RALEIGH, N.C. (Jan. 14, 2026) — Vidrio, downtown Raleigh’s destination for Mediterranean cuisine and hospitality, is launching a new Chef’s Table dinner series on Jan. 28, 2026.
The dinner series, which will be held every other month, will offer refined, chef-driven tasting menus exploring the cuisines of the Mediterranean region from France to Morocco. Each dinner will be rooted in executive chef Roberto Barth’s modern seasonal cooking and N.C. ingredients.
The Jan. 28 dinner will be a five-course tasting menu highlighting dishes from Southern France. Dinner starts at 6 p.m. and guests are invited to enjoy a drink in the lounge beforehand. Tickets for the dinner cost $99 per person and include wine pairings. Here is the menu:
- Welcome: Pain de Campagne with cultured butter, olive oil and fleur de sel.
- First course: North Carolina Yellowfin Niçoise Tuna Crudo with sous-vide egg yolk, crispy potato, olive, vinaigrette and basil.
- Second course: Winter vegetable Ratatouille with parsnip, carrot, leek, celeriac, mushroom, Provençal herb oil and pistou.
- Third course: Brown Buttered Local Flounder with preserved lemon, capers, parsley and crispy potato.
- Fourth course: Cassoulet, with white beans, North Carolina pork, duck confit, garlic and thyme.
- Dessert: Olive Oil Cake with citrus, thyme and French meringue.
Wine pairings will be selected by the Vidrio team from its Wine Spectator award-winning wine list and cellar. Menu subject to change based on ingredient availability.
Limited seats available. Make a reservation for the 6 p.m. dinner at vidrioraleigh.com/events/vidrios-chefs-table-dinner-and-wine-series.
Other upcoming Chef’s Table dates and themes will be:
March 11: Spain — Fire & Fermentation
May 13: Northern Italy — Alpine & Coastal
July 15: Greece — Ancient & Modern
Sept. 16: Morocco — Spice & Time
Nov. 18: Modern Mediterranean
Photos courtesy of Vidrio.
