18 Restaurant Group’s Seasonal Southern Concept Opens This Week in Durham N.C.’s Southpoint Region
The newest member of 18 Restaurant Group’s, will debut today. Independently owned by chef-proprietor, Jason Smith, the highly anticipated Harvest 18 restaurant features a chef-driven menu with over 80% of its food sourced from N.C. farmers and purveyors. Harvest 18 is dedicated to staying true to its southern roots in the kitchen by working with more than 50 local purveyors, and in the dining room where hospitality is of the utmost importance. Located at 8128 Renaissance Parkway, Suite 114 in Durham, N.C. the restaurant is central to the heart of the N.C. triangle and is accessible to the Raleigh, Cary, Durham and Chapel Hill markets.
After training with the culinary elite in his field, including Magnolia Grill in Durham N.C., Danny Meyer’s Union City Café and Gramercy Tavern in New York City, and at Peninsula Grill in Charleston, S.C., chef Smith returned to his native city, Raleigh N.C. and invest in his hometown community. 18 Restaurant group was formed with the opening of 18 Seaboard in 2006, followed by Cantina 18 in 2010 and now Harvest 18 in 2014. “The Raleigh-Durham-Chapel Hill area is a rich landscape for culinary endeavors with the bountiful farms, access to fresh seafood and heirloom grains,” states Smith. “Harvest 18 will continue this slow food movement highlighting seasonal ingredients from the region and adding some creative culinary interpretations to our traditional southern fare.”
Chef Smith leads an epicurean team focused on creating seasonal menus and is committed to supporting the area’s natural resources by reinvesting over $500,000 annually through his local purchases. Harvest 18 will feature smaller dishes such as: Heritage Farms Fresh Pork Belly Lettuce Wraps with Togarashi pepper puree, cilantro crema and pickled radishes, Anson Mills Rice Crusted Lockwood Folly Oysters with Burch Farms collard slaw and Texas Pete aioli, and Sea Island Red Pea Hummus with Neomonde pita bread and chowchow. Large plates intended for sharing on the menu include: Mills Family Strip Steak with blue cheese sorghum reduction, Seven Springs “No Pen” Bone-in Pork Loin with house pepper jelly and a Sea Island Red Pea & North Cove Mushroom Cassoulet with kale and herbed goat cheese. A lunch menu will feature: a Sunburst Farms Green Tomato and Collard Soup with Pamlico blue crab, Wood-Fire Grilled Sunburst Trout Salad with herb vinaigrette and a Housemade Chicken & Sweet Potato Salad Sandwich with kale chips. A kid’s menu will always be available in addition to daily desserts.
Designed by JS Architecture and Dan Fulkerson, this 3,000 square foot spaced offers 70 seats, exclusive of the bar and outdoor patio section. At the heart of the kitchen is the restaurant’s signature wood-fire grill, an integral component to the menu preparation. Their craft beer list includes favorites from local brewery Fullsteam and Lonerider in addition to national popular craft brews including Allagash White and Bells Two Hearted ale. The seasoned wine list was developed by the beverage director and manager, Bryan Tucker, and highlights a rounded selection of both foreign and domestic bottles and a large selection of wines by the glass.
Offering a family-friendly environment, Harvest 18 opens daily at 11 a.m. for lunch seven days a week and serves dinner nightly until 10 p.m. For more information, visit www.harvest18restaurant.com.
About Jason Smith
Jason Smith is the chef-proprietor of three signature restaurants in the Raleigh Durham area: 18 Seaboard, a contemporary American grill, Cantina 18, a south-western inspired eatery and the newly opened Harvest 18, offering a seasonally southern inspired menu. A native to Raleigh with family roots invested in this capital city, Jason’s passion for the gastronomic world grew from his life-long exposure to the fine art of southern cooking through his grandmothers’ influences and was honed by his worldly, first-rate culinary training. A pillar of the Raleigh community, Jason proudly serves on the board for the Raleigh Chamber of Commerce and the Downtown Raleigh Alliance. In addition to his commitment to support local and regional farms and purveyors, the 18 Restaurant Group contributes generously to local charities including SAFEchild, a non-profit dedicated to prevent child abuse and neglect.
About 18 Restaurant Group
Independently owned and operated by executive chef, Jason Smith, 18 Restaurant Group operates two restaurants in downtown Raleigh, 18 Seaboard and Cantina 18 as well as the newly opened Harvest 18 in Durham, N.C. The established hospitality group operates with the highest attention to service, prepares exquisite seasonal dishes, invests in local and regional ingredients and is dedicated to the utmost superior customer experience. For more information, visit www.18seaboard.com, www.cantina18.com or www.harvest18restaurant.com.
