The Restaurant at The Durham Hotel: A New Gem Downtown
The Durham sky has a new star in it: That’s Andrea Reusing, executive chef of The Durham Hotel (and best known as the James Beard Award winner and chef/owner of Lantern in Chapel Hill). As Durham enjoys its 21st century renaissance, The Restaurant (and the Rooftop bar) might just well be its epicenter.
From the moment you walk in you are transported by the mid-century modern décor; it’s both elegant and reflective of the restaurant’s focus on creating an authentic experience, one that’s both familiar and has a twist. The servers are among the best in the Triangle. The maître d’ was imported from New York, and then of course there’s Reusing herself, who is now sprinkling her culinary fairy dust in the city once best known for tobacco but now for its top eateries.
Since the hotel opened last summer, I’ve eaten both up on the Rooftop (with amazing vistas of downtown and beyond) and in the chic Restaurant below. While the menu changes often, it always reflects Reusing’s collaboration with small farmers across North Carolina. My recent dinners have included the daily selection of oysters, not-your-mom’s wedge salad, North Carolina black bass, a cauliflower cassoulet, and the always-available burger. One more rec: When the coconut cake is on the menu, do not pass it up.
For cocktail lovers, I have to admit the 50’s style ambiance—and mixology—is intoxicating. Cheers to The Durham and Chef Reusing!