The District at 410 isn’t just any eatery. In fact, this one-of-a-kind restaurant is student-run and open to the public at The International Culinary School at The Art Institute of Raleigh-Durham. Located in the Historic American Tobacco District of Durham, NC., The District at 410 serves as the dining lab for students, offering a unique combination of real-world experience and instructional content.

Under the supervision of Chef Dan Taylor and an experienced and credentialed faculty of chef instructors, students create bistro-style dishes in the kitchen and run all aspects of the dining room. From food ordering and preparation to guest seating and serving, The District at 410 is a complete instructional environment for students that offers a quality dining experience to its patrons.

We are closed for summer vacation,
andwill reopen on Friday July 29th.

Thursday Lunch 12-2:30pm, Dinner 5-7:30pm
Friday Lunch 12-2:30pm

Make your reservations at OpenTable.com

View Larger Map

The District at 410 is currently closed, but please feel free to take a look at a past menu.

STARTERS Artisanal Goat Cheese Plate Local Celebrity Dairy creamy goat cheese topped with student crafted sweet, tangy & spicy red pepper jelly, grilled flatbread, and vegtable crudités 7 Togarshi Tuna A pagoda of seared tuna, sweet soy sauce, fluffy sushi rice, a fried wonton chip, and refreshing cucumber salad over sweet mirin sauce 8 5-Spice Duck Breast Tender medallion of seasoned duck breast drizzled with dried cherry gastrque, rested over cardamom-scented butternut squash 8 Blue Point Oysters Served on the half shell with a compliment of spicy chimichurri, sweet soy sauce and a sweet but kicky pineapple wasabi 9 SOUP & SALAD Salads available in 1/2 or full size Shellfish Gumbo A spicy stew of oysters, crawfish tails, chicken, andouille sausage, okra and scuffle rice 5 Crab Salad Sweet, creamy lump crabmeat mingled with roasted corn and red peppers 9 Fattoush A mélange of fresh herbs, cucumbers and tomatoes tossed with pearls of Israeli couscous, tangy feta, crispy peta chips with a lemon-garlic vinaigrette 7 Seasame Salmon Encruted seasame seed seared salmon, roasted shitake on a bed of tender baby spinach with a delicate gingered carrot dressing 8 House Salad Festive mix of salad greens, colorful sweet bell peppers, cucumbers with a silky buttermilk dressing 6 DRINKS Soda Coke, Diet Coke, Sprite Sparkling & Mineral Water 1/2 Liter Liter Ice Tea Sweet or unsweet

SANDWICHES fresh French fires, 1/2 house salad, or daily vegetable House Burger Juicy hamburger on grilled brioche bun, topped with fresh lettuce, red onions, tomato, and choice of cheese 7 "On the Fly" No time to dine? Hurry up and eat or take it with you! Choose two: Daily soup, half of a salad, or half of a sandwich 7 Daily Sandiwich or Wrap A creative hot or cold choice of a sandwich or wrap 7 ENTREES Farmers Lunch Housemade charcuterie, condiments & relishes served with cured meat, artisan cheeses and grilled bread 9 BBQ Venison Loin Pomegranate and rosemary marinated grilled venison served with Szechuan peppercorn demi-glace, a warm red cabbage slaw and a bed of spaetzle 10 Kung Pao Chicken Crispy fried chicken tossed in a wonderfully spicy sauce served over fried lo mein noodles 9 Vegan Stuffed Pepper A fire roasted pepper filled with a mix of lentil pilaf & winter squash with charred tomato sauce 8 DESSERT Daily Cupcake The chef's irresistibly sumptuous creation of the day 2 Chocolate Molten Lava Cake Sinful flourless chocolate cake with warm, gooey center summited by a quenelle of blood orange ice cream 5 Buttermilk Pie Velvety, sweet goodness on the inside with a spun sugar ornament on the top 5