Piedmont Restaurant with Reynolds Family Winery
Sponsored by Tyler & Phillis Bennett
Reynolds Family Winery
The Reynolds Family interest in wine started when the youngest boy, Steve Reynolds, was living in Germany as a young teenager. Wine was always part of his daily life and his father often took the whole family on wine tasting trips through Europe. He is grateful to his father for sharing his passion and infecting him with his enthusiasm for wine. Steve and his father dreamt of building a winery together and their vision became reality when he and his wife, Suzie, traded their dental practice for the life of wine growers in 1994.
The winery is Tuscan style, one of Steve’s father’s favorite wine growing regions, and is surrounded by 10 acres Cabernet Sauvignon, planted in 1996. Their first vintage was produced in 1999, and they now create eight wines, including a Sauvignon Blanc, Chardonnay, two Pinot Noir's (from the Russian River Valley and Los Carneros), a Merlot, the Estate Cabernet, a Reserve Stag’s Leap Cabernet Sauvignon and a red wine Bordeaux blend appropriately called “Persistence” TM. Steve Reynolds, Winemaker and Owner, has long championed the Triangle Wine Experience and the children of the Frankie Lemmon School.
Piedmont Restaurant has cultivated a loyal following by creating an adventurous, seasonal dining experience in the heart of downtown Durham. We shine a light on foods harvested and raised in North Carolina, including from our sister farm in Hillsborough, Coon Rock Farm. Chef John May’s inspired cuisine showcases local ingredients in classic Southern dishes, reimagined with an inventive spirit. Our regionally focused craft cocktail program, North Carolina craft beers, and extensive and award-winning wine list complete our modern farm-to-table experience.
Chef John May joined Piedmont in August 2016 after two and a half years cooking alongside Chef Vivian Howard at her award-winning Chef & The Farmer in Kinston, NC. Guests may recognize May from the open kitchen where he was featured on several episodes of “A Chef’s Life.” A Durham native, May returned home to share his cooking – steeped in the South and its foodways and traditions – with his community at Piedmont, the ultimate destination for his NC-centered. A former United States Marine, May also studied at The Art Institute in Durham, cooked at the Weathervane at Southern Season, and at The Boot. Executive Chef John May brings a passion for storytelling through his food which resonates at Piedmont where delicious food and responsible sources are paramount.