About us

Top professionals

Our Philosophy

W 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.

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The end result is a steak experience that has no peer.

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Executive Chef Kevin Draper

K 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.