Mothers & Sons owner and chef Josh DeCarolis makes homemade tonnarelli at the Durham restaurant on Wednesday, Oct. 20, 2016. DeCarolis spent four months late last year in Italy mastering the technique for the handmade pastas that would become a signature feature of the Mothers & Sons menu.
Mothers & Sons owner and chef Josh DeCarolis makes homemade tonnarelli at the Durham restaurant on Wednesday, Oct. 20, 2016. DeCarolis spent four months late last year in Italy mastering the technique for the handmade pastas that would become a signature feature of the Mothers & Sons menu. Juli Leonard jleonard@newsobserver.com
Mothers & Sons owner and chef Josh DeCarolis makes homemade tonnarelli at the Durham restaurant on Wednesday, Oct. 20, 2016. DeCarolis spent four months late last year in Italy mastering the technique for the handmade pastas that would become a signature feature of the Mothers & Sons menu. Juli Leonard jleonard@newsobserver.com

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October 26, 2016 10:00 AM

Dining review: Yield to temptation at Mothers & Sons in Durham

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