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LANTERN HOURS + SERVICE CHANGES

We are open for dinner from 5-9PM, Wednesday thru Saturday. Our dining room and bar are open, we have heaters and wool blankets on the patio. Walk-ins welcome, reservations are available via OpenTable. If you don't find your preferred time or party size on OpenTable, please contact Lantern by phone at 919-969-8846. 

Dine-in orders will be placed with QR codes at tables. 

TAKE OUT is is open from 5:30-9PM Wednesday-Saturday, pre-order online as pick up times are limited. 


PROOF OF VACCINATION REQUIRED FOR ALL GUESTS

Given the current rise in COVID-19 cases and to best ensure the safety of our guests and staff, Lantern will now require that all guests over the age of 12 be fully vaccinated. Guests will be asked to show proof of vaccination (physical copy, photo or COVID passport), and check in with our COVID contract tracing QR code. Face masks are required to enter the restaurant, and must be worn when not seated at the table, both indoors and outdoors, as mandated by Orange County Board of Commissioners. We appreciate your understanding and hope to see you soon!

*All of our team members are fully vaccinated and will remain masked at all times. We have implemented strict sanitizing and cleaning measures in all dining areas.


LANTERN IN COVID

From March 2020 to June 2021, the Lantern Team collaborated with EAT NC (formerly Durham FEAST) to help cook and move more than 1,000,000 meals.

In March 2021, in partnership with No Kid Hungry and EAT NC, we turned our Kitchen Patrol program virtual for the spring semester by launching a series of live online cooking classes. Follow along on Instagram.

Stay in the loop about re-opening news! Subscribe to our newsletter & follow us on Instagram to get updates.

a person standing in a kitchen preparing food

KITCHEN PATROL




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.'" 

a person talking on a cell phone

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.