RM’s Best Restaurants 2026

By Melissa Howsam & Lauren Kruchten

If ever there were a local “try before you die” list—this would be it. Our annual Best Restaurants feature is a yearlong endeavor that begins before the ink dries on last year’s selections. We eat everywhere—and often—to build a list that best reflects Raleigh’s dining scene, not just the hottest rez in town.

Curated by a Raleigh-rooted editorial team that’s been covering the city bite by bite for over a decade, these aren’t internet rankings or popularity contests. They’re the restaurants we return to and recommend without hesitation because they deliver every single time.

Now in its eighth year, RM’s Best Restaurants has become the city’s culinary bible—a highly curated guide to what’s truly worth your time, tab and taste buds. And on the heels of Michelin’s arrival in NC last fall, the stakes have never been higher. 

While longtime standouts certainly continue to raise the bar, a new crop of food-forward favorites has earned its place at the table, reflecting a dining scene that’s more ambitious, creative and confident than ever.

Our 2026 roster of 20 Best Restaurants, including Best New and Best Overall—plus Best Wine and five standout suburban spots—celebrates the places serving the complete package: memorable food, thoughtful service and an atmosphere built to linger. To keep the playing field level, only restaurants open by May 1 were eligible for consideration. Whether you’re marking a milestone or simply refusing to cook on a Wednesday, consider this your reservation roadmap.

2026 Restaurant of the Year

BRODETO

ADRIATIC-INSPIRED | Iron District

Raleigh may be landlocked, but at Brodeto, the coast feels closer than ever—specifically the Adriatic. Bringing a type of cuisine to Raleigh that most diners had never experienced, Scott Crawford pulled from multiple visits to Southern Italy and Croatia to craft a light, seafood-focused menu reflecting the region’s diverse and vibrant flavors. In doing so, he didn’t just open another restaurant—he expanded Raleigh’s culinary palate. Two years later, after delighting locals and visitors alike with an enriching experience—and already earning a coveted Michelin nod—Brodeto has more than earned the title of RM’s 2026 Restaurant of the Year. Every detail reinforces that sense of place. Trading Oak City’s urban bustle for the serenity of a Mediterranean escape, the dining room is like something out of a Wes Anderson film: Natural tones, wood furniture, potted plants, tiles and marble evoke a unified warmth, satisfying an itch to wander while squarely rooting itself in the local food scene like it’s been here all along. After all, the best restaurants don’t just transport diners somewhere new—they make them wonder how they ever lived without it. And Brodeto has done exactly that.

Fun fact: Crawford was the only chef in the Carolinas to have three restaurants land on last year’s Michelin Guide American South (Brodeto, Jolie, Crawford & Son).
On the menu: Tuna crudo, sardine toast, milk-braised pork cavatelli, whole roasted branzino

2026 Best New Restaurant

BIG CAT

CULTURAL FUSION | Seaboard & Person Street District

Only a few months in, Big Cat has already cemented itself as the place to be in Raleigh. Where the who’s who fill the room almost any night of the week, the highly anticipated opening has brought an unmistakable energy to a once-sleepy stretch of Brookside Drive. Helmed by an all-star cast—Cheetie Kumar and Paul Siler (Ajja), Angela Salamanca and Marshall Davis (Mala Pata and Centro), and Justin Pasfield (Locals Seafood, Person Street Bar and Natural Science)—its rise as this year’s Best New Restaurant was a no-brainer. Not just another restaurant in a long list of nearby openings, Big Cat pounced on the scene in all its colorful glory with staying power. Because instead of taking itself too seriously, it leans into personality—bringing playfulness and dinner-party energy back into dining at a time when we need it most. Serving familiar comforts with clever twists that reward curiosity, Big Cat’s star-studded team has earned Raleigh’s trust—and with it, the freedom to have a little fun. That confidence extends across every inch of the cheeky, just-a-little-kitschy space, where cat-themed decor dots nearly every available surface—a tongue-in-cheek nod that sets the tone the moment you walk up. The result is a dinner that’s never boring—and it’s clearly where Raleigh wants to be.

Fun fact: Big Cat was named one of the most anticipated restaurant openings of 2026 by Bon Appétit. 
On the menu: Melon n’ speck, roasted NC oysters, wagyu bavette, jeera rice, esquites tostada

ST. ROCH 

NOLA-INSPIRED | Moore Square District

Our reigning Restaurant of the Year doesn’t need an introduction. Because what chef Sunny Gerhart’s cooking up on Wilmington Street isn’t just the best of the Big Easy outside of Louisiana—it’s one of the clearest examples of why Raleigh’s dining scene continues to command attention. The secret sauce? Refusing to stand still. Rather than resting on Beard Best Chef semifinalist nods (he has two), Michelin recognition or being named one of Esquire’s 10 best oyster bars in America, Gerhart keeps quietly evolving. Whether it’s new oysters rotating in, inventive Southern NOLA spins or the kind of precision garnish placement most diners don’t consciously notice (but absolutely appreciate), familiar Gulf Coast flavors find fresh footing without ever losing the soul that made St. Roch one of Raleigh’s rawest, edgiest reservations. That relentless pursuit is exactly why St. Roch keeps earning its place on this list. The food is exceptional of course; the tableside service, consistently charming; and that raw, lived-in feel delivers just enough New Orleans grit to “walk the line between homage and sacrilege.” So when the oyster-shaped bat signal goes up, we go in. After all, it’s always Sunny in Raleigh.

Fun fact: St. Roch is named for the patron saint of good health, bachelors and dogs—which, somehow, is also the name of Gerhart’s beloved New Orleans neighborhood home.
On the menu: Boudin arancini, crawfish hush puppies, roasted oysters, gator Bolognese lasagna, BBQ shrimp

STANBURY

MODERN AMERICAN | Seaboard & Person Street District

No two meals at Stanbury are ever quite the same—and that’s exactly the point. One of Raleigh’s most sought-after tables (and a former RM Restaurant of the Year), the Michelin-recognized mainstay has built its reputation not just on signature dishes, but on the quiet confidence of a kitchen staff that knows how to have fun with their food—in the best way. Menus shift weekly, ingredients come and go with the seasons, and regulars wouldn’t have it any other way. It’s where an intimate anniversary dinner unfolds beside casual friends splitting a 40 oz. PBR and some small plates—and somehow it feels entirely intentional. That combination of garage-band cool vintage posters and kitschy decor with Michelin-recognized cooking is what keeps Stanbury a perennial contender. While an ever-evolving menu based on seasonality and creativity keeps the magic alive, it’s the consistency that keeps guests coming back. You may not know what’ll be on the menu that day, but you can be rest assured it’ll be worth the wait—and always unmistakably Stanbury.

Fun fact: The tucked-away hot spot was once a grocery store and laundromat.
On the menu: Mainstays like fried oysters, roasted marrow and seasonal tagliatelle

MADRE

SMALL PLATES | Smoky Hollow

For anyone who thought Madre was just the moment—think again. When it burst on the scene three years ago in then-fledgling Smoky Hollow, the sexy concept immediately turned heads with its moody interiors, velvet banquets, dramatic lighting and inventive small plates. But the real story isn’t how Madre arrived—it’s how confidently it has grown into itself. The aptly named “Mother” has matured into exactly that: a restaurant that has nurtured its identity rather than rested on first impressions. As it came into its own, so too did the experience, expanding with vibey DJ brunches, an outdoor bar and piazza-like patio that cemented it as more than just a dinner destination—while its evolution continues alongside the clientele it now knows so well. Built on the idea that everyone is welcome at Mom’s house—and set squarely where multiple DTR districts converge—Madre has become the stomping grounds for a super diverse Raleigh set. The hottest restaurants make a splash. The best ones keep growing. Turns out the buzz really was just the beginning.

Fun fact:Look closely: Nearly every corner, column, chair and banquette was rounded by hand to echo Mediterranean architecture.
On the menu:  Calabrian chicken, cauliflower, Salchi Papas, blue fin tuna crudo

TAMASHA

MODERN INDIAN | Midtown

There’s a reason Tamasha continues to sweep nearly every major culinary accolade—from Michelin recognition and Beard nods to national media attention. It didn’t just introduce Raleigh to elevated Indian fare—it expanded what many local diners thought Indian cuisine could be. For starters, the brainchild of restaurateurs Mike Kathrani and Tina Vora is an ambitious celebration of luxury, authenticity and innovation that never loses sight of its roots. Then there’s chef Bhavin Chhatwani, whose modern spins on classics earned him a James Beard Best Emerging Chef semifinalist nod. That same artistry seamlessly extends beyond the plate into the palatial surrounds. With its contemporary Mumbai-meets-Manhattan feel, gold archways, ornate lighting, veined marble and soaring glass walls create a space that’s every inch as sophisticated and transportive as the menu itself. And bringing it all together, Tamasha doesn’t mistake style for substance. It’s not selling faux haute couture with basic plates—it backs every glamorous first impression with a bold reimagining of time-honored dishes, expanding the horizons of Raleigh diners whose familiarity with these flavors once began and ended with butter chicken. Turns out Raleigh wasn’t just ready for Tamasha—it was hungry for it.

Fun fact: At just 26, chef Chhatwani became senior sous chef at the world’s then-only two-Michelin-starred Indian restaurant, Taj Campton Place in San Francisco.
On the menu:  Four-cheese truffle kulcha, paniyaram, crab moilee, murg pasanda

LAGANA

FINE-CASUAL BURGER ROOM | Smoky Hollow District

Chef/co-owner Luis Zouain has never treated burgers like an afterthought—and that’s exactly why Raleigh doesn’t either. Since opening in 2024, LaGana has quickly established itself as the go-to “fine-casual” burger room, attracting celebrities, national attention and a devoted following. Zouain has clearly demonstrated his juicy burgs belong in the same class as Raleigh’s creme de la creme—making them every bit as worthy as a $75 steak dinner. With just as much attention paid to the service and modern New York diner-esque interior—complete with an expansive counter giving guests a front-row seat to the culinary action—LaGana has redefined what a neighborhood burger joint can be. And while the burgers, “Matilda-like” cakes and deep bench of bubbles take center stage, the Dominican chef’s monthly omakase experience, which routinely sells out in less than 24 hours, showcases craftsmanship that goes far beyond meat and buns.

Fun fact:  LaGana earned a mention in The New York Times’ 2026 guide to 36 Hours in Raleigh.
On the menu: Textbook burger, Cacio e pepe burger, tostones with pimento cheese, cacao cake

EAST END BISTROT

FRENCH-ASIAN | Iron District

In 2023, East End Bistrot splashed on the scene with the kind of panache and gusto of a restaurant that makes every meal feel like a celebration. But while it once felt reserved for special occasions and splurges, rather than resting on that reputation, the East End Market mainstay has shed the white tablecloths and ditched the bound menus for a more casual affair that delivers just as much pomp and circumstance—only with a more approachable tone. Led by chef William D’Auvray and influenced by the popularity of East End’s casual terrace menu, the kitchen has leaned into the ever-popular small plate craze, letting the seasons guide a more shareable lineup showcasing his ability to effortlessly marry classic French techniques with Asian influences (just don’t call it fusion). Rest assured, while D’Auvray has loosened the collar, the eatery’s signature elevated standard remains as high as ever. The best restaurants evolve without losing their identity—and East End has done exactly that.

Fun fact: Chef William’s former Raleigh establishment Fins garnered national attention by Bon Appetit as one of the best seafood restaurants in the country in 2008.
On the menu: Prime burger, local poulet, carpaccio alla Romana, roasted corn potage

NORTHSIDE BISTRO

NEW AMERICAN | North Raleigh

You don’t expect one of the city’s most polished restaurants to be tucked into a North Raleigh shopping center—and, yet, it absolutely is. At Northside Bistro, executive chef/owner John Scarangella gives classic American fare a refined edge, weaving seasonal ingredients, specialty imports and global influences into distinctive takes on familiar favorites. Special holiday menus, wine dinners, and robust lunch (and dessert) offerings only deepen the appeal, turning an everyday meal into a standout experience. The perfect balance of upscale and casual, Northside brings a modern flair not typically found outside the city core. Colorful glass pendant lamps, moody black paint, slate tile floors and warm wood accents create a space where regulars grabbing a beer and a bite feel just as comfortable as business colleagues closing a deal or couples settling in for date night. It’s neighborhood dining redefined—proof that an elevated night out doesn’t necessarily begin—or end—with a trip Downtown.

Fun fact: Chef Scarangella began his career in New York, spending 15 years in restaurants before bringing his talents to Raleigh’s Saint Jacques, Village Grill and eventually Northside Bistro. 
On the menu: Octopus bravas, sausage-stuffed mushroom caps, smoked short ribs and grits, beef Wellington

POOLE’S

NEW AMERICAN COMFORT FOOD | Fayetteville Street District

It’s hard to remember a Raleigh that consisted mostly of chain restaurants and vacant Downtown warehouses. The metamorphosis that followed can be largely credited to one humble 1945 pie shop. When chef/owner Ashley Christensen opened Poole’s in that space almost 20 years ago, it delivered more than just Southern comfort food—it delivered a glimpse of what the city’s dining scene could become. Where nostalgia meets the modern era, a seat in one of the diner’s cozy booths or old-school leather stools beneath vintage photographs feels like a trip to your grandma’s kitchen, complete with a hug and slice of pie—only with Southern comfort food reimagined for today’s diner. Last year’s expansion brought that same charm into the adjoining space, pairing Poole’s beloved soul with contemporary touches that feel like a natural evolution rather than a reinvention. It’s no wonder Christensen’s influence now stretches from James Beard and Michelin recognition to a new generation of Raleigh chefs, many of whom got their start in her kitchens. But it always comes back to that double horseshoe bar with its signature black-and-white chalkboard, where the day’s local-leaning specials read less like a simple menu than a reminder of what Raleigh has become—and how it got here. Poole’s isn’t just core Raleigh. It’s one of the restaurants that made today’s Raleigh possible.

Fun fact: The diner takes its name from the 1945 pie shop it now occupies.
On the menu: Heirloom tomato pie, Maine lobster doughnuts, macaroni au gratin, seared yellowfin tuna, ricotta gnocchi

AJJA

MEDITERRANEAN/MIDDLE EASTERN | Five Points East

Transportive yet grounding, a visit to Ajja doubles as both an escape from the city’s hustle and bustle and an invitation to discover a world of flavor. Tucked into an emerging pocket of Five Points, its lush patio is a destination unto itself. One of Raleigh’s best-kept secrets, the expansive backyard whisks you away to an eclectic Mediterranean-inspired oasis brimming with greenery, colorful lanterns, twinkly lights and firepits for cooler evenings. Evoking a setting that feels just like your neighbor’s impossibly chic 1970s-esque backyard bar—with a skyline view to boot—the experience extends seamlessly to the plate. Celebrating Mediterranean, Middle Eastern and Levantine traditions alongside local produce, two-time James Beard Award-nominated chef Cheetie Kumar’s menu reflects the same adventurous spirit as the space itself—balancing familiarity with discovery, and making bold, worldly flavors feel effortlessly approachable. That’s exactly what keeps Ajja so enduring: It never asks diners to choose between comfort and curiosity.

Fun fact:Co-owner Paul Siler founded The Great Cover Up, one of the Triangle’s longest-running annual events at Kings. 
On the menu: NC boneless short rib, creamed feta, crispy heirloom eggplant and halloumi, chicken tawook

PEREGRINE

CONTEMPORARY AMERICAN | Midtown

At RM’s reigning 2025 Best New Restaurant, chef Saif Rahman serves a menu that’s as personal as it is ambitious. Inspired by the cultures, ingredients and traditions that have shaped both his own journey and modern America, the result is a dining experience balancing comfort with polish. The striking space—designed by local hospitality vet Patrick Shanahan with dramatic arches, sculptural lighting and natural textures—could double as an art exhibit, but it’s Rahman’s thoughtful cooking and unwavering hospitality that leave the lasting impression. Bringing flavors and traditions from opposite sides of the world under one roof, his menu reimagines contemporary American cuisine through a global lens. Every dish feels intentional—and every plate advances that story, inviting diners to experience familiar ingredients in unexpected ways. Pushing boundaries while breaking down borders, Peregrine’s James Beard Best New Restaurant semifinalist nod is hardly a surprise—already proving it belongs among the nation’s, and Raleigh’s, best.

Fun fact:Peregrine is named after the highly migratory falcon, aka the fastest bird—and fastest animal—on Earth.
On the menu: Roasted chicken, Saigon goat noodles, roasted carrots, crispy octopus

CUYA

LATIN AMERICAN | Glenwood South

Change is inevitable—but Cuya makes it worth embracing. Opened in the former Cortez space last spring, the revamped restaurant made an immediate splash, bringing a refreshing tropical-esque oasis to the center of Glenwood while introducing a diverse mix of Latin American cuisines—think Puerto Rican, Colombian, Peruvian and Venezuelan—under the helm of executive chef Kevin Ruiz. Rather than resting on a splashy debut, the eatery has continued to evolve, expand (literally) and reinvent itself through numerous menu iterations inspired by Ruiz’s worldly travels and childhood experiences—as well as a daytime cafe addition and the unveiling of a bright-orange enclosed glass patio that turns heads before you even walk inside. It’s that relentless evolution that has quickly earned Cuya a place among Raleigh’s best. Between the bold food and bevs, killer playlists, and always-lively energy, it serves as a slice of paradise on DTR’s main drag, where every bite, sip and song feels like a minigetaway. You may never anticipate what it’ll do next, but one thing’s for sure: it’ll be worth coming back for. 

Fun fact: The name Cuya comes from “maracuya,” the Spanish word for passionfruit—a vibrant representation of its space and cuisine.
On the menu: Pescado verde aguachile, queso fundido, Jamaican curry wings, carne asada, plantain gnocchi

LA TERRAZZA

SOUTHERN ITALIAN & MEDITERRANEAN | Warehouse District

Across the world, the best rooftop restaurants usually come with the steepest price tags—which is exactly what restaurateur Samad Hachby set out to rewrite from his vantage point atop The Dillon. Exit the elevator on the ninth floor, and you’d swear you stepped off in Milan. As you’re whisked to a table in the glass-wrapped dining room or onto the alfresco terrace built for golden hour, you just know you’re in for a special-occasion splurge. Then you open the menu. The skyline vistas—and extensive bubbles program—may feel indulgent. The prices are not. Inspired by Hachby’s Moroccan roots and schooling in Italy, the thoughtful Southern Italian and Mediterranean menu delivers that same philosophy on the plate—elevated without the ego. On any given night, you’ll find families, first-daters, professionals talking business and revelers grabbing pre-club cocktails sharing the same room—and somehow it seems perfectly natural. High style without the high price tag, Terrazza has redefined what Raleigh rooftop dining can be—and proved the city’s best view doesn’t require its biggest bill.

Fun fact: Before opening restaurants in Raleigh, Hachby spent five years working aboard a cruise ship in Southern Europe—an experience that helped shape his hospitality philosophy.
On the menu: Tuna tartare, burrata, risotto, la pizza, roasted cauliflower, pork belly

CUCCIOLO TERRAZZA

ITALIAN | Midtown

Cucciolo proves classic Italian cooking still has plenty of room to surprise. Rooted in tradition and crafted with intention, executive chef Jamey Adcox’s menu showcases a sophisticated approach to pasta that keeps guests on their toes. Rather than recreating what you’d find on Nonna’s table, his dishes balance familiarity with thoughtful innovation—using familiar pastas as a canvas for experimental flavors, seasonal ingredients and unique proteins. That same type of modern sensibility extends to the contemporary dining room, where clean lines, marble accents, and black-and-white colorways beautifully complement the chef’s progressive Italian-American approach. Far from the generic red-sauce-and-meatballs playbook, Cucciolo reminds us that the best Italian restaurants don’t simply preserve tradition—they keep finding new ways to celebrate it. 

Fun fact: Owners and cousins Jimmy and Julian Kim also founded sister restaurant Cucciolo Osteria, originally started in Seoul, Korea.
On the menu: Spring pea risotto, spicy vodka tomato cream rigatoni, funghi pizzette, braised octopus

JALWA INDIAN BISTRO

CREATIVE INDIAN | North Raleigh

Don’t let Jalwa’s strip-mall exterior fool you. Inside, gold-gilded walls, bright-orange velvet booths and dramatic chandeliers deliver fine dining with an Indian accent. Rather than boiling Indian cuisine down into a single experience, executive chef Mukesh Gautam presents it in layers, refining time-honored dishes with a contemporary sensibility while never losing sight of their roots. Every plate receives the same meticulous attention, spotlighting to both familiar and lesser-known ingredients through inventive techniques and presentations that make each dish almost too pretty to eat. In doing so, Jalwa isn’t simply elevating expectations of Indian food—it’s making the case that Indian cuisine belongs among Raleigh’s finest tables.

Fun fact: Translating from “splendor” or “radiance” in Urdu, Jalwa boasts over 50 spice varietals in house.
On the menu: Palak paneer baklava, vada cigar roll, chicken dum biryani, Malvani shrimp curry

CRAWFORD & SON

MODERN AMERICAN | Seaboard & Person Street District

When Scott Crawford opened his namesake restaurant a decade ago, it didn’t just raise the bar for dining in Raleigh—it reset it. Long before Michelin arrived, Crawford helped put Raleigh on the national culinary map through James Beard recognition—and that same immaculate food and service ultimately earned it a spot in the inaugural Michelin Guide American South. Despite the slew of accolades, the North Person Street mainstay has never strayed from its role as an approachable neighborhood eatery, pairing intimate hospitality and a moody setting with consistently exceptional food and artful plating. Chef de cuisine Aaron Salita draws on nature’s seasonal bounty, high-quality proteins, and both classic and modern techniques to create a menu that’s as familiar as it is unexpected. Just as Raleigh’s culinary star continues to rise, Crawford & Son isn’t just keeping pace with the local dining scene—it’s still helping define it.

Fun fact: Crawford is one of Raleigh’s most decorated James Beard-recognized chefs, earning six semifinalist nods for Best Chef: Southeast and, most recently, a 2025 Outstanding Restaurateur semifinalist nom.
On the menu: Kale Caesar, bucatini, beef tartare, grilled wagyu sirloin, manchego-herb biscuits

BREWERY BHAVANA

DIM SUM | Moore Square District

Few restaurants in Raleigh—or even the region—have experienced the highs and lows of Bhavana. Fewer still continue to offer an experience unlike anything else in the city. Yet nearly a decade after the dim sum darling first opened its doors, there is still nowhere quite like it. Part brewery, part dumpling destination, part bookstore and part floral shop, Bhavana arrived like a fever dream—one that somehow never feels overdone. Just one step inside, and the outside world falls away. Like a greenhouse dreamt up by a hungry architect, natural light pools across glossy white tile, jasmine vines soften every corner, and bamboo baskets arrive in delicate stacks, each one revealing another reason the restaurant continues to command attention—including a coveted Michelin nod. Like its namesake, Bhavana cultivates something few restaurants ever achieve: a place that feels as memorable as the meal itself, where long after the last dumpling disappears, it’s the feeling of nirvana that lingers.

Fun fact: Bhāvanā (Sanskrit/Pali) translates to “cultivation” or “calling into existence”—a fitting name for a space devoted to cultivating beauty, hospitality and memorable experiences.
On the menu: Pork and chive shumai, chicken curry bao, rice congee, lo mein, Peking duck

BIRDIE’S BARROOM & KITCHEN

ELEVATED AMERICAN COMFORT FOOD | Fayetteville Street District

If Ella Fitzgerald had a restaurant spirit animal, it would be Birdie’s—and her tune would bring everyone to the table. Intentionally channeling the jazz legend’s joie de vivre into every corner, Birdie’s has quickly become DTR’s living room. Effortlessly magnetic, endlessly welcoming and happiest with a room full of people, the all-day cafe doesn’t just fill seats, it creates community. From suits to sneakers, breakfast meetings give way to lingering lunches, cocktail hours spill into the “Backyard,” and sleepy brunches and random Tuesday dinners stretch well beyond the last bite. With the lofty grandeur of an old library reading room, from soaring ceilings and jewel-toned drapery to glowing brass chandeliers, Birdie’s pairs warm, polished service with an approachable menu of thoughtfully elevated American classics that gives people every reason to linger—and to return. Outside, the Backyard hosts a dynamic mix of outdoor bargoers, live music, and even yoga—extending the modern meeting-house vibe that has helped reignite Fayetteville Street. For a restaurant just getting her wings under her, Birdie’s already feels like it’s been part of Downtown forever. That’s a rare feat—and exactly why it belongs here.

Fun fact: Every design detail at Birdie’s—from the soaring ceilings to the glowing brass chandeliers—was chosen to evoke Raleigh’s future while honoring its Southern hospitality.
On the menu: Hot honey cauliflower, ahi tuna wonton, shrimp & grits, roasted half chicken, Birdie’s steak frites

uglyfish.

MODERN SUSHI & SEASONAL PLATES | North Raleigh

Out of the gate uglyfish taught us two truths: Never judge a place by its name, and never judge sushi by its shopping-center address. Despite its unassuming locale—and a city already spoiled with exceptional sushi—the mod Japanese newcomer wasted no time proving it belongs among Raleigh’s elite. Bringing NY-style energy to a corner of North Raleigh long overlooked for destination dining, uglyfish. came to play—period. Outside you’d never guess what’s waiting. Like venturing down the rabbit hole to Wonderland, inside, a striking minimalist room anchored by a gleaming sushi counter feels more Manhattan than Millbrook. Like some of the best sushi spots in the world, confidence shows in the details. Pairing sleek surroundings with remarkably polished hospitality and fish so fresh it’ll hook you, menus rotate frequently; servers remember your go-to cocktail by your second visit; and pristine sashimi, impeccably cut nigiri, and inventive sushi and small plates reward repeat visits. It takes a lot to crack Raleigh’s sushi elite. Uglyfish did it almost overnight. 

Fun fact: That melt-in-your-mouth seafood featured in uglyfish.’s nigiri, sashimi, makimono and ever-changing small plates is sourced directly from Japan. 
On the menu: Tuna guac, hamachi Sunflower Meadow, yellowtail nigiri, spicy tuna, crispy green beans, miso lamb, Kinoko Danabe

2026 Best Wine Restaurant

DEATH & TAXES

CONTEMPORARY AMERICAN | Fayetteville Street District

Sure, you could book a flight to Napa or Europe in search of a world-class wine list—but you don’t have to. Set in a beautifully restored 1920s building, Death & Taxes sets the stage with marble tables, supple leather banquettes and iconic Flos lighting—an understated backdrop for one of the South’s most compelling wine programs. With a cellar housing more than 1,000 bottles and a philosophy that values education as much as curation, every recommendation is thoughtful, every bottle has a story, and every guest can discover something extraordinary—regardless of budget. Organized by style rather than geography, the Beard-recognized program feels inviting instead of intimidating while offering remarkable depth—balancing benchmark producers with small family-owned estates and lesser-known regions that even seasoned collectors may not recognize. Whether you’re savoring a remarkable $70 bottle or a $1,200 showstopper, the outcome is the same: discovering something worth remembering. That philosophy extends far beyond the cellar. Behind the scenes, the three-person wine team is constantly tasting, learning and challenging one another through professional education and quarterly training, creating a culture where recommendations are driven by curiosity rather than price point. The result is confident, approachable service that helps guests select the right bottle—not simply the most expensive one. Because a great wine list shouldn’t chase trends or rely on famous labels—it should tell a story. And Death & Taxes’ program does just that, pairing celebrated producers with unexpected discoveries selected for character, quality and the way they elevate one of the city’s—and the South’s—most heralded wood-fired kitchens.

Fun fact: The resto’s cheeky name is a nod to the building’s former lives as a funeral home, infirmary and bank.
On the menu: Domaine du Pélican’s Savagnin paired with NC fish & Meyer lemon hollandaise; Bodegas Luis Pérez’s La Escribana with NC oysters + butter gremolatta

2026 Best Burb Restaurants

AMALIA’S

ITALIAN | Wake Forest

Dining at Amalia’s feels like home—and not just because it’s tucked inside a lovingly restored circa-1800s house where romance and comfort meet at the table. Rather, the warmth is found in the food. Despite executive chef/owner Filippo Fanfani’s training at the ALMA School of Italian Culinary Arts and experience in Michelin-starred restaurants the world over, it’s his grandmother Amalia Fumelli who remains his greatest inspiration. Never straying far from his roots, the Sansepolcro, Italy-born chef continues to serve traditional recipes passed down through generations. It’s an authenticity that can’t be manufactured—and a consistency that keeps diners returning for a meal that feels like a Sunday at Nonna’s.

Fun fact: Fanfani’s grandmother Amalia was born in Italy in 1932, learning everything about Italian cooking from her own mother and grandmother, and eventually mastering handmade pasta with a rolling pin on an old wooden table.
On the menu: Carpaccio di zucchine, risotto ai funghi selvatici, pappardelle al ragu Toscano, brasato (slow-cooked short rib with red wine sauce and creamy polenta)

HERONS

MODERN AMERICAN | Cary

A Michelin star in waiting, Herons’ “recommendation” was considered by many to be a snub. Helmed by chef extraordinaire Steven Devereaux Greene, the Forbes Five-Star jewel—one of only 83 across the world—delivers the rare feeling of an escape without ever having to leave. Tucked inside The Umstead Hotel and Spa, floor-to-ceiling windows frame an Edenic landscape of woodland, gardens and water, while produce from its nearby farm shapes whimsical, exquisitely composed dishes across both the seasonal menu and chef’s tasting experience. Every course balances Southern soul with razor-sharp precision, every detail feels quietly intentional, and the service never misses a beat. It’s where NC’s best chefs pull up a chair—and where it’s only a matter of time before Michelin takes star notice.

Fun fact: Greene first joined Herons in 2009, left in 2012 to hone his craft as executive chf of at sister restaurant ăn New World Cuisine, then returned in 2014—guiding Herons to national acclaim, multiple Beard semifinalist nods and Michelin recognition.
On the menu: Nigiri omakase, Harkers Island oysters, sea scallop, foie terrine, summer claypot, dry-aged prime strip

M IZAKAYA

JAPANESE FUSION TAPAS | Cary

If ever a concept passed the test, it’s M Izakaya. Born out of years of M Test Kitchen, chef/owner Michael Lee’s latest Fenton venture proves that patience pays off—and why his slew of spots has amassed national acclaim. A seamless marriage of minimalism and mastery, M’s innovative approach to Japanese tapas-style cuisine introduces Cary to what izakaya can be while cementing once again that whatever Lee envisions is worth experiencing. Sleek, sophisticated and noir, M brings a Tokyo-after-dark energy with its lanterns, mural, open kitchen and glowing back bar. An urban izakaya rather than a minimalist sushi temple, every plate is at once composed and playful—from “loaded tots” to garlic soy KFC wings that wink at convention—reinforcing that sophistication never has to take itself too seriously. That quiet confidence extends to the impeccably dialed in service, where you’re guided through an experience, not simply presented with a series of plates. Nothing feels rushed, every course arrives with intention, and every detail reflects the precision that’s become the hallmark of M—proving this was one concept simply too good to remain a test. So all there is left to do is bow and bite.

Fun fact: “M” does stand for Michael—but the name wasn’t his idea. A couple glasses of wine, one brushstroke and a little convincing from his wife later, the now-iconic logo was born.
On the menu: Corn ribs, bacon gyoza, loaded tots, ishiyaki BBQ, char siu, Screaming “O” sushi, scallop and black truffle

CRAWFORD BROTHERS STEAKHOUSE

CLASSIC AMERICAN STEAKHOUSE | Cary

It took the culinary prowess of a mastermind like Scott Crawford to pull off the first local steakhouse to open since Reagan was president. As much a gallery of craftsmanship as it is a divine dining destination, the flavor architect’s Fenton foray transforms dinner into theater. The curvilinear cocktail bar, open kitchen, wine library, dry-aging room and street-visible floor-to-ceiling “glass curtain” create the kind of cinematic drama that leaves you half expecting Brad Pitt and George Clooney to stroll in and start planning their next heist. But behind the spectacle is substance: succulent seafood towers, prime-aged steaks, impeccably polished service and Crawford’s unmistakable attention to detail. It’s everything Americans love about a classic steakhouse—reimagined through the celeb chef’s relentlessly modern lens—and a seismic shift that proves the Triangle can finally stand shoulder to shoulder with the world’s best.

Fun fact: Though the young Crawford brothers jokingly earned a reputation for being “trouble,” the name now celebrates how far they’ve come in the face of adversity—and the nostalgia of where they ate as kids.
On the menu: Himachi crudo, seared diver scallops, roasted bone marrow, lobster roll, filet with blue crab Oscar sauce

HANK’S DOWNTOWN DIVE

MODERN AMERICAN | Cary

Let your mind wander, and you can almost hear the regulars shout your name like Norm on Cheers. Not quite a dive but just as comfortable, Hank’s gave downtown Cary something it didn’t even know it needed: a neighborhood hang that doubles as an exceptional place to dine. However the visit begins—a cold beer after work, a lazy Sunday brunch, a simple reason to like Monday—Hank’s has a way of becoming the destination. Inside, vinyl booths, eclectic decor and a punchy color palette strike the sweet spot between boho-stylish and lived-in, while a menu that evolves with the seasons gives regulars a reason to keep coming back. Built on trust, community and a knack for knowing what diners want before they do, Hank’s is always one step ahead, with fans happily following behind. 

Fun fact: Co-owners Matthew and Catherine Bettinger were the brains behind Glenwood South’s C. Grace, where saxophonist Gregg Gelb and trumpeter Al Strong made appearances.
On the menu: Fried chicken, roasted oysters, golden beet salad, CAB hanger steak