New on Resy: COPA, Fox Liquor Bar, Bardo

A trained biochemist-turned watercolor artist, Roberto Copa Matos never intended to be a chef. Thankfully he did, and we have COPA, where Roberto connects diners to his homeland’s rich history, using local farm produce. By day, the downtown Durham locale doles out an ever-popular Cuban sandwich; at night, tapas and cocktails of Old Cuba come to life—order the plátanos rellenos (stuffed sweet plantains), ropa vieja a la Americana (a long-forgotten version of Cuba’s signature beef dish), and butifarra (spiced Cuban-style sausage).

Down a flight of stairs, a lone, unassuming door hides some of the best cocktails in town. Fox Liquor Bar takes some searching to find, but the subterranean drinking den is well worth it, proffering inventive libations, timeless drinks, and tasty bar snacks from chef Ashley Christensen. Pro-tip: if nothing strikes your fancy, tell the bartenders what you’re in the mood for, and see what magic they produce.

Experience fine dining like never before at Bardo. Helmed by a Pittsburgh chef with an impressive Chicago resumé (Moto, Schwa), this Charlotte destination serves wildly creative small plates that rival those in any metropolis. You’re in for oil-slicked Portuguese sardines, scallops in a pool of pad thai broth, and the most surprising egg and grains dish, with a perfectly cooked yolk.

One part beer bar, one part kitchen, Trophy Tap + Table does downtown Raleigh right. In an industrial chic setup, the plates take on a Southern turn—think Nashville hot wings, pork belly tacos, and shrimp and grits—while the taps crank out a dizzying (and excellent) array of craft beer (wine and cocktails are available for those not so keen on the hops).

Farm Table is the kind of restaurant that grows its own herbs in a private garden, and enables its ingredients to shine. Wake Forest’s farm-to-table spot maximizes local impact and flavors by building relationships with neighboring farms. The result is a hyper-seasonal menu that delivers American contemporary dishes with southern flair—curry empanadas, anyone?

As far as fusion goes, Japanese-Italian is on the lower end of the expected. Yet that’s what Papa Shogun is cooking up in this sparse Japanese-leaning space, breaking culinary boundaries one plate at a time. Raised in Jersey and having cooked all across the nation (including a stint at New York’s cutting-edge wd~50), chef Tom Cuomo melds the two cuisines in dishes that are both unique and familiar. That means fresh-pulled mozzarella on kombu garlic bread, carbonara ramen topped with Parmigiano, and a tonkatsu Milanese.

The holy trinity of Tazza Kitchen is simple: seasonal ingredients, wood-fired cooking, and serious libations. Anchored by a wood-burning oven, the kitchen fires smoked carnitas, charred pizzas, roasted spaghetti squash, and brick oven pork chops, to name a few. At the bar, it’s craft all day, with innovative local brews, small-production wines, and premium cocktails.

Classically simple seafood is Edenton Bay Oyster Bar’s M.O, where diners can feast on homey dishes like fried shrimp and hushpuppies, but also indulge in elegant preparations as well. Outfitted in subtle woods, and tucked right on the marina, this Edenton spot makes for an ideal post-promenade bite, oysters galore.

Family-owned and operated, Bleu Olive is a charming bistro where Greek fine dining shines. At this Durham institution, the Papanikas pull in flavors from the Mediterranean, resulting in a delectable array of herby dips, shrimp tourkolimano finished off with feta, and crispy spanakopita– aka baked phyllo pastry stuffed with braised spinach and cheese.

Housed in a spectacular turn-of-the-century hardware store, Peak City Grill & Bar is a must for seasonal American plates. Exposed brick, high tin ceilings, and old church pew booths set the mood, while the kitchen cooks up menu favorites like the Peak City bleu chips, grilled beef medallions, and drunken sea scallops, doused in a bourbon bacon vinaigrette.