Chef Sean Fowler announced Dylan Shook as Chef de Cuisine of Mandolin. Fowler opened Mandolin in 2011, and since, it has become a premier destination for North Carolina cuisine, been named one the “50 Best Southern Restaurants in America” and the “Triangle’s Best Restaurants,” and has developed a following for its focus on hyper seasonal menus, whole animal butchery, North Carolina seafood and wood fired steaks and chops.
“Dylan Shook is an exceptional young talent, and one that I’m pleased to have join me at Mandolin,” explains Fowler about Shook, who is the former Sous Chef of James Beard Foundation “Outstanding Chef” Ashley Christensen’s Poole’s Diner in downtown Raleigh. “I’m excited to hand over the keys and see what the next generation of cooks can do,” explained Fowler, one of Raleigh’s most established chefs.
Prior to Poole’s Diner, Shook attended the Culinary Institute of Michigan, and attributes much of his early passion to his family – many of whom are professional chefs. “Following a career as a chef was natural for me. I grew up baking with my grandmother, who just retired after a decades-long career as a pastry chef, and my grandfather was a chef in the military for generals,” explained Shook. This, coupled with Shook’s passion for Southern food and local farming position him as one of Raleigh’s rising chefs and an outstanding talent to join Chef Sean Fowler at Mandolin. “I’m honored that Chef Fowler chose me for this role, and so excited to have both the creative freedom and such incredible local resources to tap into; it’s exciting to be introducing my dishes that celebrate North Carolina in each season,” said Shook.
In addition to signature dishes, Mandolin’s newest menu features many dishes from Chef de Cuisine Dylan Shook, including:
Patty Pan Squash, Preserved Lemon, Espelette Powder, Green Olives, Parmesan, Marcona Almonds
NC Shrimp, Ran Lew Buttermilk, Berbere Spice, Benne, Basil
HEIRLOOM TOMATO SALAD
Cucumber, Basil, Goat Cheese, White Anchovy Dressing
CHESHIRE PORK CHOP
Parisian Gnocchi, Haw River Mushrooms, Radishes, Parmesan Broth, Lemon Zest
SEARED DUCK BREAST
Broccolini, Redskin Potato, Espagnole, Swiss Chard, Herbs
THE FIVE POINTS
Southern Caramel Cake, Peanuts, Pretzels, Toffee Tuile, Buttermilk Ice Cream
Mandolin is known for signature dishes such as Oysters Mandolin with pork belly and collards, house-made Charcuterie, and Joyce Farms Chicken & Waffles with Bacon Mushroom Emulsion – and for dishes coming from the wood fired grill -- Bone-in Ribeye with Aligot Potatoes or Lady Edison Pork Chops. Meanwhile, vegetables from Fowler’s own Mandolin Farm appear in everything from North Carolina seafood crudos to panzanella salads in the summertime and roasted tomato tarts in wintertime. At brunch, look for deep yellow-hued eggs from Fowler’s hens alongside scratch biscuits and on Fowlers signature “Pork Madame.” For dessert, Fowler pays homage to Edna Lewis’s legendary soufflé with his Videri Chocolate Souffle, made with local bean-to-bar chocolate.
Mandolin serves dinner nightly and brunch on Sundays. It’s located in heart of the Hayes Barton neighborhood at the corner of Oberlin and Fairview Roads (2519 Fairview Rd) in Raleigh, NC. Reserve at OpenTable.
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