Dewitt Carolinas announces new Life Time tower at The Exchange.
Just when you thought The Exchange Raleigh couldn’t get any cooler, the upcoming Midtown development recently announced plans for a premier Life Time athletic country club and Life Time Living residences for Phase Two. The project includes an 80,000-square-foot, three-level luxury Life Time—including a 35,000-square- foot rooftop beach club (!)—along with a Life Time Living tower featuring luxury multifamily apartments, plus work-from-home and lounge spaces, outdoor amenities, and a golf simulator room.
Life Time members will have access to classes like Barre, cycling, HIIT, Pilates, strength training and yoga, as well as a coworking lounge, full-service LifeCafe and more.
“Rising at the east end of The Exchange’s park, Life Time Living embodies everything we’re working for at The Exchange, with wellness-focused luxury amenities designed to elevate and enhance the lives of community members and residents,” says Dewitt Carolinas Executive VP Steven Beattie. Both projects are slated to break ground later this year, with a projected early 2027 debut. theexchangeraleigh.com
Birds of a feather flock together to imbibe and vibe at Fayetteville Street’s newest bar and restaurant.
If Ella Fitzgerald was a restaurant, it would be Birdie’s Barroom & Kitchen. While LM Restaurants’ and Highwoods Properties’ summer-debuting dining + drinking destination on the ground floor of the 150 Fayetteville Street building won’t be 1920s-themed, it will lean into the trailblazing jazz singer’s big personality and “hostess-with-the-mostess” vibe, with the name a nod to her bird-themed songs “A Hot Canary” and “Lullaby of Birdland.”
“We’re sitting on Fayetteville Street; Downtown Raleigh has all this history; our building has this art deco lean—so we really gravitated toward Ella Fitzgerald,” says LM President and owner Amber Moshakos. “And when we’re talking about revitalization, we’ve got to talk about the energy it takes to make it big, and that’s who she is. … So in the heart of North Carolina, along the main street of Raleigh, we are reawakening our sense of place.”
Taking a cue from Fitzgerald’s MO of being a larger-than-life joymonger and life of the party who connects people—turning strangers into friends—the resto will be a hub for social interaction: a true watering hole and meeting house for reconnecting and reigniting community over great food and drinks.
The all-day dining and imbibing experience will boast a morning barista-led cafe nicknamed Breakfast at Birdie’s; a grab-and-go section, online ordering and full-service dining for lunch; and sit-down dinner service. To boot, the American grill will feature a central bar-in-the-round with ample outdoor seating and a private event space.
“We are committed to providing the most exceptional workplace experience we can for our customers,” says Highwoods SVP and Raleigh Market Leader Skip Hill. “And we believe if we can stimulate them at the start with coffee, nourish them at noon with lunch and then hydrate them at happy hour, they’ll be able to achieve together what they cannot apart. Our decision to partner with Amber and LM Restaurants was a deliberate one, as we could think of no better homegrown purveyor of exceptional experiences to realize the collective goals for North Carolina’s Main Street.”
And what better character to revive Fayetteville Street than Fitzgerald, who was known for her legendary parties, joie de vivre, personable grace and charm, and overall warm hospitality—which will certainly be echoed at Birdie’s.
“If you’re at Birdie’s, Birdie knows you,” maintains Moshakos. “And that’s the beauty of Birdie’s being this place of moxie and spunk and grit—because that’s what Raleigh is. Through grace and moxie, from sunrise to moonrise, all will be welcome at Raleigh’s next living room.” @birdiesraleigh
“When I got the call I would be casted in Season 21, I think I was truly in shock that I was going to be stepping into a kitchen so many chefs I admire have cooked in,” she recalls. “It was a dream realized just being there in the first place, and I really worked to lead with that level of gratitude throughout the competition.”
This year’s season, which premiered its first episode March 20, took contestants to Wisconsin—and promises its own fair share of shock and awe for audiences, including new judge and host (and Top Chef Season 10 winner!) Kristen Kish, NTM exciting new twists and challenges.
On the heels of her TV debut, we chat up Miller on her experience on the show. And be sure to tune in to cheer her along every Wednesday night on Bravo. Knives up!
Photo by Stephanie Diani, courtesy of Bravo
Why was being on Top Chef one of your big goals?
I’ve been a huge fan of the show for so many years, and the idea of competing myself has been on my career bucket list. I really think Top Chef is on another caliber when it comes to cooking competitions, and it’s always been something I aspired to do. I love it because you really get to know the chefs every season, and that level of intimacy combined with the creative nature of the challenges—it’s a joy to watch.
How did you feel going into it?
While I was undoubtedly excited to be casted, I was also nervous to compete. When I was gearing up to head to Wisconsin, I constantly wondered if I was going to be able to stand up to the other chefs—and throughout my experience, I learned so much about myself and my food. While I was anxious about being younger and less experienced than some of the other contestants, I knew I could hold my own under pressure and think on my toes, which is a huge advantage in the Top Chef kitchen.
What really goes on behind the scenes?
Being on the show was a once-in-a-lifetime experience. To keep everything fair, you have extremely limited access to the outside world. You don’t really know what’s happening outside of the Top Chef bubble. While this took some adjusting to, I found I was able to focus more on the competition with limited distractions—and I appreciated it.
How did you cope with the high-stress environment?
It’s also worth mentioning all of the wonderful people that go into making this show happen. It’s a whirlwind of emotions and adrenaline constantly, and I was so grateful for the people behind the scenes who provided as much normalcy as they could during an incredibly fun—but also chaotic—time for us all.
How has your experience prepared you for the show?
My life experiences in and out of the kitchen have prepared me for being on the show in many ways. I have been on teams of various sizes, holding every position possible within a restaurant over the years. I’ve experienced praise and rejection of all shapes and sizes, and I knew I would be able to keep a good head on my shoulders while I was competing so long as I could stay true to myself and not take anything too seriously. I knew from past experiences that as long as I remained positive, I could handle almost anything thrown my way and spin it to work in my favor.
What’s something you didn’t expect?
I really enjoyed getting to know the other chefs—and a twist I was not expecting was that I’ve made lifelong friends who all happen to be just as kind as they are talented—and that’s saying a lot.
Your biggest takeaway?
The confidence you can build from really diving into the experience of cooking under extreme pressure and putting yourself out there on national TV. Cooking under these time constraints and unique scenarios brought out a sense of open-mindedness to my cooking that felt so freeing and fun. It’s a lesson I really hope to hold onto in my career for years to come.
*Responses have been lightly edited for length and clarity.
POV: digging into Figulina’s positively perfect pasta dishes
You’re not going to find pasta like Figulina’s anywhere else in Raleigh. Period. Not your run-of-the-mill Italian-American spaghetti joint, chef/owner David Ellis and team’s brand-new restaurant, which just opened in the former Humble Pie space, features just six pasta dishes on its adorably illustrated menu—and you might only recognize one or two of them by name—alongside veg-heavy small plates.
Personally, I’ve been writing about Figulina since the concept was first announced last fall, so I was somewhat familiar with the dishes by the time I finally got the chance to dine there last week. Not to mention I got the pleasure of watching Ellis and his chef de cuisine, Dylan Shook, prepare a couple of the pasta stars at his home for a photoshoot (and I’ve been thinking about them ever since…).
Naturally, the little known rotolo was one of the dishes I ordered right out of the gate. Although chef David’s presentation of the rolled pasta had changed since his home kitchen R&D, it was everything I’d hoped it to be—and then some—thanks to its flavorful pesto-esque celery root and mustard greens filling, and buttery broth base starring whey and blue oyster mushrooms.
Now, if you know me, you know I’m a big sauce girl, especially when it comes to pasta. But I didn’t miss it in this dish at all, nor did I in the short rib cappelletti with brothy mushroom conserva. Clearly, pasta in broth is having a moment—and I am here for it.
That’s not to say I didn’t appreciate the saucy rigatoni with braised sweet potatoes, caciocavallo cheese and fried garlic, a treat from Ellis himself that I happily forked into despite starting to get full. Or the gnocchi (my favorite pasta shape and another must-order) feat. turnip green pesto and stracciatella. I’m calling it now: Stracc is going to be the next burrata (you heard it here first!).
Figulina’s apps deserve a round of applause as well. Namely the market lettuces sprinkled with panko and piled high with a mountain of pecorino romano. After all, “it’s not a salad without cheese,” Ellis said after I gushed over the pecorino-to-greens ratio. Clearly he got the message of my love for cheese, as he then sent out the whipped ricotta with golden beets, castelvetrano olives and marinated rainbow carrots (two words: *chef’s kiss*).
When it comes to drinks, I rec pairing your pasta with a selection from the extensive vermouth and amaro list, a highlight of the drinks menu. You can’t go wrong with a simple Negroni—or a glass of wine if that fits your fancy. Cocktails, beer and NA options are available as well.
And, offering dinner and a show is Figulina’s pride and joy: the pasta-making room, which you can get a full view of from the large community table right next to the bar. According to Ellis, it’s the best seat in the house. But thanks to Ellis and his wife Sam’s redesign and sprucing up of the space—complete with a gorgeous mural, indoor string lights and more artwork to come—there’s not a bad spot to perch. Especially when you know you have a comforting, unique dish of pasta on the way. Bon appetit!
Slated to bow on the first floor of the landmark 150 Fayetteville Street building this summer, Birdie’s will deliver an all-day dining and drinking experience—from sunrise to moonrise—with a morning barista-led cafe nicknamed Breakfast at Birdie’s; a grab-and-go section, online ordering and full-service dining for lunch; and sit-down dinner service. To boot, the American grill will feature a central bar-in-the-round with ample outdoor seating and a private event space.
“Being a Downtown restaurant, it’s so critical to us to be approachable and useful to that guest at any time,” LM President and owner Amber Moshakos told Raleigh Mag. “Being able to meet the guest where they are—whether that’s through online ordering or grab-and-go or sit-down dining—that’s where Birdie’s needs to transform throughout the day.”
More than just a restaurant, Birdie’s will act as a true watering hole for connections to foster between both patrons and employees, with a welcoming environment “catering to everyone from suits-to-sneakers,” maintains Moshakos, adding: “We are thrilled to bring the vision of a meeting house to life in the heart of Raleigh, where every guest is not just a customer, but a newfound friend and member of our extended family.”
A beacon of warmth, hospitality and fellowship, the upcoming location will be go-to for casual drinks, lunch meetings, celebratory dinners and everything in between.
“We are committed to providing the most exceptional workplace experience we can for our customers,” says Highwoods SVP and Raleigh Market Leader Skip Hill. “And we believe if we can stimulate them at the start with coffee, nourish them at noon with lunch and then hydrate them at happy hour, they’ll be able to achieve together what they cannot apart. Our decision to partner with Amber and LM Restaurants was a deliberate one, as we could think of no better homegrown purveyor of exceptional experiences to realize the collective goals for North Carolina’s Main Street.”
And a Main Street destination it will certainly be, embodying “the spirit of the quintessential hostess-with-the-mostest, infusing every interaction with grace, moxie and charm”—just like the street it’ll call home.
