The Boot, a neighborhood place in the Duke Forest area of Durham, boasts professional service and delicious food amid a simple, industrial atmosphere. We shared orecchiette pasta with broccoli rabe and sausage and a swordfish entree with pickled radish, faro and asparagus. Both dishes were prepared well. The pasta was cooked al dente and the sauce was a delicate balance between the sharp rabe and the rich sausage. The fish was presented beautifully on a ceramic plate with a bed of faro and asparagus tips. Also cooked nicely with a crisp crust. Dessert was the highlight of the meal for me; olive oil cake with orange cream and fennel. What a wonderful combination of flavors and the cake was moist and heavenly.

Amanda Cushman

Contributor