Cuisine:

• Contemporary

Frazier's Description:
When Kevin and Stacey Jennings opened an upscale bistro near the NC State University campus in 1998, they went against the conventional wisdom that the area could only support burger joints and pizza parlors. So much for conventional wisdom. Frazier's dining room sports a spiffy urban-chic décor yet young couples in jeans are still as welcome as theater-goers in silk. Chef Jeffrey Satterly's contemporary offerings are likewise flexible, with first course options ranging from an earthy roasted beet salad to seared foie gras with quince and Marcona almonds, and main dishes covering the spectrum from roasted organic chicken with fettuccine, wild mushrooms, peas and black truffle butter to a grilled rib-eye with oven-roasted oyster mushrooms in a balsamic-veal reduction. For those who have trouble deciding, the chef's four-course tasting menu shows off his training at Napa Valley's The French Laundry.


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