It was the first vegetarian restaurant in Raleigh, the first to go smoke-free, the first to offer Sunday brunch and the first, original owner Arthur Gordon says, to serve avocado. Quite the brag sheet already, but Irregardless is adding another major feather to its cap: It’s turning 50.
Turning back to its humble roots, Gordon—who graduated from UNC with philosophy and chemistry degrees—wanted to go to culinary school, but got rejected for lack of kitchen experience. So, naturally, he did what anyone would do. He opened a restaurant—“irregardless” of his culinary training.
His opening MO was simple: “Spend less than you take in, and treat people the way you want to be treated,” he says, emphasizing “whether I know your name or not, I’m still cooking for you out of love.”
Photo by Juli Leonard
That ethos kept the restaurant going until “the big guy” gave Gordon a sign his time at the helm was up (read: quadruple bypass surgery). In early 2020, he passed the proverbial torch to Trophy Brewing’s David Meeker and former Players Retreat manager Lee Robinson.
“I’m really excited about keeping this place in the community for as long as possible,” says Robinson. “This place is special, and I’m happy to be the steward.”
Today, a multitude of menu ops invite pescatarians and carnivores alike—there’s even real bacon now for brunch! But the menu maintains a commitment to its humble veggie roots by leaning 50% vegetarian—and enticing even the most dedicated meat-eaters.
Also going strong is Irregardless’ live music five nights a week, through which Robinson estimates they have collectively pumped a cool $3.5 mill into the local music scene since the restaurant’s inception (!).
So how do you fete 50 years of an iconic community institution? Pop some bottles, natch. And Irregardless is doing just that at its massive February celebration, followed by a year of themed dinners feat. classics from old menus for each decade they’ve been open. Here’s to 50 more! irregardless.com
A dose of serious plant power is about to hit Glenwood Avenue, interrupting the swath of bars and late-night pubs the strip is known for. Enter marian., a brand-new craft cocktail lounge and tapas bar from the brains behind popular DTR plant-based Element Gastropub.
Set to bow at the end of January in the former Plates Neighborhood Kitchen space, marian. is a nod to chef Lelia Kidd’s grandmother Mimi.
“She taught me that the true essence of hospitality is creating a space where people feel cherished,” says Kidd. “Her kitchen was more than a place to cook; it was where connections were made and love was shared.”
While Element is known for spinning out delicious plant-based versions of comfort food, at marian. the team will eschew copycat dishes in favor of more refined, upscale small plates to accompany a diverse cocktail program. Not to mention fun desserts like fondue—an ode to Kidd’s other sweet-toothed grandmother.
When it comes to bevs, boozy and boozeless buzz options abound. Expect a mix of handcrafted ’tails, spirits and wine, in tandem with the team’s signature “canna-cocktails,” zero-proof drinks infused with proprietary THC syrup. In essence, high times delivered—regardless of what poison you pick.
Lending the space a unique look to complement those sips and snacks are custom murals created by local artist Morgan Cook, aka MCK. Kidd says the murals will pay tribute to the grandmothers while also weaving in art deco and botanical elements. And they promise to be as ’Gram-worthy as those famed Element markings (looking at you, “I licked it so it’s mine”). More plant-powered prowess in DTR? We dig it. marianraleigh.com
The Bear’s Feast of the Seven Fishes episode was, to put it mildly, chaos (raise your hand if you’re still scarred). But Vivace’s own renowned annual feast promises zero yelling or drama—just seven courses of flawless fresh seafood dishes.
Now in its 15th year, the dinner began after a group of Catholic priests approached Vivace owner Kevin Jennings with a unique request to put together a special Christmas Eve menu for them. Nee-2005 and quickly establishing itself as a go-to, the Italian destination has become a regular for priests and plebeians alike, with the Feast of the Seven Fishes solidifying it as a go-to for the holidays.
Many Catholics ditch meat on Christmas Eve (and Fridays for that matter… anyone remember fish stick Fridays in the school cafeteria?). And, so, during this one night, nary a meatball or duck breast from Vivace’s usual fare will be found on the feast menu.
The culinary mastermind since the first pastoral plea, executive chef Ian Sullivan took designing a fish-forward menu in stride, adding the challenge of executing some unique and lesser-known Italian seafood specialities. With guests making the pilgrimage each year for seven fresh fishy dishes, he’s deigned never to (gasp!) repeat a dish, putting his heart and, ahem, sole (sometimes literally) into curating the annual feast.
And it’s not just any old seafood dish. “I really enjoy dishes with peasant-style fishes,” says Sullivan. One such dish on the menu this year is Sullivan’s brandade cakes with puttanesca sauce, where humble salted cod is elevated into sinfully delicious delicately fried croquettes.
Other delicacies like a tuna crudo and smoked swordfish salad also appear on this year’s menu—not to mention pasta, natch, in the form of spaghetti with crab and Calabrian chile. So, consider this your divine intervention to make a rez for the pre-holiday feast. $125, $30 for wine pairings, Dec. 24
If you’ve already sleighed your way through our holiday pop-up coverage, you’re just in the nick of time, as a handful of holiday hooch spots add to the spirited roster.
Through Jan. 13, Clockwork is throwing its Santa hat in the ring with their annual Nutcracker pop-up with, you guessed it, a plethora of nutcrackers adorning every available surface. And mixing up festive drinks (hey tiramisu martini!) for all the jingle ladies—and gents—is recently crowned people’s choice winner at The Cocktail Classic, Kellie Corcoran.
If you’d rather hurry down the chimney in Durham, Corpse Reviver is here for it—until Dec. 31. “With nostalgic flavors, over-the-top holiday décor, and, most importantly, our signature warm and welcoming atmosphere, we transform into a whimsical Winter Wonderland in the heart of downtown Durham,” emphasizes co-owner Melissa Katrincic. Top off your white Christmas with spirited concoctions like Grandma Got Run Over by a Reindeer, Poinsettia 75 and Glen Cocoa (you go, Glen Coco!) served in a winking take-home Santa mug.
And lighting the way in Cary through Jan. 12, The Side Door’s “Christmas on Kildaire” pop-up decorations would make even Clark Griswold tear up. Christmas aficionado and owner Anthony Rapillo helped in hanging over 1,200 feet of garland and over 1,000 Christmas ornaments to bring North Pole vibes south. “We believe [our pop-up] rivals any Christmas pop up in Raleigh,” Rapillo says—sounds like an excuse to see if he’s right.
Also through Jan. 12 and under Rapillo’s decorating tutelage is Flask Cocktail Bar who is lighting up the season. Rapillo recommends sipping on the christmas cookie Negroni, saying it’s “somehow exactly what you’d think it tastes like while remaining super balanced and not overly sweet.” Time to drink up, grinches.
Midtown is getting a little bit sweeter—and greener. LA-based fast-casual salad chain Sweetgreen made its North Carolina debut in Charlotte last month and has now officially opened a second NC sup spot in the former Pieology at The Commons at North Hills.
Tossing out everything bland about salad, the healthful joint has amassed a cult following via its focus on fast fresh fare that’s nutritious and delicious—and won’t break the bank (a win-win-win!). To boot, every Sweetgreen sources a portion of its menu from local farmers to help cut down on its carbon footprint. Locally, the brand is securing sweet potatoes from Randall Watkins of Watkins Farm, which works with local supplier Happy Dirt.
“This investment in local farms is crucial for both farmers and customers, highlighting a commitment to sourcing standards, transparency and local ingredients,” says Watkins.
With ops like the kale Caesar, harvest bowl (feat. sweet potatoes!) and guacamole greens, there are endless ways to get your daily dose of veggies. And if you’re a picky eater—or have a curated palette—you can even build your own salad with 30+ toppings. No excuse not to eat your (sweet) greens now! sweetgreen.com
