TRIANGLE NC

VOL16ISS2 2016

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THE ORIGINAL RELOCATION GUIDE — TRIANGLE NC | VOLUME 16 — ISSUE 2 32 Build it and they will come. That is what leaders in Durham are betting on as the downtown footprint expands with new restaurants, hotels and businesses. The Durham Innovation District (Durham.ID) is bringing excitement to downtown and renewed energy. The 15-acre research hub and live-work-play campus is transforming existing buildings into new uses. The Carmichael Warehouse is now the Triangle's first urban located Class-A lab building and the 1916 Imperial Building is the modern home of the Duke Innovation and Entrepreneurship Initiative. More construction is on the horizon and two new mixed-use buildings known as North and South are planned. The structures – focused primarily on office and technology use – will include retail and restaurants. The presence and support of nearby Duke University is also a factor in the development of the district. Also on the drawing boards is the renovation of the 1960s iconic structure formerly known as the Jack Tar Motor Lodge into a boutique hotel with multiple dining and nightlife options. Alongside the hotel, the One City Center, a mixed-use with residential and commercial space will be the city's tallest building at 27-stories when completed. The city is steadily ramping up its reputation as one built by entrepreneurs who don't aspire to traditional careers. Business owners here are chefs, restaurateurs, makers, designers, musicians and other creative types. Food entrepreneurs have taken "the bull by the horns" in the Bull City and have turned Durham into a leading foodie city noted nationally by the New York Times, DURHAM Durham BY LYNNE BRANDON Washington Post, Travel + Leisure and others. The culinary landscape has put the city on the map as a major food and entertainment destination. Creating major buzz and excitement is the opening of Mothers & Sons under the helm of Matt Kelly (Lucky's Deli, Mateo and Vin Rouge) and Josh "Skinny" DeCarolis (former chef at Mateo who trained in Bologna). The trattoria features regional Italian food (tagliatelle is a favorite) and introduces the first restaurant in the South to focus on fatta a mano—handmade pasta. Delis and small restaurants are getting a slice of the culinary pie with unique, creative twists on food service. Lucky's Deli has quickly gained a following with its fresh, hand crafted sandwiches. Littler Restaurant is doing business successfully and small. The 36-seat restaurant serves menu items you will not see anywhere else such as potted rabbit on house Ritz crackers, chicken fried duck tongue, star anise pickled peach, among other interesting choices. A nod to local is evident with Creedmoor figs and green beans on the menu. Pork continues its reign as America's favorite meat and most often in the form of barbecue. Durham has seized on the national fixation and serves up succulent, messy- but-worthy 'cue for all ages. Backyard BBQ Pit and The Pit have received national attention along with newcomer PICNIC, North Carolina's newest whole hog barbecue joint specializing in heritage breeds. PICNIC, and its farm partner, Green Button Farm, will bring their first North Carolina Barbecue Revival at the farm for a weekend of pork education and appreciation (October 28th – 30th). Events center on barbecue with talks, tours, noshing and enjoying libations on the farm with nationally known chefs and barbecue experts. "Whole hog barbecue is one of our most important food ways in North Carolina," offered Barbecue Man Wyatt Dickson of PICNIC, who explained that the mission of the event is to celebrate whole hog barbecue and bring recognition to its past, present and future. Where there's barbecue, there is beer. Durham has a bustling beverage scene with bars and breweries popping up at warp speed. Coming soon are Durham Beer Company; Clouds Brewing, a concept that allows visitors to pour their own beers and pay by the ounce; Startpoint Brewing; and a British Indian gastropub. Local favorite, Fullsteam Brewery, continues to gain national recognition for its ag-preneur philosophy referred to as plow-to-pint, connecting people to the land and to one another. The company "seeks to pioneer a Southern beer economy in a post-tobacco North Carolina." Fullsteam serves up staples like Working Man's Lunch ale along with seasonal beers like Southern Basil. >> innovation, downtown, food & beverages

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