A New Chef in Town

After months of construction, The Mayton Inn will soon open in downtown Cary. And with the boutique hotel’s opening, comes another downtown restaurant.  

The hotel’s full-service restaurant, Verandah, will serve upscale Southern-inspired fare at breakfast, lunch, dinner and brunch on Sundays.

Executive Chef Jeff Gompers is a veteran of the Triangle food scene, serving as the executive sous chef at Chapel Hill Country Club and at The Carolina Inn. He says Verandah will use locally-sourced ingredients whenever possible — cheese from Hillsborough Cheese Company and Prodigal Farm in North Durham, bread from LaFarm Bakery and coffee from Morrisville’s Muddy Dog Roasting Company.

Executive Chef Jeff Gompers of The Mayton Inn.

Gompers and Mayton Inn owner Deanna Crossman have been working on the menu, and she already has a favorite lunch item picked out: a tempura fried trout po’boy with pimento remoulade.

“I can’t wait for that,” she said. “It’s delicious.”

A glimpse inside the new Mayton Inn in downtown Cary, opening soon. 

The restaurant seats 75, and a second 150-seat dining room is reserved for weddings and other special events. In good weather diners can linger on the 3,000-square-foot terrace. A retractable awning will protect the outside seating.

Four-legged visitors will also be welcome on the patio, where doggy popsicles will be served at Sunday afternoon Yappy Hours. The hotel plans live music performances as well.

For the time-crunched, Crossman says the hotel will combine two of its attractions in a spa-lunch special, a 45-minute massage and a boxed lunch from Verandah.

A peek inside a guest room at The Mayton Inn. 

The Highball, the 1920s-inspired hotel bar, is another spot to spend a convivial evening. The cocktail menu is a collaboration with Gary Crunkleton, owner of the Chapel Hill nightspot. Look for classic drinks, local beers and a changing wine list. The wine cellar will eventually hold 3,000 bottles, says Crossman, and has enough space to host intimate wine-themed dinners for 12.

“We want to be a draw for downtown,” said Crossman. “I want the neighbors to come play in our restaurant.”

Look for more about The Mayton Inn and its owners, Deanna and Colin Crossman, in the February issue of Cary Magazine.


Leave a Reply

Your email address will not be published. Required fields are marked *