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One Blue Hill opens in Chapel Hill Sheraton

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This is a post by N&O restaurant critic Greg Cox:

People who took their dads to Shula’s 347 in the Sheraton Chapel Hill for a Father’s Day steak dinner on Sunday were in for a big surprise. The night before, hotel management had converted the restaurant into One Blue Hill (One Europa Drive; 919-969-2157), a contemporary Southern concept.

The fact that it’s a hotel restaurant obliged to serve its guests necessitated the overnight conversion, and the dining room makeover is still a work in progress. I’m guessing a lot of memorabilia from NFL coaching legend Don Shula, the previous restaurant’s namesake, will have to come down.

But chef Ches McLane, a veteran of more than 30 years in hotel kitchens from Santa Fe to Knoxville, already has his menu in place. The chef’s preference for sourcing locally is reflected in an inaugural offering that includes pecan-crusted Ashley Farms chicken, Heritage Farms pork chop, and local sweet potato cheesecake.

Other temptations include black-eyed pea hummus with icebox pickles, chicken and potato gnocchi “dumplings,” and an open face grilled pimento cheese sandwich topped with arugula salad.

And, of course, the obligatory shrimp and grits. McLane amps his version up with smoked kielbasa and bacon.

One Blue Hill serves lunch and dinner daily. Breakfast which had formerly been served in the hotel lobby, will move to the One Blue Hill dining room this weekend. The restaurant doesn’t have a website yet, but you can follow them on Twitter: @OneBlueHillNC

Send restaurant news to Greg at ggcox@bellsouth.net. Be sure to tune in to Greg's radio show at 11 a.m. Saturdays on WPTF.

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About the blogger

Andrea Weigl has been the food writer at The News & Observer since the summer of 2007. She has won a handful of awards from the Association of Food Journalists and the Society for Features Journalism. Her profile of chef Ashley Christensen titled "A Force of Nature" will be published in the sixth edition of "Cornbread Nation: The Best of Southern Food Writing." She is serving a three-year term on the James Beard Foundation book awards committee. Follow her on Twitter at @andreaweigl.
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