Restaurants in Durham

Six Plates Wine Bar minimizes customers’ food indecision with a concise menu that pairs six upscale small plates with six wines by the glass. Despite the menu's diminutive size, there's no lack of variety—the foodies in the kitchen constantly swap out dishes to make use of as many local ingredients as possible, while a clipboard bears a list of more than 150 wines, and 30 beers, sold by the bottle. Mentioned in the New York Times for its use of local food, Six Plates Wine Bar puts an upscale take on comfort foods with its plates, which are about half the size of a traditional entree.

Six Plates Wine Bar's resident wine lover, Matthew Beason, curates a wine list that hails from around the globe—from behind the bar, he'll recount the tale of his first wine love, a 1995 JL Chave Hermitage Blanc that broke his heart when it eloped with a bottle of Boone’s Farm. Each glass romances tongues beneath crystal-drenched chandeliers in the warmly lit dining room, where eclectically framed vintage photos and mirrors share space on exposed brick and deep-amber walls. Diners can recline on red-upholstered armchairs, at the bar, or at intimate, candlelit tables flanked by backed barstools.

Black button-back booths and cherry-wood tables and accents give Shula's 347 Grill’s dining room the air of an upscale steakhouse, which is modernized with delicate studio lighting. The menu presents a similar contrast, its burgers and Signature Shula cut Black Angus Beef steaks prepared with a mix of traditional and modern techniques. The kitchen crew smothers boneless wings in buffalo sauce or a sweet-chili glaze with cilantro, while others grill Premium Black Angus filet mignon, New York strip, and cowboy steaks that have gone through a signature aging process. To accompany each dish, the staff recommends sparkling, white, and red wines from an extensive menu that includes selections from Chile, France, Italy, Germany, and across the U.S.

In 1978, Kyriakos Kalfas and his wife Ralitsa opened Spartacus Restaurant in Huntington, New York, taking after Ralitsa’s father, who had opened a cafeteria in Winston-Salem after returning home from WWII. In the early '90s, the Kalfas were drawn back to North Carolina and opened their own establishment in Durham. Since then, the restaurant’s menu has continued to pique appetites and garner praise—its tzatziki-covered lamb kebabs and flaming saganaki helped the eatery earn a Best of the Triangle award from Indy Week in 2011. Guests can dig into these eats, along with items from a sprawling lunch buffet, under the glow of the bar's three TVs, or they can take their meals outdoors when the patio opens in the spring.

For 20 years, Nawwaf and Bayan Said craved the opportunity to share their native cuisine and culture with their fellow North Carolinians. At Jasmin Bistro––named for both the flower and to nod to Nawwaf's first restaurant, Aladin's––the duo blend Greek and Lebanese recipes made from scratch. Imported ingredients and local produce intermingle in classic dishes such as kebabs, hummus, gyros, and chicken shawarma. Along with platters and sandwiches whipped up in their new Hillsborough Street location next to Meredith College, Nawwaf and Bayan cater festivities with buffets, party platters, and boxed lunches.

While steak, seafood, salads, and wines share the spotlight, it's the fondue pot that transforms the dining experience at The Melting Pot into an interactive one. Bubbling at the center of the table, steel cauldrons steam with cheese blends such as aged cheddar and lager beer, or fontina, butterkase, and buttermilk blue. Diners spear slices of granny smith apples, artisan breads, and veggies, before dipping them into the thick, creamy cheese. While a wine and cheese fondue pairing may suit the evening on its own, a fresh salad followed by lobster and steak turns the experience in to a three-course event. Continue the dipping feast by adding one of nine velvety chocolate fondues and diners can gather around the table to dunk strawberries, marshmallows or chunks of cheesecake.

Ruckus Pizza and Bar's chefs have been satiating the immense hunger of NCSU's budding student body and esteemed faculty since 1999. They crown their fresh, made-to-order pizzas with garlic, roasted red peppers, and ricotta, and will even swap out traditional pizza sauce for ranch and spicy buffalo sauce. As their savory pies bubble in ovens, the kitchen team prepares a number of handheld foods, including gourmet philly cheesesteaks, meaty sub sandwiches, calzones, and spinach-stuffed harmonicas. Bartenders shake up fruity cocktails or pour beers and wine that complement the flavors of their hearty cuisine. On select nights, the staff welcomes guests to cheer and shout during trivia, participate in open-mic nights, and dance to the thumping beats of live DJs. They also unify their newly remodeled eatery's sports-themed decor with athletic flourishes such as jerseys, commemorative ballpark photos, and neon signs.