Cucciolo Osteria
Owner/chef Jimmy Kim is from Seoul, South Korea. He lived in Switzerland most of his childhood and came Durham to attend Duke University for undergrad as well as for his master’s, which he received from the Fuqua School of Business. Cucciolo Osteria opened last July at 601 W. Main St., Ste. C, with a 70-seat dining room, including 15 seats at the bar. There’s also limited patio seating for up to eight.
Appetizers range in price from $7 to $18; pasta dishes from $13 to $19; and entrees from $19 to $40. “Our goal from the beginning [was] to serve simple, authentic Italian food made well,” Jimmy says. Cucciolo is best known for its pasta dishes, like the Spicy Vodka Tomato Cream Sauce Rigatoni, Black Truffle Tajarin and Walnut Pesto Tagliatelle; the butter chicken is another fan favorite. Jimmy hints that the popular Cacio e Pepe will be back on the menu for the summer, and he encourages guests to save room for the tiramisu. “We put a lot of effort and time to make this classic dessert the right way,” he says. Another tip: Order family style so that your party can share and taste various dishes.
New for this summer, Jimmy and his team are nearing completion on a private dining room – with its own entrance and bathroom – which can accommodate up to 40 people and features paintings by Duke Arts students that were designed for the space.
Eastcut Sandwich Bar
The former Family Garden center at 3211 Old Chapel Hill Rd., now Eastcut Sandwich Bar, still has some of the feel of its past life, with plenty of surrounding greenery and a greenhouse that’s been converted into a beer garden backyard patio. Co-founders Brad Bankos and Steve Wuench – who have backgrounds in culinary and restaurant marketing, and management consulting, respectively, and share a passion for food and entrepreneurship – saw an opportunity to create a casual restaurant that offers “scratch-made food at a value price point, with a full and fun liquor program [that is] in a neighborhood setting.”
With 55 seats indoors and 55 seats on the front porch and patio, and another 80 seats on the back garden patio, there’s plenty of room to spread out. It’s a relaxing spot to gather with friends or colleagues after work, and the restaurant offers bingo the first Tuesday of the month and trivia the third Tuesday of the month.
Sandwiches and salads range from $6 to $14, and some of the more popular sandwiches are the Spicy Gabagool, the Buff Chick and the Burger, but the rotating specials are also pretty hot. If you’re with a group, start with an order of Mozz Sticks or Crispy Brussels to share, and go for the “Flight to Sandwich Utopia,” a dine-in-only option with three, full-sized sandwiches ($18). The frozen alcoholic slushies (like the Prickly Pear Margarita and Cherry Cola Bourbon Slush) have become big hits, but the restaurant also provides a wide and interesting variety of craft beers on draft or in cans. If you want to skip the booze, try its house-made classic and seasonal lemonades, including mint, rosemary, basil, local strawberry and cherry, among other varieties. Even if you’re stuffed, you’ve gotta try the huge sea salt chocolate chip cookies.
Started by a group of familiar Durham restaurant folks – Owner/Operator Tracy Hancock, Owner Malachy Noone (also of Bull McCabes and Viceroy), Owner Harvey Gray and Head Chef Michael Morrone – Hutchins Garage is at 402 W. Geer St. in the historic Hutchins Auto Supply building in the Warehouse District near the Durham Bulls Athletic Park.
The spot is quickly becoming a staple of the food scene on this side of town as more businesses spring up in the area. The patio, set far back from the street, is inviting, all the more so when the big garage door is opened to reveal the fun and Instagram-worthy interior. Intriguing specially crafted cocktails and curated beer and wine selections (check their social media feeds for updates to draft lists) provide plenty of options for pairings with their pizzas, which range from $11 to $16, but can go higher with additional toppings.
“First timers should consider the Margherita pizza,” Tracy says, “or one of the composed pies, like the Spicy Vodka. Fourteen inches round, cut into six slices, it’s difficult to not eat most of one yourself, so you may need to order two.” Another good sharing option is the slightly thicker, rectangular Grandma-style pizza, which the restaurant has become known for. “But save room for the house-made tiramisu,” Tracy says.
