Durham Magazine September 2017

46

Easy Meal Prep for Busy Weeks from a South Durham Mom

68

Local Experts Demystify Ambitious Wine Lists

72

Seasonal Sensations at The Lakewood

Food & Drink issue

GREAT DISHES

IN DURHAM 5 pg. 56 h tf +17 delig ul drinks

DURH AMMAG .COM

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50 SEPTEMB ER 2 0 1 7

take it fr our foodies om

THE RICKHOUSE OWNER DANIEL KULENIC CHOWS DOWN ON HIS FAVORITE WINGS IN TOWN AT THE ORIGINAL Q SHACK

YOU ARE CORDIALLY INVITED TO

Opening Night in the Park A LEAGUE UNDER THE STARS

10.27.2017

The Rickhouse & Historic Durham Athletic Park 6p.m. - 12a.m.

An epic, star-studded music and culinary celebration under the stars, inspired by the legacy of Mayor William V. “Bill” Bell.

2017 HERO Lineup includes: Kool & The Gang | Sheila E. Morris Day & The Time | YahZarah Marlon Jordan | Rebirth Brass Band

because

with additional special guest HEROES to be announced.

VIP HERO Packages start at $50.

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LEARN MORE ABOUT our EMERGENCY CARE at UNCCHILDRENS.ORG/ED

magazine

SEPTEMBER 2017 VOL 10 NO 6

durhammag.com    

We are proud to introduce

Dr. Eric Cole to the Durham community.

MANAGING PARTNER & SENIOR VP

Rory Kelly Gillis rory@durhammag.com EXECUTIVE EDITOR

Amanda MacLaren amanda@durhammag.com

EDITORIAL

EXECUTIVE EDITOR, CHAPEL HILL MAGAZINE

Jessica Stringer

ASSOCIATE EDITOR

Laura Zolman Kirk

EVENTS & COMMUNITY EDITOR

Dana Lange

EDITORIAL INTERNS

D

r. Cole joined our practice in February of 2017. He has quickly gained the trust and confidence of our patients.

He obtained an M.S. in Molecular/ Cellular Biology from the University of Toledo, Ohio in August 2007 and a D.M.D. from the University of Louisville School of Dentistry in May 2014. From 2014-2015, he pursued

Advanced Education in General Dentistry from the University of North Carolina School of Dentistry, as well as a Veterans Affair’s rotation.

He has been married to his wife for eight years, and they welcomed their first child in April of 2017.

Dr. Cole is accepting new patients and is looking forward to meeting you.

Ann Fitts, Lora Griffiths, Connie Hanzhang Jin, Nicholas Motta, Tia Nanjappan, Emily Padula, Zoe Pharo and Lauren Wilkinson CONTRIBUTORS

Rachel Greene and Matt Lardie CREATIVE SERVICES

Andrea Cash Creative

ART

CREATIVE DIRECTOR

Kevin Brown

ART DIRECTOR

Sarah Arneson GRAPHIC DESIGNERS

Christy Wright and Jean Carlos Rosario-Montalvo STAFF PHOTOGRAPHER

Briana Brough

Advertising

Melissa Crane melissa@durhammag.com Chris Elkins chris@chathammagazinenc.com

6C

Kem Johnson kem@durhammag.com Leslie Land leslie@durhammag.com

Corporate PRESIDENT

Dan Shannon danshannon@durhammag.com

13 C

COO

Ellen Shannon

2900 Croasdaile Drive, Suite 5, Durham, NC 27705 919.383.7402 | croasdailedentalarts.com 

BUSINESS MANAGER

Amy Bell

CREATIVE DIGITAL STRATEGIST

Chelsea Mars

ADMINISTRATIVE & PRODUCTION ASSISTANT

Caroline Kornegay

TOP TOP

2010-2017 DENTISTS 2010-2017

DENTISTS

DURHAM SMALL BUSINESS AWARD 2016-2017 William W. Turner, DMD | Jason W. Butler, DMD | Eric T. Cole, DMD

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DISTRIBUTION

Elitegroup

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

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letter

Food Network

Beauty, Artistry, Tradition Beauty, Artistry, Tradition

W

ANT TO GET INTO A HEAVY DISCUSSION IN DURHAM? Ask a resident to name their favorite dish or drink in the Bull City.

You’ll never get a simple answer. In fact, ask yourself. I did, and I immediately started flipping through copious mental notes and weighing one dish against another. The fact is that it is nearly impossible to name a single favorite. We have too much that is too good! Just the thought of picking one dish or one drink makes me start to stutter – I want to have it all!

For our eighth annual food and drink issue, we sent out hundreds of surveys to restaurateurs, food writers and photographers, brewers, bartenders, beverage purveyors, distillers and known foodie aficionados and asked them that nearly impossible question: What is your favorite dish? What is your favorite drink? We had a ton of answers come back. It was quite a job for our editors to trim the list down to fit within our pages, starting on pg. 56 (you can find other responses we received online). I loved seeing some old-school favorites that had me making a list of must-revisit eateries and watering holes, but I also enjoyed comparing my favorites to the likes of Nana’s chef Scott Howell or Huffington Post’s food writer, Carolyn Burns Bass!

I’d like to add to the list – and don’t expect me to have one favorite!

Peach and Thai basil salad from Scratch, only offered at the peak of peach season (get a biscuit with chive butter on the side), Bar Virgile’s fried oysters, NanaTacos’ pork butt tacos topped with salsa bar offerings, any of Loaf’s fresh daily flatbreads, KoKyu’s KFC for when I feel like totally indulging, Geer Street Garden’s loaded fries with gravy after a night of gallivanting! And, for drinks, Bean Traders cold brew coffee (I keep a gallon in my fridge during the summer months), beer shopping and tasting at Sam’s Bottle Shop and any cocktail with Navy Strength Durham Distillery gin!

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Rory Kelly Gillis

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Durham, NC Corner I-40 and 15-501 TH E COVER

by Briana Brough 4

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From students to leaders – Durham Tech graduates do great things.

CARMEN WILLIAMS | 2017 graduate – Architectural Technology A first-generation college graduate, Carmen Williams found a passion for architectural technology at Durham Tech. Now, she’s teaching the next generation.

Learn more about how Durham Tech students do great things on campus and in your community. durhamtech.edu

september

contents

DEPARTMENTS & COLUMNS 4 Letter

8

The Scene PictureDURM helps us showcase images curated by locals

10 Star Power

with comedian Jen Kirkman

12 In Their Words

Dr. David S. Pisetsky takes us back to Durham in the ‘70s

24 Noted

What we’ve heard around town …

28 Go. See. Do.

56

The hottest events in early autumn

30 Built to Last

Alison Trott built her ‘forever home’ in Cleveland-Holloway

42 Deal Estate

50 GREAT DISHES + 17 DELIGHTFUL DRINKS IN DURHAM

How far your dollar goes in this housing market

52 Adopt A Pet

Meet a few pets from The Animal Protection Society of Durham

72 Hot Spot

More than 40 local foodies share their go-to favorites

Phoebe Lawless turns her attention to The Lakewood

74 Taste

Discover our city’s best restaurants

77 Sip

A floral, fruity and slightly savory gin cocktail from Counting House

79 Savor

A light and simple meal from JB Duke Hotel’s MarketPlace

86 Engagement & Weddings

Tying the knot, Bull City-style

CITY PICS

16 Triangle Golf Challenge 17 Exchange Family Center’s 25th anniversary gala

18 Dashi’s trip to Tokyo 19 Fifi’s Fine Resale Apparel fashion show

20 Jim Valvano Kids Klassic 21 Durham Tech students

participate in NASA initiative

46 DINNERS FOR A WEEK

Durham mom Liz Clark offers a few recipes and tips for weekly meal planning

68 WINE, DEFINED

Don’t be daunted by a long list of vino – our top wine experts help guide you through it

22 Nasher Museum of Art

at Duke University’s Museums & Dementia Symposium

23 Durham Magazine’s 2017

Women of Achievement lunch

THERE IS NO SINGLE TRUTH IN WAR

A LANDMARK DOCUMENTARY EVENT

PREMIERES SUNDAY SEPT 17 8/7c

#VietnamWarPBS unc.tv/vietnamwar

The scene

SHOWCASING IMAGES CURATED BY LO CALS

I love how you can feel community in the hustle and bustle of the Durham Farmers’ Market. Loaf is my go-to for delicious, savory scones and croissants.

PictureDURM (@picturedurm on Instagram) is a collection of photos chosen by founder Meredith Martindale from users who share with the #picturedurm hashtag. Over the past two years, 12,000+ photos have been submitted.

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September 2017

PHOTO BY BJ FUSARO

– B J FU S AR O, @ bjf u sa ro

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star power Jen Kirkman CO M EDI A N

SEE JEN AT THE CAROLINA THEATRE ON NOV. 1!

J

en Kirkman wants you to know – she’s a human.

Meaning: She might talk about female experiences, but she also might discuss general human ones. Andrea Griffith Cash chats with the podcaster (“I Seem Fun: The Diary of Jen Kirkman Podcast”), author (her latest book is “I Know What I’m Doing – and Other Lies I Tell Myself: Dispatches from a Life Under Construction”) and comedian (who’s got two specials on Netflix you should check out) about how she hates being branded – and what to expect from her act when she comes to town.

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I want to start with your podcast. I love podcasts, but I still run into some people who are like, “What is that?”

I haven’t watched a lot of TV because of podcasts. They really go well with my constant motion. When I’m at home, I’m packing. I’m unpacking.

I’m puttering. … I listen to other comedians’ podcasts, but I love a lot of spiritual-oriented ones. … I’m a podcast snob. I couldn’t care less about the serialized ones. I want to hear people talking and engaging in conversation. I don’t want to be just entertained; I want to be relating to something. And I’m a big Howard Stern fan, so that’s a three-hour-a-day commitment.

GETTING EMOJI-NAL

We asked Jen to respond to this part of our interview with emojis only: Describe your current mood.

What emoji best represents your 2017 thus far?

What food emoji looks the most delicious to you right now?

You like doing yours because you don’t have to collaborate with anyone or book guests. How much planning goes into it?

I don’t plan out words or sentences, but I have a little podcast document, and it just has things to remind me to say. … “Guy at the store. The dog that bit me.” And then I go into it. … And I have a lot of listener emails. … Because I do it from home, I don’t have to set aside time in a 9-to-5 studio. A lot of times I’m driving and something will come to me. I have a notes section in my iPhone full of sentences that don’t make sense to anybody but me. … But other than that, I hit record, and I improvise.

Does the podcast help you with your on-stage material?

Not really. I’ve done some live shows with it – and even when I’m in the studio and the producer’s looking at me – a lot of times it’s stuff I don’t want to be looked at while I’m saying it. It’s not personal. But it’s complaining. … I can just tell the story as is on a podcast. I did an episode recently where I talked about a masseuse who talked the entire time and kept asking me if I wanted kids. It was relentless. … So that’s a story for the podcast. That, for stand-up, hits on themes I’ve already done. … It’s just two different things, for me.

Americans right now are putting people in boxes and no longer interacting with them if they make different life choices. I want to get your thoughts on that because your act has been about not making “popular” life choices – not being partnered up, not having kids.

The partnered up thing – I don’t know where people get that. In my latest special, I talk about being in a relationship. ... People have grossly misinterpreted it because people like to label things. I simply don’t want kids. And I don’t think it’s a very interesting topic. I’ve never wanted them. … I literally never think about it. So I made a joke on stage 10 years ago – it was about babysitting and how I [screwed] up and made this kid scared of the dark. So I made a joke, like, “Thank God I’m not a mom.” Every single night women would come up to me: “You’ll change your mind.” … I was saying nothing, and it was like an epidemic. Then I got divorced, and it was like, “Jen doesn’t want a partner.” I wrote “I’m Going to Die Alone (And I Feel Fine)” while married because that was the point of the special, which was: All the women on my street [growing up] were widows. I just thought you got married, and then your husband dies, and you die alone. Everyone dies alone.

Any comedy I do – please don’t put me in a box or say I represent this or that. It actually comes off really hacky, like, anytime you say, “That comedian is the one that does this,” I cringe. Because sometimes

Beer, wine, liquor or none of the above?

What animal do you most identify with?

What country do you really want to visit?

What career, other than comedy, would you like to pursue?

I’m single. Sometimes I’m with the love of my life. Sometimes I’m married. Sometimes I’m divorced. I’m a human, and I want all the experiences. … My point is – it doesn’t matter if you’re in a relationship. What matters is – who are you as a person? And, there are no guarantees in life. I was really sad that – in both my specials – that didn’t come across. I had people tweeting me like, “I’m going to die alone, too!” Like, no. Everyone is. That’s my point. … You say one thing, and everybody brands you. Today I say this. Tomorrow I say that. I don’t want to be branded as anything.

You’re coming to Durham on Nov. 1. What can we expect?

This is my first time in the city of Durham. So I have all new stuff. … It’s not as tested and rode hard on the road. It will be very conversational.

I have material about when I was an idealistic third-party voter and what I thought. I have material about seeing a shaman. How I have to preface everything now because I’ll get tweets like, “Actually, that’s offensive.” I have some stuff about how it’s preferable, if you’re with someone, for them to be assassinated rather than dump you. … I have some stuff about my family and their intense fear of ISIS and that’s why they don’t travel and have guns. …

I’m sure by the time of the show, there will be more to talk about.

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in their words

My First Trip to Durham:

Looking Back 40 Years

BY DAVID S. PISETSKY, M . D. , PH . D.

I

SPEND MANY HOURS EACH YEAR INTERVIEWING recruits for Duke’s medical faculty. For these recruits, a first visit usually involves delivery of a lecture, meetings with faculty and a nice dinner out. These dinners are like first dates, the conversation often cautious and circumspect, everyone around the table wondering if this relationship will go anywhere. But the city of Durham is not the tough sell it once was.

When I interviewed for a position at Duke in 1978, my recruitment dinner was at a steak restaurant called the Country Squire. The restaurant was located where I-40 now crosses 15-501. When the highway came through, the building was knocked down.

Back then, North Carolina did not yet offer liquor by the drink, unlike much of the U.S. In those days, a North Carolina wine list was simple: 12

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sweetened iced tea or unsweetened iced tea. For special occasions like a recruitment dinner, someone had to bring the booze. So, one of the guests in our party entered the dining room hefting a large brown bag that clanged as he walked.

Turns out it was the department liquor stash. The restaurant provided the set-ups, and drinks were dispensed from bottles of Jack Daniel’s and Chivas Regal in the brown bag.

Now, Durham has liquor by the drink and boasts many excellent restaurants. James Beard nominees and winners work their culinary magic in hot kitchens, and bartenders concoct cocktails made with Durham Distillery’s Conniption Navy Strength gin.

The hotel scene, too, couldn’t be more different. On my first trip to Durham, I stayed at the Duke Motor Lodge across from South Square Mall, which was knocked down after the opening of The Streets at

in their words

I remember that early evening walk. The sweet smell of tobacco from the cigarette factory scented the air as I hurried up Gregson Street.

Southpoint. The walls of my room were cinder block painted beige, the floor was speckled tile and the room smelled of stale smoke. Like the mall, the motel was later razed.

Times – and cities – change. As a great university, Duke recruits faculty from all over the world. In my experience, people from the Northeast have the most reservations about coming to Durham, which, after all, is a relatively small city in the South. I know – I had my medical training in New York, New Haven and the National Institutes of Health just outside of Washington, D.C., and when I was recruited, I had similar concerns about Durham that, 40 years ago, was both smaller and South-ier.

In the early morning of my interview day, I was picked up from the motel by Ralph Snyderman. Ralph is one of the great figures in American medicine and he had a remarkable career as chancellor at Duke.

Back then, he was a division chief and on his way up.

Ralph drove a Datsun 240Z. I squeezed into the front seat for the trip over to Duke. Ralph took me via Hwy. 751, which left me confused since the route was lined with trees. Nearly all the major medical schools in the Northeast are in big cities. Trees are optional. Furthermore, teaching hospitals, which included public institutions like Bellevue and Boston City Hospital (today, Boston Medical Center), were often located in urban areas. Clearly, Duke was different because we were riding through a forest, not abandoned buildings.

Ralph drove me to West Campus, and I saw a magnificent structure that could hold its own with the great Gothic cathedrals of Europe – Duke Chapel. Ralph pointed down the quad and said, “There is the front door of the medical school and the hospital.”

This experience was so very different from

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in their words

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what I was used to and what I expected. I immediately became interested in a position at Duke. Happily, the interview day went well, and the idea of moving to Durham did not seem so far-fetched.

A few weeks later, I came back to Durham for a second visit. On the taxi ride from the airport, I quizzed my driver about Durham as the lights of the CCB Building shined as a beacon in the distance. “What about nightlife?” I asked. The driver paused, contemplating the options, and then offered, “If I were you, I would go to Raleigh.”

New York City never sleeps. I fretted that Durham napped and dozed.

I stayed at a now-demolished motel on Chapel Hill Street. The desk clerk was a woman with an engaging smile and friendly manner. When she heard my name, her face immediately lit up. “Are you from New York?” “Yes,” I answered, to which she replied, “So am I. I’m Betty Sitovsky from New York and you are David Pisetsky from New York. Small world.”

New Yorkers are always excited to meet one another away from the city. They act like they are in a foreign country and just bumped into a long-lost relative.

After I checked into my room, I came back to the front desk and asked Betty for a dinner suggestion, sheepishly inquiring about the odds of walking to dinner and back safely.

She laughed. “Honey, nobody in Durham would hurt even the hair on the head of a child of God.” I remember the walk that evening. The sweet smell of tobacco from the cigarette factory scented the air as I hurried up Gregson Street, under the train tracks, turning my head left and right, twisting to look behind me to make sure I was not being followed. I made it to the Ivy Room safely.

The Ivy Room was on the second floor of a building on Main Street where Fifi’s Fine Resale Apparel is now located. That building was not knocked down but it was gutted, and the Ivy Room vacated, never to return.

After my meal of fried chicken, I walked back to the motel with confidence, slept well, and the next day, signed on the dotted line with Duke where I have spent almost 40 years.

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from behind a smile

Martha Ann Keels, DDS, PhD Alexandra Boudreau, DDS, MS Kevin Ricker, DDS, MS Dylan Hamilton, DMD, MS

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Linked In

P HOTO G RA P H Y B Y LOR A GR IFFIT HS

The 14th annual Triangle Golf Challenge reception benefiting Communities In Schools of Durham was held in June at the Croasdaile Country Club. Sherrod Banks, president of The Banks Foundation, and the N.C. Central University Department of Athletics hosted the reception, which was sponsored by “The Sports Shop,” a radio show that stars DJs Erroll Reese and Kevin “KMac” McClendon. The live auction featured prizes that included a N.C. Central University basketball experience with LeVelle Moton, a UNC basketball experience with Phil Ford and a one-week vacation to Snowshoe, West Virginia. The next day, golfers hit the links to compete in a tournament, which benefited Communities In Schools as well as The Banks Foundation. More than $27,000 was raised for Communities In Schools, an organization that specializes in surrounding students with a community of support, empowering them to stay in school, graduate on time and succeed in life.

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1 Former N.C. Senator Howard Lee and Tommy Tucker. 2 John and Ravonda Cole.

3 Danielle Barbour Wilson, Tanya Locklair and Bertha Rogers. 4 Sherrod Banks, president of The Banks Foundation, and

Malenia Swinton, chief executive officer of Communities In Schools. 5 Kevin McClendon, Candace Cooper and Erroll Reese. 6 Susan Schmidt, program director with Communities In Schools, and Keith Nicoi with Durham Performance Learning Center.

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Gala for Good

B Y T I A NA NJA P PA NÂ | PHOTO GR A PHY BY L AUR A ZOLM AN KIRK

The Exchange Family Center, a nonprofit organization whose mission is to support area families and prevent child abuse, hosted 125 guests at its 25th anniversary gala at Croasdaile Country Club featuring live music by Tea Cup Gin. State Representative MaryAnn Black and Michael A. Becketts, assistant secretary for the North Carolina Department of Health and Human Services, each shared a few words with the audience. The evening concluded with an award presentation, raffle and silent auction, and a total of $11,000 was raised for the organization.

1 Jed and Melanie Busbee. 2 Teeny Fletcher and Harold Fletcher. 3 Lucia Powe, Durham Mayor Pro Tempore Cora Cole-McFadden and Janet Brown. 4 Tea Cup Gin’s Christy Benson, Sarah Burt Timmel and Elaine Terrell.

5 Rebecca Worley, Katrina Beamon, Marcia Brown and Katy Bigsby. 6 Durham County Commissioner Heidi Carter, Scott Carter, Stacie White and EFC Executive Director Rachel Galanter. september 2017

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Culture Club Dashi’s owners – Rochelle Johnson, Nick HawthorneJohnson, and Billy and Kelli Cotter – and managers recently traveled to Tokyo to do culinary research for the ramen shop and izakaya.

Satoshi Katakura, the owner of Hiro izakaya in the Nakameguro neighborhood, is a chef they’ve known since 2015, and they have begun a “cultural exchange program” with him. Satoshi came to North Carolina and worked at Dashi for a couple of weeks in the summer of 2016. This summer, Billy, along with David Bernstein and Jonathan

Montrose (Dashi’s sous chefs), not only worked at Hiro, but also went out with Satoshi in the mornings to source what they were cooking that night from the Tsukiji Fish Market.

Satoshi returned to Durham in August, and in celebration, Dashi hosted four special nights of omakase meals. Omakase translates to, “I’ll leave it up to you.” It’s an opportunity for a chef to utilize the freshest ingredients of the day and be able to draw outside of the lines of what is on their daily restaurant menu.

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city pics

Turns on the Catwalk

P HOTO B Y J O HN TA L PHOTO GR A PHY

Fifi’s Fine Resale Apparel Manager Kelly Long coordinated the downtown boutique’s

first ever interactive fashion show in June, partnering with 140 Salon & Blow Dry Bar for hair and makeup assistance as well as local photographers, models and other small businesses. Mark your calendar for the shop’s next fashion show at Social Games and Brews on September 9.

Fashion coordinator Alexandria Taylor, model Laura Valerio, Fifi’s Manager and event coordinator Kelly Long, models Zanetta Mungro, Ashanti Evans, Samantha Maness, Kristin Pruitt, Mary Knoop, Deja Fleming, Taylor Little and Asia Romero.

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SUNDAYS +

MONDAYS

bo GO ho

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BASANRESTAURANT.COM

1 Ben Dombrowski, Regina Duffy, Sharlotte West, Zachary Long, Eliza Byrd, Bridget Condit, Chris Condit and Meghan Colescott.

Every year, JVKK hands out the David Long Jr. Excellence in Pediatric Hematology/Oncology Award, which Regina won this year. 2 (From right): JVKK Executive Committee Member Robert Long, Co-Chairs Rufus Edmisten and Crockett Long, and Executive Committee Member Josh VonCanon (holding flag) with players and volunteers.

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Fore the Kids PH OTOGRAPH Y BY GARY D. KN IGH T

The 32nd annual Jim Valvano Kids Klassic (JVKK) was held in July at the Washington Duke Inn & Golf Club. Several hundred attendees spent the weekend dining, golfing, painting and dancing. Proceeds from the event, a live and silent auction, and a special casino night supported pediatric cancer research and treatment at Duke Children’s Hospital. Over the years, the event has raised $2.8 million.

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1 Durham Tech alumnus Jimmy Acevedo, a project leader for a Durham Tech group involved in the High Altitude Student Platform flight program, connects a pump for a test exercise. The NASAinvolved project will involve a dozen colleges and universities from across the country. 2 Dan Daugherty, a Durham Tech alumnus, explains how a Bluetooth-enabled testing rig streams data to a laptop used in a NASA initiative during an on-campus testing day.

Photo by Jenny Warburg

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The Final Frontier A group of Durham Technical Community College students and alumni, plus a few students from other Triangle universities, are participating in the High Altitude Student Platform (HASP) flight program, a NASA initiative designed to foster excitement in aerospace careers and to boost student excitement in the industry. In September, students will travel to the Columbia Scientific Balloon Facility in Fort Sumner, New Mexico, where they will hand off their project to NASA and help launch the payloads into the upper atmosphere. The Durham Tech team’s contribution to the platform is the Greenhouse, Ozone and Atmospheric Trace Gas – or G.O.A.T. – project, which will collect sulfur dioxide and atmospheric gas in the stratosphere.

Paid for by Steve Schewel for Mayor

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Curated Care

1 Dr. Sarah Schroth, director of Nasher Museum

P HOTO G RA P H Y B Y J CA L D W EL L FOR T HE NA S HER MUSEUM

In June, the Nasher Museum of Art at Duke University hosted the first Museums & Dementia Symposium. This event brought together museum professionals from 23 states and three countries to share best practices in programming for visitors with memory loss. The symposium spotlighted the Nasher’s Reflections tours – which provide mental and social engagement through discussions of art, incorporating live musicians, art-making opportunities, and university and medical students – for individuals with dementia and their care partners.

of Art at Duke University, and Stefanie Kahn, Reflections gallery guide at the Nasher.

2 Nasher Teen Educator and Gallery Guide Meg Williams, Nasher Director of Education and Public Programs Jessica Ruhle, and Nasher Education Assistant for the Reflections Program Brittany Halberstadt. 3 Ryan Helsel, K-12 and family programs educator at the Nasher; Kate Newman, Nasher gallery guide; and Dan Ellison, Duke law professor.

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Wonder Women P HOTO G RA P H Y B Y T IA NA NJA PPA N

Durham Magazine and Chapel Hill Magazine honored the 2017 Women of Achievement during a wine lunch at The Carolina Inn in June. After guests, including dozens of past honorees, enjoyed wine and hors d’oeuvres, lunch was served as the magazines’ publishers Ellen Shannon and Rory Gillis recognized the Women of Achievement. The event was made possible by The Carolina Inn, Johnson Lexus, PlayMakers Repertory Company, Constellation Brands, Ninth Street Flowers and Aesthetic Solutions.

140 VISUAL ARTISTS PRESENTING SPONSORS

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1 Makayla Powell and Elisha GahaganMcLawhorn. 2 Mandi Newson and Heather Garrett. 3 Waynette Tubbs and Susan Wall.

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noted.

BUSINESS BRIEFS

Durham-based health and wellness apparel company Prime Life Fibers celebrated its 15th anniversary by purchasing new corporate headquarters and warehouse space on Hillsborough Road.

WISE (Women in Sports and Events) has introduced a greater Raleigh chapter with Durham’s LaTosha Smith serving as vice president of the chapter, Teamworks’ Faryn Roy as treasurer and SportsMEDIA Technology Corporation’s Patricia Hopkins as secretary.

New York’s LRC Properties purchased the Golden Belt campus east of downtown, where they plan to rejuvenate the former textile factory, adding to the arts with an outdoor music venue and brewery.

Bungalow, a bridal registry and home decor shop, opened in July on West Main Street.

Look forward to regularly hosted movie nights, live music, listening sessions and more.

Unscripted Durham, a 74-room boutique hotel, opened in July on Corcoran Street in the former Jack Tar Motel and features a rooftop pool and lots of dining options. The lobby and rooftop patio are open to the public in addition to guests.

Manbites Dog Theater is transitioning to serve as a funding and support agency for theater companies and artists in the region, which means this year’s season will be its last as a permanent performance space on Foster Street.

American Underground (AU) announced in July it’s ending its lunch-and-learn series, HelpFest, to instead offer initiatives – like an opportunity to receive an MBA-lite from MIT or Rice University and a coworking space partnership in New York City, among other perks – to the AU network of more than 275 startup companies.

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Badcock Home Furniture &more opened its first Durham store at 3500 N. Roxboro St. in July, the newest addition to the Oxford Commons Shopping Center.

Coldwell Banker Howard Perry and Walston celebrated the reopening of its Durham sales office located near The Streets at Southpoint on Fayetteville Road, which will be led by recently appointed Managing Broker Trish Taylor, with a ribbon-cutting ceremony.

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WHAT WE’VE HE ARD AROUND TOWN …

From births to awards to new biz and more –

The Iron Yard closed operations at all campuses this summer, including the Durham campus on Blackwell Street.

Kidstock, a locally owned children’s consignment store operated by mother-daughter team Donna Jean Perry and Karla Bumphus, opened at Northgate Mall in July. Also, Audibel has relocated its Durham hearing aid center to the mall, while the company awaits renovation of its Broad Street location.

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september 2017

ESPRESSO YOURSELF

Beauty company Lo & Behold and Carrboro Coffee Roasters collaborated to produce an all-natural espresso lip balm. It doubles as an aromatherapy balm and is now available at shops like Durham Co-op Market, Parker and Otis and Bulldega Urban Market, among others. It is handmade by infusing freshly ground coffee in certified organic coconut oil for six hours and is then blended with natural ingredients like beeswax and mango butter.

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GOOD WORK

As a part of a service learning project, Durham Technical Community College students in the Occupational Therapy Assistant Program revamped Threshold Clubhouse’s office space, making it more optimal for the clubhouse’s transitional employment program.

Additionally, Durham Tech’s The Helping Hand Project chapter, which consists of 10 students, recently created their first prosthetic hand on a 3-D printer and are currently fundraising to purchase more materials to help children in need of prosthetic devices.

Franklin Zirkle and Duke graduate Jeff Spear co-directed the inaugural Bull City All-Star Game – Cullen Classic for Cancer event at Duke’s Koskinen Stadium in June. The event featured three games of lacrosse and raised more than $5,000 for the North Carolina High School Athletic Association’s Tony Cullen Memorial Scholarship Fund and the Duke Cancer Institute.

NCCU’s Counselor Education Program and other nonprofit mental health and addiction-counseling organizations.

NCCU hosted a special American Red Cross blood drive in July in honor of alumnus and U.S. Capitol Police Officer David Bailey, who was injured while trading gunfire with a shooting suspect who opened fire during a Republican congressional baseball practice in Alexandria, Virginia, in June. He was a driving force in organizing blood drives while a student at NCCU. American Dance Festival received a $21,500 grant from the Parkinson’s Foundation and Moving Day North Carolina for a new program called the Parkinson’s Movement Initiative, in which ADF’s studio at 721 Broad St. will offer free classes on Mondays and Wednesdays in partnership with NC Dance for Parkinson’s and Poe Wellness Solutions.

ON THE MOVE

Deb Newlin is the new director of admissions at Triangle Day School. The majority of her 15 years of independent school experience was spent at the Canterbury School in Fort Wayne, Indiana.

Professional dancer Mari O’Donnell is the new executive and artistic director of Barriskill Dance Theatre School.

The ExxonMobil Bernard Harris Summer Science Camp hosted 48 middle school students from the Durham, Wake, Edgecombe, Halifax and Nash counties to explore science, math, technology and engineering at North Carolina Central University (NCCU).

NCCU School of Education professor Robert A. Horne rode 10,000 miles across the nation on a motorcycle this summer to raise funds for

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Laura Martin is the new executive director at Dress for Success Triangle NC, succeeding Beth Briggs.

IN THE NEWS

Women’s Health and Yelp included Durham as one of 15 “wellthy” cities – one of the healthiest, outdoors-y and social cities – in America.

Pollstar magazine recently named Durham Performing Arts Center (DPAC), which is currently undergoing a large improvement project, the fifth theater in the U.S. for national attendance rankings and sixth in world attendance, after entertaining almost 460,000 guests during the 2016/17 season. Also, as of July, Blue Cross and Blue Shield of North Carolina is the performance venue’s exclusive sponsor of all customer and member ticketing services.

september 2017

WalletHub named Durham the fourth most educated city in the U.S. Raleigh-Durham was recently ranked seventh in USA Today’s list of top cities for tech jobs.

CNBC named Durham as one of the top 25 U.S. cities millennials can afford and “actually want to move to.”

MovieMaker Magazine named the Full Frame Documentary Film Festival one of the 25 coolest film festivals in the world for 2017.

WHAT AN HONOR

The N.C. Department of Natural and Cultural Resources announced that Durham County’s Little River High School is one of eight additions to the National Register of Historic Places this year for its significance to the history of education, African-American heritage and architecture.

Saleem Reshamwala, the producer of the Durham Convention & Visitors Bureau’s “Welcome to Durham, NC” video, was nominated for a News and Documentary Emmy Award for a New York Times project. Winners will be announced in October. Another recent accolade: G Yamazawa’s “North Cack” music video – which Saleem directed and edited – won Best Music Video at the Hip Hop Film Festival in NYC.

AND THE AWARD GOES TO ...

Yosimar Vargas, a Colombian native who moved to Durham as a refugee five years ago, was selected to receive the 2017 Durham Tech Award for Academic Excellence.

Yosimar works as the catering manager at The Refectory Café while he pursues an associate degree in arts.

North Carolina Central University’s Department of Social Work won “Best Social Work Program” at the Historically Black College and University (HBCU) Awards ceremony in July.

Football coach Jerry Mack was also named “Male Coach of the Year.”

In June at Durham Bulls Athletic Park, Ken Bland received the William H. Spurgeon III Award by the Boy Scouts of America for his work with the Explorer Post, which teaches teens video production skills by filming Bulls baseball games.

A real estate company is like a home.

The great ones have a strong foundation.

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BHHSYSU.com ©2017 BHH Affiliates, LLC. An independently operated subsidiary of HomeServices of America, Inc., a Berkshire Hathaway affiliate, and a franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity.

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Fall Plant Sale SEPT. 3 0

Browse a variety of plants ideal for local conditions at Sarah P. Duke Gardens, including flowers, herbs, trees, shrubs, vines and bulbs, plus decorative plant pots. Ask the advice of staff and Durham County Extension Master Gardeners.

Proceeds benefit the gardens’ summer internship program for aspiring horticultural professionals.

Mike Birbiglia: The New One SEPT. 9

The comedian and storyteller – known for his movies “Sleepwalk with Me” and “Don’t Think Twice,” stand-up specials, roles on projects like “Orange is the New Black” and “Trainwreck” and guest appearances on WBEZ’s “This American Life” – brings the funny to The Carolina Theatre.

North Carolina Jerk Fest

go see do

Circus 1903

S E PT. 26 – OCT. 1 Travel back in time, and watch the “Golden Age of the Circus” come alive at Durham Performing Arts Center. Step right up as an amazing cast of performers – including contortionists, acrobats, musicians, knife-throwers and more – wow you in this turn-of-thecentury spectacle.

O U R T O P E V E N T S F O R E A R LY A U T U M N

SEPT. 23

Jerk, a Jamaican cooking style where meat

is dry-rubbed and marinated in a hot spice mixture, is the focus of this fourth annual event at West Point on the Eno. Run in the 5K, compete in the jerk wing eating contest (or cook off) and kick back Caribbean-style at the post-race party with live music, drinks, giveaways, games and plenty of food.

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NC Pride Parade and Festival S E PT. 30

The state’s 33rd annual festival celebrates the gay, lesbian, bisexual and transgender members of our community. The event will be held in the evening this year, with a street festival on Rigsbee Avenue beginning at 4 p.m. and lasting into the small hours of the morning.

Beats n Bars Festival SEPT. 2 2 -2 3

Working to celebrate and promote the founding influences of hip-hop culture, this event acts as a platform to place North Carolina and Durham hip-hop in national conversations related to the genre. Performances at The Pinhook include Nick Grant, G Yamazawa, The Real Laww, Jooselord Magnus and Cyhi the Prynce – just a few of the more than 30 artists in this knock-out line-up. A music conference featuring the likes of Pierce Freelon and Stacy-Ann Ellis takes place at American Underground on Saturday.

CenterFest Arts Festival SEPT. 16- 17

Presented by the Durham Arts Council, this signature arts event celebrates its 43rd year this September with live music, dancing, a kids’ zone and more than 140 visual artists. Held outdoors in central downtown, come celebrate the creativity that abounds in the Bull City.

New Work for Goldberg Variations OCT. 6- 7

In a bold new piece – making its world premiere at Duke Performances’ Reynolds Industries Theater – pianist Simone Dinnerstein performs the Bach work while choreographer Pam Tanowitz and her dance crew reinvent classic dance motifs and add a whimsical touch to the score.

Urbaniak-Sanders Fashion Show & Luncheon SEPT. 2 8

Featuring designs from Gentlemen’s Corner, Smitten Boutique and Tiny, this annual fashion show held at Washington Duke Inn & Golf Club will be full of friends (like ABC11’s Amber Rupinta and Tisha Powell), fun, food and fashion. Proceeds benefit a great cause – the Center for Child & Family Health’s mission of addressing childhood trauma through evidence-based treatment and prevention.

LEFT PAGE: (clockwise from top left) Duke Gardens photo

by Cici Xie; Circus 1903 photo by Mark Turner; NC Pride Parade photo by Liz Perez; NC Jerk Fest photo courtesy CaribSplash; Mike Birbiglia courtesy The Carolina Theatre RIGHT PAGE: (clockwise from top left) Beats n Bars photo

by Leon Barrera; CenterFest photo by Michael Zirkle; New York for Goldberg Variations photo courtesy of Duke Performances; Latino Fiesta photo by Larry Harris; UrbaniakSanders Fashion Show photo by Justin Cook

Latino Fiesta and Soccer Challenge SEPT. 23

The championship game of a weeks-long Durham Parks and Recreation’s soccer tournament is the main event for this festival at Rock Quarry Park, the city’s second celebration in observation of Hispanic Heritage Month. Other attractions include authentic foods, music, a family fun zone with face painting, arts, crafts and games, and a Duke Men’s Soccer meet and greet! september 2017

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M AST E R P L A N This private courtyard encircles just the master suite, “so when my senior dog wants to go out at 4 in the morning, I can just let her out,” Alison, sitting with her pup, India, says. “And it creates some privacy for the bedroom, so I don’t need to have curtains or privacy screens; I can feel like it’s open but still somewhat private.”

built to last

Alison Trott built her ‘forever home’ in Cleveland-Holloway

BY AM AN DA MACLAREN | PH OTOGRAPH Y BY B RIANA B ROU G H

A

Durham native, Alison Trott grew up primarily in the Watts Hospital and then Trinity Park neighborhoods, and attended North Carolina School of Science and Math. Now, she’s made her own home on the other side of downtown. Architects Tina Govan and Jason Hart and builder Bob Wuopio helped Alison thoughtfully design her nearly 3,500-square-foot, 4-bedroom, 3.5-bath contemporary home in Cleveland-Holloway. The aim was to create spaces to entertain guests and to raise a family, with no plans to ever move.

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S A V E THE D AT E for the

CARING HOUSE BENEFIT GALA

celebrating The Next Generation S AT U R D AY, J A N U A R Y 2 7th , T W O T H O U S A N D A N D E I G H T E E N AT T H E W A S H I N G T O N D U K E I N N Caring House is a nonprofit organization which provides patients at Duke Cancer Institute with peace of mind by providing affordable housing, a healing environment, a n d a p o s i t i v e a n d s u p p o r t i v e c o m m u n i t y.

For more information, contact Sasha Zarzour at development_manager@caringhouse.org

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LIGHTE N U P Alison adores “the openness and how much natural light you get,” she says. “I find I very rarely turn on lights during the day because you don’t really need to. I love the flow of the house.

“I had parties at my old house where I put everything out of the kitchen so that nobody had to go in there,” Alison says, “and yet 15 people would still cram in my tiny kitchen, because it’s just what happens.” That problem is now avoided thanks to the open concept of the living, dining and kitchen areas, as builder Bob and friends Justin Dahlke and Aubrey Delaney demonstrate (pictured right). “People seem to congregate in the spaces as they’re intended – it’s very comfortable and natural.”

She also utilized the talents of local woodworkers: Elijah Leed crafted the stools in the kitchen, in addition to a few other pieces of furniture. Evan Berding built her beds and nightstands. “Have stuff made,” she advises. “Price wise, you’re going to roughly be in the same department, you know what you’re getting, and you’re keeping your money in the local economy.”

From Cottages to Castles

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W HAT’S O N TA P An avid homebrewer herself, Alison was keen to have her own kegerator system installed with lines that run up to the kitchen. “That’s definitely a feature of the house that I’ve enjoyed and taken advantage of,” she says.

“It has been really good for entertaining.”

Some of the beers she’s had on tap include Durty Bull Brewing Company’s Rice IPA and Hibiscus Ginger Berliner Weisse, and Lonerider’s Sweet Josie Brown Ale.

Gordon Baker

Len Moss, CRS, GRI, SPS Murray Baldwin

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120 South Churton St., Hillsborough • 919.732.5858 • thegatetohome.com

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R IN SE & R EPEAT In addition to the beautiful North Carolina quarried Nor-Carla bluestone countertops and shower skylight, you might notice the sliding frosted glass door in the master bath. “I have always loved having outdoor showers,” Alison says, “and this feels like an outdoor shower, but it’s an indoor shower.” It makes perfect sense when you consider what’s on the other side of the wall: “You can just come out of the hot tub and straight to the shower, or vice versa,” Alison says, “so you don’t have to trek through the house.” At left, Alison’s friends Cassie Germano and Ryan Cawley join her for a drink in the the semi-private patio space that’s adjacent to the master suite.

Raw elegance for women and men

ID Brightleaf Square, downtown Durham 919-683-1474 • HamiltonHillJewelry.com

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R OO M W IT H A V I EW The living room features accordion doors that can be pulled back, and the option of an electric screen that comes down to provide a transparent barrier between the indoor and outdoor spaces – ideal for keeping the bugs out and India, as well as cats Salem, Tsume and Quatra, in. “I do love the porch in the front,” Alison says. “I’ve spent a lot of time just sitting out there in the evenings and talking to the neighbors as they walked by. I met a bunch of people that way, actually. It’s a great place to take in the neighborhood; that was something that was really important to me, and I think [my architects] really just nailed it.”

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Celebrating

25 YEARS OF CALLING DURHAM HOME Peak Swirles & Cavallito Properties is proud to be the exclusive representative firm in the Triangle for Leverage Global Partners. With a network of more than 5,700 agents across 16 countries, we’re a local agency with global connections!

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PI N B A LL WIZ A R D Alison’s grandfather purchased these vintage pinball machines from “either a laundromat or 7-Eleven that was going under,” Alison says. “They worked on and off during my childhood, and eventually stopped working.” She got the machines – one dates from 1957 and the other from 1963 – when her grandparents passed away. John Clements out of Raleigh refurbished the old-school games, and now “they play like a dream,” as Cassie and Ryan show off here.

Recipe We Have Thel Futu re for Your Financia INGREDIENTS:

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Blend the highest-quality financial planning process with a liberal dose of skill, compassion, integrity, and experience.

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Senior Vice President Portfolio Management Director Financial Advisor Cynthia.L.Corbett@morganstanley.com

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3511 Shannon Road, Suite 300, Durham, NC 27707 toll free 855.211.1224 www.morganstanleyfa.com/thesapphiregroup

The Sapphire Group at Morgan Stanley

When your Financial Advisor prepares a Financial Plan, they will be acting in an investment advisory capacity with respect to the delivery of your Financial Plan. To understand the differences between brokerage and advisory relationships, you should consult your Financial Advisor, or review our “Understanding Your Brokerage and Investment Advisory Relationships” brochure available at http://www.morganstanley.com/ourcommitment/. ©2017 Morgan Stanley Smith Barney LLC. Member SIPC. CRC1844566 7/17. Certified Financial Planner Board of Standards in the US which it Inc. owns the certification marks CFP®, CERTIFIED FINANCIAL PLANNER™, and federally registered awards to individuals who successfully complete CFP Board’s initial and ongoing certification requirements.

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I love Durham. I grew up here; this is my place.

So I’m doing what I can to support a conscious growth.

WHITEHALL ANTIQUES

A Tuscan villa filled with over 7,500 sq. ft. of fine antiques — a treasure trove of unique items for your home or collection.

“The Best Antiques Shop in the Mid-Atlantic” in the heart of Chapel Hill

New Shipment of Antiques just in from England & France!

1213 E. Franklin St., Chapel Hill | 919.942.3179 whchnc@aol.com | Monday to Saturday: 11am - 6pm www.WhitehallAntiques.com

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home

T HE GR EEN HO USE EFFECT

The We in Weaver Street Realty know old houses & good structural engineers. support local businesses and creativity.

are not scared of basements or spiders. are here as your real estate experts.

(919) 929-5658 • info@weaverstreetrealty.com

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The roof deck on the second floor features a table crafted by Alison’s builder, Bob, out of slabs of a pecan tree that once stood on the property. It makes the space ideal for enjoying mild nights and good company, including little Matilda Dahlke, held by Alison at left. The deck overlooks both the 12-kilowatt solar power system from Southern Energy Management that sits atop the carport (“If I’m not using a ton of electronics, it pretty much covers my usage every day,” Alison says.) and the green roof, a low-maintenance roofing alternative by XeroFlor that features plants in place of shingles. “I’m a big fan of green roofing for a lot of different reasons,” Alison says, “and I could talk your ear off about it.” There’s a waterproof layer followed by a tar layer that lasts about 150 years or more, and above that is various filtration components and soil media, and finally the green mats with a variety of flora. “Essentially it means you never have to replace your roof,” Alison says.

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De al Estate

WHAT YOU GET FOR $259,900 TO $4.9M

HOPE VALLEY $4,900,000

ROCKWOOD $839,000

• 14,334 square feet • 16 rooms • 5 bedrooms • 6 full/2 half baths • 3.09 acres • Year built: 2008 • Separate carriage house • $342 per square foot • Schools: Hope Valley ES; Githens MS; Jordan HS

• 3,207 square feet • 13 rooms • 4 bedrooms • 3 full/1 half baths • 0.83 acres • Year built: 1932 • $262 per square foot • Schools: Lakewood ES; Githens MS; Jordan HS

CROASDAILE FARM $535,000

LAKEWOOD $364,900

• 3,309 square feet • 5 bedrooms • 3 full/1 half baths • 0.64 acres • Year built: 1998 • $162 square feet • Schools: Hillandale ES; Brogden MS; Riverside HS

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• 2,021 square feet • 4 bedrooms • 3 baths • 0.26 acres • Year built: 1955 • $181 per square foot • Schools: Lakewood ES; Githens MS; Jordan HS

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How far does your dollar go?

WATTS-HILLANDALE $599,900

• 2,596 square feet • 4 bedrooms • 3 full/1 half baths • 0.20 acres • Year built: 1955 • $231 per square foot • Schools: E.K. Powe ES; Brogden MS; Riverside HS

SOUTHEAST DURHAM / HWY 98 $259,900

• 2,237 square feet • 4 bedrooms • 2 full/1 half baths • 0.91 acres • Year built: 2004 • $116 per square • Schools: Spring Valley ES; Neal MS; Southern HS

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REAL ESTATE GALLERY

HOMES • CONDOS • APARTMENTS

GOOD REAL ESTATE, NO BULL "It's not what you look at that matters, it's what you see."

- Henry David Thoreau

When listing your home, we see things others don't: the pocket park around the corner, the orientation of the morning sun or the butterfly bush that will bring hummingbirds. Real estate is more than bedrooms and bathrooms.

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Franklin Street Realty…Connected to the Community

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is connected to the community

Stop by our local office to find your new home.

921 Morreene Road Durham, NC 27705 919—383—4663 BHHSYSU.com

Loves everything to do with rescue labradoodles Studied interior design in London and lived in Spain Enjoys cooking with Realtor husband, and foodie, David Bacon Local Realtor for nearly 20 years

919.929.7174 • franklinstreetrealty.com • Chapel Hill

A member of the franchise system of BHH Affiliates, LLC.

DINNERS FOR A Arturo Ciompi knows he can count on an excellent glass of wine at Oval Park Grille.

Summer’s end means figuring out how you’ll get a crowd-pleasing dinner on the table every night after a full day of work, school and extracurricular activities.

Here, one Durham mom offers a six-day plan.

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PH OTO G R AP H Y B Y B R I AN A B R O U G H

CENTRAL PARK SCHOOL FOR CHILDREN (CPSC) kindergarten teaching assistant Liz Clark requires a course of action to get dinner on her South Durham table for her family: Jordan High School student Aidan, 14; CPSC student Avari, 11; and husband, Cary, who works at medical nonprofit International Society on Thrombosis and Haemostasis. Luckily, she worked at Weaver Street Market as a cook for more than 10 years and has plenty of tricks up her sleeve. At

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WEEK

On the Menu Sunday

Tuesday

Baked ziti Tossed salad with homemade vinaigrette Bread

Monday Roast chicken Baked potatoes Sautéed green beans

Leftover ziti

Wednesday Beef with broccoli Steamed rice

Thursday Burrito bar with chicken, sweet potatoes, black beans, cheddar cheese, lettuce, sour cream and blender salsa

See page 49 for Liz’s grocery list.

Friday Frogmore stew Simple spinach salad

Liz Clark and her family prep their Friday meal of Frogmore stew with a simple spinach salad.

least three nights a week, she manages to cook a delicious, quick and healthy meal, maneuvering her way around a packed schedule – Aidan plays with Triangle United Soccer and Avari swims yearround with New South Swimming. Large meals are followed by leftovers or are repurposed, like turning roast chicken into burritos later in the week. Weekends are for big breakfasts and grocery shopping, but if life gets in the way, Liz’s fridge and pantry are always stocked with the makings for tacos, pesto pasta and salad, with plenty of chips and salsa, popcorn, veggies and hummus, and mozzarella sticks to keep hunger at bay. september 2017

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dinners for a week

Sunday

QUICK SUNDAY SAUCE:

BAKED ZITI 1 lb. box dried ziti 16 oz. ricotta cheese 1 egg Salt and pepper 3 cups shredded mozzarella ½ cup grated Parmesan 4 cups Quick Sunday Sauce (recipe follows)

¼ cup olive oil 6 cloves garlic, squeezed through garlic crusher or minced 1 small onion, diced 2 Tbsp. dried basil 1 tsp. dried oregano 2 tsp. sugar 2 28 oz. cans crushed tomatoes ½ cup water

For the Sunday Sauce: Sauté onions and garlic in oil about 5 minutes on low to medium heat, or until garlic is golden. Add all other ingredients, cover and simmer on low for at least 30 minutes.

(You can double this recipe and save in the freezer once cooled for up to three months in an airtight container.)

For the Baked Ziti: Cook ziti following package directions.

Drain pasta and place in large bowl. Mix ricotta, salt and pepper to taste, egg and ½ of each cheese with pasta. In a 13-by-9-inch pan, cover bottom with 2 cups of sauce then add ziti mixture. Then cover with 2 cups more sauce and the remaining cheese. Bake 30-45 minutes at 350 degrees until cheese is melted.

Serve ziti with extra sauce, fresh bread and simple tossed salad with homemade vinaigrette.

SIMPLE VINAIGRETTE:

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1 cup olive oil 3 Tbsp. vinegar (whichever one you like best and have in your pantry) 3 Tbsp. lemon juice 1 tsp. Dijon mustard ½ tsp. salt ½ tsp. pepper 1 tsp. herbes de Provence Measure all ingredients into a container with a tight lid, shake and toss on salad one tablespoon at a time until lightly coated.

(This can be used as a marinade for your Monday night chicken by adding ½ cup water.)

Monday ROAST CHICKEN 1 3- to 4-lb. chicken cut into 8 pieces – marinate 30 minutes before roasting 4 baking potatoes 2 sweet potatoes (to reserve and serve with Thursday night’s Burrito Bar) 1 lb. fresh green beans 1 Tbsp. butter 1 Tbsp. lemon juice Salt and pepper

dinners for a week Roast chicken in large, deep pan on middle rack of oven at 400 degrees for 45 minutes to an hour (until the internal temperature is 165 degrees).

Wash potatoes. Fork a few holes in potatoes and roast on bottom rack of oven with chicken. Potatoes are done when fork tender.

Pick ends off green beans and rinse clean. In a sauté pan, cover green beans with water and boil 5 minutes. Drain and cool beans in cold ice water, drain again and hold until chicken and potatoes are cooked. Sauté beans in butter and lemon juice for 2 minutes on high heat until warmed through. Add salt and pepper to taste.

Pick any leftover chicken and reserve for Thursday’s Burrito Bar!

Wednesday BEEF WITH BROCCOLI Marinate: 1 lb. flank steak, thinly sliced across the grain, in: 1 egg 1 Tbsp. white wine (or 2 tsp. vinegar) 1 tsp. soy sauce 1 tsp. cornstarch 1 Tbsp. canola oil ¼ tsp. salt ¼ tsp. pepper Mix sauce and set aside: 3 Tbsp. soy sauce 1 Tbsp. white wine 1 tsp. sesame oil ½ tsp. sugar ¼ cup chicken broth 1½ tsp. cornstarch BROCCOLI: 3 cups or 1 head of broccoli, cut into bitesize pieces. Blanched in boiling water 3 minutes – then shock cold and lay on paper towel.

Assemble the dish: In wok or large frying pan, add 2 tablespoons canola oil to pan. When pan is very hot, add beef. After 1 minute, add broccoli and stir-fry 1 minute. Add sauce and cook until thickened. Serve with steamed rice (recipe follows).

LIZ’S MEAL-PLANNING TIPS • Meal planning saves time, energy and money. You can use weekend family time to plan out your weekly dinner menu – have your family help decide what they would like on the menu.

• Make a categorized grocery list of what you’ll need and shop at the beginning of the week.

• Prep double batches of soups, stews, sauces, pasta and dressings to freeze or refrigerate to use at a later date.

• Have all your ingredients prepped and measured before you start cooking. If you’re home and have spare moments throughout your day, prepare items for dinner that can be made ahead of time. (Make the salad, chop your vegetables, cook your sauce, etc.)

• Keep your pantry stocked with meal staple ingredients like canned tomatoes and beans, rice, pasta, onions, potatoes, etc. Keep your freezer stocked with butter, meats, steamer vegetables and bread. Not having to run to the grocery store constantly saves a lot of time.

• In the kitchen, when making dinner, clean as you go (and recruit little ones or your partner to help clean while you cook). Keep a sink full of soapy water. Have a bowl on your counter while you prep for all garbage and scraps and dump when you are done.

• Prep a crockpot meal once a week. I sometimes prep a crockpot meal the night before, store all ingredients in the refrigerator, and put it on before I leave for work the next day.

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dinners for a week

Thursday

RICE: 1 cup long grain rice 2 cups water 1 tsp. salt 1 tsp. butter

BURRITO BAR

Rinse rice in sieve until water runs clear. In a saucepan, bring water, salt and butter to a boil. Add rice and stir. Cover and reduce heat to medium. Cook 20 minutes.

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Set out: Warmed picked chicken and chopped sweet potatoes from Monday Warmed tortillas 1 can black beans, drained and rinsed Shredded cheddar cheese Sour cream ½ head lettuce, thinly sliced

september 2017

BLENDER SALSA: 1 15 oz. can diced tomatoes and green chilies ½ jalapeño ¼ onion 2 cloves garlic Juice of 1 lime ½ bunch cilantro Salt to taste Blend all ingredients, serve chilled.

dinners for a week

Friday FROGMORE STEW 4 cups water ¼ cup Old Bay Seasoning 1 onion, peeled and quartered 1 lemon, cut in half and squeezed 8 small red potatoes 4 ears corn, shucked and broken in half 1 lb. kielbasa, cut into 12 pieces 1 lb. shrimp

In a stockpot, add water, Old Bay, onion and lemon. Bring to a boil. Add whole red potatoes.

Cook for 10 minutes. Add corn and kielbasa.

Cook 5 more minutes. Add shrimp, and cook for 3 minutes. When shrimp turns pink and potatoes are fork tender, drain and serve with melted butter, lemon wedges, cocktail sauce and a simple spinach and tomato salad with vinaigrette from Sunday.

Frogmore stew — a one-pot meal for easy cooking on a Friday.

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• New Zealand pasture-raised beef and lamb • • Mid-Atlantic raw bar • Roasted oysters • PEI mussels • • Sautéed seafood • Organic cage-free chicken • • Black bean patties • Fresh-cut fries • Small plates • • Salads • Southern Hemisphere wines • • Seasonal cocktails • 30 Craft beers on tap • • 16 Bach-made dipping sauces •

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50 GREAT DISHES IN DURHAM 40+ local foodies share their go-to favorites P HOTOGR A PH Y BY BR I A NA BR OU G H

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(+17 D elightf Drinks ul )

When I think of Durham, I think of Pizzeria Toro.

I am not a Chicago-style or New York-style fan, but Pizzeria Toro takes me back to my time in Rome – the best pizza ever. Since Toro opened its doors, I stay loyal to their spicy lamb meatball and kale pizza. I am a girly girl, but I can consume this pizza with no problem, just like the Romans. You don’t go to Rome and have two small slices of a personal size pizza. A true pizza eater will devour that pizza as meal. The year that Toro had a fire and closed its doors were rough, but [I’m] so glad they were able to come back.

Cecilia Moreno Food Diary of a City Girl

Great for lunch, dinner, late night, or the morning after; in my mind, one of my favorite pizzas in the country, right in our backyard.

Ben Adams Picnic

The Brussels sprouts pizza at Pizzeria Toro.

It’s magical. The heat of the wood-fired oven perfectly chars the outside of the Brussels sprouts.

Their crust is light and lets the ingredients shine.

Stacey Sprenz

Stacey Sprenz Photography

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Viceroy’s gobi suka. This dish is the perfect amount of crunch, spice and salt.

Crispy battered cauliflower is sautéed with onions, peppers and curry leaves.

Fried calamari at Mateo – I am a sucker for fried calamari and order it literally everywhere I travel. I’ve yet to find a version as perfectly cooked and delicious as Mateo’s.

Kristen Baughman

Matt Lardie

Tabletop Media Group

School of Home

Ham and cheese sandwich at Mateo.

Scott Howell Nana’s

With a newish restaurant and two kids, I very rarely eat or drink away from work or home. Once a week or so, when there’s no time to cook dinner, we get take-out from one of two places in our neighborhood: Alpaca Peruvian [Charcoal] Chicken and Guanajuato Restaurant. The thing I always get at Guanajuato that I really look forward to is a huarache with pastor. It’s like a taco, but bigger, and with lettuce, crema, queso fresco and beans. With the addition of one of the many salsas or toppings from the salsa bar, it’s kind of a perfect meal.

Drew Brown

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Casey Roe

Mike Lee

M Sushi and M Kokko

Overall, I have a huge crush on Picnic. [The] fried chicken sandwich is perfection. … Tender, savory and with that perfect balance of soft and crunchy. On the sandwich though, the stringy pickled onions and tangysalty Old Bay aioli elevate it to rock star status. The pro tip here is to get a small amount of their house Honey Hot Sauce on the side to dip your sandwich in as you go. For sides, I’m certain that the most popular is the amazing macaroni and cheese, but my go-to is the fried okra – bitter, soft, savory, crunchy and delicious.

Harris Beverages

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Grilled octopus at Bleu Olive is always perfectly charred and delicious!

Funny Girl Farm

Andy Morrison

Lucky’s Delicatessen

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Kale panini at Toast – [it’s] hearty and spicy. The hardest part is deciding between their lightly dressed green salad with shaved Parmesan and their seasonal soups drizzled with olive oil (I’ve never had one I didn’t love!).

SEPTEMBER 2017

gre at dishes

Oysters on the half shell at Vin Rouge.

Ben Barker

Pizzeria Mercato; formerly of Magnolia Grill

Vin Rouge – best oysters; on Tuesdays, $1! Yay!

Amanda Cushman private chef and culinary instructor

Make a roast beef and swiss on a hoagie at Lucky’s. I make my own sandwich because I love a roast beef, Swiss, shredded lettuce, onion, Duke’s mayo, and oil and vinegar. I used to make them at a place called Subs Etc. when I was 15, and it brings back delicious fond memories.

Mattie Beason Black Twig, Mattie B’s and County Fare

My favorite local dish is the ginger chicken at Banh’s Cuisine. It’s the perfect amount of food for lunch; isn’t too filling. The vegetables are always perfectly cooked – Chan is a stir-fry master. It has a delicious sauce, only slightly sweet, and is topped with a nice pile of fresh, thinly shredded ginger. I’ve been eating this dish for two decades now, and I don’t intend to stop.

Banh’s is a place that you have to love.

The food is classic cheap eats … served from the kindest folks. No giant fanfare, just a good family business.

Leon Grodski de Barrera Cocoa Cinnamon

Vietnamese noodle salad with tofu at Banh’s (only on Wednesdays).

Kelli Cotter Toast and Dashi

Andrew Magowan

Geer Street Garden SEPTEMBER 2017

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The burger at The Durham Hotel is exactly what a burger should be: Juicy, fresh, filling and satisfying.

Since the menu [at Saltbox Seafood Joint] changes daily, there can’t really be a “favorite dish,” but the king mackerel was extra good when we had it. I also love the slaw!

Sandra Gutierrez food personality and author

Amber Watson Bites of Bull City

Nana’s risotto.

Forever a classic.

Brad Weddington NanaSteak

Dry-aged steak with roasted marrow bone at The Durham: Sets the bar for steak, definitely worth the splurge (serves two generously).

Greg Cox

The News & Observer

The Durham Hotel N.C. Fish a la Plancha: Andrea Reusing has a beautiful touch with seafood. With this dish, she complements fresh catches from the coast with bright flavors of just-picked local vegetables and the perfect notes of salt and acid.

Mark Overbay Big Spoon Roasters

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SEPTEMBER 2017

gre at dishes

Daniel Kulenic The Rickhouse

Sopes pastor from La Vaquita, Dijon moules from Vin Rouge, gingersnap [cookies] from Rose’s … all so simple, yet perfect execution.

Phoebe Lawless

Scratch and The Lakewood

For years, my Saturday morning breakfast at the farmers market has been a slice of pepperoni from Pie Pushers. Since they started delivering, we order at least once a week. Pizza is one of my desert island foods, and I think I could live on their pepperoni pizza alone.

Matt Lardie School of Home

PHOTO COURTESY MAD HATTER’S CAFE & BAKESHOP

Fries with Foie Gras/ Cracked Pepper Hollandaise sauce at NanaSteak.

Mad Hatter’s Cafe & Bakeshop is where I go to meet colleagues or friends for chitchat. Many times it’s just coffee and cupcakes, but when it’s meal time, I like the salmon with olive tapenade.

Carolyn Burns Bass HuffPost

Cuban sandwich at Old Havana [Sandwich Shop].

El Vegetariano brunch plate at Old Havana.

Scott Howell

Kelli Cotter Toast and Dashi

Nana’s

Old Havana’s El Caney ... slow-roasted pork, avocado, cheese, a touch of mustard and mojo sauce.

Aaron Mandel Clarion Content

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Chirashi don at M Sushi: Stunning to look at, even more fun to eat.

Greg Cox

The News & Observer M Sushi’s beautiful “Hamachi” small plate.

Served with the freshest hamachi around and has a clean flavor. The plating is stunning with serrano peppers, shallots, ponzu, radish and grapes.

Kristen Baughman

Tabletop Media Group

I try not to admit my favorite restaurant in Durham, but because I love sushi so much and Chef Lee is so creative, M Sushi is probably it. I love the Chirashi bowl, which is an assortment of sashimi, roe and pickled goodies on rice.

His scallops small plate is also one of a kind.

Amber Watson Bites of Bull City

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SEPTEMBER 2017

gre at dishes

Squid ink tonnarelli – Mothers & Sons.

Ben Barker

Pizzeria Mercato; formerly of Magnolia Grill

The squid ink pasta at Mothers & Sons … I can have five orders of that alone and be happy.

Mike Lee

M Sushi and M Kokko

Currently my favorite dish is the squid ink tonnarelli with uni at Mothers & Sons.

Squid ink can be such a hard component to work with, and the combination of flavors in this dish are always perfect.

Sarah Parker

Durham Catering Company

Guacamole at Dos Perros.

Baby back ribs at The Blue Note Grill.

Kelli Cotter Toast and Dashi

Rebecca Burnett The Durham Toffee Company

Fried Chicken at The Chicken Hut.

Matt Kelly Mateo, Vin Rouge and St. James My husband is wild about the Queenstown lamb burger from Burger Bach. I go for the Wellington burger, which features grass-fed New Zealand Angus beef, blue cheese, caramelized onions, brown gravy, sauteed mushrooms and aioli. We share a plate of fries and a couple of the yummy dipping sauces.

Carolyn Burns Bass HuffPost

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gre at dishes

Mango and sticky rice at Thai Cafe.

The perfect combination of cold and hot and sweet and savory.

Les Eckert

Durham Technical Community College

Tacos carnitas at La Superior.

Kate Medley food photographer and filmmaker

I love a lot of the tapas at Juju – they are unique and good portions for sharing (I can’t stand tiny tapas).

The pork belly steamed buns are really good, and they might have our favorite dessert in town: the chocolate mousse peanut butter cup!

Amber Watson Bites of Bull City

Juju – duck fat fried rice.

Ricky Moore

Saltbox Seafood Joint Steamed buns at Juju.

Mattie Beason Black Twig, Mattie B’s and County Fare

Salmon at Primal.

Rebecca Burnett The Durham Toffee Company

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gre at dishes

Smoked Buffalo chicken wings at [The Original] Q Shack.

Daniel Kulenic The Rickhouse

Carbonara at Gocciolina.

Simple, but made just like it should be.

Mattie Beason Black Twig, Mattie B’s and County Fare

Crispy fried eggplant, Gocciolina.

Vanessa Mazuz The Parlour

The lasagna at Gocciolina. Rich, thick layers of perfectly blended ingredients that change seasonally.

Maggie Radzwiller

Comfort Cuisine Catering & Events „

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gre at dishes

Cocoa Cinnamon’s Dr. Durham. It is a latte with slightly frothier micro-foam.

The homemade vanilla really comes through in this drink, and it’s also topped with something super fun … black lava salt!

Kristen Baughman

The La Villa Rica at Cocoa Cinnamon is the perfect balance of vanilla sweetness and strong coffee.

You can actually see vanilla beans in it because of the house-made vanilla bean syrup. There is always the most wonderful latte art atop it as well. It is truly a cup of love.

Stacey Sprenz

Stacey Sprenz Photography

Tabletop Media Group

Parker and Otis vanilla lattes. My wife actually had to have an intervention with me for the number of these I drank every week. I’m not joking. Seriously.

Rye pale ale at Ponysaurus.

Lex Alexander ‘retired food guy’ at Whole Foods Market

Brad Weddington

House-made ginger ale at Dashi.

Leon Grodski de Barrera Cocoa Cinnamon

NanaSteak

Alley Twenty Six – any of the freestyle cocktails that Rob [Mariani] does!

Alley Twenty Six Gin & Tonic.

Shannon Healy makes the best tonic I’ve ever had, and this really sets the Durham G&T standard. Check that. It sets the G&T standard, period.

Ricky Moore

Saltbox Seafood Joint

Alley Twenty Six’s everchanging variations on the French 75. Always so creative but hints at the classic I love.

Mark Overbay Big Spoon Roasters

Kelli Cotter Toast and Dashi

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Manhattan at Bar Virgile: Classic, perfectly executed and served in a ... Nick and Nora glass.

Greg Cox

The News & Observer

Fullsteam’s Coffee Is For Closers brew.

Humidity at Fullsteam.

A lovely pale ale.

Cherith Andes

Clairemont Communications

Mattie Beason Black Twig, Mattie B’s and County Fare

When I sit down at Fullsteam, I tell the bartender, “Now, I don’t drink beer, but have you got First Frost?”

There’s something about persimmon undertones in a cold beer any time of the day or year. I can’t wait to try Kyle [McKnight]’s menu. I carry a bottle of his Dusty Foothills Chili Sauce with me everywhere! Durham is on fire!

[Southern] Basil

by Fullsteam.

Paycheck Pilsner, Fullsteam. Most people don’t realize that light lagers are actually one of the most challenging beers to make. They take much longer to make than the average ale, and their delicate, clean nature means there is nowhere for flaws to hide. For these reasons, there are few craft breweries that tackle this type of beer. It’s pretty awesome that we have a local brewery, not only up to the challenge, but doing such a good job with it! Paycheck is light, refreshing and just a tiny bit toasty. Perfect for our hot, sticky summers!

Leon Grodski de Barrera Cocoa Cinnamon

Lynn Wells

Thyme Well Spent Personal Chef Service LLC

Katy Creech The Glass Jug Beer Lab

I could drink the chocolate/ coffee/banana/almond butter smoothie at Happy & Hale every day as a meal replacement.

Lesley Stracks-Mullem

The Rhize Up at Bull City Ciderworks – this is my go-to cider whenever I’m there, or basically anywhere that serves Bull City Ciderworks cider. It’s cidery and crisp with a gingery bite.

Matt Lardie

London Fog from Scratch Bakery – oh-so-creamy, served in a mug that feels like [you’re] sipping from a bowl.

Casey Roe

For a more low-key option, The Accordion Club’s off-menu shandy hits the spot (just ask for it!).

Funny Girl Farm

School of Home

Sarah Parker

Durham Catering Company

Taste Carolina Gourmet Food Tours

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WINE, DEFINED Don’t be daunted by a long list of vino – our top wine aficionados are here to guide you through it B Y M ATT L ARDI E PHOTOGRAP HY BY SA R A H A R N ESON

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LIKE AN ANCIENT GREEK SCROLL OR THE FINAL exam for advanced quantum physics, wine lists can often be intimidating and unintelligible. Vouvray? Gewürtztraminer? If every wine is supposed to have a year, what does “non-vintage” mean?* Even the most adventurous diners can end up feeling like the dunce at the smart kids’ table when presented with an ambitious wine list.

(Don’t worry, you aren’t alone. We’ve all been there!)

So, we’re enlisting some of Durham’s foremost wine experts to share some of their tips and tricks for demystifying the almighty wine list. I turned to Michael Maller, general manager at Vin Rouge and beverage director for Mateo, Mothers & Sons and the soon-to-open St. James Seafood and Oyster Bar, and Arturo Ciompi, who is a four-time winner of the Association of Food Journalists National Writing Award and occasional wine writer for this magazine, The Herald-Sun and Indy Week.

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Arturo Ciompi knows he can count on an excellent glass of wine at Oval Park Grille.

What is the first thing you look at or for in a wine list?

MM The first thing I look for in a wine list is value. If wines, at any

price point, aren’t priced fairly, I’ll probably turn to beer. I look for a few wines I know and check the prices.

AC Some restaurants feature wines from one country (France, Spain, Italy, etc.) If that is the case, I look for breadth of selections, hopefully covering most of the country. On more generic lists, I look for wines that are from smaller producers, wines that have a cache that a good server (or sommelier) can expound upon.

Do you pair your wine with your food or vice versa?

AC I go both ways. I often bring wine, and am a huge fan of North

Carolina’s BYOB policy. I will pair to the wine if I bring it. I will pair to the food if the wine list is good enough to match my food selection. If it is not, I’ll skip wine altogether.

*Vouvray is a region in the Loire Valley of France that produces Chenin blanc almost exclusively. Gewürtztraminer is a grape variety traditionally found in the Alsace region of France as well as Germany, northeast Italy, Switzerland and Asturias, and used to make crisp, dry white wine. Non-vintage, often noted as “NV” on wine lists, refers to a wine made from various harvest years (e.g. 2005, 2006, and 2007 as opposed to just 2006) and is most common in the production of sparkling wines, although non-vintage still wines can also be found.

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John Frick DDS, MS

GREAT SMILES, GREAT SERVICE! • FREE Consultation • Caring and Dedicated Staff • Pre-Orthodontic Guidance Program free of charge • Payment Plans Available

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HERSHEYANDHEYMANN.COM

DURHAM, NC • 919-286-1987 MADHATTERBAKESHOP.COM

BREAKFAST • LUNCH • DINNER • SNACKS • CATERING SALADELIA.COM

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wine, defined

MM I almost always pick the food first and

then take it from there. Occasionally I’ll see a wine that I can’t pass up and keep it in mind as I choose the food.

What are some key questions to ask your waiter or sommelier if you need help?

MM The most important thing is to

communicate what you like and what you’re looking for. If you have a wine or type of wine that you love and you want to have something like that; make that clear.

If you’re speaking with the person who buys the wine for the restaurant [often the manager, sommelier or beverage director], consider asking what they’re most excited

about. You’ll often find it’s a lesser-known wine with lots of character and great value.

AC “Have you tasted this wine?” “Is there someone here tonight who has tasted this wine?” “Do you have more than one bottle of this wine?” [A key question if you end up loving the wine and would like another bottle for the table, or are dining with a large group.] And especially, “Is the vintage of this wine the same as the menu says?”

What restaurants in Durham

have your favorite wine lists?

AC Vin Rouge, Mateo, Nana’s,

Counting House in the 21c Museum Hotel, Oval Park Grille and Juju.

MM Well I probably shouldn’t say Vin

Award-Winning Pizzas and More

810 West Peabody Street, Downtown Durham

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Rouge, Mateo or Mothers & Sons … so, Rue Cler! They offer a lot of gems with some bottle-age that you’re not likely to find anywhere else.

Any final words of advice for navigating a wine list?

MM I think the best way to navigate a

wine list is to put yourself in the hands

wine, defined

of the professionals at the restaurant.

Ask for the person with the greatest knowledge of the list and chat. If you’re at the right place, they’ll be asking you the questions.

AC In most casual restaurants, [a list that divides] wines by type, such as “dry,” “a bit sweet,” “light-bodied” and “full-bodied” can help the consumer. On better wine lists, [asking] a good sommelier is a necessity.

WINE APPS are great tools for gauging the value of an unfamiliar wine. My favorite is

an app called Vivino. Simply scan a restaurant’s wine list with your phone and Vivino will pull up information and ratings on the wines listed. You can also scan labels to find information on a bottle you’ve already ordered, and Vivino will help you track what you’ve had in the past. No more racking your brain for that amazing bottle of Spanish red wine you had last month!

TO SUM UP

Both Michael and Arturo emphasize one key point for wine aficionados and novices alike – always ask questions.

The quickest way to an enjoyable wine experience in almost any restaurant is to engage in a conversation with your server, the sommelier or the manager.

Don’t be afraid to say, “I don’t know what this grape is” or, “I’ve never tried a wine from Portugal.” These conversations will often lead to a great bottle of wine, and next time that wine list lands on the table, you’ll be armed with a little more knowledge on how to tackle it.

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Hot spot

The Lakewood 2022 Chapel Hill Rd. 919-402-8059 thelakewooddurham.com B Y A M A NDA MACL A R EN P H OTO G RA P H Y B Y B RI A NA B R OUGH

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T’S NO SECRET THAT PHOEBE LAWLESS IS a busy woman. Between her beloved Scratch on Orange Street downtown – which she now lovingly calls “Mama Scratch” … we’ll get to that in a second – and her months-old restaurant The Lakewood, she spends most of her time at the latter. “When I started Scratch, I baked, I made lunch, I learned how to do coffee, I did it all because we had such a limited staff,” Phoebe says. “Technically I’m not on the schedule here [at The Lakewood], but I’m cooking brunch this weekend, I expedite, I run food, I’m still doing all of it, so I can essentially be on the support staff for what is needed, and that’s great. I really like that.”

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She’s also working to get an upstairs event space outfitted and to get “Baby Scratch,” the bakery attached to The Lakewood, off the ground.

“It’s essentially just a smaller version, believe it or not, of Scratch,” Phoebe says. “Scratch seats 20; this will seat about 10. But it’s full coffee service, it’ll be a retail outlet for pastries and our expanded bread menu.” Expected to be open by the time you’re reading this, hours should be 7 a.m. to 4 p.m., Phoebe predicts.

Previously home to the Davis Baking Company, many of the building’s historic elements remain – including the wonderful marquee sign, original windows and much of the

LEFT Phoebe Lawless, a five-time James Beard award semifinalist.

BELOW Pan-seared N.C. fish with roasted tomato chilaquiles, charred corn and purslane, and achiote oil.

Here’s a Tip!

Do not sleep on brunch!

Especially now that you may enjoy a boozy breakfast at 10 a.m. on Sundays. The Lakewood offers brunch on Saturdays as well, featuring fried chicken biscuits, cheese omelettes, sourdough pancakes and carafes of house cocktails (you read that correctly) including bloody Marys and mimosas.

original tin ceiling. But the place has been spruced up with the help of interior designer Alicia Hylton-Daniel, adding attractive yet minimalist lighting and decor.

Adventurous menu items rotate on and off depending on seasonal ingredient availability or, “if we get a cockamamie menu idea, then we can put it on and see how it works,” Phoebe says.

Highlights include the grits souffle with charred chicken liver mousse and onion jam, cheesy mac, grilled okra with togarashi, seared chicken leg with summer squash and farmer’s cheese casserole, and the fried eggplant stack with mozzarella and fresh tomato gravy.

For dessert, try the double chocolate chess tart. Make a reservation during the week – try Wednesday, Phoebe says, when it’s not so busy – or come to just have a few drinks and snacks on the roof. Either way, you’re in for a treat!

DRAW A truly neighborhood restaurant, The Lakewood has garnered much excitement as one of the first walkable dining options in the area, providing an array of both small and large bites and a longer-than-average dessert list (naturally) that utilizes seasonal, local ingredients. Plus, a rooftop patio where you can enjoy a specialty cocktail, glass of wine (they’ve got a couple on draft!) or a beer or cider.

DRAWBACK If you’re not hoofing it, take a look at The Lakewood’s website before you go; it offers a helpful map explaining parking. Guests are encouraged to use the lot at The Shoppes at Lakewood; it’s a quick walk up to the restaurant from there. There is also street parking and a few handicap spots directly in front of the restaurant.

PRICE $7-$26

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taste NORTHERN DURHAM / NEAR INTERSTATE 85 GUESS ROAD

Full Service C&H Cafeteria 919-286-7303

Northgate Mall 1058 W. Club Blvd.

• A & D Buffalo’s • Baja Shack • Cajun Café • Chef’s House • Chopsticks • Cinnamonster • The Cookie Store • Esmeralda’s Cafe • Greek Cuisine • Haagen-Dazs/Planet Smoothie • Pretzel Twister • Randy’s Pizza Express • Subway • Tomo Japan

Lucky Chicken (919) 286-4009 Jade Buffet 919-286-9555 Pan Pan Diner 919-416-1950 Randy’s Pizza 919-286-7272 Ruby Tuesday 919-286-5100

Gocciolina Upscale Italian fare in a cozy atmosphere.

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

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

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

4625 Hillsborough Rd.; 919-382-9431; bpgrill.com Shanghai Chinese Restaurant Established in the 1980s, this Catonese restaurant offers both Americanized and authentic dishes.

3433 Hillsborough Rd.; 919-383-7581; shanghaidurham.com Wimpy’s Grill Specializing in old-fashioned hamburgers and hot dogs. Open till 2 p.m. weekdays, cash only.

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

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HILLANDALE ROAD (EXIT 174-A)

KEY

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

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

BR

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

BR

El Corral Mexican Restaurant Authentic Mexican faijitas, tacos, enchiladas and a great chorizo queso dip. 1821 Hillandale Rd., Ste. 8; 919-309-4543; elcorralnc.com Melo Trattoria & Tapas Classic Italian - think spaghetti and meatballs and chicken parmigiana - meets tapas. 1821 Hillandale Rd., Ste. 3; 919-384-9080; melotrattoria.com Pomodoro Italian Kitchen Homemade sauces on fresh-made pizzas, pastas and other Italian favorites. 1811 Hillandale Rd.; 919-382-2915; pomodoroitaliankitchen.info NORTH POINTE DRIVE The French Corner Bakery Artisan breads, beautifully crafted tarts and pastries.

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

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

302 Davidson Ave.; 919-220-9028; alpacachicken.com Bullock’s Bar-B-Que A staple in the community since 1952, serving up soul in Eastern-style barbecue, Brunswick stew and fried chicken. 3330 Quebec Dr.; 919-383-3211 Picnic Order the pulled pork, of course, but also the fried chicken, mac & cheese and hushpuppies.

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

Silver Spoon Restaurant A large menu of breakfast favorites like strawberry waffles and omelettes, plus sandwiches, pastas, salads and kids plates. 5230 N. Roxboro Rd.; 919-479-7172; silverspoonnc.com

NEAR DOWNTOWN

BROAD STREET Joe Van Gogh Cozy and full of natural light, this local coffee shop sources quality beans for a superior coffee. 1104-B Broad St.; 919-286-4800; joevangogh.com.

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Oval Park Grille Regularly changing the menu, this innovative restaurant remains “local as heck.” 1116 Broad St.; 919-401-6566; ovalparkgrille.com BR The Palace International African cuisine including curry goat, dovi chicken and samosas. 1104-A Broad St.; 919-416-4922; thepalaceinternational.com Watts Grocery A Durham native, chef Amy Tornquist artfully develops Southern-inspired dishes with seasonal, local ingredients. 1116 Broad St.; 919-416-5040; wattsgrocery.com BR Wellspring Cafe Salad and hot bar in the Whole Foods Market, plus sandwiches, pizza and sushi. 621 Broad St.; 919-286-2290 ERWIN ROAD Another Broken Egg Cafe Unique breakfast and lunch menu including cinnamon roll french toast and a scrambled skillet. 2608 Erwin Rd., Ste. 120; 919-381-5172; anotherbrokenegg.com BR

Black Twig Cider House Cider-and-sausage focused restaurant with more than 80 ciders on draft and in bottles. Try the “Northern Spy” and join in a Txotx! 2812 Erwin Rd., Ste. 104; 919-321-0203; blacktwigciderhouse.com Early Bird Donuts Donuts, biscuits, croissant breakfast sandwiches and coffee. Try the cinnamon sugar donut.

2816 Erwin Rd., Ste. 101; 984-888-0417 MediTerra Grill Mediterranean and Lebanese cuisine, offering gyros, kabobs and curry. 2608 Erwin Rd., Ste. 136; 919-383-0066; mediterranc.com Nosh “Eclectic foodstuffs” like “Mike’s Breakfast Pizza,” “Coach’s Queso” sandwich and the brown derby chopper salad. 2812 Erwin Rd., Ste. 101; 919-383-4747; noshfood.com BR

Saladelia Cafe Espresso and organic smoothie bar, scratch made pastries, gourmet sandwiches, salads and soups. Open for dine-in or carry-out. 2424 Erwin Rd.; 919-416-1400; saladelia.com

Blue Corn Cafe Authentic Latin-American fare with fresh, organic ingredients.

716 Ninth St.; 919-286-9600; bluecorncafedurham.com

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

EVERYDAY I’M SHUFFLING

The Farmery food truck – serving salads, wraps, flatbreads and more for lunch and dinner out of an Airstream – has moved from the Research Triangle Park to Geer Street downtown.

BR

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

Juju Asian fusion tapas including selections like crispy Texas wild boar dumplings and chicken fried oysters. Try the crispy Brussels sprouts! 737 Ninth St., Ste. 210; 919-286-3555; jujudurham.com BR

Burger Bach Signature New Zealand grass-fed burgers and fresh-cut fries. 737 Ninth St., Ste. 220; 919-973-4416; burgerbach.com

Locopops Gourmet frozen pops in a variety of rotating flavors like lavender cream, strawberry lemonade and malted milk ball. 2604A Hillsborough Rd.; 919-286-3500; ilovelocopops.com

Durham’s The Melting Pot has closed its Fayetteville Road location and, as of press time, planned to reopen at Southpoint Crossing before mid-August.

Metro 8 Steakhouse Classic American steakhouse with an Argentinean flair.

Pair empanadas with a filet mignon or crab-stuffed shrimp with a churrasco steak.

746 Ninth St.; 919-416-1700; metro8steakhouse.com

Rose’s Meat Market and Sweet Shop closed in July to transition from bakeshop and whole animal butcher shop Cocoa Cinnamon into a restaurant and bakery Signature hand-brewed ERWIN SQUARE concept. “It was a tough and coffees and lattes such as Guasaca bittersweet decision to no the “Dr. Durham” with maca Arepas, salads and rice bowls with South American longer sell local, pasture-raised root powder and black lava flavor. 2200 W. Main St., Ste. A100; 919-294-8939; meats, but we believe this is the salt. 2627 Hillsborough Rd.; guasaca.com WINNER best move for our business,” cocoacinnamon.com Local 22 Kitchen & Bar said owners Justin and Katie Cosmic Cantina Upscale Southern-inspired cuisine, with emphasis on Meddis in a Facebook post Authentic Mexican cuisine food sourced within a 30-mile radius and local brews. announcing the change. “We OF DURHAM with vegan options.

House2200 W. Main St.; 919-286-9755; local22durham.com 2016 started Rose’s because of our made mole and corn tortillas.

BR love of butchery, cooking and Pair with a margarita pitcher. baking with local ingredients Parizade 1920 Perry St.; 919-286-1875; and supporting small farms.

Sophisticated Mediterranean food like swordfish M, NC • 919-286-1987 BREAKFAST • LUNCH • DINNER • SNACKS • CATERING cosmiccantina.com That aspect of our business TTERBAKESHOP.COM SALADELIA.COM picatta, Australian lamb chops and pan-fried Roman will never change, only the way Dain’s Place dumplings. 2200 W. Main St.; 919-286-9712; in which we sell it.” Expect a Pub fare centered around awardparizadedurham.com changing menu of salads, small winning “thick and juicy and juicy plates, sandwiches and ramen, and thick burgers.” 754 Ninth St.; NEAR DUKE plus coffee and breakfast.

919-416-8800 Dinner is planned for the future, Fairview Dining Room Dales Indian Cuisine and you can still order Seasonally inspired Traditional Indian food like your favorite ice cream contemporary cuisine with garlic naan, chicken tikka masala sandwich or pastry. selections like bourbon and matter paneer. 811 Ninth glazed pork chops and pan Hope Valley Brewing St., Ste. 150; 919-286-1760; seared NC grouper.Located Company at 4810 Hope Valley dalesindiancuisine.net BR inside the Washington Rd. has rebranded to Duke Inn & Golf Club.

Del Rancho Mexican Grill Hope Valley Bar and Grill.

3001 Cameron Blvd.; Authentic Mexican lunch and 919-493-6699; dinner menu with a full-service VALIANT VODKA washingtondukeinn.com bar. 730 Ninth St. Graybeard Distillery, which produces Bedlam Vodka in Elmo’s Diner Durham, provided the only Homemade Southern classics vodka served at the official MarketPlace with breakfast favorites like ESPYs pre-party for ESPN. JB Duke Hotel’s main cinnamon apple waffles and restaurant, open for biscuits and gravy served all day WINNING WINES breakfast, lunch in a casual, family friendly setting.

Southpoint’s Ruth’s Chris and dinner. 230 Science 776 Ninth St.; 919-416 3823; Steak House, Washington Dr.; 919-660-6400; elmosdiner.com BR Duke Inn & Golf Club’s jbdukehotel.com Happy + Hale Fairview Dining Room Healthy salads, bowls, breakfast, and Rue Cler were recently NINTH STREET DISTRICT smoothies, cocktails and coldnamed Wine Spectator’s 2017 Alpaca pressed juice. 703B Ninth St.; Restaurant Award winners, Peruvian rotisserie chicken. Need we say more? 703-A 984-439-1790; earning an Award of Excellence.

Ninth St.; 919-908-1597; alpacachicken.com happyandhale.com BR Piedmont Restaurant won a Banh’s Cuisine Best of Award of Excellence.

Heavenly Buffaloes Vietnamese and Chinese dishes with great vegetarian Chicken wings (bone-in and specials. Cash only! 750 Ninth St.; 919-286-5073 BOOZY BRUNCH boneless) as well as vegan wings Following Governor Roy in more than 25 rubs and sauces, blu seafood and bar Cooper’s signing of the “Brunch including peri peri and Jamaican Upscale seafood restaurant featuring innovative Bill” into law, Durham voted jerk.

Plus waffle fries!

1807 W. regional classics and a complete oyster menu. to adjust its ordinances to Markham Ave.; 919-237-2358; Try the crab mac and cheese! 2002 Hillsborough Rd.; incorporate the new law in heavenlybuffaloes.com WINNER 919-286-9777; bluseafoodandbar.com August, allowing the sale of alcoholic beverages starting at 10 a.m. on Sundays.

Monuts Donuts Scratch-made, locally sourced doughnuts, pastries, English muffins, bagels and breakfast sandwiches. Try the bagel and lox. 1002 Ninth St.; 919286-2642; monutsdonuts.com

IBEST

BR

The Pie Hole Made-from-scratch sweet and savory pies and specialty coffee drinks. 810 Ninth Street, Ste. 130; thepieholela.com/durham Pincho Loco Latin-flavored ice cream, milkshakes, popsicles and more, featuring flavors like tequila, Tiger Tail (vanilla, mexican Vanilla and chocolate), guava, tamarind and more.

1918 Perry St.; 919-286-5111 Triangle Coffee House Coffee and pastries with selections like vegan blueberry muffins. 714 Ninth St.; 919-748-3634 Vin Rouge French bistro-style dinner with regular oyster specials and Sunday brunch. Get the hanger steak and frites! 2010 Hillsborough Rd.; 919-416-0466; vinrougerestaurant.com BR

BULL CITY MARKET

The Mad Hatter’s Cafe & Bakeshop Scratch-made pastries, organic salads, sandwiches and wraps, with breakfast all day and delicious brunch every weekend Award-winning cakes.

1802 W. Main St.; 919-286-1987; madhatterbakeshop.com

IBEST OF DURHAM 2016

BR

DURHAM, NC • 919-286-1987 MADHATTERBAKESHOP.COM

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dining guide

DOWNTOWN

CENTRAL PARK & WAREHOUSE DISTRICTS

BRIGHTLEAF DISTRICT

NEW NAMU

Clouds Brewing American favorites with a German flair. Try the “Clouds Burger” with a half bratwurst, half-ground chuck patty or the BBQ pork belly burger.

905 W. Main St.; 919-251 8096; cloudsbrewing.com

The Blue Note Grill Fantastic barbecue, ribs and live music. 709 Washington St.; 919-401-1979; thebluenotegrill.com

BR

El Rodeo Mexican Restaurant Authentic Mexican cuisine like quesadillas, tacos and huevos con chorizo. 905 W. Main St.; 919-683-2417; elrodeonc.com The Federal Pub fare with bistro panache. Try the “Fed Burger au Poivre.” 914 W. Main St.; 919-680-8611; thefederal.net BR

Goorsha Ethiopian restaurant featuring dishes like shiro chickpea stew and tibs (sauteed meat in spices). 910 W. Main St.; 919-588-4660; goorshadurham.com

Cocoa Cinnamon Signature hand-brewed coffees and lattes such as the “Tower of Babel” with honey and date sugar. 420 W. Geer St.; cocoacinnamon.com

Geer Street Garden Simple, down-home fare in a cozy atmosphere. They make a mean “Dark and Stormy,” and be sure to order “The Pile” to split with friends! 644 Foster St.; 919-688 2900; geerstreetgarden.com

Lilly’s Pizza Stone-hearth-baked pizzas with fresh, organic and local ingredients. 810 W. Peabody St.; 919-797-2554; lillyspizza.com

Mount Fuji Asian Bistro Sushi & Bar Thai, Japanese, Chinese and sushi. Try the duck wrap or pineapple shrimp fried rice. 905 W. Main St.; 919-680-4968; mtfujinc.com Parker and Otis A gift shop, coffee shop and restaurant all in one.

First-timers should dedicate a good chunk of an afternoon to this delight. Try the No. 26. 112 S. Duke St.; 919-683-3200; parkerandotis.com BR Pine Cone Maple View ice cream, shakes, Joe Van Gogh coffee and baked goods galore. 905 W. Main St., Ste. 20-H; 919-416-6128; pineconenc.com Rose’s Meat Market and Sweet Shop Sandwiches, pastries - rhubarb galette, anyone?

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

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Urban Food Group’s restaurant Motto, formerly Lucia, closed its doors in July. Motto’s bar manager, Pete Susca, purchased the space to launch It’s a Southern Thing: Kitchen and Bar, which he plans to open later this year.

One of American Tobacco Campus’s newest additions, Wedgie’s, closed at the end of July. The restaurant’s Southern Pines location remains open.

George’s Java owner Terry L. Metts closed the Ninth Street coffee shop in July due to personal health reasons.

James Joyce Irish Pub and Restaurant Traditional pub food and snacks like brisket cheese steak and Reuben sandwiches. 912 W. Main St.; 919-683-3022; jamesjoyceirishpub.com BR

The Little Dipper Fondue, salads and entrees with selections like cheddar ale fondue, seasonal spinach salad and filet mignon with mushrooms. 905 W. Main St.; 919-908-1023; littledipperfondue.com BR

Namu Restaurant and Coffee Bar, a collaboration between Bulkogi Truck and Bo’s Kitchen food trucks, opened August 17, bringing casual Korean eats, local beer, wine and specialty coffee to Straw Valley.

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

401 Foster St.; 984-439-2220; risebiscuitsdonuts.com BR Parts & Labor Dishes meeting many dietary needs, including veggie samosas, “Hipster Poutine” and falafel. 723 Rigsbee Ave.; motorcomusic.com/eats BR

The Accordion Club Late night bar serving beer, hot dogs and green chile stew.

316 W. Geer St. The Pit Fried pimento cheese, whole-hog Eastern barbecue and Lexingtonstyle pork shoulder barbecue.

321 W. Geer St.; 919-282-3748; thepit-durham.com Piedmont Seasonal cooking inspired by local ingredients. Broccoli beignet with pea shoot, pickled shrimp and peach or Mills Farm’s beef coulotte.

401 Foster St.; 919-683-1213; piedmontrestaurant.com BR

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CITY CENTER DISTRICT Table South Kitchen and Bar Breakfast, lunch and dinner, located in the Durham Marriott City Center. 201 Foster St.; 919-768-6000 Alley Twenty Six Originally a craft cocktail bar, the addition of a kitchen and dining room now offers plates like pan-seared duck breast, cornmeal-crusted fried oysters and pimiento cheese. 320 E. Chapel Hill St.; 984-439-2278; alleytwentysix.com Bagel Bar Homemade bagel varieties, lunch and breakfast sandwiches. 104 City Hall Plaza, Ste. 101; 919-2946661; bagelbarbagels.com Bar Brunello Featuring 25 wines by the glass and 60 by the bottle, as we ll as draft beers and ciders, the bar’s food menu includes charcuterie and cheese boards 117 E. Main St.; 919-294-4825; barbrunello.com

FINISHING THE TRILOGY

Cocoa Cinnamon was getting close to opening up their third location on Chapel Hill Road, as of press time. Expect handcrafted drinks, coffee roasted in their on-site roastery and hot-and-ready churros!

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

GET YOUR GRUB ON

GRUB Durham is now open on West Chapel Hill Street, serving up comfort food favorites with a twist, like fried chicken, brioche donuts and beer-battered mushroom sandwiches.

SWEET NEWS

Latin-flavored ice cream shop Pincho Loco is now open on Perry Street and features flavors like tequila, Tiger Tail (vanilla, mexican vanilla and chocolate), guava, tamarind and more.

GOING GLUTEN-FREE

Pie Pushers began offering gluten-free dough in its dining room at 117 W. Main St. in August.

NEW TO NINTH STREET Los Angeles-based The Pie Hole plans to open its Durham location over Labor Day weekend. Look for sweet and savory treats like Cereal Killer Cheesecake pie – with Fruity Pebbles and Frosted Flakes – and mac-and-cheese pot pie.

Beyù Caffè Coffee shop, restaurant, bar and live jazz club. Beignets, buffalo wings and mushroom burgers.

341 W. Main St.; 919-683-1058; beyucaffe.com BR Bull City Burger & Brewery Local beef burgers with all components from bun to barbecue sauce made in-house. 107 E. Parrish St.; 919-680-2333; bullcityburgerandbrewery.com Bull McCabe’s Irish Pub Pub food and bar snacks like nachos, burgers and wings.

427 W. Main St.; 919-682-3061; bullmccabesirishpub.com Counting House Upscale restaurant featuring locally sourced entrees, as well as small plates featuring oysters, shellfish and meats and cheeses.

111 N. Corcoran St.; 919-9566760; countinghousenc.com BR

sip Sellerie Blume

Counting House Head Bartender Kacey Liebes and Beverage Manager Jennifer Salomé concocted this floral, fruity and slightly savory gin cocktail, finding inspiration in black plums from the Durham Farmers’ Market in combination with a special ingredient: elderflower syrup. “[It] comes from Austria in very limited supply, only once a year!”

Jen says. “We were lucky enough to acquire some, and it played lovely with the plums.” The syrup and Beefeater gin is combined with Cocchi Vermouth di Torino, which “adds body and a touch of herbaceousness,” plum and lemon juice, and a half dropper of celery seed tincture that “ties it all together by adding a clean herbal note to the end of the drink,” Jen says. “[It’s] refreshing and intriguing, a perfect combination … making you want to come back for another sip.”

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

CHEF CINEMA

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

The Parlour Handmade ice cream in rotating flavors like Vietnamese coffee, salted butter caramel and peach pie. 117 Market St.; 919-5647999; theparlour.co

Dos Perros Sophisticated Mexican cuisine; plates include carnitas, flautas veganas and pollo relleno.

Don’t skip on the guac! 200 N. Mangum St.; 919-956-2750; dosperrosrestaurant.com

The Carolina Theatre hosts the PBS series “A Chef’s Life” (produced by Durham-based Markay Media) premiere party for season five on Sunday, September 10, at 3:30 p.m.

The event will feature a matinee screening of the first episode in Fletcher Hall and will be immediately followed by a Q-and-A with director Cynthia Hill and the show’s star, Vivian Howard.

Littler Look for latkes Benedict, panroasted striped bass with sungold tomato and elderflower panna cotta at this small restaurant with big tastes. 110 E. Parrish St.; 919374-1118; littlerdurham.com Loaf Oven breads and pastries.

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

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

UNSCRIPTED EATS

Unscripted Durham – which opened July 19 – offers several dining options: snack on gourmet bites and cocktails on The Patio, a retro-inspired poolside lounge with a great view of the Durham skyline; grab a hearty breakfast, quick snack or easy dinner at allday, the mixed-use coffee bar and eatery; and chill out with custom cocktails in The Studio, the hotel’s lounge area.

Luna Rotisserie & Empanadas South American cuisine meets the American South. Wood-fired rotisserie meats, Andean-inspired braises, empanadas. 112 W. Main St.; 984-439-8702; lunarotisserie. com M Kokko Casual chicken entrees including the fried chicken sandwich, ramen and “KFC” wings. 311 Holland St., Ste. B; 919-908-9322

NEW CHEF ON THE BLOCK

In May, Josh Coburn – whose past restaurant work includes Parizade and Local 22 – came on as the new executive chef at Oval Park Grille.

M Sushi Quality sushi from seasonal seafood, daily menu changes and creative rolls like “Unagi Maki” with barbecue eel and fried garlic.

311 Holland St.; 919-908-9266; msushidurham.com

Mateo Acclaimed menu of tapas and small plates by chef Matthew Kelly. Great for date night or night out with friends. Order a pitcher of “Cheerwine Sangria,” pollo frito, gambas and queso frito y huevo.

109 W. Chapel Hill St.; 919-530-8700; mateotapas.com

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

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Pizzeria Toro Wood-fired pizza with selections like spicy lamb meatball with kale, fried eggplant ricotta and soft eggs on white pizza.

Also, ricotta dumplings! 105 E. Chapel Hill St.; 919-908-6936; pizzeriatoro.com

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Pompieri Pizza Neapolitan pizza joint with a family-friendly approach. Try the “Drunken Horse” pizza with beer crust dough and house-made sausage. 102 City Hall Plaza; 919-973-1589; pompieripizza.com Pour Taproom Pay-by-the-ounce beer, wine and cider taps, plus tasting board, sandwich and kids’ options, and specials from Littler and Pizzeria Toro. 202 N. Corcoran St., Ste. 200; 919-251-8985; durham. pourtaproom.com The Restaurant at The Durham Locally sourced Southern cuisine crafted by chef Andrea Reusing.

Selections include beef tartare and spring pie with asparagus and mushrooms. The Roof focuses on shared plates. 315 E. Chapel Hill St.; 919-768-8831; thedurham.com/dining

Rue Cler French bistro-style cuisine with lunch, brunch and dinner showcasing fresh ingredients.

401 E. Chapel Hill St.; 919-682-8844; ruecler-durham. com BR

Mothers & Sons Trattoria Italian restaurant by partners Matthew Kelly and chef Josh “Skinny” DeCarolis. Handmade pasta, bruschetta and antipasti dishes. 107 W. Chapel Hill St.; 919-294-8247; mothersandsonsnc.com

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The Patio Unscripted Hotel’s poolside bar featuring a range of cocktails and gourmet bites including sushi cones, salads and burgers.

202 N. Corcoran St.; 984-3299500; unscriptedhotels.com

Pie Pushers Grab a slice of staples like the cheese or pepperoni, or try out one of the specials, like the Pace Car. 117A W. Main St.; 919-2948408; piepushers.com BR

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

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Old Havana Sandwich Shop Authentic Cuban sides and sandwiches like the “El Caney,” “Tampa” and “Santiago.” 310 E. Main St.; 919-667-9525; oldhavanaeats.com BR

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

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

Scratch Bakery Sweet and savory pastries, plus a rotating lunch menu with offerings like meatball subs and pickle plates.

111 Orange St.; 919-956-5200; piefantasy.com BR Taberna Tapas Paella, flatbreads, bacon-wrapped dates, gambas. 325 W. Main St.; 919-797-1457; tabernatapas.com Toast Italian paninis and soups. The warm goat cheese with honey and peppercorn crostini is our favorite. 345 W. Main St.; 919-683-2183; toast-fivepoints.com Viceroy British-Indian gastropub featuring dishes like jeera wings as well as traditional fish & chips. 335 W. Main St.; 919-797-0413; viceroydurham.com 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 The Bullpen Bull Durham Beer Co.’s beer garden featuring Heavenly Buffaloes wings and waffle fries, plus live music provided by the Music Maker Relief Foundation.

359 Blackwell St.; 919-744-3630; bullpenatc.com Cuban Revolution Restaurant & Bar Cuban tapas served amid ’60s-style decor, plus bolsitas, sandwiches and Havana pork. 318 Blackwell St.; 919-687-4300; thecubanrevolution.com The District at 410 Lunch served Thursday and Friday by The Art Institute of Raleigh-Durham. 410 Blackwell St.; 919-317-3200; artinstitutes.edu/raleigh-durham/about/restaurant Maybelle’s A barbecue and biscuit restaurant featuring Eastern N.C. pulled pork, ribs, brisket – don’t miss out on the adult milkshakes and Southern-style pies. 406 Blackwell St.; 984-219-6345 Mellow Mushroom Pizza, hoagies, calzones and salads made using fresh ingredients. 410 Blackwell St.; 919-680-8500; mellowmushroom.com/store/durham NanaSteak Offers various cuts of beef and steaks, plus other meats like salmon and tuna steaks and pastas like beef short rib ravioli.

345 Blackwell St.; 919-282-1183; nanasteak.com OnlyBurger Build-your-own burger options and sides like baconwrapped mac and cheese squares. 359 Blackwell St.; 919-237-2431; onlyburger.com Saladelia Cafe Espresso and organic smoothie bar, scratch-made pastries, gourmet sandwiches, salads and soups. Dine-in or carry-out.

406 Blackwell St.; 919-687 4600; saladelia.com

Enjoy the mild early autumn weather and dine on the terrace at MarketPlace – the restaurant at the JB Duke Hotel. Executive Sous Chef Waitus Leake recommends this light-but-satisfying meal of Norwegian Steelhead salmon – a personal favorite – paired with rice “grits” from Columbia, South Carolina, and fresh grilled vegetables like squash, zucchini and bell peppers. “Good flavors and simple food are what we’re trying to do,” he says. Ask your friendly bartender for a pairing recommendation suited to your tastes; though, as General Manager Gregg Hilker points out, “Prosecco goes with anything.”

Located just off Cameron Boulevard on Duke University’s campus, the hotel is “a community establishment,” Gregg says. “The JB Duke Hotel is for everyone.”

(Bonus: There’s complimentary parking!)

MarketPlace, JB Duke Hotel, 26

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Grilled Salmon

dining guide Tobacco Road Sports Cafe American dishes like “Country Frizzled & Drizzled Chicken” made with local ingredients; overlooks the Bulls’ stadium. 280 S. Mangum St.; 919-937-9909; tobaccoroadsportscafe.com Tyler’s Restaurant & Taproom Hearty fare and huge beer selection. An order of garlic fries is a must! 324 Blackwell St.; 919-433-0345; tylerstaproom.com PHOENIX SQUARE SHOPPING CENTER Royal Cheesecake & Varieties Cupcakes, cheesecakes and specialty cakes in flavors like sweet potato, fresh peach and white chocolate peppermint. 902 Old Fayetteville St.; 919-670-8766; rcvcakes.com

WEST-CENTRAL DURHAM

DURHAM-CHAPEL HILL BOULEVARD (15-501) Foster’s Market Brought to you by acclaimed cookbook author Sara Foster, fresh breakfast selections, sandwiches and salads. Also pick up specialty food items.

2694 Durham-Chapel Hill Blvd.; 919-489-3944; fostersmarket.com BR

Namu Restaurant and Coffee Bar Bulkogi Truck and Bo’s Kitchen food trucks combine to bring casual Korean eats, local beer, wine and specialty coffee.

5420 Durham-Chapel Hill Blvd.; 847-530-6910

Mi Peru Peruvian fare like ceviche mixto, asado and leche de tigre. 4015 University Dr., Ste. A1; 919-401-6432; miperupci.com

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

Nana’s Restaurant Upscale seasonal dishes influenced by Southern, French and Italian cuisine.

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

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Sitar Indian Cuisine Homemade Indian dishes at affordable prices, with daily lunch buffets and a weekend dinner buffet.

3630 Durham-Chapel Hill Blvd.; 919-490-1326; sitar-indiancuisine.com BR Souly Vegan Cafe Vegan takes on favorites like mac ‘n’ cheese and jerk chicken, along with sides like candied yams, plantains and lentils and spinach soup.

4125 Durham-Chapel Hill Blvd.; 984-219-6050 UNIVERSITY DRIVE 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

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

Restaurant dishes include house-cut noodles, weiner schnitzel and pan-roasted duck. 2706 Durham-Chapel Hill Blvd.; 919-401-2600; guglhupf.com BR Kanki Steak, chicken and seafood cooked on hibachi grills, plus an extensive sushi menu. Come for a show!

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

Capital Seafood Market & Grill Fried catfish, porkchop sandwiches and collard greens.Raw seafood for sale. 1304 University Dr.; 919-402-0777

FRESH, SEASONAL FARM-TO-FORK ITALIAN

NanaTaco Inventive taqueria that features locally produced meats and veggies. Enjoy with margarita in hand.

2512 University Dr.; 919-489-8226; nanataco.com The Original Q Shack “BBQ tender as a mother’s love,” includes signature chile-rubbed beef brisket and Carolina pork shoulder. 2510 University Dr.; 919-402-4227; theqshackoriginal.com Sake Bomb Asian Bistro Asian bistro and sake bar; specialty rolls like the “Green Monster” with spicy yellow tail and tuna. 4215 University Dr.; 919-401-4488; sakebombdurham.com

Tender as a Mother's Love WINNER

IBEST OF DURHAM 2016

2510 University Dr. Durham, NC ROCKWOOD SHOPPING CENTER 2501 UNIVERSITY DRIVE • DURHAM 919.294.8383 • THEBOOTDURHAM.COM OPEN 7 DAYS A WEEK 5:00-9:00PM 80

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Phone 919 - 402 - 4BBQ (4227)

Catering available

Open 7 days a week 11am - 9pm

• 919-286-1987 KESHOP.COM

dining guide

Local Yogurt Frozen yogurt treats.

1114 W. Chapel Hill St.; 919-489-5900

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

MORE WEST-CENTRAL DURHAM Amante Gourmet Pizza Gourmet pizzas and calzones. Try the “Via Bianco.” 3825 S. Roxboro Rd.; 919-572-2345; amantepizza.com Bull Street Gourmet & Market Fresh salads, breakfast and sandwiches like pulled pork-loaded hashbrowns and the turkey and Brie sandwich. 3710 Shannon Rd.; 919-237-2398; bullstreetdurham.com BR

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Tacos Nacos Tacos, pupusas, tortas and horchata.

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

2501 University Dr.; 919-493-9794; thaicafenc.com WEST END & LAKEWOOD Cocoa Cinnamon Local coffee shop with signature hand-brewed coffees and lattes, hot chocolate and churros.

2013 Chapel Hill Rd.; cocoacinnamon.com GRUB Durham Serves up comfort food favorites with a twist like brioche donuts and beer-battered mushroom sandwiches. 1200 W. Chapel Hill St.; 919-973-3636; grubdurham.com The Lakewood Phoebe Lawless’s craft cookery featuring local fare like pickled North Carolina top neck clam dip, grilled okra and peach melba sundaes. 2022 Chapel Hill Rd.; 919-402-8059; thelakewooddurham.com BR

Hope Valley Diner Diner food and breakfast all day with selections like chicken and dumplings, fried pickle chips, biscuits and gravy. 3710 Shannon Rd.; 919-419-0907; hopevalleydiner.com BR OnlyBurger The food truck’s brick-and-mortar offers all the same build-your-own burger options and sides.

3710 Shannon Rd., Ste. 118; 919-937-9377; onlyburger.com Randy’s Pizza Pizzas, garlic knots and stromboli. 1813 Martin Luther King Jr. Pkwy.; 919-490-6850; randys-pizza.com Piper’s Deli Deli sandwiches and burgers like pimiento grilled WINNER cheese and French dip sandwich. 3219 Old Chapel Hill Rd.; 919-489-2481; pipersdeli.com

IBEST

Tonali Restaurant OF DURHAM Inventive Mexican cuisine such as chicken con 2016mole, Mexican chocolate torte and adobo pork. 3642 Shannon Rd.; 919-489-8000; tonalirestaurant.com

SOUTHERN DURHAM / NEAR I-40

WOODCROFT SHOPPING CENTER Hope Valley Bar and Grill Brew pub fare like cheesy buffalo dip and crispy Brussels sprouts. 4810 Hope Valley Rd.; 919-294-4955; hopevalleybrewingcompany.com BR Guacamaya (Chubby’s Tacos) Fresh mexican favorites like burritos, nachos and salads, as well as the “Chubbychanga.”

4711 Hope Valley Rd.; 919-489-4636 Joe Van Gogh Cozy and full of natural light, this local coffee shop sources quality beans for a superior coffee. 4711-5A Hope Valley Rd.; 919-973-3950; joevangogh.com Pulcinella’s Italian Restaurant Southern Italian dishes. Antipasto classico, baked ziti and tortellini alla panna. 4711 Hope Valley Rd.; 919-490-1172; pulcinellasitalianrestaurant.com Randy’s Pizza Pizzas, garlic knots and stromboli. 4810 Hope Valley Rd., Ste. 112; 919-403-6850; randys-pizza.com Smallcakes Twelve signature cupcake flavors, as well as seasonal specials. 4711 Hope Valley Rd.; 919-937-2922; smallcakesnc.com West 94th St. Pub Traditional pub fare: loaded fries, chili cheese tots and fish & chips. 4711 Hope Valley Rd.; 919-403-0025; west94thstpub.com

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dining guide

Yamazushi Japanese fine dining, kaiseki-style, with seasonal menu changes and a multi-course menu, as well as sake. 4711 Hope Valley Rd., Ste. 6-A; 919-493-7748; yamazushirestaurant.com SUTTON STATION Bocci Trattoria & Pizzeria Traditional Italian pastas, pizzas, crostinis and salads.

5850 Fayetteville Rd.; 919-206-4067; bocciitalian.com Dulce Cafe Espresso, gelato and sandwiches. Smoked salmon bagel, dulce Reuben and the “B-L-A-T.” 5826 Fayetteville Rd.; 919-797-0497; dulcecafedurham.com BR

Nantucket Grill & Bar New England-style cuisine known for their desserts like the “Unbirthday” and coconut cake. 5826 Fayetteville Rd.; 919-484-8162; nantucketgrill.com LINCOLN PARK WEST Danny’s Bar-B-Que Hickory-smoked barbecue, ribs, fried catfish.

2945 S. Miami Blvd., Ste. 118; 919-806-1965; dannysbarbque.com Gussy’s Place Greek street food like gyro pita, Greek fries and baklava.

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

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Spicy Green Gourmet Cafe & Catering Sandwiches, soups, salads with specialities like Cuban flatbread. 2945 S. Miami Blvd., Ste. 126; 919-220-6040; spicygreengourmet.net HOPE VALLEY COMMONS Mattie B’s Public House Housemade burgers, N.Y.-style pizza, wings and potato chips. 1125 W. N.C. 54, Ste. 301; 919-401-8600; mattiebs.com Denny’s Diner fare serving breakfast anytime, lunch and dinner.

7021 N.C. 751, Ste. 901; 919-908-1006; dennys.com BR Makus Empanadas A variety of meat, veggie and cheese empanadas, with vegetarian and vegan options. 1125 W. N.C. 54, Ste. 304; 919-390-7525; makusempanadas.com Treforni Wood-fired pizza and sandwiches including traditional options like Margherita, as well as more inspired options like the prosciutto arugula pizza. 1125 W. N.C. 54; 919-973-0922; treforni.com

NEAR SOUTHPOINT

HOMESTEAD MARKET Bean Traders Coffee Coffee specialties and local pastries. 105 W. N.C. 54, Ste. 249; 919-484-2499; beantraderscoffee.com The Mad Popper A gourmet popcorn shop with flavors both sweet and savory. 105 W. N.C. 54, Ste. 259; 919-484-7677; themadpopper.com

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every Thursday 1821 Hillandale Road | Durham

919.383.8502

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City Barbeque Smoked meats, peach cobbler and hushpuppies.

208 W. N.C. 54; 919-237-9509; citybbq.com Shiki Sushi Sushi and pan-Asian choices like “Bang Bang Shrimp,” gyoza dumplings and beef pho soup. 207 W. N.C. 54; 919-484-4108; shikitasu.com SOUTHPOINT CROSSING Primal Food & Spirits Gluten-free options featuring wood-fired local meat dishes with seasonal sides, craft cocktails.

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

THE STREETS AT SOUTHPOINT AREA American Meltdown Signature gourmet melts, sides and desserts.

Southpoint; 919-473-6358; americanmeltdown.org Bruster’s Real Ice Cream Hand-crafted ice creams, sorbets & sherbets in everchanging flavors. 8200 Renaissance Pwy., Ste. 1002; 919-237-3537; brusters.com Porchetta Slow-roasted Italian-style pork sandwiches and sides.

Southpoint; 919-607-7419; porchettardu.com Harvest 18 Local, seasonal eats. Try the pimento cheese dip and a Bloody Mary for brunch. 8128 Renaissance Pkwy., Ste. 114; 919-316-1818; 18restaurantgroup.com/ harvest-18 BR Rise Biscuits & Donuts Daily-changing menu of doughnuts and biscuits.

For vegetarians, the “Fried Eggplant ‘Bacon’” biscuit is hard to beat. 8200 Renaissance Pkwy.; 919-248-2992; risebiscuitsdonuts.com BR

dining guide

Town Hall Burger and Beer Offerings like the “Carolina Burger” with pork belly and pimiento cheese, barbecue salmon burger and fries poutine. 7830 N.C. 751; 919-973-0506; townhallburgerandbeer.com

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

A KoKyu joint. 4823 Meadow Dr., Ste. 108; 919-699-4667; kokyubbq.com/nmean Spice & Curry Traditional Indian, buffet-style or off the menu.

2105 N.C. 54; 919-544-7555; spiceandcurry.com

RTP

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

5122 N.C. 55; 919-544-9911; sweetribs.com

Basera Modern, fine dining Indian restaurant featuring a lunch buffet, tandoor grill options and signature Biryanis.

4818 N.C. 55; 919-205 5050; basera-rtp.com Brigs at the Park Breakfast selections like “Pineapple Bread Pina Colada French Toast” and sandwiches like the crab wrap.

4900 N.C. 55; 919-544-7473; brigs.com BR Cafe Meridian Made-to-order salads and sandwiches. 2500 Meridian Pkwy., Ste. 130; 919-361-9333; cafemeridian.com Jamaica Jamaica Carribean food favorites like jerk chicken, yellow rice and brown stew chicken. 4857 N.C. 55; 919-544-1532 Sansui Sushi Bar & Grill Hibachi dishes and sushi rolls like “Spider Man” with crab and crawfish. 4325 N.C. 55; 919-361-8078; sansuisushi.com Vit Goal Tofu Restaurant Korean dishes like fried dumplings and tofu soups.

2107 Allendown Dr.; 919-361-9100; vitgoal.com GREENWOOD COMMONS Benetis Restaurant Classic breakfast with a Mediterranean lunch buffet.

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

Tandoor Indian Restaurant Traditional Indian like veggie samosas, kababs and naan. 5410 N.C. 55; 919-484-2102; tandoorinrtp.com BR

Thai Lanna Restaurant Authentic Thai cuisine like red curry, pad thai and larb.

5410 N.C. 55; 919-484-0808; thailannarestaurant.com True Flavors Diner Upscale Southern diner. Try the “Howling Moon” French toast made with Howling Moon moonshine sauce. 5410 N.C. 55; 919-316-7978; trueflavorsnc.com BR

IMPERIAL CENTER MEZ Contemporary Mexican Creative Mexican dishes, based on traditional recipes with a fresh, healthy twist. 5410 Page Rd.; 919-941-1630; mezdurham.com Page Road Grill Traditional American dishes, from house-made soup and bread to burgers to vegetarian options.

5416 Page Rd.; 919-908 8900; pageroadgrill.com

WELCOME TO AMERICA’S DINER

7021 HIGHWAY 751, #901 DURHAM

919-908-1006

OPEN 24/7!

We give AARP discounts

1125 W. NC HWY 54 DURHAM

919-489-7300

905 W MAIN ST, DURHAM 919.251.8096

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ALSO CHECK OUT THESE AREA RESTAURANTS …

411 West Fresh pasta, seafood and pizzas inspired by the flavors of Italy and the Mediterranean, with a Californian twist. 411 W. Franklin St.; 919-967-2782; 411west.com BR 501 Pharmacy Scoops of Maple View Farm ice cream, plus malts and shakes. 98 Chapelton Ct., Ste. 300; 984-999-0501; 501rx.com Acme Soups, salads, seafood and entrees with a Southern touch. 110 E. Main St., Carrboro; 919-929-2263; acmecarrboro.com BR Alberello Café & Market Florentine sandwiches, housemade pastas and from scratch desserts. 72 Chapelton Ct.; 984-234-3017; alberellonc.com

Capp’s Pizzeria Artisan pizzas. 79 Falling Springs Dr., Ste. 140; 919-240-4104; cappspizzeria.com Chronic Tacos Authentic Mexican grill.

504 Meadowmont Village Circle; 984-999-4803; chronictacos.com Crossroads Chapel Hill at The Carolina Inn New American cuisine and seasonal specialties.

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

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

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

Al’s Burger Shack Gourmet burgers and fries with local ingredients. 516 W. Franklin St.; 919-904-7659; alsburgershack.com

Elaine’s on Franklin Fine regional American cuisine, made with fresh, local ingredients. 454 W. Franklin St.; 919-960-2770; elainesonfranklin.com

Breadmen’s A variety of sandwiches, burgers and salads. Breakfast served all day. 324 W. Rosemary St.; 919-967-7110; breadmens.com BR

Elements Cuisine combining classical and modern Asian and European cooking techniques; check out the wine bar with full menu next door. 2110 Environ Way, East 54; 919-537-8780; elementsofchapelhill.com

Breakaway Cafe Serving breakfast, lunch, dinner and small plates, coffee and ice cream. 58 Chapelton Ct., Ste. 100; 984-234-3010; breakawaync.co Buns Serves gourmet burgers, fries and shakes made from fresh ingredients. 107 N. Columbia St.; 919-240-4746; bunsofchapelhill.com

The Fearrington Granary Small plates, salads and burgers. Fearrington Village Center; 919-542-2121; fearrington.com/granary BR The Fearrington House Restaurant Contemporary fine-dining. Fearrington Village Center; 919-542-2121; fearrington.com/house Glasshalfull Mediterranean-inspired food and wine.

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

C H R G

C AT E R I N G Dependable

Affordable

Local

WINNER

BEST EL OF CHAP

HILL

The Goat Salads, sandwiches and pastries. Fearrington Village Center; 919-545-5717; fearrington.com/the-goat Italian Pizzeria III Pizza, calzones, subs. 508 W. Franklin St.; 919-968-4671; italianpizzeria3.com Kitchen Bistro-style dining with a seasonal menu.

764 MLK Jr. Blvd.; 919-537-8167; kitchenchapelhill.com

Oakleaf Farm-to-table menu specializing in French and Italian cuisine; kids menu; all ABC permits.

480 Hillsboro St.; 919-533-6303; oakleafnc.com Pittsboro Roadhouse Hearty American entrees, burgers and salads; 39 West St.; 919-542-2432; pittsbororoadhouse.com Radius Wood-fired pizzas, housemade pastas, sandwiches, salads and desserts. 112 N. Churton St., Hillsborough; 919-245-0601; radiuspizzeria.net The Root Cellar Sandwiches, prepared salads, desserts and more. Beer and wine only; outdoor dining. 750 MLK Jr. Blvd.; 919-967-3663; rootcellarchapelhill.com Roost Beer Garden at Fearrington Village Wood-fired pizza, local brews and live music; 2000 Fearrington Village Center; 919-545-5717; fearrington.com/roost Spanky’s The American bar and grill serves hamburgers, ribs, garden fresh salads and barbecue. 101 E. Franklin St.; 919-967-2678; spankysrestaurant.com BR Squid’s Seafood options includes wood-grilled fillets, live Maine lobster, fried oysters. 1201 N. Fordham Blvd.; 919-942-8757; squidsrestaurant.com Starrlight Mead Tastings of honey wines and honey. 480 Hillsboro St.; 919-533-6314; starrlightmead.com Stoney River Steakhouse and Grill Southern favorites like deviled eggs meet steak house mainstays like the legendary 12 oz. filet. University Place; 919-914-6688; stoneyriver.com BR Top of the Hill Chapel Hill’s only distillery also offers beers and American food, like burgers and flatbreads.

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

La Vita Dolce Pastries, sorbet, gelato. 610 Market St.; 919-968-1635; lavitadolcecafe.com

Town Hall Burger & Beer Burgers, fries, salads and beer. 984-234-3504; townhallburgerandbeer.com

Living Kitchen Vegan and vegetarian options including sweet potato sushi, pad thai, burritos, juices and smoothies. 201 S. Elliott Rd.; 919-535-9191; livingkitchen.com BR

Town Hall Grill Sandwiches, steak, seafood.

410 Market St.; 919-960-8696;thetownhallgrill.com BR

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

Trilogy American cafe featuring innovative twists on classic dishes. Silverspot Cinema; 919-357-9888; trilogyrestaurant.com

Mama Dip’s Kitchen Traditional Southern specialties.

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

Vespa Innovative Italian and Mediterranean cuisine. 306 W. Franklin St.; 919-969-6600; vespanc.com

BR

Maple View Farm Country Store Homemade ice cream and milk. 6900 Rocky Ridge Rd.; 919-960-5535; mapleviewfarm.com

SPANKY’S SQUID’S

411 WEST MEZ

PAGE ROAD GRILL

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

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Maple View Mobile Ice cream outpost of the Hillsborough dairy farm. 919-244-1949; mapleviewmobile.com The Modern Life Deli & Drinks Wood-fired pizza, salads, small plates and a full bar. 46 Sanford Rd.; 919-533-6883; themodernlifedeli. com

september 2017

Weathervane Shrimp and grits, sweet potato fries and other gourmet dishes. University Place; 919-929-9466; southernseason.com/restaurant/ chapel-hill BR Yogurt Pump Frozen yogurt treats and shakes with unique flavors like mocha java and red velvet.

106 W. Franklin St.; 919-942-7867; yogurtpump.com

+ 30 Restaurants

VIP Tickets Available

30 Wineries

Educational Components

+

3 Floors of Entertainment at DPAC

SUNDAY, OCTOBER 15, 2017 • DPAC

Don’t miss out! Visit SipAndSavorNC.com SPONSORS A PORTION OF PROCEEDS WILL BENEFIT KEEP DURHAM BEAUTIFUL

engagement DA NI EL E B ERM A N & DA NIEL PET ER S

Sparks Fly

B Y ZO E P H A RO | PHOTO BY A NS L EY MC GO WA N PH OTOGRAPH Y

Wedding Date September 9, 2017 Neighborhood Southside Occupations Daniele is the community partnerships manager for the nonprofit Book Harvest, and Daniel is an insurance adjuster at Allstate in Raleigh.

Crossed Paths Upstate New York natives Daniel and Daniele agree on one detail of their first meeting: It was July 4, 2015. Fireworks certainly played a part in their introduction, and they are reminded of their first date when watching Durham Bulls’ celebrations from Daniele’s front porch.

The Proposal It’s only fitting that after Daniel asked Daniele to marry him underneath the American Tobacco water tower, they celebrated with dinner at Tyler’s Restaurant & Taproom before watching the DBAP’s fireworks show from The Bullpen.

Now, “I Do” The ceremony and reception will take place at Motorco Music Hall, with friends and family excited to celebrate, including Daniele’s parents, Jeffry and Patricia Berman from New York; Daniele’s children, Luke Jackson, 13, and Anastasia Jackson, 6; and Daniel’s parents, William and Patrice Peters, also from New York. Daniele’s uncle Klaus Richter, of Seattle, will serve as the photographer for the couple’s big day.

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weddings

DA S HA A DA M C HI K & A NT HONY D IFR A NCES CO

Campus Connection B Y T I A NA NJA P PA N | PHOTO GR A PHY BY CA R A GALATI AT F 8 P HOTO ST U DIOS , F8PHOTO ST UD IO S .COM

Date June 3, 2017 Occupations Anthony is a software engineer working for startup Sentrana in Washington, D.C., and Dasha is a healthcare consultant for The Chartis Group.

Crossed Paths Northern High School grad Anthony and Dasha, who’s from Illinois and Pittsburgh, met at Carnegie Mellon University, where Dasha was the teaching assistant for a psychology class Anthony was enrolled in.

The Proposal After six years together, Anthony proposed via a scavenger hunt that took Dasha through all their favorite places in Corning, New York, where they were living at the time, before bringing her back to a home-cooked meal and an engagement ring.

The Big Day Anthony and Dasha were married in front of the Lucky Strike Tower at the American Tobacco Campus, with a reception following at The Cotton Room. The ceremony was officiated by Anthony’s cousin, Dave Ortega, and the reception boasted dessert by Cinda’s Creative Cakes, custom cocktails and lots of dancing.

A Durham Welcome Their wedding took place during a Durham Bulls game. Strangers shouted congratulations, making the couple feel right at home.

Key Players Dasha’s parents, Helen and Victor Adamchik; Anthony’s parents, Maria and Chris DiFrancesco; Anthony’s sister, Noelle Hallan; Anthony and Dasha’s friend, Lindsey Christy; and Anthony’s childhood best friend, Chuck Arundale.

The Moment They’ll Remember Forever Seeing each other for the first time while the bride was walking down the aisle. “She looked so radiant, I couldn’t take my eyes off her,” Anthony says.

Happily Ever After Dasha and Anthony plan to reside in D.C. september 2017

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XIAOXIN G CUI & ROBERT QI

Perfect Chemistry

BY LAUREN WILKIN SON PH OTOGRAPH Y BY M ORGAN H EN DERSON , MORGAN H EN DERSON PH OTOGRAPH Y. COM

Date April 30, 2017 Occupations Xiaoxing, who was raised in China and attended medical school in Beijing, is a Ph.D. student at Duke University. Robert grew up in Virginia and Wisconsin, and is a resident physician at Duke Hospital.

Crossed Paths Robert and Xiaoxing met at a party hosted by mutual friends about four years ago. “[We] grew up on opposite sides of the planet but somehow managed to meet each other in Durham!” Xiaoxing says. Robert found her on Facebook and asked her to meet him for coffee. They went on back-to-back dates after that, including a Duke basketball game, naturally.

The Proposal When they started dating in 2013, Robert and Xiaoxing stopped by the mezzanine that overlooks the auditorium in Duke’s medical education building. They had a “deep and honest discussion” about their beliefs, their careers and personal dreams. On March 8, 2016, Robert asked Xiaoxing, “Would you want to build a family with me?” at that very same spot.

The Big Day The couple’s ceremony and reception, which Stacy Newburg from Events by Memory Lane helped plan, were held at the Museum of Life and Science. The couple took advantage of this unique location, photographing special moments in the museum’s butterfly house and amongst the dinosaurs. Whole Foods Market provided the flowers and cake, and Wavelengths Salon did Xiaoxing’s hair and makeup.

Key Players Xiaoxing’s parents, Haiying Gu and Dr. Lishan Cui, from Beijing; Robert’s parents, Tina Peng and Dr. Weiwei Qi, from Wisconsin; bridesmaids Heidi Vreeland, Karoline Johnson and Meng Li; maid of honor Chen Chen; best man Anirudh Penamaka; and groomsmen Ajay Gopalakrishna, Edward Kogan and Brad Semrad.

Sweet Moments The couple notes how they enjoyed their parents’ speeches: “Both sides view the marriage as not only a union between two young people in love, but also the merge of two families,” Xiaoxing says.

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