This #LeapDay, leap over to @FaireRaleigh @CameronVillage and Celebrate #NationalSurfandTurfDay

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Today is Feb 29th..Leap Day and National Surf and Turf Day! I suggest you celebrate by leaping over to Faire Restaurant to try their new menu highlighting a modern take on seafood, steak and small plates.

This month with the launch of the new and improved menu, Faire has added more small plate choices perfect for sharing with friends over a glass of wine. Chef Steve Zanini places a premium on finding the best ingredients for every dish on his menu. After taking a look at the menu online, I decided to come in for some cocktails and to give a taste to some of the small plates. The space is bright and airy. It is broken up with a nice lounge/bar area. The main dining room has large windows and a recessed waterfall ! Our server was attentive without being intrusive. The wonderful wine list is curated by Sommelier Mike Tinley. I had various dishes {shown below}. You can try many small plates or a large plate entrée. The choice is yours. Good Food. Good atmosphere and service. That is more than Faire. Next time you are in Cameron Village or want a special date night, try Faire.

Next month they start lunch hours and also they have a popular Sunday Brunch.

Enjoy my pictures from my visit to Faire ~Cheers!
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* How beautiful is Faire’s Event Space?! It allows for 40 cocktail or 20 seated and features AV hookups for presentations,music,slideshows and more. Contact Events@FaireRestaurant.com

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*If you love seafood..try the Crab Cakes with arugula, remoulade. Try this with a glass of Chenin Blanc, a newly added white on their wine list.

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*A unique take on Surf and Turf: Shrimp & Pork Belly served with ancho, white cheddar biscuit,country veloutte

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* These Frites are house cut russets accompanied with truffle aioli . Now this is how you elevate french fries !

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*If you love quality Steak Tartare, this chopped c.a.b comes with capers shallots, mustard from Asheville,NC, egg yolk and crostinis

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Left to Right: Sommelier, Michael Tinley and Executive Chef, Steve Zanini

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