Our PhilosophyW e believe in serving the highest quality meats, seafood, and vegetables in a simple and honest manner. By enhancing the flavors subtly, we know the quality of our product will speak for itself.
Everything we serve, including our bread and desserts, are made in house with the best available ingredients we can find. Our fish is sashimi grade and our beef is a mixture of aged USDA Prime and Certified Black Angus.
BIN Fifty-Four steaks are seasoned with sea salt and fresh ground pepper, slow grilled over a hickory wood fire, rested for a quarter of the actual cooking time and finished with brown butter. Sauce is always served on the side, enabling the guest to control its influence.
The end result is a steak experience that has no peer.
Executive Chef Kevin DraperK evin has been interested in food and cooking since a young age. He grew up in the triangle and began his culinary career in high school. He worked in the mountains of North Carolina while attending Appalachian State University. Kevin left the mountains in 2006 to crew on board a private yacht, sailing down the east coast and into the Caribbean, where he developed a passion for regional and locally sourced ingredients. Upon his return to the triangle, Kevin worked at the Fearrington House Restaurant in Pittsboro until 2009 when he came to Bin 54. He strives to use the best ingredients available and prepare them in a simple and straight forward manner. He believes the food quality and flavors should speak for themselves. Kevin and his wife live in Hillsborough with their two daughters.
General Manager Jared BlumJ ared joined our team in early 2014 bringing over 20 years of experience in the hospitality industry with him. Starting as a busboy in a fine dining Italian restaurant in Savannah, Georgia, he quickly worked his way up to bar manager. It was a quick rise from that point. Jared brings an extensive knowledge of wine and spirits to the restaurant with some time spent on the retail side of the wine industry as a wine distributor and as a wine consultant at the top rated wine shop in Atlanta, GA. His restaurant experience includes some of the finest steakhouses in the southeastern United States, as well as several years managing at a 5 star-5 diamond award winning resort. His passion for service, food and wine will enhance your dining experience and help elevate Bin 54 to the next level. Under his watch, Bin 54 has been recognized as one of the top 100 steakhouses in the country by Open Table diners as well as the best steakhouse in the Triangle area according to The Raleigh News and Observer.
Jared desires to continue his growth and knowledge of every aspect of the restaurant/hospitality industry and looks forward to many years with Giorgios’s Hospitality Group.