More than a hotel, The Gables and on-site bar Alcove are gearing up to welcome the community.
September-slated The Gables hotel won’t just be a boutique retreat for out-of-towners. Thanks in large part to on-site all-day Euro-style cafe and bar Alcove, it’ll serve as a neighborhood amenity, a space open to whoever is passing through—whether from just down the road or across the country.
Originally dating back to the 1920s, the roadside retreat has been lovingly restored by Grammy-nominated singer-songwriter Tift Merritt, hotelier Daniel Robinson and Heyday Studios’ Sarah Yarborough (formerly of Raleigh Denim). From the jump, a bar was always in the plans, with Merritt and Robinson insisting that being a part of the neighborhood was extraordinarily important to them—along with their goal of building community.
“We’re not a private place,” maintains Merritt. “We want to see our friends. Also, isn’t a hotel bar the most fun place to drink in the world anywhere you go?”
Photo by Matt Ramey
Housed in a former garage adjacent to the main hotel and defined by three stone walls that had to be saved, stresses Robinson, the bar serves up an intimate “fantasy stone cottage” vibe, complete with deep jewel tones, rich textures, earthy elements and natural light. A lush semicovered patio further plays into Alcove’s boho spirit—helping the entire property feel almost like a sanctuary, says Merritt.
“You don’t quite know what era you’re in,” she adds. “I think there’s something really enchanting about places that are timeless like that.”
Hotel guests and the locals alike are invited to enjoy a morning coffee or evening cocktail on a cozy banquette or custommade French bistro-esque table inside Alcove, in the main hotel’s common area, or sprawled out in the greenery-filled gardens.
Developed with the help of Early Bird Night Owl’s Ashley Malinowski, the bar’s Southern-European menu leans simple yet exquisite—think a tight selection of red and white wines, spritzes, and low-ABV sessionable ’tails like a white port and tonic (a Portuguese-inspired drink that replaces gin with white port)—with the idea that guests can sip easy and linger. European picnic-esque bites like creative charcuterie with tinned fish, fresh veg crudités, dried fruits, and cakes round out the experience and reinforce Alcove’s relaxed spirit.
Photo by Matt Ramey
In keeping with its neighborhood-first ethos, Alcove will play host to myriad events, from readings, music and long-table dinners to “4 the Record” cocktail hour (read: vinyls spinning at 4pm) and over-30s singles nights, during which Merritt will bartend signature drinks with cheeky names like European Boyfriend; Wingman; Sugar Mama; and Tall, Dark and Handsome.
In essence, Robinson and Merritt envision Alcove as a traditional European “salon” concept—a place bringing like-minded folks together. “A good day at Alcove is when you can tie that thread from the first customer to the last, and there’s people having conversation [throughout],” says Robinson, also of The Durham Hotel fame.
While the project has been a long eight-year endeavor, the dynamic duo agrees the extra time has allowed them to distill all their favorite travels and experiences into a clear vision of what The Gables was always meant to be.
“This has been a long run, but it’s come a long way,” emphasizes Merritt. “There are days where it feels really daunting, and then there are days when I walk over and I cannot believe how it’s looking and that it’s actually happening—and how much fun we’re going to have here.” thegablesraleigh.com
In a full-circle moment, North South Hospitality has taken over State of Beer.
It was on a long wooden table inside the OG State of Beer on Hillsborough Street that the North South Hospitality team sketched out most of the plans for their now-ubersuccessful concepts Gussie’s and Hippo Wine Bar. So when the Trophy Brewing team approached them about taking over the beloved bar, bottle shop and eatery, it was a no-brainer.
“When we were falling in love with Raleigh, State of Beer comes to mind as one of the places that helped with that,” reflects North South’s Katie O’Kane, noting the relationship they’ve built with the Trophy team over the years. “Choosing us as the right fit to usher State of Beer into the next phase is, honestly, the most flattering thing in the world.”
For more than a decade, SOB has been woven into the city’s F&B fabric. But while the Trophy crew admits their time on Hillsborough Street was ticking away, they didn’t want the concept to just disappear. “We’ve been big fans of the Gussie’s folks and the way they run their business for a while,” says Trophy co-owner Chris Powers.
As such, much of what locals love about SOB will remain intact. The name will live on, as will much of the staff—“The ‘Lady of the Ladle’ is still very much here,” assures O’Kane. The beer program and familiar fare will stay put as well—though North South isn’t ruling out thoughtful tweaks based on community feedback down the road.
One big upgrade is already on deck: a fleshed-out cocktail program aimed at bolstering evening business. O’Kane assures it won’t simply mirror Gussie’s menu, but there will be more spirits behind the bar.
“It’s so great to hear what people love about the place, and it echoes a lot of what we love about it,” maintains North South’s Vance Daniels. “We’re certainly not here to change that. It’s more to build upon the amazing things already here.”
For Daniels and O’Kane, that preservation is the responsibility that comes with inheriting a local institution. “[Raleigh’s] growth is coming with a lot of change, and I think that’s great,” says Daniels. “But having something that’s been here for 12 years now is important to the neighborhood’s identity—to Raleigh’s identity.”
Judging by the reaction to the announcement, it’s clear the local love for North South runs deep—and they’re eager to see how the Gussie’s gurus shepherd the iconic spot into its next era.
Tomato season in Raleigh just hits different. Reaching peak ripeness in July/August (sometimes stretching through early September if we’re lucky), the plump, juicy fruit is the golden delicacy we pine for all year long—a jackpot of vegetal goodness we just can’t stop chasing.
Often enjoyed on fresh crusty bread with just a smear of mayo (Duke’s, obv) and a hit of salt and pep, NC tomatoes don’t necessarily *need* anything else to shine—but we’re of the opinion that bacon makes everything better. And so, these local BLTs may show off with special aiolis, homemade bread or pickled accoutrements, but rest assured those robust tomatoes still steal the spotlight.
Benchwarmers Bagels Come peak tomato time, Benchwarmers’ BLT is always the move. The specialty bagel goes full summer mode with uberjuicy thick-cut tomatoes and Duke’s Mayo for instant seasonal obsession. Moore Square & Park districts, @benchwarmersbagels
Tepuy | Photo by Andrew Albright
Hayes Barton Cafe & Dessertery Three layers, three times the drama. Hayes Barton’s triple-decker BLT pulls its weight—and then some—with an extra layer of flavor in between an added slice of bread. The more the merrier, as they say. Five Points,@hayesbartoncafeanddessertery
Oakwood Deli Oakwood’s MO? Don’t mess with a classic. The signature sando gets the standard treatment—complete with fresh sourdough that packs a well-rounded punch. Seaboard & Person Street District, @oakwooddeli_nc
Southern Craft Sandwiches Built for two hands and zero regrets, the sando staple stacks up a mean BLT: tomatoes add juicy drama, garlic aioli delivers depth, and thick applewood smoked bacon brings the drama—all anchored on a signature hoagie roll. North Raleigh,@southerncraftsandwiches
Tepuy Donuts Pro tip: Don’t sleep on Tepuy’s sandwiches. Built on housemade brioche, the bangin’ BLT—bolstered with smoked bacon and roasted garlic aioli—goes hard when you’re feeling savory (or before a doughnut or two). Northeast Raleigh, @tepuydonuts
Union Special The popular neighborhood bakery gives its BLT some Southern swagger with chow chow aioli made with pickled, chopped veggies—plus fat slices of hothouse tomatoes. Messy, but she’s oh-so worth it. Iron District, @unionspecialbread
Vivi, ama, mangia (live, love, eat) at Bella Monica.
The best Italian restaurants don’t just churn out rich gravy and fresh, homemade noodles. The real magic is the feeling they evoke: like a dinner at Nonna’s house, where you’re treated less like a patron and more like someone they’ve been expecting—someone they adore. And that’s exactly what you walk into at Bella Monica.
Since 2000, the family-owned and -operated neighborhood trattoria has served as a living reminder that food, at its best, is as much an act of love as it is a craft. On any given visit to the beloved West Raleigh mainstay, you’ll often find chef Corbett Monica pouring himself into that day’s specials—and wife Julie Monica serving up orders with a smile. On birthdays, she’ll embellish your table with confetti and bring out a candle-dotted slice of flourless chocolate cake, presented with a swirl of raspberry sauce—exactly the sort of fussing-over you’d expect at Nonna’s house.
Whether cozied up in a booth, bellied up to the bar or lounging on the covered, heated patio, there’s a lived-in warmth to the experience—made all the more comforting with a bowl of pasta or perfectly charred pie.
Like the restaurant itself, the menu runs deep with time-tested family recipes. The eight-layer meat lasagna feels like a warm hug, the fan-fave gravy-topped baked ziti—which also comes gluten-free—is the kind of dish people order by muscle memory, and those pies and flatbreads are worth the trip alone. Bruschetta, soup, salad and traditional antipasti keep things classic, while sandwiches on sesame baguettes channel the kind of neighborhood lunch spot Raleigh doesn’t build much anymore.
Vino, dessert and coffee seal the deal, encouraging one more round of conversation—proof that while gathering around great food is the main event, it’s the time spent eating together that really matters most. So it’s no wonder the Olde Raleigh Village staple has become a second home for so many. bellamonica.com
The humble dairy staple is suddenly the star of the table.
Once a neglected brick in the fridge and little more than a supporting player on the dinner table, butter has become the main character. Not bread, not steak—butter. From butter-themed parties and trending butter boards to European varieties and compound mixes at local restaurants, the dairy staple is seeing a surge in popularity—with an estimated $45.2 billion market value and millions of videos on ButterTok alone. Call it a renaissance, if you will.
East End Bistrot | Photo by Bennett Butler
Raleigh chefs are no stranger to the trend. Popular eateries like East End Bistrot, Stanbury, St. Roch and Brodeto feature luxe versions of the “it” ingredient—and have been integrating it in their dishes for quite some time now.
For his part, St. Roch chef-owner Sunny Gerhart has always primarily used Plugrá, a premium European-style butter, at the restaurant due to its higher fat content (read: 82% butterfat). And he uses it in just about everything—including the compound butters featured in St. Roch’s popular BBQ’d, pimento’d and garlic’d roasted oysters—as well as the garlic bread, BBQ shrimp, and red beans and rice gracing the NOLA-inspired menu.
“You can tell the difference,” maintains Gerhart, pointing to Euro-style butter’s rich, creamy texture. “Anything you add it to is going to be a little bit more delicious. … I’d cook everything in butter if I could.”
East End Bistrot’s William D’Auvray is also in the Euro butter camp, sourcing an exclusive variety from a supplier in New York. Finished with high-quality olive oil and fleur de sel sea salt and served with homemade sourdough, the high-performance butter is treated as a centerpiece rather than a supporting player—also found in D’Auvray’s signature croissants, morning buns and sauces.
“We’re a French restaurant, so we’re all about butter,” he emphasizes. “I give [repeat customers] a baguette, a couple containers of butter and a little bit of salt to enjoy at home, and it’s like I gave them thousands of dollars.”
Of course, even the most luxurious butter needs a worthy vehicle, and that’s where bread comes in. At Brodeto, an Italian butter—crafted using the same sweet cream and rigorous standards required for authentic Parmigiano Reggiano production—accompanies a housemade rosemary focaccia, while Stanbury opts for Atlanta-made Banner Butter to serve with local Boulted Bread.
“I’ve never had a butter as cheesy and funky as [Banner’s],” says Stanbury chef Drew Maykuth. “Also as a small dairy farm, it’s easy to get behind.”
In essence, good butter is proving the most memorable bite of the meal isn’t always the entree. As Julia Child famously put it, “With enough butter, anything is good.” Simple, satisfying and endlessly adaptable, Raleighites are eating it up—literally.
Better Butter
Want to butter like the pros? Good butter doesn’t have to be reserved for a fancy restaurant. Here are a trio of chef-approved picks for your home kitchen.
