Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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for Restaurants--Durham
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Record #:
27188
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Piedmont is the revitalized Durham restaurant where Greg Gettles has served as executive chef for the last year. His restaurant’s pretzels are the most popular item on the new bar snacks menu. The pretzels are served with a fondue based on a reduction of Mother Earth Brewing’s Weeping Willow Wit and local cheeses.
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29043
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Shannon Healy is the owner of the Durham bar, Alley Twenty Six. The bar was recently expanded to include a new food program called “farm-to-sip.” The program offers unique pairings of cocktails and snacks in an upscale environment.
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16604
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Linked with neighboring Chapel Hill, Durham is America's foodiest small town according to Andrew Knowlton in his October 2008 Bon Appetit article. Durham is hardly a small town, evolving into a city right before our eyes. New restaurants in the ambitiously revamped City Center are thriving, filled with a critical mass of hungry customers from nearby tobacco warehouse condos, Bulls games and Durham Performing Arts Center events.
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29009
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Viceroy, owned by BJ Patel, is an Indian-British pub and restaurant in downtown Durham. Viceroy began as an Indian food truck, but recently moved into the building next to Bull McCabe’s Irish Pub. Viceroy’s menu uses a fusion concept to blend international flavors and create modern versions of traditional dishes.
Source:
Indy Week
(NoCar Oversize AP 2 .I57), Vol. 34 Issue 14, April 2017,
p17-18, il, por
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Record #:
13726
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In this on-going series of articles called Expense Account Dining, Pace describes, Fishmonger's, a restaurant located in Durham.
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Business North Carolina
(NoCar HF 5001 B8x), Vol. 10 Issue 8, Aug 1990,
p85-87, il
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Record #:
27106
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Thai Spoon and Thai China Buffet are two Thai restaurants in Durham that distinguish themselves in several ways. They both serve unusually memorable versions of the standards, and traditional dishes rarely seen in the South. Also, both restaurants are entirely family ventures.
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27108
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Counting House is a vegan restaurant in Durham. Owner Josh Munchel applied the idea of Nashville’s notorious hot chicken to tempeh, the meat substitute made from fermented soybeans.
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27128
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Durham chef and restaurateur Scott Howell opened NanaSteak as an attempt to reinvent the steakhouse. If every theater district demands a grand steakhouse, NanaSteak aims not just to deliver it but to remake it in the city's audacious modern image.
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Record #:
36959
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A companion to “Hole in the Wall Joints: Tried and True,” this article profiled nine restaurants located in towns stretching from the coast to the mountains and whose menus range from seafood to snacks. Local spots that became the hearts of their towns included Waterfront Seafood Shack, Kitty Hawk; Allen and Son, Chapel Hill; and Dots Dario, Marion.
Source:
Our State
(NoCar F 251 S77), Vol. 85 Issue 3, August 2017,
p90-94, 96, 98, 100-102, 104, 106, 108, 110-114
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Record #:
28962
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At Old Havana Sandwich Shop, Copa Matos and his wife Elizabeth Turnbull have dug up both local ingredients and a rich culinary history, pressing them into sandwiches and showcasing them in their recent dinner series “Lost Dishes of Cuba”. The small farm-to-table restaurant has been operating for six years in Durham.
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Record #:
22787
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Durham's restaurant and bar scene is volatile, but this provides for an fascinating and complex historical study. A recent exhibit at the History Hub called \"F is For Food\" takes a stab at this difficult history. In addition to the exhibit, local cartographer Tim Stallman built a \"digital time machine,\" which virtually illustrates the past 25 years of Durham's restaurant history.
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Record #:
27168
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Makus Empanadas is an Ameri-Argentine restaurant in Durham, owned by brothers Hernan and Santiago Moyano and their friend Ricky Yofre. The menu reflects a fusion of South American flavors with the American palate. One of the main features is the empadog, a thick hot dog baked in crispy empanada dough.
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Record #:
7180
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The 1960s in North Carolina were a tumultuous period. The civil rights movement had taken root with the Greensboro sit-ins. Racial tensions were high across the state, and riots, sit-ins, and demonstrations on streets and in businesses were common. Against this background of unrest, Jim Williams, owner of Turnage's Barbecue Place in Durham, made the decision to integrate his restaurant in May 1963. It was the first Durham restaurant to integrate. Williams also talked the owners of The Blue Light and Rebel Drive Inn into joining him. Warren recounts Williams's life and the historic moment in Durham.
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Record #:
29065
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In an untested market, Durham’s first food trucks found added success in brick-and-mortar locations downtown. Only Burger and Pie Pushers made their move indoors just as the food truck landscape in the Triangle changed precipitously.
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27474
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Crystal Dreisbach is the founder of Don’t Waste Durham, a community organization which hopes to reduce consumer waste. Dreisbach just launched a reusable takeout container program called GreenBox. With a special app, consumers can sign up to check out and return the containers at participating Durham restaurants.
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