Our philosophy is to serve the highest quality meats and seafood 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 Choice Black Angus.

BIN Fifty-Four steaks are seasoned with sea salt and fresh ground pepper, slow grilled over a 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.

Chef Bio
Chef Edward Kaminski

For the past 15 years, Chef Edward Kaminski has entertained diners with his culinary expertise. He strives to achieve consistency in standards. His rounded experience makes him a strong leader in the Raleigh-Durham culinary arts community.
Chef Ed’s range of restaurant establishment experience has created a robust background. After gradating from the prestigious Culinary Institute of America, he was an apprentice to world renowned Jean Georges at Jean Georges Restaurant in New York City. Chef Ed continued working in fine dining establishments in the greater New York City area. The restaurants ranged from boutique french dining at Latour in Ridgewood, NJ to upscale banquet dining at the Chart House in Wehawken, NJ. Cuisines included steak house, French-American, French-Tai, and continental.

In 2007 he relocated to Chapel Hill, NC and became chef at BIN 54 Restaurant, moving to executive chef in 2008. In 2009 Chef Ed was featured in the book Chefs of the Triangle by Ann Prospero.

His training thus far has prepared him for another set of achievements in the academic realm. In 2011, Chef Ed became an adjunct professor at the Art Institute in Durham, NC. Other time is spent consulting for restaurants or entrepreneurial restaurant studies.