Durham Magazine April 2020

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Chefs’ Favorite Meals to Make at Home

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Discover Locally Curated Art

AP RIL 2 0 20

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Creative Offices,

By Design

DUR H AM M AG. COM

LifeAT HOme READ ALL ABOUT IT Kelly Mehlman and her daughter, Eleanor, 5, cozy up in a corner nook with pup, Nyx, at their Watts-Hillandale home.

dream Design projects, the perks of cohousing, saving our bees and much more pg. 38

O U R G I F T TO YO U … YO U R G I F T TO D U R H A M .

W I T H E V E RY N E W K I A P U R C H A S E

WITH A SPECIAL THANKS TO

5105 Durham-Chapel Hill BLVD, Durham, NC 27707 UniversityKIAofDurham.com | (919) 842-5103

We don’t just see a healthy person.

We see Patrick.

We are specialists in primary care…and caring. Annual check-ups are important because they help us keep you well. We don’t just see your cholesterol or blood pressure, we see the whole you. With more experts in each office, same day appointments and more urgent care centers, it’s the better way of primary caring.

Experience smarter primary care at UNCPrimaryCare.org

APRIL 2020 VOLmagazine 13 NO 2

durhammag.com    EXECUTIVE MANAGING EDITOR

Amanda MacLaren amanda@durhammag.com

EDITORIAL

EDITOR, CHAPEL HILL MAGAZINE

Jessica Stringer

EXECUTIVE EDITOR, CHATHAM MAGAZINE

Matt White

ASSISTANT EDITOR

Hannah Lee

EDITORIAL ASSISTANT & DIGITAL EDITOR

Marie Muir

EVENTS & COMMUNITY EDITOR

Dana Lange

EDITORIAL INTERNS

Anna Elsasser, Anne Tate, Cam Edson, Iyana Jones-Reese, Janet Alsas, Katie Barham, Maddy Rideout, Lindsay Rusczak and Sterling Roberts CONTRIBUTORS

Amber Watson, Jessie Ammons Rumbley, Julia Baker and Morgan Cartier Weston

ART

CREATIVE DIRECTOR

Kevin Brown

GRAPHIC DESIGNER

Lauren Wilkinson

JUNE 25 & 28

PHOTOGRAPHER

Beth Mann

CONTRIBUTOR

Jean Carlos Rosario-Montalvo

Advertising

For advertising inquiries, email advertising@durhammag.com Kem Johnson kem@durhammag.com

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MARKETING MANAGER

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PROJECT & EVENTS COORDINATOR

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Tyler Goodwin and Ian Rodell

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

letter

After

LOVE

Your Carpet

A

s I write this, our city is stuck smack in the here and now – it’s no small thing shuttering a city, a state, a world, and asking everyone to sacrifice together by not touching, by not working, by staying home, by changing everything. Other historical inflection points are inadequate to the moment – there is not a day of infamy, nothing to compare to the shared grief and anger after 9/11, or the Great Depression when fully 25% of the nation’s workforce was idle.

Maybe the sui generis-ness of the virus and its shutdown prevents us from clearly imagining what tomorrow will look like in Durham. Surely, much, most, of the city will come roaring back; after all, I’ve always thought of Durham as a city where optimism is the dominant part of our DNA. But it’s fair to expect that the new normal is going to be unfair. Some restaurants won’t reopen and others are going to need extra support to get back on their feet. Many are, right now, trying to serve the community and keep their staff employed (as much as possible) by providing delivery and pickup meals. Thank you.

Typically, we as a nation eat out six times every week. When our great restaurants reopen, I hope that number doubles, which will not be a hardship here. Maybe that will stave off the onslaught of the chain restaurants. The foodiest city in North Carolina has come a long way in the past dozen years, and it will be crushing if we slide back, which I don’t for a moment believe will happen.

The heaviest burden, though, after any calamity, disproportionally falls on the shoulders of the neediest. This magazine is committed to helping out those most hurt by the virus in the aftermath of this overwhelming disaster. But that’s down the road , which we are all traveling together.

5634 Durham Chapel Hill Blvd., Durham, NC

Beauty, Artistry & Tradition FOR OVER 40 YEARS

www.persiancarpet.com 4

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TH E COVER

Photo by Beth Mann



danshannon@durhammag.com

INSPIRED CUISINE. EXCEPTIONAL SERVICE. INSPIRED CUISINE. EXCEPTIONAL SERVICE. Four distinctive dining experiences the edge of Duke’s West Campus A WORLD OF onFLAVOR...

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april

contents 12TH ANNUAL HOME & GARDEN ISSUE 38 Personal Projects Three local design professionals turn their eye on work that hits close to home

56 A Case Study in Style Don Ricardo Massenburg uses his bold taste for color and patterns to create visually striking rooms for his clients 62 Intentional Living The draws of shared space, sustainability and valued community

PHOTO BY MICK SCHULTE

68 Frame of Mind Discover locally curated art for your home at our city’s many galleries 74 All That You Can Bee Buddha Bee Apiary and its clients bring hundreds of thousands of bees to our neighborhoods, one hive at a time

DEPARTMENTS & COLUMNS 8 Go. See. Do. Our top events for April

DURHAM INC.

23 Noted What we’ve heard around town …

88 Collaboration, By Design Innovative office spaces provide a balanced working environment for employees

34 Chefs at Home The meals they enjoy most when they’re off the clock 95 Taste Discover our city’s best restaurants 103 Engagement & Wedding Tying the knot, Bull City-style

86 Biz Briefs

92 Networking Black Business Gala hosted by the Greater Durham Black Chamber of Commerce Greater Durham Chamber of Commerce’s 2020 Annual Meeting

PEOPLE & PLACES

10 Kidznotes’ Grow Gala 12 Meals on Wheels Durham’s Feed the Need Gala 14 Durham Tech fundraiser and teaching dinner at NanaSteak 16 Caring House benefit gala

18 Book Harvest’s Dream Big Book Drive & Community Celebration 20 Science of Wine at Museum of Life and Science 22 Durham Regional Association of Realtors’ 99th Annual Awards Luncheon

SPONSORED CONTENT

28 Faces of 2020 Celebrating the people behind our businesses 36 Healthy Durham The Durham County Center of the North Carolina Cooperative Extension director explains its mission and how it aligns with Healthy Durham 20/20 72 Adopt A Pet Meet a pup and two cats waiting on their forever homes at the Animal Protection Society of Durham

May 28, 2020 Live Showcase and Awards Show

Triangle Rising Stars aims to encourage, recognize and honor excellence in high school students’ musical theater performances in the Triangle and surrounding areas.

Thanks to our community partners

Tickets are $15

+ taxes & ticket fees

Dino Egg Hunt APRIL 10-12

Unearth colorful eggs and take a selfie with resident dinos Albertosaurus and Maiasaura as you explore the Museum of Life and Science’s Dinosaur Trail. The weekend-long event also includes giant dinosaur skeleton puzzles, temporary tattoos and more.

‘Escape to Margaritaville’ APRIL 28-MAY 3

go see do

Featuring original songs and beloved classics by the legendary Jimmy Buffett, this musical comedy stops by the Durham Performing Arts Center for a weeklong set of performances. USA Today calls it, “A little slice of paradise,” and Entertainment Weekly says, “It will knock your flip-flops off!”

The Spring Patchwork Market APRIL 26 The Patchwork Market hosts

one of its largest events of the year – a free, indoor market featuring more than 70 vendors selling handmade, small-batch and one-of-a-kind goods – at the Durham Armory.

OUR TOP EVENTS FOR APRIL *EVENTS ARE SUBJECT TO CHANGE; CHECK WITH ORGANIZERS PRIOR TO ATTENDING

Compiled by Iyana Jones-Reese

Duke Hospice Gala Celebration APRIL 25

Dress your best and come support Duke HomeCare & Hospice at its 18th annual gala at the Washington Duke Inn & Golf Club. This year’s theme, “Essence of a Hummingbird,” invokes imaginative play alongside food, dancing and a live and silent auction. Proceeds benefit the organization in its mission to provide innovative, thoughtful care to achieve the best possible outcomes for patients and their families. (clockwise from top left) Dino Egg Hunt photo courtesy Museum of Life and Science; Spring Patchwork photo by Anna Carson DeWitt; Preservation Durham photo by Brit McInnis of bMc Studios; Duke Hospice Gala photo by Chronicles Photography; Escape to Margaritaville photo by Matthew Murphy

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Preservation Durham Home Tour M AY 2 - 3

Preservation Durham

hosts its annual home tour, offering a glimpse into historic neighborhoods as a part of its mission to protect Durham’s historic assets. This year’s course showcases homes that reflect the Tudor Revival style, from cottages to mansions.

PERFORMANCES BY Rennie Harris Puremovement American Street Dance Theater Charlotte Ballet Musicians Concert Abby Z and the New Utility Limón Dance Company Reggie Wilson/Fist and Heel Performance Group Made in NC

featuring Ramya Sundaresam Kapadia, Justin Tornow, Jose Velasquez, Chris Yon & Taryn Griggs

Faculty Concert Monica Bill Barnes & Company Milka Djordjevich Pilobolus A.I.M by Kyle Abraham Janis Brenner Sara Juli Paul Taylor Dance Company Vertigo Dance Company Footprints

featuring Charles O. Anderson, Kimberly Bartosik, Shen Wei

DANCE THE NIGHT AWAY Join us for the ADF Opening Night Performance and Fête on June 18. Kick off the 2020 ADF season with the thrilling work of Rennie Harris Puremovement and then dance the night away at the Rickhouse with dancers from the company and enjoy complimentary food by Parizäde, wine and beer, and valet parking. Cash bar available.

Tickets $150

Tickets On Sale April 28

people &places 1

The Music Makers

PHOTOG RAPHY B Y STE R LI N G R O B ERT S

Kidznotes, a

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nonprofit that provides musical instruction for low-income children in grades pre-K through 12, hosted its Grow Gala at the Umstead Hotel and Spa in Cary on Feb. 15. The event raised more than $103,000, which directly provides instruments and scholarships to more than 40 students. Some of the money – $26,000 – came solely from the raffle and auction, which took place after dinner. The gala also hosted jazz singer and Broadway performer Lisa Simone, who performed with Kidznotes students.

1 Ann Ramsay and KC Ramsay, board chair of Kidznotes. 2 Volunteers Val Schroeder, Sahaana Veeravalli and Naylea Jacobo.

3 Lyn Maness and Pansy Morton.

4 David Blanton and Sara Maria Blanton of Raleigh Symphony Orchestra. 5 Adrian Corona, 10, Sara Dobson and Cesar Toledo, 11.

6 Lee Williams and Bridget Williams.

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Join us for Hill Learning Center’s

6th Annual One Miler and Kids’ Dash 100% of proceeds benefit the Wendy B. Speir Student Financial Aid Fund.

EVENT HIGHLIGHTS • One Mile Run & Walk • Kids’ Dash (10 and under) • Activities for All Ages • Food Trucks

April 26, 2020 • 1-4 PM Register today at Hill Mile headquarters: www.hillmile.org Thank you to our Partner level sponsors:

magazine

3200 Pickett Road, Durham, NC 27705 919.489.7464 | hillcenter.org www.hillmile.org

People & Places

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More Than a Meal P HOTO G RA P H Y B Y AMANDA MAC L AR E N

Meals on Wheels Durham hosted its third annual Feed the Need Gala at the

Washington Duke Inn & Golf Club at the end of February. The organization, which

celebrates 45 years in our community this year, invited guests to enjoy a cocktail hour, dinner, a silent auction and dancing to the music of DJ SPIN toward the end of the evening. ABC11 Eyewitness News anchor Steve Daniels emceed the evening, which featured the debut of the nonprofit’s 2020 marketing video and remarks by then-current Executive Director Gale Singer Adland, who’s now in her well-earned retirement. Jason Peace steps into the role effective April 1. The gala raised more than $100,000, including $33,600 in instant donations that will help remove 20 people from the more than 300 on the nonprofit’s current waitlist.

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1 Meals on Wheels Durham (MOW Durham) volunteer Amy King and Operations Assistant Brittany Jennings. 2 Christina Webb, MOW Durham Board Treasurer Ryan Webb and Elizabeth Ellis.

3 Greg Clinton and Moses Washington.

4 Mas Sato and Jeannine Neagle-Sato.

5 Chuck Givens and MOW Durham Board Secretary April Dudash. 6 New MOW Durham Executive Director Jason Peace and Maisha Peace.

7 Kristy Dactyl, Durham Magazine’s Lauren Phillips and Sally Scruggs. 8 MOW Durham Board President Wendy Kuhn and Board Vice President Gray Ellis present a gift to Gale Singer Adland (center), the organization’s former executive director.

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

of Durham,

a city filled with diversity in the arts and community. Settle into one of our guest rooms, plan to upgrade to our M CLUB LOUNGE 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.

People & Places

Test Kitchen

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P HOTO G RA P H Y CO URTE SY O F D U RH A M T E C H N I CAL CO MMUNITY CO L L E GE

and Aubrey Zinaich hosted a signature meal at benefit the Hospitality Management and Culinary Arts programs at Durham Technical Community College. The three-course dinner also served as a learning opportunity for current students in the programs, as they worked alongside chefs at NanaSteak to help prepare and serve dinner, gaining experience in an upscale dining establishment. Guest speakers included Durham Tech President Dr. Bill Ingram and Culinary Arts & Hospitality Management Director Altarius Moody. Through ticket sales and uniform sponsorships, $4,900 was raised to support culinary student scholarships and supplies.

Tyler Vanderzee NanaSteak to

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1 Durham Tech Culinary Arts and Hospitality Management Director Altarius Moody. 2 Culinary students Cyrena Grafton and Fabolia Reyes-Orellana. 3 Ann Ingram and Durham Tech President Dr. Bill Ingram. 4 Durham Tech Executive Assistant JaNel Moore, Human Resources Executive Director Kathy McKinley and Durham Tech Foundation Executive Director Melissa Chappell.

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336.599.4145 | marybennetthoustondds.com

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• RV/Boat Parking • Gated Community • Climate Controlled Units • Commercial Accounts

• 24 Hour Surveillance • Control Access Gates • Onsite Resident Managers • 5x5’s up to 10x30’s

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Public registration open until April 15 Register at moreheadplanetarium.org/camp Morehead members receive a discount on camp! Learn more about membership at moreheadplanetarium.org/membership

Growing Durham's students Give today seedsnc.org april 2020

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People & Places

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Sharing is Caring P HOTO G RA P H Y B Y C HR IS HIL DR E TH, R O O ST E R M E DI A PR O DUCTIO NS INC.

– which provides patients at Duke Cancer affordable housing, a healing environment and a positive and supportive community – hosted a benefit gala with more than 370 in attendance at the Washington Duke Inn & Golf Club on Feb. 8. The night honored Duke Center Institute’s Dr. John Kirkpatrick, and Caring House guest and caregiver Renee Vestal shared her story with attendees. The event also featured a live auction and fund-a-night, emceed by Leland Little Auctions, and music by the band Java. A net of $160,126 raised will go directly to helping cancer patients.

Caring House Institute with

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1 Jeroen van Wagenberg, Caring House Executive Director Sheridan van Wagenberg, Katie Sevene, Paul Sevene, Linda Greshes and board member Warren Greshes. 2 Caring House Gala honoree Dr. John Kirkpatrick, radiation oncologist and co-director of the Duke Center for Brain and Spine Metastasis at Duke Cancer Institute.

3 Caring House board member Jeff Howard and Carson Howard.

4 The Duke cheerleaders and the Blue Devil mascot motivate guests to bid on live auction packages. 5 Luke Poggi, board member Natalie Ashley and David Ashley. 6 Kim Patierno and Duke Cancer Institute Deputy Director Dr. Steven Patierno.

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People & Places

Durham Dreams Big B Y AN N A ELSASSER

On Martin Luther King Jr. Day, Book Harvest held its eighth annual Dream Big Book Drive & Community Celebration. Some 1,100 people volunteered and celebrated at Rhythms Live Music Hall – the largest turnout since the event’s inception in 2012. Seventyfour groups ran book drives in their neighborhoods, schools, workplaces and organizations to collect 42,183 books during the event and throughout the month of January. Thanks to sponsors like Hendrick Subaru Southpoint, Duke University Libraries and the United Way of the Greater Triangle, Book Harvest raised $116,100 in donations. The event also gave community members an opportunity to both honor Dr. King and engage with Book Harvest’s literacy initiative in a meaningful way.

1 Volunteers work together to sort and count donated books.

2 Dream Big sponsor Triangle Park Chapter of The Links members donate their time to the event every year.

PHOTO BY SCOTT VAN MANEN

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PHOTO BY JEANNA WHITE

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JMV-0650-G 2020 Victory Ride Durham Magazine.v1.indd 1

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People & Places

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Stop and Smell the Rosé

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P H OTO G RA P H Y B Y MAR IE MU IR

The Museum of Life and Science hosted its annual Science of Wine event in February, an adults-only evening of tastings from local vendors coupled with experiencing the museum’s exhibits. The Oak House, Honeygirl Meadery, Bar Brunello, Wine Authorities and Pompieri Pizza, among others, served unique drinks such as “hydraulic frosé.” Guests also enjoyed a photobooth, screenprinting, a ball pit and other interactive activities. Science of Wine is one of several “AfterHours” events that the museum hosts for guests 21 and older.

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1 Ali Corbin and Kim Mangonon. 2 Brianna Young and Christyn Fertenbaugh. 3 K McKay and Elizabeth Brewington. 4 Hannah Stefancik and Jessica Tereszczyk. 5 Caitlin Kucharick, Sweetie Browne, John Sizemore and Rebecca Jules. 6 Carla Bradsher and Colby Waddell.

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fine gifts furnishings custom stationery interior design southchapelhill.com 107 Meadowmont Village Circle Chapel Hill, North Carolina 919.240.5475

February / March 2020

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People & Places

The Home Team

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The Durham Regional Association of Realtors (DRAR) held its 99th annual awards luncheon at the Hope Valley Country Club in early January. Julia Tucker of Coldwell Banker Advantage received the 2019 Realtor of the Year Award. Emilee Collins of West & Woodall Real Estate received the Service Award; Kimberly Williams of Right Time Realty received the Citizenship Award. Fen Adcock, Louis Ficks, Whitney Rich, Juanita Starks, Mike Strayhorn, Larry D. Thomas and Eric Stutts were presented with Silver Service awards as DRAR members who have attained 25 years of membership. NC Realtors Housing Foundation also presented DRAR with a grant check for $4,000 to be put toward the Durham realty community’s Durham Habitat for Humanity home.

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Jump rope classes & camps for all ages

1 The Associate Award was presented to Triangle Mortgage Lenders’ Association: Robert Love, Lauren Nance, Chris Holt, Jon DeHart, Anne Watson, Don Fowler, Julia Woods, Steve McDowell, Scott Collie and Jim Arges. 2 Mike Strayhorn, Larry D. Thomas and Eric Stutts, recipients of the 25-Year Silver Service Award. 3 Service Award recipient Emilee Collins. 4 Citizenship Award recipient Kimberly Williams.

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noted

STATE OF THE ARTS

Mariposa AR, an augmented reality app, elevated the experience of two downtown murals in January. Irene Serrano and Jorge Rodriguez, developers at Code the Dream, created the app to coincide with murals inspired by Mexican artists Frida Kahlo and Diego Rivera, located at the 100 block of East Chapel Hill Street. Through the app, users share their own stories, including where they’re originally from, and the app zooms out to show the entire world with a butterfly representing each user.

From births to awards to new biz and more –

WHAT WE’VE HE ARD AROUND TOWN …

The event included a ribbon-cutting ceremony, followed by an art show and reception featuring artists Joe McDonough and Patricia Cooke.

Durham Performing Arts Center announced

its 2020/2021 SunTrust Broadway Season in February, a lineup that includes Tony Award-winning musical “Hadestown,” “Ain’t Too Proud: The Life and Times of the Temptations” and six other productions.

Email noted@durhammag.com

“The Future is Female,” 21c Museum Hotel’s newest exhibit, opened in January and highlights the work of 50 artists who are merging art with activism. The expansive exhibition, on view till December, features a broad range of media and subject matter that reflects the ongoing influence of the art of the second-wave women’s liberation movement.

PHOTO BY MICK SCHULTE

noted.

Send us your news!

Zola Craft Gallery closes on May 3 after 25

years in business. “There is more than one reason for the decision, but the most important is that, with just three years until my daughter’s high school graduation, I want to have more time with my family,” says owner Sidney Cruze.

Bull City in the Basement hosts “Not Your Tom Buhrman created a sustainable fashion

collection made from recycled bike inner tubes and upcycled materials. The 2019 collection, “Organeering,” debuted at “The Art and Soul of Fashion” exhibit at The Carrack, which closed in September.

The Scrap Exchange hosted its grand

reopening of the Cameron Art Gallery and Marketplace in February. The space, named after donor Danny Cameron, is dedicated to sustainable retail art that promotes positive environmental impact.

Ordinary Jam” on June 13 at The Fruit.

The concert brings together an invite-only selection of North Carolina artists. Morning host of WNCU 90.7 FM Alan Thompson (left) co-founded Bull City in the Basement alongside Kathryn Thompson

to provide culturally diverse opportunities for artists in North Carolina.

Durham-based flatpicking guitarist and songwriter Alan Barnosky released his sophomore album, “Lonesome Road,” in January.

IN OUR SCHOOLS

Jerry Velasquez Morales, a seventh grader from Reaching All Minds Academy, was awarded the Victor E. Bell Jr. Scholarship in January. Jerry was one of 15 students from North Carolina to be recognized by College Foundation Inc. “for hard work, leadership and dedication to school.”

During halftime at the UNC vs. Clemson basketball game in January, five preschoolers competed in the NC 529 Plan’s Preschool Grand Prix, an obstacle course with a series of kid-sized challenges.  April 2020

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noted

to the national Poetry Out Loud finals in Washington, D.C., in late April for the chance to win a $20,000 college scholarship.

In an effort to spread the word to families about the importance of saving for education, NC 529 awarded the winning child, Landon Jones, 5, and his parents, Cherish and Lyle Jones, with $529 put into a NC 529 account, which will hold the money until he goes to college.

The Marcus Harris Foundation kicked off a new initiative, Project ClassAct, in January. In hopes of lifting the financial burden off teachers, the foundation chooses a teacher monthly to assist in fully funding their classroom needs.

The first month’s “adopted” teacher was Rebecca Javadi, a second grade instructor at Merrick-Moore Elementary School, who used her donation to purchase technology and software programs and to create a classroom library for her students.

ON THE MOVE

Scott Thompson, superintendent

of sports fields and grounds at Duke University, was named the at-large elected director of the Sports Turf Managers Association (STMA) in January. The STMA is a professional organization for 2,700 men and women who manage sports fields worldwide.

High school students from 25 counties across North Carolina competed in the state semifinals at the annual Poetry Out Loud competition in February. The competition is funded by the National Endowment for the Arts, in partnership with the Poetry Foundation and NC Arts Council. Among the competitors were three students from Durham: Jay Rahim, a junior at Durham School of the Arts, and Emily Yang and Halden Levin, a junior and a senior, respectively, from North Carolina School of Science and Mathematics. The state winner advances 24

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This spring semester, North Carolina Central University welcomed six faculty members.

Browne C. Lewis was appointed dean of the School of Law; Joseph Michael Green became dean of University College; Brenda S. Faison was named the director of the NCCU Art Museum; and Piper Mitchell was promoted to the assistant university legal counsel for NCCU. There were also two interim appointments: Susan Hester fills the role of vice chancellor for university advancement, and Kelly White takes on the role of chief of police and director of public safety.

Treat Harvey left

her position as senior donor engagement officer at Triangle

Community Foundation

in February to work

as the development director at Student U. Student U helps equip first-generation college students in Durham Public Schools through educational programming.

SEEDS, a

nonprofit garden school, announced Cecilia Polanco as its executive director in February.

Originally from El Salvador, Cecilia grew up attending Durham Public Schools

and graduated from UNC-Chapel Hill as a Morehead-Cain Scholar and Global Gap Year Fellow. A community activist, entrepreneur and mental health advocate, she is currently working on launching a social justice food truck and a scholarship fund for undocumented students in addition to her work with SEEDS. Eno River State Park named Kimberly

Radewicz as its new superintendent in

February, succeeding Keith Nealson, who took a position as chief ranger of the North Carolina Division of Parks and Recreation in August.

Prior to this appointment, Kimberly worked for N.C. Division of Parks and Recreation for seven years. She will be responsible for law enforcement, visitor services, natural resource protection, community outreach and environmental education.

The Triangle Land Conservancy (TLC) named Johnny Burleson and Marlena Byrne to its 2020 board of directors in January. They join members Mavis Gragg, Norris Cotton, David Morris and Jennifer Zuckerman. TLC is working to conserve 25,000 acres in the Triangle by 2025.

Meals on Wheels Durham appointed Jason Peace as

executive director of the nonprofit, effective April 1. Formerly the executive director of BrightSpring Health in Raleigh, Peace succeeds Gale Adland, who retired

noted

after 10 years with the organization.

“I’m excited about the opportunity to join Meals on Wheels Durham and further its commitment to supporting the nutritional and safety needs of Durham residents,” Peace said in a statement. “As a Durham native, I look forward to working with my new colleagues and fostering partnerships that continue to grow the impact of the organization.”

THE RESULTS ARE IN

Apartment List conducted a “Best & Worst Metros for Dating” study in February that placed Durham as the No. 18 best city for dating, with 33.33% of singles reporting overall satisfaction with dating opportunities.

In February, ETC Institute, a market research and survey company, shared the results of the 2019 Durham Resident Satisfaction Survey with the Durham City Council. It revealed that 84% of residents think Durham is a “good-to-excellent” place to live, and 81% are satisfied with the overall quality of life in their neighborhood.

WHAT AN HONOR

Duda | Paine Architects took home two awards

for Durham projects in 2019: Durham.ID Business Park won a LEED Gold Green Building Certification for its energy and environmental design, and the Duke University Student Wellness Center (above right) received the Award of Merit from the Illuminating Engineering Society. Duda | Paine Architects has new projects slated for completion in 2020 at 505 W. Chapel Hill St. and The Roxboro at Venable on Pettigrew Street.

Sen. Henry McKinley “Mickey” Michaux Jr.

won the Distinguished Service Award at the annual Samuel DuBois Cook Society ceremony on Feb. 11 at the Washington Duke Inn & Golf Club. Mickey was honored for his leadership in the community and in civil rights activism. Charmaine Royal, a Duke associate professor in the departments of African American studies, biology, global health, and family medicine and community health, won the Raymond Gavins Distinguished Faculty Award.

Other honorees include Duke Associate

May 16, 2020 • Durham Central Park Sixth

Mike Zito

Annual

Beauty Operators

Jamie M

Proceeds go to Local Charities & Programs

cClean

3 Great Blues Bands 20 Local Craft

Breweries

(wine too!)

s

10 Food Truck

www.DurhamBluesandBrewsFestival.com D l April 2020

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noted

Vice President for Student Affairs Zoila Airall, who won the Presidential Award for university service. Duke student winners included Alyson Diaz, Hala El-Nahal, Ashleigh Smith and Barbara Stokes.

Golden Corral and RTI International took home the United Way of North Carolina’s annual Spirit of NC Award in February for the companies’ commitment to building a

community-wide culture of philanthropy.

The companies collectively raised more than $11 million to support the United Way of the Greater Triangle’s mission to eradicate poverty and increase social mobility in the area.

UNC-TV Public Media North Carolina won

three Emmy Awards at the 34th annual Midsouth Regional Emmy Awards Gala held in Nashville in February. “The Black Light Project” won in the Historic/Cultural Program Feature/Segment category. “Muse” (Season 2), produced by Durham’s own Morgan Potts and Katy Loebrich, won in the Arts category. “The Foundation Skatepark” won in the Interstitial category.

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Urban pocket park Morris Green Park, located in the heart of Durham.ID, now features an “I am Durham” art installation perfect for photo ops. The park also has built-in bench seating, tree lighting, and offers spaces for picnicking and activities such as outdoor yoga and Ultimate Frisbee.

The Durham chapter of Black Girl Ventures launched in February with a party at American Underground. The new chapter partners with Google and American Underground to support, expand opportunities for and ensure representation of black female entrepreneurs throughout

noted

David Jarmul left

his position as head of news and communications to serve with his wife in the Peace Corps Volunteers in Eastern Europe. His book, “Not Exactly Retired: A Life-Changing Journey on the Road in the Peace Corps,” came out in December 2019 and grapples with one’s idea of identity and purpose when leaving a conventional workplace.

Duke University’s

our area. Founder and CEO Shelly Bell says she hopes her hometown will take the lead in becoming a more inclusive technology hub.

IN OTHER NEWS

The City of Durham’s Waste Disposal and Recycling Center installed two new heavyduty trash compactors in February, which can handle four times the amount of waste than its previous system. This is in direct response to the growing community’s need for more capacity and efficiency in trash disposal.

Parker Paper Co. opened

in March at the American Tobacco Campus, as an extension of Parker and Otis restaurant’s popular gift shop. The shop, which specializes in stationery and writing, also offers gifts, grab-and-go sandwiches, craft beer and wine.

Intent FitHouse opened

in January in the historic Kress building at 103 W. Main St. The studio offers cycle, circuit, weight training and yoga classes.

RADIUS

In January, local business leader Ryan Hurley launched “Small City Innovators,” a podcast that interviews notable people in the South who empower their small communities. The podcast’s first series highlighted leading female innovators in the Triangle, including Sandi Kronick, founder and CEO of Happy Dirt.

READ ALL ABOUT IT

In January, author Michelle Lanier

released her children’s book, “My N.C. from A to Z,” which celebrates North Carolina’s African American culture and heritage. Illustrated by Dare Coulter, each letter of the alphabet represents African American people and places from North Carolina that have positively impacted the arts, culture and social justice.

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2020 FACES Durham.

ACURA

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BMW

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PORSCHE

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SUBARU

HENDRICK SOUTHPOINT AUTO MALL Rick Hendrick’s love for automobiles began on the farm where he grew up in Warrenton, NC, repairing farm equipment with his father and brother. In 1975, Rick took over a small Chevrolet dealership in Bennettsville, SC, beginning what would become the largest privately held automotive retail organization in the US. Hendrick Automotive Group has grown to operate more than 143 automotive franchises across the country.

After moving from its Chapel Hill location, formerly known as Performance Chapel Hill, Hendrick Southpoint Auto Mall in Durham now features stand-alone dealerships: Hendrick Acura Southpoint, BMW of Southpoint, Hendrick Subaru Southpoint and Porsche Southpoint. Gerald Ramoin, Hendrick Automotive Group market area vice president, guarantees that customers will continue to receive the world-class service they’ve come to expect from Hendrick.

With nearly 1,000 new and 500 pre-owned vehicles on-site, Hendrick Southpoint Auto Mall is a place where customers can buy and service vehicles, but also where they can shop and dine right around the corner, making their car-buying experience a more enjoyable one.

WE ARE HERE FOR YOU Hendrick Southpoint provides On-Demand Test Drives & Concierge Service for all makes & models.

919-354-7767

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KENTINGTON DR., DURHAM, NC 27713

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HENDRICKSOUTHPOINT.COM

2020 FACES Durham.

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THE SMILEY GROUP The Smiley Group is a residential real estate team created around the premise that buying, selling or leasing property or land should be an experience tailored to every client.

Each member of The Smiley Group is fully committed to their clients. Gone are the days of impressing clients with tailor-made suits or luxury cars. Instead, The Smiley Group is successful because of the authenticity of each team member and their ability to connect with clients. They provide professional yet comfortable, relatable, and enjoyable service to their clients.

While earning their clients’ trust, The Smiley Group has developed relationships with the industry’s top service providers to ensure that high-level service is delivered throughout the buying or selling process and long afterwards.

The Smiley Group offers a fresh take on what the real estate experience can be.

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THESMILEYGROUP.NET

2020 FACES Durham.

919-489-8661 |

DURHAM PROSTHODONTICS At Durham Prosthodontics, Drs. Geoffrey Cunningham and Kyle Gazdek are the area’s only board-certified prosthodontists in private practice – two of the approximately 1,100 in the world. In 2018, Dr. Cunningham was awarded the Prosthodontist Private Practice Award by the American College of Prosthodontists, a recognition given to one of only five practices across the nation, acknowledging his commitment to the specialty. Dr. Gazdek completed a fellowship in maxillofacial prosthetics at the prestigious Memorial Sloan Kettering Cancer Center in New York, giving him the ability to treat complex cases involving head and neck cancers or trauma. Using a unique combination of science, artistry, advanced techniques and prosthodontic materials, Drs. Cunningham and Gazdek offer the skills and experience to help patients smile with confidence again.

In addition to providing excellent treatment, their staff treats every person who walks through their doors like family, creating a welcoming, comfortable environment for all their patients.

3709 UNIVERSITY DR., STE. D, DURHAM, NC 27707

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2020 FACES Durham.

ATMOSP’HAIR During her 38 years in the beauty industry and 9 years of owning Atmosp’ahir, Line Gagnon discovered her passion for teaching and mentoring young, talented hair artists. Working with a new generation inspired her to think about passing on her knowledge not only to staff members, but also to clients. Atmosp’hair now offers 1-hour private styling classes in which clients are taught how to style their own hair, giving them the confidence that they can replicate their favorite looks at home. Helping clients feel beautiful not only when they leave the salon, but also every day following their appointment has been rewarding for Line and clients alike. At Atmosp’hair, each client’s beauty is unique and creating a signature style for them is all about perfecting the details. Line and her team look forward to sharing their skills with future hair artists and clients for years to come.

919-489-3333 |

1125 W. NC-54, STE. 502, DURHAM, NC 27707

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2020 FACES Durham.

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CROASDAILE DENTAL ARTS At Croasdaile Dental Arts, Drs. William Turner, Jason Butler and Virginia Mayo offer a distinguished style of restorative and cosmetic dentistry, crafting beautiful, healthy smiles for all of Durham.

Dr. Turner first joined Croasdaile in 2002 as an associate dentist and six years later became an owner of the practice. By creating open lines of communication between his patients and himself, Dr. Turner achieves optimal results in enhancing patients’ smiles.

In 2009, Dr. Butler joined Croasdaile and became an owner/partner in 2011. Dr. Butler provides high-quality dental care by staying ahead of the curve on dental research and utilizing modern, proven techniques.

The most recent addition to the team, Dr. Mayo helps her patients achieve their individual goals through customized treatment. While she advances her training to serve her patients better, she also does so with compassion in a comfortable environment.

Together, they are creating brighter smiles across Durham.

2900 CROASDAILE DR., STE. 5, DURHAM, NC 27705

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CROASDAILEDENTALARTS.COM

bites of bull city

Toriano Fredericks, co-owner/chef, Boricua Soul

Chefs at Home

BY AMBE R WATSON

W

e have a sense of what our local chefs are up to in the kitchens of our Durham restaurants, but what about when he or she is off the clock?

I asked a handful of chefs to share beloved meals to make at home, the one ingredient they just can’t live without and what they like to grow or find fresh.

A M B E R WATSON

Thomas Card, executive chef,

I S T H E C RE ATOR A N D WRI T ER OF

Counting House at 21c Museum Hotel

T H E LO CA L DU R HAM

F O O D A N D R ESTAU R ANT N E WS B LO G,

B I T E S O F B ULL C I TY

( B I T E S O F B U LLCI TY. COM)

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One of my favorite meals to make is what my mother called “goulash,” and others refer to as “American Chop Suey.” It’s penne pasta with red sauce, ground beef and a lot of cheese. I prefer mozzarella and Parmesan but have used pecorino and provolone as well. When I make this at home for the family, everyone gets a big bowl with some garlic bread, and we devour it until we can’t eat anymore.

Along that same line, I always keep a wide variety of cheeses in our fridge as well as a variety of cured meats and salami for a midday snack or an easy, go-to breakfast.

I like to help my mother with growing varieties of different foods in her garden – one of my favorites is sugar snap peas. I enjoy eating them raw, right off of the vine, because they’re so sweet and crunchy.

My favorite meal to cook is a handmade burger in the cast-iron skillet. We cook some bacon in the skillet first, and then cook the burger in the same hot skillet. Sometimes just seasoned with salt and pepper, or sometimes mixing a Lipton onion soup packet into the ground beef before cooking. Devin, our son, is a burger fanatic, so this always makes him happy.

One ingredient I definitely can’t live without is garlic.

When we first bought our home, we planted a small rosemary bush near the front door. I go out there all the time and snag some because it has so many uses: steaks, soups, meatloaf, etc.

Jimmy Kim, proprietor/chef, Cucciolo Osteria

My favorite meal to make at home is fried rice. It’s the easiest and most convenient way to get rid of leftovers, and it is something I’ve made almost my entire life. … When I was about 8 years old, my brother and I used to make it every Sunday morning with rice, butter, kimchi and Tabasco, and eat it watching cartoons. These days, it is usually our lunch when we have leftover steaks from the night before: Just chop them up, add veggies, soy sauce, butter, and voila! The key is for the soy sauce to first touch the sizzling pan (rather than pouring it on the rice/ingredients) – it gives a deeper flavor.

One ingredient that is always in my fridge is onion. You can put onion in anything! And my favorite fresh ingredient to use is kale – I just love kale.

Matt Kelly, chef/owner, Saint James Seafood

My favorite meal to make is raclette, which is similar to the social aspect of eating fondue.

It’s boiled potatoes and melted cheese. I first made it at Vin Rouge 18 years ago. It is great made with Chapel Hill Creamery’s Calvander cheese and served with cornichons and Dijon mustard. I make raclette in the fireplace at home all winter.

bites of bull city

I always have butter in my fridge, usually salted because it lasts longer. You’ll always find two brands: Kerrygold Irish butter and Maple View Farm butter.

In the spring, farmers market asparagus is what we wait for – it’s the marker of that season’s arrival. As chefs, we get a lot of produce delivered to the restaurants, but when we go to the market, we get new inspiration all the time.

Mike Lee, chef/owner, M Restaurants

from various local farms that our manager, Justin Nye, works at during days off.

Sam Papanikas, executive chef/ managing partner, Bleu Olive

My favorite meal to cook at home is on Easter Sunday when we roast a whole lamb on a spit!

The family gets together outside of the stresses at work to enjoy our blessings. We also make a traditional Greek soup called magiritsa, which we make from the offals of the lamb.

At the market every week, I love to get fresh turmeric and ginger, which is so good for teas.

A couple ingredients I always have in my fridge are kimchi and Parmigiano-Reggiano.

Zweli Williams, co-owner/chef, Zweli’s Kitchen

I love making soups for the fall and winter, layering broths to create the most in-depth, yet light, flavors. In spring and summer, it’s definitely fresh salads. It’s always amazing how

I love cooking steaks and smoking meats at home – it has been a serious hobby of mine for a long time. Whenever I have guests or groups of my staff come over, I usually make assorted grilled meats, such as smoked prime rib, Korean barbecue, etc. and finish with either my kimchi stew or Korean miso soup (with miso that my mother ferments).

One of my must-have ingredients is onion or green onion – such humble and simple ingredients, but they make so many dishes taste better. I love sautéed onions in butter on a skillet, seasoned with just salt and pepper and a dash of white wine vinegar – it’s my favorite side dish next to a thick Chef Zweli Williams’ favorite dish to make at home is a papaya and roasted corn and bean salad, rib-eye! which is also served at her restaurant, Zweli’s Kitchen.

My family loves planting vegetables and fruits in our backyard.

You can’t beat homegrown products, and it The one ingredient I can’t do without is simple, raw fruits, veggies, nuts and grains teaches our kids how important farming is Dijon mustard. I put it in everything, from can come together to create beautiful and and also the difference in flavor compared fish and meat condiments to marinades! refreshing salads. My favorite is the fresh ripe to store-bought products. Some of our papaya and roasted corn and bean salad we also favorites to grow and eat are Korean chili Marla Thurman, chef de cuisine, Pizzeria Toro serve in the restaurant during this season. peppers, Korean cucumbers, buttery lettuces, My favorite meal to make at home is castA must in my pantry is always garlic. I persimmon trees, and we’re experimenting iron seared steak; I love rib-eye with simple honestly can’t cook a meal without the smell with specific strawberries from Korea and seasoning. Go generous on the salt and and flavor of some fresh garlic. melons from Japan. Whatever we can’t cracked black pepper and a good olive oil.

I love planting fresh herbs in the spring. grow or don’t have, our first stop is the local Plus a salad – whatever greens I can get local This spring, I’m planting piri-piri chili farmers markets or direct from the farms and fresh with a little fresh herbs (basil or peppers to be used in the restaurant. I also with connections to our restaurants. At M chives) and good olive oil, salt, cracked pepper love going to the farmers market on Saturday Tempura, for example, we are getting almost and red wine vinegar. I try to keep basil mornings to snag a variety of fresh ingredients 99% of our vegetables that we fry and use growing, and my yard is full of wild chives. for seasonal specials. april 2020

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DURHAM COUNTY COOPERATIVE EXTENSION THE DIRECTOR OF THE DURHAM COUNTY CENTER OF THE NORTH CAROLINA COOPERATIVE EXTENSION EXPLAINS ITS MISSION AND HOW IT ALIGNS WITH HEALTHY DURHAM 20/20 Photography courtesy of Durham County Cooperative Extension

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

T

he North Carolina Cooperative Extension partners with land-grant universities – N.C. State and N.C. A&T State University – and the United States Department of Agriculture to create solutions through science for North Carolinians via programs and Donna Rewalt partnerships focused on agriculture and food, health and nutrition, and 4-H (head, heart, hands and health) youth development. The Durham County Cooperative Extension, the Bull City’s branch, provides research-based education and other services through workshops and trainings. In her role as the county extension director, Donna Rewalt connects Durham residents with the center’s resources in agriculture, food and nutrition, early childhood development and more. Here, she discusses the extension’s alignment with Healthy Durham 20/20 and their part in creating a healthier Durham: The mission of the NC Cooperative Extension is to “partner with communities to deliver education and technology that enrich the lives, land and economy of North Carolinians.” How does this vision contribute to the mission of Healthy Durham 20/20? [Healthy Durham 20/20] is focused on the social determinants of health. A lot of those are directly related to North Carolina Cooperative

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

Extension’s mission and our mission in Durham. We provide business support to farmers growing food. But we also [teach] entrepreneurship to young people, help [all Durham residents] grow healthy food [as opposed to solely farmers] and reach people who may not normally have access to the appropriate [resources]. Our programming also deals with a lot of the educational determinants as well.

The Durham County Cooperative Extension provides a variety of programs for Durham residents. How have these initiatives contributed to Healthy Durham 20/20’s focus on food and nutrition? Our programming is so aligned with [Healthy Durham 20/20].

We’re interested in helping Durham be more food secure and also helping people understand how to cook and prepare healthy foods. We have a large-scale demonstration community garden on Briggs Avenue that is an opportunity for families to own [garden] plots and cook and grow their own food. We also grow food for the Durham Technical Community College [Campus Harvest] food pantry that helps feed students. One of our entrepreneurial health programs is a babysitting camp. Kids can learn how to make some money by being an appropriate babysitter, but also learn how to care for someone else’s health.

HEALTHYDURHAM2020.ORG/PARTNERS

 @HEALTHYDURHAM2020

H E A LT H Y

The Extension has many programs to help families – including the Family & Consumer Sciences program, 4-H Youth Development and Welcome Baby Family Resource Center. Can you go into more detail about what these programs provide, and what the impact of these programs has been on Durham families over the years? We deliver evidence-based programs designed to help families have more confidence and competence with raising their family. In 4-H Youth Development, one of the four H’s is “health.” Some of the kids [go] to a healthy living retreat where they can actually learn about information they can bring back to their peers and their community. Any of the programs we do with parents help them solve problems. We have a car seat education program. We have a program called Cribs for Kids, which prevents infant death syndrome. We do a giving closet that provides clean, gently used clothing each week, which [benefits] a few thousand families a year.

Everything we do has a purpose in the bigger picture. It’s very personal.

A NEW VISION …

Healthy Durham 20/20 serves as a catalyst and amplifier for a thriving and coordinated culture of health throughout Durham County bringing together a broad coalition of government, education, faith, healthcare, community, philanthropy and business F I N D A organizations.

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

HEALTHYDURHAM2020.ORG/PARTNERS

What’s in the works within the Durham County Cooperative Extension this year that has you most excited? We have beehives at the Briggs Avenue Community Garden and have been working with the Durham County Beekeepers Association to train more beekeepers. We get the honey, but the whole point of having bees is to protect pollinator health. We’re focusing on getting people to grow appropriate plants for bees, but also beekeeping. It gets people really excited.

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PHOTO BY BETH MANN

What is one thing Durham residents should know about the extension? Last year, we made about 37,000 face-to-face contacts. We are an organization for people who may not know what they need, but they can call us and ask for help. We’re problem solvers and people supporters and are happy for people to call us for anything. – as told to Lindsay Rusczak

DURHAM 20/20

What would a healthier Durham look like to the Durham County Cooperative Extension? It would be a Durham where we have no food insecurity, where people have access to good, healthy food. Also, our public spaces would be organized around health. We’re getting there, but it takes everyone to work on that. It’s a challenge, but that’s what Healthy Durham 20/20 is pushing us toward.

PERSONAL PROJECTS Three local design pros turn their eye on work that hits close to home B Y M O R GAN CARTIE R WE STO N | P HOTOG RAPHY B Y B ETH MAN N

Good Architects Make Good Neighbors ee Ann Tilley and Larry Tilley, owners

of Acme Plumbing Co., raised their son, Laurence Tilley, in a 1923 Dutch Colonial home in Trinity Park. Between 2001 and 2004, Sasha Berghausen of BLOK Architecture and his wife, Sara Berghausen, lived in the bungalow next door. The couples enjoyed one another’s company on their porches and in their backyards, and became fast friends over cold beers and conversations about 38

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Sasha Berghausen, far left, enjoyed making his former home more functional for the Tilley family – including Larry, Charlie, Lillian, Lee Ann and Susan – to enjoy.

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home & garden

ABOVE The renovation included improved closet storage for the master bedroom. BELOW Doubling the width of the threshold between the butler’s pantry and the kitchen gave the bungalow a more open, connected feel.

Larry relaxes on the front porch with grandkids Susan and Charlie.

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changes they might make to their respective homes. “We loved the neighborhood and yard when we lived here, but the home’s layout was a bit challenging,” Sara says. “We tried a few different ways to make it work before we ended up moving on.”

About 10 years later, the bungalow had seen a few owners come and go, and Lee Ann continued to eye it with ideas. In 2014, Lee Ann and Larry purchased the bungalow for Laurence and his wife, Jessica Tilley.

Soon, though, grandchildren Susan, now 7, and Charlie, now 4, came along, and the two-bedroom, one-bathroom space no longer made sense for the growing family. By that point, Lee Ann and Larry were enjoying life as grandparents and feeling ready to downsize, and Larry planted the seed for a solution: They would trade houses with Laurence and Jessica – and Lee Ann would finally get to move into the bungalow she had been eyeing for decades and make it her own.

The architect who should head the renovation was a no-brainer: The Tilleys reached out to Sasha. “We didn’t want to lose any charm, or do anything that made it feel brand new,” Lee Ann says. “We’re old house people, and we wanted to keep the cottage feel.”

“It was a fun challenge to remedy all of the things that drove me crazy when I lived there,” says Sasha, who serves on the board of

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home & garden

LEFT Lee Ann worked with interior designer Linda Dickerson to select wallpaper and fixtures for the powder room. RIGHT The home’s exterior was formerly sided with aluminum; today, the siding is more practical for a modern cottage.

Preservation Durham. “You’ve really

got to live in a place before you make big decisions, and in this case, I had both my own experiences and the Tilleys’ to help.”

Those issues included a lack of a central hallway – a narrow butler’s pantry served as the only passthrough from the living area to the kitchen – and the kitchen itself was a small, dark space with a challenging layout.

“It had seven different points of entry, and nothing really made sense,” Lee Ann says. The renovation expanded the kitchen footprint, taking advantage of covered porch space that previously housed the washer and dryer. To help maintain the home’s handcrafted qualities, they reused all of the original doors and hardware.

“We also wanted to bring the outdoors in,” Larry says. Sasha’s design achieved this via the addition of a skylight and large windows looking out to the backyard. “When the children come over, we play 42

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‘restaurant,’ and I pass them snacks through the kitchen window,” Lee Ann says.

Once the heavy lifting was done, Lee Ann turned to Linda Dickerson.

Linda helped select the kitchen finishes, including cabinets, tile and flooring. Next came paint colors, rugs, light fixtures and wallpaper, and later, reupholstery of furniture pieces and custom bedding to tie everything together. “[Lee Ann] has always gotten my opinion before she does anything in her home, and that has made a wonderful collaboration for us,” says Linda, who also helped the Tilleys with the interiors for their former home next door. “Linda is my savior,” Lee Ann says.

Today, a swinging gate between the two properties is all that separates the Tilleys from their grandchildren (since the house swap, Laurence and Jessica also welcomed Lillian, 1). “I just love to listen for them coming through the gate,” Lee Ann says. 

EST. 1951

mi

r

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P

re

er R

e o s e G a rd

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home & garden

AT RIGHT Eleanor, Kelly and pup Nyx enjoy a book in the master bedroom’s reading nook.

ABOVE Vertical storage maximizes space in Eleanor’s room.

T

The Best of Both Worlds he problem with being an architect?

“I always want to build a new house,” Erik Mehlman says. But when he and wife Kelly Mehlman started thinking about a long-term home to start a family, it was a nobrainer to invest in remodeling their 1938 Cape Cod in Watts Hospital-Hillandale.

When daughter Eleanor, 5, came along, it only affirmed their decision. “We’re two blocks from Oval Drive Park and can walk to Ninth Street,” Kelly says. “We’re probably biased, but we think this is the coolest neighborhood in Durham,” Erik adds.

The Mehlmans first purchased their home in 2013 and began with minor interior touch-ups, like paint and fixtures. Erik, who serves as a partner and design lead at BuildSense, already had plenty of experience with the stumbling blocks that can come up during a large-scale renovation.

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“We always tell our clients to keep it realistic when approaching a remodel,” he explains. “That means what really needs to be done should always come before the ‘nice-to-haves.’” So, when the time came to fully modernize, Kelly and Erik worked with the BuildSense team and began designing their “new” home.

At the surface, Kelly and Erik’s priorities were simple: Open up the main floor living areas, update the kitchen and create a beautiful master suite. “We needed a place to gather, cook, play,

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An open layout means that Kelly and Erik don’t have to compromise between work and play – it’s easy to prepare meals and spend time with Eleanor in the same space.

relax and, of course, watch basketball,” Erik says. “The layout was a bit of a challenge, but by focusing on what we really liked about the house, it helped us prioritize a ton,” Erik says. “I ask my clients the same thing: ‘What about the house do you love?’ And we go from there.”

Of course, every project has its challenges; for example, there were two layers of vinyl and tile flooring that had to be removed before hardwoods could be installed.

Kelly, whose style is more traditional, was excited to maintain the home’s charming historic qualities, while Erik worked to find solutions that would maximize the home’s footprint and make it more environmentally friendly.

The ceiling beams in the newly open main floor form the blueprint of the walls that 46

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LEFT Exposed tongue-and-groove paneling in the master bathroom remains as a nod to the home’s history.

RIGHT The bright sitting room retains several Craftsman touches, including the original fireplace and window ledges.

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home & garden

once divided it into three separate spaces. Replacing the windows is another perfect example of how Erik and Kelly executed their shared vision; Erik selected energy-efficient panes for the update but salvaged and reinstalled the existing trim to keep the lived-in look that Kelly treasures. Other nods to decades past have been retained as well, including penny tiles in the guest bathroom, tongue-and-groove wood slats upstairs, and a telephone shelf in the hall.

The thoughtful touches continue on the second floor, with a lounge corner for Kelly in the master bedroom where she and Eleanor spend time together. Dog Nyx has her own couch in the corner, too, while cat Smog enjoys the landing space, which provides plenty of natural light to bask in and a private litter box room accessible by a cat door.

And Erik still has a list of projects to tackle: “The side porch may become a mudroom, and I’d love to screen in the deck,” he says.

“Overall, though, we are just so thrilled by how we are able to live in this space.”

One thing missing from the renovation? Clutter. “We love the look of clean counters and tables,” Erik says. A pantry space built under the stairs proved a clever solution for holding kitchen appliances – including a coffee maker – that can easily be tucked out of view. 

The expanded kitchen includes an eat-in banquette, equally suited to games or casual meals.

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ABOVE Some of Linda’s blue-and-white pottery collection over the breakfast nook.

AT LEFT Linda, far left, with grandson Matthew, and her family – Bryan, Tony and Lindsey, holding Owen – gather around the upcycled kitchen island.

BELOW The renovated kitchen includes a handpainted tile feature above the stove.

Park or even have any international flights out of RDU,” Linda says. “But on the other hand, it is

“I

Time for an Update just love country life,” says interior designer Linda Dickerson. “And I really love being a grandma.” She and husband Tony Dickerson built their Bahama home on 11.5 quiet acres 32 years ago, when Durham looked a lot different.

“We didn’t have access to Broadway shows at DPAC, see games at the big Durham Bulls Athletic

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so special that a short commute away from all of downtown’s great amenities, areas like Bahama still provide rolling hills and minimal development for those who enjoy this quiet lifestyle.”

Today, their land is a playground for their grandkids Matthew, 6, and Owen, 3, who live just five minutes away with their parents, Bryan Dickerson, the Dickersons’ son, and his partner, Lindsey Denton. Having a house full of family aligns well with Linda’s design mantra: “A home should be lived in and comfortable.” After a few decades, her kitchen definitely saw plenty of use – and Linda was ready for it to reflect how she and Tony live today. Fortunately, between her eye for design, Bryan’s experience as a licensed

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The French country theme extends from the kitchen to the adjacent dining room, providing more display space for Linda’s extensive collection of pottery and other treasures.

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electrician and Tony’s skills as a handyman, she had everything she needed to renovate the 1980s kitchen.

Linda, who describes her personal style aesthetic as “French country,” knew she needed to strike a balance between old and new. “I thought about the ideal ways to display my collection of blue and white china, but still be useful and modern for the way our family uses the house today,” she says.

The centerpiece of the design is the island Linda purchased at TROSA Thrift Store.

Kirk Wall helped Linda upcycle the antique pine cabinet into a stunning place to gather around, complete with deep drawers for Linda’s china and the grandchildren’s cups and plates. Kirk also installed the beadboard backsplash that encircles the kitchen.

Hand-painted tiles from Best Tile accent the backsplash above the stove. Linda focused her attention on updating the draperies, improving the functionality and layout of the cabinet storage, and incorporating chairs that belonged to her grandparents.

To achieve the French country-yetfunctional look Linda wanted, Tony not only relocated several of the cabinets, but also refaced them and staggered their heights.

Then Bryan added under-cabinet lighting to illuminate the quartzite countertops by

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Custom Stone & Marble. Linda loves how these elements entertain the eye as you look around the room and provide different layers of display and storage space. Linda fell in love with toile draperies from Everything But Grannies Panties and lengthened them to bring drama to the breakfast nook. Reupholstering her grandparents’ chairs in a contemporary blue and white print completed the room.

Regardless of budget or skill level, Linda says the easiest way to begin a project is by answering a few simple questions: “What colors do you love? What objects do you want to be surrounded by? Those are great places to start.”

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Matthew and Owen play together at Grandma’s breakfast table.

Linda picked up the hutch on the left at a furniture market in Charlotte; the toile draperies are from Everything But Grannies Panties; and the antique chairs belonged to Linda’s grandparents.

home & garden

Once those questions have been answered, Linda recommends searching for furnishings and decor that match your aesthetic in Durham’s consignment and thrift shops – this is an affordable way to find unusual pieces, and something that she practices in her own home as well. In addition to her impressive collection of blue and white china pieces, each room in the Dickerson home is accented by finds from shops like Once & Again, Always Home Furniture Consignment and Classic Treasures. “No matter what you’re looking for, you are likely to find something special or unexpected,” she says.

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A CASE STUDY IN

STYLE Don Ricardo Massenburg uses his bold taste for color and patterns to create visually striking rooms for his clients

I

B Y J ESSIE AMMON S RUMB LEY | PHOTOG RAPHY B Y B ET H M A N N

t all started with headboards.

Well, sort of.

In 2012, Don Ricardo Massenburg was furloughed from his job as an early childhood program researcher at UNC-Greensboro. He leaned into the uncertain break as a chance to focus on his side project: interior design consulting alongside a friend and former colleague from Durham Public Schools, where Don began his career. “I decided to make a headboard a day,” Don says, chuckling.

It was a way to make tangible creative progress during an ambiguous time. It

Don draws inspiration from nature, art and textiles.

“I love fabrics, I love upholstery, I love drapery,” Don says. “I can go in a fabric store or a rug store and pull out fabrics and design a whole style right there. And I love mixing my patterns.”

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Mix and Match According to Don, 2020 is the year of the jewel tone. “I’m seeing a lot of velvet furniture in emerald green and sapphire blue,” he says. “Gorgeous magenta is in. Anything jewel-toned is going to be awesome,” he says. Add gold and other metal accents to complete the look.

Another pro tip: “It’s all about scale,” Don says. “If you have a big stripe on the window [treatments], do a smaller pattern on the rug and an even smaller one in your bedding or on your pillow.”

“It’s been one of my favorite projects, and it’s ongoing,” Don, pictured above right with Ryan Major, says. “[Ryan] gives me creative control. He’ll say, ‘We want to try green or blue. We know it’s going to be awesome, just use your vision and surprise us.’”

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was also Don’s answer to a gap he saw in the market. Tired of the neutral options in mainstream home stores, he upholstered a bright aqua headboard for a bedroom makeover project. It pulled the room together, and Don was hooked – hence the headboard a day.

He posted pictures of his headboards on Instagram, and things took off quickly from there. Locals wanted custom creations; retailers showcased his penchant for color combos. By the end of 2012, Don was back at his UNC-Greensboro job, and his friend decided to stop pursuing interior design.

But he couldn’t ignore the “huge buzz” on social media that continued to provide

home & garden

BELOW “Bold but not over-the-top,” was the design directive Don received for this project, also in Rosemont. He accomplished the task by incorporating pops of color with various metals and a mix of textures.

him with new inquiries; his passion for design exceeded hobby status. So, he launched a side business: Design Inkredible.

Flair for the Dramatic The Design Inkredible touch — Don’s calling card — remains custom headboards and other one-of-a-kind bold installations. In the eight years since founding his company, Don has made a name for himself with bigname clients, from CeeLo Green to NFL players. He loves the travel and the opportunities, he says, but he remains firmly rooted in Durham. Don grew up in Raleigh and graduated from N.C. Central University. “[Durham] is home for me,” he says, which is why he’s focused on an ever-growing local client base.

He’s designed luxe dorm rooms, entire 6,000-square-foot homes and plenty of projects in between. While the client’s preference rules, Don has an unapologetic style that’s big and bold. He puts together surprising combinations: “I love classic pieces with a touch of modern, plus pops of color,” he says. A Design Inkredible room contains layers of textures, colors and april 2020

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patterns across many scales. “A little bit of drama, a little pop of color, can go a long way,” Don says.

Ryan Major, a Durham entrepreneur and president of Triangle Business Systems, was drawn to Don’s statement-making methods.

They worked together a few years ago to outfit Ryan’s whole house in Raleigh; when Ryan sold that house and moved to Durham, he immediately turned to Don. Ryan lives in Rosemont with his fiancé, two children – with a third on the way – and two dogs, a goldendoodle and a boxer.

He wanted Don’s signature bold mix, but most of all, he wanted Don to “do his thing,” Ryan says. “I’m very busy, and I own several businesses. It’s accommodating to be able to give a budget, give a theme and then trust that he’s going to deliver.”

A highlight of what Don created is the family’s high-ceiling formal living room with towering custom window treatments, dramatic dark walls, modern art and a gleaming black grand piano.

“That grand piano was the inspiration to go really over the top with pieces for the room,” Don says. “We knew we wanted black lacquer.

And I’m always inspired by art.” He used the colors of the artwork that hangs in the room, as well as ample natural light, to complete the space.

“It’s a level of luxury and awe that my guests get to experience,” Ryan says A Tuscan villa fifillled with over 7, 500 sq. ft. of fifinne antiques of the final product. “It makes me feel a treasure trove of unique items for your home or collection. comfortable and proud to come home every day.”

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Drama can have subtler expressions, too. “Home should be the ultimate destination,” Don says. “You go to a spa retreat for vacation, but why would you want to leave that and come back home to something that’s not equally as awesome?”

He’s passionate about creating a sense of peace and serendipity for his clients and says that’s one of the constant challenges that keeps him hooked on design.

“Boldly livable” is what Ryan’s Rosemont neighbor was looking for in his home. Don says he helped that family introduce an approachable amount of glamour. “We added pops of color, mixed in metals, and added in textures and layers to give each space a little more depth, dimension and visual interest,” Don says.

For Don, it’s all about finding the right mix – it’s the overlap of design and emotion, décor and security. He’s had clients cry after a room makeover or a home office installation, overcome with disbelief that it’s really their house. “That feels really good,” Don says. “I know I’m not saving lives, but I’m definitely changing people’s lives.”

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INTENTIONAL

LIVING The draws of shared space, sustainability and valued community

C

B Y A N NE TATE | P HOTO GR AP HY BY BETH MAN N

ohousing is all about the mentality of its members – people who want to move into a shared-space community to live among others who intentionally want to build lives centered on collaboration.

Multi-generational cohousing communities are prevalent around the world, including several in Durham, and attract people who seek a stable living space that is environmentally and socially sustainable. ď‚„

Solterra residents meet for weekly cantina nights.

Families take turns cooking, and everyone shares meals and conversation in the common house.

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It’s All in the Details Cohousing neighborhoods are built to be inclusive and foster interaction among neighbors. In many cases, founding community members have a say in how they want the development to be designed.

Doug Henderson-James, one of the founders who spearheaded Durham Central Park Cohousing (Durham Coho), worked with the architects to design the building. One goal was to ensure that all common spaces had outdoor lighting. “Even the most utilitarian common spaces, such as the mail room, should have outdoor light, because that would be a place where people would interact with each other,” Doug says. “We wanted it to be a welcoming place in the sense that it’s bright, it’s light, and it feels good [to be there].”

The hallways in Durham Coho were intentionally designed to be larger than the average condo or apartment hallway so that the corridors between rooms would act as a place for members to stop and interact with one another. Libraries line the halls, artwork decorates the walls, and gathering spaces are around every corner.

In one of these common spaces, residents keep a building-wide game of Scrabble going – they place a new word on the board whenever they pass the table.

The kitchen also features specificities. The ceilings of the dining room are lined with acoustic panels, so the room can be full of people, but each voice can be heard. The tables and chairs are even light and easy to move around for various events and activities.

One of Amy Vincus’ favorite details about Durham Coho are the benches in its backyard garden. When the condo was built, the sidewalk in front of the property was destroyed. Instead of throwing away the curbstone, some members decided to preserve and move it to the backyard to transform into seating and other parts of the landscaping. “It’s beautiful, and it also is a really nice reminder of being sustainable,” Amy says.

The construction of the building was “one of the most exciting periods of our lives and was very positive,” Alice Alexander, another founding member, says. “[It was] difficult at times, but the difficulties brought us together.”

ABOVE “I love that each member of the community finds a way to contribute and be involved, and that each member’s contributions are recognized as important and valued,” says Katie Bauman, here with son

Callum, 7. “Whether it’s making a meal, painting a sign for the garden, organizing a social event or building a shed, we each find ways to use our strengths to enhance the community for everyone.” BELOW On Blue Bottle Lane, house numbers make an artistic statement with blue bottles found during property excavation.

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ABOVE Nadav Link, 10, swings on the ninja line, which was installed by the community. AT RIGHT Florence and Thomas Link joined the community three years ago, moving from Long Island, New York, to be closer to their son, daughter-in-law and grandson.

Extended Family moved to the eclectic Solterra cohousing community with his wife, Neva Howard, and son, Nadav, 10, in search for a more collaborative, cooperative and communal living experience. “For us, it was really just about having people close by who had our backs,” Neva says. “Even the small things, like, not everyone needs to own a ladder.”

Shahar appreciates how cohousing has socialized Nadav; he has meaningful relationships with kids younger than him and with adults approaching 90 years old. Nadav often runs around from house to house, each connected by a trail.

“He can name everyone who lives in all 37 houses,” Shahar says. “He knows everyone, and everyone knows him.” Nadav and the other children in the community are almost always together. “I feel like Nadav has a lot of siblings,” Neva says. “[Solterra has] made a very strong impact on his childhood.”

Not only have Shahar, Neva and Nadav found a new family at Solterra, they also have more members of their own family nearby. Neva’s father, Guy Howard, and his wife, Sharon Howard, moved to Solterra from California to be closer Shahar Link

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to family. Shortly after, Shahar’s parents, Florence Link and Thomas Link, bought a house, too. “We haven’t hired a babysitter in four years,” Shahar says.

Taking the Leap Melissa Ming Foynes, her husband, and their

5-year-old son moved from Boston to the area in 2018 for a change of pace. On the hunt for more neighborhood interaction and environmental connection, the family is exploring Weaving Water, a new cohousing development on track for completion by the fall of 2021. One of their concerns is finding a balance among community connection, independence and privacy. “[Weaving Water] definitely wants to make sure that people feel well-informed about what cohousing means,” Melissa says. “It doesn’t feel like they’re trying to sell me on it. It really feels like they’re joining me in exploring if this will work for [our family]. They’re invested in it feeling like a mutual fit.”

Others have already committed to the future of Weaving Water. Adam Tosh, his wife, and their 2-year-old daughter sought out cohousing to be in a close-knit neighborhood where people know one another well and make shared decisions.

The choice to move to a development that hasn’t been built yet isn’t taken lightly. “It definitely takes a leap of faith, to really put your family and your future and financial plans out there,” Adam says. “One of the good parts about being a member early is that you have a voice in how the community will be set up, both from a structural point of view and also what values we’re going to organize around.”

Adam hopes that with every cohousing community that’s built, it’s a signal to society that there are different ways to live, different places to call home.

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Cohousing Directory

Elderberry Cohousing Year Founded 2017 Address 60 Elderberry Ln. Description Rural Number of Residents 25 Number of Units/Homes 18 townhomes Resale Status Three homes available Amenities Common house, solar park, hot tub, gardens, workshops, wooded trails and streams, dog park Price Range of Homes $200,000 – $260,000 Average Size of Homes 700 – 1,200 square feet Membership Fee $300 annually for associate member (exploring membership); $188 monthly assessments Durham Central Park Cohousing Year Founded 2014 Address 130 Hunt St. Description Sustainable, community driven Number of Residents 37 Number of Units/Homes 24 condominiums Resale Status None available Amenities Shared spaces include a garage (one parking space per condo), community kitchen and dining room, living room, outdoor terraces and gardens, guest suites, media room and project room, a solarium and a woodworking shop Price Range of Condos Market rate Average Size of Condos 850 – 1,700 square feet (small, medium, large options) HOA Fees (Utilities, Wi-Fi, discretionary funding) – varies by size of unit and number of people, $300 – $650 a month Solterra Year Founded 1995 Address 98 Solterra Way Description Unique houses on separate lots, larger Number of Residents 97 Number of Units/Homes 37 houses Resale Status None for sale Amenities Common house, organic garden, dog run, adjoined to nature preserve that connects to Duke Forest and hiking trails Price Range of Homes Houses bought and sold on open market (small premium over neighboring communities) Average Size of Homes 3,000 – 12,000 square feet Monthly Fee $125

COHOUSING DEVELOPMENTS

Weaving Water Address 3912 Rivermont Rd. Description Focused on engagement

with the natural world, next to the Eno River State Park with access to trails. All homes will have natural views of the forest.

Multi-generational focus.

Projected Completion Date Summer/ Fall 2021 Number of Residents 75, including children Number of Units/Homes 24 homes Sale Status Email weavingwaternc@gmail. com for availability.

Amenities Common house with kitchen and dining room, movement and music space, guest rooms, outdoor decks, screen porches, gardens, worship and group storage space, workshop Price Range of Homes Starting at $285,000 – $550,000 Average Size of Homes 950– 2,000 square feet Village Hearth Cohousing Address 4900 Buttonbush Rd. Description Focused on LGBTQ friends and allies who want to be mutually supportive, good neighbors. Singlestory cottages designed to encourage relationships. Active adults, ADAcompliant homes clustered on 15 acres, plus access to the Mountains-to-Sea Trail.

Projected Completion Date Spring 2020 Number of Residents 35-40 Number of Homes 28 Sale Status Four units available (new homes) Amenities Community house, no thresholds, porches, gardens, dog park, workshop and more. Granite countertops, hardwood floors, handicapped-accessible bathrooms.

Age Restriction One person in 80% of households must be 55 or older; 20% of households have no restriction Price Range of Homes $299,000 – $409,000 Average Size of Homes 989 square feet, plus a share of extensive common facilities Bull City Commons Cohousing Address 608 and 610 Trent Dr. Description Five-level condominium with parking garage; each condo will have a balcony with large windows Projected Completion Date April 2021 Number of Residents 40 (approximately) Number of Units 23 Sale Status Currently three units for sale Amenities Shared laundry room, common kitchen, dining and meeting area, screen porch, terrace, two activity rooms for classes, exercise, music, etc.

Price Range of Homes $197,000 – $547,660 Average Size of Homes 500 –1,390 square feet

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Preservation Durham 2020 Annual Historic Home Tour Cancelled Indefinitely

Tudor Revival FROM COTTAGE TO MANSION

Our priority is the safety and well being of our homeowners, volunteers, tour attendees and the community at large. The annual historic home tour is cancelled until further notice. Please stay tuned about events or virtual agendas via our website, Opendurham.org, and our social media platforms.

Continue to support our ongoing work at www.preservationdurham.org/join-us/donate or P.O. Box 25411, Durham, NC 27702

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FRAME OF

MIND

Discover locally curated art for your home at our city’s many galleries

B

B Y A N N A E L SASSE R | P HOTO BY JE SSICA B ERKOWITZ

y supporting local artists, you’re supporting local business, says Margaret DeMott, director of artist services at the Durham Arts Council.

“We want to see people [in our community] who are doing something out of their own personal passion and vision,” she says. The Durham Arts Council exhibits diverse art forms and content through sculpture, abstracts, painting, collage and photography on an eight-week rotation. When picking art, Margaret advises, “lead with your

Dave Wofford of Horse & Buggy Press and Friends opened pop-up gallery PS 118 downtown in February – a new spot to purchase local artists’ work.

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Childhood is full of milestones.

We’re here to help every child reach them.

heart. Whenever I’ve purchased work, it’s because I was riveted by it and had an immediate connection [to it].”

Cecy’s Gallery & Studios rotates artists every three months,

providing an opportunity for artists to expose their portfolio while giving customers adequate time to peruse and purchase pieces. Gallery owner Cecilia Henaine de Davis’ goal is for everyone to be able to feel like they can find art they can afford.

She wants visitors to feel comfortable and welcomed in the space and encourages making appointments for personal viewings. features 15 artists: Painters who work in acrylics, watercolor and resin, and artists who work in mixed media, sculpture, photography, textile, fiber and glass art.

The gallery curates new art daily and changes featured artists every six weeks. Five Points’ artists lead guests through the space, discussing different works and mediums, and help customers find artwork that fits their budget. They also offer an innovative 30-day program: Buy a piece, and see if it fits in your home. Don’t care for it? Bring it back for a full refund.

Five Points Gallery

of Horse & Buggy Press and Friends opened a pop-up gallery, PS 118, at 118 W. Parrish St. in February.

He hopes to provide a convivial space with museum quality works from some 40 local artists and craftspeople. “I want to be part of the shift to see people [thinking] about creative and performing arts as something to support because it’s fun,” Dave says. In looking for art, he says, “trust your gut, trust your instinct and buy what you like or what moves you, and don’t question it from there.” The gallery will feature multiple exhibits, each lasting two months. “There are a ton of people who are talented in this area,” Dave says, and we have to think “long term about what independent [galleries] do to the climate around here – which is to build community.”

Additionally, Horse & Buggy Press and Friends hosts a group exhibition, “Get Off My Cloud,” with silent auction bidding that began on March 23. “There will be some sparkling gems priced to delight,” according to its Instagram page. At press time, the gallery is set to reopen on April 1 in “an aggressively sanitized social distancing way.” Exhibit and auction end Saturday, April 25. Ten percent of sales from the gallery cut will go to a COVID-19 relief agency, to be determined soon.

Dave Wofford

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

For more local galleries, visit durhammag.com/artgalleries.

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A L L T H AT Y O U C A N

BEE Buddha Bee Apiary and its clients bring hundreds of thousands of bees to our neighborhoods, one hive at a time

J

B Y A MANDA MACL AR E N | P HOTO GRAPHY B Y MICK SCHULTE

already doubts whether the hive that he’s inspecting is still alive. A few bees buzz about, but there’s not much activity otherwise, and it’s a warm day in early March in the Kirkwood neighborhood.

He brings August Bennoune, 5, over to help him with the bee smoker as August’s mom, Alix Bowman, and her friends Beth Bakke and Amy Eller, anxiously look on. “Alright, give it a little test run,” Justin says to August.

“Careful. What do you think? Is ustin Maness

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“When I go into a beehive, it’s like everything else blurs out, and I’m in my happy space,” Justin says. “The real value here is seeing the beauty and the wonder on a kid’s face, or seeing someone talk to someone else about how cool bees are and how they are hosting hives.”

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home & garden

ABOVE Justin with 17-month-old daughter Azalea and wife, Juby.

“They’ve been hugely supportive,” Justin says. “Azalea is like our resident comedy act.” BELOW “Even when we do everything we can and have really healthy bees going into winter, some things are out of our control,” Justin says about losing a hive. “That’s another reason why bees and beekeeping are so important, because the bees are facing a lot of challenges these days.”

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that smoke cool?” August nods, and runs to get a tool for Justin, so he can take the hive apart. “Thanks, buddy, appreciate the backup,” Justin says, before turning to the group: “Alright, send that good juju out, we’re going to cross our fingers and see what we find.”

Tense seconds pass ...“It’s not looking so good, guys.” He brings a couple frames over. The hive is lost. On one frame in particular, a cluster of bees surround the queen. “You’re normally going to find her in what’s left of the cluster because she’s the most important bee out of all of them,” Justin says. “They stay around her to keep it warm, but eventually they just get too low in population and can’t hold the warmth.”

Justin explains what he thinks might have happened: Bees will stock up resources for the winter, but with a mild winter like we’ve had, it causes them to go out and fly and burn energy. “They go out, they don’t have any food to bring in to replace the stores that they’re eating, so they’re using this energy and eating all their resources.

This is heartbreaking to see, but it’s also a reality.”

The founder of Buddha Bee Apiary, Justin had just come from another neighborhood, Mary Dell, where two hives were lost over the winter.

“Beekeepers on average are losing 35% to 40% of their colonies over the winter,” Justin says. Amy, Beth and Alix, who participate in Buddha Bee’s Host-a-Hive program, were a few of the first hosts to sign on when Justin launched the project last year. Alix found out about it on their neighborhood listserv, but was about to undergo renovations at her Northgate Park home and didn’t want to potentially disturb the bees, so she asked Amy and Beth, her friends and former neighbors, if she could host a hive on their new property, which has an expansive backyard. “We jumped on it,” Amy says.

“We were totally happy to,” Beth adds. “And they’re close enough that there’s a chance that these bees would end up at my house anyway, because they can go three miles,” Alix says. They installed their hive in April 2019 and spent the spring, summer and fall learning about bees while Justin helped manage the colony. “I am a gardener and a naturalist and really care a lot about bees, and I was interested in beekeeping but just don’t have the resources or the time to do it,” Alix says. “I thought it was kind of cool that Justin

home & garden

ABOVE More than 20 households in the Mary Dell neighborhood all pitch in to host two hives. Unfortunately, both hives were lost over the winter, but Justin will bring in a couple hives to replace those bees when he makes his next round of inspections. BELOW Beekeeper-in-training, 3-year-old Roman Roberts.

was offering to be the professional, and then you can sponsor it.”

Justin, who initially discovered his appreciation of bees from a beekeeping class he took during his undergrad years at N.C. State University, says he never would have expected it to take him where he is today. He graduated in 2013 and spent a couple years at Eurofins Agroscience Services. “At the time there was a lot of bee research going on primarily because of the rise of colony collapse disorder,” Justin explains. “There were a lot of companies trying to figure out the impacts of pesticide use on honeybee mortality. [Eurofins] was just beginning to build their beekeeping program, and I just dove in headfirst.”

He helped manage more than 500 colonies along the East Coast but wanted april 2020

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to find a way to integrate beekeeping into his community. He reached out to beekeeping organizations in our area and came across Bee Downtown’s website. “I sent them an online contact form, and was just like, ‘Here are my credentials, if you ever need help, let me know.’” Turns out, the company, which installs and maintains beehives on corporate campuses in urban areas, was looking for a beekeeper. Justin made the switch in 2016 and helped Bee Downtown grow from a couple dozen hives to more

than 100 over the next couple of years. During that time, many people approached him about getting a hive for their own home.

“We looked at the opportunity for Bee Downtown to do that for residential folks, but we were running really, really lean, and we just didn’t have the manpower or the time or the money, it just didn’t make sense for the business,” he says. In 2018, after receiving more emails from folks interested in hosting hives, he took some of his personal hives and installed them at three different locations. He received excellent feedback, which motivated him to build a program of his own.

He came up with a Host-a-Hive model, which starts with a property assessment to ensure it can support a beehive and to find an ideal spot for both the bees and the host. If everything checks out, they schedule an install date. “We like to make it really exciting,” Justin says. Family, friends and neighbors are all welcome to come out to the installation. “We do a safety talk – things like making sure that there’s a 5-foot radius around the hive and that we stay out of the hive traffic area – we share what you can plant in your yard a sense of to attract the bees, what to do if you get stung, what to do if you meet a bee out in public, and then we release the bees into the neighborhood.”

One of the most common things we hear from those who After the installation, Justin visit The Village is, “I can’t believe how friendly everyone is.” completes monthly inspections, At our intimate Life Plan Community, we are intentional about bringing gear for anyone who wants to suit up and get close to the bees. “Some connecting people. Residents get to know one another, and folks who sign up, they eventually take our terrific team gets to know you. Contact us to schedule a over the beekeeping on their own,” tour and lunch – we believe you’ll Justin says. “And so, we’ll do a year or so notice the difference right away. with them, and when they’re ready, let them take over.”

“I’m very happy to have Justin come Managed by and do this,” Alix says. “This is not a hobby that I want for myself,” Amy Proud to be a part of adds. “It’s a hobby that I want to happen in my yard.”

1860 Brookwood Ave. | Burlington Currently, there are 24 hive host locations with roughly 50 hives among Call 800-282-2053 or visit VillageAtBrookwood.org them, stretching from Chapel Hill

Cultivate Community

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to Apex and Raleigh. To host one hive is $100/month and $150/month to host two hives. “Obviously the price can be a barrier to some folks, but I always like to tell people that group hosting is a really good option if you can get a group of people or people in your neighborhood together,” Justin says. Most group hosting consists of two to four people, but in the Mary Dell neighborhood, more than 20 households all pitch in to support two hives. “Beekeeping is a really expensive hobby if you start from scratch,” Justin adds. “So, we try to do it in a way that is just a little bit at a time, and you don’t have to worry about managing it either. We do all the work and all the honey extraction. Any honey that’s produced, we divide it 50/50.”

“This is pretty much my biggest charitable contribution, is how I think of it,” Alix says. “I don’t think of it in terms of having bees or getting honey or anything like that. I think of it as …” “ … a contribution to Mother Earth,” Amy chimes in. “To our future existence on this planet.”

“And August has been very into it and has really enjoyed participating in the beekeeping, feeding them and using the smoker,” Alix says. “That’s been pretty cool, to know that he’s not afraid of bees. And I’ve also heard him tell his friends not to be afraid of bees.”

For Justin, that’s what it’s all about: “In my mind, what seems to be most valuable,” he says, “is when you give these people this education and this experience that they hang on to and be proud of. That’s what helps build effective advocates for honeybees. People who are knowledgeable and have seen how important honeybees are and how they work.”

Down the road from Beth and Amy’s house is another host, Valerie Roberts, who, like her neighbors, found Buddha Bee through a post on her listserv. “We need the bees,” she says. “I don’t know if people realize how important they are to pollination and food production. They’re more concerned about having a green lawn.”

Luckily, upon inspection, Valerie’s hive does, indeed, have bees. The activity that surrounds it is a stark contrast to the last hive Justin looked at, and he’s excited to open it up. Valerie’s son Mike Roberts, and her grandson, Roman, 3, are over at her house and help with the process. Justin puts Roman into a suit that is adorably oversized but offers the protection he needs as he curiously investigates the hive with Justin. “As a grandmother, it really made me concerned about bees and environments,” Valerie says. “So, I just thought this would be a hoot, to see what happens.”

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durham inc.

Biz Briefs 86 | Networking 92

DURHAM,

INC.

Highlights from our robust business community

Intentionally Designed Offices

Jon Yildiz, Matt Rogers, Rachel Starnes and Aubrie Phillips, a team at WillowTree, gather in the company’s “open collab space,” which is inspired by trees and cabins and is conducive to quick meetings.

PHOTO BY BETH MANN

That Promote Productivity and Employee Well-Being | page 88

DURHAM ROYALTY I

a Virgini s: William for e A Voic ge Chan Sign marker of where Royal Ice Cream once stood.

magine a place where you were not welcomed inside

leave and they refused, they were arrested for trespassing.

a store in your own neighborhood. You could spend

Those individuals became known as the “Royal Seven.”

your money there but had to go around the back of the

One of the Royal Seven is Virginia Williams, who resides in

store and place your order to go. Any attempt to enter had

Durham to this day. “The seven of us weren’t just thinking

significant consequences. That place used to be Durham not

of ourselves that day or about ice cream,” said Williams.

long ago, and that store was Royal Ice Cream, where African

“We were thinking of fairness and the rights of everyone. We

Americans could patronize the establishment but were not

wanted change and for everyone to be treated equally and

allowed inside to enjoy their ice cream.

with dignity.”

While progress to end segregation was being made, some

Their case went to trial, and they were each convicted of

individuals at that time were not pleased with the pace of

trespassing by an all-white jury. They appealed their case

progress. One of those individuals was The Rev. Douglas

to the North Carolina Supreme Court and lost there, too.

Moore of the Asbury Temple United Methodist Church, who

They appealed their case to the U.S. Supreme Court, but the

believed the church had an important role to play. So, on

Supreme Court refused to hear the case. In the end, they had

June 23, 1957, he took a group of six young people from a

to pay $433.25 in fines, a significant amount for those times.

church class to Royal Ice Cream. They entered through the

Thankfully, the NAACP absorbed the cost.

back door and sat down. When the owner asked them to

“WE SHOULDN’T LET RAIN, SNOW, TRAFFIC, OR ANY OTHER INCONVENIENCE KEEP US FROM GETTING TO THE POLLS

“

Virginia Williams shares her sit-in experience with Journalist, Quierra Luck.

Take No Bull Legacy Award.

Photo courtesy of Discover Durham.

After continued picketing and boycotting of Royal Ice Cream

great strides thanks to those like Ms. Williams who were

the shop integrated in March 1963, allowing blacks to sit

on the front lines and those who have since taken up the

and order in the restaurant. Had it not been for the boldness

mantle to continue advocating for equal rights for all. For

of Ms. Williams and six others, Durham might look very

Ms. Williams, it remains a reminder of the importance of not

different today. Her bullish attitude about equal rights for all,

just having a voice but being a voice for change. That’s why

is why the Greater Durham Chamber of Commerce honored

she is encouraging everyone to make their voice count this

her with the first-ever Take No Bull Legacy Award at its 2020

election year.

Take No Bull women’s conference.

“This generation has no excuse not to vote,” said Williams.

Many years have passed and the location where Royal

“We have many ways we can vote. We shouldn’t let rain,

Ice Cream once stood is now Global Scholars Academy—a

snow, traffic or any other inconvenience keep us from getting

place where the youngest in our community is building

to the polls. People died for every American citizen to have

the foundation of their own futures. These youngsters and

the right to vote.”

newcomers to Durham may only see this as a vibrant, thriving, inclusive, and colorfully cultured place, unaware of the struggles that stain our history because the Durham of today feels very different. And in fact, it is. We have made

durham inc.

PHOTO COURTESY OF GENSLER

BIZBRIEFS NEW ON THE SCENE

Octavius “O” Smiley-Humphries opened residential real estate company The Smiley Group in January in the downtown coworking space Locale 321. SmileyHumphries works alongside agents Kevin McIntyre and John Tassa as well as staging and design consultant May Wahdan.

In February, Pappas Capital, an investor in early-stage life science companies, appointed Karen LeVert as a venture partner to expand the firm’s Specialized Fund Management business.

LeVert is a life science tech entrepreneur who co-founded two innovation labs, Southeast

TechInventures Inc. and AgTechInventures LLC.

customized training program for the plant’s workers.

Virginia-based recruitment startup hatch I.T. opened its second office in Durham at American Underground @Main in February. Led by Chas Feuss, a graduate of UNC’s Kenan Flagler Business School and founder of Artup Ventures, the startup plans to hire interns with an interest in event management and engineering.

The Florian Companies of Raleigh and partner California Commercial Investment Companies began construction on luxury townhome community Terraces of Morehead Hill in January. The townhomes, located in Morehead Hill, have three floor plan options, and each home offers a two-car garage and option for an elevator.

MOVEMENT AND DEVELOPMENT

New York-based Lambert Development Hunt Street II LLC and Berkshire Hathaway HomeServices York Simpson Underwood Realty announced The Vega condominiums, a seven-story midrise located at 214 Hunt St., which is slated for occupancy in fall 2021. Designed

by MHAworks with construction

by Resolute Building Company, The Vega will include commercial spaces on lower levels and approximately 57 units, ranging in size from about 900 to 2,300 square feet, overlooking Durham Central Park. Units are priced starting in the mid-$400,000s.

Policygenius, the online marketplace for comparing and purchasing insurance, announced in January $100 million in Series D funding, led by global investment firm KKR. Existing investors include AXA Venture Partners, Revolution Ventures and Norwest Venture Partners, among others.

Pharmaceutical company Eli Lilly and Company announced in January it will invest $474 million into an integrated life science manufacturing facility in Durham.

If the company meets all its investment and job milestones, it could mean $8.7 million in state incentives, not including an additional $1.2 million in community college training and another $2.6 million being offered by Durham County. Lilly’s Durham facility will produce injectable medicines like insulin, as well as two other diabetes treatments. Durham Technical Community College will offer a

86 • durhammag.com • April 2020

Venture X Durham – Frontier RTP, a coworking and flexible office space, opened in January.

The 22,000-square-foot coworking space offers 62 private offices, 252 member seats total, meeting rooms, executive boardrooms and an event space. Venture X offers free use of the event space until April 15. Pricing starts at $40/month for community space and up to $424/month for private office usage.

Compiled by Marie Muir

Trinity Capital Advisors began construction in February on the 100-acre Park Point office campus in Research Triangle Park (RTP). The new campus will offer creative offices, retail and recreational amenities. Michael Wagner, design director at Gensler, leads the project across six buildings and 652,000 square feet with the Brasfield & Gorrie construction firm. Transforming the vacant former Nortel Networks campus, Park Point will accommodate future expansion of more than two million square feet of lab and office space.

Further development plans include building greenhouses to benefit the region’s growing agriculture technology business cluster. It’s projected to be ready for occupancy in Q1 2021. Trinity Partners’ William Allen leads office leasing, and Doug Cook, senior director at Cushman & Wakefield, leads life science leasing efforts for Park Point.

TRANSITIONS

Spoonflower, “the world’s largest custom fabric and home decor digital marketplace,” announced

durham inc.

Michael Jones (left) as the organization’s new chief executive officer. A former eBay and ChannelAdvisor executive, Jones succeeds Gart Davis, the company’s co-founder, as Davis steps into the new role of chief operating officer. Weeks later, the company also announced Brad Schomber as its new chief financial officer. Headquartered in Durham, Spoonflower opened a second factory in Berlin, Germany, in 2016, and recently expanded their offerings to include wallpaper and home decor. The company is investing in key leadership positions to support further advancement.

Durham Technical Community College President Bill Ingram announced in October 2019 that he will retire in June after serving as president since 2008 and at the college since 1983. Durham Tech’s board of trustees selected search firm RPA INC. and a group of 16 representatives from the college and community to oversee the nationwide search for the next president. Search committee members include: Former Durham mayor Bill Bell; Geoff Durham, president and CEO of the Greater Durham Chamber of Commerce; and Dr. Tara Fikes, retired director of Housing, Human Rights and Community Development for Orange County.

Washington Duke Inn & Golf Club and JB Duke Hotel appointed Julie Barrow as area director of sales and marketing in January. Barrow steps into the position with more than 25 years of experience, most recently with Four Seasons Hotels and Resorts.

Barrow will lead the sales,

marketing, revenue management and public relations efforts for both properties.

In January, the City of Durham hired Jina Bowman Propst as the director of its General Services Department. She succeeds Steven Hicks, who resigned as director in July 2019. Propst joined the City of Durham in 2005 and has served as the assistant director for Project Delivery and Sustainability with the General Services Department since 2013. As director, Propst leads a department of 124 employees and manages an annual budget of $14 million.

Jim Triandiflou stepped down as CEO of Relias on March 31.

Kay Krafft, the former CEO of Bertelsmann Education Group (Bertelsmann acquired Relias in 2014), replaces him. Relias uses analytics, assessments and learning tools to improve training in health care.

ABC11 Eyewitness News – WTVD President and General Manager Caroline Welch, who joined the station in 2012, retired in March.

TARGET PharmaSolutions, a Durham-based, real-world data solutions company for pharmaceutical and biotech industries, appointed Neal Bibeau as CEO. In addition, TARGET appointed Franz Humer as senior advisor.

Aerie Pharmaceuticals, a developer of therapies for eye diseases, appointed Dr. Nina Ohara as director of marketing in February. Dr. Ohara leads and supports the development of communication strategies for the payer markets. The same month, the company also appointed Gregory Jones as director of tax. Jones is responsible for all global tax-related functions at Aerie. The appointments follow

Aerie’s 2019 approval from the FDA to begin selling Rocklatan, a once-daily eye drop designed to reduce high intraocular pressure in patients with open-angle glaucoma or ocular hypertension.

In February, Jim Trogdon retired from his position as North Carolina Department of Transportation secretary.

Gov. Roy Cooper named Eric Boyette, former secretary of the Department of Information Technology, to the post. Tracy Doaks, Boyette’s chief deputy, will take over for Boyette. “Eric Boyette and Tracy Doaks have served our state with distinction throughout their careers, and I am pleased that they will continue working on behalf of all North Carolinians,” Cooper said in a statement.

ACCOLADES

IBM inventors set another record for most patents ever awarded to a U.S. company with 9,262 patents in 2019. IBM led the industry in U.S. patents for the 27th consecutive year in technologies such as artificial intelligence, blockchain, cloud computing, quantum computing and security.

In January, Forbes ranked Duke University as one of the top 10 “Best Employers for Diversity” in the nation. Taking the No. 8 spot, Duke was the only North Carolina company on the list.

In a study published in February

by SmartAsset, a New Yorkbased personal finance website, Durham was named as the 10th best city in the country for women in tech, with 30% of tech jobs filled by women.

The Durham area ranked third among midsize U.S. metros for employment in six-figure occupations, according to a

report released by Volusion in February. The report analyzed data from the U.S. Bureau of Labor Statistics and found 11.3% of Durham employees hold jobs in six-figure occupations, in contrast to the nationwide statistic of 6.7%.

ACQUISITIONS + PARTNERSHIPS

Visa Inc. announced it will acquire San Francisco-based Plaid for $5.3 billion in January.

Co-founded by Duke alum Zach Perret and William Hockey in 2013, Plaid connects customers’ bank accounts to fintech companies, including Chime, Square Cash, Transferwise and Venmo. Perret will serve as Plaid’s CEO and report to Visa Chief Product Officer Jack Forestell.

Pharmaceutical manufacturing organization Alcami Corporation, headquartered in Durham and Wilmington, acquired TriPharm Services in January.

Also in January, Whetstone Apartments at 501 Willard St. sold for $227,000 per unit ($46.5 million for the entire 204-unit complex) to Eaton Vance, a Boston-based investment firm.

Rent at Whetstone ranges from $1,030 for a studio apartment to $2,213 for a two-bedroom unit.

Longfellow Real Estate Partners purchased Perimeter’s Edge, an office building space adjacent to RTP. Longfellow’s latest acquisition follows their purchase of 1035 Swabia Ct. in November 2019. The company plans to renovate Perimeter’s Edge to include the Longfellow hospitality program, Elevate, as well as transform vacant suites into lab space.

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COLLABORATION, BY DESIGN

Innovative office spaces provide a balanced working environment for employees

BY H A N N A H L E E | P H O T O G R A P H Y BY B E T H M A N N

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t’s an ordinary Wednesday at WillowTree’s Golden Belt office, and both nap pods are engaged.

The large, egg-shaped capsules are enclosing an employee each, workers waiting to get in a quick snooze.

When they’re done dozing, perhaps they’ll walk over to the kitchen, where kombucha, wine, beer and Bull City Ciderworks – plus your normal coffees and teas – are always on tap.

Or maybe they hunker down between the books in the company’s personal library.

Heck, maybe they take an abbreviated afternoon and skip over to the game room, where video game systems wait to be activated. The possibilities are endless for the company’s 139 employees.

And there’s a reason for that.

Collaborative spaces are a nationwide trend. First introduced to the business world in the early 2000s, these flexible work spaces are becoming just as, if not more, appealing than traditional office settings. By the end of Q2 last year, the number of flexible office spaces in the U.S. grew by 34%, according to CBRE Research, and could account for 13% of the country’s total offices by 2030.

It’s no surprise that several Durham companies reflect

these national trends. Their employees and operators speak of the importance of building community, and not just providing unbeatable amenities (although those certainly don’t hurt). At WillowTree, before there was a nap pod or a wellness studio, there was a question: What spaces do our employees really need?

“People want to feel calm and sooth[ed] when they go to work, not frenzied and crazy,” Julia Swenson, vice president and design director at WillowTree, said.

As opposed to coworking spaces, where many businesses work under one roof and share a handful of common spaces, collaborative spaces like WillowTree are designed to stimulate working together.

They’re intentional about their structures, and all initiatives work in unison toward a defined objective of productivity and well-being.

Take RTI International, which completed its sixstory, 190,000-square-foot Horizons building in 2018. With 16 different buildings on its campus, executives wanted to create a location that would both bring people together and make them want to stay during the workday. The result was the modern, open concept you see now. With a first-floor cafeteria,

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This team deconstructed their work area and moved into a semicircle for easier group discussions.

durham inc.

coffee shop, 300-person multipurpose room and more modern amenities like treadmill desks and a virtual reality lab on the second floor, the “office” represents something of a culture change for the company.

And it’s working.

“There wasn’t a lot of cross collaboration [among] different buildings, so we wanted to create a space that was inviting,” Senior Facilities Project Manager Cheryl Alexander said. “Provide amenities that weren’t anywhere else on campus.”

A 2015 Harvard Business Review study found that communal and open-working concepts have tangible benefits for employees. Workers feel more job control, a sense of meaning and community engagement in nontraditional office spaces, the study found.

Happier workers equals more productivity, and that’s naturally something many companies want to invest in.

Of course, some businesses have been putting this into practice for a long time. Burt’s Bees, which operates out of a 61,000-square-foot space at American Tobacco Campus, has regularly shuffled around and redesigned its layout for almost a decade. Some of the highlights of late include live beehives and a living wall, a sort of hanging garden where plants grow vertically.

“I try to not take the space for granted,” Matt Kopac, the sustainable and innovation manager at Burt’s Bees, said.

“Getting to introduce new employees to the space as they come through, it makes me grateful because it helps me revisit it with fresh eyes – how special of a space it is.”

For all the positives about collaborative spaces, there are also criticisms. A 2018 study funded by the Harvard Business Journal found that open offices with limited spatial boundaries actually cut in-person

PHOTO BY TONY PEARCE

ABOVE Burt’s Bees’ office focuses on sustainable features such as a living wall and skylights that brighten the space. BELOW WillowTree Office Manager Grace Flint takes a moment to herself in the nap pod. interactions by about 70%. That was partially due to a lack of privacy, but also the prevalence of email and instant messaging.

To counteract those issues, these companies sought layouts that offer employees versatility.

WillowTree has walls that open and close between desks, transforming quiet, isolated areas into a meeting table when needed. RTI employees can reserve both conference rooms and private rooms based on their needs. And Burt’s Bees has phone booths in the office for more discreet calls.

“We don’t have to talk and be explicit about the rhythm or openness or communication because it’s here,” Patrick Wright, VP of engineering and architecture at WillowTree, said.

“You see people collaborating in small groups, you see these corner quiet spaces, and it’s obvious you don’t need to say any more about how it is that we’re going to go about getting our work done.”

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networking

speaker series

lunch & learns

daily food trucks

dog-friendly

Centrally located in Research Triangle Park, the Frontier RTP campus is home to creative freelancers, startups, STEM professionals, nonproďŹ ts and emerging companies.

This multi-building campus offers free coworking and meeting rooms that encourage collaboration, as well as half a million square feet of private offices and wet lab space where entrepreneurs and startups can grow and thrive.

event space

local beer meeting rooms fitness flexible space

free coworking

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BLACK BUSINESS GALA P H O T O G R A P H Y BY R O N A L D PA R K E R O F A R T I J E P H O T O G R A P H Y The Greater Durham Black Chamber of Commerce, a nonprofit with the primary goal of investing in the growth and development of black entrepreneurs and businesses, hosted its sixth annual Black Business Gala at the Durham Armory on February 1. Over the years, the event has facilitated the investment of more than $100,000 in black-owned businesses. This year’s gala honored Rep. MaryAnn Black, associate vice president for community relations at Duke University Health System, as its 2020 Woman of the Year; and also honored Jim Stewart, principal at Stewart, Martin & McCoy and board chairman of M&F Bancorp, as its 2020 Man of the Year. Triangle Business Systems, Student U and Morehead Manor were also recognized with business awards.

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1 Morehead Manor Owners Monica Edwards and Daniel Edwards.

4 Former Mayor Bill Bell and Al Bass of Self-Help Credit Union.

2 Dorian Bolden, president of Beyu Group Inc., and entrepreneur Frederick James, co-founder of Versixx.

5 Allister Cooper, Durham County Commissioner-Elect Nida Allam and Ameshia Cooper.

3 Dr. Elaine Hart-Brothers, Mayor Steve Schewel and Student U’s Alexandra Zagbayou.

6 Greater Durham Black Chamber of Commerce (GDBCC) President/CEO CJ Broderick, Triangle Business Systems President Ryan Major and GDBCC Board Chair Larry C. Borders.

Old Bull homage courtesy of American Tobacco Campus

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2020 ANNUAL MEETING P H O T O G R A P H Y BY K E N H U T H The Greater Durham Chamber of Commerce hosted its annual meeting in February at the Sheraton Imperial Hotel and Convention Center. Championing Durham’s economic development, the Chamber promotes business collaboration and innovative technologies that foster the city’s growth. ABC11 Eyewitness News – WTVD President and General Manager Caroline Welch, who planned to retire in March as of press time, passed on the torch of Chamber board chair to Duke Regional Hospital President Katie Galbraith as a part of the meeting’s opening remarks. ABC11 Eyewitness News’ Joel Brown presented the 2020 Civic Honor Award to David Dodson of MDC. Dodson will retire in June 2020 after 33 years of service to the company, which helps communities advance economic mobility for people on the margins through education, employment, economic security and strategic philanthropy.

Timothy Downs, the Chamber’s vice president of economic development, shared recent companies that have expanded or announced plans to expand in Durham – including AveXis, Policygenius, Tergus Pharma, Merck, Q2 Solutions and Eli Lilly & Co., among a total of 10 companies – for a combined investment of $1.8 billion and 2,680 Chamber-assisted primary jobs, which have an average salary of $78,000.

Further presentations included the 2020 Chamber Outlook by Chamber President and CEO Geoff Durham and a glimpse at the state of North Carolina’s economy as a whole by Christopher Chung, CEO of the Economic Development Partnership of NC. The keynote address was given by Jeff Haden, contributing editor to Inc. magazine, who spoke on the attraction of Durham for starting a business. – by Marie Muir

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1 The Helius Foundation Executive Director Geraud Staton, Triangle Community Foundation President and CEO Lori O’Keefe, Circular Triangle Executive Director Jennifer Hill and Treat Harvey, development director at Student U. 2 Kimberly Sheldahl, productivity and wellbeing coach at Kintsugi Life, and Shannon Groff, director of sales at Discover Durham.

3 Michelle Nelson, director of marketing and communications for the Chamber, and Raven Gibbs, customer service and office liaison at the Chamber.

4 Evan Preslopsky, community manager at Venture X Durham – Frontier RTP, and Mark Purcell of M.P. Power Cleaners LLC. 5 Chamber Vice President of Economic Development Timothy Downs, annual meeting keynote speaker Jeff Haden, and Chamber President and CEO Geoff Durham.

6 Katie Galbraith, new Chamber board chair and Duke Regional Hospital president.

*At press time, concerns over the coronavirus closed many bars and restaurants. You can continue to support local restaurants and bars through curbside pickup and takeout options.

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NORTHERN DURHAM / NEAR INTERSTATE 85

GUESS ROAD Northgate Mall Food court cuisine offerings cover American, Chinese, Greek, Italian, Japanese and Mexican cuisines, plus full-service restaurants C&H Cafeteria, Green Paradise, Randy's Pizza and Ruby Tuesday. 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 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. 2016 Guess Rd.; 919-294-6578; lacacerolacafenc.com Thai Spoon All the trappings for a delicious experience: pad thai, drunken noodles and curries.

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

taste

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 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

Shanghai Restaurant Established in the 1980s, this Cantonese restaurant offers both Americanized and authentic dishes. 3433 Hillsborough Rd.; 919-383-7581; shanghaidurham.com

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

HILLANDALE ROAD

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

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

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.

721 Broad St.; 919-738-3333; clochecoffee.com

KEY BR

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

DeeLuxe Chicken Fried chicken with dark and light quarters, plus a sauce bar with almost a dozen options. Other offerings include seafood platters and Velveeta mac and cheese. 1116 Broad St.; 919-294-8128; deeluxechicken.com Joe Van Gogh Cozy and full of natural light, this local coffee shop sources quality beans for superior coffee. 1104-B Broad St.; 919-286-4800; joevangogh.com The Palace International African cuisine including curry goat, dovi chicken and samosas. 1104-A Broad St.; 919-416-4922; thepalaceinternational.com Wellspring Cafe Salad and hot bar in the Whole Foods Market, plus sandwiches, pizza and sushi.

621 Broad St.; 919-286-2290 BULL CITY MARKET The Mad Hatter’s Café & Bakeshop Artisan café and bakery celebrating 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

ERWIN ROAD Another Broken Egg Cafe Unique breakfast and lunch menu including cinnamon roll French toast and a scrambled skillet. 2608 Erwin Rd., Ste. 120; 919-381-5172; anotherbrokenegg.com BR

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Early Bird Donuts Doughnuts, biscuits, croissant breakfast sandwiches and coffee. Try the cinnamon sugar doughnut. 2816 Erwin Rd., Ste. 101; 984-888-0417 Itaewon Grill Build-your-own Korean barbecue bowls 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 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 The Northern Spy Restaurant, bar and bottle shop with dishes like a fried bologna sandwich, a “not-so classic” wedge salad and a cider float made with Stem’s Real Dry Apple Cider. 2812 Erwin Rd., Ste. 104; 919-321-0203; northernspync.com NOSH “Eclectic foodstuffs” like “Mike’s Breakfast Pizza,” “Coach’s Queso" sandwich and the brown derby chopper salad. 2812 Erwin Rd., Ste. 101; 919-383-4747; noshfood.com BR Saladelia Cafe @ Hock Plaza 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

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-fromscratch biscuits, any style of eggs, famous pinto beans, burgers and upgraded hot dogs. 617 Hicks St. 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. 810 Ninth St., Ste. 129; 984-888-5561; chickenbee.com Cocoa Cinnamon Signature hand-brewed coffees and lattes such as the “Dr. Durham” with maca root powder and black lava salt. 2627 Hillsborough Rd.; cocoacinnamon.com

BR

Smashburger Unique burgers smashed on the grill, chicken and salads. 2608 Erwin Rd., Ste. 116; 919-237-1070; smashburger.com

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

1920 Perry St.; 919-286-1875

Sushi Love Specialty sushi rolls such as the “Honey Love” roll topped with mango and kiwi, as well as other Asian cuisine favorites. 2812 Erwin Rd., Ste. 204; 919-309-2401; sushilovedurham.com

Dain’s Place Pub fare centered around award-winning “thick and juicy and juicy and thick burgers.”

754 Ninth St.; 919-416-8800; dainsplace.bar

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

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

730 Ninth St.; 919-286-5330

Local 22 Kitchen & Bar Upscale Southern-inspired cuisine, with emphasis on food sourced within a 30-mile radius and local brews. 2200 W. Main St.; 919-286-9755; local22durham.com BR 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, surf-n-turf dinners and more. 2200 W. Main St., Ste. A140; 984-219-7337; theshuckinshack.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

NEWS BITES SHOW YOUR SUPPORT Visit bit.ly/support-dm-restaurants to access our blog, which lists specific ways to continue to support local restaurants, bars, farms and more that are impacted by COVID-19.

NEW ON THE SCENE Barrel Culture Brewing & Blending opened a new location in North Raleigh in March. It also plans to open a new tasting room in the Wakefield district this spring.

The new location sells packaged beers and also carries the Durham brewery’s special beer releases.

Popular food truck Mr. Cheesesteak opened its first restaurant location in March in the former Lina’s Cafe & Catering space at 5400 S. Miami Blvd.

Annexe, the new sister bar of Bar Virgile, opened in March. Owner Daniel Sartain and business partner Connell “Nellie” Vail say they want Annexe to be a place people can let loose and have fun.

The new bar, located in the basement of Bar Virgile, features a dance floor, a menu of snacks, turntables built into the bar and pink Champagne on tap every night.

Classic American Southern restaurant Blake’s Grill, which had recently opened in the Wimpy’s Grill space, closed in February and reopened in the beginning of March as The Durham Filling Station.

The rebranded restaurant plans to add Saturday hours, new desserts and daily specials to its menu.

COMING SOON Chef Michael Lee will open a new M Sushi location in the Fenton development in Cary in 2021. The new 4,000-square-foot restaurant will focus on fresh seafood and vegetarian dishes.

WINNER

IBEST

At press time, Happy + Hale is slated to open its fifth location at University Hill this spring.

OF DURHAM 2016

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Heavenly Buffaloes Chicken wings (bone-in and boneless) as well as vegan wings in more than 25 rubs and sauces, including peri peri and Jamaican jerk. Plus waffle fries! 1807 W. Markham Ave.; 919-237-2358; heavenlybuffaloes.com Juju Asian fusion tapas including selections like steamed barbecue Kurobuta pork belly and chicken fried oysters. Try the crispy Brussels sprouts! 737 Ninth St., Ste. 210; 919-286-3555; jujudurham.com BR

Lime & Lemon Indian Grill & Bar Northern and southern Indian specialties including Gobi Manchurian, Paneer Tikka, Chicken Tikka and Hariyali Murg Kebab.

811 Ninth St.; 919-748-3456; limenlemonnc.com BR Locopops Gourmet frozen pops in a variety of rotating flavors like lavender cream, strawberry lemonade and malted milk ball.

2618 Hillsborough Rd.; 919-2863500; 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 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 Monuts Donuts Scratch-made doughnuts, pastries, English muffins, bagels and breakfast sandwiches. Try the bagel and lox.

1002 Ninth St.; 919-286-2642; monutsdonuts.com BR Pincho Loco Latin-flavored ice cream, milkshakes, popsicles and more, featuring 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

dining guide

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-to-order bowls containing rice, quinoa or salad, and toppings of your choice. 810 Ninth St.; 919-937-9966; zenfishpokebar.com 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 DukeHotel’s main restaurant, open for breakfast, lunch and dinner. 230 Science Dr.; 919-660-6400; jbdukehotel.com

DOWNTOWN

CENTRAL PARK & WAREHOUSE DISTRICTS The Blue Note Grill Fantastic barbecue, ribs and live music. 709 Washington St.; 919-401-1979; thebluenotegrill.com Boxcar Bar + 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 Neapolitan-style 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 housemade 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 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 housemade 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 Gonza Tacos y Tequila ColumbianMexican restaurant with traditional dishes like chilaquiles, enchiladas and sopa in addition to a variety of tacos. 604 Fernway Ave.; 919-907-2656; durham. gonzatacosytequila.com Hutchins Garage Full-service bar serving Grandma-style pizza, salads and sandwiches. 402 W. Geer St.; 984-219-6578 BR LouElla 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. For vegetarians, the fried green tomato biscuit is hard to beat. 401 Foster St.; 984-4392220; 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 Accordion Club Late-night bar serving beer, hot dogs and green chile stew. 316 W. Geer St. The Pit Fried pimento cheese, whole-hog Eastern barbecue and Lexington-style barbecue.

321 W. Geer St.; 919-282-3748; thepit-durham.com 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.; 919-6832417; elrodeonc.com

NEWS BITES COMING SOON James Beard Award-winning Chef Ashley Christensen’s chain of fast-casual chicken restaurants, called BB’s Crispy Chicken, will open this summer and includes a location at the University Hill shopping center.

Jetplane Coffee’s permanent diner and coffee shop location on Mangum Street is currently under construction. For now, it will continue to operate from its pop-up location inside Horse & Buggy Press and Friends’ satellite art gallery PS 118 on Parrish Street.

Mobile bakery and coffee shop Buzzy Bakes will open a location in the new Boxyard RTP this spring.

Coffee and crepe shop Press, which originated in Graham, will open a second location in American Tobacco Campus’ Diamond View III this summer.

The shop is planning to completely renovate the space, the former location of The Bullpen and Bull City Mini.

CLOSINGS Organic energy drink startup MATI Energy announced in January it would close its business once its inventory was sold. CEO Eric Masters says heavy competition and a lack of funding were contributing factors.

Pizza restaurant Treforni permanently closed its doors at Hope Valley Commons in January.

The pet-friendly bar Barley Labs closed in February after two years in business at 4015 University Dr. “We set out on a mission to create a safe space for all people who loved dogs and craft beer,” co-owner Theresa Chu said in an Instagram post. “We may not have succeeded financially, but we sure did on that mission.”

Piedmont Restaurant closed in February after buyers from outside of North Carolina purchased the building.

april 2020

The Federal Pub fare with bistro panache. Try the “Fed Burger au Poivre.” 914 W. Main St.; 919-6808611; thefederal.net BR Goorsha Ethiopian restaurant featuring 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. 900 W. Main St.; 919682-8978; maverickssmokehouse. 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 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.; 919-6833200; parkerandotis.com BR Peabody Pizza Co. Specialty pizzas, calzones, stromboli, pasta and salad. 810 W. Peabody St.; 919-797-2554; peabodypizza.com Rose’s Noodles, Dumplings & Sweets Sandwiches, pastries rhubarb galette, anyone? - and daily dinner specials. 121 N. Gregson St.; 919-797-2233; rosesdurham.com BR Spring Rolls Asian-fusion dishes including crispy Szechuan chicken, Cantonese chow mein and seafood pho. 701 W. Main St.; 919-7838180; springrollsrestaurant.com Trattoria Salve Modern Italian kitchen serving pizza, pasta, sandwiches and salad.

905 W. Main St.; 984-219-6120; trattoriasalve.com

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CITY CENTER DISTRICT Alley Twenty Six Originally a craft cocktail bar, the addition of a kitchen and dining room now offers plates like pan-seared duck breast, cornmeal-crusted fried oysters and pimento cheese. 320 E. Chapel Hill St.; 984-439-2278; alleytwentysix.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 B. Good Farm-to-table dishes like create-your-own burgers, kale & grain bowls, salads and sides like sweet potato fries and avocado toast. 110 N. Corcoran St.; 919-797-9599; bgood.com Bar Brunello Featuring 25 wines by the glass and 60 by the bottle, as well as draft beers and ciders, the bar’s food menu includes charcuterie and cheese boards.

117 E. Main St.; 919-294-4825; barbrunello.com Bar Virgile Artfully crafted beverages paired with an ever-changing lunch, dinner and small plates menu including selections like tandoori chicken and flat iron steak. 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. 341 W. Main St.; 919-683-1058; beyucaffe.com BR Bull City Burger & Brewery Local beef burgers with all components from bun to barbecue sauce made in-house. 107 E. Parrish St.; 919-680-2333; bullcityburgerandbrewery.com Bull McCabes Irish Pub Pub food and bar snacks like nachos, burgers and wings. 427 W. Main St.; 919-682-3061; bullmccabesirishpub.com CONVIVIO Italian restaurant and wine bar serving locally sourced meat butchered in-house. 104 City Hall Plaza, Ste. 100; 919-306-2343; convivio.wine COPA Cuban-inspired tapas and cocktails restaurant.

Try the Butifaras a lo cubano, Cuban-style sausages and the Paella del verano, “summer rice,” with a mojito or daiquiri. 107 W. Main St.; 919-973-0111; copadurham.com Counting House Upscale restaurant featuring locally sourced entrees, as well as small plates featuring oysters, shellfish, and meats and cheeses. 111 Corcoran St.; 919-956-6760; countinghousenc.com BR

Dashi Traditional ramen shop and izakaya with saké options. 415 E. Chapel Hill St.; 919-251-9335; dashiramen.com Dos Perros Sophisticated Mexican cuisine; plates include carnitas, flautas veganas and pollo relleno.

Don’t skip on the guac! 200 N. Mangum St.; 919-9562750; dosperrosrestaurant.com Jack Tar and the Colonel’s Daughter Diner fare with a twist. Classic diner menu, served all day long, plus smaller dinner menu. Brunch is served on Saturday and Sunday mornings. 202 Corcoran St.; 919-682-5225; jacktardurham.com BR Jeddah’s Tea Organic, fair-trade and vegan-friendly teas.

123 Market St., Ste. A; 919-973-3020; jeddahstea.com Juicekeys Organic juice and smoothie bar.

110 N. Corcoran St.; 919-695-3027; juicekeys.com

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Kingfisher Ground-to-glass cocktails and snacks in an artful basement. 321 E. Chapel Hill St.; 919-908-9429; kingfisherdurham.com Littler Look for latkes Benedict, pan roasted striped bass with sungold tomato and blueberry panna cotta at this small restaurant with big tastes. 110 E. Parrish St.; 919-374 1118; littlerdurham.com Loaf Oven breads and pastries.

Counter Culture Coffee, pain au chocolat and cumin gruyere loaf.

111 W. Parrish St.; 919-797-1254 Lucky’s Delicatessen Deli that serves seasonal soups and sandwiches like the garbanzo with chickpea fritters and the super Reuben. 105 W. Chapel Hill St.; 919-864-8841; luckysdelinc.com 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 Korean tapas including Kimchi “Army Stew,” Malaysian fried rice, steamed spicy pork belly buns and more. 101 E. Chapel Hill St.; 919-294-9177; m-restaurants.com M Tempura Traditional tempura omakase-styled food, featuring select seafood and seasonal vegetables, as well as rich meats like Iberico pork from Spain.

111 Orange St.; 919-748-3874; m-restaurants.com/m-tempura 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.; 919-5308700; mateotapas.com Mothers & Sons Trattoria Italian restaurant by partners Matt Kelly and chef Josh “Skinny” DeCarolis. Handmade pasta, bruschetta and antipasti dishes. 107 W. Chapel Hill St.; 919-294-8247; mothersandsonsnc.com

NEWS BITES SIMPLY THE BEST Pizzeria Toro Chef de Cuisine Marla Thurman came out victorious on an episode of Food Network’s “Chopped” in late February.

The food competition pits four chefs against one another in the preparation of a threecourse meal using all the ingredients provided to them – which often include unlikely or unpopular items.

The News & Observer named Lime & Lemon Indian Grill & Bar, M Tempura and Mariscos Los Cabos on its list of best new restaurants in 2019.

Durty Bull Brewing’s In Search of IPA was named one of the best IPAs of 2019 by The Beer Travel Guide.

KoKyu Na’Mean’s Pyongyang Hot Chicken sandwich was selected as the best sandwich in North Carolina on Eat This Not That’s “The Absolute Best Sandwich in Every State” list.

Kingfisher was named the best new cocktail bar of 2019 for the Southeast region by VinePair.

In January at The World Gin Awards, Durham Distillery’s Conniption Navy Strength Gin won “Best” in the United States in the Navy Strength Gin category – for the second consecutive year – and Conniption American Dry Gin earned a Gold Medal in the Contemporary Gin category.

Sam Saleh of Neomonde Mediterranean was one of seven Triangle-area recipients of a 2020 Stars of the Industry Award. The awards were presented in February by the North Carolina Restaurant and Lodging Association, recognizing leaders in the restaurant and hospitality industry.

The James Beard Awards nominated Chef Ricky Moore of Saltbox Seafood Joint for the 2020 “Best Chef: Southeast” award.

Neomonde Authentic Mediterranean food like man’ousheh and kabobs, including a variety of vegetarian, vegan and gluten-free options. 202 Corcoran St.; 919-680-1886; neomonde.com Ninth Street Bakery Organic breads, pastries and lunch.

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 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 Pizzeria Toro Wood-fired pizza 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 Pie Pushers Grab a slice of staples like the cheese or pepperoni, or try out one of the specials, like the "Pace Car." 117A W. Main St.; 919-294-8408; piepushers.com BR 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. 122 W. Main St.; 919-973-3372; pokeworks.com 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

dining guide

Pour Taproom Pay-by-the-ounce beer, wine and cider taps, plus tasting board, sandwich and kids’ options, and specials from Littler and Pizzeria Toro.

202 N. Corcoran St., Ste. 200; 919-251-8985; durham.pourtaproom.com The Restaurant at The Durham Locally sourced Southern cuisine crafted by chef Andrea Reusing.

Selections include beef tartare and spring pie with asparagus and mushrooms. The Roof focuses on shared plates. 315 E. Chapel Hill St.; 919-768-8831; thedurham.com/dining Rue Cler French bistro-style cuisine with lunch, brunch and dinner showcasing fresh ingredients. 401 E. Chapel Hill St.; 919-682-8844; ruecler-durham.com BR Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast and served griddled or fried in a straightforward manner. 608 N. Mangum St.; 919-908-8970; saltboxseafoodjoint.com 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 WINNERCenter. 201 Foster St.; 919-768 6000

IBEST

Thai @Main Street Classic Thai dishes including tom yum soup, curry, pad thai, drunken noodles and more.

317 W. Main St.; 984-219-7444; thaiatmainstnc.com 2016

OF DURHAM

Toast Italian paninis and soups. The warm goat cheese with honey and peppercorn crostini is our favorite. 345 W. Main St.; 919-683-2183; toast-fivepoints.com DURHAM, NC • 919-286-1987

MADHATTERBAKESHOP.COM

Viceroy Fusion restaurant featuring dishes like jeera wings as well as traditional butter chicken. 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.” 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 Build-your-own burger options and sides like bacon-wrapped mac and cheese squares.

359 Blackwell St.; 919-237-2431; onlyburger.com 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. Dine-in or carry-out. 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 Handcrafted sweet and savory pies, baked goods, salads, coffee and more – all made with local ingredients. 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. 1004 Morning Glory Ave.; noliacoffee.com Sofia’s Pizza Neighborhood pizza shop. 2201 Angier Ave.; 984-219-3656; sofiaspizzadurham.com

Mariscos Los Cabos Bar & Grill Mexican fare plus a variety of seafood options like fish and shrimp tacos, ceviches and more. 4020 Durham-Chapel Hill Blvd.; 919-748-4290 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 The Refectory Cafe Dal, chili, salads and soups.

2726 Durham-Chapel Hill Blvd.; 919-908-6798; therefectorycafe.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 Sister Liu’s Kitchen Homestyle Northeastern Chinese food made by hand like dumplings and Chinese hamburgers. 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 Souly 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 Tandoori Bites Indian cuisine, including daily buffet WINNER 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

IBEST OF DURHAM

WEST-CENTRAL DURHAM

2016 Zweli’s Traditional Zimbabwean food and family recipes from owner Zweli herself with a number of options for DURHAM-CHAPEL HILL BOULEVARD (15-501) vegans and vegetarians. 4600 Durham-Chapel Hill Blvd., Blaze Pizza Pizzas with made-from-scratch dough • LUNCH Ste. 26;•984-219-7555; zwelis.com •BR CATERING BREAKFAST DINNER • SNACKS and healthful ingredients. 5320 McFarland Dr.; SALADELIA.COM 919-251-6095; blazepizza.com UNIVERSITY DRIVE Capital Seafood Market & Grill Fried catfish, Duck Donuts Warm, made-to-order doughnuts porkchop sandwiches and collard greens. Raw seafood and coffee. Watch your doughnut being hand dipped for sale. 1304 University Dr.; 919-402-0777 and topped right in front of you. 5320 McFarland Dr., Ste. 140; 919-973 1305; duckdonuts.com Don Gallo Taqueria Tacos, pupusas, tortas and horchata. 3411 University Dr.; 919-267-8226 El Cuscatleco Salvadoran and Mexican dishes including Arroz con Pollo. 4212 Garrett Rd.; Mi Peru Peruvian fare like ceviche mixto, asado 919-401-5245; elcuscatlecodurham.com and leche de tigre. 4015 University Dr., Ste. A1; 919-401-6432; miperupci.com Fiesta Ole Mexican Restaurant Buffet, enchiladas, fajitas, burritos and other classic Mexican dishes.

Nana’s Restaurant Upscale seasonal dishes influenced 4600 Durham-Chapel Hill Blvd., Ste. 40;

by Southern, French and Italian cuisine. The risotto 919-489-6468; fiestaolenc.com is a must-try! 2514 University Dr.; 919-493-8545; nanasofdurham.com Foster’s Market Fresh breakfast selections, sandwiches and salads. Also pick up specialty food NuvoTaco Inventive taqueria that features locally items. 2694 Durham-Chapel Hill Blvd.; 919-489-3944; produced meats and veggies. Enjoy with margarita fostersmarket.com BR in hand. 2512 University Dr.; 919-489-8226; nuvotaco.com Guglhupf Bakery, Cafe and Biergarten Germaninspired cuisine and artisanal bakery. Restaurant dishes The Original Q Shack “BBQ tender as a mother’s include house-cut noodles, wiener schnitzel and love,” includes signature chile-rubbed beef brisket and pan-roasted duck. 2706 Durham-Chapel Hill Blvd.; Carolina pork shoulder. 2510 University Dr.; 919-401-2600; guglhupf.com BR 919-402-4227; theqshackoriginal.com

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

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Sake Bomb Asian Bistro 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 Saladelia Cafe + Catering Simple and honest food prepared with authentic, local and seasonal ingredients. 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. Dine-in, carry out, or order online. 4201 University Dr.; 919-489 5776; saladelia.com

La Vaquita Taqueria 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. 3710 Shannon Rd., Ste. 118; 919-937-9377; onlyburger.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 Debbie Lou’s Biscuit sandwich shop with protein options from chicken and duck to lobster, gator and kangaroo. 2022 Chapel Hill Rd.; 919-294-9757; trueflavorsdiner.com/debbie-lou GRUB Durham Serves up comfort food favorites with a twist like brioche doughnuts and beer-battered 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

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 Steel Spatula Burger Company Burgers, sandwiches and sweet tea. 3219 Old Chapel Hill Rd.; 919-489-2481

NEWS BITES WHAT’S NEW? Mystic Farm & Distillery released its limited-edition of double-oaked bourbon whiskey, Broken Oak, in February. The new product is a result of issues – many defective, broken barrels and lost whiskey – in the aging process of their signature Heart of Mystic bourbon, which ultimately yielded this unique bourbon. “We know we can’t replicate this product, but it has so many unique floral notes on the nose, and such a smooth, sweet finish,” co-founder Michael Sinclair says.

WHAT’S NEW? Durham Catering added vegan meal options to its weekly dinners in February. Weekly dinners are three nights’ worth of meals, made from locally sourced ingredients, which can be ordered for pickup or delivery.

East Durham Bake Shop launched its Club Sandwich membership program in February to help fund the expansion of its location into an adjacent space on Angier Avenue, with the goal of moving its baking operations next door.

The pre-purchase punch card program gives members access to the shop’s new menu – bagels with cream cheese, sandwiches, biscuit sandwiches, salads – that can be redeemed once the menu rolls out. – compiled

by Katie Barham

True Flavors Diner Upscale Southern diner. Try the “Howling Moon” French toast made with Howling Moon moonshine sauce. 2022 Chapel Hill Rd.; 919-294-9757; trueflavorsdiner.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

MORE WEST-CENTRAL DURHAM Bull and Bean Fresh salads, breakfast and sandwiches like pulled pork-loaded hashbrowns and the turkey and brie sandwich. 3710 Shannon Rd.; 919-237-2398; bullandbeancafe.com BR

SOUTHERN DURHAM / NEAR I-40

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. Mainstays include chicken parm, BLTs and roast beef sandwiches. 3211 Old Chapel Hill Rd.; 984-439-1852; BR eastcutsandwich.com

Randy’s Pizza Pizzas, garlic knots and stromboli. 4810 Hope Valley Rd., Ste. 112; 919-403-6850; randys-pizza.com

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. 4711-5A Hope Valley Rd.; 919-973-3950; joevangogh.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 Yamazushi Japanese fine dining, kaiseki-style, with seasonal menu changes and a multi-course menu, as well as sake. 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; 984-2197357; 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

LINCOLN PARK WEST Danny’s Bar-B-Que Hickory-smoked barbecue, ribs, fried catfish. 2945 S. Miami Blvd., Ste. 118; 919-8061965; dannysbarbque.com

WINNER

IBEST

Gussy’s Place Greek street food like gyro pita, Greek fries and baklava. 2945 S. Miami Blvd.; 984-439-8455; gussys.com Piper’s In The Park Soups, salads, hoagies and burgers with selections like curried couscous and “South of Here” turkey sandwich. 2945 S. Miami Blvd.; 2016 919-572-9767; pipersinthepark.com

OF DURHAM

Spicy Green Gourmet Cafe & Catering Sandwiches, soups, salads with specialities like Cuban flatbread.

2945 S. Miami Blvd., Ste. 126; 919-220-6040; spicygreengourmet.net

Pulcinella’s Italian Restaurant Southern Italian BREAKFAST • LUNCH • DINNER • SNACKS • CATERING dishes. Antipasto classico, baked ziti and tortellini alla panna.

4711 Hope Valley Rd.; 919-490-1172; HOPE VALLEY COMMONS SALADELIA.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

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Highway 54 Public House Housemade burgers, N.Y.style pizza, wings and potato chips. 1125 W. N.C. 54, Ste. 301; 919-401-8600; hwy54pub.com

dining guide

Denny’s Diner fare serving breakfast anytime, lunch and dinner. 7021 N.C. 751, Ste. 901; 919-908-1006; dennys.com BR Makus Empanadas A variety of meat, veggie and cheese empanadas, with vegetarian and vegan options. 1125 W. N.C. 54, Ste. 304; 919-390-7525; makusempanadas.com 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. 105 W. N.C. 54, Ste. 249; 919-484-2499; beantraderscoffee.com

RTP

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 Cafe Meridian Made-to-order salads and sandwiches.

2500 Meridian Pkwy., Ste. 130; 919-361-9333; cafemeridian.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 A 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 sandwich shop. 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. 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

Sushiōki 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

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 coldpressed juice. 7830 N.C. 751, Ste. 100; 919-924-0240; pplscoffee.com Harvest 18 Local, seasonal eats. Try the pimento cheese dip and a Bloody Mary for brunch.

8128 Renaissance Pkwy., Ste. 114; 919-316-1818; 18restaurantgroup.com/harvest-18 BR Rise Southern Biscuits & Righteous Chicken 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 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. 2223 N.C. 54, Ste. RS; 919-572-9444; akashisushi54.com Kokyu Global street food like Belly Banh and Baht Mi sandwiches and pour your own beer. 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 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 Societa Sicilian-American comfort and street food with land, sea, vegetarian and gluten-free offerings.

Large bar serving 22 rotating craft beers, bourbon, cocktails and wine. Welcomes single diners or large groups. 5311 S. Miami Blvd.; 919-941-6380; societainfo.com 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

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 Thai Lanna Restaurant Authentic Thai cuisine like red curry, pad thai and larb. 5410 N.C. 55; 919-484-0808; thailannarestaurant.com True Flavors Diner Upscale Southern diner.

Try the “Howling Moon” French toast made with Howling Moon moonshine sauce. 5410 N.C. 55; 919-316-7978; trueflavorsnc.com BR

B I R T H D A Y C L U B Receive exclusive birthday deals from our trusted partners!

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

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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

Elizabeth’s Pizza Pizzas, calzones, sandwiches, salads and pastas. 160 Hillsboro St., Pittsboro; 919-545-9292; elizabethspizzapittsboro.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 Breadmen’s Variety of sandwiches, burgers and salads. 324 W. Rosemary St., Chapel Hill; breadmens.com

Radius Wood-fired pizzas, housemade pastas, sandwiches, wraps, salads and desserts.

112 N. Churton St., Hillsborough; radiuspizzeria.net

Italian Pizzeria III Pizza, calzones and subs.

508 W. Franklin St., Chapel Hill; italianpizzeria3.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

Lula's “Simple food made the hard way,” like fried chicken, homemade biscuits, farm-to-table veggies and more. 101 E. Franklin St., Chapel Hill; lulaschapelhill.com

CholaNad Restaurant & Bar Contemporary and traditional South Indian cuisine. Catering available.

308 W. Franklin St., Chapel Hill; cholanad.com

Mama Dip’s Kitchen Traditional Southern specialties.

408 W. Rosemary St., Chapel Hill; mamadips.com

bleu

live

Mediterranean

Pittsboro Roadhouse Hearty American entrees, burgers and salads. 39 West St., Pittsboro; pittsbororoadhouse.com

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

106 S. Greensboro St.; 919-967-9784; glasshalfull.net

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

Crossroads Chapel Hill at The Carolina Inn New American cuisine and seasonal specialties; all ABC permits. 211 Pittsboro St., Chapel Hill; crossroadscuisine.com

Pho Happiness Pho noodle soup, rice plates, vermicelli plates and vegetarian/gluten-free options.

508A W. Franklin St., Chapel Hill; phohappiness.com

The Mod Wood-fired, artisan-style pizza, salads, small plates, full bar. 46 Sanford Rd., Pittsboro; themodernlifedeli.com Moon Asian Bistro Asian fusion restaurant offering sushi, Chinese dishes like sweet-and-sour chicken, Thai curry dishes, rice and noodles. 111 Knox Way, Chapel Hill; 919-869-7894; moonasianbistroch.com

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 Vecino Brewery Dozens of craft beer choices plus dishes made with fresh, local ingredients. Flavorful small plates, salads and sandwiches. 300 E. Main St., Ste. C, Carrboro; 919-537-9591; vecinobrewing.com

wood-fired pizza • housemade pastas sammies • salads • desserts

Bistro

RADIUS

1/2 price bottles of wine

every Thursday 1821 Hillandale Road | Durham

919.383.8502

bleuolivebistro.com  bleuolivebistro

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112 N. Churton Street • Hillsborough

radiuspizzeria.net

engagement

S ARA ST E P H E N S & R J C R U MP L E R

As Happy as the Day is Long B Y KAT I E B A RH A M

Wedding Date June 20, 2020 Occupations Sara

is the development officer for the Durham County Library, and RJ is the marketing director at Raging Bull HarleyDavidson.

Crossed Paths Sara and RJ are both from Durham, but RJ moved to Wooster, Ohio, for college, while Sara stayed closer to attend Peace College in Raleigh. After interning for a company in Chicago, RJ moved back to North Carolina, longing for warmer weather and to be close to his family again. Years later, in October 2017, RJ and Sara were enjoying a night out at the Wooden Nickel Pub in Hillsborough when they saw each other from across the room. There was an instant connection, Sara says. The two spent the evening discussing their love for travel and motorcycles.

On their first date, they took a motorcycle ride through the countryside.

The Proposal The couple took a

trip to Blowing Rock in December 2019, where they hiked, dined at local restaurants and cozied up by the fire watching Christmas movies. On the morning of the winter solstice, Dec. 21, RJ took Sara for a hike, saying he knew a perfect spot for their New Year’s card photo. As a picture was being taken, RJ got down on one knee.

“On the shortest day of the year, we agreed to make the longest commitment of our lives,” Sara says.

Now, “I Do” A private ceremony at the Eno River will take place, fittingly, on the summer solstice, with a celebration including family and friends at Durham Central Park the day before. Durham vendors include Amber Lynne Beauty, DJ Shahzad and Desserts Remembered.

345 BLACKWELL STREET NEXT TO DPAC ON THE AMERICAN TOBACCO CAMPUS TUES-THURS 5-10PM | FRI & SAT 5-11 PM SUNDAY: BRUNCH 10:30AM-2PM/DINNER 4-9PM CLOSED MONDAY (919) 282-1183 or to book a reservation online & view our menu: www.nanasteak.com STEAK, SEAFOOD, HOMEMADE PASTA & MORE PHOTOS BY CHEF TYLER VANDERZEE

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wedding AN T H O N Y P E N N I NGE R & E VA R U FF

Going to the Chapel

BY A N N A E L S A S S E R P H OTO G RA P H Y B Y CL AY & DANI SO U Z A, P H OTO S B Y C L AY

Wedding Date May 25, 2019

Occupations Eva works as a shift supervisor at Starbucks on Guess

Road while she wraps up her associate degree at Durham Technical

Community College, where she will enter their cosmetology program this fall. Anthony works as a general contractor for LeafFilter Gutter Protection in Morrisville.

Crossed Paths Anthony and Eva met through a dating app, agreeing to go out for dinner and a movie in July 2017. When Anthony learned that Eva planned to move to Wilmington in a few months, he asked, “Can I keep you until then?” The pair started a long-distance relationship, and their feelings for each other continued to grow. “I attribute this to us both being very secure and trusting individuals,” Eva says.

The Proposal It is “typically so hard to surprise [me],” Eva says, but Anthony managed to do so with his proposal in August 2018. Eva scheduled a consultation with photographer Clay Souza of Photos

by Clay, who took her outside for test shots. Anthony snuck up behind Eva, and before she knew what was happening, Anthony was down on one knee, holding out a ring. “When she turned around and saw me there dressed up for the camera, her face and exclamations let me know that she was completely surprised and had no idea what was happening,” Anthony says.

The Big Day For Eva, getting married at Duke Chapel was “magical,” and a “dream come true.” The pair incorporated the chapel’s majestic organ music into their big day, and floral designer Angela Hamilton’s arrangements accentuated the chapel’s gothic grandeur. The reception was held at Washington Duke Inn & Golf Club, where guests enjoyed desserts by Guglhupf Bakery, Cafe & Biergarten and music

by DJ J-Krisp. Among the Durham residents in attendance were Eva’s parents, Brian and Amy Ruff, maid of honor Abigail Griffo and bridesmaids Alexa Clayton and Hannah Spear.

The day was organized by planner Arielle Cutrara.

A Favorite Moment Eva experienced her own “princess” moment when she walked down the aisle by herself, before meeting her father halfway.

“When I met my dad, it was so special to walk with him the rest of the way to the altar,” Eva says. She adds that the detail elevated the dramatic effect and experience.

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Do you live in Durham and want your wedding or engagement featured in our magazine?

Email weddings@durhammag.com.

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