What a treat! Chef Nate, Dustin, and Emma took such great care of us, and really know food! Started with a soft cheese called oma, served with a fennel sorbet. Followed it with the roasted beets, fennel, kettlecorn, and pecorino. Third, we had green beans, fava shells, and a Spanish garrotxa cheese. Next we had crab cakes over a potato leek chowder. For dessert we had a blueberry tart with homemade berry ice cream. Only disappointment was despite so much local food, 98% of the wine list was from outside NC.
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