A feast for the eyes and the senses, Peregrine released a first look at its forthcoming 1000 Social space, slated to soar this spring. The brainchild of dynamic duo artist/filmmaker Patrick Shanahan and NCRLA-celebrated chef Saif Rahman, the highly anticipated behemoth 4,000-square-foot resto evokes an “ancient-meets-modern” aesthetic.
Rendering by Mauer Architecture, courtesy of Peregrine
Rendering by Mauer Architecture, courtesy of Peregrine
Rendering by Mauer Architecture, courtesy of Peregrine
Designed by first-time restaurateur Shanahan in collaboration with Maurer Architecture, the vibe perfectly complements Rahman’s globally inspired fare. Think standout features like a full-height glass facade, a 10-seat private dining room with floor-to-ceiling courtyard views, handcrafted lighting, handplastered Roman clay walls and Moroccan tadelakt finishes—to name but a few.
“I taught myself these techniques while renovating my own home and found there is a beauty to the imperfect nature of plaster,” says Shanahan of the application. “I fell in love with the look, as well as the process.” The result? A bold, textured space that speaks the same language as the menu: raw, refined, unapologetic—and anything but ordinary. @peregrineraleigh
Timing is everything, and change is inevitable. So while Raleighites were distraught over the announcement of beloved nee-2017 Glenwood South restaurant Cortez’s closure, owner Charlie Ibarra realized it was time for a fresh start. And, luckily for him, former Oro executive chef Kevin Ruiz was also ready to carve a new chapter.
Cuya Cocina Latina debuted at Charleston Wine + Food with snacks like grilled prawns in the shell with citrus and oregano marinade, roasted garlic and saffron mojo, and plantain dust. Photo by Maria Lopez
The dynamic duo, who maintained their connection after working together at Cortez, are joining forces once again to open Cuya Cocina Latina in the now-closed space (upstairs Cuya Bar will remain unchanged). Anticipated to open in April after an interior/exterior reno, the concept will cater to Raleigh’s changing population, as both Ibarra and Ruiz have noticed an influx of people from not only around the country, but from other parts of the Caribbean and Latin America—specifically Puerto Rico, Colombia, Peru and Venezuela.
“It’s made me think there’s not a lot of restaurants that cater to them in our city right now—and definitely not in Downtown,” observes Ibarra. “With Glenwood South an evolving street, I just thought, as much as I love Cortez, it was time to make a change—and I didn’t think this new direction made sense with the Cortez name and what Cortez was doing.”
Fittingly, the interiors will complement the cultures through warm earthy tones, patina elements, colorful tiles, greenery and wood textures, altogether crafting an intimate yet lively vibe. Think “Abuela’s house, but modernized,” dubs Ibarra. The chef’s kiss? A retractable all-season pergola slated for this summer, transforming the patio into a weatherproof oasis.
The menu will likewise reflect those cultures in dishes such as ceviche, Cortez-throwback char-grilled oysters, Peruvian steak dish lomo saltado, lobster mofongo, and esquites-style corn ribs. Empanadas will also star, pulling from myriad influences—think Caribbean-inspired and a Mexican-ode quesabirria version—and additionally appear on the late-night menu (10pm to midnight).
The uberpopular Cortez smashburger will also remain, alongside reimagined takes on octopus and gambas—the popular menu item Raleighites begged to stay, shares Ibarra. For its part, the bar program will also play to Pan-Latin cultures via Caribbean rums, such Mexican agave spirits as tequila and mezcal, and South American potables as Peruvian pisco and Colombian aguardiente. Those bold flavors come to life in fresh, vibrant handcrafted cocktails—much like at upstairs bar Cuya—from mojitos and piña coladas to pisco sours and frozen cocktails (one with agave and one with rum).
Exterior Pergola Rendering; courtesy of Cuya Cocina Latina
“We’re really trying to bring everything together,” says Ruiz. “Cuya is now one living thing with two different sides to it. We want it to be thought of as two places—like ‘I just finished dinner and now I want to go grab some cocktails upstairs.’
In essence, Ibarra and Ruiz’s new Cuya Cocina Latina proves that sometimes a positive shift can unlock a world of new flavors and opportunities. You just have to get on board. @cuyacocina
I will nevernot order shakshuka at brunch. I’ve tried to resist the urge and switch my order up—but I always come back to my No. 1… and she never disappoints. When I first stumbled on shakshuka almost a decade ago, the dish was a rare menu find (and my reqs for it were met with blank stares). But, lately, it’s been ~shaking~ up the brunch scene. If you’re not yet familiar, the Middle Eastern dish typically features eggs served in a tomato-based sauce, coupled with crusty bread (dipping is the best part, obv). Essentially, a brekkie game changer—and I stand by that. Here, where you can—and should—order up around town.
Taverna Agora Going Greek has never tasted so good thanks to Taverna’s baked eggs served with roasted red peppers, Kalamata olives, greens, pickled red onions and feta—plus a side of pita for dunking, natch. @tavernaagora
Hummingbird Green eggs and ham? More like green shakshuka. This Dock 1053 brunch best puts a green spin on its shak, complete with spinach, Brussels sprouts, fennel, onion, chickpeas, and herbs and spices. @hummingbirdral
Photo courtesy of NRBC
Neuse River Brewing & Brasserie A brew-tiful way to start your Sunday found via the “Belgian-inspired and Carolina-crafted” beer and shak pairing within Neuse’s sunlit interior or out on the greenery-filled patio. @neuseriverbrewingco
Photo by Long Lens Photography, courtesy of Rosewater
Whiskey Kitchen Rise and shine out on WK’s sunny patio with this bright and light shakshuka comprised of a rustic tomato sauce, soft eggs, feta and sumac onions. Double your dose of tomato with a bloody to boot. @whiskey.kitchen
Photo courtesy of Wye Hill
Wye Hill You’ll want to swim in the savory stewed tomatoes, served with elite-bread-of-breads focaccia—I said what I said—and topped with goat cheese and avocado. No judgment… @wyehill
A new local healthy bowl pop-up concept is changing the way we think of “fast” food.
What if a shipping container and a $10 bowl could make a dent in the obesity crisis? That’s precisely what local wellness warrior Tyler Helikson of Happy + Hale hopes to accomplish with his innovative new Happy + Hale pop-up across the street from Smoky Hollow dubbed 70 & Sunny.
The outpost at once brings an avant-garde approach to accessibility while staying true to its fast-casual health-conscious MO of “retaining exceptional health and vigor,” and the belief that “when we eat better, we feel better. When we feel better, we act better. When we act better, our communities become better.”
But those ideals typically come with a price. Quick and easy menu selects from the likes of Happy + Hale—in addition to similar fast-casual concepts like Cava, Diced and Chopt—typically run almost double their largely unhealthy fast-food counterparts like McDonald’s, long targeted as driving the obesity epidemic (hey, Super Size Me doc).
In essence, it’s a calories-per-dollar conundrum. Produce and real foods composed of nourishing ingredients you can pronounce tend to be pricier than a burger mashed with myriad additives. As a matter of fact, a study by the Food Foundation found that, over the past two years, the price of healthier options has increased at twice the rate of less-healthy selects—and better-for-you fare is more than twice as expensive per calorie as junk food.
Photo by Food Seen, courtesy of Happy + Hale
With 70 & Sunny, Helikson hopes to turn that longtime imbalance on its head, sparking a new wave of affordability and accessibility serving the trifecta: healthy, delicious and nourishing.
“Our food system is so severely broken that it costs much less to eat hyperprocessed food-like substances than real food from the Earth,” maintains Helikson. “People are busy and need food conveniently, and that’s what we’re trying to solve. If we can be part of the change to reduce the climbing obesity rate in this country, [this] certainly can be a success.”
Officially launching early April, the Happy + Hale-branded steel box filling in a long-empty parking lot on Harrington Street will essentially act like a Happy + Hale express featuring just three bowls—two signature and one create-your-own with your choice of base, protein, toppings and sauce made from minimal clean ingredients—all priced at an even $10.
This model also answers the call of simplifying choice and price exhaustion. To boot, Helikson hopes to work with the City to initiate a pilot program enabling patrons to apply vouchers to purchase meals from healthful establishments such as his, furthering that equal opportunity notion.
What it ultimately comes down to is that eating healthier should be a lot easier than it is. “I really want to be at the forefront of this change,” says Helikson. And, hopefully, others will take note and follow suit. @happyandhale
New DTR apartment building to bow this year raises the bar on luxury living.
Over two years ago we spotlighted The Eastern’s primo penthouse, then priced at a whopping $14K/month, and asked if it was a sign that Raleigh had officially “made it” into the big leagues—or if we had simply lost our minds.
Well, an answer has emerged. Clearly, Raleigh is ready, evidenced by such additional properties as 400H and Mira. And, now, adding to the ever-growing roster is the mid-April delivery of Maeve, one of the first apartment buildings to bow in DTR this year, and Capital Square’s first residential development in the City of Oaks.
Leveling up local “luxury” once again, the upscale 20-story high-rise unfurls 297 modern-meets-natural units across studio; one-, two-, three-bedroom; and penthouse options, primely positioned at a busy thoroughfare on the corner of West Lenoir Street and U.S. 401.
Rendering by LCP Media
Rendering by Steelblue
Rendering by LCP Media
“Raleigh was and still is a market we have a lot of confidence in,” says Capital Square Executive Vice President and Co‑Head of Development Natalie Mason. “There’s such tremendous things going on in the region.”
Originally envisioned as a four- to five-story project, plans were shifted by the Richmond-based firm to meet market demand and “do [something] special in this building compared with what renters either moving to Raleigh or already in Raleigh can’t get anywhere else,” adds Mason.
To wit, the height increase made way for an array of possibilities when it comes to amenities, which are perhaps Maeve’s most prominent selling points. Take, for one, the rooftop lounge overlooking Red Hat Amphitheater that at once feels like a peaceful retreat and a refined escape—also boasting impeccable panoramic views of Downtown. Or step out onto the large outdoor pool deck and you’ll immediately be transported to what feels like a five-star resort, complete with grill stations, an outdoor dining lounge, a firepit and a 64-foot zero-edge pool that you can actually do laps in.
Rendering by Steelblue
For the fairway fanatics, there’s also a state-of-the-art golf simulator equivalent to what you might find at a full-fledged brick-and-mortar, a well-equipped 24-hour fitness club for the workout warriors—and for the pet parents, finally a space that meets you where you are via a pet spa for giving Sarah Jessica Barker the primo pampering she deserves.
The luxurious yet comforting ideals are echoed in Maeve’s sophisticated floor plans—outfitted to the nines with Architectural Digest-esquefeatures—from opulent quartz countertops and floor-to-ceiling windows to stellar DTR views and large balconies providing next-level alfresco living in the sky, plus the penthouses’ direct access to the rooftop lounge.
“We’re delivering something unique,” emphasizes Mason of Maeve’s never-before-seen-in-Raleigh level of grandeur. “We always feel like you need to have a variety of housing offerings for the spectrum of renters—and we definitely feel Raleigh is ready for a product like this.” maeveraleigh.com
