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for Restaurants--Durham
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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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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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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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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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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.
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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 #:
37037
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The thirty-one must-visit places are restaurants specializing in chicken—mild or spicy, served with waffles or on a bun. Included on this bucket list were Buxton Hall of Asheville, Mama Dip’s of Chapel Hill, and Spoon River Artworks and Market in Belhaven.
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Our State
(NoCar F 251 S77), Vol. 84 Issue 11, April 2017,
p132-136, 138, 140, 142-144, 146, 148
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Record #:
27026
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Rose’s Meat Market and Sweet Shop in Durham butchers three or four pigs each week to make food like whiskey breakfast sausage, chorizo, and smoked pork chops. The bones are used in stock for ramen noodle dishes, a popular weekly lunch special. Rose’s rotates its ramen every three weeks and doesn’t repeat a recipe for an entire year.
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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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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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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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27270
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Golden Belt is the last intact mill village in Durham. Its residents are lobbying the city to designate their neighborhood a local historic district, which would prevent unwanted new development or stabilize neighborhoods in transition. However, the Durham Rescue Mission is fighting against the designation because it would interfere with its plans to build a community center in the area.
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Indy Week
(NoCar Oversize AP 2 .I57), Vol. 33 Issue 35, August 2016,
p10-13, il, por
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Record #:
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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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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