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An effort to bring more regional dining concepts to RDU is helping local businesses take off.
“The new restaurants we opened this year reflect the vibrant flavors of the Triangle region and elevate the airport dining experience to a new level.”
— Stephanie Hawco
Boasting a benefit that soars far beyond the hungry traveler, RDU’s commitment to local has really taken off. Already replacing a slew of chains with hot local concepts since its 2020 inception, the RDU concessions model is also rooted in keeping the airport relevant via a continuous “refresh” process. So, as agreements expire every three to 10 years, new businesses have the opportunity to submit proposals to earn their time in the terminal.
Now looking to welcome more than a dozen additional concepts in 2025 as RDU “reimagines its restaurant scene,” says Stephanie Hawco, director of media relations at Raleigh-Durham Airport Authority, that concerted effort to lean local and keep concepts fresh is already apparent from first entree of highly traveled Terminal 2 via the swap of two prominent Starbucks spots bookending TSA.
The long-defunct pre-security, post-flight locale now boasts Bull City fave Beyu Caffé, while the always buzzing post-TSA cafe is brewing up Raleigh-based Black & White Coffee Roasters—the latter of which “serves more coffee than our two streetside locations combined,” says B&W Director of Education Trevor Clark. And, of course, the adjacent 2021-bowed La Farm Bakery & Cafe continues to be a crowd favorite.
“The record number of passengers who are traveling through RDU need a great cup of coffee and a meal to fuel their journeys,” says Hawco. “The new restaurants we opened this year reflect the vibrant flavors of the Triangle region and elevate the airport dining experience to a new level.”
Of those—and giving a glimpse of the airport’s vision—there’s long-revered RDU respite 42nd Street Oyster Bar-turned-Crawford’s Genuine, alongside celeb chef Scott Crawford’s proximal Carolina Craft. Additional imminent highly anticipated local concepts set to bow as early as spring include Durham Distillery’s Conniption Cocktails and Cuisine, Adios! By Oscar Diaz, Bongiorno & Son Italian Specialties, and Raleigh Beer Garden, among several others.
Beyond “connecting visitors with our region’s culture,” expresses Clark, “and giving residents access to their favorite local brands before traveling” at one of the fastest-growing international airports in the country, RDU’s conceptualization is bigger than tasty tours through local favorites and flavors—it’s about brand visibility. And it’s big business for NC, adds Durham Distillery co-owner and CEO/President Melissa Katrincic.
A boon for the local economy and a win-win for the hospitality community, these concepts take it a step further by leaning local for their purveyors, creating a big ramp up in business. Think the cult-classic Union Special breads and pastries featured at Black & White and Crawford’s proximal pair, or the premium dark chocolate from Raleigh’s Videri Chocolate Factory blended in Durham Distillery’s Damn Fine Chocolate Liqueur.
“RDU is such a representation of the Triangle,” emphasizes Union Special owner/baker Andrew Ullom. Ultimately, by embracing the Triangle’s F&B scene from the ground up, the terminal is serving up far more than tasteful destinations on your next layover—it’s serving as a vehicle for community allowing travelers and residents alike to feel good about the money they spend.
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