Lantern

About the Business

Specialties

Lantern is a marriage of Asian flavors and North Carolina ingredients sourced mainly from local farms and fisheries. It has been named one of "America's Top 50 Restaurants" and "best farm-to-table restaurants" by Gourmet Magazine, as one of "America's 50 Most Amazing Wine Experiences" by Food & Wine and as "Restaurant of the Year" in 2009 by The News & Observer. In 2013, Lantern Table opened as a community kitchen and private dining room designed for small to mid-sized group gatherings including board meetings, cocktail receptions, plated executive dinners or team building with Lantern chefs. Lantern Table can accommodate up to 45 guests for seated dinner, or 60 for passed hors d'oeuvres. We are equipped with state of the art presentation tools and flexibility to provide total privacy, an interactive evening of cooking from the open kitchen or anything in between. Our garden space can accommodate up to 28 for seated dinner and 40 for cocktails and snacks. Chef-owner Andrea Reusing was named one of "15 Green Chefs" on Grist's international list, has written for Saveur, Domino, Fine Cooking, Gourmet.com and the News and Observer. She serves on the boards of the Center of Environmental Farming Systems and Chefs Collaborative. Reusing is the 2011 winner of the James Beard award for Best Chef: Southeast and the author of Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011). Chef de cuisine - Miguel Torres

History

Established in 2002.

Lantern was opened in January 2002 by brother-sister team Andrea and Brendan Reusing, along with help from many friends including Silvia Pahola, Ric Palao and David Doernberg, who is responsible for our striking design and warm glow.