Raleigh-Durham

Traditional Spanish tapas get a Southern tilt at this happening Durham destination pairing small plates with an extensive wine and sherry list sourced from Spain. — Zagat

Wood paneling, muted lighting, and well-spaced tables make for an elegant dining experience in this restored 1879 house. — Fodor's

The Angus Barn has been hosting intimate dinners and large receptions since 1960. — Where

Dating back to 1931, when it opened as a grocery store serving oysters (and, after Prohibition ended, beer), 42nd Street offers guests a traditional dining room, an oyster bar and a cocktail bar. — Where

The menu changes daily; on one evening, the risotto special contained local sweet corn and coastal white shrimp and was topped off with spinach, Smithfield country ham, and scallions. — Frommer's

At Five Points, in the center of the city, chef John Toler offers a delightful cuisine that features a seasonal menu adjusted every 6 weeks to take advantage of what's fresh in the local markets. — Frommer's

Steaks, ranging from an eight-ounce filet mignon to a whopping 24-ounce porterhouse, are tender and juicy, and consistently cooked within a shade of the ordered temperature. — Gayot

Traditional French plates pair with a long list of Gallic wines at this upscale Durham dining room from Matt Kelly (Mateo, Mothers & Sons Trattoria) serving dinner and weekend brunch. — Zagat

Offers fine dining with its regional neo-American specialties, such as tobacco-cured Muscovy duck breast with truffle asparagus and black tea-brined chicken breast with foie gras root vegetable hash. — Where

Its strip-mall setting belies the serene and elegant enclave within. — Frommer's

The hip, rustic vibe at Stanbury is part of a larger vision to make the restaurant a place of community and celebration. — Where

This café's menu—a combination of dishes inspired by the seasons for meat eaters as well as vegetarians and vegans—changes daily. — Fodor's

This homey breakfast and lunch spot was founded by Big Ed Watkins, who claims some of the recipes were handed down from his great-grandfather, a Confederate mess sergeant. — Fodor's

Gocciolina serves house-made pastas, charcuterie, and other dishes ranging from crispy fried eggplant with roasted beet and Gorgonzola to meatballs with tomato sauce and parmigiana. — Where

Parizäde has long been a Durham icon thanks to its relaxed elegance and inspired Mediterranean cuisine, brought to life by founder Giorgios Bakatsias. — Where

Here, patrons enjoy award-winning pastries such as Berliner alongside freshly pressed coffee and farm-friendly brunch standouts like the eggs arnold served over a delectable, pillowy brioche. — Afar Magazine

Today, Poole’s serves creative dishes inspired by local and seasonal ingredients. — Where

Named for the “mother broth” of many Japanese dishes, Dashi serves exotic and flavorful ramen bowls in the first-floor noodle bar, with gluten-free and vegan options available. — Where

Dim sum and intriguing brews are just the beginning at this downtown Raleigh restaurant. — Gayot