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Peck & Plume is new design-forward restaurant and bar at The Mayton in Downtown Cary

IMPORTANT NOTE: Raleigh Convergence is no longer publishing, as of April 1, 2022. Read more.
The renovated dining room at Peck & Plume, the new restaurant at The Mayton. Photo credit: Baxter Miller. 

Meet Peck & Plume, the new name and new look for the restaurant and bar at The Mayton in Downtown Cary.

With the help of local creatives and local ownership, the restaurant formerly known as The Verandah has a fresh design and inspired menu additions.

Behind the changes: The boutique hotel was bought recently by local developers, the N&O reported in June. The previous owners filed for bankruptcy in 2018, but a collaboration saved the 44-room property in the heart of Downtown Cary.

Credited with the transformation is group Early Bird Night Owl, the hospitality company known for their work as managing partner of The Durham Hotel, a midcentury modern boutique hotel in Downtown Durham.

The location: Peck & Plume takes inspiration from its proximity to the under-construction Downtown Cary Park and the park’s planned large scale birds. The Mayton is located on the same block as the 7-acre park, expected to open in 2023.

“We hope to become an extension of the park where people can enjoy a cocktail on the outdoor terrace, a breakfast meeting in the cozy study or celebratory dinner in our dining room,” said Craig Spitzer, founder and chief executive officer of Early Bird Night Owl.

Enjoy cocktails at the renovated bar at Peck & Plume. Photo credit: Baxter Miller. 

The new look: The eye-catching wallpaper from Hillsborough artist Katie Hayes includes 11 species of native NC flora and fauna, printed by Durham’s Spoonflower, while Joseph Giampion (Spclsigns) painted the Latin names on the mirrors in the bar area.

More aesthetic changes are planned for The Mayton, including a new moss wall and sculpture at check-in and a “lobby wall of vintage finds” curated by Sally Nicols of The Cary Cottage.

The lunch menu features Indo shrimp, smoked fish spread, a fried chicken sandwich and roasted beet salad at Peck & Plume. Photo credit: Baxter Miller. 

The food: The menu includes American favorites, but now adds new inspiration such as the Indo shrimp with sambal and a grilled pork chop with tamarind baked field peas. Ingredients are sourced from local purveyors including Locals Seafood, Joyce Farms and Blue Sky Farms.

How to go: Reservations are available for the dining room, bar, study or outdoor terrace, for breakfast daily, lunch Mondays, Wednesdays-Fridays, dinner daily and brunch on weekends. 

The terrace at Peck & Plume. Credit: Baxter Miller

Author: raleighconvergence

Sarah Day Owen Wiskirchen is the editor of Raleigh Convergence.

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