Second Empire Review
Wood paneling, muted lighting, and well-spaced tables make for an elegant dining experience in this restored 1879 house. The menu, which changes seasonally, has a regional flavor. The food is intricately styled so that colors, textures, and tastes fuse. Previous standouts have included pan-roasted sea scallops served with grits and applewood-smoked bacon and five-spiced duck confit with green lentils and orzo. A brick tavern on the lower level has a less expensive menu that has included bison short ribs and grilled North Carolina trout.
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