Lantern

Lantern has been a defining restaurant on Chapel Hill's Franklin Street since chef Andrea Reusing opened it in 2002, earning a James Beard Award for Best Chef: Southeast in 2011 for her singular approach to Southeast Asian-inspired cuisine built on North Carolina ingredients. The restaurant occupies a warm, softly lit space at 423 West Franklin Street in the heart of Chapel Hill, where the dining room's muted tones and lantern lighting create an atmosphere suited to long, thoughtful meals. Reusing's cooking philosophy bridges the food traditions of Vietnam, China, Thailand, and Korea with the produce, proteins, and seafood available from Carolinas farms and coastal waters. The result is a menu that cannot be neatly categorized — it is not strictly Asian, not strictly Southern, but something entirely Chapel Hill and entirely its own. Crispy rice cakes appear in various forms depending on the season. Duck confit is seasoned with Asian aromatics and accompanied by rotating sides. Seasonal wok stir-fries showcase whatever the farm network has at peak quality. The Vietnamese coffee tart has become one of the restaurant's most beloved desserts. The wine list is thoughtfully assembled, with an emphasis on natural and Old World producers that complement the kitchen's flavors. Lantern is particularly popular among the academic and arts communities surrounding the University of North Carolina, making it a Chapel Hill institution in the truest sense. Reservations are recommended, especially on weekends and before home football games.