Durham is where Korean barbecue food trucks blossom into brick and mortar botanical gardens and beer halls and where spouses and siblings stitch together culinary dreams to form the locally born and bred delights we’ve come to love. Wind your way through our streets on your tour de tastes. Award-winning cocktails and dishes from visionary restaurateurs make for meals that delight the senses… and keep generations of delectable Durham tradition alive. We’ve got ramen to warm the soul and fried okra to call home about. But don’t feel bad if you fill up on artisanal bread before the next course. Food and drink are Durham’s bread and butter. Believe the locals and the press - Durham’s food scene gives us life, every single day. Time-Out has also been featured by Cooking Channel, TODAY, Buzzfeed, Men’s Journal and CNBC.If our community and culture are the bones of Durham, our beating heart is, without doubt, our restaurants, breweries and craft beverages. Food” combo special to the menu, which replicates the meal eaten by Richman. The televised feature inspired Williams to add a “Man vs. The segment detailed the process of making the biscuits, which includes using a special tray that bakes 49 biscuits at once, with 30 trays each day, coming out to over 1,400 biscuits baked on a daily basis. Host Adam Richman tried the famous chicken ‘n cheddar biscuit, which “melts two slices of sharp cheddar on a perfectly seasoned, mouthwatering, boneless chicken breast and stacks it all in the middle of a buttery biscuit.” Time-Out was featured on a segment of Travel Channel’s show “Man vs. ![]() “You have to eat here before you graduate,” a UNC student told Travel Channel. Eating just one item at Time-Out is seen as a rite of passage. Williams’ sports fandom is reflected inside of Time-Out, where many visitors enjoy not just the food but also the atmosphere and the UNC memorabilia-decorated walls.Īside from the chicken n’ cheddar biscuit and 24/7 service, Time-Out is known for its other Southern cooking staples, such as fried chicken, fried okra, collard greens, green beans, sweet potatoes and mashed potatoes. Williams’ father, Jack, served as UNC’s sports information director from 1966-75. Williams’ wife, Val, inspired Williams to name the restaurant Time-Out because of his family’s background in UNC athletics. ![]() Williams, a third-generation UNC alumnus, opened Time-Out in May 1978. The restaurant also does catering for groups ranging from 10 to 180 people. In addition to its physical location, Time-Out also has a food truck, and in 2017 began licensing select menu items to other area restaurants. With the support of my wife and family, Time-Out became the first 24-hour restaurant in Chapel Hill.” “As a small-business owner, I knew that being open 24 hours a day was a big commitment. ![]() “I was driving around Chapel Hill late one night, after visiting the UNC Medical Center, and I noticed how few late night food options there were for those visiting the hospital,” Williams said. Williams based his decision to keep Time-Out open around the clock on the need to provide dining options to late-night workers and students. ![]() In addition to its Southern-style cooking, Time-Out is also considered a Chapel Hill landmark by many and is known for remaining open 24 hours a day, the first Chapel Hill restaurant to do so. In August 2014, Time-Out moved to its current location once its former space was acquired for the Carolina Square development. Franklin St, in the old University Square development. Known for its chicken n’ cheddar biscuit, Time-Out was opened by owner Eddie Williams in May 1978 at 133 W. Franklin St., at the corner of Henderson Street. Time-Out Restaurant is a well-known Chapel Hill eatery frequented by the town’s residents and students at UNC-Chapel Hill.
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