Eno Restaurant & Market is slated to open this winter at Greenfire's Rogers Alley development near City Hall, joining Dos Perros to bring a second dining option to the project. The Eno is the brainchild of software entrepreneur and Coon Rock Farm owner Richard Holcomb, Chef Sarig Agasi of Holcomb's popular Raleigh restaurant Zely & Ritz, and Jamie DeMent, a "foodie farmer" enthusiast.
As with Zely & Ritz -- named one of the top 20 organic restaurants in America by Organic Style magazine -- Eno Restaurant & Market will focus on local, sustainable food, particularly those grown at Coon Rock Farm but also including a number of others (including Chapel Hill Creamery, Harris Acres, Cane Creek Farm, and Celebrity Dairy.)
The owners promise a menu that's "regionally influenced and farm ingredient driven," with restaurant employees able themselves to participate in harvesting and planting activities at Coon Rock Farm, adding a unique twist to the local-food movement.
In fact, the choice of the Eno as a namesake for the restaurant
serves not just as a reference to one of Durham's most treasured
rivers, but reflects the fact that the river also flows past Coon Rock
Farm on its way into the Bull City.
For the restaurant space itself, expect a basement wine cellar with private dining option (a la the infamous Angus Barn cellar experience, perhaps?) along with indoor and outdoor courtyard dining and a full bar.
And the "Market" part of the name? It'll be attached to the restaurant, and will sell "take out meals; local produce, meats, and cheeses; and restaurant produced cured meats."
Look for Eno to serve lunch and dinner daily, and weekend brunch.