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Piedmont Restaurant Review: Most of the produce used in Piedmont’s cooking is grown just minutes away from the restaurant on its own farm in Hillsborough. As you would expect from such a happy symbiosis, Piedmont’s menu changes daily and its chef has unusual versatility. On any given evening, one may find such dishes as tempura-fried vegetables (squashes, beets, kale and eggplant), shiitake mushroom risotto with rosemary and Grana Padano, vermillion snapper brodetto with clams and shrimp, and a pork offering. The cheese plate features selections from Chapel Hill Creamery, along with several other North Carolina cheesemakers, and the kitchen makes its own charcuterie. Seasonal desserts might include flourless chestnut cake with honey ice cream, a butternut squash bread pudding or a chocolate sourdough cake with whipped crème fraîche. In addition to a few French and American options, the focused wine list showcases small Italian producers and pays special attention to wines that are sustainable, organic or biodynamic. The bartender makes bitters, syrups and infused liquors in-house for the cocktails, as well as limoncello and grapefruit cello.