Tape Mondays showcase local DJs, and Tuesdays are reserved for local events. But by far the most energetic nights are Fridays and Saturdays, when those looking for an exciting night out come, sit, order dinner, a cocktail or two and listen to Beyù’s “heavy hitters” curated by Creative Director Cecily Mitchell of The Art of Cool Project.

As far as menu offerings go, Beyù has a sizable list, which includes signature dishes from house-made beignets to pomegranate salads to pan-seared catfish over chipotle grits. “[The menu and atmosphere] allows a blend of people to come together and no one feel out of place,” Dorian says. “We feel that we are a true reflection of Durham. You come in here, and you see a rainbow of diversity. Our mission is to be Beyù classics: shrimp and grits (front), beignets and a bacon cheeseburger. the ultimate community gathering place.”

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dishinƂ with

Executive Chef John May of Piedmont Restaurant

G

 by Jill Warren Lucas |  by Briana Brough

ROWING UP IN DURHAM, JOHN MAY NEVER IMAGINED HE’D BE EXECUTIVE CHEF

at one of the city’s prominent restaurants. In fact, he hardly thought about cooking at all.

The new Piedmont chef was 23 in 2009 when he first cooked a meal for anyone but himself. A dinner of seared tuna – fresh from the Outer Banks and meant to impress a girlfriend – was a self-described disaster, though it didn’t discourage Rebecca, now his wife. Instinctive talent led the former Marine to use GI Bill benefits for culinary training at The Art Institute of Raleigh-Durham from 2010-11. At the same time, he gained hands-on experience as a line cook at Weathervane in Chapel Hill.

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Just a few years later, John was working beside chef Vivian Howard at Kinston’s destination eatery, Chef & the Farmer. The telegenic former sous chef can be seen in her award-winning PBS show, “A Chef’s Life,” including season four, which debuts locally on WUNC-TV September 8 at 9:30 p.m. “John has an astute palate and strong sense of the kind of food he wants to cook,” Vivian says. “We miss those things as well as his sense of humor.

I’m excited to see what he does at Piedmont. I think the restaurant’s style suits him.”

charred pepper relish below).

Next will be heirloom grains, and then sweet potatoes in November.

We’ll also continue the Seasons of the Sea dinners.

On August 24, we did a North Carolina shrimp dinner with Jay Pierce of Marshall Free House in Greensboro (author of “Shrimp,” a Savor the South cookbook from UNC Press). We want to do at least one each quarter.

You moved to Durham from California as a child. What are your earliest restaurant memories?

How else do you see the menu evolving?

I remember eating at a bunch of little Asian

restaurants and a steakhouse called Shell’s.

That was my dad’s favorite place. Mostly we ate at home because he loved to cook. One year for his birthday we got him a cooking class at our house with Shane Ingram from Four Square. I remember going there on a date in high school.

I was completely overwhelmed. I didn’t realize food could be that good.

The name of the restaurant says it all. I’m developing all these menu items to only include things that grow here in the Piedmont.

For example, since lemons and limes don’t grow here, I plan to not use them at all and develop acidity and contrast in other ways, like with vinegars of various intensities. That’s the kind of challenge I enjoy.

After two-and-a-half years at Chef & the Farmer, you returned to Durham in December. How did you manage the transition?

We love it here. We got an apartment downtown and every morning I look out the window at the Imperial Building, which is where my dad had his textile company, DC May. There’s great food on every corner and I love being able to walk everywhere. The crew at Bulldega knows my dog because we walk by there all the time.

Piedmont owners Richard Holcomb and Jamie DeMent first experienced your food when Chef & the Farmer was featured at the TerraVita food festival.

Did working with Kinston-area growers prepare you for developing a menu based on seasonal ingredients from Piedmont’s sister operation, Coon Rock Farm?

Absolutely. We really want to emphasize connections with our farm. It’s inspiring to have so many great ingredients at your fingertips, which is what led to creating the monthly prixfixe dinners at Piedmont. We designed our first one around peak-season tomatoes. This month we’re focusing on peppers (see recipe for

me Try This aertReHlisoh by John May Charred Pepp

nt colors) to find differe x peppers (try 4 banana or wa chopped roughly sil, 10 leaves of ba minced 2 cloves garlic, ne vinegar 2 ounces red wi gin olive oil vir 4 ounces extra Salt to taste t enough e peppers jus n pan, char th t enough no t bu rs, ga In a hot cast iro su their inherent d drain on to caramelize t of the pan an Take them ou with the ss to s, ce sli to burn them.

Cut into ¼-inch . This works ste ta to on a paper towel. as redients and se for a steak or fish, or rest of the ing h dressing, relis well for a salad rtilla chips. as a dip for to

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taste NORTHERN DURHAM / NEAR INTERSTATE 85 GUESS ROAD Northgate Mall - 1058 W. Club Blvd.

Fast Food Full Service •A & D Buffalo’s C&H Cafeteria •Baja Shack 919-286-7303 •Cajun Café •Chopsticks Dragon Express •Cinnamonster 919-286-2098 •The Cookie Store •Esmeralda’s Cafe Jade Buffet •Greek Cuisine 919-286-9555 •Haagen-Dazs/Planet Smoothie Pan Pan Diner •Lucky Chicken 919-416-1950 •Marble Slab Creamery •Mickey’s Chicken & Fish Randy’s Pizza •Pretzel Twister 919-286-7272 •Randy’s Pizza Express Ruby Tuesday •Subway 919-286-5100 •Tomo Japan Gocciolina Upscale Italian fare in a cozy atmosphere.

This wildly popular restaurant has graced our Best Of list again and again. 3314 Guess Rd.; 919-973-4089; gocciolina.com Hog Heaven Bar-B-Q Homestyle Eastern barbecue, fried chicken and seafood. Enjoy with a giant glass of iced tea.

2419 Guess Rd.; 919-286-7447; hogheavenbarbecue.com Jimmy’s Famous Hot Dogs Old-fashioned burgers, fries and a mean Carolina-style dog. 2728 Guess Rd.; 919-471-0005 La Cacerola Cafe & Restaurant Honduran specialties such as pupusas and chorizo asado. 2016 Guess Rd.; 919-294-6578; lacacerolanc.com Thai Spoon All the trappings for a delicious Thai-food experience: pad thai, drunken noodles and curries.

3808 Guess Rd.; 919-908-7539 HILLSBOROUGH ROAD Bennett Pointe Grill There’s something to please all palates on the large menu of this multi-regional American restaurant.

4625 Hillsborough Rd.; 919-382-9431; bpgrill.com Shanghai Chinese Restaurant Established in the 1980s, this Catonese restaurant offers both Americanized and authentic dishes. 3433 Hillsborough Rd.; 919-383-7581; shanghaidurham.com Wimpy’s Grill Specializing in old-fashioned hamburgers and hot dogs. Open till 2 p.m. weekdays, cash only.

617 Hicks St.; 919-286-4380; wimpysgrillnc.com

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Advertisers highlighed in yellow

HILLANDALE ROAD (EXIT 174-A)

Bleu Olive High-quality comfort food incorporating local ingredients and Mediterranean flair.

Family-operated & chef driven. 1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com

key BR

Brunch Outdoor Seating Full Bar Kid’s Menu Beer & Wine

BR

El Corral Mexican Restaurant Authentic Mexican faijtas, tacos, enchiladas and a great chorizo queso dip. 1821 Hillandale Rd.; 919-309-4543; el-corral.net Meelo’s Restaurant Classic Italian - think spaghetti and meatballs and chicken parmigiana - meets tapas. 1821 Hillandale Rd., Ste. 3; 919-384-9080; melotrattoria.com Pomodoro Italian Kitchen Homemade sauces on fresh-made pizzas, pastas and other Italian favorites. 1811 Hillandale Rd.; 919-382-2915; pomodoroitaliankitchen.info NORTH POINTE DRIVE The French Corner Bakery Artisan breads, beautifully crafted tarts and pastries.

Plus lunch, and now baking classes taught by Frenchtrained master baker chef Benjamin Messaoui.

2005 North Pointe Dr., Ste. B.; 919-698-9836 MORE NORTHERN DURHAM DINING Alpaca Peruvian rotisserie chicken. Need we say more?

302 Davidson Ave.; 919-220-9028; alpacachicken.com Bullock’s Bar-B-Que A staple in the community since 1952, this barbecue restaurant serves up soul in Eastern-style barbecue, Brunswick stew and fried chicken. 3330 Quebec Dr.; 919-383-3211; bullocksbbq.com Picnic Locally sourced, Eastern whole-hog barbecue.

Order the pulled pork, of course, but also the fried chicken, pimento mac & cheese and hushpuppies.

1647 Cole Mill Rd.; 919-908-9128; picnicdurham.com BR

Silver Spoon Restaurant Diner fare and Southern breakfast served all day.

Try a “Golden Royal Skillet” (loaded homefries).

5230 N. Roxboro Rd.; 919-479-7172 BR

NEAR DOWNTOWN BROAD STREET Joe Van Gogh This local coffee shop sources quality beans for a superior coffee. 1104-B Broad St.; 919-286-4800; joevangogh.com

Oval Park Grille Regularly changing the menu, this innovative restaurant remains “local as heck.” 1116 Broad St.; 919-401-6566; ovalparkgrille.com BR The Palace International African cuisine including curry goat, dovi chicken and samosas. 1104-A Broad St.; 919-416-4922 Watts Grocery A Durham native, chef Amy Tornquist artfully develops Southern-inspired dishes with seasonal, local ingredients, like the shrimp and fish stew, which appears in summer and fall. 1116 Broad St.; 919-416-5040 BR ERWIN ROAD Another Broken Egg Cafe Unique breakfast and lunch menu including cinnamon roll french toast and “Popeye’s Favorite” scrambled skillet. 2608 Erwin Rd., Ste. 120; 919-381-5172; anotherbrokenegg.com BR Black Twig Cider House Cider-and-sausage focused restaurant with more than 80 ciders on draft and in bottles. Try the “Northern Spy” and join in a Txotx! 2812 Erwin Rd.; 919-321-0203; blacktwigciderhouse.com MediTerra Grill Mediterranean and Lebanese cuisine, offering gyros, kabobs and curry. 2608 Erwin Rd., Ste. 136; 919-383-0066; mediterranc.com Nosh “Eclectic foodstuffs” like “Mike’s Breakfast Pizza,” “Coach’s Queso” sandwich and the brown derby chopper salad. 2812 Erwin Rd., Ste. 101; 919-383-4747; noshfood.com BR 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 BR

Smashburger Unique burgers smashed on the grill, chicken and salads. 2608 Erwin Rd., Ste. 116; 919-237-1070; smashburger.com Sushi Love Specialty sushi rolls such as the “Honey Love” roll topped with mango and kiwi, as well as other Asian cuisine favorites. 2812 Erwin Rd., Ste. 204; 919-309-2401; sushilove.org ERWIN SQUARE Guasaca Arepas, salads and rice bowls with South American flavor.

2200 W. Main St., Ste. A100; 919-294-8939; guasaca.com 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; local22durham.com BR

Aloha, Zen Fish

Ninth Street will soon boast Durham’s first poké restaurant: Zen Fish – set to open in the Solis Ninth Street mixed-use community in fall 2016 – will specialize in the popular Hawaiian fare of marinated raw fish in a variety of styles, including poké bowls, sushi burritos and salads. Additionally, a Jamba Juice is also expected to open in the development by early

Parizade Sophisticated Mediterranean food like monkfish tangine, peppercrusted beef tenderloin and a vegetable caponata made with quinoa. 2200 W. Main St.; 919-286-9712; parizadedurham.com

October.

NINTH STREET DISTRICT Banh’s Cuisine Vietnamese and Chinese dishes with great vegetarian specials. Cash only! 750 Ninth St.; 919-286-5073 blu seafood and bar Upscale seafood restaurant featuring innovative regional classics and a complete oyster menu. Try the crab mac and cheese!

2002 Hillsborough Rd.; 919-286-9777; bluseafoodandbar.com Blue Corn Cafe Authentic Latin-American fare with fresh, organic ingredients. 716 Ninth St.; 919-286-9600; bluecorncafedurham.com Burger Bach Signature New Zealand grass-fed beef burgers and fresh-cut fries.

737 Ninth St., Ste. 220; 919-973-4416 Cocoa Cinnamon Local shop with signature hand-brewed coffees and lattes such as the “Lion in the Sun” with rose water and cardamom. 2627 Hillsborough Rd.; cocoacinnamon.com Cosmic Cantina Authentic Mexican cuisine with vegan options. Housemade mole and corn tortillas. Pair with a margarita pitcher.

1920 Perry St.; 919-286-1875; cosmiccantina.com Dain’s Place Pub fare centered around award-winning “thick and juicy and juicy and thick” burgers. 754 Ninth St.; 919-416-8800

Dale’s Indian Cuisine Traditional Indian food like garlic naan, chicken tikka masala and matar paneer.

811 Ninth St.; 919-286-1760; dalesindiancuisine.net BR

Elmo’s Diner Homemade Southern classics with breakfast favorites like cinnamon apple waffles and biscuits and gravy served all day in a casual, family-friendly setting. 776 Ninth St.; 919-416-3823; elmosdiner.com BR

George’s Java Coffee roaster specializing in organic coffees. 764-A Ninth St.; 919-797-0878; georgesjava.com Guacamaya (Chubby’s Tacos) Fresh Mexican favorites like WINNER burritos, nachos and salads with daily specials, a salsa bar and the “Chubbychanga.”

OF DURHAM 748 Ninth St.; 919-286-4499; 2016 guacamayafreshmex.com

IBEST

Happy + Hale Healthy salads, bowls, breakfast, smoothies, cocktails and cold-pressed juice. 703 Ninth St.; 984-439-1790; happyandhale.com BR Heavenly Buffaloes Chicken wings (bone-in and boneless), as well as vegan nuggets in more than 25 rubs and sauces, including sweet Thai coconut chili, peri peri and Jamaican jerk. Plus waffle fries! 1807 W. Markham Ave.; 919-237-2358; heavenlybuffaloes.com Juju Asian fusion tapas including selections like crispy Texas wild boar dumplings and chicken-fried oysters.

Try the crispy Brussels sprouts! 737 Ninth St.; 919-286-3555; jujudurham.com BR Locopops Gourmet frozen pops in a variety of rotating flavors like lavender cream, strawberry lemonade and malted milk ball. 2604A Hillsborough Rd.; 919-286-3500; ilovelocopops.com Metro 8 Steakhouse Classic American steakhouse with an Argentinean flair. Pair empanadas with a filet mignon or crabstuffed shrimp with a churrasco steak. 746 Ninth St.; 919-416-1700; metro8steakhouse.com Mesa Latin Kitchen Modern tapas-style restaurant offering an array of Latin cuisine such as malanga fritters and ceviche.

2701 Hillsborough Rd.; 919-973-2717; mesalatinkitchen.com BR Monuts Donuts Scratch-made, locally sourced doughnuts, pastries, English muffins, bagels and breakfast sandwiches. Try the bagel and lox. 1002 Ninth St.; 919-797-2634; monutsdonuts.com BR Ninth Street Coffee House Coffee and pastries with selections like vegan blueberry muffins. 714 Ninth St.

Vin Rouge French bistro-style dinner with regular oyster specials and Sunday brunch. Get the hanger steak and frites! 2010 Hillsborough Rd.; 919-416-0466; vinrougerestaurant.com BR BULL CITY MARKET 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 BR

DOWNTOWN BRIGHTLEAF DISTRICT Alivia’s Durham Bistro European-style bistro with breakfast, pub fare and upscale dinner options including paprika sweet potato fries and risotto. 900 W. Main St.; 919-682-8978; aliviasdurhambistro.com BR El Rodeo Mexican Restaurant Authentic Mexican like quesadillas, tacos and DURHAM, NC •cuisine 919-286-1987 huevos con chorizo. 905 W. Main St.; 919-683-2417; MADHATTERBAKESHOP.COM elrodeonc.com The Federal Pub fare with bistro panache. Try the “Fed Burger au Poivre” with fries. 914 W. Main St.; 919-680-8611; thefederal.net BR James Joyce Irish Pub and Restaurant Traditional pub food and snacks like brisket cheese steak and Reuben sandwiches. 912 W. Main St.; 919-683-3022; jamesjoyceirishpub.com BR Lilly’s Pizza Stone-hearth-baked pizzas with fresh, organic and local ingredients. 810 W. Peabody St.; 919-797-2554; lillyspizza.com The Little Dipper Fondue, salads and entrees with selections like cheddar ale fondue, seasonal spinach salad and filet mignon with mushrooms. 905 W. Main St.; 919-908-1023; littledipperfondue.com BR Mount Fuji Asian Bistro Sushi & Bar Thai, Japanese, Chinese and sushi. Try the duck wrap or pineapple shrimp fried rice. 905 W. Main St.; 919-680-4968; mtfujinc.com Parker and Otis A gift shop, coffee shop and restaurant all in one. First-timers should dedicate a good chunk of an afternoon to this delight. Try the No. 26.

112 S. Duke St.; 919-683-3200; parkerandotis.com BR

Rose’s Meat Market and Sweet Shop Sandwiches, pastries - rhubarb galette, anyone?

- and daily dinner specials. 121 N. Gregson St.; 919-797-2233; rosesmeatandsweets.com Satisfaction Restaurant & Bar Pub fare including selections like fried pickles, “Kitchen Sink Pizza” and footlong hotdogs. 905 W. Main St., Ste. 37; 919-682-7397; satisfactiondurham.net Torero’s Mexican Restaurant Authentic Mexican cuisine. Try the ceviche de camaron. 800 W. Main St.; 919-682-4197; torerosmexicanrestaurants.com

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| dining guide | Triangle Seafood Market Fresh seafood, Italian entrees and pastas including daily raw bar specials. 905 W. Main St.; 919-956-7360; triangleseafood.com WAREHOUSE DISTRICT The Blue Note Grill Fantastic barbecue, ribs and live music. 709 Washington St.; 919-401-1979; thebluenotegrill.com Cocoa Cinnamon Signature hand-brewed coffees and lattes such as the “Tower of Babel” with honey and date sugar.

420 W. Geer St.; cocoacinnamon.com Geer Street Garden Simple, down-home fare in a cozy atmosphere. They make a mean “Dark and Stormy,” and be sure to order “The Pile” to split with friends! 644 Foster St.; 919688-2900; geerstreetgarden.com BR

Bar Virgile Artfully crafted beverages paired with an everchanging dinner and small plates menu including selections like tandoori chicken, flat iron steak and garganelli. 105 S. Magnum St.; 919-973-3000; barvirgile.com

Beyù Caffè Coffee shop meets restaurant, bar and live jazz club. “Bull City Beignets,” buffalo wings and ultimate mushroom burger. 335 W. Main St.; 919-683-1058; beyucaffe.com BR

Brew Meets Bottle Beer Study bottle shop

Rise Biscuits & Donuts Daily-changing menu of doughnuts and biscuits. For vegetarians, the “Fried Eggplant ‘Bacon’” biscuit is hard to beat.

401 Foster St.; 984-439-2220; risebiscuitsdonuts.com BR

of Chapel Hill teams up with Carrboro’s Starpoint

Bull McCabe’s Irish Pub Pub food and bar snacks like nachos, burgers and wings.

427 W. Main St.; 919-682-3061; bullmccabesirishpub.com

Brewing to open a joint location this fall in Rockwood shopping

Parts & Labor A variety of dishes meeting many dietary needs including veggie samosas, “Hipster Poutine” and falafels. Go with a group and get a couple items to share.

723 Rigsbee Ave.; motorcomusic.com/partslabor BR

center on University Drive.

The Pit Fried pimento cheese, whole-hog Eastern barbecue and Lexingtonstyle pork shoulder barbecue. 321 W. Geer St.; 919-282-3748; thepitdurham.com

addition to tea selections,

Counting House Upscale restaurant featuring locally sourced entrees, as well as small plates featuring oysters, shellfish and meats and cheeses.

111 N. Corcoran St.; 919-956-6760; countinghousenc.com

Fill Your Cup Esmeralda’s Café

– a full-service coffee shop featuring Carrboro Coffee Roasters coffee in

Dame’s Chicken & Waffles Chicken, waffles, shmears. ’Nuff said. 317 W. Main St.; 919-6829235; dameschickenwaffles.com

bagels, pastries and juices – recently opened in Northgate Mall.

#Winning Bon Appétit named Alle y The Restaurant at The

Piedmont Seasonal cooking inspired by local ingredients.

Try the beetFine Drinking pickled with pimento cheese, Sineggs c e 2012 crispy oriMills W e ’r eoysters e x pa nd ng ! Farm’s shortribs. 401 Foster St.; 919-6831213; piedmontrestaurant.com

O PEN

BR

Dashi Traditional ramen shop and izakaya with unique sake options. 415 E. Chapel Hill St.; NI GHTLY 919-251-9335; dashiramen.com

FRO M 4 PM TO 2 AM

T w en t y S i x as one of its Durham

50 best new restaurants

COC K TA IL S

BR

in America for 2016.

CITY CENTER DISTRICT 2 Zero 1 Restaurant Breakfast, lunch and dinner, located in the Durham Marriott Convention Center.

201 Foster St.; 919-768-6000 sinc e 2 0 1 2

Fine Dr ink ing Littler

Alley Twenty Six This cocktail-centric bar offers a menu complete with yellowfin tuna sliders and meat-and-cheese plates with selections like housemate duck pastrami.

320 E. Chapel Hill St.; alleytwentysix.com Bagel Bar Homemade bagel varieties, lunch and breakfast sandwiches. 104 City Hall Plaza; 919-294-6661

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Dos Perros Sophisticated Mexican cuisine; plates include pork carnitas, shrimp a la diabla and chile relleno. Don’t skip on the guac!

200 N. Mangum St.; 919-956-2750; dosperrosrestaurant.com

BR

Brunch Outdoor Seating Full Bar Kid’s Menu Beer & Wine

Luna Rotisserie & Empanadas South American cuisine meets the American South.

Wood-fired rotisserie meats, Andean-inspired braises, empanadas. 112 W. Main St.; 984-439-8702; lunarotisserie.com M Sushi Quality sushi from seasonal seafood, daily menu changes and creative rolls like “Unagi Maki” with barbecue eel and fried garlic. 311 Holland St.; 919-908-9266; msushidurham.com Mateo Highly acclaimed menu of tapas and small plates by chef Matthew Kelly. Great for a date night or night out with friends. Order a pitcher of the “Cheerwine Sangria,” pollo frito, gambas and queso frito y huevo. 109 W. Chapel Hill St.; 919-530-8700; mateotapas.com Mothers and Sons Trattoria Italian restaurant by partners Matthew Kelly and chef Josh “Skinny” DeCarolis. Handmade pasta, bruschetta and antipasti dishes. 107 W. Chapel Hill St.; 919-294-8247; mothersandsonsnc.com Motto New American cuisine with selections ranging from zucchini fries, rib-eye and barbecue shrimp.

605 W. Main St.; 984-219-1965; mottodurham.com Ninth Street Bakery Organic breads, pastries and lunch. Grab a “Wheel of Steel” (peanut butter, raisins and oats) and a blueberry cream cheese Danish. 136 E. Chapel Hill St.; 919-286-0303; ninthstbakery.com BR Old Havana Sandwich Shop Authentic Cuban sides and sandwiches like the “El Caney,” “Tampa” and “Santiago.” 310 E. Main St.; 919-667-9525; oldhavanaeats.com BR The Parlour Handmade ice cream in rotating flavors like Vietnamese coffee, banana pudding and rosewater.

117 Market St.; 919-564-7999; theparlour.co

Reservations are taken online only for this small restaurant with big tastes. Look for escarole, house spaghetti and guinea hen with herby dumplings on the menu. 110 E. Parrish St.; 919-374-1118; littlerdurham.com

Pizzeria Toro Wood-fired pizza with selections like spicy lamb meatball with kale, fried eggplant ricotta and soft egg white pizza. Also, ricotta dumplings! 105 E. Chapel Hill St.; 919-908-6936; pizzeriatoro.com

Loaf Oven breads and pastries. Counter Culture Coffee, pain au chocolat and cumin gruyere loaf.

111 W. Parrish St.; 919-797-1254

Pompieri Pizza A Neapolitan pizza joint with a family-friendly approach. Try the “Drunken Horse” pizza with beer crust dough and house-made sausage. 102 City Hall Plaza; 919-973-1589; pompieripizza.com

Lucky’s Delicatessen Deli crafted by chef Matthew Kelly serves seasonal soups and sandwiches like garbanzo with chickpea fritters and the super Reuben. 105 W. Chapel Hill St.; 919-864-8841; luckysdelinc.com

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Bull City Burger & Brewery Local beef burgers with all components from bun to barbecue sauce made in-house.

107 E. Parrish St.; 919-680-2333; bullcityburgerandbrewery.com

key

The Restaurant at The Durham Locally sourced Southern cuisine crafted by chef Andrea Reusing. Selections include beef tartare and spring pie with asparagus and mushrooms. The Roof focuses on shared plates. 315 E. Chapel Hill St.; 919-768-8830; thedurham.com/dining BR

savor

| dining guide |

Grilled rib-eye steak with confit winter squash, toasted pecans, cranberry reduction, pickled cranberry and fennel salad.

Counting House, 38

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| dining guide | Revolution Contemporary global cuisine with local ingredients.

Spanish-style charred octopus salad, cast-iron New York strip steak and fun tasting options. 107 W. Main St.; 919-956-9999; revolutionrestaurant.com Rue Cler Restaurant & Cafe French bistro-style cuisine with lunch, brunch and dinner showcasing fresh ingredients. 401 E. Chapel Hill St.; 919-682-8844; ruecler-durham.com BR

Tobacco Road Sports Cafe American dishes like “Country Frizzled & Drizzled Chicken” made with local ingredients; overlooks the Bulls’ stadium. 280 S. Mangum St.; 919-937-9909; tobaccoroadsportscafe.com

Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast and served griddled or fried in a straightforward manner.

608 N. Mangum St.; 919-908-8970; saltboxseafoodjoint.com

Tyler’s Restaurant & Taproom Hearty fare and huge beer selection. An order of garlic fries is a must! 324 Blackwell St.; 919-433-0345; tylerstaproom.com

Scratch Bakery Seasonal bakery serving sweet and savory pastries, plus a rotating lunch menu with offerings like meatball subs and pickle plates.

Grab a pie, always. 111 W. WINNER Orange St.; 919-956-5200; piefantasy.com BR

IBEST

Taberna Tapas, paella OF and DURHAM flatbreads like bacon-wrapped 2016 dates, sweet potato fries and gambas. 325 W. Main St.; 919-797-1457; tabernatapas.com

WEST-CENTRAL DURHAM DURHAM-CHAPEL HILL BOULEVARD (15-501)

Fairview Dining Room Seasonally inspired contemporary cuisine with DURHAM, NC • 919-286-1987 selections like bourbon Toast glazed pork chops and pan MADHATTERBAKESHOP.COM Italian paninis and soups. The warm goat cheese with seared NC grouper. Located honey and peppercorn crostini is our favorite. inside the Washington Duke 345 W. Main St.; 919-683-2183; toast-fivepoints.com Inn & Golf Club. 3001 Cameron Blvd.; 919-493-6699; AMERICAN TOBACCO DISTRICT washingtondukeinn.com 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

The District at 410 Lunch served Thursday and Friday by The Art Institute of Raleigh-Durham. 410 Blackwell St.; 919-317-3200; artinstitutes.edu/raleigh-durham/the-district-at-410 NanaSteak Offers various cuts of beef and steaks, plus other meats like salmon and tuna steaks and pastas like beef short rib ravioli. 345 Blackwell St.; 919 282-1183; nanasteak.com

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Guglhupf Bakery, Cafe and Restaurant German-inspired cuisine and artisanal bakery.

Restaurant dishes include house-cut noodles, weiner schnitzel and pan-roasted duck. Bakery brings croissants, baguettes, kaiser rolls, Danishes and tarts. 2706 DurhamChapel Hill Blvd.; 919-401-2600; guglhupf.com BR Kanki Steak, chicken and seafood cooked on hibachi grills, plus an extensive sushi menu. Come for a show!

3504 Mt. Moriah Rd.; 919-401-6908; kanki.com

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; sitar-indiancuisine.com BR Vegan Flava Cafe Vegan/vegetarian menu with selections like carrot tuna, curry lentils and “Flava Cakes” for Sunday brunch. 4125 Durham-Chapel Hill Blvd.; 919-960-1832; veganflavacafe.com BR

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WINNER

IBEST OF DURHAM 2016

Capital Seafood Market & Grill Fried catfish, porkchop sandwiches and collard greens.

Raw seafood for sale. 1304 University Dr.; 919-402-0777 Mi Peru Peruvian fare like ceviche mixto, asado and leche de tigre. 4015 University Dr.; miperupci.com Nana’s Restaurant Upscale seasonal dishes influenced by Southern, French and Italian cuisine.

2514 University Dr.; 919-493-8545; nanasdurham.com

WINNER

IBEST

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

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; onlyburger.com

The Boot A neighborhood Italian American Restaurant serving soups, salads, sandwiches, pastas and traditional Italian entrees, plus a full bar. 2501 University Dr.; 919-294-8383; thebootdurham.com

OF DURHAM

2016 NanaTaco Inventive taqueria that features locally produced BREAKFAST • LUNCH • DINNER • SNACKS • CATERING meats and veggies. Enjoy SALADELIA.COM with margarita in hand.

2512 University Dr.; 919-489-8226; nanataco.com

Foster’s Market Brought to you by acclaimed cookbook author Sara Foster, look forward to fresh breakfast selections like cinnamon vanilla French toast, sandwiches like the Greek grilled cheese and salads. Also a great place to pick up specialty food items. 2694 Durham-Chapel Hill Blvd.; 919-489-3944; fostersmarket.com BR

Cuban Revolution Restaurant & Bar Cuban tapas served amid ’60s-style decor, plus bolsitas, sandwiches and Havana pork. 18 Blackwell St.; 919-687-4300; thecubanrevolution.com

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Saladelia Cafe Espresso and organic smoothie bar, scratchmade pastries, gourmet sandwiches, salads and soups. Open for dine-in or carry-out. 406 Blackwell St.; 919-687-4600; saladelia.com

The Original Q Shack “BBQ tender as a mother’s love,” includes signature chile-rubbed beef brisket and Carolina pork shoulder. 2510 University Dr.; 919-402-4227; theqshackoriginal.com Saké Bomb Asian Bistro Authentic Asian bistro and sake bar; enjoy specialty rolls like the “Green Monster” with spicy yellow tail and tuna.

4215 University Dr.; 919-401-4488; sakebombdurham.com

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 BR Tacos Nacos Tacos, papusas, tortas and horchata. 3411 University Dr.; 919-267-8226 Thai Cafe Authentic Thai cuisine: drunken noodles, curries and stir-fries. Don’t miss the coconut cake for dessert!

2501 University Dr.; 919-493-9794; thaicafenc.com MORE WEST-CENTRAL DURHAM Amante Gourmet Pizza Gourmet pizzas and calzones. Try the “Via Bianco.”

3825 S. Roxboro Rd.; 919-572-2345; amantepizza.com

sip Dry-hopped Brett table beer.

Durty Bull Brewing Company,

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5 for 10 oz. pour

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| dining guide | Bull Street Gourmet & Market Fresh salads, breakfast and sandwiches like pulled pork-loaded hashbrowns and the turkey and Brie sandwich. 3710 Shannon Rd.; 919-237-2398; bullstreetdurham.com BR Hope Valley Diner Diner food and breakfast all day with selections like chicken and dumplings, fried pickle chips, biscuits and gravy. 3710 Shannon Rd.; 919-419-0907; hopevalleydiner.com BR 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. 3710 Shannon Road; 919-937-9377; onlyburger.com

SOUTHERN DURHAM / NEAR I-40 WOODCROFT SHOPPING CENTER Hope Valley Brewing Company Brew pub fare like cheesy buffalo dip and crispy Brussels sprouts. 4810 Hope Valley Rd.; 919-294-4955; hopevalleybrewingcompany.com BR Guacamaya (Chubby’s Tacos) Fresh mexican favorites like burritos, nachos and salads, as well as the “Chubbychanga.” 4711 Hope Valley Rd.; 919-489-4636 guacamayafreshmex.com Joe Van Gogh Cozy and full of natural light, this local coffee shop sources quality beans for a superior coffee.

4711 Hope Valley Rd.; 919-973-3950; joevangogh.com.

Randy’s Pizza Pizzas, garlic knots and stromboli. 1813 Martin Luther King Jr. Pkwy.; 919-490-6850; randys-pizza.com Piper’s Deli Deli sandwiches and burgers like pimento bacon cheeseburger and French dip sandwich. 3219 Old Chapel Hill Rd.; 919-489-2481; pipersdeli.com Tonali Restaurant Inventive Mexican cuisine such as chicken con mole, Mexican chocolate torte and adobo pork. 3642 Shannon Rd.; 919-489-8000; tonalirestaurant.com

Pulcinella’s Italian Restaurant Southern Italian dishes. Antipasto classico, baked ziti and tortellini alla panna. 4711 Hope Valley Rd.; 919-490-1172; pulcinellasitalianrestaurant.com Randy’s Pizza Pizzas, garlic knots and stromboli. 4810 Hope Valley Rd., Ste. 112; 919-403-6850; randys-pizza.com West 94th Street Pub Traditional pub fare: loaded fries, chili cheese tots and fish & chips. 4711 Hope Valley Rd.; 919-403-0025; west94thstpub.com Yamazushi Japanese fine dining, kaiseki-style, with seasonal menu changes and a multi-course menu, as well as sake. 4711 Hope Valley Rd.; 919-493-7748; yamazushirestaurant.com

SUTTON STATION Pale + Porter Public House Modern American cuisine and cocktails, locally sourced.

Beef puff pastries, house oven-roasted turkey sandwich and shrimp and grit cakes. 5850 Fayetteville Rd.; 919-5448585; paleandporter.com Bocci Trattoria & Pizzeria Traditional Italian pastas, pizzas, crostinis and salads.

5850 Fayetteville Rd.; 919-206-4067; bocciitalian.com Dulce Cafe Espresso, gelato and sandwiches. Smoked salmon bagel, dulce Reuben and the “B-L-A-T.” 5826 Fayetteville Rd., Ste. 106; 919-797-0497 BR Nantucket Grill & Bar New England-style cuisine known for their desserts like the “Unbirthday” and coconut cake. 5826 Fayetteville Rd.; 919-484-8162; nantucketgrill.com LINCOLN PARK WEST Danny’s Bar-B-Que Hickory-smoked barbecue, ribs, fried catfish. 2945 S. Miami Blvd., Ste. 118; 919-806-1965; dannysbarbque.com Gussy’s Place Greek street food like gyro pita, Greek fries and baklava.

2945 S. Miami Blvd.; 984-439-8455; gussys.com Piper’s In The Park Soups, salads, hoagies and burgers with selections like curried couscous and “South of Here” turkey sandwich.

2945 S. Miami Blvd.; 919-572-9767; pipersinthepark.com Spicy Green Gourmet Cafe & Catering Sandwiches, soups, salads with specialities like Cuban flatbread. 2945 S. Miami Blvd.; 919-220-6040

bleu

live

Mediterranean

Bistro

WINNER

IBEST OF DURHAM 2016

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Private Dining Room Outdoor Seating 359 Blackwell Street • Suite 220 American Tobacco Campus • Durham, NC (919) 797 - 9728

BasanRestaurant.com

1821 Hillandale Road | Durham

919.383.8502

www.bleuolivebistro.com bleuolivebistro

@bleuolivebistro

| dining guide | HOPE VALLEY COMMONS Mattie B’s Public House Housemade burgers, N.Y.-style pizza, wings and potato chips. 1125 W. N.C. 54; 919-401-8600; mattiebs.com Denny’s Diner fare serving breakfast anytime, lunch and dinner.

7021 N.C. 751, Ste. 901; 919-908-1006; dennys.com BR

Makus Empanadas A variety of meat, veggie and cheese empanadas, with vegetarian and vegan options. 1125 W. N.C. 54, Ste. 304; 919-390-7525; makusempanadas.com

Treforni Wood-fired pizza and sandwiches including traditional options like Margherita, as well as more inspired options like the prosciutto arugula pizza and the rosetta sandwich.

1125 W. N.C. 54; 919-973-0922; treforni.com

NEAR SOUTHPOINT HOMESTEAD MARKET Bean Traders Coffee Coffee specialties and local pastries. 105 W. N.C. 54; 919-484-2499; beantraderscoffee.com City Barbecue Smoked meats, peach cobbler and hushpuppies.

208 W. N.C. 54. 919-237-9509; citybbq.com Shiki Sushi Sushi and pan-Asian choices like “Bang Bang Shrimp,” gyoza dumplings and beef pho soup. 207 W. N.C. 54; 919-484-4108; shikitasu.com SOUTHPOINT CROSSING Ai Fuji Japanese Steakhouse Hibachi dishes and buy-one-get-one sushi.

202 W. N.C. 54; 919-998-3988; aifujijapanese.com The Coffee Element Counter Culture coffee, tea, smoothies and pastries.

202 W. N.C 54; 919-361-3320; tce.coffee Primal Food & Spirits Gluten-free restaurant featuring wood-fired local meat dishes with seasonal sides with craft cocktails.

202 W. N.C. 54; 919-248-3000; primalfoodandspirits.com BR

THE STREETS AT SOUTHPOINT AREA American Meltdown Signature gourmet melts; sides and desserts. Southpoint; 919-473-6358; americanmeltdown.org

Bruster’s Ice Cream Hand-crafted ice creams, sorbets & sherbets in everchanging flavors. 8200 Renaissance Pwy., Ste. 1002; 919-237-3537; brusters.com Porchetta Slow-roasted Italian-style pork sandwiches and sides.

Southpoint; 919-607-7419; porchettardu.com Harvest 18 Local, seasonal eats. Try the pimento cheese dip and a Bloody Mary for brunch. Also ask about the houseinfused spirits. 8128 Renaissance Pkwy., Ste. 114; BR 919-316-1818 Rise Biscuits & Donuts Daily-changing menu of doughnuts and biscuits. For vegetarians, the “Fried Eggplant ‘Bacon’” biscuit is hard to beat. 8200 Renaissance Pkwy.; 919-248-2992; risebiscuitsdonuts.com BR Town Hall Burger and Beer “Carolina Burger” with pork belly and pimento cheese, barbecue salmon burger and “Fries Poutine.”

7830 N.C. 751; 919-973-0506; townhallburgerandbeer.com N.C. 54 Akashi Japanese Grill & Sushi Bar Hibachi, sushi and noodle dishes like bento boxes, yakisoba and spicy scallop roll. 2223 N.C. 54; 919-572-9444; akashisushi54.com Na’Mean Asian fusion, Korean barbecue sandwich shop.

A KoKyu joint. 4823 Meadow Dr., Ste. 108; 919-699-4667; kokyubbq.com/nmean

WINNER READERS’ FAVORITE

PLATINUM WINNER

IBEST OF DURHAM DURHAM OF 2014 2016

blu seafood and bar WINNER

IBEST OF DURHAM 2016

old west durham (919) 286-9777 bluseafoodandbar.com September 2016

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| dining guide | Spice & Curry Traditional Indian, buffet-style or off the menu: chicken 65, idli and garlic naan. 2105 E. N.C. 54; 919-544-7555; spicencurry.net

Tender as a Mother's Love READERS’ FAVORITE

PLATINUM WINNER

WINNER

READERS’ FAVORITE

BRONZE WINNER

IBEST IBEST IOFBEST DURHAM OF DURHAM OF DURHAM 2015

2015

2016

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

Catering available

Open 7 days a week 11am - 9pm

GREENWOOD COMMONS Benetis Restaurant Classic breakfast with a Mediterranean lunch buffet.

5410 N.C. 55; 919-806-0313; benetisrtp.com BR Sarah’s Empanadas Homemade empanadas. 5410 N.C. 55; 919-544-2441

RTP N.C. 55 Backyard BBQ Pit Barbecue and other Southern comfort foods: mac ‘n’ cheese, Brunswick Stew and pit-cooked barbecue.

5122 N.C. 55; 919-544-9911; sweetribs.com Brigs at the Park Breakfast selections like “Pineapple Bread Pina Colada French Toast” and sandwiches like the crab wrap.

4900 N.C. 55; 919-544-7473; brigs.com BR Cafe Meridian Mediterranean and American made-to-order salads and sandwiches. 2500 Meridian Pkwy.; 919-361-9333; cafemeridian.com Jamaica Jamaica Carribean food favorites like jerk chicken, yellow rice and brown stew chicken. 4857 N.C. 55; 919-544-1532 Sansui Sushi Bar & Grill Hibachi dishes and sushi rolls like “Spider Man” with crab and crawfish. 4325 N.C. 55; 919-361-8078; sansuisushi.com Vit Goal Tofu Restaurant Korean dishes like fried dumplings, tofu soups and barbecue specials. 2107 Allendown Dr.; 919-361-9100; vitgoal.com

Tandoor Indian Restaurant Traditional Indian like veggie samosas, kabobs and naan.

5410 N.C. 55; 919-484-2102; tandoorinrtp.com BR Thai Lanna Restaurant Authentic Thai cuisine like red curry, pad thai and larb.

5410 N.C. 55; 919-484-0808; thailannarestaurant.com True Flavors Diner Upscale Southern diner. Try the “Howling Moon French Toast” made with Howling Moon moonshine sauce.

5410 N.C. 55; 919-316-7978; trueflavorsnc.com BR IMPERIAL CENTER MEZ Contemporary Mexican Creative Mexican dishes, based on traditional recipes with a fresh, healthy twist.

5410 Page Rd.; 919-941-1630; mezdurham.com 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

Fresh baked Delicious WINNER

Seasonal Seafood Freshly Cooked Good Fish That’s the Hook

WINNER

IBEST OF DURHAM 2016

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

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IBEST OF DU20R16HAM

Catering available | Open 7 days a week

1125 W. NC HWY 54 | Suite 304 | Durham

OUTDOOR SEATING Takeout Orders: 919.390.7525 www.makusempanadas.com @makusempanadas

a southern take on an Italian classic

SOUTHPOINT LOCATION CATERING FOOD TRUCK

RESTAURANT: (919) 607-7419 FOOD TRUCK AND EVENTS: (919) 907-0995 WWW.PORCHETTARDU.COM

| dining guide | 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 Californian twist.

411 W. Franklin St.; 919-967-2782; 411west.com BR

Acme Soups, salads, seafood and entrees with a Southern touch; outdoor dining. 110 E. Main St., Carrboro; 919-929-2263; acmecarrboro.com BR Alberello Cafe & Market Market and cafe featuring Florentine sandwiches, housemade pastas, from-scratch desserts and more.

72 Chapelton Ct.; alberellonc.com Al’s Burgers Gourmet burgers and fries with local ingredients.

516 W. Franklin St.; 919-904-7659; alsburgershack.com 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. 324 W. Rosemary St.; 919-967-7110; breadmens.com BR Breakaway Cafe A casual “cycling-inspired” cafe serving breakfast, lunch, dinner and small plates, along with Counter Culture coffee and Maple View ice cream.

58 Chapelton Ct., Ste. 100; breakawaync.co B-Side Lounge Small plates like flatbread, bacon-wrapped dates and fondue. Plus inspired cocktails. 200 N. Greensboro St.; 919-904-7160; b-sidelounge.com

Chronic Tacos Mexican grill utilizing authentic recipes. 504 Meadowmont Village Circle; 984-999-4803; eatchronictacos.com

Imbibe Bottle shop and restaurant featuring pizza, salads and appetizers. 108 Henderson St.; 919-636-6469

Crepe Traditions Sweet and savory crepes, coffee and espresso.

140 W. Franklin St., Ste. 120; 919-391-9999; crepetraditions.com BR

Italian Pizzeria III Pizza, calzones, subs. The “place to be” in Chapel Hill for 35 years. 508 W. Franklin St.; 919-968-4671; italianpizzeria3.com

Crossroads Chapel Hill at The Carolina Inn New American cuisine and seasonal specialties.

211 Pittsboro St.; 919-918-2777; crossroadscuisine.com

Kitchen Bistro-style dining with a seasonal menu that always includes mussels. 764 MLK Jr. Blvd.; 919-537-8167; kitchenchapelhill.com

Crossties A variety of barbecue, sides and scratch-made desserts. 201 E. Main St., Carrboro; 919-904-7160.

Magone Italian grill and pizza. 1129 Weaver Dairy Rd., Ste. F; 919-904-7393

Crook’s Corner Southern classics like shrimp and grits, “Hoppin’ John” and jalapeno-cheddar hushpuppies.

610 W. Franklin St.; 919-929-7643; crookscorner.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.

408 W. Rosemary St.; 919-942-5837; mamadips.com

BR

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Elaine’s on Franklin Fine regional American cuisine, made with fresh, local ingredients. 454 W. Franklin St.; 919-960-2770; elainesonfranklin.com elements Cuisine that combines classical as well as modern Asian and European cooking techniques. 2110 Environ Way, East 54; 919-537-8780; elementsofchapelhill.com Glasshalfull Mediterranean-inspired food and wine.

106 S. Greensboro St., Carrboro; 919-967-9784; glasshalfullcarrboro.com

BR

Maple View Farm Ice cream outpost of the Hillsborough dairy farm.

6900 Rocky Ridge Rd.; 919-244-1949; mapleviewfarm.com Mediterranean Deli Offers healthy vegan, vegetarian and gluten-free options as well as delicious meats from the grill. 410 W. Franklin St.; 919-967-2666; mediterraneandeli.com Mixed Casual Korean Bistro Specializes in bibimbap, customizable bowls of rice, meat, vegetables and sauce. 1404 E. Franklin St.; 919-929-0047; mixedkoreanbistro.com

wood fired fired! local! gluten free lunch! brunch & dinner

Welcome to Glasshalfull, a local

gathering place in downtown Carrboro with a lively, casual atmosphere, beautiful, modern interior, a sexy bar serving an intriguing selection of wines and cocktails, and a kitchen dedicated to delicious contemporary American cooking.

SW Durham "#" NC HWY$ %&! Suite '#(!)Durham! NC "(('* primalfoodandspirits$com +'+,"&-,*###

ENJOY THE BEST OF PATIO DINING IN THE PARIS OF THE PIEDMONT 106 S. Greensboro St., Carrboro 919.967.9784 www.glasshalfullcarrboro.com bluseafoodandbar.com

WINNER

IBEST OF DURHAM 2016

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| dining guide | AREA RESTAURANTS CONTINUED …

Oakleaf Farm-to-table menu specializing in French and Italian cuisine. 480 Hillsboro St.; 919-533-6303; oakleafnc.com

Trilogy American cafe featuring innovative twists on classic dishes. Silverspot Cinema, University Place, 201 S. Estes Dr.; 919-357-9888; silverspot.net BR

Pazzo!

Italian cuisine, takeout pizza. Southern Village, 700 Market St.; 919-929-9984; pazzo-restaurant.com

Venable Upscale comfort food with a heavy emphasis on locally sourced and seasonal ingredients.

200 N. Greensboro St.; 919-904-7160; venablebistro.com

Radius Wood-fired pizzas, housemade pastas, sandwiches, salads and desserts. 112 N. Churton St., Hillsborough; 919-245-0601; radiuspizzeria.net The Root Cellar Sandwiches, prepared salads, desserts and more.

750 MLK Jr. Blvd.; 919-967-3663; rootcellarchapelhill.com BR

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. 101 E. Franklin St.; 919-967-2678; spankysrestaurant.com BR Squid’s The menu of fresh seafood options includes wood-grilled fillets, live Maine lobster, fried seafood and oysters.

1201 N. Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com TOPO Chapel Hill’s only distillery also offers beers and American food, like burgers and flatbreads.

100 E. Franklin St.; 919-929-8676; thetopofthehill.com

BR

Vespa Innovative Italian and Mediterranean cuisine in a setting that can accommodate parties, receptions and special events. 306 W. Franklin St.; 919-969-6600; vespanc.com Weathervane Shrimp and grits, sweet potato fries and other gourmet takes on classic flavors. Southern Season, 201 S. Estes Dr.; 919-929-9466; southernseason.com/ restaurant/chapel-hill BR Yopop Frozen Yogurt Ice cream, smoothies and self-serve frozen yogurt.

1129 Weaver Dairy Rd.; 919-537-8229; yopops.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-sugaradded available. 106 W. Franklin St.; 919-942-7867; yogurtpump.com

BR

WELCOME TO AMERICA’S DINER

C H R G

C AT E R I N G Dependable

Affordable

Local

7021 HIGHWAY 751, #901 DURHAM

919-908-1006

OPEN 24/7!

We give AARP discounts

WINNER

BEST

Now serving

KOREAN BBQ!

EL HILL OF CHAP 2016

We are excited to introduce table service dinner, with an expanded menu! Join us for popular Korean dishes, including Korean BBQ and stews.

SPANKY’S SQUID’S

1125 W. NC HWY 54 DURHAM

919-489-7300

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411 WEST MEZ

PAGE ROAD GRILL

We cater! Between our food truck and ƉŽƉƵůĂƌ ĐƵƐƚŽŵŝnjĂďůĞ ŝďŝŵďĂƉ ďƵīĞƚ͕ ǁĞ have the perfect food for your next event.

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

www.mixedkoreanbistro.com

| engagements |

Russ & Savage

M

Passing Love Notes  by Laura Zolman Kirk |  by Patricia Dunmire, Carolina Portrait Pros EGHAN RUSS AND JORDAN SAVAGE MET AT Jordan High School, where they started dating Meghan’s senior year. On May 7, Meghan and Jordan were planning to cheer on the Durham Bulls with some friends, just as they have on many Saturday afternoons. Jordan said he had a work obligation before the game, but would meet up with them later. Minus Jordan, the group visited the American Tobacco Campus early to grab a bite at Tyler’s Taproom when Meghan received a message asking her to meet Jordan in front of the water tower. “We exchanged sweet words and nervous giggles,” Meghan says, “and then he got down on one knee!”

Meghan, the daughter of Bennie and Laurie Russ of southwest Durham, is a nursing student at North Carolina Central University.

Jordan, the son of Joseph and Shawna Savage, also of southwest Durham, attends Durham Technical Community College while working at Yates Baptist Child Development Center as a preschool teacher. After their September 2017 nuptials, the couple plans to also make southwest Durham their home.

DiamondsDirect.com Your love. Our Passion.

YOU

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| weddings |

Spahich & Brandley

The ‘Royals’ Treatment

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 by Roisin Bermingham |  by Morgan Henderson ICOLE SPAHICH PICKED OUT HER OWN engagement ring, but then-boyfriend Nick Brandley “held it hostage” until the time was right. In this case, that moment was “in the midst of Duke students and empty beer cans” during T-Pain’s live rendition of Lorde’s “Royals,” a popular karaoke song with the couple, at the university’s last-day-of-class concert in April 2015.

Nicole, who goes by Niki, and Nick met in grad school at Duke through mutual friends. Niki’s former housemate the Rev. Lizzie Wright officiated the June ceremony held at All Saints Chapel in Raleigh, and Gillian Rose Galdy of Bloomin’ Rose Flowers provided local blossoms for the big day. The reception at The Rickhouse “was a blur,” Niki says, “but a ton of fun.” And

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

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the night finished with an after party at Dain’s Place, the bride and groom’s favorite bar. “The best part of our day,” Niki says, “was that we shared it with our friends and included them in the wedding.” That consisted of Durhamites like photographer Morgan Henderson, DJ Hillo Ketty (aka Dr. Michael Rosario) and wedding party members Paul Durst, Dr. Elizabeth Williams, Dr. Liz Rogers and Dr. Amanda Sheets, among others.

Are you from Durham or do you live in Durham and want your wedding or engagement featured in our magazine?

Email weddings@durhammag.com.

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2016