DURHAM, NC – The culinary landscape of the Bull City has officially expanded with the highly anticipated opening of East of Texas Durham. Located in the heart of the historic American Tobacco Campus (ATC), this new venture introduces a unique hybrid of Central Texas-style pit barbecue and authentic Tex-Mex flavors. Marking the brand’s second North Carolina location, the restaurant seeks to bridge the gap between two of the Lone Star State’s most cherished food traditions, offering a dining experience previously unavailable in the Triangle region.

The establishment, situated at 318 Blackwell St., Suite 100, is more than just a restaurant; it is the culmination of a decade-long journey for founder Claire Calvin, a James Beard Foundation Fellow and sixth-generation Texan. By blending slow-smoked meats with scratch-made tortillas and salsas, East of Texas aims to become a cornerstone of Durham’s vibrant, independent food scene.

The Culinary Core: A Fusion of Smoke and Spice

At the heart of East of Texas is a menu that refuses to choose between the smokehouse and the cantina. The concept centers on "Tex-Mex BBQ," a specific sub-genre of American cuisine that utilizes traditional Central Texas smoking techniques—typically involving long hours over hardwood—while incorporating the vibrant acidity, spice, and fresh ingredients of Tex-Mex.

The menu features a robust selection of smoked staples, including Sliced Brisket and Lime-Glazed Pulled Pork. However, the innovation lies in how these meats are repurposed. Guests can enjoy brisket-stuffed flautas, barbacoa tacos, and even unconventional offerings like smoked salmon and smoked cauliflower tacos, catering to a diverse modern palate.

One of the standout items designed to capture the "true taste of Texas" is the Texas Twinkie. This savory delicacy consists of large jalapeños stuffed with a mixture of chopped brisket and cream cheese, wrapped tightly in thick-cut bacon, and then smoked until the bacon is crisp and the pepper is tender. This dish, along with grandmother-inspired queso and fresh-pressed tortillas, defines the "scratch-made" ethos of the kitchen.

Chronology: From Houston Roots to North Carolina Expansion

The story of East of Texas is deeply personal, rooted in the biography of its founder, Claire Calvin. A native of Houston, Calvin moved to North Carolina in 2007. While her relocation was initially intended to be a temporary stay following her husband’s medical training, the couple eventually decided to make Winston-Salem their permanent home.

The transition, however, left Calvin longing for the specific flavors of her upbringing—flavors she found lacking in the local market at the time. This nostalgia sparked a series of entrepreneurial ventures:

  • 2010: Dinners on the Porch. Calvin launched a meal delivery service from her home in Winston-Salem. The business focused on Tex-Mex staples like enchiladas, fajitas, and her family’s signature margarita mix. The service quickly gained a cult following among local families.
  • 2014: The Porch Kitchen & Cantina. Following the success of her delivery business, Calvin opened a brick-and-mortar location in Winston-Salem. The Porch became a local institution, known for its festive atmosphere and authentic Tex-Mex fare.
  • 2023: The Original East of Texas. Calvin expanded her portfolio by opening the first East of Texas location in Winston-Salem, finally integrating her love for Central Texas BBQ with the Tex-Mex foundation she had already built.
  • 2024: The Durham Debut. Recognizing the culinary synergy in Durham, Calvin chose the American Tobacco Campus for the brand’s first expansion outside of its home base. After a successful soft-opening period in late summer, the restaurant is now fully operational.

Strategic Location and Architectural Design

The choice of the American Tobacco Campus is strategic. Once the world’s largest tobacco factory, the ATC has been transformed into a mixed-use district that houses tech giants, startups, and some of Durham’s most acclaimed restaurants. East of Texas occupies a prominent suite that emphasizes communal gathering.

The design of the restaurant mirrors the "relaxed hospitality" of Texas. With a mix of indoor and outdoor seating, the space is intended to feel easygoing and unpretentious. The outdoor patio, in particular, is designed to serve as a bridge between the restaurant and the bustling campus lawn, encouraging foot traffic from nearby office workers, Durham Bulls fans, and residents of the downtown area.

Official Responses: Welcoming a New Flavor Profile

The arrival of East of Texas has been met with enthusiasm from both campus leadership and the local business community. Eli Bell, Director of Leasing at CBC Real Estate, emphasized the restaurant’s role in diversifying the downtown dining scene.

“We’re thrilled to officially welcome Claire and the East of Texas team to American Tobacco Campus,” Bell stated. “We’ve already gotten a taste of what they’ll bring—not only delicious, authentic Texas flavors but also a lively and casual atmosphere that will appeal to all ages and groups. It’s a perfect fit for the energy we cultivate here.”

Claire Calvin expressed a similar sentiment, noting the warmth of the Durham community during the restaurant’s initial phases. “Since the first time I met the team from American Tobacco, I’ve been blown away by the energy and supportive community in Durham,” Calvin said. “It’s so cool to be joining such a well-established food scene, and it’s been heartwarming to receive such a warm welcome. We love it here!”

Supporting Data: Community Impact and Philanthropy

Beyond the kitchen, Calvin has built a reputation for deep community integration. This philosophy is baked into the business model of East of Texas. The company currently supports and partners with more than 75 local and national nonprofit organizations.

Key philanthropic involvements include:

  • Second Harvest Food Bank of Northwest North Carolina: Calvin serves on the Board of Directors, helping tackle food insecurity across the region.
  • Project Space 411: As Board President, Calvin supports this arts and economic development nonprofit, highlighting her commitment to the broader cultural health of her communities.
  • Wake Forest Center for Private Business: Her role on the Executive Committee underscores her status as a leader in the North Carolina business landscape.

In Durham, the restaurant has already begun establishing roots by connecting with neighboring businesses and city leadership, ensuring that the brand is seen as a local partner rather than just a commercial tenant.

Grand Opening Celebration: Labor Day Weekend Festivities

To mark its official arrival, East of Texas Durham has scheduled a four-day Grand Opening celebration over Labor Day Weekend (September 3rd – September 6th). The event is designed to showcase every facet of the brand, from its family-friendly environment to its nightlife potential.

  • Thursday, Sept. 3: The festivities begin with a "Patio Party" from 5–8 p.m. The event features a salsa bar and special treats for "four-legged guests" (pup cups). At 7 p.m., the celebration moves to the ATC lawn for a free line dancing lesson hosted by Skyelight Line Dancing.
  • Friday, Sept. 4: The focus shifts to the bar program with $15 margarita flights available all day, accompanied by live music from Sam Swanson in the evening.
  • Saturday, Sept. 5: A "Bubbles and Brisket" event will run from 10 a.m. to 1 p.m., featuring a mimosa bar, brisket samples, and smoker tours for BBQ enthusiasts. For families, the restaurant will offer face painting and cookie decorating. Live music from Winston-Salem-based band Ears to the Ground will follow in the evening.
  • Sunday, Sept. 6: The weekend concludes with a Texas-style brunch and a "Tailgate Season" celebration, offering half-price "Touchdown Trays" and live music from Couldn’t Be Happiers.

Implications: A New Chapter for Durham’s Food Identity

The opening of East of Texas signals a broader trend in the North Carolina culinary scene: the rise of specialized regional fusion. While North Carolina is world-famous for its own styles of BBQ (Eastern and Lexington), the introduction of Central Texas techniques—which prioritize beef brisket over pork and use different wood smoke profiles—adds a new layer of diversity to the "BBQ Capital" of the world.

Furthermore, the restaurant’s emphasis on family-friendly amenities, such as complimentary cotton candy for children and a dedicated kids’ menu, addresses a growing demand for high-quality dining spaces that accommodate families without sacrificing a sophisticated adult experience.

As Durham continues to grow as a hub for innovation and culture, the addition of a James Beard-recognized concept like East of Texas reinforces the city’s reputation as a premier destination for food lovers. By honoring Texas roots while embracing North Carolina’s community spirit, Claire Calvin and her team have set the stage for a lasting legacy at the American Tobacco Campus.

About East of Texas:
East of Texas is a Texas-style BBQ and Tex-Mex fusion restaurant with locations in Winston-Salem and Durham, North Carolina. Founded by Claire Calvin, the restaurant focuses on scratch-made ingredients, slow-smoked meats, and a community-first approach to hospitality. For more information, visit their location at the American Tobacco Campus or follow their social media channels for updates on seasonal menus and events.