Entre from Lantern. Photo by Jackie Shor


Lantern, an award-winning farm-to-table restaurant in Chapel Hill, is known for their back-room bar and their mouth-watering salt and pepper shrimp. The restaurant was opened in January 2002 by brother/sister duo Andrea and Brendan Reusing, with help from their friends. 


The Chapel Hill restaurant features a main dining area, a back-room bar and a heated four-season garden. All three dining areas serve dinner Monday-Saturday from 5:30 p.m. - 10 p.m.  Another feature of Lantern is the "Lantern Table" which, according to the website, is a private dining room and community kitchen experience. Owner Andrea Reusing, a 2011 James Beard Award-winning chef, is also the author of a cook book, "Cooking in the Moment: A Year of Seasonal Recipes."


The Chef de cuisine, Miguel Torres, uses a mixture of Asian flavors and North Carolina local ingredients. The menu changes frequently with the seasons, but there are staples. For example, the salt and pepper shrimp ($13) and the pork-and-chive dumplings ($7.50) are, thankfully, always on the menu. 

Restaurant Details

Main-Dining Room; Lantern Bar; Heated Four-Seasons Garden


Monday-Saturday: 5:30 p.m. - 10 p.m.

Sunday: closed


423 W Franklin St

Chapel Hill, NC 27516

Phone(919) 969-8846

Owner(s)Andrea and Brendan Reusing

External Links and Sources 

Official Website Facebook Page The New York Times Eater Article