From Our Archive
This story was published before Summer 2021, when we launched our new digital experience.

A Star Chef in Durham

A Classic Martini

Wine and Spirits

A Classic Martini

A drink from New York City’s Bemelmans Bar at the Carlyle Hotel

The Hoodie of the Future


The Hoodie of the Future

British clothier Vollebak makes garments for today’s superhero.

Sohm looks at the color and how fine the mousse is — the fine streams of bubbles — a sign of great quality.

Wine and Spirits

How to Drink Grower Champagne

Legendary sommelier Aldo Sohm on rarer bubbles.

Thirteen years after chef Andrea Reusing debuted Lantern, her critically acclaimed restaurant in Chapel Hill, North Carolina, she’s venturing 30 miles northeast to run the Durham Restaurant, located in the namesake city’s new Durham Hotel. Both open in July.

It’s not that Reusing had never entertained other restaurant offers. It’s just that she never felt the timing was right. “The infrastructure for local food is finally able to support the volume I need,” she says. For the menu, Reusing was inspired by a list of American foods in Mark Twain’s A Tramp Abroad that the author pined for while touring Europe in the 1870s, from sheepshead and croakers to such American fruits as strawberries and peaches. Some Twain ingredients appear in dishes such as baked crab soufflé and cornbread. The rooftop bar serves uncommon kinds of fish, like Twain’s sheepshead.

At 315 E. Chapel Hill St.; 919-247-8683;


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