We were a bit worried that we would need reservations, since the restaurant seems to be very popular, but when we called there was only an opportunity to leave a message. We took our chances, hoping that a 5:45pm dinner on a Wednesday night would not be a popular time. Upon arrival, there were very few people dining and plenty of open tables. The space was larger than I anticipated with quite a few tables and a bar area.
Shortly after we ordered, we were presented with four very basic dinner rolls and butter. I'm guessing the butter was local and maybe the bread was baked in-house, but Colin was expecting more. He commented on expecting who grain rolls, or some sesame seeds, and maybe some olive oil and vinegar, or chive-butter. The dinner rolls did not match our expectations for a pricey, sustainable restaurant.
Since the restaurant sourced it's meat locally, we decided to try the steak and the chicken. The Pan Roasted Chicken Confit came with yellow grits and butterbean and pea succotash. I had to go back to the menu to know what the butterbeans were because they were so soft and very rich. Originally, I thought they were pork fat. The dish was very flavorful, maybe a little too rich and flavorful. After a few bites, I was already full (well, saving a little room for dessert).
The Grilled Hand-Cut Angus Ribeye came on smoked tomato and bacon braised collard, and with broccoli and Four Leaf Farm pea shoot butter. It's too bad we didn't have the butter for the bread! Neither of us used the butter with the steak dish, which was also very flavorful. The meat was very tender and cooked perfectly to Colin's liking (medium-rare). The collards, in their smoked tomato and bacon sauce were a bit too rich for me, but Colin was a huge fan. While the steak did not beat his favorites in NYC (The Post House, Strip House and Angelo Maxies) or the amazing steaks we ate in Aruba, he thought the meat was the best we've had in the Triangle. His highest marks went to the collards, which he'll likely try to replicate at home.
Both entrees tasted amazing as leftovers (especially since I could cook the steak a little more to my liking)!
Pan-Roasted Chicken Confit
Grilled Hand-Cut Angus Ribeye
Once Colin got his heart set on the chess pie, he had me convinced we had to get it for dessert. So when the waitress came over to ask if we were finished, and we requested a box to pack up our leftovers, Colin immediately ordered the chess pie. Imagine the letdown when the waitress explained that the dessert menu had not been updated online in awhile! Oh boy were we disappointed. It pretty much ruined the whole experience for Colin. We were brought the updated menu and couldn't find anything on it that remotely resembled the chess pie, so we paid for our bill and left.
On our way out of Durham, we stopped to get dessert at Dulce Cafe. There were only a few varieties of desserts to choose from (but had lots of each dessert). We had been preparing for chocolate so we went with the chocolate cake filled with a cherry filling and a chocolate/chocolate cupcake. We brought it home to enjoy in the comfort of our sweatpants! The desserts were good, but certainly nothing to rave about. I doubt we will make a trip out there for desserts again.
Chocolate cake with cherry filling (L) and chocolate cupcake (R)
Where can we get amazing chess pie in the area?
Now we just can't seem to let it go!
