Hello everyone! I just got back from Costa Rica last night — the reason why there haven’t been any posts in a week! I will have a travelogue up for the trip in a few days but in the meantime, let’s get back on track. Here’s a restaurant review of one of my favorite spots in Durham.
2706 Durham-Chapel Hill Blvd.
Sharing/Small Plates: $8-12
Full Disclaimer: I am already a huge fan of Guglhupf for brunch, afternoon coffee and writing, lunch, dessert, whatever. So, I was very excited to try it for their new dinner menu, which they’ve been serving for two months and I was probably predisposed to love it. That said, it wasn’t perfect but my review is probably a bit rose-colored.
For their night service, Guglhupf has created a warm lighting scheme with the addition of large globe lamps in pastel shades. European jazz played quietly from the speakers.
They now offer a cocktail list as well as an affordable wine list, which one of my friends suggested was probably sourced from Wine Authorities. I couldn’t resist trying the Spiced Apple Martini and it was a very nicely done drink.
It was made with apple cider, muddled cranberries, gin, lemon, and ginger beer. I thought the solitary cranberry garnish was an elegant touch. The ginger beer was vibrant and the spice and sourness from the cranberries, not to mention the tasty bits of fruit, were fantastic. My only complaint was that it wasn’t chilled enough.
We were offered multiple bread selections from Guglhupf’s bakery to start out. Somehow, none of us ordered one of the new entrees (Great move for a food blogger, I know). Instead, we ordered a few of the small and sharing plates. First up, my husband and I split the house-cured duck confit salad with roasted new potatoes, walnuts, watercress, frisee, and warm huckleberry vinaigrette.
The duck was good if a bit too salty. I would have preferred it off the bone to make it easier to eat as a salad. I didn’t expect the breading, but who can complain about fried poultry? The huckleberries were sprinkled about the plate and not incorporated into the vinaigrette, which made for a pretty presentation but didn’t give much flavor. The frisee was ungainly to tame but good quality.
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