Burgers are so back. While the 2020 permanent closure of Ashley Christensen’s Chuck’s left a burger-size hole in the Raleigh market (save for casual spots like MoJoe’s and Bad Daddy’s), a brand-new concept promises to fill it—and then some. Enter LaGana, a boujee burger joint from local chef Luis Zouain, opening in the former Prospects space this fall.
“I don’t think Raleigh was ready [for a place like Chuck’s], but I think it’s ready now,” maintains Zouain, who also consults for restaurants in Miami and New York City. And the apropos-named spot (a variation of the Spanish colloquial phrase that means “do whatever you want”) won’t just churn out your basic beef and buns.
“I’ve never been a fan of being stuck inside a square—like this is what I want to do and that’s it,” he explains. “I’m always mixing stuff, taking cultures from everywhere and putting it together. [And burgers] are a beautiful vehicle for that.”
To wit, LaGana’s menu will boast five-ish elevated burgers with “beautiful blends of meat”—including wagyu from Wilders farm and one rotating each month—served up on buns by Layered Croissanterie’s Suzanne Downs and paired with bubbles and beer. Also expect one “big-ass fry” topped with Parm, truffles and chives; tostones paired with pimento cheese and cheddar foam; caviar and oyster shots; and Matilda-like cakes (you know the ones) courtesy of a LaGana investor who’s been making cakes for 40+ years.
“When you have a cake in front of you, you become a child,” jokes Zouain. “It doesn’t matter how strict you are, you’ll eat your cake and be happy as a kiddo.”
Further playing with the concept, Zouain will bring in fellow chef friends monthly or bimonthly for a sort of restaurant takeover where they can “do their own thing” for the night. And, eventually, he will start doing his own omakase pop-up dinners with 14–16 courses of light bites paired with cocktails.
High-end burgers will be complemented by a high-end yet comfortable and relaxed vibe, a pairing not before seen at other Raleigh burger spots—while maintaining the approachability of a counter service-style setup.
Taking inspo from classy-meets-casual Amsterdam restaurant Maijard Dutch Smashburgers, he plans to give the entire space a face-lift, curating a splashy olive, white, gold and black color scheme and fresh branding. And while the rainbow floor will be no more (RIP), the open kitchen will remain, booths will give way to high-top tables sans chairs, and a front window will be added so passersby can peek in. The city has already approved a parklet for out front as well.
“Eating a burger standing up is so common,” he says, setting the scene for what customers can expect when dining within the space: “eating a burger, just talking, drinking with the beautiful music we’re gonna have.”
Ultimately, Zouain promises the concept will be an all-around good time. “I love simplicity in the things I do,” he emphasizes. “Burgers are an institution in America. Everyone loves a burger—and to have fun.”
The 7,000-plus-square-foot distillery, bar and restaurant is now serving Med-inspired bites and bevs.
If you thought the Seaboard Station’s redevelopment was already transformative for the city, just wait. Enter Boatman Spirits Co., a 7,850-square-foot combined craft distillery, taproom, bar and restaurant. Now open on the ground floor of The Miles apartment building, Boatman is led by a stacked team of locals: owner/CEO George Ghneim and managing partners Geremy Prichard, Zack Thomas and Aaron Lambert.
Merging myriad minds, musings and masteries, Boatman Spirits Co. was born from a conversation Ghneim, an esteemed local veterinarian formerly of DTR bar/restaurant Riviera, struck up with Prichard, who was then working at a bar adjacent to one of his offices. Both were interested in some form of a distillery concept producing beer, wine and spirits—and Prichard came equipped with a NC State degree in bioprocessing science with experience winemaking in California to boot.
Simultaneously, Lambert had just departed his post as GM at Whiskey Kitchen with a detailed distillery/bar business proposal up his sleeve and plans in the works for a new bar with Thomas—well-known for running bar programs at Crawford and Son, Foundation and Killjoy.
Za’atar Wings | Photo by Forrest MasonObsequy | Photo by Forrest Mason
“As we spoke more, we realized it’d be such amazing synergy to do this altogether,” reflects Ghneim. “It just really clicked, and we realized very quickly these were the right pieces to start with.” And the rest, as they say, is history.
And history is precisely what’s at the forefront of Boatman, boasting an MO of “invoking journeys beyond, departures and escapes from the everyday,” says Lambert. “We just wanted people to get away—to depart from their lives, depart from just a normal bar.” Hence the name, a nod to many cultures’ and religions’ belief of paying a boatman to ferry you across a body of water to the afterlife once you die—not to mention the branding, devised by local designer Paul Tuorto—all inspired by a range of myths, rites, journeys, places, relics and practices.
In the same vein, the space itself appears “super-old but brand-new,” notes Lambert, who likens the vibe to an Indiana Jones discovery of some lost temple that’s “extremely pristine and looks like it was built yesterday, but at the same time, it’s always been there.”
Designed in partnership with Mauer Architecture and Bryan Costello (who also lent his designer touch to such local spots as Heights House and Madre), the interior boasts a “grandiose cathedral aspect” and catacombs-like feel consisting of stone and metal surfaces, dark ceilings and floors, ample plants, high windows offering lots of natural light, a water feature, and even “a bar that appears to have been handhewn out of the living rock,” maintains Lambert.
Photo by Forrest Mason
Varied takes on classic spirits will run the gamut from vodka, gin and brandy to eventually whiskey, made with old traditions from different cultures and local ingredients when possible. Starring in cocktails created by Thomas, those liquors will be complemented by Mediterranean street food as an ode to Ghneim’s Palestine heritage.
Ultimately, Boatman taps into a, well, untapped market locally. “We’ve kind of been disillusioned with our Raleigh scene,” says Lambert. … “This is going to be a place that’s uncanny and otherworldly—it’s not going to feel like somewhere else. It’s going to feel like an escape and departure from the norm.” So, somewhere to “leave it all behind,” indeed. @boatmanspiritsco
Scott Crawford’s new concept at RDU has taken off.
Scott Crawford’s latest restaurant has opened at RDU, but it won’t feel like you’re at the airport at all. And, odds are, you might find yourself hoping for a delay to experience it.
Tailored to travelers while boasting the same top-notch hospitality for which Crawford’s restaurants are known (think Crawford and Son’s James Beard nod for Outstanding Hospitality!), Crawford’s Genuine—located in Terminal 2—will offer “that classic North Carolina dining experience, just like you would expect at one of our restaurants,” says the namesake chef. “We’ve put a lot of effort into the design, for instance, even creating an ‘outdoor patio.’”
The menu is also designed with travelers in mind, catering both to those who have time to waste between layovers and those hurrying to their gate.
“I’m not sure anyone realizes how much I love this type of casual-but-upscale bar and grill food,” he adds. “I’m really excited about our menu and what we’ll be offering at Crawford’s Genuine. It’s fun, delicious food, and has all the hallmarks of Crawford Hospitality’s attention to detail and refinement.”
Catering to an all-day affair, breakfast, lunch and dinner items are on offer, running the gamut from morning selects like sweet and savory bowls (think short rib and eggs, baked French toast, and yogurt with granola) to lunch/dinner fare like smoked chicken wings, crispy shrimp lettuce wraps, mushroom cavatelli and a classic smash burger, alongside additional apps, salads, sandwiches and entrees—to pair with cocktails, beer and wine.
And for victims of ridiculous connection times, Crawford’s Genuine will also have a dedicated grab-and-go case of prepared foods, as well as a dedicated counter for ordering from the to-go menu, which includes items like smoked trout dip, kale Caesar and a chicken salad sandwich.
“This new venture means a lot to our company and community,” emphasizes Crawford. “I’m especially thankful we have found a partner like Grove Bay Concessions for this project. We’re excited to reach a broader audience with our cooking and our brand. It’s an incredible opportunity to introduce visitors and residents to Crawford Hospitality. It’s also exciting—and an honor—for us to be elevating the food, beverage and overall hospitality at RDU Airport.”
Gov. Roy Cooper signed the highly anticipated alcohol bill into law—here, some crucial facts.
It’s official: To-go cocktails are back (!). Gov. Roy Cooper signed the ABC Omnibus bill (aka Senate Bill 527) into law this week, which most notably allows for the sale of to-go and delivery cocktails and wine statewide—including at the airport. The ruling comes after to-go and delivery ’tails were temporarily sanctioned during the pandemic to aid bars and restos.
Additionally, the law permits ABC stores to be open on the Fourth of July, Labor Day and New Year’s Day, but still not Sundays. Nor does it allow for happy hours, as alcohol specials must be on offer all day rather than just for a certain time period.
Here, 10 more facts you should know about the law.
To-go drinks must be sealed.
To-go drinks must be sold with food.
A premixed cocktail cannot exceed 24 fluid ounces or 13% alcohol by volume.
Alcoholic beverages purchased at the airport must be under 16 ounces and not sold in a glass container.
ABC stores can now sell gift cards.
Alcoholic beverages can be sold on railroad trains throughout the state.
Legality of mobile bars, under the same regulation a standard bar is under (mobile bar owners no longer have to get a single one-time permit)
Bars and restaurants can now buy liquor from any ABC store in the county, whereas before they could only purchase through whichever store they were attached to.
Mixed beverage taxes are reduced for restaurants/bars buying RTD cocktails (like, say, High Noons and other premixed drinks containing liquor).
ABC commission members, staff and local board members, general managers and store managers are now able to sample spirituous products.
Comedians battle it out at Goodnights for the highly esteemed title
It takes a lot of wit and well-thought-out jokes to be truly funny—but to be the funniest person in all of North Carolina? Now that’s a tall feat. Enter Goodnights Comedy Club’s annual NC’s Funniest competition, currently in the semifinals, with the next cycle of contestants taking the stage to prove their laughability July 8, 9 and 10.
During this round, 10 comedians will compete each night and only three will advance, leaving nine total contestants in the finals on July 21. In true Miss America fashion, the champion of the 2024 North Carolina’s Funniest Person Contest will get a crown, a $3,000 check, bragging rights, and the coveted spot of hosting every preliminary round of the 2025 competition (!).
Meet this year’s class of semifinalists here—and be sure to buy tix to get your giggle on during the next few semifinal/final rounds. May the laughs be with all the competing comedians!
