Garland
Permanently Closed
Indian & Asian dishes with Southern twist, craft cocktails
Indian & Asian dishes with Southern twist, craft cocktails
"What I adore about Garland is the way this great food activates both my taste buds and my sense of adventure. The pan-seared trout tingles with paanch phoron (a Bengali spice blend), and the “Slaw” Chaat soars with bright ginger-pickled carrots and cooling mango-mint chutney. These dishes consistently prompt me to think about the history of spice routes and the convergence of ingredients. It’s good, exciting food and even better food for thought."
"Garland, a South-Asia-meets-Southern restaurant, has been a staple in downtown Raleigh since 2013. Co-owned by Cheetie Kumar and Paul Siler, it will close on August 27. Kumar, a six-time James Beard Awards Semifinalist, plans to reincarnate the restaurant in a new location in collaboration with Anisette Sweet Shop." - Erin Perkins
"With date-night level interiors and a menu focused on both Indian and Asian flavors, Garland propelled chef Cheetie Kumar into the final round for Best Chef Southeast. A little bit tiki with hyper-informed staff, this is a place to try something new. Dayboat shrimp are topped with Tabasco mash salsa and flowering cilantro. There’s often a whole fried fish that’s sauced judiciously. The chocolate pot de creme bar is accented with candied fennel and rice cookie crumble." - Stephanie Burnette
"In case you missed Garland’s “Heat & Eat” New Year’s Eve ordering window, you’re in luck. Chef Cheetie Kumar will offer several New Year’s Eve a la carte items and libations. Think chili crab cakes, collard dolmades (pictured), gooey honey cake, and more, just in time to ring in the new year with a little luck. Order online for pickup on December 30 between 2 and 4 p.m." - Jenn Rice
"Black walls, cool decor and lighting, and bold artwork makes Garland look like it was decorated by a rock star—wait, it was. Chef and co-owner Cheetie Kumar is the lead guitarist for Birds of Avalon, and the rock n' roll–meets-India vibe is all her—in collaboration with her co-owner, partner in life, and fellow musician Paul Siler, that is. Kumar's menu, too, mixes together various influences, including her northern Indian childhood, her time in the Bronx, and North Carolina. The corn cake and greens are topped with marinated field peas; the Bhel Puri has tamarind-mint chutney, tomatoes, and jicama; and there's so much going on in lamb shank osso bucco that you can't even begin to figure out why it tastes so good." - Stephanie Burt
