Durham Magazine September 2019 by Triangle Media Partners

Easy and Affordable Back-to-School Meals

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D URHA M M AG.COM

E HA

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FOOD & DRINK ISSUE

IG H T RE

ThE 10th AnnUAl

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Murg Shot Viceroy’s murg mykanwala – chicken in creamy tomato sauce, served with rice – “is a mashup of Indian and British sensibilities.”

UNIVERSITY KIA DURHAM

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UNIVERSITY KIA IS COMMITTED TO

ENDING HUNGER IN OUR COMMUNITY Meals on Wheels Chapel Hill - Carrboro has delivered thousands of meals in this customized Kia Soul donated by University Kia. This past summer, University Kia has also donated a portion of every new car sold to MOWCHC. See how you can support your community at: www.UniversityKiaofDurham.com or www.chcmow.org

STARTING a FAMILY STARTS HERE.

From the early stages of planning to the day your baby is born, UNC Health Care is your trusted partner for the journey into motherhood. By offering a full range of expert services, from midwifery to maternal-fetal medicine, we specialize in providing expecting moms the personalized and world-class care they desire and deserve. Start your family with the utmost confidence.

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Transforming Smiles with Cosmetic Dentistry

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SEPTEMBER 2019 VOL 12 NO 6

durhammag.com     EXECUTIVE MANAGING EDITOR

Amanda MacLaren amanda@durhammag.com

EDITORIAL

MANAGING EDITOR/BUSINESS EDITOR

Michael McElroy

EDITOR, CHAPEL HILL MAGAZINE

Jessica Stringer

EXECUTIVE EDITOR, CHATHAM MAGAZINE

Matt White

ASSISTANT EDITOR

Hannah Lee

EVENTS & COMMUNITY EDITOR

Dana Lange

EDITORIAL INTERNS

• SMILE MAKEOVERS • DENTAL IMPLANTS • INVISALIGN • CROWNS / VENEERS • BONDING • TOOTH WHITENING

Adam Phan, CC Kallam, Elizabeth Holmes, Jamey Cross, Jennings Dixon, Melanie Vidovich, Natalie Schuster, Robert Eigenrauch and Shanae Perry CONTRIBUTORS

Amber Watson, Carl Kenney II, David Pisetsky, Julia Baker, Matt Lardie, Morgan Cartier Weston and Renee Elder

ART

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Kevin Brown

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You wear your smile every day of the year Make it a “Wow”statement

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X Yourself

E PRESS

letter

No Place Like Home

e u q i Un TurnYour Floor Into

AWORK OF ART

t the end of July, I took the first weeklong vacation of my adult life (finally). My partner and I stayed with friends in a 1940s-era cottage on Kure Beach, which has been in our friend’s family essentially since Kure Beach itself was incorporated. It took me a while to acclimate to beach life, and I probably responded to one too many emails during the trip. But when I was able to relax, it was glorious. Still, you miss some of the comforts of home when you’re away, and I kept craving a meal or a drink from our excellent restaurants and bars. (You can only survive on tomato sandwiches and mimosas for so long, after all.) We went out for sushi our first night, and – while I love sushi in all forms – it still didn’t hold a candle to M Sushi or Shiki. The next night, weary from a day in the sun and not wanting to put much effort into dinner, we ordered your basic delivery pizza, and, as you can imagine, I was left missing my Pie Pushers, Hutchins and Toro. You couldn’t beat noshing on a burrito on a beachfront patio, but I found myself wishing I was digging into one from Cosmic or NuvoTaco. The Thai place we got takeout from was a shadow of what I would expect from Thai Cafe. Really, the best meal we had on the trip was a low country boil we made ourselves on our last night, complete with freshly caught shrimp, just-shucked ears of corn and Old Bay seasoning – luckily, I can count on Saltbox Seafood Joint for all my seafood needs. Our friends are gin lovers, and so we made plans to reunite in early 2020 to visit Durham Distillery’s craft cocktail bar Corpse Reviver when it opens (see more on page 55). Rejuvenated after a week of beach views and spectacular sunsets, I was glad to be back in the Bull City with the dishes and drinks I’ve grown to love.

5634 Durham Chapel Hill Blvd., Durham, NC

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TH E COVER

Photo by Beth Mann 4

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In Sales In Volume In Units In Transactions In Relocation

#1 Real Estate Company in Central NC Come see why weâ&#x20AC;&#x2122;re #1.

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september

contents

THE 10TH ANNUAL FOOD & DRINK ISSUE

DURHAM INC.

Around the World in Eight Plates The owners of these globally influenced restaurants share the dishes that best exemplify their brand, roots and passions

Cheers to 150 Years! Close to a dozen restaurants and bars created a cocktail with Durham Distillery Conniption Gin to commemorate the Bull City’s sesquicentennial

95 Biz Briefs

Keep on Truckin’ Two Puerto Rican food trucks are bringing tastes from the Island of Enchantment to their new downtown restaurants

Cleaning Up Get Spiffy has tapped into the on-demand market by bringing the car wash directly to the consumer

99 Networking: Precision BioSciences Opens Manufacturing Facility in RTP 100 Breaking an Antiquated Code Coding boot camps are helping women and minorities gain ground within an industry long devoid of diversity

SPONSORED CONTENT 34

Healthy Durham: The Making of the Durham County Health Assessment

38 Adopt a Pet

DEPARTMENTS & COLUMNS 8

Go. See. Do. September’s hottest events

22 Noted What we’ve heard around town … 26

Getting Warmer This fall, update your closet with rich hues of burgundy, brown and gold

A Toast to Nana’s Duke’s Dr. David S. Pisetsky revisits Nana’s following its brief closure

History in the Making How Provident1898 is attracting a diverse and inclusive next generation of entrepreneurs

Back-to-School Meals and Deals Some of the best spots in Durham to hit for quick, easy and discounted meals

It’s All About the Climb What you need to know before checking out Durham’s newest rock climbing gym

Taste Discover our city’s best restaurants

Home Makeover Three interior designers breathe new life into both historic homes and new builds

103 Engagement & Wedding Tying the knot, Bull City-style

CITY PICS 12 Mother’s Day Ball at the Washington Duke Inn & Golf Club 14 WE Pitch at The Carolina Theatre 16 Lincoln Community Health Center’s Community Leadership Breakfast 18 24th Annual North Carolina Gay + Lesbian Film Festival at The Carolina Theatre 20 Coastal Credit Union Foundation’s Fourth Annual Power of Sharing Gala

ÂŠDisney Media Sponsor

ticket fees Tickets Going Fast | Seats start at $30 +& taxes

CenterFest SEPT. 2 1 -2 2 Started in 1974, this Durham Arts Council festival is a staple in our community and features a variety of local artists and musicians every year. In addition to the art and live music showcased during the 45th annual event, there will be several food vendors, a Creative Kids Zone, and other performers, including magicians and jugglers. It’s free, but organizers suggest a $5 donation at the entrance.

go see do

Pride: Durham, NC S E PT. 28 The festival and parade, hosted by the LGBTQ Center of Durham, return for the second year to Duke University’s East Campus. The event, meant to foster and promote inclusion, will include food vendors and music.

SEPTEMBER’S TOP EVENTS

Black Wall Street: Homecoming

Gaspard & Dancers: 10-Year Fête S E PT. 27- 28

SEPT. 2 5 -2 7 Upholding the historic legacy of Black Wall Street, the vibrant downtown African American business district along Parrish Street in the early 20th century, this annual networking conference brings together early-stage startups, investors and students for a three-day event. 8

durhammag.com

SEPTEMBER 2019

The dance company marks its 10th anniversary with performances across two days at Duke’s Reynolds Industries Theater, followed by a celebration at The Fruit after the final show on Saturday. The fête will feature a cocktail hour, beer and wine, hors d’oeuvres, a DJ and dancing. 

(clockwise from top left) CenterFest photo by Michael Zirkle Photography; Pride photo by Alicia Stemper; Gaspard & Dancers photo by Robin Gallant; Black Wall Street photo by Jay Scott, The Urban Prep

G W

CAROL

E L S BIA & Y A

FESTIV

RTH

N CG L F F. O R G

THANK YOU TO OUR SPONSORS

The Forest at Duke Blue Cross Blue Shield of North Carolina Duke Health Accent Hardwood Flooring BASF Carol Woods Retirement Community Durham Magazine Cisco Systems, Inc. Indulge Catering Jewelsmith LifeTime Asset Management, LLC Red Hat Replacements, Ltd. Saladelia Cafe/Mad Hatter Bakeshop & Café Credit Suisse RBPN - Raleigh’s LGBT Chamber of Commerce Tony Hall & Associates Real Estate Blue Note Grill

309 W Morgan St, Durham, North Carolina 27701 / carolinatheatre.org JOIN US NEXT YEAR FOR THE INAUGURAL

AUGUST 13-16, 2020

SEPTEMBER 2019

Durhammag.com

Art of Cool Festival S E PT. 27- 29 This sixth annual music event, presented by The DOME Group LLC, brings together hip-hop, R&B, neo soul and jazz artists for a culture-filled weekend downtown. This year’s headliners include Run DMC and three-time Grammy winner Jill Scott.

African Fashion Week NC S E PT. 14

Ambrose Akinmusire

The Fruit hosts this third annual event that features live music, local vendors selling African art and jewelry, and a runway show of African designs.

SE PT. 1 9 The trumpeter kicks off Duke Performances season with works from his latest album, “Origami Harvest,” at the von der Heyden Studio Theater in the Rubenstein Arts Center. The intimate setting should pair nicely with the album, which The Guardian says is “a voyage through America that is both dreamlike and dystopian.” Joining Ambrose in this performance are rapper Kokayi, pianist Sam Harris, drummer Justin Brown and Mivos Quartet.

Nate Bargatze S E PT. 20 The comedian, whom Esquire has called one of the best new comedians and whose first solo special premiered this year on Netflix, performs at The Carolina Theatre on his “Good Problem to Have” tour.

Aladdin O CT. 2- 26 The Durham Performing Arts Center presents the national tour of this Disney and Broadway classic, featuring popular songs from the animated film and new numbers as well. Come discover a whole new world, as this revamped musical presents creative new sets, costumes and lighting.

Parade of Homes SE PT. 2 8 -2 9 , OCT. 4 - 6 A ND OCT. 1 1 - 1 3 The 36th annual event – a collaboration between the Home Builders Association of Raleigh-Wake County, and the Home Builders Association of Durham, Orange and Chatham Counties – is the state’s largest open house tour. The free, self-guided tour includes more than 250 homes in our area, and is designed to feature the latest in home design trends and highlight new communities. – compiled by Jennings Dixon

durhammag.com

SEPTEMBER 2019

(clockwise from top left) Art of Cool photo by Eric Waters; African Fashion Week photo by Tim Walter; Nate Bargatze photo courtesy of The Carolina Theatre; Parade of Homes photo courtesy of Epcon Communities; Aladdin photo by Deen van Meer © Disney

city pics 1

Having a Ball PH OTO G RA P H Y COURT ESY OF T H E E M I LY K RZ Y Z EW S KI CENT ER

The ninth annual Mother’s Day Ball took place May 4 at the Washington Duke Inn & Golf Club. It was a sellout crowd of 500 guests, and the event raised nearly $500,000 to help The Emily K Center – a nonprofit named in honor of Duke Men’s Basketball Coach Mike Krzyzewski’s mother – continue its work with academically focused, low-income K-12 Durham students, helping them chart their paths to college. 1 Rodney Coleman, Mary Coleman and Kristine Wylie Warsaw, both of Jewelsmith, and Eric Warsaw. 2 Emily K Center Board Member Genevia Gee Fulbright and Edward Fulbright of Fulbright & Fulbright, CPA, PA. 3 Tracy DeLozier and Steve Choi, chief of gastroenterology at Durham Veterans Affairs Medical Center. 4 Emily K Center’s Associate Director of College Success Donell Moore and Dani Parker Moore. 5 Mickie Krzyzewski, David Beischer and Mother’s Day Ball Chair and Emily K Center Board Member Michelle Beischer, and Mike Krzyzewski.

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SEPTEMBER 2019

Iris Johnson

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city pics

Show Business Central Carolina Women in Business held a women entrepreneurs pitch event, WE Pitch, on June 20 at The Carolina Theatre, awarding Laura Tierney of The Social Institute the top prize among five contestants. Laura won $5,000 to help grow her business, which works with schools to teach students how to use social media in positive ways. Alyssa Cherry of Fillaree, the maker of refillable soaps and cleaners, was the runner-up. The other finalists were Heidi Scott Giusto of Career Path Writing Solutions, Carly Hemminger of GoKart and Lindsley Bowen of Carlisle & Linny Vintage Jewelry.

1 Alyssa Cherry won the audience choice award and $2,500. 2 Poonam Nandani of Hendrick Automotive Group and Durham Magazine’s Lauren Phillips.

PHOTO BY LYNWOOD CHERRY

3 The judges: Annie Franceschi of Greatest Story Creative, Morgan Lashley of Vestique, and Kathleen Ferguson, a Town of Hillsborough commissioner.

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Photograph Courtesy of © Thibaut Inc. Photo by Fabricut

Sew Fine II 5850 Fayetteville Rd Ste 104 Durham, NC M-F: 9:00 am - 5:00 pm Sat: 10:00 am - 2:00 pm Sun: Closed 919-806-3638 www.sewfine2.com Ask us about special savings on select Hunter Douglas operating systems.

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on qualifying purchases*

SEPTEMBER 22–DECEMBER 10, 2018

SEPTEMBER 2019

*Manufacturer’s mail-in rebate offer valid for qualifying purchases made 9/22/18–12/10/18 from participating dealers in the U.S. only. Rebate will be issued in the form of a prepaid reward card and mailed within 4 weeks of rebate claim approval. Funds do not expire. Subject to applicable law, a $2.00 monthly fee will be assessed against card balance 6 months after card issuance and each month thereafter. See complete terms distributed with reward card. Additional limitations may apply. Ask participating dealer for details and rebate form. ©2018 Hunter Douglas. All rights reserved. All trademarks used herein are the property of Hunter Douglas or their respective owners. 18Q4MAGVC2

TEACH T H E WORLD TO SING? CH ECK. TEACH T H E WO RLD? WORKING ON IT. O V E R T H E PA S T 3 0 Y E A R S , T H E C O C A- C O L A C O M PA N Y ’ S S C H O L A R S H I P P R O G R A M S , I N PA R T N E R S H I P W I T H T H E C O C A- C O L A F O U N D AT I O N , H A V E A W A R D E D O V E R $ 1 0 0 M I L L I O N T O S C H O L A R S A C R O S S T H E C O U N T R Y. D U R H A M C O C A- C O L A B O T T L I N G C O M PA N Y I S P R O U D T H AT T H I S I N C L U D E S SUPP ORT FOR OUR LOCAL HIGH SCHOOL STUDENTS.

#COCACOLARENEW

city pics

Breakfast of Community Champions

The Lincoln Community Health Center held a community leadership breakfast in celebration of National Health Center Week in early August. Speakers included one of the health center’s family medicine providers, Destry Taylor, board member Ricky Hart and CEO Philip A. Harewood as well as Lincoln Community Health Center Foundation Board Chair Carolyn E. Henderson. “Everybody deserves equal quality health care, no matter who you are,” Carolyn says. Guest speakers from Duke University and Delta Dental of North Carolina, also shared insight on various health issues and highlighted the legacy of the health center. The Lincoln Community Health Center was founded by Dr. Charles DeWitt Watts, the first African American board-certified surgeon in North Carolina. The facility has helped to treat low-income, underserved populations in the Durham community since September 1971.

P H OTO G RA P H Y B Y CC KA L L A M

1 Senator Mike Woodard, Charlitta Burruss and Regina Mays. 2 Philip A. Harewood and Eileen Watts Welch. 3 Carolyn E. Henderson, Rep. MaryAnn Black and Dr. Jeffrey Baker. 4 City Council member DeDreana Freeman, Durham County Commissioner Heidi Carter and Allison Kalloo. 5 Rosanna Arrington, Elaine Loyack and Tia Jones. 6 Destry Taylor, Dr. Holly Biola and Diane Faricy. 7 LeRoi Lattie and Janice Williams.

durhammag.com

SEPTEMBER 2019

DENTAL IMPLANTS • BONE GRAFTING • WISDOM TEETH • FACIAL TRAUMA • CORRECTIVE JAW SURGERY • PRE-PROSTHETIC SURGERY • ORAL PATHOLOGY • SLEEP APNEA

FOR MORE THAN 50 YEARS, the practice of Oral and Maxillofacial Surgery Associates has been trusted to provide specialized care in the Chapel Hill, Durham, and Sanford communities. Our five board certified oral and maxillofacial surgeons provide the highest quality of patient care with the latest diagnostic and treatment tools available to assure patient safety and comfort. Drs. Frost, Sacco, Vandersea, Ruvo and Serlo practice a full scope of oral and maxillofacial surgery with expertise ranging from corrective jaw surgery to wisdom tooth removal.

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OFFICIAL PARTNERS OF DUKE ATHLETICS

city pics

Out and About

P H OTO G RA P H Y B Y A L L IE MUL L IN PHOTO GR A PHY

The 24th annual North Carolina Gay + Lesbian Film Festival kicked off its movie extravaganza – which features a diverse array of cinema that celebrates today’s gay, lesbian and transgender life – with a reception in early August in the Connie Moses Ballroom at The Carolina Theatre. Presented by The Forest at Duke, the event featured beer and wine, and hors d’oeuvres provided by Saladelia. Donors and sponsors then moved downstairs to Fletcher Hall for a free screening of Jennie Livingston’s “Paris is Burning.”

1 Seth Grout and Kim-Lan Grout with Rachel Werner and Jill Madsen. 2 John Hammond, Harry Rosenberg and Mitchell Price. 3 NCGLFF 2019 steering committee co-chair Monique Velasquez and Deb Hyson. 4 The Forest at Duke’s April Ravelli and Lená Kithcart. 5 Jewelsmith’s Tiffany Landers and Delouis Wilson. 6 The Carolina Theatre’s Development Program Director Amy Clemmons and Office Manager Cora Bryant.

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SEPTEMBER 2019

Jump in on the Fun

BOUNCING BULLDOGS FUN + FOCUS + FRIENDS

Jump rope classes & camps for all ages Register Now!

ONLINE | PHONE | IN-PERSON

For more information, go to:

bouncingbulldogs.org | 919.493.7992

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city pics

Sharing is Caring P HOTO G RA P H Y COURT ESY MA ST ER MIND PR O D U CTION S

The Coastal Credit Union Foundation held its fourth annual Power of Sharing Gala in late May, awarding more than $1.5 million in grants and in-kind donations to over a dozen area nonprofits. The gala, held this year at the Crabtree Valley Marriott in Raleigh, was created, organizers say, for businesses to “demonstrate their commitment to bettering their communities through a collaborative funding forum.” Sponsors provided direct grants to five organizations: NC Foundation for Public School Children; Minorities in Agriculture, Natural Resources and Related Sciences; Pretty in Pink Foundation; Boys & Girls Clubs of North Central NC; and United States Veterans Corps. Eight others won grants provided by both the sponsors and the foundation: The Forge Initiative, $25,000; InterAct, $25,000; Communities in Schools of Wake County, $5,000; Habitat for Humanity of Durham, $5,000; Durham Collaborative to End Family Homelessness, $80,000; Michael’s Angels Girls Club, $30,000; Raleigh Area Land Trust, $30,000; and Emily Krzyzewski Center, $30,000.

durhammag.com

1 Jeanne Tedrow, president and CEO of the North Carolina Center for Nonprofits, and Habitat for Humanity of Durham’s Director of Family Services Lakeisha Minor and President/Executive Director Blake Strayhorn.

2 Courtney White, the head of human resources for BASF Agricultural Solutions, North America. 3 Jes Averhart, executive director of Leadership Triangle.

2019 Gala

The Me Fine Gala is coming to Durham! Join us on October 26th at The Cotton Room in Golden Belt as we throwback to the Roaring Twenties. For over a dozen years, the Gala has raised over a combined million dollars in funding for the Me Fine Foundation mission. Come celebrate and help us continue to provide financial and emotional support programs for families with a child facing a medical crisis at Duke Children’s, UNC Children’s, and WakeMed Children’s Hospitals.

OCTOBER 26, 2019 THE COTTON ROOM - DURHAM

Tickets and Sponsorships are available at mefinegala.com For more information about the Me Fine Foundation and how it’s helping our community, visit mefinefoundation.org

SEPTEMBER 2019

C3: A Guaranteed Pathway to NC State Through Durham Tech Durham Tech and NC State University are partnering for a new dual-admission, dualenrollment program this fall. Students in the program are simultaneously admitted into Durham Tech and as non-degree students at NC State. The program also offers students access to an NC State advisor and classes at NC State. The C3 program is looking for highly-motivated students who want to save on tuition at Durham Tech before seamlessly transferring to earn a bachelorâ&#x20AC;&#x2122;s degree at NC State. Participants must meet eligibility requirements.

MADELINE YUN 2017 Durham Tech graduate Current NC State student

LUIS E. AGUILAR 2017 Durham Tech graduate Current NC State student

Join the Wolfpack at Durham Tech.

For more information about the C3 program, visit go.ncsu.edu/transferc3. Lea Bingham / Assistant Dean of University Transfer at Durham Tech binghaml@durhamtech.edu / 919-536-7200 x8004

noted

noted.

Send us your news! From births to awards to new biz and more –

WHAT WE’VE HE ARD AROUND TOWN …

Email noted@durhammag.com

GIVING BACK

In 2018, 12.2 million people visited Durham, a

the college education value index. Duke was

Triangle, a nonprofit

to a new study by Discover Durham. The study

the country by Kliplinger, whose rankings “weigh

to help underemployed

North Carolina, Virginia, New York, New Jersey

with networking, job

the financial impact will be released later this

Dress for Success

3.4% increase over the previous year, according

founded 10 years ago

showed that the majority of visitors were from

and unemployed women

and South Carolina. A separate report detailing

Zankhna Parekh, a Durham-based fashion

skills and attire, served

year.

Finale of Charlotte Fashion Week on Aug. 31.

July. Megan Eilenberger, director of programs,

Durham-based

changed how people apply for work, raising the

Kempf will be

“When we first opened our doors in the Triangle,

and galleries

the workforce, but today we’re seeing women

work at the 2019

Megan says.

trade show at

Through a collaboration between Durham Tech

Louvre mall in

National” and funded by the MetLife Foundation

Oct. 18. “The Value

coach to support students. Over the course

will be on display.

972 Durham and Raleigh residents met with

27,000 visitors.

issues. Of the residents who continued to meet

Durham was ranked as the fourth most-educated

81% reduced their debt and 45% improved their

11 data metrics to create its rankings, including

its 15,000th client – Lisa Owens, pictured – in says that changing technology has drastically

painter Nancy

importance of employment groups like hers.

among 450 artists

we saw a lot of women who were just entering

showcasing their

who have years of education and experience,”

Art Shopping

to a sold-out crowd in Durham, with the

proceeds going to the family of Kong Lee, the Kaffeinate owner who was killed in the April 10 gas explosion.

AND THE AWARD GOES TO … The Trott residence in the ClevelandHolloway

neighborhood was

Paris, which begins

– Durham Tech has hired a full-time financial

of Hope,” pictured,

of the yearlong partnership this past year,

The 2018 Art Shopping event drew an estimated

among the winners of a national competition

city in America by WalletHub. WalletHub used

credit score.

the percentage of adults 25 and older with a

WHAT AN HONOR

gap and the quality of the public

bachelor’s degree, the racial education

appointed to the Durham Open Space and

Duke University was named the

County’s real estate division to identify properties

Carolina by SmartAsset. The rankings

Commission’s social media presence.

including average scholarships and

July that one of its agents, Teisha Wymore, was Trails Commission. Teisha will work with the

No. 1 Best Value College in North

for public use. She will also help to enhance the

were formulated using categories

by North Carolina

Modernist Houses, a

nonprofit advocacy group

with a financial coach after their first session,

school system.

designer, showcased her work in the Grand

Her summer 2019 collection debuted

and The Financial Clinic – titled “WorkBOOST

West & Woodall Real Estate announced in

affordability alongside academic quality.”

She was one of only a few designers chosen.

the Carrousel du

a financial coach to discuss personal finance

also ranked as the eighth best college value in

for the preservation and promotion of modernist architecture. Designed by Tina Govan and built

in 2017, the Trott residence placed second in the jury award and third place in the people’s choice category.

DEVELOPMENTS

The Algonquin Tennis Club, which was formed in 1922

and became a vital part of the African American community, received a state highway

historical marker, which was

unveiled in August, at the site

grants, average starting salary upon

of its founding, now the W.D.

graduation, tuition, living costs and

PHOTO COURTESY DISCOVER DURHAM

durhammag.com

SEPTEMBER 2019

Hill Recreation Center.

noted

Bringing hope and healing to families, and building a healthy tomorrow for our children.

The city completed renovations of the 11.6-acre Morreene Road Park in July. The work included resurfacing the tennis courts and replacing

cracked pavement near the playground with grass. The park also added new pathways that are accessible by people with disabilities and a park-

wide art installation by Muriel Epling. The total cost of the renovations is about $418,000, the city says.

Four students in Durham Tech’s Occupational Therapy Assistant program spent six weeks at Washington Magnet Elementary School in Raleigh

this summer renovating an outdoor area used by students with autism.

Durham Tech students raised money for the project, revived the garden and added, among other things, paintings, an art studio and a multi-

faceted station to engage the children’s senses. The renovation, which

cost $600 and was unveiled on July 11, will help the children “improve

their social, emotional and communication skills,” Durham Tech says. 

giving.dukechildrens.org

dukekids@duke.edu 919-385-3147

SEPTEMBER 2019

Durhammag.com

noted

At the Placemaking at HeadquARTers

Professionalism, integrity and commitment to providing exemplary service.

Celebration on July 30, the City of Durham unveiled three pieces of public artwork at

Police Headquarters and Emergency

Communications

Center at 602 E. Main St. The pieces, the city

says, express “a theme

JENNY BARBER

Realtor , Broker ®

919-624-9532 JennyBarber.com

of common threads and the weaving together of ethnicities and cultural traditions.” “Woven

Shield” and “Sewing

Peace” were created by Shane Allbritton and

Norman Lee, co-founders

of RE:site Studio; and Durham-based artist David Wilson created the third piece, “Culture of Transparency.”

IN OTHER NEWS

The Downtown Durham Rotary Club invited the children of its members to a club lunch on July 22, and

more than a dozen children ages 6

to 16 joined. “It’s

never too early to build a sense of

civic engagement,” Club President

Todd Taylor says, and “things like

this help to show

them that a Rotary Club meeting can

be fun, interesting, sometimes

memorable, and a very comfortable

place for them as they grow older and find it’s their turn to lead the community.”

ON THE MOVE

Durham’s Partnership for Children named

Danielle Johnson as

its executive director in

July. Danielle previously

served as the state pre-K

durhammag.com

SEPTEMBER 2019

noted

manager for the partnership and has been with the organization for 11 years. Carolina Candle Lab, a family-operated business at The

Streets at Southpoint that allows customers to create their own

scented candles, is

scheduled to move

to a new spot on the mall’s second floor.

SEEN AND HEARD

Markay Media will produce a PBS TV series,

hosted by chef and restaurateur Vivian Howard, that explores the diversity of Southern food.

The show, “South by Somewhere,” is expected to premiere next year. This is the second

collaboration between Vivian and Markay’s founder, Cynthia Hill. The Fruit is hosting concerts featuring local Jazz artists on most Mondays until mid-November, with plans to

extend into 2020. The series, Local

Jazz, is produced by King Kenney

and sponsored by WNCU, Ruggero Piano in Raleigh,

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The Fruit and

Studio Harbor.

Catch the Ernest Turner Trio on Sept. 9 and the

Brian Horton Quartet with special guest Mavis “Swan” Poole Sept. 16.

Six Duke faculty members wrote or co-wrote books that were published this summer: Karla Holloway, “A Death in Harlem: A

Novel;” Philip M. Napoli, “Social Media and

ZENN PL ASTIC SURGERY

Disinformation Age;” Dan Ariely, “Amazing

EXPERIENCED. ARTISTIC. TRUSTED.

the Public Interest: Media Regulation in the

Decisions: The Illustrated Guide to Improving Business Deals and Family Meals;” Grant

Wacker, “One Soul at a Time: The Story of Billy Graham;” Orrin H. Pilkey, “Sea Level Rise: A Slow Tsunami on America’s Shores;” and

William H. Willimon, “Accidental Preacher: A Memoir.” – compiled by Robert Eigenrauch

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SEPTEMBER 2019 |

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4 Jakett Vegetable Dye Leather Josey Jacket in Moccasin, Sofia’s Boutique, $595 5 Global Goods Budding Rose Dusty Pink, Sofia’s Boutique, $25 each 6 Georges Large Shoulder Bag in Caviar Tabac from Jerome Dreyfuss, Vert & Vogue, $1,150 7 Tory Burch Gigi Bootie in Perfect Black, Monkee’s of Chapel Hill, $428 8 Marie Oliver Desert Stripe Crochet Tee, Whilden, $198 9 White V-Neck Cotton Jersey Top, Atmosp’hair, $92

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september 2019

10 12 september 2019

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in their words

THE AUTHO R IS A DUK E P RO F E SSO R

A Toast to Nana’s

OF ME DICINE A ND IMMUN OLOGY WH O HAS LIVE D IN D URH A M S IN CE THE L AT E ’ 7 0 S .

B Y DAV I D S . P I S ET S KY, M.D., PH.D.

unning a restaurant is not for the faint of heart. It can be grueling and harrowing work, demanding an amalgamation of creativity, flair, personality, business acumen, and moxie. Like all creative endeavors, the pyramid is very steep, and the failure rate is high. Nevertheless, it is a true calling for some people, and I am glad that Durham has enough brave souls to give it a go. Cheers to everyone who makes the food scene in Durham so lively and engaging: the cooks, chefs (executive, sous, line and pastry), the waiters and waitresses, the hosts and hostesses, the maître d’s, bartenders, sommeliers, dishwashers, managers and owners. While downtown now has something like 100 restaurants, when I came here in 1978, there were only a few places beyond the counter at Woolworth’s. According to Steve Massengill’s book, “Images of America: Durham,” The Palms Restaurant on East Chapel Hill Street was the “belly button of Durham,” served sizzling steaks and was a good place to do business. There was also Sudi’s, which was avant-garde for downtown dining. The restaurant featured continental cuisine and had a good run. Its owner, Sudi Swirles is now in real estate with Peak Swirles & Cavallito Properties. Elsewhere in Durham, there was Bullock’s Bar-B-Cue, which remains a classic. Other eating

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SEPTEMBER 2019

establishments in the late 1970s included Amos “N” Andy Hot Dogs, Annamaria’s Pizza House, Pizza Palace, Little Acorn, the Ivy Room and Hartman’s Steak House. Hartman’s was famous for its fried banana peppers. It was also a place to leave your business card and have it displayed in the entryway. During these less sophisticated culinary times, I heard someone say that a typical wine list in North Carolina was “Red or White. No Substitutes.” All that has changed, and now restaurants have fine cuvées from all over the world. Despite abundant choices right now and restaurants with cuisines from Thai to Ethiopian to Peruvian, I tend to go to the same group of restaurants. Not only that, but I tend to order the same dishes every time: schnitzel at Guglhupf Bakery, Cafe & Biergarten, crabcakes at Fairview Dining Room, cavatelli pugliese at Mothers & Sons Trattoria, and lamb dhansak at Sitar Indian Cuisine. Restaurants, no matter how imaginative and well executed the food, need customers, and Durham right now has enough people willing to pay some extra money for an evening on the town. Dining out is very much part of the academic world; a visit by a professor, dignitary or performer just about always culminates in a dinner. Over the years, I have sat at a table near Michael Ondaatje (the author of “The English Patient” and “Warlight”), Mikhail Baryshnikov (playing a cockroach in an adaptation of Kafka’s “Metamorphosis”) and the family of basketball coach Mike Dunleavy Sr. The Dunleavy family was in Durham to drop off Mike Jr. to play basketball at Duke. Restaurants tend to come and go. It was a sad day when Magnolia Grill closed. Ben Barker was a genius whose motto was “not afraid of flavor.” Four Square was very popular under the direction of the skilled and creative chef Shane Ingram, but it also closed. After these closures, Nana’s remained the last of what I called the “big three,” although Vin Rouge, Counting House or Andrea Reusing’s restaurant at The Durham Hotel would all be strong contenders for

in their words

the top spots. Scott Howell, a James Beard-nominated chef, opened In an interview with The News and Observer, Nana’s in 1992 at the age of 29, having previously worked at Magnolia Scott said that he was “freaking fired up” to be Grill. Nana’s is part of a restaurant row on University Drive that includes reopening Nana’s. In the same interview, he said, “I NuvoTaco (formerly NanaTaco), The Original Q Shack and Thai Cafe. want Nana’s to be a place where everybody knows Happy China, Saltbox Seafood Joint, Foster’s Market, Guglhupf your name, and you know what you’re getting.” and The Refectory Café are just up the road on Durham-Chapel Hill I know what I am getting at Nana’s: a lively Boulevard. vibe, polished and attentive service, and great I have been a “Nana’s person” since it opened and dined there many food created by a master chef at the top of his times for birthdays, anniversaries, graduations, Valentine’s Day and my share game. of dinners with recruits and visiting professors. When Nana’s closed several To me, that’s something to cheer about. months back, there was genuine shock and mourning at the passing of an era of fine dining – even though Scott’s downtown ventures of NanaSteak and Bar Virgile continued to thrive. Happily, Nana’s reopened in April and, while I had nothing in particular to celebrate, I went back to make sure that the place was as good as I remembered. The decor was tweaked a little with some new paint in colors called Heirloom Red and Poetic Purple. The artwork on the walls has always been a high point: There are the exciting paintings by Jane Filer, an artist from Chapel Hill, and a spectacular quilt of kaleidoscopic colors – pink, lavender, yellow and lime green – constructed of patches of fabrics with floral motifs. The quilt was a gift from Scott’s mother for his 50th birthday. I am not a food critic and lack the gift of describing the cooking style in words, but Nana’s is said to be a mixture of Italian, French, Mediterranean cuisines rendered with Southern touches. I read somewhere that you can tell the RELAT IO NSHIP. T RUST. T HO UGHT FUL DE S I GN . quality of a restaurant by the fish, but, alas, I THE RIVERBANK EXPERIENCE am not a fan of fish. So to see how Nana’s was doing, I decided to try one of Scott’s signature dishes: risotto sprinkled with country ham. It was great. For my entree, I chose chicken. Unlike other fowl, chicken is not really a gourmet dish – it is more utilitarian and less prized by foodies – even though fried chicken can be delicious. Chicken is an echelon distinct from other fowl, and I cannot imagine squab McNuggets or pheasant and waffles. Since Scott has a new restaurant called DeeLuxe Chicken on Broad Street, I decided he must know a thing or two about the bird, and that chicken would be a good test of the chef’s skill. Suffice it to say, the chicken was tender, flavorful and expertly seasoned with fine herbs. A vegetable ensemble had just the right crunch, Durham’s premier full-service general contractor for over a decade. and a bowl of potato puree was creamy and RIVERBANK • 919-237-2020 • RIVERBANKCUSTOMHOMES.COM luxuriously rich. I was sated and satisfied that Nana’s was truly back.

SEPTEMBER 2019

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in their words

THE AUTHO R WA S N AME D TH E B E ST

S E RIOUS CO LUMNIST OF 2 0 1 1 B Y T H E

N ORTH CA RO L INA

P RE S S AS S O C IAT IO N.

History in the Making

HE IS THE CO -

P RODUCE R O F “ G O D

OF THE OPP RE SSE D,” AN UP COMING

DOCUME NTA RY F IL M

ON BLACK L IB E RAT IO N THE OLOGY A ND IS T H E

AUTHOR O F “ P RE AC H A’

MAN “ AN D T H E SE QUE L

B Y CA RL W. K E NNEY II

“BACK S LID E .” H E H A S

LE D CON G RE G AT IO NS IN MIS S OURI A ND

N ORTH CA RO L INA .

ords like legacy, family, diversity and pride are often used to brand a business. When Carl Webb and Peter Cvelich co-founded Provident1898, the coworking space inside the historic North Carolina Mutual Life Insurance Company building – now named The Tower at Mutual Plaza – those words meant more than taglines on their website. They represent a moral imperative. “As a native of Durham, the Mutual building means more to me than just bricks and sticks,” Carl says. “It’s a symbol of accomplishment, black pride, community leadership and business development. I remember touring the building [as a child] and experiencing a sense of awe at seeing black men and women in positions of leadership. I knew instantly that I wanted that life. While I had no family members who worked for North Carolina

durhammag.com

SEPTEMBER 2019

Mutual, or any relationship to the founding families, I still felt connected to the spirit of the people.” Carl says the relationship between NC Mutual founder John C. Merrick and tobacco industrialist Washington Duke has been instructive to him as he considers the connection between black and white communities in Durham. John was Washington’s barber, and some say he helped inspire John to form the partnership with Aaron McDuffie Moore, a doctor, which led to the founding of the North Carolina Mutual and Provident Association in 1898. During its peak, North Carolina Mutual was the largest black-owned company in the United States. “I have been intentional in my business relationships as a way to demonstrate what diversity and business can look like,” Carl says. “Peter is a co-founder of Provident1898 – and yes, he is white and about 25 years younger than I am – but Peter is fearless and wise beyond his years. He was raised by parents who instilled in him a love and respect for people. I am inspired by his commitment to preserving the contributions of black business leaders of the past while working alongside me in our efforts to create opportunities for the next generation of entrepreneurs and creatives.” Peter says it was clear from the first time he met Carl that he was in the business of making a positive change. They are kindred spirits in

in their words

the struggle to pursue excellence with compassion and integrity. “If you greater shared economic prosperity, we set want to achieve a diverse and inclusive community, the businesses that inclusion and equity as our goals. To achieve serve that community need to be owned and managed by diverse and those goals, Provident1898 sees a need for a inclusive teams,” Peter says. “If we want Provident1898 to be a catalyst culturally relevant space to support Durham’s for that in Durham, we have to start as a model of diversity. And diversity underestimated entrepreneurs.” across generations is underappreciated.” Legacy, family and diversity are words that Carl credits his daughter, Chaunesti Webb, for helping him lead to a bunch of pride. There’s pride in conceptualize and develop the vision for Provident1898. He calls her his Durham’s history. And now, we can look to our friend, partner and inspiration. future. “Chaunesti helps me remain sensitive to the contributions of women and members of the LGBTQ community who are underrepresented and often relegated to the margins,” Carl says. “There are so many everyday people whose names have been lost to history but whose blood, sweat and tears are woven into the fabric of our community. “Durham would not be celebrating 150 years without the work of the washer women, domestics, teachers, artists, nurses, sharecroppers, tobacco workers, chauffeurs and porters. The challenge has been activating community support in preserving our shared Durham history. It’s not about the building TriangleParadeofHomes.com or the current condition of [NC Mutual Life Beautiful, newly-constructed homes in all price ranges will be open and Insurance], but about the people who made available for touring throughout the Triangle — including green certified homes! Durham the celebrated city that it is today.” Carl and Peter recently made Joshua Gunn, a hip-hop artist and candidate for Durham’s City Council, a business partner/owner of Provident1898. “My message to young people, and really FOR THESE TWO HOME TOUR EVENTS! to all people, is to find your passion and then work tirelessly towards making that passion work for you,” Joshua says. “Lean into fear and uncertainty, and don’t be afraid to follow your dreams, even if the road seems dark and lonely; on the other side of that fear is the reason you were put on this earth. Create community with one another, sharing resources, passion and expertise, because SpringGreenHomeTour.com we truly are unstoppable when we all work together.” Beautiful new homes and remodel projects that have been Green Certified Creating community is another phrase will be open and available for touring throughout the Triangle. we often use to brand a business. It’s A knowledgeable sales team — often the actual builder — will be another lesson from the past that echoes available to answer questions. Come, tour and learn how a certified Provident1898’s moral imperative. green home can save you money and improve your quality of life! “North Carolina Mutual was a venture BUILDERS INTERESTED IN PARTICIPATING IN THE GREEN HOME TOUR: born in part out of the evils of segregation EMAIL JULIE@HBADOC.COM OR CALL 919-493-8899. and racial prejudice,” Peter says. “Social The Spring Green Home Tour and the Fall Triangle Parade of entrepreneurship by communities of color was Homes are proudly presented by the Home Builders Associations a necessity. As the City of Durham strives for of Durham, Orange & Chatham and Raleigh/Wake Counties

T RIAN G LE PAR ADE O F H O M ES E VENT

September 28–29; October 4–6, 11–13, 2019 noon–5pm

SAVE THE DATES

April 25–26 and May 2–3, 2020; noon–5pm

SEPTEMBER 2019

Durhammag.com

bites of bull city

THE AUTHOR IS

THE CREATOR AND

WRITER OF THE LOCAL DURHAM FOOD AND RESTAURANT NEWS

BLOG, BITES OF BULL CITY (BITESOFBULLCITY.COM).

Back-to-School Meals and Deals B Y A M B ER WAT S ON

t can be a struggle to fit in a good meal when life gets hectic. The start of a new school year and the end of more leisurely summer days always takes some adjusting, and that goes for our eating patterns, too. When you factor in the days getting shorter, the onset of homework and scheduled activities, and rushing around after work, there isn’t a lot of time left to spend in the kitchen. It helps to know that several spots in Durham offer quick, easy and filling meals for a good price.

WEEKLY MEAL DEALS

If you plan it right, you can take advantage of family-friendly deals throughout the week. On Sundays, from 4:30 to 6:30 p.m., Pompieri Pizza offers an all-you-can-eat, family-style meal with salad, side dishes and “roaming pizza” fresh from the oven, along with nonalcoholic drinks and a scoop of gelato or sorbetto per person. Random pizzas flow from the kitchen to the tables, and when you see something you like, you just tear off a

durhammag.com

| SEPTEMBER 2019

slice. It’s a fun way for adventurous pizza eaters to try new flavors and have family mealtime with others at the communal tables. Speaking of pizza, at Durham’s Boxcar Bar + Arcade you can enjoy half off all of their Neapolitan-style pizzas from 4 to 7 p.m. on Sundays, Mondays and Tuesdays. Classics like Margherita, pepperoni and cheese are available along with specialty pizzas like buffalo chicken, jalapeno popper and pickle (yes, you read that right). DeeLuxe Chicken is known for juicy fried chicken that can cater to the whole family. On Monday nights, you can get any chicken sandwich or single burger, a side and a draft beer for just $10. If you want a good deal for lunch, The Chicken Hut (which is open on weekdays from 11:30 a.m. to 3:30 p.m.) offers a Monday meal deal that’s too good to refuse: one meat, two sides and a drink for $7.99, plus tax. Tuesdays are a great time to take the kids to ZenFish, because ages 10 and younger get a free kids’ bowl while adults enjoy $3.50 beers all day. (Dine-in only.) And don’t worry if you have picky eaters; kids love that the bowls are completely customizable, and ZenFish has cooked options, such as shrimp and crawfish, for those who don’t like the raw choices. Also on Tuesdays, Neomonde Mediterranean hosts family night from 4 to 9 p.m. Kids younger than 10 receive a free kids’ meal with the purchase of a regular entree, plate or large sandwich. (Limit one free kids’ meal per adult meal purchased.)

bites of bull city

Up your “Wing Wednesday” game at It’s a Southern Thing during dinnertime by ordering their large wings (with a special sauce that changes weekly) for 75 cents a wing (sold in sets of six) along with a $4 draft beer special and a $6 whiskey special for the adults. Pie Pushers also offers a “Wing Wednesday” deal, selling 50-cent wings all day. DeeLuxe Chicken serves buttermilk-fried wings for 50 cents from 5 to 8 p.m. daily as well. We are also big fans of Durham Co-op Market’s $3 dinners every Thursday night. There is a different meal each week (check their website for info) and family-friendly music outside. Afterward, you can head across the street for the Thursday night special at Local Yogurt: a $2 cup of frozen yogurt with two toppings.

onions, housemade pickles and mustard.

GO BIG AND GO HOME

full nights of made-from-scratch comfort food

On nights when you might be rushing home after work or a sports practice with a hungry crowd to feed, there are a few key restaurants where you can order in bulk. Party packs at City Barbeque in South Durham are great for feeding a crowd any night of the week. The packs can be ordered to feed anywhere between two and 24 people, and come with two meats (by the pound), two sides and enough buns and sauce for the group. The family pack feeds two adults and two kids with a pound of pulled pork, two pints of sides, and cornbread. Another favorite spot to order in bulk is Heavenly Buffaloes because you can easily order boneless chicken tenders by the pound – just choose a sauce, add on some waffle fries, and everyone’s happy. A lot of families recommend heading to Alpaca where you can order a whole Peruvian charcoal-smoked chicken with two sides for $21.99. Plus, there are a lot of creative ways to utilize any leftover chicken by making tacos, quesadillas or by putting it on top of a salad or nachos. (Alpaca also offers $8.99 daily specials that are worth checking out.) At The Original Q Shack, you can order meat – such as beef brisket, smoked turkey or pork butt – by the pound. You can also order their delicious beef brisket chili (a favorite of ours on cooler nights) in larger sizes (such as a pint or a quart), and it makes for an easy to-go meal. Maybe you’re craving a bite of nostalgia for dinner. If so, head to The Northern Spy for a “fancy” fried bologna sandwich (made from heritage-bred pigs) served on local boule bread with cheddar, cider

It’s something both the kids and parents

will enjoy. Plus, you can pick up a six-pack

on the way out. The bar/restaurant plans to introduce daily specials during the school year, so keep an eye out for those, too.

REHEAT AND EAT

When you want home-cooked but don’t

have time to do it yourself, you may want to consider ordering a weekly meal plan.

Durham Catering’s weekly meals are three

that incorporates local ingredients and frees up your time. Each weekly meal includes

three generous entrees, three sides and a dessert. Leftovers make for great lunches.

Meals are packaged with instructions for

reheating in the containers, and are available for pick up after 3 p.m. on Mondays (or

delivered Monday afternoon for a $10 fee). Two servings are $99 per week and four

servings are $199 per week with vegetarian and paleo options available. You can also add on kids’ meals and sides.

Foster’s Market offers made-from-scratch,

reheat-and-eat family meals five days a

week. The cost for two people is $125 for the week, and vegetarian alternatives are noted, along with the option of adding an order

of vegetable sides ($20) and/or a children’s entree ($15).

And if you’re looking to incorporate more

greens into your family’s diet, consider

subscribing to produce delivery, such as The Produce Box or Hungry Harvest.

With these local deals and options for

takeout or picking up, back-to-school suppers just got a lot easier.

SEPTEMBER 2019

Durhammag.com

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around world

Goorsha

Zewditu Zewdie and Fasil Tesfaye, who were born in Ethiopia, founded Goorsha in

2017. The restaurant, at 910 W. Main St. across from Brightleaf Square, is open for lunch and dinner seven days a week.

Doro Wot

t h e

Doro wot, a chicken stew slowly simmered with onions, ginger, garlic, berbere and other Ethiopian allspices, is perhaps the African country’s most famous dish. “Berbere is a mouthscorching chili pepper mix, with ginger, coriander, cardamom, cinnamon and other spices grinded together,” co-founder Zewditu says. The dish has its origins with the Amhara tribe and is often the centerpiece of family celebrations and holidays. Served with a hard-boiled egg and two sides (the azifa, a stewed lentil dish, is a must) as well as generous portions of injera, an Ethiopian flatbread, the doro wot is the perfect dish to share with friends.

durhammag.com

The owners of these globally influenced restaurants share the dishes that best exemplify their brand, roots and passions BY MAT T L A R D IE | P H OTOGRAPH Y BY BETH MAN N

september 2019

in eight plates september 2019

Durhammag.com

food & drink

M Pocha

M Pocha is the latest in Chef Michael Lee’s M Restaurant empire. Starting with the celebrated M Sushi (311 Holland St.), the restaurant group has expanded to include M Kokko (behind M Sushi), M Tempura (111 Orange St.), and now M Pocha (101 E. Chapel Hill St.), with up to three more M concepts in the works. M Pocha serves dinner Tuesday through Saturday.

Spicy Pork with Steamed Buns This latest M Restaurant is an ode to Korean drinking culture, and the spicy pork with steamed buns is just the sort of thing you might find weary (and perhaps buzzed) Seoul office workers gobbling down after a night of karaoke. “It has a lot of the elements that represent the ‘ideal’ drinking food,” Michael says, “and Korean food in general.” The food is “spicy, full-flavored and [has that] Korean barbecue element that really captures the heart of Korean food culture.”

durhammag.com

september 2019

food & drink

M Tempura

M Tempura serves lunch and dinner on weekdays, and dinner only on Saturdays. It’s closed Sunday and Monday.

North Carolina Shrimp and ArgentinE Pink Prawns “The nature of tempura is simplicity, to let the natural flavors shine,” Michael says. By tasting the two types of shrimp back to back, diners can decipher the unique flavors of each. Meals at M Tempura are served omakase style, with multiple courses meant to create one overarching dining experience, but each meal always begins with this combination.

september 2019

Durhammag.com

food & drink

COPA

Elizabeth Turnbull and husband Roberto Copa

Matos closed their popular Cuban sandwich shop Old

Havana early last year. They shifted slightly down from East Main to West Main Street to open COPA in the former Revolution space in the historic Baldwin Building. Serving modern Cuban tapas (as well as Old Havana favorites during lunch and brunch), COPA is open for lunch and dinner Tuesday through Saturday.

Arroz con Pollo A standout on COPA’s dinner menu, arroz con pollo is familiar to nearly every Cuban, “whether they live on

durhammag.com

september 2019

the island or abroad,” Elizabeth says. This dish makes a lot out of a little, and, thanks to its adaptability, has traveled the world with Cuban immigrants. It most commonly includes a sofrito base (onions, garlic and tomatoes) with long-grain rice, chicken and saffron for the signature yellow color. “If saffron isn’t available,” Elizabeth says, “another coloring agent, like annatto, can be used.” She adds: “Because of this flexibility, arroz con pollo has been able to withstand the test of time, adapting to the needs, resources and tastes of almost any given moment in history – much like Cuban culture itself.”

food & drink

Zweli’s Kitchen and Catering

Zweli’s got its start as a catering company operated by Chef Zwelibanzi Moyo-Williams, who served customers across the Triangle. Chef Zwe and her partner, Leonardo Williams, recently opened their first brick-and-mortar location at 4600 Durham-Chapel Hill Blvd. Zweli’s is open seven days a week for lunch and Sunday brunch, and Monday through Saturday for dinner.

Zimbabwean Goat Stew with Peanut Butter Spiced Collards and Sadza This dish is Zweli’s on a plate. Goat is an important source of protein in Zimbabwe and is often the dominant protein on the plate. It pairs well with the peanut butter stew, or dovi – which is “just as popular as barbecue sauce in the United States,” Leonardo says – and with the sadza, a cornmeal mush commonly used as a side dish. The three components together create a dish that is emblematic of Southern African cuisine. “Collards, cornmeal [and] peanuts are all essential to basic survival,” Leonardo adds, “and are plentiful, as many grow these necessities in their own backyards.” The goat stew reflects not only Chef Zwe’s African roots, but also pays homage to the historical culinary trends of Southern Africa.

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food & drink

Neomonde Mediterranean

Founded by the Saleh family as Neomonde Baking Company in 1977, the popular Wake County eatery opened at The Unscripted Hotel last year. It was a mission of brothers Sam, Joe, Mounir and DeGaulle – who immigrated from Lebanon to the U.S. in the ’70s to escape civil war and for better educational opportunities – to share their mother, Cecilia’s, recipes with their customers. It’s open seven days a week.

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Shawarma Whether chicken, beef or lamb, shawarma is a staple street food in Lebanon and has emigrated the world over. In Neomonde’s version, (one of the most popular dishes on the menu, its owners say), chicken thighs are marinated in a blend of traditional spices and then quickly seared, rather than slowly roasted on a vertical cone like you might see on the streets of Beirut. The complex spice blend is a homage to both the Roman (western) and Ottoman (eastern) influences on Lebanese cuisine. Served in a pita with garlic paste, tomatoes, Lebanese pickles and a lemon tahini dressing, Neomonde’s shawarma is the best of Lebanon in one bite.

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Namu

Namu is the brainchild of the owners of two longtime Triangle food trucks, Bulkogi Truck and Bo’s Kitchen. Located at 5420 Durham-Chapel Hill Blvd., Namu has reinvigorated the beautiful midcentury modern space to include a coffee bar and beer garden. Namu is open Monday through Saturday starting at 7 a.m.

Bibimbap and Korean BBQ Burrito Bowl

Co-owner Joe Choi couldn’t pick one dish most emblematic of Namu’s Korean cuisine. “I have to pick two,” he says. The Korean BBQ burrito bowl is a nod to his mother and what he ate growing up, first in Chicago (after emigrating from South Korea at 11) and then in North Carolina, after moving here 10 years ago. The bowl’s base of fried rice is covered in fire-roasted corn, black beans and a four-cheese mixture, and then topped with Namu’s signature Korean barbecue. The other dish, bibimbap, comes from Namu’s other owner, Bo Kwon, who came to North Carolina from South Korea a decade ago. Bibimbap is arguably the most popular dish in South Korea, and Namu’s version trends toward the traditional, with a base of white rice topped with pickled radish, sauteed vegetables, a fried egg and Korean barbecue. Both dishes reflect Joe and Bo’s backgrounds and speak to the fusion of Korean-American and traditional Korean cuisine for which Namu has become known.

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Viceroy

Viceroy opened downtown at 335 W. Main St. in 2016 as a partnership between Nick Singh, BJ Patel and Bull McCabes owners Rhys Botica and Malachy Noone. The restaurant is closed on Tuesdays.

Murg Mykanwala Nick grew up in Britain, eating the dishes of his Indian heritage at home, so it’s no surprise that the downtown restaurant’s standout dish is a mashup of Indian and British sensibilities. Murg mykanwala is Viceroy’s answer to chicken tikka masala, a national dish of Great Britain. The dish’s origins are debated, but Nick caters to the version of the story that a Bangladeshi chef in Glasgow invented the dish in the 1970s to accommodate a complaining customer. Viceroy prepares it with chicken or paneer (although customers can substitute lamb or shrimp on request) simmered in a spiced creamy tomato sauce and topped with almonds.

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cheers 150 years t o

BY A MA NDA MACL A R EN | PH OTOGRAPH Y BY BETH M AN N

Close to a dozen restaurants and bars created a cocktail with Durham Distillery Conniption Gin to commemorate the Bull Cityâ&#x20AC;&#x2122;s sesquicentennial. Many of them will be off the menu in November, so this might be your last chance to sip these Durham 150-themed drinks. Here are just a few to wet your whistle: 50

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Littler’s Parrish Street Fizz By Mike Kilbridge 2 oz. Durham Distillery Cucumber Vodka 1 oz. fresh lemon juice ¾ oz. kiwi syrup ½ oz. Del Professore Classico Vermouth Club soda Shake it up with ice, strain into a glass, throw in some fresh ice to about an inch from the top and then finish with a splash of club soda, “for the fizz part” – Mike says. Garnish with a dehydrated kiwi slice. Mike also adds just a little bit of vinegar to his kiwi syrup. “You don’t really know it’s there, but it does heighten the flavor,” he says. “It adds another depth and dimension, and, you know, on a practical level, helps preserve it a little bit.” The vermouth also lends the same sensibility, Mike says. “There’s only about a half ounce in there, so it’s not a main ingredient, but I just find that it can bring a lot of flavors together, particularly with lighter, citrusy things like this,” he says. “That’s one ingredient that can take a backseat but yet elevate the cocktail nicely.” When Mike was planning out the cocktail, he tried to find Durham connections to liquors, but was relatively unsuccessful. So instead, he started looking into the types of cocktails that were around 150 years ago. He found the Fizz. “It came to me pretty quickly, and I don’t know if it was the alliteration of cucumber and kiwi, but it just struck me as an interesting and maybe unusual combination,” Mike says. “I think it’s a refreshing concoction – and even a little palate cleansing – that’s not too heavy for anything else that might come after small plates.” 

More Durham 150 Cocktails

A Fresh Start, Alley Twenty Six The Runaway Rabbit, Arcana Bar & Lounge Bull City Sling, COPA Honeysuckle Vesper, Jack Tar & the Colonel’s Daughter Bee Durham, Kingfisher The Heirloom, Mateo bar de Tapas Between Two Ferns, Mothers & Sons Trattoria Calabrian Chili Collins, Pizzeria Toro

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The Durham Hotel’s Wild Indigo Yonder By Brice Scouten and Kevin Coe 1½ oz. Durham Distillery Conniption American Dry Gin ½ oz. lavender- and butterfly pea flower-infused Luxardo Maraschino Liqueur ¼ oz. fresh-squeezed lemon juice ¼ oz. verjus Pour the gin over ice, and add what Brice calls “the magic ingredient” – the lavender- and butterfly pea flower-infused Luxardo Maraschino Liqueur. When you add the citrus component and stir, it transforms from a dark blue to more of the light indigo you see in the glass. “It’s bright and floral,” Brice says. “It’s straight to the point, but it’s not going to knock you off your feet either.” The concoction is poured into a Nick & Nora glass and garnished with a slice of lemon peel, twisted into the shape of bull horns. “It’s just four ounces, so it’s a nice size to sip on,” Kevin says. “Seeing that Durham was the first city in the South that had textile mills that produced denim was where the whole idea originated,” Brice says. “We have our uniforms [at The Durham], which are very decked out in jeans and chambray shirts. I thought it would be a great way to tie that together. “The other thought process was people come up for the view, of course, and especially around sunset time. So the thinking was that ‘The Wild Indigo Yonder’ was kind of an ode to the past, present and future of Durham.” The drink is modeled after an Aviation, but since crème de violette is hard to obtain in North Carolina, Kevin and Brice improvised and created the vibrant color by utilizing the Chinese butterfly pea flower. “It’s supposed to have a vivid, almost sunset-like hue to it, while also being indigo, [to represent] the dye for the jeans,” Brice says. For pairings, Kevin recommends the Picnic Eggs, and Brice suggests The Cape Lookout – “you get shrimp, clams, oysters, smoked fish and all the accoutrements: house-made hot sauce, mignonette, fresh lemon and everything crackers.”  52

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Counting House’s Hit Grass (Win Salad) By Travis Daye 1½ oz. Durham Distillery Conniption American Dry Gin

¼ oz. mint simple syrup

1½ oz. “cuketreuse” (cucumber juice and Chartreuse)

1 drop Crude Bitters “Rizzo”

½ oz. Dolin Dry Vermouth ¼ oz. sauvignon blanc

2 drops of black pepper tincture

Cucumber-Chartreuse foam 5-6 mint leaves

¼ oz. lemon juice For this play on the well-recognized phrase on the Bulls’ sign at the Durham Bulls Athletic Park, all of the above ingredients (apart from the foam) are shaken together and poured over a glass of crushed ice. The drink is topped with the foam – which combines “cucumber juice, Versawhip, which is a natural protein to make it foam, and then xanthan gum as a stabilizer to keep it foamy,” Travis says – and garnished with mint leaves. Travis explains that the drink was originally inspired by the classic cocktail The Last Word. “It’s kind of a riff off of that,” he says, considering the amalgamation of gin, Chartreuse and citrus. “The foam was just something I had been wanting to do for a while,” he says. He collaborated with Counting House Beverage Manager Kacey Liebes to come up with this version. If you like gin and tonics but want to branch out into something new or different, Travis says the Hit Grass is a great option, but he stresses that people who aren’t the biggest gin fans will like it, too. “It’s super easy drinking,” he says. “Light and refreshing.” And it hits one of the marks of all great drinks, as the bartender who created it says, “I really enjoy the drink personally myself.”

Setting the Bar

Thanks to the passage of Senate Bill 290 on July 16, distilleries in North Carolina can now serve mixed drinks on-site. It also lifts the restriction of directly selling only five bottles of liquor a year per customer. Durham Distillery (whose products provide the base ingredient in all the Durham 150 cocktails) and other distilleries, including The Brothers Vilgalys Spirits Company and Graybeard Distillery, have shared plans to build out cocktail bars at their facilities. “Approval of this bill changes everything and enables us to celebrate our brand in the fullest and most experiential way,” Durham Distillery Co-Owner Melissa Katrincic said in a press release. Durham Distillery’s cocktail bar will be on the ground floor beneath the distillery with an entrance and outdoor patio. The bar, Corpse Reviver, which is named for both the classic gin cocktail, Corpse Reviver No. 2 – composed of gin, absinthe, Cointreau and lemon juice – and its basement setting located in a former coffin shop, will be modeled after the modern gin bars of London. The bar is slated to open in early 2020. The old law also prohibited the distillery from serving their canned cocktails during tours. Beginning this month, guests will be able to sample the cans – Conniption Gin Rosé Spritz, Gin & Tonic and Cucumber Vodka Soda – in addition to their flagship Conniption American Dry and Navy Strength gins, Cucumber Vodka, and Damn Fine Liqueurs.

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keep truckinâ&#x20AC;&#x2122; BY ELIZABETH H OLMES | PH OTOGRAPH Y BY BETH MANN

Two Puerto Rican food trucks are bringing tastes from the Island of Enchantment to their new downtown restaurants

o n

The success of Boricua Soul’s first pop-up at American Tobacco influenced Toriano and Serena Fredericks’ decision to seek a space there.

erena Fredericks’ eyes lit up when her

husband, Toriano Fredericks, opened the door to their new restaurant, Boricua Soul, on a hot July afternoon. “Wow,” she gasped. “Holy cow.” It was her first time seeing the space in the Crowe Building at American Tobacco Campus (ATC) since the start of a remodeling plan to create open-air seating, a bar area and a large kitchen. The kitchen’s wide counter space and multiple stoves are quite the upgrade from their widely popular

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Serena takes orders during a busy lunch rush at the American Tobacco Campus.

food truck, named as one of our readers’ favorite food trucks in our June/July issue. They expect to open in the next few months. Boricua Soul is one of more than 50 food trucks that call the Bull City home, according to Discover Durham, and is one of almost 10 trucks or stands that have expanded into brick-and-mortar restaurants within the past five years. Opening a restaurant in a competitive market like Durham can be a daunting task, with leases often ranging from $25 to $32 per square foot, according to Downtown Durham Inc. The startup costs are steep, too, ranging from $175,000 to $750,000 nationwide according to a survey of some 350 restaurant owners by the restaurant advocacy group RestaurantOwner.com. But the benefits can often outweigh the risks for enterprising 58

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entrepreneurs, especially when starting with the kind of fan base that popular food trucks can cultivate. The new location, Serena says, “allows us to step out of the box a bit – the food truck being the big ole box – and do things different.” She adds: “There’s all these ways we keep pushing our comfort zone and making the box get a little bigger.”

Get Your Motor Runnin’ Boricua Soul, which specializes in a fusion of Southern comfort food and Puerto Rican “celebration” cuisine, sprung from the couple’s love of cooking and Toriano’s desire to change occupations. “For years, I’ve played and toyed with the idea of a food truck,”

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Toriano says. “And Serena, as usual, thought it was kind of crazy.” “Not kind of,” Serena says. “Very.” “People shouldn’t be thinking about that when they’re married with a mortgage and bills and a kid,” she adds, motioning to her 7-year-old son, Devin. Toriano had worked for years on privately owned container ships and oil tankers, spending significant time away from his family. When he was away, he says, he brainstormed about opening a food truck – his “exit plan.” Neither he nor Serena had any professional culinary experience, but Toriano had savings and access to a used food truck through a brother-in-law. In 2015, he purchased the truck for $8,000, spent $60,000 outfitting its interior and raised about $20,000 through a Kickstarter campaign. Family members helped the Fredericks prepare meals to save them labor costs. Although the truck operated only while Toriano was home every other 30 days, Boricua quickly gained popularity, making frequent appearances at Research Triangle Park offices, Hi-Wire Brewing at Golden Belt and ATC. “We’ve made friends with our customers,” Serena says. “We have people that started as customers that [now] come to Devin’s birthday party.” 

A pernil platter featuring Boricua’s Puerto Rican-style slow-roasted and pulled pork, mac and cheese, and arroz con gandules, with a sweet empanada for dessert.

WHOLE FOODS MARKET supports over 200

North Carolina Producers & Suppliers Find their products throughout our stores.

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Making Moves

PHOTO BY ZACH STAMEY, FOCUS MEDIA

In 2018, Serena put in an application for Boricua Soul to be considered to fill the new PopUp @ American Tobacco space in the Diamond View III building at 359 Blackwell St. Organized by ATC, the idea is to get local entrepreneurs operating out of an on-site space for a month, and then another business moves in for the next month, and so on. Boricua Soul was named the second tenant to fill the space for the month of September last year. Not only was the Spanglish owners Antonio Rodriguez, Elizabeth Gutierrez, Gretchen Grajales and Doel Gonzalez. pop-up a success for the Fredericks (customers had to wait 40 minutes for their food during the soft opening), it sparked the couple’s interest in obtaining their own space. After the pop-up period ended, they remained in contact with John Morris, the general manager of ATC, to discuss the future. “It feels like you’ve scaled a mountain,” Serena says. “I told him, ‘You’re going to have to take me out of here like a tick. We’re having fun.’” In mid-April, they signed a lease to their new space on the campus, a year to the day that Toriano left the shipping life – and its benefits – to work on the truck full time. They expect their food truck fans to enjoy this next phase of their journey, and they also plan to add an outdoor patio and small platform stage. Spanglish, at 104 City Hall Plaza, had a similar path to expansion. Doel Gonzalez moved to North Carolina from Puerto Rico in 2008 and later met Antonio Rodriguez, another native Puerto Rican, while in grad school at N.C. State. The two often cooked Puerto Rican food 345 Blackwell Street next to dPac for each other, their wives, Gretchen Grajales and Elizabeth Gutierrez, on tHe american toBacco camPuS and their friends, who suggested they start their own restaurant. Closed Monday / Tues-Thurs 5-10pM / Fri & saT 5-11 pM “A food truck was a lower bar of entry than a restaurant,” Doel says. sunday: BrunCh 10:30aM-2pM/dinner 4-9pM “We thought, ‘We cook good food, but we don’t know anything about (919) 282-1183 or to book a reservation online the business.’” S ,, H P & MORE & ,view our menu: www.nanasteak.com STEAK TEAK ,S SEAFOOD EAFOOD HOMEMADE OMEMADE PASTA ASTA & MORE Like the Fredericks, they started a Kickstarter campaign and used their savings to buy a used food truck and outfit it to their liking. They Steak, Seafood, Homemade PaSta & more spent about $50,000 to get started. They, too, wanted to build a brand 60

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SATURDAY + SUNDAY $7 MIMOSAS / $15 MIMOSA CARAFES with our Prosecco on draft

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$12 MIMOSA FLIGHT 4oz pours of our prosecco on draft + orange, pineapple, guava, & cranberry juices

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BIG BREAKFAST

logan’s bratwurst, poached eggs, hop hollandaise, pretzel roll, grits or hash browns

cream cheese, apples, cinnamon, apple coulis, french toast, bacon, maple syrup

eggs, grits, hash browns, bacon or Logan’s bratwurst

BRATWURST OMELET

CHICKEN ‘N WAFFLES

BELGIAN WAFFLE

fried chicken, belgian waffle, honey or maple syrup

mixed berry compote, whipped cream, smoked bacon, maple syrup

logan’s bratwurst, peppers, onions, beer cheese, grits or hash browns

SHRIMP & GRITS shrimp, bacon, tomatoes, mushrooms, lobster stock, white wine, basil, grits

PORTOBELLO BENEDICT

VEGGIE OMELET

portobello mushrooms, poached eggs, tomato, basil hollandaise, english muffin, grits or hash browns

spinach, asparagus, portobello mushrooms, bell peppers, red onions, cheddar and mozzarella, grits or hash browns

919.251.8096 | 905 W MAIN ST #22 | DURHAM, NC 27701 | WWW.CLOUDSBREWING.COM

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that represented their Puerto Rican ties, using traditional recipes and guidance from their grandmothers. The Spanglish truck opened in 2016 and served as frequently as possible in Raleigh, where the crew ran Pressed, a sandwich shop. Their success from the food truck and Pressed helped provide funds for a Durham location. “Pressed was an opportunity,” Doel says. “Spanglish is the passion.”

PHOTO BY ELIZABETH GUTIERREZ

A Place to Call Home

Spanglish’s Ropa Vieja Bowl with steamed white rice, pink beans, roasted corn and sliced avocado.

SEASONAL

SEAFOOD.

FRESHLY

COOKED.

GOOD FISH.

Both the Spanglish crew and the Fredericks family say they decided to set up shop in Durham because of its sense of community. The Fredericks moved to Durham in 2010, and when they started their food truck, they rarely traveled outside Durham. “It’s really where we had put down our roots,” Toriano says. “It’s where we

THAT’S THE HOOK! 2 DURHAM LOCATIONS

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Feast for the eyes, and the fork.

Dive into our new menu. 111 Corcoran Street, Durham, NC 27701 919.956.6760 | CountingHouseNC.com CountingHouseNC Located at

DURHAM

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live, it’s where our friends are. It’s our community. We love this city, and we love serving our friends and neighbors. “Financially, we’re not rolling in dough. We barely pay ourselves.” He adds: “It’s a mix of what we’ve saved and trying to put money back into making this work.” Since starting their business, the Fredericks say they noticed how ATC was becoming more diverse and community-driven in its array of shops and restaurants. “We envisioned having somewhat of a community space, having

a place where you can see your neighbor, where you can see a person making coffee or a local artist, maybe hear poetry or music,” Toriano says. “Maybe American Tobacco saw that we can kind of create a vibe here.” Boricua Soul and Spanglish still operate as food trucks in the area, but they both hail the benefits of expansion. The first, as one may expect, is more physical space to cook and experiment with their dishes. The Boricua food truck has one four-burner stove and one refrigerator. The Spanglish food truck has only the essentials. “Now we can always look to try something new, and if that doesn’t work, we can try something else because there’s so much flexibility, so many more possibilities,” Serena says. Like Boricua, Spanglish sold only crowd favorites to minimize waste and cook more efficiently. Now they have a full breakfast, lunch and dinner menu. Boricua will also host an expanded menu and will be allowed to sell alcoholic beverages on-site. The Fredericks and the original Spanglish crew also wanted to build a more consistent RADIUS schedule for themselves and their customers. Neither food truck had a set schedule and often catered to the same crowds at festivals or breweries. “If your truck’s not running, if it’s not on the street, then nobody’s finding out that you exist,” Doel says. “Whereas at a location like in downtown, people walk by, and they’ll walk in and have our food. Now we have gained a new person who otherwise wouldn’t have known we existed.” The Spanglish crew served from the truck each afternoon and often worked long into the night preparing meals for the next day. “It was a sacrifice,” Doel says. ECLECTIC COMFORT CUISINE • WOODFIRED BRICK OVEN PIZZA • FULL BAR • EVENT CATERING Spanglish and Boricua have branched out of being solely family operated – Spanglish has 12 employees, and Boricua is hiring line RECEPTIONS & REHEARSAL DINNERS, SHOWERS, BIRTHDAYS & ANNIVERSARIES, MEETINGS & LUNCHEONS cooks and additional hands to help serve on the truck. Though rents and payroll have driven up operating costs, both groups of owners say they expect, and look forward to, strong returns on their investments. “There are so many cool things that I’m excited to take advantage of,” Serena says. 112 N. CHURTON STREET • DOWNTOWN HISTORIC HILLSBOROUGH And, she adds, she plans to “work my butt off to be successful.” 919.245.0601 • radiuspizzeria.net •   

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taste

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NORTHERN DURHAM / NEAR INTERSTATE 85

GUESS ROAD Northgate Mall Food court cuisine offerings cover American, Chinese, Greek, Italian, Japanese and Mexican cuisines, plus full-service restaurants C&H Cafeteria, Green Paradise, Randy's Pizza and Ruby Tuesday. 1058 W. Club Blvd. Earth To Us Latin and American vegan dishes including cauliflower wings, garlic tostones, arepas and more. 1720 Guess Rd., Ste. 18; 919-908-1000 Gocciolina Upscale Italian fare in a cozy atmosphere. This wildly popular restaurant has graced our Best Of list again and again. 3314 Guess Rd.; 919-973-4089; gocciolina.com Hog Heaven Bar-B-Q Homestyle Eastern barbecue, fried chicken and seafood. Enjoy with a giant glass of iced tea. 2419 Guess Rd.; 919-286-7447; hogheavenbarbecue.com Jimmy’s Famous Hot Dogs Old-fashioned burgers, fries and a mean Carolina-style dog. 2728 Guess Rd.; 919-471-0005; jimmysfamoushotdogs.com La Cacerola Cafe & Restaurant Honduran specialties such as pupusas and chorizo asado. 2016 Guess Rd.; 919-294-6578 Thai Spoon All the trappings for a delicious 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 multiregional American restaurant. 4625 Hillsborough Rd.; 919-382-9431; bpgrill.com Shanghai Restaurant Established in the 1980s, this Cantonese restaurant offers both Americanized and authentic dishes. 3433 Hillsborough Rd.; 919-383-7581; shanghaidurham.com HILLANDALE ROAD Bleu Olive High-quality comfort food incorporating local ingredients and Mediterranean flair. Family operated and chef-driven. 1821 Hillandale Rd.; 919 383-8502; bleuolivebistro. com BR 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

KEY BR

Pomodoro Italian Kitchen Homemade sauces on fresh-made pizzas, pastas and other Italian favorites. 1811 Hillandale Rd.; 919-382-2915; pomodoroitaliankitchen.info

Outdoor Seating Full Bar Kid’s Menu Beer & Wine

NORTH POINTE DRIVE The French Corner Bakery Artisan breads, beautifully crafted tarts and pastries, plus lunch. Baking classes taught by French-trained master baker chef Benjamin Messaoui. 2005 North Pointe Dr., Ste. B; 919-698-9836

DeeLuxe Chicken Fried chicken with dark and light quarters, plus a sauce bar with almost a dozen options. Other offerings include seafood platters and Velveeta mac and cheese. 1116 Broad St.; 919-294-8128; deeluxechicken.com

MORE NORTHERN DURHAM DINING Alpaca Peruvian rotisserie chicken. Need we say more? 302 Davidson Ave.; 919-220-9028; alpacachicken.com Bullock’s Bar-B-Cue A staple in the community since 1952, serving up soul in Eastern-style barbecue, Brunswick stew and fried chicken. 3330 Quebec Dr.; 919-383-3211; bullocks-bbq.com Dogwood Bar & Grill American fare including burgers, sandwiches, soups and salads, plus larger entrees like baby back ribs, shepherd’s pie and penne alle vodka. Try the House Nachos (chips are made in-house) and the spinach salad. 5110 N. Roxboro St.; 919-973-2342 Goodberry’s Frozen Custard All-natural frozen custard with a variety of topping options. 3906 N. Roxboro St.; 919-477-2552; goodberrys.com

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

BROAD STREET

Cloche Coffee Serving coffee drinks made with Larry’s Coffee as well as tea, chai and other assorted drinks and snacks in a bright space filled with plant life. 721 Broad St., 919-738-3333; clochecoffee.com

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. The Palace International African cuisine including curry goat, dovi chicken and samosas. 1104-A Broad St.; 919-416-4922; thepalaceinternational.com Wellspring Cafe Salad and hot bar in the Whole Foods Market, plus sandwiches, pizza and sushi. 621 Broad St.; 919-286-2290 BULL CITY MARKET

Picnic Order the pulled pork, of course, but also the fried chicken, mac and cheese, and hushpuppies. 1647 Cole Mill Rd.; 919-908-9128; picnicdurham.com BR

NEAR DOWNTOWN

Brunch

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

ERWIN ROAD Another Broken Egg Cafe Unique breakfast and lunch menu including cinnamon roll french toast and a scrambled skillet. 2608 Erwin Rd., Ste. 120; 919-381-5172; anotherbrokenegg.com BR Early Bird Donuts Doughnuts, biscuits, croissant breakfast sandwiches and coffee. Try the cinnamon sugar donut. 2816 Erwin Rd., Ste. 101; 984-888-0417

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dining guide

Itaewon Grill Build-your-own Korean barbecue bowls with a variety of meats and meat substitutes, toppings and sauces. 2608 Erwin Rd., Ste. 132; 919-864-9742; itaewongrillkbbq.com

Banh’s Cuisine Vietnamese and Chinese dishes with great vegetarian specials. Cash only! 750 Ninth St.; 919-286-5073

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

Blue Corn Cafe Authentic LatinAmerican fare with fresh, organic ingredients. 716 Ninth St.; 919-286-9600; bluecorncafedurham.com

Naan Stop Indian Cuisine Authentic Indian cuisine with dishes like daal makhani, paneer tikka masala and biryani. 2812 Erwin Rd., Ste. 103; 919-891-3488; naanstopduke.com The Northern Spy Restaurant, bar and bottle shop with dishes like a fried bologna sandwich, a “not-so classic” wedge salad and a cider float made with Stem’s Real Dry Apple Cider. 2812 Erwin Rd.; 919-321-0203; northernspync.com

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

Saladelia Cafe @ Hock Plaza Simple and honest food prepared with authentic, local and seasonal ingredients. Espresso, juice and organic smoothie bar, yum-on-the run pastries, gourmet sandwiches, salads and soups. Dine-in or carry out. 2424 Erwin Rd.; 919-416 1400; saladelia.com

Chicken Bee Korean fried chicken as well as other dishes like bibimbap, kimchi fried rice and bulgogi. 810 Ninth St., Ste. 129; 984-888-5561; chickenbee.com Cocoa Cinnamon Signature handbrewed coffees and lattes such as the “Dr. Durham” with maca root powder and black lava salt. 2627 Hillsborough Rd.; cocoacinnamon.com

Smashburger Unique burgers smashed on the grill, chicken and salads. 2608 Erwin Rd., Ste. 116; 919-237-1070; smashburger.com Sushi Love Specialty sushi rolls such as the “Honey Love” roll topped with mango and kiwi, as well as other Asian cuisine favorites. 2812 Erwin Rd., Ste. 204; 919-309-2401 Tamale Factory and Tequila Bar Authentic Mexican food and drinks, including tamales made daily, scratch-made salsas and sauces and margaritas made using fresh ingredients. 2816 Erwin Rd., Ste. 205, 919-237-1116; tamalefactorync.com

Del Rancho Mexican Grill Authentic Mexican lunch and dinner menu with a full-service bar. 730 Ninth St.

Local 22 Kitchen & Bar Upscale Southern-inspired cuisine, with emphasis on food sourced within a 30-mile radius and local brews. 2200 W. Main St.; 919-286-9755; local22durham.com BR

Elmo’s Diner Homemade Southern classics with breakfast favorites like cinnamon apple waffles and biscuits and gravy served all day in a casual, familyfriendly setting. 776 Ninth St.; 919-416-3823; elmosdiner.com

Parizade Sophisticated Mediterranean food like grilled bronzino, Australian lamb chops and pan-fried Roman dumplings. 2200 W. Main St.; 919-286-9712; parizadedurham.com

Happy +•Hale Healthy salads, • LUNCH DINNER • SNACKS bowls, breakfast, smoothies, SALADELIA.COM

NINTH STREET DISTRICT Alpaca Peruvian rotisserie chicken. Need we say more? 703-A Ninth St.; 919-908-1597; alpacachicken.com

durhammag.com

Cosmic Cantina Authentic Mexican cuisine with vegan options. House-made mole and corn tortillas. Pair with a margarita pitcher. 1920 Perry St.; 919-286-1875; Dain’s Place Pub fare centered around award-winning “thick and juicy and juicy and thick burgers.” 754 Ninth St.; 919-416-8800

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

OPENINGS Kokyu opened a new location in July in the space previously occupied by Cure Deli & Cafe on Highway 54. This is Chef David “Flip” Filippini’s second Kokyu brick-and-mortar location. The restaurant will feature some throwback dishes from the food truck that are not available at the other location – including the well-loved duckfat tots – as well as a beer wall. Perry Evans closed Piper’s Deli in June and reopened as Steel Spatula Burger Company in July, with interior remodeling and small menu changes.

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

Shuckin’ Shack Oyster Bar Seafood restaurant serving up shrimp, oysters, fish-n-chips, surf-n-turf BREAKFAST dinners and more. 2200 W. Main St.; 984-219-7337; theshuckinshack.com

NEWS BITES

cocktails and cold-pressed juice. 703B Ninth St.; 984-439-1790; happyandhale.com BR

SEPTEMBER 2019

Ji Hoon Kim opened Korean fried chicken spot Chicken Bee in July on the ground floor of the 810 Apartments building on Ninth Street. Within the past two months, two new coffee concepts have opened in Durham: Nolia, a “specialty coffee shop created by parents, for parents,” opened on the east side of the city near Golden Belt in July; and Cloche Coffee, “specializing in good energy and great coffee,” opened at 721 Broad St. in August. FOR A LIMITED TIME ... PopUp @ American Tobacco Campus hosts Wonderpuff, an organic cotton candy vendor, September 4-29. Its hours will be noon-7pm every day of the week. STAY TUNED Ashley Christensen, a 2019 James Beard Award Outstanding Chef winner, will open a series of new restaurants across the Triangle; the first restaurant will open at University Hill Shopping Center in early 2020. The notyet-named restaurant, currently being developed under the name “Project Xtra Crispy” will focus on fried chicken sandwiches.

WINNER WINNER, WINNER, SILENT AUCTION DINNER Tickets are on sale for SEEDS 16th annual Harvest Dinner that will be hosted at The Rickhouse on October 3 2016 and will bring together local chefs for a family-style dinner complete with beer, wine and spirits. The dinner, which • benefits CATERING the nonprofit garden school, also incorporates a silent auction featuring statewide and international trips and experiences.

IBEST OF DURHAM

Heavenly Buffaloes Chicken wings (bone-in and boneless) as well as vegan wings in more than 25 rubs and sauces, including peri peri and Jamaican jerk. Plus waffle fries! 1807 W. Markham Ave.; 919-237-2358; heavenlybuffaloes.com Juju Asian fusion tapas including selections like steamed barbecue Kurobuta pork belly and chicken fried oysters. Try the crispy Brussels sprouts! 737 Ninth St., Ste. 210; 919-286-3555; jujudurham.com BR Lime & Lemon Indian Grill Northern and southern Indian specialties including Gobi Manchurian, Paneer Tikka, Chicken Tikka and Hariyali Murg Kebab. 811 Ninth St.; 919-748-3456; limenlemonnc.com BR Locopops Gourmet frozen pops in a variety of rotating flavors like lavender cream, strawberry lemonade and malted milk ball. 2618 Hillsborough Rd.; 919-2863500; ilovelocopops.com Metro 8 Steakhouse Classic American steakhouse with an Argentinian flair. Pair empanadas with a filet mignon or crab-stuffed shrimp with a churrasco steak. 746 Ninth St.; 919-416-1700; metro8steakhouse.com Monuts Donuts Scratch-made doughnuts, pastries, English muffins, bagels and breakfast sandwiches. Try the bagel and lox. 1002 Ninth St.; 919-286-2642; monutsdonuts.com BR Pincho Loco Latin-flavored ice cream, milkshakes, popsicles and more, featuring flavors like tequila, Tiger Tail (vanilla, mexican Vanilla and chocolate), guava, tamarind and more. 1918 Perry St.; 919-286-5111 Snow Factory Rolled ice cream treats, including flavors like peanut butter ’n pretzel, Oreo wonderland, Uji matcha and many more, with choice of multiple sweet toppings. 760 Ninth St., 919-294-4111; snowfactorystl.com Triangle Coffee House Coffee and pastries with selections like vegan blueberry muffins. 714 Ninth St.; 919-748-3634 Vin Rouge French bistro-style dinner with regular oyster specials and Sunday brunch. Get the hanger steak and frites! 2010 Hillsborough Rd.; 919-416-0466; vinrougerestaurant.com BR

dining guide

NEAR DUKE Fairview Dining Room Seasonally inspired contemporary cuisine with selections like coffeerubbed duck breast and seared NC flounder. Located inside the Washington Duke Inn & Golf Club. 3001 Cameron Blvd.; 919-493-6699; washingtondukeinn.com

MarketPlace JB DukeHotel’s main restaurant, open for breakfast, lunch and dinner. 230 Science Dr.; 919-660-6400; jbdukehotel.com

DOWNTOWN

CENTRAL PARK & WAREHOUSE DISTRICTS The Blue Note Grill Fantastic barbecue, ribs and live music. 709 Washington St.; 919-401-1979; thebluenotegrill.com Boxcar Bar + Arcade Offers more than 70 arcade games, a full bar including 24 craft American drafts (and a wide variety of local beer, liquor and wine), private event space and a Neapolitan-style pizza kitchen. 621 Foster St.; 984-377-2791; theboxcarbar. com/durham Cocoa Cinnamon Signature hand-brewed coffees and lattes such as the “Tower of Babel” with honey and date sugar. 420 W. Geer St.; cocoacinnamon.com Cucciolo Osteria Italian fare like pastas with housemade noodles, antipasti and porchetta. 601 W. Main St.; 984-243-8744; cucciolodurham.com Dame’s Chicken & Waffles Chicken, waffles, shmears. ’Nuff said. 530 Foster St.; 919-682-9235; dameschickenwaffles.com BR

Gonza Tacos y Tequila Columbian-Mexican restaurant with traditional dishes like chilaquiles, enchiladas and sopa in addition to a variety of tacos. 604 Fernway Ave.; 919907-2656; durham.gonzatacosytequila.com Hutchins Garage Full-service bar serving Grandma-style pizza, salads and sandwiches. 402 W. Geer St.; 984-219-6578 BR LouElla Neighborhood bottle shop, bar and event space. 316 W. Geer St., Ste. A; 919-973-2001; louelladurham.com Rise Southern Biscuits & Righteous Chicken Dailychanging menu of doughnuts and biscuits. For vegetarians, the fried green tomato biscuit is hard to beat. 401 Foster St.; 984-4392220; risebiscuitsdonuts.com BR Parts & Labor Dishes meeting many dietary needs, including veggie samosas, “Hipster Poutine” and falafel. 723 Rigsbee Ave.; motorcomusic.com/eats BR The Accordion Club Late-night bar serving beer, hot dogs and green chile stew. 316 W. Geer St. The Pit Fried pimento cheese, whole-hog Eastern barbecue and Lexington-style barbecue. 321 W. Geer St.; 919-282-3748; thepitdurham.com Piedmont Seasonal cooking inspired by local ingredients. Broccoli beignet, pickled shrimp and peach or Mills Farm’s beef coulotte. 401 Foster St.; 919-683-1213; piedmontrestaurant.com BR BRIGHTLEAF DISTRICT

Foster Street Coffee Coffee house on the ground floor of Liberty Warehouse Apartments that uses carefully curated coffee beans from around the world for its classic concoctions as well as local produce for housemade smoothies. 530 Foster St., Ste. 2; 919-797-9555; fosterstreetcoffee.com Fullsteam In addition to their well-known “plowto-pint” beers, Fullsteam now serves bar snacks, sandwiches, small plates and kombucha. Try the Eastern Carolina-Style Pork Meatballs and the Spicy Carolina Dip Chicken with a side of deviled eggs. 726 Rigsbee Ave.; 919-682-2337; fullsteam.ag Geer Street Garden Simple, down-home fare in a cozy atmosphere. They make a mean “Dark and Stormy,” and be sure to order “The Pile” to split with friends! 644 Foster St.; 919-688-2900; geerstreetgarden.com

Clouds Brewing American favorites with a German flair. Featuring an amazing craft beer selection, brunch on the weekends and the NFL ticket. 905 W. Main St.; 919-251-8096; cloudsbrewing.com BR El Rodeo Mexican Restaurant Authentic Mexican cuisine like quesadillas, tacos and huevos con chorizo. 905 W. Main St.; 919-6832417; elrodeonc.com

The Federal Pub fare with bistro panache. Try the “Fed Burger au Poivre.” 914 W. Main St.; 919-6808611; thefederal.net BR

NEWS BITES BOOZE NEWS Durham Distillery introduced its third canned cocktail, the Conniption Rosé Gin Spritz, in July. Taking its inspiration from the classic French 75 cocktail, fruit-forward spritzes, summer rosé wine season, and the popular pink gin trend, this pink-hued cocktail combines award-winning Conniption American Dry Gin with rosé wine, natural strawberry and lemon, house-made simple syrup and club soda. PHOTO BY FELICIA TRUJILLO

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

Fairview Dining Room at the Washington Duke Inn & Golf Club was listed on Wine Spectator’s 2019 Restaurant Awards for the 19th year in a row. Rue Cler has been listed since 2016; Ruth’s Chris Steakhouse has appeared since 2013; and Paridaze was added this year. On July 31, Kingfisher, a craft cocktail bar, opened on East Chapel Hill Street. Owners Sean Umstead and Michelle Vandenwalker showcase local ingredients in the cocktails they present, like bee’s wax from the Durham Farmers Market, and will welcome guest bartenders from time to time, and also host farmers behind the bar as a way for guests to meet and connect with the people and the farms whose produce is in the cocktails. It also serves small plates and snacks from a menu that was developed by Chef Joel Schroeter of Old North Meats and Provisions. Bull City Ciderworks announced in July that they now offer cider slushies. True Flavors Diner will offer brunch cocktails this fall, including a smoked peach mojito. LATER IS GREATER East Durham Bake Shop expanded its weekend hours from 8 a.m. to 3 p.m. in late July, and began to offer weekend culinary classes on a regular basis.

SEPTEMBER 2019

Goorsha Ethiopian restaurant featuring dishes like shiro chickpea stew and tibs (sauteed meat in spices). 910 W. Main St.; 919-588-4660; goorshadurham.com It’s a Southern Thing Kitchen and bar that serves up traditional Southern dishes with a twist, like jalapeno-brined fried chicken; a half-beef, half-bacon meatloaf; and both traditional and vegan barbecue. 605 W. Main St.; 919-294-9632; itsasouthernthingdurham.com BR

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

Maverick’s Smokehouse and Taproom Range of barbecue and smokehouse fare as well as Chef Brian Stinnett’s signature fried chicken and Memphis barbecue spaghetti. 900 W. Main St.; 919-6828978; maverickssmokehouse.com Mount Fuji Asian Bistro Sushi & Bar Thai, Japanese, Chinese and sushi. Try the duck wrap. 905 W. Main St.; 919-680-4968; mtfujinc.com Parker and Otis A gift shop, coffee shop and restaurant all in one. First-timers should dedicate a good chunk of time to this delight. Try the No. 26. 112 S. Duke St.; 919-6833200; parkerandotis.com BR Rose’s Noodles, Dumplings & Sweets Sandwiches, pastries - rhubarb galette, anyone? and daily dinner specials. 121 N. Gregson St.; 919-797-2233; rosesdurham.com BR Spring Rolls Asian-fusion dishes including crispy Szechuan chicken, Cantonese chow mein and seafood pho. 701 W. Main St.; 919-7838180; springrollsrestaurant.com CITY CENTER DISTRICT Alley Twenty Six Originally a craft cocktail bar, the addition of a kitchen and dining room now offers plates like pan-seared duck breast, cornmeal-crusted fried oysters and pimento cheese. 320 E. Chapel Hill St.; 984-4392278; alleytwentysix.com

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dining guide

B. Good Farm-to-table dishes like create-your-own burgers, kale & grain bowls, salads and sides like sweet potato fries and avocado toast. 110 N. Corcoran St.; 919-797-9599; bgood.com

Lucky’s Delicatessen Deli that serves seasonal soups and sandwiches like the garbanzo with chickpea fritters and the super Reuben. 105 W. Chapel Hill St.; 919-864-8841; luckysdelinc.com

Pie Pushers Grab a slice of staples like the cheese or pepperoni, or try out one of the specials, like the "Pace Car." 117A W. Main St.; 919-294-8408; piepushers.com BR

Bar Brunello Featuring 25 wines by the glass and 60 by the bottle, as well as draft beers and ciders, the bar’s food menu includes charcuterie and cheese boards. 117 E. Main St.; 919-294-4825; barbrunello.com

Luna Rotisserie & Empanadas South American cuisine meets the American South. Woodfired rotisserie meats, Andean-inspired braises, empanadas. 112 W. Main St.; 984-439-8702; lunarotisserie.com

Pokéworks Hawaiian-inspired poké with a menu featuring signature “works” like the Spicy Ahi bowl, or Poké Your Way, an option for creating a customized poké burrito, bowl or salad made with your choice of protein, mix-ins, toppings and sauces. 122 W. Main St.; 919-973-3372; pokeworks.com

Bar Virgile Artfully crafted beverages paired with an ever-changing dinner and small plates menu including selections like tandoori chicken and flat iron steak. 105 S. Magnum St.; 919-973-3000; barvirgile.com Beyu Caffè Coffee shop, restaurant, bar and live jazz club. Beignets, buffalo wings and mushroom burgers. 341 W. Main St.; 919-683-1058; beyucaffe.com 0BR 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 CONVIVIO Italian restaurant and wine bar serving locally sourced meat butchered in-house. 104 City Hall Plaza, Ste. 100; 919-306-2343; convivio.wine COPA Cuban-inspired tapas and cocktails restaurant. Try the Butifaras a lo cubano, Cuban-style sausages and the Paella del verano, “summer rice,” with a mojito or daiquiri. 107 W. Main St.; 919-973-0111; copadurham.com Counting House Upscale restaurant featuring locally sourced entrees, as well as small plates featuring oysters, shellfish, and meats and cheeses. 111 Corcoran St.; 919-956-6760; countinghousenc.com

M Kokko Casual chicken entrees including the fried chicken sandwich, ramen and “KFC” wings. 311 Holland St., Ste. B; 919-908-9332 M Pocha Korean tapas including Kimchi “Army Stew,” Malaysian fried rice, steamed spicy pork belly buns and more. 101 E. Chapel Hill St.; 919-294-9177; m-restaurants.com M Tempura Traditional tempura omakase-styled food, featuring select seafood and seasonal vegetables, as well as rich meats like Iberico pork from Spain. 111 Orange St.; 919-748-3874; m-restaurants.com/ m-tempura M Sushi Quality sushi from seasonal seafood, daily menu changes and creative rolls like “Unagi Maki” with barbecue eel and fried garlic. 311 Holland St.; 919-908-9266; msushidurham.com Mateo Acclaimed menu of tapas and small plates by chef Matthew Kelly. Great for date night or night out with friends. Order a pitcher of “Cheerwine Sangria,” pollo frito, gambas and queso frito y huevo. 109 W. Chapel Hill St.; 919-530-8700; mateotapas.com 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 Neomonde Authentic Mediterranean food like man’ousheh and kabobs, including a variety of vegetarian, vegan and gluten-free options. 202 Corcoran St.; 919-680-1886; neomonde.com

Dashi Traditional ramen shop and izakaya with

saké options. 415 E. Chapel Hill St.; 919-251-9335; SEUM. HOTEL. TAURANT. dashiramen.com

ce our new exhibition Dos Perros Sophisticated Mexican cuisine; plates Speak Up: Costume and Confrontation include carnitas, flautas veganas and pollo relleno.

Don’t skip on the guac! 200 N. Mangum St.; 111 N Corcoran Street 919-956-2750; dosperrosrestaurant.com 919.956.6700 | 21cDurham.com

Jack Tar and the Colonel’s Daughter Diner fare with a twist. Classic diner menu, served all day long, plus smaller dinner menu. Brunch is served on Saturday and Sunday mornings. 202 Corcoran St.; 919-682-5225; jacktar-durham.com BR Juicekeys Organic juice and smoothie bar. 110 N. Corcoran St.; 919-695-3027; juicekeys.com Kingfisher Ground-to-glass cocktails and snacks in an artful basement. 321 E. Chapel Hill St.; 919-908-9429; kingfisherdurham.com Littler Look for latkes Benedict, pan-roasted striped bass with sungold tomato and blueberry panna cotta at this small restaurant with big tastes. 110 E. Parrish St.; 919-374-1118; littlerdurham.com Loaf Oven breads and pastries. Counter Culture Coffee, pain au chocolat and cumin gruyere loaf. 111 W. Parrish St.; 919-797-1254

durhammag.com

Ninth Street Bakery Organic breads, pastries and lunch. Grab a “Wheel of Steel” (peanut butter, raisins and oats). 136 E. Chapel Hill St.; 919-688-5606; ninthstbakery.com BR The Oak House Cafe featuring Caballo Rojo coffee, Jeddah’s Tea, fine wines and craft beer. 126 W. Main St.; 919-339-1383; oakhousedurham.com

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 Saltbox Seafood Joint Local seafood that is delivered fresh from the Carolina coast and served griddled or fried in a straightforward manner. 608 N. Mangum St.; 919-908-8970; saltboxseafoodjoint.com Spanglish Latin-inspired dishes, bowls and empanadas for lunch and dinner, as well as a full breakfast menu. 104 City Hall Plaza, Ste. 101; eatspanglish.com Taberna Tapas Paella, flatbreads, bacon-wrapped dates, gambas. 325 W. Main St.; 919-797-1457; tabernatapas.com Table South Kitchen and Bar Breakfast, lunch and dinner, located in the Durham Marriott City Center. 201 Foster St.; 919-768-6000 Thai @Main Street Classic Thai dishes including tom yum soup, curry, pad Thai, drunken noodles and more. 317 W. Main St.; 984-219-7444; thaiatmainstnc.com

The Parlour Handmade ice cream in rotating flavors like cookies and cream, salted butter caramel and sweet potato. 117 Market St.; 919-564-7999; theparlour.co

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

The Patio Unscripted Hotel’s poolside bar featuring a range of cocktails and gourmet bites including salads and burgers. 202 N. Corcoran St.; 984-329-9500; unscriptedhotels.com BR

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

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

SEPTEMBER 2019

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

dining guide

Mellow Mushroom Pizza, hoagies, calzones and salads made using fresh ingredients. 410 Blackwell St.; 919-680-8500; mellowmushroom.com/store /durham NanaSteak Offers various cuts of beef and steaks, plus other meats like salmon and tuna steaks and pastas like beef short rib ravioli. 345 Blackwell St.; 919-282-1183; nanasteak.com BR OnlyBurger Build-your-own burger options and sides like bacon-wrapped mac and cheese squares. 359 Blackwell St.; 919-237-2431; onlyburger.com Rocky Mount Mills Beer Garden Craft beer sourced from breweries at Rocky Mount Mills, including HopFly, Tarboro, Koi Pond and BDD brewing companies. 705 Willard St. Saladelia Cafe @ ATC Simple and honest food prepared with authentic, local and seasonal ingredients. Espresso, juice and organic smoothie bar, yum-on-the-run pastries, gourmet sandwiches, salads and soups. Dine-in or carry-out. 406 Blackwell St.; 919-687-4600; saladelia.com Tobacco Road Sports Cafe American dishes like “Country Frizzled & Drizzled Chicken” made with local ingredients; overlooks the Bulls’ stadium. 280 S. Mangum St.; 919-937-9909; tobaccoroadsportscafe.com EAST DURHAM East Durham Bake Shop Handcrafted sweet and savory pies, baked goods, salads, coffee and more – all made with local ingredients. 406 S. Driver St.; 919-957-1090; eastdurhambakeshop.com Pierre ToGo Haitian- and Jamaican-inspired cuisine. 2100 Angier Ave.; 919-808-7447; pierrofoods.com Nolia Family-centric space designed to connect families through great coffee. 1004 Morning Glory Ave.; noliacoffee.com Sofia’s Pizza Neighborhood pizza shop. 2201 Angier Ave.; 984-219-3656; sofiaspizzadurham.com

NuvoTaco Inventive taqueria that features locally produced meats and veggies. Enjoy with margarita in hand. 2512 University Dr.; 919-489-8226; nuvotaco.com

Guglhupf Bakery, Cafe and Biergarten Germaninspired 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

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

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

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

Mariscos Los Cabos Bar & Grill Mexican fare plus a variety of seafood options like fish and shrimp tacos, ceviches and more. 4020 Durham-Chapel Hill Blvd.; 919-748-4290 Namu Restaurant and Coffee Bar Bulkogi Truck and Bo’s Kitchen food trucks combine to bring casual Korean eats, local beer, wine and specialty coffee. 5420 Durham-Chapel Hill Blvd.; 919-251-9794 The Refectory Cafe Dal, chili, salads and soups. 2726 Durham-Chapel Hill Blvd.; 919-908-6798; therefectorycafe.com BR Saltbox Seafood Joint A new, second location for the popular local seafood place. Fish delivered fresh from the Carolina coast and served griddled or fried in a straightforward manner. 2637 Durham-Chapel Hill Blvd.; 919-237-3499; saltboxseafoodjoint.com Sister Liu’s Kitchen Homestyle Northeastern Chinese food made by hand like dumplings and Chinese hamburgers. 5504 Durham-Chapel Hill Blvd. Ste. 103; 984-244-3973; sisterliuskitchen.com Sitar Indian Cuisine Homemade Indian dishes at affordable prices, with daily lunch buffets and a weekend dinner buffet. 3630 Durham-Chapel Hill Blvd.; 919-490-1326; sitar-indiancuisine.com BR Souly Vegan Cafe Vegan takes on favorites like mac ‘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 Zweli’s Traditional Zimbabwean food and family recipes from owner Zweli herself with a number of options for vegans and vegetarians. 4600 Durham-Chapel Hill Blvd., Ste. 26; 984-219-7555; zwelis.com BR

WINNER

IBEST

Saladelia Cafe + Catering Simple and honest food prepared with authentic, local and seasonal ingredients. Gourmet sandwiches, soups and salads, speciality entrees, and mezza platters, made from scratch with Mediterranean flare. Espresso, juice and organic smoothie bar as well as local beer and wine selection. Catering all of life’s occasions. Dine-in, carry out, or order online. 4201 University Dr.; 919-489 5776; saladelia.com BR Thai Cafe Authentic Thai cuisine: drunken noodles, curries and stir-fries. Don’t miss the coconut cake! 2501 University Dr.; 919-493-9794; thaicafenc.com WEST END & LAKEWOOD Cocoa Cinnamon Local coffee shop with signature hand-brewed coffees and lattes, hot chocolate and churros. 2013 Chapel Hill Rd.; cocoacinnamon.com 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 Local Yogurt Frozen yogurt treats. 1114 W. Chapel Hill St.; 919-489-5900; localyogurtdurham.com MORE WEST-CENTRAL DURHAM Bull and Bean Fresh salads, breakfast and sandwiches like pulled pork-loaded hashbrowns and the turkey and Brie sandwich. 3710 Shannon Rd.; 919-237-2398; bullandbeancafe.com BR

UNIVERSITY DRIVE Barley Labs Choose from 16 different beers and ciders on tap while enjoying the company of your OF DURHAM Core Cafe & Catering Locally sourced, with a four-legged friends. Food from nearby restaurants 2016 variety of vegetarian, vegan and gluten-free options. welcome. 4015 University Dr.; 919-432-4597; Breakfast, lunch, gourmet coffee. 3211 Shannon Rd., DURHAM-CHAPEL HILL BOULEVARD (15-501) barleylabs.com Ste. 106, 919-525-6202; corecater.com Blaze Pizza Pizzas with made-from-scratch dough Dr.; Capital•Seafood Market & Grill Fried catfish, 919-286-1987 and healthful ingredients. 5320 McFarland BREAKFAST • LUNCH DINNER • SNACKS • CATERING Eastcut Sandwich Bar East Coast sandwich porkchop sandwiches and collard greens. Raw ESHOP.COM 919-251-6095; blazepizza.com SALADELIA.COM fare and salads, small plates, soups and sweets. seafood for sale. 1304 University Dr.; 919-402-0777 Duck Donuts Warm, made-to-order doughnuts Mainstays include Chicken Parm, BLTs and Roast Beef 2016 and coffee. Watch your donut being hand dipped and Don Gallo Taqueria Tacos, pupusas, tortas and sandwiches. 3211 Old Chapel Hill Rd.; 984-439-1852; BR topped right in front of you. 5320 McFarland Dr., horchata. 3411 University Dr.; 919-267-8226 eastcutsandwich.com Ste. 140; 919-973 1305; duckdonuts.com Mi Peru Peruvian fare like ceviche mixto, asado Hope Valley Diner Diner food and breakfast and leche de tigre. 4015 University Dr., Ste. A1; all day with selections like chicken and dumplings, El Cuscatleco Salvadoran and Mexican dishes 919-401-6432; miperupci.com NC • 919-286-1987 BREAKFAST fried pickle chips, biscuits and gravy. 3710 Shannon • including Arroz con Pollo. 4212 GarrettDURHAM, Rd.; Rd.; 919-419-0907; hopevalleydiner.com BR 919-401-5245; elcuscatlecodurham.com MADHATTERBAKESHOP.COM Nana’s Restaurant Upscale seasonal dishes influenced by Southern, French and Italian cuisine. Of course, the Foster’s Market Fresh breakfast selections, risotto is a must-try! 2514 University Dr.; 919-493-8545; sandwiches and salads. Also pick up specialty food nanasofdurham.com items. 2694 Durham-Chapel Hill Blvd.; 919-489-3944;

WEST-CENTRAL WINNER DURHAM

IBEST OF DURHAM

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dining guide

La Vaquita Taqueria Authentic Mexican restaurant serving tacos on homemade corn tortillas with traditional fillings like lengua (braised tongue) and carnitas. 2700 Chapel Hill Rd.; 919-402-0209; lavaquitataqueria.com New Tokyo Quick-service Japanese restaurant where everything on the menu – including hibachistyle dishes, sushi, udon and more – comes in under $10. 3822 S. Roxboro St.; 919-224-8811 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 Pop’s Backdoor South Fresh pizza and Italian cuisine, including calzones with homemade ricotta-mozzarella filling. 3710 Shannon Rd.; 919-493-0169; popsbackdoorsouth.com BR Randy’s Pizza Pizzas, garlic knots and stromboli. 1813 Martin Luther King Jr. Pkwy.; 919-490-6850; randys-pizza.com Roots Bakery, Bistro and Bar Southern meets Central American at this breakfast, lunch and dinner spot with “from the sea,” “from the ranch” and “from the garden” options. 4810 Hope Valley Rd.; rootsbistroandbar.com BR Steel Spatula Burger Company Burgers, sandwiches and sweet tea. 3219 Old Chapel Hill Rd.; 919-489-2481 Urel’s Jamaica House Traditional Jamaican dishes like goat curry, jerk chicken, oxtails and ackee and saltfish. 3825 S. Roxboro St., Ste. 123; 919-251-8104

Bua Thai Cuisine Thai classics: Pad Thai, hot and sour soup, curries, Krapow lamb. Get your meal “Thai hot,” if you’re up to it! 5850 Fayetteville Rd., Ste. 101; 984-219-7357; buathaidurham.com Dulce Cafe Espresso, gelato and sandwiches. Smoked salmon bagel, dulce Reuben and the “B-L-A-T.” 5826 Fayetteville Rd.; 919-797-0497; dulcecafedurham.com BR Nantucket Grill & Bar New England-style cuisine known for their desserts like the “Unbirthday” and coconut cake. 5826 Fayetteville Rd.; 919-246-5785; nantucketgrill.com 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 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 Sweet Charlie’s Thai-inspired hand-rolled ice cream and frozen yogurt. 1125 W. N.C. 54; 984-888-5101; sweetcharlies.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 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

SOUTHERN DURHAM / NEAR I-40

WOODCROFT SHOPPING CENTER Chubby’s Tacos Fresh Mexican favorites like burritos, nachos and salads, as well as the “Chubbychanga.” 4711 Hope Valley Rd.; 919-489-4636 Joe Van Gogh Cozy and full of natural light, this local coffee shop sources quality beans for a superior coffee. 4711-5A Hope Valley Rd.; 919-973-3950; joevangogh.com

FLEXIBLE CATERING

Pulcinella’s Italian Restaurant Southern Italian dishes. Antipasto classico, baked ziti and tortellini alla panna. 4711 Hope Valley Rd.; 919-490-1172; pulcinellasitalianrestaurant.com

FULL SERVICE

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

tailored to you

Weddings, special events, corporate and more.

Smallcakes Twelve signature cupcake flavors, as well as seasonal specials. 4711 Hope Valley Rd.; 919-937-2922; smallcakesnc.com

WEEKLY MEALS

West 94th St. Pub Traditional pub fare: loaded fries, chili cheese tots and fish & chips. 4711 Hope Valley Rd.; 919-403-0025; west94thstpub.com Yamazushi Japanese fine dining, kaiseki-style, with seasonal menu changes and a multi-course menu, as well as sake. 4711 Hope Valley Rd., Ste. 6-A; 919-493-7748; yamazushirestaurant.com SUTTON STATION Bocci Trattoria & Pizzeria Traditional Italian pastas, pizzas, crostinis and salads. 5850 Fayetteville Rd.; 919-206-4067; bocciitalian.com

Convenient and delicious everyday meals.

PARTY PLATTERS

No-fuss platters for get-togethers, business meetings, or potlucks.

It’s all about you.

D U R H A M C AT E R I N G .C O M

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SEPTEMBER 2019

READERS’ FAVORITE

SILVER WINNER

IBEST OF DURHAM 2014

dining guide

THE STREETS AT SOUTHPOINT AREA American Meltdown Gourmet melts, sides and desserts. Southpoint; 919-473-6358; americanmeltdown.org Bruster’s Real Ice Cream Hand-crafted ice creams, sorbets and sherbets in ever-changing flavors. 8200 Renaissance Pwy., Ste. 1002; 919-237-3537; brusters.com People’s Coffee Specialty coffee, pastries and coldpressed juice. 7830 N.C. 751, Ste. 100; 919-924-0240; pplscoffee.com Harvest 18 Local, seasonal eats. Try the pimento cheese dip and a Bloody Mary for brunch. 8128 Renaissance Pkwy., Ste. 114; 919-316-1818; 18restaurantgroup.com/harvest-18 BR Rise Southern Biscuits & Righteous Chicken Daily-changing menu of doughnuts and biscuits. For vegetarians, the “Fried Green Tomato” biscuit is hard to beat. 8200 Renaissance Pkwy.; 919-248-2992; risebiscuitsdonuts.com BR Town Hall Burger and Beer Offerings like the “Carolina Burger” with pork belly and pimento cheese, barbecue salmon burger and fries poutine. 7830 N.C. 751; 919-973-0506; townhallburgerandbeer.com N.C. 54 Akashi Japanese Grill & Sushi Bar Hibachi, sushi and noodle dishes like bento boxes, yakisoba and spicy scallop roll. 2223 N.C. 54, Ste. RS; 919-572-9444; akashisushi54.com

Kokyu Global street food like Belly Banh and Baht Mi sandwiches and pour your own beer. 245 E. N.C. 54, Ste. 105; 919-251-9017; kokyubbq.com

Sushiōki Sushi burritos in traditional flavors, plus rolls with a Southern twist, like double-fried chicken. 4900 N.C. 55, Ste. 510; 919-405-7121; sushiokirtp.com

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

Vit Goal Tofu Restaurant Korean dishes like fried dumplings and tofu soups. 2107 Allendown Dr.; 919-361-9100

RTP

GREENWOOD COMMONS Benetis Restaurant Classic breakfast with a Mediterranean lunch buffet. 5410 N.C. 55; 919-806-0313; benetisrtp.com BR

N.C. 55 Backyard BBQ Pit Barbecue and other Southern comfort foods: mac and cheese, Brunswick Stew and pit-cooked barbecue. 5122 N.C. 55; 919-544-9911; sweetribs.com

Sarah’s Empanadas Homemade empanadas. 5410 N.C. 55; 919-544-2441; sarahsempanadas.com

Basera Modern, fine-dining Indian restaurant featuring a lunch buffet and tandoor grill. 4818 N.C. 55; 919-205-5050; baseraindiancuisine.com

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

Big C Waffles Gourmet waffles. 2110 Allendown Dr.; 919-797-7576; bigcwaffles.com BR

Thai Lanna Restaurant Authentic Thai cuisine like red curry, pad Thai and larb. 5410 N.C. 55; 919-484-0808; thailannarestaurant.com

Brigs at the Park Breakfast selections and sandwiches. 4900 N.C. 55; 919-544-7473; brigs.com BR

Cafe Meridian Made-to-order salads and sandwiches. 2500 Meridian Pkwy., Ste. 130; 919-361-9333; cafemeridian.com

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

Jamaica Jamaica Caribbean food favorites like jerk chicken, yellow rice and brown stew chicken. 4853 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

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THANK YOU DURHAM FOR VOTING US THE BEST GREEK/MEDITERRANEAN FOOD

Raleigh • Downtown Durham • Morrisville

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IMPERIAL CENTER

ALSO CHECK OUT THESE AREA RESTAURANTS …

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

411 West Pasta, seafood and pizzas inspired by Italian and Mediterranean flavors, with a Californian twist. 411 W. Franklin St., Chapel Hill; 411west.com

CholaNad Restaurant & Bar Contemporary and traditional South Indian cuisine. Catering available. 308 W. Franklin St., Chapel Hill; cholanad.com

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

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

Al's Burger Shack Gourmet burgers and fries with local ingredients. 516 W. Franklin St.; 708 Market St. and 50050 Governors Dr., Chapel Hill; alsburgershack.com

Societa Sicilian-American comfort and street food with land, sea, vegetarian and gluten-free offerings. Large bar serving 22 rotating craft beers, bourbon, cocktails and wine. Welcomes single diners or large groups. 5311 S. Miami Blvd. 919-941-6380; societainfo.com MORRISVILLE G58 Modern Chinese Cuisine Traditional Sichuan and Cantonese flavors abound in sautéed flounder, fried grouper and steamed scallop entrees; a Western influence can be seen in dishes such as Chilean Sea Bass with brandy sauce and Cumin-Dusted New Zealand Lamb Chops. 10958 Chapel Hill Rd., Morrisville; 919-466-8858; g58cuisine.com

Dunk & Slide at Whole Foods Market All-day breakfast, sushi and more. 81 S. Elliott Rd., Chapel Hill; 919-968-1983; wholefoodsmarket.com

The Belted Goat Coffee/wine shop with paninis, cheeses and pastries. Fearrington Village Center, Pittsboro; fearrington.com/belted-goat

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

Breadmen’s Variety of sandwiches, burgers and salads. 324 W. Rosemary St., Chapel Hill; breadmens.com

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

Breakaway Cafe A casual cafe serving breakfast, lunch and dinner, along with coffee and Maple View Farm ice cream. 58 Chapelton Ct., Ste. 100, Chapel Hill; breakawaync.co

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

Carolina Brewery Pub-style fare made with local ingredients from places like Boxcarr Handmade Cheese and Lilly Den Farm. 120 Lowes Dr., Ste. 100, Pittsboro; carolinabrewery.com/pittsboro

Glasshalfull Mediterranean-inspired food and wine; outdoor dining; all ABC permits. 106 S. Greensboro St., Carrboro; glasshalfull.net

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SEPTEMBER 2019

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dining guide

ALSO CHECK OUT THESE AREA RESTAURANTS … House of Hops Relaxed bar and bottle shop with a large craft beer selection on tap. 112 Russet Run, Ste. 110, Pittsboro; houseofhopsnc.com

The Mod Wood-fired, artisan-style pizza, salads, small plates, full bar. 46 Sanford Rd., Pittsboro; themodernlifedeli.com

Roost Beer Garden Wood-fired pizza, local brews on tap, wine by the glass and live music. 2000 Fearrington Village Center; fearrington.com/roost

Italian Pizzeria III Pizza, calzones and subs. 508 W. Franklin St., Chapel Hill; italianpizzeria3.com

Oasis Fresh Market & Deli Local and organic soups, sandwiches and Mediterranean specialties. 117 S. Chatham Ave., Siler City; oasisfreshmarket.com

The House at Gatewood Chop house and oyster bar with dishes like signature cracker-crusted pork chop with grits and greens. 300 U.S. 70, Hillsborough; houseatgatewood.com

Kitchen Bistro-style dining with a seasonal menu. 764 MLK Jr. Blvd., Chapel Hill; kitchenchapelhill.com La Dolce Vita Pizzeria Salads, specialty pizza, focaccia sandwiches and desserts, with an outdoor patio. 226 Carthage St., Sanford; ldvpizzeria.com Lula's “Simple food made the hard way,” like fried chicken, homemade biscuits, farm-to-table veggies and more. 101 E. Franklin St., Chapel Hill; lulaschapelhill.com

Peño Mediterranean Grill Signature dishes like gyrö sandwiches, gyrö bowls, sandwiches and salads prepared fresh daily. 105 E. Franklin St., Chapel Hill; penogrill.com

The Root Cellar Sandwiches, prepared salads, desserts and more. 750 MLK Jr. Blvd., Chapel Hill and 35 Suttles Rd., Pittsboro; rootcellarchapelhill.com

Pho Happiness Pho noodle soup, rice plates, vermicelli plates and vegetarian/gluten-free options. 508A W. Franklin St., Chapel Hill; phohappiness.com

Squid’s Seafood options like live Maine lobster, fried oysters, plus soups and steaks. 1201 Fordham Blvd., Chapel Hill; squidsrestaurant.com Starrlight Mead Tastings of honey wines and honey. 130 Lorax Ln., Pittsboro; starrlightmead.com

Mama Dip’s Kitchen Traditional Southern specialties. 408 W. Rosemary St., Chapel Hill; mamadips.com

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

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

Postal Fish Company Fresh seafood from North Carolina’s coast prepared thoughtfully by chefs James Clark and Bill Hartley. 75 W. Salisbury St., Pittsboro; postalfishcompany.com

Mel's Commissary & Luncheonette Open for lunch, Mel’s serves up a changing menu of comfort food. 109 W. Main St., Carrboro; melscarrboro.com

Radius Wood-fired pizzas, housemade pastas, sandwiches, wraps, salads and desserts. 112 N. Churton St., Hillsborough; radiuspizzeria.net

Venable Rotisserie Bistro Upscale comfort food with a heavy emphasis on locally sourced and seasonal ingredients; all ABC permits. 200 N. Greensboro St., Carrboro; venablebistro.com Whit’s Frozen Custard Ice cream and frozen treats. 240 S. Nash St., Hillsborough; whitscustard.com Yogurt Pump Frozen yogurt treats and shakes. 106 W. Franklin St., Chapel Hill; yogurtpump.com

THE PLACE TO BE

COME AND CATCH THE GAME 905 W. MAIN ST #22 | DURHAM

WWW.CLOUDSBREWING.COM

SEPTEMBER 2019

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More lounge space was at the top of the renovation list for the Cohen family â&#x20AC;&#x201C; Sarah, Max, Ella, Josh and Dashiell.

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September 2019

HOME MAKEOVER

Three interior designers breathe new life into both historic homes and new builds BY MORGAN CARTIER WESTO N PH OTOGRAPH Y BY BETH M AN N

Designer Liz Templeton, True Design Homeowners Josh and Sarah Cohen Neighborhood Forest Hills

“B

eing involved in the city is really important to me,” says Liz Templeton. “My designs are inspired by my clients, but also reflect the history of Durham.” Liz has built her career restoring houses in neighborhoods like Duke Forest, Croasdaile and, recently, she did a series of projects for Sarah and Josh Cohen and their family in Forest Hills. “I’ve heard stories of clients who felt the process wasn’t about them,” Liz says, “that the designer’s ideas took precedence over their own. Above all, I try to be intentional about translating the homeowner’s vision into reality.” These principles led Sarah and Josh to turn to Liz time after time. They purchased their 1966 home from its original owners, who wanted a family like the Cohens to enjoy it. Sarah and Josh are

September 2019

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home & garden

now modernizing the home for life with their children, Ella, 11, Dashiell, 8, and Max, 5. “One of Liz’s best qualities is that she has a lot of knowledge and experience with construction, so her designs are as beautiful and as functional as you’d expect from a designer, but also practical and realistic in terms of materials that fit our lifestyle,” Sarah says. This was crucial to keeping things on track for the Cohens’ most recent large renovation project, which included the kitchen, dining room, family room, master suite, guest bath and screened porch. Liz frequently served as the liaison between the Cohens and their contractor. “She took care of so many details,” Sarah says. “She is also willing to really hunt to find just the right fixture or piece of furniture,” Sarah says, and adds that Liz has an uncanny knack for picking items Sarah never would think to choose, but are exactly the right fit. “My office wallpaper is a perfect example – it’s loud and wild, and as soon as I saw it, I fell in love.” Liz sees her work as building not only interiors, but also relationships that empower her to make important design decisions. The first step in her process is

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September 2019

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home & garden

always getting to know her clients’ lifestyles and personalities. “The Cohens are a very active family – the kids swim and are into music, and Sarah and Josh love to entertain, so I wanted to be sure to account for all of that in the design,” Liz says. Local Companies Used Custom Stone & Marble Smirnov’s Cabinetry Design Artwork by Kerry Burch Grey Goods Studio Their love of hosting friends and of cooking as a family informed the Cohens’ final design: The kitchen was remodeled to account for plenty of workspace. Liz also included a showcase for Sarah’s cookbooks and a custom light feature that enhanced sightlines into the adjoining rooms. “Renovations have a bad reputation for being stressful, expensive and timeconsuming,” Sarah says. “Working with Liz reduced all of those challenges in a major way.” For Liz, that’s the whole point. “Really, my life is about serving people,” she says. “Helping people bring their vision to life.”

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September 2019

Introducing A New Practice

That Will Make You Smile! The orthodontic practices of Dr. Gavin Heymann & Dr. Dempsey Smith have combined! Dr. Gavin Heymann looks forward to serving patients at our new, beautifully renovated & centrally located Chapel Hill office later this year!

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Call us today to schedule a FREE comprehensive exam & consultation!

SmithandHeymann.com | 919.626.9494 SmithandHeymann.com | 919.626.9494 DURHAM 2919 Colony Rd. Durham, NC 27705

Opening Soon! CHAPEL HILL 1506 E. Franklin St., Ste 304 Chapel Hill, NC 27514

MEBANE 1107 S. 5th St., #200 Mebane, NC 27302

home & garden

Designer Iris Johnson, WHJ Design Homeowners Hutch and Kate Johnson Neighborhood The Valley

Hutch and Kate Johnson love the way their daughter, Iris, transformed their home by blending traditional and contemporary styles. 80

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September 2019

hen Hutch and Kate Johnson became empty nesters, they knew they wanted to stay in Durham, but weren’t immediately sure where they wanted to move. That is, until a stroke of luck brought their search to a very familiar house. “In 1982, I was at the College of Design at N.C. State University working toward my professional degree in architecture,” Hutch says. “Out of the blue, Allen Aldridge called and asked if he could meet with me.” The real estate management and development company that Allen owned was planning The Valley, Durham’s first empty-nester community. Allen asked Hutch if he would design the home that he and his wife, Gretchen, would live in. “He wanted their home to set the tone and quality for the development,” Hutch says. The result was an open plan that was unique for its time. Thirty-five years later, Hutch received word that the house was available. “I asked our Realtor, Susan Peak [of Peak Swirles & Cavallito Properties], if she could get us in to see it before it hit the market. Once in, Kate and I fell in love with it all over again, so within 24 hours, we had it under contract,” he says. The couple sold their home in Hope Valley, where they had raised their three children, and immediately began planning renovations – with Hutch on the architectural side, and daughter Iris Johnson as their interior designer. Naturally, this project was very special to Iris, too. “My parents wanted a feeling of calm throughout the house,” she says. It was also important that they find a way to seamlessly blend their collection of antiques and heirloom furniture – such

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as a traditional Chesterfield sofa that belonged to Iris’ great-grandmother – with the more contemporary pieces her parents have acquired recently. “Everything was a mishmash of old upholstery from prior homes,” Hutch says. So he and Kate went to the Blue Ridge Mountains for the summer and let Iris take over. “My mother loves blue,” Iris says, so most of the walls in the home were painted in shades of blue or blue-gray to convey a relaxed feeling. Pops of color in each room provided a modern touch. Local Companies Used Grau Building Company Spoonflower Anthropologie Thoughtful reconceptions of antique pieces occurred throughout the home – even in the powder room. “[It] was a 60th birthday present to my father from my mother and me,” Iris says. “The wallpaper was custom made from my design and contains hand-drawn elevations of various homes my father has designed over the years.” An antique demilune table from Hutch’s side of the family was lacquered black and used as a base for the sink. “It was a lot like Christmas morning every time we came home – full of surprises,” Hutch says of the process. Iris worked quickly to upholster or replace furniture, hang window treatments and add special touches to help her parents feel at home. “It was always a wonderful house, and being one of my first, has always meant a lot to me,” Hutch says. “I can honestly say there’s nothing we’d change – we are definitely ‘home.’”

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September 2019

Buy 2 Nights Get 1 Free

1461 Duck Road, Duck, NC 27949 l Phone 855.990.0143 l www.sanderling-resort.com

Designer Alicia Hylton-Daniel, Hylton-Daniel Design + Construction Homeowner Paul Mampilly Neighborhood Lyon Park

Homeowner Paul Mampilly has filled his house with art and furnishings from many local artisans, like the colorful table from Peters Design Works. 84

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September 2019

home & garden

t was her passion for the relationship between beauty and function that led Alicia Hylton-Daniel to start her own design firm. She began her journey as a commercial interior designer and later became a licensed general contractor so that she could be fully involved in the construction side. Her experience rehabilitating Durhamâ&#x20AC;&#x2122;s historic buildings includes several homes, as well as Beyu Caffe and the MDC offices in the old Hill Building on West Main Street. When an opportunity came to salvage a circa-1900 home in Lyon Park, Alicia jumped at the chance to re-envision it as a spec house. Her plan began with the idea of intertwining the urban landscape surrounding the home with a sense of being outdoors. â&#x20AC;&#x153;I wanted to create outdoor spaces that were centrally connected to

September 2019

Durhammag.com

home & garden

the house,” Alicia says. She had hoped to save the existing 900-square-foot home and build on an addition that would help bring in more natural light. But, Alicia discovered issues with major structural elements, including a leaky roof, a drystack foundation and rotted studs, which rendered it unsalvageable. Local Companies Used Talbert Building Supply Bull City Designs Best Tile Alpine Roofing Sherwin-Williams “I did like the existing house’s footprint, so the new design kept the shape of that building,” Alicia says. To bring her light and airy vision to life, she cut out the center of the original home and added a courtyard and deck area. “This added natural light throughout, but also created a sense of privacy,” she says. This change, along with the addition of transom windows, improved 86

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September 2019

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the sightlines from one end of the home to the other, and maximized views of trees and the sky in the urban setting. She added 1,300 square feet, bringing the total to 2,200. The home’s aesthetic is decidedly modern inside and out, featuring accents like corrugated metal panels, Scandinavian lighting and glass tiles. “Tile can make a bold statement,” Alicia says. The centerpiece of the living space is a hot rolled steel fireplace by Bull City Designs. One special nod to the property’s history remains in contrast to these contemporary touches: the retaining wall made from Duke stone. Once the project was complete, it was time to find a buyer who would appreciate it. “I have always loved light and the sensation of space,” says homeowner Paul Mampilly. “From the first time I walked through, it was that perfect space, with light entering from every angle.” Paul most appreciates how both the layout and design encourage an indoor/ outdoor lifestyle. “This was exactly what I was looking for in a house, if I was going to design it myself,” he says. “It meets every expectation that I had for functionality, layout and livability,” Paul says. “The house feels like it was made for me.”

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Biz Briefs 95 | Networking 99

DURHAM,

INC.

Highlights from our robust business community

93 Get Spiffy adds car maintenance and detailing to the on-demand economy

100 Coding schools help disrupt an industry devoid of diversity Alex Gomez is among 150 Get Spiffy technicians nationwide.

92 â&#x20AC;˘ durhammag.com â&#x20AC;˘ February/March 2019

durham inc.

CLEANING UP

Get Spiffy taps the on-demand economy by bringing the car wash directly to the customer BY H A N N A H L E E | P H O T O G R A P H Y BY B E T H M A N N

COT WINGO IS like any other parent: Between family and work, he has no time. Especially for errands like washing his car. Even as dirt hardens into crust at the bottom of his candy-red Tesla, he has a daughter to pick up from volleyball camp. The cleaning has to wait. But there is always a volleyball camp, a board meeting, a doctor’s appointment, and he knows he’s not the only one short on time. Wingo said he saw a clear car-related niche in the market for on-demand services, which, aided by ubiquitous app-based technologies, is booming. Consumers have become so used to immediate gratification that it is nearly a sense of entitlement, and this has translated into a desire for an ability to complete errands instantaneously, even in the middle of the work day. Or, better yet, to have someone else do it.

So in 2014, Wingo founded Get Spiffy to help busy customers reclaim at least some of their time. The company sends a technician to users at their home or office – to detail and wash their car, to change the oil and fill up the gas, whatever car service they need – through the Get Spiffy website or mobile app. Young, busy professionals are pouring into our cities and counties, one of the fastest-growing areas in the country, and with plans for a light rail falling through, their cars are pouring in, too. In June, Wingo, the CEO, set up a detailing appointment through the app for 12:30 p.m. on a Friday – because even the boss has to go through the proper process. Get Spiffy Scot Wingo, Get Spiffy’s founder and CEO, used the company technician Alex Gomez arrived app in June to schedule a car wash for his Tesla. on time at Spiffy’s office in Research Triangle Park in one Gomez drove the Tesla next before founding Get Spiffy, of the company’s blue vans, to the Spiffy van, and then got purchasing his first in Cary in and pulled into an empty area out to prepare the wash. Just 2003 and another in Apex in of the parking lot. He met like that. 2005. with Wingo and got the keys Wingo said his experience “Most people wash their car to the Tesla. Wingo smiled in standard car washes helped on the weekends, so it’s 80% and thanked Gomez, and then inform his idea that there weekends, 20% during the walked back into his office to might be a better way to do week,” Wingo said. “When you continue the day’s work. Not a it. He owned two car washes give people a button on their minute to waste.

September 2019 • durhammag.com • 93

durham inc.

The market hole might have been clear, but it was not easy to fill. First, Wingo had to convince the employers. “The bad news is,” Wingo said, most office parks have a property management firm that “controls the rules and regulations of that office park. Most property managers hate, hate, hate, on-site detailing. In the early days, we would go and say, ‘Hey, Joe Smith at Cisco requested a car wash,’ and they’d say, ‘We don’t allow detailing here.’ “It kind of felt like game over. Everyone wants their car washed at work, [and] no one will let you wash your car at work.” The offices weren’t just going to let a car washing service pop up on their property. Spiffy needed to have insurance, personal training for technicians and documents showing background checks. Angel Wade works on a car. Get Spiffy, which started with three vans in “We needed to 2014, now has a fleet of some 100 vans across the country. be totally up front, transparent,” Wingo said. of pointed to the opportunity,” you get addicted to that Wingo mentions Amazon’s Wingo said. “What it said model.” model as a good example to me is [that] we’re forcing Spiffy experimented during to follow. He prioritized people to come to a car wash its first year in an area that addressing customer and on the weekends, when they’d had several prime laboratories. property manager concerns really rather you came to them Research Triangle Park is an quickly during the rollout of while they’re at work.” ideal headquarters for startups, new services. And while the In 2001, Wingo started Wingo said, and, of course, Uber model was an inspiration ChannelAdvisor, an has some 50,000 workers and in many ways, its use of e-commerce company potential clients. Durham, he contractors would not work that helps people sell their said, is central to recruiting for him. He invested in hiring belongings on Ebay, Amazon customers from American and training skilled, full-time and other websites. He saw the Tobacco to east Raleigh. And employees. industry changing, especially I-540 provides easy access to The emphasis is good with the founding of Uber in customers all the way south to for both customers and 2009. Holly Springs. phone, they want their car washed while they’re at work, which in hindsight is kind of obvious. That’s when it’s most convenient for them, because their car just sits there idle for eight hours a day.” “As physical car wash operators, it was the exact opposite of what we thought would happen, but it really kind

Wingo said he had the idea, “Once I had that first Uber experience,” Wingo said. “I was talking to an HVAC person. I really wished there was an app that I could use instead of having to talk to the guy like a 100 times to answer all his questions. “You kind of want every service to be that way once

94 • durhammag.com • September 2019

employees, he said. Gomez cleaned Wingo’s car with an unwavering smile, excited, he said, to see the inside of a Tesla. “This can be a workout,” Gomez said. “I was 365 pounds a year ago. This is my second year now, but within that year, I am now 240. This has changed my whole lifestyle.” Gomez circled the car with a pressure washer, the soapy water running off the car and onto a blue tarp underneath. A proprietary “Spiffy Green” system then collects the water so it can be reused, a practice that the company says will save 4 million gallons of water by the end of 2019. Spiffy continues to grow. It started with three people and three vans and now has 150 technicians and some 100 vans. In June, it closed on more than $10 million in venture capital and added a fleet management service. The new service provides routine maintenance, like oil changes, and helps prepare cars for sale. Spiffy offers the service across all 12 of its markets, including Atlanta, Charlotte, Dallas-Fort Worth, Los Angeles and Las Vegas, a market Spiffy added in August. In July, it acquired the Dallas-based NuWash, which Wingo said would grow its customer base in Dallas by around 20%. “We celebrated our 100,000th service about a year ago,” Wingo said in June. “By the end of the year, that will double,” Grayson Leverenz, Spiffy’s vice president of marketing, said. “It’s really exciting from a growth perspective because if it took us four years to get to 100,000, by the end of one more, we’ll get to 200,000.”

durham inc.

BIZBRIEFS In July, DMJ & Co., PLLC, a CPA firm in Greensboro, Durham and Sanford, promoted Jeff Marko (above) and Drew Steel (right) of the Durham office to senior management positions.

hired Marie Agosta as executive director in July. Agosta said she hoped Nido would be part of a larger movement creating “inclusive, thoughtful and practical” workplaces designed for parents. Keen Decision Systems, a marketing software company, announced in June that Ellen Grantham would be its next CFO. Grantham was previously the CFO of K4Connect, a tech company catering to older adults and people with disabilities.

In August, Joan Nelson, the board chair at Coastal Credit Union, was inducted into the African American Credit Union Coalition Hall of Fame, a group that recognizes the “brilliant demonstrations of the credit union motto, ‘People Helping People.’” Nelson has volunteered with Coastal’s board of directors for 25 years, serving as its head for seven.

The substance abuse center TROSA announced that its longtime COO, Keith Artin (pictured right) would replace founder Kevin McDonald (left) as president and CEO in July 2020.

Nido: Coworking & Childcare, a nonprofit coworking space on Broad Street with an on-site Montessori preschool,

ViiV Healthcare, the global biotech company aiming to “end HIV,” announced in July that John Pottage would step down as chief science and medical officer this fall. Kimberly Smith, the head of global research and medical

strategy, and Harmony Garges, the head of global medical affairs, will take over the role’s duties by Oct. 10 and will be based in Durham. Pacific Western Bank, which acquired Durham-based Square 1 in 2015, announced Jason Kranack as executive vice president and head of Tailored Solutions. The bank is also hiring in Durham.

NEW ON THE SCENE

WeWork Labs, the accelerator arm of the popular co-working space WeWork, opened a site within the WeWork Durham Innovation District. WeWork Labs provides resources, mentorship and community support to help early stage startups.

MOVEMENT AND DEVELOPMENT

In July, Amazon opened a delivery station on Holloway Street. The station will reduce Amazon Prime delivery time from two days to one in our area, the company said, and will employ 385 workers and independent contractors. Phononic, the south Durham company that makes mobile and energy-efficient freezers and refrigerators for retailers, said in July that it had reached enough capacity to mass produce its latest iterations of the devices.

In May, the dental office of Dr. Ellis K. List moved offices from 1014 Lamond Ave. to 1020 Broad St. Dr. List has provided dental care to the community since 1988. The global pharmaceutical manufacturer Merck, which received a state job development grant this summer to expand its presence in North Carolina, will build a 225,000-square-foot production facility at its plant on Old Oxford Road. Merck will invest up to $650 million in Durham, the state said, and create 391 jobs. This is the fourth major expansion bid in Durham this year following announcements by Corning Incorporated, another manufacturing company, Parexel, a clinical research company, and AveXis, a biotechnology company.

ACQUISITIONS

In July, LCI, a technology consulting company and one of the largest employers of visually impaired Americans, said it had reached an agreement with the Raleigh Lions Clinic for the Blind (RLCB) to acquire its assets. The acquisition would

September 2019 • durhammag.com • 95

TALENT POOL

ANOTHER GROWING CAREER PATHWAY IN DURHAM E

veryone, no matter where they live, is impacted by someone in the hospitality and tourism industry at least every week. And if you live in Durham, it may be more frequent, as Durhamites have a penchant for dining out. Locals and

visitors alike have come to appreciate our restauranteurs and the various cuisine options available in our great city. In fact, fine dining was one of the top two activities

Durham Tech student prepares dish for food-tasting night

for overnight stays by Durham visitors in 2018, according to Discover Durham. With over 590 places to dine and toast in Durham, and an increasing desire for more, a viable career pathway is being strengthened in the hospitality and tourism industry and higher educational institutions like North Carolina Central University (NCCU) and Durham Technical Community College (Durham Tech), are building out programs and world-class culinary labs to accommodate the growing interest in this field. The commitment by these two institutions to their students and this industry is marked by their recent bi-lateral articulation agreement that ensures seamless transfer of credits for students from Durham Tech to NCCU and career readiness. To further underscore their commitment, both institutions have advisory boards comprised of professionals from all sectors of the industry who help to inform their coursework to prepare students for success.

NCCUâ&#x20AC;&#x2122;s Chef Cary Snow instructs students in culinary class

Chef Cary Snow with Hospitality and Tourism students

Durham d n a s NCCU’ hospitality Te c h ’ s t o u r i s m and s have m prografar beyond impact urham. D

“The knowledge and expertise our advisory board members bring to the table are critical to our success,” says Altarius Moody, Director of Culinary and Hospitality Management at Durham Tech. “They are our constant pulse on how the industry is evolving and what new or improved skills are necessary to address any deficiencies and to keep pace.” Some of the deficiencies that have been identified across the industry by the advisory boards include lack of minorities in managerial and

Chef Betty Redwood-Brown Durham Tech

leadership roles, inadequate people skills, and career burnout. Both institutions have enhanced their programs and their approach to

bug, have ventured into local businesses such as Zweli’s Kitchen,

student recruitment to address these challenges. “We want to reach

Nzinga Café and Restaurant, and a new food truck.

students as early as their junior year in high school,” continued Moody. “Our goal is to provide them with a deeper understanding of the various

The NCCU’s online curriculum has been ranked #3 nationally according

career pathways within the industry and to set realistic expectations of

to BestHospitalitydegrees.com 2019 ranking report. “Because of the

what it takes to succeed in this field.”

rigor of our program and a required minimum of 1,000 hours of industry experience, we see a more than 97% job placement rate among our

“Since the inception of NCCU’s hospitality and tourism program in 1997,

graduates, and we are confident that our students are well-prepared

we have made tremendous strides in equipping over 200 students in

to succeed in this field,” says E’Vonne Coleman, Chair, NCCU’s

not just achieving their degree in this field, but ascending to positions of

Hospitality and Tourism Advisory Committee and Chief Operating

leadership,” stated Dr. Beverly Bryant, Founder, Professor and Interim

Officer of Discover Durham. Discover Durham has helped coordinate

Chair, Department of Hospitality and Tourism Administration at NCCU. “And

and co-hosted multiple hospitality job fairs in the last year and a two-

while we still have more progress to make, we are much closer to closing

week intensive hospitality training program for youths.

the leadership gap with regard to minority representation in this industry.” Both higher education institutions are in the process of either building or Many of NCCU’s alumni have gone on to work for notable companies like

expanding their culinary labs to better enhance the learning experience

Royal Caribbean Cruises LTD, Walt Disney World, Marriott International,

for their students. In August, Durham Tech began operations at the

and Compass Group Aramark. However, the university is beginning to

American Tobacco Campus and NCCU’s hospitality program will move

see a growing number of hospitality and tourism alumni move back to

with the School of Business into their new building in 2021. For more

the RTP area to work at places like The J.B. Duke Hotel, Maggiano’s,

information about Durham Tech’s culinary and hospitality management

Spring Hill Suites and Duke Hospital to name a few.

The Palace

program, contact Altarius Moody at moodya@durhamtech.edu. For

International is owned by NCCU graduates and Nana’s Restaurant

NCCU’s hospitality and tourism program, contact Dr. Beverly Bryant at

and The Friday Conference Center are managed by NCCU hospitality

bbryant@nccu.edu.

graduates. Others, having been bitten by the Bull City entrepreneurial

Photos courtesy of Durham Tech & NCCU.

durham inc.

allow the companies to combine resources, RLCB said, and to widen their combined reach in the area. Longfellow Real Estate Partners, the developers of the Durham Innovation District, purchased a tech center in Palo Alto, California, in July for $205 million.

AWARDS AND HONORS

In June, STEM RTP, the STEM-education initiative of the RTP Charitable Fund, received a $7,000 Duke Energy Foundation Powerful Communities Grant. The grant will cover material and staffing costs for STEM RTP’s hands-on mentorship initiatives, including STEM Fest, an annual outreach and mentoring event for minorities and underrepresented communities in North Carolina.

The Law Offices of James Scott Farrin announced that this year it had won a billion dollars for its plaintiffs, minus class action suits and its fees, since the firm opened in 2007. Dr. Doris Rouse, an RTI scientist, led the development of the tuberculosis treatment drug that the Food and Drug Administration approved in August. In clinical trials in South Africa, the drug, pretomanid, cured 90% of patients when paired with two other

treatments. Tuberculosis kills 1.6 million people a year worldwide.

IN OTHER NEWS

The Greater Durham Chamber of Commerce redesigned its website in June to improve communication and community engagement. In August, trumacro Nutrition, a company developing technologies promoting Keto diets (low in carbs and high in fat), launched a campaign to educate consumers on the benefits of the diet and to connect them with health professionals. The campaign, “Inspiring the Key to Change,” is in partnership with the Charlie Foundation for Ketogenic Therapies, a nonprofit that advocates the diet’s use in treating epilepsy in children, and other neurological disorders.

FORECASTING

The Greater Durham Chamber of Commerce, Fidelity Investments and BlueCross BlueShield host the sixth annual First Responders Appreciation Breakfast at the Durham Convention Center on Sept. 12. This year’s event will honor Kong Lee, the owner of Kaffeinate, and Jay Rambeaut, a worker with PSNC Energy, who were both killed as a result of the Duke Street gas explosion in April. Tickets: bit.ly/firstrespondersbreakfast Kaleidoscope, a women’s entrepreneurship festival, comes to Durham Sept. 14 from noon-7 p.m. at the Rhythms Live Music Hall. The event will host Katia Ravé, an award-winning international speaker; NASA scientist Jacqueline L. Mims; and more. Tickets: kaleidoscopefestnc.brownpapertickets.com The entrepreneurial groups TiE and RIoT co-host the TiE-RIoT Women’s PitchFest, a women-only pitch event, on Sept. 18 at the RTP Foundation Center. Tickets: hub.tie.org/e/tie-riot-pitchfest

Veritas Collaborative, a hospital and treatment center for eating disorders, raised $5.6 million in equity, according to a July SEC filing.

American Underground and Google for Startups hosts their fourth annual Black Founders Exchange, a weeklong immersion program focusing on networking and generating content. The program runs Sept. 22-27 at American Underground. americanunderground.com/black-founders-exchange

According to July SEC filings, Adhera Therapeutics, a pharmaceutical company geared toward treating hypertension, raised more than $3.2 million in debt financing, and Baebies, a biotechnology startup seeking to develop better newborn screening and pediatric testing devices, raised $18.7 million in equity.

The entrepreneurship event Startup Summit will be hosted at the Archie K. Davis Conference Center in Research Triangle Park on Oct. 10. It will feature a full day of keynote speakers, panels, break-out sessions and classes taught by top entrepreneurs, innovators and executives. Registration is required. bit.ly/startupsummitnc

In July, MGT Capital Investments Inc., a Durham-based firm seeking to become “the industry leader” in Bitcoin mining, ordered 1,100 computers used to validate Bitcoin purchases. These mining computers operate at 2,860 watts/hour, a much higher efficiency than the company’s current systems, and will be housed in LaFayette, Georgia.

98 • durhammag.com • September 2019

In April, the Department of Transportation and the Federal Aviation Administration selected North Carolina to participate in a pilot program using drones to deliver packages. The North Carolina Department of Transportation will work with Morrisville-based company Causey Aviation Unmanned, to begin testing the drones at a site in Holly Springs.

WeWork filed a financial prospectus with the SEC in August, which helps clear the path for an eventual I.P.O. The company is growing fast, the filing shows, but has also faced significant losses each of the last few years, which, The New York Times has reported, could make some investors wary. According to the filing, the company is valued at nearly $50 billion, but lost $1.6 billion in 2018 on $1.8 billion in revenue. – compiled by Natalie Schuster

durham inc.

NETWORKING

PRECISION BIOSCIENCES OPENS FACILITY IN RTP P H O T O G R A P H Y BY M I C H A E L M C E L R OY In July, Precision BioSciences, a genome-editing company with a mission to “treat human diseases and create healthy and sustainable food,” celebrated the opening of a manufacturing facility that it said was the first in the U.S. “dedicated to genome-edited cancer therapy products.” On July 18, Precision employees, guests and community leaders gathered at the facility in Research Triangle Park, a property operated by Longfellow Real Estate Partners, for drinks and a tour of the labs. Precision CEO and Co-founder Matthew Kane said the space represented an “important inflection point for our company,” which went public in March and closed its IPO with $145 million.

1 Amalendu Chatterjee, a board member of the state office of Science, Technology and Innovation; Ciku Makumi, a quality assurance intern at Precision; Michelle Fiordalisi, Precision’s quality control manager; and Jason Botts, another Science, Technology and Innovation board member. 2 Dawn Losinger and Sara Kindell, both of Precision. 3 Mayor Steve Schewel and Matthew Kane, Precision’s CEO and co-founder.

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durham inc.

BREAKING AN ANTIQUATED CODE

Coding boot camps are helping women and minorities gain ground within an industry long devoid of diversity BY R E N E E E L D E R | P H O T O G R A P H Y BY B E T H M A N N

UICK: CONJURE an image of a software engineer. If who you see is a white man who spends his free time playing video games, you might want to try again. The model is shifting. Although white men still dominate the profession – a 2018 Census Survey found that 70% of software engineers are men and nearly 50% are white – there is solid evidence that more women and minorities are entering the field. According to data from ComputerScience.org, coding boot camps such as Black Girls Code in San Francisco and college scholarship incentives are developing a pipeline of women coders. Many tech companies are also hoping to attract more women with improved wages, flexible scheduling, paid maternity leave and other benefits to help create a better work-life balance. These efforts may be having an effect in North Carolina, where the percentage of women in computer science fields,

Daisy Magnus-Aryitey gradauated from Code the Dream in 2015 and is now a program director there.

100 • durhammag.com • September 2019

35.6%, is four points higher than the national average, according to the 2019 State of Technology Report. And there’s plenty of room to grow. The ability to code – or write programs using a software code or language – is a highly valued skill in virtually every facet of technology. The number of jobs requiring technical and digital knowledge increased rapidly since the early 2000s, according to a 2019 report from Brookings Institute. Not only are tech companies hiring workers to write code and develop programs, but many other industries have also integrated digital content and functions into their operations, and rely on tech-savvy employees to keep them up and running. To help meet the need, several programs have opened in recent years to train prospective coders, and many have focused on recruiting minorities and women, including Project Shift, a four-month intensive program based in Durham. “I really appreciate how Project Shift has conversations about these topics, such as racial equity and the need to bring women into the field,” said Morgan Cates, director of operations and partnerships for the company.

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Dan Rearick, About 100 students have executive attended Code the Dream director and over the past two years, and co-founder. have been hired by IBM, Cisco The noand AT&T and other major tuition aspect companies in the area. is unusual Daisy Magnus-Aryitey, a native for coding of Ghana, is a Code the Dream programs, alumna who first looked into and attracts coding as a means of reentering far more the workforce after several years applicants than of caring for her two children. the school can She enrolled at Code the Dream White men still dominate the coding profession, but programs like Project accommodate. in February 2015. Shift and Code the Dream, above, are helping to bring more women and “Although “I read an article about people of color into the field. we are based in coding being a great career for Durham, we’ve women because it has lots of teachable.” Most applicants are Co-founder Aaron Hayslip, a had people applying from flexibility,” Magnus-Aryitey said. required first to enroll in a prep veteran coder, said he became all over the country, and last “I was also intrigued by the course that helps determine unimpressed with large-scale month had applicants from idea that you don’t have to get whether they have the drive to coding boot camps that he Rwanda and Iraq,” he said. a college degree to start in the complete the full course. believes overfill classes and Funding comes through a mix field. You just need the skills.” The due diligence pays off. skimp on faculty to create of grants, business sponsorships Within months of completing Everyone who has completed a higher return for investors and grassroots donations. Code the Dream, Duke the program so far has landed yet often fail to deliver a solid “We get grants from people University hired her as a a coding job within six months educational experience. who care about different software developer. After two of graduation at an average “Company goals for our things, mostly the need for years there, Magnus-Aryitey annual salary of $63,000, three- and five-year plans are more high-skilled workers, but returned to Code the Dream as according to a transparency in centered on diversity in the also from people who care a program director. coding organization that tracks classroom,” Hayslip said. “We about those who come from Old notions of what type such data. have scholarships and try to give poor families and now have a of person makes a good While some enroll to get a discount whenever possible chance to make a better life for programmer are no longer valid, training for a first career, many to help candidates find a way to themselves,” Rearick said. “It’s she maintains. For example, students come from other attend.” a tool for social mobility.” Magnus-Aryitey has never fields as they seek better pay Project Shift keeps class and working conditions. sizes at 12 students and packs “We are here to debunk the key lessons into the four myth that you have to have a months of sessions taught math and science background by two instructors and a to be good at coding,” Hayslip teaching assistant, Hayslip said. added. “Software development Assistance for the $14,400 is more creative than you can tuition may be available in the imagine.” form of loans through Skills Another busy training Fund or LoanWell, two private program is Code the Dream, lenders that provide financing a nonprofit that evolved from to students attending education a pilot project developed by and training programs. Uniting NC, an immigrant “Our boot camps emphasize advocacy group in the Triangle. hands-on, practical skills,” he Opened in 2016, the school said. “A lot of it comes down provides six months of free to problem solving, having grit computer science and coding and not giving up when you classes, at nights and on encounter a problem.” weekends, to students who Hayslip said Project Shift Kanykei Omurzakova working during the final class of a recent have a demonstrated interest, seeks to enroll students who Code the Dream course at American Underground. talent and financial need, said are “humble, hungry and

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liked video games, a pastime of many of her coding colleagues, but she loves coding. “I think that’s one of the obstacles to having a more diverse workforce,” she said. “There is a lot of intentional, and even unintentional, gatekeeping when it comes to technology jobs.” The lack of diversity in the field starts early. “Two-thirds of elementaryaged children indicate an interest in science; however, as they enter middle school, the percentage of interested girls falls dramatically,” according to ComputerScience.org. The reasons for the drop are fueled in large part by the old stereotypes and persistent belief that the industry was for men only.

“In secondary school, less emphasis is placed on developing computer science skills in girls compared to boys. As a result, women who study STEM-related topics in college often lag behind male counterparts. Furthermore, female students lack role models, as most leaders in the field are men. Historically, scientific fields have catered to men. There is still a belief that STEM-related professions are narrow, impersonal and unsuited for those who wish to work on a human level. In reality, computer science careers touch every part of modern human life, and many computer science positions require interpersonal skills.” Elizabeth Ames, of the Anita Borg Institute for

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Women in Technology, recently told the tech news website Quartz that the gender gap in computer science can also be traced to the gaming industry of the 1980s, which Quay Weston (center) is one of some 100 marketed students who have graduated from Code the largely to Dream since it was founded in 2016. boys and men who then women enter the field. became inspired to learn Mitsch said Momentum’s more about coding. And the goal is to provide a well2014 Gamergate harrassment rounded computer science campaign against women in education. gaming showed that, though “This year, we rolled out a there are many more women new career curriculum that in the industry, the culture includes topics on being change can still feel like a slog. an effective team member, Momentum Learning Inc. how to give feedback, tell a is a slightly newer entry to narrative and more,” she said. the coding boot camp lineup, As demographic changes launched in January 2018 in in the software field continue, American Underground’s young girls and boys will American Tobacco Campus. It have new role models and was founded by Jessica Mitsch a broader array of career and Clinton Dreisbach, former pathways to consider. employees of The Iron Yard, Take Magnus-Aryitey’s a national chain of coding 7-year-old daughter, Lena, for schools that closed in 2017. example. Momentum is a for-profit Magnus-Aryitey said she institution with five fullhad watched Lena playing time employees, along with with friends outside one day contractors and part-time recently. When her mother staff, who work closely with asked her what she and her students both during the friends had been playing, Lena program and as they look replied: “I was a computer for jobs after graduation. hacker, and we had to save the More than 100 students have world.” completed the basic coding Magnus-Aryitey recalled the curriculum since the program scene with a smile. began, and at least as many “That was not even in my others have taken courses part frame of reference at her age, time, Mitsch said. so it made me very happy,” In discussing diversity, Mitsch she said. “Even if she never said that as a longtime tech becomes a developer, I know specialist speaking nationally now that she can easily see as a tech-education expert, she herself in that role.” has been pleased to see more

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M AT T H EW E V E RH A RT & L IND S AY W R IGHT

So Nice, She Said ‘Yes’ Twice B Y JA M EY C RO S S | PHOTO BY KIVUS & CA MER A , KIVUSAN DCAMERA. COM

Wedding Date November 2, 2019 Occupations Lindsay, who grew up in Wilmington, is a mental health therapist, and Matt, a Durham native and Riverside High School grad, is a patent agent. Crossed Paths They initially met through online dating site OkCupid before deciding to meet in person at the 2016 Carrboro Music Festival. The Proposal On a trip to Ocracoke Island, Matt proposed for the first time. However, he’d neither purchased a ring nor spoken with Lindsay’s rather traditional parents. Lindsay still said yes – “Marrying him feels like the most natural thing in the world,” she says – but asked that he propose again after speaking with her parents and getting a ring. “[Lindsay] has helped me get out of my shell, to believe in myself and to grow – to be a better person,” Matt says. “In short, she has helped me become the person that I always wanted to be. There is nobody I’d rather ‘do life’ with.” He proposed a second time, and Lindsay said yes, again. Now “I Do” Lindsay and Matt are planning a simple, special ceremony and reception at a historic Durham farmhouse. Lindsay’s hair and makeup will be done by Bella Trio Studio. Monuts Donuts is catering. Lindsay, Matt and their 4-year-old mini goldendoodle, Airlie, live in Alexandria, Virginia.

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wedding R E B E K KA H H U S S & J OHNAT HA N MA RT IN

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Date April 5, 2019 Occupations Johnathan is a validation specialist at pharmaceuticals company VeraSci, and Rebekkah a data monitor for VeraSci. Crossed Paths Rebekkah and Johnathan grew up in Durham and met for the first time during March Madness in 2013 at the Chapel Hill location of the Tobacco Road Sports Cafe, where they both worked at the time. They also both lived in Chapel Hill and, after running into each other later on Franklin Street, decided to make a night of it. Having enjoyed that time together, they set up a dinner date. Rebekkah hardly remembers the dinner; the two-hour walk and discussion after dinner left a much bigger impression. After that first date, the couple did many things together, including graduating from North Carolina Central University, working at Piedmont Restaurant and then moving on to their newest employer, VeraSci. The Proposal Jump ahead five years, and Rebekkah and Johnathan are curled up on the couch in their sweatpants “future planning.” The discussion transitions from buying a home to when to have kids to a number of other life-changing topics. As they’re drawing out a timeline, Johnathan stops and says, “Wait right here.” After stepping away for a bit, he returns to their couch, sweatpants and all, with a ring and proposes on the spot. “It was such an exciting moment for us to put our dreams in motion,” Rebekkah says. The Big Day The couple married on a rainy Friday evening at The Rickhouse. Florals were provided by Ninth Street Flowers, the bride’s hair was styled by Brittni Jones of Salon Lofts, and her makeup was done by Carrie Brozowski. Family friend Rebecca Troedsson baked pies in lieu of a cake. “The support of our friends and family was everything,” Rebekkah says. The couple lives in Parkwood. His Favorite Moment John will never forget when he “kissed Rebekkah too early, so we had two first kisses.” He also remembers his groomsmen

playing the role of “secret service,” throwing their sunglasses on and professionally escorting the newlyweds outside to take pictures before the reception. Her Favorite Details Rebekkah was hesitant about having a big wedding, but to her surprise, she fondly remembers the wealth of love and support she felt from both her and Johnathan’s families. She also loved leaving her wedding in style, in a 1971 Volvo P1800 that John had bought when they met and restored himself.

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