These restaurants focus on flavors from around the world and are perfect for large groups in Durham
By Brooke Spach
Two-time James Beard Award finalist chef Oscar Diaz introduces comfort food inspired by first-generation Americans to Durham’s dining scene at Little Bull, which opened June 7. The restaurant at Old Five Points exudes a cozy and intimate atmosphere, making it the perfect place for reunions with old friends or celebrating a milestone. “Little Bull is a sincere spot,” Oscar says. “I view it as my living room. You’re in our home, and you’re being taken care of. We’re serving comfort food our way, which is all about sharing and inspiring one another to try different things.”
Oscar describes the restaurant’s fare as “pocho cuisine,” a reference to the Spanish slang word for Mexican emigrants and a celebration of the fusion of cultures that shape his culinary palate. He says he’s still getting to know the local food landscape, which means frequent visits to the Durham Farmers Market, but is excited to build and maintain relationships with other restaurateurs and producers. The menu at Little Bull will evolve throughout the year, adapting to the seasons. Current highlights include birria dumplings, ceviche and North Carolina bigeye tuna crudo. Large plates, like the whole-chicken Piri Piri Bam Bam, are perfect for sharing, while the inventive cocktail creations cater to a wide range of tastes. “We aim for big flavors and maybe some unexpected combinations,” Oscar says. End the meal on a sweet note and order the plantain split or churro balls for the table. “If you come in a large group, the move is the menu,” he says. “Order the whole thing! The best way to eat at Little Bull is to graze. Let waves of food hit your table.”
Dashi offers a taste of Japanese dining in downtown Durham at its two-story restaurant. Both floors share a menu, but each boasts a unique ambiance inspired by two popular types of eateries in Japan. “The first floor ramen shop is a cozy dining experience featuring an open kitchen where steamy bowls of ramen are assembled steps away from your table,” says owner Nick Hawthorne-Johnson. “The [upstairs] izakaya features a beautiful bar that showcases the many gleaming bottles that are highlighted on our expansive 18-page drink menu – truly a mecca for whiskey enthusiasts, cocktail lovers and curious drinkers.” The izakaya can be reserved for private or semi-private events. Dashi’s omakase experience is the perfect outing for groups of eight to 14. The five-course tasting menu, curated by chef Billy Cotter, heavily relies on seasonal ingredients and is uniquely prepared for each party. Elevate the occasion by adding the sake pairing menu. For larger groups, take a family-style approach with staple dishes like Korean fried cauliflower, seasonal assorted pickles and a
variety of yakimono.
Mateo Bar de Tapas, the first solo venture from chef Matt Kelly, has delighted patrons with its blend of “Spanish heart and Southern soul” since 2012. Housed in The Book Exchange’s former building, the venue strikes a balance between grandeur and warmth, capable of accommodating seated dinners for up to 40 guests or cocktail-style buffets for up to 70. The establishment boasts an upstairs private event room, complete with a projector, screen and sound system, ideal for hosting business meetings, birthdays or wedding events. Mateo offers a special three-course event menu, but events coordinator Rachelle Sickerott says that’s only the beginning. She works closely with guests to personalize the experience, assisting in sourcing decorations, crafting custom menus that cater to vegan and vegetarian preferences and suggesting drink packages. “The Spanish custom of going out for tapas is about sharing food and communing with friends,” Rachelle says. “We carry that spirit in and through everything that we do, from the type of dishes we create to the way we’ve designed our space. Our menu encourages you to order several dishes and move through the experience at your own pace while you enjoy the company of friends.” Mateo infuses this ethos with Southern charm by utilizing local ingredients, like herbs and garnishes from Matt’s own Super Rad Farm and greens from Lil’ Farm, to name a few. Guests can choose from an array of small plates to sample or opt for larger, shareable meals such as paella or dry-aged ribeye, perfect for groups of four to six. And for a truly authentic experience, indulge in a pitcher of Mateo’s signature Cheerwine sangria!
Overflowing with natural light, distinctive decor and modern touches, Glasshouse Kitchen provides a spacious venue suitable for groups and celebrations of nearly any size. Its expansive glass walls and lush greenery create an elevated indoor-outdoor ambiance in the main dining room, which can comfortably accommodate groups of up to 14. The patio and private dining room are equally well-suited for mid-sized groups and can be reserved for private events of up to 30 or 50 guests, respectively. The menu changes regularly and features a variety of small and large plates highlighting locally sourced ingredients that emphasize the seasonal bounty. As late summer transitions into fall, expect dishes showcasing peaches, peppers, corn, tomatoes and squash. Kitchen staff highly recommend the must-try dessert, Corn 5 Ways, which showcases unique corn varieties like huitlacoche and popcorn shoots. Glasshouse Kitchen also offers special chef-curated menus for parties of 10 or more that are tailored to match a party’s guest list and theme. Owner Sara Abernethy says Glasshouse delivers a fresh and vibrant dining experience through seasonal food, craft cocktails and a thoughtfully curated wine menu. “Our state-of-the-art kitchen is designed and fully loaded to meet the growing needs of the bustling [Research Triangle Park] campus, and the juxtaposition of our techequipped private dining area with our bocce court and fire pits creates an ideal spot for work or play, seven days a week.”
