The pan seared scallops served with creamy polenta and balsamic drizzle at the Art Institute’s student-run restaurant, which is serving lunch on Thursdays and Fridays.
The pan seared scallops served with creamy polenta and balsamic drizzle at the Art Institute’s student-run restaurant, which is serving lunch on Thursdays and Fridays. Courtesy of The Art Institute of Raleigh-Durham
The pan seared scallops served with creamy polenta and balsamic drizzle at the Art Institute’s student-run restaurant, which is serving lunch on Thursdays and Fridays. Courtesy of The Art Institute of Raleigh-Durham
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May 11, 2016 10:20 AM

Durham’s Art Institute opens student-run restaurant for lunch

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