|Website screenshot: http://lanternrestaurant.com/|
I had the distinct pleasure of Errol and my final date in Chapel Hill during our year together to be at The Lantern. It's tucked in by all of the other unique, local restaurants and shops on Franklin Street. One of the pharmacists at work suggested we eat there because her sister-in-law owns it.
It's a delicious, high-end restaurant that combines contemporary style Asian dishes with locally grown farmer's market fruits and vegetables. Despite the prices being higher than our usual (entrees ranged $25-40), we decided to splurge for our last date.
I got a cocktail (I can't remember it for the life of me, but it had rum and ginger ale), and Errol got a beer.
My entree was a twist on lettuce wraps. On the left side of the picture below, you see the roasted peanut hoisin and the absolutely delicious pork shoulder. It's cooked overnight in lemon grass, and the meat basically melts in your mouth. I would have been happy with simply a plateful of that pork. It was interesting to make lettuce wraps with a different kind of leaf, but it worked. And I finished every last bit of the dish.
|BBQ’d Chapel Hill Creamery pork shoulder |
with cool rice noodles, lettuce cups, Vietnamese herb salad,
chile-lime sauce and roasted peanut hoisin
|Roasted banana ice cream with caramel, soft cream|
and NC peanut brittle
|Almond panna cotta with organic cherries, rosé syrup|
and almond-sesame candy
After perusing The Lantern website, I saw that the owner has also published a cookbook: Cooking In The Moment. It looks like a great cookbook that has recipes to take advantage of seasonal fruits and vegetables. Maybe I'll try it out! North Carolina is filled with farmers markets, and I'm looking to grow herbs on our new patio.
|Website screenshot: http://www.andreareusing.com/|
Cheers to good eats, good dates, and good people.