Raleigh, N.C. — More than 10 years ago, Chef Chris Hill used to walk by the corner of Clark and Oberlin avenues in Cameron Village and think to himself "What a great place for a restaurant." Now, Hill is the head chef at Faire, which sits on that same corner.
The new steak and seafood restaurant is located on the ground floor of the new Crescent Cameron Village apartment building. It is Eschelon Experiences' second restaurant in the shopping area. They also own Cameron Bar and Grill.
Eschelon president Guarav Patel said that once they secured the "main on main" location they focused on coming up with a concept that was lacking in the area. Eschelon wanted to create a high caliber dining concept that would appeal to everyone in the market. After some research, the surf and turf restaurant was born.
Faire's modern decor has a warm and inviting vibe with blue and orange colors recurring throughout. The large windows let tons of natural light in, which really helps set this place apart from the the typical steakhouse environment (dim lighting, darker decor). A waterfall wall sits behind some seating in the main dining area. Patel said it is part of his idea to put the natural elements of "earth, wind and fire" into each restaurant.
The food will focus on locally sourced items. The steaks come from Mills Family Farm in Mooresville. The focus on local even includes herbs that are supplied by Anne-Marie Stomp, a botanist from N.C. State. Bread and desserts are all being made in-house.
"We want to put back into the community," said Hill, who previously served as executive chef at Eschelon-owned The Oxford.
Seafood options will include fish secured from "mid-Virginia to mid-South Carolina," Hill says. Expect grouper, flounder, oysters and more on the menu.
Vegetarian and gluten-free options will be available as well.
Desserts will include a Deconstructed Apple Cobbler featuring apples cooked with rum and caramel and topped with praline pecan crumbles, and a gluten-free flourless chocolate cake topped with strawberry jelly, dehydrated strawberries and a rosemary goat cheese foam.
Brunch options will include Heritage Farms bacon, freshly made sausage, crumpets made in-house and a decadent Creme Brulee French Toast.
In between lunch and dinner services, the restaurant's bar area will remain open during the afternoon serving up small plates like burgers, cold seafood plates and pork pastrami sandwiches. There will even be a spicy carrot ketchup served alongside house-cut fries.
The bar's drink menu will include about 100 bottles of wine. The restaurant also has a sommelier. Patel said they wanted to stay away from too large a wine menu and just focus on the best 100 or so selections.
Local beer is very prominent with the draft options all coming from North Carolina breweries. Right now, Lonerider, Raleigh Brewing, Aviator, Big Boss and Triangle Brewing all have taps.
The cocktail menu features the Faire Old Fashioned, which is topped with a housemade orange and cherry foam. Another notable drink is the Spicy Collins, with jalapeno simple syrup. There is also a rotating scotch flight that offers three 1-oz. pours for $25.
Faire opens on Monday at 5 p.m. for dinner service. Lunch service starts on Monday, Oct. 20. Faire regular hours are Monday-Thursday 11 a.m. - 10 p.m., Friday and Saturday 11 a.m. - 11 p.m. and Sundays 10 a.m. - 3 p.m. for brunch. Reservations are recommended.