The store will hold a grand opening on Jan. 26, during which customers will be able to win prizes and get free yogurt.
“We thought that a soft-launch opening, in advance of the holidays, would better prepare us for our grand opening,” Joe Lurie said.
Unlike its location at Renaissance Center in Durham, the new store will offer a capacity of about 100 customers and will feature a larger selection of flavors and toppings, he said.
“We really focused our efforts on making this a destination where people can just come hang out and relax,” Joe Lurie said. “We really want this to be considered unique to the Chapel Hill community by adding historical memorabilia, team posters, etc.”
The Luries and their partners entered into a long-term lease for the Franklin Street spot and remodeled the locale by adding booths and eight dispensing machines with 16 flavors.
“We would really love to become a destination and long-term establishment in the Chapel Hill community,” he said.
Cholanad celebrates South Indian flavors
Chef and manager Subash Panneerselvam wants to bring centuries-old traditional South Indian food to Chapel Hill, and his restaurant Cholanad, located at 308 W. Franklin St., is his new stage.
“We wanted to bring South Indian food, which is centuries old, in to a grand stage,” Panneerselvam said of his new restaurant, which opened Nov. 27.
Cholanad is housed in the previous location of Cypress on the Hill.
For his new restaurant, Panneerselvam said he wanted to bring the traditional South Indian flavors and traditions in a more contemporary setting.
“We wanted everybody to taste the South Indian food,” Panneerselvam said. “That’s why we are moderately priced even though we are not looking to be the lowest priced.”
Some of the unique characteristics of Cholanad are free snacks at the bar and food served on banana leaves, two traditional South Indian customs, Panneerselvam said.
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“We felt Chapel Hill was the right spot because it has some of the best restaurants in the country on Franklin Street,” he said. “It will give us a good stage for our centuries-old South Indian food.”
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