Little Bull
Chef Oscar Diaz reinvents the staid nostalgia of “what grandma used to make” to what your dialed-in cousin would make if he went to culinary school and revisited your abuela’s recipes with a fresh take. Diaz honed his culinary chops at Michelin restaurants in Las Vegas and California before launching menus at Raleigh’s Jose and Sons and Cortez, earning him James Beard nods. The Durham restaurant fuses his favorite tastes from Mexican, Asian, and American cuisine, with popular dishes like birria (goat stew)-filled dumplings, a whole roast chicken done halal-style with turmeric salsa, and churro balls for dessert. The flavors are often echoed on the drink menu, with mezcal-based cocktails and mole bitters.
