Restaurant of the Year
Lantern
423 W. Franklin St., Chapel Hill,
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Restaurant of the Year
Lantern
423 W. Franklin St., Chapel Hill,
969-8846 www.lanternrestaurant.com
Cuisine: Pan-Asian
When Andrea Reusing opened Lantern in 2002, she showed many of us for the first time the delights of a world where a talented chef with a Western background turned her attention to Asian cuisines. It was a world where calamari crackled atop a bed of seasonal greens, red-cooked pork was redolent of cinnamon, star anise and Szechwan peppercorn, and ethereal steamed sea bass floated in a broth sparkling with ginger. It was a world whose landscape was an understated contemporary decor, softly lit by a constellation of parchment lanterns.
Seven years later, those lanterns cast their glow over a culinary scene that has evolved but still reflects its creator's original vision. Reusing's passion for local produce, which characterized her cooking long before "locavore" became a buzzword, remains abundantly evident in dishes such as Fickle Creek Farm pork terrine with pickled local green tomatoes; tea- and spice-smoked local chicken with house-made XO sauce; and fried North Carolina flounder with garlic, chiles, tamarind and fresh lime leaf.
If anything, the chef's cooking has matured over the years and now embraces a wider palette of flavors. Hers is most emphatically not "fusion cuisine," however. For all their freshness, her dishes still respect the tradition of the Asian cuisines that inspired them.
A charming bit of evidence of her attention to detail is the house-made fortune cookie that's delivered at the conclusion of the meal. A recent fortune read, "Do great deeds by focusing on their minute aspects." I'm thinking someone slipped Lantern's mission statement into that cookie by mistake.
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