Chef Gray Brooks spent 15 years cooking in Seattle before he decided to come back to Durham to open a restaurant across the street from where his grandfather once owned his restaurant. The result is Pizzeria Toro, which serves wood-fired pizza, seasonal antipasti, and cocktails.

Brooks's creation quickly received great praise. Tasting Table said: "Our favorites include a white pie studded with Meyer lemon slices and Saracena olives, popping with bright acidity; the sausage pizza, shaded in provolone, is a Chicago-style memory brought into clear view."

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