Venable
The newest addition to Carrboro’s restaurant scene, Venable Rotisserie Bistro is certainly off to a good start. On a recent brunch visit, the place was packed, and apparently for good reason.
The restaurant, which opened in Carr Mill Mall in May, serves elevated comfort food featuring fresh, locally sourced ingredients crafted by chef/owner Drew Moore. Moore was the first chef at The Federal in Durham and has also cooked at local eateries including Tyler’s Taproom and the Siena Hotel’s Il Palio. Come for dinner and enjoy the free-range rotisserie chicken entrée, or stop by for a brunch cocktail of bourbon, fresh-squeezed lemonade and mint. Leaving a show at the Cradle and got the nibbles? No worries – Venable’s late-night menu is available until “at least midnight,†Thursday-Saturday.
Watermelon, Tomato and Feta Salad
Ingredients
1/2 watermelon
12 ounces Greek whole milk feta cheese
18 basil leaves
2 large heirloom tomatoes
6 tablespoons aged balsamic vinegar
6 tablespoons extra virgin olive oil
1/2 pint fresh micro bean sprouts
Method
Slice the watermelon, feta and tomatoes to equal thickness. Remove the seeds from the watermelon. Layer the above with basil, balsamic and olive oil, seasoning with salt and pepper. Top with bean sprouts and enjoy. This dish is best served slightly chilled and left to marinate for one hour.
Gemini cocktail
Ingredients
mint leaves
1 ounce Domaine de Canton (ginger liqueur)
3/4 ounce lemon juice
2 ounces Stoli Vodka
watermelon juice
Method
In a rocks class, muddle together mint leaves, liqueur and lemon juice. Fill the glass with ice and top with vodka. Fill to top with watermelon juice, shake to mix and garnish with a lemon wedge.