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 Current specials may include:Availability is limited, so please call us if you'd like to check on specials for a specific night  Tom Yum - wild NC shrimp and mussels in spicy broth with fresh lime leaf, galangal and oyster mushrooms Dashi sticky rice with Cape Canaveral rock shrimp, Peregrine Farm sunchokes and oyster mushrooms
Eastern shore puffer fish tempura with salt-cured green chile and yuzu |
 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. |
We offer reservations for parties of any size every night. Please call 919.969.8846. Serving dinner Monday through Saturday from 5:30pm - 10:00pm.
Closed on Sunday.Bar with late night menu open till 2:00am Monday through Saturday.  Complimentary valet parking is available every night directly across the street. Join our mailing list to recieve updates and stay informed with specials, dinners, and more.The Daily Beast has written a review of Cooking in the Moment, that Katrina Heron hails as a thoughtful, delicious take on “locavorism.” more  Read Saveur's review of Cooking in the Moment  |
Miso-glazed smoked black cod with roasted shiitake mushrooms, Eco Farm tatsoi, black sticky rice and warm sake butter
The 15 semi-finalists for First Lady Michelle Obama's Recipes for Healthy Kids competition have been announced, and the team including Culbreth Middle School, Chapel Hill-Carrboro schools Chef/Trainer Ryan McGuire and Lantern Restaurant has been selected for their 
| 423 West Franklin Street, Chapel Hill, NC 27516 | Directions | 919.969.8846 | info@lanternrestaurant.com | | |
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