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High Horse 2.0 rides into RTP this month.
Saddle up—High Horse is back. Slated to open this month at Horseshoe at Hub RTP, the bold, boundary-pushing concept from Top Chef alum Katsuji Tanabe—which made a splash in City Market during its short-lived 2019–2020 run—is getting a new lease on life with the help of Raleigh restaurateur Anthony Rapillo.
The fourth collab between Tanabe and Rapillo—following Flour & Barrel, La Taqueria and Katsushi—High Horse 2.0 brings back the spirit of the OG while going bigger in a brand-new standalone building.
Built from the ground up, the space gave Tanabe and Rapillo room to dream big. “The building is just so cool,” says Rapillo, pointing to an abundance of natural light that gives way to a moodier vibe after dark.
A place you could picture Jay Gatsby and Henry Hill waltzing into for a highball, High Horse channels sexy supper club swagger with plum-colored tabletops, custom-made burnt-red booths, textured wallpaper and wood accents. And for a more intimate escape, a private dining room with a custom wine display sets the stage for a more exclusive experience.
At the center of it all sits a show kitchen, elevated on a stage to showcase what’s cooking behind the scenes. A chef’s counter puts diners eye level with the open kitchen, while an indoor/outdoor bar serves both the expansive patio—decked out with fans and heaters—and dining room.
While High Horse 2.0 will have its own look, its signature energy will remain: louder music, people dancing in their seats and drinks flowing, says Rapillo—not quite a nightclub, but not your typical dinner out, either. “We just have to figure out what that looks like in RTP,” he adds.
The pair served up a sneak peek of what’s to come at Flour & Barrel’s two-year anniversary party in October, including the return of OG High Horse’s locally famous cornbread with honey truffle butter—which will share the menu with vaca vieja steak, fresh pasta and cotton candy.
And the spirits? Cocktails from Beverage Director Duke Campbell (of The Willard and Dram & Draught fame) will share the spotlight with a robust wine program. And that signature “ring the bell” ice shot glass will be back.
But it’s not just dinner and drinks—it’s entertainment. “Everything has to be an experience—from the way you walk in to how the food’s prepared to interactions with the servers,” says Tanabe.
Joining Cheeni Indian Food Emporium, Drift Coffee & Kitchen, and Nanny Goat—with Di Fara Pizza Tavern and Prime STQ on deck—High Horse adds another draw to Horseshoe’s dining scene. “There’s a ton of people in that area—I don’t see why they wouldn’t want to hang out there,” says Rapillo. So whether you’re a High Horse devotee from the way back or a first-timer, consider this your cue to get back on the (high) horse.
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