West Union Vendors Announced

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Duke Dining Announces West Union Restaurant Vendors

Duke Dining has announced the eight vendors that will operate the thirteen restaurants coming to the new West Union.

Director of Duke Dining, Robert Coffey said, “In keeping up with Duke’s first-class reputation the West Union Building will be one of the finest, state-of-the-art dining facilities in the country. The vendors that we have selected for this facility will be capable of producing world-class innovative food that has never been attempted in a University setting.”

Devil’s Krafthouse, offering pub fare and a wide selection of microbrew beers, will be operated by Andy Magowan of local Durham restaurants, Geer Street Garden and The Boot.

Tandoor, serving an authentic Indian menu will be operated by PC Davis of Sitar Indian Cuisine, a favorite among students and the Durham community.

Ginger + Soy and Gyotaku will be run by Don Yoo of Maru and Sushinara restaurant. Ginger + Soy is the confluence of different cuisines from all over East and Southeast Asia and Gyotaku will be THE sushi venue on campus. The Japanese word “gyotaku” describes the ancient practice by fishermen to catalogue their daily catch by using ink rubbings on rice paper. This smaller venue is simple and elegant with a slightly unique twist.

Il Forno Italian Kitchen, run by Scott Morse of Enzo’s Pizza in Durham, will offer a selection of hand crafted, wood fired pizzas and the option to create your own pasta dishes made with fresh house made pasta.

The Farmstead and Sprout will be operated by Fares Hannah of Three Seasons Catering, who also runs Twinnie’s and Blue Express on campus and Mesa Latin Kitchen in Durham. The Farmstead will specialize in healthy traditional dishes using only the best local ingredients and Sprout will be exclusive in serving only vegetarian and vegan dishes.

Café, operated by Robert and Fida Ghanem, owners of Saladelia Café on campus and in the Triangle and Madhatter’s in Durham, will serve as the quick stop venue for coffee, pastries, and nitrogen ice cream. Yes, nitrogen ice cream!

Skillet Southern Cookery, JB’S Roast & Chops, The Chef’s Kitchen, and The Commons will be operated by Sam Clowney and Chris Holloway of Pitchfork Provisions. Skillet Southern Cookery celebrates all the unique and regional flavors of the South, JB’s Roasts & Chops will serve wood fired, finely cooked meats, the Chef’s Kitchen will be an educational, culinary space and pop-up restaurant venue and The Commons will be the premier fine dining restaurant at Duke, with roof-top dining and scenic views of campus and surrounding forest. Pitchfork Provisions currently operates Café Edens and Café De Novo on campus and runs the kitchen at Motorco in Durham.

Au Bon Pain will be moving from the Bryan Center to its new home in the West Union, with a fresh look and feel to align with the cutting edge design of the facility.


Coffey said, “Each one of these restaurants will offer authentic cuisine and will serve menus unique from the restaurants that are also operated by these vendors. We look forward to introducing our partners and new flavors to the community.”

Duke Dining will be hosting a monthly vendor showcase where each month a West Union vendor will provide samples of their menu offerings giving students a “taste” of what’s to come in the new West Union. The vendor showcase will kick off on 9/29 with The Devil’s Krafthouse.

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