Piedmont

Located in downtown Durham at 401 Foster St.

We have a daily changing menu that is influenced by both Italian & French culinary traditions, and is inspired by what is available seasonally & locally.  We utilize, to as large a degree as possible, locally raised meat & produce.

Go to www.piedmontrestaurant.com to find out today’s menu

Cane Creek Menu Items:
-Brined & roasted pork chop with braised greens over creamy polents
-Housemade Italian sausage with broccoli raab, creamy polenta & tomato broth
-Pasture raised ribeye steak with fries & sauce béarnaise
-Smoked pork ribs with braised red cabbage & bbq glaze
-Braised & glazed pork belly with creamed corn & pickled shallots
-Pasture raised beef meatball sandwich with mozzarella & marinara
-Braised beef shoulder ravioli with red wine-tomat sauce & parmesan
-Smoked beef tongue with pickled green tomatoes & grainy Dijon
-Country Pate with pickled vegetables & Dijon

Cooking Tips: The single thing that seems to bring out the flavor of heritage pork is brining.  We soak Cane Creek pork racks in a brine made from a ratio of 1 gallon of water to 1 cup salt & ½ cup brown sugar.  Bring this to a boil along with onions, bay leaf & thyme.  Chill & soak the rack overnight.  Drain, rinse & dry off before roasting to about 130˚.  The brining will make the pork really moist & flavorful.  We also brine pork ribs (same mixture & time) before smoking at a low temperature for 8 hours.  It gives what we think is the most flavorful meat even more flavor.

Piedmont Meatballs
4# ground beef
1# ground pork, the fattier the better
1 onions, diced
1 heads garlic diced
1/8  C picked thyme
½  bunch parsley
¼ cup basil, when available
1.5 C bread crumbs
1 C milk
1 T black pepper
1 T chili flakes
1oz salt, or to taste
1 C grated parmesan
Marinara sauce
-slowly cook the onions, garlic & thyme in butter until very soft, chill
-combine everything with the onion garlic mixture
-roll into golf ball size balls, sear to get a dark brown crust
-finish cooking in tomato sauce
-serve with spaghetti or on a sub roll with melted cheese