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 near and far. 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: Indo chile shrimp with sambal, roasted cauliflower with harissa hummus, Karaage chicken, a grilled pork chop with tamarind baked field peas, creme brulee French toast and an English breakfast. Ingredients are sourced from Locals Seafood, Joyce Farms and Blue Sky Farms among others.
Steve Zanini has long culinary roots in Wake County. In the 1980s, his family bought Brothers Pizza Palace, a beloved N.C. State hangout on Raleigh’s Hillsborough Street. Zanini got his start bussing tables at the pizzeria’s Cary location and was running that kitchen by the age of 23 while attending culinary school. His culinary resume includes stints at the Fox and the Hound in Cary’s MacGregor Village, Jimmy V’s Steakhouse and Tavern, North Ridge Country Club and Midtown Grille. When he’s not in the kitchen at The Mayton, he can be found at any number of local golf courses or various beaches in North Carolina and Florida.
Whitney Gilliom grew up in Cary and studied accounting at N.C. State University. While in college, she fell in love with hospitality as a server and bartender at Coquette in Raleigh. She eventually gave up becoming an accountant and rose through the ranks at Coquette to become the restaurant’s manager for eight years. Gilliom lives in North Raleigh with her husband, Michael, and children, Preston and Max, and dog, Macy. When not working, she loves to spend time outside with her family or cooking for her family, teaching her children to appreciate all types of foods.