**UPDATE: Boheme closed in 2016 and the space is now a Korean casual restaurant and cafe called Namu**
If you’re looking for a restaurant to try outside of your usual downtown go-to, take a drive down 15/501 to Boheme. This new Durham restaurant, open for just over a month, boasts fresh seasonal cuisine in an unexpected spot.
In our Q&A with owner Giorgios Bakatsias, he describes how the restaurant is centered around the historic house located on the property, which many of us know as “Straw Valley.” It’s nice to see how the space has retained its charm and is only being improved upon with zen-style awnings, patios and nooks that blend into the overall vibe.
In fact, you can join Boheme for the official grand opening of its Bohemian Garden courtyard on Sunday, July 10th. The event will feature an all-you-can-eat Luau BBQ and live music in a dog-friendly environment. Beer, wine, and liquor beverages will be available for purchase as well. (Tickets are $25)
Live music will continue to be the entertainment in the garden every Thursday and Sunday night at 8 p.m. onwards, with drink specials available.
And if you’re curious about what’s coming out of the kitchen, take a look below at shots from our recent dinner. Each plate was executed and presented with great attention to detail and the freshness came through in each bite.
If you go when it’s not too busy, the kitchen might be in a generous mood and treat you with a starter sampler like the seasonal tray of pickled radishes, celery, onions and cheese with crostini pictured above. They were also testing out a new sweet tea recipe, perfect for hot summer nights.
The ginger lime tuna tartare topped with black garlic chips was a good portion and a very light and refreshing way to begin dinner.
A heavier bite to try, but equally delicious are the stuffed risotto with creamy local cheese inside and a side of tomato bacon jam.
Each night, there are three special options for the crostini appetizer (country, garden and ocean inspired). We enjoyed the county version on this night with egg, pork jowl and caramelized onions.
The organic salmon entree, perfectly cooked, was topped with pickled onions, fingerling potatoes and house bacon atop a light fresh sauce.
Because you can never have too much dessert, we tried three. I’m a big creme brûlée fan and I love anything lemon, so when you put them together (lemon creme brûlée pictured above), I’m in love. The elderberry soaked grapes was a unique addition.
Then there is a dense and delicious flourless chocolate torte with rich cherries.
We ended on another unique dessert: sugared puffed pastry filled with creamy custard and topped with caramelized figs – just another way of incorporating seasonal ingredients into the menu and making it stand out.
Photos: Tommie Watson Photography
Leave a Reply