Triangle Restaurant Week profile: The Piedmont in Durham
The Piedmont's menu includes seasonal items made from local, farm-grown ingredients. They are definitely worth checking out for restaurant week!
Posted — UpdatedWe started with cocktails. I had the 401 (house-made jalapeno vodka, fresh strawberries, lime and prosecco) and I ordered her the Mint Julep, since she has never had one before. Both drinks were strong, but in different ways. The vodka was delightfully spicy. That first sip burned, but the flames slowly subsided the more I consumed. The Mint Julep was strong but equally as tasty.
We started with fried Rappahannock oysters served on a bed of duck liver parfait, and a salad of Root Down Farm roasted beets, compressed watermelon, house-made kimchee, basil pesto and lemon balm. My mom, the seafood critic, loved the oysters. They were tender, properly seasoned and cooked to perfection. I agreed, but preferred my beet salad. I'm not always a fan of beets, but I loved the way the watermelon blended with the beets. A great sweet salad that is also on the restaurant week menu.
For entrees, mom opted for the grass-fed Painted Hills' coulotte served alongside Triple J Farm's diced sweet potatoes and smoked bacon hash, roasted Four Leaf Farm's broccoli and topped with a delicious black garlic sauce (another Triangle Restaurant Week entree). At first, mom wasn't sure what a coulotte was, but when she found out it was steak - she was in! Because we each wanted to try something different, I ordered the roasted Springer Mountain Farms' chicken served with Root Down Farm's cauliflower, Anson Mills' benne seed, Carolina gold rice, braised pine nuts and "marbella" jam. The dish was delicious and savory. I was hoping for more a sweet kick from the jam, but enjoyed it. My mom, however, could not stop raving about her meal. She shared a little with me and I can see why she was so happy. That black garlic sauce tied the entire dish together perfectly. So good!!
For dessert, we highly recommend either the sticky date cake topped with salted caramel ice cream, dulce de leche and caramelized white chocolate, or the Blueberry "Ten Dollar Pie" served alongside homemade lemon buttermilk ice cream (both restaurant week selections). The coconut cake (another restaurant week dessert selection) is also a good choice. My mom hates coconut but really enjoyed it because it was so understated.
If you go off the restaurant week menu, the strawberry and rhubarb sorbet is a light, fruity dessert that is perfect for the summer.