Sera Cuni, longtime Foster's Market employee who bought the Chapel Hill location in 2013 with partner Susan White, has taken the next step towards independence.
They’re officially changing the restaurant’s name to The Root Cellar.
But chef Cuni is quick to note that the food will retain its, er, roots in the Foster’s tradition of local sourcing and scratch cooking. All the popular specialties that made Foster’s a local institution, from sandwiches and wraps made with house-roasted meats to wood-fired pizzas to house-baked pastries - will continue to be available at The Root Cellar. Same goes for the take-home Family Dinners, holiday meals and gourmet market selection of locally made products.
What will change at this restaurant best known as a breakfast and lunch spot is an increased emphasis on dinner. Initially offered Thursday-Saturday evenings from 5-8 p.m., the menu will include shrimp and stone-ground grits, a Mills Family Farm burger with seasonally changing toppings, and a selection of local charcuterie and cheeses. The chef will supplement the offering with dishes inspired by what she finds in the market. She’ll post these weekly specials on Wednesdays on the restaurant’s website.
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The Root Cellar (750 Martin Luther King, Jr. Blvd.; 919-967-3663; rootcellarchapelhill.com) is open daily from 7:30 a.m to 8 p.m.
Another change will be welcomed by the many fans of Foster’s breakfast. Previously offered from opening until 11:30 a.m., breakfast will now be served daily until 2 p.m. And if the dinner service catches on, you can expect later hours in the evening as well.