Chapel Hill, N.C. — Il Palio reopend Tuesday at the Siena Hotel after its first major renovation in more than two decades.
The newly redesigned restaurant includes an open kitchen and chef's table. Executive chef Teddy Diggs has crafted new menu items, including an entire bistecchiera section, prepared using a custom wood-fired grill which incorporates flavors that are indigenous to Italian cuisine.
Other new menu items include salt cod mantecato and hand-crafted acorn fazzoletti, accompanied sea salt and rosemary focaccia bread.
Diggs' new menu was inspired by a recent research trip to Italy. He wanted to capture the rustic roots of Italian cooking.
"My approach to Italian cooking is simple: incorporate fresh ingredients and let the flavors stand on their own," Diggs said in a statement. "True Italian cuisine is balanced and rustic, and my role is to provide a time and a place to showcase the ingredients."
Il Palio's wine selection is also on display with a new wine wall. The list includes more than 400 rare wines from all 20 regions in Italy.
Il Palio offers breakfast daily and dinner Tuesday through Saturday.