Chef Greg Gettles is leaving Durham’s Piedmont restaurant — if you want to get one last taste of his food, get there before Sunday.
Gettles confirmed that he is moving to Charleston, S.C. His last week at the Durham farm-to-table restaurant is Triangle Restaurant Week, which ends June 12. Gettles previously worked at Herons at The Umstead Hotel & Spa in Cary and the now-closed Magnolia Grill in Durham.
For Triangle Restaurant Week, Piedmont is offering a three-course prix fixe menu for $30. Here is the menu:
First course choices: baby spring vegetables with charred onion vinaigrette and buttermilk pudding; goat cheese custard with ginger gastrique, spring beets and angelica; or pork belly with kimchi, pumpernickel, snap peas and hibiscus.
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Second course choices: English peas with Carolina gold rice, oyster mushrooms and rioja vinagrette; braised shortrib, fava bean and shallot onion rings; or potato-crusted fish with caramelized squash, mustard soubise and beet jus.
Third course options: Chocolate cremeaux with whipped caramel,cocoa nib crumb and burnt orange; or strawberry sorbet with caramelized white chocolate and olive oil jam.
For more information about Triangle Restaurant Week, see my earlier post HERE.