Durham Magazine December 2021 / January 2022 by Triangle Media Partners

Gift Guide 40

Decadent Holiday Desserts 56 Popular Wedding Venues 98

D E C E M B ER 2021 / JANUARY 2022 DUR H AM M AG. COM

HOLIDAY EGGCITEMENT Enjoy The Colonel’s Nog, made with Durham Distillery’s Conniption Navy Strength Gin, at The Colonel’s Daughter’s Holiday Bar.

Drink & Be Merry WHERE TO FIND YOUR CUPS OF CHEER

pg. 50

Love Your CARPET

magazine

DECEMBER 2021/JANUARY 2022 VOL 14 NO 8

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EXECUTIVE MANAGING EDITOR

Amanda MacLaren amanda@durhammag.com

EDITORIAL

ASSISTANT EDITOR

Hannah Lee

EDITOR, CHAPEL HILL MAGAZINE & EXECUTIVE EDITOR, CHATHAM MAGAZINE

Jessica Stringer

MANAGING EDITOR, CHATHAM MAGAZINE

Anna-Rhesa Versola

EDITORIAL ASSISTANT & DIGITAL EDITOR

Marie Muir

EDITORIAL ASSISTANT

Renee Ambroso

EDITORIAL INTERNS

Charlotte Goto, Meghan Johnson, Rylee Parsons, Isabella Reilly, Brooke Spach, Megan Tillotson, Makayla Williams and Caitlyn Yaede CONTRIBUTORS

Brandee Gruener, Elizabeth Kane, Matthew Lardie, Tianna Spears, Anne Tate, Amber Watson, Orlando Watson and Morgan Cartier Weston

ART

CREATIVE DIRECTOR

Kevin Brown

GRAPHIC DESIGNER

Khadijah Weekes-Nolan PHOTOGRAPHER

John Michael Simpson CONTRIBUTORS

Jean Carlos Rosario-Montalvo and Lauren Wilkinson

Advertising

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Lucinda Poole lucinda@chapelhillmagazine.com PRODUCTION MANAGER

Ashlin Acheson

DIGITAL OPERATIONS MANAGER

Lizzie Jones

DIGITAL CUSTOMER SERVICE SPECIALIST

Brian McIndoo

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5634 Durham Chapel Hill Blvd., Durham, NC

Ellen Shannon

PUBLISHER, HEART OF NC WEDDINGS

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Beauty, Artistry & Tradition

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Amy Bell

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december 2021 / january 2022

DECEMBER 2-17

ATMOSPHERIC MEMORY

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Experience a unique, immersive art environment where you control interactive artworks while surrounded with light, sound, and colossal projections.

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december 2021 / january 2022

contents FEATURES

DURHAM INC.

50 Cups of Cheer These drinks are sure to chase away any shivers

90 Biz Briefs

86 The Future of Black Business in Durham Trends of growth and optimism amid a changing cityscape

42 New Year, New You Local businesses and professionals help you achieve 2022 goals

93 Major Commercial Development Projects Underway Investors bet on life sciences, mixed-use and industrial sites

56 Leave Room … If ever there was a time of year to indulge in desserts, it’s now. Here are some tasty treats, complete with recipes to make your holidays a touch sweeter this year.

PEOPLE & PLACES

14 Oktoberfest at The Glass Jug Beer Lab

62 Do Your Part Durham’s first package-free grocery store celebrates strength in neurodiversity

16 Local Start Dental ribbon-cutting

66 Good Fortune & Food Dim sum done right by the family behind one of Durham’s oldest Chinese restaurants

Sponsored By:

Special Advertising Section Our local nonprofits, how they support the community and how you can get involved

Mission Statement

At Triangle Community Foundation, we inspire and mobilize giving, leadership, and action to create a thriving and vibrant Triangle for all.

Recent Impact

The Foundation’s permanent, flexible Fund for the Triangle was created in 2013 to provide direct support to our community. Since that time the Fund has supported more than 350 organizations and more than 70 students in four impact areas: • Capacity Building: Supports the sustainability and effectiveness of nonprofit organizations, emphasizing those led by and serving people of color. • Education & Youth: Supports students in the community through grants to student-serving nonprofits, the Triangle Scholarship and emergency assistance to scholarship recipients. • Sustainable Communities: Fosters environmentally and economically resilient communities through grants addressing land conservation, climate education and awareness, wealthbuilding, and decreasing displacement of priority communities.

Student speakers at the What Matters Community Luncheon in 2019.

Triangle community

Background

Triangle Community Foundation was founded in 1983 through a $1,000 gift from Nobel Prize winner Dr. George Hitchings. Since that time, the Foundation has grown to manage assets of more than $300 million, and steward more than 800 philanthropic funds. It works to build a brighter future for everyone in the Triangle region by working with dedicated donors and strong nonprofits to guide gifts in a strategic way that fills gaps, reduces inequities and solves the region’s most pressing challenges.

• Cultural Arts: Invests in arts that represent the people and places of the Triangle by supporting local arts nonprofits and individual artists through partnerships.

Support Our Community The Triangle region continues to feel the impact of COVID-19, and the need remains great. Since March 2020, the Foundation has only been able to support about half of the funding requested from local nonprofits to support the Triangle community. Nonprofit partners, community members, and students are shaping the community and the world into the place it should and can be. But they can’t do it alone.

Ribbon cutting ceremony at the Bailey and Sarah Williamson Preserve in Wake County in September 2021.

Get in Touch!

Join us. Consider a gift to the Fund for the Triangle today. Send an email to information@trianglecf.org to connect with the Foundation or visit trianglecf.org/donate to give now.

Special Advertising Section Special Section Ourlocal localnonprofits, nonprofits,how howthey they support support the community community and Our andhow howyou youcan canget getinvolved involved

Our Mission The Mary Duke Biddle Foundation supports the Arts and K-12 education in Chatham, Durham, Orange, and Wake Counties, as well as Duke University.

Background

El Futuro works with Latinx students and parents to support and foster academic success. Photo courtesy of El Futuro

A Sampling of Recent Grants

Mary Duke Biddle established the foundation in 1956, following the philanthropic example set by her family’s investments in Duke University, North Carolina Central University, and numerous other charitable organizations. Today, MDBF supports K-12 education nonprofits that promote student success and learning and offer high-quality arts instruction for underserved students. In addition, MDBF supports cultural organizations in recognition of the vital role of the arts in creating strong, vibrant communities. Duke University also receives support.

Upcoming Events • 2022 K-12 Education Grant Program

• Village of Wisdom, Durham

Application period March 1-March 15, 2022

• El Vínculo Hispano/The Hispanic Liaison, Siler City

Pre-application conversations February 1-February 28, 2022

• Helps Education Fund, Research Triangle

• 2022 Arts Grant Program

• Community Music School, Raleigh

Application period June 1-June 15, 2022

• Arts Access, Raleigh

Pre-application conversations May 1-May 31, 2022

• The ArtsCenter, Carrboro • Durham Symphony, Durham • Diamanté Arts & Cultural Center, Cary • The Beautiful Project, Durham • El Futuro, Triangle Region

Community Music School offers instrument, voice, music theater, and music technology education in small groups and individual instruction by professional musicians and educators. Photo courtesy of Community Music School

Brag Lines

Get in Touch!

Phone: 919-493-5591 info@mdbf.org Website: mdbf.org

In 2022, MDBF anticipates awarding $730,000 in grants to support K-12 Education, the Arts, and the nonprofit sector. Go to mdbf.org or specific funding goals, eligibility, and application guidelines. In 2021, the foundation responded to the COVID-19 crisis by awarding $295,000 to support K-12 students, artist relief funds and arts organizations, and community-based relief efforts and rental assistance, in addition to $1,013,000 in its regular grantmaking programs. Maestro William Curry directs musicians with the Durham Symphony Orchestra at Pullen Park. Photo by John Franklin

taste NORTHERN DURHAM / NEAR I-85

GUESS ROAD 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 with fresh specials featured on a prix-fixe dinner menu in the dining room or at outside tables. This wildly popular restaurant has graced our Best Of list again and again. 3314 Guess Rd.; 919-973-4089; gocciolina.com Hog Heaven Bar-B-Q Homestyle Eastern barbecue, fried chicken and seafood. Enjoy with a giant glass of iced tea. 2419 Guess Rd.; 919-286-7447; hogheavenbarbecue.com Hong Kong Chinese Restaurant Hong Kong-style dim sum, plus authentic Sichuan, Cantonese, Peking and Hunan Cuisine. 3003 Guess Rd.; 919-479-8339; hongkongdimsumindurham.com Jimmy’s Famous Hot Dogs Old-fashioned burgers, fries and a mean Carolina-style dog. 2728 Guess Rd.; 919-471-0005; jimmysfamoushotdogs.com La Cacerola Cafe & Restaurant Honduran specialties such as pupusas and chorizo asado. 2016 Guess Rd.; 919-265-7916; lacacerolanc.com Thai Spoon All the trappings for a delicious experience: pad thai, drunken noodles and curries. 3808 Guess Rd.; 919-908-7539; thaispoon1nc.com HILLSBOROUGH ROAD Bennett Pointe Grill & Bar There’s something to please all palates on the large menu of this multiregional American restaurant. 4625 Hillsborough Rd.; 919-382-9431; bpgrill.com El Jefecito Exceptionally fresh tacos, quesadillas and burritos. 4910 Hillsborough Rd.; 919-309-9390; eljefecitofoodtruck.com Rockin’ Rolls Sushi Express All-you-can-eat sushi, soup, salads, appetizers like spring rolls, crab rangoon and gyoza, plus entrees including teriyaki and hibachi dinners. 3405 Hillsborough Rd., Ste. E; 919-251-8822; rockinrollssushi.com/durham Shanghai Restaurant Established in the 1980s, this Cantonese restaurant offers both Americanized and authentic dishes. 3433 Hillsborough Rd.; 919-383-7581; shanghaidurham.com HILLANDALE ROAD Bleu Olive High-quality comfort food incorporating local ingredients and Mediterranean flair. Family operated and chef-driven. 1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com BR

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Advertisers h i g h l i g h t e d i n y e l l o w *Details are subject to change. Check restaurant websites and social media channels prior to visiting.

El Corral Mexican Restaurant Authentic Mexican faijitas, tacos, enchiladas and a great chorizo queso dip. 1821 Hillandale Rd., Ste. 8; 919-309-4543; elcorralrestaurantnc.com Melo Trattoria & Tapas Classic Italian – think spaghetti and meatballs and chicken parmigiana – meets tapas. 1821 Hillandale Rd., Ste. 3; 919-384-9080; melotrattoria.com Pomodoro Italian Kitchen Homemade sauces on freshly made pizzas, pastas and other Italian favorites. 1811 Hillandale Rd.; 919-382-2915; pomodoroitaliankitchen.info NORTH POINTE DRIVE The French Corner Bakery Artisan breads, crafted tarts and pastries, plus lunch. 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 alla vodka. Try the House Nachos (chips are made in-house) and the spinach salad. 5110 N. Roxboro St.; 919-973-2342; dogwoodbarandgrill.com 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

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

December 2021 / January 2022

KEY BR

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

NEAR DOWNTOWN

BROAD STREET Cloche Coffee Serving coffee drinks made with Larry’s Coffee, as well as tea, chai and other assorted drinks and snacks in a bright space filled with plant life. Get your coffee fix to go or savor each sip on its outdoor patio. 721 Broad St.; 919-748-3333; clochecoffee.com Joe Van Gogh Grab to-go coffee at this local coffee shop that sources quality beans for superior coffee. 1104-B Broad St.; 919-286-4800; joevangogh.com The Loop Restaurant Burgers, thin-crust or cauliflower-crust pizzas and hand-dipped milkshakes. 1116 Broad St.; 919-408-7448; thelooprestaurant.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. 1116 Broad St.; 919-416-1700; metro8steakhouse.com Sho Nuff Seafood Garlic steamed crab legs, fried shrimp and lobster tail. 1104 Broad St.; 919-972-9212; shonuffseafood.com Wellspring Cafe Salad and hot bar in the Whole Foods Market. Also serves sandwiches, pizza and sushi. 621 Broad St.; 919-286-2290 BULL CITY MARKET The Mad Hatter’s Café & Bakeshop The artisan café and bakery celebrates the sweet things in life. Scratch-made cakes, cupcakes and pastries, organic salads, sandwiches and wraps, with breakfast all day and delicious brunch every weekend. Espresso, juice and organic smoothie bar as well as local beer and wine selection. 1802 W. Main St.; 919-286-1987; madhatterbakeshop.com BR ERWIN ROAD Early Bird Donuts Doughnuts, biscuits, croissant breakfast sandwiches and coffee. Try the cinnamon sugar doughnut. 2816 Erwin Rd., Ste. 101; 984-888-0417

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! 2816 Erwin Rd., Ste. 205.; 919-797-2456; heavenlybuffaloes.com Hook & Reel Cajun Seafood & Bar Specialty seafood boils, raw bar, fish baskets, po’ boys and sliders. 2608 Erwin Rd., Ste. 104; 984-439-8651; hookreel.com/location/durham Itaewon Grill Build-your-own Korean barbecue bowls for takeout with a variety of meats or meat substitutes, toppings and sauces. 2608 Erwin Rd., Ste. 132; 919-8649742; 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 & 919-797-2100; naanstopduke.com NOSH “Eclectic foodstuffs” like “Mike’s Breakfast Pizza,” “Coach’s Queso” sandwich and the brown derby chopper salad. As of press time, temporarily closed. 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-therun pastries, gourmet sandwiches, salads and soups. 2424 Erwin Rd.; 919-416-1400; saladelia.com BR

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

NEWS BITES Kingfisher cocktail bar coowners Sean Umstead and Michelle Vanderwalker are slated to open a brick-and-mortar location for its smash burger joint QueenBurger at American Tobacco Campus in early 2022. The 1,849-square-foot space at 359 Blackwell St. (directly adjacent to the Durham Bulls Athletic Park) will feature a 15-foot cocktail bar, and the street-facing, floor-to-ceiling window will be converted into foldable windows to recreate the open-air setting that resonated with diners at the initial pop-up. QueenBurger’s signature, colorful mural will also be recreated indoors, and its recognizable Astro-Turf will be installed on the outdoor patio with picnic tables. Zweli’s Kitchen & Catering co-owners Zweli Williams and Leonardo Williams are also slated to open a restaurant at ATC called Zweli Ekhaya, a stylish Bantu-fusion restaurant, in the space formerly occupied by Saladelia Cafe & Catering in 2022. The high-end tapas restaurant will focus on a mix of flavors and delicacies from the Bantu indigenous ethnicities across Africa. “Ekhaya in Bantu is more than a word,” Zweli says. “It is a feeling, a sense of being ‘at home’ wherever you are.” Also, also – Five Star, a 21-yearold Raleigh restaurant, is slated to open a second location at ATC in the space formerly occupied by Cuban Revolution in spring 2022. Co-owner Michelle Bender and her team plan to offer the “modern Chinese food with a twist” that is currently available at their restaurant in downtown Raleigh’s Glenwood South neighborhood. They will also offer an extensive cocktail program and a redesigned restaurant space featuring a patio directly adjacent to the iconic Lucky Strike Water Tower.

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

Local 22 Kitchen & Bar Upscale Southern-inspired cuisine, with emphasis on food sourced within a 30-mile radius and local brews. 2200 W. Main St.; 919-286-9755; local22durham.com BR Parizade Sophisticated Mediterranean food like grilled bronzino, Australian lamb chops and pan-fried Roman dumplings. 2200 W. Main St.; 919-286-9712; parizadedurham.com Shuckin’ Shack Oyster Bar Seafood restaurant serving up shrimp, oysters, fish-n-chips, surfn-turf dinners and more. 2200 W. Main St., Ste. A140; 984-219-7337; theshuckinshack.com NINTH STREET DISTRICT Alpaca Peruvian rotisserie chicken. Need we say more? 703-A Ninth St.; 919-908-1597; alpacachicken.com Banh’s Cuisine Vietnamese and Chinese dishes with great vegetarian specials. Currently open for takeout, with patio tables available. 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.; 919-797-1006 Blue Corn Cafe Authentic Latin-American fare with fresh, organic ingredients. 716 Ninth St.; 919-286-9600; bluecorncafedurham.com

Cosmic Cantina Authentic Mexican cuisine with vegan options. House-made mole and corn tortillas. Pair with a margarita pitcher. 1920 Perry St.; 919-286-1875; cosmiccantina.com Dain’s Place This pub’s fare is centered on its awardwinning “thick and juicy and juicy and thick burgers.” 754 Ninth St.; 919-416-8800; dainsplace.bar Del Rancho Mexican Grill Authentic Mexican lunch and dinner menu with a full-service bar. 730 Ninth St.; 919-286-5330; delranchomexicangrill.com Devil’s Pizzeria & Restaurant Handmade pizzas, pastas, wings, strombolis, subs, calzones and desserts with daily specials. 742 Ninth St.; 919-286-3090; devilspizza.menufy.com Elmo’s Diner Homemade Southern classics with breakfast favorites like cinnamon apple waffles and biscuits and gravy served all day in a casual, familyfriendly setting. 776 Ninth St.; 919-416-3823; elmosdiner.com BR Happy + Hale Healthy salads, bowls, breakfast, smoothies, cocktails and cold-pressed juice. 703B Ninth St.; 984-439-1790; happyandhale.com BR

Heavenly Buffaloes Chicken wings (bone-in and boneless) as well as vegan wings in more than 25 rubs and sauces, including peri peri and Jamaican jerk. Plus waffle fries! 1807 W. Markham Ave.; 919-237-2358; heavenlybuffaloes.com International Delights Authentic Mediterranean & Palestinian-Lebanese inspired cuisine including pita wraps, gyros, falafel, kabobs and baklava. 740 Ninth St.; 919-286-2884; iddurham.com Juju Asian fusion tapas 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 and Chicken Tikka. 811 Ninth St.; 919-748-3456; lnlrestaurant.com BR Locopops Gourmet frozen pops in a variety of rotating flavors like lavender cream, strawberry lemonade and malted milk ball. 2618 Hillsborough Rd.; 919-286-3500; ilovelocopops.com Mi Calvillo Authentic Mexican fare open for carryout. 748 Ninth St.; 984-219-1642

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 to-go, such as the “Dr. Durham” with maca root and black lava salt. 2627 Hillsborough Rd.; cocoacinnamon.com

Moe’s Original BBQ Barbecue sandwiches, platters and Southern-styled sides such as cornbread and baked beans. 2014 Hillsborough Rd.; 919-237-1004; moesoriginalbbq.com/durham Monuts 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 creams, milkshakes, popsicles and more. Flavors like tequila, Tiger Tail (Mexican vanilla and chocolate), guava, tamarind and more. 1918 Perry St.; 919-286-5111; pincho-loco.business.site

December 2021 / January 2022

Durhammag.com

dining guide

Secrets Pho and Noodle Bar Traditional Vietnamese dishes including stir-fry and noodle bowls. 810 Ninth St., Ste. 130; 984-888-5111; secretsphoandnoodlebar.com

Cocoa Cinnamon Signature handbrewed coffees and lattes, such as the “Dr. Durham” with maca root and black lava salt. 420 W. Geer St.; cocoacinnamon.com Cucciolo Osteria Italian fare like pastas with house-made noodles, antipasti and porchetta. 601 W. Main St.; 984-243-8744; cucciolodurham.com

Triangle Coffee House Coffee and pastries with selections like vegan blueberry muffins. 714 Ninth St.; 919-748-3634; trianglecoffeehouse.com

Dame’s Chicken & Waffles Chicken, waffles, shmears. ’Nuff said. 530 Foster St.; 919-682-9235; dameschickenwaffles.com BR

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, available for takeout. 810 Ninth St.; 919-937-9966; zenfishpokebar. com NEAR DUKE Fairview Dining Room Seasonally inspired contemporary cuisine with selections like coffee-rubbed duck breast and seared NC flounder. Located inside the Washington Duke Inn & Golf Club. 3001 Cameron Blvd.; 919-493-6699; washingtondukeinn.com MarketPlace JB Duke Hotel’s main restaurant, now offering a takeout menu, is open for breakfast, lunch and dinner. 230 Science Dr.; 919-660-6400; jbdukehotel.com

DOWNTOWN

CENTRAL PARK & WAREHOUSE DISTRICTS The Accordion Club Late-night bar serving beer, hot dogs and green chile stew, plus breakfast burritos on Sundays. 316 W. Geer St. The Blue Note Grill Fantastic barbecue, ribs and live music. 709 Washington St.; 919-401-1979; thebluenotegrill.com Boxcar Bar + Arcade This bar and arcade offers more than 70 arcade games, a full bar including 24 craft American drafts (and a wide variety of local beer, liquor and wine), private event space and a Neapolitan-style pizza kitchen. 621 Foster St.; 984-377-2791; theboxcarbar.com/durham

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Saltbox Seafood Joint made Southern Living’s list of "The South’s Best Soul Food" in September. The restaurant is known for its rotating menu focused on simple, fresh seafood prepared by owner and founder Ricky Moore. Latina-owned Little Waves Coffee Roasters was named the 2022 Micro Roaster of the Year by Roast Magazine. Owner Areli Barrera de Grodski describes the female-forward coffee shop as a “powerhouse of women.” Little Waves was chosen after an intense application process and consideration of sourcing and roasting by a panel of professionals in the coffee industry. Sho Nuff Seafood, which specializes in garlic crab legs and crab boils, moved from its location at Northgate Mall to 1104 Broad St., the former location of The Palace International, in early November. Fullsteam RTP, a taproom extension of Fullsteam Brewery based in Research Triangle Park’s Boxyard RTP, opened in November and offers craft beer, farm-driven pizza, indoor and outdoor seating and a private party space. Neapolitan-style pizza restaurant Cugino Forno Pizza also opened in November at Golden Belt Campus.

Durham Food Hall All vendors open for dine in and takeout. 530 Foster St.; 919-908-9339; BR durhamfoodhall.com • Afters Offering solely desserts. Try the fun dessert flights. • Everything Bagels Locally sourced gourmet bagels with a seasonally standard menu. • Ex-Voto Fresh tacos and tamales. • Locals Oyster Bar and Seafood Butchery North Carolina seafood featuring everything from crab cakes to shrimp sausage. • Lula and Sadie’s A modern take on Southern cuisine highlighting local produce with dishes like scalloped potatoes and hot cakes. • Marco’s 530 Italian and Asian noodle house. • Napoli Pizzeria and Gelateria Neapolitan wood-fired pizza, small plates, salads and artisanal gelato. • Old North Meats and Provisions A seasonal menu of house-made cured and smoked meats, fish and pickled veggies. • Liturgy Beverage Specialty coffee, tea and chocolate company focused on single-origin beverages. • Auctioneer Bar Seasonal cocktails, curated beer, wine and spirits meant to highlight local breweries. Foster Street Coffee Coffee house on the ground floor of Liberty Warehouse apartments that uses 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

December 2021 / January 2022

Fullsteam In addition to its well-known “plow-to-pint” beers, Fullsteam now serves bar snacks, sandwiches, small plates and kombucha. Try the Pulled Pork Sandwich 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 the family! 644 Foster St.; 919-688-2900; geerstreetgarden.com Hutchins Garage Grandma-style pizza, salads and sandwiches. 402 W. Geer St.; 984-219-6578 BR

King’s Sandwich Shop Serving up hot dogs, burgers, fries and shakes since 1942. 701 Foster St.; 919-682-0071; kingssandwichshop.com Rise Southern Biscuits & Righteous Chicken Rotating menu of doughnuts and biscuits available for takeout and delivery. For vegetarians, the fried green tomato biscuit is hard to beat. 401 Foster St.; 984-439-2220; risebiscuitsdonuts.com BR Parts & Labor Dishes meeting many dietary needs, including veggie samosas, “Hipster Poutine” and falafel. 723 Rigsbee Ave.; 919-901-0875; partsnlabor.com BR The Pit Eastern North Carolina-style and Lexingtonstyle barbecue, plus appetizers and salads. 321 W. Geer St.; 919-282-3748; thepit-durham.com Plum Southern Kitchen & Bar Southern small plates and big bar by Lisa Callaghan and Chef Kevin Callaghan. 501 Washington St.; 919-351-6446; plumdurham.com BRIGHTLEAF DISTRICT Clouds Brewing American favorites with a German flair. Featuring an amazing craft beer selection and brunch on the weekends. 905 W. Main St.; 919-251-8096; cloudsbrewing.com The Federal Pub fare with bistro panache. Try the poutine with white cheddar cheese curds and beef mushroom gravy. 914 W. Main St.; 919-680-8611; thefederal.net BR GoJo by Goorsha Ethiopian coffees and teas as well as lunch and sandwiches. 910 W. Main St.; 919-588-4660; goorshadurham.com Goorsha Ethiopian 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 serving traditional Southern dishes with a twist, like jalapenobrined 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

dining guide

Maverick’s Smokehouse and Taproom Range of barbecue and smokehouse fare as well as Memphis rubbed pulled chicken, wings and smoked sausage. 900 W. Main St.; 919-682-8978; maverickssmokehouse.com Peabody Pizza Co. Specialty pizzas, calzones, stromboli, pasta and salad. 810 W. Peabody St.; 919-797-2554; peabodypizza.com Rose’s Noodles, Dumplings & Sweets East Asian fare like ramen, steamed buns and sandwiches, plus pastries – rhubarb galette, anyone? 121 N. Gregson St.; 919-797-2233; rosesdurham.com BR Saint James Seafood Raw bar featuring daily selection of oysters, peel-and-eat shrimp and more. Menu also includes seafood towers, Lobster Newberg, shrimp and grits, and Calabash platters. As of press time, temporarily closed. 806 W. Main St.; 984-219-7900; saintjamesseafood.com Torero’s Mexican Restaurant Authentic Mexican cuisine. Try the ceviche de camaron. 800 W. Main St.; 919-682-4197; torerosmexicanrestaurants.com CITY CENTER DISTRICT Alley Twenty Six A craft cocktail bar offering burgers, sandwiches and sliders. Visit the Mixers & Mercantile shop next door. 320 E. Chapel Hill St.; 984-439-2278; alleytwentysix.com Annexe The sister bar of Bar Virgile features a dance floor, a menu of snacks, turntables built into the bar and pink Champagne on tap. 105 S. Mangum St., Ste. 1; 919-973-3000; annexedurham.com Bar Virgile Artfully crafted beverages paired with an ever-changing lunch, dinner and small plates menu. The bar offers its well-loved cheeseburger, fried oysters and more for dine in or curbside pickup. 105 S. Magnum St.; 919-973-3000; barvirgile.com Beyu Caffè Coffee shop, restaurant and bar with beignets, buffalo wings and mushroom burgers. 341 W. Main St.; 919-683-1058; beyucaffe.com BR Bull City Burger & Brewery Offering local beef burgers with all components from bun to barbecue sauce made in-house. 107 E. Parrish St.; 919-680-2333; bullcityburgerandbrewery.com

Dos Perros Sophisticated Mexican cuisine; plates include carnitas, flautas veganas and pollo relleno. Don’t skip on the guac! 200 N. Mangum St.; 919-956-2750; dosperrosrestaurant.com Dram & Draught Neighborhood bar with more than 300 whiskeys from around the world, hand-crafted cocktails and draught beer. 701 W. Main St., Ste. 123; dramanddraught.com EverLou Coffee Co. Cafe serving Pure Intentions Coffee, a Charlotte-based roaster. 506 N. Mangum St., Ste.102; everloucoffee.com Indian Monsoon Restaurant & Bar The best of Indian, from North Indian samosas to Southern-style dosas. 105 W. Morgan St., Ste. 100; 919-908-1800; monsoondurham.com BR Jack Tar and the Colonel’s Daughter Updated takes on traditional diner fare. 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 Kingfisher Owners Sean Umstead and Michelle Vanderwalker transformed the space behind the cocktail bar into a pop-up burger bar called QueenBurger, which serves “smash burgers” two ways – double-stacked beef patties and house-made veggie and vegan burgers – alongside Kingfisher cocktails, plus wine and beer. 321 E. Chapel Hill St.; 919-908-9429; kingfisherdurham.com Littler As of press time, temporarily closed. 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; loafdurham.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

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

M Kokko Casual chicken entrees like the fried chicken sandwich, ramen and “KFC” wings. 311 Holland St., Ste. B; 919-908-9332; m-restaurants.com/m-kokko

CONVIVIO This Italian restaurant and wine bar serves locally sourced meat butchered in-house. 104 City Hall Plaza, Ste. 100; 984-219-1961; convivio.wine

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-kokko

COPA Cuban-inspired tapas and cocktails. Try the Chuleta a lo Guajiro, a country-style pork chop, with a mojito or daiquiri. 107 W. Main St.; 919-973-0111; copadurham.com Counting House Fresh seafood using local, highquality ingredients. Bar and lounge with housemade cocktails. 111 Corcoran St.; 919-956-6760; countinghousenc.com Dashi Traditional ramen shop and izakaya. 415 E. Chapel Hill St.; 919-251-9335; dashiramen.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. Now offering a Tapas-Take-Away menu including tapas kits for two or four! 109 W. Chapel Hill St.; 919-530-8700; mateotapas.com Mothers & Sons Trattoria Handmade pasta, classic Italian meat dishes, antipasti and contorni (vegetables and sides). The enoteca next door houses Alimentari at Mothers & Sons, which offers to-go sandwiches, fresh pastas, sauces and Italian specialties during the day and is also used as overspill seating for the trattoria in the evening. 107 W. Chapel Hill St.; 919-294-8247; mothersandsonsnc.com Neomonde Authentic Mediterranean food, 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 available for takeout. Grab a “Wheel of Steel” (peanut butter, raisins and oats). 136 E. Chapel Hill St.; 919-688-5606; ninthstbakery.com BR The Oak House A cafe featuring Caballo Rojo coffee, Jeddah’s Tea, fine wines, whiskey and craft beer. 126 W. Main St.; 919-339-1384; oakhousedurham.com The Parlour Try handmade ice cream in rotating flavors like cookies and cream, salted butter caramel and sweet potato. 117 Market St.; 919-564-7999; theparlour.co The Patio Unscripted Hotel’s poolside bar featuring a range of cocktails and gourmet bites including salads and burgers. 202 N. Corcoran St.; 984-329-9500; unscriptedhotels.com BR 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 cheese or pepperoni, or try out one of the specials, like the “Pace Car.” 117A W. Main St.; 919-294-8408; piepushers.com

Pokéworks Hawaiian-inspired poké with a menu featuring signature “works” like the Spicy Ahi bowl, or customized poké burritos, bowls or salads 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 familyfriendly approach. Try the “Drunken Horse” pizza with beer crust and house-made sausage. 102 City Hall Plaza; 919-973-1589; pompieripizza.com Pour Taproom Pay-by-the-ounce beer, wine and cider taps, plus tasting board, sandwich and kids’ options. 202 N. Corcoran St., Ste. 200; 919-251-8985; durham.pourtaproom.com The Restaurant at The Durham Locally sourced Southern cuisine crafted by chef Andrea Reusing. Selections include beef tartare and spring pie with asparagus and mushrooms. The Roof at The Durham focuses on shared plates. Reservations are required. 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

December 2021 / January 2022

Durhammag.com

dining guide

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

Ideal’s Sandwich and Grocery Northeastern deli serving up hot and cold sandwiches and homemade potato chips. 2108 Angier Ave.; 919-724-0241; idealsdeli.com

The Slush Frozen daiquiri lounge. 321 W. Main St.; 984-244-7462

J. Lights Market & Cafe Breakfast, lunch and all-day items, like a breakfast wrap or confit chicken with crispy sweet potatoes. 800 Taylor St., Ste. 9-152; 984-244-7103; jlightsmarket.com

Sweets by Shayda Pastries, macarons, chocolates. 105 W. Morgan St., Ste. 105; 919-454-4015; sweetsbyshayda.com Taberna Tapas Paella, flatbreads, bacon-wrapped dates, gambas. 325 W. Main St.; 919-797-1457; tabernatapas.com Table South Kitchen and Bar Breakfast, lunch and dinner, located in the Durham Marriott City Center. 201 Foster St.; 919-768-6000 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 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

Jetplane Coffee Restaurant and coffee shop with breakfast sandwiches, waffles and vegan options. 810 N. Mangum St.; jetplanecoffee.com Pierre ToGo Haitian- and Jamaican-inspired cuisine. 2100 Angier Ave.; 919-808-7447; pierrofoods.com Nolia Family-centric space offering coffee, available for takeout. Also serving Jeddah’s Tea and kid-friendly drinks. 1004 Morning Glory Ave.; noliacoffee.com Sofia’s Pizza Neighborhood pizza shop open for takeout. 2201 Angier Ave.; 984-219-3656; sofiaspizzadurham.com Two Roosters Handcrafted ice-cream shop serving 12 "forever flavors" as well as monthly rotating guest flavors. 800 Taylor St.; tworoosters.com

Viceroy Fusion restaurant featuring dishes like jeera wings as well as traditional butter chicken. 335 W. Main St.; 919-797-0413; viceroydurham.com

Yaya Tea Cafe specializing in freshly brewed tea, with the option to add various jellies or boba. 807 E. Main St., Ste. 2-150; yayatea.com

AMERICAN TOBACCO DISTRICT Boricua Soul Puerto Rican-meets-Southern soul-food dishes like chopped barbecue-filled empanadas, arroz con gandules, maduros and mac and cheese “just the way Grandma makes it.” Takeout only, outdoor seating available. 318 Blackwell St.; 919-902-0520; boricuasoulnc.com

WEST-CENTRAL DURHAM

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 Parker and Otis A gift shop, plus grab-and-go coffee, tea and sandwiches. 324 Blackwell St., Bay 4; 919-683-3200; parkerandotis.com Press Coffee, Crepes and Cocktails Europeaninspired coffeehouse that offers a changing breakfast and lunch menu, including breakfast crepes, salads and sandwiches. 359 Blackwell St., 919-748-3142; pressccc.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 Cugino Forno Pizza Neapolitan-style pizza, salads and gelato. 800 Taylor St.; 919-908-0122; cuginoforno.com

durhammag.com

DURHAM-CHAPEL HILL BOULEVARD (15-501) Blaze Pizza Pizzas with made-from-scratch dough and healthful ingredients. 5320 McFarland Dr.; 919-251-6095; blazepizza.com Duck Donuts Warm, made-to-order doughnuts and coffee. Watch your doughnut being hand dipped and topped right in front of you. 5320 McFarland Dr., Ste. 140; 919-973-1305; duckdonuts.com El Cuscatleco Salvadoran and Mexican dishes including Arroz con Pollo. 4212 Garrett Rd.; 919-401-5245; elcuscatlecodurham.com

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; namudurham.com The Refectory Cafe Dal, chili, salads and soups. 2726 Durham-Chapel Hill Blvd.; 919-908-6798; therefectorycafe.com BR Saltbox Seafood Joint A 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; new outdoor seating. 3630 Durham-Chapel Hill Blvd.; 919-490-1326; sitar-indiancuisine.com BR Pure Soul Vegan menu featuring fried chicken options, barbecue and award-winning mac and cheese. 4125 Durham-Chapel Hill Blvd., Ste. 1; 984-219-6050 Tandoori Bites Indian cuisine 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 University Club A private dining club with a gourmet menu, available only to members. 3100 Tower Blvd., Ste. 1700; 919-493-8099; universityclubnc.com Zweli’s Traditional Zimbabwean food and family recipes from owner Zweli herself with a number of options for vegans and vegetarians. Sign up for its online cooking classes! 4600 Durham-Chapel Hill Blvd., Ste. 26; 984-219-7555; zwelis.com BR UNIVERSITY DRIVE Alpaca Peruvian rotisserie chicken. Need we say more? 3726 Mayfair St.; 919-973-3707; alpacachicken.com

Foster’s Market Fresh breakfast selections, sandwiches and salads. Pick up brunch, grocery items or its weekly family dinner. 2694 Durham-Chapel Hill Blvd.; 919-489-3944; fostersmarket.com BR

The Boot Room Sandwich shop, soccer pub and event space. Lunch, dinner or brunch is available to order online or in person. 2501 University Dr.; 919-748-3499; bootroomdurham.com

Guglhupf Bakery, Cafe and Biergarten Germaninspired cuisine and artisanal bakery. Restaurant dishes include house-cut noodles, wiener schnitzel and pan-roasted duck. Takeout bakery items, essential groceries, plus beer and wine. 2706 Durham-Chapel Hill Blvd.; 919-401-2600; guglhupf.com BR

Bull City Solera and Taproom Try the solera beer, along with everything from burritos to Italian tacos. Order online and pick up at the drive-thru or window. 4120 University Dr.; 919-908-0203; bullcitysoleraandtaproom.com

Kanki Steak, chicken and seafood cooked on hibachi grills, plus an extensive sushi menu. 3504 Mt. Moriah Rd.; 919-401-6908; kanki.com Mariscos Los Cabos Bar & Grill Mexican restaurant featuring a variety of seafood options like fish and shrimp tacos, ceviches and more. 4020 DurhamChapel Hill Blvd.; 919-748-4290 Monterrey Mexican Grill Enchiladas, fajitas, burritos and other classic Mexican dishes. 4600 Durham-Chapel Hill Blvd., Ste. 40; 919-489-6468; letsgotomonterrey.com/durham

December 2021 / January 2022

Capital Seafood Market & Grill Fried catfish, porkchop sandwiches and collard greens. Raw seafood for sale. 1304 University Dr.; 919-402-0777 Don Gallo Taqueria Tacos, pupusas, tortas and horchata. 3411 University Dr.; 919-267-8226 Happy + Hale Healthy salads, bowls, breakfast, smoothies, cocktails and cold-pressed juice. 3103 Shannon Rd., Ste. 102; 984-439-1790; happyandhale.com BR

dining guide

Mi Peru Peruvian fare like ceviche mixto, asado and leche de tigre. 4015 University Dr., Ste. A1; 919-401-6432; miperucuisine.com NuvoTaco Inventive taqueria featuring locally produced meats and veggies. Enjoy with margarita in hand. 2512 University Dr.; 919-873-3033; nuvotaco.com The Original Q Shack “Barbecue tender as a mother’s love,” includes signature chile-rubbed beef brisket and Carolina pork shoulder. 2510 University Dr.; 919-402-4227; theqshackoriginal.com Rockwood Dairy Bar Grab-and-go ice-cream shop offering pints and quarts with unique and interesting flavors. 2514 University Dr.; 984-219-2744; rockwooddairybar.com Sake Bomb Asian Bistro Asian bistro and sake bar serving 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. 4201 University Dr.; 919-489-5776; saladelia.com BR Thai Cafe Authentic Thai cuisine like drunken noodles, curries and stir-fries. Don’t miss the coconut cake! 2501 University Dr.; 919-493-9794; thaicafenc.com

Local Yogurt Frozen yogurt treats, including dairy-free sorbet, all served in compostable products. 1114 W. Chapel Hill St.; 919-489-5900; localyogurtdurham.com FAYETTEVILLE STREET Chicken Hut 63-year-old institution with a reputation for perfectly seasoned and tender chicken. Open Monday through Friday for takeout. 3019 Fayetteville St.; 919-682-5697; chickenhutnc.weebly.com Sweet’s Smoothies Healthy smoothies and wraps. 2506 Fayetteville St.; 919-428-3200; sweetssmoothies.business.site MORE WEST-CENTRAL DURHAM Bull and Bean Fresh salads, breakfast and sandwiches like pulled pork-loaded hashbrowns and the turkey and brie sandwich. 3710 Shannon Rd.; 919-237-2398; bullandbeancafe.com BR Eastcut Sandwich Bar East Coast sandwich fare, salads, small plates, soups and sweets. As of press time, available for outdoor dining, takeout and curbside pickup only. Mainstays include chicken Parm, BLTs and roast beef sandwiches. 3211 Old Chapel Hill Rd.; 984-439-1852; BR eastcutsandwich.com Hope Valley Diner Diner food and breakfast all day with selections like chicken and dumplings, fried pickle chips, biscuits and gravy. 3710 Shannon Rd.; 919-419-0907; hopevalleydiner.com BR

La Vaquita Taqueria Authentic Mexican restaurant serving tacos on homemade corn tortillas with traditional fillings like lengua (braised tongue) and carnitas. 2700 Chapel Hill Rd.; 919-402-0209; lavaquitataqueria.com New Tokyo Quick-service Japanese restaurant where everything on the menu – including hibachi-style dishes, sushi, udon and more – comes in under $10. 3822 S. Roxboro St.; 919-224-8811 Only Burger The food truck’s brick-and-mortar offers all the same build-your-own burger options and sides for takeout. 3710 Shannon Rd., Ste. 118; 919-937-9377; onlyburger.com Park’s Food Street Korean-inspired food hall with a fried chicken restaurant, noodle house and Taco Park. 3219 Old Chapel Hill Rd., Ste. 200; 919-748-3131; parksfoodst.com Pop’s Backdoor South Fresh pizza and Italian cuisine, including calzones with homemade ricottamozzarella 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

Zambrero Burritos, tacos, nachos and quesadillas. 3109 Shannon Rd., Ste. 102; 910-239-2316; zambrero.com WEST END & LAKEWOOD Cocoa Cinnamon Local coffee shop with signature hand-brewed coffees and lattes, hot chocolate and churros. Open for takeout with online and contactless ordering. 2013 Chapel Hill Rd.; cocoacinnamon.com Da Kine’s Kava Bar An assortment of kava drinks that promote stress relief and mental well being. 1114-B W. Chapel Hill St.; 919-864-8002; dakineskava.com GRUB Durham Serves up comfort food favorites with a twist like brioche doughnuts and beer-battered mushroom sandwiches. 1200 W. Chapel Hill St.; 919-973-3636; grubdurham.com The Honeysuckle at Lakewood A new location from the owners of Honeysuckle Tea House, serving wine, beer and mead as well as chef-driven, elevated bar food. 1920 Chapel Hill Rd.; 919-748-4687; thehoneysucklelakewood.com BR

2021

Join us for all Duke Basketball games! 345 Blackwell Street

Next to DPAC oN the americaN toBacco campuS

(919) 282-1183 1920 Chapel Hill Road in Durham

919-748-4687

thehoneysucklelakewood.com

TO BOOK A RESERVATION ONLINE & VIEW OUR MENU:

2021

www.nanasteak.com

December 2021 / January 2022

Durhammag.com

dining guide

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 Whisk & Rye Inclusive bakery serving traditional French pastries. 3401 University Dr., Ste. 5; whiskandryenc.com

SOUTHERN DURHAM / NEAR I-40

WOODCROFT SHOPPING CENTER Chubby’s Tacos Fresh Mexican favorites like burritos, nachos and salads, as well as the “Chubbychanga.” 4711 Hope Valley Rd.; 919-489-4636; chubbystacos.com Joe Van Gogh Cozy and full of natural light, this local coffee shop sources quality beans for a superior coffee available for takeout. 4711-5A Hope Valley Rd.; 919-973-3950; joevangogh.com Pulcinella’s Italian Restaurant Southern Italian dishes available for takeout. Antipasto classico, baked ziti and tortellini alla panna. 4711 Hope Valley Rd.; 919-490-1172; pulcinellasitalianrestaurant.com Randy’s Pizza Pizzas, garlic knots and stromboli. 4810 Hope Valley Rd., Ste. 112; 919-403-6850; randys-pizza.com Smallcakes Signature cupcake flavors as well as seasonal specials, available for takeout or delivery. 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; 984-219-7357; buathaidurham.com Dulce Cafe Espresso, gelato and sandwiches. Smoked salmon bagel, dulce Reuben and the “B-L-A-T.” 5826 Fayetteville Rd.; 919-797-0497; dulcecafedurham.com BR Nantucket Grill & Bar New England-style cuisine known for their desserts like the “Unbirthday” and coconut cake. 5826 Fayetteville Rd.; 919-484-8162; nantucketgrill.com LINCOLN PARK WEST Danny’s Bar-B-Que Hickory-smoked barbecue, ribs, fried catfish. 2945 S. Miami Blvd., Ste. 118; 919-806-1965; dannysbarbque.com Gussy’s Place Greek street food like gyro pita, Greek fries and baklava. 2945 S. Miami Blvd.; 984-439-8455; gussys.com

durhammag.com

Piper’s In The Park Soups, salads, hoagies and burgers with selections like curried couscous and “South of Here” turkey sandwich. 2945 S. Miami Blvd.; 919-572-9767; pipersinthepark.com

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

Spicy Green Gourmet Cafe Sandwiches, soups, salads with specialities like California Turkey Flatbread. 2945 S. Miami Blvd., Ste. 126; 919-220-6040; spicygreengourmet.net

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

HOPE VALLEY COMMONS Highway 54 Public House House-made burgers, N.Y.-style pizza, wings and potato chips. 1125 W. N.C. 54, Ste. 301; 919-401-8600; hwy54pub.com Makus Empanadas A variety of meat, veggie and cheese empanadas, with vegetarian, vegan and glutenfree options options. 1125 W. N.C. 54, Ste. 304; 984-888-5302; 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, including scratch-made waffles and pies. 105 W. N.C. 54, Ste. 249; 919-484-2499; beantraderscoffee.com City Barbeque Smoked meats, peach cobbler and hushpuppies. 208 W. N.C. 54; 919-237-9509; citybbq.com The Mad Popper Gourmet popcorn shop with flavors both sweet and savory. 105 W. N.C. 54, Ste. 259; 919-484-7677; themadpopper.com MILKLAB Organic rolled ice cream and bubble milk tea. 105 W. N.C. Hwy. 54, Ste. 265; 919-937-9798; milklabcafe.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 ZenFish Poké Bar Healthy, fast-casual restaurant serving poké (raw fish) in made-to-order bowls containing rice, quinoa or salad, and toppings of your choice. 105 W. N.C. Hwy. 54, Ste. 261; 919-294-9988; zenfishpokebar.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 brunch on the weekends. 8128 Renaissance Pkwy., Ste. 114; 919-316-1818; 18restaurantgroup.com/harvest-18 BR Rise Southern Biscuits & Righteous Chicken Order takeout from this daily-changing menu of doughnuts and biscuits. For vegetarians, the “Fried Green Tomato” biscuit is hard to beat. 8200 Renaissance Pkwy.; 919-248-2992; risebiscuitsdonuts.com BR

December 2021 / January 2022

Kokyu Global street food like Bulgogi tacos and paneer bowls. 245 E. N.C. 54, Ste. 105; 919-251-9017; kokyubbq.com

RTP

N.C. 55 Anissa’s Spot Smoothie, açaí, coffee and tea cafe. 5111 N.C. Hwy. 55, Ste. 101; 919-937-9523; anissasno1spot.com 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. As of press time, temporarily closed. 4818 N.C. 55; 919-205-5050; baseraindiancuisine.com Big C Waffles Gourmet waffles, available for takeout. 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 Boxyard RTP A 15,000-square-foot food and beverage complex built out of repurposed shipping containers. 900 Park Offices Dr.; boxyard.rtp.org •

Lawrence Barbecue Brisket, ribs, pulled pork, oysters, chicken and more, all smoked on-site.

•

Buzzy Bakes Cupcakery and other confectionery goods.

•

Beyu Caffe Upbeat, bohemian hangout offering coffee, all-day American fare.

•

Fullsteam RTP Fluffy square pizza, Fullsteam beer, wine and cider, and soon, craft cocktails.

•

Wonderpuff Artisanal and organic cotton candy.

Jamaica Jamaica Caribbean food favorites like jerk chicken, yellow rice and brown stew chicken. 4857 N.C. 55; 919-544-1532; jamaicajamaicartp.com Na’Mean Asian fusion, Korean barbecue sandwiches available for takeout. A KoKyu joint. 4823 Meadow Dr., Ste. 108; 919-699-4667; kokyubbq.com/nmean 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 Sushioki Sushi burritos in traditional flavors, plus rolls with a Southern twist, like double-fried chicken. 4900 N.C. 55, Ste. 510; 919-405-7121; sushiokirtp.com Tobacco Wood Brewing Female, veteran-owned brewery and American taproom and gastropub offering salads, soups, sandwiches and flatbreads. 2500 Meridian Pkwy., Ste. 130; 919-908-7035; tobaccowoodbrewing.com/twbc-durham

dining guide

Vit Goal Tofu Restaurant Korean dishes like fried dumplings, tofu soups and Korean barbecue. 2107 Allendown Dr.; 919-361-9100; vitgoals.com GREENWOOD COMMONS Benetis Restaurant Classic breakfast with a Mediterranean lunch buffet. 5410 N.C. 55; 919-806-0313; benetisrtp.com BR Sarah’s Empanadas Homemade empanadas. 5410 N.C. 55; 919-544-2441; sarahsempanadas.com Tandoor Indian Restaurant Traditional Indian like veggie samosas, kababs and naan. 5410 N.C. 55; 919-484-2102; tandoorinrtp.com BR True Flavors Diner Upscale Southern diner open for takeout. Try the “Howling Moon” French toast made with Howling Moon moonshine sauce. Currently operating out of the diner, biscuit sandwich shop Debbie Lou’s offers protein options from chicken and duck to lobster, gator and kangaroo. 5410 N.C. 55; 919-316-7978; trueflavorsnc.com BR PAGE ROAD Farmside Kitchen Grains-and-greens-forward restaurant offering a variety of healthy bowls and sides like avocado toast. 5431 Page Rd.; 984-219-2739; farmsidekitchen.com

LuLuBangBang Chapel Hill Restaurant Group’s newest venture features handcrafted Pan-Asian street food with fresh local ingredients. 5418 Page Rd.; 919-908-1851; lulubangbangnc.com MEZ Contemporary Mexican Creative Mexican dishes, based on traditional recipes with a fresh, healthy twist. 5410 Page Rd.; 919-941-1630; mezdurham.com Mr. Cheesesteak Cheesesteaks, fries and wings. 5400 S. Miami Blvd.; 919-991-1403; mrcheesesteak.com

Societa Sicilian Influenced Cucina Italian comfort and street food with land, sea, vegetarian and glutenfree offerings. Large bar serves 22 rotating craft beers, bourbon, cocktails and wine. 5311 S. Miami Blvd., Ste. A; 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 The Goat All-day hangout, restaurant, bar and coworking space with games and a volleyball league. 5600 Primary Dr.; 919-981-9405; lcgoat.com/durham BR

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

December 2021 / January 2022

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what we’re eating

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december 2021 / january 2022

WORDS B Y AMB ER WATSON PHOTOG RAPHY B Y J OHN MICHAEL SIMPSON

t’s the time of year to warm our bellies and souls as we gather “This is a dish I grew up eating my entire life, and it’s one of my around hearty meals with family and friends – a tradition that sits favorites,” says Trenton Shank, Plum’s executive chef. “I love taking at the core of Plum Southern Kitchen & Bar, located in an old brick comfort food that many people can connect with and understand and building downtown. Plum was created and inspired by family refining it in a way that represents the soul of the dish. My favorite cooking traditions and the idea of creating memories and feelbeef stroganoff is still the one my grandmother made, but I want to good moments over food. Owner Lisa Callaghan’s grandmother honor and pay homage to where the inspirations come from without and mom, who were both great cooks, are the inspiration behind competing and making it the exact same way.” the restaurant. Restaurant ownership also runs in the family: Lisa’s Plum’s modern take on stroganoff starts with local beef shanks that get brother, Kevin Callaghan, has owned the acclaimed Carrboro a hard sear in a cast-iron pan, the same way Trenton’s grandma began her restaurant Acme Food & Beverage Co. since 1998. recipe. It’s braised low and slow until fork tender, complete Making use of fresh, local ingredients is nothing new with lots of fresh aromatics such as thyme, rosemary, and a to Lisa, who grew up enjoying meals with vegetables blend of different mushrooms and a little kombu. Plum Southern (beans, tomatoes, pickles) from her grandmother’s garden. Sticking to the tradition of egg noodles, the Plum Kitchen & Bar 501 Washington St. That produce was later turned into jellies, jams, chutneys kitchen makes its own in-house – milk and eggs get 919-351-6446 and chow-chow. She also recalls slow-roasted pork worked into the dough, giving the noodles rich body and plumdurham.com shoulder for Sunday dinner. flavor. Trenton then sautés a medley of mushrooms and One dish that captures the season and the feeling of adds the braised beef along with a little of the braising comfort is Plum’s beef – locally raised in Bahama – and liquid before mounting the mushroom cream sauce into mushroom stroganoff, with noodles and mushroom cream sauce made the mushrooms and meat. Adding the noodles and a dollop of Daisy in-house ($26). It can also be ordered vegetarian (they bulk up on the sour cream is the last step. Each element is thoughtful and gratifying, mushrooms, adding in larger oyster and beech mushrooms, and keep the including the garnish on top: pickled mustard seeds, pickled shallots and cream completely vegetarian using mushroom stock instead of beef ). a seasonal gremolata filled with sage, carrot and rosemary. Dig in!

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WHITEHALL ANTIQUES 1213 E. Franklin St., Chapel Hill 919-942-3179 whitehallantiques.com Set of four brandy sniffers, $145/set Ship’s decanter, $225 Glassware makes a great gift. This is mid-20th century Irish-cut glass barware, handblown by Galway is a perfect gift for any host.

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MODE 1000 W. Main St., Durham 919-806-3434 modeconsignment.com Saint Laurent Monogram “Kate” Tassel Crossbody Bag in Burgundy Velvet, $1,000 Add a pop of rich color to any wardrobe with this polished crossbody bag. This versatile gift dresses up an outfit for any occasion.

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New You New Year,

B Y AMB ER WATSON | PHOTOG RAPHY B Y J OHN M I C H A EL S I M PS O N

New Year’s resolutions for many of us

pineapple cordial and coconut syrup – or ask for the “Volcano Sacrifice” with housemade grenadine, orgeat and lemon. Look out for these past two years were understated and overshadowed by the pandemic seasonal offerings as well. “The addition of our – trying to maintain physical and emotional health, balance family obligations Vestels & Tonics menu brings an inclusive, and keep motivated in general was enough. But this is the year to get welcoming drinking experience for all of our those resolutions back on track, whether you’re looking to eat healthier and guests,” says co-owner Rochelle Johnson. reintroduce an exercise routine, hone a new hobby and start taking some inIf you’re looking for another non-alcoholic person classes once again, or seeking creative ways to spend time together pick-me-up, consider Da Kine’s Kava. Kava as a family now that school’s back in session. There are plenty of local is a plant that grows in the South Pacific businesses and professionals to help you achieve 2022 goals. (the root is the part that’s made into a drink and consumed as an alternative to alcohol). “Kava’s compounds naturally relieve stress and anxiety, so it ‘takes the edge off ’ in a similar way to alcohol, but without the negative side effects, such as a hangover, dehydration … racticing dry January, or and no dancing on tables!” explains just looking for a lifestyle co-owner Zoey Best. change? Try expertly Dive right into the experience crafted mocktails and with Da Kine’s “Grab The Bull,” alcoholic alternatives provided by the bar’s strongest drink in terms businesses and bars alike. Dashi of taste and potency, which recently introduced a special produces the relaxing effects of mocktail menu featuring creative kava quickly. Or start out subtly concotions and housemade with Da Kine’s kava winter highball soda in rotating flavors. cocktails that are perfect for Grab a seat at the bar and order Geraud Staton and Laine Staton enjoy a couple kava cocktails sipping, such as the “Mo’a Pear “Too Many Captains” – featuring at Da Kine's Kava. Mule” with its cinnamon, pear Slingshot Coffee Co. cold brew,

Alternatives to Alcohol

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PHOTO BY CORNELL WATSON

december 2021 / january 2022

Zoey Best and Brent Waffle opened

december 2021 / january 2022

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PHOTO BY CORNELL WATSON

Da Kine's Kava on West Chapel Hill Street in 2020. The bar offers natural, healthy (and alcohol-free!) traditional kava, bottled kava, kava cocktails and more.

Holiday

Keep It Simple, and Go Easy By Perri Kersh

he new year signals a fresh start, and boy, do we need one! After 20-plus months of pandemic times, we’re all feeling frazzled, burned out, exhausted, grumpy and downright sad. You might have suffered real loss, or you struggled to maintain anything that felt relatively normal since early 2020. Whatever the case, it feels unrealistic to imagine overly ambitious resolutions. If ever there was a year that called for gentle, stress-free baby steps toward self-improvement, it’s this year! I’ll share below a few of my favorite tiny tasks to bring about order and calm in 2022: Keep it small If getting organized is on your to-do list, start super small. Consider a junk drawer that makes you nuts. Or one drawer in your bedroom. You can also organize a single category, such as receipts or school supplies. When life is overwhelming, creating one tiny little corner of calm can be all you need to experience welcomed order in the world.

Perri Kersh works with individuals, families, small business owners and students to help them get and stay organized through her company Neat Freak Professional Organizing. She is the immediate past president of the North Carolina chapter of the National Association of Productivity and Organizing Professionals. Learn more about her at neat-freak.com.

Add a new habit So often New Year’s resolutions are about breaking a bad habit. Instead, try to set a new habit. Just changing the way you think about this can take the pressure off. Your new habit could include five minutes of meditation each morning, adding a spinach smoothie to your breakfast routine or simply taking 10 deep breaths before you leave for work.

Let go of expectations Crazy busy is so 2019! This year is all about doing the things that matter most. If your family used to feel compelled to do all. the. things., perhaps it’s time to let go of that expectation and only have one activity per person. Figure out what you really love and dedicate your time and attention to that task rather than feeling the need to glorify busyness. Select a word of the year I’m a big fan of having a mantra – just having a word or phrase that reminds you of what’s important. Figure out that word or phrase that has meaning, keeps you grounded and focused, and regularly brings you back to your center. One of my favorite mantras is, “I’m living in the present, I’m not living in the past.” This reminds me to be here now and not lose time worrying about things I can no longer change. It’s also a great reminder to only hang on to things that serve me right now in the life I’m currently leading. Delete an annoyance Identify one thing that annoys you whenever you see it. Perhaps it’s a wasteful catalog you keep getting but never look at. Or maybe it’s a paper bill you know you could convert to digital but never make the time. Life is too short to let things from the outside world annoy us regularly … take five minutes (or fewer!) to rid yourself of that irritation once and for all! Let’s pledge to keep things simple in 2022, to look for peace and calm, and care for ourselves in everyday ways. As you reach new goals, take the time to bask in your success. The world is overwhelming these days … small wins each day can add up over time. Be kind to yourself and to others.

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december 2021 / january 2022

and ginger flavors, or “Kupua’s Pearl” with butterscotch, caramel and cream flavors. Heal Tree CBD’s Delta 8 and CBD drinks also offer an enjoyable alternative to alcohol. While CBD doesn’t create the same intoxicating sensations, it does help reduce anxiety, especially in social settings. “Alcohol does damage to your liver and causes inflammation as it passes through your system,” explains owner Davit Melikian. “CBD is known to protect the liver while helping reduce inflammation.” Heal Tree also sells pre-mixed seltzers and Delta 8-flavored drinks that make excellent base ingredients for CBD mocktails, like a refreshing and light Delta 8 mimosa with club soda and orange juice.

Nutritious New Beginnings

e often crave heavy meals in these colder months. At the same time, it’s harder to get outside and exercise. We asked Kara Mitchell, clinical dietitian and wellness manager at Duke Health & Fitness Center, for advice on setting achievable and attainable nutrition goals for 2022. First, she encourages everyone to set a goal that brings a smile to their face – we are much more likely to succeed at something we enjoy. And the good news is that all foods can fit into a healthy nutrition plan if managed properly. Diversity among what we eat is key. “The more variety in our diet, the healthier it is,” Kara says. “Try new foods, new recipes and new spice combinations to maximize joy.” Variety also provides us with the balance of nutrients our bodies need for optimal health. Kara offers two more important and easy tips. No. 1: Let hunger and fullness guide your eating. “Listen to the whisper of hunger and honor that feeling by allowing yourself to eat, then listen to the whisper of fullness, and allow yourself to stop,” she advises. “If we intuitively eat with this awareness, our portions will be right for our body’s needs, and there won’t be a need to track calories.” No. 2: Eat more foods without food labels, such as fruits, veggies and nuts. Paying attention to our grocery cart when we check out helps put into perspective how many boxes we have versus food that comes straight from the Earth. Perhaps one of your goals this January is to consume less red meat or try a plant-based diet. A few Durham restaurants specialize in vegan comfort food and can help with that transition. One important thing to note is that you don’t have to give up your favorite foods to go vegan. Earth to Us near Walltown is known for its approachable and familiar American/Latin vegan comfort foods like loaded nachos,

Caleb Ponton, Samantha Ward, Grace LeFlore and Christy Percival hold an upward-facing dog pose at Midtown Yoga.

cauliflower wings, arepas, and mac and cheese served with barbecue soy chicken. They also serve a special vegan brunch on Sundays. Pure Soul, located in the South Square shopping plaza, opened last spring. Co-owner Nikolas Spaulding, a vegan chef who has been eating and cooking this way for more than 20 years, felt that local communities were in dire need of healthier dining options that supported the comfort and convenience of food to which people were accustomed. Customers are often shocked that the fried chicken sandwich isn’t real chicken, and the shrimp (which is soy- and glutenfree) looks and tastes like popcorn shrimp.

Find Your Fitness Groove

ating healthy and staying active go hand in hand. Yoga is a fantastic way to both work your body and calm your mind. Midtown Yoga, which has a location in Raleigh and a brand-new studio at University Hill in Durham, has a

variety of vinyasa yoga classes to keep you energized and relaxed all winter, such as its signature Midtown Yoga (MY) hot flow and MY warm flow (a slightly cooler temperature than the MY hot flow). There is also MY core flow and MY strength – an intense, music-driven experience that blends vinyasa yoga with strengthbased movements to up the ante. A fan favorite is MY unwind, which begins with long, slow stretches to prepare your body for breathwork and guided meditation. Each MY class is adaptable to all levels. Studio Manager Rachel Burns suggests that new students try out different classes to see what suits them best. You can also take the same class multiple times, since teachers often keep a sequence for two to three weeks before creating a new one, which keeps things fresh for everyone. Neighborhood Barre is planning a grand opening for January 2022 at the Woodcroft Shopping Center, just in time for your New Year's fitness goals. This new studio focuses on a unique workout december 2021 / january 2022

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Holiday

ABOVE Lakisha Hoskins gets her workout in at the Holton Career & Resource Center. BELOW Instructor Macio Carlton has led Zumba classes with Durham Parks & Recreation for nearly five of his eight years teaching the high-energy aerobic exercise.

that combines the elements of dance conditioning, Pilates and weight training to sculpt arm, leg, seat and ab muscles. All movements are low impact and meant to improve posture and balance. You can tack a barre workout onto an existing exercise routine or use it as your primary fitness program, and no two classes are the same. “When done consistently, muscles will become toned and lifted, and overall energy and metabolic levels will improve,” says Neighborhood Barre owner and certified instructor Savannah Hopps. “Our studio in Durham will offer a welcoming environment for all bodies to find a safe space and a challenge.” First-time students should give themselves grace during the first few classes. Barre 46

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builds endurance over time, so don’t expect to get through all the exercises during the first class. Savannah recommends starting with the signature Barre50 class: 50 minutes that begins with a fullbody warmup, thigh exercises, seat exercises, abs and a cool down. You can purchase drop-in classes, class packs or unlimited memberships, which includes in-studio and livestreamed class options. Durham Parks & Recreation is also a great place to get started if you’re looking for local, affordable and easyto-access fitness and health programs for all levels. Check out DPR’s fitness facilities/wellness centers, fitness classes and wellness passes at dprplaymore.org/fitness. DPR provides a variety of programs (both in person and virtual) – regular offerings include Zumba, yoga, spinning and more – as well as special events

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that allow the community to experience safe, exciting and organized recreational activities. Healthy hobbies and sports like indoor walking, basketball and swimming are available to groups of all ages.

Perfect Your Pastimes

aster the art of cooking, learn how to knit or achieve a new skill – talented local instructors can show you how! Season to Taste, a “culinary school for home cooks,” serves up its cornerstone “Essential Series” that teaches all the fundamental skills, knowledge and ideologies to anyone, from novices to great home cooks, on how to feel comfortable, confident and efficient in their kitchen. “It’s a year and a half of culinary education in just 12 hours!” says John Eisensmith, chef/owner and lead culinary instructor. John also teaches monthly online cooking classes where you can learn how to build composed salads; make gnocchi or pasta; or bake galettes, tarts and more. He also holds private classes (all in-person classes require proof of vaccination and masks until further notice). In 2022, he plans to introduce “Dinner Party Classes” where he teaches small groups (up to six people) cooking skills and how to throw a delicious dinner party with ease that include optional wine pairings in partnership with LouElla: Wine, Beer & Beverage. And we can’t think of a more appropriate winter hobby than learning to knit and sew. Freeman’s Creative gives beginner’s classes on both, as well as machine sewing. Most of Freeman’s knitting and sewing lessons are project-based and offered in a series – specific classes include sweater knitting, knitted colorwork hats, two-color brioche cowls and sewing your own blazer. They also host the occasional block printing or hoop art embroidery class as well. Owner Amelia Freeman-Lynde recommends signing up for the monthly newsletter to learn more about upcoming classes. Creative reuse center The Scrap Exchange provides several online creative programs, too, such as beginner card making; thrift flip series: sweater repair; beginning sewing: tote bags; and intro to watercolor painting. They also hold a DIY art class for all ages in their “Make-N-Take” room, which is open during store hours (cost is $5 per person for 90 minutes of crafting, and the room is always stocked with fun items for makers of all ages). This would make a fun family-friendly activity for the winter! If you’re looking to expand your knowledge of a skill or learn something entirely new, Durham Technical Community College is an affordable option for continuing education and skills-based classes that are in person, online or in a hybrid format. The college offers more than 100 associate degrees and certificates for students seeking university transfer or immediate employment and has opportunities for high school students, international students, veterans and adults looking to further 48

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their schooling. Popular programs include courses in esthetics, nursing, Bio-Agricultural Program Readiness Opportunity, construction trades, electrical line technician training and culinary arts. The best way to find out more is to attend one of the college’s regular informational sessions. “Durham Tech remains ready to support our community through the Back-to-Work initiative,” says Micara Sessoms, assistant dean of business and entrepreneurship programs and coordinator of work-based education. “These short-term course offerings focus on enhancing skills to prepare for the diverse and growing industries in Durham and surrounding areas. Additionally, Durham Tech offers financial (including scholarships), academic and career development support to guide students’ success in these courses.”

Free Up Family Time

inding family-friendly indoor activities in the colder months can be a challenge, but the Museum of Life and Science is a hit with kids of all ages (and those of us who are young at heart!) and features interactive exhibits and outdoor play spaces for temperate North Carolina days. Notasium is part music school, part music-based play space where kids can take part in open play hours in its 3,000-square-foot space or take a class or individual lesson on instruments like piano, guitar, drums, and various woodwinds and brass instruments. Let your kiddos play the notes on the fretboard of a giant guitar as they climb up to an adjoining slide that makes a guitar slide sound as they go down; press organ pedal keys with their feet and watch their notes light up on the grand staff in front of them; sing their hearts out in the sound-proofed karaoke/ mixing booths; and many more interactive musical activities. The Carolina Theatre’s “Family Saturday Series” runs through May and is an affordable, family-based curated program that

Amelia Freeman-Lynde, owner of Freeman's Creative, made the clothing she's wearing here. The craft supply shop continued to teach classes over Zoom during the pandemic, and still offers online instruction.

introduces young audiences to the joys of live performances, including music, storytelling and magic from local artists. The theater typically hosts eight or nine shows throughout the series – one Saturday a month – geared toward elementary-aged kids (though families with small children and babies are also encouraged to attend). Upcoming shows include award-winning storyteller Donna Washington on Jan. 15 and “ChamberSoul” cellist, singersongwriter and teaching artist Shana Tucker on Feb. 5.

“What’s great about our Saturday Series is that the entire family can enjoy a shared experience viewing a live performance in a comfortable setting,” explains Noel James, senior director of education and community engagement. Carolina Theatre also provides a livestream option this year for families who would prefer to watch from home. Make the best of the new year by exploring these local resources, organizations and businesses that are ready to help you set enjoyable, attainable and long-lasting resolutions! december 2021 / january 2022

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Holiday

Cups of

Cheer

B Y MATTHEW LARDIE PHOTOG RAPHY B Y J OHN M I C H A EL S I M PS O N

Who knows if

we’ll get snow this year, but at least we can sidle up to a bar or grab a table and pretend like there’s white stuff on the ground while we wrap our hands around a warming beverage. Whether it’s physically hot or it just gives you those tingles that take the chill off, these drinks from some of our watering holes are sure to chase away any shivers.

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december 2021 / january 2022

Jack Tar & The Colonel’s Daughter

s it truly the holiday season without any eggnog? Patrons at The Colonel’s Daughter, the cozy, speakeasy-style bar attached to Jack Tar, can once again treat themselves to The Colonel’s Nog, a blend of Durham Distillery’s Conniption Navy Strength Gin, dry Curaçao, lemon, walnut orgeat syrup and egg that will turn even the Grinchiest of Grinches into a full-fledged Kriss Kringle. This year’s holiday bar also features an outdoor space on Jack Tar’s patio, which will be decked out in lights and holiday décor “where our guests can safely celebrate the season,” says chef/owner Gray Brooks. There are other innovative holiday cocktails on offer, like the Sugar Plum Fairy (five-spice plum puree, Rittenhouse Bottled-in-Bond Straight Rye Whiskey and lemon), and the JT Hot Cocoa – made with the rum of your choice, Aleppo pepper and porcini mushroom powder – as well as one- and two-year aged versions of the eggnog (pictured). No word yet on whether the nog can be enjoyed Clark Griswold-style in a moose mug.

LuLuBangBang he newest star in the Chapel Hill Restaurant Group

constellation of restaurants is Chef William D’Auvray’s LuluBangBang, a joyful mashup of Pan-Asian street food and Tiki drinks that make it the perfect place to find a bit of brightness on a drab, cold day. The tropical-tinged drinks will transport you (at least in your mind) to a breezy beach bar, and this time of year, William likes to turn to his time in Florida for the inspiration behind his Purple Pom Frost cocktail. “I spent five years in South Florida, so I always consider winter [to be] citrus season,” he says. “Pomelo has always been my favorite, and this drink and its color take me back to that South Florida vibe. When choosing a pomelo, look for the ugliest ones, as they tend to be the sweetest.” Just in case we ever do get that big snowstorm and you can’t make it to LuLuBangBang to try one for yourself, William was nice enough to lend us the recipe:

P U RP L E P O M FR O ST

2 oz. Plymouth gin ½ oz. Luxardo ¾ oz. pomelo juice ½ oz. “William’s secret recipe” lemon cordial* ¼ oz. crème de violette Shake all ingredients apart from the crème de violette with ice. Double strain. Pour into a frosted coupe. Top with crème de violette and garnish with candied pomelo zest. *William’s lemon cordial is truly a secret recipe, but you can buy some or make your own by combining the zest and juice of 4 lemons with 2¼ cups of water and 3½ cups of sugar in a saucepan – bring it to a boil while whisking to dissolve the sugar, then remove from the heat, strain to get rid of the zest, and pour into a heatproof jar to cool. 

december 2021 / january 2022

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Jeddah’s Tea

et’s be honest, North Carolina winters tend to trend more gray and rainy than winter wonderland these days, and one of the best things to do is to make like the Brits and chase away the chills with a steaming hot cuppa. Jeddah’s Tearoom serves up ethically sourced teas from around the world, like the spicy, Somali-inspired Daallo blend. With cardamom, black peppercorn, ginger, clove, cinnamon and Ceylon tea, it has chai notes with an extra kick – get it as a tea (pictured), or try it as a chai latte. Native Durhamite and General Manager Adam Bilal Issa-Hege is also happy to recommend just the right brew for any mood. Bilal has worked for owner Morgan Siegel since before Jeddah’s opened in its physical location downtown and is a trained barista, coffee roaster and tea master. 

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Ponysaurus Brewing Co.

PHOTO COURTESY OF CAST IRON GROUP

ost folks don’t go to a brewery for their wine selection, but the glühwein at Ponysaurus will be almost as popular as their beer this winter. The warm, spiced red wine is a European tradition, often found at outdoor holiday markets and festivals. “A warm mug of glühwein by a fire pit in the beer garden is a favorite winter activity,” says owner Nick Hawthorne-Johnson. “Our two-story patio is outfitted with heaters for guests to sip hot drinks, stay warm and enjoy the season.” Pair your glühwein with a s’mores kit while you take in the brewery’s very own holiday light spectacular, dubbed “Ponysaurus Wonderland.”

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december 2021 / january 2022

Rubies on Five Points

hen all else fails on a bone-chilling day, there’s nothing quite like a familiar favorite to rejuvenate you – in this case, a classic winter bourbon cocktail. And where better to cozy up – boozy beverage in hand – than at downtown’s newest bar, Rubies on Five Points? Open seven nights a week, the upstairs bar, which doubles as a live music and event venue, offers its take on an OldFashioned. The Coal and Coke (a tribute to the Bluefield Coal and Coke Co. that occupied the space up until 1928) blends fernet, rye whiskey, Coke syrup, angostura bitters and lemon juice, and is garnished with a lemon peel and bourbon-soaked cherries. The equally sweet and strong drink is meant to taste like a “wintery wonderland in Italy,” says Rubies partner Rob Montemayor. This – plus the bar’s DJs on the weekends – will surely wake you up from hibernation. – by Hannah Lee

december 2021 / january 2022

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Leave

If ever there was a time of year

to indulge in desserts, it’s now. Cookies, cakes, pies – OK, now our sweet tooth is aching just thinking about all the sugary possibilities that accompany this festive season. Rather than fantasize, though, we figured we’d reach out to a few of our local bakers to see what they’re whipping up for the holidays. Read on for some tasty treats, complete with recipes so you can try your hand at making your own holidays a touch sweeter this year.

room... B Y MATTHEW LARDIE | PHOTOG RAPHY B Y J OHN M I C H A EL S I M PS O N

Bûche de Noël

t’s safe to say that Bonnie Lau, with her more than 18 years of experience as a pastry chef, knows how to whip up a tasty holiday treat or two. She started her bakery, Miel Bon Bons, in Carrboro in 2008 before moving to a location on University Drive in 2013. In 2019, Bonnie opened up in a small storefront with an equally modestsized garden patio adjacent to Brightleaf Square, and she’s been a delicious part of the downtown food scene ever since. Bonnie offers her customers exquisitely designed desserts ranging from cakes and cookies to pies, macarons and, of course, a wide variety of chocolates. The sweets at Miel Bon Bons look as though they lept off the dessert tray at the Ritz Paris, and Bonnie has created elaborate macaron towers and stunning trays of bonbons for weddings and events across our area. One holiday treat that Bonnie particularly treasures is the gorgeous bûche de Noël, or Yule log. The dessert likely originated in France, but it has since been popularized across central Europe, Canada and the United States. A fluffy chocolate sponge cake and whipped cream filling are transformed into a roulade resembling a fallen woodland log, replete with “bark” made from a luxurious chocolate ganache. Bonnie’s version includes rich mascarpone cheese and chestnut paste (or cooked chestnuts) in the filling for an even more decadent touch. This cake takes a bit of effort, but the end results are well worth it for a cake that is as beautiful to look at as it is to eat. (Note: You’ll need a kitchen scale for this recipe.)

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december 2021 / january 2022

C H O CO L AT E CA K E

200 grams all-purpose flour 80 grams Dutch-process cocoa 2 tsp. baking powder ½ tsp. salt 155 grams buttermilk (room temperature) ½ cup butter, melted 2 tsp. vanilla extract 6 large eggs, divided 320 grams granulated sugar Preheat the oven to 350 F. Line an 18-by-13-inch sheet pan with parchment paper, leaving an overhang of a couple inches on each side, and spray with nonstick vegetable or ghee oil spray. Sift together the flour, cocoa, baking powder and salt together in a medium bowl and set aside. In a large bowl, combine the buttermilk, melted butter, vanilla extract, egg yolks and 220 grams of sugar. Whisk together until well combined. Add the dry ingredients and gently whisk together until well combined, then set aside. Add the egg whites and 100 grams sugar to a large mixer bowl and whip on high speed until stiff peaks form. Gently fold about of the whipped egg whites into the chocolate cake mixture to loosen up the batter. Add the remaining egg whites to the cake batter and gently fold together until well combined. Spread the cake batter evenly into the prepared pan and spread into each corner with an offset spatula. Bake for 10-12 minutes, until a toothpick inserted into the center comes out clean. Remove the cake pan from the oven and, working quickly, carefully lift the cake out of the pan using the parchment overhangs and gently place on the countertop.

Starting at one of the shorter sides of the cake, slowly roll the cake, keeping the parchment paper on. Place the rolled cake seam-side down on a cooling rack and allow to cool completely. CHE STN UT WHIPPED CREAM F ILLIN G

5 cups heavy whipping cream, cold cup sweetened chestnut paste or cooked chestnut 1 tsp. vanilla extract tsp. salt 12 oz. mascarpone cheese, softened ¼ cup granulated white sugar 2 tsp. cognac (optional)

Add the heavy whipping cream, chestnut, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form. Fold the mascarpone cheese into the whipped cream by hand until smooth and combined.

In a small saucepan, combine the ¼ cup sugar with ¼ cup water. Place the pan over medium heat and stir until the sugar has fully dissolved. Remove from heat, add the cognac (if using), and let the syrup cool while you continue. WHIPPED CHOCOLATE GA N AC H E

10 oz. semisweet chocolate, finely chopped 2 cups heavy cream Add the chocolate to a medium-sized bowl and set aside. Heat the cream in the microwave (or in a small pan on the stovetop) just until it begins to boil, then pour it over the chocolate and whisk until smooth. Let the ganache cool to about room temperature, then transfer to a large mixer bowl. Whip on high speed until lightened in color and thick enough to spread. ASSEMB LY

Carefully unroll the cooled cake roll, leaving the cake on the original parchment paper. To enhance the cake’s flavor, brush the syrup over the exposed top of the cake. Spread the filling evenly onto the unrolled cake, then carefully roll it back up, keeping the parchment paper on the outside of the cake. Carefully place the cake seam-side down on a pan or platter, and refrigerate for 4-6 hours to firm up. To decorate the cake, gently cut off the end piece of the log. Make the cut with a slight diagonal. Spread the chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Use some of the chocolate ganache to attach the small end piece to the side of the larger log, leaning it against the larger log with the cut side exposed, as if it had just fallen over in the forest. Refrigerate the cake for 2 hours until ready to serve. 

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Gingerbread, Bourbon Whip and Cranberry Curd Trifle

tephen Kennedy, with his two

decades of fine dining experience at places like Chapel Hill’s Bin 54 and Durham’s much-missed Four Square, and his wife, Lindsey Kennedy, are now the driving forces behind Afters Dessert Bar in the Durham Food Hall. Stephen most recently honed his dessert chops as the pastry chef at both Pizzeria Toro and Littler, and he’s poured all that experience into a menu that features high-end takes on classic sweets, like ice-cream cake, brownies and cookies. Don’t worry about having to choose just one – Afters offers a dessert flight option so you can indulge in three different sweet creations all on one plate. Stephen’s gingerbread, bourbon whip and cranberry curd trifle is a festive take on a crowd-pleasing and visually stunning dessert. Tangy cranberry curd and a whipped topping that gets a kick from a hefty glug (or three) of your favorite bourbon are sandwiched between gingerbread cake layers to form this “Great British Bake Off ”-worthy dessert. “Trifles can be elegant and cozy at the same time,” Stephen says. “The cranberry evokes nostalgia for squishy canned cranberry sauce. Its tartness balances the spicy gingerbread while the boozy whip ties it all together. Components can be prepared on different days, eliminating some of the holiday scramble.”

G IN G ERB READ CAK E

5 cups all-purpose flour 1 Tbsp. baking powder 4 tsp. ground ginger 1 tsp. cinnamon ¼ tsp. baking soda ½ tsp. nutmeg ¼ tsp. salt 1½ sticks unsalted butter ¾ cup sugar 2 large eggs 1¾ cups molasses 1½ cups water Preheat the oven to 325 F. Grease two 9-inch round cake pans and line both with parchment rounds. Grease parchment in pans and set aside. Mix dry ingredients and set aside.

CR AN B ERRY COMPOTE

12 oz. fresh cranberries, rinsed ¼ cup water 1 orange, zested and juiced Pinch of salt In a small saucepan, bring ingredients to a boil over medium-high heat, stirring occasionally. After reaching a boil, reduce to a simmer and cook for 15-20 minutes, stirring occasionally. Take off heat, let cool. Refrigerate until ready to assemble. BO URB ON WHIP*

¼ cup favorite bourbon 1 package gelatin 2 cups heavy cream ¼ cup sugar Mix bourbon and gelatin in a large mixing bowl. In a separate bowl, whip heavy cream and sugar until soft peaks form. Bring a couple inches of water to a simmer in a medium-sized saucepan, then place the bowl with the gelatin-bourbon mixture on top of the saucepan and stir until the gelatin is dissolved (watch out for steam). Once dissolved, remove from heat and fold into whipped cream. Chill until it is time to assemble dessert. *To simplify, fold in ¼ cup bourbon into 1 container of Cool Whip topping.

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december 2021 / january 2022

Mix together the butter and sugar in a stand mixer until pale yellow. With the mixer at low speed, add eggs, one at a time, mixing well after each addition. Add molasses and mix to combine. Add approximately of dry ingredients to the molasses mixture; mix well. Add additional of dry ingredients, mix well until combined. Add the last portion of dry ingredients; mix well to combine. Pour cake batter evenly into baking pans. Bake for 25-30 minutes. Allow cakes to cool completely in pans set on a wire rack. ASSEMB LY

In a trifle bowl, add 1 cake layer. Spoon ½ of bourbon whip onto cake, spreading to create an even layer. Dollop cranberry curd evenly on the bourbon whip layer. Gently place the second cake round on cranberry curd and repeat bourbon whip and cranberry curd layers. Garnish with segmented oranges. 

december 2021 / january 2022

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Orange-Glazed Madeleines

lifelong lover of sweets, Shayda Wilson’s career in accounting just wasn’t satisfying her passion for confections, so she set off for Paris. After training at the famous Le Cordon Bleu cooking school and a stint in one of the city’s most renowned éclair shops, Shayda returned to the Triangle and started Sweets by Shayda in 2014. In January 2021, she went from selling at local farmers markets to opening her very own brick-and-mortar shop at 105 W. Morgan St. Shayda is trained in all manner of French patisserie, but her specialty is the beloved macaron. She offers a wide variety of flavors at Sweets By Shayda, like birthday cake, tiramisu and – in a nod to her Southern upbringing – red velvet cake. Macarons can be notoriously fickle to bake, however (which is why you should probably pop over to her shop and just buy some instead of making them at home), so this holiday season, Shayda is sharing a recipe for another one of her favorite French treats: the madeleine. “One of my favorite things to make are madeleines, with their iconic shell shape and elusive ‘hump’ that demonstrates a wellmade madeleine,” Shayda says. “Anyone can whip these up with the proper preparation. These tea cakes are super simple and are made with basic ingredients we all typically have on hand.” In a nod to the season, her recipe uses punchy orange zest and warming cardamom to make a madeleine that will have your guests saying “oui, oui” when you offer seconds. (Note: You’ll need both a scale and a madeleine pan for this recipe – many professional bakers measure ingredients by weight rather than volume for accuracy; it will be a welcome addition to your kitchen!) 60

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PHOTOGRAPHY BY SARAH MARTIN WITH FANCY THIS PHOTOGRAPHY

december 2021 / january 2022

M A D E LE I N E B ATTE R (Makes 15-18) 125 grams all-purpose flour 8 grams baking powder 140 grams melted butter, hot 2 eggs 90 grams sugar 40 grams whole milk ½ orange, zested ½ tsp. ground cardamom Sift the flour and baking powder together in a bowl. Melt the butter in a small saucepan and set aside. In a separate bowl, whisk together the eggs, sugar, milk, zest and cardamom. Add the flour mix to the egg mixture, combine thoroughly. Slowly add melted butter, stirring constantly until everything is incorporated. Cover the bowl with plastic wrap and put in the fridge overnight or for at least 2 hours.

reamboat Cafe is the culmination

When ready to bake the madeleines, preheat the oven to 360 F, butter and flour the madeleine pan, and tap out any excess flour. Fill each madeleine indentation just to the top with batter, and bake for 8-10 minutes until nice and golden. (The top should puff and create that iconic hump.) Tilt the pan and gently dump the madeleines onto a tea towel once they are out of the oven. Allow to cool completely before continuing. GLA ZE 300 grams powdered sugar 70 mL orange juice 40 mL oil Preheat the oven to 400 F. Mix all ingredients together in a bowl. Dip the cool madeleines into the glaze and bake them in the oven for 2 minutes until the glaze is dry. Serve warm or at room temperature.

of Jasmine Michel’s goal to fuse her love for the meals of her South Florida youth with her quest for a more equitable foodshed. Jasmine describes Dreamboat as “a multidisciplinary small food business dedicated to community pop-ups and food journalism in themes of social fairness, mental health and heritage.” Through her community dinners and zines with titles like “Pickled Mango” and “Medjool,” Jasmine fuses the foods of her West Indian and Haitian background with poetry, essays and more. Jasmine’s recipe descriptions flow like poems themselves, as in her recipe for Haitian confiture, a staple condiment across the worldwide Haitian diaspora. “I don’t know when in transit of this classic Haitian tradition did we start adding tomatoes, but I’m glad that as a people we did,” Jasmine writes. “Traditionally, Haitian confiture is made with grapefruit and almond essence, nutmeg and brown sugar. A variety of tart fruit from the tropics can show up in recipes. It’s as filling and simple as grains of rice and plumped beans.” Jasmine suggests serving this confiture warm over vanilla ice cream or combine it with butter and flaky Maldon sea salt, and gobble it up by the spoonful. Her father likes to top Haitian-style Pullman bread or Caribbean water crackers with the confiture, and it would even make an excellent addition to leftover holiday turkey or ham sandwiches. “Feel free to substitute the acidic components for whatever is most seasonal and accessible,” Jasmine adds. “In a very Dreamboat custom, [it’s] an easy recipe to use with much space for exploration.”

PHOTO COURTESY OF JASMINE MICHEL

Haitian Confiture

Jasmine Michel at Dreamboat Cafe’s first vendor event in Hana, Hawaii. HAITIAN CON F ITURE*

2 cups red plums, quartered 4 cups of Roma tomatoes, quartered 8 cups of fresh, young pineapples, diced (can substitute canned pineapples, drained and rinsed) 1½ cups white sugar 1½ cups brown sugar 5 cinnamon sticks (cracking the sticks makes for a spicier confiture; if you’d like a little less sting of cinnamon, try bruising the sticks by taking the back spine of your knife and gently scraping lengthwise against the skin of the stick) 3 pods of star anise ½ Tbsp. of vanilla extract 1 tsp. of almond extract 1 navel orange rind (try lightly roasting your rinds before adding them to the pot) 1 quart of water In a very primitive but gentle fashion, add all ingredients in a large stock pot, using just 1 quart of water. Bring to a boil, and if you’re like my dad, you’d let this simmer and slowly candy for two days straight, but simmering for about 2 hours gets you there with this recipe. *Jasmine likes adding blood orange, cardamom, tangelo juice with pineapples or a rum-soaked vanilla bean pod.

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Do Your

Part

Durham’s first package-free grocery store celebrates strength in neurodiversity BY R E NE E AMBR O SO P H OTO GR AP HY BY JO HN MICHAE L SIMPSON

obody will ask you “paper or plastic?” at Part & Parcel. Instead, simply pick up a Bull City Boomerang Bag cloth tote, which customers are welcome to borrow and reuse, and start checking items off your grocery list from the rows of glass canisters and bulk bins that hold a rainbow of dry goods like dehydrated carrots, chocolatecovered pretzels, Caballo Rojo Coffee beans and organic French green lentils. On another side of the store, metal jugs house olive oil and vinegars near a Fillaree lotion and soap refill station, handmade Ask the Trees utensils and home cleaning supplies. Part & Parcel opened at 600 B Foster St. on May 12, 2021. Tucked between Kotuku Surf Club and Ellen Cassilly Architect, the

RIGHT "The only way you are going to make change in the way someone thinks and believes is over time and through experience and exposure," says Part & Parcel owner T Land. "We thought a grocery store would be an awesome place to fulfill our mission."

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storefront’s dove gray-and-white exterior is cheerfully interrupted by a sunny yellow door. The store employs neurodivergent people, striving “to be a model of inclusive employment,” says T Land, a former teacher who is the founder and executive director of the Autism Support and Advocacy Center and owner of Part & Parcel. T spent eight years offering summer programs to children, from preschoolers to recent high school grads, but wanted to do more to fill the gaps in support for young people after they graduated. T envisioned an extension of the center that could offer employment for the neurodivergent community while serving “to show the strength of that neurodiversity in the workplace.” A grocery store presented the right platform: a space that’s at the heart of a community, where people visit regularly. They decided that the store would operate with a low-waste model to help mitigate environmental issues in the community and divert trash from landfills. “Sustainability” is a word that might get overused in our collective vernacular, T says, “but it really is a perfect word for what we do here,” both in providing comprehensive support to employees and from an environmental standpoint. A closed-loop system, in which the delivery packaging of the shop’s goods is cleaned and reused, helps to cut down on the trash produced by the more than 40 local businesses that stock the shelves. “I’ll never call us a 64

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Season[ing]’s Greetings

Rather than buying a jar of paprika for that one holiday recipe only to find the abandoned spice cluttering up the corners of your pantry years later, purchasing sans packaging allows for more flexibility, and you can buy only as much as you need. Stock up on basics like organic flour and sugar, or venture out of your comfort zone and try a new seasoning; T recommends King’s Pepper, which is “great on fish.” The grocery will also offer peanut brittle from Bertie County Peanuts this winter, packaged in jars with festive red-and-white checkered lids that they’ve saved all year long specifically for the holiday season.

ABOVE Scoop up your goods in the shop, where as many as 10 people (including staff) are permitted at a time. Nonperishable foods, like these dehydrated carrots, are sold by weight. BELOW Be like Part & Parcel neighbor Ellen Cassilly and place an online order for convenient pickup Wednesday through Saturday.

december 2021 / january 2022

zero waste store, I think that’s actually impossible,” T says, but The center is also ramping up programming again, now that Part perfection isn’t the point. & Parcel is running smoothly. It will offer a panel of adults with Customers shop using their own containers of any type or size, or autism speaking on a number of different topics; community-based have the option to use recycled glass jars that are collected, sanitized discussions about ableism, autism, gender and race; and possibly and provided by Don’t Waste Durham – as of press time, 4,260 jars classes on finance management or cooking for neurodivergent have passed through the store in total – and dry goods are sold by people. Jonah is working on creating a course for other business weight. T laughs as they share the story of a friend who ordered owners and employers to learn about inclusivity. trail mix online but misjudged the measurement and ended up with So far, the community’s response has only been positive. “So just a handful of nuts. “It’s hard to visualize how much an ounce many people are excited we’re here,” T says. of basil would be,” they say, and so they recommend starting with a food or item you’re familiar with to get a sense of how much to order online, or ask for help when shopping in person. Jonah Sanville, who’s worked behind YOU CAN HAVE IT ALL the counter nearly the entire time the WITHOUT THE WORRY AT shop has been open, is often on hand to assist customers with their questions or to teach them how to weigh ingredients. “I started working when I was 19,” Jonah says. “I think I’ve had 13 jobs, and this is the first job I’ve had where I’ve felt fully accepted. … My disabilities are just acknowledged and accepted.” A DAY SHOPPING FOR Most schools and businesses are A Life Plan Retirement Community THE GRANDKIDS “not designed for neurodiversity, and I think that limits the health of them,” T explains. At Part & Parcel, employees are offered a welcoming space to bring FIND THE OF ALL WORLDS their full identities to work and can let go of the idea that worth is based solely on one’s level of productivity and independence. T says there’s the chance Retirement should be the for a workplace to be “more creative, best time of your life. more innovative, more passionate when At The Village at Brookwood, you’ll find all the options there is a range of neurotypes coming you need to build the life you together to do the work.” want. From wellness classes T says that future goals include moving to dining choices, you’ll find to a larger space, adding a refrigerated top-of-the-line living in a comfortable community. section and forming partnerships with farms to provide fresh produce. They also hope to expand partnerships like the one Call to schedule a visit today! A NIGHT OUT the store has with West End Community 336-396-8648 WITH FRIENDS Foundation, a nonprofit working to 1860 BROOKWOOD AVE, BURLINGTON, NC improve quality of life for residents in VILLAGEATBROOKWOOD.ORG Durham’s West End neighborhood, where Part & Parcel hosts a free market.

Best

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PHOTO BY HANNAH LEE

Holiday

Good

Fortune & Food Dim sum done right by the family behind one of Durham’s oldest Chinese restaurants BY HANNAH L EE | PHOTOG RAPHY B Y J OHN MICHAEL SIMPSON

unday is different at the faint pink house with the ruby red trim on Guess Road. On any other day, the cracked concrete and gravel parking lot out back has plenty of open spaces. Customers can come and go as they please. But on Sundays, the lot is full by noon – or earlier – with cars spilling down adjoining side streets and guests struggling to find space to stand indoors. The commotion is all to get into Durham’s first and oldest dim sum dining room at Hong Kong Chinese Restaurant. The joint opened in 1989 in what appears to be a house, although

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Sanli Bang and her husband, Bruce Mak, in the dining room at Hong Kong Chinese Restaraunt.

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owner Sanli Bang – who would know such things – says it was formerly a flower shop. These days, customers know what to expect when Sanli slams open the restaurant’s double red doors and recites the next waitlist numbers: 29, 34, 31. Her presence is like a beacon of hope for the hungry, those huddled inside and outside of Hong Kong’s entryway. On any other day, she’ll tell you: “Don’t come Sunday, don’t come Sunday. Too busy.” It’s an all too familiar chant that, by the looks of it, many people forget – or intentionally ignore. Saturdays and Sundays are the days when carts zip and zoom among the restaurant’s red booths, topped with sticky rice, char siu bao and dumplings galore. Sanli, her siblings and their children shout to one another as they rush to serve the folks who fill every seat in the house. Dim sum by no means entails an easy production process. Hours of prep go into individually cutting and hand wrapping each dumpling like “a dainty flower,” Sanli says. “It’s hard work, so many things to do. My husband, [Bruce Mak], usually comes into work in the morning, like 7 o’clock until 9:30 or 10 o’clock [at night]. On weekends, he comes back home at midnight.” Most do not enter into the dim sum business on purpose; it typically chooses you, as was the case for Sanli. Her brother Hue Bang already worked at the restaurant as a cook when she immigrated here from Vietnam in 1995 to work at Hong Kong as a waitress. Four years later, the former owners passed the restaurant on to her and her five other siblings, and 68

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5 Lucky Foods for the Lunar New Year PHOTOGRAPHY BY HANNAH LEE

The Lunar New Year – popularly known as Chinese New Year – is celebrated throughout East Asia and is meant to be spent with family. The “reunion dinner” on New Year’s Eve is an important tradition, and putting an ample variety of food on the table is a must, too. Try these dishes to commemorate the special occasion, which starts on Jan. 31 and concludes on Feb. 15 with the Lantern Festival: DUMP L IN G S

Chinese dumplings – probably the most classic and traditional lucky food eaten on Lunar New Year – are made to look like Chinese silver ingots: the gold and silver pieces used as money in ancient times. Legend has it that the more dumplings you eat during the New Year celebrations, the more money you can make in the New Year. Our top three dumpling recommendations at Hong Kong Chinese are the shumai (pork), har gow (shrimp) and chive dumplings. SWE E T R ICE

The new year would not be complete without variations of sweet rice dishes. The sweet glutinous rice cake nian gao is typically prepared and consumed on New Year’s Eve while sweet rice balls, tangyuan, are usually eaten on the 15th and final day of Chinese New Year celebrations. In Chinese, nian gao sounds like it means “higher year by year,” which Chinese people take to mean greater success in business and life in general. The pronunciation and round shape of tangyuan are associated with reunion and being together. LO NGE VITY N OODLES

The literal translation of the dish’s name, chang shou mian, is “longlife noodles.” It is also a lucky food that is encouraged to eat on one’s birthday. An ancient Chinese belief states that long noodles are the secret to a long life, so they shouldn’t be cut as you eat them. We suggest trying any variation of ho fun. FISH

A New Year’s Eve meal almost always includes a big fish served in various ways. “Fish [represents] making a lot of money every year – to not run out and have left over into the next year,” Sanli says. The words for “fish” and “surplus” sound the same (yu), and some Chinese people don’t finish their fish in the hopes that they will have surplus in other areas of their life as well in the following year. SP R ING ROLLS

Spring rolls (chun juan) take their name from the holiday for which they’re traditionally prepared: the Spring Festival, another name for Chinese New Year. The crisp, golden rolls are meant to symbolize bars of gold and also bring wealth and prosperity in the year to come.

december 2021 / january 2022

it has remained a family operation ever since. Still, even with years of experience, it’s not easy. “Some days we run out. Like today? Not enough,” Sanli says on a Monday in November. “We make a lot, and it’s still not enough.” Given Hong Kong’s history and longstanding location, it’s become something of a staple in Durham’s ever-evolving Asian food scene. Longtime customers like Mary Sillapavichit, for example, have patronized the restaurant since it first opened – even before Sanli arrived. When Mary’s daughter, Natalie Leerapun, visits from Thailand, her stays are never complete without Hong Kong’s roast duck and pork fried rice. “We call [Sanli] Sim, and she’s very nice,” Natalie says. “My mom really enjoys the food, and every time someone comes into the city to visit her, she brings her guests here, and everybody loves the place.” Then there is a generation of clientele who have quite literally grown up eating Sanli’s family’s food: People who once arrived in strollers themselves and who now wheel their own children through the dining room’s red doors. It’s a credit to Sanli and her family – and their food, of course – that they’ve carved out this niche in a city notorious for many popular restaurant options. The process has worked so well for so long that, well, the Sunday ritual in the parking lot doesn’t figure to change anytime soon. “We have customers who came here as a little baby or were in a car seat,” Sanli says. “And now they’re in college or already have a family. It makes me happy.”

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Michael Bender and Sarah Bender in their renovated Forest Hills kitchen. “We knew that cooking in the kitchen … hosting and having family over was really important to us,” Sarah says.

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Come One, Come All

One family’s journey in renovating a home where all would feel welcome B Y ELIZAB ETH KAN E PHOTOG RAPHY B Y J OHN MICHAEL SIMPSON

‌‌here are many reasons why Sarah Bender and Michael Bender chose to call Durham home. It was a city tied to their support system of close friends, woven together in a strong community with an incredible food scene. “We are both pretty adventurous eaters … and Durham always seems to have something

december 2021 / january 2022 |

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ABOVE Sarah and Michael’s friends Rebecca Whitaker, Kyle Whitaker (left), Liz Youngs and Rich Haynes (right) enjoy a game of Telestrations together in the Benders’ living room. BELOW The Benders decked the halls (and their kitchen) for the afternoon gathering.

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december 2021 / january 2022

new to offer – you never get tired of the options here,” says Sarah, a senior strategic advisor with BlueCross BlueShield of North Carolina. “The community was a real driver for why we ended up choosing to kind of settle here in Durham … it’s just a really great match for both of our personalities.” She and her husband, Michael, a vice president of operations with Broadbent Selections, a wine importer based in Richmond, Virginia, now live together in their renovated home in Forest Hills with their young son, Elliott Bender. When they originally bought the house in 2017, they envisioned their home transforming into a unique place where they could entertain more and host larger holiday events for loved ones. That dream was possible, but creating that space would take some work.

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BELOW Kyle prepares Old-Fashioned cocktails with Four Roses bourbon.

A M OD E R N SPI N O N TIME L E SS B E AU TY

licia Hylton-Daniel, interior designer

and licensed general contractor at her company, Hylton Daniel design + construction, turned the Benders’ vision into reality. Their Colonial Revival house, built in 1945, underwent a sixmonth renovation in 2018. Alicia says it was important to balance maintaining some of the home’s original architectural design while also reflecting the modern desires of its new owners. For example, there were strict room divisions reminiscent of the home’s era that could use an update. Part of a wall was taken down to get a better view into the kitchen to create a more open space that the family wanted. “You still get this view into the kitchen, but it keeps the integrity of a formal dining room,” Alicia says. “We even thought about island placement, and how that was going to look … so the

ABOVE The Benders and their son, Elliott, in a front room of the home. “The front of the house is beautiful and had kind of a lot of the original ... architectural details of that Colonial Revival [style],” says designer Alicia Hylton-Daniel.

island could keep in line with the design and style of how this house would have been. But also being unapologetic that it now had a new owner. Society has changed, right? No longer are women hidden away in a kitchen.” Elliott, who turns 2 in January, thoroughly enjoys one particular spot in the home while his parents are december 2021 / january 2022 |

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Sarah says she credits Alicia HyltonDaniel’s keen eye and strong knowledge of function and design with the success of their renovation.

together in the kitchen: “It’s a laundry space that we turned into a playroom, right off the kitchen,” Sarah says. “He can be with us, but not right underfoot.” A H O ME FO R THE HOLIDAY S

hen it comes to holiday hosting, it’s essential to see how a room will blend with seasonal decorations. “We did a pretty neutral kitchen,” Alicia says, but explains that “adding that touch of teal blue to the backsplash … could lend itself to beautiful holiday décor. [Sarah and Michael] are not

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limited. They could bring in mustard yellows or even reds into this kitchen for the holidays.” Alicia says she also thought about the durability in the kitchen. “We did all quartz countertops … [there is] a kind of a subtle marbling so that it’s not so stark white, and there’s some texture to it.” That bodes well for messes. “If wine is spilt and no one sees it until the morning … that can be cleaned off, no

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Sarah’s mom made the angel ornaments on this miniature Christmas tree from magnolia cones.

problem,” Alicia says. The Benders were also open to mixing and matching different styles. There’s a stunning brass lighting fixture over their island, along with brass knobs in the kitchen to complement the space. Alicia also wanted the family home to have a good balance of warm lighting year-round. “I wanted to be really thoughtful about lighting,” she says. “That’s always one of the crucial things that I do in my position: [figure out] how lighting is going to be interpreted in the seasons and make sure that the light is warm so that the finishes always look true.” Alicia says that by giving the family “plenty of light and dimmers, [they] can help control those levels, especially when they’re having an intimate dinner.” T H E MO R E T H E MER R IER

ow that Sarah and Michael are the hosts of family holidays, they want to continue the custom of always making others feel welcome at the holidays. “The joke in my family is that we always bring in stray cats,”

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This painting on the mantle is from an antique shop; Sarah always keeps an eye out for vintage pieces for her friends, too.

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Sarah says. “Anyone who doesn’t have a place for the holidays, it’s like, ‘Come on! We’ll make room for you.’” One of those friends who’s attended some of their past holiday celebrations is English, and he helped them take on another new custom: A game of “pass the port.” At the end of dinner, the dessert wine is brought out to share and pass around with guests. However, you can’t ask for the port to be passed to you – another person must remember to pass it to you. It’s now become a kind of tradition with the family. “My dad loves it!” Sarah says.

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Sarah and Michael turned a laundry room that’s right off the kitchen into a playroom for Elliott, a perfect place for him to enjoy his toys while Mom and Dad make meals together.

Sarah remembers the first Thanksgiving after the renovation, when everything felt complete. “I’d inherited this dining room table that had a leaf table that went in the middle,” she says. “There were 13 people crowded around – both my parents, my husband’s parents, along with Michael’s sister, her husband and their two kids, my uncle and his husband, and a family friend … all came and sat around this table.” It was a special holiday memory she urged herself to “soak in” and never forget. “It felt like it was icing on the cake.”

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Donated $10,000 to help launch the club. Making Shade at Cure Nursery Built shade cover to filter enough light to reduce Cure’s water needs by over 50%. Partnered with Fitch Lumber and Carolina Supply. Sustainable Education at Willow Oak Montessori Created a native plant pollinator garden, complete with compost-rich soil.

Bud Matthews Services has been providing HVAC, plumbing, appliance, and design/build services in the Triangle area for more than 40 years. Every day, we’re grateful to our customers for trusting us with their homes, and we recognize the value of turning that gratitude into service. Since our earliest days, Bud Matthews Services has believed in giving back to our community.

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Katherine Gianakos with her family’s Labrador retriever, Hugo, one of the namesakes of her interior design firm.

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winter reset

A few interior design experts share their tips on how to prepare your nest for the chilly season ahead BY MO R GAN CARTIER WESTON P HOTO GR APHY B Y J OHN MICHAEL SIMPSON

I NSTA N T COZ Y

hick, plush fabrics, whether draped over a bed or couch, or even in a new set of curtains, provide an immediate signal of comfort. “When I think about the winter months, I envision mountain lodges with soft lighting, fuzzy pillows and cozy throws,” says designer Laura Koshel of LK Design. Faux fur, velvet, flannel and bouclé textures are not just on trend, they are also a quick and affordable way to make you feel extra comfortable while sipping that hot cup of tea on a cool evening. “Add throw blankets to every sofa and bed,” says Carrie Moore of Carrie Moore Interior Design. “Having a cozy blanket nearby can be extremely warming and comforting.” Carrie also recommends washable, removable pillow covers to change things up each season without breaking the bank. Katherine Gianakos, co-owner of Max Hugo Interior Design, advises bringing nature inside for a touch of warmth during the chilly days ahead.

She shops locally at Perkins Orchard and TROSA’s holiday locations for trees, wreaths and garlands, and at Floral Dimensions and Ninth Street Flowers for real floral arrangements. “We’re lucky to have so much local talent here in Durham,” Katherine says. “I love shopping at Christmas markets around town to find unique, handcrafted decorations, like the wooden houses on the mantle.” Max Hugo also carries stunning silk florals that can be brought out year after year. When you’re ready to transition from tea or coffee to something stronger, Katherine suggests

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choosing a signature cocktail for extra winter merriment. Her pick for holiday entertaining? A spiced apple hot toddy. LIG HT E N U P

Colder months mean shorter days, and sometimes, gloomy skies. With daylight waning and windows shut tight against the cold, indoor air quality can suffer. Low-light plants like those offered by The Zen Succulent can provide a breath of fresh air – literally – to any space. Laura advises using a variety of light sources with dimmable white bulbs to keep spirits bright. “A color temperature in the 2,700-3,000 kelvins range, combined with light dimmers, will achieve a pleasant glow without the sterile feeling often associated with white bulbs,” she says. Carrie recommends adding candles, too. “Burning a candle gives the psychological feeling of fire and warmth, and can be a nice morning or evening ritual,” she says. “Light a candle and set an intention for the day, remember someone you love or just enjoy the hygge mood they give.” Her team’s local favorites are Bright Black scented candles or hand-dipped tapers from Bowerbird Flowers & Apothecary, which inject a dose of color as well. Carrie also recommends using old-school matches from Indio instead of modern lighters for an extra comfy vibe. Portable, rechargeable LED lights are also trending this year. “We’re big fans,” Carrie says. “These lights can move around the house, wherever a little more light is needed, so they’re also great for porches and outdoor spaces.” To add more warmth, try candle holders or light fixtures with timeless wooden accents. Already have the natural look covered? Katherine also adds metallic touches to her winter decor to help elevate organic textures. Try gold-rimmed cocktail glasses, mirrored trays or a spray of gilded accents in your floral arrangements to help catch and reflect the light throughout your home. IN T E R I O R I N VESTM E NT S

If you’ve checked all the above off your list and want to go the extra mile to add comfort to your interiors, the Carrie Moore Interior Design team has a few ideas: “There’s a luxurious line of heated furniture from a California company called Galanter & Jones,” Carrie says. “We’ve tried these firsthand and they do not disappoint.” For those with tile or concrete floors, installing a radiant heating mechanism underneath will make for happy feet all winter long. For a less invasive, but still luxe, experience, try a towel warmer. “They’re not only good for providing a hot towel, but for drying your towel quickly and keeping it fresh,” Carrie says. Towel warmers come free-standing or wall-mounted and can be plugged in or hardwired, so it’s easy to find one that suits any home. 82

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THE FUTURE OF BLACK BUSINESS IN DURHAM TRENDS OF GROWTH AND OPTIMISM AMID A CHANGING CITYSCAPE BY ORLANDO WATSON | PHOTOGRAPHY BY JOHN MICHAEL SIMPSON

here’s an exhibit at the entrance to the Tower at Mutual Plaza, a historic landmark and once the tallest building in Durham, that refuses to be ignored. A multimedia display chronicles Durham’s Black business community – one that developed and sustained both the nation’s largest and oldest Black-owned insurance company, North Carolina Mutual Life Insurance as well as the second-oldest Blackowned bank, Mechanics and Farmers Bank. Those two institutions set Durham apart from other cities with economic centers known as Black Wall Street and earned praise from both Booker T. Washington and W.E.B. Du Bois. When Du Bois visited in 1912, he noted that the Black community’s “social and economic development [was] perhaps more striking than that of any

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similar group in the nation.” There are other well-known Black Wall Streets – Tulsa, Oklahoma, comes to mind. But Durham has the unique distinction of its largest businesses – NC Mutual and M&F Bank – still present in the city nearly a century later. The credit belongs to ongoing community support for Black businesses coupled with the optimism and resilience of Durham’s striving Black entrepreneurs who would not be deterred despite the hostility of racism and tragedy of urban renewal projects in the 1960s, like N.C. Hwy. 147, which displaced more than 4,000 households and 500 businesses. I also toured Provident1898 – a coworking community and self-described “reimagination of one of Durham’s most historic landmark buildings, located beneath the corporate lobby of the Tower. My guide was Justin Minott, founder of Nolia Coffee, now Nolia Market. “Alone, you

december 2021 / january 2022

can go fast; together, we go far,” he said while reflecting on the legacy of Black Wall Street. “We have not quite tapped back into the power of togetherness, the power of proximity and the power of collisions that happen when we’re in similar spaces,” Minott said. “This place, especially here in the historic North Carolina Mutual building, has the potential to be that for people.” Provident1898 hosts an event series to build community among the multiracial alliance of businesses and business-support organizations operating within its doors. Memorabilia and signage of businesses from a bygone era are sprinkled throughout the coworking hub and serve as portals to Durham’s past.

Utopia Spa & Global Wellness’ Naya Powell, and Beyu Caffé’s Dorian Bolden at an American Underground happy hour with other entrepreneurs.

An art exhibit featuring Claire Alexandre’s “Of Soil and Sky,” co-organized by Provident1898 and 21c Museum Hotel, graces the walls, wrapping passersby in an embrace. Provident1898, like the Tower lobby exhibit, shares the stories of Black businesses in Durham – both past and present – and invites people to contribute to its next chapter.

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That next chapter could be titled, “City on the Rise.” Ranked alongside Raleigh as the No. 2 best place to live in the country by U.S. News & World Report – moving up nine spots from last year – Durham is experiencing rapid population growth, driven largely by tech companies opening offices here. These changes present both

opportunity and a challenge for the future of Black business in Durham.

hen Dorian Bolden opened the doors to Beyu Caffé in 2009, he was determined to provide an atmosphere that attracted a diverse community in need. “Some folks were really into coffee and some really

into jazz and spoken word, so we were able to bring the two together, and it became this melting pot,” he said. Dorian had some seed capital from investors, including a local Black angel investor network, but primarily funded the restaurant through debt finance and had “no choice but to hit the ground running,” he said.

In 2015, Dorian purchased a building downtown on West Main Street and raised an additional round of funding in 2019 led by Resilient Ventures, which is focused on investing in Black and brown entrepreneurs. Today, Dorian’s business has expanded into meal delivery with the Beyu Food Project. His team now consists of more

december 2021 / january 2022

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durham inc.

than 60 members who have served 300,000-plus meals to families facing food insecurity as well as front-line health care workers. He opened two retail locations in 2021, one near Duke Law School and the other in Research Triangle Park at Boxyard RTP. Dorian’s positive community impact and ambitious expansion across the area builds upon the legacy of Durham’s Black Wall Street.

the Google for Startups Black Founders Fund, success was not possible without the hardships she fought and overcame. Powell faced a decision about the future of her company during the height of the pandemic. “At that moment, it took pressing ‘pause’ for a minute and being in prayer, [and] reaching out to my advisory board and founder network,” she recalls. Powell pivoted her business from delivering spa services at corporate events to offering an in-home, on-demand holistic living product – think Peloton for wellness. “As Black entrepreneurs, we’re survivors, but [we] want to be in a place where we’re thrivers,” Powell said. “We’ve scaled to become a global company during the pandemic, now servicing clients on four continents.”

Marshall Williams, founder and CEO of sports technology company Maverick Innovation, which was among 12 teams selected for the annual Google for Startups Black Founders Exchange program.

llis D. Jones & Sons is a family-owned and -operated funeral business that was founded in 1935 during Durham’s Black Wall Street era. It remains open today, managed by Nina Jones Mason. Her greatgrandfather left Georgia for Durham “because of its thriving Black business community in the South,” she said. As Durham’s landscape changed over the years, Jones Mason’s family business adapted. “We had to grow and be a business that was accessible to people who moved here from other places.” Aside from Ellis D. Jones & Sons, now run by the fourth generation of the family, the last of the legacy businesses from the Black Wall Street era in existence today include NC Mutual, M&F Bank and Scarborough & Hargett Celebration of Life Center. According to a national report from the Stanford Institute for Economic Policy Research, 40% of Black businesses shut their doors in 2020, like The Carolina Times, a Black-owned newspaper, which ceased publication after nearly a century in business. But this statistic perhaps doesn’t tell the entire story. “Black entrepreneurs are a community of people who adjust and will make it work,” Jones Mason said. “Many of those people probably started doing something else.” One such person who adjusted and expanded her business was Dr. C. Nicole Swiner, co-owner

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of Durham Family Medicine, which celebrated its 11th year in operation. “I blame Durham for pushing me to do something I wouldn’t have, which is to go into business and become an entrepreneur.” Dr. Swiner balances family life along with multiple businesses – including her medical practice, a mobile wellness service launched in 2020 and a publishing company; the latter has seen tremendous growth with more people turning to writing during quarantine. When asked what makes Durham different from some of its counterpart cities, she explained, “There’s a shared understanding of the importance of supporting its people. Black Lives Matter and Black Wall Street seem to be citywide and not just for Black folks.” The diverse range of Black businesses in Durham – from banks and insurance companies to funeral homes, medical practices, coffee shops and restaurants – maintain the legacy of Black Wall Street and contribute to Durham’s rich cultural heritage. In recent

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years, the emergent tech sector has also begun to write itself into this history.

tartup hub and coworking space American Underground hosts the Black Founders Exchange, an accelerator program in partnership with Google for Startups. Designed to help close the funding gap for Black-led tech startups, BFE selects promising founders and, prior to COVID-19, brought them together in Durham to connect them to resources, capital and community. Now in its sixth year, the Black Founders Exchange has demonstrated a track record of success. According to AU Director Adam Klein, BFE alumni have raised more than $750,000 in funding, and revenue growth for their businesses skyrocketed 38 times over the past 12 months alone. Both of these measures – funding and revenue – are often viewed as barometers of health for tech companies. For alumna Naya Powell, founder of Utopia Spa & Global Wellness and recent recipient of a $100,000 investment from

he City of Durham, much like Powell, still achieved growth despite a devastating year. In downtown Durham alone, 240,000 square feet of office space and 800 residential units were developed, 27 restaurants and shops opened their doors, and more than $200 million of private and public investment poured in during 2020. According to the State of Durham report released by Downtown Durham Inc. in April 2021, this growth trend is expected to continue. How Durham responds to the opportunity and challenge of building upon the legacy of Black Wall Street amid a wave of change is its most crucial test. The people who live here can honor Durham’s culture through interest and understanding of its Black businesses, both past and present, along with active participation in its future. When I asked Dorian, who spoke to me from his downtown cafe, “What does the future of Durham look like for Black business?” he paused, leaned forward in his chair and replied, “It’s up to us.”

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BIZBRIEFS Compiled by Megan Tillotson

ON THE MOVE

Dream Hotel Group announced the appointment of Paul Mensi as general manager of Unscripted Durham, a boutique hotel downtown. Mensi most recently served as director of sales for the property, and is now responsible for the day-to-day management of the 74-room hotel and its three on-site food and beverage outlets, executive oversight, staff recruitment and development and annual hotel budgets.

owner Lauren Elmore, pictured. “We are looking forward to making many more memories as MODE Consignment Boutique with you all.” Brii Biosciences announced the appointment of Coy Stout, who has more than 25 years of experience as a leader in the public health and biopharmaceutical industries, as senior vice president and head of U.S. market access and patient advocacy.

AWARDS & HONORS

The science and technology business incubator First Flight Venture Center won a $50,000 U.S. Small Business Administration’s Growth Accelerator Fund Award. First Flight, based in Research Triangle Park, is one of 84 award recipients from across the country. This award will help First Flight mitigate barriers and increase the growth and development of science-based companies owned by women by providing resources for sustained success. After 10 years of affiliation with the FIFIS Fine Resale Apparel franchise, MODE Consignment Boutique branched off as a unique brand under the same ownership. “We are so grateful for all of the support over the years that has allowed us to get to this exciting next level,” said

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The NC TECH Association announced the 2021 NC TECH award recipients, recognizing numerous Durham-based technology companies for innovation, excellence and growth. Honorees include Pairwise, winner for industry-

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driven agricultural tech; NALA Systems, winner for industrydriven clean tech; CrossComm was the winner for best tech company to work at; and Courtroom5, Seguno Software and TriggerMesh were on the list of top 10 startups to watch. BlueCross BlueShield of North Carolina won for use of artificial intelligence and machine learning, and MCNC won the Tech for Good category. Individual award recipients include Garrett Love, chair of engineering at the North Carolina School of Science and Mathematics, and Rashida Hodge, vice president of Customer Success Azure Data and AI at Microsoft. NC IDEA, a private foundation committed to supporting entrepreneurial ambition in North Carolina, chose 26 semifinalists from across the state as part of its 32nd SEED grant cycle. Durham-based Plantd and SnapPicFix were both selected as semifinalists and submitted a proposal for a chance to receive a $50,000 grant to support their business. After presenting before a review panel, SnapPicFix, a subscription-based software for service pros to connect with their new and existing customers, was selected as one of nine grant recipients in November. Cynthia Rudin, professor of computer science, biostatistics, bioinformatics and electrical engineering at Duke University,

was awarded the $1 million Squirrel AI Award for Artificial Intelligence for the Benefit of Humanity from PHOTO COURTESY OF LES TODD the Association for the Advancement of Artificial Intelligence. The award honors Rudin’s work to apply interpretable machine learning techniques to societal problems and the use of her research to address critical issues in the responsible and ethical use of AI.

MOVEMENT & DEVELOPMENT

Real estate development firm Austin Lawrence Partners announced plans for The Novus, a new luxury residential building in downtown’s Five Points district, in October. The 27-story high-rise includes 54 condos for sale and 188 rental apartments as well as ground-floor retail. It is slated for completion in the fourth quarter of 2024. More than 40% of its condos are already reserved; those listed for sale as of press time range from $590,000 for a one-bedroom, one-bathroom condo to nearly $3.5 million for three bedrooms, four bathrooms. The building will feature a 25-meter pool; hot tubs; steam room; massage room; an outdoor yoga area; a pickleball court; putting green; two golf simulators; an outdoor movie theater; a dog park; a coworking space with offices, conference and communal spaces; and more.

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Topgolf Entertainment Group began development on a multilevel location – its third in North Carolina (the other two are in Charlotte) – just off of I-40 on Page Road this fall. The three-story complex will have 102 climate-controlled outdoor hitting bays and employ nearly 400 associates. “We’re thrilled to welcome Topgolf to Durham and are excited for the new venue to complement the visitor attractions and other entertainment options in the area,” said Discover Durham president and CEO Susan Amey. The venue is expected to open in late summer 2022. GlaxoSmithKline is leaving its RTP campus for a smaller space at American Tobacco Campus. The new facility will host up to 650 employees, about half of its current workforce, allowing many employees the flexibility to work from home. No jobs will be lost among the company’s 1,300 workers. “Since the start of the pandemic, we have had an opportunity to reevaluate, and ultimately redefine, the ways in which we work,” the company said in a statement. “The changes we are announcing ... for our corporate hubs in North Carolina and Philadelphia align our offices with how we now function, offering flexibility for our people and optimally sized spaces where teams will continue to engage and thrive.” Dallas-based national health care provider of supply chain solutions Life-Science Logistics announced a new 132,000-square-foot storage and distribution facility in Research Triangle Park, which will create 50 to 100 new jobs. “As one of the leading independent providers of health care third party logistics, we felt it was critical to respond to the growing

needs of our East Coast clients and of the market,” said CEO Richard Beeny. Vegan dog food company Wild Earth is leaving the West Coast and establishing its headquarters in Durham at American Underground. Founder and CEO Ryan Bethencourt cited the pandemic and high costs were the main driving force behind the move. U-Haul International recently acquired the former 10 Federal Self Storage property at 2215 Sedwick Rd. The 6.95-acre property is home to six singlestory buildings with interior climate control and drive-up options. U-Haul Moving and Storage of Research Triangle is now renting self-storage units with extended-hour access, along with moving supplies and more. BioSkryb Genomics Inc. will be relocating and expanding its corporate headquarters and research center to a new 19,500-square-foot space at 2810 Meridian Pkwy. “This move into a larger, modern space represents the recent growth of the company and our plans to continue the expansion of our team,” said COO Robert Kaizerman. 1Life Healthcare Inc. opened a new One Medical office in Brightleaf Square. The primary care practice provides membership-based programs for everything from common illnesses to chronic diseases and mental health concerns. One Medical is partnering with Duke Health to provide coordinated care. The Research Triangle Foundation of North Carolina, stewards of the land and communities in RTP,

announced the relocation of its headquarters from 12 Davis Dr. to the Frontier RTP campus. The new space, designed by O’Brien Atkins Associates, will unite the team in one central location and enable the organization to maintain closer contact with its tenants and partners. The foundation is expected to move into the new space in 2022.

PARTNERSHIPS, ACQUISITIONS & MERGERS

Education tech firm MetaMetrics acquired Elemeno, an education tech company focused on utilizing research-based tools to improve early literacy. Elemeno Founder and CEO Neena Saha is joining MetaMetrics as its vice president of science and reading. “I look forward to collaborating with the MetaMetrics team to extend the work we started at Elemeno and help all young learners around the world become strong readers,” Saha said. Cryo-Cell International Inc. entered into an exclusive license agreement with Duke University. Under this agreement, Cryo-Cell is granted the rights to proprietary processes and regulatory data related to cord blood and cord tissue developed at Duke. Cryo-Cell is also opening an 8,151-square-foot clinic at the Southpoint Professional Center. For patients with limited FDAapproved therapies available to them, the clinic will offer umbilical cord-derived stem cell treatments, and is expected to open in January 2022. SupporTrends Inc., a platform that organizes customer feedback using artificial

intelligence, has acquired Durham-based Boostopia, a software subscription app that helps support desk managers run their departments. Existing customers of Boostopia will get an immediate upgrade in their product by obtaining access to the SupporTrends products and will receive upgrades quicker, according to a company announcement. Durham Technical Community College partnered with UNC Health this summer to meet growing demands for more processing technicians. The partnership established a central sterile processing course for graduate students that results in guaranteed full-time employment at UNC facilities. Through this educational opportunity, the first group of eight Durham Tech students – including Almeda Hobbs, Kristine Marshall, Heidi Watkins and Nixa Clarke, pictured below – had the chance to learn through lectures and clinical rotations, providing hands-on experience and training.

CoImmune, a company working to revolutionize cancer treatment using cellular immunotherapies to target tumors, announced its collaboration with Memorial Sloan Kettering Cancer Center (MSK). This agreement will allow CoImmune to acquire rights to several technologies developed by MSK and enables the two companies to study and improve the cancer treatments Colmmune has developed. 

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Duke University received a $7.5 million grant from the U.S. Department of Energy. The grant will be used to study the risks that offshore wind energy development along the East Coast may pose to wildlife and marine mammals as part of a project named Wildlife and Offshore Wind. The study brings together researchers from 15 institutions to help make informed decisions about the locations of the future wind farms and mitigate harm to marine wildlife as federal agencies seek to boost development of offshore wind energy.

GIVING BACK

The Duke Energy Foundation distributed $750,000 in Hometown Revitalization grants to help local businesses across North Carolina mitigate unprecedented challenges caused by the pandemic. The grants provided $25,000

in funding each to 30 local microgrant programs, including Downtown Durham Inc. “We were astounded by the number and quality of the applications, so we decided to increase the foundation’s commitment and help even more downtown communities bounce back,” said Stephen De May, Duke Energy’s North Carolina president.

IN OTHER NEWS

Cree Inc. announced in early October that the company would now take the name Wolfspeed Inc., marking a transition after four years of restructuring to a global producer of silicon carbide technology used to power electric vehicles. The company also announced that General Motors will utilize Wolfspeed products in future production in order for the manufacturer to design electric vehicles with greater range and performance.

throughout the Carolinas, with established roots in local markets and proven institutional expertise across our platform.

Leading developer of novel adeno-associated viral based gene therapies StrideBio Inc. announced several operational milestones, including the hiring of its 100th team member, the completion of a 6,700-squarefoot manufacturing facility and an additional 15,000-square-foot expansion of its laboratory and

office spaces. These additions have grown StrideBio’s RTP campus to 47,000 square feet, providing the company with greater capabilities for discovery and the internal capabilities to manufacture early-stage clinical products in-house. Clinical-stage biotechnology company Locus Biosciences Inc. announced it has entered a credit facility of up to $25 million with Hercules Capital. The funding from the specialty financing lender for life science and technology companies will be available in allotments upon the achievement of specific clinical and business milestones. Locus is developing a new class of precision-engineered treatments for a diverse set of bacterial and inflammatory diseases with unmet medical needs.

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Fidelity Investments announced in September that 1,500 entry-level jobs will be added in North Carolina by the end of 2021, following the addition of 250 tech-focused roles at its RTP campus earlier this year. Fidelity is working with educational institutions in the area – including North Carolina Central University and Durham Technical Community College – to give students coursework that will prepare them to pursue jobs at Fidelity, though no degree is required for the entry-level positions.

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MEDICAL OFFICE

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MAJOR COMMERCIAL DEVELOPMENT PROJECTS UNDERWAY INVESTORS BET ON LIFE SCIENCES, MIXED-USE AND INDUSTRIAL SITES BY BRANDEE GRUENER

RTP INVESTMENT IS BOOMING

esearch Triangle Park historically was a quiet collection of secluded office buildings with workers commuting back and forth each day. Today developers are reshaping the region into a full-time community where Durhamites can live, work and play. The interest of life sciences and technology companies in RTP has driven much of the growth in commercial real estate in Durham. The Greater Durham Chamber of Commerce reported $758 million of private investment in Durham County in 2019. In 2020, that figure more than doubled to $1.7 billion and was dominated by projects in RTP. In

fact, since the start of the pandemic in March 2020, the Research Triangle Foundation has announced $4.6 billion of investment and 5,200 new jobs in RTP. Hub RTP, part of a 100-acre redevelopment Trinity Capital Advisors is nearing completion on phase two of its 100-acre, 650,000-square-foot adaptive reuse development project called Park Point project bordered by on the former Nortel Networks campus at Hwy. 54 and South Miami Boulevard. I-40, Hwy. 54, the Durham Freeway and Davis Drive, is in the is the primary developer for “We’re really wanting it to be process of a massive $1.5 billion the remainder of up to 1 million ... a model for what research transformation being master square feet of Class A office parks will look like in the developed by the Research space coming to the Hub. future,” said Morgan Weston, Triangle Foundation. Site work Charlotte-based White Point senior director of marketing on roads, utilities and a stream Partners recently dubbed a and communications for the restoration project is about 125,000-square-foot, mixedResearch Triangle Foundation. halfway complete. Durham use project it will build there Their offices recently moved to County pitched in $20 million Horseshoe at Hub RTP. The The Frontier campus, putting for site preparation and another Horseshoe’s retail spaces and them “right in the middle of $10 million came from RTP offices will encircle a plaza the action now.” While site companies, indicating strong featuring a splash pad; it is work at the Hub continues, RTP community support for the Hub expected to be completed in employees can enjoy outings as an amenity for the area. the third quarter of 2023. to Boxyard RTP, a collection Longfellow Real Estate Plans for Hub RTP also include of 15,000 square feet of Partners recently announced 16 acres of green space, including shipping containers that house plans to build a seven-story, a central park and the restored restaurants, bars and shops, 220,000-square-foot office stream. The Research Triangle which opened last spring just and lab building along I-40 Foundation describes the project west of the Hub RTP property. at the Hub. A time frame for as having “the community and Boxyard RTP also includes a construction has not been feel of a vibrant downtown with dog park, outdoor dining and finalized. Dallas-based KDC will the energy of a forward-thinking a stage for performances and build RTP’s first high-rise and science and tech park.” fitness classes.  COURTESY OF TRINITY PARTNERS

nvestment in Durham’s commercial real estate hasn’t slowed despite a year and a half of a pandemic economy. Developers are responding to continued demand for space from companies in life sciences, technology, e-commerce and distribution. Here’s a summary of some of the biggest projects currently underway:

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Eventually the Hub will be home to 1,200 apartments, and Weston said they are in talks with a hotel as well. Providing the ability for people to walk and bike to work and then find entertainment afterward is “really transforming what it means to work here,” she said. While Hub RTP is an impressive undertaking, it’s certainly not the only project underway in RTP. Trinity Capital Advisors is completing an adaptive reuse development project called Park Point on the former Nortel Networks campus at Hwy. 54 and South Miami Boulevard. Work on phase two of the 100-acre, 650,000-squarefoot development will be completed this year. Health care company Grail has already moved into Park Point, and Trinity Capital Advisors Partner Jeff Sheehan said more tenants are coming in 2022 (one of those will be Cree LED). He expects Park Point’s four buildings to be fully leased in the first quarter of next year, about three years ahead of schedule. Much like the Hub, Park Point includes green spaces and gathering spaces, a fitness center and on-site food service that will be provided by Clayton-based cafe operator Boulevard West. “The activity we’re seeing is so strong because the life science demand, the lab space and other life science-related demand, actually accelerated through COVID-19,” Sheehan said. “You’re not taking your hoods and lab equipment and setting them up in a work-from-home scenario.” Longfellow is also responding to that demand. In September, the company purchased 35 acres at the corner of Hwy. 54 and TW Alexander Drive. Longfellow is calling the project Triangle 54 and intends to build two buildings with a total of 456,000 square feet for life science tenants. The company has yet to indicate whether additional amenities such as dining or retail will be included.

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COURTESY OF LONGFELLOW REAL ESTATE PARTNERS

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Longfellow Real Estate Partners’ next phase of development in the Durham Innovation District begins with its seven-story C4 building at 215 Morris St. and 519 W. Morgan St.

“This acquisition will help us meet the strong demand in the market for lab space,” Longfellow Director of Leasing Greg Capps said in a press release. “We’re buying some of the best sites that exist in the RTP area. Triangle 54 offers great access to Highway 54, and it gives us the ability to accommodate the entire ecosystem of life science tenants, from startups looking for smaller spaces to larger companies that need upwards of 250,000 square feet.” Meanwhile, Pasadena, California-based Alexandria Real Estate Equities recently snagged the 18 acres vacated by the Research Triangle Foundation at 12 Davis Drive, but that’s been one of its smaller purchases. Since 2020, the company has bought around 350 acres of Parmer RTP, a 20-building research and development campus located at TW Alexander and the Durham Freeway and currently home to LabCorp and Duke medical research facilities. Alexandria has announced plans to build a 100,000-square-foot manufacturing facility there for Cambridge, Mass.-based Beam Therapeutics, which is projected for completion in early 2023. Drugmaker Lilly has also bought portions of Parmer RTP, about 210 acres in total, for a manufacturing facility and other unspecified expansion plans. Alexandria also bought the 104-acre Genesis property at East Cornwallis Road and

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the Durham Freeway. While spokesperson Jennifer Gilson said the company had no comment on plans for its properties, California-based DPR Construction has announced it is building a 100,000-squarefoot research and development headquarters at Genesis that will be finished in December. While developers are rushing to build lab spaces, some are eyeing RTP for industrial projects as well. Trinity Capital purchased 48 acres on TW Alexander next to a General Electric Aviation plant, with plans to develop three buildings with a total of 441,000 square feet geared toward e-commerce, suppliers and distributors. The company announced Alexander Commerce Park as RTP’s first speculative industrial development in years. The project is expected to be completed in the second quarter of 2022. One of the buildings will be home to The Upper Deck Co., which produces trading cards and other sports memorabilia. Sheehan said that the shift to e-commerce and home delivery, which accelerated during the pandemic, has increased the company’s interest in investing in industrial spaces. “In the last 36 months, we’ve gone from virtually zero to developing about 7.5 million square feet across North and South Carolina,” he said. “We have ramped up, and we intend to continue to scale.”

INDUSTRIAL PROJECTS ON THE HORIZON

ne of those developments, the 147 Exchange, is near RTP at 927 Ellis Rd. Sheehan said the 274,000-square-foot distribution building should be available for lease next September. 147 Exchange is located off the Durham Freeway near the East End Connector and close to other distributors like Amazon, UPS and FedEx. Indianapolis-based developer Strategic Capital Partners is adding a fifth building and 200,000 square feet in Patriot Park near Miami Boulevard at 4032 Patriot Dr. The 80-acre park will have 850,000 square feet of industrial space. Further north, a collection of properties on Junction and Ferrell roads near I-85 and East Club Boulevard is also slated for development. In July, developer Kimley-Horn filed a site plan application for 480,000 square feet of industrial space on the properties, which are owned by Joven Group Four, Jewel C. Dehart and Leonard B. Shaffer (trustee). Kimley-Horn civil engineer Kelsey Westwood Hall said it was too early to comment on plans for the project. Between Old Oxford and Hamlin roads, Commercial Realty Advisors plans to develop a project called Eno Venture Park on former tobacco farmland. In August, Duke Energy announced it had selected the 160-acre property for its site readiness program, which identifies highpotential sites and partners with county officials and economic development professionals to create a strategy for getting industrial sites fully ready to market. Commercial Realty also declined to comment on its plans.

DOWNTOWN GROWTH CONTINUES

hile RTP has garnered a lot of attention lately, downtown developers continue to move forward with

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expansions. Longfellow recently announced plans to begin the second phase of its Durham Innovation District with its seven-story C4 building at 215 Morris St. and 519 W. Morgan St. The building is projected to include almost 200,000 square feet of office and lab space, with a possibility for some retail space as well. The company has not finalized plans yet. Hammers and drills are busy elsewhere in two existing Durham.ID office buildings at 200 and 300 Morris St. Longfellow is in the process of converting 100,000 square feet of 300 Morris St. into lab space for life sciences companies. In its second tower at 200 Morris St., an upfit for Google’s new cloud engineering hub is underway. Google has been the talk of downtown since announcing it would bring as many as 1,000 new jobs to Durham.ID. The company is currently subleasing the space from Duke, but intends

to find a permanent home. Unconfirmed rumors were reported by the Triangle Business Journal that Google expressed interest in the American Tobacco Campus, where it had partnered with American Underground on a Google for Startups tech hub. “We’re very excited about Google’s presence in downtown Durham,” said Adam Klein, director of real estate for American Tobacco, when asked if Google had inquired about space at the campus or its expansion. He did confirm that drugmaker GlaxoSmithKline is scheduled to move into the Fowler and Crowe buildings at ATC in spring 2022. GSK is relocating from RTP to downsize and move to a hybrid work schedule. Up to half of GSK employees could be working in the office at a time. Though some in commercial real estate have speculated that downsizing office space could be a growing trend, Klein remained optimistic.

“We’re seeing companies and decision-makers really shift into gear to start making decisions about how they want to be using the office as we go into 2022,” he said. “Our pipeline of companies that are interested in being in downtown Durham is as robust as it’s ever been, and we’re not seeing any slowdown in that. “We’ve also had some companies that want to expand and want to take more space,” Klein added. “Business has been good for some companies over the past few years, and so they’ve added a lot of new employees, many of whom have never been to the office. “As businesses look at 2022 and anticipate a return to the office, they know they’re going to need a bigger footprint than what they started with.” That’s good news as the developer for ATC, Capitol Broadcasting Company, and its partners, Hines and USAA Real Estate, are preparing

to start construction on a 700,000-square-foot, mixeduse project next year. Klein said the development at the old University Ford site will include one residential building and two eight-story office buildings with retail and restaurants on the first floor. Developers also hope to include an entertainment venue, a lawn similar to the one at the historic campus and a grocery store. A second development phase could add another residential building and more office space later on. Nearby at Roxboro and Pettigrew streets, Trinity Capital is wrapping up construction of a 203,000-square-foot, eight-story high-rise called The Roxboro at Venable Center. Companies will begin to move into The Roxboro office and lab building as well as its parking deck this December. Construction on 200 luxury apartment homes encircling the parking deck will be completed in 2022.

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Your Home for the Holidays

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Visit us at Boxyard RTP this holiday season! All of our unique shops and eateries are locally-owned so the money you spend will stay close to home.

boxyardrtp.com Dorian Bolden Beyú Caffè

Carrie Haub Buzzy Bakes

Lew Hendricks & Julie Paddison RTP Uncorked Jake Wood Lawrence Barbecue & Lagoon Bar

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Come Together Cozy inns, lush gardens, renovated industrial spaces in the heart of the city – no matter what kind of wedding you’re throwing, you’re sure to find the perfect spot to host your big day in Durham CO MP ILED B Y REN EE AMB ROSO, B ROOK E SPACH, AN N E TATE AN D MEG AN TILLOTSON

PHOTO BY ARIEL PERRY PHOTOGRAPHY

21 C M U SE U M H OT E L

This multi-venue contemporary art museum offers more than 10,500-square-feet of artfilled exhibition and event space, a full-service boutique hotel and Counting House restaurant, which features the bold flavors of executive chef Jeff Seizer who oversees the professional catering services alongside Counting House’s culinary team. The hotel has many flexible spaces available and can accommodate groups of 10 to 250 people. For the modern couple, 21c Durham provides dedicated event staff, 98

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A RRO WH EA D INN

The on-site event coordinator will help you plan every aspect of your event at this lovely inn, set on 6 acres in North Durham. Ideal for smaller affairs of 30 guests or fewer, the inn specializes in garden weddings and can provide space for an indoor reception as well as accommodate sleeping for up to 18 guests in its nine rooms. Contact events@arrowheadinn.com for more information. RATE RANGE $2,000-$20,000

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BAY 7 AT A MER ICAN TOBACCO

The American Tobacco Campus offers an elegant event space for occasions that transcend the day to day. With a capacity of 400 people, Bay 7 is one of a kind and features exposed brick walls, hardwood floors, steel girders and a balcony. The Angus Barn now oversees Bay 7 and serves as the exclusive caterer and events manager. For more information, visit angusbarn.com or call 919-781-2444. PHOTO BY FANCY THIS PHOTOGRAPHY

a honeymoon suite, luxury room blocks with special rates available for groups of 10 or more, and other amenities. Business services include a full-service, 24-hour business center; state-of-the-art AV equipment; complimentary hard-wired and wireless high-speed internet access; and mail and package services. Contact Tiffany Clark at tclark@21chotels.com or 919-956-6712 for more information. RATE RANGE Main Gallery (Galleries One and Two): $1,000-$5,000; Second Floor Galleries (All): $1,250$2,500; Gallery Three: $900-$1,750; Gallery Four: $400-$750; Gallery Five: $500-$900; Gallery Six: $400-$750; Gallery Seven: $200-$350; Conference room: $350-$600; The Vault: $400$750. (Seated events with banquet rounds are not available in The Vault.)

CO URTYA R D DUR H A M NEA R DUKE UNIV ER SITY/ DO WNTO WN

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BELT L I N E STAT I O N

This unique, fully inclusive venue has three distinct areas: the train station platform (that has retractable walls), an outdoor patio and an indoor venue with a bar, dance floor and restrooms. The indoor capacity is 100 people, and the outdoor capacity is 200 people. Belt Line Station provides all-inclusive services such as event planning, Southern food, beverages, serving staff and more. Request rate information by contacting info@tchospitalitygroup.com.

TH E COOKE RY

Boasting more than 12,000 square feet of exposed brick walls, distinctive metalwork salvaged from Durham landmarks, an expansive ballroom, a Front Room with ceilings that stretch 20 feet high with a mezzanine, an outdoor cobblestoned garden and a courtyard, The Cookery’s grounds are a perfect setting for myriad private celebrations. The unique space can accommodate seated dinners and wedding ceremonies for up to 330 guests (cocktailstyle events that do not include a ceremony can accommodate 500 guests) and is ideal for weddings, receptions, rehearsal dinners and post-wedding brunches. Rates range depending on the date – contact hello@durhamcookery.com to inquire for custom-pricing packages.

This Courtyard by Marriott features a 1,250-square-foot venue that is split evenly between two rooms; each can accommodate up to 49 people in a theater set-up, or 40 for a reception/banquet setting. The hotel also offers accommodations for out-of-town guests.

DU K E CH A P EL

RATE RANGE Security deposit without alcohol is $300, and with alcohol is $350. For a city resident: Mon.-Thurs. (four-hour minimum), $50/ hour; Fri.-Sun./holiday (six-hour minimum), $60/ hour; meeting room only (four-hour minimum), $25. For a non-city resident (hour minimums the same): Mon.-Thurs., $65; Fri.-Sun./holiday, $75; meeting room only, $30. Application fee without alcohol, $15, and with alcohol, $50; food fee, $25; set-up and dismantle (per 100 guests – max $200), $50. The rental times are Sunday through Saturday, 6 a.m. to 2 a.m., and you must reserve for a minimum of six hours. Durham Parks & Recreation, which manages the property, provides tours of the facility every first and third Monday from noon to 6 p.m., no appointment necessary. Call 919-560-4355, ext. 27202, or email reservations@durhamnc.gov for more information.

Host your ceremony in this venue that’s available exclusively to Blue Devil families. To wed inside this iconic Durham landmark, surrounded by 77 stained-glass windows under stone vaulted ceilings, one member of the couple, or one of their parents or grandparents, must be a Duke graduate, full-time student or fulltime employee. Weddings of up to 500 guests can be accommodated and include help from a wedding coordinator and music guidance from the Chapel organist. The ceremony can also be livestreamed for guests unable to attend in person. Reservations for the sanctuary can be made up to one year in advance. Rates are available upon request via email at PHOTO BY LIVE VIEW STUDIOS chapelweddings@duke.edu.

DU RH A M A R MO RY

The recently renovated 8,000-square-foot ballroom features exposed brick walls and a parquet floor and is located in the heart of the TH E COT TON RO O M city on the corner of Foster and Morgan streets. Situated on the third floor of a historic building The ballroom comfortably seats 400, and the in the renovated Golden Belt Campus, the overlooking balcony adds an additional 314 10,000-square-foot space gets natural light seats. Amenities include a during the day and features coat room, snack bar, tables, authentic exposed brick chairs, audiovisual equipment walls, wood floors and timber and parking for loading and framing. Located on East unloading is permitted under Main Street, it’s an easy the carport in the back of walk or cab ride for guests the building. Guest parking who might want to hit the is available on the street town after any event. The or at the Durham Center Cotton Room can hold up Garage at 300 W. Morgan to 430 guests and provides St. Outside caterers have all-inclusive services such access to a warming kitchen as event planning and that includes an industrial gas decoration. Request rate stove, triple sink, microwave, information by contacting refrigerator and ice machine. info@tchospitalitygroup.com. Alcohol is permitted with insurance, an ABC permit and security. PHOTO BY MORGAN CADDELL PHOTOGRAPHY

DUR HAM ARTS CO UNCIL

Plan your special day at Durham’s favorite art-filled event space. Choose from a combination of spaces, like two unique galleries filled with rotating, curated exhibits, the sun-filled Pavilion and other meeting areas throughout the building. Rooms can be rented alone or combined to create your ideal wedding space. Amenities such as furniture rental and kitchen access can be added. All rental rates are based on a four-hour event time, plus a complimentary two hours to set up before the event and one hour to clean up afterward. Rates range on evenings and weekends from $80 for the Holmes Conference Room to $815 for the Pavilion with its balcony for a fourhour time slot. Additional hours typically range from $20 to $45, depending on the room. Pricing and amenity flexibility allow clients to build their own package, with the Pavilion, Allenton Gallery and the catering kitchen combination as the most popular for a ceremony and reception for around 80-100 folks, which starts at $1,460 plus fees. Email info@durhamarts.org for more information.

DUR H A M CENT R AL PARK

The Pavilion at Durham Central Park is a 9,000-square-foot, open-air venue with smooth concrete floors, surrounded by a lush lawn that can accommodate up to 300 guests. This outdoor space has access to water, electricity, bathrooms and storage. Rental costs range from $20 to $60 per hour, depending on season and day of the week, and is only for the space – additional fees can include bathroom cleaning fees, storage fees, lawn-use fees, food truck fees and WiFi fees. The rental does not include tables, chairs or other items. In the spring, summer and

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Wedding guide

fall (winter weddings are not recommended), an average wedding rental is around $800-$1,200. On the east side of the park is The Leaf, a more intimate space with a 50-person capacity limit next to Mount Merrill and the Great Lawn. The rental cost of this uncovered, outdoor space is $15 an hour. Email info@durhamcentralpark.org or call 919-794-8194 for more information.

DU R HA M F O O D H A LL

With three private venues to choose from or combine, the Durham Food Hall offers more than 2,400 square feet of private event space. The Walker Stone Room is the most intimate space at 410 square feet and features a 14-foot custom brass and maple table made by Bull City Designs. Its seated capacity is 10-20 people, and standing capacity is up to 30. The Loose Leaf Event Gallery is an open, 1,350-square-foot space decorated with modern chandeliers and a 10-foot bi-fold door that opens into the Riggs Lounge, a third, 650-square-foot room with luxe finishes and large, copper top bar with additional plush banquette seating. The Gallery’s seating capacity is 150 with a 200-person standing capacity. The Lounge can seat 26 people, while up to 60 can stand. Packages and catering from all nine DFH vendors are available, and guests are free to wander down to the public hall below to order a meal or drink on their own, too. Contact info@durhamfoodhall.com for more information.

T H E EXCH A NG E

This industrial chic venue is located in a historic red brick building just minutes away from downtown. The Exchange serves as a blank canvas for any theme you desire and allows all vendors. It can seat up to 80 guests. The venue rate is $350 an hour and includes 80 white padded folding chairs, linen and cocktail tables, ten 60-inch round tables, eight 6-foot rectangular tables, an audio system, two wedding party suites, pre-strung market lights, a kitchenette and more. For more information, contact Blaire Malachi at hello@durhamexchange.com or 919-251-6197.

F O REST H IL L S NE I G H BO R H O O D CLUBH O USE

This large clubhouse is located in the heart of the Forest Hills neighborhood and can accommodate up to 80 people. It features a spacious kitchen, restrooms, heating and air conditioning, and comes equipped with eight 60-inch round tables, ten 8-foot banquet tables, and 60 chairs. Outside is a large lawn. Outside catering is welcome, and there is a kitchen available. Alcoholic beverages are not permitted. RATE RANGE Security deposit, $200; rental fee per hour (three-hour minimum) for a city resident is $30, $45 for a non-city resident. Additional fees include the rental application ($15) and a food fee ($25). Rental times are Sunday through Saturday, 6 a.m. to midnight. Durham Parks & Recreation, which manages the property, provides tours of the facility every first and third Tuesday from noon to 6 p.m., no appointment necessary. Call 919-560-4355, ext. 27202, or email reservations@durhamnc.gov for more information.

T H E FR UIT

PHOTO BY FANCY THIS PHOTOGRAPHY

TH E D U R HA M H OTE L

This mid-century venue in the heart of downtown offers seasonal menus and locally sourced drinks. Its private dining room, restaurant and rooftop lounge are all available for ceremonies, rehearsal dinners, receptions and more. A combination rental of the restaurant and the private dining room can accommodate up to 150 guests. Catering, beverage service, staffing, tables, chairs and some decor is available in-house. Pricing and inclusions vary depending on date and venue. For more information, contact sales@thedurham.com. STANDING/SEATED CAPACITY LIMITS FOR RENTAL SPACES Mezzanine Private Dining Room: 65 standing, 50 seated; Roof: 125 standing, 55 seated; First-Floor Restaurant: 125 standing, 100 seated; Restaurant and Mezzanine: 150 standing, 150 seated (split between two floors). 100

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This 22,000-square-foot warehouse-turned-venue is often used for musical performances, art shows and more, and all areas of the space include a state-of-the-art sound system and bar service. The black box theater side of the venue can seat up to 300 people, with enough standing room for 600 people. The warehouse section of the building offers a “flexible use” area, which can be divided into different sizes and similarly holds up to 600 for large dances. Finally, there’s a basement bar and dance area that includes artsy lounge rooms, great for up to 150 people, but only accessible by stairs. The staff is entirely composed of artists and photographers who are best reached via the booking page on durhamfruit.com or bookthefruit@gmail.com. Pricing is mid-range for Durham, with all proceeds going to help emerging and alternative artists in the region.

H I STO R IC DUR H A M ATH L ET IC PA R K

Located just a mile north of the Durham Bulls Athletic Park, this is a perfect venue for baseball fans and movie lovers alike, as the 1988 hit romance/sports film “Bull Durham” was filmed here. This venue can host events for up to 5,000 people on the playing surface or around the ballpark. For more information, contact Scott Strickland at sstrickland@durhambulls.com.

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H O P E VA L L EY CO UNTRY CLUB

The historic country club offers multiple spaces with golf course views, including the 1926 Tudor-designed Club Room, a main dining room with crystal chandeliers and a terrace patio. The newly renovated French, Terrace and Renaissance Rooms are other options that offer flexible configurations and classicyet-modern style. Country club staff help guide in the planning process, and a culinary team provides the cuisine. For more information, contact Travis Dickerson at 919-251-5495. CAPACITY LIMITS FOR RENTAL SPACES Main Dining Room/Clubroom: 350 capacity for plated dinner, 240 for buffet; French and Terrace Rooms: 60 guests for plated dinner; Covered Terrace Patio: 120 guests for plated dinner. RATE RANGE $2,500 for four hours. French and Terrace Rooms, $300 for four hours. Outside Terrace Patio pricing is based on the season.

JB DUKE H OT EL

This hotel, conveniently located on Duke University’s campus, offers a tranquil retreat distinguished by its first-class service, attention to detail and beautiful setting. Dance under the crystal chandeliers of the opulent ballroom or enjoy the serene greenspace of the courtyards and terrace. Seasoned wedding consultants can assist in planning every detail of the special day, which includes a complimentary suite for the couple on the night of the wedding. For more information, contact Diane Tighe at dtighe@wdigc.com or 919-313-2158.

MIL L ENNIUM DURHAM

The hotel’s Brightleaf ballroom is 3,864 square feet, can hold up to 500 people and is accessible from the hotel’s main lobby. On the second floor of the hotel is the Greenbriar ballroom, which is the same size and capacity as the Brightleaf. For information on rates, contact Jessica McCabe at jessica.mccabe@millenium.com or 919-382-5010.

MO R EH EA D MA NOR

The bed and breakfast can host an intimate wedding for up to 50 guests in its newly landscaped garden, inn or carriage house. It provides tables, chairs and linens, and offers the option of professional catering and other wedding services. Wedding packages can be customized to meet the needs of guests, and rates start at $750 for a ceremony of up to 20 people. For a ceremony and reception, rates begin at $4,200. Contact Monica R. Edwards at 919-687-4366 or info@moreheadmanor.com for more information.

MUSEUM O F L IFE AND S CI E NCE

Tie the knot in a treehouse, wed among butterflies or party next to a spaceship at this iconic local museum. Four different “Wonder Wedding” themed packages are available: Museum Wonder, Magic Wings, Wings and Wonder and Woods and Wonder. Each package features different selections of museum exhibits,

Wedding Guide

guests. The Nasher Museum provides fully customizable event services from top caterers in the region. To submit an inquiry regarding weddings, visit nasher.duke. edu/event-rental.

PA R IZ A DE

PHOTO BY SAMANTHA FLOYD PHOTOGRAPHY

with the option of fun add-ons (like liquid nitrogen margaritas or a train ride along the Ellerbe Creek Railway). Up to 180 guests can be accommodated for a seated reception. Limited tables and chairs are included. The museum also offers “Intimate Wonder,” a micro-wedding option that includes heavy hors d’oeuvres, cake and flowers. For more information, contact the rentals team at rentals@lifeandscience.org or 919-220-5429, ext. 400. STANDING/SEATED CAPACITY LIMITS FOR RENTAL SPACES Magic Wings (all outdoor): 180 people for a full wedding or 200 for reception only; Museum Wonder: Standing capacity is 200, seated capacity is 175 people in the exhibit space; Wings and Wonder: Capacity depends on the reception space selected, but could be up to 175 people in the exhibit space; Woods and Wonder: Capacity depends on the reception space selected, but could be up to 200 people (if tent and lawn are selected). RATE RANGE Magic Wings and Museum Wonder start at $4,500; Wings and Wonder and Woods and Wonder start at $5,500; Intimate Wonder starts at $2,500. (Pricing evaluation underway this winter; some pricing is likely to increase effective Jan. 1.)

Incorporate an elegant Mediterranean feel into your wedding with two distinct event spaces and a variety of plated dinners. There are four dinner tiers, ranging in price from $35 to $63 per person. The outdoor courtyard features a stunning garden and water feature, with room for a seated ceremony of 120 or up to 80 for a seated reception. The club room can hold 50 for a seated ceremony and up to 72 for a reception. Contact event director Jennifer Kessing at 919-2869712 or jennifer@parizadedurham.com for more information. RATE RANGE Club room, $250 rental free for four hours; courtyard, $500 rental fee; $2,000 food and beverage minimum.

PINE & POPLAR

A unique combination of high-class and laid-back atmosphere in a bright and modern downtown location. Couples can select their own vendors, and customizable bar packages are available. Rates start at $3,500. The space, which also features a 1,500-square-foot outdoor patio, can seat up to 130 guests and includes banquet tables

and chairs, AV equipment and a catering prep kitchen. Email events@pineandpoplardurham.com for more information.

P NC T R IA NG L E CLUB

A perfect venue for baseball fans, the entire stadium, outdoor picnic areas, stadium concourses and luxury suites at the PNC Triangle Club at the Durham Bulls Athletic Park are available to rent for your event on non-game days. The Triangle Club can accommodate up to 250 people and features full views of the field, audio and visual components and a full bar. Bull City Hospitality handles all catering needs, ranging from ballpark favorites to fine dining entrees. Suites can accommodate 12-16 people.

T H E R ICKH O USE

Located in the Central Park District of downtown, The Rickhouse boasts restored and reclaimed wood and exposed brick throughout. In addition to an inside space that comfortably seats 325 for a dinner reception or 500 for a cocktail-style event, it has a large, partially covered concrete deck overlooking the historic Durham Athletic Park, the original home of the Durham Bulls. The Rickhouse is equipped with an audiovisual system, a dressing suite, a built-in dance floor, and tables and chairs for up to 200 guests. Serving as a backdrop to this incredible space is Liberty & Plenty distillery. To schedule a tour or inquire about the venue, visit rickhousedurham.com or contact info@rickhousedurham.com. 

M Y ST I C FA R M & D I STI L L E RY

Enjoy idyllic views of the working farm and distillery on your big day. It has 800 square feet of indoor space (capacity of 180) featuring full AV facilities, mesh seating, a kitchen and coffee service. The venue includes an outdoor area (capacity of 200) and a large, covered porch overlooking the pond and fields. Both indoor and outdoor spaces can accommodate up to 300 guests. There is an option to include an interactive distillery tour and tasting experience to your event. Contact aaron@mysticdistilling.com for more information. RATE RANGE Fri. or Sat. afternoon/evening, $5,500; Sun., $4,000; Mon.-Thurs., $2,200; all events require a $2,500 facility damage deposit.

NA SHE R M U SE U M O F A RT AT DU KE U N I VE R S I TY

The spacious atrium, with room for 250-plus guests, evokes the feel of an outdoor piazza, but with all the modern comforts of an upscale indoor venue. The surrounding exhibition galleries create an artistic backdrop for unique events, while exclusive gallery access during events builds memorable experiences for

PHOTO BY MORGAN CADDELL PHOTOGRAPHY

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SA R A H P. D U K E G A RD E NS

The public botanical garden boasts gorgeous locations for weddings and rehearsal dinners. No matter the season, the gardens offer spectacular views and a perfect setting for special events. The Doris Duke Center offers space for an outdoor ceremony and indoor reception and can accommodate up to 150 guests. Visit gardens.duke.edu/rentals for more information.

SH ER ATO N IMP ER IA L H OT EL RALE IGHDUR H A M A IR P O RT AT R ESEARCH T R IA NG L E PA R K

This Sheraton Imperial Hotel has a total of 32,000 square feet of event space, including its 1,750-square-foot Crystal Coast Ballroom and 11 other event rooms. In-house catering professionals are available to prepare and serve meals. Various wedding packages are offered.

SUIT E FO UR

Located in the heart of the industrial district of downtown, Suite Four combines modern and industrial feels in its 7,500-square-foot warehouse space. Details of exposed brick, an abundance of natural light, high ceilings with skylights and other unique features make this multifaceted venue fitting for a variety of events and groups. The six event spaces available accommodate groups of 50 to 400, with indoor, outdoor and even a rooftop option. For more information, visit suite-four.com.

SP R UCE P INE LO DG E

This 1940s vintage log building features a massive stone fireplace and is located 12 miles north of downtown in the Lake Michie recreation area near Bahama and has 2,500 square feet of floor space divided into four rooms. Outside catering is welcome, and there is a kitchen available with a stove, refrigerator, microwave and ice machine. Alcohol is permitted, but insurance, an ABC permit and security are needed. Its maximum capacity is 120 people, and the space has eight 60-inch round tables, thirteen 8-foot banquet tables and 120 chairs available. The lodge is surrounded by hiking trails, a large lawn, playfield and picnic shelter, which are all available for use, in addition to Lake Michie’s nearby camping, boating and fishing facilities. RATE RANGE Security deposit with alcohol, $250, and without alcohol, $200; rental fee per hour (six-hour minimum) for city residents, Mon.Thurs., is $40, and Fri.-Sun./holiday is $50; for non-city residents, Mon.Thurs. is $55, Fri.-Sun./holiday is $65; application fee without alcohol is $15, and with alcohol is $50; food fee is $25. The rental times are Sunday through Saturday, 6 a.m. to midnight. Durham Parks & Recreation, which manages the property, provides tours of the facility every second and fourth Tuesday from noon to 6 p.m., no appointment necessary. Call 919-560-4355, ext. 27202, or email reservations@durhamnc.gov for more information.

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UNIV ER SITY CLUB

Located on the 17th floor of University Tower, this private club is best known for its spectacular views and elegant touches. It can accommodate up to 120 guests seated or 200 reception-style with additional space available for ceremonies. Call 919-493-8099 or send an email to events@universityclubnc.com for more information. RATE RANGE $600 to $2,400 rental fee, plus food minimums based on time of day and date.

WA SH INGTO N DUKE INN

Nestled on 300 acres that overlook the Duke University Golf Club, the inn and golf club are known for beautiful grounds, award-winning dining and unparalleled service. In addition to 271 elegantly appointed guest rooms and suites, the inn can accommodate groups of 2 to 600 among its event spaces. Seasoned wedding consultants can assist in planning every detail of the special day, which includes a complimentary suite for the couple on the night of the wedding. For more information, contact Diane Tighe at dtighe@wdigc.com or 919-313-2158. 102

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engagement

Ivy Johnson & Charlotte Wray

friend, Michael Onah, spent the day biking around Durham. When they arrived home, Ivy suggested they should just go ahead and get engaged. “I was ready whenever,” Charlotte says, adding that Ivy needed to first ask it formally, as she’d figured out she had a ring. That same night, Charlotte returned home from the store to the jingle of a ring swinging back and forth on the collar of their dog, George. Fast forward to July on a vacation to Maine, and it was Charlotte’s turn to pop the question. She bent down on one knee during a walk along the beach and managed to capture the perfect moment on film. Now, “I Do” Charlotte and Ivy’s rehearsal brunch will take place at Vin Rouge, with a ceremony and reception at The Cookery. Some of their vendors include Joanna Sue Photography, AC Events, DJ PlayPlay and Events by Emily.

B Y M E G H A N J O H N SO N

Wedding Date

Aug. 21, 2022

Occupations Ivy is a civil rights attorney

for The Center for Death Penalty Litigation, and Charlotte is the marketing and social media coordinator for the Cast Iron Group. Crossed Paths The couple met four years ago after matching on the dating app Tinder. “I know, I know. Too good,” Charlotte jokes. The pair had their first date at Steel String Brewery in Carrboro, though it got postponed by a few days initially for Ivy’s fantasy football draft, but moreover when Ivy found out she passed the North Carolina bar exam, “which clearly took the cake,” Charlotte adds. The Proposal The two hosted friends – who they’d both been secretly texting about engagement rings – from out of town in early April 2021. Ivy and her best

Make Your Occasion

Unforgettable

with the Magic of Flowers 700 NINTH ST • DURHAM 919.286.5640 NINTHSTREETFLOWERS.COM FOLLOW US ON  

2021 Splendid Beauty PHOTO BY ROY RICE PHOTOGRAPHY

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wedding

Matias Di Martino & Farren Hilliard B Y M A KAYL A W I L L IAMS P HOTO G RA P H Y B Y MAR K MAYA, M ARKM AYA. COM

Wedding Date

Aug. 27, 2021

Neighborhood Eno Trace

Occupations Farren works as a recruiter for Investors Title Insurance

Company in Chapel Hill, and Matias is an assistant research professor at Duke University. Backstory Farren grew up in West Columbia, South Carolina, while Matias grew up in Montevideo, Uruguay. The couple dated for five years and traveled the world together, which included living abroad in Matias’ home country. They also have a puppy named Tula. The Big Day Farren and Matias wanted a wedding that encompassed what meant most to them. “We wanted to leave out the unimportant things and traditions that didn’t suit us,” Farren says. Thanks to the assistance of associate planner Rebecca Gonzalez from Events by Emily, the couple kept the wedding fun and laid-back with a central focus on food and drink in their ceremony at Durham Food Hall, which featured florals by Bowerbird Flowers & Apothecary. The nuptials were followed by an outdoor reception at The Roof at The Durham to ensure the safety of their guests. One important aspect for Matias was to have a quality Old-Fashioned served, whereas Farren ensured there were decadent desserts to be had courtesy of Afters Dessert Bar at the Durham Food Hall. Favorite Details The couple says getting ready with friends at Unscripted Durham and eating all the delicious foods, like the fried green tomato and pimento cheese biscuits catered by The Durham Hotel, were some of their most memorable moments. 104

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Do you live in Durham and want your wedding or engagement featured in our magazine? Email editorial@durhammag.com.

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