The produce-forward craft cocktail bar Kingfisher will finally open tonight in the heart of downtown Durham.
Kingfisher—named after the stocky, bright-colored birds who frequent the banks of North Carolina rivers—comes from husband-and-wife team Sean Umstead and Michelle Vanderwalker, who will celebrate the state by spotlighting local, seasonal goods in the “ground-to-glass” bar’s food and drink menus.
“Our space’s intent is to showcase Durham, so our cocktails are farm-driven,” Umstead told the INDY in May. “We’re taking produce and making it the star of the show.”
The Queen George’s Highball, one of the cocktails on Kingfisher’s opening menu, presents a local twist on the classic Bourbon & Ginger, with ginger syrup made from Lil’ Farm’s ginger and Umstead’s own turmeric soda.
Kingfisher also features Triangle distillers: the Bee Durham, another drink, contains Durham Distillery’s Conniption gin washed in bee’s wax from the Durham Farmer’s Market and finished with creamed honey and lemon.
Kingfisher’s bar snacks are similarly farm-driven, showcasing ingredients grown and raised nearby. The grilled cheese features N.C.-made cheddar sandwiched between two slices of Ninth Street Bakery’s white bread, and the Pickles and Ferments plate offers an assortment of preserved local fruits and vegetables.
East Durham Bake Shop’s Evening Bun Bites—flaky pastries filled with garlic butter and coated in an everything bagel seasoning—are also a mainstay on the menu.
Kingfisher’s basement space, designed by Vanderwalker, features cozy lounge seating, exposed brick, and local artwork, as well as a hand-tiled bar and ceramic dishes crafted by Vanderwalker herself.
In coming months, the bar will also offer seating on the backyard patio, near the back alley entrance.
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