Seraphine

The story

Seraphine Durham: Modern Louisiana Heritage in the American Tobacco Campus

A Louisiana Heritage, Reimagined

Seraphine brings the spirit of Louisiana to the American Tobacco Campus in Durham. The kitchen explores family heritage, born in the Bayou State, through staple dishes made modern. The result is a menu that feels both familiar and fresh, anchored by the flavors of the Gulf and the South.

The Menu: From Oysters to Beignets

Start with a half-dozen raw oysters with mignonette, or choose broiled versions—Rockefeller, chili-lime butter, or “Dragos style.” The starters lean deeply into Cajun and Creole tradition: a rich gumbo with tasso ham, andouille, and chicken; crawfish and shrimp croquettes with red remoulade; and housemade boudin sausage with Creole dijon. For mains, the fried NC catfish comes with red beans and rice, while the blackened red drum pairs with creole maque choux. The shrimp and grits are finished with a tomato beurre blanc, and the cavatelli features confit rabbit, rapini, and Calabrian chili. Desserts are classic Louisiana: beignets dusted with powdered sugar, key lime pie, and banana pudding with brûléed banana.

Drinks with a Sense of Place

The bar program is equally ambitious. Signature cocktails like the DURM 75 (Kinship gin, hibiscus, yuzu) and the Hurricane Seraphine (dark and white rums, passionfruit) share space with New Orleans classics—Sazerac, Vieux Carré, and a Freezer Martini served at -5°F. The wine list spans global regions, and there are even THC-infused beverages for a non-alcohol option.

Recognized Excellence

Seraphine’s commitment to bold, honest cooking earned it a Michelin Recommended distinction in 2026. The restaurant’s warm, convivial atmosphere—with bar seating, outdoor dining, and space for large parties—makes it a natural gathering spot in the American Tobacco District. Whether you’re stopping in for a dozen oysters and a Sazerac or settling in for a full Louisiana-style feast, Seraphine delivers on its promise of heritage made modern.