Home Food Dish The Dish: The Northside District

The Dish: The Northside District

Anyone looking for a nightcap and a snack is in luck at this Rosemary Street hangout.


Screen Shot 2016-04-01 at 4.29.22 PMIt didn’t take much to turn former Rosemary Street bar Industry into neighborhood gathering place Northside District. A little paint and a new bar made the space warm and cozy in time for its fall opening while the name change was a nice nod to the historic area. But the best move by the owners – including UNC grad Dave Chong – was putting chef Michael Krock in charge of dreaming up international small plates. Drawing on his time as the chef for Durham-based KoKyu BBQ food truck, Michael also created the menu “based on where I used to eat and hang in Brooklyn.” Hence the diverse offerings with tongue-in-cheek names like Wu Tang, an excellent seared pork belly slider with sesame slaw, and Aspartacus, roasted asparagus with Parmesan and a six-minute egg. My favorite was the Maduro, sweet plantains garnished with cilantro and mint that stood out on a menu dominated by savory bites. Northside District is open till 2 a.m. – anyone looking for a nightcap and a snack is in luck. Small plates are $4-$8.

Jessica is the Executive Editor for Chapel Hill Magazine. As a 2010 grad of UNC, she's happy to be back in town writing, editing and eating around the Triangle.