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Lantern marries a farm-to-table philosophy to impeccably
produced Pan Asian cuisine. "It's not fusion cooking," explains Chef
Andrea Reusing. "Individual Asian cuisines, such as Vietnamese, Thai and Indian,
are represented -- but never on the same plate." A great advantages for a
restaurant like Lantern in a town like Chapel Hill is that the chef can have
a relationship with area farmers, having recruited local farmers
to grow vegetables and herbs for her. And for pork, she has farmers who give
her special cuts, allowing her to come on the farm and get exactly what she
needs.
Recommended articles and reviews:
Tom Colicchio /
Food & Wine (interview) /
Garden & Gun /
GAYOT /
Gourmet Magazine /
INDY Week
/
SpiceLines /
Wall Street Journal
|
Dinner only
Monday to Saturday
5:30 p.m. to 10:00 p.m.
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Late night menu served Monday to Saturday at the bar (closing time 2:00
a.m.)
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Closed Sunday
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Address: |
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Lantern Restaurant
423 West Franklin Street
Chapel Hill, North Carolina 27516
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Sample Menus:
Dinner
Wine
Cocktails |
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Phone: |
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(919) 969 8846 |
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Fax: |
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(919) 969 7975 |
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Email: |
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info@lanternrestaurant.com |
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Chef de Cuisine: |
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Miguel Torres |
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Pastry Chef: |
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Monica Segovia-Welsh |
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General Manager and Wine Director: |
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Jason Wall |
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Chef and
Owner: |
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Andrea Reusing |
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Official Site: |
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[website] |
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