Bin 54 Steakhouse
1201-M Raleigh Rd. (Hwy 54)
Glen Lennox Shopping Center
Chapel Hill, NC 27517
919.969.1155

November 5, 2006
By Angela Ray (ZSpotlight Restaurant/Nightlife Editor)

Bin 54 is a nice hideaway, located in the Glen Lennox Shopping Center in Chapel Hill.  From Highway 54 (which is partly how the restaurant got its name) no one would guess the elegant dining experience that awaits just beyond the brick walls.

There is an outdoor seating area, superb for warm evenings.  A small private dining room is situated just off the bar, with a remarkable wooden door that closes the room completely from the other parts of the restaurant. 

The wine cellar is also another option for a cool private rendezvous.  The main dining area is spacious and the diffused lighting adds a touch of exquisite ambiance.  Large red and cream lamp shades dangle from the ceiling.  

General Manager Douglas Snyder gave me and my supper partner a quick tutorial on the establishment.  Everything is made in-house and many traditional dishes are prepared a little differently from the norm.  To get a real sense of more of the menu, we opted to have several tapas sized items as opposed to one dish.

The appetizers range from fish and poultry to grilled vegetables.  A selection of salads round out the options for first course choices.  During my first course, we enjoyed the caramelized sea scallops, truffle potato puree and the forest mushrooms.  The sea scallops were simply scrumptious, with a robust texture and light flavor.  Paired with the first half of the meal, I sampled a glass of white wine, the smooth Stephan Ehlen Kabinett Riesling. 

The second course was a bowl of pureed butternut squash soup with a splash of cinnamon and adorned with toasted squash seeds.  I admit, I had never heard of butternut squash soup, but after savoring the delectable dish at Bin 54, I will not soon forget it.  In a word, it was tantalizing.  On a cold fall or winter day, this dish is a welcome change from the traditional chicken noodle soup.

Course number three featured Black Grouper that was incredible.  We had a homemade tarter sauce with it, but the fish was so flavorful, the sauce was not needed.  The sautéed spinach with Ricotta salata and sweet potato puree were served with the grouper.  The spinach was cooked to perfection and the Ricotta cheese flakes on top were a nice twist. And the sweet potato puree was downright sinful. 

The fourth course allowed me to partake in a dish for which Bin 54 is known: steak.  I delighted in a tender cut of filet mignon, assorted mushrooms, and French fries.  The filet was succulent and though the shallot sauce was delicious, I finished it and only sampled the sauce once. 

With the filet mignon came the second wine, a glass of Twenty Bench Cabernet Sauvignon.  A flavorful bouquet, this was a fine selection for this course.

From my tutorial at the beginning of the night, I learned that some of the mushrooms are flown in from Napa Valley and Bin 54 is one of only a handful of restaurants that receives them from one particular farm.  No need to say more.

The twice cooked French fries were crisp, tasty, and well seasoned.  My friend and I worked diligently to finish them but we were defeated.

The final course of the night was dessert.  The menu features select items like banana pudding, a homemade ice cream sampler along with a brown sugar crème brulee.  I opted for the apple pie and ice cream while my friend chose the Molten Chocolate cake with orange sauce and buttermilk ice cream.

The dessert portions are huge.  My apple pie was an individual pie a little bigger than a regular pot pie.  It was made with fresh Granny Smith apples and the crust was rich and buttery. 

Customer service was excellent.  I noticed almost every table had more than one server taking care of its needs.  From the waiter who brought around the bread basket to the gentleman who came by with more water, it was apparent to me that service was paramount.

Note: This review is written by ZSpotlight.com editorial staff.

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