Littler recognized as Durham's newest restaurant gem
"The tomato tarte tatin, paired with two blue-veined boulders of Stilton, beautifully subverts the French apple dish while reminding diners that the tomato is a fruit that responds well to butter and sugar and the Maillard reaction. Latkes, fried to a snap and crowned with yellow button yolks, prove ideal foils for creamy hunks of applewood-smoked trout. Falafel, made from butter beans and garnished with goat yogurt, tastes brighter and sweeter than the chickpea norm. Not all bold dishes work: The beef heart tartare, tumbled with a house version of processed cheese, looks and tastes goofy."
—"Small Wonder" John T. Edge, Garden & Gun