Little Bull
Restaurant · Durham ·
Small plates such as dumplings & octopus, plus cocktails, upscale
Small plates such as dumplings & octopus, plus cocktails, upscale
"One of several restaurants by a prolific local chef, presenting bold flavors and modern casual dining that contributes to the city's rapid restaurant expansion." - Regan Stephens
"Opened in 2023 by the same chef, this earlier project at 810 North Mangum Street garnered high praise from local critics and diners." - Erin Perkins
"A chef-led restaurant represented by chef-owner Oscar Diaz, whose participation in the symposium reflects the kitchen’s active engagement with contemporary Southern foodways and the conversations around labor, service, and community influence in restaurants." - Erin Perkins
"Chef Oscar Diaz’s homage to Mexican American cuisine is intentionally tucked into the historic Old Five Points neighborhood—behind family homes, a few barber shops, and a commercial garage—to create a quaint, community-focused spot without main-street hustle. The comfortably hip but unpretentious menu channels Diaz’s first-generation Chicago-to-South perspective, with standout plates like birria dumplings, local-catch ceviches, and beef cheek barbacoa on bone marrow served with fresh tortillas; dishes encourage sharing and continuous ordering so groups linger and sample broadly. Lower rent in the area also lets the owner offer staff livable wages while keeping prices reasonable for guests." - Erin Perkins
"A Durham restaurant opened by chef Oscar Diaz to present his vision of American comfort food through the lens of a first-generation Mexican American — a style he calls “pocho” cuisine. The menu mixes Mexican heritage with broader U.S. and international influences (including Asian touches), featuring local-catch ceviches, beef cheek barbacoa with bone marrow, and piri piri chicken. The standout item is the birria dumpling: braised goat meat inspired by Jalisco tucked into a wonton and served with consomé and traditional Mexican accoutrements. Diaz describes the project as a personal milestone that roots him in North Carolina while celebrating a melting-pot approach to flavor. The restaurant’s hours are Sunday, Monday, Wednesday, and Thursday 5 p.m.–10 p.m., and Friday–Saturday 5 p.m.–11 p.m." - Erin Perkins