September/October 2020

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When I couldn’t shut the bottom drawer in my kitchen, I knew I had a takeout – and corresponding takeout container – problem. I suspect many of your pantries and cabinets look the same, stuffed to the brim with plastic lids and bottoms. 

During the pandemic, I’ve ordered from as many of my favorite restaurants as my appetite and budget allowed. (These days, I know my credit card number by heart.) Find a few of our staffers’ go-to takeout meals on page 66. 

I’ve also mourned the loss of some good ones – Lula’s, James Pharmacy – and picked up dinner from newcomers, such as Que Chula Tacos and Napoli Hillsborough. It’s not easy to open or operate a restaurant, let alone in the middle of a global health crisis, so we checked in with the owners of 10 eateries, both the mainstays and the newly established, about their struggles and successes on page 52.   

These are excruciatingly tough times, but what I find truly amazing is that food and drink businesses have been generous as ever, from Top of the Hill Distillery donating some of its homemade hand sanitizer to first responders to The Picnic Basket Catering providing a whopping 20,000 meals to the Inter-Faith Council for Social Service. Vimala’s Curryblossom Cafe, like many other eateries, put out the call for donations to help keep the business afloat and then shared some of that, awarding $1,000 grants to a few other Chapel Hill restaurants. As Rush Greenslade of Vimala’s says, “Everybody’s hurting.” Find more examples of the culinary community giving back on page 50.

As for my excess of containers, I consider them a badge of honor for doing my part to eat local. It’s been easy to fill them with chocolate chip cookies and almond scones and pass them on to friends and neighbors – my own small contribution to keeping spirits fed in days like these.  – Jessica Stringer

THE 11TH ANNUAL FOOD & DRINK ISSUE

42 It’s a Date  
Make staying in special with these fun at-home ideas

50 Food is Love 
These restaurants bring new meaning to ‘comfort food’

52 Restaurant Possible
Ten eateries share how they’ve adapted in the age of the pandemic 

60 Count Your Blessings
Heavenly Groceries provides food for the soul 

61 Dessert Course
Children’s cookbook author publishes the ultimate kids’ guide to cupcakes

62 Sugar Rush
Local baker serves up vegan goodies  

64 Slice of Life
Catching up with brothers Angelo Marrone and Vincenzo Marrone of Italian Pizzeria III as their West Franklin Street restaurant celebrates 40 years  

66 What We’re Eating
News from our restaurant community, plus local dishes we love  

FEATURES

20 Change of Art
This fall will undoubtedly look different in many ways, but there are still opportunities to experience and appreciate the arts in our community

70 Across County Lines
Three families – who all live near the borders of Durham, Orange and Chatham counties – know how to make the most of their outdoor living spaces 

98 Take a Hike 
As summer shifts to fall, spend some time at our major parks and hiking trails in Orange, Durham and Chatham counties

104 Keep It Casual
Stylish and versatile fall fashions for the home office or when you’re on the go 

INC.

110 Biz Briefs 

118 Local Tourism Takes a COVID-19 Hit
Massive drop in visitation numbers and occupancy rates anticipated this year

DEPARTMENTS & COLUMNS

4 Letter From the Editor

8 About Town 
Events not to miss

17 Noted 
What we’ve heard around town

28 Dining Guide

124 Engagements
Newbauer and Woodfin 
Mumma and Wise

126 Weddings 
Luchenbill and Schranz
Barbato and Newman 
Quow and Rucker

PEOPLE & PLACES 

12 Compass Center for Women and Families’ Safe Homes, New Lives campaign  

14 Pee Wee Homes’ groundbreaking in Northside neighborhood
Meals on Wheels Orange County, NC ice-cream drive-thru 

16 Euzelle Smith’s 101st birthday

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