Check out our new Dinner Menu! We now feature a much larger ‘small plates’ selection that has us pretty excited, with items such as braised wild boar, crispy chicken livers, caramelized brussels sprouts, NC oysters with an apple beurre blanc and pickled kohlrabi, just to name a few.
Executive Chef Scott Phillips has brought a lot of texture, flavor and color to all the plates, a great antidote for the winter blues.
Things are heating up! It’s almost time for Triangle Restaurant Week — a celebration of the amazing culinary scene in the Triangle.