Classic Restaurants of Chapel Hill and Orange County

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Once upon a time, Chapel Hill, a town synonymous with the University of North Carolina, offered little more than simple cafés. In recent years, it has developed a diverse restaurant culture and today is home to some of the country’s most creative chefs. From legendary student hangouts to one of the South’s most famed barbecue joints to the birthplace of shrimp and grits, all of these establishments helped earn the area recognition as a top dining destination. Local authors Chris Holaday and Patrick Cullom profile longtime establishments that helped shape the dining scene in Chapel Hill and the neighboring towns of Carrboro and Hillsborough.
ISBN: 9781467143943
Format: Paperback
Publisher: The History Press
State: North Carolina
Series: American Palate
Images: 166
Pages: 160
Dimensions: 6 (w) x 9 (h)
Chris Holaday lives in Durham is the author of a number of books, including Southern Breads and several on baseball. He graduated from the University of North Carolina–Chapel Hill and has a master’s degree in history from North Carolina Central University. Patrick Cullom grew up in Raleigh and is an archivist in the Special Collections at Wilson Library, University of North Carolina–Chapel Hill. He graduated with a degree in history from North Carolina State University and has a master’s in library science from the Catholic University of America in Washington, D.C. They are the coauthors of Classic Restaurants of Durham.
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