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Aug 7, 2014 06:22 AM

Nana's Chef Opening Steakhouse at ATC in Durham

Scott Howell is opening a steakhouse (Nana Steak) in the American Tobacco Campus. I think this could do very well in that area given the foot traffic and lack of a steak house, but it may depend on price (surely higher than many of the other inhabitants) and what style of steak house. I would hope that the food will be good and hope the space has a nice atmosphere (be it clubby or not).

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  1. I don't really think of the DPAC as being part of the American Tobacco Campus, but that's probably just me being a crank. But to clarify yesterday's press release, and add some specifics, the new steakhouse is going to be in the same building as the new Aloft hotel which is being built in the green space next to DPAC.

    14 Replies
    1. re: ToothTooth

      I found the tip about his other new downtown Durham venture, Bar Virgile, more intriguing. Not a big steak house fan. Upon further investigation...

      1. re: bbqme

        I would like to be intrigued, but... "they’re planning to serve house-made charcuterie including sausages, hot dogs, fries, and to buy prosciutto..."

        That sounds decidedly uninteresting. I hope they manage to find a more original food concept than hot dogs and fries. How about a typical Lyonnais-style bouchon, with quenelles, patés, pot au feu, interesting cheeses, and a nice desert menu?

        1. re: durhamois

          And not that I've got anything against charcuterie, homemade or otherwise, but the way menus are going in Durham, I expect that even McDonald's will soon be offering "housemade charcuterie."

          In the Triangle in general, it seems as if once one restaurant hits on a good idea, everyone and their sous chefs are all over the exact same idea.

          1. re: rockycat

            Housemade charcuterie and a goat cheese and beet salad. For a place with so many restaurants you'd think they'd come up with some new ideas.

            eta: I actually love goat cheese and like beets well enough. But there are plenty of other wonderful and novel combinations.

          2. re: durhamois

            I must be out of the loop, who in Durham is making housemade charcuterie and hot dogs? I know Rose's makes their own but they are not a restaurant. And I know plenty serve charcuterie and hot dogs but it's not housemade. Only place i know making their own hot dogs is The Pig and they are awesome, better than anything I had that was store bought.

            What doesn't intrigue me is yet another joint who wants to throw some liquor, syrup, and bitters into a shaker and charge me $12 to do it.

            1. re: bbqme

              I agree on the excellence of The Pig's dogs. At Farm2Fork this year, I tastes the full gambit of Rose's Meat Market's charcuterie and it was above and beyond excellent. If I were opening a place in Derm, I'd contract the cured meaty goodness out to Rose's to support th local ecosystem.

              1. re: Tom from Raleigh

                And Justin's wife, Katie, makes some of the most yummy desserts and goodies in the Triangle. My greatest suffering while on this diet is I can't have her lemon mochi bundt cake or her ice cream sandwiches.

                1. re: bbqme

                  Leave the diet, take the lemon mochi.

                    1. re: bbqme

                      A lemon mochi flavored kiss goes your direction.

            2. re: durhamois

              I'd love to see a place that cooks in front of a fireplace. Years ago, my wife and I had dinner at a place in Bordeaux called La Tupina. They cooked using a fireplace and the food was amazing. They did wonderful braises and steaks, along with an extensive local food focus. I was reminded of this when I re watched Bourdain in Emilia Romanga where they cooked giant porter houses and other meaty bits in front of a fireplace.

              1. re: Tom from Raleigh

                I'm loathe to mention this place (because I dislike it very much) but I'm fairly certain that Bull City Burger & Beer makes their own hot dogs. I've never eaten the BCB&B hot dog, or anything else there for that matter, but I will attest to the awesomeness of the hot dog made at The Pig.

                1. re: Tom from Raleigh

                  First time I saw this was years ago at Chez Panisse cooking legs of lamb hanging in front of the fireplace in the main dining room. Yum.

                  bbqme your post about drinks is still cracking me up, well said.

          3. First hand foods makes their own sausages. G2B does their own charcuterie. Not sure about Six Plates but I think their are others.

            1 Reply
            1. re: burgeoningfoodie

              FYI, the chef from G2B is now at Bar Virgile. This is why they have house-made charcuterie.

              1. re: burgeoningfoodie

                I'm sure Howell will do a nice job of it. The concept should fit in well there.

                I doubt I'd go there. Steak usually isn't what I'm looking for when dining out. If I do want a restaurant steak then I'll go to my go-to place, Beefmastor Inn in Wilson.

                1. re: burgeoningfoodie

                  Why not, the only other steakhouse within 10 miles of that area that I can think of is Metro 8.

                  1. re: bbqme

                    Within 10 miles puts you in Chapel Hill which would include Bin 54. And although not really what I would call a true steakhouse you have Outback and Texas Roadhouse... :-p

                      1. re: burgeoningfoodie

                        There's also Chamas in Brightleaf Square (if chugging meat is your thing).

                  2. This place is opening sometime in 2016 in the Aloft hotel.