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Lantern is a marriage of Asian flavors and North Carolina ingredients sourced mainly from local farms and fisheries. It has been named one of "America's Top 50 Restaurants" and "best farm-to-table restaurants" by Gourmet Magazine, as one of "America's 50 Most Amazing Wine Experiences" by Food & Wine and as "Restaurant of the Year" in 2009 by The News & Observer.
Chef-owner Andrea Reusing was named one of "15 Green Chefs" on Grist's international list, has written for Saveur, Domino, Fine Cooking, Gourmet.com and the News and Observer. She serves on the boards of the Center of Environmental Farming Systems and Chefs Collaborative. Reusing is the 2011 winner of the James Beard award for Best Chef: Southeast and the author of Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011).
Lantern was opened in January 2002 by brother-sister team Andrea and Brendan Reusing, along with help from many friends including Silvia Pahola, Ric Palao and David Doernberg, who is responsible for our striking design and warm glow.
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