Everyone is talking about the businesses “ditching” DTR—but rest assured, it doesn’t mean what you might think.
If you’ve scrolled through Instagram lately or seen the news, you’ve likely noticed what feels like a plethora of local businesses breaking away from Down. Places like Capital Club 16, Umbrella Dry Bar, Clouds Brewing, Armadillo Grill and Oak City Meatball Shoppe have closed up shop, proliferating fodder and speculation about Downtown’s revival as “fake news.” But these business decisions don’t accurately reflect the health and future of DTR—and say nothing of the wealth of spaces slated to soon bow.
“Downtown is changing,” emphasizes Richard Averitte, who as executive director of the American Cancer Society for Central & Eastern North Carolina has a vested interest in the health of Raleigh’s business community. “It’s like a gawky teenager experiencing growing pains, sounding/looking different, doesn’t know what to do, etc. As citizens we need to give unconditional love, be patient, create a feedback loop and support whatever decisions are made in the best interest of our great city.”
In terms of the now-defunct businesses, each had their own reason for shuttering—or “retiring,” as Averitte puts it (see “Real Talk“ sidebar). “The average restaurant is open eight years, and many of the places doubled or tripled that number.” In essence, it’s business. Places close, and other spots open—nothing is permanent.
Naturally, the pandemic and lack of people returning to the office play a large part in Downtown visitation. “Not going to lie, Downtown is not the same space it was prepandemic,” says Crank Arm Brewing co-owner Adam Eckhardt. “A lot of folks have stayed with the work-from-home model, which has really disrupted what Downtown is all about. Through collected cellphone data, it appears 9,000 less people are in DTR every day. Those 9,000 people ate at restaurants, shopped and drank beer.”
But despite the seeming DTR mass exodus, Downtown Raleigh Alliance President & CEO Bill King assures there are “far more openings than closures in Downtown.” See: the laundry list of hot new businesses like Figulina, Gussie’s, Little Native Coffee, Burger Village and Flavor Hills, to name but a few, never mind the lot bowing soon like La Mala and Vic’s new outpost. Add to that the plethora of existing spots who’ve doubled down on DTR like Copperline Plant Co.’s new larger locale on Hargett Street, Madre’s new Smoky Hollow bar and even Raleigh Magazine.
To wit, DRA’s just-released Q1 2024 market report shows a net gain of 14 storefront businesses Downtown and 1.5 million unique visitors—not to mention $24.1 million estimated average food and beverage sales and $9.7 million monthly hotel revenue in January and February alone (the latter up 6.7% over the same period last year).
DTR’s population is also expected to grow. “We have 3,000 units hitting the market in the next year, and at 1.5 people per unit, we will have 4,500 new residents Downtown,” maintains David Meeker, partner in Trophy Brewing, Elm Partners and Carpenter Development. “We currently have 10,000, so that’s a 45% increase. That’s a different group than the office workers, but hopefully it’s folks who are working from home a lot and Downtown all day.”
According to Eckhardt, “There’s a symbiotic relationship between the businesses and the residents—you can’t have one without the other. If there’s nothing for the residents to do, then the allure of living Downtown goes away.”
So, the question becomes: How do we get people to come back—and continue coming back—to Downtown in order to help foster both new and existing businesses? First and foremost, he maintains we need to “stop the bleeding” and “figure out how to keep people from fleeing Downtown—because every business we lose, that’s less a community there.”
More specifically, he’s kicked around a couple of ideas: Have businesses pay their workers to be Downtown and spend their money at local businesses; add more lunch options for office workers; make parking free in decks for the first two hours; and create a light rail system and address the overall transportation barrier.
Eckhardt’s proposals have sparked so much conversation that he’s hosting a public meetup and roundtable community discussion June 10 at Crank Arm, with moderators including DRA’s King, The Davie owner Matt Coleman, local entrepreneur Jacob Molz and representatives from City Council. He hopes the discussion will foster even more innovative ways to attract people to the heart of our city.
“Downtown is the crown jewel of the city and the state,” says Eckhardt. “We’re the capital of NC—we need to remember that and treat it like that, not abandon it for greener pastures. We’ve got a lot of great things going for us—we can build on that and get people excited. … I know we have a lot of residents coming, and I want them to know this is a fun place to live, work and play.”
REAL TALK
There’s more to DTR closures than meets the eye.
• Capital Club 16 Focusing on its food truck, The Wandering Wolf
• Umbrella Dry Bar Honing in on pop-ups and private events
• Clouds Brewing Lease ended (but assures, “this isn’t the end of Clouds Raleigh”)
Games, grub and guzzles galore found at Raleigh’s first eatertainment concept.
Raleigh Iron Works’ newly bowed eatertainment concept Jaguar Bolera is truly a feast for the senses—NTM a playground of various social activities for all ages (think duckpin bowling, karaoke, darts and foosball—even “makertainment” craft kits).
From the moment you walk into the colorful, vibrant space, your eyes are immediately drawn to the stunning wallpaper, intricate design details and furnishings, and pockets of play areas—and, naturally, your nose will certainly perk up from the smells wafting from the kitchen. In short, it’s sensory overload—in the best way—and you’ll no doubt find yourself wanting to dive deeper into the space to take it in from top to bottom.
The thoughtful design can be traced back to a single artificial muse manufactured by the Jaguar Bolera team: a “1950s gal in her heyday who hung out at the social club,” explains founder/CEO Robert Thompson. “We spent some time thinking about her life and the objects and activities of someone in the 1950s—and you’ll see that spread throughout the venue.”
See: the brooches embedded in the host stand, light fixtures mimicking rattan garden baskets (she likes to garden), lots of flowers (note the custom-made pedal-shaped chair backs), her plateware-inspired pictures, a mirror encased in a tortoise-style frame (a nod to her sunglasses, natch), and womenswear patterns like vintage tweed and plaid—never mind the poodles in the unisex bathrooms (she, like Elvis, loves poodles).
All together, the design-forward environs make for the perfect backdrop to relish in the massive eatertainment concept, this version of which also involves a scratch kitchen and craft beverages. As the name nods (jaguars are indigenous to the American South and Mexico), Southern and Mexican fare shine at the hands of Culinary Director and current Top Chefcontestant Manny Barella, with the cuisine taking inspo from his youth South of the Border and past restaurant experience across the South, not to mention a stint at an Austin ’cue joint.
Doubling down on the food-first MO, Thompson maintains: “Bowling is an activity we have, but what we are is a restaurant that serves fantastic food. It’s great that Manny ended up being offered to compete [in Top Chef] because it makes my job easier trying to get my message out there that we’re serious about the food.”
At the capable hands of Barella, the menu perfectly marries the two cuisines in dishes like pork belly burnt ends (find better pork belly—we’ll wait), smoked brisket tacos, lamb birria taquitos, shrimp and grits, and pork ribs al pastor. To boot, less expected yet authentic plates like beet hummus are an ode to a dish Barella used to throw on the grill and eat while his family was cooking steaks in Monterrey, Mexico. Sunday Funday will also be in full force thanks to brunch selects like churro monkey bread, huevos rancheros, chilaquiles and lemon ricotta pancakes.
“I’m pouring my Mexican heart and Southern soul into every dish on the menu,” says Barella. “From the pimento cheese and sliced brisket to the cochinita pibil and lamb birria taquitos and every dish in between, I’m excited to share the flavors of Jaguar Bolera with Raleigh.”
Moving away from the traditional casual dining setting, the social destination plays into a food hall-style service where guests order at a counter—and the food finds you via a pager that tracks what table you’re at (the future is here, y’all). “The idea that we’re using a tech approach to stuff but still doing real scratch and careful food is what excites me,” emphasizes Thompson.
Not to be left out, when it comes to imbibes, there’s 73 self-pour taps of beer, wine, cocktails and NA bevs—including a nonalcoholic margarita (!). Boozy ops include a nitro cold brew martini; strawberry Aperol spritz; and (our fave) the Jalapeno in the Coconut. Pro tip: For a refreshing ’tail, the vodka-based Garden Party is, well, a pleasant party on your palate.
“Both the host of the party and the life of the fiesta,” the new eat-drink-play space promises to be the cat’s meow. And they’ve only just scratched the surface, with pickleball and pingpong expected to launch early 2025—though the concept’s already a winner in our books. Game, set, match!jaguarbolera.com
Let the good times roll—literally—at Raleigh’s first eatertainment concept.
There’s only one requirement when it comes to visiting Jaguar Bolera: You have to be down for a good time. The “eatertainment” concept by founder/CEO Robert Thompson (of Punch Bowl Social fame) is officially opening May 18 with a ticketed Premiere Prowl party—delivering a highly anticipated social destination at Raleigh Iron Works, via a vast playground of games, grub and guzzles.
The first of its kind in Raleigh, Jaguar Bolera—the name a nod to jaguars’ historical habitat range from the Yucatan to the Carolinas—is first and foremost a “restaurant that serves great food,” says Thompson. So while activities like duckpin bowling, darts, cornhole, karaoke, foosball, board games and makertainment ops (think naughty needlepoint and Lego kits) are certainly a draw, you can and should come for the eats—and drinks!—alone.
But don’t write off the games galore as the star. Jaguar Bolera’s fierce fare isn’t your standard bowling alley dogs and fries—nowhere close, in fact. Helmed by Culinary Director and Top Chef Season 21 contestant Manny Barella, the gastronomic paradise churns out a unique blend of Mexican and Southern cuisine taking inspiration from his youth and past restaurant experience—not to mention a stint at an Austin barbecue joint.
The resulting menu is a combination of “simple ingredients and authentic flavors,” plus slowly smoked meats. Think brisket tacos, a carnitas torta (a throwback to an off-menu lunch item a former chef of his used to make—also starring his mom’s recipe for refried beans), shrimp and grits, smoked wings, beet hummus (an ode to his childhood in Monterrey, Mexico), and chorizo hush puppies—to name just a few standout selects—all of which can be ordered via counter service. But this ain’t your typical counter service either. Once ordered, the food finds you via a pager that tracks what table you’re at. … Cleary, this is the future.
Don’t sleep on brunch either—and, for those with a sweet tooth, you’re gonna wanna belly up to the dessert vending machine (it’s giving Tokyo vibes), which serves the likes of tres leches and Oreo cheesecake.
“I’m pouring my Mexican heart and Southern soul into every dish on the Jaguar Bolera menu,” says Barella. “From the pimento cheese and sliced brisket to the cochinita pibil and lamb birria and every dish in between, I’m excited to share the flavors of Jaguar Bolera with Raleigh.”
Not to be left out, the extensive spirits program. Think 73 taps of self-pour beer, wine, cocktails and NA bevs—including a nonalcoholic margarita (!). Boozy ops include a nitro cold brew marinti; strawberry Aperol spritz; and (our personal fave) the Jalapeno in the Coconut feat. tanteo jalapeno-infused tequila, El Jimador Reposado tequila, coconut syrup and lime juice. Pro tip: For a refreshing ’tail, the vodka-based Garden Party is, well, a pleasant party on your palate.
All together, the eatertainment destination is a game changer for Raleigh Iron Works—and Raleigh—a sure go-to for anything from GNO and bachelor parties to date night, Sunday Funday, family outings and no reason at all.
True to its MO—“both the host of the party and the life of the fiesta”—the new eat/drink/play mecca promises to be the cat’s meow—and they’ve only just scratched the surface, as pickleball and pingpong are expected to launch early 2025 (stay tuned to our October Development Issue for all the scoop). Until then, the concept is already a winner in our books. Game, set, match!
OK, entrepreneurs! WalletHub ranked Raleigh as the No. 11 best large city to start a business, trailing Durham and Charlotte at No. 9 and No. 3, respectively.
WPN, stand up! ICYMI NC State’s winning football coach Dave Doeren signed a two-year contract extension through the 2029 season, earning $5.5 million annually plus bonuses. A touchdown, indeed.
Double or nothin’. City Council voted to move to four-yearlong terms beginning in the 2026 election. Another hot-button topic—growing the board with three new seats—was voted against and tabled for now (stay tuned to our June issue for more intel).
“Nobody is putting bab(ies) in the corner U.S. population.” The U.S. birth rate has dropped to a record low, with ~3,591,328 babies born in 2023 compared to 3,667,758 born in 2022.
No more Clippy?! ICYMI, tech giant Microsoft broke off its contract for 40,000 square feet of office space in Morrisville, with another 40,000 square feet available for sublease.
On the go? Raleigh’s taxi fares increased for the first time since 2006. 🚕
He did it for science. Nearly two months following the procedure, the first person to receive a genetically modified pig kidney transplant has died.
WHAT’S NOT
Who’s pissed? “Me too.” Harvey Weinstein’s 2020 rape conviction was recently overturned by a New York appeals court that found the “judge for the trial handed down improper rulings.” A new trial has been ordered.
One of Wilmington’s most popular coffee shops is coasting into Raleigh.
Raleigh is getting a little taste of the coast—literally—as Ocean Isle Beach-founded Drift is, ahem, drifting into Ridgewood Shopping Center this summer. Finally, you won’t have to drive ~two hours for those ’Grammable lattes or bangin’ breakfast burritos (#bless).
The brainchild of UNCW alums and brothers Ben and Michael Powell, the buzzy coffee shop and kitchen brewed up out of burnout. After years of competing and traveling across the globe as part of the World Surf League qualifying series, Michael began to feel jaded with the sport. “I realized I wanted something else,” he recalls, asking himself at the time: “How do I find satisfaction without winning?”
Naturally, he found inspo in a cup of coffee—where lots of great ideas percolate. But beyond shored wave ambitions, the eager former surfer credits Einstein, Mozart and other historical caffeinated and impactful intellectuals as additional inspo.
“I got really interested in the product,” says Michael of his burgeoning love for java, which began during his travels—especially in Australia. “I just felt super taken care of and got inspired. There was just this awakening of life and it was attached to coffee.”
Ultimately, Down Under is the vibe Drift echoes via its signature lean into modern wellness—physical, social, mental, emotional and spiritual. “Our mission is to inspire modern wellness through coffee, food and connection,” he maintains.
At the forefront, find that health-focused food and bev menu, which Michael says the brand is continuing to dive deeper into at an affordable price point. To wit, the upcoming Raleigh cafe will mirror the full-service menu found at Drift’s Wrightsville Beach location, with scratchmade breakfast, brunch, lunch and coffee (s/o local Black & White Coffee Roasters!) selects—plus an expanded, more decadent food menu and cocktails as well. In addition to the cult-favorite breakfast burritos, popular food ops include the fried chicken sandwich, Nutella French toast, eggs Benedict, and sweet and savory bowls.
“Doing [the modern wellness concept] around the ritualistic nature of coffee and breakfast is providing that one-stop shop to feel comfortable, feel taken care of, and to be served products that align with that individual’s values,” emphasizes Michael.
That comfort is of course best served over beachy vibes, complete with Drift’s token laid-back, inviting atmosphere—not to mention a patio ideal for soaking up the sun on a warm day.
“We already serve a lot of people from this community,” adds Michael—“and we’re eager to be in a new market and serve people healthy, fun and delicious options.” Get ready to catch the drift. driftcoffee.kitchen
