Second Empire Restaurant & Tavern

The story

Crafted with passion, served with love

A Historic House, A Serious Table

Second Empire Restaurant and Tavern occupies the Dodd-Hinsdale House on Hillsborough Street in downtown Raleigh — a Second Empire Victorian structure, the last of its architectural style remaining in the city. The exterior has been preserved intact, with original heart pine flooring, masonry walls, and leaded glass panels in the four front doors. Inside, what were once four separate living rooms have been opened into two main dining areas flanking a fireplace, with wide arched passages added during renovation. The result is a space that feels genuinely rooted in place rather than assembled for effect.

The restaurant opened on September 9, 1997, and is led today by Owner and Manager Kim Reynolds, Executive Chef Daniel Schurr, and Manager and Special Events Coordinator Ashley Dyson.

Contemporary American Cuisine with Real Range

Chef Schurr's menu is Contemporary American, and it draws confidently from a wide pantry. First courses move from a Warm Duck Confit & Black-Eyed Pea Salad with pimiento cheese pupusa and crème fraîche dressing, to Colorado Lamb Loin Carpaccio with provençal bean salad and saffron caper mayo, to a Classic "330" French Onion Soup built on caramelized Spanish onions and Gruyère. Entrées span Pan-Roasted New Bedford Sea Scallops with curry corn sauce, a Roasted Australian Lamb Rack with caramelized prune and balsamic sauce, and a Grilled Empire Black Angus Ribeye finished with the house "330" steak sauce. The kitchen's commitment to sourcing is evident throughout — Bakkafrost salmon, Beeler Farms pork, Bell & Evans chicken.

Pastry Chef Amber Atkins handles desserts with the same care: a baked-to-order Empire Chocolate Soufflé, a Goat Cheese Cheesecake on a salted shortbread crust, and a Chocolate & Pistachio Torte with toasted pistachio ice cream.

The Tavern, the Wine Cellar, and the Chef's Table

Descending the staircase to the Tavern, guests pass a climate-controlled wine cellar stocking over 250 labels — a collection that earned Second Empire the Wine Spectator Award of Excellence. The Tavern and its adjoining glass Atrium (42 seats) offer a more relaxed atmosphere without stepping away from the kitchen's standards, making the space work equally well for a post-work drink or a full dinner.

For something more singular, the Chef's Table places two to four guests directly in the kitchen with Chef Schurr and his team. The format is a five-course menu — classic seasonal, pescatarian, or vegetarian — with four courses paired to wine. It is available Tuesday through Friday evenings by reservation only.

Recognition That Reflects Consistency

The accolades here span decades and multiple guides: three AAA Four Diamond Awards, two DiRoNa (Distinguished Restaurants of North America) designations, and consecutive Wine Spectator recognition. In 2025, Travelers' Choice ranked Second Empire third nationally for fine dining. That kind of sustained recognition, across different evaluators and different eras, points to something more durable than a single strong season. The restaurant seats 250 across its various rooms — including the Pine Room and the private Raleigh and Capitol Rooms — and handles weddings and special events with the same kitchen behind them.