The crest of dining in Cary, this is that special place where you’re always amongst friends, new-found and long-held.
Peck & Plume — a nod to the restaurant’s view of the park and its avian inhabitants — is a polished yet casual restaurant offering a menu of modern American classics taking inspiration from our southern surroundings. Whether diners want a peck of plates to share with friends or the plume of a special occasion dinner, Peck & Plume is open six days a week for breakfast, lunch, dinner and weekend brunch. The bar program focuses on premium cocktails, approachable wines and North Carolina craft beers. Menu highlights include: fried shrimp and grits with bourbon corn saute, braised short rib with horseradish cream and bell pepper caramel, steak frites carpaccio, cold fried chicken salad with buttermilk dressing, lump crab succotash with poached egg, biscuits with caramelized onion gravy, and warm apple tart with butterscotch sauce.
Jason Daniels spent a decade at the Inn at Willow Grove, a Forbes four-star hotel and restaurant in Virginia that was twice named best hotel in the South by Travel + Leisure magazine. He has spent the last 20 years leading kitchens at prestigious country clubs, golf resorts and award-winning historic inns. He brings his extensive experience and humble demeanor to the kitchen at Peck & Plume.
From a young age, Joe has devoted his life to the restaurant industry. Starting as a server, attending culinary school, owning his own restaurant for ten years, and with 30 years of experience, Joe has done it all. He loves food, creating craft cocktails, and spending his off days on the golf course and in the kitchen entertaining family and friends.
Tyler is a Raleigh native who has worked at The Mayton for more than four years. Before moving back to the Triangle, Trice worked at a number of Charleston, S.C. establishments, including Prohibition, Dashi, and Platia.