Eschelon Experiences, the restaurant group whose eclectic holdings include The Oxford, Mura, Zinda, and Cameron Bar & Grill, is further broadening its lineup with its latest venture. Targeted for opening the week of October 13 in the new Cameron Crescent mixed-use complex, Faire (2130 Clark Ave.; 919-424-7759; fairerestaurant.com) will offer a contemporary twist on the traditional American steakhouse/seafood restaurant.
Chef Christopher Hill, who has worked at a number of restaurants in Oregon and North Carolina (most recently as chef at The Oxford), will put that concept onto the plate with a menu that includes the likes of diver scallops with truffled confit duck white bean cassoulet, and NC flounder with crayfish bisque and smoked potato puree. Representing the “turf” part of the menu will be pasture-raised beef from Mills Family Farm in Mooresville, setting the tone for a strong focus on locally sourced produce. A full bar will feature a serious wine list curated to pair with Hill’s ambitious offering.
Playing counterpoint to the forward-looking kitchen, the 120-seat dining room looks to the past with a mid-century modern decor that pays tribute to the period when the historic Cameron Village was built. A sneak peek inside reveals that the look lives up to the Eschelon reputation for visual drama, too. An elevated patio overlooking the intersection of Clark Avenue and Oberlin Road expand the seating by 45, and a private dining room will accommodate 20 seated diners or 40 for cocktails.
Tying past and present together is the restaurant’s name, a double-entendre homage to the nearby location of the original NC State Fairgrounds and to the savory fare soon to be on offer daily for lunch, dinner and weekend brunch.
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