If there were ever a time to bet on the Canes—and PNC Arena—it’s now. Beyond making their fifth appearance in the Eastern Conference Finals and selling out 31 of 41 regular season games (ranking top five in league fan attendance), now the ink is dry on a bill legalizing sports betting in NC that changes everything—for the arena, and the district as a whole.
Especially because the Canes are here to stay. Post their Playoffs run, Canes President and GM Don Waddell announced a 20-year lease extension with PNC Arena in the works—signing as soon as late July to mid-August.
Once signed, the Centennial Authority board will approve selects from some 70 ideas on the table to reenergize the property, according to Jeff Merritt, executive director of the Centennial Authority. Not to mention Wake County is slated to distribute funds from the interlocal agreement this summer—which levies revenue from hotels and food/beverage taxes to support arts, culture, sports and convention facilities.
Add to that the legalization of sports betting—and “we will now have the opportunity to build a world-class sports-wagering facility to expand the entertainment options around PNC Arena,” Waddell said in a statement posted to the Canes’ Twitter account. “Our plans also include a restaurant and bar available to fans every day, helping to spur additional development in and around the arena district.”
Adds Merritt: “It will provide a revenue stream to the hockey team that doesn’t currently exist.” … And the timing could not be more perfect. Stay tuned.
Travis Hyatt’s new furniture line is a reflection of the past, present and future.
Travis Hyatt has a story to tell, but instead of divulging it through words, he’s revealing it through furniture via his recently launched local studio Travis Hyatt Design. The craftsman blends his experiences—from foster youth to veteran adulthood—with locally sourced raw lumber to create design-forward artisan furniture with a double dose of history (talk about chair-acter!).
Hyatt got the creative bug at a young age, as his foster dad was a sign painter and his grandma “was always instilling a lot of creativity in me,” he says. When he was in the military, he did construction work overseas, then continued woodworking after he got out, eventually going to school for the craft and joining a mentorship program that helped him hone in on his signature modern aesthetic.
Hyatt’s high-end chairs, tables, desks and other pieces are largely inspired by Scandinavian design, with craftsmanship and functionality at the forefront—but it’s his own personal narrative that really shines through.
“When we walked through the door, we knew immediately we had to do this,” says Trophy co-owner Chris Powers. “We’re excited to join our good friends Cheetie and Paul in this great neighborhood—and we love the trees and the walkability. … We can’t wait to get started.”
As of right now, the Trophy team plans to turn the 23,000-square-foot building (also boasting 22-foot ceilings and a basement) into a brewery and full restaurant—with the taproom portion opening first and the restaurant following about six months later. The brewery will be similar to Trophy Maywood in size, so around eight to 10 taps, Powers shares. Adding even more excitement, the menu will be much the same as Trophy Brewing & Pizza—so, pizza, natch; salads; and the like.
“With that space, it makes sense to brew there,” he adds. “And the basement could be a great rickhouse for Young Hearts. There’s so many possibilities.”
The new location announcement comes two years after the Trophy team opened Young Hearts Distilling—Downtown Raleigh’s first-ever distillery—which took over the former Busy Bee Cafe spot, also opened by Powers and fellow Trophy co-owners David Meeker and Woody Lockwood.
Roots for Reece picnic returns June 11 at Haven Farm—with every ticket purchase donated to the NCHRC.
Photos courtesy of Under the Oak Catering
Six years ago, local chef Blake Gotliffe (of JoCo’s Under the Oak Catering) lost his best friend Reece Byrd to a heroin overdose. It wasn’t the only friend he lost to this disease, and Gotliffe personally struggled with opiate addiction for many years—though he’s been clean for over 10 years now. After Byrd passed away, Gotliffe wanted to do something about it, and, so, he started the Roots for Reece Chef’s Picnic.
This year, Roots for Reece is in its fifth installment—taking place Sunday, June 11, at Haven Farm—with 17 local chefs and purveyors, six beverage vendors, live music from Lake Chamberlain, kids’ crafts, a petting zoo and a silent auction (including an all-inclusive table for four at Scott Crawford’s highly anticipated Brodeto‘s soft opening later this year and bread for a year from Union Special). Local participating chefs include Savannah Miller of Glasshouse Kitchen, Jake Wood of Lawrence Barbecue and Leroy’s Tacos n Beer, Kevin Ruiz of Oro, and Alex Ricci of Cucciolo Terrazza.
That first year, Gotliffe also hosted a few dinners at his farm with local chefs like Eric Montagne of Locals Seafood and Sean Fowler of Mandolin to raise additional funds. “We raised almost $6K that year,” says Gotliffe. One-hundred percent of proceeds were donated to the North Carolina Harm Reduction Coalition, a 501(c)(3) nonprofit that focuses on the distribution of free Narcan (paid for by fundraisers and donations like Roots for Reece), as well as education on how to administer it.
In 2019, Gotliffe says they had so many local chefs interested that he decided to make Roots for Reece into a food festival-style picnic event. That year, 15 chefs, four breweries, a live band and guest speakers came together to form the first Roots for Reece Chef’s Picnic—and raised almost $10K.
“I feel it is my duty as a survivor to do whatever I can to help others and prevent further losses to this horrible disease,” says Gotliffe.
Adds Craften chef Kyle Teears, who will be participating in this year’s event: “Roots for Reece is an important cause to me because opioid addiction is very common in the restaurant industry. I have seen it claim the lives of friends, family members, and co-workers. It will be an honor to help chef Blake Gotliffe with this cause.” The cherry on top? Just one ticket can potentially save four lives. It’s a win-win. Purchase tickets here.
Cafe Carolina commuting to new Village District digs
Save the crocodile—er, cappuccino tears. … Cafe Carolina and Bakery is remaining open for business—and staying in the Village District! The popular fast-casual spot is upgrading its digs with a move to the former so•ca location at the corner of Oberlin Road and Clark Avenue. And wait for it–uncorking more sips beyond its OG fuel, the sup spot will now be pouring beer and wine.
The restaurant is slated to close the doors to its OG locale Aug. 7 at 2pm with an opening date to its new outpost coming soon—and it will at first remain much the same as the existing Cafe Carolina, explains co-owner Ron Hines—but will eventually offer extended hours complete with beer, wine, dinner and additional Sunday brunch features (think eggs Benedict, omelets and cooked-to-order items like pancakes).
“We’re looking forward to the new location,” says Hines. “It’s gonna be nice, gonna be a little more upscale for us. We can grow into a different type of cafe—something that we’ve always wanted to do.”
Hines expects that within six months of reopening, the cafe will debut its new “prototype.” Expect an expanded base menu of items like Reuben sammies, Philly cheesesteaks and caprese sandwiches—plus suppertime specials throughout the week.
As for the space itself, Hines says they will be upfitting it as is, removing all the stuff they won’t need and installing a “base package” of Cafe Carolina’s artwork, menu boards, computers and kitchen setup.
“It will feel, look, taste and act like Cafe Carolina with an upscale presence—because that is an upscale building,” he adds. “It’s gonna add a little bit of pizzazz to the cafe and make it a little bit fancier, and that’s why we’re gonna upscale the menu, look at plateware and all that stuff.” Wondering what’s to become of the original Cafe Carolina space? (Which is expected to close in August, within just a few days of its reopening!). The hot tea we’ve heard is Postino WineCafe, an Arizona-born industrial wine bar and restaurant, will be sliding into its place. Thus, Cafe Carolina will continue to sate local breakfast lovers and we’re gaining a grape new eat/drink oasis in the process. See? Change is nothing to wine about. cafecarolina.com
