BUSINESS of the MONTH
Ed Mitchell's passion for barbecue goes
back to his childhood in Wilson, N.C.
when a pig was cooked at a time of
celebration. He shares that spirit and a
150-year-old family recipe in every ounce
of "Que" he serves. Ed Mitchell’s ‘QUE
is about a commitment to tradition and
a celebration of Eastern North Carolina
Barbecue.
A tribute to southern cooking from
a North Carolina barbecue legend...
DURHAM, NC - Legendary Pitmaster Ed
Mitchell preserves the art of whole hog
BBQ mastery and shares recipes that date
back 150 years at his new restaurant,
‘QUE at American Tobacco Campus
on May 26, 2014. Located in the heart
of Durham North Carolina’s culinary
explosion, oak wood and charcoal spark
a nostalgic flame of BBQ goodness.
34
“The pillars of our restaurants are
cooking with regional sustainable
animals and vegetables producing a
undeniably tasteful product. As whole hog
BBQ undergoes a renaissance, we look
to lead the culinary movement by doing it
the authentic way... the way barbecue was
done 100 years ago,” Mitchell explains.
'QUE is located on the ground floor of
the new Diamond View III building next
to the Durham
Bulls Athletic Park.
For now, ‘QUE is
serving a smaller
menu that includes
appetizers of
tomato pie, deviled
eggs and pickled
shrimp, full plates
of ribs, brisket,
Mother Mitchell’s
fried chicken, new
items like pork rind
crusted brie and of
course Ed Mitchell’s specialty – whole
hog barbecue
The restaurant also offers sandwiches
such as barbecue, ham, and turkey, as
well as burgers. Sides include collards,
macaroni and cheese, baked beans and
coleslaw. There is a full bar, including
a host of local beer, and a diverse wine
selection and champagne. 'Que has about
150 seats inside and more on an outdoor
patio.
‘QUE’s hours are Monday through
Thursday 11 am to 9 pm, Friday and
Saturday 11 am to 11 pm and closed
Sundays. It will operate extended hours
on DPAC event and Durham Bulls game
nights.
Mitchell has been featured in Bon Appetit
magazine and famously faced off against
SPECTACULAR MAGAZINE | June 2014 | www.spectacularmag.com
Food Network's Bobby Flay in a cook-off.
He has become an international barbecue
ambassador to connoisseurs across the
globe and recently traveled to Australia.
Mitchell parted ways with The Pit three
years ago to pursue other ventures. He
and his son, Ryan, a former investment
banker, have been working for the past 15
months, have Mitchell to open a barbecue
restaurant in Durham.
Ed Mitchell's ‘QUE
359 Blackwell Street #130
Durham, NC 27701
Email: Management@edmitchellsque.
com
Website: http://edmitchellsque.com
Phone: (919) 813-4311