Cary Towne Kitchen & Bar is among the newest casual-dining eateries to open this season, and those who visit will have abundant reasons to become regulars.
“We wanted to provide a comfortable place for people to come in with friends and family, but the food is more elevated than a typical chain restaurant,” said Thomas Miles, director of operations. “Our chef has developed a menu that features locally sourced ingredients and flavorful dishes.”
Fried green tomatoes are served on a bed of grits and marinara and garnished with Parmesan and fried basil.
Executive Chef Andrew Dávila rewards diners with offerings like fried green tomatoes with house-made marinara, fried basil and shaved Parmesan; beef medallions with chimichurri; and two inventive styles of shrimp and grits. Try the Yuengling-battered fish and chips or a Cajun aioli-topped New Orleans “Bleus” burger served on a Neomonde Bakery brioche bun. Made-to-order pizzas fired in a TurboChef oven also deserve consideration.
“I learned most of my cooking skills from my mom,” said Dávila.
The unpretentious chef also received culinary training at Johnson & Wales University and honed his craft at the now-defunct Belle at the Jones House in Cary and Tupelo Honey in Raleigh.
“I’m always looking for the freshest ingredients to flesh out our farm-to-table approach,” Dávila said. “We also have good variety of vegetarian, vegan and gluten-free options. Accommodating people with dietary restrictions is no problem whatsoever.”
To find the best quality provisions, Cary Towne taps local and regional purveyors such as Chapel Hill Creamery, Mike’s Honeybees and Inland Seafood.
When it comes to libations, an impressive selection of wine, beer and spirits will keep you satiated without breaking the bank.
Cary Towne Kitchen & Bar is open seven days a week. Weekend brunch is available every Saturday and Sunday from 10 a.m. to 3 p.m. Reservations are accepted online or by phone.
2002 Kildaire Farm Road, Cary
(919) 233-8721
carytownekitchen.com
