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“The two main components that drive my creative process when developing cuisine are first, to highlight the abundance of local goods found in North Carolina, and second, to give guests a feeling of longing. This feeling can be created by flavors that remind them of a favorite dish made by their mum or the want to re-live the dish or the moment in which they enjoyed my dish long after their plate is clean.”
Menus 95-150 USD t. 6.75% s.n.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Gourmet restaurant: Monday and Tuesday. Monday noon and Tuesday noon.