News and Events




In light of the Governor’s announcement that we are moving into Phase 2 of reopening, we wanted to give everyone an update on our plans.

We haven’t yet established a timeframe for reopening, but plan to start doing curbside takeout again sometime in the next few weeks. Subscribe to our newsletter here to receive updates.

On a happy note, over the past month, our kitchen team has made over 45,000 meals and counting for Durham FEAST, and they'll continue to do so at least until mid-June.

Thank you for your support and patience!

Stay safe!

Lantern Family



Thank you for supporting our small, hardworking team by ordering Lantern TO GO last week. We have decided to suspend it for a few weeks to assess the impact of COVID19 on our community and to give our kitchen crew time to restock their own pantries and be with their families. sign up here to get alerts.

We have also started a Lantern Kitchen Relief Fund in support of the dishwashers, chefs and porters who are the heart and soul of Lantern. If you are able, please consider donating

Looking for other ways to contribute to Downtown Chapel Hill? Check out the Downtown Partnership’s evolving list of downtown businesses in need of our support.


Questions about food safety and sanitation during coronavirus? Serious Eats has created this Comprehensive Guide to walk you through considerations for grocery shopping, takeout, cooking at home, and how you can help. 



Electronic gift cards for Lantern are now available! Please click here to purchase. Our physical certificates are still available by going to our Shop page. We will be fulfilling and mailing physical certificates as normal during our temporary closure. 


As of Monday, March 16th 2020, Lantern has temporarily suspended service. This has been an impossible decision to make, but we think it is in the best interest of our staff, guests and our surrounding community. We are working with our friends in the restaurant industry and town & state officials to help get the support we will all need over the next weeks and months. If you're looking for ways to support your favorite small businesses, please consider buying a gift certificate to redeem at a later date. 

Thank you for your ongoing love and support — more updates soon.

Lantern Garden

We are happy to announce Lantern Garden is now open! Join us on the patio every evening for drinks and our full menu.


Andrea shares her recipe for scallops in yellow curry with spicy grapefruit salad in the January issue of FOOD & WINE.

Photo by John Kernick

Andrea shares her recipe for mussel soup with Saveur Magazine.

Our kitchen’s 5 favorite fish you need to get your hands now on with recipe ideas.

Southern Living

We are honored to be included in Southern Living’s “100 Places to Eat Now”!

5 Things You Need To Know In The South Right Now


Art in the Alley

Artist and musician Ron Liberti's most recent work was installed in Yates Alley on June 23. Commissioned by Lantern, the series of eight panels are each based on a detail from one of Liberti's celebrated rock posters.

A collection of his work is held at the Southern Folklife Collection in The Wilson Library at the University of North Carolina at Chapel Hill.


Eater: Watch Andrea Reusing's TED Talk on the Illusion of Abundance and the Invisibility of Farm Workers

Here's a thought-provoking TEDx Talk from Lantern's Andrea Reusing in which the Chapel Hill, NC chef urges the food world to "make a place for farm workers at the table." Reusing points out that we live in a world run amuck with "foodies," saying, "We have tote bags for our tote bags. Our compost piles have their own Tumblrs." But yet somehow still the food community often ignores "something that's much more fundamental to the way we live: the lives of the people who harvest the food that we eat." Eater

An interview in The Daily Meal.


Cooking in the Moment

Cooking in the Moment

Cooking In the Moment selected as one of the New York Times notable cookbooks of 2011!

A serious thank you to Serious Eats for including Cooking in the Moment with such great company in their favorite cookbooks of the year.

Recipe from Cooking in the Moment:

Cherry stone panna cotta

From Cooking in the Moment: A Year of Seasonal Recipes