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Taste Testing

Taste Testing

by | May 4, 2023 | Eat, May 2023

Testing, testing! Stretching the limits of creativity and one-of-a-kind cooking is Michael Lee’s highly anticipated sixth cuisine concept, M Test Kitchen—neighboring M Sushi and joining the lineup at Fenton mid-April—now taking reservations. Cary’s newest culinary creative studio will sate foodies via cleverly concocted dishes—from Thai basil pesto rice noodles to lobster shumai with Chinese chile and anything else the culinary artists dream up. 

Executive chef  Connor Johnson—who cut his teeth at myriad Michelin restos before making his mark over at Oakwood Pizza Box, among others, and last landing at M Sushi—has clearly found his finest footing yet at M Test Kitchen. The impressive and mouthwatering menu is truly a tour of the senses. And in addition to the excellent Asian ops, the tapas-style menu touts tastes representative of Italy and Greece that’ll keep you on your toes. 

We got a sneak peek in front of the opening—pro tip: Be sure to try the watercress salad (yes, the salad… trust us!), sample a plate of carrot cake, and take a sip of one of the ops on the extensive wine and cocktail list. We’re lovin’ the East Meets West tequila take.

“This restaurant will have a constantly evolving menu inspired by many different Asian cuisines,” says Johnson. “I hope this adds a more intimate dining experience where the kitchen and dining room become one space. Every plate will be as focused and intentional as possible. The beef and broccoli for example, is just that, beef and broccoli. However there are multiple preparations of each of those two simple ingredients.” … Clearly, each plate coming out of the kitchen is sure to keep diners intrigued—echoing the essence of the eatery’s vision.

“M Test Kitchen is something we came up with so we can constantly test and try out different recipes without having a boundary of being a specific type of cuisine or restaurant,” says Lee. “We wanted the freedom to do pretty much anything in the name of research, knowledge, learning and possibly for our other restaurants.” And in the name of research, we volunteer as guinea pigs (!). See you in the laboratory?  m-restaurants.com

Indigo Road Hospitality Group Announces Executive Chef for Colletta at Fenton

Indigo Road Hospitality Group Announces Executive Chef for Colletta at Fenton

by | Jun 6, 2022 | Eat, June 2022, Web Exclusive

Say “bonjour” to Colletta’s just-announced executive chef, Oscar Gnapi! Hailing from Paris, Gnapi will join Indigo Road Hospitality Group’s Italian restaurant at Fenton (slated to open later this summer!) and bring with him 20-plus years of esteemed experience—with stints at restaurants and hotels in Paris, Italy, London, California, Chapel Hill and Cary——covering a diverse range of cuisines.

Chef Oscar Gnapi, Colletta
Photo by Miranda Mounts

“I was raised in Paris with a very large family and am from a culture where cooking was as valued as breathing air,” says Gnapi. For as long as he remembers, Gnapi has pursued the culinary arts. He boasts a degree in the culinary arts from the CEFAA in Villepinte, France, and formal training via an internship in Italy. Following his schooling, Gnapi worked across Europe at five-star hotels including George V in Paris and Le Meridien and SoHo House in London, and has worked with such renowned chefs as Michel Rostang, Daniel Boulud, Bruno Loubet, Pascal Even and Jean-Pierre Gagnaire, to name a few.

Gnapi came to North Carolina in 2007 to serve as the executive sous-chef on the opening team of An: New World Cuisine for three years, before serving as executive chef of La Residence in Chapel Hill in 2017 and at the Unscripted Hotel in 2018. Now, he’s bringing his knowledge of traditional European and Italian cuisine to Colletta.

Translating to “collection” in Italian, Colletta—which will be Indigo Road Hospitality Group’s third Triangle restaurant (joining DTR’s O-Ku and Oak Steakhouse)—will feature a compilation of dining experiences, with a focus on Italian-American dishes. Think pasta scratch-made in-house daily, antipasti, pizza and more, plus a “for the table” dining option curated for a family-style experience.

“I have such a love and appreciation for the culinary arts and have been lucky enough to learn from some of the most talented chefs of our time,” says Gnapi. “I’m excited to deliver a memorable experience at Colletta—a meal any Nonna would enjoy!” Bon appétit!

Read more on Fenton here.