Durham uses frozen frog legs, which come dressed. I hear live frogs are found in South End Vietnamese markets these days, but local chefs have a hard time getting their preppers to deal with them on the hoof. The pastry chef, Shannon Baker, is aptly named, but her French bread hasn't the airy chewiness she might one day hope for. Her desserts toe classic lines and break out deliciously. A goat cheese tart was with a coulis of rhubarb tempered with a little port.
Servers have a difficult task announcing a long list of wines by the glass.
We had to pry prices, winery and vintages from her, mispronounced from a list in her apron pocket.