Once upon a time, a public building in downtown Fuquay-Varina afforded residents the chance to check out books and savor stories. Today the transformed space serves as a gathering spot for guests to book tables and relish nourishing meals.
Locals are delighted about the recent opening of The Library Steakhouse, among the town’s newest and finest dining destinations. Since opening its doors this summer, tables have filled up early and often with eager diners desiring an elevated experience.
“We wanted to provide a great place for people to enjoy quality food and excellent service all while encountering the nostalgia of the original town library,” says down-to-earth co-proprietor Charles Lindsay, a native of the United Kingdom who owns the restaurant along with his wife, Sara Lindsay.
Executive Chef Da’Jon Brandon
No stranger to the hospitality industry, Charles grew up with parents who ran hotels and restaurants. While in Europe, he and Sara helped restore what Charles refers to as a “derelict hotel,” which they operated for almost a decade. After the couple moved to the United States, they bought a popular franchise steakhouse in nearby Dunn.
“We fed people 6,500 meals a week, but it was about getting the food out fast and in mass quantities,” he explained. “Ultimately we knew we wanted to do something more charming and unique.”
With The Library Steakhouse, the Lindsays strive to make their 134-seat eatery a haven where patrons can unwind for a date night, a business meal, or a relaxing evening with friends and family.
When it comes to ambience, the former utilitarian building now oozes with character and provides warm, intimate dining in stylish surroundings. Button-tufted banquettes offer comfortable seating, while striking modern light fixtures suspend from the dark ceiling. Artifacts from the old library such as a book return, wooden drawers, and functional shelves have been thoughtfully repurposed.
“My wife spent about three months going to various antique and thrift stores to find vintage books, lamps, and other décor to pay homage to the former library,” Charles says. “She even bought rabbit-themed items and placed them around the dining area to commemorate the (live) bunny that was central to children’s story times.”
But attention to detail doesn’t stop with aesthetics. The level of distinction extends to the kitchen as well, under the direction of Executive Chef Da’Jon Brandon. Book enthusiasts will love the clever literary theming that enhances the classic American steakhouse menu.
General Manager Diego Southworth
Among the tempting “Chapter One” starters, you can’t go wrong with the panko-topped lump crap dip that’s served hot or the savory steak toast teaser with wild mushrooms, chimichurri, and port demi-glace.
“We use prime rib for the protein, and currently this is my favorite item on the menu,” says Brandon, who honed his cooking skills under his grandmother’s tutelage. “I also add my own special seasoning.”
“Chapter Two” selections involve 100% Certified Angus Beef steaks in a variety of sizes and cuts, including bone-in cowboy ribeye, New York strip, flatiron, and filet mignon. Elevate your steak by requesting it Oscar style (lump crab meat, asparagus, and béarnaise sauce), Maine lobster Oscar, or with sauteed mushrooms and onions.
Prime rib is available on Friday and Saturday evenings and is served au jus with horseradish sauce.
Additional entree selections, under the subheading “The Plot Thickens,” include a 14-ounce center-cut pork chop, cavatappi primavera pasta, and a pair of Old Bay-seasoned crab cakes. We strongly recommend the fork-tender, slow-braised short rib with a rich cabernet gravy and fried onion tangle.
First-rate “Side Plots” include roasted garlic mashed potatoes, asparagus in lemon butter, and shareable-sized smoked gouda or lobster mac and cheese. The candied mashed sweet potatoes are the sequel you’ve been waiting for — we promise.
Don’t miss “The Final Chapter” — you guessed it: dessert. Superb scratch-made concoctions like decadent chocolate cake topped with raspberry sauce, chef’s whim seasonal cheesecake, and lick-the-plate-good bananas Foster bread pudding.
The owners preserved the building’s origins as a public library by repurposing signage and fixtures.
As for beverages, a handsome, well-stocked bar features a smartly curated wine list including crisp whites and robust reds from France, Italy, Spain, California, and Oregon. Eight beers are accessible on draft, including local IPAs, plus a dozen noteworthy alternatives in cans and bottles.
Inventive craft cocktails (again with the creative theming) range from the Disaronno-infused The Godfather Old Fashioned to the habanero-tinged Tequila Mockingbird to the Murder on the Orient Espresso with a concentrated coffee mix derived from scratch.
“We have 12 specialty cocktails, eight of which are staples and four that will rotate seasonally,” says general manager Diego Southworth. “Our philosophy is to keep things simple while using fresh juices and house-made bitters to bring quality to our craft.”
Service at the restaurant is gracious and efficient. Don’t hesitate to ask your knowledgeable waitperson for just the right wine to pair with your steak.
A relaxing garden room with ample windows provides seating for up to 40 guests.
Reserve a table in advance to avoid a wait. Weekend lunch begins at noon (weekday lunch is in the works), and a lighter menu is available from noon to 4 p.m. Dinner is served Wednesday through Sunday beginning at 4 p.m.
