Diners can enjoy one end of the dietary spectrum to the other next week.
In Chapel Hill, Crook’s Corner is offering a “guts and glory-offal” menu, inspired by the Scottish poet Robert Burns, from Jan. 24 -29. Chef Bill Smith’s menu will include sweetbreads, kidneys, livers, a shepherd’s pie and Scotch cocktails. On Saturday night, a house-cured corned ham, an eastern North Carolina specialty, also will be on the menu. More details: https://www.facebook.com/events/702388753244187/
The Chapel Hill restaurant is at 610 W. Franklin St., 919-929-7643,crookscorner.com
Meanwhile in Durham, Alivia’s Bistro has partnered with Bull City Vegan to offer a vegan week menu from Jan. 23-29. Some of chef Mark Mishalaine’s dishes include: red beet ravioli; heirloom tomato lasagna; smashed fingerling tacos with avocado mousse, coconut crema and stone fruit salsa fresca; and a charcuterie board with mushroom pate, eggplant and portobello mushrooms with beer mustard, pickles and crostini.
The restaurant is at 900 W. Main St., Durham, 919-682-8978, aliviasdurhambistro.com