Truss

Chef Wray Warner brings more than 20 years of experience to the kitchen at Truss, a New American restaurant. Warner’s philosophy is to allow good ingredients to speak for themselves. He sources locally for his menu of sophisticated, seasonal cooking with international influences.

The plates pull from France (mussels in white wine), Korea (duck fried rice with gochujang), the Levant (a hummus breakfast bowl), England (fish and chips), and beyond.

The family-owned restaurant serves brunch, lunch, and dinner with fare somewhere between upscale casual and fine dining, but still approachable. The menu includes burgers and deviled eggs, plus a grilled venison loin with celeriac fondant, mushrooms, Swiss chard, and a cherry gastrique. Another standout dish is the crispy skin salmon with tomatoes, spring greens, and Anson Mills rice middlins in a red curry coconut broth. 

Seasonal produce shines on the menu. Expect tomatoes and peaches in summer, apples in fall, root vegetables in winter, and green peas in spring. An example from Truss’s summer menu is a burrata appetizer with local tomato gazpacho, pickled green tomato, and grilled bread

Truss is located in a 1950s building that once housed the Dr. Pepper Bottling Company, but the dining room is very contemporary. The space is polished but not formal. It can accommodate a low-key family lunch, brunch with the girls, or a big anniversary dinner.