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Piedmont Restaurant Review: The partnership of chef Ben Adams and general manager Crawford Leavoy brings diners back to this renewed Durham mainstay, which transforms a bounty of locally raised ingredients with modern Southern flair. Pasture-raised meats and just-picked vegetables come from the restaurant’s own nearby farm as well as from leading regional providers. Entrées have included roasted Springer Mountain Farms chicken accompanied by roasted cauliflower, Carolina Gold rice and Anson Mills benne seed; Whitman Farms pork chop with a grits cake; and duck leg confit and ricotta gnocchi. If you’re dining in season, do not miss the appetizer of fried Rappahannock oysters atop duck liver parfait. Among other starters are house-smoked Carolina trout dip with crisp lavash crackers, and chilled cucumber vichyssoise with pickled littleneck clams. Finish the meal with shareable sticky date cake with salted caramel ice cream, dulce de leche and caramelized white chocolate. Trust Leavoy, who also oversees the beverage program, to suggest a pre-Prohibition-era cocktail or to handle wine pairings from a list that’s grown so long you’ll need to bring your readers.