Cuisine:

• Others
• Contemporary

Fairview Restaurant Description:
A wooded grove between Duke University's campus and its championship golf course is the setting for the Washington Duke Inn, an imposing structure built in the style of an English country estate. Fairview, the Inn's formal dining room, maintains an image of old-money opulence that belies its late twentieth century pedigree with yards of mahogany paneling and Oriental rugs, vigilantly guarded by more than a century's worth of bronze busts and oil portraits of the Duke family dynasty. Executive chef Jason Cunningham's seasonally changing menu is designed to impress, too, with first course options ranging from crab cakes with corn and edamame succotash to Carolina shrimp and green chili grits. Main courses continue the extravagance with the likes of braised veal cheek with black pepper gnocchi, grilled rack of lamb with fennel gratin, and grouper with shrimp and Meyer lemon risotto. If you find it too hard to choose among all these options, there's always the chef's four-course tasting menu. The wine list shows good variety and some depth, especially in both white and red Burgundies and vintage Champagnes, which lead the French selections. Verticals of fine California wines as well as Italian and Spanish selections appeal to knowledgeable patrons. Solo diners will enjoy the generous half bottle list and the more than 20 by-the-glass choices. Dessert wines include portos and other fortified wines, plus late harvest and ice wines.


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