Downtown Cary’s most versatile restaurant rests squarely in the center of The Mayton hotel’s main level. Welcome to Peck & Plume, which features modern American cuisine for breakfast, lunch, dinner, and weekend brunch.
Whether you sit in the main dining room, the bar, the cozy study, or the open-air terrace, you’re assured to experience first-rate service, ambiance, and flavor. Among the restaurant’s most striking décor is wallpaper created by Hillsborough-based artist Katie M. Hayes and produced by Durham’s Spoonflower, a print-on-demand textile company. New tables, flooring, and lighting further enhance the warm, comfortable space.
Veteran chef Jason Daniels helms Peck & Plume’s kitchen. The soft-spoken Arkansas native served a decade as executive chef at the Forbes four-star rated Inn at Willow Grove near Charlottesville, Virginia. Daniels has spent most of his career running kitchens at various resorts, country clubs, and award-winning historic inns.
“I’ve been stirring pots for 35 years,” the humble chef said recently during an exclusive sit-down conversation following a bustling Friday lunch service. “Being in a hotel keeps me on my toes and keeps my knives sharp. I never get complacent, and I have a great team working with me.”
Executive Chef Jason Daniels deftly combines masterful kitchen skills with a humble disposition.
Daniels says modern American fare comprises the “bones of the operation,” but he also draws inspiration from Asian, French, Mediterranean, and Latin cultures.
“The menu contains home favorites that are dressed up and brought to town,” he said with a smile. “Consistency is the biggest piece of the puzzle for me, so I enjoy spending time teaching others in the kitchen how to maintain a high level of quality.”
No matter which meal you partake at Peck & Plume, you’ll be presented with a well-composed dish made from locally sourced ingredients.
At breakfast, consider the spinach, tomato, and feta frittata with apple smoked bacon, pork or chicken sausage, and breakfast potatoes or garlic cheese grits. Or relish the black pepper biscuits crowned with caramelized onion gravy.
We strongly suggest you plan a brunch outing on a Saturday or Sunday, as the menu will provide plenty of specialties to contemplate.
Whenever you go, don’t skip the sublime and substantial French toast brick.
“We bake the semolina dough and soak it overnight in a heavy egg mixture,” Daniels revealed. “It has a crème brûlée-esque texture.”
Peck & Plume’s airy main dining room features modern décor and plenty of seating. From the custom wallpaper, which features native bird species, to the light fixtures in the dining room, crafted to look like nests, many design details are inspired by The Mayton’s proximity to the 7-acre Downtown Cary Park, due to be completed later this year.
Splendid shrimp and grits are prepared with a coffee-based red eye barbecue sauce fashioned with garlic, ketchup, onion, and vinegar. The entrée includes a hearty sausage egg roll.
For an impeccable sweet-and-savory option, go for the chicken and waffle. The tender, crispy chicken breast comes drizzled with a chipotle-infused hot honey that will tingle your taste buds.
Among the tempting lunch options, order the open-faced seared salmon sandwich on sourdough. We found the fish to be as fresh and flaky as you’d find at the coast’s finest seafood eatery.
“The balsamic mustard is what makes it stand out,” Daniels said. “We make it in house and ferment it for 24 hours.”
Pan-griddled meatloaf sliders paired with kettle chips make for a generously portioned meal.
At lunchtime and dinner, a selection of For the Table features include items like fried green tomatoes, red eye barbecue quail, and roasted heirloom cauliflower — all of which are gluten free.
“We have made a concerted effort to offer plenty of gluten-free options for the guests,” Daniels said. “This is a priority that’s here to stay.”
Dinner entrees range from cilantro-tinged fish tacos to fork-tender braised short ribs. You’ll also find bucatini pasta brimming with Italian sausage and grilled shrimp, and a pan-roasted chicken served atop asparagus risotto.
A three-course fixed price blue plate dinner provides a nice alternative at a reasonable cost.
“We love to be thought of as a go-to spot on date nights, but we also want to be a place where you come in for a burger on a Wednesday evening,” Daniels said, adding that perceived value is important these days.
An all-day menu featuring artisanal cheeses, ahi tuna, seared diver scallops, steak frites, and more is available from 11 a.m. to closing no matter where you choose to sit.
When it comes to libations, hand-crafted cocktails like the vodka-based Mayton Monarch, bourbon-imbued Honey Bee, and Seneca Old Fashioned with black walnut bitters will keep imbibers satisfied. Beer on draft includes offerings from local craft beer purveyors Bond Brothers and Fortnight Brewing, as well as Red Oak and Wicked Weed.
Be sure to save room for dessert. Aptly named chocolate sin cake will have you repenting of any gluttonous indiscretions, while the intense lemon tart delivers a tangy punch.
Reservations are strongly encouraged. Private dining is available for groups and special occasions. Check the website for operating hours.
Peck & Plume at The Mayton
301 S. Academy St., Cary
(919) 804-1400
peckandplume.com
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