From the that-didn't-take-long department: Remember our mention yesterday that Marco Shaw had another, undisclosed restaurant project he'd be pitching in on while waiting for Eno to open?
We're going to go out on a limb and say that would be Piedmont, the Foster St. restaurant that has for a few years -- along with Rue Cler -- been one of the pioneers in this round of downtown renaissance, becoming one of the first foodie destinations so close to the city center.
The Italian-themed restaurant in Scientific Properties digs is going under new ownership, according to a press release.
And while the folks associated with Eno Restaurant are seeking an investor to get their Mangum St. project bootstrapped, they evidently had the means to acquire Piedmont -- with Marco Shaw "tak[ing] over day-to-day operations."
From the press release:
Piedmont has been open since 2006 and serves classic Northern Italian Cuisine made with locally raised North Carolina ingredients. The menu focuses on fresh pasta and house cured charcuterie. The new ownership will allow Piedmont to source directly from the Eno Hospitality partner farm, Coon Rock Farm.
Jamie DeMent, Eno Hospitality partner, announced the news today, saying, “Piedmont fits perfectly within our farm-to-table model. We have Zely & Ritz in Raleigh. We are working to open Eno Restaurant & Market with a regionally focused menu and Piedmont allows us to branch into traditonal Italian cuisine.” Chef Marco Shaw said, “I have always been attracted to the simplicity, seasonality and sensibility of Italian cooking. I cannot wait to prepare Coon Rock’s finest in rustic Italian dishes.”
Previously, Marco Shaw was the chef-owner of Fife Restaurant in Portland, Oregon where he was praised for his casual, ingredient-driven menu which he changed daily based on ingredients available within 100 miles. Gourmet Magazine named Fife one of “America’s Best Farm-to-Table Restaurants” in 2008, and offered, “Chef-owner Marco Shaw’s farm-to-table credentials are outstanding, even for Portland… for eleven months of the year all of the produce, meat, and fish on the menu comes from sustainable or organic regional farms.” Every year since opening in December 2002, The Oregonian featured Fife Restaurant as one of Portland’s “best restaurants.”
Before Fife, Shaw was executive chef at Tuscany Grill, a rustic Italian restaurant in Portland.
Eno Hospitality also operates the popular Raleigh restaurant Zely & Ritz.
Terms of the sale transaction and the timeline for the change were not disclosed. Update: Per the N&O's Andrea Weigl, "DeMent says they were approached by Andy Magowan, the only remaining original owner of Piedmont about buying the restaurant. The other original owners, Drew Brown and Abby Pearce, have moved onto other endeavors.... DeMent says Magowan and Shaw will work together for one week during the transition.