Alex Ricci’s Prospects restaurant to serve up good eats and drinks for Raleighites—by Raleighites.
When the opportunity arrived for Alex Ricci to open his own restaurant in Raleigh, he naturally tapped residents to help him build the menu—think friends, influencers, fellow chefs and other “people who have really impacted both me and the food scene here,” he says.
That concept, Prospects Craft Kitchen & Cocktail Bar, is opening in the former Rainbow Luncheonette space on North West Street in December, but will evolve as Ricci continues to query guests for featured rotating dishes.
“I’ve written tons of menus, but I’ve never really thought about what my guests want and what dishes mean something to them,” elaborates Ricci. “So instead of having a chef-driven concept, it’ll be a guest-driven concept.”
The menu features Ricci’s elevated takes of those inspired, nostalgic dishes, like a Puerto Rican-inspired pork dish—a nod to his mom; and a steak dinner as an ode to Rainbow Luncheonette, with $5 from every one sold going to late Rainbow employee Tyler McDavid’s daughter’s college fund. Meanwhile, the bev menu features cocktails, boozy milkshakes and beer.
Adding a super-late-night option to the city relatively lacking one, Prospects will serve food until 3am Thursday through Saturday. NTM the longest (and latest) brunch in the city (!)—11am to 6pm on Sundays—to ensure industry folk can still get a hearty weekend breakfast in, even if they worked a brunch shift elsewhere that day.
To further encourage communication and relationships between Ricci and guests, an open layout ensures patrons will feel like they’re eating at his own home kitchen. And while the signature rainbow floors remain, Ricci enlivened the space with hydroponic gardens, spice racks and cool commissioned pieces from local artist Cassie Ott. … Peep the black-and-white painting of Anthony Bourdain that looks down at the chef as he prepares food in the kitchen. And look out for an alfresco parklet to connect Prospects to sister bar The Devereux, opening by the end of the year. @prospectsnc
In honor of Durham Distillery’s 10-year anny, here’s 10 things to know.
He was a chemist, she did marketing—could a gin distillery be any more obvious? Fast-forward 10 years and the idea born on a fateful drive back from a weekend anniversary trip to Savannah is now celebrating a decade—and what started as a random business concept by husband-and-wife founders Melissa and Lee Katrincic has now burgeoned into one of the most successful gin companies in the country.
With several award-winning bottles under its belt—the most recent being the purple Conniption Kinship Gin (you can’t miss it)—the successful spirits are available in myriad markets, from New York to Georgia to Florida, with plans to expand even farther.
And of course there’s also the ever-popular Bull City cocktail lounge and bar, Corpse Reviver. But the ultimate goal? “If we do this right, I want Conniption to be seen in the next five to 10 years as the highest-quality American gin,” says Melissa. “I know it’s a really big reach, but I want Conniption to be to gin what Tito’s is to vodka for America.” Cheers to dreaming big.
1 The name “conniption” comes from Melissa’s Grandma Gertrude’s “Well, don’t have a conniption fit” saying
2 It’s been smooth sipping ever since Durham Distillery released its Conniption Cocktails, aka the first RTD cans in NC.
3 But wait, there’s more! The distillery doesn’t just produce gin—in addition to the RTD bevs, they also offer vodka and Damn Fine Liqueurs (chocolate, coffee, mocha).
4 Hats off. The distillery’s Conniption Navy Strength Gin has been named the best in the country in the Navy Strength category at the World Gin Awards for five years running.
5 A dream come true: Durham Distillery can be found at “The Most Magical Place on Earth,” specifically at the Space 220 Restaurant in Epcot.
6 Melissa is a trained gin judge for the American Distilling Institute competitions. “At this point, I’m pretty confident I’ve tried over 500 gins,” she says
7 Prepare for takeoff—Conniption Cocktails and Cuisine is opening in Terminal 2 at RDU Airport next year with full breakfast, lunch and dinner menus—plus draft cocktails, subzero martinis, slushies and more.
8 Conniption American Dry made a home run at Yankee Stadium over the summer.
9 Back by popular demand, the distillery is re-releasing a limited run of its 10-month-aged gin in High West bourbon barrels starting in October.
10 The American Dry is also in No. 1-selling cocktail at Midtown Manhattan’s glamorous cocktail lounge The Skylark.
LM Restaurants to reinvigorate North Carolina’s Main Street with new restaurant
Finally—Fayetteville Street has found its (tasty) linchpin for the revitalization our city’s core has yearned for. A concept over a year in the making, LM Restaurant’s full-service yet-to-be-named restaurant in partnership with Highwoods will bow on the first floor of the 150 Fayetteville building this spring with a focus on “those who live, who work—and the extended community of people who come Downtown for the nightlife,” says LM President Amber Moshakos.
First teased in our Fayetteville Street update last summer, the all-day restaurant will offer breakfast, lunch, dinner and late-night bites with a focus on homemade American food that celebrates North Carolina. Easing the transition from day to evening will be a breakfast bar with pastries, espresso and other to-go items in the morning that, by night, will convert to a romantic nook with dessert and Champagne.
Diners will have the option to partake inside or on the patio for an alfresco affair, or at the inside/outside bar. The outdoor area will also play host to live music, with additional plans for a national artist to help activate the space.
“Last year, Highwoods moved our headquarters Downtown to be a deliberate part of the good things going on at the heart of our region,” says Highwoods Senior Vice President and Market Leader Skip Hill. “We wanted to create a place at Downtown’s ‘main and main’ that served those in suits and sneakers throughout the day, week and year—and we could not imagine a better partner in Amber and her team at LM Restaurants to make this happen.”
LM VP of Brand Strategy Katherine Goldfaden describes the eatery as “polished casual—from suits to sneakers,” all will feel comfortable. “Not many people are from Raleigh anymore, but here everyone in Raleigh can be a local,” she adds.
Opening in this particular building is a natural fit for the hospitality group as “we have revitalization projects at the core of LM,” says Amber. Take Taverna Agora, or Vidrio—which was an empty building LM co-founder Lou Moshakos bought in 2008 when that end of Glenwood was otherwise void of F&B concepts. “Restaurants are the anchor in revitalizing and building community,” Amber emphasizes.
In fact, LM is so committed to DTR that the group has their eyes on yet another property. “We’re looking to invest in this area because we believe in it,” maintains Amber. And we believe it’s going to be a game-changer for the area.
EXCLUSIVE:Poole’s Diner chef de cuisine David Ellis opening new restaurant in Humble Pie space
Following Humble Pie’s announcement that it’s closing its doors after 30 years of service, the first question on everyone’s minds was: What’s going to open in its place? Well, we have your answer. Figulina: Pasta and Provisions, a pastacentric restaurant by former Poole’s Diner chef de cuisine David Ellis, will be opening in the space in December/January. Finally, some good news for Downtown Raleigh.
Not your classic Italian concept (you won’t find any cacio e pepe here, says Ellis), Figulina will use pasta as a vessel to highlight North Carolina ingredients from local farming and fishing communities—with a touch of Southern flair, naturally. In turn, the menu will be created around the seasons. “We’re kind of just going to have a bit of fun with it,” says Ellis. “At the same time, you may see a tagliatelle Bolognese.”
Like a lot of people, Ellis especially got into making and eating pasta during the pandemic. He’s also worked with pasta over his years as a chef. The English Stoke-on-Trent native honed his culinary skills across the world before coming to the U.S. in 2019 and landing a job with Ashley Christensen shortly thereafter.
“As I was getting my concept together, [pasta] just felt right,” Ellis maintains. “This is what’s making me excited right now. … And I thought it would bring something different to the table. I’m still having a lot of fun making pasta.”
Ellis, who previously lived around the corner from Humble Pie and would walk there to eat with his wife on multiple occasions, realizes he has big shoes to fill. “The food was really approachable—we loved hanging out on the patio,” he muses. “We’re excited to go into the space now and do our own thing with it.”
Renovations will be very slight—think a new coat of paint and a freshening up of the existing furniture, with further upgrades over time. Additionally, Ellis will incorporate myriad pottery into the restaurant, a nod to his pottery-famed hometown and the name, which translates to “pottery work” and “to shape or form”—also relevant given the manipulation of pasta dough that will take place within the pasta production room and be visible to guests.
Figulina will also feature a small retail section with provisions like cookbooks, dry pasta and tinned fish, with plans to expand and include offerings like fresh pasta and sauces. Group classes and events are another goal for the future.
“I am so honored that [David] spent time with us growing and leading Poole’s kitchen,” says Christensen of Ellis opening his own restaurant, “and it has been a tremendous joy to witness his very thoughtful approach to Figulina. I am also beyond excited to see another independent restaurant set roots in Downtown Raleigh.” Forks up!
