Ten years ago, Durham, N.C., was a “scruffy and aging” tobacco town, said Julia Moskin in The New York Times. Today, farmers have repurposed many former tobacco fields—growing produce in the rich soil, raising livestock, and serving as an inspiration to local chefs.
Watts Grocery
It looks like an “upscale sports bar,” but its chef, Amy Tornquist, creates dishes that are works of art, such as seared mushrooms and fresh asparagus tossed in a pan with spring garlic. 1116 Broad St., (919) 416-5040
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Six Plates Wine Bar
Matthew Beason, a driving force of Durham’s local-food movement, opened this ambitious restaurant. Local lamb is transformed into a “lamby joe” sandwich, whose sauce is flavored with “pungent spice and sweet fennel.” 2812 Erwin Road, (919) 321-0203
Neal’s Deli
Chef Matt Neal ”prides himself on high-quality lowbrow food.” In his house-made porchetta sandwich with spinach and pickled peppers, the “care comes through.” 100 E. Main St., Carrboro, (919) 967-2185
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