Plates
Neighborhood
Kitchen
Come Taste the World
For twenty years, we have lived and traveled the world. We are often surprised and inspired by the food we have eaten along the way. From the first apple tarts in France, the Pecorino cheese in Tuscany, Weiss Wurst in Germany, Espada (scabbard fish) on the island of Madeira, to Hong Kong, Thailand and China, we have learned new flavors and techniques to add to the outstanding food of the American South. — At Plates, we hope that you will enjoy some of our favorite international dishes combined with our regional southern flavors. Join us on a new culinary journey that is globally inspired and locally produced.
Chef David Mitchell
A graduate of Johnson & Wales’ Culinary Studies program in Charleston, SC, Chef David Mitchell has made his mark in restaurants across the Southeast for two decades. Named to his first Head Chef position at age 23, David has since helmed the kitchen at such Triangle institutions as Porter’s City Tavern and Nofo.
In 2011 David took the lead at Busy Bee Café and helped to transform it into a well-known place for craft beer and fun, exciting Southern food. His creativity was showcased at their regular beer pairing dinners and a continuously changing seasonal pub menu. In addition, David was the lead Chef of the team that created the menus at Trophy Pizza on Morgan Street and State of Beer, and most recently was Executive Chef of Mama Crow’s in the newly-formed Transfer Co. Food Hall.
Chef David is also an accomplished entrepreneur, having opened his own gourmet pasta company (Pan De Mi Pasta in Atlanta), as well as being active in catering and personal chef projects in the Raleigh area. David comes to our team at Plates with an incredible excitement to showcase the flavorful, well-traveled Southern cuisine our neighbors have come to know and love.