Durham Magazine - April 2015 by Triangle Media Partners

HISS GOLDEN MESSENGER 26 YOUR GUIDE TO DUKE GARDENS 49 GET OUTSIDE! 66 BAR VIRGILE 90 APRIL 2015 durhammag.com

EAST

MEETS DURHAM

Hot New Asian Restaurants Dashi, Basan & Juju Page 78

Dashi’s Miso Ramen Bowl

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durham April 2015

Vol 8 No 2

durhammag.com

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Rory Kelly Gillis

rory@durhammag.com VP, Content

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READER POLL:

SPRING BREAK

What’s your favorite springtime outdoor activity in Durham? Hiking @EnoRiver.

ave we ever been happier to see spring?

It goes without saying that, around here, we are winter-weather wimps. Though what we experienced in February pales in comparison to what folks in Boston were dealing with, to us, it was a bad winter. A very bad winter. If we made a movie about it, a working title might be Winter 2015: Everything Is Canceled. And so spring – and even the yard work and explosion of pollen that accompany it – has been greeted very, well, warmly. I am typing this column on my screened-in porch on a 72-degree Sunday in mid-March. Spring is not a myth, people! And so, we are thrilled to bring you a piece on page 66 that offers lots of ideas for spending some time outside. (Note: It wasn’t easy photographing this piece during the winter of so many setbacks. Kudos to our photographers for finding short stints of sunshine to work with over the course of several very gray weeks.) Whether you’re the ropes course type, the biking type, the kayaking type, the playground type or just someone who occasionally sips a glass of wine on a patio, we’ll see you outside. DM

Victoria Smith

Yoga at the Farmers’ Market! Allie Mullin

Ride bikes!

Bike Durham

See the @DurhamBulls!!! Bob Rymell

A little nap on the new hammocks at @ATCDurham followed by some disc golf at Cornwallis, then @onlyburger truck. Caleb Baker

Beer at Alivia’s. Sharlene Simon

Walking/running the trails and patio dining. Cheryl Klein

ANDREA GRIFFITH CASH @andreagcash

andrea@durhammag.com

SCREEN SHOT Look for me on each episode of CityLife. Hosted by Beverly B. Thompson, Durham’s Public Affairs director, the show features information on municipal issues and upcoming events. Catch it on Durham Television Network (Time Warner Cable channel 8 or 97-5) daily at 9:30 a.m., 1 p.m. and 7:30 p.m. Or watch it at youtube.com/cityofdurhamnc.

Disc golf.

Steven Ray Miller @DurhamBulls game, no doubt. Jillian Newman

Besides Oval Park [Food Truck] Rodeos, it’s bicycling. Bang Bang Banh Mi

Dining outside! [At] Bean Traders Coffee and Bocci Trattoria & Pizzeria.

Lauren Soignet

Bike the American Tobacco Trail!

THE COVER

Kim Bird

PHOTO BY SALLY SCRUGGS

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APRIL m HOME& GARDEN ISSUE

FEATURES 37

FAQ for First-Time Homebuyers

Real estate experts share insider tips

Secrets of the Garden

A closer look at Sarah P. Duke Gardens

How They Live

Rockwood Furniture’s Britt Haynes and Dennis Bass at home in Trinity Park

Adventure Time

Winter’s over. Let’s get outside and play!

The Recyclists

Durham Bike Co-op gives old bikes new life

East Meets Durham

The scoop on three new Asian restaurants – Dashi, Basan and Juju

DEPARTMENTS & COLUMNS Letter from our VP of Content 6

Welcome, spring!

Class Act

The Durham Difference

Samantha and Constance Leder, creators of SOCK Camp

Stuff We Like

PHOTO BY xxxxxxxxxx

Gabe Fox-Peck, accomplished 17-year-old pianist

Food in the Air, The Lowdown Show and Sky Zone

The Soundtrack of My Life

Hiss Golden Messenger

Getting Out

Calendar

Adopt A Pet

Five events you can’t miss What’s up this month and a Taste event roundup

Meet three pets from The Animal Protection Society of Durham

Worth the Drive

Raleigh’s culinary scene is booming

The Dish

A modern take on lamb at G2B

The Drink

Bar Virgile’s First Word

Taste

Find our city’s best restaurants

103 Engagements & Weddings

Tying the knot, Bull City style

SEEN & HEARD 21 Taste’s Barbecue, Beer and Bus Tour 22 Area 919 exhibit opening at

23 24 25

Nasher Museum of Art at Duke University

Book Harvest’s Dream Big Book Drive Power Through Partnership discussion Duke vs. Carolina: The Blue Blood Rivalry

PAGE 49

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Call 919-259-7927 today to learn more about life at The Cedars. www.cedarsofchapelhill.com

act

class

Durham Public Schools’ most accomplished youngsters

Gabe Fox-Peck By Amanda MacLaren Photo by Karla Towle

The college application process can be difficult

to navigate. Going through it twice for each school – plus traveling to auditions – can be downright nerve-racking. Gabe Fox-Peck, 17, has completed that process three times, all while maintaining his standing as valedictorian at Durham School of the Arts. Fresh off a trip to the New England Conservatory – if he gets in, he plans to do a joint program with Harvard – the already accomplished jazz pianist explains some of the pressure: “It’s so ... dependent on that one 15-minute audition. [But] it also depends on the other applicants to a huge degree.” “He’s a really talented musician, and he’s also a really talented thinker and academic mind,” says Russell Lacy, founder of Russell Lacy Music, where Gabe has taken lessons for over a year. He’s won AllDistrict Jazz Pianist for the past three years and All-State Jazz Pianist the past two. He took home first place and a $500 prize at N.C. Central University’s Combo Competition in the fall. Local music venues, including The Carolina Theatre, Motorco Music Hall and a number of restaurants, have all hosted musical groups that he’s joined or created. While juggling music studies, playing gigs and AP classes, Gabe has also spent all four years of high school on the varsity baseball team and volunteered his time at El Centro Hispano, Urban Ministries of Durham, Habitat for Humanity and the stArt of Cool Jazz Camp, where he taught piano, basic jazz theory and improvisation to thirdthrough seventh-graders this past summer. Gabe has certainly built an impressive resume and is looking forward to the next step. “I think it’s really difficult for a lot of young musicians to take music seriously and visualize a life in music,” Russell says. “Gabe is exceptional in his ability to do that.” DM 10

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Durham the

difference

Child’s Play

Sisters Samantha and Constance Leder loved going to summer camp as kids. Now, because of their efforts, plenty of Durham kids get to go for free.

Dana Lange, a beloved member of the Durham Magazine team since our launch and the past board chair of the Food Bank of Central and Eastern North Carolina, highlights her fellow Durhamites making a difference by giving back.

BY DANA LANGE

Unselfish is not necessarily the first word

that comes to mind when describing teenagers, but sisters Samantha and Constance Leder took on a big project to offer a free summer camp experience to Durham kids. In the process, they discovered their own passions. In 2004, when Sam was a freshman at Durham Academy, a group of Duke University students from the Youth Ventures Entrepreneurship class visited and revealed that they were offering seed money and guidance for kids interested in starting programs to benefit the community. Sam and her three close friends – Brennan Vail, Mary Elizabeth Lovelace and Ashley Brasier – took the challenge seriously and, based on their love of summer camps, developed SOCK (Serving Our Community’s Kids) Camp, a free weeklong day camp. “We were just freshmen, and we had no idea how big a project this might be,” Sam says. Youth Ventures accepted their idea at the end of their freshman year. The four girls spent the next year making the first camp happen. “We spent hours after school planning, but it was fun,” Sam says.

Getting Crafty

O 14

nce the girls designed the program with themes and crafts for each day, raised the money by selling ice cream at school, recruited counselors and found businesses willing to donate

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lunches and snacks, it was time to find the campers. “We created a tri-fold brochure in both English and Spanish and took it to the principal and guidance counselor at Central Park School, and they found us 30 kids who were between 6 and 9 years old,” Sam recalls. “None of them had ever gone to any camp before, and they were very enthusiastic.” Thanks to the support of DA biology teacher William Edwards, the girls were able to convince their school to not just host the camp, but also supply a bus (along with volunteer teacher drivers) to pick up and drop off campers every day. Enter Constance. Six years Sam’s junior, she saw what her sister was doing and wanted to join in. “So, in the first year,” she says, “I just came with her and did the crafts and played with the kids.”

‘A Week Just Being a Kid’

OCK was a hit. The four founders kept it going those first three years, even running the camp the summer after they graduated. “I guess I was surprised that it continued after we left,” Sam says. But she shouldn’t have been – Constance was coming up right behind her. “I started at SOCK as a counselor my freshman year and then as a director my last three years at DA,” Constance says. “I got to know how many problems kids in our community face, from taking care of their siblings while their parents are at work to actually taking care of their parents. SOCK gave these kids a chance to spend a week just being a kid. As A p r i l

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2015 Plans

This year’s camp is set for June 15 to 19 and will draw its participants from Hope Valley and Forest View Elementary schools. Go to da.org to learn more. Samantha Leder and her sister, Constance.

much as the kids who came back year after year loved it, I think I loved it and learned more from it than they did. The big thing I learned was how to go with the flow and learn to bend and just make things work out. For example, when we would go on the bus to pick kids up at their homes, sometimes a little boy would get on the bus dragging a younger boy along with him who was not enrolled in SOCK. ‘He’s my cousin. Can he come?’ We made it work.” SOCK Camp will celebrate its 10th year this summer thanks to many DA students who have given their time and energy over the years, but A p r i l

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its effects are felt not just by the campers who love the attention from the many counselors. “I graduated from UNC with a biology major and thought I was going to be a lawyer doing policy advocacy, but then after working at a law firm I realized that was not my passion,” Sam says. “Now I am at UNC getting a master’s in social work. SOCK had a bigger impact on me than I first realized.” Constance was quicker to recognize SOCK’s influence on her. “I am a freshman at Clemson now studying special education and early childhood education. Thanks to SOCK, I think I found what I love.” DM w w w . d u r h a m m a g . c o m

stuff we

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

Up in the Air

➤

Pesto pasta in a gondola in Venice. A pretzel at Oktoberfest. A beer at the Running of the Bulls in Spain. Pizza at the Leaning Tower of Pisa. Doughnuts on the Great Wall of China. To the Niemann sisters, it’s all @foodintheair. The Instagram account founded in summer 2013 by Carolyn, Meg, Patty and Charlotte Niemann – born and raised Durhamites – and their friend George Broadbin now has 150,000+ followers. And that number is growing exponentially. “The idea just came to us randomly on a road trip up to the mountains,” Meg says. “We were all in the car and were perusing Instagram when we thought, ‘Hey, you know what would be funny? A p r i l

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An account where people hold their food in the air instead of taking pictures of food on the table. That way the food relates to its surroundings. Food with destination in mind!’” And it snowballed from there. “We always had a pretty steady stream of followers, but when we reached 10,000 followers 11 months in, it doubled a month later,” Meg shares. “We began gaining 10,000 new followers each month or more. January was a big FITA sisters Patty, Carolyn, Charlotte and Meg. month for us – we gained around 25,000 followers.” The founders contribute their own images as often as possible but also receive thousands of submissions. You can send your own pictures through email, hashtag #foodintheair, tag @foodintheair, mention the account in your caption or direct message the account. (Hint: Direct messaging is the best way to get your picture noticed.) So, what constitutes a good Food in the Air shot? Creativity and composition. “We receive so many photos each day, so choosing is always the hard part,” Meg says. “The most important part is to have the food in focus while keeping the background slightly blurred; a great background makes for a stand-out FITA!” It wouldn’t be surprising to see a familiar Durham meal right after that PB&J sandwich in front of the largest glacier in Iceland. Though the sisters are spread from New York City to San Francisco to Charleston, S.C. – where all four attended College of Charleston – their roots here have led to morsels in front of Duke basketball games and sandwiches held aloft at Bull Street Gourmet and Market, which their parents, Anne and Tom Niemann, run. “Seeing how hard our parents work has always been a huge influence on us and has shaped our FITA work ethic as sisters,” Meg says. – Amanda MacLaren u w w w . d u r h a m m a g . c o m

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It’s Showtime!

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Weather can ruin plans – but it can also force you to make new ones. Such is what drove the beginnings of Durham’s newest and only variety show, The Lowdown. “Last winter was pretty abysmal and about half of my gigs got canceled in January and February,” explains Tracey Coppedge, actress and one of the show’s hosts. “I think Matthew got tired of hearing me whine about not working.” Matthew – Tracey’s husband and other half on The Lowdown – had the idea to create an interview-based show and thought the couple’s combined connections (Matthew is also the COO of Downtown Durham Inc.) in the business, film, entertainment and Durham community would help get it off the ground. “I wasn’t sold early on,” Tracey says. “Then when nothing was happening, I figured let’s try it! When we actually started putting stuff together, it was fun. Don’t tell Matthew, but I really should trust him more.” They began filming with the help of Velasquez Media in May and June 2014. Their first episode aired July 1 with guest Nnenna Freelon. Since then they’ve featured Brad Brinegar, CEO of McKinney; Fullsteam’s Sean Lilly Wilson; Mayor Bill Bell; and several other noteworthy Durhamites, supplemented by street interviews, product reviews and other “shenanigans” in true variety show fashion. “It’s particularly gratifying to share and showcase the stories of the amazing people we have in the area, in addition to just having fun,” Matthew says. “I think we are hitting an untapped market for people who are interested in learning about local people in a different format.” Look for upcoming interviews with N.C. Central University’s Men’s Basketball Coach LeVelle Moton and American Dance Festival Director Jodee Nimerichter on the site, lowdownshow.com. Matthew and Tracey hosted their first live Lowdown show at Motorco Music Hall in February (pictured) and are hoping to do more of the same in the future. Stay tuned. – Amanda MacLaren

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Take Flight

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Sky Zone, which opened near Northgate Mall at 1720 Guess Road in December, is a totally new

kind of fun. From an easy digital check-in station to gravity-defying fitness classes, the trampoline park is redefining traditional family recreation and entertainment centers. Happily wave goodbye to cramped, crawl-through mazes and embrace the open-air bounce house, where you can trade in a ball pit for a foam pit and slammed arcades for a slam dunk. The center stands alone in its efforts regarding both the safety and the hygiene of its jumpers. Sky lovers are provided with a pair of new Sky Zone-approved socks, and a safety attendant monitors each station at all times. Three sizable party rooms guarantee nonstop action, and group discounts encourage you to bring friends. Watch out, though – friends may turn into foes during one of Sky Zone’s weekly ultimate dodgeball tournaments! Summer camps, college nights, fitness classes and more make Sky Zone a treat for all ages. The Durham location is locally owned and operated by Roopal and Pralhad Khatri, Bull City residents for more than 15 years. “Our motto is, ‘If you can walk, you can jump,’” Pralhad says. “With a goal of providing awesome, healthy family fun, we have something for everyone.” For more information and pricing, visit skyzone.com/durham. – Dree Deacon

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HIGH ON THE HOG

PHOTOGRAPHY BY KARLA TOWLE

Guests at Taste’s Barbecue, Beer and Bus Tour in March hopped on a Greenway Transit bus for an afternoon trip to three ’cue joints, where they enjoyed the quintessential North Carolina meal paired with local brews. Led by All About Beer Magazine Publisher Daniel Bradford, the first stop featured beer samples from Hillsborough’s Mystery Brewing Company and food from Hillsborough BBQ Company. Stop No. 2 was at The Original Q Shack, where beer from Top of the Hill was waiting. Finally, attendees arrived at The Pit for barbecue paired with Steel String Brewery beer. Bluegrass duo The Stickley Brothers performed at this final stop. Tickets to six Taste events happening in April are on sale at tastetheevent.com. DM

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1 Erik Lars Myers from

Mystery Brewing and Daniel Bradford of All About Beer Magazine.

and daughter 3 Father Jerry Trott and Alison Trott enjoy beers at Mystery Brewing.

2 Jeff and Linda Stewart 4 Richard and Barbara with Molly and Paul Craven – all from Durham.

Dickinson of Chapel Hill.

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1 Mac McCaughan

of Superchunk takes a picture of Area 919 artist Casey Cook’s “Mama Bear, Baby Bear.”

2 Lincoln Hancock

admires photos by fellow Area 919 artist Harrison Haynes.

students 3 Duke Nicole Rudden,

Nick Chilson, Alex Lark, Keegan Cotton and Lila Seeley.

Museum 4 Nasher intern Nora Gerien-Chen.

5 Chanelle Croxton

and Area 919 artist Lavar Munroe.

SUPPORTING LOCAL

PHOTOGRAPHY BY J CALDWELL FOR THE NASHER MUSEUM OF ART AT DUKE UNIVERSITY

artist 6 Local Stephen Hayes

at the Supergraphic after party.

Curator 7 Chief Trevor

Schoonmaker and Area 919 artists George Jenne and Damian Stamer.

The Nasher Museum of Art at Duke University was expecting close to 250 guests at its opening reception of Area 919: Artists in the Triangle. It received 780 visitors instead, all there to support the works of Triangle artists Jeff Bell, Casey Cook, André Leon Gray, Lincoln Hancock with Yuxtapongo, Harrison Haynes, George Jenne, Stacey L. Kirby, Lavar Munroe, Damian Stamer, Bill Thelen, Hong-An Truong, Stacy Lynn Waddell and Jeff Whetstone. The noteworthy works by these “artists next door” will be on display till April 12. DM 22

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DAY OF SERVICE

1 Mayor Bill Bell with

Book Harvest founder Ginger Young.

PHOTOGRAPHY BY ANDREA GRIFFITH CASH

In just three hours on Martin Luther King Jr. Day, Durham-based Book Harvest collected 22,073 books during its Dream Big Book Drive at The Carolina Theatre. The nonprofit, which provides books to low-income children, invited community members to drop off gently used book donations in front of the theater. Master of Ceremonies Tisha Powell of WTVD/ABC 11 kicked off the festivities with a donation of 500 books. Durham Mayor Bill Bell also spoke, and Wool E. Bull and Maky the Lemur of the Duke Lemur Center entertained the kids. DM

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2 Wool E. Bull always draws a crowd.

3 Volunteers Meghan

Marie McDonnell and James Randolph.

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PARTNERING UP

Andrea, Maggie, Betsy, Kerri and Teri.

At The Regulator Bookshop, Durham Magazine’s Andrea Griffith Cash moderated a discussion about women business partnerships with Maggie Ellis Chotas and Betsy Polk, co-authors of Power Through Partnership: How Women Lead Better Together. They were joined by Kerri Patterson and Teri Brigham, co-founders of My Family Cloud, an application designed to meet all of a family’s digital organizational needs on one dashboard. My Family Cloud is based out of American Underground. DM

MUSEUM. HOTEL. RESTAURANT. 111 N Corcoran St 919.956.6700 | 21cDurham.com

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BLUE BLOODS PHOTOGRAPHY BY JESSICA STRINGER

Tar Heels and Blue Devils experienced a night celebrating college basketball’s greatest rivalry at Northgate Mall alongside former players like Jeff Denny, Gene Banks and Dereck Whittenburg. Fans showed their spirit by sipping Carolina Brewery’s Blue Blood Rivalry Pilsner and watching the award-winning documentary film Duke-Carolina: The Blue Blood Rivalry. Of course, one of the highlights of the evening was watching the UNC-Duke game on the giant screen at Stadium 10 Theater. DM

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Ben and Robin Clause.

2 Dereck

Whittenburg, Dwayne Ballen and Anson Dorrance.

of Marketing 3 Director of Northgate Mall

Melodie GriffinPugh, Durham Magazine’s Kem Johnson and Ginny Bowman, Managing/ General Partner of Northgate Mall.

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M TH E

S O U NDTRACK

LI F E :

Hiss Golden Messenger .C. Taylor grew up in Irvine, California, and formed indie

folk band Hiss Golden Messenger with recording partner Scott Hirsch after he and wife, Abby, moved to North Carolina in 2007. Following stints in Chapel Hill and Pittsboro, they moved to Durham in 2011. “I enjoy living in a town the size of Durham,” M.C. says. “I love the sense of place here – the musical and cultural history that you can sense everywhere you go.” HGM’s newest album, Lateness of Dancers, features a cast that appears on most of their records, including Scott (naturally), Brad and Phil Cook, Matt McCaughan and Terry Lonergan. Alex Sausser-Monnig sang harmonies on the album as well. “Lateness of Dancers, coming as it does on the heels of the HGM album Haw, feels more open-hearted,” M.C. says. “Maybe the collection of songs on Lateness allowed me to make peace with the stories we have to tell ourselves in order to survive. At least for a little while.” HGM spent time on tour in Europe earlier in the year – M.C. wrote these responses to Senior Associate Editor Amanda MacLaren while on a ferry in the North Sea, traveling from Denmark to Sweden – and returned to the States to continue the run in March. The band plays a show at The Haw River Ballroom in Saxapahaw on April 17 and is part of the impressive lineup for the Bonnaroo music festival in June.

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The First Album I Ever Bought Hard to remember. Possibly De La Soul’s Three Feet High and Rising? That was – and remains – a great album, one that reveals itself over time. Like all my favorite records. I remember very vividly skateboarding to the record store with a pocket full of change to buy that one. The Record That Inspires Me as a Songwriter Changes every day. When I really want to be reminded of the power of a vocal melody against a set of chord changes, I often put on a Gillian Welch record: Hell Among the Yearlings, Time the Revelator and Soul Journey are all master classes in songwriting. The Song I Can’t Wait to Play at Bonnaroo We’ve been finishing our sets recently with a trio of tunes: “Blue Country Mystic,” then “I’m a Raven,” then “Southern Grammar.” I look forward to playing those songs anywhere. The Durham Artist I Would Love to Collaborate With I don’t know if he’s technically a Durham resident, but I would love a chance just to meet 9th Wonder. His work on Erykah Badu’s 4th World War is truly inspiring. The Song the Reminds Me of My Childhood Right now? Probably “Down to You” on Joni Mitchell’s Court and Spark. I heard that song a lot in the back of our Datsun 510 driving down Laguna Canyon. The Album I Have on Repeat Right Now We spent a lot of time on the road in December and January opening for Ben Howard, an English songwriter, and his latest album I Forget Where We Were has really been a good companion through these winter months. The title track really gets under my skin.

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PHOTO BY REMEDY

The Song I Wish I Wrote Myself That changes every day. Today, maybe Gerry Rafferty’s “Right Down the Line” or possibly “Strangers” by The Kinks. DM

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getting

out ➤

Ben Folds with yMusic April 22

➤

Full Frame Documentary Film Festival April 9-12

Multi-platinum-selling Nashville singersongwriter Ben Folds will kick off his 2015 global tour with yMusic in this Duke Performances concert. This native North Carolinian, known for lyrical piano-pop with hummable melodies, is no stranger to indieclassical crossover. The concert will feature material from Folds’ new album with yMusic, slated for release this spring.

➤

Earth Day Festival April 19

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The Tony, Grammy and Olivier award-winning musical returns to the Durham Performing Arts Center for another show-stopping performance following its sell-out premiere in 2012. The hit production tells the story of how four blue-collar kids formed The Four Seasons and became one of the greatest successes in pop music history, selling 175 million records worldwide – all before they were 30!

Dennis DeYoung April 17

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BEN FOLDS PHOTO COURTESY OF DUKE PERFORMANCES; JERSEY BOYS PHOTO BY JEREMY DANIEL; FULL FRAME PHOTO BY BRIANA BROUGH

Jersey Boys April 7-12

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This family-oriented, green event raises awareness of current local and global environmental issues. Festival goers will have the opportunity to actively engage in hands-on learning activities, discover many green practices and products at the Sustainability Expo and Earth Art Market, and enjoy live music and entertainment, food, face painting, crafts and a parade featuring the Bulltown Strutters. Do your part to go green and walk, skate, bike, ride the bus or carpool to Durham Central Park.

YOU CAN’T MISS

EVENTS

This 18th annual event welcomes filmmakers and film lovers from around the world for four days dedicated to non-fiction cinema. Utilizing various downtown locations, including The Carolina Theatre, Durham Arts Council, Durham Convention Center and many more, the festival provides an outlet for both established and emerging filmmakers to showcase more than 100 works each year in an environment that nurtures conversations between artists, students and Full Frame audiences.

Legendary musician and one of the founding members of the rock band STYX takes the stage for a captivating performance at The Carolina Theatre. This live concert showcases all the band’s greatest hits throughout the ’70s, ’80s and ’90s. With a career spanning more than 40 years, DeYoung’s voice is one of the most recognizable in music today and continues to inspire new generations of fans. A p r i l

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Art & Exhibitions a celebration of food & drink Grand Taste Experience Thu. April 23, 6:30pm Spend the evening savoring dishes created by 20 of the best chefs in the region. Meet local beverage makers producing your favorite beer, soda, coffee and spirits. The chefs’ favorite distributors will bring you wine from around the world. Oh, and there’ll be music by Mint Julep Jazz Band! (Purchase VIP tickets to get access to a reception hosted by Durham’s newest chef, Andrea Reusing, beforehand!) The Armory, 220 Foster St.; $95 Foggy Ridge Cider Dinner Fri. April 24, 6pm You’ve been to plenty of beer and wine dinners – cider dinners are the next trend! Start the evening with a ciderinspired cocktail on the greens of Sarah P. Duke Gardens. Then, Chef Ricky Moore of Saltbox Seafood Joint and Chef John Eisensmith of Six Plates Wine Bar present a fourcourse, seasonal dinner paired with The New York Times’ “America’s Favorite Cider Award Winner,” Foggy Ridge Cider. Cider maker Chuck Flynt will personally pair each course with one of his delectable ciders and educate diners along the way. Sarah P. Duke Gardens, 420 Anderson St.; $110 Burger Smashdown Sat. April 25, 12:30pm Join chefs from Mattie B’s Public House, Tyler’s Taproom, Al’s Burger Shack, Buns and OnlyBurger at this family-friendly event. Each chef will create a burger and side duo, and you pick the winning combo! Plus, Sean Lilly Wilson of Fullsteam will pair his beers with each contender. Fullsteam, 726 Rigsbee Ave.; $50 for adults, $15 for children younger than 12 Artisan Cocktail Dinner Sat. April 25, 7pm Tim Neill of Bar Lusconi and Peccadillo, Olivia Gray of Revolution, Crawford Leavoy of Piedmont, Brad Weddington of Nana’s and Shannon Healy of Alley Twenty Six will serve up their most interesting cocktails paired with delicious bites from the kitchens of Jim Anile’s Revolution and Ben Adams’ Piedmont. Wear your dancing shoes, because there’s live music, too! The Cookery, 101 W. Chapel Hill St.; $110 Roots of North Carolina Dinner Sun. April 26, 6pm An intimate dinner hosted by Chef Amy Tornquist at her restaurant, Watts Grocery. Amy will create a menu of dishes that have been created, cultivated and perfected in North Carolina, and courses will be paired with wines. Guest speaker Marcie Cohen Ferris, author of The Edible South: The Power of Food and the Making of an American Region, will provide a narrative of the history of N.C. cuisine. Watts Grocery, 1116 Broad St.; $85 Purchase your tickets at tastetheevent.com or call 919-933-1551 for more information. And follow @tastetheevent on Twitter for daily updates!

BUY TICKETS TODAY! 30

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Durham Art Walk Spring Market Sat. May 2, 10am-5pm, and Sun. May 3, 1-5pm A self-guided shopping tour of galleries, artist studios and impromptu exhibits in businesses throughout downtown, featuring the original artwork of hundreds of artists. It also features live music, food and fun activities for the whole family. Downtown Durham; Free; 919-560-2787; durhamartwalk.com

Comedy David Sedaris Sat. April 18, 8pm Best-selling author, humorist and NPR contributor hosts an evening of engaging recollections and all-new readings from his latest title, Let’s Explore Diabetes with Owls. DPAC, 123 Vivian St.; $50+; 919-680-2787; dpacnc.com Chris Tucker Fri. April 24, 8pm International award-winning actor and comedian kicks off his 2015 U.S. comedy tour. DPAC, 123 Vivian St.; $35+; 919-680-2787; dpacnc.com Paula Poundstone Fri. May 1, 7pm Stand-up comedian and regular panelist on NPR’s popular weekly news quiz show, Wait Wait…Don’t Tell Me. The Carolina Theatre, 309 W. Morgan St.; $37+; 919-560-3030; carolinatheatre.org

Museums Tinker Tech Family Workshop Sat. April 11, 10:30am-noon Harness the power of the sun using hi-tech tools like solar panels and UVsensitive ink to experiment with the oldest source of energy in this hands-on, 90-minute workshop. Museum of Life and Science, 433 W. Murray Ave.; $15-$30.30; 919-220-5429; lifeandscience.org Cocktails and Cosmonauts Thu. April 16, 6:30-9:30pm Sample space-themed drinks from favorite local restaurants and distilleries. Explore the Museum’s Launch Lab and test your engineering skills with rocket launchers, hover tables and wind tubes. Snap a selfie in the lunar photo booth surrounded by vintage space gear and fuel up with local food trucks. Museum of Life and Science, 433 W. Murray Ave.; $20-$25; 919-220-5429; lifeandscience.org

Music Paul Lewis Fri. April 3, 8pm The English pianist brings his signature vigor and authoritative command to Beethoven’s final three sonatas for piano. Baldwin Auditorium, 1336 Campus Dr.; $15-$38; 919-684-4444; dukeperformances.duke.edu Cassandra Wilson Sat. April 4, 8pm The jazz singer offers a special tribute concert to Billie Holiday on the centennial of her birth. The Carolina Theatre, 309 W. Morgan St.; $42+; 919-560-3030; carolinatheatre.org

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Indigo Girls Wed. April 15, 7:30pm The Grammy-winning duo are joined by the North Carolina Symphony in concert. DPAC, 123 Vivian St.; $36+; 919-680-2787; dpacnc.com The Idan Raichel Project Thu. April 16, 8pm The producer, keyboardist and composer has become a global music icon since the unveiling of this multi-ethnic group that changed the face of Israeli popular music, fusing lyrics sung in Hebrew, Arabic and the Ethiopian languages of Amharic and Tigrit. The Carolina Theatre, 309 W. Morgan St.; $30+; 919-560-3030; carolinatheatre.org Artemis Quartet Fri. April 17, 8pm The program opens with Dvořák’s tribute to the American Midwest, Shostakovich’s fifth quartet follows and the first of Tchaikovsky’s string quartets concludes the evening. Baldwin Auditorium, 1336 Campus Dr.; $15-$42; 919-684-4444; dukeperformances.duke.edu Hot Tuna Sat. April 18, 8pm Hear the acoustic and electric blues of Hot Tuna’s founders and continuing core members,

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Jorma Kaukonen and Jack Casady. The Carolina Theatre, 309 W. Morgan St.; $27+; 919-560-3030; carolinatheatre.org

performances. Various outdoor and indoor music venues in downtown; $30+; 919-864-8161; aocfestival.org

Joan Armatrading Sun. April 19, 8pm The award-winning singer-songwriter’s world tour will be her final major tour and will also mark the first time that she has toured as a solo performer, accompanying herself on guitar and piano without the aid of other musicians. The Carolina Theatre, 309 W. Morgan St.; $37+; 919-560-3030; carolinatheatre.org

Rain: A Tribute to The Beatles April 29-30, 7:30pm This expanded version of the live, multimedia spectacular features new songs from the vast anthology of Beatles classics and highdefinition imagery. DPAC, 123 Vivian St.; $30+; 919-680-2787; dpacnc.com

Bob Dylan Sat. April 25, 8pm The singer-songwriter and one of the bestselling artists of all time performs live in concert with his band. DPAC, 123 Vivian St.; $62.50+; 919-680-2787; dpacnc.com

Taj Mahal Trio Wed. April 29, 8pm The composer, multi-instrumentalist and vocalist is one of the most prominent and influential figures in late 20th century blues and roots music. The Carolina Theatre, 309 W. Morgan St.; $30+; 919-560-3030; carolinatheatre.org

The Art of Cool Festival April 24-26 Nonprofit The Art of Cool Project, which showcases award-winning, world-class jazz/ roots musicians, hosts this event of jazz-filled musical entertainment. It features two outdoor stages, five indoor venues and more than 30

Lila Downs Sat. May 2, 8pm The celebrated Mexican-American singer closes Duke Performances’ 2014/15 season with a concert of Mexican roots music. The Carolina Theatre, 309 W. Morgan St.; $42+; 919-560-3030; carolinatheatre.org

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Outings 13th Annual Girls on the Run Spring 5K Fun Run Sat. April 11, 9am The culminating event for Girls on the Run’s Spring 2015 program where more than 700 young girls will cross a 5k finish line for the very first time! Families, boys, brothers, dads, friends ... everyone is invited to participate. Enjoy the family festival, which includes a Kids’ Zone, food, music, performances and information booths from local business and nonprofit organizations. American Tobacco Campus, 318 Blackwell St.; $30-$35; 919-401-6307; gotr5krun.com The Dawn of Peace: Surrender at Bennett Place, 150th Anniversary of the American Civil War April 17-April 26, 10am Commemoration of one of the final major events of the American Civil War on the actual site of the Bennett Farm, where Major General William T. Sherman and General Joseph E. Johnston met on April 17, 18 and 26, 1865, to reach a peace agreement to end the war. Activities include: negotiation reenactment; military encampments and drill demonstrations; sutlers and artisans; musical entertainment; unity monument ceremony; noteworthy speakers, historians and authors; and more. Bennett Place State Historic Site, 4409 Bennett Memorial Rd.; 919-383-4345; bennettplacehistoricsite.com The Price is Right Live Wed. April 22, 6pm and 9pm The interactive stage show gives eligible individuals the chance to “come on down” to play classic games from television’s longest running and most popular game show for prizes including appliances, vacations and possibly a new car! The Carolina Theatre, 309 W. Morgan St.; $30+; 919-560-3030; carolinatheatre.org Home Tour April 25-26, noon-4pm Preservation Durham’s mission is to protect Durham’s historic assets – each year, it offers the public a glimpse into a different historic neighborhood or thematic group of historic properties. This year’s tour features designs by George Watts Carr. Various locations; Ticket price TBA; 919-682-3036; preservationdurham.org

Theater/Dance The Fairytale Lives of Russian Girls April 23 – May 9 The play by Meg Miroshnik makes its regional premiere under direction of Jules Odendahl-James. The story follows Annie, who is off to visit her mother’s Russian homeland and claim a mysterious birthright and where she must face witches, bears and darker forces. Manbites Dog Theater, 703 Foster St.; Ticket price TBA; 919-682-3343; manbitesdogtheater.org Swan Lake Sat. May 2, 8pm, and Sun. May 3, 2pm The Carolina Ballet’s Artistic Director Robert Weiss uses the illustrated version of the Swan Lake story by Austrian artist and writer Lisbeth Zwerger as the template for his ballet. DPAC, 123 Vivian St.; $30+; 919-680-2787; dpacnc.com

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As seen in

Coming to Durham! April 23-26 featuring

2011 James Beard Best Chef: Southeast, Andrea Reusing

2015 James Beard Semifinalist, Lionel Vatinet of La Farm Bakery

2015 James Beard Semifinalist, Foggy Ridge Cider

plus! Food & Wine’s People’s Best New Chef 2014 (Southeast), Kim Floresca & Daniel Ryan of [ONE]

Head Judge of 2015 Barista & Latte Art Championships, Scott Conary of Carrboro Coffee Roasters

News & Observer Restaurant of the Year, Gocciolina

tastetheevent.com

Join us!

tastetheevent.com Proud supporter of the Durham branch of the Food Bank of Central & Eastern North Carolina. Last year, we provided over 17,000 meals!

a celebration of food & drink

April 23-26, 2015

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VIP Reception

The Annual Grand Taste Experience

with andrea reusing Buy one of our VIP packages to attend a reception, hosted by James Beard winner Andrea Reusing, prior to the Grand Taste Experience!

Foggy Ridge Cider Dinner Ricky Moore of Saltbox Seafood Joint and John Eisensmith of Six Plates prepare an elegant four-course dinner in the beautiful Sarah P. Duke Gardens paired with The New York Times “America’s Favorite Cider Award Winner,” (and 2015 James Beard semi-finalist) Foggy Ridge Cider. $110 + gratuity / ticket

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Roots of North Carolina Dinner Amy Tornquist of Watts Grocery and Marcie Cohen Ferris, author of The Edible South: The Power of Food and the Making of an American Region, tell the story of North Carolina’s food history. Enjoy a three-course meal with wine pairings from Piedmont Wine Imports. $85 + gratuity / ticket

Taste 40 of the best dishes and beverages this area has to offer at The Durham Armory. Purchase VIP tickets to gain access to a reception beforehand that’s hosted by Andrea Reusing of Lantern and The Durham, coming soon. $95 / ticket

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Burger Smashdown The best burger makers in the Triangle – Buns, Al’s Burger Shack, Tyler’s Taproom, Only Burger and Mattie B’s Public House – face off at Fullsteam Brewery, which is providing the beer. Plus Rise Donuts for dessert! Bring the whole family! $50 / adult $15 / children younger than 12

Artisan Cocktail Dinner Durham’s best bartenders – representing Bar Lusconi, Alley Twenty Six, Revolution, Piedmont and NanaSteak – pair creative cocktails with heavy hors d’oeuvres by Piedmont’s Ben Adams and Revolution’s Jim Anile. Plus: a DJ and dancing. $110 / ticket

Featuring more than

20 of the area’s best chefs! T h u r s day

April 23 6:30 pm The Armory

(220 Foster Street, Durham) $95/ticket

tastetheevent.com VIP Reception Featuring Andrea Reusing of Lantern & The Durham

Grand Taste Experience Acme Food & Beverage Co. Basan Bleu Olive Carolina Crossroads Durham Spirits Co. elements G2B Restaurant and Brewery Gocciolina

Guglhupf Bakery & Cafe Harvest 18 Herons at The Umstead Hummingbird Bakery Il Palio Ristorante Juju Asian Tapas + Bar La Farm Bakery Mad Hatter’s Cafe and Bakeshop

Buy a VIP package to gain access to our exclusive reception beforehand, hosted by James Beard winner Andrea Reusing!

Mateo Matthew’s Chocolates [ONE] Oval Park Grille Primal Saladelia Cafe Watts Grocery

Beverages Brood Soda Durham-produced, carbonated greatness

Carrboro Coffee Roasters fair-trade coffee roasted in Carrboro

Brothers Vilgalys Spirits spiced honey liqueur

Empire Distributors 20 wines from all over the world Mystic Bourbon Liqueur hand-crafted bourbon

Entertainment Mint Julep Jazz Band

Sam’s Bottle Shop 10 beers, meads & ciders TOPO Organic Spirits vodka, gin and whiskey

m HOME& GARDEN ISSUE

A (FIRST-TIME) HOMEBUYING

FAQ

The latest on inventory, interest rates, average days on the market and more BY MEGAN MCCLUSKEY PHOTO BY KRISTIN PRELIPP, KPO PHOTO

IS DURHAM BECOMING A H O T B E D F O R F I R S T- T I M E HOMEBUYERS?

Over the past few years, Durham has seen a definite upswing in basic homeownership. Courtney James of Urban Durham Realty explains

that this upward trend is due to the cityâ&#x20AC;&#x2122;s exciting employment opportunities and affordable housing, qualities that make it particularly attractive for firsttime homebuyers. u

First-time homeowners Austin and Leah Chan in front of their new home on Watts Street.

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E X P E R T S

Courtney James Courtney is the founder of Urbah Durham Realty, a full-

service real estate company devoted to the vibrant and diverse neighborhoods in and around Durham. Since launching the company in 2009, her vision has been to run an innovative business that’s as invested in the Durham community as it is in its clients. The company has grown to include 20 phenomenal agents who have led Urban Durham Realty to repeatedly win Durham Magazine’s “Best of ” Award for best local real estate company.

Gail Crabtree

Jim Sills

G. Crabtree Homebuilding

– consisting of Gail and Rama Mills – has built more than 400 houses in the Triangle area. Their signature homes feature exquisite craftsmanship, stylish design, open floor plans, highly functional kitchens, lots of windows and specialty tile work in the baths and fireplaces.

Jim is president and CEO of

Mechanics and Farmers Bank,

headquartered in Durham. M&F Bank is a full-service community bank with total assets of $300 million and seven branch locations in five major markets within North Carolina. His background includes a unique combination of executive experience within large-scale banking operations, community banks and government organizations. He has more than 30 years of banking and technology management experience.

Thanks to our generous sponsors, the 13th annual Oh,What a Night Gala featuring The Embers on April 11th, will help provide hospice and grief counseling services to communities in Alamance, Chatham, Durham, Franklin, Granville, Orange, Person, Vance and Wake Counties. For more information on gala seating or program services, call 919-620-3853.

Durham Funeral & Cremation

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Barbara and Abel Zalcberg

Special thanks to our media sponsors: ABC 11 Durham Magazine Boom! Magazine Senior Living Guide Downtowner Magazine Seniors Guide

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W H AT T R E N D S A R E Y O U SEEING IN DURHAM HOMES?

Courtney and Gail Crabtree of G. Crabtree Homebuilding agree that there

is a trend in first-time homebuyers purchasing older homes at a lower price point and

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DURHAMITES SEEM TO BE CONSCIOUS THAT OLDER HOMES PLAY AN IMPORTANT ROLE IN PRESERVING THE CITY’S HISTORY, INSPIRING LOCAL INVESTORS TO FINANCE THE REMODELING OF RUN-DOWN STRUCTURES.”

then investing in renovating them rather than tearing down and building completely new properties. Durhamites seem to be conscious that older homes play an important role in preserving the city’s history, inspiring local investors to finance the remodeling of run-down structures. Gail adds that buyers are leaning toward purchasing older houses either in foreclosure sales or estate sales, and then completely redoing them in the style and design of the area. This is especially true in downtown areas such as Cleveland-Holloway and Walltown.

“In a lot of cases, the houses that have already been re-done get snapped up so quickly that buyers are having to buy something that maybe doesn’t look as good but is in a great location,” Gail says. “If the value is there for the neighborhood, it’s a great time to be remodeling.” ON AVERAGE, HOW Q U I C K LY A R E H O U S E S S E L L I N G ? W H AT I S T H E AVERAGE NUMBER OF D AY S O N T H E M A R K E T ? HOW MUCH INVENTORY IS THERE?

There’s no time to waste if you’re thinking of buying a Durham home! Inventory is lower than demand, so houses coming on the market, especially in popular neighborhoods in and around downtown, receive multiple offers and sell rapidly. u

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The Metheny family decided to build this modernist, modular home off U.S. 70.

ARE YOU SIGNED UP FOR OUR WEEKLY ENEWSLETTER? GET IT IN YOUR INBOX EVERY THURSDAY! USE IT TO PLAN YOUR WEEKEND GET THE LATEST IN RESTAURANT AND RETAIL NEWS ENTER TICKET GIVEAWAYS GO TO DURHAMMAG.COM TO SUBSCRIBE

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According to Courtney, there are 1,100 active listings in Durham [as of press time]. This number will increase somewhat as the spring season goes on, but you should still act quickly if you’re interested in a property. Courtney says that the average number of days on the market over the past year has been 48, while Gail adds that new homes are typically on the market for less than 30 days. Many properties even go under contract before they are fully completed. u continued on Page 44

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Call today to set up your complimentary one hour in-home consultation.

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Pine State Electric & Lighting Center “Lighting the Triangle since 1948”

937 Washington Street, Durham M-F 8am-5pm | www.pinestatelighting.com

919.682.9258

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RE-BUILDING DURHAM

Head to the homes section on Durham Building Company’s website, and you’ll

find a few of their most recently built properties for sale, but you’ll also see many more that were “sold to great people!” “A lot of our buyers who we sold homes to last year are like our friends,” says Durham Building Company Founder Eric Hedden. “Five years from now, we probably won’t be building 100 or 200 homes because we don’t want to lose that intimacy.” The company, which focuses on new construction primarily on vacant lots in urban Durham, built eight homes in 2014 and is working on completing 25 to 30 homes this year. With an average price in the lowto mid-$200,000s and a range from the $130,000s to $500,000, they’ve established homes in Walltown, TuscaloosaLakewood, Cleveland-Holloway and even

subdivisions like Treyburn. “That’s a little bit uncharacteristic of us,” Eric says, “but we don’t fit into one kind of box. [Location] really doesn’t matter to us as long as it makes sense to build.” The opportunistic builders are also looking to help revitalize areas in East Durham near N.C. Central University and Durham Technical Community College.

“It comes from a genuine desire to improve a neighborhood and make people happy,” and ask just a little bit more than what that market is currently yielding, we feel like we’re helping the community improve on their

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PHOTO BY BRIANA BROUGH

Eric says. “If we put in newer construction

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existing property values; the more transactions that happen at higher price points, the better everybody else benefits.” But Eric stresses that Durham Building isn’t all about the profits. It’s a small outfit with just three employees who deal in the day-to-day business of the company. Eric designs the majority of the houses, and he drives by all the build sites at least once every day. “You’ve got to make money in order to keep moving forward, but we’re more interested in being a part of the community,” he says. “Unfortunately, we’ve all been exposed to companies that put making money at the top of the list, and those environments are so toxic. That flows down even to the buyers sometimes so that the whole transaction isn’t as memorable or as happy as it should be.” Being happy and having fun are among the five qualities the company abides by, which also includes making friends with buyers, neighbors, local government officials and real estate agents; giving back – the company has built and plans to commit to building more houses for Habitat for Humanity of Durham; earning a

profit (hey, you got to stay in business!); and focusing on ways to better themselves as a company. “If we ever don’t take those five virtues to heart, then it’s time for us to quit,” Eric says. “Because that’s what we’re all about, and we have satisfaction in what we do.” – Amanda MacLaren u

Minta Bell Design Group Eric Hedden and Maggie Douglas of Durham Building Company.

I N T E R I O R S

F U R N I S H I N G S

INTERIORS FOR LIVING Hamilton Centre, 1415 W. NC Highway 54, Suite 103, Durham, NC 27707 Phone: 919 933 9800 www.MintaBell.com

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W H E R E S H O U L D A F I R S TTIME HOMEBUYER BEGIN?

THE MARKET IS COMPETITIVE, AND IT’S CRITICAL TO HAVE SOMEONE THAT CAN GUIDE YOU THROUGH THE MANY STEPS OF BUYING A HOME.”

Jim Sills, president and CEO of Mechanics and Farmers Bank, advises

that the first step for every homebuyer should be to obtain a copy of your credit report and figure out your credit score. If there are any issues with your credit, you should resolve those problems before journeying any further down the homebuying road. After ensuring that your credit is in good shape, our experts all agree that the next step should be to either reach out to an experienced real estate agent or get in contact with a mortgage lender. A real estate agent who knows the local market can discuss the ins and outs of the process with you and advise you on the best course of action for your specific situation. “The market is competitive, and it’s critical to have someone who can guide you through the many steps of buying a home,” Courtney says. “Buying and selling houses is something we, as agents, do every day; our expertise is built on our consistent and varied exposure, so let us use that experience to benefit and educate you.” If you have an existing relationship with a mortgage lender, talk to them to figure out your price range and how much you can expect to spend on a purchase. Don’t already have a preferred lender? A real estate agent can put you in contact with one. W H AT A R E I N T E R E S T R AT E S F O R M O R T G A G E S RIGHT NOW?

Low interest rates make this a great time to purchase a home, Jim explains. Current rates for first-time homebuyers are in the 3% range for 30-year, and even 15-year, fixed-rate homes. This means that your

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Both Jim and Courtney agree that with the

interest rate will remain at 3% from day one

staying in a community. Jim recommends

of your mortgage.

that if you’re going to be living in Durham

current low interest rates, it’s a great time to

for five years or longer, it is better to buy.

invest in real estate. A low interest rate can

gradually increase toward the end of the

Courtney points out that the money you pay

make a truly noticeable difference in your

year, so now is a great time to take advan-

in rent is money that you will not see again,

monthly mortgage payments, so the value of

tage of this low point.

while mortgage payments allow you to build

obtaining a secure low-interest rate over a 15-

equity.

or 30-year loan period will be tangible. DM

However, interest rates are expected to

W H AT I S T H E B E S T T Y P E O F L O A N F O R A F I R S T- T I M E H O M E B U Y E R T O A P P LY FOR?

The North Carolina Housing Finance Agency offers an excellent mortgage pro-

gram for first-time homebuyers, according to Jim. The program, the N.C. Home Advantage Mortgage™, offers competi-

tive interest rates and is considered very safe and affordable. Jim also adds that this program is particularly useful for first-time homebuyers because it allows for a credit score of 640 and above. Most other major mortgage lenders require a score of 680 to 720. The program is available through lenders at nearly 700 branch offices across North Carolina, including the Mechanics and Farmers Bank in Durham. W H AT P E R C E N TA G E O F M O N E Y D O E S A F I R S T- T I M E HOMEBUYER NEED FOR A D O W N PAY M E N T ?

Jim explains that a typical first-time homebuyer’s mortgage loan program allows you to put down as low as 0% and as high as 3% of the purchase price of a home. In other words, most programs will finance 97% to 100% of the purchase price. W H AT A R E T H E P R O S O F B U Y I N G A H O M E R AT H E R THAN RENTING ONE?

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m HOME& GARDEN ISSUE

Secrets of the Garden

An enlightening – and relaxing – stroll through Sarah P. Duke Gardens BY JESSIE AMMONS

You’ve been to the Sarah P. Duke Gardens,

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that haven of botanical glory that has been dubbed “the crown jewel of Duke University.” Its free admission makes it a popular visiting spot for locals and visitors alike – indeed, an afternoon spent strolling through rose-lined pathways and terraced beds of blooming annuals is pretty idyllic. But how much do you actually know about the gardens? We walked the grounds with Director of Horticulture Bobby Mottern to get the dirt on exactly what you’re strolling through. Consider this your unofficial tour guide. u

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t all began about 80 years ago, when a faculty member of Duke Medical School who had a green thumb, Dr. Frederic Hanes, lobbied for a garden in which he could plant irises. He happened to be friends with the widow of one of Duke University’s founders, Sarah P. Duke, and convinced her to finance such a space. The rest, as they say, is history. In 1936, a few years after the original plot was planted, Sarah passed away. Dr. Hanes convinced her daughter, Mary Duke Biddle, to create a bigger, better garden in Sarah’s honor; to do so, Mary brought in landscape designer Ellen Biddle Shipman. Today, the gardens are widely acknowledged as Ellen’s greatest work and even as a landscape architectural treasure. There is a garden director, an education and public programs department, a development office and a visitor’s center, all crucial to the gardens’ operations. And then there’s Bobby, who has a master’s in landscape architecture and a resume filled with public garden experience. He’s been at Duke for five years. “This is really one of the best places to work, horticulturally, in the entire Southeast,” he says. “By far. It’s not something where you’d want to go anywhere else because this is the best.” With that said, he manages a staff of four main curators – one for each of the gardens’ distinct areas – and a dozen other horticulturists and related assistants. Suffice it to say, there’s more to the gardens than meets the eye.

Two-thirds of the garden’s annual bulbs grow in the terraces, which are replanted twice a year. On those two occasions, volunteers – many who are avid gardeners themselves – get to take home plants in exchange for tending to the flower beds.

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FRESH LOOK Regular visitors will notice the seemingly bare pergola at the top of the stone terraces. “We’ve had Chinese wisteria on this structure, which is a highly invasive vine. It’s beautiful, but it’s rampant and we didn’t want to promote an invasive plant,” Bobby says. The pergola’s wrought iron had to be cut in places to thoroughly remove all traces of the old vine, and then sandblasted and repainted to be ready for this spring. “This time we’re using a native wisteria,” Bobby says. “It will probably take three to four years to fully cover the structure.”

F U N FA C T To see the “million dollar view,” head toward the koi pond at the bottom of the terraces. Go around and behind it until you’re standing on the raised ground right above the pond. That overlook was Sarah P. Duke’s original vantage point, the one Ellen Shipman catered to.

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HISTORIC GARDENS

Although now the main public entrance is through the rose garden, you would have arrived at the original Sarah P. Duke Gardens from campus. “The pergola would have been the focal point of the garden,” Bobby says. Now, the pergola, its surrounding terraced flower beds and the Mary Duke Biddle Rose Garden are officially known as the Historic Gardens area. The terraces feature a whopping 60,000 bulbs planted annually – that’s two-thirds of the garden’s 100,000 total! Bulbs have to be reordered and replanted twice a year, which means the original terraces’ blooms are always rotating. “If you’re an avid gardener and you come out here every year, you’ll notice how we change it up from season to season,” Bobby says. “We try to do different things – different themes, different color combinations, different bulbs in different ways.” u

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F U N FA C T So many projects have been done in this area thanks to willing donors, often alumni seeking a unique way to give back. “A lot of gardens struggle with funding,” Bobby says. “It’s not always the sexiest thing to give money to. But here it’s definitely on the forefront. People think about it when they want to give back to the university.”

H.L. BLOMQUIST GARDEN O F N AT I V E P L A N T S

Unique in its rolling hills and lack of formal, manicured design, the garden of native plants’ purpose is to showcase vegetation found in the Southeast. So if much of this area looks familiar – it should! “We have more than 900 species and varieties in here,” Bobby says. Many of the plants are from plant-rescue operations and were originally cultivated on land that’s now been developed. “There have been a number of construction projects here, especially, in the past five years,” Bobby says. New this year is a manmade stream (that you would never know was manmade!) with a bridge that will be completed in May. Typically, such large-scale construction projects are contracted, but curator Stefan Bloodworth felt strongly about this one and worked on it himself all through the winter. And look closely at the bridge’s metal grill: The panels are stamps of plants found within the native plant garden. u 52

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A VIEW FOR EVERY SEASON “Different parts of the gardens are special at different times of the year,” Bobby says. Here are his recommendations for where to go when: SPRING All of the terraces’ bulbs will be in full bloom. “It really takes your breath away.” April is also the best time to visit the native plants garden. SUMMER The perennial allée – behind the terraces’ pergola, in front of the entrance to the garden of native plants, leading out of the rose garden – includes some 500 different plants in its 200 feet of length. “This really starts blooming nicely from late March all the way through October.” FALL “We have a huge collection of Japanese maples [in the Asiatic Arboretum], and they just have brilliant fall color. Bright yellow, purple, red, orange. The fall color on that side of the garden is just extraordinary.” WINTER Winter is admittedly a season of anticipation. It’s then, though, that you can see the gardens’ bones, which gives you all the more to appreciate when things start blooming!

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F U N FA C T Why an Asiatic Arboretum? The climates of China, Japan and Taiwan are actually remarkably similar to that of the southeastern United States.

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“This is really a collection of plant materials, trees, shrubs, vines,” explains Bobby. “We don’t do many bedding plants over here, like over in the terraces where we rotate seasonally. This is all perennials that die back to the ground, or trees or shrubs.” As its name suggests, the Asiatic Arboretum is an area of cultivated species from Asia, namely China, Japan and Taiwan. Don’t miss the teahouse garden and pavilion, inspired by chanoyu, the traditional Japanese ritual of making and serving tea. It’s a public installation, open whenever the gardens are. But check the gardens’ event calendar to see when official Japanese Tea Gatherings will be held. For $40, you can experience a chanoyu, complete with tea, customary pastry (these won’t be scones and clotted cream!), and poetry and meditations. u

FRESH LOOK New this year is an installation immediately next to the teahouse garden, which should be finished by late spring. You’ll see what looks like the foundations of a house and an old well, alongside a mossy, rock-lined stream. “You would never guess this wasn’t here for many years. It looks like it’s been here forever,” Bobby says. “It’s intentional. We want to convey the idea of the passage of time.”

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DORIS DUKE CENTER GARDENS

The Doris Duke Center serves as the gardens’ visitor center, with space for meetings, events and the like. Of course, it’s outfitted with two beautiful garden installations – a white flower garden inspired by those seen in England and a peace pond. Just up the hillside behind the Doris Duke Center is the newly completed Charlotte Brody Discovery Garden, which is really worth checking out. The discovery garden is named for Charlotte Brody, a woman who organically gardened in the ’60s before such practices were cool. In her honor, the area is entirely sustainably maintained. It’s predominantly a food garden – herbs, vegetables, beehives and chicken coops lead up to a huge barn with a learning center and cooking class space. The barn is made of donated salvaged wood from two barns in eastern North Carolina and brick from an old warehouse in Durham. Throughout the garden, stone inlays are Chatham County millstone. It’s not just insularly sustainable, either: All grown food is donated to the Durham Rescue Mission each year (as well as firewood from any trees cut down for projects garden-wide). “We gave around three tons of food last year,” Bobby says. DM

F U N FA C T “We have an agreement with Durham [Public] Schools that every second-grader comes to the gardens at some point in their school year,” Bobby says of the discovery garden. “Our education staff works with them and has various programs based on their curriculum.”

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By the Numbers 55 acres of gardens

125 varieties of roses in the rose garden

300 regular volunteers 75 horticulture volunteers (who get perks like taking home bulbs from the terraces during replanting season!)

Last year, the Sarah P. Duke Gardens celebrated its official 75th anniversary. That anniversary is based on when the Ellen Biddle Shipman-designed space opened, not on when Dr. Hanes first talked Sarah P. Duke into financing a garden plot.

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m 6 million gallons of water,

approximately, are used to irrigate the gardens annually. (When calculated out by acre and considering our average rain falls, that’s less than five inches of water per acre each year, a triumph in sustainable practices!)

m 170 private events are held each year, 70 of which are weddings.

m At least 300,000 visitors stroll

the property each year – it’s often closer to 400,000.

m The garden’s oldest trees date back to 1868.

m There are more than 4,300 plant species in the gardens.

m The garden’s wildlife includes: foxes, raccoons, opossum, snakes, great horned owls, redshouldered hawks, seven turtle species, flying squirrels and more than 100 species of wild birds and deer.

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THE

PROFESSION 58

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m HOME& GARDEN ISSUE

Britt Haynes and Dennis Bass combine old and new with a heavy dose of texture in their Trinity Park home BY JESSIE AMMONS PHOTOGRAPHY BY KRISTIN PRELIPP, KPO PHOTO

Britt Haynes and Dennis Bass

know a thing or two about outfitting a home. “We love furniture,” Dennis says, humbly shrugging. It’s a good thing, since the two own Rockwood Furniture, home to one of the area’s largest selections of ready-to-finish furniture. Custom is the name of the game: You can finish your purchased piece yourself or look to Britt and Dennis for guidance through every step of the finishing process. Transforming basic wooden furniture into practical and appealing home installations can take vision and creativity, so it’s perhaps no surprise that the couple’s own home in Trinity Park is a fantastic feast for the senses. S U B T L E U P D AT E S

ritt and Dennis are only the third owners of their home, built in 1932. When they bought it almost 18 years ago, “it was in really good shape,” Dennis recalls. “It had good bones. But we had to do a lot of cosmetics.” They set out to modernize the house’s amenities while staying true to its heritage. “We updated it, but we wanted to keep it as

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Britt (far left) and Dennis added a windowed, closed-in porch to their home. “Here in North Carolina, if it’s screened in, it’s either too hot, too dusty, too cold or pollen is all over the place. It’s always something,” says Britt. “So we glassed it in.” (Nice reading material, Dennis!)

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“We love this house because it’s so bright,” Dennis says. “It gets lots of sun.”

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A sign recognized for strength, integrity and excellence.

much like it was in 1932 as possible,” Britt says. That meant upfitting kitchen appliances and replacing the old wooden cabinet doors with glass panes. There was a lot of shag carpet to remove, as well as an abundance of opaque curtains – apparently, the previous owners had a penchant for French Provençal decor. “When we moved in, I went around and tore down all the drapes and all the blinds and threw them out the windows,” Britt remembers. “The neighbors must have thought crazy people moved in.” But doing so revealed those bones they wanted to enhance. “We love this house because it’s so bright,” Dennis says. “It gets lots of sun.”

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few doors were knocked out to become more open entryways, but most of the house’s layout remains untouched and full of the sort of details rarely found in new construction. Take, for instance, what was once a sewing room. “The lady who lived here before us was a seamstress,” Dennis explains. “There were two windows here,” Britt says, gesturing to what is now a windowed doorway to an expansive covered back deck. “With two dogs, there was no way to get to the backyard unless you went through the basement. So we said, well, we need to put some doors here,” Dennis says. “And we need a deck.” u A p r i l

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‘OUR COMPOUND’ Soon after moving in, Britt and Dennis knew something needed to change. “I’m sort of a vocal person,” Britt says. “I like to complain if things aren’t quite right.” In this case, it was the house next door, which had a constant rotation of renters who rarely treated the property with respect. The couple didn’t like the effect that was having on the rest of the street – and they couldn’t bear to see a house built in 1922 so mistreated. Within three years, they got the opportunity to buy that next-door property. “After about four more years, we were lucky enough to buy the duplex behind us, too,” Britt says. “So we have our own little corner right here. Our friends call it our compound.” They rent out both properties and have had long-term tenants in most of the spaces. “It’s been really great,” Dennis says. Plus, when they bought the duplex, they reallocated a portion of its lawn to become their own backyard. “We love outside space,” Dennis says. “And now this house has great outside space.”

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Dennis and Britt are drawn to patterns and bold colors, even when decorating bathrooms.

The deck is a sight to behold – the sort of space meant for savoring cocktails as the sun sets, but the real gem is that little one-time sewing room. “Of all the rooms in the house, everybody seems to love this one best,” Dennis says of what’s now a super cozy study. Its walls are covered in a deep salmon-colored grasscloth (the official shade is Watermelon), and what was once a standard entrance doorway now holds two mini French doors. It’s a dynamic use of space. In fact, the entire house is saturated with texture and color. Britt and Dennis are not afraid of combining patterns, and there aren’t many bare spots – a first-floor powder room even has a wallpapered ceiling. More is more – “we have lots of stuff,” Britt says – but the effect is sophisticated and curated, not cluttered. “We’ve got a collection,” Britt says of their A p r i l

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HISTORY BUFFS Considering it’s an 83-year-old home, there are luxurious details like tall ceilings, a huge garden tub in the master bathroom and a unique split-staircase layout. “An architect originally designed, built and lived in this house,” Dennis says, “so it has a lot of features that weren’t normal during that time period.” Following the architect and his wife, the home’s next owners were state Senator Luther Johnson Britt Jr. and his wife; the senator worked out of a back room that is now Britt and Dennis’ main-floor den. The two love knowing the story behind their home, especially since they fill it with meaningful items. “It’s nice to find things that have some history behind them that you enjoy,” Britt says.

home decor. “We love consignment shops; we go to auctions; we have some family pieces.” Every surface is covered, including where you walk; deeply hued rugs of every size and shape cover the mostly hardwood floors. “Rugs are art,” Britt says simply.

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here are two other important residents, besides Britt and Dennis: their 5-yearold miniature poodle, Mason, and 15-month-old standard poodle, Luc. The human duo credits their animal counterparts with determining where they spend most of their time, which is downstairs, where there is an entirely finished, capacious basement. Because of the dogs, they added another back deck on the ground level – this one is a windowed, closed-in porch. “Here in North Carolina, if it’s screened in, it’s either too hot, too dusty, too cold or pollen is all over the place. It’s always something,” Britt explains. “So we glassed it in.” Dennis, the resident gardener (although they both claim it as a hobby), has outfitted the semi-outdoor space with ample leafy plants. It’s lush and bright, “our little taste of Key West,” says Dennis. Inside, a fireplace and television keep things cozy and livable, which Britt says is the goal with their entire home. “It’s a nice house and it’s furnished, hopefully, fairly nicely,” he says, “but it’s comfortable.” Of course, the thing about a more-is-more approach is that there’s always room to add another layer. Here is where Britt and Dennis’ unfinished-furniture-store-owner side takes over: “It’s a really cool house,” Britt says. “As with all old houses, though, it’s always in progress. I think the 2015 project is going to be to redo the bathrooms. And painting. This will be our year of painting.” DM

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ADVENTURE TIME Amid the growth of Durham’s cityscape, sometimes it’s easy to forget the wealth of nature that’s right at our fingertips. Let’s rediscover it. BY AMANDA MACLAREN PHOTOGRAPHY BY KRISTIN PRELIPP, KPO PHOTO, AND EMILY TOTH

otels and downtown condos

are springing up by the second. A new dining spot opens at one end of the street, and then another at the opposite corner. Durham is going through a dramatic period of growth, and it’s a spectacular thing to watch. What’s also amazing is that a Durham resident can experience the adrenaline rush of a high (or low) ropes course at two city parks. Their children can climb across boulders in a designated green space settled among those large developments. And the whole family can embark on a canoe trip on one of our multiple waterways. We spent a remarkably cold and wet winter hibernating in our urban dwellings – it’s time to get back outside. u

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Learn the Ropes “The truth is that the biggest surprise for Durham folks is that the course exists,” Kim Oberle explains. In spite of serving thousands of people, many are unaware of the 13-element low ropes course located adjacent to the Spruce Pine Lodge and Lake Michie and the 22-element high ropes course in Bethesda Park near RTP. “We meet and talk to people constantly who … are thrilled that it’s here in Durham.” And those folks have Kim, the manager of outdoor recreation and city lakes for Durham Parks and Recreation, in part, to thank. She worked at ropes courses while in graduate school at Appalachian State University and early in her career. With its large number of youth-serving agencies and small, creative startup businesses, Durham looked to be an ideal community for similar courses. “At that time, urban outdoor recreation hadn’t yet gained traction,” Kim says, “so these two courses seemed like a great way to bring professionally facilitated outdoor experiential education to the Durham community.” The low ropes course came first, in 2006. A high ropes course was the next logical step, though the department had to wait for funding before implementing the plan, which was completed four years ago. That course – the Discovery Course – is particularly unique in its design. “A traditional ropes course design is either a pole course, where one member of a group climbs a tall pole to conquer an element such as the trapeze or catwalk while the rest of the group watches, or a linear course,” 68

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The Walker Family – Robby, Justin, Zackery and Dawn – took advantage of February’s Discovery Day at the high ropes course in Bethesda Park.

Kim says. “A linear course entails climbing an entry element like a rope ladder, and then doing a series of five to six elements that connect in a linear fashion.” The Discovery Course has many advantages, including three levels to ease participants into the height of the course; options for different routes and exits, whether it be by

giant swing, dual zip line or walking back down the course; and it can accommodate 20-25 people at a time, depending on age and ability, so all group members can be on the course at once. “An important consideration is that our programs are generally facilitated by full-time staff who have degrees in organization psychology and A p r i l

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Justin tackles one of the 22 elements at the high ropes course.

outdoor leadership,” Kim adds. “This level of training means we’re able to consult with clients and build thoughtful, individualized programs for each group based on their desired outcomes, even if that’s just to play together for four hours.” People come to use the course for multiple reasons – workplace outings, birthday parties, family adventure days, to name a few. While the Discovery Course is reserved primarily for group experiences, DPR outdoor recreation wanted

to offer times for individuals and families to enjoy the course as well. So they created Discovery Days, which take place nine Saturdays each year and are scheduled in three 75-minute sessions. All it takes is pre-registration at dprplaymore.org and an $8 fee for Durham residents ($13 for non-residents). “Durham has a fantastically diverse community that chooses creative methods to connect to one another,” Kim says. “The Discovery Course provides such an outlet.”

Water Works Canoes and kayaks slip quietly into the water at Falls Lake in northern Durham County just before sunset. The vision of the people in the boats adjusts to the dark, but the sounds of the evening are more pronounced than what can be seen. “It’s not uncommon to hear all kinds of frogs starting up their evening song or owls hooting and performing courtship calls,” Natasha Teasley says. “We’ve even had deer snort and stomp at our passing, and beavers will occasionally make an appearance.” u

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Rainbow Teasley (center), a lead guide at Frog Hollow Outdoors, goes over the basics at Jordan Lake with Matt Stephenson and Lauren Rouse as Rainbow’s mother and fellow guide Cathy Teasley readies the canoes.

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Cathy, in a kayak, helps Matt and Lauren navigate their way across Jordan Lake.

The Falls Lake gathering is one of two evening paddles offered by Frog Hollow Outdoors, which provides a resource for canoe and kayak education, the exploration of nature, adventure, selfdiscovery and a greater overall connection with the outdoors to Triangle and North Carolina residents and visitors. The other program – Paddle Under the Stars – is one of the organization’s most popular and invites an astronomer from Morehead Planetarium and Science Center in Chapel Hill to join the group on the water and educate participants on the constellations and planets above them. “The nighttime experience is different on the water because it is almost more intimate,” says Natasha, the operations manager at Frog Hollow. “You are on the water with a group, but everything is quieter and more peaceful.” Frog Hollow Founder and Durham native Banks Dixon started the business with just a few boats, which he made available for folks to use during the evenings and on weekends. From that small operation, begun in 1998, the business has expanded to 18 staff members, offering guided trips along North Carolina’s rivers and lakes, classes and summer camps. “The more people connect with our waterways, the more they will care about protecting those spaces,” Natasha says. “Clean water is something we are very fortunate to enjoy here in Durham. We should all want to keep it that way.” In addition to the night paddles, Frog Hollow provides guided day trips at the headwater of Falls Lake as well as an Eno River tour, divided into sections, in partnership with the Eno River Association. If you’d rather just hop on the water for an hour or two during the weekend, the organization manages an outpost at West Point on the Eno Park May through October. Frog Hollow has also added a Women’s Adventure series this year, led by female staff members with a “girl power vibe.” The first trip will be on Mother’s Day. “Paddling is a lifelong sport,” Natasha says. “You can enjoy it at any age. We live in a busy, heavily populated area … it is important to be able to find quiet places to be able to reflect a little. Getting on the water – even with a group – offers that.”

Nighttime paddles tend to be more peaceful and relaxing, even in a group.

Moving Mountains While these high ropes courses and canoe trips exist on the periphery of Durham, there’s also a dedicated green space to be A p r i l

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found in the heart of downtown. “Durham Central Park is a five-acre oasis,” says Tess Mangum Ocaña, assistant to the executive director of DCP. “There is nowhere else downtown you can relax on that much grass and have a picnic, do some yoga or enjoy an outdoor concert.” Tess speaks from experience – she often brings her boys, Yago, 7, and Nico, 4, to the park, which they lovingly refer to as “Mama’s Park.” And now, the park has another attraction for Tess’ kids and their peers: Mount Merrill, an interactive play area near the eastern end that opened last December. It’s attractive to Tess as well, but for different reasons: “They need to expend their energy, if you know what I mean, so that there’s a chance of some quite

Gavin Toth, 4, shows off his balancing skills on the climbing net at Mount Merrill. 74

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time at home.” The play mound – which is ADA accessible – has plenty of options to keep the kiddos entertained, from two slides to a climbing net and the boulder climb itself. Amphitheater seating gives parents a better view of the action to monitor their kids’ play. “I’ve heard several families say they love being able to bring their kids to Mount Merrill on food truck rodeo or farmers’ market days,” Tess says. “[It’s great for] kids that have aged out of climbing on the concrete turtle and cardinal but aren’t quite ready for the skate park at the top of the hill yet.”

Mount Merrill is named for Merrill Davis, a supporter of DCP and general manager at the neighborhood’s garden store, Stone Brothers & Byrd, who died in a car accident in 2012. He helped in seeding the lawn in the park, and his 2009 wedding was one of the first at the Pavilion. Mirroring Merrill’s dedication to the park, the community pooled together more than 550

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donations – including $29,473 from a Kickstarter campaign – to raise the $200,000 needed for Mount Merrill’s construction and maintenance. Eventually more funds will need to be raised for additions to “Wanderland,” the long-term play area project that includes the playground. But plans are for grown-ups – right now, there’s a pintsized mountain to explore. DM

The playground is located just across the street from the Durham Farmers’ Market pavilion, making it an ideal spot to bring the kids after a trip to the market or food truck rodeo.

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THE RECYCLISTS

In a time when replacing something is preferred over repairing it, the Durham Bike Co-op works to keep old bikes out of landfills BY VIRGINIA ROBINSON

PHOTO BY KARLA TOWLE

On a frigid Wednesday evening,

just up the hill from the Durham Athletic Park, around the back of a cinderblock garage, Benton Henderson stands inside the Durham Bike Co-op and works on a wheel of his bike. “It’s as close as you’ll get to flying,” he insists, and he’s not talking about riding a bike. He’s talking about fixing one. Benton will return to the co-op the following Sunday, when the daytime hours and warmer weather encourage a small crowd of members to wait outside the garage for their turn to maintain their bikes or to earn one by volunteering. For a $50 yearly membership fee (or five hours of their time), members can choose a bike and learn to fix it up themselves. Membership only (sans bike) is $30. At first glance, the space seems pretty humble. The workshop stores a long, packed row of available bicycles whose handlebars overlap so much it seems they’ve got their arms 76

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around each other. In the back, a select group of higher-end bikes have been refurbished by the organization’s top mechanics; these will go to local stores that have agreed to consign them – a big source of revenue that keeps the nonprofit running. Tools stuck to magnetic strips on the wall wait at the ready, and repurposed file cabinets and library card catalogs help organize parts, including hardto-find items that even the most avid “bike nerd” would not likely have. It’s a treasure chest of other people’s potential trash.

LOCAL LANDSCAPE

Empowering everyone to use this hardware to keep their bikes safe and comfortable is one of the primary missions of the co-op, which opened its doors in 2007, in part to provide novice cyclists with an introduction to bike repair and maintenance. “We teach them how to fix a flat, how to change a tire,” says board member Rob Walpole. “Then

we look at important things like brakes and gears.” This kind of skill building helps keep members independent, mobile and fit – and it also keeps one more environmentally friendly piece of transportation on the road and out of a landfill. The organization insists on being a welcoming community to anyone, and on giving all members – regardless of age, gender or ability – a chance to make improvements to their bicycles without the (often well-intentioned) interruptions of other members. “A lot of times men don’t want women to do anything; they want to do things for them,” Rob says, “so you have to mediate.” The co-op also runs programs for kids, the LGBTQ community, and recent immigrants and political refugees. This social spirit is what keeps so many members coming back. “It’s the engagement with the community,” says volunteer mechanic Keith Ward. The co-op’s volunteer of the year, Thurman McClamy, puts it simply: “I just like helping people work on their bicycles.” Last year, he donated more than 250 hours of his time to the organization. While the co-op welcomes cyclists from every biking subculture there is, shop coordinator Greg Garneau notes, “We’re best suited for the utility cyclist and the commuter,” a segment of Durham’s population that may need bikes as their primary means of getting around the city. When considering what makes Durham a fertile place for the growth of a community bike workshop, Greg cites a combination of factors. “There always has been a core of cyclists here who were ready for it, and it’s got two universities. There are a lot of working class people in Durham, and because it’s North Carolina, there are a large number of people who are auto mechanics or are mechanically oriented. It’s part of the local culture.” A p r i l

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Marshall Mason, a volunteer at the co-op who also works on DIY projects, fixes a bike tire.

A DREAM REALIZED

But when the area surrounding the co-op began gentrifying, and as member numbers increased, concerns about the cost of staying on Washington Street began to arise. “We are in a great location, have a wonderful landlord, and we’re outgrowing our space,” says treasury coordinator Debbie West. Serendipitously, a maintenance facility in Duke Park is available, and with the help of the Duke Park Neighborhood Association, the nonprofit has reached an agreement with Durham Parks and Recreation to secure the larger, more functional space. “The shop floor is similar, but we’ll have a separate parts room and an entire pole barn, which is gigantic. It will take care of bike storage.” While growing into the new building will take some serious fundraising, Debbie says, “It’s a dream for us. We’re so grateful to the city and to Duke Park. A lot has come together.” With community support, the relocation is sure to keep the co-op, its members, and their bicycles, moving forward. DM

A SUNDAY AFTERNOON AT THE CO-OP Mary Bedard, a senior scientist for a pharmaceutical company, has volunteered more than three hours at the co-op and has now chosen a bike to fix up for herself. With Rob Walpole, she begins the process of making the old bike ride-able, but they quickly discover that parts of the bike have rusted and stuck to the frame, rendering the bike unusable. Fortunately, there are plenty of others to choose from, and Mary finds another just right for her size and needs. She does most of the work herself, learning not only what to do next, but more generally about the mechanics and anatomy of the bike.

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“You’re a natural,” Rob says. “I do a lot of engineering type stuff in my lab,” she explains, tinkering with the brakes as she chats. Rob assures her that with her new know-how, she can maintain her bike for a decade or more. Well on her way to a “new used” bicycle, she says the experience is about more than just scoring a reasonably priced piece of transportation. “The mission of the co-op was really very appealing,” she says. “I don’t want to just buy a bike and then have no idea what I’m doing. You can learn as much as you want here.”

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fresh off the T

BY JILL WARREN LUCAS

he openings of three Asian restaurants – Basan, Dashi and Juju – have provided an auspicious jumpstart to the new year. The eateries showcase how diverse Eastern foodways can be: Basan spotlights sushi and sashimi, often featuring fish from Carolina waters. Dashi specializes in springy ramen noodles in umami-rich broth, as well as Japanese pub food in its upstairs izakaya. And Juju proudly serves fusion fare that combines irresistible East-meets-West flavors.

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Dashi The Plate Trust the knowledgeable servers to guide you through unfamiliar territory. Upstairs in the izakaya, options range from a seasonal pickle plate and tender miso eggplant to skewers of chicken heart and pork tongue. Thirsty? The appealingly bitter Studasaurus starts with a Rye IPA made for Dashi by Ponysaurus. On the other end of the spectrum is the Hosoi, a skinny shochu cocktail blended with plum liqueur and yuzu. Ramen reigns downstairs. The traditional Tonkotsu, with its milky pork broth and roasted pork belly, may be the starring attraction, but the rich umami flavors of the mushroom-and-mustard greens-based vegetarian, and the lighter miso, with ground pork, pickled cabbage and sweet potatoes, are not to be missed. With flavors like green tea jasmine and yuzu clementine, you’ll want to save room for a sampler of signature ice creams made by The Parlour. The Place The biggest delay in getting the long-awaited Dashi open was the craftsmanship involved in installing the handsome black American walnut that gives the downtown space its distinctive minimalist character. The door on the left, marked RAMEN, leads to the noodle bar. Black-and-white panels cut from classic Japanese comic books were hand-applied on the diagonal to create a playfully unique wall art. The tabletops were made from salvaged bowling alley lanes. The door on the right, marked BAR, leads upstairs to the izakaya. Original touches here include sake cups, bowls and plates made by partner Rochelle Johnson, who also is a potter.

OODLES OF NOODLES Dashi partners Nick Hawthorne-Johnson, Rochelle Johnson, Kelli Cotter and Billy Cotter.

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PHOTO BY D.L. ANDERSON PICTURES

plate

The People Dashi brings together the talents of Billy and Kelli Cotter of Toast and Rochelle Johnson and Nick Hawthorne-Johnson of The Cookery, an event space and commercial kitchen. The couples tested the waters with a successful pop-up event two years ago. Later, while Kelli stayed behind, they went on an eating tour in Tokyo, seeking out the best ramen shops to inspire their dream restaurant. They spent so much time at one place that the owners sent them home with a “lucky cat,” a white figurine that sits on a shelf. Scott Ritchie, formerly of Chapel Hill Street neighbors Alley Twenty Six and Rue Cler, manages the innovative bar program. Craig Heffley of Wine Authorities curates the sake and wine lists. Here’s a Tip Get a seat at the noodle bar to catch the choreography of dishes being assembled by three line cooks – which sometimes includes Billy. “It’s dinner and a show,” quips Kelli. Upstairs, try the curried beef tendon crackers. While tendon is typically discarded in American kitchens, Billy boils the trimmings for hours until tender, slices them wafer thin, then dries them in a dehydrator. Just before serving, the bits are flash fried into chicharrones and tossed with a dusting of house-blend curry. u

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PHOTOS BY TERRENCE JONES

GO, FISH! Chef Toshio Sakamakiâ&#x20AC;&#x2122;s sashimi lunch combo at Basan includes eight pieces of assorted fish.

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Basan The Plate The basan is a legendary bird that blasts fire from its mouth, but Basan at American Tobacco is no haven for chili heads. Chef Toshio Sakamaki is unafraid of spice, but his style lets the clean flavors of starring ingredients shine. Start with Hamachi Carpaccio, a crudo of yuzu-infused fluke, and the meltingly tender Hamachi Tiradito of yellowtail, simply dressed with warm chili ponzu sauce and avocado. His bright tropical salmon roll with mango and masago caviar is a study in contrasts to the briny Yokosuna roll, a big bite of eel, crab salad and tuna drizzled with spicy sesame sauce. Craving something meaty? Splurge on lusciously fatty skewers of pork belly. For dessert, try the delicately flavored green tea creme brulee.

foray in Japanese-French fusion, he was recruited by Raleigh-based Eschelon Experiences to open its first Durham eatery. Here’s a Tip Ask your server if Toshio has anything interesting in the kitchen that’s not on the

menu. If you want the chef driving your dinner, opt for the multicourse Omakase, a prix-fixe experience in which he creates a tasting menu from best available ingredients. Or take the wheel yourself with Ishiyaki Beef, using a tabletop grill for a fun DIY experience. u

The Place To see Toshio at work, make a beeline for the 11-seat sushi bar. Basan doesn’t take reservations for small groups, so other options include a comfortable table or booth, or perhaps the glass-walled cocktail bar. Be sure to sample the sake menu; drinks are over-poured into traditional catch boxes that provide a bonus sip. Basan’s total 6,600 square feet includes an elegant lounge and event space. Standard tables and chairs on an upper level to the right of the entrance are sometimes removed to create a kotatsu-style area, where diners sit on the floor and tuck their feet into a nook under a low table. The People Toshio is serious about his craft but can’t restrain his joy at opening a modern Japanese restaurant in a city brimming with bold eaters. “People here are educated. They know good food,” he says. “I can be more creative here.” His training started in Tokyo, where his father owned a small sushi shop. By 18, he was working at Hatsuhana, a four-star restaurant in New York. After 20 years in San Francisco and LA, including a

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PHOTO BY ALEXANDREA THOMSEN/DTOWNPERSPECTIVE

Juju and Basan are participating in this month’s Taste 2015. For more information, see page 33. Buy tickets at tastetheevent.com.

Juju’s crispy wild boar dumplings.

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Juju The Plate With its name being a diminutive of parent restaurant Jujube, Ninth Street’s Juju focuses on Asian tapas and shareable plates. Co-Owner Charlie Deal describes Chef Aaron Zarczynski’s menu as “unapologetically fusion,” though the Ha Gow dumplings (with scratch-made wheat starch wrappers) are the real deal. The paper menu doubles as a placemat, tempting diners to try additional dishes. The dumplings are a fun way to begin – the duck and chive version is a must-order. And be sure to try the ahi poke, a glistening blend of raw tuna dressed with macadamia-soy jus arranged atop a crispy fried wonton. The tender lemongrass grilled hanger steak, served with addictive pickles, is so savory as to make the dipping sauce superfluous. Service hours expanded in March with quick-service lunch options and weekend brunch featuring assorted dim sum and Asian-tweaked classics, like five-spice French toast.

Juju business partner Julian Benfey, along with Julian’s parents, opened Jujube in 2005. Here’s a Tip The deep-fried Brussels sprouts served with crispy chicken are one of several items

familiar to Jujube diners that can be ordered as standalone snacks at Juju. Pace yourself to save room for the Momofuku© Crack Pie Ice Cream Sandwich – a pistachio-oatmealchocolate cookie filled with roasted pistachio ice cream. DM

The Place Juju’s inviting focal point is its large and sleek island bar. It’s a great place to enjoy a flight of premium sake; take your pick among 28 options or trust bar manager Brett Lyszak to curate your tour. Brett has crafted several Asian-inspired cocktails, like the foamy That Thing Yuzu (bourbon, house-made gingeryuzu syrup and egg white). Once home to George’s Garage, the reconfigured space has multi-toned wood walls, cozy booths and ample raised-table seating. The spacious outdoor patio, which wraps around the building, is an irresistible draw on mild nights – and features fire pits for chilly ones. The People Charlie, who also operates Dos Perros, was pursuing a degree in genetic engineering at Berkeley some 20 years ago when he was seduced by the restaurant trade. The Bay Area native was first inspired to open an Asian tapas place when working at a noodle bar in Sun Valley, which led to a trip to China. He and A p r i l

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DRIVE WORTH THE

Raleigh is making a run in the great culinary race of the Triangle BY JILL WARREN LUCAS

PHOTOGRAPHY BY BRIANA BROUGH

You’re surrounded by great restaurants in Durham, but somehow,

none of them fit your mood right now. You want a bite of something you’ve never had before – perhaps something with a little buzz that’s made you envy friends in the Capital City, whose earnest invitations you’ve managed to resist. After all, can Raleigh really be all that? Can dinner be worth a 30-minute drive? Is it possible that compelling culinary diversity has overtaken a downtown that used to roll up its sidewalks after dark? Yes, yes and yes. Raleigh is earning due acclaim for its lively food scene, largely due to Ashley Christensen. The reigning James Beard winner for Best Chef: Southeast is about to open her sixth downtown eatery, the open-kitchen Death & Taxes. Bridge Club, an event space upstairs, will follow later this year. Her flagship, Poole’s Diner, continues to beckon with high-end eats that attract a noisy in-crowd. Beasley’s Chicken + Honey is more low key but no less tempting. Tucked into a former Piggly Wiggly, it adjoins Chuck’s, her burger palace, while Fox Liquor Bar is downstairs. Close by is Joule, Ashley’s jewel-box coffee shop/bar that also serves breakfast, lunch and dinner. u

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A STAR, RISEN Ashley Christensen – pictured at Beasley’s Chicken + Honey – was one of several North Carolina women in the food industry written about in The New York Times recently. The article also pointed to Chapel Hill’s Andrea Reusing, Hillsborough’s April McGreger, and Durham’s Phoebe Lawless and Jennifer Curtis.

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John Holmes and Scott Crawford (a three-time James Beard semifinalist for Best Chef: Southeast) are betting on Raleigh’s Person Street neighborhood. Standard Foods, opening soon, will be a cross between a farm-to-fork restaurant and a grocery store that sources some of its produce from the nearby Raleigh City Farm.

A H I G H E R S TA N D A R D

PHOTO BY JESSICA CRAWFORD

Once you’ve completed the Tour de Christensen, where to next? Seek a seat at Standard Foods, opening soon in the burgeoning Person Street neighborhood. Scott Crawford, former chef of the upscale Herons at The Umstead Hotel, is creating a farm-to-fork eatery and grocery hybrid that will source some fresh-picked produce at the adjacent Raleigh City Farm. Scott’s partner – in this and the white-linen Nash Tavern at Nash Square, to follow – is Raleigh entrepreneur John Holmes. They’ve hired Bret Edlund, who previously worked alongside Scott, as chef de cuisine, and James Naquin, former butcher/charcuterie whiz at Durham’s Guglhupf. Nearby is Stanbury, where Drew Maykuth dazzles diners with adventurous and ever-changing seasonal options – his Thai-seasoned steak tartare is a rare treat. 18 Seaboard equally attracts politicos and admirers of Jason Smith’s delicious commitment to supporting local growers. SOMETHING NUEVO

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How about a walk on the culinary wild side? The tantalizing flavors of Laos are deliciously on display at Bida Manda, a place so beloved by cellist Joe Kwon of The Avett Brothers that he built his new house just blocks away. (Before that, he lived in Durham.) Can’t get in? Try for a table at Garland, where Cheetie Kumar serves spicy Indian food that Ashley Christensen can’t resist. Also not to be missed is Jose and Sons in the Warehouse District. The Ibarra family operates the local El Rodeo chain, but chef Oscar Diaz has built a nuevo menu that fuses Mexican-Southern traditions – like the crazy good chicharron and waffles. Their hashtag? #HOLAYALL. Videri Chocolate Factory is in the same handsomely refurbished building. More regionally distinct flavors can be found at Centro and Sitti, kitty-cornered on Wilmington Street. Centro’s Angela Salamanca recently handed her apron to a new chef, but her kitchen skills made the small restaurant a big success. She’s now focusing on expanding the second floor to add a mezcal bar. Sitti, which means beloved grandmother in Lebanese, celebrates flavorful family traditions. You can make a meal of hot and cold mezze and steaming puffs of pita bread dunked in za’atar-laced olive oil. Vegetarians get to be the cool kids at the table at Fiction Kitchen. Caroline Morrison and Siobhan Southern use the best local ingredients (growers are credited on daily menus) and serve vegan desserts you wouldn’t think possible without eggs or dairy. A p r i l

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SWEET ENDINGS

Ah, yes. Dessert. With two extraordinary new bakeries now open downtown, it is imperative to save room for a treat at Bittersweet or lucettegrace. Heck, if you don’t make it to Raleigh often, you really ought to hit both. Think of it this way: You’ll walk off a few calories in the two-block stroll between them. Kim Hammer of Bittersweet used to make bittycakes organic delights for the now-closed Café Helios and other shops, but longed to have her own place to serve comfort desserts and classic cocktails. Daniel Benjamin, former pastry chef at Herons, now crafts elegant nibbles priced for everyday indulgence at the contemporary patisserie lucettegrace, just steps from Death & Taxes. DM

At the new lucettegrace, folks line up for macarons, bourbon pecan pie croissants, barbecue breakfast cake and grilled cheese.

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G2B Restaurant & Brewery |

3211 Shannon Rd., Ste. 106

ou may have noticed a difference in the

menu. You may also have caught on to the fact that it’s now revised almost every day. “We cook very spontaneously,” says Executive Chef Travis Robinson, who started at G2B in November. “It’s pretty much whatever is available. I don’t preplan menus. For me, that’s just natural.” Building dishes around seasonal products is not unheard of in Durham, but Travis’ goal is to incorporate modern techniques that create a signature experience. The vision of the lamb dish here may have been fully pieced together just a few hours before creating it, when the chef encountered sunchokes at the Durham Farmers’ Market, but he is meticulous in its preparation. “The sunchokes give the dish some kind of substance and [are] still hardy, but not like a potato that’s so heavy.” He starts by wrapping the lamb belly around the loin – seasoned along the inside with fresh shiso and lemon zest – tying it together tightly, smoking it with dried fennel fronds and sous vide cooking it for a couple hours. The sunchokes are roasted in lamb fat 88

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PHOTO BY SALLY SCRUGGS

The Change-Up |

g2b-restaurant.com

and set along a sunchoke mousse, with cucumbers and thinly sliced radishes, topped with chervil and fresh fennel. The sauce, which really ties the dish together, is a yogurt that’s been caramelized in a pressure cooker and added to the lamb jus, creating a balance between lamb flavor and tart nuttiness. Finally, fennel ashes, saved from the smoking, are sprinkled over the plate. “I don’t want to do something mundane,” Travis says. “I want recognizable food that people know, but when I put it on a plate and serve it, it’s something like they haven’t ever had before.” Another recent development is the restaurant’s nano-brewery, under the direction of Andrew Christenbury. For this dish, Travis recommends the Belgian blood orange pale ale – the strong citrus flavor and slightly higher alcohol content make it an ideal pairing. “The goal here is to have a really good neighborhood restaurant that you can go to on a regular basis, but you would be proud to take your out-of-town friends, too,” Travis says. “If people like good food and beer, then there’s no reason that they wouldn’t come back again.” – Amanda MacLaren DM A p r i l

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CAROLINA

866.877.4141

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drink

Stay Classy, Durham S

Bar Virgile

105 S. Mangum St.

919-973-3000

tep into the lobby of Bar Virgile on a Saturday,

and you’ll likely be met by some spillover from the bar. It’s a hot night for downtown’s new cocktail locale. The space is cozy at 41 seats, but the wait staff is attentive and will help you find a nook to fill, whether it’s in one of the impressive banquette booths or front and center at the bar. Wherever you’re sitting, the view is impressive – the former Citizens National Bank annex has been refurbished with items discovered in the space. Old boiler system parts now adorn the walls and the back bar; a countertop is made from reclaimed wood; the textured bar front was once a roll-up door that’s been cleaned and painted. But we’re not here to talk about the decor – we’re here to drink. “Classic cocktails are classic for a reason – they stand the test of time,” says co-owner and general manager Daniel Sartain. It was a joint effort among Daniel, a former Nana’s Restaurant manager, Nana’s chef/ 90

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the

owner Scott Howell and his wife, Aubrey Zinaich-Howell, to open the bar, which is named after Scott’s grandfather, Virgil. “We have a focus here to do classic cocktails to … re-introduce them to a community that might have forgotten how these are done the proper way.” A popular option is The First Word, a spinoff of one of the team’s favorite cocktails, The Last Word. A quarter ounce of homemade honey syrup is mixed with half an ounce of fresh grapefruit juice, three quarters of an ounce of the Italian aperitivo Aperol, then an ounce and a half of dry gin. Mixed and poured into a chilled coupe, the drink is topped off with a little cava and an orange twist. The grapefruit and gin take the forefront of a sip, with a lingering taste of honey – ideal for a spring evening. Daniel sums the concept up nicely: “If you like the taste of dimension and flavor and what happens when you combine gin with these aperitivos and digestivos, this is a good place for you to explore some cocktails.” – Amanda MacLaren DM A p r i l

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advertisers highlighted in boxes

NORTHERN DURHAM / NEAR INTERSTATE 85

ENO RIVER SHOPPING CENTER Don Cecilio’s Authentic Mexican cuisine. 5279 N. Roxboro Rd.; 919-479-9757 NORTH DUKE CROSSING SHOPPING CENTER (EXIT 176-B) Bamboo House Chinese Restaurant Simple, classic Chinese dishes. 3600 N. Duke St.; 919-477-0078 Golden Krust Caribbean bakery and grill. 3600 N. Duke St.; 919-283-4639 Las Palmas Mexican Restaurant Authentic Mexican cuisine. 3814 N. Duke St.; 919-479-0080 Ole NC Bar-B-Que Basic barbecue offerings. 3600 N. Duke St. Ste. 17; 919-471-1400 GUESS ROAD Northgate Mall - 1058 W. Club Blvd. Fast Food •A & D Buffalo’s •Baja Shack •Cajun Café •CinnaMonster •The Cookie Store •Dragon Express •Greek Cuisine •Haagen-Dazs/Planet Smoothie •Jake’s Wayback Burgers •Marble Slab Creamery •Mickey’s Chicken & Fish •Pretzel Twister •Subway •Tomo Japan •Villa Fresh Italian Kitchen Full Service C&H Cafeteria 919-286-7303

Italian Pizzeria Restaurant Traditional Italian dishes and pizzas. 3823 Guess Rd.; 919-471-0664 Jimmy’s Famous Hot Dogs Hot dogs, burgers, wings and fries. 2728 Guess Rd.; 919-471-0005 La Cacerola Cafe & Restaurant Honduran-style cuisine. 2016 Guess Rd.; 919-294-6578

HILLSBOROUGH ROAD Bennett Pointe Grill Multi-regional American cuisine. 4625 Hillsborough Rd.; 919-382-9431 Papa Nizio’s Pizza, wings and subs. 3405 Hillsborough Rd.; 919-381-6268 Sharky’s Eat & 8 Pizza, subs and Mediterranean classics like falafel. 4707 Hillsborough Rd.; 919-908-1112 Shanghai Chinese Restaurant Chinese dishes, including steamed whole fish. 3433 Hillsborough Rd.; 919-383-7581 HILLANDALE ROAD (EXIT 174-A)

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live

Mediterranean

Bistro

Bleu Olive High-quality comfort food incorporating local ingredients and Mediterranean flair. 1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com

Randy’s Pizza 919-286-7272

NORTH POINTE DRIVE The French Corner Bakery Artisan breads, cookies and muffins, plus a lunch menu. 2005 North Pointe Dr., Ste. B.; 919-698-9836

Ruby Tuesday 919-286-5100 Gocciolina Italian fare. 3314 Guess Rd.; 919-973-4089 Dragon Inn Hunan and Szechuan dishes. 3823 Guess Rd.; 919-477-6310

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MORE NORTHERN DURHAM DINING Bel Gusto d’Italia Italian dishes, located inside the Millennium Hotel. 2800 Campus Walk Ave.; 919-382-5024 Bullock’s Bar-B-Que Barbecue and other Southern comfort food. 3330 Quebec Dr.; 919-383-3211 Italian Pizzeria & Restaurant Traditional Italian dishes and pizzas. 3500 N. Roxboro St.; 919-220-1386

Koumi Japanese Restaurant Freshly prepared traditional Japanese dishes and sushi, as well as other Asian specialties, like Vietnamese pho. 3550 N. Roxboro St.; 919-381-5753; koumijapanese.com Mami Nora’s Rotisserie Peruvian cuisine. 302 Davidson Ave.; 919-220-9028 Perky’s Pizza of Durham American pizzeria. 3422 Red Mill Rd.; 919-682-0202 Silver Spoon Restaurant Diner fare and seafood. 5230 N. Roxboro Rd.; 919-479-7172

NEAR DOWNTOWN

BROAD STREET Oval Park Grille Creative comfort food and health-conscious options. 1116 Broad St.; 919-401-6566

El Corral Mexican Restaurant Authentic Mexican cuisine. 1821 Hillandale Rd.; 919-309-4543

Pomodoro Italian Kitchen Homemade pastas, sauces and pizzas. 1811 Hillandale Rd.; 919-382-2915

Pan Pan Diner 919-416-1950

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Hog Heaven Bar-B-Q Eastern barbecue. 2419 Guess Rd.; 919-286-7447

Meelo’s Restaurant Italian and Spanish offerings. 1821 Hillandale Rd., Ste. 3; 919-384-9080

Jade Buffet 919-286-9555

taste

Golden China Simple, classic Chinese dishes. 1515 North Pointe Dr., Ste. 110B; 919-220-3168

Hummingbird Bakery Southern desserts, lunch and coffee. 721 Broad St.; 919-908-6942; hummingbird-durham.com

Joe Van Gogh Coffee and pastries. 1104 Broad St.; 919-286-4800 The Palace International Traditional East African specialties and African takes on other world cuisines. 1104 Broad St.; 919-416-4922

Rudino’s Pizza & Grinders Hot subs and sandwiches, breadsticks and pizza. 1515 North Pointe Dr.; 919-220-2002

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Watts Grocery Seasonal contemporary American cooking using local ingredients. 1116 Broad St.; 919-416-5040; wattsgrocery.com DUKE DINING Blue Express Mediterranean sandwiches and salads. 450 Research Dr.; 919-660-3971 The Nasher Café Bistro fare using fresh, local ingredients; inside the Nasher Museum of Art. 2001 Campus Dr.; 919-684-6032 Duke Gardens Terrace Café Sandwiches, coffee and snacks from The Picnic Basket, located at the Sarah P. Duke Gardens. 426 Anderson St.; 919-660-3957 Twinnie’s Café Irish Pub with pastries, sandwiches, salads and coffee, 101 Science Dr.; 919-660-3944 ERWIN ROAD Another Broken Egg Café Unique breakfast and lunch menu. 2608 Erwin Rd., Ste. 120; 919-381-5172 Chai’s Noodle Bar & Bistro Japanese, Chinese, Thai and Korean dishes. 2816 Erwin Rd., Ste. 207; 919-309-4864 Hungry Leaf Salads and wraps. 2608 Erwin Rd., Ste. 132; 919-321-8001 Nosh “Eclectic foodstuffs” including sandwiches, soups, salads, wraps and desserts. 2812 Erwin Rd., Ste. 101; 919-383-4747 MediTerra Grill Mediterranean cuisine. 2608 Erwin Rd., Ste. 136; 919-383-0066 Saladelia Café Espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches, salads and soups. Open for dine-in or carry-out. 2424 Erwin Rd.; 919-416-1400; saladelia.com

Six Plates Wine Bar Small-plate menu items. 2812 Erwin Rd., Ste. 104; 919-321-0203 Smashburger Unique burgers and Haagen Dazs milk shakes. 2608 Erwin Rd., Ste. 116; 919-237-1070 Sushi Love Sushi and other Japanese cuisine. 2812 Erwin Rd., Ste. 204; 919-309-2401 ERWIN SQUARE 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; local22kitchenandbar.com

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

Vin Rouge Bistro-style dinner and Sunday brunch. 2010 Hillsborough Rd.; 919-416-0466; vinrougerestaurant.com BULL CITY MARKET

Pantones sage green: 5777 brown: 490

NINTH STREET DISTRICT Bali-Hai Mongolian Grill Chinese-Mongolian grill. 811 Ninth St.; 919-416-0200

The Mad Hatter’s Café & Bakeshop Scratch-made pastries, organic salads, sandwiches and wraps, with breakfast all day and delicious brunch every weekend. Award-winning cakes.1802 W. Main St.; 919-286-1987; madhatterbakeshop.com

Banh’s Cuisine Vietnamese and Chinese dishes. 750 Ninth St.; 919-286-5073 blu seafood and bar Upscale seafood restaurant featuring innovative regional classics. 2002 Hillsborough Rd.; 919-286-9777; bluseafoodandbar.com Blue Corn Café Authentic Latin-American food with fresh, organic ingredients. 716 Ninth St.; 919-286-9600 Burger Bach Gastropub serving seafood, salads, and featuring signature New Zealand grass-fed beef burgers. 737 9th St. Ste. 220; 919-973-4416; burgerbach.com

Charlie’s Pub & Grille Sandwiches and bar snacks. 758 Ninth St.; 919-286-4446 Chubby’s Tacos Tacos and burritos. 748 Ninth St.; 919-286-4499 Cosmic Cantina Authentic Mexican cuisine with vegan options. 1920 Perry St.; 919-286-1875 Dain’s Place Pub fare. 754 Ninth St.; 919-416-8800 Dale’s Indian Cuisine Traditional Indian food. 811 Ninth St.; 919-286-1760 Elmo’s Diner Homemade Southern and American classics with breakfast all day in a casual, family-friendly setting. 776 Ninth St.; 919-416-3823 Gregoria’s Cuban Steakhouse The reincarnation of Gregoria’s Kitchen offers high quality, fresh and flavorful Cuban dishes. 2701 Hillsborough Rd.; 919-973-2717 Heavenly Buffaloes Chicken wings and vegan nuggets with more than twenty flavors. 1807 W. Markham Ave.; 919-237-2358 Juju Asian fusion small plates, dumplings and dim sum. 737 Ninth St.; @jujudurham Metro 8 Steakhouse American and Argentian steakhouse. 746 Ninth St.; 919-416-1700 Monuts Donuts Doughnuts, pastries, English muffins, bagels and breakfast sandwiches. 1002 Ninth St.; 919-797-2634

Vine Sushi & Thai Thai noodle dishes and stir-fries alongside sushi. 607 Broad St.; 919-294-8382 Wellspring Café Salad and hot bar in Whole Foods Market, plus sandwiches, pizza and sushi. 621 Broad St.; 919-286-2290

DOWNTOWN

BRIGHTLEAF DISTRICT Alivia’s Durham Bistro European-style bistro with breakfast, pub fare and upscale dinner options. 900 W. Main St.; 919-682-8978 Skewers Bar & Grill Buffet and full kabob menu. 1013 W. Main St.; 919-680-8048 Chamas Churrascaria Brazilian Steakhouse Tableside service of beef, pork, lamb and chicken. 905 W. Main St.; 919-682-1309 Devine’s Restaurant and Sports Bar Sandwiches, wings and burgers. 904 W. Main St.; 919-682-0228 El Rodeo Mexican Restaurant Authentic Mexican cuisine 905 W. Main St.; 919-683-2417 The Federal Pub fare with bistro panache. 914 W. Main St.; 919-680-8611 Fishmonger’s Restaurant & Oyster Bar Fresh seafood and homemade sides. 806 W. Main St.; 919-682-0128 James Joyce Irish Pub and Restaurant Traditional pub food and snacks. 912 W. Main St.; 919-683-3022 La Tropicale Catering Caribbean and soul food. 411 W. Chapel Hill St.; 919-638-8444 Lilly’s Pizza Stone-hearth-baked pizzas with fresh, organic, local ingredients. 810 W. Peabody St.; 919-797-2554 The Little Dipper Fondue. 905 W. Main St.; 919-908-1023 Mt. Fuji Asian Bistro Sushi & Bar Thai, Japanese, Chinese and sushi. 905 W. Main St.; 919-680-4968 Parker and Otis Breakfast and lunch, plus candy and other specialty food items. 112 S. Duke St.; 919-683-3200 Piazza Italia Restaurant, Piazza di Mare Seafood House-made pasta, Italian dishes and gelato. 905 W. Main St.; 919-956-7360 Rose’s Meat Market and Sweet Shop Sandwiches, pastries and daily dinner specials. 121 N. Gregson St.; 919-797-2233

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Satisfaction Restaurant & Bar Pub fare including wings, ribs and pizza. 905 W. Main St., Ste. 37; 919-682-7397

Piedmont Seasonal cooking, inspired by local ingredients. 401 Foster St.; 919-683-1213

Serrano Delicafe Sandwiches and hot dogs. 905 W. Main St.; 919-381-6407

CITY CENTER DISTRICT 2 Zero 1 Restaurant Breakfast, lunch and dinner, located in the Durham Marriott Convention Center. 201 Foster St.; 919-768-6000

Respite Café Fine coffee and tea. 115 N. Duke St.; 919-294-9737

Beyú Caffé Coffee, pastries and breakfast and lunch menus. 335 W. Main St.; 919-683-1058

Torero’s Mexican Restaurant Authentic Mexican cuisine. 800 W. Main St.; 919-682-4197

Blue Coffee Café Breakfast fare and lunchtime grill options. 202 N. Corcoran St.; 919-688-2233

Triangle Brewing Co. Pint & Plate Pub grub and beer. 802 W. Main St.; 919-973-2598

Bull City Burger & Brewery Local-beef burgers and dogs, fresh beers brewed in-house. 107 E. Parrish St.; 919-680-2333

WAREHOUSE DISTRICT Cocoa Cinnamon Coffee, chocolate and pastries. 420 W. Geer St.; 919-697-8990

Bull McCabe’s Irish Pub Pub food and bar snacks.427 W. Main St.; 919-682-3061

DaisyCakes Bakery & Cafe Breakfast, lunch, pastries, coffee. 401A Foster St.; 919-389-4307

Carrboro Coffee Roasters Brewed coffee, espresso drinks. 807 E. Main St.; 919-968-4760

MUSEUM. HOTEL. RESTAURANT.

Geer Street Garden Simple, down-home fare. 644 Foster St.; 919-688-2900; geerstreetgarden.com

Parts & Labor A variety of dishes meeting many dietary needs. 111 N Corcoran St 723 Rigsbee Ave.; 919-901-0875

919.956.6700 | 21cDurham.com

The Pit Barbecue. 321 W. Geer St.; 919-282-3748

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The Cupcake Bar Cocktail- and beverage-inspired cupcakes. 101 E. Chapel Hill St.; 919-816-2905 Dame’s Chicken & Waffles Chicken, waffles, shmears. 317 W. Main St.; 919-682-9235

Dashi Traditional ramen shop and izakaya. 415 E. Chapel Hill St. Loaf Oven breads and pastries. 111 W. Parrish St.; 919-797-1254 Mateo Tapas and small plates. 109 W. Chapel Hill St.; 919-530-8700 Ninth Street Bakery Organic breads, pastries and lunch. 136 E. Chapel Hill St.; 919-286-0303 Old Havana Sandwich Shop Authentic Cuban sandwiches. 310 E. Main St.; 919-667-9525 The Parlour Homemade ice cream. 117 Market St.; 919-564-7999 Pizzeria Toro Wood-fired pizza. 105 E. Chapel Hill St.; 919-908-6936 Pompieri Pizza A pizza joint with a fine-dining approach. 102 City Hall Plaza; 919-973-1589 Revolution Contemporary global cuisine featuring local ingredients. Extensive wine list. Now serving lunch. 107 W. Main St.; 919-956-9999; revolutionrestaurant.com

Counting House Upscale restaurant featuring locally sourced entrees, as well as small plates featuring oysters, shellfish and meats and cheeses. Full bar. 919-956-6760; 111 N. Corcoran St.; countinghousenc.com

Rue Cler Restaurant & Café French bistro-style cuisine. 401 E. Chapel Hill St.; 919-682-8844

live

Mediterranean

Dos Perros Sophisticated Mexican cuisine. 200 N. Mangum St.; 919-956-2750

Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast and served griddled or fried in a simple, straightforward manner. 608 N. Mangum St.; 919-9088970; saltboxseafoodjoint.com

Bistro

Scratch Bakery Sweet and savory pastries, plus lunch. 111 W. Orange St.; 919-956-5200 Taberna Tapas, paella and flatbreads. 325 W. Main St.; 919-797-1457

READERS’ FAVORITE

BRONZE WINNER

IBEST

Toast Italian paninis and soups. 345 W. Main St.; 919-683-2183

OF DURHAM 2014

AMERICAN TOBACCO DISTRICT Basan A wide variety of fresh, specialty sushi rolls, modern Japanese appetizers and entrees, and an extensive sake selection. 359 Blackwell St., Ste. 220; 919-797-9728; basanrestaurant.com

Private Dining Room Outdoor Seating 1821 Hillandale Road | Durham

919.383.8502

www.bleuolivebistro.com bleuolivebistro

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@bleuolivebistro

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PRIMAL FOOD & SPIRITS

(919) 248-3000 202 NC HWY 54, DURHAM, NC Private Dining Room Available

Cuban Revolution Restaurant & Bar Cuban tapas served amid ’60s-style decor. 318 Blackwell St.; 919-687-4300 Mellow Mushroom American pizzas, calzones, salads, hoagies. 410 Blackwell St.; 919-680-8500

359 Blackwell Street Suite 220 Durham NC 27701 BasanRestaurant.com

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OnlyBurger The food truck’s brick-and-mortar version offers all the same build-your-own burger options. 359 Blackwell St. Saladelia Café Espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches, salads and soups. Open for dine-in or carry-out. 406 Blackwell St.; 919-687-4600; saladelia.com Tobacco Road Sports Cafe American dishes with local ingredients, overlooking The Bulls’ stadium. 280 S. Mangum St.; 919-937-9909 Tyler’s Restaurant & Taproom Hearty fare and huge beer selection. 324 Blackwell St.; 919-433-0345

EAST CENTRAL DURHAM

OAK CROSSING SHOPPING CENTER El Coyote Bar & Grill Authentic Mexican cuisine. 3801 Wake Forest Hwy.; 919-957-7070 Las Palmas Mexican Restaurant Authentic Mexican cuisine. 3801 Wake Forest Hwy.; 919-598-8990 FAYETTEVILLE STREET Bowick’s Ark Southern comfort food. 901 Fayetteville St., Ste. 205; 919-680-3200 Chicken Hut Soul food. 3019 Fayetteville St.; 919-682-5697 New Visions of Africa African soul food. 1306 Fayetteville St.; 919-687-7070

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The Refectory Café Dal, chili, salads and soups. 2726 Durham-Chapel Hill Blvd.; 919-908-6798 Fairview Dining Room Seasonally inspired contemporary cuisine inside the Washington Duke Inn & Golf Club. 3001 Cameron Blvd.; 919-493-6699; washingtondukeinn.com

Guglhupf Bakery, Cafe and Restaurant German-inspired cuisine and artistical bakery. 2706 Durham-Chapel Hill Blvd.; 919-401-2600; guglhupf.com Kanki Steak, chicken and seafood cooked on hibachi grills, plus an extensive sushi menu. 3504 Mt. Moriah Rd.; 919-401-6908 Kurama Japanese Seafood, Steakhouse & Sushi Bar Hibachi dishes. 3644 Durham-Chapel Hill Blvd.; 919-489-2669 Outback Steakhouse Australian-inspired grill menu. 3500 Mt. Moriah Rd.; 919-493-2202 PDQ Chicken tenders, salads and sandwiches. 3301 Watkins Rd.; 919-436-3753 Peony Asian Bistro Chinese dishes and sushi. 3515 Witherspoon Blvd.; 919-419-8800

The Saucy Crab Grilled seafood entrees, plus a wine bar. 4020 Durham-Chapel Hill Blvd.; 919-237-1935 Shrimp Boats Southern cuisine. 2637 Durham-Chapel Hill Blvd.; 919-489-6591 Sitar Indian Cuisine Homemade Indian dishes at affordable prices, with daily lunch buffets and a weekend dinner buffet. 3630 Durham-Chapel Hill Blvd.; 919-490-1326

Spartacus Restaurant Celebrating 20 years. Contemporary Greek/ Mediterranean cuisine in a casual yet elegant atmosphere. Private rooms available. 4139 Durham-Chapel Hill Blvd.; 919-489-2848; spartacusrestaurant.com Straw Valley Food & Drink and The Black House Casual lunch and dinner menus, Carrboro Coffee, fresh pressed juices and a curated selection of wines, beers and spirits. 5420 Durham-Chapel Hill Blvd.; 919-403-2233 Torero’s Mexican Restaurant Authentic Mexican cuisine. 4600 Durham-Chapel Hill Blvd.; 919-489-6468

MORE EAST CENTRAL DINING Byrd’s BBQ Restaurant & Catering Classic barbecue and sides. 2816 Cheek Rd.; 919-530-1839 Johnson Family Barbecue Classic Eastern barbecue and sides. 5021 Wake Forest Hwy.; 919-397-5693 Home Plate Restaurant Southern comfort foods. 3327 Holloway St.; 919-598-6817

Do you suffer from FLC* Syndrome?

WEST CENTRAL DURHAM

DURHAM-CHAPEL HILL BOULEVARD (15-501) The Blue Note Grill Barbecue, ribs and burgers. 4125 Durham-Chapel Hill Blvd.; 919-401-1979

Seasonal Seafood Freshly Cooked Good Fish That’s the Hook

El Cuscatleco Restaurant Salvadoran-Mexican * Feel Like Crap cuisine. 4212 Garrett Rd.; 919-401-5245 Foster’s Market Fresh breakfast, sandwiches, prepared salads and other specialty food items. 2694 Durham-Chapel Hill Blvd.; 919-489-3944 919.998.6621

You don’t have to.

Let’s Talk

full lotus wellness 3319 Durham-Chapel Hill Blvd Full Lotus Wellness Durham, NC 27707 Offers a customized blueprint to fitness, nutrition and healthy living with clean eating programs. 3319 Durham-Chapel Hill Blvd.; 919-998-6621; fulllotuswellness.com Health Coaching , Personal Training,

Healthy Prepared Meals, Whole Food Detox Programs

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READERS’ FAVORITE

GOLD WINNER

359 Blackwell Street Suite 220 Durham NC 27701 BasanRestaurant.com

IBEST OF DURHAM 2014

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

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UNIVERSITY DRIVE

Cafe Love (Live Organic Vegan Eats) Vegan dishes, smoothies and more. 3219 Old Chapel Hill Rd.; 919-251-9541

The Boot A neighborhood Italian-American Restaurant serving soups, salads, sandwiches, pastas and traditional Italian entrees, plus a full bar. 2501 University Dr.; 919-294-8383; thebootdurham.com Capital Seafood Market & Grill Raw seafood for sale. 1304 University Dr.; 919-402-0777 Mi Peru Peruvian fare. 4015 University Dr.; 919-401-6432 Nana’s Restaurant Seasonal dishes influenced by Southern, French and Italian cuisine. 2514 University Drive; 919-493-8545 Nanataco Inventive taqueria that features locally produced meats and veggies. 2512 University Dr.; 919-489-8226

Saké Bomb Asian Bistro Authentic Asian bistro and sake bar serving sushi, Thai curry, noodle dishes and classic favorites. Full bar. 4215 University Dr.; 919-401-4488; sakebombdurham.com

Saladelia Café Delicious, healthy, homemade food with an espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches, salads and soups. Open for dine-in or carry-out. 4201 University Dr.; 919-489-5776; saladelia.com

G2B Restaurant & Brewery Pairs creative New American cuisine with craft beers. 3211 Shannon Rd.; 919-251-9451 Randy’s Pizza Brick oven pizzas. 1813 Martin Luther King Jr. Pkwy.; 919-490-6850 Rick’s Diner & Catering Co. Diner food and breakfast all day. 3710 Shannon Rd.; 919-419-0907 Piper’s Deli Deli sandwiches and burgers. 3219 Old Chapel Hill Rd.; 919-489-2481 Tonali Restaurant Inventive Mexican cuisine. 3642 Shannon Rd.; 919-489-8000

Thai Café Authentic Thai cuisine. 2501 University Dr.; 919-493-9794 Wine Authorities Wine shop with small producers and good values, and a wine bar. 2501 University Dr.; 919-489-2884 MORE WEST CENTRAL DINING Amante Gourmet Pizza Gourmet pizzas and calzones. 3825 S. Roxboro Rd.; 919-572-2345

The Original Q Shack “BBQ tender as a mother’s love,” including signature chile-rubbed beef brisket and Carolina pork shoulder. 2510 University Dr.; 919-402-4227; theqshackoriginal.com

Four Square Restaurant Upscale seasonal menu. 2701 Chapel Hill Rd.; 919-401-9877

SOUTHERN DURHAM / NEAR I-40

WOODCROFT SHOPPING CENTER (EXIT 274) City Beverage Innovative nouveau American cuisine. 4810 Hope Valley Rd.; 919-401-6500 Chubby’s Tacos Tacos and burritos. 4711 Hope Valley Rd.; 919-489-4636

Azteca Grill Mexican Restaurant Authentic Mexican cuisine. 1929 Chapel Hill Rd.; 919-403-2527

Pulcinella’s Italian Restaurant Southern Italian dishes. 4711 Hope Valley Rd.; 919-490-1172

Bull Street Gourmet & Market Fresh salads and sandwiches. 3710 Shannon Rd.; 919-237-2398

READERS’ FAVORITE

PLATINUM WINNER

IBEST OF DURHAM 2014

Japanese Sushi Vietnamese Thai 3550 N. Roxboro St.| Durham (Across from Duke Regional Hospital)

919.381.5753 koumijapanese.com

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Randy’s Pizza New York-style pizza and subs. 4810 Hope Valley Rd., Ste. 112; 919-403-6850 Smallcakes A gourmet cupcakery 4711 Hope Valley Rd.; 919-937-2922 West 94th Street Pub Standard pub fare. 4711 Hope Valley Rd.; 919-403-0025 SUTTON STATION (EXIT 276) 58 Fifty Bistro Modern American cuisine and cocktails. 5850 Fayetteville Rd.; 919-544-8585

HOMESTEAD MARKET (EXIT 276) Bean Traders Coffee Coffee specialties and local pastries. 105 W. N.C. 54; 919-484-2499 Shiki Sushi Sushi and pan-Asian choices inspired by the home-cooking of Japan, China, Vietnam and Thailand. 207 W. N.C. 54; 919-484-4108 HOPE VALLEY COMMONS Char-Grill Burgers, milk shakes and more. 1125 W. N.C. 54; 919-489-6900

Bocci Trattoria & Pizzeria  Traditional Italian dishes and pizzas. 5850 Fayetteville Rd.; 919-206-4067 Dulce Cafe Espresso, gelato and sandwiches. 5826 Fayetteville Rd., Ste. 106; 919-797-0497 Nantucket Grill & Bar New England-style cuisine. 5826 Fayetteville Rd.; 919-484-8162 LINCOLN PARK WEST Baguettaboutit Cafe N.C. sausages served in French baguettes. 2945 S. Miami Blvd., Ste. 122; 919-973-1229 Danny’s Bar-B-Que Hickory-smoked barbecue. 2945 S. Miami Blvd., Ste. 118; 919-806-1965 Pho 9N9 Restaurant Vietnamese cuisine. 2945 S. Miami Blvd., Ste. 102; 919-544-4496 Piper’s In The Park Soups, salads, hoagies and burgers. 2945 S. Miami Blvd.; 919-572-9767

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Rise Biscuits and Donuts Southern desserts, lunch and coffee. 721 Broad St.; 919-908-6942

MAIN STREET AT THE STREETS AT SOUTHPOINT (EXIT 276) California Pizza Kitchen West Coast pizzas and salads. Southpoint; 919-361-4200 Champps Americana Burgers, sandwiches, steak and fries. Southpoint; 919-361-3393

Denny’s Diner fare serving breakfast anytime, lunch and dinner. 7021 N.C. 751, Ste. 901; 919-908-1006; dennys.com The Mad Popper A gourmet popcorn shop with flavors both sweet and savory. 105 W. N.C. 54, Ste. 259; 919-484-7677 Mattie B’s Public House Burgers, pizza, wings and house-made potato chips. 1125 W. N.C. 54; 919-401-8600

NEAR SOUTHPOINT

RENAISSANCE VILLAGE Harvest 18 Locavore, seasonal eats. 8128 Renaissance Pkwy., Ste. 114; 919-316-1818

The Cheesecake Factory Extensive American menu with specialty desserts. Southpoint; 919-206-4082 Firebirds Wood Fired Grill Seafood, salads and American dishes. Southpoint; 919-544-6332 Maggiano’s Little Italy Italian dishes. Southpoint; 919-572-0070 Zinburger Gourmet burgers and wine selections. Southpoint; 919-293-1726 RENAISSANCE CENTER AT SOUTHPOINT (EXIT 276) Los Portales Mexican Restaurant Authentic Mexican cuisine. 6905 Fayetteville Rd.; 919-544-9247 The Melting Pot Fondue. 7011 Fayetteville Rd.; 919-544-6358

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P.F. Chang’s China Bistro Asian-inspired dishes. 6801 Fayetteville Rd.; 919-294-3131 Ruth’s Chris Steak House Upscale signature steaks. 7007 Fayetteville Rd.; 919-361-0123 Ted’s Montana Grill Western-inspired bar and grill. 6911 Fayetteville Rd.; 919-572-1210 WESTPOINT AT 751 Town Hall Burger and Beer Hamburgers, chicken, salad and sides. 7830 N.C. 751; 919-973-0506 Bonefish Grill Seafood. 7820 N.C. 751; 919-248-2906 N.C. 54 Ai Fuji Japanese Steakhouse Hibachi dishes and buy-one-get-one sushi. 202 N.C. 54; 919-998-3988 Akashi Japanese Grill & Sushi Bar Hibachi dishes and sushi. 2223 N.C. 54, Ste. RS; 919-572-9444

PRIMAL FOOD & SPIRITS

Primal Food & Spirits Wood-fired local meat dishes with seasonal sides and craft cocktails. 202 W. N.C. 54; 919-248-3000; primalfoodandspirits.com

Spice & Curry Traditional Indian dishes. 2105 E. N.C. 54; 919-544-7555

CONTEMPORARY GREEK GOURMET LUNCH / DINNER • 7 DAYS A WEEK STEAK • SEAFOOD • PASTA • VEGETARIAN

GOURMET MOTHER’S DAY BUFFET

RTP

N.C. 55 Backyard BBQ Pit Barbecue and other Southern comfort foods. 5122 N.C. 55; 919-544-9911 Brigs at the Park Breakfast, salads and sandwiches. 4900 N.C. 55; 919-544-7473 Café Meridian Mediterranean and American options. 2500 Meridian Pkwy.; 919-361-9333 Jamaica Jamaica Carribean food. 4857 N.C. 55; 919-544-1532 La Tropicale Café & Catering Caribbean cuisine. 4716 Hwy. 55; 919-638-8444

Sansui Sushi Bar & Grill Hibachi dishes and sushi. 4325 N.C. 55; 919-361-8078 Vit Goal Tofu Restaurant Korean dishes. 2107 Allendown Dr.; 919-361-9100 GREENWOOD COMMONS (EXIT 278) Benetis Restaurant Classic breakfast with a Mediterranean lunch buffet. 5410 N.C. 55; 919-806-0313 Sarah’s Empanadas Homemade empanadas. 5410 N.C. 55; 919-544-2441

IBEST OF DURHAM 2014

(919)489-2848

4139 Durham-Chapel Hill Blvd, Durham

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MEZ Contemporary Mexican Creative Mexican dishes, based on traditional recipes with a fresh, healthy twist. 5410 Page Rd.; 919-941-1630; mezdurham.com

MORE RTP DINING Piney Point Grill and Seafood Bar American and Creole dishes inside DoubleTree Suites. 2515 Meridian Pkwy.; 919-361-4660 Spicy Green Gourmet Café & Catering Sandwiches, soups, salads and desserts. 2945 S. Miami Blvd.; 919-220-6040

Tandoor Indian Restaurant Traditional Indian dishes. 5410 N.C. 55; 919-484-2102

Tender as a Mother's Love READERS’ FAVORITE

GOLD WINNER

IMPERIAL CENTER (EXIT 282)

Page Road Grill Traditional American dishes, from house-made soup and bread to burgers to vegetarian options. 5416 Page Rd.; 919-908-8902; pageroadgrill.com

Sal’s Pizza & Restaurant Classic Italian dishes and pizza. 2103 Allendown Dr.; 919-544-1104

PLATINUM WINNER

READERS’ FAVORITE

Thai Lanna Restaurant Authentic Thai cuisine. 5410 N.C. 55; 919-484-0808

READERS’ FAVORITE

GOLD WINNER

READERS’ FAVORITE

SILVER WINNER

IBEST IBEST IBEST OF DURHAM OF DURHAM OF DURHAM 2014

2014

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

Catering available

Open 7 days a week 11am - 9pm

Dinner every night but Monday Seasonal menus Locally driven NC cuisine Signature cocktails NC draught beers 1116 BROAD STREET DURHAM

w w w.wattsgrocer y.com

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BRONZE WINNER

NEWSBITES

TOP FIVE

BIENVENIDA!

GOING BIGGER?

IN WITH THE NEW (ZEALAND)

Congratulations to our local 2015 James Beard Award semifinalists! Honored with the distinction are Scott Howell of Nana’s, Matt Kelly of Mateo, Phoebe Lawless of Scratch, Aaron Vandemark of Hillsborough’s Panciuto and Lionel Vatinet of Cary’s La Farm Bakery. Ed Mitchell’s Que has closed at American Tobacco Campus, with hopes to find a new space that will accommodate larger groups and have a larger capacity for whole-hog cooking.

MAKE IT COUNT

Counting House is the restaurant of the 21c Museum Hotel, Durham’s new boutique hotel on Corcoran Street. Developed by chef Josh Munchel, the menu features locally sourced items and offers an array of shareable options including oysters, shellfish, and meat and cheese plates.

With outposts in Wake Forest and Raleigh, Gonza Tacos y Tequila has opened a location on Fernway Avenue, in the former home of 604 at West Village. Stop in for the namesakes, or for other bites like ceviche, tortilla soup and flan.

IBEST OF DURHAM 2014

If New Zealand is just a bit too far to go for a burger, Burger Bach has your back. The restaurant opened March 23 on Ninth Street and imports beef, lamb and even bottled water from Kiwi country.

NEED THAT DOUGH

Durham’s Rise Biscuits & Donuts will open a shop in Park West Village in Morrisville early this summer. Rise serves morning staples like sausage and egg biscuits, but if you’re feeling adventurous, try a something from the everchanging daily menu; the choices range from elegant cronuts to wacky donuts with Cocoa Puffs and chocolate icing.

ASIAN BISTRO AND SUSHI BAR FRESH SEAFOOD DAILY LUNCH & DINNER SPECIALS

4215 UNIVERSITY DR.

919-401-4488

SAKEBOMBDURHAM.COM SUN–WED 11AM-10PM THURS–SAT 11AM-11PM

is Now in

Durham! 7021 HIGHWAY 751, #901 DURHAM

919-908-1006

OPEN 24/7! We give AARP discounts

READERS’ FAVORITE

SILVER WINNER

1125 W. NC HWY 54 DURHAM

IBEST OF DURHAM 2014

919-489-7300

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ALSO CHECK OUT THESE CHAPEL HILL AREA RESTAURANTS … 411 West The menu – including fresh pasta, seafood and pizzas – is inspired by the flavors of Italy and the Mediterranean, with a healthy California twist; outdoor dining; all ABC permits. 411 W. Franklin St.; 919-967-2782; 411west.com Bin 54 Steaks, seafood and other fine American food. Everything – including breads and desserts – is made entirely in-house; all ABC permits. Glen Lennox Shopping Center; 919-969- 1155; bin54chapelhill.com B-Side Lounge The menu of fresh seafood options includes wood-grilled fillets, live Maine lobster, fried seafood and oysters; outdoor dining; all ABC permits. 1201 N. Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com Breadmen’s A variety of sandwiches, burgers, salads and grilled meat, as well as daily soup and casserole specials. Breakfast served all day; vegetarian options; outdoor dining; beer and wine only. 324 W. Rosemary St.; 919-967-7110; breadmens.com Buns Serves gourmet burgers, fries and shakes made from fresh ingredients; beer and wine only. 107 N. Columbia St.; 919-240-4746; bunsofchapelhill.com City Kitchen Wholesome American fare with a sophisticated twist; outdoor dining; all ABC permits. 201 S. Estes Dr., University Mall; 919928-8200; citykitchenchapelhill.com

Elaine’s on Franklin Fine regional American cuisine, made with the freshest local ingredients; all ABC permits. 454 W. Franklin St.; 919-9602770; elainesonfranklin.com Kalamaki Simple, well-prepared Greek street food dishes and salads; outdoor dining; beer and wine only. 431 W. Franklin St.; 919-240-7354; kalamakichapelhill.com

fried seafood and oysters; outdoor dining; all ABC permits. 1201 N. Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com Oakleaf Farm-to-table menu specializing in French and Italian cuisine; all ABC permits. 480 Hillsboro St., Pittsboro; 919-533-6303; oakleafnc.com

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

Open Eye Cafe Locally roasted Carrboro Coffee and espresso, tea, European pastries, beer and wine; outdoor seating; beer and wine only. 101 S. Greensboro St., Carrboro; 919-9689410; openeyecafe.com

Kipos Greek cuisine in a relaxed, upscale setting; outdoor dining; all ABC permits. 431 W. Franklin St.; 919-425-0760; kiposgreektaverna. com

Raaga Authentic Indian delicacies like curry and masala served in an intimate setting; all ABC permits. 3140 Environ Way, East 54; 919-2407490; raagachapelhill.com

Mama Dip’s Kitchen Traditional Southern specialties, including a country breakfast and lunch and dinner classics like fried chicken and Brunswick stew; outdoor dining; beer and wine only. 408 W. Rosemary St.; 919-942-5837; mamadips.com

The Root Cellar (formerly Foster’s Market Sandwiches, prepared salads, desserts and more; beer and wine only; outdoor dining. 750 MLK Jr. Blvd.; 919-489-3944; rootcellarchapelhill.com

Mediterranean Deli Offers healthy vegan, vegetarian and gluten- free options as well as delicious meats from the grill; beer and wine only; outdoor dining. 410 W. Franklin St.; 919967-2666; mediterraneandeli.com Mixed The menu of fresh seafood options includes wood-grilled fillets, live Maine lobster,

Roots Bistro (Chapel Hill) Farm-to-table American and Central American fusion; 161 E. Franklin St.; 919-240-7160. Spanky’s A Chapel Hill institution since 1977, the American bar and grill serves hamburgers, brown sugar baby back ribs, garden fresh salads and barbecue; all ABC permits. 101 E. Franklin St.; 919-967-2678; spankysrestaurant. com Spicy 9 The menu of fresh seafood options includes wood-grilled fillets, live Maine lobster, fried seafood and oysters; outdoor dining; all ABC permits. 1201 N. Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com

GO TO WWW.DURHAMMAG.COM FOR RECIPES, RESTAURANT NEWS AND FULL DINING GUIDE WITH MAP!

Squid’s The menu of fresh seafood options includes wood-grilled fillets, live Maine lobster, fried seafood and oysters; outdoor dining; all ABC permits. 1201 N. Fordham Blvd. (15-501); 919-942-8757; squidsrestaurant.com Venable Rotisserie Bistro Upscale comfort food with a heavy emphasis on locally sourced and seasonal ingredients; all ABC permits. 200 N. Greensboro St., Carr Mill Mall, Carrboro; 919-904-7160 Village Burgers Gourmet burgers, including options from lentils to chicken, with sides like sweet potato fries and tater tots. 201 S. Estes Dr., University Mall; 919-240- 4008; villageburgerchapelhill.com Weathervane Shrimp and grits, sweet potato fries and other gourmet takes on classic Southern flavors; outdoor dining; all ABC permits. 919-929-9466; southernseason.com/ weathervane Yogurt Pump Since 1982, YoPo has served up frozen yogurt treats and shakes with unique flavors like mocha java and red velvet. Non-fat, low-fat and no sugar added available. 106 W. Franklin St.; 919-942-7867; yogurtpump.com Yum Made-from-scratch gelatos (with flavors like maple syrup walnut and chocolate bourbon pecan pie), crepes, baked goods and sorbets. 112 N. Churton St., Hillsborough; 919-3169013; yumdesserts.net

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ANOTHER ROUND

THE NEAT FREAK

he Ramos Gin Fizz is another hot cocktail at Bar Virgile (The Drink, page 90). We’ll show you how it’s made.

et your spring cleaning regimen in place with the help of professional organizer and Durham Magazine guest blogger Perri Kersh.

FOOD FOCUS

urham’s a culinary mecca, so we’ve published an annual food guide, featuring more than 30 recipes from area chefs! Read it online.

Adopt

HISS GOLDE N MESSENG ER 26 GET OUTSIDE! YOUR GUIDE TO DUKE GARDENS 66 BAR VIR 49 GILE 90

APR IL 2015 durhammag.c

A shelter

pet And sAve

A life.

EAST

Dashi’s Miso Ramen Bowl

MEETS DURHAM

Hot New Asian Restaurants

Dashi, Basan & Juju Page 78

Your Tool to What’s Cool

FOR FREE! Pick up your free copy of Durham Magazine at any of 50 locations! Go to durhammag.com for a list of distribution outlets.

Buddy hAs found his

forever home.

visit Aps to see more! AnimAl protection society of durhAm 2117 E. Club blvd., durham, NC 27704 | 919.560.0640

919 933 1551 • DurhamMag.com For advertising info, advertising@durhammag.com

www.ApsofdurhAm.org photo By AlycAt photogrAphy.

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Engagements brought to you by

Perot & Thieda

LOVE GAMES BY KAYLA ANDERSON PHOTO BY TODD WOERNER

ate Thieda (far right) wrote a book based on love and ended up finding her own through its production. Her self-help book, Loving Someone With Anxiety, was published in 2013, and Kate was in need of endorsers. A friend and colleague recommended she contact Annette Perot, a fellow psychotherapist who specializes in treating anxiety disorders. They met in November 2012, and Annette happily agreed to read and review the book. Seven months later, the two began dating. Annette knew she wanted to spend the rest of her life with Kate and set out to find the perfect way to propose. On New Year’s Day 2014, Annette planned a scavenger hunt, hiding 13 clues with puzzle pieces in places around Durham and Chapel Hill – including DPAC, The Cupcake Bar, Elmo’s Diner and the Al Buehler Trail – that held significant meaning to their relationship. The final clue told Kate to return to their south Durham home in the Villages of Cornwallis, where Annette had hidden the ring. There, Kate assembled the puzzle pieces, which depicted a picture of Annette holding a scrabble board that read “Please marry me, honey.” They celebrated with dinner at Lilly’s Pizza. Although planning for the big day is still in the works, the couple has set a date for September 6 at The Weathervane in Chapel Hill. DM

Diamonds-Direct.com Where NC say’s ‘I Do!

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Weddings brought to you by

Hinson & Kalkhof

MOMENTS TO REMEMBER BY KAYLA ANDERSON PHOTOGRAPHY BY ASHLEY GREEN, BOW TIE COLLABORATIVE, BOWTIECOLLABORATIVE.COM

fter six years of dating, Adam Kalkhof knew it would be tough surprising girlfriend Courtney Hinson with an engagement ring. If he planned a fancy dinner or trip, she would suspect something. So he chose the weekend of her high school reunion. That morning, Courtney – already late for the breakfast feast Adam prepared – bound down the stairs still in her pajamas to find Adam patiently waiting on one knee, ring in hand. She was completely shocked, but, of course, said yes. “It was sweet and fit us perfectly,” she says. Fast forward to August 30. The Durham Convention Center played host to both the ceremony and reception, which was orchestrated by wedding planner Amanda Scott of A Swanky Affair. Tre Bella styled the flowers, and Durham Convention Center provided

Want your wedding or engagement featured in our magazine? Email Amanda MacLaren at amanda@durhammag.com

the meal for the reception. Special touches throughout the wedding honored Adam’s late mother, Jennifer Kalkhof, who passed away four years ago from breast cancer. The men of the wedding party adorned their lapels with breast cancer pins, while Courtney carried one on her bouquet of hydrangeas and roses. During the mother-and-groom dance, Adam, his father and Jennifer’s three sisters shared a special “family dance” to Faith Hill’s “There You’ll Be.” Adam also had his mother’s own engagement diamond put into Courtney’s Diamonds Direct ring so that they would have a piece of her with them every day. The love, laughter and stellar moves shared on the dance floor made the Kalkhof wedding one to remember. “We will cherish every moment forever,” Courtney says. DM

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

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AVAILABLE AT...

CRABT R EE • RA LEIGH Selection, Education, Value & Guidance – Redefined. 4401 Glenwood Avenue, Raleigh, NC, 27612 • 919-571-2881 www.Diamonds-Direct.com CHARLOTTE • RALEIGH • BIRMINGHAM • RICHMOND • AUSTIN

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