LanternLantern is a marriage of Asian flavors and North Carolina ingredients sourced mainly from local farms and fisheries. It has been named one of "America's Top 50 Restaurants" and "best farm-to-table restaurants" by Gourmet Magazine, as one of "America's 50 Most Amazing Wine Experiences" by Food & Wine and as "Restaurant of the Year" in 2009 by The News & Observer.

Chef-owner Andrea Reusing was named one of "15 Green Chefs" on Grist's international list, has written for Saveur, Domino, Fine Cooking, and the News and Observer. She serves on the boards of the Center of Environmental Farming Systems and Chefs Collaborative. Reusing is the 2011 winner of the James Beard award for Best Chef: Southeast and the author of Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011).

Lantern was opened in January 2002 by brother-sister team Andrea and Brendan Reusing, along with help from many friends including Silvia Pahola, Ric Palao and David Doernberg, who is responsible for our striking design and warm glow.

Chef de cuisine - Miguel Torres

Many Lantern alum have delicious restaurants and food businesses:

Andrea and Miguel

At Scratch in downtown Durham, Phoebe Lawless bakes empanadas and sugar pie.

At J. Betski's in Raleigh, John Korzekwinski and Jeremy Jennings serve homemade pierogies and kielbasa along with their Pichlers and Prüms.

In Carrboro at Neal's Deli, Sheila and Matt Neal make their own pastrami and farmers market sides.

In NYC, David Doernberg blogs at eatdavelove.

At the Carrboro Farmers market, April McGreger can be found with her Farmers Daughter brand scuppernong preserves and Russian dills.

In downtown Durham at Toast, Billy and Kelli Cotter serve bruschetta, panini, tramezzini and don't forget crostini.

In Cedar Grove, Dave Ramirez and Susan Wiles grow shishito peppers and lots of other things at Geodesic Gardens.

In Chapel Hill at The Pig, Sam Suchoff cooks whole hog pasture-raised BBQ and fries homemade bologna.

What is the Lantern Table?

Lantern Table began as a dinner series focusing on local farms and food producers. Lantern Table has now grown to include a community kitchen and private dining room where we host visiting friends & chefs, offer cooking classes and get-togethers. The cozy kitchen dining room is available every night for private dining, for any occasion. Lantern Table can accommodate up to 45 guests for seated dinner, or 60 for passed hors d'oeuvres. We are equipped with state of the art presentation tools and flexibility to provide total privacy, an interactive evening of cooking from the open kitchen or anything in between. Our garden space can accommodate up to 28 for seated dinner and 40 for cocktails and snacks. You can learn more about hosting a private event here.

Many thanks to Scott McLean, Maria Lopez Ibanez as well as John Lindsay, Brent Lambert, Bart Moyers, Peter Holzman, JSA Architects, Sparrow Plumbing and many other friends for making it all happen.

Past Lantern Table events:

Lantern Table Raw Bar & Bubbles Party with Jay Murrie

Andrea and Miguel hosted our friend Jay Murrie of Piedmont Wine Imports for a cocktail-party style evening of Jay's thrilling sparkling wines and a raw bar featuring the freshest catch from the North Carolina & Virginia coasts, including sashimi and oysters shucked to order.

LanternTable hosted Transplanting Traditions Community Farm Benefit Dinner

Lantern joined Transplanting Tradition’s farmer/chef Khai Nyui Tow for a celebration of Karen Burmese food to support aspiring refugee farmers in Orange County. The five-course dinner featured rare & delicious southeast Asian ingredients including water gourd, Thai pumpkin, pennywort, lemongrass and roselle buds, all grown by Karen refugee farmers. A short presentation and documentary screening with the Transplanting Traditions Youth Team followed the meal.

100% of proceeds benefited the farm in its work to provide agricultural resources and education to refugee farmers at its 4-acre incubator site just south of Carrboro.

Nordic Food Lab Dinner

Lantern joined forces with our friends at Panciuto, Mateo Tapas, ONE Restaurant, and The Umstead to cook a 5-course dinner inspired by the work of Nordic Food Lab (restaurant noma’s flavor incubator) and celebrated the end of the month-long collaboration Subnature and Culinary Culture (which included the construction of an earthen smokehouse in the middle of Duke campus).

Subnature refers to aspects of the natural world we typically shun, particularly in the kitchen. The crazy and delicious menu included long-needle pine, raw milk, fermented cherries, tobacco, with wine pairings by Cave Taureau’s Noel Sherr. Special guests will include Josh Evans of the Nordic Food Lab, all the way from Copenhagen.

Foraging Adventure and Dinner with Alan Muskat

We joined for a day of April foraging and eating with Alan Muskat to help celebrate our new community kitchen, Lantern Table.

Alan led a foraging adventure with a small group that morning, gathering ingredients for the dinner in our springtime woods and meadows. That night, Andrea, Miguel and Amanda prepared a spring Kaiseki-style dinner that included fresh bamboo shoots, morels, nettles, chicory leaf, burdock, spring beauties, milkweed shoots and yes, ramps, along with other prime April ingredients from North Carolina farms and fishers.

Dinner with Grace Young

We celebrated the first day of spring when we welcomed award-winning cookbook author Grace Young to Lantern for a 5-couse dinner. She cooked from and shared her latest cookbook, Stir Frying to the Sky's Edge.

Ruhlman's Twenty

Dinner with Michael Ruhlman

We hosted a special dinner and conversation with author Michael Ruhlman to share charcuterie and other food that’s cured, brined, pickled, fermented and salted. We roasted chestnuts from High Rock Farm on the patio and poured wine from the Vallee D'Aoste in where the rugged terrain and high elevation produces some of the most elegant wines in Italy.

Michael's game-changing new book Ruhlman's Twenty distills all of cooking into 20 fundamental techniques, illustrated with 100 recipes, and hundreds of instructive photos. The 16-course family-style meal included 18-month old whey-fed ham, North Carolina sashimi, crispy rillettes with salted "ume" cherries and moulard duck cured with sake kasu. The full menu and wine pairings are available here.

Molly Stevens

All About Roasting Dinner with Molly Stevens

We welcomed award-winning cookbook author Molly Stevens to Lantern and she cooked from and shared her gorgeous and essential new book, All About Roasting: A New Approach to a Classic Art. The fall menu included Nassawadox oysters, acorn-fed pork, heirloom apples and other prime fall produce and was a benefit for Lee Calhoun's Southern Heritage Apple Orchard.

Hominy Grill Dinner

HominyWe welcomed James Beard award-winner Robert Stehling of Hominy Grill to Lantern for a special evening.

Robert began his cooking career in Chapel Hill working with Bill Neal at Crook's Corner before finding his way with his wife Nunally Kersh to Charleston. In 1997, they opened what has become one of the most beloved restaurants in the south. The dinner began with cocktails and snacks and continued with 5 courses of Hominy Grill flavor. The menu featured both North and South Carolina ingredients and was paired with wines from Jon-David Headrick's small, progressive producers of the Loire Valley.

Lunch honoring Frank Bruni

We hosted a special lunch honoring Frank Bruni, author of the New York Times best-seller Born Round: A Story of Family, Food and a Ferocious Appetite. Currently a writer at large at the New York Times, Mr. Bruni was formerly the newspaper's restaurant critic and Rome bureau chief. The family-style lunch included fall delicacies like chestnuts, Nassawadox oysters, persimmons, acorn-fed pork and sweet white shrimp from the Pamlico Sound.


David Chang at Lantern

We welcomed David Chang to Lantern for a 9-course dinner in honor of his groundbreaking new cookbook Momofuku.

Bacon Dinner

We welcomed Zingerman's founder Ari Weinzweig to Lantern for a special six-course bacon dinner celebrating the publication of Ari's new book Zingerman's Guide to Better Bacon.

The meal focused on bacon from masters Allan Benton, Sam Edwards and WIlliam Johnson, homemade lardo, guanciale and acorn-fed Ossabaw pork belly as well as great local winter vegetables and apples from Diane Flynt at Foggy Ridge Cider.

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