Mateo

Spanish pulpo slow cooked with citrus, bay leaves, and thyme & seared a la plancha. Paired with charred corn succotash and a smoked tomato vinagreta.

We gave our almejas a glow-up. NC Little Neck clams, beurre xérès, boiled peanuts, pickled green tomatoes. You'll be slurping the bowl for every. dang. drop.

🥩 A summer special worthy of soaking up: 10oz prime ribeye, seasoned and pan-seared. Served with fresh heirloom tomatoes, sliced yellow beets, new potatoes, and horseradish crème fraîche.

Chef is taking full advantage of tomato season. North Carolina heirloom tomatoes from , torn pepino cucumber, white nectarine, pine nut vinagreta, and fresh garden herbs.

This one is a must try. The Poulet Rouge Chicken on our specials menu. A breast buttermilk dredged and fried & a leg and wing brined and smoked. Both highlighting the deep, rich flavor of the poulet rouge from Joyce Farms. Served with a caramelized silver corn puree, Jimmy Nardello peppers from Moore's Farm, pickled peaches, and a fresh celery salad.

Peak summer vibes on on special this summer: compressed watermelon salad with cucumber, candy cane peppers, watercress and radish, dressed with a ginger lime fresno chili vinaigrette. Topped with peanuts and mint.

It's blueberry season for our hand pie. We’re talking peak beauties from Bahama Bluebs and a drizzle of burnt honey, in our signature flaky cream cheese dough. Topped with almond powder and fresh mint for good measure.

Need a hit of dopamine (and a cold drink) during this summer heat? Grab a seat at the bar and share some snacks with friends. Works every time.

You know you want dessert. The Videri Chocolate Factory mousse with caramelized white chocolate and cocoa nib streusel is a permanent fixture on our dessert menu for a reason. 🍫

How could you say no to this? Join us for dinner.