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

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.
Reid’s Fine Foods to open Tuesday in Raleigh’s Cameron Village
Cheap Eats: More Triangle food trucks go brick-and-mortar
Specialty of the House: Vivace’s Brussels Sprouts
Mama Bird’s, new ice cream shop and bakery, opening in downtown Holly Springs
Court ruling could encourage realty payoff scheme revival

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