Lantern is a collaboration between our kitchen team and small farms, ranches and fisheries, and food producers across North Carolina. We were 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.
LOCALS SEAFOOD ● CHAPEL HILL CREAMERY ● FIRSTHAND FOODS ● TEN MOTHERS FARM ● 'LIL FARM ● COUNTER CULTURE COFFEE ● SOUTH WIND FARM ● WHITE OAK PASTURES ● CATBRIAR FARMS ● JAMES CREEK ORCHARD ● ELYSIAN FIELDS ● BLUEBIRD MEADOW FARMS ● BRINKLEY FARMS ● ECO FARM ● PEREGRINE FARM ● MAPLE SPRINGS GARDENS ● CASTLEMAINE FARMS ● RON GOLDSTEIN ● BRACKEN BRAE FARM ● HOMELAND CREAMERY ● LATTA'S EGG RANCH ● SMALL POTATOES FARM ● CATHIS FARM ● CHICKEN BRIDGE BAKERY ● ORBY DARE ORCHARD ● ANSON MILLS ● HAPPY DIRT ● TRANSPLANTING TRADITIONS ● LADY EDISON ● YELLOW DOG ORCHARD ● MCADAMS FARM ● THE BREAD SHOP ● FOUR LEAF FARM ● BOULTED BREAD
Lantern was opened in January 2002 by brother-sister team Andrea and Brendan Reusing (now chef/owner of All Souls Pizza in Asheville, NC), 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/owner Andrea Reusing is a food activist, writer and advocate for equity in the food system. She 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.
The book, an absorbing journey through a year in her home kitchen as she cooks for family and friends, was named one of the most notable cookbooks of the year by The New York Times.
She has also written for Saveur, NPR, Domino, Fine Cooking, Gourmet and the N&O. She serves on the board of the Center for Environmental Farming Systems
Reusing was the founding chef of The Durham Hotel, home to her rooftop raw bar and American restaurant that was included in Bon Appétit’s 50 Best New Restaurants list and was named The News & Observer’s Restaurant of the Year in 2017.
Her upcoming Durham project is an homage to her grandmother and her basement game room, where she made pickles and dandelion wine.
Many Lantern alumni have delicious restaurants and food businesses:
o Brendan Reusing slings pies at All Souls Pizza in Asheville, NC.
o David Doernberg blogged at eatdavelove
o Phoebe Lawless cooks up a storm each week at Snack Service, a weekly order-ahead delivery service
o In Carrboro at Neal’s Deli, Sheila Neal makes her own pastrami and farmer’s market sides.
o At J. Betski’s in Raleigh, John Korzekwinski serves up homemade pierogies and kielbasa along with his Pichlers and Prüms.