A leader of fine dining in the Triangle for over 25 years, Aurora was the first to introduce Italian cooking to the fine dining scene. Led by Executive Chef Gwen Higgins, the cuisine embraces both techniques and principles embedded in Italian cooking and Higgins’ own creative styling. Her food is defined by the quality of ingredients, its simplicity and purity of flavors and its imaginative expression of Chef Higgins’ talents. With an oven and grill both fueled by hickory wood, many selections are imparted with rustic smoky flavors. Diners are treated to hand-made grissini (breadsticks), pasta rolled daily, and desserts by award-winning pastry chef John Rupp. The Wine Spectator awarded Aurora with its Award of Excellence.