Durham Magazine Sept 2020

30+ at-home date ideas 42

A check-in with our restaurants 52

How our foodie city gives back 50

S E PTEM BER 2020 D U RHAMMAG.CO M

ual

The 11th Ann

& d o fo k dirssiune LOVE YOU A BRUNCH Caleb Rushing and Marie Muir enjoy a sunny backyard breakfast complete with coffee, pastries and eggs Benedict.

JAKE’S RIDE

UNIVERSITY KIA IS A PROUD SPONSOR OF

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WELCOME TO THE DURHAM MARRIOTT CITY CENTER 201 Foster Street, Durham, NC 27701 • 1.919.768.6000 • marriott.com/rducv

Discover style with substance in the

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a city filled with diversity in the arts and community. Settle into one of our guest rooms and experience southern hospitality always as our exceptional staff welcomes you. The most popular Durham attractions are just steps away.

Hello world! No place in Durham will make you feel more at home than the Durham Marriott City Center.

SEPTEMBER 2020

Childhood is full of milestones.

We’re here to help every child reach them.

magazine VOL 13 NO 6

durhammag.com    EXECUTIVE MANAGING EDITOR

Amanda MacLaren amanda@durhammag.com

EDITORIAL

EDITOR, CHAPEL HILL MAGAZINE

Jessica Stringer

ASSISTANT EDITOR

Hannah Lee

EDITORIAL, DIGITAL & MARKETING COORDINATOR

Marie Muir

EVENTS & COMMUNITY EDITOR

Dana Lange

EDITORIAL INTERNS

Renee Ambroso, Mia Cooper, Laney Dalton, Claire Delano, Jade Earnhardt, Elizabeth Efird, Aniya Ellison, James Hatfield, Jalon Hill, Madeline Kraft, Caroline Kloster, Jack LaMarche, Georgia Phillips, Anna Louise Pickens, Megan Pociask, Sarah Rollins, Iphigenia Sarrimanolis, Anna Southwell, Ella Sullivan, Ovriona Weaver, Naomi Wright CONTRIBUTOR

Matt Lardie

ART

CREATIVE DIRECTOR

Kevin Brown

GRAPHIC DESIGNER

Lauren Wilkinson PHOTOGRAPHER

Beth Mann

CONTRIBUTOR

Jean Carlos Rosario-Montalvo

Advertising

For advertising inquiries, email advertising@durhammag.com Melissa Crane melissa@durhammag.com Lauren Phillips lauren@durhammag.com Chris Elkins chris@chathammagazinenc.com PRODUCTION MANAGER

Lizzie Jones

Corporate COO

giving.dukechildrens.org dukekids@duke.edu 919-385-3147

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Dan Shannon danshannon@durhammag.com VICE PRESIDENT OF PLANNING & DEVELOPMENT

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Caleb Rushing

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

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2

September

contents THE 11TH ANNUAL FOOD & DRINK ISSUE 42 It’s a Date Make staying in special with these fun at-home ideas 50 Food is Love These restaurants bring new meaning to ‘comfort food’ 52 Restaurant Possible Ten eateries share how they’ve adapted in the age of the pandemic

61 Dessert Course Children’s cookbook author publishes the ultimate kids’ guide to cupcakes 62 Sugar Rush Local baker serves up vegan goodies 64 Slice of Life Catching up with brothers Angelo Marrone and Vincenzo Marrone of Italian Pizzeria III as their West Franklin Street restaurant celebrates 40 years

PHOTO BY BETH MANN

60 Count Your Blessings Heavenly Groceries provides food for the soul

DEPARTMENTS & COLUMNS 6 In Memoriam Arturo Ciompi: 1949 – 2020

66 What We’re Eating News from our restaurant community, plus local dishes we love

8 Letter From the Editor 10 Go. See. Do. Our best bets for early fall

FEATURES

70 Across County Lines Three families – who all live near the borders of Durham, Orange and Chatham counties – know how to make the most of outdoor living spaces

16 Noted What we’ve heard around town …

27 Dining Guide

98 Take a Hike As summer shifts to fall, spend some time outdoors at our major parks and hiking trails in Orange, Durham and Chatham counties

124 Engagements & Weddings Tying the knot in style

PHOTO BY NIKKI WHITT BELCH

104 Keep It Casual Stylish and versatile fall fashions for the home office or when you’re on the go

2 Dentists.

INC.

110 Biz Briefs 118 Local Tourism Takes a COVID-19 Hit Massive drop in visitation numbers and occupancy rates anticipated this year

SPONSORED CONTENT

LONG TERM STAFF. ONE TRULY MEMORABLE EXPERIENCE.

22 Healthy Durham Taking care of mind and body 24 Adopt A Pet Three cats are waiting on their forever homes as they are being fostered through the Animal Protection Society of Durham

PEOPLE & PLACES

12 StrongHER TogetHER’s Durham Girls’ Book Club 14 Black Farmers Market 15 Carolina Arbors gives back

PHOTO BY L’AMOUR FOTO

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WILLIAM W. TURNER, DMD JASON W. BUTLER, DMD 5

IN MEMORIAM

(1949 – 2020)

“F

Remembrance by Ellen Messina Ciompi

amily man, musician, wine expert, movie lover, raconteur – Arturo’s family, friends, neighbors and colleagues remember him for all this and much more. Although his last year was marked by declining health, in many ways Arturo retained his inner ‘little boy’ and wicked, quick and quirky wit. He could find the hidden humor in even the most serious situation and was never happier than when he could share it and make folks laugh.

Music was, in many ways, the foundation of Arturo’s life. Listen­ing to his father, Italian violinist Giorgio Ciompi, during practice sessions, lessons and performances, gave him the gift of consummate musicianship, with special attention to pitch and phrasing. Not wanting to compete with his dad, Arturo took up the clarinet. Colleagues and critics often commented that he played with the soul of a string player. After graduating from North Carolina School of the Arts with a bachelor of music (1972) and SUNY Stony Brook with a master of music (1974), Arturo dove into the world of freelance gigs in New York City, eventually playing and recording with the Orpheus Chamber Orchestra, New York City Opera, American Symphony Orchestra, Sylvan Wind Quintet and countless other chamber music groups.

In 1976, Arturo became an assistant professor in the music department at SUNY Albany, teaching clarinet and music theory, and conducting the band. It was there that we met and started dating. (I saw those eyes that I always said were the color of Hershey bars, and that was it.) Arturo left Albany in 1980, accepted a position as clarinet instructor at Princeton University, and moved back to NYC. We married in September 1981 and moved to Durham in January 1982 so Arturo could take a position as clarinet instructor and orchestra conductor in the Duke University Department of Music.

6

During that time, it was one of Arturo’s great joys that he was able to do many perfor­mances with his father and the Ciompi Quartet.

It was around 1984 that Arturo’s interest in wine began to occupy more of his time. “I was tired of getting ripped off,” was always his answer when people would ask what prompted him to learn about wine. He had taken a course with Kevin Zraly, who was the sommelier at Windows on the World (the restaurant atop the World Trade Center) and acquired some basic knowledge, but other than that, Arturo was entirely self-taught and, as usual, set about becoming an expert in record time. I always thought it was a testament to both his wine knowledge and his performance skills that he talked Bob Fowler, owner of the old Fowler’s Gourmet in Durham, into giving him the position of wine manager at the store when he had absolutely no retail experience of any kind!

In recognition of Arturo’s wine expertise, in 1987 A Southern Season in Chapel Hill made the proverbial offer Arturo couldn’t refuse, and he was the wine manager there until 1998. Arturo also had a weekly radio spot about wine on WUNC, a wine column in the local newspaper, the Independent Weekly and later, Durham Magazine, and won multiple awards for his writing from the national Association of Food Journalists. (Discover more at arturociompi.com.)

Along with a new job, 1987 brought our daughter Laura, closely followed in 1988 by our daughter Diana. Arturo absolutely adored being a father and was always ready for the kind of silly, whimsical, carefree horseplay that dads seem to specialize in. There are scores of photos of him with one child in each arm, complete with an “I am the luckiest guy in the world” grin on his face. In 2017, we welcomed our grandson, Malcolm, into the family, and

PHOTO BY SARAH ARNESON

Arturo Ciompi

the special bond he and Arturo – his beloved ‘Babbo’ – shared was truly remarkable.

Years of lifting too many wine boxes, along with other chronic health issues, forced Arturo into retail retirement after he left A Southern Season. But he returned to practicing and playing, and for many years our home was visited by four or five clarinet stu­dents a week.

A gifted and inspirational teacher, Arturo also coached small ensembles, advised on auditions and always had extra time when students needed a bit of guidance as they navigated school and the vagaries of adolescence.

After a rather challenging year for Arturo’s health in 2019, we sat on the couch on New Year’s Eve – with a great bottle of PerrierJouët Champagne, of course – and toasted the debut of 2020, convinced it was going to be a major improvement. But it was not to be, as we reeled from various family medical crises and the COVID-19 pandemic. Still, we cheered the news that a granddaughter would be arriving in January, and while Arturo will be sorely missed, we are all looking forward to

the renewal of life that this birth will herald for our family. Arturo is also survived by his older brother, Nick, and a nephew, Christopher.

Arturo died at home, extremely quickly, without suffering. Even as our family grieves, we bask in the outpouring of love and support from not only friends and neighbors, but also colleagues and acquaintances from all the facets of his life. The memories each person has shared are priceless and do so much to ease our pain. I hope the next time you raise a glass, you will say ‘Cheers’ in memory of this unique and extraordinary man who gave his myriad talents to Durham for so many years.”

TOGETHER, WE CAN DELIVER!

One year of Meals on Wheels costs the same as six days in a nursing home or just one day in the hospital.

2020: CELEBRATING 45 YEARS OF FEEDING THE NEED IN DURHAM!

VOLUNTEER

Meals on Wheels Durham relies on people just like you to lend their time and talent to help us deliver meals and provide wellness checks to seniors, disabled individuals and citizens unable to prepare meals for themselves.

DRIVERS WELLNESS CALLERS LOADERS INSIDE HELPERS

GIVE BACK

The volunteers who deliver meals to our clients are only the most visible aspect of our organization. Meals on Wheels Durham relies on financial contributions from donors like you to pay for the meals we serve. We are currently delivering over 15,000 meals monthlythe most in our 45-year history! Eighty-eight cents of every dollar you contribute goes directly to client services, and the remainder goes to fulfilling our core mission. Your generosity is invaluable.

Direct monetary contributions, planned giving, and in-kind gifts of goods and services, are just a few ways you can help us nourish older and disabled adults throughout Durham County.

GET IN TOUCH , VOLUNTEER & DONATE!

919-667-9424 | 2522 Ross Rd. Durham, NC 27703 | mowdurham.org

letter

Let’s Eat hat was an unforgettable summer. The civic unrest and calls for justice in response to the brutal slayings of Black women and men. The nervous and volatile energy of an election year. A pandemic that’s changed our lives and impacted livelihoods, in both small and devastating ways.

Yet, every day, so many courageous citizens step forward to take care of others in need and fight these important battles. Even with all the weight on our shoulders and on our minds, we all grasp at some concept of normalcy as each day slips by so quickly.

There are still some constants, and one is our adventurous, bold and indomitable chefs. Our bars, restaurants, distilleries, breweries and bakeries are reinventing their businesses in ways that they never imagined, and I wish them all success and prosperity. They need our support now more than ever.

Which I am eager – hungry? – to provide, if that means ordering takeout and dining in socially distant configurations. Thank goodness we live in Durham, where our dining scene was first-rate pre-coronavirus and where those same restaurants have harnessed that Bull City grit to reimagine serving customers, keep as many employees paid as possible and, somehow, also give back to those who need it most. I have such a reverence for these culinary champions … and not only because I just polished off an ice-cream sandwich from Rose’s Noodles, Dumplings and Sweets.

We cover a handful of restaurant stories and updates beginning on page 42 with a few suggestions for ways you can shop, eat and drink local, turning their offerings into at-home date ideas, followed by a checkup with how other eateries are faring, who is stepping up to help the community, and then rounding out the course with a couple of dessert highlights, just for good measure.

While I would like to see Durham in a better place come this time next year, I don’t want to lose any of the businesses and character that got us here in the first place. As happens with our Food Issue every year, I know we’re just skimming the surface of our amazing foodie city. If you know of a story that deserves our attention, please, drop me a line.

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‘Wicked’ S EP T. 30- OCT. 25 Durham Performing Arts Center

welcomes the Broadway favorite back for the first time in five years. Named “the defining musical of the decade” by The New York Times and based on a novel written by Gregory Maguire, the Tony Award-winning show tells the story of what happened in the Land of Oz before Dorothy’s arrival and details the unlikely friendship formed between Glinda the Good Witch and the Wicked Witch of the West.

Taste of Soul NC Variety Edition S EP T. 12 Jay’s Italian Ice presents the ultimate cookout experience in Durham Central Park. A variety of local food trucks will

serve seafood, barbecue chicken, ribs, burgers and more. There will also be live music and activities for the whole family.

go see do

WellFest O C T. 3- 4

Push the reset button this fall during a virtual weekend that focuses on mental and physical wellness. Produced by Chapel Hill Magazine, Chatham Magazine and Durham Magazine, this event features an interactive cooking class for two with Kevin Callaghan, chef and owner of Acme, on Oct. 3 and 30-plus free livestreamed classes taught by local experts on Oct. 4.

OUR BEST BETS FOR E A R LY FA L L EVENTS ARE SUBJECT TO CHANGE; CHECK WITH ORGANIZERS PRIOR TO ATTENDING

Compiled by Georgia Phillips

Festival of Nations O C T. 1 7-1 8

Presented by Sister Cities of Durham, this third annual festival brings together representatives from more than 15 countries for a virtual celebration of culture and diversity. The organization works to build international relationships and promote mutual understanding and cooperation with the goal of encouraging world peace. The event includes international art, music, dance, games and more through recorded and live presentations as well as interactive programs.

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CenterFest S E P T. 1 9 - 2 0

2020 Komen Triangle Virtual Race for the Cure S EP T. 12

The 24th annual 5K and 1-mile run/walk presented by Duke Cancer Institute takes place online this year as a virtual “race where you are” experience. The event, organized to provide community support for those impacted by breast cancer, will recognize sponsors and participants using live video and a variety of activities. Last year’s event helped raise nearly $794,000 for breast cancer research and patient support efforts.

The Durham Arts Council presents the state’s longest-running juried outdoor arts festival virtually this year due to COVID-19.

The 46th annual event will include visual and performing artists, interactive features and highlights of past years’ CenterFest celebrations. The event is free, but there is a suggested $5 donation for people older than 13 years old.

(clockwise from top left) “Wicked” photo by Joan Marcus; WellFest photo by Beth Mann; CenterFest photo by Hannah Lee; Festival of Nations photo by Brady Surles; Taste of Soul NC photo by Jay Jones

The world always looks

brighter from behind a smile

Martha Ann Keels, DDS, PhD Dylan S. Hamilton, DMD, MS Erica A. Brecher, DMD, MS

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people &places PEOP LE & P LACES

1

2

4

3

Durham Girls’ Book Club StrongHER TogetHER, a nonprofit that offers developmental opportunities for girls, launched its Durham Girls’ Book Club in

April after a youth representative noticed its eighth grade group felt adrift due to the COVID-19 pandemic. After enthusiastically adopting the idea, assembling books and confirming plans, the nonprofit delivered books – “Us, in Progress: Short Stories About Young Latinos” and “The Queen Bee and Me” – to more than 300 girls at 15 schools across Durham in June and July. In August, the club delivered its final book, “The Skin I’m In,” bringing its total books distributed to about 1,000. “It’s incredible to see the girls – many of whom never knew one another before our book club – talking on Slack, laughing on Zoom and connecting through their love of reading,” the nonprofit said in an email. “COVID-19 may have changed our summer, but it has brought us a silver lining, too.”

1 Laura Santeli, 10.

2 McKenzie Graves, 13.

3 Joy Gray, 11.

4 Aniya McNeil, 10, and Yazania McNeil, 13.

5 Karen Hernandez-Pioquinto, 13.

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Photograph Courtesy of Fairfield Chair

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PEOP LE & P LACES

1

2

1 Margo Newkirk and Kiera Gardner of Blend of Soul smoothie and juice bar. 2 Meghan Hunt and Ashley Brown. 3 Justin Minott, co-owner of Nolia Family + Coffee, and Alder Dawlinn.

4 Immanuel Jarvis, his wife, Tina Jarvis, and their daughters, Mikayla, 18, and Camille, 14, of Jireh Family Farm. 5 Lavette Sander, owner of Ja’Zari Dream, and Fritz Savoury. 6 Jason Lloyd and Janae Robert, owner of Leola’s Kitchen.

3

5

4

6

Black Farmers Market PHOTOGR A PHY BY HA N N A H LEE

More than 1,300 people attended the Black Farmers Market, sponsored by Provident1898, on July 12. When the market opened at 1 p.m., more than 100 people entered around The Tower at Mutual Plaza. There were food trucks and frozen beverage stands lined down Jackson Street in addition to some 30 vendors. The market, founded by the organizers of Black August in the Park, aims to provide the community with a way to support and protect Black-owned businesses and Black farmers. The bi-monthly event takes place every second Sunday in Durham and every fourth Sunday in Raleigh through the end of November.

14

P EO PLE & PLACES

A groundbreaking ceremony was held in early March 2020 for a home built by Carolina Arbors’ volunteers for Habitat for Humanity of Durham.

Due to COVID-19, construction was temporarily paused; once North Carolina moves into Phase III of the state’s reopening plan, the Carolina Arbors’ team will be back in action.

Carolina Arbors’ residents recently made a significant food contribution to the Feed My Sheep Food Pantry.

For the Greater Good

BY G E O R G I A P H I LLIP S

Carolina Arbors, a 55 and older community,

has been actively involved in giving back since its inception in 2013. In the early days of the neighborhood’s development, residents formed The Community Awareness Club to support local organizations. Residents have also formed a Community Outreach Club to launch food, holiday and school drives for nonprofits like Inter-Faith Food Shuttle and Urban Ministries of Durham. “Carolina Arbors is a neighborhood of energetic, civic-minded individuals who are willing to give back to the community,” says Loretta Woodall, a Carolina Arbors’ resident.

Additionally, Carolina Arbors’ resident John Orth helped organize a group of volunteers for Habitat for Humanity of Durham. The volunteers, with the contribution of a $40,000 donation from PulteGroup, raised enough funds to build a Habitat home in Durham for a former Navy nurse as well as start a fundraising campaign to build a second home for an Army veteran.

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NOTED

North Carolina Central University student Zaniya Caine was named a 2020

HBCU Competitiveness Scholar by the White House Initiative on Historically Black Colleges and Universities, which recognizes outstanding student performance in higher education. Zaniya is among 44 recipients who, for the next year, will have access to a robust calendar of virtual events developed by federal and non-federal partners that allow scholars to explore, exchange ideas and share best practices around leadership, professional development, career pathways and government resources, among others.

“I am very honored and humbled to receive this recognition,” Zaniya says. “NCCU has prepared me for this honor by effectively allowing me to develop and employ my leadership skills.” She plans to work as a financial advisor or budget analyst after graduation.

Local artist Nancy Kempf’s painting “Uninvited Guest” was featured as part of The Garzoni Challenge, launched by the Uffizi Gallery in Florence, Italy. Nancy was

Compiled by Sarah Rollins

invited to participate by Advancing Women Artists, a nonprofit dedicated to preserving and restoring forgotten art made by women artists in Florence. More than 125 artists from around the world were invited to participate in the exhibit.

Durham Performing Arts Center concluded

its 12th season as one of the nation’s top five theaters, according to entertainment publications VenuesNow and Pollstar.

Though the season was cut short due to COVID-19, DPAC hosted 155 events, sold

PHOTO BY HUTHPHOTO

WHAT AN HONOR

WHAT WE’VE HE ARD AROUND TOWN …

out 77 performances, entertained more than 300,000 guests and premiered its highest-rated Broadway show ever, “Come From Away,” in January. “As we prepare for the opening of our 2020/2021 season, we look forward to being together at DPAC again,” says Senior Director of Marketing Rachel Traversari.

Historic Stagville is the fifth

site in North Carolina to join the International Coalition of Sites of Conscience, the only worldwide network of historic sites dedicated to transforming places that preserve the past into places that promote civic action. Historic Stagville focuses 16

From births to awards to new biz and more –

Email noted@durhammag.com

on researching, teaching and reflecting on the history of enslaved people and their descendants.

Pictured right is Amy Sowell Shaw, who was emancipated at Stagville.

The fantasy short film “The Black Baptism,” written and directed by Durham’s own Stephanie Diane Ford, is among eight recipients awarded project funding from the 2020 Filmed in NC fund. The psychological thriller, starring and produced by Black women, follows an imprisoned young woman

PHOTO COURTESY HISTORIC STAGVILLE PHOTOGRAPH ARCHIVE

noted.

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who struggles to pass a series of tests in order to escape her enigmatic captors. The funds will go toward festival submissions and screenings for the project’s 2020 release. The film was also one of 16 films selected for the fourth annual ​ Tarheel Shorties​Film Festival, which took place online Aug. 25-27. Other Durham films screened included “Solitary Confinement​”

by Raquel Salvatella de Prada, “Diary of a Garden Chile​” by Vittles Films and “Get A Job​” by Zoe Leota.

Dr. James A. Smith III, medical director

emeritus at mental and behavioral health care provider MindPath Care Centers, received

the Order of the Long Leaf Pine Award for his service to North Carolina. The Order of the Long Leaf Pine is the highest award for state service granted by the Office of the Governor and recognizes individuals who have gone above and beyond the call of duty to make a significant impact in the communities they serve.

GETTING CREATIVE On July 1, the free streaming service Crackle began airing “Road to Race Day,” an eightepisode series directed by local filmmaker Cynthia Hill that explores the 2017 season of Hendrick Motorsports, the winningest team in NASCAR history. The docu-series was produced by Cynthia’s company, Markay Media, and “Friday Night Lights” director Peter Berg’s company, Film 45.

On July 31, Durham-based musician, producer and director Pierce Freelon released his first family music album, “D.a.D,” a blend of hip-hop, jazz and electronic music inspired by his journey as a Black millennial father living in the South. Pierce also co-directed the animated series “The History of White People in America,” which examines how skin color has come to define race in our country. It premiered on PBS World and Independent Lens in July.

The City of Durham is one of 16 cities in the country to receive $25,000 from Bloomberg Philanthropies’ Asphalt Art Initiative grant program, which assists small and medium-sized cities looking to use art and design to improve street safety, revitalize public spaces and engage their communities.

The intersection of West Club Boulevard and Glendale Avenue was selected for the project, as it has a well-documented speeding problem and attracts many pedestrians and cyclists, including Club Boulevard Elementary students and Northgate Park and Ellerbe Creek Trail users. “The project intends to activate the intersection and travel lanes by adding artwork to the crosswalks in front of Club Boulevard Elementary, reducing speeding on West Club Boulevard, and increasing yielding to pedestrians crossing West Club Boulevard and Glendale Avenue near the school,” Cultural and Public Arts Program Manager Rebecca Brown with the City’s General Services Department said in a press release. Community members and stakeholders in this project area will be able to provide their input through a community survey as well as visit a new project website for more details later this fall. The City also plans to partner with Club Boulevard Elementary School to ensure that the artwork reflects the community’s

vision. Ground plane artwork will then be painted at the intersection during spring 2021.

ON THE MOVE The Carolina Theatre postponed OUTSOUTH Queer Film Festival for a second time,

rescheduling the annual event from Sept. 1112 to Nov. 13-14. “Our intent has been that the inaugural OUTSOUTH would begin its journey on the 50th anniversary of the first Pride parade, reflecting on both queer past and future,” says Festival Director Chuck Wheeler. “Our goal is to present a queer film festival unlike anything you’ve attended in past years, one that proudly embodies full visibility of all members of our community.

But, we must do it safely.” Organizers will publicly announce the lineup of films, which includes five features and 36 shorts, through the OUTSOUTH Facebook page and at The Carolina Theatre website when state and local officials deem conditions are safe for the venue to fully reopen for film screenings. Tickets will go on sale on the Friday after the films are announced.

Bull City Running Co., which offers a

comprehensive selection of running shoes and an expert fit process, plus specialty apparel and accessories, opened its second location in City Place at 501 Washington St. on Aug. 8.

Xavier Cason stepped

down in June from the Durham Public School’s Board of Education to join the DPS Foundation

as its director of community schools and school transformation.  17

NOTED

DURHAM CITY MANAGER RETIRES Tom Bonfield retires from his position as Durham City Manager

effective Sept. 30, 2020. He shared both personal and professional reasons for his decision in a letter to Mayor Steve Schewel and the City Council on Aug. 2, among them the desire to spend more time with his wife, Karen, their children and grandchildren, as well as his recent 65th birthday, which puts him in a high-risk category for COVID-19 and may “continue to limit the necessities of the job,” including active and direct engagement with employees and residents. “I am thankful and proud to have had the opportunity to be Durham’s City Manager,” Tom says in his letter. “The past 12 years have been the most rewarding and enjoyable of my 42-year local government career. I am appreciative of the support I have enjoyed from elected officials, employees and the community.” The City Council appointed Deputy City Manager Wanda Page as interim city manager beginning Oct. 1.

GIVING BACK Jordan High School seniors Sydney Simpson-Vos and Lindsay Kivel started

a club called “SECU Helping Hands” in an effort to give back to the community. In April, they created a GoFundMe page and, as of press time, have raised more than $500 for the SECU Family House at UNC Hospitals operating fund.

The American Dance Festival was awarded $10,000 from the South Arts Cross-Sector Impact Grant to support an innovative 18

collaboration with Saxapahaw-based choreographers Tommy Noonan and Murielle Elizéon of Culture Mill and Duke University Associate Professor of Physical Therapy Dr. Jeff Hoder. This project bridges professional dancers, people with Parkinson’s disease and medical researchers by utilizing techniques used in contemporary dance to benefit people living with movement disorders. To learn more about the project, visit movingthrough.live.

ADF also received a fourth Parkinson’s Foundation Community Grant of $18,000 to support its Parkinson’s Movement Initiative, which partners with Poe Wellness Solutions in Hillsborough and NC Dance for Parkinson’s to offer free classes for individuals living with Parkinson’s and their caregivers.

Through Oct. 26, financial services company Discover is giving away $25,000 every week to a Black-owned business as part of its “Eat It Forward Program.”

To learn more and nominate a business, visit eatitforwardterms.com.

The Full Frame Documentary Film Festival was selected in July by the National Endowment for the Arts to receive $50,000 through the Coronavirus Aid, Relief and Economic Security (CARES) Act. “We are incredibly grateful for the recognition and added support from the National Endowment for the Arts,” says Full Frame’s Director Deirdre Haj. “These funds help mend the economic damage our festival has suffered.” After canceling the event in April, the organization presented 32 films free of charge to a limited audience as part of a virtual festival. The 24th annual Full Frame Documentary Film Festival is scheduled to take place April 8-11, 2021. To learn more about Full Frame’s ongoing virtual programs, visit fullframefest.org.

The Durham Literacy Center has set a goal to raise $10,000 to support student technology by Sept. 15. The DLC’s programs went remote in March, and since then, only about 30% of its students have been able to participate in its online programs due to lack of internet access and devices. This campaign will supplement funds received from the Duke-Durham Fund and the United Way of the Greater Triangle, enabling the nonprofit to purchase 80-plus Chromebooks for student use, invest in online learning software, boost its Wi-Fi signal so that it can be used outdoors, provide digital literacy instruction and more. Donate at durhamliteracy.org/ 10kforTech.

United Way of the Greater Triangle created the Anti-Racism Community Fund in late July as an extension of the organization’s equity-driven community impact strategy. The fund aims to turn nationwide conversation around systemic racism into local action by providing resources to develop Trianglewide community leadership and organizing capacity while also investing in organizations with experience dismantling institutional racism in the housing, food, health, workforce or education sectors. Individual donations will have double the impact thanks to $125,000 in matching grants provided by United Way and John Rex Endowment. Visit unitedwaytriangle.org/arc to donate.

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Lincoln Community Health Center

received a $90,530 grant through the North Carolina Healthcare Foundation’s COVID-19 Fill the Gap Response Fund, which will be used to develop a targeted outreach and case management program to address the critical needs of children in immigrant and refugee families with limited English proficiency during COVID-19. “Our aim is to not only meet immediate needs in this vulnerable population, but also develop sustainable systems-level changes and generate key evidence to inform equitable policy development for vulnerable children and families impacted most significantly

by COVID-19,” says Lincoln’s Dr. Emily Esmaili. Dr. Rushina Cholera of Duke University’s National Clinician Scholars Program will assist in this effort.

The North Carolina Central University School of Law, in partnership with the university’s School of Business and Department of Criminal Justice, launched the Social Justice and Racial Equality Initiative in early August to provide educational outreach on social justice, anti-racism and other equity concerns. The four-part initiative will establish: a Social Justice Lecture Series featuring scholars,

practicing attorneys and community leaders addressing topics that range from the impact of COVID-19 on communities of color to the persistence of environmental racism and economic injustice; a Social Justice Research Center to conduct and sponsor empirical research, draft and publish white papers and host conferences and workshops on social justice issues; a Social Justice Training Center to develop online training modules

Fletcher Hester, an

83-year-old Navy veteran and career USPS mail carrier was awarded Right at Home caregiver of the year for the Southeast region, one of four caregivers to receive the recognition out of more than 25,000 across the country. Fletcher joined the in-home care service Right at Home six years ago. Initially, he planned to provide transportation for companion clients. Over time, he learned more hands-on personal care skills and continues to develop his knowledge on dementia and cognitive impairment to help him with his current primary client.

The National Endowment for the Arts awarded $60,000 to North Carolina Central University in support of programs for performing and visual artists. NCCU’s Teaching Artist Certificate Program received $10,000 through national funding initiative Art Works for scholarships and visits by guest artists. The university also received funds through the NEA as part of the CARES Act. This $50,000 grant will provide operating costs for the Teaching Artist Certificate Program, which was introduced in 2017 and offers comprehensive, online job-readiness training customized for artists who also teach.

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NOTED

PHOTO BY STACEY SPRENZ PHOTOGRAPHY

on social justice topics; and a Social Justice Impact Center to partner with community organizations to address issues such as foster care reform, land acquisition for community gardens in food deserts and oversight of disciplinary actions in the public school system.

GOING DIGITAL Beginning on Sept. 1, DPAC will move to mobile entry for all upcoming performances.

Through this new process, DPAC will offer instant access to tickets 24 hours a day on mobile devices; the ability to manage, transfer, exchange, purchase or sell tickets at any time; and reduced risk of lost, stolen, counterfeit or forgotten tickets. The transition to mobile tickets will allow DPAC to provide a contactless entry process for every touchpoint at each event, further enhancing the health and safety of guests.

“By transitioning to mobile entry, DPAC fans will see ticketing fraud eradicated along with quicker entry times and a personalized experience, making for easier and more enjoyable show experiences,” says Marla Ostroff, EVP of performing arts & strategic accounts for Ticketmaster North America, DPAC’s official ticketing partner.

shops. Current Durham restaurants and shops represented are Alley Twenty Six, COPA, Luna Rotisserie and Empanadas, The Mad Popper, Rose’s Noodles, Dumplings and Sweets, Jeddah’s Tea and Toast. Boxes must be purchased in advance on the website and are available for weekend pickup or free delivery upon request. Onehour guided tours of downtown areas are also available by request and can be paired with the boxes.

MILESTONES Fifi’s Fine Resale Apparel celebrated its

Duke Performances canceled live

performances for its fall 2020 season in July, with plans to reschedule those artists for the 2021/2022 season. Instead, DP presented an eight-week “Music in Your Gardens” online summer series, a twist on the outdoor “Music in the Gardens” summer series, which showcases nationally renowned artists from Durham and the surrounding areas. The DP team is currently working on digitally reimagining its fall season, which will include virtual performances, conversations, master classes and other public engagements with artists.

10th anniversary on April 4, though at the time the store was closed due to COVID-19 restrictions. Owner Lauren Elmore plans to host an official celebration in October. “We are excited to be able to celebrate in October with our customers and our community,” she said. The area’s first location opened in Durham. There is also a location in Raleigh.

for Information Warfare Training (CIWT) during a change of command ceremony onboard Naval Air Station Pensacola Corry Station in Pensacola, Florida, on July 24.

Nick is wrapping up a successful 27-year military career, but he rescheduled his retirement ceremony to Nov. 6, 2020, due to COVID-19 safety measures.

Public relations agency Largemouth Communications celebrated 15 years in business in July. Since staff are working remotely, the staff commemorated the milestone by surprising CEO Brandon Bryce with a car parade and yard sign.

Capt. Marc W. Ratkus relieved Durham native Capt. Nicholas “Nick” Andrews II (left) as commanding officer of the Center

Taste Carolina, the food tour company

with nine locations across North Carolina, introduced City Boxes in an effort to support local restaurants in Durham, Raleigh, Wilmington and Greensboro. The boxes, which come in complimentary reusable cooler bags, include tastings of dishes, treats and artisan goods from local restaurants and 20

OPENINGS The Museum of Life and Science reopened its doors to the public on July 17 after being closed for four months and then initially reopening to members only on July 7. In order to ensure a safer environment for guests, staff,

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spaces and operations for health safety purposes, including online reservations and ticketing systems and touchless faucets and soap dispensers across campus. To prevent crowding, the number of guests on campus will be limited and will be on a timed-entry system.

For a short time, the museum is offering a discounted admission price of $16. volunteers and animals, only popular attractions like Hideaway Woods, Earth Moves, the Train, the Dinosaur Trail, the Farmyard, the Sailboat Pond and Explore the Wild will be open, as well as miles of walking paths throughout. The Museum also made extensive changes to its

Chapel Hill-based pod architecture + design was commissioned to design Liberty & Plenty Distillery, a startup craft distillery that will produce rum, whiskey, gin and flavored vodkas. The project will involve the adaptive reuse of a former distillery in

a 3,400-square-foot building at 609 Foster St., which adjoins to The Rickhouse event space. “Two traditional types of copper stills and other vacuum-based techniques will be used for distillation and blending based on the spirit created,” says head distiller Tina Williford of Raleigh.

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TAKING CARE OF MIND AND BODY I N PA RT N E R S H I P W I T H

CITY OF DURHAM | COUNTY OF DURHAM | DUKE UNIVERSITY | DUKE UNIVERSITY HEALTH SYSTEM | DURHAM CAN | DURHAM PUBLIC SCHOOLS DURHAM CONGREGATIONS IN ACTION | GREATER DURHAM CHAMBER OF COMMERCE | INTERDENOMINATIONAL MINISTERIAL ALLIANCE LINCOLN COMMUNITY HEALTH CENTER | PROJECT ACCESS OF DURHAM COUNTY | PARTNERSHIP FOR A HEALTHY DURHAM TRIANGLE COMMUNITY FOUNDATION | THE INSTITUTE

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eeping our bodies and minds healthy is a top concern for everyone in the midst of the COVID-19 pandemic. Many organizations and initiatives, like the ones below, are working to improve the health of people throughout our community.

AMERICAN HEART ASSOCIATION When Mel Downey-Piper, vice president of health strategies at the American Heart Association, had the idea to hold heart-healthy cooking classes, she didn’t expect circumstances to change so quickly. The AHA held one inperson pilot class at Lakewood YMCA. Then the coronavirus hit, and it went virtual to make the program a reality.

The AHA partnered with Durham Neighborhood Improvement Services to present the course, targeting people with high blood pressure and other health issues. Alexis John, community engagement strategist for the City of Durham, connected them with 10 families from the Oxford Manor neighborhood, and local chef Khadijah Anderson taught the virtual lessons. “Between Khadijah and me, one of us would order the groceries online each week for the recipe … and then we’d do no-contact porch deliveries,” Mel says. “We were able to offer a program where food-insecure families receive food, were able to cook together with their family, but also got to interact with Alexis and … some of their neighborhood,” she says. “It was neat to see the community [that was] built as well through the cooking classes.”

Mel adds that the AHA and DNIS plan to offer between

F I N D A C O M P L E T E L I S T O F H E A LT H Y D U R H A M P A R T N E R S AT

three and six more cooking series this year. “A lot of participants talked to their own neighbors about it ... so it’s gotten [out via] word of mouth. People have really enjoyed it.”

PARTNERSHIP FOR A HEALTHY DURHAM The first Healthy Mile Trails logo appeared on a Durham sidewalk in 2012. Since then, six neighborhoods and parks have added the trails: one-mile loops where community members can easily walk, jog or simply enjoy the outdoors. Mel, who worked for Partnership for a Healthy Durham at the time, was also involved in the creation of this project, which was inspired by a community health assessment that showed participants overwhelmingly would like to exercise in their own neighborhoods. But today, she says, the trails needed “a little bit of TLC.” The Partnership’s Obesity, Diabetes and Food Access Committee, alongside Durham Parks & Recreation, stepped in and are working to make the program stronger than ever.

Annette Smith, program administrator at DPR, says they aim to partner with neighborhoods to keep the trails free of debris and the painted logos fresh. Their largest upcoming project is “to make the maps available on a digital platform so that residents can access the maps on their phone/tablet,” Annette says. “Due to COVID-19 … DPR has experienced a significant increase in park usage. Providing safe, accessible resources for residents can help them maintain their wellness, reduce stress and anxiety, and create social cohesion in their community.”

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DURHAM COUNTY DEPARTMENT OF PUBLIC HEALTH The Durham County Department of Public Health frequently hosted in-person exercise classes for its employees, but the new restrictions soon made that impossible. After shifting the classes to online, “we decided to cast a wider net and make it available for anybody who wanted to connect with us,” says Willa Robinson Allen, program manager at the department. Since April, Willa and fellow Zumba instructor Benita Perkins have prerecorded classes focused on stretching, cardio, Zumba, Pilates and more, which are uploaded to the county website.

Willa misses the connection that comes with a face-toface session, but says, “It’s really nice that … some people are finding us for the first time.” She adds that they will probably stop recording new classes once the state enters Phase 3 of its reopening plan and gyms return, but she has enjoyed this unique opportunity. “Never before have so many residents been connected to technology, and since people have been in front of their devices, we still wanted to continue our messages about wellness and chronic disease prevention,” Willa says. “[Virtual exercise classes are] how we’ve been able to do it.” – By Claire Delano

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FARMERS TO FAMILIES The Nehemiah Christian Center recommended itself to the United States Department of Agriculture as the government agency looked for a Raleigh-Durham location for its Farmers to Families Food Box program. The initiative was launched in April and distributes unsold produce, dairy and meat products to families in need. “The opportunity to help over 3,000 families per week in the Triangle was an opportunity we couldn’t pass up,” says Dr. Herbert R. Davis, Nehemiah’s senior pastor.

The church participated in the third round of Farmers to Families, which lasted from July 24 to August 28. Every Friday, a truck full of fresh food arrived at Nehemiah, where volunteers distributed the products to the eight other partner churches. The remaining food was given directly to members of the community. “Being able to receive free food that is of top quality is helping some homes make it between paychecks or in light of missed meals,” Herbert says. He hopes that the USDA continues its efforts so that the impact can spread further. “We are seeing thousands of people being blessed with quality produce,” he says. “To see the joy in people’s eyes and to hear the gratefulness in their voices is … so rewarding.”

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THE EDUCATION

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Durham Magazine |

www.durhammag.com | 919.933.1551

D I NI NG GUI D E

*Details are subject to change.

Check restaurant websites and social media channels prior to visiting.

NORTHERN DURHAM / NEAR INTERSTATE 85 GUESS ROAD Northgate Mall Food court permanently closed.

Exterior restaurants C&H Cafeteria, Green Paradise, Randy's Pizza and Ruby Tuesday remain open for takeout. 1058 W. Club Blvd.

Earth To Us Latin and American vegan dishes including cauliflower wings, garlic tostones, arepas and more. 1720 Guess Rd., Ste. 18; 919-908-1000 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 Hong Kong Chinese Restaurant Hong Kongstyle dim sum served by carts circulating the restaurant on Saturday and Sunday during lunch hours, plus other authentic Szechuan, Canton, Peking and Hunan Cuisine. 3003 Guess Rd..; 919-479-8339; hongkongdimsumindurham.com Jimmy’s Famous Hot Dogs Old-fashioned burgers, fries and a mean Carolina-style dog. 2728 Guess Rd.; 919-471-0005; jimmysfamoushotdogs.com La Cacerola Cafe & Restaurant Honduran specialties such as pupusas and chorizo asado. Open for takeout and delivery. 2016 Guess Rd.; 919-294-6578; lacacerolacafenc.com Thai Spoon All the trappings for a delicious experience: pad thai, drunken noodles and curries. Open for takeout. 3808 Guess Rd.; 919-908-7539; thaispoonnc.com HILLSBOROUGH ROAD Bennett Pointe Grill & Bar There’s something to please all palates on the large menu of this multiregional American restaurant. 4625 Hillsborough Rd.; 919-382-9431; bpgrill.com El Jefecito Exceptionally fresh tacos, quesadillas and burritos. 4910 Hillsborough Rd. Rock'in Roll Sushi Express All-you-can-eat sushi, soup, salads, appetizers like spring rolls, crab rangoon and gyoza, plus entrees including teriyaki and hibachi dinners. Also open for takeout.

3405 Hillsborough Rd., Ste. E; 919-251-8822; rockinrollssushi.com/durham

taste

Shanghai Restaurant Established in the 1980s, this Cantonese restaurant is open for takeout and offers both Americanized and authentic dishes. 3433 Hillsborough Rd.; 919-383-7581; shanghaidurham.com HILLANDALE ROAD Bleu Olive High-quality comfort food incorporating local ingredients and Mediterranean flair. Family operated and chef-driven.1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com BR El Corral Mexican Restaurant Authentic Mexican faijitas, tacos, enchiladas and a great chorizo queso dip. 1821 Hillandale Rd., Ste. 8; 919-309-4543; elcorralnc.com Melo Trattoria & Tapas 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 Curbside pickup available for artisan breads, beautifully crafted tarts and pastries, plus lunch. Baking classes taught by French-trained 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-Cue A staple in the community since 1952, serving up soul in Eastern-style barbecue, Brunswick stew and fried chicken. 3330 Quebec Dr.; 919-383-3211; bullocks-bbq.com Dogwood Bar & Grill American fare including burgers, sandwiches, soups and salads, plus larger entrees like baby back ribs, shepherd’s pie and penne alle vodka. Try the House Nachos (chips are made in-house) and the spinach salad.

5110 N. Roxboro St.; 919-973-2342 Goodberry’s Frozen Custard All-natural frozen custard with a variety of topping options. 3906 N. Roxboro St.; 919-477-2552; goodberrys.com Picnic Order the pulled pork, of course, but also the fried chicken, mac and cheese, and hushpuppies. 1647 Cole Mill Rd.; 919-908-9128; picnicdurham.com BR

KEY BR

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

Silver Spoon Restaurant A large menu of breakfast favorites like strawberry waffles and omelettes, plus sandwiches, pastas, salads and kids plates. 5230 N. Roxboro St.; 919-479-7172; silverspoonnc.com Skrimp Shack Fast casual seafood restaurant serving addictive shrimp, fish and a variety of other fried and grilled seafood. 3600 N. Duke St., Ste. 28B; 919-477-0776; theskrimpshack.com Taqueria Los Amigos Mexican and Honduran food. Takeout available. 3810 N. Duke St.; 984-888-0950

NEAR DOWNTOWN BROAD STREET Cloche Coffee Serving coffee drinks made with Larry’s Coffee as well as tea, chai and other assorted drinks and snacks in a bright space filled with plant life. Get your coffee fix to-go or savor each sip on their outdoor patio. 721 Broad St.; 919-738-3333; clochecoffee.com Joe Van Gogh Grab your coffee to-go at this local coffee shop that sources quality beans for superior coffee. 1104-B Broad St.; 919-286-4800; joevangogh.com The Palace International Pick up African cuisine to-go, including curry goat, dovi chicken and samosas. 1104-A Broad St.; 919-416-4922; thepalaceinternational.com Wellspring Cafe Temporarily closed.

621 Broad St.; 919-286-2290 BULL CITY MARKET The Mad Hatter’s Café & Bakeshop Currently open for takeout. The artisan café and bakery celebrates the sweet things in life. Scratch-made cakes, cupcakes and pastries, organic salads, sandwiches and wraps, with breakfast all day and delicious brunch every weekend. Espresso, juice and organic smoothie bar as well as local beer and wine selection. Dine-in, carry-out, or order online. 1802 W. Main St.; 919-286-1987; madhatterbakeshop.com BR

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DINING GUIDE

ERWIN ROAD Early Bird Donuts Doughnuts, biscuits, croissant breakfast sandwiches and coffee available for takeout. Try the cinnamon sugar doughnut. 2816 Erwin Rd., Ste. 101; 984-888-0417 Hook & Reel Cajun Seafood & Bar Specialty seafood boils, raw bar, fish baskets, po' boys and sliders. 2608 Erwin Rd., Ste. 104; 984-439-8651; hookreel.com/location/durham Itaewon Grill Build-your-own Korean barbecue bowls for takeout with a variety of meats and meat substitutes, toppings and sauces.

2608 Erwin Rd., Ste. 132; 919-864-9742; itaewongrillkbbq.com MediTerra Grill Mediterranean and Lebanese cuisine, offering gyros, kabobs and curry. 2608 Erwin Rd., Ste. 136; 919-383-0066; mediterranc.com

Saladelia Cafe @ Hock Plaza Get takeout from this cafe that serves simple and honest food prepared with authentic, local and seasonal ingredients. Espresso, juice and organic smoothie bar, yum-on-the run pastries, gourmet sandwiches, salads and soups. 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 available for takeout, such as the “Honey Love” roll topped with mango and kiwi, as well as other Asian cuisine favorites. 2812 Erwin Rd., Ste. 204; 919309-2401; sushilovedurham.com

Naan Stop Indian Cuisine Authentic Indian cuisine with dishes like daal makhani, paneer tikka masala and biryani. 2812 Erwin Rd., Ste. 103; 919-891-3488; naanstopduke.com

ERWIN SQUARE Guasaca Arepas, salads and rice bowls with South American flavor. 2200 W. Main St., Ste. A100; 919-294-8939; guasaca.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

Local 22 Kitchen & Bar Upscale Southerninspired cuisine, with emphasis on food sourced within a 30-mile radius and local brews. 2200 W. Main St.; 919-286-9755; local22durham.com BR Parizade Sophisticated Mediterranean food like grilled bronzino, Australian lamb chops and pan-fried Roman dumplings. 2200 W. Main St.; 919-286-9712; parizadedurham.com

Shuckin’ Shack Oyster Bar Seafood restaurant serving up shrimp, oysters, fish-n-chips, surfn-turf dinners and more. 2200 W. Main St., Ste. A140; 984-219-7337; theshuckinshack.com NINTH STREET DISTRICT Alpaca Peruvian rotisserie chicken. Need we say more? 703-A Ninth St.; 919-908-1597; alpacachicken.com Banh’s Cuisine Vietnamese and Chinese dishes with great vegetarian specials. Cash only!

750 Ninth St.; 919-286-5073 The Durham Filling Station Breakfast fare, like made-from-scratch biscuits, any style of eggs, famous pinto beans, burgers and upgraded hot dogs. 617 Hicks St.; 919-797-1006 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; theburgerbach.com Chicken Bee Korean fried chicken as well as other dishes like bibimbap, kimchi fried rice and bulgogi. Takeout only. 810 Ninth St., Ste. 129; 984888-5561; chickenbee.com

Latina led, women forward, small and independent, connecting coffee quality, relationship, and impact.

Little Waves Coffee Roasters https://littlewaves.coffee

2020

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D I NI NG GUI D E

Cocoa Cinnamon Signature hand-brewed coffees and lattes to-go, such as the “Dr. Durham” with maca root powder and black lava salt.

2627 Hillsborough Rd.; cocoacinnamon.com

than 25 rubs and sauces, including peri peri and Jamaican jerk. Plus waffle fries! Available for delivery and pickup. 1807 W. Markham Ave.; 919-237-2358; heavenlybuffaloes.com

Moe’s Original BBQ Barbecue sandwiches and platters and Southern-styled sides such as cornbread and baked beans. 2014 Hillsborough Rd.; 919-237-1004; moesoriginalbbq.com/durham

Cosmic Cantina Authentic Mexican cuisine with vegan options. House-made mole and corn tortillas. Pair with a margarita pitcher.

1920 Perry St.; 919-286-1875

International Delights Authentic Mediterranean & Palestinian-Lebanese inspired cuisine including pita wraps, gyros, falafel, kabobs and baklava.

740 Ninth St.; 919-286-2884; iddurham.com

Monuts Donuts Scratch-made doughnuts, pastries, English muffins, bagels and breakfast sandwiches. Try the bagel and lox. Takeout only.

1002 Ninth St.; 919-286-2642; monutsdonuts.com

Dain’s Place Available for takeout, this pub's fare is centered on its award-winning “thick and juicy and juicy and thick burgers.” 754 Ninth St.; 919-416-8800; dainsplace.bar

Juju Asian fusion tapas including selections like steamed barbecue Kurobuta pork belly and chicken fried oysters. Try the crispy Brussels sprouts! Takeout only. 737 Ninth St., Ste. 210; 919286-3555; jujudurham.com BR

Del Rancho Mexican Grill Authentic Mexican lunch and dinner menu with a full-service bar.

730 Ninth St.; 919-286-5330 Devil's Pizzeria & Restaurant Handmade pizzas, pastas, wings, strombolis, subs, calzones and desserts with daily specials. 742 Ninth St.; 919-286-3090; devilspizza.menufy.com 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 Happy + Hale Healthy salads, bowls, breakfast, smoothies, cocktails and cold-pressed juice.

703B Ninth St.; 984-439-1790; happyandhale.com BR Heavenly Buffaloes Chicken wings (bone-in and boneless) as well as vegan wings in more

ROOF AND PATIO ARE AVAILABLE FOR PRIVATE EVENTS!

Lime & Lemon Indian Grill & Bar Order takeout of these northern and southern Indian specialties including Gobi Manchurian, Paneer Tikka, Chicken Tikka and Hariyali Murg Kebab. 811 Ninth St.; 919748-3456; limenlemonnc.com BR Locopops Gourmet frozen pops in a variety of rotating flavors like lavender cream, strawberry lemonade and malted milk ball, all available for takeout. 2618 Hillsborough Rd.; 919-286-3500; ilovelocopops.com Metro 8 Steakhouse Classic American steakhouse with an Argentinian flair. Pair empanadas with a filet mignon or crab-stuffed shrimp with a churrasco steak. 746 Ninth St.; 919-416-1700; metro8steakhouse.com Mi Calvillo Authentic Mexican fare open for carryout. 748 Ninth St.; 984-219-1642;

BR

Pincho Loco Available for takeout, these Latinflavored ice creams, milkshakes, popsicles and more, feature flavors like tequila, Tiger Tail (vanilla, Mexican vanilla and chocolate), guava, tamarind and more. 1918 Perry St.; 919-286-5111 Secrets Pho Noodle Bar Traditional Vietnamese dishes including stir-fry and noodle bowls.

810 Ninth St., Ste. 130; 984-888-5111; secretsphoandnoodlebar.com Triangle Coffee House Coffee and pastries with selections like vegan blueberry muffins.

714 Ninth St.; 919-748-3634 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 ZenFish Poké Bar A healthy, fast-casual restaurant serving poké (raw fish) in made-toorder bowls containing rice, quinoa or salad, and toppings of your choice, available for takeout. 810 Ninth St.; 919-937-9966; zenfishpokebar.com

trattorIa

& pIzzerIa

Monday - Sunday 9am - 3pm / 5pm - 8pm Breakfast ‘til 3:00 pm!

~ Dine-In ~ ~ Patio Dining ~ ~ Curbside Pick Up ~ ~ Delivery w/ GrubHub & DoorDash ~ SUTTON STATION 5850 Fayetteville Rd / Durham, NC

GIVE US A RING! 919.973.3636

919-206-4067

29

DINING GUIDE

NEAR DUKE Fairview Dining Room Seasonally inspired contemporary cuisine with selections like coffeerubbed duck breast and seared NC flounder.

Located inside the Washington Duke Inn & Golf Club. 3001 Cameron Blvd.; 919-493-6699; washingtondukeinn.com MarketPlace JB Duke Hotel’s main restaurant, now offering a takeout menu, is open for breakfast, lunch and dinner. 230 Science Dr.; 919-660-6400; jbdukehotel.com

DOWNTOWN CENTRAL PARK & WAREHOUSE DISTRICTS The Accordion Club Late-night bar serving beer, hot dogs and green chile stew. 316 W. Geer St.

The Blue Note Grill Fantastic barbecue, ribs and live music. 709 Washington St.; 919-401-1979; thebluenotegrill.com Boxcar Bar + Arcade Open for curbside pickup, this bar and arcade offers more than 70 arcade games, a full bar including 24 craft American drafts (and a wide variety of local beer, liquor and wine), private event space and a Neapolitanstyle pizza kitchen. 621 Foster St.; 984-377-2791; theboxcarbar.com/durham

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 Cucciolo Osteria Italian fare like pastas with house-made noodles, antipasti and porchetta. 601 W. Main St.; 984-243-8744; cucciolodurham.com Dame’s Chicken & Waffles Chicken, waffles, shmears. ’Nuff said. 530 Foster St.; 919-682-9235; dameschickenwaffles.com BR Durham Food Hall All vendors open for takeout.

530 Foster St.; 919-908-9339; durhamfoodhall.com •

Afters Offering solely desserts. Try the small, fun dessert flights.

•

Everything Bagels Locally sourced gourmet bagels with a seasonally standard menu.

•

Ex-Voto Fresh tacos and tamales.

•

Locals Oyster Bar and Seafood Butchery North Carolina seafood featuring everything from crab cakes to shrimp sausage.

•

Lula and Sadie’s A modern take on Southern cuisine highlighting local produce with dishes like scalloped potatoes and hot cakes.

•

Napoli Pizzeria and Gelateria Neapolitan wood-fired pizza, small plates, salads and artisanal gelato.

•

Old North Meats and Provisions A seasonal menu of house-made cured and smoked meats, fish, and pickled veggies

•

Liturgy Beverage Specialty coffee, tea and chocolate company focused on single origin beverages.

•

Auctioneer Bar Seasonal cocktails, curated beer, wine and spirits meant to highlight local breweries.

Foster Street Coffee Coffee house on the ground floor of Liberty Warehouse apartments that uses carefully curated coffee beans from around the world for its classic concoctions as well as local produce for house-made smoothies. 530 Foster St., Ste. 2; 919-797-9555; fosterstreetcoffee.com Fullsteam In addition to their well-known “plow-to-pint” beers, Fullsteam now serves bar snacks, sandwiches, small plates and kombucha.

Try the Eastern Carolina-Style Pork Meatballs and the Spicy Carolina Dip Chicken with a side of deviled eggs. 726 Rigsbee Ave.; 919-682-2337; fullsteam.ag 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.; 919-688-2900; geerstreetgarden.com

Alley T went y S ix

Frozen Drinks & Snow Cones Saturday/Sunday 12pm to 8pm Curbside/To-go & Store Wednesday - Sunday 12pm to 8pm www.alleytwentysix.com

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We cannot put our gratidude for your support into words.

Locally owned and still going strong for over 6 years.

• Chef-inspired menus.

• Seasonal N.C. farm & seafood ingredients.

• Family & pet friendly patio.

Visit for curbside or tableside.

We're here for you and need you just as much as you love us. Thank You! Visit us in Cameron Village too!

The University Club

Safely Serving our Durham Community 33 years and counting

universityclubathome.com | 919.493.8099 available for curbside pick up + delivery (within 15 miles of Club)

D I NI NG GUI D E

Hutchins Garage Available for pickup this fullservice bar serves Grandma-style pizza, salads and sandwiches. 402 W. Geer St.; 984-219-6578 BR

King's Sandwich Shop Serving up hot dogs, burgers, fries and shakes since 1942. 701 Foster St.; 919-682-0071; kingssandwichshop.com LouElla Get takeout from the neighborhood bottle shop, bar and event space. 316 W. Geer St., Ste. A; 919-973-2001; louelladurham.com Rise Southern Biscuits & Righteous Chicken Daily-changing menu of doughnuts and biscuits available for takeout and delivery. For vegetarians, the fried green tomato biscuit is hard to beat. 401 Foster St.; 984-439-2220; risebiscuitsdonuts.com BR Parts & Labor Dishes meeting many dietary needs, including veggie samosas, “Hipster Poutine” and falafel. 723 Rigsbee Ave.; motorcomusic.com/eats BR The Pit Temporarily closed (reopening TBD).

BRIGHTLEAF DISTRICT Clouds Brewing American favorites with a German flair. Featuring an amazing craft beer selection, brunch on the weekends and the NFL ticket. 905 W. Main St.; 919-251-8096; cloudsbrewing.com

El Rodeo Mexican Restaurant Authentic Mexican cuisine like quesadillas, tacos and huevos con chorizo. 905 W. Main St.; 919-683-2417; elrodeonc.com

Mount Fuji Asian Bistro Sushi & Bar Thai, Japanese, Chinese and sushi. Try the duck wrap.

905 W. Main St.; 919-680-4968; mtfujinc.com

The Federal Pub fare with bistro panache. Try the “Fed Burger au Poivre.” Offering takeout plus a new side patio on Albemarle Street. 914 W. Main St.; 919-680-8611; thefederal.net BR

Parker and Otis A gift shop, coffee shop and restaurant all in one. First-timers should dedicate a good chunk of time to this delight. Try the No. 26. 112 S. Duke St.; 919-683-3200; parkerandotis.com BR

Goorsha Get takeout from this Ethiopian restaurant, which features dishes like shiro chickpea stew and tibs (sauteed meat in spices).

910 W. Main St.; 919-588-4660; goorshadurham.com It’s a Southern Thing Kitchen and bar that serves up traditional Southern dishes with a twist, like jalapeno-brined fried chicken; a half-beef, half-bacon meatloaf; and both traditional and vegan barbecue. 605 W. Main St.; 919-294-9632; itsasouthernthingdurham.com 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

Maverick’s Smokehouse and Taproom Range of barbecue and smokehouse fare as well as Chef Brian Stinnett’s signature fried chicken and Memphis barbecue spaghetti available for takeout. 900 W. Main St.; 919-682-8978; maverickssmokehouse.com

Peabody Pizza Co. Specialty pizzas, calzones, stromboli, pasta and salad. 810 W. Peabody St.; 919-797-2554; peabodypizza.com Rose’s Noodles, Dumplings & Sweets East Asian fare like ramen, steamed buns and sandwiches, plus pastries - rhubarb galette, anyone? - and daily dinner specials available for takeout.

121 N. Gregson St.; 919-797-2233; rosesdurham.com BR Saint James Seafood Currently operating as Jimmy’s Dockside To-Go offering vacuum-sealed oysters on ice, smoked fish dip, Maine lobster rolls, fried chicken sandwiches, po' boys and more. Open for takeout. 806 W. Main St.; 984-219-7900; saintjamesseafood.com

INSPIRED CUISINE

Trattoria Salve Temporarily closed.

Four distinctive dining exper

Torero’s Mexican Restaurant Authentic Mexican cuisine. Try the ceviche de camaron. 800 W. Main Fairview Dining Room St.; 919-682-4197; torerosmexicanrestaurants.com

Market

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we

31

DINING GUIDE

CITY CENTER DISTRICT Alley Twenty Six Originally a craft cocktail bar, the addition of a kitchen and dining room now offers burgers, sandwiches and sliders available for takeout. Come out every Saturday and Sunday to dine in the alley and for frozen cocktails and boozy/alcohol-free snow cones.

Visit the Mixers & Mercantile shop next door.

320 E. Chapel Hill St.; 984-439-2278; alleytwentysix.com

Bull City Burger & Brewery Open for takeout, offering local beef burgers with all components from bun to barbecue sauce made in-house. 107 E. Parrish St.; 919-680-2333; bullcityburgerandbrewery.com

Annexe The sister bar of Bar Vigile features a dance floor, a menu of snacks, turntables built into the bar and pink Champagne on tap every night. 105 S. Mangum St. Ste. 1; 919-973-3000; annexedurham.com

CONVIVIO Open for takeout orders, this Italian restaurant and wine bar serves locally sourced meat butchered in-house. 104 City Hall Plaza, Ste. 100; 919-306-2343; convivio.wine

Bar Brunello Temporarily Closed; Online retail orders available.

Bar Virgile Artfully crafted beverages paired with an ever-changing lunch, dinner and small plates menu, the bar is currently open for takeout offering it's well-loved cheeseburger, fried oysters and more. 105 S. Magnum St.; 919-973-3000; barvirgile.com Beyu Caffè Coffee shop, restaurant, bar and live jazz club. Beignets, buffalo wings and mushroom burgers available for takeout. 341 W. Main St.; 919-683-1058; beyucaffe.com BR

Bull McCabes Irish Pub Pub food and bar snacks like nachos, burgers and wings. 427 W. Main St.; 919-682-3061; bullmccabesirishpub.com

COPA Cuban-inspired tapas and cocktails restaurant. Try the Chuleta a lo Guajiro, a country-style pork chop and the El Caney Cuban sandwich with a mojito or daiquiri. Currently offering outdoor dining. 107 W. Main St.; 919-973-0111; copadurham.com Counting House Temporarily closed.

Dashi Temporarily closed.

Dos Perros Sophisticated Mexican cuisine; plates include carnitas, flautas veganas and pollo relleno. Don’t skip on the guac! 200 N. Mangum St.; 919-956-2750; dosperrosrestaurant.com

UNIVERSITY HILL

NOW OPEN

Jack Tar and the Colonel’s Daughter Diner fare with a twist that’s available for curbside pickup and soon for patio dining. Classic diner menu, plus a new pop-up menu featuring Mexican dishes and new take-and-bake and pantry items.

202 Corcoran St.; 919-682-5225; jacktardurham.com BR Jeddah’s Tea Open for takeout, try these organic, fair-trade and vegan-friendly teas. 123 Market St., Ste. A; 919-973-3020; jeddahstea.com Juicekeys Organic juice and smoothie bar open for takeout. 110 N. Corcoran St.; 919-695-3027; juicekeys.com Kingfisher Temporarily closed. Owners Sean Umstead and Michelle Vanderwalker transformed the parking lot behind the cocktail bar and its adjacent upper deck into a pop-up burger bar called QueenBurger, which serves “smash burgers” two ways – double-stacked beef patties and housemade veggie and vegan burgers – with griddled onions, hoop cheese, Duke’s mayo and pickles alongside pre-bottled Kingfisher cocktails, plus wine and beer. 321 E. Chapel Hill St.; 919-908-9429; kingfisherdurham.com Littler Temporarily closed.

A NEW ADDITION TO BAR VIRGILE

OUTDOOR SEATING, TAKEOUT, CURBSIDE PICKUP & DINE IN. DELIVERY VIA WWW.ZAMBRERO.COM

BAR

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TEL: 910-239-2316

32

 @annexedurham | @barvirgiledurham

D I NI NG GUI D E

Loaf Oven breads and pastries. Counter Culture Coffee, pain au chocolat and cumin gruyere loaf all available for takeout. 111 W. Parrish St.; 919-797-1254 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 Kokko Casual chicken entrees including the fried chicken sandwich, ramen and “KFC” wings. 311 Holland St., Ste. B; 919-908-9332 M Pocha Temporarily closed.

M Tempura Temporarily closed.

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 Acclaimed menu of tapas and small plates by chef Matthew Kelly. Great for date night or night out with friends. Order a pitcher of “Cheerwine Sangria,” pollo frito, gambas and queso frito y huevo. 109 W. Chapel Hill St.; 919-530-8700; mateotapas.com

Mothers & Sons Trattoria Partners Matt Kelly and chef Josh “Skinny” DeCarolis own this trattoria that features handmade pasta, classic Italian meat dishes, antipasti and contorni (vegetables and sides) available for dine-in at 50% capacity or takeout. The enoteca next door houses Alimentari at Mothers & Sons, which offers sandwiches, fresh pastas, sauces and Italian specialties to-go during the day and is also used as overspill seating for the trattoria to encourage social distancing. 107 W. Chapel Hill St.; 919-294-8247; mothersandsonsnc.com

Pizzeria Toro Wood-fired pizza available for takeout, with selections like spicy lamb meatball with kale, fried eggplant ricotta and soft eggs on white pizza. Also, ricotta dumplings!

105 E. Chapel Hill St.; 919-908-6936; pizzeriatoro.com

Neomonde Temporarily closed.

Pokéworks Hawaiian-inspired poké with a menu featuring signature “works” like the Spicy Ahi bowl, or Poké Your Way, an option for creating a customized poké burrito, bowl or salad made with your choice of protein, mix-ins, toppings and sauces, all available for takeout.

122 W. Main St.; 919-973-3372; pokeworks.com

Ninth Street Bakery Organic breads, pastries and lunch available for takeout. Grab a “Wheel of Steel” (peanut butter, raisins and oats). 136 E. Chapel Hill St.; 919-688-5606; ninthstbakery.com BR

The Oak House Cafe featuring Caballo Rojo coffee, Jeddah’s Tea, fine wines and craft beer. 126 W. Main St.; 919-339-1383; oakhousedurham.com The Parlour Available for takeout. Try handmade ice cream in rotating flavors like cookies and cream, salted butter caramel and sweet potato.

117 Market St.; 919-564-7999; theparlour.co The Patio Unscripted Hotel’s poolside bar featuring a range of cocktails and gourmet bites including salads and burgers.

202 N. Corcoran St.; 984-329-9500; unscriptedhotels.com BR

Pie Pushers Grab a slice of staples like the cheese or pepperoni, or try out one of the specials, like the "Pace Car," when picking up takeout.

117A W. Main St.; 919-294-8408; piepushers.com BR

Pompieri Pizza Neapolitan pizza joint with a family-friendly approach. Try the “Drunken Horse” pizza with beer crust dough and housemade sausage. 102 City Hall Plaza; 919-973-1589; pompieripizza.com Pour Taproom Pay-by-the-ounce beer, wine and cider taps, plus tasting board, sandwich and kids’ options. 202 N. Corcoran St., Ste. 200; 919-251-8985; durham.pourtaproom.com The Restaurant at The Durham Temporarily closed.

33

DINING GUIDE

The Roof at The Durham Reservations are required due to limited capacity for parties of up to four. Arrive at your selected time; a host will greet you in the lobby and conduct a contactless wellness check, then escort you to the Roof.

Indoor bar is closed. Masks are required at all times unless you are seated at your table. Locally sourced Southern cuisine crafted by chef Andrea Reusing. Selections include beef tartare and spring pie with asparagus and mushrooms.

315 E. Chapel Hill St.; 919-768-8831; thedurham.com/dining Rue Cler Temporarily closed.

Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast and served griddled or fried in a straightforward manner. Available for takeout or outdoor dining. 608 N. Mangum St.; 919-908-8970; saltboxseafoodjoint.com Spanglish Latin-inspired dishes, bowls and empanadas for lunch and dinner, as well as a full breakfast menu. 104 City Hall Plaza, Ste. 101; 984-219-7168; eatspanglish.com Taberna Tapas Paella, flatbreads, bacon-wrapped dates, gambas. 325 W. Main St.; 919-797-1457; tabernatapas.com Table South Kitchen and Bar Breakfast, lunch and dinner, located in the Durham Marriott City Center. 201 Foster St.; 919-768 6000

bleu

Thai @Main Street Temporarily closed.

Toast Italian paninis and soups available for takeout. The warm goat cheese with honey and peppercorn crostini is our favorite. 345 W. Main St.; 919-683-2183; toast-fivepoints.com Viceroy Fusion restaurant featuring dishes like jeera wings as well as traditional butter chicken, all available for takeout. 335 W. Main St.; 919-797-0413; viceroydurham.com AMERICAN TOBACCO DISTRICT Boricua Soul Puerto Rican-meets-Southern soul-food dishes like chopped barbecue-filled empanadas, arroz con gandules, maduros and mac and cheese “just the way Grandma makes it.” Takeout only, outdoor seating available.

318 Blackwell St.; 919-902-0520; boricuasoulnc.com Mellow Mushroom Pizza, hoagies, calzones and salads made using fresh ingredients.

410 Blackwell St.; 919-680-8500; mellowmushroom.com/store/durham 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 BR

Only Burger Temporarily closed.

live

Mediterranean

Saladelia Cafe @ ATC Simple and honest food prepared with authentic, local and seasonal ingredients. Espresso, juice and organic smoothie bar, yum-on-the-run pastries, gourmet sandwiches, salads and soups available for takeout. 406 Blackwell St.; 919-687-4600; saladelia.com 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 EAST DURHAM East Durham Bake Shop & Market Handcrafted sweet and savory pies, baked goods, salads, coffee and more – all made with local ingredients and available for takeout, plus new specialty market next door. 406 S. Driver St.; 919-957-1090; eastdurhambakeshop.com Pierre ToGo Haitian- and Jamaican-inspired cuisine. 2100 Angier Ave.; 919-808-7447; pierrofoods.com Nolia Family-centric space designed to connect families through great coffee, available for takeout. 1004 Morning Glory Ave.; noliacoffee.com Sofia’s Pizza Neighborhood pizza shop open for takeout. 2201 Angier Ave.; 984-219-3656; sofiaspizzadurham.com

Fresh baked Delicious

Bistro

2020

No No Alcohol?

Alcohol?

Takeout & Curbside pickup available!

1821 Hillandale Road | Durham

919.383.8502

Delivery | Takeout | Catering

1125 W. NC HWY 54 | Suite 304 | Durham Morgan Street Food Hall | 411 W Morgan St | Raleigh

Curbside Pickup: 984.888.5302 www.makusempanadas.com

bleuolivebistro.com  bleuolivebistro

34

 @bleuolivebistro

@makusempanadas

D I NI NG GUI D E

Two Roosters Handcrafted ice-cream shop serving takeout only with the hopes of adding patio reservations in the near future. 800 Taylor St.; tworoosters.com

Guglhupf Bakery, Cafe and Biergarten Germaninspired cuisine and artisanal bakery. Restaurant dishes include house-cut noodles, wiener schnitzel and pan-roasted duck. 2706 DurhamChapel Hill Blvd.; 919-401-2600; guglhupf.com

WEST-CENTRAL DURHAM

BR

DURHAM-CHAPEL HILL BOULEVARD (15-501) Blaze Pizza Pizzas with made-from-scratch dough and healthful ingredients. 5320 McFarland Dr.; 919-251-6095; blazepizza.com Duck Donuts Warm, made-to-order doughnuts and coffee available for takeout. Watch your doughnut being hand dipped and topped right in front of you. 5320 McFarland Dr., Ste. 140; 919973 1305; duckdonuts.com El Cuscatleco Salvadoran and Mexican dishes including Arroz con Pollo. 4212 Garrett Rd.; 919-401-5245; elcuscatlecodurham.com Fiesta Ole Mexican Restaurant Buffet, enchiladas, fajitas, burritos and other classic Mexican dishes. 4600 Durham-Chapel Hill Blvd., Ste. 40; 919-489-6468; fiestaolenc.com Foster’s Market Fresh breakfast selections, sandwiches and salads. Also pick up specialty food items. 2694 Durham-Chapel Hill Blvd.; 919-489-3944; fostersmarket.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

Sister Liu’s Kitchen Homestyle Northeastern Chinese food made by hand, like dumplings and Chinese hamburgers, available for takeout.

5504 Durham-Chapel Hill Blvd., Ste. 103; 984-244-3973; sisterliuskitchen.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

Mariscos Los Cabos Bar & Grill Try takeout from this Mexican restaurant that features a variety of seafood options like fish and shrimp tacos, ceviches and more. 4020 Durham-Chapel Hill Blvd.; 919-748-4290

Soul Good Vegan Cafe Vegan takes on favorites like mac and cheese and jerk chicken, along with sides like candied yams, plantains and lentils and spinach soup. 4125 Durham-Chapel Hill Blvd.; 984-219-6050

Namu Restaurant and Coffee Bar Bulkogi Truck and Bo’s Kitchen food trucks combine to bring casual Korean eats, local beer, wine and specialty coffee. 5420 Durham-Chapel Hill Blvd.; 919-251-9794

Tandoori Bites Indian cuisine, including daily buffet with choices like tikka masala and goat curry, and an expansive menu with 17 different bread options. 5318 New Hope Commons Dr., Unit 201-A; 984-219-7363; tandooribites.net

The Refectory Cafe Dal, chili, salads and soups.

2726 Durham-Chapel Hill Blvd.; 919-908-6798; therefectorycafe.com BR

Zweli’s Traditional Zimbabwean food and family recipes from owner Zweli herself with a number of options for vegans and vegetarians. 4600 Durham-Chapel Hill Blvd., Ste. 26; 984-219-7555; zwelis.com BR

Saltbox Seafood Joint A new, second location for the popular local seafood place. Fish delivered fresh from the Carolina coast and served griddled or fried in a straightforward manner. 2637 Durham-Chapel Hill Blvd.; 919-237-3499; saltboxseafoodjoint.com

H O U R S : M O N - S A T 1 1 A - 9 P

UNIVERSITY DRIVE Bull City Solera and Taproom Try the solera beer, along with everything from burritos to Italian tacos. 4120 University Dr.; 919-908-0203; bullcitysoleraandtaproom.com

P H O N E : 9 1 9 - 2 5 1 - 9 7 9 4

ORDER DELIVERY THRU DOORDASH!

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Slow-smoked meats & classic comfort sides

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**Following all CDC guidelines and maintaining utmost cleanliness for safety of guests and staff

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D I N I N G G U I DE

Capital Seafood Market & Grill Fried catfish, porkchop sandwiches and collard greens. Raw seafood for sale. 1304 University Dr.; 919-402-0777 Don Gallo Taqueria Tacos, pupusas, tortas and horchata available for takeout. 3411 University Dr.; 919-267-8226 Mi Peru Peruvian fare like ceviche mixto, asado and leche de tigre. 4015 University Dr., Ste. A1; 919-401-6432; miperupci.com Nana’s Restaurant Temporarily closed.

NuvoTaco Inventive taqueria that features locally produced meats and veggies, available for takeout. Enjoy with margarita in hand.

2512 University Dr.; 919-489-8226; nuvotaco.com The Original Q Shack “BBQ tender as a mother’s love,” includes signature chilerubbed beef brisket and Carolina pork shoulder. 2510 University Dr.; 919-402-4227; theqshackoriginal.com

CONTEMPORARY SOUTHERN CUISINE with international flair.

Rockwood Dairy Bar Grab-and-go ice cream shop offering pints and quarts with unique and interesting flavors, including sorbets. 2514 University Dr.; 984-219-2744; rockwooddairybar.com

MARKETPLACE BARISTA BAR open daily for breakfast, lunch & dinner JBDUKEHOTEL.COM 919.660.6400

Sake Bomb Asian Bistro Order takeout from this Asian bistro and sake bar; specialty rolls like the “Green Monster” with spicy yellow tail and tuna. 4215 University Dr.; 919-401-4488; sakebombdurham.com

PHOTO BY CHEF TYLER VANDERZEE

we’re open for dine-in, curbside pickup and delivery!

345 Blackwell Street

Next to DPAC oN the americaN toBacco campuS

(919) 282-1183 to Book a reServatioN oNliNe & view our meNu:

2020

www.nanasteak.com 36

Emphasis on Southern fare, featuring fresh seafood, salads, burgers, steaks, deli sandwiches and vegetarian eats 5416 Page Rd., Durham 919.908.8900 pageroadgrill.com for hours/menu

Saladelia Cafe + Catering Simple and honest food prepared with authentic, local and seasonal ingredients, available for takeout. Gourmet sandwiches, soups and salads, speciality entrees, and mezza platters, made from scratch with Mediterranean flare. Espresso, juice and organic smoothie bar as well as local beer and wine selection. Catering all of life’s occasions. Now offering contactless patio dine-in. 4201 University Dr.; 919-489 5776; saladelia.com BR Thai Cafe Authentic Thai cuisine: drunken noodles, curries and stir-fries. Don’t miss the coconut cake! 2501 University Dr.; 919-493-9794; thaicafenc.com WEST END & LAKEWOOD Cocoa Cinnamon Local coffee shop with signature hand-brewed coffees and lattes, hot chocolate and churros. 2013 Chapel Hill Rd.; cocoacinnamon.com Da Kine’s Kava Bar An assortment of Kava drinks that promote stress relief and mental well being. 1114-B W Chapel Hill St.; 919-864-8002; dakineskava.com GRUB Durham Serves up comfort food favorites with a twist like brioche doughnuts and beerbattered mushroom sandwiches. 1200 W. Chapel Hill St.; 919-973-3636; grubdurham.com Local Yogurt Frozen yogurt treats. 1114 W. Chapel Hill St.; 919-489-5900; localyogurtdurham.com

D I NI NG GUI D E

FAYETTEVILLE STREET Chicken Hut 63-year-old institution with a reputation for perfectly seasoned and tender chicken. 3019 Fayetteville St.; 919-682-5697; chickenhutnc.weebly.com Sweet’s Smoothies Healthy smoothies and wraps. 2506 Fayetteville St.; 919-428-3200; sweetssmoothies.business.site MORE WEST-CENTRAL DURHAM Bull and Bean Fresh salads, breakfast and sandwiches like pulled pork-loaded hashbrowns and the turkey and brie sandwich, available for takeout. 3710 Shannon Rd.; 919-237-2398; bullandbeancafe.com BR

Core Cafe & Catering Locally sourced, with a variety of vegetarian, vegan and gluten-free options. Breakfast, lunch, gourmet coffee.

3211 Shannon Rd., Ste. 106; 919-525-6202; corecater.com Eastcut Sandwich Bar East Coast sandwich fare and salads, small plates, soups and sweets, currently available for takeout only. Mainstays include chicken Parm, BLTs and roast beef sandwiches. 3211 Old Chapel Hill Rd.; BR 984-439-1852; eastcutsandwich.com 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

La Vaquita Taqueria Try takeout from this authentic Mexican restaurant serving tacos on homemade corn tortillas with traditional fillings like lengua (braised tongue) and carnitas.

2700 Chapel Hill Rd.; 919-402-0209; lavaquitataqueria.com New Tokyo Quick-service Japanese restaurant where everything on the menu – including hibachi-style dishes, sushi, udon and more – comes in under $10. 3822 S. Roxboro St.; 919-224-8811 Only Burger The food truck’s brick-and-mortar offers all the same build-your-own burger options and sides for takeout. 3710 Shannon Rd., Ste. 118; 919-937-9377; onlyburger.com Pop’s Backdoor South Fresh pizza and Italian cuisine, including calzones with homemade ricotta-mozzarella filling. 3710 Shannon Rd.; 919-493-0169; popsbackdoorsouth.com BR Randy’s Pizza Pizzas, garlic knots and stromboli.

1813 Martin Luther King Jr. Pkwy.; 919-490-6850; randys-pizza.com Roots Bakery, Bistro and Bar Southern meets Central American at this breakfast, lunch and dinner spot with “from the sea,” “from the ranch” and “from the garden” options. 4810 Hope Valley Rd.; 919-748-4739; rootsbistroandbar.com BR Urel’s Jamaica House Traditional Jamaican dishes like goat curry, jerk chicken, oxtails and ackee and saltfish. 3825 S. Roxboro St., Ste. 123; 919-251-8104

SOUTHERN DURHAM / NEAR I-40 WOODCROFT SHOPPING CENTER Chubby’s Tacos Fresh Mexican favorites like burritos, nachos and salads, as well as the “Chubbychanga.” 4711 Hope Valley Rd.; 919-489-4636 Joe Van Gogh Cozy and full of natural light, this local coffee shop sources quality beans for a superior coffee available for takeout.

4711-5A Hope Valley Rd.; 919-973-3950; joevangogh.com Pulcinella’s Italian Restaurant Southern Italian dishes available for takeout. 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 Smallcakes Twelve signature cupcake flavors, as well as seasonal specials. 4711 Hope Valley Rd.; 919-937-2922; smallcakesnc.com West 94th St. Pub Traditional pub fare: loaded fries, chili cheese tots and fish & chips. 4711 Hope Valley Rd.; 919-403-0025; west94thstpub.com

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DINING GUIDE

Yamazushi Japanese fine dining, kaiseki-style, with seasonal menu changes and a multi-course menu, as well as sake. Currently serving only four guests per evening for a one-time seating at 6 p.m. 4711 Hope Valley Rd., Ste. 6-A; 919-493-7748; yamazushirestaurant.com SUTTON STATION Bocci Trattoria & Pizzeria Traditional Italian pastas, pizzas, crostinis and salads.

5850 Fayetteville Rd.; 919-206-4067; bocciitalian.com Bua Thai Cuisine Thai classics: pad thai, hot and sour soup, curries, Krapow lamb. Get your meal “Thai hot,” if you’re up to it! 5850 Fayetteville Rd., Ste. 101; 984-219-7357; buathaidurham.com Dulce Cafe Espresso, gelato and sandwiches.

Smoked salmon bagel, dulce Reuben and the “B-L-A-T.” 5826 Fayetteville Rd.; 919-797-0497; dulcecafedurham.com BR Nantucket Grill & Bar New England-style cuisine known for their desserts like the “Unbirthday” and coconut cake. 5826 Fayetteville Rd.; 919-246-5785; nantucketgrill.com

City Barbeque Smoked meats, peach cobbler and hushpuppies. 208 W. N.C. 54; 919-237-9509; citybbq.com

Jamaica Jamaica Caribbean food favorites like jerk chicken, yellow rice and brown stew chicken.

4853 N.C. 55; 919-544-1532

The Mad Popper Try takeout from this gourmet popcorn shop with flavors both sweet and savory. 105 W. N.C. 54, Ste. 259; 919-484-7677; themadpopper.com

Na’Mean Asian fusion, Korean barbecue sandwiches available for takeout. A KoKyu joint. 4823 Meadow Dr., Ste. 108; 919-699-4667; kokyubbq.com/nmean

MILKLAB Organic rolled ice cream and bubble milk tea. 105 W. N.C. Hwy. 54, Ste. 265; 919-937-9798; milklabcafe.com

Sansui Sushi Bar & Grill Hibachi dishes and sushi rolls like “Spider Man” with crab and crawfish available for takeout. 4325 N.C. 55; 919-361-8078; sansuisushi.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 THE STREETS AT SOUTHPOINT AREA Bruster’s Real Ice Cream Hand-crafted ice creams, sorbets and sherbets in ever-changing flavors.8200 Renaissance Pkwy., Ste. 1002; 919-237-3537; brusters.com People’s Coffee Specialty coffee, pastries and cold-pressed juice available for takeout.

7830 N.C. 751, Ste. 100; 919-924-0240; pplscoffee.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

Harvest 18 Local, seasonal eats. Try the pimento cheese dip and brunch on the weekends.

8128 Renaissance Pkwy., Ste. 114; 919-316-1818; 18restaurantgroup.com/harvest-18 BR

Gussy’s Place Greek street food like gyro pita, Greek fries and baklava. 2945 S. Miami Blvd.; 984-439-8455; gussys.com

Rise Southern Biscuits & Righteous Chicken Order takeout from this daily-changing menu of doughnuts and biscuits. For vegetarians, the “Fried Green Tomato” biscuit is hard to beat. 8200 Renaissance Pkwy.; 919-248-2992; risebiscuitsdonuts.com BR

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 Temporarily closed.

HOPE VALLEY COMMONS Highway 54 Public House House-made burgers, N.Y.-style pizza, wings and potato chips. 1125 W. N.C. 54, Ste. 301; 919-401-8600; hwy54pub.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 available for takeout. Also currently offering a pay-it-forward initiative: by purchasing a dozen empanadas, you will receive another dozen for free to give to a community member who is at risk and the health care professionals who are on the front lines. 1125 W. N.C. 54, Ste. 304; 919-390-7525; makusempanadas.com Sweet Charlie’s Thai-inspired hand-rolled ice cream and frozen yogurt. 1125 W. N.C. 54; 984-888-5101; sweetcharlies.com

NEAR SOUTHPOINT HOMESTEAD MARKET Bean Traders Coffee Coffee specialties and local pastries available for takeout. 105 W. N.C. 54, Ste. 249; 919-484-2499; beantraderscoffee.com

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Town Hall Burger and Beer Offerings like the “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, all available for takeout. 2223 N.C. 54, Ste. RS; 919-572-9444; akashisushi54.com

Sushioki Sushi burritos in traditional flavors, plus rolls with a Southern twist, like double-fried chicken. 4900 N.C. 55, Ste. 510; 919-405-7121; sushiokirtp.com Vit Goal Tofu Restaurant Korean dishes like fried dumplings and tofu soups. 2107 Allendown Dr.; 919-361-9100 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; sarahsempanadas.com Tandoor Indian Restaurant Traditional Indian like veggie samosas, kababs and naan. 5410 N.C. 55; 919-484-2102; tandoorinrtp.com BR True Flavors Diner Upscale Southern diner open for takeout. Try the “Howling Moon” French toast made with Howling Moon moonshine sauce.

Currently operating out of the diner, biscuit sandwich shop Debbie Lou’s offers protein options from chicken and duck to lobster, gator and kangaroo. 5410 N.C. 55; 919-316-7978; trueflavorsnc.com BR IMPERIAL CENTER Gusto Farm to Street Farm-to-table offerings including salads and pizza. 5431 Page Rd.; 984-219-2739; eatgusto.com MEZ Contemporary Mexican Creative Mexican dishes, based on traditional recipes with a fresh, healthy twist. 5410 Page Rd.; 919-941-1630; mezdurham.com

Kokyu Global street food available for takeout like Belly Banh and Baht Mi sandwiches. 245 E. N.C. 54, Ste. 105; 919-251-9017; kokyubbq.com

Mr. Cheesesteak Cheesesteaks, fries and wings. 5400 S. Miami Blvd.; 919-747-1730; mrcheesesteak.com

RTP

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

N.C. 55 Backyard BBQ Pit Barbecue and other Southern comfort foods like mac and cheese and Brunswick stew. 5122 N.C. 55; 919-544-9911; sweetribs.com Basera Modern, fine-dining Indian restaurant featuring a lunch buffet and tandoor grill. 4818 N.C. 55; 919-205-5050; baseraindiancuisine.com Big C Waffles Gourmet waffles. 2110 Allendown Dr.; 919-797-7576; bigcwaffles.com BR Brigs at the Park Breakfast selections and sandwiches. 4900 N.C. 55; 919-544-7473; brigs.com BR

Societa Temporarily closed.

MORRISVILLE G58 Modern Chinese Cuisine Traditional Sichuan and Cantonese flavors abound in sautéed flounder, fried grouper and steamed scallop entrees; a Western influence can be seen in dishes such as Chilean Sea Bass with brandy sauce and Cumin-Dusted New Zealand Lamb Chops. 10958 Chapel Hill Rd.; 919-466-8858; g58cuisine.com

D I NI NG GUI D E

NEWS BITES NOW OPEN Bull City Solera and Taproom, located in the former Chick-fil-A on University Drive, officially opened July 27. The menu features Tex-Mex-style burritos, rotisserie chicken, sides, beer and soft serve ice cream. It’s the sister restaurant to downtown’s Bull City Burger and Brewery and Pompieri Pizza.

and the Mexican dishes her team cooks together for family meals before service.

Signature favorites from the original Jack Tar menu remain as well, like the double cheeseburger, Szechuan peppercorn hot chicken, pancakes and crullers.

Taco food truck El Jefecito opened a brick-and-mortar location in the former Libby’s Too spot at 4910 Hillsborough Rd. in July.

Sean Umstead and Michelle Vanderwalker, owners of Kingfisher, transformed the parking lot behind the cocktail bar and its adjacent upper deck into a pop-up burger bar called QueenBurger, which opened in midAugust. “Since Kingfisher is not an ideal setting right now given how intimate and hands-on the experience was designed to be,” Sean says, “we’ve envisioned a new way to connect with our community and bring something fresh, fun and delicious to Durham in the safest way possible.”

QueenBurger serves “smash burgers” two ways – double-stacked beef patties and house-made veggie and vegan burgers – with griddled onions, hoop cheese, Duke’s mayo and pickles alongside pre-bottled Kingfisher cocktails, plus wine and beer. And 15% of profits from QueenBurger supports we are, an antiracist education organization.

Jack Tar & The Colonel’s Daughter opens its patio for dine-in service and launches a new pop-up menu in September. The menu, which includes items from agua frescas and vegetarian pambazos to chile rellenos and Mexican chocolate tarts as well as an all-new cocktail menu highlighting tequila, mezcal and bourbon, is led by Pizzeria Toro Chef de Cuisine Marla Thurman. The menu was inspired by Marla’s Texan background

In early August, Alley Twenty Six began “Alley Freezes Over,” a weekly outdoor pop-up event happening every Saturday and Sunday from noon to 8 p.m., ​weather permitting​, throughout the summer and early fall. The pop-up includes new frozen cocktails and the choice of “boozy” or alcohol-free snow cones using the restaurant and bar’s homemade syrups, plus a revamped food menu from Chef Carrie Schleiffer. Seating is available in the alley adjacent to the cocktail bar, which is following all safety guidelines. “We’ve been operating a store and offering to-go food, but took our time coming up with an outdoor idea that felt safe ​and​fun, and I think ‘Alley Freezes Over’ is both,” says

The Durham Food Hall began booking reservations for its three mezzanine event spaces – the Loose Leaf Event Gallery, the Walker Stone Room and Riggs Lounge – within gathering size restrictions and following strict safety protocols. Learn more at durhamfoodhall. com/gather.

Tom Meyer – owner of Southern Harvest Catering, Sprout Cafe and Elements Coffee Bar at Museum of Life and Science and The Honeysuckle Tea House – held a soft opening in late August for The Honeysuckle at Lakewood in the former location of County Fare. The restaurant offers a farm-inspired drink menu centered on barrel-aged meadbased cocktails as well as fruit-based meads on tap and kombucha. On the food menu, expect elevated bar food including appetizers like fried Brussels sprouts, house-cut fries, PEI mussels and clams, house-made chips and pickles.

Entrees include sandwiches, a half-pound burger mixed with ground bacon and a catch-of-the-day from the coast.

It’s a Southern Thing opened a second location in Naperville, Illinois, in August.

The second location – which stemmed from a request made by managing partner Pete Susca’s father, who loved the concept and wanted it closer to home – originally was slated to open in April.

As of press time, Flying Bull Brewery was slated to open at 752 Ninth St. in late August.

HATE TO SEE YOU GO Zinburger Wine & Burger Bar at The Streets at Southpoint closed permanently in June. The national burger chain announced on its website that due to the financial effects of COVID-19, only its New Jersey locations would reopen.

True Flavors Diner closed its Lakewood location in August. “We’ve given all we’ve got, but our reality is that no amount of takeout and socially distanced dining can replace the volume we experienced pre-COVID,” the restaurant posted to its Instagram. Its sister restaurant, Debbie Lou’s Biscuit Shop, which was located in the same building, also closed, but will operate at the True Flavors Diner off Highway 55.

Alley Twenty Six owner Shannon Healy.

“Nothing compares to getting to interact face to face with our community, even with masks on.”

Rudino’s Bull City in the North Pointe Shopping Center closed in early August.

News bites continue on page 67

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DINING GUIDE

ALSO CHECK OUT THESE AREA RESTAURANTS …

411 West Pasta, seafood and pizzas inspired

by Italian and Mediterranean flavors, with a Californian twist. 411 W. Franklin St., Chapel Hill; 411west.com Al’s Burger Shack Classic gourmet burger and fries joint. 516 W. Franklin St., Chapel Hill; 919-904-7659 and 708 Market St., Chapel Hill; 919-914-6694; alsburgershack.com

Mediterranean Deli Offers healthy vegan, vegetarian and gluten-free options as well as delicious meats from the grill. 410 W. Franklin St., Chapel Hill; 919-967-2666; mediterraneandeli.com

Elizabeth’s Pizza Pizzas, calzones, sandwiches, salads and pastas. 160 Hillsboro St., Pittsboro; 919-545-9292; elizabethspizzapittsboro.com

Moon Asian Bistro Asian fusion restaurant offering sushi, Chinese dishes like sweetand-sour chicken, Thai curry dishes, rice and noodles. 111 Knox Way, Chapel Hill; 919-8697894; moonasianbistroch.com

Alfredo’s Pizza Villa Pizzas, calzones, salads, subs, pasta, desserts. University Place, 201 S. Estes Dr., Chapel Hill; 919-968-3424; alfredospizzanc.com

Epilogue Independent bookstore and Spanish-style chocolatería. 109 E. Franklin St., Ste. 100, Chapel Hill; 919-913-5055; epiloguebookcafe.com

Acme Soups, salads, seafood and entrees with a Southern touch. 110 E. Main St., Carrboro; acmecarrboro.com

The Fearrington House Restaurant Contemporary fine-dining with seasonal, farm-to-fork cuisine. Fearrington Village Center, Pittsboro; fearrington.com/house

The Belted Goat Coffee/wine shop with paninis, cheeses and pastries.

Fearrington Village Center, Pittsboro; fearrington.com/belted-goat Breadman’s Variety of sandwiches, burgers and salads. 261 S. Elliott Rd., Chapel Hill; breadmens.com Breakaway Cafe A casual cafe serving breakfast, lunch and dinner, along with coffee and Maple View Farm ice cream. 58 Chapelton Ct., Ste. 100, Chapel Hill; breakawaync.co B-Side Lounge Small plates like flatbread, bacon-wrapped dates and fondue. Plus, inspired cocktails. 200 N. Greensboro St., Carrboro; 919-904-7160; b-sidelounge.com Carolina Brewery The fifth-oldest brewery in the state featuring Carolina cuisine. 460 W. Franklin St., Chapel Hill; 919-942-1800; carolinabrewery.com Carolina Coffee Shop The mainstay serves casual American cuisine for breakfast, lunch and dinner. 138 E. Franklin St., Chapel Hill; 919942-6875; carolinacoffeeshop.com Caffé Driade Carrboro Coffee, bowl-size lattes, local baked goods, beer and wine.

1215-A E. Franklin St., Chapel Hill; 919-942-2333; caffedriade.com Cat Tales Cat Cafe A two-story coffee/beer/ wine cafe home to 12 adoptable cats. 431 W. Franklin St., Chapel Hill; cattalescatcafe.com Crook’s Corner Southern classics like shrimp and grits, Hoppin’ John and jalapeño-cheddar hush puppies. 610 W. Franklin St., Chapel Hill; 919-929-7643; crookscorner.com Deli Edison Neighborhood deli with fresh bagels, sandwiches, salads and Lady Edison charcuterie. 630 Weaver Dairy Rd., Chapel Hill; 919-929-7700; deliedison.com Elaine’s on Franklin Fine regional American cuisine, made with the freshest local ingredients; all ABC permits. 454 W. Franklin St., Chapel Hill; 919-960-2770; elainesonfranklin.com

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elements Classical and modern Asian and European cuisine with sushi nights ThursdaySaturday. Check out the wine bar with a full menu. 2110 Environ Way, East 54, Chapel Hill; 919-537-8780; elementsofchapelhill.com

Glasshalfull Mediterranean-inspired food and wine; outdoor dining; all ABC permits.

106 S. Greensboro St., Carrboro; 919-967-9784; glasshalfull.net Flair Restaurant & Wine Bar Frenchinfluenced food, coffee and Sunday brunch. 50100 Governors Dr., Chapel Hill; 919-967-9990; flairfusionrestaurant.com Hawthorne & Wood Fine dining cuisine with an outdoor patio, a fully-stocked bar and an extensive international wine list. 3140 Environ Way, East 54, Chapel Hill; 919-240-4337; hawthorneandwood.com The House at Gatewood Chop house and oyster bar with dishes like signature crackercrusted pork chop with grits and greens.

300 U.S. 70, Hillsborough; 919-241-4083; houseatgatewood.com Italian Pizzeria III Pizza, calzones and subs.

508 W. Franklin St., Chapel Hill; italianpizzeria3.com Kitchen Bistro-style dining with a seasonal menu that always includes mussels.

764 MLK Jr. Blvd., Chapel Hill; 919-537-8167; kitchenchapelhill.com La Résidence French-inspired cuisine made from fresh ingredients. 202 W. Rosemary St., Chapel Hill; 919-967-2506; laresidencedining. com La Vita Dolce Pastries, sorbet, gelato, coffee.

610 Market St., Chapel Hill; 919-968-1635; lavitadolcecafe.com Mama Dip’s Kitchen Traditional Southern specialties. 408 W. Rosemary St., Chapel Hill; mamadips.com The Mod Wood-fired, artisan-style pizza, salads, small plates, full bar. 46 Sanford Rd., Pittsboro; themodernlifedeli.com Market and Moss American cuisine made with fresh local ingredients. 700 Market St., Chapel Hill; 919-929-8226; marketandmoss.com

Neal’s Deli Buttermilk biscuits and traditional deli fare. 100-C E. Main St., Carrboro; 919-9672185; nealsdeli.com Open Eye Cafe Locally roasted Carrboro Coffee and espresso, tea, beer, wine and baked goods. 101 S. Greensboro St., Carrboro; 919-968-9410; openeyecafe.com The Pig Barbecue, fried tofu, collards.

630 Weaver Dairy Rd., Ste. 101, Chapel Hill; 919-942-1133; thepigrestaurant.com The Purple Bowl Acai bowls, toast, smoothies, coffee. 306-B W. Franklin St., Chapel Hill; 919-903-8511; purplebowlch.com Radius Wood-fired pizzas, housemade pastas, sandwiches, wraps, salads and desserts. 112 N. Churton St., Hillsborough; radiuspizzeria.net Rise Southern Biscuits & Righteous Chicken Biscuits, doughnuts, chicken and coffee.

310 E. Main St., Ste. 100, Carrboro; 919-929-5115; risebiscuitschicken.com Roost Beer Garden Wood-fired pizza, local brews and live music. Open April through September. 2000 Fearrington Village Center, Pittsboro; 919-542-2121; fearrington.com/roost The Root Cellar Sandwiches, prepared salads, desserts and more. 750 MLK Jr. Blvd., Chapel Hill and 35 Suttles Rd., Pittsboro; rootcellarchapelhill.com Squid’s Seafood options like live Maine lobster, fried oysters, plus soups and steaks. 1201 Fordham Blvd., Chapel Hill; squidsrestaurant.com Talulla’s Authentic Turkish cuisine; all ABC permits. 456 W. Franklin St., Chapel Hill; 919-933-1177; talullas.com Tarantini Italian cuisine. 50160 Governors Dr., Chapel Hill; 919-942-4240; tarantinirestaurant.com Venable Rotisserie Bistro Upscale comfort food with a heavy emphasis on locally sourced and seasonal ingredients; all ABC permits. 200 N. Greensboro St., Carrboro; 919-904-7160; venablebistro.com

November 7, 2020

RE SE RVE YOUR TIC K E TS!

A virtual food and wine experience.

Select an at-home food and wine experience for contactless pickup on Nov. 7 at Johnson Lexus Preowned of Durham! Each of the four meal theme options include dishes prepared by some of the best chefs in the Triangle and a handpicked wine flight. A portion of Sip + Savor’s profits will be donated to Carolina Theatre of Durham.

A DURHAM MAGAZINE EVENT

thank you to our sponsors

Your adventure includes 5 dishes for two + 4 split bottles of wine + cooler bag and swag plus Chef tells all video & virtual wine class by Ryan Vet, Sommelier at The Oak House

Learn more at

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P INK R D & FOOD

DATE IT’S A

BRUNCH TIME

P

lan an extravagant daytime rendezvous on Saturday or Sunday.

Several local restaurants offer special brunch menus over the weekend – we went with Harvest 18’s brunch menu (Saturday and Sunday, 10 a.m. to 2 p.m.) and ordered the grilled pork belly sandwich topped with a sunny-side up egg and sweet pepper jelly, and the crabcake Benedict with heirloom tomatoes and sprite melon salad.

(The restaurant also offers family meals for two or four people for curbside pickup.)

For an extra bountiful brunch, grab a few croissants and scones from Guglhupf’s Chapel Hill or Durham location and local jams or jelly. Alley Twenty Six has a wide assortment in its Mixers & Mercantile shop – we chose the blackberry rum jam for this feast.

Start the meal with a 96 oz. Joe Box from Joe Van Gogh – its organic Sumatra Ketiara coffee has notes of dark chocolate and cherry.

The shops are open every day from 7:30 a.m. to 1 p.m. and offer no-contact pickup and weekend delivery within 4 miles of its Woodcroft cafe. Drink as much as you need on the weekend and save the remainder for iced coffees at the start of the workweek!

When it comes to a boozy brunch, there are plenty of options. You can go simple – try Alley Twenty Six’s peach syrup with orange juice and Cantina di Carpi 42

ABOVE Harvest 18’s grilled pork belly sandwich, sunny-side up egg and sweet pepper jelly. BELOW Bowerbird Flowers & Apothecary’s Love & Hope Bouquet, with blooms sourced from local farmers.

Make staying in special with these fun at-home ideas Photography by B et h Mann

‘NotteBianca’ Brut from Durham Food Hall’s Auctioneer Bar for “kind of a cross between a mimosa and a Bellini,” says Alley Twenty Six owner Shannon Healy. Or add ½ ounce of the bar’s cucumber-watermelon syrup to the bubbly for a refreshing sparkler.

If you want to take your beverage game to the next level, grab some premade mixers from Durham Food Hall as well. Its bloody mary mix is packed with veggies and pairs beautifully with Durham Distillery’s colddistilled cucumber vodka. Layer on the accompaniments – we went with pickles, blue cheese-stuffed green olives, lemon, lime, celery and even a hard-boiled egg and bacon.

But if bloody marys aren’t your style, go with the crowd-pleasing Squeeze the Day blood orange shrub (a drinking vinegar perfect for mixing) and try it with Top of the Hill Distillery’s Organic Piedmont Gin. After you’ve had your fill and made another round of drinks, challenge your partner to a good-natured tournament – the winner claims the title of Brunch Boss.

Triangle Lawn Games offers game rentals for delivery or pickup, and most are $20-$30 a day and $5 per additional day (use the code “FunAtHome25” for 25% off at checkout!).

Most importantly, employees wear masks and disinfect all games before and after each rental. Have a small space to work with?

Go with a game like Giant Jenga or Giant Connect Four. Larger yards are perfect for the classics like cornhole and ladder ball. 

Marie Muir and Caleb Rushing sip on a backyard bloody mary made with Durham Food Hall’s Auctioneer Bar mix and Durham Distillery’s cold-distilled cucumber vodka.

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“Try something new,” suggests Triangle Lawn Games CEO Gordon Buchanan.

“Many folks haven’t heard of less popular games like kubb or rollers, but they are super fun and pretty easy to learn.”

FRIDAY NIGHT FAMILY MEAL

A

fter a long week of school projects, work deadlines and endless Zoom calls, use this time to reconnect with your kids before the weekend kicks into full gear.

Consider planning your supper around a ABOVE Giant Jenga is a great lawn game option if you don’t have a large yard. produce box. Hungry Harvest, which is on To create Marie’s Gin & Bear It cocktail, mix 2 oz. TOPO Piedmont gin, 1 ½ oz.

Squeeze the Day shrub, and ½ oz. lemon juice in a shaker with ice until well-chilled, a mission to eliminate food waste by rescuing and then strain into a Collins glass. BELOW LEFT Caleb tries his hand at ladder ball. produce that’s perfectly good to eat but that BELOW RIGHT Cucumber-watermelon sparkler with cantaloupe and watermelon garnish. grocery stores won’t sell due to a slightly off size, shape or color, curates variety boxes and delivers to your door.

For a family of four to six, try a Super Harvest box (you’ll have some extra for meals at the beginning of the week, too!).

Box contents vary every week based on what is available to be recovered, and you can customize your box at no additional cost. You can also choose add-on options from Hungry Harvest’s marketplace, like bread, eggs, cooking oils, coffee, kombucha, chocolate and other pantry staples.

“Many customers like to be ‘surprised’ by their boxes, like an episode of ‘Chopped,’” says Hungry Harvest Senior Markets Manager Bart Creasman. “For those who are looking for less of a surprise but more for options to expand their cooking, I would recommend checking your box contents in our weekly order reminder emails, and you can choose to keep any surprising/exotic items in the box and customize accordingly. We also provide recipes on our website for more unique items, which can definitely help spark the creative process for utilizing new ingredients.” cookie for dessert, and kids can follow along to an instructional video on Pompieri’s website. Parents can supervise while enjoying a brew from Most Durham County and Orange County deliveries will be made on Fridays from 9 a.m. to 4 p.m. Order by 5 p.m. on Wednesday of that week Pompieri’s sister restaurant, Bull City Burger & Brewery, or a bottle of wine, which is currently 20% off with curbside takeout. to ensure a Friday delivery.

Of course, there’s also always the option of ordering a fully cooked If you’re looking for something a bit quicker than preparing a meal family meal. Beau Catering Marketplace in Hillsborough posts a from scratch, but just as fun, try Pompieri Pizza’s Build-Your-Own-Kidnew menu of family meals (for two, four or six people) on Saturdays for Pizza pack. You’ll get the dough, sauce, cheese and your kid’s selected curbside pickup and delivery to Orange County and parts of Durham on toppings for them to build at home. The pack includes a drink and a 44

FO O D & D RI NK

HOME COOKING

BACKYARD TWILIGHT

We know there are a lot of home chefs looking to step up their dinner game.

Make a night of it with your partner by setting the table, complete with local flowers from Bowerbird Flowers & Apothecary, which offers contact-free pickup at both its flagship studio in Chapel Hill and its newest location in the Durham Food Hall, as well as delivery. Or set the table with a colorful arrangement from Mighty Tendril Farm in Cedar Grove, operated by UNC grads Emily Madara and Adam Sherwood. Order by noon on Friday for $5 delivery or free Saturday pickup at Two Chicks Farm in Hillsborough, the Carrboro Farmers Market or on West Chapel Hill Street in Durham.

The restrictions from COVID-19 put a stop to the renowned pop-up dinners

by Snap Pea Catering. Now, executive chef and owner Jacob Boehm hosts live, interactive cookalongs on Saturdays at 5:30 p.m. Order to get a South Wind Produce box delivered for free (within a specific delivery zone) on Saturday along with recipes and a list of equipment and other ingredients needed.

The box contains enough ingredients for four servings of the meal, plus some bonus produce. Spend the evening watching Jacob create a meal from scratch, and don’t be afraid to ask questions! The class will be recorded, so you can always rewatch it if you need a refresher.

On Sundays, cook with Indulge Catering’s Executive Chef Queen Precious-Jewel Earth Zabriskie and Sous Chef Jacqueline “Jay” White on Facebook Live at 6 p.m. Each week features a different dish to master, and these culinary wizards share all their tips and tricks in real time, which makes it easy to get all your burning questions answered.

They recently did a date night cookalong with honey-citrusglazed duck breasts and honeycomb candy, utilizing local honey found at Perkins Orchard.

An easy-to-make, alcohol-free ginger cocktail by Shannon Healy Half a peach 4-6 oz. really cold soda water 2 basil leaves ¼ to ½ oz. Alley Twenty Six Ginger Syrup 3-6 drops of Crude Bitters’ “Sycophant” (orange and fig)

Slice ¼ of the ripe peach in thin slices. In a large wine glass, add 4 large ice cubes and soda water and slide the peach slices down the side of the glass. Tear basil leaves in half and slide them down the side of the glass as well. Add ginger syrup. Top with drops of bitters (note: bitters are made with alcohol). Gently stir.

Garnish with remaining quarter of peach. 

This Place.

You’ll arrive on Bald Head Island by ferry, then explore by golf cart, bicycle or your own two feet. As your pace slows, you’ll notice little things…a painted bunting flitting through the brush…a ghost crab skittering across the sand…three, no, four dolphins leaping in the surf…and you’ll feel more serene and more alive than you have in a long while. That’s the simple magic of this place, if you’ll allow it.

B A L D HE A D I S L A ND N O RT H

REAL ESTATE: 800-888-3707 | www.BHIRealEstate.com

C A RO LI N A

VACATION: 800-432-RENT | www.BaldHeadIsland.com

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Mondays, Wednesdays and Fridays. Recent courses included Cajun New York strip steaks, crabcakes and summer vegetable spaghetti.

Have some evening entertainment on hand, too.

Lawn games might be a good idea for the remainder of the weekend but pull out some games from Ali Cat Toys in Carrboro or puzzles from Flyleaf Books.

Folks with older kids might enjoy the virtual cinema program hosted by The Carolina Theatre. (Or enjoy after the kids go to bed!) A variety of first-run films are

BONUS TIP! Date nights aren’t just for weekends. Consider getting takeout for dinner from any of our local restaurants on slower days of the week like Tuesdays and Wednesdays, when they could really use an extra boost.

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available through the venue’s website, and a portion of proceeds from virtual cinema tickets purchased will benefit Carolina Theatre of Durham Inc., the nonprofit that operates the historic downtown venue.

Ticket prices vary per film, which are added and removed week to week. Don’t forget the concessions either! Popcorn, candy, drinks (including beer and wine) and Carolina Theatre merchandise are all available to purchase online every Friday for pickup from 4-8 p.m.

PICNIC PERFECT

S

kip the cooking and grab a few specialty items for an alfresco lunch or dinner. Start with wings from Heavenly Buffaloes, the messiest but oh-so-delicious food that was made for picnics. Pay a visit to Weaver Street Market, Bulldega Urban Market or Durham Co-op Market for grab-and-go accompaniments such as dips or chicken salad.

Or get potato salad and pasta sides from Mama Dip’s, which also offers complete picnic meals featuring courses like Southern fried chicken, deviled eggs and yeast rolls that serve two to eight people. And you can’t go wrong with pita and eight different kinds of hummus from Mediterranean Deli. Or, for $7.99 a pound, get a few sides like tabbouleh salad, Israeli red cabbage and broccoli salad.

Don’t forget to stock up on some refreshments. The Oak House Wine Club allows you to try out three themed bottles each month, and each bottle comes with digital tasting notes. Acme’s to-go menu regularly features cocktail kits with names like Juicy Fruit or The Weekender. Just add your own booze at home. We also love Annexe sangria, in rotating flavors like Mango Mule and Piña Colada, served in picnic-friendly plastic pouches that will remind you of Capri Sun but more fun. Boricua Soul has similar togo pouches with offerings like Peach Passion Fruit Frose.

Pick up some kid-friendly-yet-cool paper products from Parker and Otis; their selection ranges from galactic party cups to large paper plates featuring a quaint farm scene. Or find some reusable Melamine plates and glassware at Bungalow. Lay out your impressive spread – on a versatile throw from Indio or show your Tar Heel pride with a UNC throw blanket from Johnny T-shirt – and dig in!

ON SALE NOW

OCT 3-4

W E L L F E S T N C .C O M

A virtual festival featuring 30+ FREE wellness classes and WellFest PLUS – a premium experience that is the perfect date night or get-together with your COVID-pod!

CH

EF

ME

| An interactive cooking class with Kevin Callaghan, chef and owner of Acme in Carrboro. You’ll pick up your cooking supplies and swag bag at University Kia in Durham, and then prepare dinner with a virtual cooking class at home!

KEV

IN CALLAGHA

N,

AC

Ticket purchase includes: Dinner for two; Cooler of prepped food and ingredients featuring sustainable produce from Hungry Harvest and pasture-raised meat from Firsthand Foods; exclusive swag bag.

V I S I T W E L L F E S T N C .C O M TO AC C E S S C L A S S E S & B U Y T I C K E T S !

SIGN UP FOR YOUR FREE CLASS PASS

WellFest presents 30+ FREE classes starting October 4 at

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A portion of WellFest 2020 profits will support the Durham Tech Foundation to fund scholarships for future front-line workers.

Jessamyn Stanley The Underbelly Yoga

Jes Averhart

Kevin Callaghan

Jes & Co

Acme

Tyrone Irby

Tom Ferguson

Stronger and Faster Durham Rise Southern Biscuits & Righteous Chicken

Naya Powell

Dominique Hammonds

Laura Tierney

Spa Utopia Inc.

App State University

The Social Institute

Raven Gibbs

Ruth Penado

Mindfulness Movement

Ruthlessly Strong

Ryan Vet

Amy Rossi

Aubrey Zinaich

Tarkisha Poole

Nikki Barth

Derek D. Ross

Garth Robertson

The Oak House

YMCA

Global Breath Studio

Coastal Credit Union

Durham Tech

YMCA

Song of the Sacred

Dr. Justine Grosso

Jennifer King

Dr. Bahby Banks

Arunima Srivastava

Mindful Connection Coaching

Busy Bees

Pillar Consulting

Omni Yoga

Katrina Dooda

Lucie House

Lucy Hayhurst

Perri Kersh

YMCA

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Patrick Jeffs, Ph.D.

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Heather Pownall The Confidence Labs

NEED A LITTLE MORE?

BUY TICKETS FOR LIVE INTERACTIVE CLASSES ON OCTOBER 4 AT WELLFESTNC.COM

P INK R D & FOOD

T

he pandemic hit the food and beverage industry hard this spring and summer, forcing many to operate with fewer hours and smaller menus; we even lost a few beloved institutions. Yet many restaurants in Durham and Orange counties have still made it a priority to help the community.

PIZZERIA TORO Chef de cuisine Marla Thurman has been making 150 loaves of bread every week for Durham Free Lunch, which provides healthy, accessible meals for anyone who is food insecure. She uses Pizzeria Toro’s leftover dough to bake focaccia, turning an item that could be thrown away into a way of feeding the community. “Food is a gift of pleasure as well as a gift of sustenance,” Marla says. “We in the hospitality industry must have a servant heart to gain pleasure through the gift of food. Every day, I’m baking what pre-COVID-19 would be trash so that I can serve my community in need. I’m grateful for the space to reflect, but like most people, ready to get back to work.”

FOOD IS

LOVE These restaurants bring new meaning to ‘comfort food’

By Caro l i ne Kl oster

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E

BLUE CORN CAFE Husband-and-wife team Antonio Rios and Danielle Martini-Rios opened Latin American restaurant Blue Corn Cafe on Ninth Street in Durham in 1997. Shortly after Gov. Roy Cooper mandated a statewide shutdown in March, the restaurant began providing meals to front-line workers at Duke Health. As of mid-July, Blue Corn Cafe has catered for workers at Duke HomeCare & Hospice, Duke Department of Surgery and Duke Regional Hospital’s emergency department. They have also provided discounted catering for the City of Durham’s COVID-19 tracing team.

After one particular drop-off, Danielle received an email from Iyanna Streeter, a nurse at Duke Regional, that read: “I received the chips and salsa … it came right on time for me. I’m having a pretty rough night, and the bag of chips and salsa really help[ed] to turn it around.”

BAR VIRGILE This restaurant and bar in downtown Durham normally serves craft cocktails alongside an everrotating menu, so they understand the unique challenges faced by service industry employees during the pandemic. Currently only open for curbside pickup, Bar Virgile has also added a special option to their limited menu: a Shift Burger with fries, free for any service industry workers. Just call 20 minutes ahead of time.

RADIUS The Hillsborough restaurant’s “Pie It Forward” program allows individuals or companies to purchase a bulk order of pizzas at a discount to be delivered to an organization or nonprofit, such as the UNC Hospitals Hillsborough Campus (pictured) or Durham Rescue Mission. To date, Radius has delivered more than $4,000 worth of pizzas to the community. Visit radiuspizzeria. net/pieitforward to donate.

RONALD MCDONALD HOUSE OF CHAPEL HILL’S RESTAURANT PARTNERS Because the House is still unable to welcome any of their regular meal team volunteers, local restaurants have stepped up to provide fresh dishes for families staying there. Jersey Mike’s, The Pizza Press, bartaco, Four Corners, Brixx Wood Fired Pizza, City Barbeque, Moe’s Southwest Grill, elements, Chimney Indian Kitchen & Bar, Beau Catering and more have all donated meals.

THE PICNIC BASKET CATERING The Chapel Hill catering company offers the option to buy a “thank you” meal for health care providers. They have pledged to match and donate one meal for every four meals purchased. As of mid-August, The Picnic Basket Catering donated 98 family meals of four and 562 lunches to health care heroes, 25 Mother’s Day dinners to the Ronald McDonald House of Chapel Hill and some 20,000 meals to the Inter-Faith Council for Social Service.

Visit contactfreedinner.com to contribute.

ZAMBRERO In a partnership with international hunger relief nonprofit Rise Against Hunger, the Mexican food chain has donated a meal to someone in need for every burrito or bowl purchased since the first location opened in Australia in 2005. This Plate 4 Plate program has already provided more than 40 million meals to communities across Africa, Asia and the Americas. Purchase a burrito or bowl at the newly opened Zambrero at University Hill in Durham to help the eatery reach the global goal of 1 billion donated meals by 2025.

COPA

Wanting to do its part, Makus Empanadas launched a Pay-It Forward initiative at the start of the pandemic: When guests purchase a dozen empanadas, they receive a dozen free and are encouraged to gift the extra to at-risk individuals, such as front-line health care workers, the immunocompromised and the elderly. Thanks to loyal customers, the restaurant has already donated more than 10,000 empanadas to those in need as of August.

The Cuban restaurant in downtown Durham launched its 50 Meals a Day Program in a partnership with the Durham Community Food Pantry and Upstream Works Collaborative near the end of July. For every $12 donated, COPA invests $1 in local farms, $0.84 to the administrative fees of Upstream Works and $10 for ingredients purchased from small, local farms; living-wage labor; and COPA’s electricity, water and rent.

Up to six days per week, the Durham Community Food Pantry helps COPA distribute up to 50 meals at a time to those in need. To donate and help COPA reach its goal of feeding 300 hungry Durham residents each week, visit copadurham.com/partnering-with-upstream-works.

VIMALA’S CURRYBLOSSOM CAFE

HELP FOR HILLSBOROUGH

MAKUS EMPANADAS

The Chapel Hill restaurant is committed to covering the payroll costs of its hardworking team during the pandemic and continuing the practice of paid sick leave for workers. The restaurant asked for donations in order to maintain that goal and, as of August, had raised about $10,000, says coowner Rush Greenslade. Vimala’s Curryblossom Cafe is also moving forward with its mission to help others, handing out $1,000 grants to a few Chapel Hill “family-owned restaurants with food justice values,” feeding refugee families and providing meals to health care workers with funding from the North Carolina Heathcare Association. Visit curryblossom.com to donate directly through PayPal.

Two fundraising campaigns have raised money to support Hillsborough workers who have lost a significant portion of their income due to the pandemic. In an effort called Hillsborough Strong, The Wooden Nickel Pub publicly provided a list of the Venmo information of nearly 150 service workers – from servers and bartenders to hair stylists and cashiers – who need support at this time. Additionally, the Hillsborough/Orange County Chamber of Commerce’s Hillsborough Hospitality Help (HHH) GoFundMe supports displaced workers of Hillsborough businesses. As of mid-July, the two campaigns have donated more than $25,000 to workers in the community. Donate at gofundme.com/f/hillsborough-hospitality-help.

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POSSIBLE RESTAURANT

Ten eateries share how they’ve adapted in the age of the pandemic

By Mat t Lardi e | Photogra phy by B et h Ma n n

rea restaurants are walking a tightrope as the COVID-19 threat persists, attempting to pull off a balancing act that allows them to survive without compromising the health and safety of employees and customers. To say it’s been difficult would be the understatement of the year.

It’s been close to six months since the first coronavirus case was identified in North Carolina. As the state began to reopen over the summer and cases spiked, most restaurants faced the agonizing decision of whether, and how, to welcome back their customers. We reached out to several eateries to get a sense of what life has been like. Some have cautiously reopened. Others are still weighing their options. All agree on one thing – this is a whole new world, and survival means getting creative.

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KITCHEN EXPERIMENTS

O

ne immediate decision that all restaurants faced when the stay-at-home order went into effect was how to remain open, if at all. With little to no advanced warning, entire business models had to be reimagined.

COPA in Durham was in the process of redoing its point-of-sale systems when the shutdown happened and was able to switch to pickup and delivery almost instantly. “We never closed completely,” co-owner Elizabeth Turnbull says. “We were able to get online ordering up and running within 10 days.”

For Hillsborough’s Radius, the experience was a bit more challenging. They tried delivery at first, but as coowner Kate Carroll explains, “Delivery was a complex and expensive option we realized we couldn’t sustain.

We didn’t have the human power to make delivery

FO O D & D RI NK

E Claiborne Tapp Jr. and his wife, Peggy Tapp, opened The Chicken Hut in 1957.

It remains a familyrun business in the hands of their son, Tre Tapp (right), his cousin, Jeff Johnson (left) and his aunts, Ruth Dash (right) and JoAnn Johnson.

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feasible.” They’ve since found better success through pickup and outdoor patio service, although sales are still far off from what they used to be.

In Chapel Hill, Garret Fleming and Eleanor Lacy, the brother-andsister duo behind Big Belly Que in Blue Dogwood Public Market, cut back their hours and, for a while, stopped offering their wood-smoked barbecue completely, instead switching to heat-at-home meals for pickup or delivery. Eleanor offered to drop off meals herself in the surrounding neighborhoods, close to where she lives. “In some ways it’s been really rewarding, getting to meet new people,” she says of her new delivery route.

For Kaleb Harrell, CEO and cofounder of Hawkers Asian Street Fare, thinking outside of the box has been key. He and the other founders – ABOVE Tre serves up a plate of barbecue ribs with sides of macaroni and cheese, Kin Ho, Chee Cheng “Allen” Lo and collard greens, fried okra and red velvet cake. BELOW A model of the restaurant Wayne Yung – opened the location made by a customer five years ago still holds a place of honor in the lobby. in University Place as the shutdown went into effect in March. “We “I said, ‘We gotta do jokingly say, ‘If you could pick the something,’” Tre explains. “The worst weekend to open a restaurant first weekend after the shutdown, in the last 100 years, we nailed it,’” we gave away 900 meals.” He Kaleb says. now estimates the restaurant “We’ve had to take a really hard donates about 500 meals a week look at our business model,” Kaleb and says he has no plans to stop. continues. “We’ve had to prioritize For these and other safety over profit. I think one day the restaurants, there was no right dine-in restaurant experience will way to do business anymore. It normalize, but until then we need to was just a matter of trying find a way to stay in business.” to survive.

For Hawkers, that has meant things like bottling and selling some of their sauces and even building and selling restaurant partitions out of their central woodshop to other eateries. ith differing responses from local, state and federal When It’s a Southern Thing on Main Street in Durham officials, it was sometimes confusing for restaurant owners switched to takeout, owner Pete Susca had to lay off about 30 to know where to turn for help. The Paycheck Protection members of his staff. “That was far and away the hardest thing Program (PPP), a loan program meant to allow businesses I’ve ever had to do.” to keep employees on the payroll, for instance, had a The Chicken Hut owner Tre Tapp was instilled with a sense of number of restrictions on who qualified. community responsibility at a young age. As schools shut down and Chapel Hill’s Que Chula Tacos on West Franklin Street opened its Tre tried to navigate the new landscape, he knew he still had to doors in the middle of the pandemic on May 7. “We couldn’t get any help his neighbors. So, the restaurant partnered with Healthy Start help from the government because we had no previous payroll,” explains Academy to give away free meals to local kids. co-owner Jose Ramirez. “Everything has come out of pocket.” 

W

54

LOAN LIFELINE

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F OOD & DRIN K

ABOVE La Chula Margarita with tequila, orange liqueur, fresh lime juice and agave nectar.

LEFT Jose Ramirez and Laurena Ibarra, with their children: Emma Ramirez, 13, Noah Ramirez, 2, and Aidan Ramirez, 15. BELOW The carne asada comes with a side of papas bravas in chipotle mayo.

Jose credits his wife, Laurena Ibarra, with their ability to stay open right now. “I work [from] 8 a.m. to 5 p.m., and she works 5 p.m. to close, sometimes seven days a week,” he says. “That is the main key [to] surviving the pandemic right now, because we are not getting paid.

“We hope after the pandemic [that] we do very good so we can take a long vacation,” Jose says, laughing.

Durham’s NanaSteak was able to get a PPP loan, but as co-owner Aubrey Zinaich explains, “I can’t pay my vendors with that.” While NanaSteak remained closed over the summer and tried to figure out how to reopen safely, Aubrey says that “our landlords [at American Tobacco], especially the Goodmon family, have been so supportive.” The Durham Performing Arts Center even allowed NanaSteak to use some of its 56

patio space and furniture once the restaurant launched outdoor dining in mid-August.

That push for outdoor seating was something that Elizabeth, while still managing her duties at COPA, took on in her role of advocate for Durham’s restaurant community, working with Shawn Stokes of Luna Rotisserie and Empanadas on a joint letter to Gov. Roy Cooper and communicating regularly with Durham Mayor Steve Schewel and city officials.

“I understand the challenges they are facing, but I don’t think they understand the urgency of our needs,” Elizabeth says of city and state officials. She points out that it took Durham nearly 10 weeks to launch its outdoor dining program while other cities and towns implemented similar programs in a matter of days.

“There is certainly an empathetic ear from our leaders,” she adds, “but I don’t see a whole lot of proactive work that is really going to save us. It’s like the old adage of sending out thoughts and prayers, but they don’t pay our mortgage or our electricity. We need help.”

Steve Wuench, co-founder of Durham’s Eastcut Sandwich Bar, echoes Elizabeth’s plea for help. First, he says, the government needs to focus on getting COVID-19 under control. “If there’s a high degree of community transmission, businesses cannot return to normal,” he says.

“Secondly, support our local small businesses through grant programs

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[and] reducing property taxes … in the short term, so businesses can focus on sustaining their operations and keeping people employed.”

CHANGING COURSES

O

pening a new restaurant can be a long and arduous task in normal times. Now it requires almost herculean effort.

It’s a Southern Thing was in the process of expanding to the Chicago suburb of Naperville, Illinois, when the pandemic hit. After signing the initial paperwork in February and banking on a midMay opening, Pete says, “We’re still not there yet. Everything from construction to permits to

LEFT Enchiladas suizas, topped with a fresh slice of watermelon radish.

RIGHT Noah on the back of Filimona, the donkey statue that resides on Que Chula’s spacious outdoor patio.

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FO O D & D RI NK

resources that chain restaurants have. We aren’t going to make it if people don’t come to us instead of going to Chipotle or Panera.”

COPA’s Elizabeth urges customers to advocate for themselves. “Do your homework,” she advises. “Call the restaurants, look on their websites to see what they are doing to keep people safe.

“Restaurants are running out of time, and the help that is coming may not arrive in time,” she warns.

Many of these owners point to things like gift cards and takeout as lifelines right now. The restaurants might not turn a profit, but it helps keep the lights on, and during these unprecedented times, even just being able to pay a utility bill can feel like a win.

“I hope that the general public realizes that we are right on the front lines,” says Pete of It’s a Southern Thing. “We are just trying to serve people, give people a nice meal and a chance to get out of the house. We’re not gonna put the brakes on anytime soon. If you have the faith that eventually things will get better … ” he trails off.

Keep the faith. Work hard. Ask for help. Trust your community. It’s a whole new ballgame for local restaurants, and they’re trying every play in the book in order to survive. liquor licenses to food deliveries has been delayed because of COVID-19.”

Annie Johnston, owner of La Vita Dolce in Chapel Hill’s Southern Village, was all set to open a new restaurant a few doors down. With the pandemic slowing everything and Annie forced to devote her attention to the cafe, Market and Moss’ May opening got pushed to September.

“Sometimes the universe has other plans, and the best I can do is accept that, adapt and find new ways to create exceptional experiences for our stakeholders,” Annie says.

EAT LOCAL

2020

O

ne thing every restaurant owner we spoke to adamantly voiced was the need for the dining public to help.

“In my lifetime, I have never seen anything like this,” says Tre of The Chicken Hut, Durham’s oldest Black-owned restaurant.

“It takes the community to keep all of these small businesses going.”

“What is sad to me is that chains are going to do fine,” Eleanor of Big Belly Que laments. “I hope that customers really support the unique food businesses that we have here, because we don’t have the 59

P INK R D & FOOD

COUNT YOUR

BLESSINGS Heavenly Groceries provides food for the soul

By Ma delin e Kra f t

H

eavenly Groceries volunteers shuffle through St. Joseph Christian Methodist Episcopal Church’s open

basement every Wednesday afternoon in a rehearsed routine to prep the weekly delivery of fresh food boxes. Theo Cokkinos peruses the piles of potatoes, peaches and peppers, weeding out the spoiled food.

Diana Koo makes constant trips from the refrigerator to the containers, distributing milk cartons and eggs.

Annie Zhang lifts watermelons one by one into each box. Finally, Aisha Booze-Hall helps transport the filled boxes to volunteers’ cars to be delivered along routes in the Northside, Pine Knolls and Tin Top neighborhoods.

Seeing a need in 2002, the Rev. Tory Harrison, then pastor of St. Joseph CME Church, and his wife, Bernie Harrison, began giving loaves of bread to members of their congregation. Today, the program continues to grow thanks to donations from the community, a partnership with the Marian Cheek Jackson Center and the church’s “Heavenly Angels,” longtime members who have operated the ministry since its inception. The volunteers hope to one day provide healthy food for everyone in need and alleviate hunger in the community.

Before COVID-19, Heavenly Groceries served approximately 3,500 people by opening its doors five days a week from 3 to 4:30 p.m. as a self-service grocery that was stocked with fresh fruits, veggies, bread, dairy products and dried goods. Anyone in need of food was welcome to come into the store and take whatever they needed. “There is an 60

Heavenly Groceries volunteers Theo Cokkinos and Annie Zhang.

abundance-based practice present in the way that we aim to work with people in the community to provide a high-quality life for them,” says Aisha, a food justice and eldercare senior fellow at Marian Cheek Jackson Center and a 2020 graduate of UNC. However, in order to keep the volunteers and the community safe during the ongoing pandemic, the ministry has shifted its operation to deliver boxes of fresh food once a week instead.

Aisha first became involved with Heavenly Groceries by serving as a volunteer through her UNC nutrition class. After her graduation, she became a senior fellow operating the program, drawn to its heavy focus on developing relationships. “It is nice to be completing work with people who you care about,” she says. “It allows the work to be so much sweeter.”

DESSERT

COURSE

Children’s cookbook author publishes the ultimate kids’ guide to cupcakes

By N ao mi Wr i g ht | P h o to co u r te sy o f C h ar ity M at hews

T

ell that sourdough starter in the fridge to make way for a new family baking project. Hillsborough food author Charity Mathews released her fourth children’s cookbook, “Cupcake Cookbook for Kids,” in July, which highlights 50 recipes that range from classics like red velvet to the more advanced filled orange dreamsicle.

Charity says that cooking empowers children and creates a level of goodwill that helps reduce friction around mealtime.

Her first three cookbooks, “Super Simple Baking for Kids,” “Pizza School” and “Kid Chef Junior Bakes: My First Kids Baking Cookbook,” contain easy recipes that kids of all ages can help with, and her latest is no different. She also runs a blog, foodlets, which has a broader scope, focusing on mealtime with her family. “We’re pretty food centric,” Charity says. “My husband would probably say obsessed.”

Charity focuses that passion into recipe makeovers and cooking strategies. “I’m not trying to invent new things, but definitely trying to transform them into things that are faster, Charity Mathews – with Violet, 6, Phoebe, 11, Estelle, 9, and George, 8 – jokes that her kids have tried more foods in their lifetime than she did healthier and more kid friendly … cutting half the sugar, adding before she was 30. whole-wheat flour and always doubling any veggie,” she says.

Her four kids can often be found in the kitchen with her.

Phoebe, 11, whips up pancakes and biscuits on her own while sister Keeping strategy in mind, Charity drops a pro tip for readers Estelle, 9, comes up with a dozen different ways to eat steel-cut oats. tackling her recipes with kids: “On a plate or a baking sheet, put all Charity laughs when she admits the two youngest children, Violet, 6, the elements they will need for decorating. It’s almost like a kit for and George, 8, occasionally get lured away from the kitchen by Legos, them, and then they can just focus on making it.” but they also love being involved in the process.

As the pandemic persists, Charity says that the family has been very Her little helpers like to make the carrot cake cupcake recipe for its intentional with their time, and she is proud to see her children turn novel texture, but decorating is where they derive the most enjoyment. to baking for comfort. Upon hearing the family’s neighbor was in an Charity says her recipe for multicolored cupcakes, “A Rainbow in the accident, Charity shares, “My 11-year-old looked at me and said, ‘I’m Clouds,” which features rainbow rope and mini marshmallows as a going to bake her a loaf of bread right now.’” Without any parental topper, is simple and a hit with her crowd. “You couldn’t really tell the prompting, her children took the reins, adding violets and rosemary difference between the one I made and the one my 6-year-old made,” to their homemade focaccia, decorating their goodies with the flair she says, and that’s exactly the point. they’ve learned from their mom’s new book.

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P INK R D & FOOD

RUSH SUGAR

Local baker serves up vegan goodies

K

eyana Bourne still remembers

the first thing she baked by herself. “I believe [it] was a Duncan Hines yellow cake with the chocolate frosting,” she recalls. “It’s such a nostalgic dessert!” Baking has been her passion since she got her start at just 8 years old with an Easy-Bake Oven. Before long, she moved on to cake mixes and then to baking from scratch. She perfected her skills over years of hard work and practice on everything from croissants to cinnamon rolls. “On the weekends, I would bake anything my family and I [were] craving,” she says. “Anything you can think of, I’m sure I’ve made at one point.”

Keyana turned her childhood pastime into a profession when she opened vegan bakery Crumbs in 2017 and made it her full-time job two years later. “As a vegan, I realized there was a lack of vegan options in the area,” she says. “I wanted to create a variety of items for the community that were free from animal products but still delicious!”

Her online business serves both Chapel Hill, where Keyana grew up and attended East Chapel Hill High School, and Durham, where she moved last year. Crumbs has no shortage of handcrafted tempting treats, both sweet and savory: Muffins. Biscuits. Cookies.

Crumbs offers an array of gluten-free desserts

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By Cl ai re Del ano | Photography cou rtesy of Cru m bs

Keyana Bourne ices a naked cake, which has a thin outer coating of frosting to show the layers of cake and fillings for a more rustic look. She finishes each one with toppings like cookies or edible flowers.

as well, from classic vanilla cake to a s’mores crostata. “[I] slowly started implementing gluten-free items because I wanted to create delicious options despite anyone’s dietary restrictions,” she says. Keyana makes all of her baked goods from scratch and is dedicated to using organic, local ingredients through wholesaler Happy Dirt.

Sustainable vegan baking is an exercise in creativity for Keyana. “It’s amazing what you can create without using any animal products,” she says. “It’s also fun experimenting and finding substitutes. I love using seasonal ingredients, so I get to come up with new recipe ideas every few months.” When it comes to presentation, she utilizes fruit, cookie crumbs, sprinkles and “especially flowers” to give her treats that final irresistible touch. “You can really get creative with cake decorating; it’s like a blank canvas!” she says.

Crumbs currently hosts pop-ups in Durham coffee shops such as Foster Street Coffee, and Keyana will join the Durham Farmers Market once things with [COVID-19] settle down. As her business continues to grow, she has big dreams for Crumbs’ future. “The plan is to have a bakery/coffee shop that will eventually expand into a vegan cafe!” she says.

Sounds sweet.

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P INK R D & FOOD

W

hen customers walk into the Chapel Hill-based Italian Pizzeria III, they’re greeted with the shout of a “hello” and sometimes even their name. Brothers Angelo Marrone and Vincenzo Marrone, who have run the pizzeria for the past 20 of its 40 years, can spot the regulars and make everyone feel at home. “We know exactly the people who walk in here,” Angelo says. “Sometimes we can forget a name, I’ll be honest, but we work at the names.”

When the brothers aren’t tossing dough or taking orders, they often find themselves on the receiving end of warm greetings as they go about their days outside the restaurant. They get recognized all over town, but also when they travel. “Last year I was at the Biltmore in Asheville, North Carolina, with my wife and my mother-in-law,” Angelo recalls. He says he was just taking in the view from the grand estate when someone spotted him.

LIFE

Angelo Marrone and Vincenzo “Vinny” Marrone have run the pizzeria for the past 20 of its 40 years. “[Even] after 20 years in business, you learn something new every day,” Vinny says.

SLICE OF

Catching up with brothers Angelo Marrone and Vincenzo Marrone of Italian Pizzeria III as their West Franklin Street restaurant celebrates 40 years

By J essi ca St ri nger | P h oto by B et h Ma n n

64

“Somebody from down below yelled, ‘I-P-3!’” he says, only slightly embarrassed. “That’s just the way people love us.”

Angelo and Vinny started working at the pizzeria under Cipriano Illiano, the original owner, a man they call their uncle.

“Angelo moved here in ’96, and I moved here in ’97,” Vinny says.

They bought the business in 2000 and, eventually, the entire building at 508 W. Franklin St. Angelo and Vinny made some significant additions to the menu when they took over. “I remember the menu first had maybe 10 pizzas,” Vinny says. “Now we have 30. Pasta wise, we were only doing baked ziti, lasagna, manicotti, ravioli, chicken Parm and veal Parm. But then we upgraded with more dishes like chicken alfredo and spaghetti pescati.”

Angelo and Vinny have also left their mark through their generosity, whether that’s in sponsoring the PORCH Chapel Hill-Carrboro Food for Schools program or donating a portion of a night’s sales to UNC Children’s Hospital. “If a school calls asking to do a night where a [percentage of sales] will go to the school, we will always be like, ‘Sure, no problem,’” Vinny says. “They can count on us, especially when it comes to the community or helping somebody.” Vinny and Angelo say they want to support the town that has meant so much to them. “For me, Chapel Hill is my home,” Angelo says. “Chapel Hill gives us a lot, but we give back a lot, too.”

IP3 recently underwent a renovation, though, naturally, the brothers kept the familiar red booths. “We want people to feel that, when they come back for a visit, nothing’s changed,” Vinny says. “I had a customer come in

The brothers credit their loyal employees for the restaurant’s continued success. “My staff is unbelievable,” Vinny says.

“Many of them have been working for us for a long time, and they really take the job seriously.”

recently and say, ‘Oh, my God. I used to go to school at UNC back in 1990, and this place looks the same.’ It’s nice when they get that feeling.” It’s the culinary equivalent of your parents leaving your childhood room intact – if that room was plastered with autographed photos of Angelo and Vinny posing with UNC athletes.

IP3 is a well-known hangout for hungry student-athletes looking for a meal after practice. They find supportive fans in Vinny and Angelo, and eventually, an extended family. IP3 has donated pizza to local camps put on by former players, including Marcus Ginyard, who holds a free annual clinic for kids in Orange County.

“This is iconic Chapel Hill, and it’s also great they share our vision of what we’re trying to do with these kids,” Marcus told us when we interviewed him during his 2019 Chapel Hill Community Day. “They’re giving pizza, because that’s what they do, but it means a lot more.” One menu item at the pizzeria even bears his name: the “Ginyard Penne.” Other athletes often make a point to visit IP3 when they are back in Chapel Hill.

Angelo shares that when former UNC basketball player Harrison Barnes returned to the pizzeria, he had the NBA Championship Trophy from his 2015 NBA Finals win with the Golden State Warriors in tow. “These guys don’t forget us,” Angelo says.

Of course, there are the occasional sibling squabbles, Vinny admits, but says that he’s really come to appreciate his brother. “Even when you’re on vacation, you know the place is in good hands with somebody who you can trust,” Vinny says. Angelo echoes the sentiment: “Sometimes we look at each other and say, ‘We gotta be proud.’”

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P INK R D & FOOD

EATING WHAT WE’RE

News from our restaurant community, plus local dishes we love

lmost nothing has done more to make pandemic-era work-from-home more enjoyable for me and my husband than “Wing Wednesday” at Pie Pushers. We order every week! Not only is it a great lunch deal, with 10 wings – in a variety of flavors or sauces – for $5, but we almost always pick up a pizza and some Pusher Stix or fried Brussels sprouts at the same time, and then dinner’s taken care of, too! Our favorite pies include the My Boy Blue, the Queen Anne and the State of Nirvana – or a delicious Sicilian when we can account for the longer bake time.

– BETH MANN, photographer

I have a hard time pinpointing one favorite brewery – especially as Durham’s beer scene continues to expand. (Case in point: newly opened Flying Bull Brewery on Ninth Street.) But I will tip my hat to Hi-Wire Brewing and its incredible deals during the pandemic. On multiple occasions, my partner and I ordered a $30 case, which could last us weeks. I can’t recommend the Go Getter or Pink Lemonade Sour Session Ale enough. When we were finally able to dine out again and enjoy a socially distanced flight, I realized how much I missed our weekends hopping from brewery to brewery.

– HANNAH LEE, assistant editor

I’m a stress eater, and nothing calms me down like a basket of Southern goodness from The Original Q Shack. The smiling pig sign has been a bacon, err … beacon of hope in my life.

Among all the unknowns right now, one thing I can be sure of is where I can get some of the best barbecue in town. My go-to order is the smoked pork butt sandwich with slaw, hush puppies and a side of fries. If I’m feeling down, a side of macaroni and cheese will usually do the trick.

– MARIE MUIR, editorial, digital & marketing coordinator 66

ABOVE Queen Anne pizza with baked wings, fried Brussels sprouts and Pusher Stix.

LEFT Hannah and her partner, Brendan Marks, enjoy a couple of beers at Hi-Wire Brewing to wind down the day.

NEWS BITES ON THE MOVE Breadman’s moved from 324 W. Rosemary St. to 261 S. Elliott Rd. in July, taking over the former Haw River Grill location, which permanently closed last year. The restaurant, founded by brothers Roy and Bill Piscitello and now owned by Omar Castro, first opened in 1974.

Mothers & Sons expanded into the neighboring space formerly occupied by Lucky’s Delicatessen and reopened in May as Alimentari at Mothers and Sons, an enoteca offering sandwiches, fresh pastas, sauces and Italian specialties to-go during the day.

The space will also be used as overspill seating for the trattoria to encourage social distancing. Owner Matt Kelly plans to relocate Lucky’s, but the location has not been disclosed.

Not in the mood for a sandwich? The Original Q Shack’s chili-rubbed beef brisket with a side salad or french fries are also menu highlights, according to Marie.

COMING SOON A sign in the former Al’s Burger Shack location in Governors Village announced that a new restaurant – “Gov’s Burger Shack” – would open in August and offer takeout before adding delivery and outdoor seating. The menu will include burgers, hot dogs, salads, wraps and a couple of sandwich options.

Beyu Caffe is expanding to Boxyard RTP, where it will offer a robust coffee menu as well as grab-and-go breakfast items.

Last fall, I got a sneak peek of Nomad’s global fare during a preview night at Durham sister restaurant Viceroy. In May, the eatery finally opened its doors for takeout in Hillsborough. The menu has gradually expanded, with wraps, tacos and small plates like yucca poutine joining the lineup of signature rice bowls. You can even get a shrub cocktail mix to make drinks at home. Every time I pick up my go-to order – a Korean fried chicken bowl with gochujanghoney glaze – I gaze in the window to admire the former theater’s brick walls and dream of the days I can belly up to the Nomad bar.

– JESSICA STRINGER, editor, Chapel Hill Magazine

The first thing I always did when I got to our office during the pre-pandemic “before times” was make a large, strong cup of coffee. Now that we’re working remotely, I’ve had to train myself to do it at home (not something this creature of habit was used to doing). Lucky for me, it’s super easy to order a bag or two of Little Waves Coffee Roasters

for contactless pickup from any of Cocoa Cinnamon’s three Durham locations. Positive Pressure – which I could drink every day, really – is my coffee of choice.

– AMANDA MACLAREN, executive managing editor

Durham-based Lime & Lemon Indian Grill & Bar plans to open a second location at 105 Friendly Dr., Ste. 101 in Raleigh in the next few months.

Durty Bull Brewing Company is opening a second location in Gastonia, North Carolina, across the street from a new multiuse sports stadium. This location includes plans for a taproom, outdoor seating, an on-site kitchen and stage and will house a small brewing system with experimental beers. Co-owner and manager Matt Pennisi says it’s slated to open in early 2021.

STREET FARE In July, the Town of Chapel Hill shut down two lanes on Franklin Street for pedestrian traffic and to allow restaurants to take advantage of outdoor dining on the sidewalks. Town leaders hope partially closing UNC’s main thoroughfare will boost downtown business and encourage social distancing. The lanes are closed from Robertson Lane to Graham Street until at least midSeptember, the town announced in a news release.

THAT’S MY ’CUE Durham’s own Mike and Gloria De Los Santos of barbecue sauce company Mike D’s BBQ appear on Discovery Channel’s new series, “I Quit,” which premiered Aug. 18 and follows the founders of six businesses who give up their steady 9-to-5 jobs to follow their passions.

READ BETWEEN THE WINES Parizade won an “Award of Excellence” from Wine Spectator. The Mediterranean restaurant, a part of the Giorgios Group family of restaurants, was among 2,289 restaurants around the world that received this award. Recipients are chosen based on the quality and diversity of their wine lists and the wines’ compatibility with the restaurant’s style and menu.

PRESS ON Counter Culture released its new, limitedrelease “twenty-fifth anniversary blend” in early August. Over the last three decades, the coffee company has remained committed to sustainability in sourcing as it has grown across the country. After starting out with four employees in Durham, Counter Culture now operates a second roastery in the Bay Area and trains coffee professionals from coast to coast at its training centers.

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HOW THEY LIVE

across

county lines These three families – who all live near the borders of Durham, Orange and Chatham counties – know how to make the most of outdoor living spaces Ph o to g rap hy by B e th M an n

M

BAC KYA R D B LISS ost mornings, Neva Howard joins her husband, Shahar Link, on the screened-in porch behind their home in Solterra – a cohousing community in the western part of Durham County near the border with Orange County. The early hours are peaceful, and the space offers room for the couple to meditate. Later on, their 10-year-old son, Nadav Howard Link, who attends Duke School, might wander outside to share a meal with his parents

70

Nadav Howard Link, Neva Howard, Shahar Link and family cat, Bacon, cozy up on their California-style back porch.

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PHOTO BY MARILYN PERYER

H OME & GARDEN

ABOVE Grant Bizios Architecture and David W. Roberts Construction made Neva’s vision of a large outdoor family space into reality. BELOW A granite and marble walkway, built by former homeowner and artist Emily Eve Weinstein, leads up to the front door.

or play with the local kids on the shed’s rock wall installed by Progression Climbing.

Neighbors walk by throughout the day along a series of trails that connect each of the 37 homes in Solterra. “Each house looks completely different,” Shahar says. “You’re motivated to do something different with your house because everyone else has their own cool thing going on. That’s part of our inspiration.”

Shahar, owner of Mindspire Test Prep, and Neva, a pediatric emergency medicine physician at UNC School of Medicine, moved into Solterra in 2012. Originally built

by Chapel Hill artist Emily Eve Weinstein, the house’s eclectic design was one of the main selling points for the couple.

“There’s craftwork everywhere indoors,” Neva says. “[Emily] took a lot of scraps and old things from the lumberyard and carved wood and created beautiful stairwells.”

There’s even a window with a stainedglass nature scene that highlights golden 72

sunflowers, hand-painted by the former homeowner.

Surrounded by inspiration, Neva and Shahar decided to add their own personal touch – the screened-in porch. The California-style back porch encloses 650 square feet and features two-story-high ceilings, a casual dining area, a stone fireplace and a copper hot tub.

“I wanted a large family space that we didn’t have indoors,” Neva says. “I realized that I could only get that through building a screened-in porch. I turned the dream for the indoor space into the outdoor space.”

They hired Grant Bizios Architecture to custom-fit the design to fulfill Neva’s vision. For the building and engineering of the porch, they hired David W. Roberts Construction. The entire project took a little more than 1½ years, plus one giant crane to lift in the hot tub.

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Remnants of Emily’s artwork, such as this handpainted stained-glass window, can still be found throughout the house.

clouds. In a community with a high amount of socializing, Neva and Shahar value the private oasis of their porch, but it does also offer enough space to socially distance with family and friends during the pandemic. That includes both sets of grandparents, Florence Link and Thomas Link, and Guy Howard and Sharon Howard, who were fascinated by Solterra’s community concept and happy to live closer to their grandson.

Solterra has a garden where residents can contribute plantings and share the harvest of sweet potatoes, berries and more. The recent arrival of two beehives provides the neighborhood with an abundance of fresh honey.

Neva and Shahar’s own front yard is filled with fruit trees. Landscaper Michele DeRose of DeRose Garden

ABOVE Nadav, 10, hangs from the wood-carved stairwell.

RIGHT “The hot tub is in the screened-in porch so we can avoid the bugs and be out there in the rain and snow,” Neva says.

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Throughout the pandemic, the screened-in porch offered Neva and Shahar a private and safe space to socially distance with family and friends.

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native plant species.

“We have a fig tree, pawpaw tree, pear tree, muscadine grapes, blueberries and even a kiwi vine,” Shahar says. “We make tons of fig jam, and the pawpaws get eaten raw – it’s an interesting native fruit that you can’t get at most stores.”

A granite and marble walkway, built by Emily, leads up to the front door. Inside the house, Shasta, a white golden retriever puppy who the family adopted earlier this year, has rule over the main floor. Each house in Solterra was built with southfacing windows to get maximum sunlight; Shasta and his 8-year-old cat siblings, Bacon and Flour, often lounge in the rays.

Every door in the house is recycled and is a different shape and size, and Neva has added artistic light fixtures and decor to complement the eclectic home. Yet, the family’s favorite space remains inside the screened-in porch.

“During a storm, it’s incredible. Water barely comes in,” Neva says. “We’ve had dinners out there in the middle of a storm.” – by Marie Muir

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fter completing graduate school studies in Australia, Tracy DeLozier and Steve Choi decided it was time to move back to the States.

They found their way to North Carolina when Steve matched with Duke University for an internal medicine residency program in 2001. They lived in Orange County for two years, then spent the next seven in Durham County. Their current house

Family dog Ozzy tries to steal the show from William Choi, 12, Tracy DeLozier, Mena Choi, 15, and Steve Choi.

77

PHOTO BY CORNELL WATSON

HO M E & GARD EN

PHOTO BY CORNELL WATSON

H OME & GARDEN

The family spends most of their outdoor time in their screened-in porch, but the wide-open backyard lends itself nicely to the kids’ hobbies of baseball and volleyball.

– with its Chapel Hill address in Durham County – has been a welcome compromise.

Tracy, Steve and their two kids, Mena Choi, 15, and William Choi, 12, have called Southpoint Manor home for 10 years. “We settled in this neighborhood due to the family-friendly vibe, the walkability and the neighborhood pool,” Tracy says. “The location between both Chapel Hill and Durham … made it an easy choice as well.”

The home is a reassuring home base for the busy family, especially now during the coronavirus pandemic. Tracy, a consultant for PharmaDirections, works virtually from her home office. Steve works as an associate professor of medicine at Duke University Medical Center and is chief of gastroenterology at the Durham VA Health Care System, but always does his best to make it home in time for dinner. The recent specialty on the menu has been classic shrimp and grits, in large part courtesy of Mena, a cooking aficionado and the 2016 North Carolina winner of Michelle Obama’s Healthy Lunchtime Challenge. When the DeLozier-Choi family isn’t cooking bulgogi or bibimbap under Mena’s watchful eye, they 78

“

We settled in this neighborhood due to the familyfriendly vibe, the walkability and the neighborhood pool.

– Tracy DeLozier

are often gathered outside. Steve utilizes his Big Green Egg outdoor cooker on the deck to smoke ingredients like duck and Brussels sprouts for all to eat out on the sunporch. The porch’s plush couches and dimly lit lanterns provide a comforting reason to stick around after dinner. “Mena also enjoys painting out there with her friends,” Tracy says. “We are planning on putting a TV on the screened porch to utilize it more for entertaining.”

The wide-open, airy backyard offers the perfect expanse to serve as a makeshift practice baseball field for William, who plays for the Riptide Baseball Academy team. Mena uses the space to work on her volleyball serve as she prepares for future games with Carolina Edge Volleyball. Plus, it’s open terrain for Ozzy, the family’s Pembroke Welsh corgi, to roam as he pleases.

The backyard also served as the ideal spot for William’s 12th birthday party in May. “We kind of made our own backyard movie [theater],” Tracy says. A blow-up screen created the perfect socially distanced celebration.

“It was a good time,” Tracy says. “[His friends] came over in masks and gloves … and played PlayStation on

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Card games are serious business for the family. Tracy was ahead in this game of “War.”

the big screen.” To ensure the boys’ safety, William and his friends “ate individual pizzas from Blaze Pizza, individual chips, individual cupcakes, and we also popped individual popcorn bags. [The] party gifts were masks from Nokona, the baseball glove [makers],” Tracy says.

As for Tracy, she’s enjoyed watching the plant life flourish in the family’s yard. “We have some gerbera daisy plants as well as schefflera plants ... for foliage and greenery in our screened porch, [but] our gardenia bushes in the backyard … are my favorite when they bloom in the spring,” Tracy says. “They were planted with the house – but I love [them]! The smell is amazing.”

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fter living in 12 different houses over 20 years, Laura Francini and Andrea Francini have finally found “the one” – a Craftsmanstyle house in Pittsboro’s Bingham Ridge.

Laura and Andrea know a thing or two about patience and perseverance – they completed the New York City Marathon together after dating for six months and crossed the finish line holding hands.

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ABOVE Laura Francini with daughters Scarlett, 15, Margot, 17, and Liza, 8, and Andrea Francini on the front porch of their home in Pittsboro’s Bingham Ridge. BELOW The back patio is a favorite spot for Laura to take work Zoom calls as well as FaceTime sessions with faraway family members.

to raise their three daughters, Margot, 17, Scarlett, 15, and Liza, 8, close to family in her home state.

The Francinis returned to North Carolina, Laura’s home state, last year seeking a greater sense of community and culture.

“Not only do we cherish its natural beauty every day, I think it’s wonderful being nearby my alma mater, UNC,” Laura says. “However, we are experiencing North Carolina more virtually now, like with the Blue Ridge to the Beach virtual trail.”

Bingham Ridge provides residents with access to hilly trails that traverse boulder terrain. At home, the Francinis pay homage to Andrea’s home country by recreating a beachy Italian ambiance complete with a saltwater pool, pebble landscape and native plants such as scarlet hibiscus.

“When the pandemic was not yet full-scale in the U.S. but had already ravaged much of Europe, including Italy, we knew it would 82

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Youngest daughter Liza fearlessly scales her backyard climbing wall.

heavily impact small businesses, so we decided to try to purchase local as much as possible,� Laura says.

The Francinis subscribed to weekly produce from Copeland Springs Farm’s CSA in Pittsboro and purchased plants from Chatham Marketplace and the North Carolina Botanical Garden.

When local farmers and food artisan friends Sandra Sarlinga and Fabian Lujan of Piemonte Farms pivoted their business plan from 84

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PHOTO BY MADELINE KRAFT

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H OME & GARDEN

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Unable to travel during the height of the pandemic, the Francinis styled the landscape of their backyard after a beach in Italy, Andrea’s home country.

farmers market sales to building customraised garden beds, the Francinis were quick to sign up. “[Sandra and Fabian] did an awesome job, with fun along the way and inspiration for further landscaping projects,” Laura says. “Now we are able to harvest much faster, thanks to the timer-controlled irrigation system that they installed.”

The newly crafted kitchen garden is easily accessible and offers a daily variety of fresh produce. In late July, the family enjoyed an abundance of tomatoes and zucchini.

“The herb bed also provides living space for two baby turtles, so far undisturbed by our puppy, Heidi, an 8-month-old labrahuahua adopted just in time for sheltering in place,” Laura says. “We plan to add more berry bushes this fall. … We find observing the plants go through the stages of their life cycle rewarding in many ways.”

The Francinis were also inspired by New Hope Audubon Society, the local

“Gretchen is an exceptional realtor. As international investors who had never been to the Triangle area, live 5,000 miles away and could not visit because of COVID-19, we fully relied on Gretchen’s expertise and advice.

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H OME & GARDEN

Until they can get back to hosting friends and family, the Francinis spend a lot of time together with newly adopted puppy, Heidi, in their backyard paradise.

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chapter of the National Audubon Society, to build eco-friendly water features that support native species. This time of year the family often encounters bluebirds, cardinals, hummingbirds, green anole, five-lined skinks, swallowtail butterflies, dragonflies, frogs, toads, box turtles and deer.

Poultry Villa Landscaping and Supplies delivered pebbles and organic mushroom soil for the raised beds directly to their home. All the additions ensure maximum outdoor enjoyment for the family, whether it’s in a hammock under the stars, a rocking chair on the covered porch or simply lounging poolside.

“A treasured memory is from Mother’s Day this year with my parents and brother’s family,” Laura says. “We ordered Oakleaf takeout and shared brunch together on socially distanced tables set up on each level of decking. And an ice-cream party celebrating the first week of school last year was a blast.”

The Francinis look forward to hosting more family and friends at their home as soon as possible. Their yard even features a tribute to family in the forsythia that line the south side of the home, grown from clippings passed down two generations from Laura’s grandfather’s bush in his Southwest Virginia garden. “Knowing that nothing is permanent, we enjoy it while we can,” Laura says. – by Marie Muir

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Hike

Take a

As summer shifts to fall, spend some time outdoors at our major parks and hiking trails in Orange, Durham and Chatham counties

LITTLE RIVER REGIONAL PARK AND NATURAL AREA 301 Little River Park Way, Rougemount 1

Hosts 7 miles of hiking trails and 8 miles of single-track mountain biking trails as well as two picnic shelters with grills, a group camping site, a horseshoe pit and playground. enoriver.org/ what-we-protect/little-river-regional-park

RIVERWALK Eno River Parking Deck at the end of Nash and Kollock streets, adjacent to the Gateway Center (Main access) 2

415 Dimmocks Mill Rd., Hillsborough (Gold Park access) 140 E. Margaret Ln., Hillsborough (River Park access) A 1.8-mile paved, accessible, urban greenway that stretches along the Eno River between Gold Park and trails east of Hillsborough. It is popular for walking, jogging or cycling and connects several neighborhoods. hillsboroughnc.gov/community/ recreation-facilities/riverwalk 3

HISTORIC OCCONEECHEE SPEEDWAY TRAIL 320 Elizabeth Brady Rd., Hillsborough

The 1-mile oval dirt NASCAR speedway was active from 1948-1968, attracting the best stock car drivers and thousands of spectators.

Today the track is enjoyed by hikers, runners and walkers. Other hiking trails surround the speedway.

4

SEVEN MILE CREEK NATURAL AREA 2187 Moorefields Rd., Hillsborough

Two miles of hiking trails through natural land undisturbed by roads; provides a home for various wildlife species. Includes the “Seven Mile Creek Sugar Maple Bottom,” the largest bottom land remaining in the county, and “Crabtree Creek Monadnock Ridge.”

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By Madel i ne Kraf t I l l ust rat i ons by Dani el l e J oseph of Ma s on Dixon Des ign s

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OCCONEECHEE MOUNTAIN STATE NATURAL AREA 625 Virginia Cates Rd., Hillsborough

Managed by the Eno River State Park. Offers 3 miles of riverside forests and trails where visitors can walk, fish and enjoy sweeping views of Orange County. Rangers lead regular interpretive programs throughout the natural area. Picnic tables are available near the parking lot. ncparks.gov/occoneechee-mountain-statenatural-area/home 6

GEORGE AND JULIA BRUMLEY FAMILY NATURE PRESERVE 3055 New Hope Church Rd., Chapel Hill (Southern parking lot)

3620 Old State Hwy. 10, Chapel Hill (Northern parking lot) This 613-acre preserve is a model for sustainable land management practices. It offers trails for hiking only, as well as multi-purpose trails where mountain biking is permitted. triangleland.org/explore/ nature-preserves/brumley-forest-nature-preserve 7

PUMPKIN LOOP TRAIL (35.9383040, -79.0731244)

A 2.5-mile easy trail loop in Carolina North Forest. The wide, crushed gravel and dirt surface makes the trail ideal for running and walking. It also connects many single-track trails that wind deeper into the forest.

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BLACKWOOD FARM PARK 4215 Hwy. 86 S., Hillsborough

Features 4 miles of hiking trails, historic farmlands, open fields, picnic shelters with tables and a pond with fishing area, although no boating.

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Orange county

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MLK PARK 1120 Hillsborough Rd., Carrboro

Features 10.2 acres, a community garden and a multi-purpose field.

BOLIN CREEK TRAIL 120 South Estes Dr., Chapel Hill (Community Center Park parking lot; Parking also available along Bolinwood Drive) 11

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A 1.5-mile-long, 10-foot-wide paved greenway that connects the Community Center Park and the Battle Branch Trail. Ideal for biking, walking, running or Rollerblading.

BATTLE PARK Located at the corner of Country Club Road and South Boundary Street, metered parking is available nearby 12

A trail system throughout a 93-acre forest. Trails are on mostly uneven and rocky ground, which makes for good hiking as opposed to running. Koch Memorial Forest Theatre, a stone amphitheater that’s more than a century old, is located nearby at one of the corners of the park. ncbg.unc.edu/visit/battle-park-forest-theatre

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Known for similar scenery as the Eno River State Park and Duke Forest, but these 3.5-miles of trails are less trafficked. triangleland.org/explore/nature-preserves/ johnston-mill-nature-preserve

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MORGAN CREEK TRAIL (35.8934805, -79.0597501)

Out-and-back, 2.3-mile, moderately trafficked trail that connects to the town-owned Merritt’s Pasture.

NORTH CAROLINA BOTANICAL GARDEN 100 Old Mason Farm Rd., Chapel Hill 15

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Various walking trails throughout the 88-acre forest behind the botanical garden; no bikes allowed. The trails are natural surfaces and follow along creeks and wind over hills. ncbg.unc.edu/visit/ncbg/piedmont-nature-trails 16

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JOHNSTON MILL NATURE PRESERVE 2713 Mount Sinai Rd., Chapel Hill

DUKE FOREST Orange, Durham and Alamance counties

More than 7,000 acres of land across six divisions and one protected natural area. Public access is available via gated entrances in all six divisions. Gravel roads and dirt foot trails can be used for recreation including hiking, running, fishing and picnics, as well as horseback riding and mountain biking, as long as such use does not interfere with the research and teaching projects of Duke University. dukeforest.duke.edu/recreation

MASON FARM BIOLOGICAL RESERVE (35.892098,-79.015797)

A 2-mile, wide, gravel trail loop that circles a 367-acre wildlife preserve and natural area on mostly flat terrain. The parking lot is across a low-overflow bridge, which can only be crossed by vehicles when the gage reads fewer than 5 feet. ncbg.unc.edu/ visit/mason-farm-biological-reserve 17

CAROLINA NORTH FOREST (35.9383040, -79.0731244)

Seven-hundred-and-fifty acres of woodlands located on UNC-Chapel Hill’s campus between the towns of Chapel Hill and Carrboro. Offers hiking, mountain biking and running trails from easy to moderate.  99

T RAILS & PARKS

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Durham county 1

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LAKE MICHIE RECREATION AREA 2802 Bahama Rd., Bahama

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The park offers largemouth bass fishing, city boat rentals and picnic tables.

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HORTON GROVE NATURE PRESERVE 7360 Jock Rd., Bahama

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Eight miles of hiking trails, including the “That Makes Sense Interpretive Trail” for kids, through mature forests and grasslands. triangleland.org/explore/nature-preserves/ horton-grove-nature-preserve 3

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ENO RIVER STATE PARK 6101 Cole Mill Rd., Durham

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BOBBITT HOLE TRAIL 4390 Old Cole Mill Rd., Durham

A 1.65-mile loop trail in Eno River State Park that extends up river of the Cole Mill Trail.

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Five public access points with 24 miles of hiking trails, canoe launches, picnic areas, a swinging bridge, historic structures and a quarry that’s a popular swimming spot – but caution is advised. ncparks.gov/eno-river-state-park/home 4

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COLE MILL TRAIL 4390 Old Cole Mill Rd., Durham

An easy 1-mile loop trail in Eno River State Park along the river.

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COX MOUNTAIN TRAIL 6101 Cole Mill Rd., Durham

A 3.75-mile loop trail in Eno River State Park that crosses the river on a suspension footbridge and climbs 270 feet in elevation from the river to the hilltop.

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HOLDEN MILL TRAIL 6101 Cole Mill Rd., Durham

A 2.6-mile trail in Eno River State Park that connects two loops, one of which is an easy hike around the stone remains of Holden’s Mill.

This trail starts from the Buckquarter Creek Trail, creating a 4.1-mile hike round-trip from the Piper-Cox House parking lot.

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PUMP STATION TRAIL 4023 Rivermont Rd., Durham

A 1.5-mile easy loop in Eno River State Park. This trail is best known for its wildflowers in the spring. The trail begins at the Nancy Rhodes Creek bridge on Rivermont Road.

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WEST POINT ON THE ENO 5101 N. Roxboro St., Durham

The 404-acre park includes 5 miles of trails along the river and through rocky terrain, granite bluffs covered with wildflowers, the West Point Mill, the McCown-Mangum House at West Point, and the Packhouse & Hugh Mangum Museum of Photography. Frog Hollow Outdoors offers boat rentals on the weekends. enoriver.org/what-weprotect/parks/west-point-on-the-eno 100

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QUARRY TRAIL 4950 Howe St., Durham

A 0.8-mile loop in Eno River State Park that starts from the Cabe Lands Trail and eventually loops around the quarry rim.

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MOUNTAINS-TO-SEA TRAIL 4770 Pleasant Green Rd., Durham

Connecting the Great Smoky Mountains to the Outer Banks, the MST connects North Carolina’s Appalachian Mountains to the Atlantic Ocean. The Eno River State Park hosts a 7.5-mile stretch of the MST, connecting the Pleasant Green Access with the West Point on the Eno City Park trails beginning at Guess Road. The MST is marked with distinct white circle blazes. mountainstoseatrail.org/the-trail/map 12

ROCK QUARRY PARK 701 Stadium Dr., Durham

Amenities: athletic fields, greenway, picnic tables, playground, the Edison Johnson Recreation Center, sprayground, swings, tennis courts and aquatics center.

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FALLS LAKE STATE PARK 13304 Creedmoor Rd., Wake Forest

Contains 14.3 miles of trails open for hiking and single-track mountain biking, ranging from easy to advanced. The park also offers various camping amenities, boat-launching ramps, fishing, picnicking and swimming. ncparks.gov/falls-lake-state-recreation-area/trails

T R AI L S & PA R KS

S AV E T H E D A T E 14

WEST ELLERBE CREEK TRAIL 1900 Maryland Ave., Durham

The 1.2-mile, 10-foot-wide paved trail runs through the center of Durham along the Ellerbe Creek providing bike and pedestrian access to downtown.

EAST COAST GREENWAY Connects 15 states, 450 cities and towns via 3,000 miles of greenway from Maine to Florida. A study prepared by Alta Planning + Design and designed by GlaxoSmithKline reports that the greenway generates $90 million in total benefits annually for the Triangle region in health gains, environmental and transportation benefits, increased property values and economic improvement. In Durham County, the East Coast Greenway travels along the Ellerbe Creek Trail, South Ellerbe Creek Trail, Downtown Trail and American Tobacco Trail. greenway.org/states/north-carolina 15

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AL BUEHLER CROSS COUNTRY TRAIL 3001 Cameron Blvd., Durham

Located around the perimeter of the Washington Duke Golf Course, the 2.91 miles of gravel provides a trail for running or walking. A 0.11-mile connector trail joins the Al Buehler main trail to a 0.58-mile exercise loop. dukeforest.duke.edu/recreation/running-hiking/albuehler 17

AMERICAN TOBACCO TRAIL Morehead Avenue and Blackwell Street, Durham

The American Tobacco Trail begins at a large trailhead just south of the former American Tobacco factory complex and under the Durham Freeway. About 11.4 miles of the 22.6-mile-long trail runs through Durham County to the Chatham County line. In Durham, the trail is a 10-foot-wide, asphalt-paved greenway with loose gravel shoulders open for foot, bike or equestrian traffic. triangletrails.org/ american-tobacco-trail 18

ROLLING VIEW TRAIL 4201 Baptist Rd., Durham

A short trail in Falls Lake State Park connecting three campground loops, a swim beach, picnic shelters and boat launch areas. The easy 2-mile trail includes natural and paved surfaces. ncparks.gov/ falls-lake-state-recreation-area/trail/rolling-view-trail 19

LEIGH FARM PARK 370 Leigh Farm Rd., Durham

Amenities: disc golf, greenway, picnic tables and the historical Leigh Farm, an “82.8-acre property [that] is anchored by a 7-acre historic core listed on the National Register of Historic Places.” The historic area includes: the Leigh House, an early 19th century dairy, a mid-19th century slave cabin and a late-19th century slave cabin and carriage house along with a few other historically significant buildings.

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TWIN LAKES PARK 439 Chandler Rd., Durham

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Amenities: turf soccer field with field lights, fishing, picnic shelters with tables and grills, playground and swings.

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BETHESDA PARK 1814 Stage Rd., Durham

SPECIAL THANKS TO OUR FREEDOM SPONSOR

Amenities: basketball court, disc golf, playgrounds, 22-element high ropes course, picnic tables, tennis courts, tire swing and standard swings.  101

T RAILS & PARKS

SOUTHWEST DISTRICT PARK 15124 Hwy. 902, Bear Creek

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Amenities: picnic shelter that accommodates up to 50 people, softball/multi-purpose field, compacted trail, restrooms, playground and sand volleyball court.

NORTHWEST DISTRICT PARK 2413 Woody Store Rd., Siler City

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Amenities: dining hall that accommodates up to 75 people, activity center that accommodates up to 40 people, picnic shelter that accommodates up to 50 people, pool available weekends only from 1-5 p.m., basketball court, playground and a pond for catch -and-release only.

BRIAR CHAPEL 37 Cardinal Ridge Rd., Chapel Hill

Nine hundred acres with 20 community parks and playgrounds, a water park, outdoor tennis and basketball courts and 24 miles of trails. The Briar Chapel Mountain Bike Trail (2526 Briar Chapel Pkwy., Chapel Hill – Briar Chapel Parkway entrance, or visit the parking area on Catulo Road) is a 6.6-mile, single-track mountain biking trail for intermediate or advanced riders and features a 3% average grade and 11% maximum grade. This trail is open for night riding.

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AMERICAN TOBACCO TRAIL (35.8354283, -78.9281510) Pittard Sears Road Access (35.7843596, -78.9224648) White Oak Church Road Access The 22.6-mile-long Rails-to-Trails Conservancy project runs 4.7 miles through Chatham County. The trail is a dual surface of asphalt and compacted granite screenings. Its open for foot, bike or equestrian traffic. triangletrails.org/ american-tobacco-trail 5

THE PARK AT BRIAR CHAPEL 1015 Andrews Store Rd., Pittsboro

Amenities: two softball fields, football/ multi-purpose field, soccer/multi-purpose field, picnic shelter that accommodates up to 55 people and a playground.

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NORTHEAST DISTRICT PARK 5408 Big Woods Rd., Chapel Hill

Amenities: softball fields, multi-purpose field, picnic shelter that accommodates up to 20 people, playground, pond, tennis court and a quarter-mile asphalt walking trail loop.

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Feels Like Family

Amenities: along the Haw River, softball field and a playground.

You are in safe hands! DLC is committed to protecting the safety of our patients, staff, and our community while maintaining highquality care. We look forward to seeing you!

Chris G. Adigun, MD, FAAD Karlee Wagoner, ANP-BC Leighanne McGill, PA-C Voted Best Of Chapel Hill 2017-2020 Voted Best of Chatham 2019

Located in The Veranda at Briar Chapel

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58 Chapelton Court, Suite 120 Chapel Hill, NC

EARL THOMPSON PARK 170 Bynum Hill Rd., Pittsboro

919.942.2922 www.dlcofchapelhill.com

LOWER HAW RIVER STATE NATURAL AREA AND BYNUM MILL 502 Bynum Rd., Pittsboro 8

NC State Parks owns about 1,025 acres along both sides of the Haw River stretching from above Highway 15-501 near Bynum to below Highway 64 at the Jordan Lake State Recreation Area.

Enjoy birding, nature photography, fishing, hiking and paddling. While there are not authorized State Park trails at this time, there are multiple unofficial footpaths that you can hike along the lower Haw River.

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Chatham county

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BLUE TRAIL

RED TRAIL

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MARY HAYES BARBER HOLMES PARK 304 Old Rock Springs Cemetery Rd., Pittsboro

This 10-acre neighborhood park has a mix of open fields and wooded areas, a 0.33-mile paved walking trail, rain garden, living-roof gazebo, picnic shelters with grills, misting spray fountain and permeable paver parking.

TOWN LAKE PARK 10 529 Hwy. 902, Pittsboro Pittsboro’s first park was also once the home of the town’s water supply. It features the Town Lake, a soccer field, swings, trails, a picnic shelter with grills, a fishing pier and free WiFi. 11

VISTA POINT BLUE AND RED TRAIL 2498 N. Pea Ridge Rd., Pittsboro

Choose between an easy 1- or 3-mile loop hike on a natural surface in the Jordan Lake State Park. The Blue Trail passes by an old tobacco barn and crosses a boardwalk, while the Red Trail winds through the pine and mixed hardwood forests. Both trails start from the Vista Point Campground.

JORDAN LAKE STATE RECREATION AREA 280 State Park Rd., Apex 12

A collection of nine access areas across an undeveloped 14,000acre reservoir. The recreation area offers more than 1,000 campsites, various swim areas, beaches, hiking trails and picnic shelters. Visit ncparks.gov/jordan-lake-state-recreation-area to see which spots are currently open.

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WHITE PINES NATURE PRESERVE 548 South Rocky River Rd., Sanford

Nestled at the confluences of the Rocky and Deep Rivers, these 275 acres are owned and managed by the Triangle Land Conservancy. Offers great birding in the spring and summer and hosts the world’s largest known population of the Cape Fear shiner, a federally endangered minnow species. Offers 6 miles of hiking trails and a canoe launch site. triangleland.org/explore/ nature-preserves/white-pines-nature-preserve 103

Keep It Casual 104

Stylish and versatile fall fashions for the home office or when you're on the go Photography by Nikki Whitt Belch, Fancy This Photography

MODELED BY DEBBIE VU, FIFI’S SALES ASSOCIATE

Cloth & Stone denim skirt, Fifi’s, $12

Kate Spade New York crossbody handbag, Fifi’s, $58

Madewell leather high-top sneakers, Fifi’s, $26

Black diamond-shaped necklace, Fifi’s, $28

Kendra Scott rose gold ring, Fifi’s, $48 NAILS BY BRITTANY MAI, POSH NAIL SPA

Just Living shirt, Fifi’s, $16

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MODELED BY MARION COX, WHILDEN STORE MANAGER

Jonesy Wood “Trier” medallion necklace, Whilden, $74

M.A.B.E. “Sibel” maxi dress, Whilden, $315

ba&sh “Colt” western ankle boots, Whilden, $395

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MODELED BY EMMA ZUNKER, DOVECOTE STYLE FLOOR MANAGER AND STYLIST

Gas Bijoux “Zizanie” earrings small size gold, Dovecote Style, $148

Sabina Savage “The Opulent Ostrich” cashmere scarf, Dovecote Style, $738

Hinson Wu Lizette shirt, Dovecote Style, $158

DIFF “Frankie” sunglasses, Dovecote Style, $98

SPANX cropped flare in black, Dovecote Style, $128

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Shine On Statement pieces that stand out

Clockwise from top left: Diamond Disc ring featuring 18-karat yellow and oxidized sterling silver sprinkled with diamonds, Jewelsmith, $1,900 Antonio Bernardo “Atena” earrings, Hamilton Hill Jewelry, $1,925 Majoral “Baladre” ring, Hamilton Hill Jewelry, $495 Roberto Coin “Princess Flower” collection bangles in 18-karat yellow gold and 18-karat white gold, Fink’s Jewelers, $22,500 each Brackish “Claudia” earrings, SOUTH, $175

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Safe & Nur turing Thank you to all the essential healthcare workers!

Family House is a safe and nurturing home for patients and caregivers traveling to Chapel Hill for life-saving medical treatment.

Help keep our guest room rates affordable by making a gift at secufamilyhouse.org

123 Old Mason Farm Road Chapel Hill, NC

Special thanks to our Virtual Happy Hour Sponsor

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inc.

BIZBRIEFS PHOTO COURTESY OF HINES

Compiled by Claire Delano

MOVEMENT AND DEVELOPMENT

In late July, Capitol Broadcasting Co., international real estate firm Hines and USAA Real Estate closed on a joint venture to develop a 700,000-square-foot mixed-use project on 11 acres at American Tobacco Campus.

Plans for the first phase of the site, formerly a University Ford dealership, will be on 8 acres and include: 313,000 square feet of leasable space in two Hines T3 creative office buildings; 350 multifamily units in a 14-story high-rise residential building; and 90,000 square feet of experiential retail, including a theater/draft house and a grocer, plus shops and restaurants. It will also feature a central plaza and pedestrian alleyways. The Hines T3 buildings will feature alltimber construction to create a vintage aesthetic and warehouse environment. Construction is expected to begin in late 2021 or early 2022.

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In June, clothing and collectibles store Night Gallery/Branching Out moved from its location in University Place to a new space near the mall’s main entrance beside William Travis Jewelry.

In July, Healing Paws Veterinary Hospital relocated from 603 Hampton Pointe Blvd. to a larger location across the street at 540 Hampton Pointe Blvd. in Hillsborough. The clinic was founded by sisters Dr. Mari McLean and Dr. Eva Welch in 2015.

Chapel Hill Town Council approved $5.2 million to support the development of affordable housing projects. A total of 278 new homes will be added to five communities: eight at Johnson Street, 120 at 2200 Homestead Rd., two at Pee Wee Homes, 48 at Merritt Mill Road and 100 at Habitat for Humanity of Orange County’s Weavers Grove.

On June 24, the Chapel Hill Town Council approved the rezoning of 137 E. Franklin St. and 136 E. Rosemary St. for the development of new office space as part of the larger East Rosemary Street Redevelopment Project. The project, headed by Grubb Properties, involves construction of a 1,100-space parking deck and an office building with web lab space, and could bring an estimated $50 million investment and 800 jobs.

ON THE MOVE

Durham-based medical research company Health Decisions, which specializes in women’s health, announced Mary Gunn as its new chief operating officer on July 1. Gunn previously worked as vice president of general management and business development at ICON. Mallory Sikes joined Hodge & Kittrell Sotheby’s International Realty as marketing director of the Chapel Hill and Raleigh offices in April.

Entrepreneurial support organization the Council for Entrepreneurial Development announced its 2020-21 Board of Directors in July. They are: Neal Curran of GlaxoSmithKline, Doug Eisner, Anne English of Allobee, Ronnie Eubanks of Cherry

Bekaert, Ravila Gupta of Bagchi Group, Diane Ignar of Surrey View Consulting and Sonna Patel of NuPulseCV. The Board appointed Gupta as its interim chair; she will take over for Brad Schomber of Spoonflower, who served as board chair for the 2019-20 year.

Outpatient mental and behavioral health care provider MindPath Care Centers announced that Dr. James Weiss joined its team as a psychiatrist who will practice out of the Chapel Hill office at 401 Providence Rd., Ste. 100.

Habitat for Humanity of Orange County welcomed Dianne Pledger as its new vice president of development on July 15. She previously served as the director of development at Shaw University and is currently the president of the North Carolina Central University Alumni Association’s Orange County chapter and a member of the Chapel Hill Cultural Arts Commission. The search process was completed by moss+ross, a consulting firm for North Carolina nonprofits.

NEW ON THE SCENE

Boutique on Millstone opened on June 27 in Formalwear Outlet at 415 Millstone Dr. in Hillsborough. The store sells a variety of women’s clothing, from

inc.

everyday wear to business casual.

Clients can also shop virtually at boutiqueonmillstone.com.

Tattoo studio Critter Swamp opened at 107 N. Churton St. in Hillsborough on Aug. 1. The studio’s website stated it is jointly owned by three “Black, trans and queer artists,” J. Avery Theodore Daisey, Ayden Love and Terin J.D., who “felt the need to create a space where our communities feel welcome and safe.”

Self-storage company Right Fit Storage opened a new location at 3447 N. Roxboro St. in Durham in July. It currently offers a no-contact rental process and online payments in order to provide safer renting options to customers during the COVID-19 pandemic. “We are very excited to be a part of this diverse Durham community and offer a wide array of units to serve everyone’s needs,” said Area Manager Robbie Hinson.

First Horizon Bank opened two locations in Chapel Hill in July: one at University Place at 201 S. Estes Dr. and one at 126 W. Franklin St. The openings are the result of First Horizon’s acquisition of 30 SunTrust Bank branches in North Carolina, Georgia and Virginia.

AWARDS AND HONORS

Seth Noar, a professor at the UNC Hussman School of Journalism and Media and a member of the UNC Lineberger Comprehensive Cancer Center, received a $3.35 million grant

from the National Institute on Drug Abuse in June. The grant will be used to create and test communication strategies to discourage electronic cigarette use among adolescents.

Fellow UNC professors Ilona Jaspers and Paschal Sheeran are co-investigators on the project. “To date, there has been a dearth of efforts to systematically develop and study communication approaches to effective e-cigarette and vaping prevention,” Noar said. “Our study aims to address this gap.”

Blackman & Sloop CPAs P.A. promoted Ben Johnson to the role of principal in June. Johnson joined the accounting firm in 2012 and previously served as senior manager.

In July, Tiffany Griffin, coowner of Bright Black Candles, was one of 15 winners in the 2020 Stacy’s Rise Project, a program created by Stacy’s Pita Chips to support female small business owners. The program received more than 1,600 applications. Griffin will receive a $10,000 grant, one-on-one mentorship and strategic expert advertising design consultation and donated media space to help grow her business.

The Durham-Chapel Hill area ranked No. 4 on WalletHub’s 2020 Most Educated Cities in America list. The ranking was determined by the area’s number of adults younger than 25 with high school, undergraduate and graduate degrees, quality of public schools, racial education gap and other factors.

Durham-based LoanWell – an enterprise solution for community banks, credit unions, CDFIs and loan funds that has created a cloud-based loan management system for intake, origination, underwriting, closing, servicing and reporting – is one of 12 Black-led startups from across the nation to be named to the Google for Startups Accelerator for Black founders three-month intensive program.

The Raleigh-Durham area ranked No. 7 in start-up ecosystems in Business Facilities magazine’s 2020 Metro Rankings Report.

Knox St. Studios, a learning and innovation studio for Triangle entrepreneurs, received a $40,000 grant from the Techstars Foundation in June.

The funding will go toward resources such as grants and training modules for new small business owners.

Dr. Diego Garza, director of telehealth and vice president of strategy and innovation at MindPath Care Centers, received a Triangle Business Journal “40 Under 40 Leadership Award” this year.

Innovation Award; Brandwein’s Bagels is the University-Born Business of the Year; Habitat for Humanity of Orange County earned the Community Impact Award; and Boomerang Youth is the Nonprofit of the Year.

ACQUISITIONS + PARTNERSHIPS

The Chamber for a Greater Chapel Hill-Carrboro hosted its 2020 Business Excellence Awards in a virtual ceremony on July 17. The following 10 winners were selected: Elizabeth Hirsh, owner of The Downsizers, was named the Businesswoman of the Year; Dawna Jones, assistant dean of students at UNC, is the Young Professional of the Year; Weaver Street Market is the Large Business of the Year; Vimala’s Curryblossom Cafe is the Midsize Business of the Year; A Plus Test Prep is the MicroEnterprise Business of the Year; Film Fest 919 is the New Business of the Year; Hope Renovations earned the

On June 29, Liquidia Technologies announced its intent to acquire RareGen. The two companies will merge under the name Liquidia Corporation.

Liquidia is currently developing LIQ861, a drug for the treatment of pulmonary arterial hypertension (PAH), which will be complemented by treprostinil, RareGen’s own PAH drug. “The acquisition of RareGen bolsters Liquidia’s ability to advance much-needed treatment options for the PAH community,” said Liquidia CEO Neal Fowler.

Terra Dotta, a higher education software company based in Chapel Hill, announced a new collaboration with the Equity Research and Innovation Center at Yale School of Medicine and White Williams LLP, a law

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113 YEARS AND COUNTING M

g Servin ies nit commu for over NC across ntury. a ce

4. How is M&F engaging with the Durham community? M&F Bank has been engaging with the Durham community since we opened our doors. Our board members and staff are involved with varying local

&F Bank has been serving residential and business

organizations in their personal lives and the bank supports many local

communities across North Carolina for over a century. CEO

initiatives at a corporate level. With the emergence of the COVID-19

& President, James H. Sills recently shared some of the

pandemic, our staff has worked diligently to reach out to our customers

many reasons behind the bank’s longevity and success.

to understand their needs and how we can assist during this trying time.

5. What three words describe M&F’s culture and what kind of

1. How many locations/facilities does M&F have?

experience can potential customers expect? Attention, respect,

Seven branch locations across the five largest markets in NC (Durham,

partnership. A potential customer can expect to receive personal service

Raleigh, Greensboro, Charlotte, Winston-Salem).

that goes beyond the financial transactions. A customer should expect to

2. How large is your workforce? Approximately 75 employees.

develop a partnership with their banker.

3. What sets M&F apart from other banks? M&F is set apart

6. How has COVID-19 changed your business and how is M&F

from other banks by its 113 year history of serving the disadvantaged

responding? The COVID-19 pandemic has forced us to take better

communities, including small and medium sized businesses. Our focus is

advantage of digital banking tools. We have had to adjust to serve

providing capital to those businesses which are often overlooked by larger

our customers with the same quality of care in a remote fashion. This

financial institutions. We pride ourselves on the one-to-one attention

includes encouraging the use of our mobile app, online banking, mobile

that we can provide our customers. Additionally, M&F has maintained

check deposit, etc. We have made it easier for our customers to do

an outstanding CRA rating for over 20 years. 83% of our deposits are

business with us from home by adopting virtual appointments, electronic

redeployed into the communities where we operate in the form of loans.

signatures, and soon, an easier online account opening process.

“83% OF OUR DEPOSITS ARE REDEPLOYED INTO THE COMMUNITIES WHERE WE “

OPERATE IN THE FORM OF LOANS.

7. What else would you like our business and overall community

century, and until the re-opening, there had been minimal updates to the

to know about M&F? We would like for the community to know that

space. This is significant not only because it is our flagship location, but it

despite us being a small institution, we are well equipped to be anyone’s

is also the last remaining representation of Black Wall Street in Durham.

primary bank. We serve everyone and welcome the opportunity to show

Although traffic to the branch is limited at the moment, we are excited

that we can be the bank for you.

that we were able to give the branch the updates that it deserves. The

8. What recent successes/wins has M&F had? We are extremely

renovation is a signal to the community that M&F Bank recognizes the

proud of the work we were able to do through our participation in the PPP

importance of growing and evolving.

program. We were able to impact over 1,300 local jobs and 163 local small businesses. We are also fortunate that, in light of recent social unrest, our

Lastly, we would like for the community to understand the importance

communities are even more prepared to support our institution so that

of banking small and banking local. Small, local financial institutions

we can, in turn, support them.

like M&F Bank are more engaged with their communities and with

9. Is there anything else you’d like to share about M&F that

their customers. We understand that we have a direct impact on our

the previous questions have not covered? We would like for the

communities, so we work hard to make sure that we understand our

community to know that we are well equipped to be your primary bank.

customers and their needs and to make responsible credit decisions. The

We offer convenient digital banking options including a mobile app,

more a community bank is supported by ways of deposits, the more the

online banking, and mobile check deposit so even if you are not near a

bank can, in turn, support its communities in the form of loans. We also

branch or do not wish to visit one, you can still do business with us.

engage with local organizations, businesses, and nonprofits by providing sponsorships and volunteering man-hours at events. At institutions like

We would also like to share with the community that in February of

ours, we make a point to know our customers by name and to connect

2020 we had a successful grand re-opening of our historic Parrish Street

beyond financial transactions, and can provide personal service that can

location. We have been operating out of the same building for nearly a

be difficult to find at large national banks.

inc.

firm with a higher education practice, to deliver a proactive, technology-driven tool to assist in mitigating health risks and monitoring student health to help support universities and colleges as students return to campus.

Orthobiologic company Bioventus made a $15 million equity investment into CartiHeal, the developer of an implant to treat joint surface lesions. This funding will allow CartiHeal to complete its investigational device exemption study and apply for premarket approval from the Food and Drug Administration. Part of the agreement is that Bioventus will acquire CartiHeal shortly after it’s granted FDA approval.

Modern Energy partnered with EIG Global Energy Partners to create a $100 million debt facility to fund the development of clean energy assets. “A combination of rapid cost reductions in clean energy asset classes, favorable regulatory regimes and innovative financing structures are unlocking a multi-trilliondollar opportunity to invest in the global energy transition,” Mark Laabs, CEO and co-founder of Modern Energy, said in a statement.

Global health care industry management consulting firm Vynamic and Innovations in Healthcare formed a partnership to source, strengthen, study and scale promising innovations across all health care sectors.

Innovations in Healthcare, a Duke University affiliate and Durhambased nonprofit with a vision to scale health care innovations worldwide, operates in more than 90 countries. The announcement follows Vynamic’s opening of its fourth office in Durham earlier this year. The partnership will also see Vynamic CEO Jeff Dill added to the IiH board of advisors.

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GIVING BACK

In July, Durham Technical Community College received $129,857 from Duke Energy as part of the company’s 2017 pledge to donate $5 million to apprenticeship programs at North Carolina community colleges. The grant supports student tuition and classroom materials for Durham Tech’s Electrical Line Technician course, which was launched in 2019 through another Duke Energy grant. This was the sixth and last round of funding from the pledge, which supported 23 community colleges in total.

Durham Tech also launched the Back-to-Work Initiative to combat the rise in unemployment due to COVID-19. The initiative provides short-term, fully online classes in industries such as biotechnology, skilled trades and more to help job seekers quickly find positions in industries that are currently hiring.

UNC Health and the UNC School of Medicine created the Heroes Health app to provide mental health support to health care workers and first responders. Workers can take weekly assessments to better understand their emotional state, and the app suggests free or low-cost mental health resources.

The initiative was founded by Dr. Samuel McLean, a COVID-19 unit worker and COVID-19 survivor. “It’s important to give first responders and health care workers a simple, quick way to regularly check in on their mental health and immediately find resources,” he said.

Orange County Economic Development awarded $5,000 grants to 52 Orange County businesses in July as part of a second round of COVID-19related financial assistance.

In Carrboro, nine businesses received funding: Carrboro Massage Therapy, Flow Beauty, Kate Kager Smith Massage Therapy, Mel’s Commissary & Catering, Spira Pilates Studio, TEJASE healing arts, Thirteen West, Vanessa Adams Hair & Makeup and the UPS Store in Carrboro Plaza.

In Chapel Hill, 32 businesses received funding: Ai Software Corporation, Best of M LLC, Blue Dogwood Public Market, Rasa Indi-Chinese Restaurant, Brother Sister Co., Glimmerfae Creations, Carol’s Electric, Cedar Falls Cleaners, Classic, Country Inn Kennel and Cattery, Connect Chiropractic, Avis & Budget Rent A Car, Hannah’s Home Health & Care Consulting, Heartwood Holistic Health, Honey Magpie, Immersion Island, Might as Well Bar & Grill, KC Travel, Learning Well LLC, Maitland & English Law Firm, Metropolis, Queen’s Hair Design, Restoring Balance, Rolling Hills Stables, Little Owl’s Nest, Franklin Mart, Stratus TMS, The Balance Point Acupuncture & Wellness, Todrin Fine Woodwork, Triangle Yoga, VibeHouse405 and Four Corners.

In Hillsborough, seven businesses received funding: Cabana Boy BBQ, DonLee Salon, EVERLY’S, Shekinah Wear, Southern Vintage Table, Tiger Cleaning and Yonder: Southern Cocktails and Brew.

Get Lit Event Lighting in Hurdle Mills and Pro Video in Rougemont received funding.

Two businesses received funding in Mebane: MidSouth MotoX and Red Tail Grains.

from Duke University for grants, and approximately $2 million in public funds for loans from both the City of Durham and Durham County. So far, 81 Durham businesses have received assistance. “Since the program’s launch on June 18, the fund has distributed over $750,000 to small business applicants throughout the city,” said Andre Pettigrew, director of the City’s Office of Economic and Workforce Development. “The program has reached businesses across several industries, including hospitality businesses; performing arts facilities; transportation services; personal care and laundry businesses; and outpatient care centers.

The grant recipients were also demographically diverse, with approximately 56% granted to minority-owned businesses and 62% granted to women-owned businesses.” The average grant award is approximately $7,500, and the average loan amount is slightly more than $33,000.

Durham’s Small Business Recovery Fund, which was established to provide loan and grant funds for businesses adversely affected by the COVID-19 pandemic and consists of $1 million in private money

Boron-based discovery platform company Boragen Inc. in Research Triangle Park won a $300,500 Phase I Small Business Innovation Research grant from the National Institute of Allergy and Infectious Diseases of the

FUNDS & GRANTS

North Carolina Central University professor Dr. Xiaoxin Luke Chen was awarded $2.7 million by the National Institutes of Health to investigate new treatment options for a type of esophageal cancer that disproportionally affects African Americans. The award, to be distributed over five years, will support Dr. Chen’s research into the role of a molecular pathway in esophageal squamous cell carcinoma, an understudied type of cancer that resists treatment by traditional therapy.

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National Institutes of Health for research on controlling malaria.

The grant will accelerate the company’s collaboration with the University of California, San Francisco, which focuses on effective control for the protozoan parasite Plasmodium, the causative agent for malaria.

8 Rivers Capital was awarded seven U.S. Department of Energy grants worth more than $30 million to further develop its carbon capture technologies for flexible clean electricity. “By making clean cheaper than dirty, the 8 Rivers technology platform creates the economics that allows the world to achieve netzero emissions by 2050,” 8 Rivers CEO Bill Brown said.

Durham Tech and Blue Cross and Blue Shield of North Carolina launched a mobile health lab using a $1 million grant from BCBSNC, the largest ever given to the college. The lab will provide health care to children in underserved communities in Durham and Orange counties.

Services include free dental prescreenings and education, fittings for glasses, and health fairs at elementary schools.

IN OTHER NEWS

Durham ranked No. 13 on a list of 180 cities whose unemployment rates are recovering the quickest, according to financial news site WalletHub.

The Orange County Board of Commissioners’ 2020-21 spending plan will increase funding for public schools and allow property taxes to remain unchanged at 86.79 cents per $100. The school budget, at $89,012,561, marks an increase of $27 per student from last year.

Corporate Investors Mortgage Group changed its name to CIMG Residential Mortgage and adopted the tagline “lending on a first-name basis” to reflect its new brand identity. “We decided to strip away the overly corporate feel of our identity and better align our branding with our core values of investing in the community, loaning where we live and building personal relationships through trustworthy service,” said CEO Jeremy Salemson. Additionally,

CIMG Residential Mortgage Managing Director Robby Oakes and his team were named the No. 1 mortgage lender in North Carolina and 12th in the U.S. by National Mortgage News.

In July, GoTriangle, the Regional Transportation Alliance and the North Carolina Department of Transportation released the preliminary findings of a study on the proposed Freeway And Street-based Transit network.

The FAST network, as described in a press release, is “a scalable approach to transform our roadways into ‘multimodal corridors.’” The study shows, in part, that adding commuter rails and a bus transit system will create a stronger, more accessible regional network.

View the full findings at letsgetmoving.org/FAST.

We can’t wait for you to join us.

The Forest at Duke is here and proudly serving our residents every day. We look forward to opening our campus to visitors again, and inviting you to experience countless opportunities to live life your way.

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LOCAL TOURISM TAKES A COVID-19 HIT

Massive drop in visitation numbers and occupancy rates anticipated this year

BY H A N N A H L E E | P H O T O G R A P H Y BY C O R N E L L WAT S O N he list of canceled events is a long one by this point, six months since the start of the global pandemic: Durham’s Full Frame Documentary Film Festival, the American Dance Festival, the PLAYlist summer concert series, Fourth of July celebrations and more. Others went virtual, like CenterFest and Music in Your Alisha Verwayae, 10, and Brittany Whelan took Gardens.

In a world spending in 2020 will likely be without COVID-19, indoor and down 45% from 2019’s numbers. outdoor venues would be That equates to nearly 5.9 packed in the summertime. This million fewer visitors to the Bull year, there were no visitors. No City – and some $419 million vendors. No music in the air, in lost visitor spending versus no frothing beers. It’s a scene the year prior, which saw a that’s persisted: Streets – and record-high $932 million spent hotels – that would normally be across lodging, transportation, packed with guests are eerily food and beverage, retail and empty, save for a few mask-clad entertainment industries. pedestrians.

“The hospitality and leisure That visual only scratches the sector,” said Susan Amey, CEO surface of local hospitality sector of Discover Durham, “has been woes caused by COVID-19. hit arguably harder than any Discover Durham told Durham other. … One of the things that Magazine that projected visitor

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by the tourism industry, roughly 5% of Durham’s entire workforce.

An estimated half of those jobs have since been lost.

Neighboring Chapel Hill is combating the same issue. Laurie Paolicelli, executive director of the Chapel Hill/Orange County Visitors Bureau, said in July that the area will be down approximately $95 million in total projected revenue for 2020.

“That will impact the bottom line a dip in Unscripted Durham’s pool. for [the] town and county,” Paolicelli concerns me the most, is just said. “That will impact sales tax, some of the wonderful and occupancy taxes. It’s going to beloved businesses in Durham be a tough time. We hope to be that might not survive.” out of it in fall 2021, but to paint We’ve already seen closures at a rosy picture that everything’s Northgate Mall in May, Durham going to be fine right away coworking and maker space The would be misleading.”

Mothership in June and The Businesses had to reinvent Northern Spy in July, as well as themselves over the past few a handful of other restaurants, months to try to make up for like Gonza Tacos y Tequila, those missing hospitality dollars.

DeeLuxe Chicken and, most They’ve transferred to accepting recently, True Flavors Diner’s orders and payments online Lakewood location. Prior to and implemented sanitation COVID-19, there were 12,836 measures. They’ve applied for visitor-related jobs created government loans and started

durham inc.

Manuel Guerrero enjoyed a few of The Patio’s signature snacks at one of its socially distanced tables while staying at Unscripted Durham during a trip from Charleston, South Carolina.

GoFundMe’s for employees who they can’t provide jobs for at the moment. Those plans, even taken together, won’t recoup all the lost revenue, but they do raise the question: Are all these changes actually helping businesses’ bottom lines?

“The short answer is no,” Paolicelli said. “The local businesses define [success] as profitability. Those of us in government who are at civic agencies [and] launching a lot of campaigns are really helping to sustain businesses, but I think many businesses would tell you profitability is a goal that they haven’t attained yet.”

Hotel occupancy is still down dramatically in Durham, Amey said. Lodging demand – or total rooms sold – was down 48% this July compared to the same month last year. Some Durham

hotels, including 21c Museum Hotel, closed temporarily, and not all have reopened.

That falls in line with national trends: As of July 30, more than half the rooms at open hotels were empty, according to the American Hotel & Lodging Association. That doesn’t account for the thousands of hotels that are currently shuttered; no major hotels have permanently closed in Durham or Chapel Hill yet.

Unscripted Durham is one of the few that’s remained open since the onset of the pandemic.

The federal Paycheck Protection Program (PPP) made it possible, but it wasn’t without other significant challenges.

“We knew we weren’t going to have a ton of business,” said Matthew Whiteheart, Unscripted’s general manager,

“but you want to keep the doors open, keep people employed and keep the economy rolling in some fashion.”

That strategy did help the hotel. Occupancy went up slightly in July from what it had been in March and April, hovering around 20% to 25%.

For some, the struggle has been more prolonged.

The Carolina Inn’s successful return to normalcy hinged on UNC students safely returning to campus. And although the hotel never closed, its restaurant, Crossroads Chapel Hill, only just reopened Aug. 3 at 50% capacity.

“We didn’t want to open [Crossroads] because the university was still shut down,” Allal Kartaoui, the Inn’s food and beverage director, said. “Not much travel was going on, so

PHOTO BY BETH MANN

there was no need for us to be open. We decided to open the coffee shop for in-house guests – just a limited menu for graband-go items.”

Now that some students have returned, even as classes shift online, there’s a better chance for increased foot traffic in the area – which, in turn, hopefully means more customers. Many hotels’ financial futures are dependent on events happening in and around their locations. “[Even] the football schedule and what football decides to do is going to make a huge impact on our entire community,” said Heidi Werner, director of sales and marketing for the Inn. There are still non-university events Werner has handled for the Inn, with weddings first and foremost among them. She estimates she rescheduled some

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Robert Kingsbury stopped at Unscripted Durham halfway between Atlanta and his home in Arlington, Virginia, to make the trip more manageable and explore “what seemed like a really cool hotel.”

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45 ceremonies from March to June, but the hotel still hosted its fair share of pandemic celebrations.

Those provide some economic lift – as does the Inn’s outdoor space that can be used for dining and events – but it can’t completely mitigate other losses. Werner estimates 60% of the hotel’s revenue comes from transient business, which simply won’t be the same until there is better control over the spread of the virus.

“As we get into next spring, April, May, June, people want to get back together,” Werner said and noted the Inn’s alreadybooked calendar for 2021.

“They’re looking to a point in time where people can come together again and enjoy one another’s company without having to be distanced from one another and without having to have a mask on.”

Hotels also provide economic opportunity to various other sectors in the hospitality industry.

“Twenty cents on the dollar goes to the hotel,” Paolicelli said of each dollar spent by a visitor,

“but the rest of that money [goes to] restaurants, bars, shopping and attractions.”

A decrease in hotel visitors naturally coincides with a drop across the board: fewer restaurant patrons, fewer barhoppers, fewer shoppers. To compensate, many restaurants, for example, opted to pivot their operations to takeout.

But now the financial realities of downsizing full-scale restaurants into delivery/takeout operations, even with some restaurants allowing guests back inside at reduced capacities, are coming into focus. Restaurants operate on razor-thin margins when business is booming; those tiny margins have long since disappeared. A study from the National Restaurant Association shows 75% of restaurants think it’s unlikely they will be profitable within the next six months (under the assumption there will be no additional federal relief packages).

The lack of full-service restaurants also leaves many traditional restaurant employees without a role. Or a job.

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Acme Chef and Owner Kevin Callaghan shifted his Carrboro restaurant into a full-service takeout operation, but it’s not the same, he said.

Customers haven’t dined in since March 17. And while he was able to bring back kitchen staff, “Our front-of-the-house staff has remained completely in limbo since the day Acme shut down,” he said. “It’s been pretty awful for them. … The hospitality end of the business won’t really exist again until we reopen our doors to dine-in service.”

As difficult as it may be to remain optimistic, Callaghan and others continue to look on the bright side.

“Now that [The Patio] has been open, we are busier than we were during March and April,” Whiteheart said

of Unscripted’s in-house restaurant. “I think that’s just because people are seeing the different measures that places have taken, and they want to get out of their house, stop eating their own food and really just [be] … somewhat normal again.”

Even with many planned vacations now postponed, there have been trickles of local travel that might serve as a model for others to follow.

Robert Kingsbury, for example, stayed at Unscripted in July. He stopped at the boutique hotel during an almost 10-hour drive from Atlanta to his home in Arlington, Virginia “I literally looked at a map and looked at what was about halfway on my journey,” Kingsbury said. “It was either

Greensboro or Durham. I had been to Durham probably 10 years ago for a friend’s wedding and remember it was a cute town. … I just needed to take a day off and relax. And honestly, I was really looking forward to having some time to myself.”

He lounged poolside and ate at The Patio. No grand excursions out into the city – but it was something.

Most importantly, Kingsbury didn’t feel that his safety was compromised, especially with the extra precautions taken by Unscripted.

“I’m traveling, but I’m not just throwing everything to the wind and traveling,” Kingsbury said. “I’m doing it as safely as possible.”

What’s still to be determined in Durham and Chapel Hill

– and across the hospitality industry at large – is how many people will adopt Kingsbury’s mindset. That answer ties directly into the hopes that a pandemic that has cost cities and towns so much in 2020 doesn’t linger, because there are serious concerns that this multi-month dip may morph into years. And regardless of federal subsidies, adjusted business plans and additional safety measures, most businesses cannot reasonably withstand that. If another wave of increased coronavirus cases sweeps across America, the long-term economic ramifications will be heavy.

“The [Destinations International Annual Conference] projected [in July] that the travel industry is not going to totally come back

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until 2024 – so it’s a long road,” Amey said. “However, Durham is positioned to come back faster. And I think that’s one of the things that’s exciting for us.”

The reason behind that is Durham isn’t considered a “fly market” like, say, Charlotte or Chicago; it’s a “drive market.”

During a time where people aren’t comfortable in crowded spaces like airports and airplanes, the antsiest travelers are inclined to hop in their cars, just like Kingsbury.

The same ideology Hotels are taking precautions to ensure applies to Chapel the safety of guests.

Hill, too.

That gives both estimated Orange County Amey and Paolicelli some hotels have invested about $1.5 optimism that this region can million in sanitation equipment: start experiencing serious Everything from spraying economic recovery as early as hotel shuttles with disinfectant next fall. mist to alternative types of “We’re also urging the local room service and contactless community not to underestimate commerce. “It’s been a real the strength we have to keep trying time stripping ourselves Durham businesses intact,” of all of our old best practices Amey said. “As conditions and implementing new best allow us to get back out in the practices,” Paolicelli said. community, a concerted focus And while it’s just one man’s on patronizing local shops, opinion, the early indicators restaurants and even staycations are promising. “As long as you in our hotels will help Durham put that effort in,” Kingsbury bounce back faster.” said, “you can travel and have a Paolicelli and Amey’s good time.” teams already redesigned their respective advertising strategies. Instead of massive For details on area indoor attractions and live hotels and what they are concerts, “clean is the new currently offering, visit sexy” for tourism stakeholders durhammag.com and as the state eases out of chapelhillmagazine.com. coronavirus lockdown restrictions. In fact, Paolicelli

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PHOTO BY BETH MANN

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EN GAGEMENTS

Newbauer & Woodfin

BY CA ROLINE KLOST ER PHOTO BY AMB ER BYR D, AM BERBY RDP HOTOG R A P HY.COM

C

hapel Hill native Chelsea Woodfin met Jacob Newbauer of Raleigh through mutual friends in college; Chelsea was a senior at UNC while Jacob pursued his master’s degree in education at N.C. State University. After graduation, Chelsea worked for Strata Solar in Chapel Hill, and Jacob became a third grade teacher at Maureen Joy Charter School in Durham. They crossed paths during and after college, but their friendship only blossomed into something more when they began dating about a year ago.

This past holiday season, Chelsea and Jacob decided to celebrate the 12 Days of Christmas by giving each other a little gift each day instead of exchanging presents on Christmas

Day. But Jacob’s gift on the 10th day was anything but small in significance. He proposed at Chelsea’s house – a complete surprise to Chelsea. She was stunned again when the pair arrived at Jacob’s house to find an impromptu party with friends and family who traveled from near and far to celebrate.

Chelsea and Jacob will tie the knot on July 17, 2021, at Christ United Methodist Church in Southern Village with a reception at The Barn at Fearrington Village. They will reside in Durham.

Mumma & Wise

BY CLAIRE DELA N O PHOTO BY REAG A N LU N N , R EAGANLUNN.COM Wedding Date August 28, 2021 Crossed Paths Kyle Mumma and Mia Wise met as undergraduates at Duke University in 2011 when they were assigned to a group

project together. Kyle, then a student manager of the basketball team, says Mia ended up doing “all of the work” while he was out of town for a game. They reconnected in 2016 when Kyle recognized her at Alivia’s Durham Bistro following a UNC-Duke game. Mia lived in Washington, D.C., at the time, but after a few months of phone calls, the two began dating in fall 2016.

The Proposal Kyle wanted to propose before their move to Denver in June, so he convinced Mia to celebrate her graduation in May from Duke’s Fuqua School of Business by getting dressed up and taking pictures on campus. He took her by surprise when he asked her to marry him in front of Duke University Chapel. Reagan Lunn, director of athletics photography at Duke, posed as a tourist to capture the moment.

Kyle’s sister, Maddy Mumma, brought some of the couple’s favorite treats – Old-Fashioned cocktails from NanaSteak, dinner from 124

Cucciolo Osteria and vegan brownies from The Parlour – and they had a picnic in front of the chapel.

Now, “I Do” The big day, organized by Lauren Watson of Lion House wedding planning, will take place at The Cookery. Mia picked out her gown from the Little White Dress Bridal Shop in Denver. The COVID-19 pandemic creates an unpredictable future, but the couple says figuring out the details of their wedding is a welcome distraction.

“Planning brings a sense of normalcy and excitement,” Kyle says. “So it’s still fun even amidst the incredible uncertainty.”

“Now more than ever, I rely on The Chamber to get connected to important information and resources, lower the cost of doing business, and make a positive difference in the community.”

Ellen Shannon, Co-Founder, Chapel Hill Magazine and Chair, The Chamber For a Greater Chapel Hill-Carrboro

Join the Chamber at CarolinaChamber.org/JOIN Pictured: Chapel Hill Mayor Pam Hemminger and Chapel Hill Magazine’s Ellen Shannon

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Luchenbill & Schranz

BY LA N EY DALTON PHOTOGRAP HY BY H EBA SALA MA PHOTOG R A P HY, H EBASALA MA .COM

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hapel Hill native Bradford Luchenbill met Rebecca Schranz on Match.com in September 2016. They started dating and discovered their shared passion for music, which inspired a trip to MerleFest in Wilkesboro, North Carolina, in 2017, and solidified their relationship.

In January 2018, the couple took a walk on the beach at Murrells Inlet in South Carolina, and Bradford told Rebecca to look at the dolphins he saw in the water. “When I turned back around to tell him there were no

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dolphins, he was down on one knee and asked me to marry him,” Rebecca says.

On Sept. 28, 2019, the third anniversary of their first date, the couple got married in a ceremony and reception at Lavender Oaks Farm in Chapel Hill. Friends and family from near and far joined them to celebrate.

“Our wedding day was perfect!”

Rebecca says. “Everything that was supposed to happen did, we ran ahead of schedule, and everyone had a great time.” She adds that they both managed to successfully say their vows, which they were terrified to do. They reflect on their big day often and remember every detail, she says.

The couple lives in Pittsboro, where they purchased a home prior to the wedding. Bradford is an arborist, and Rebecca works for National MPS Society, a nonprofit for children with a rare disease called mucolipidosis.

WED D I NGS

Barbato & Newman

BY E L I Z A B E TH E F I R D P H OTO G R A P H Y BY K RYSTA L KAST, K RYSTA L KASTP H OTO G R A P H Y.CO M

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ast Chapel Hill High School alumna Paige Newman attended Virginia

Tech and, after graduating in 2013, moved to Washington, D.C. She soon met Patrick Barbato at a mutual friend’s Fourth of July party.

When Paige and Patrick discovered that they not only share the same birthday – June 21 – but also that their parents have the same anniversary – June 21, 1986 – it seemed like fate brought them together.

The couple spent some time at Paige’s parents’ house in Wrightsville Beach over Memorial Day weekend in 2018. Patrick asked Paige to go for a walk, and he proposed in a small park. Paige’s sister and best friend were hiding nearby and captured everything on camera.

Paige and Patrick were married on Nov. 2, 2019, at The Farm at Old Edwards Inn and Spa in Highlands, North Carolina, the town where Paige spent summers and holidays with her grandparents. They celebrated with their parents, Paul and Genese Newman of Chapel Hill and Patrick and Beth Barbato of York, Pennsylvania; Paige’s maid of honor and sister, Ally Newman; bridesmaids Anna Ward, Martha Glenn and Elizabeth Smith; and usher Cameron Hill. The bride and groom danced the night away in front of the inn’s many roaring fireplaces during the cozy reception with guests.

Patrick works in software, and Paige is pursuing her master’s degree in public health at UNC. The couple lives in Durham.

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Quow & Rucker

BY GEORGIA P HI L L I P S PHOTOGRAP HY BY L’A M OU R F OTO, L AMOURFOTO.COM Wedding Date July 18, 2020 Occupations Justin Rucker and Krystina Quow both work at Duke University Hospital – Justin as a general surgery resident

and Krystina as a dermatology resident.

Crossed Paths In 2014, Krystina, a Duke University graduate from New Jersey, and Justin, a UNC graduate from Maryland, were both accepted to Duke University School of Medicine, and they met at orientation. Although they didn’t speak much that weekend, their relationship blossomed when they arrived on campus in the fall, and they began dating in 2015.

The Proposal Justin knew he was ready to propose to Krystina during their last year of medical school. Using residency interviews as a cover to buy the ring, Justin planned to pop the question on a surprise trip to Las Vegas. In January 2018, Krystina flew to Vegas after an interview in California, and Justin was going to fly from Raleigh-Durham International Airport to meet her. Then Durham was suddenly hit with a bad snow storm, delaying Justin’s flight and forcing him to sleep at the airport. But Justin eventually made it to Vegas, and he proposed to Krystina on the High Roller Ferris wheel, the world’s tallest observation wheel, at The LINQ. The Big Day When their original wedding date was postponed due to COVID-19, Krystina’s brother, Alex Quow, nominated the couple for a chance to win an all-expense-paid elopement at the Loose Leaf Event Gallery in Durham Food Hall. Justin and Krystina were shocked when they won, and they had 12 days to finalize the wedding plans. “Our parents thought it was a joke at first because things happened so abruptly, but everything turned out amazing,” Krystina says. With the help of wedding planner Events by Emily, the day was a success; six of the couple’s closest family members attended the heartfelt ceremony in person, while 30 others watched via Zoom. Krystina’s favorite details were the arch and florals designed by Bowerbird Flowers

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& Apothecary, while Justin

favored the personalized desserts from Afters Dessert Bar. Favorite Moments The highlight of their special day was the intimate ceremony officiated by the Rev. Heidi Gessner. Krystina walked down the aisle with her father, Alson Quow, who, while wearing his mask, kissed his daughter on the cheek before taking his seat. After Krystina and Justin were officially declared a married couple, the newlyweds turned to see their guests’ happy faces on Zoom. They live in the Ed Cook neighborhood in Durham with their dog, Zeus.

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