In its Jan. 26 issue, Nation’s Restaurant News included Raleigh’s Angus Barn on its prestigious “NRN 50” list of All-American Icon restaurants.
Still going strong 50 years after its founding by Thad Eure Jr. and Charles Winston, the Angus Barn has thrived over the years by expanding its menu to include seafood and other dishes, adding a popular bar and lounge, maintaining an award-winning wine selection, offering special themed dinners, and more recently, opening a 500-seat year-round lakeside pavilion (www.thepavilionsattheangusbarn.com) for special events. The Angus Barn also opened two elegant dining rooms accommodating 30-plus guests each in its renowned wine cellar, along with a special teaching kitchen.
The Angus Barn has “become synonymous with hospitality and service excellence” according to Nation’s Restaurant News. That’s one of the primary reasons why the establishment made the NRN 50. The Angus Barn is the only North Carolina restaurant on the list.
Founded in 1960, the Angus Barn is a distinguished fine-dining establishment in Raleigh, N.C., owned and managed by Van Eure. Featured in Southern Living magazine and on the CBS program “48 Hours” for its cuisine and exemplary service, the Angus Barn has won numerous awards, including the Ivy Award, DiRöNa (Distinguished Restaurants of North America) Award, Wine Spectator Grand Award and Fine Dining Hall of Fame Award. In 2006, Angus Barn’s Executive Chef Walter Royal, a Restaurant Guild International Five Star Chef of the Year, triumphed over a celebrity Iron Chef on the Food Network’s “Iron Chef America” television show. For more information, visit www.angusbarn.com.
Students get a taste of the working world, customers get a taste of classic American cuisine. The new District at 410 Blackwell serves up both a full lunch and a fast-paced classroom experience every Thursday and Friday, 11am-2pm, at The Art Institute of Raleigh-Durham in the American Tobacco Campus.
The District is the institute’s first local student-run restaurant. A new enterprise will set up shop in the institute’s full kitchen and vibrant dining space every semester, each with its own distinct flavor. For this inaugural run, the menu features classics in the Durham vein such as the Highway 147 Spinach Salad, The Bleu Devil Chicken Breast and The Home Run grilled carrot bread, prepared and served by a class of 12 who alternate between the front and back of the house.
“Our students do it all,” says Chef Dan Taylor, an 18 year restaurant veteran and director of the institute’s Culinary Arts program. “There will be glory and glitches, but the best way to prepare for a successful career is to have the full experience.”
To Mike DePrisco, the institute’s president, the District captures the school’s can-do creativity: “We chose this area because of its dynamic creative culture, and the District is one way we’re becoming active contributors to that culture. We’re a laboratory for the next generation of creators. Consider our restaurant a sneak peek of what’s to come.”
The Art Institute of Raleigh-Durham, south side of the American Tobacco Campus in the Fowler Building, 410 Blackwell St., Durham will be serving every Thursday and Friday, 11am – 2pm (last seating at 1:30pm). To make a reservation, call (919) 317-3200 or email email@example.com.
Health News reporter Madeline Ellis in the article “Portion Distortion: How big is a serving?” asks how much food actually constitutes a healthy-sized portion?
The Chicago breaking news center reports in the article “Local food execs sign on to Michele Obama’s anti obesity campaign” that the program includes a pledge from 40 executives of major food producers and agribusinesses to help promote healthy eating.
The Centers for Disease Control has a new website with a collection of information on cholesterol. The website explains the threat of cholesterol, offers fact sheets, prevention steps and proivdes links to publications.
At Watts Grocery in Durham, they’re planning for Mardi Gras. Chef Amy Tornquist notes that February 16th is Fat Tuesday. “Watts Grocery will continue our tradition of doing it up right! We will be previewing a few items from our upcoming new menu as well as offering some New Orleans specialties.” Look for:
- Boudin-stuffed chicken breast
- James’ Duck Leg, Oyster, and Andouille Gumbo
- Fried Oysters with Low Country Remoulade
- King Cake (make sure to watch out for the “baby” inside)
Tornquist calls on folks to shop local. She says that we need to keep up the efforts to support our friends and neighbors in small businesses of all kinds around town.
“I have heard of a few friends closing or selling their businesses and there are many Durhamites still suffering mightily. I know that we are all trying to feel more hopeful about the future and there is much to look forward to. But I worry. I see signs of recovery right along with signs of continuing trouble. We as a company have seen great success this year thanks to our friends and loyal customers. But we have also faced adversity. I see my coworkers working hard and trying their best all day long. But I also see that our health insurance went up 40% as a company this year and we have had to ask more from our folks to even keep this benefit at all. And that feels miserable and truly worrisome. So continue to visit the independent shops along Broad and Ninth Street, shop downtown, and remember that money you spend on local businesses stays here in town.”
She offers a list of local businesses:
Toast (when I’m not at Watts, of course)
Vert and Vogue
Ox and Rabbit
Scratch Baking at the Durham Farmer’s Mkt
The Green Room
Joe Van Gogh
and all our neighbors!!