Food and Service Can't Be Beat.
This was our first time at the restaurant. The menu is a novel take on American dishes with appealing touches. My pan-seared foie gras was beautifully balanced by grapefuit slices and port sauce. For the entree I had an amazing pork shoulder confit, with sweet potato puree and collards--all surrounded with spicy pecans and bourbon jus. The wines and desserts were spectacular. Our server, Joshua W., was low-key, friendly, knowledgeable, and efficient. His service added a lot to the meal. In our judgment, this restaurant goes right up there with the best the Triangle has to offer.