Il Palio reopens in Chapel Hill's Siena Hotel
Il Palio chef Teddy Diggs wants to transport guests to Italy - from the food to the relaxed atmosphere.
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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.
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