Executive Chef Alexis Lawson transforms a former downtown hot spot into a serene, seafood-driven escape with standout dishes, local art and laid-back seaside vibes
By Libby Wakefield | Photography by John Michael Simpson
Coastal calm washes over 506 Ramseur St., where a new seafood spot brings fresh energy – and serious flavor – to downtown. Nerra opened in September 2025 with Executive Chef and partner Alexis Lawson, better known as Chef Lex, at the helm. Diners may recognize her as the former head chef of Krill, which previously occupied the space. “Food has always been that connection for me, just bringing people together,” Chef Lex says. When Krill closed, Chef Lex quickly transformed the restaurant to create a serene, seaside aesthetic. An aquatic mural by Kate Loughlin, a friend of Chef Lex’s from their days at Durham School of the Arts, stretches across a wall in the dining room. Local artist Brooke Bomar of Salt & Drift specializes in transforming mussel shells into art. She crafted a striking installation from the restaurant’s used shells, which hangs beside the bar, adding texture and a sense of place. “It’s kind of like a little souvenir,” Chef Lex says.
DURHAM MADE
Chef Lex studied baking and pastry arts at Johnson & Wales University in Charlotte, North Carolina, before returning to her hometown to build her career. She applied for a serving job at Bonefish Grill, but managers steered her into the kitchen instead. She rose quickly to kitchen manager, sharpening her leadership skills and refining her craft.
Experience at several restaurants followed, along with the launch of her own meal-prep and catering venture, Chef Lex Meals. In 2025, she stepped in to help Krill during a busy Mother’s Day weekend. As time passed, she and the team recognized the need to shift the restaurant’s direction after the chefs – who shaped its identity as an authentic Filipino concept – were no longer involved. Chef Lex began developing a new vision, drawing on her own menu ideas and service expertise while collaborating with friends and family. She soon took on roles as partner, executive chef and general manager, paving the way for her next chapter: Nerra. Five members of Krill’s kitchen team stayed on board with her through the transition and, she says, have played a key role in its growth.
CATCH OF THE DAY
Seafood drives the menu, and the 2-pound whole roasted snapper is one of its stars. Served with sautéed spinach, capers, cherry tomatoes and roasted potatoes, guests can share the dish or savor it solo. The “Curated Catch” option invites diners to select from rotating fish choices and choose a preparation method. Pair yours with one of five housemade sauces, like the Crimson Harvest, made with sun-dried tomatoes. Other kitchen highlights include a Cajun seafood pasta, the Golden Coast fried seafood platter, and rotating specials featuring chicken, steak and pork. Dessert keeps it close to home with cheesecakes baked by Chef Lex’s mom, Elizabeth Jackson, who owns specialty sweet shop Gimme Some Suga.
SIMPLE SIPS
The bar faces the open kitchen, giving guests a more personal view of the team at work. The intentionally streamlined drink list offers unique cocktails, mocktails, and locally sourced beers and wines. Try the white chocolate espresso martini for an indulgent sip, or the vanilla bourbon pear cocktail, with its layers of warmth and spice. The Tidal Bloom mocktail is a bright, balanced zero-proof alternative, featuring housemade elements that pair excellently with the coastal menu.
SETTLE IN
The intimate footprint makes smart use of every inch of the 3,800-square-foot space. High-top tables perfect for date nights sit among larger tables best suited for families or bigger groups. Plentiful, shaded outdoor seating invites guests to linger when the weather is warm (though there are heaters for cooler evenings, too!), channeling shoreside vibes that make a weeknight dinner feel like a beach escape. Chef Lex recommends visiting from 4 to 6 p.m. for half-price small plates and dropping in every other Thursday for live music from local artists. Make plans for Sunday brunch, too, and ease into Monday with a relaxed, leisurely close to your weekend. Our takeaway: Order the snapper. Sip something bright and citrusy. Settle in as the sun dips low over Ramseur Street and let dinner double as your own mini getaway – no plane ticket required.
