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Burgers are so back. While the 2020 permanent closure of Ashley Christensen’s Chuck’s left a burger-size hole in the Raleigh market (save for casual spots like MoJoe’s and Bad Daddy’s), a brand-new concept promises to fill it—and then some. Enter LaGana, a boujee burger joint from local chef Luis Zouain, opening in the former Prospects space this fall.
“I don’t think Raleigh was ready [for a place like Chuck’s], but I think it’s ready now,” maintains Zouain, who also consults for restaurants in Miami and New York City. And the apropos-named spot (a variation of the Spanish colloquial phrase that means “do whatever you want”) won’t just churn out your basic beef and buns.
“I’ve never been a fan of being stuck inside a square—like this is what I want to do and that’s it,” he explains. “I’m always mixing stuff, taking cultures from everywhere and putting it together. [And burgers] are a beautiful vehicle for that.”
To wit, LaGana’s menu will boast five-ish elevated burgers with “beautiful blends of meat”—including wagyu from Wilders farm and one rotating each month—served up on buns by Layered Croissanterie’s Suzanne Downs and paired with bubbles and beer. Also expect one “big-ass fry” topped with Parm, truffles and chives; tostones paired with pimento cheese and cheddar foam; caviar and oyster shots; and Matilda-like cakes (you know the ones) courtesy of a LaGana investor who’s been making cakes for 40+ years.
“When you have a cake in front of you, you become a child,” jokes Zouain. “It doesn’t matter how strict you are, you’ll eat your cake and be happy as a kiddo.”
Further playing with the concept, Zouain will bring in fellow chef friends monthly or bimonthly for a sort of restaurant takeover where they can “do their own thing” for the night. And, eventually, he will start doing his own omakase pop-up dinners with 14–16 courses of light bites paired with cocktails.
High-end burgers will be complemented by a high-end yet comfortable and relaxed vibe, a pairing not before seen at other Raleigh burger spots—while maintaining the approachability of a counter service-style setup.
Taking inspo from classy-meets-casual Amsterdam restaurant Maijard Dutch Smashburgers, he plans to give the entire space a face-lift, curating a splashy olive, white, gold and black color scheme and fresh branding. And while the rainbow floor will be no more (RIP), the open kitchen will remain, booths will give way to high-top tables sans chairs, and a front window will be added so passersby can peek in. The city has already approved a parklet for out front as well.
“Eating a burger standing up is so common,” he says, setting the scene for what customers can expect when dining within the space: “eating a burger, just talking, drinking with the beautiful music we’re gonna have.”
Ultimately, Zouain promises the concept will be an all-around good time. “I love simplicity in the things I do,” he emphasizes. “Burgers are an institution in America. Everyone loves a burger—and to have fun.”
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