Mouthful

Chef Greg Gettles leaving Durham’s Piedmont restaurant

Piedmont chef Greg Gettles (on left) is moving to Charleston, S.C. He is shown with general manager Crawford Leavoy.
Piedmont chef Greg Gettles (on left) is moving to Charleston, S.C. He is shown with general manager Crawford Leavoy. Nick Pironio

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.

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.

Weigl: 919-829-4848;

Twitter: @andreaweigl

  Comments