No, Living Kitchen is not a kitchen-supply store. Manager Josh Michael ’01 gets that a lot.
The new restaurant on the ground floor
of the Alexan, the high-rise apartment
building next door to Whole Foods, is a
clone of the popular Charlotte restaurant,
where mixed juices such as Purple Rain
(red cabbage, pear, lemon and mint) and El
Greengo (kale, collards, romaine, cucumber, celery, dandelion greens, cilantro, lime
and jalapeno) are pressed and delivered
three times a week to Chapel Hill in refrigerated vans.
Founder Juliana Luna opened Luna’s
Living Kitchen in Charlotte in 2010. She
and business partner Stephen Edwards
expanded to Raleigh last year; Chapel
Hill is their third location. They share an
all-plant, gluten- and dairy-free menu of
organically grown fruits, nuts and vegeta-
bles, featuring main dishes such as the Liv-
ing Burrito: sunflower seeds, refried beans,
cauliflower rice, sprouts, pico de gallo,
guacamole and cashew sour cream wrapped
in a collard leaf. Side dishes include the
Oyster Mushroom Kale Salad (kale, oyster
mushrooms, walnuts, cabbage, carrots and
radishes with an orange-ginger dressing).
Hours: Monday-Saturday, 8 a.m.-
9 p.m.; Sunday, 9 a.m.- 3 p.m.
Living Kitchen, 201 S. Elliott Road,
Chapel Hill, 919-535-9191
Living Kitchen Plants Its Latest Store
picked Chapel Hill
for its third N.C.
an all-plant, gluten-and dairy-free menu
of organically grown
fruits, nuts and
Carolina Inn Lures Star Chef Back Home
In the Review’s first food issue in 2014, Chef Brandon Sharp ’97 shared his recipe for char siu bao (barbecued pork buns). Living in Napa Valley and wowing diners as executive chef at Solbar
at Solage Calistoga, he told how his fusion recipe grew out of his
consternation with Californians’ use of “barbecue” as a verb and his
love of the local Asian flavors.
Now the Greensboro native, graduate of the Culinary Institute
of America and seven-time Michelin star winner is back in Chapel
Hill, overseeing The Carolina Inn’s Crossroads restaurant.
“The tug of home was pretty strong. And this job opened up,
and I was excited about the possibility of this job,” Sharp told the
Sharp says he’s adjusting to the Piedmont’s shorter growing
season. “I try hard not to whine about the ingredients I had out
there,” he said. “I could get peaches delivered straight from a
The former philosophy major thinks some chefs tend to put
too many things on the same plate. His philosophy: “Respect the
Read about Sharp’s strategy for keeping food simple at alumni.unc.
edu/news/alumni-today-carolina-inn-snags-a-star-chef/. Find his
char siu bao recipe in the July/August 2014 Review at alumni.unc.
One Fish Two Fish, and More
Hawaiian cuisine is hot these days,
judging from the line at One Fish Two
Fish, a new fast-casual restaurant on the
ground floor of Carrboro’s Hampton Inn.
The restaurant’s servers dish out dozens
of fresh ingredients on demand, behind a
head-high glass wall evoking an aquarium-like view and playful warning: “Our
employees scare easily,” reads a chalkboard
sign. “Please don’t tap on the glass!”
The basic concept is poke (pronounced
“POH-kay,” meaning “chunk” in Hawaiian), a traditional meal made by combining chopped raw fish with spicy sauces,
then scooping this mixture onto a bed of
coconut sticky rice, jasmine-flavored rice
or salad and topping with vegetables and
fruit. The tricky part is getting the freshest
possible fish to landlocked Carrboro; at the
moment, manager Julie Roberts said, the
tuna is flown in from Trinidad.
Owners Scott and Lauren Kleczkowski
are marketing the corner where the town’s