We welcome you to the first-of-its-kind cider-focused restaurant in the Southeast, featuring the largest variety of cider, with over 100 ciders available on tap or in bottles.

Named after an old southern cider apple, Black Twig features a Txotx (pronounced /CHO-ch/) - the first indoor Txotx in the United States! Don’t fear the Txotx: it offers you the opportunity to taste traditional Basque or Asturian cider in small, 3oz pours, all in an exciting, convivial environment. Learn more about the Txotx.

Mattie Beason, a forebearer in the Durham culinary scene, proudly offers his third Durham endeavor; in addition to his successful Six Plates, which resided in the same space as Black Twig, he also owns Mattie B’s Public House. A cider expert, Beason was one of the original eight cider instructors for the US Association of Cider Makers’ First Cider Certification Course, and is excited to bring his cider knowledge and passion to the Durham community.

Black Twig is helmed by Amy Loria - an all-around beverage enthusiast with more than 10 years in the industry - who has been integral to the creation and evolution of Black Twig. Two years in, after developing and perfecting methods for translating Cider to unfamiliar palates; co-designing menus with Black Twig’s Kitchen Staff; fashioning pairings for cider, wine and cocktails; organizing Txotxfest, Txakolifest, and myriad events both cider-oriented and not; and having been featured as a Judge at the Great Lakes International Cider and Perry Competition and as a Panelist at CiderCon 2018, she has established herself as a knowledgeable and competitive force in the Industry. Amy grew up delighting in pulling fresh apples from New England orchards each Fall and discovering what she could do with them. She relishes bringing that experience to all friends who want to drink more apples.

The menu offers creative salads, sandwiches, and entrees, with inspiration from various international cuisines and extensive options for Vegetarian and Gluten Free friends alike. Showcasing locally sourced Firsthand Foods sausages, the menu highlights elevated bar fare, emphasizing housemade toppings and sauces, as well as an ever-evolving selection of creative seasonal offerings.


Mattie Beason

Co-Owner: Black Twig Cider House in Durham, Mattie B’s Public House, Six Plates Wine Bar

A native of Durham, NC, Matthew Beason is an integral component of the rising culinary culture in his community. Attaining his certification in cider through the USACM's Cider Certification Program, Beason continues to grow the expanding cider community with the opening of Black Twig Cider House.

“This passion for cider started ten years ago while traveling through the Basque region and experiencing not only the incredible varietals of cider apples but also being a part of the communal aspect around the txotx, the cider barrel,” states Beason. “I knew I wanted to make that a part of the Durham community.”

Beason experienced a similar cultural revelation with wine while attending Kenyon College, attaining a degree in Philosophy and Business Ethics. Dining at L’Arpege in Paris, a Michelin three-star restaurant, Beason enjoyed a bottle of 1995 JL Chave Hermitage Blanc, revolutionizing his appreciation for wine and becoming a converted oenophile.

Upon graduation, Beason immersed himself into the burgeoning food scene of Durham, developing the wine program at Pop’s, a popular Italian eatery, and it’s sister restaurant, Nana’s, which earned the “Award of Excellence” from The Wine Spectator. In 2007, Beason branched out with his own wine concept, Six Plates, a wine-pairing restaurant with a revolving menu around six different plates of food.  Cited in The New York Times as one of the forbearers of Durham’s local culinary scene with his famous “lamby joe” sandwich, Beason illustrated in his first restaurant his adept leadership in the culinary evolution of his hometown.

A prominent food and beverage innovator, Beason continues to evolve his passion for pairing beverages with food, expanding the selection from wine to include cider and craft beers with the opening of Mattie B’s Public House in 2013 and his new Black Twig Cider House in the spring of 2016. Beason’s philanthropic ties to the community are vast and most notable with his participation in the Urban Ministries, helping to bring food, shelter and a future to the poor and homeless in Durham.

Amy Loria

General Manager:  Black Twig Cider House in Durham, Six Plates Wine Bar, The Broad Street Cafe

Black Twig is helmed by Amy Loria - an all-around beverage enthusiast with more than 10 years in the industry - who has been integral to the creation and evolution of Black Twig. The first ever Cider-Focused restaurant in the Southeast, Black Twig was Ms. Loria's second management project with Beason, having been responsible for running Six Plates for a year before the transition. 

She cites two turning points in her beverage-enthusiasm growth. The first was realizing she could offer a thorough and comprehensive NC-exclusive draft beer program at The Broad Street Cafe in 2010, at the cusp of the craft beer explosion in NC. The second - and more momentous of the two - was the day a nervous and excited Mattie Beason sat her down and explained that he was closing Six Plates.
"Frankly, I don't understand why you're so excited when I'm apparently out of a job," she remarked.
"We're closing Six Plates," he reiterated, "and we're opening a cider bar."
"What's a cider bar?" she asked. The answer came in the form of her first trip to CiderCon.

Now, two years in, after developing and perfecting methods for translating Cider to unfamiliar palates; co-designing menus with Black Twig’s Kitchen Staff; fashioning pairings for cider, wine and cocktails; organizing Txotxfest, Txakolifest, and myriad events both cider-oriented and not; and having been featured as a Judge at the Great Lakes International Cider and Perry Competition and as a Panelist at CiderCon 2018, Ms. Loria has established herself as a knowledgeable and competitive force in the Industry.

Amy grew up delighting in pulling fresh apples from New England orchards each Fall and discovering what she could do with them. She relishes bringing that experience to all friends who want to drink more apples.