Verdigris Restaurant at Oxford Oaks Distillery

Verdigris Restaurant at Oxford Oaks Distillery Best dining experience in the Triangle! Fine dining & craft spirits. 127 College St., Oxford, NC

🍔 This Week at Verdigris — Come Hungry.If you haven’t joined us for lunch lately, this is your sign.Our burger isn’t pul...
06/01/2026

🍔 This Week at Verdigris — Come Hungry.

If you haven’t joined us for lunch lately, this is your sign.

Our burger isn’t pulled from a box, frozen, or pre-formed. Every burger starts with house-ground Prime Filet Mignon and Prime Ribeye trimmings, ground in-house and cooked fresh to order. The result is a burger that is incredibly juicy, packed with rich beef flavor, and unlike anything you’ll find at a typical restaurant.

Then comes the best part — you build it your way. Pile it high with your favorite toppings and create the burger you’ve always wished existed. Whether you’re a purist who loves a perfectly cooked burger and cheese or someone who believes more toppings are always better, this burger is designed to be exactly what you want it to be.

One bite and you’ll understand why guests keep coming back for it.

⏰ Hours of Operation This Week

đŸœïž Lunch
Wednesday–Friday | 11 AM–3 PM

đŸ„© Dinner
Wednesday–Saturday | 4 PM–10 PM

đŸ„‚ Brunch
Sunday | 11 AM–2PM

❌ Closed Monday & Tuesday

Whether you’re stopping in for a quick lunch, a date night dinner, or Sunday brunch, our team is ready to make your visit memorable.

Tag the person who owes you lunch and tell us: What toppings make the perfect burger?

đŸ”đŸ”„

✹ IT’S BACK — AND IT’S WEEKEND ONLY. ✹ 🇼đŸ‡č You asked. You messaged. You kept bringing it up.So we’re bringing it back the...
05/29/2026

✹ IT’S BACK — AND IT’S WEEKEND ONLY. ✹ 🇼đŸ‡č

You asked. You messaged. You kept bringing it up.
So we’re bringing it back the way it deserves to be done


Free Range Chicken Parmigiana — FEATURE THIS WEEKEND ONLY

A golden, crispy Italian-breaded free range chicken cutlet, blanketed in our slow-simmered San Marzano marinara (rich, sweet, and bright), finished with fresh basil and a snowfall of aged pecorino.

And then
 we lay it over fresh angel hair pasta so every twirl picks up that sauce, that cheese, and all that comfort.

This is the kind of dish that makes the table go quiet for a second.
Weekend-only means when it’s gone, it’s gone.

đŸ“Č Reservations strongly recommended — especially if you want to guarantee you get it.

Tell us in the comments: Are you team extra marinara or team extra cheese? đŸ‘‡đŸ”„

We’re growing our team and looking to hire for several positions at the restaurant — especially experienced bartenders!I...
05/28/2026

We’re growing our team and looking to hire for several positions at the restaurant — especially experienced bartenders!

If you thrive in a fast-paced environment, love hospitality, and enjoy creating a great guest experience, we’d love to meet you. Competitive pay, great atmosphere, and an amazing team to work alongside.

Link to apply will be in the comments below! Bartenders can email Amanda directly at [email protected].

Come be part of something special!

Cool, crisp, and perfectly refreshing — meet the Key Lime Cooler at Verdigris Restaurant inside Oxford Oaks Distillery.A...
05/27/2026

Cool, crisp, and perfectly refreshing — meet the Key Lime Cooler at Verdigris Restaurant inside Oxford Oaks Distillery.

A smooth citrus-forward cocktail with bright key lime flavor and the perfect chill for summer evenings on the patio. 🍾✹

Available this week only — come sip with us in downtown Oxford.

đŸ”„ QUITTIN’ TIME — WEEK 4 at VERDIGRIS đŸ”„Make us your FIRST stop
 because these won’t last long.🩬 Bison Meatball SkewersGr...
05/26/2026

đŸ”„ QUITTIN’ TIME — WEEK 4 at VERDIGRIS đŸ”„
Make us your FIRST stop
 because these won’t last long.

🩬 Bison Meatball Skewers

Grass-fed bison meatballs, baked and glazed with a caramelized onion jam, then finished with a drizzle of our signature bone marrow gravy — rich, savory, and straight-up addictive.

This is the kind of small plate that disappears fast once word gets out
 and trust us, word gets out. 👀

⚠ Limited availability — when they’re gone, they’re gone.
So if you’re doing the Quittin’ Time crawl, start at Verdigris.

đŸ€« PLUS
 the SECRET MENU ITEM is back this week.
You’ll have to come in to find out what it is
 but it’s absolutely worth the stop.

Comment 🩬 if you’re coming for the skewers
(and tell us—do you want extra jam or extra gravy?) 👇

đŸ„©đŸ”„ THE STEAKS AT VERDIGRIS ARE DIFFERENT — ON PURPOSE. đŸ”„đŸ„©We don’t just “have a ribeye.”We take a Prime Beef Ribeye loin,...
05/25/2026

đŸ„©đŸ”„ THE STEAKS AT VERDIGRIS ARE DIFFERENT — ON PURPOSE. đŸ”„đŸ„©

We don’t just “have a ribeye.”
We take a Prime Beef Ribeye loin, then age it to a perfect 45 days until it hits that sweet spot—deep beef flavor, insane tenderness, and that signature Verdigris richness you can’t fake.

Then we do what most places won’t:
đŸ”Ș Butchered 100% in-house
⏳ Aged with intention
🧈 Finished with our Verdigris Bone Marrow Steak Butter — a glossy, savory melt that soaks into every bite and turns “great steak” into unforgettable.

This is one of the best steaks you will ever have anywhere — and we stand by that. Period.

Hours This Week

Lunch: Wednesday–Friday | 11 AM–3 PM

Dinner: Wednesday–Saturday | 4 PM–10 PM

Brunch: Sunday | 11 AM–2PM

Closed: Monday & Tuesday

Question for the comments:
Are you ordering your ribeye medium-rare like a pro, or do you like it a little more done? 👇

đŸ“Č Reservations strongly recommended — especially for weekend steaks.

Last night we had the honor of hosting a beautiful retirement social in our private event space. From intimate gathering...
05/21/2026

Last night we had the honor of hosting a beautiful retirement social in our private event space. From intimate gatherings to large celebrations, we love creating memorable experiences for every occasion.

Whether you’re planning a retirement party, birthday, shower, rehearsal dinner, corporate event, or holiday gathering — we’ve got the perfect space for you. Thank you to everyone who trusted us to be part of such a special celebration!

If you’re looking for a venue for your next event, let’s make it unforgettable together.

The Rusty Mule đŸ„ƒâœšA bold and refreshing cocktail crafted with smooth Drambuie, fresh lime, and spicy ginger beer for the ...
05/20/2026

The Rusty Mule đŸ„ƒâœš

A bold and refreshing cocktail crafted with smooth Drambuie, fresh lime, and spicy ginger beer for the perfect balance of warmth and bite. Classic flavors with a crisp, modern finish.

Whether you’re winding down midweek or joining us for cocktails and dinner, this one is made to savor.

📍Inside Verdigris at Oxford Oaks DistilleryïżŒ

đŸ”„ QUITTIN’ TIME — WEEK 3 at Verdigris đŸ”„Say hello to the small plate that’s about to be the talk of Downtown Oxford
BULGO...
05/19/2026

đŸ”„ QUITTIN’ TIME — WEEK 3 at Verdigris đŸ”„
Say hello to the small plate that’s about to be the talk of Downtown Oxford


BULGOGI BRUSCHETTA đŸ„©đŸ„–

Tender, Korean-style bulgogi shaved ribeye piled onto a crisp ciabatta crostini from strongarmbaking, finished with a bright, craveable hit of kimchi for that perfect sweet–savory–spicy balance in every bite.

It’s bold. It’s messy in the best way. And it’s the kind of tapas you’ll immediately want a second round of.
Don’t forget about our Chefs secret menu item also- you can only find out what it is when you arrive!

⚠ Available for Quittin’ Time Week 3 only — once it’s gone, it’s gone.

Drop a đŸ”„ in the comments if you’re coming to try it
(and tell us
 are you team extra kimchi or team keep it classic?) 👇

đŸ„šâœš Deviled Eggs, the Verdigris Way — Summer Menu Drop! âœšđŸ„šWe took a Southern staple and turned it into a three-bite flex ...
05/18/2026

đŸ„šâœš Deviled Eggs, the Verdigris Way — Summer Menu Drop! âœšđŸ„š

We took a Southern staple and turned it into a three-bite flex you’ll be thinking about long after the last plate hits the table. Our new Summer Menu Deviled Eggs are here — and yes
 you’re ordering these. Featuring locally raised eggs from The Fatted Calf Ranch!!!

Choose your trio:

🌿 Classic
Silky Southern-style egg mousse finished with snipped chives — clean, creamy, and dangerously snackable.

🩀 Crab Louie
Sweet crab meets Old Bay, bright lemon zest, and curly scallion for that coastal punch with a refined finish.

đŸ„ƒ Bourbon Bacon
Smoky bacon kissed with Oxford Oaks Bourbon and a maple Dijon cream that’s equal parts sweet, tangy, and addictive.

These are the kind of appetizers that disappear fast—so don’t be surprised when your table orders a second round.

Hours This Week

Lunch: Wednesday–Friday | 11 AM–3 PM

Dinner: Wednesday–Saturday | 4 PM–10 PM

Brunch: Sunday | 11 AM–2PM

Closed: Monday & Tuesday

Question: Which one are you starting with — Classic, Crab Louie, or Bourbon Bacon? 👇
Tag the friend who always steals the last deviled egg.

Address

127 College Street
Oxford, NC
27565

Opening Hours

Wednesday 11am - 10pm
Thursday 11am - 10pm
Friday 11am - 10pm
Saturday 4pm - 10pm
Sunday 11am - 3pm

Website

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