blog http://www.restaurantedendurham.com/blog.php Sat, 31 Jul 2010 08:37:19 +0100 FeedCreator 1.7.2 http://www.restaurantedendurham.com/blog/eden-featured-in-the-chronicle Fans of the now-closed George's Garage can find solace in executive chef Adam Smith's newest endeavor, Restaurant Eden. Located only 10 minutes off campus, Eden features the same simple but smart cuisine as George's-with an added twist.<br><br>The all-American comfort food possesses a distinct Northern Californian flair, especially present in the many seafood offerings such as fried catfish, pan-seared trout and red snapper. Entrees are prepared from locally farmed produce, and the menu shifts and changes with the season to reflect the very best ingredients on the market.<br><br>Hidden from the main road behind an office building complex, Eden does not boast easy accessibility. Once inside, however, patrons are treated to a classy, inviting atmosphere. Wall-length windows let in white lights from an outdoor patio, and the glossy wooden bar and open-air kitchen lend a modern look to the elegant ambiance.<br><br>For the most part, the food is equally impressive. The appetizers are almost almost all seafood, with portions large enough for two. Highlights include calamari flash-fried with lemon zest and creamy Carolina crab fondue served with flaky sundried tomato tortillas. <br><br>As far as entrees go, seafood is again the clear favorite. The pan-fried red snapper features a unique firm texture and a sharp, almost overbearing herb flavor. The chef also spiced up other home-cooked favorites such as pan-seared trout laden with toasted almond butter, and traditional shrimp and grits seasoned with pungent horseradish.<br><br>Seafood aside, Eden also serves steak, pork, poultry and pasta, ranging from local delights like Carolina BBQ ribs to simple comfort foods like chicken pot pie. The delightful peppery tang of the juicy chile-rubbed pork makes this dish one of the chef's specialties. Sides of rich mashed sweet potatoes and glazed apples are likewise satisfying. Even the accompanying vegetable sides are noteworthy, as they are determined by the local farmers' markets three best produce selections.<br><br>When dining at Eden, leave room for dessert since the restaurant's chefs save the best for last. Classics such as strawberry shortcake and cheesecake are sure to satisfy anyone's sweet tooth. But the delectable chocolate Godiva torte, accompanied by raspberry ice cream and a piece of homemade caramelized sugar candy dotted with broken espresso beans, would have Adam and Eve asking for seconds. <br><br>-Sanette Tanaka<br><br>http://media.www.dukechronicle.com/media/storage/paper884/news/2009/09/03/Food/Restaurant.Eden-3761967.shtml<br> Fri, 04 Sep 2009 16:50:14 +0100 http://www.restaurantedendurham.com/blog/eden-in-the-news-observer <h1 id="story_headline">New start for seasoned chef</h1> <div id="story_bycredit"> <span class="byline">BY GREG COX</span> - <span class="creditline">CORRESPONDENT</span> </div> <div id="dateDisplay"><h4 id="publishDate" class="date">Published: Wed, Aug. 05, 2009 06:32AM</h4></div> <p> Some people might consider Adam Smith naive for opening Restaurant Eden (3211-106 Shannon Road, Durham; 401-5395; <a class="" href="http://www.restaurantedenonline.com" target="_new">www.restaurantedenonline.com</a>) in the space where the estimable Starlu failed. It's the young chef's first restaurant, after all, and the location -- on the ground floor of an office building (entrance on the back side, no less) -- is hardly Night Life Central. But Smith grew up in an apartment complex nearby, so he's familiar with the area. And he knows his way around a restaurant kitchen, having worked in a number of them -- including George's Garage and the North Hills Firebirds, where he was executive chef for six years -- since he was 14.</p><p>Smith plans to attract customers with his fresh takes on traditional American fare and American regional classics, served in an inviting contemporary setting. He aims to keep them coming back with solid execution and value pricing, with all but a handful of entrees in the $8 to $16 range. Highlights of the regional tour include Carolina crab fondue, chile-rubbed pork loin with caramelized apples and North Carolina sweet potatoes, New Orleans style chicken gumbo, pan-seared trout with toasted almond butter, and the chef's distinctive horseradish-spiked take on shrimp and grits. Comfort food classics such as chicken pot pie and baked macaroni and cheese transcend regional boundaries. Same goes for strawberry shortcake and Godiva chocolate torte, desserts that ought to make anyone feel at home. Restaurant Eden is open from 11 a.m. to 10 p.m. Sunday-Thursday from 11 a.m. to 11 p.m. Friday-Saturday.</p> Thu, 06 Aug 2009 01:31:05 +0100