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, one of “America’s 50 Most Amazing Wine Experiences” by Food & Wine, and “Restaurant of the Year” in 2009 by The News & Observer.
Andrea Reusing is the chef and owner of Lantern where she collaborates with small farms and producers across North Carolina and is an advocate for food policy change. Reusing was the recipient of the James Beard Award for “Best Chef: Southeast” in 2011 and Lantern was named one of Gourmet Magazine’s America’s Top 50 Restaurants and one of “America’s 50 Most Amazing Wine Experiences” in Food & Wine.
In 2011, Reusing published her cookbook, Cooking in the Moment: A Year of Seasonal Recipes. An absorbing journey through a year in her home kitchen as she cooks for family and friends, the book was named one of the most notable cookbooks of the year by The New York Times.
Reusing was the founding chef of The Durham Hotel, home to her rooftop raw bar and American restaurant that was included in Bon Appétit’s 50 Best New Restaurants list and was named The News & Observer’s Restaurant of the Year in 2017. Her next Durham project is an homage to her grandmother and her basement game room, where she made pickles and dandelion wine.
Reusing is the founder of Kitchen Patrol, Lantern’s project to improve children’s access to quality food through weekly cooking classes and serves on the board of the Center for Environmental Farming Systems.