Market and Moss Executive Chef RL Boyd was living in Washington, D.C. in September last year. While walking home from work, he was hit by a car and was told he wouldn’t be doing much for a year due to the injuries and physical therapy needed to get back to full mobility.
“I made the decision to move back to North Carolina after leaving the hospital and came across the posting for the executive chef position at Market and Moss,” Boyd said.
Now the restaurant is set to open in Southern Village in April, and he said he is excited to share his food with his original hometown.
“My cooking style reflects seasonal products, various international spices, seasonings and cooking techniques,” Boyd said. “The menu is straightforward and approachable however, there are these little flavor bombs that you may not quite be able to put your finger on.”
Annie Johnston, owner of Market and Moss and café La Vita Dolce, also located in Southern Village, said she has been envisioning the cuisine, values, culture and ambiance of Market and Moss for over a year.
“I was driven to open Market and Moss to achieve these things on a new level — I see it as another opportunity to create exceptional experiences and build connections,” Johnston said.
She said she believes Chapel Hill will benefit from a restaurant and bar offering vibrant, flavorful and fresh food and drinks. They will offer seasonal new American cuisine made with mostly local ingredients.
“Chef RL Boyd is a genius at creating food that is approachable, but that also brings a pleasant surprise,” Johnston said.
Erin Pacheco, the restaurant's director of operations, said they want to provide Southern Village with a bar that is inspired and alive.