Krill is a vibrant, fun atmosphere, where classic Asian dishes are served with fun, funky twists, alongside fresh, creative cocktails, sake and wine.
Jason Lawless serves as Executive Chef of Parizade and Chef/Partner of Krill – both beloved Giorgios Hospitality Group restaurants based in Durham, NC. His star-studded career began after graduating from Scottsdale Culinary Institute of Arizona. He boasts training with some of the most well-known chefs of our time. For instance, Lawless served as Executive Sous Chef of Gray Kunz’ Café Gray and Chef de Partie at Chef Cardoz’s Tabla – both in New York City – and received additional training with World renowned chef Alain Ducasse at MIX in New York City and Stephan Pyles’ at Star Canyon in Dallas. A seasoned leader in the kitchen, Lawless also served as Executive Chef at Tocqueville and One White Street in New York City, and in Vermont at the Woodstock Inn & Resort. Lawless directs the menus and teams at Parizade and Krill, and will celebrate Parizade’s 30th anniversary this Fall.
zucchini, onions, garlic, scallion, hard boiled egg
Szechuan spice mix, Thai basil, sweet chili aioli
Calamansi, scallions, sesame seeds
Chinese sausage, carrots, red onions, peas, eggs, tamari
Pickled ginger, bamboo shoots, Chinese broccoli, hard boiled egg
Banana ketchup glaze, pickled papaya, seasoned vinegar dipping sauce
Shiitake mushroom, jicama, scallions, red onions, cabbage, carrots, chili oil, peanuts
Toasted coconut flakes, Japanese corn, corn flakes