WRAL’s Elizabeth Gardner’s dream of having a whitewater park in Raleigh may soon come true.
If WRAL meteorologist and avid whitewater kayaker Elizabeth Gardner has her way, Raleigh City Council will move forward on a transformative 80-acre park with whitewater features as early as this summer. Despite the 20-year quest, Gardner finally sees the light at the end of the tunnel—the project was included in the Raleigh Parks Bond approved last November and could paddle on the scene and be complete in as little as five years.
Gardner first dreamt up the idea in 2001 when visiting Clear Creek Whitewater Park in Golden, Colorado (a suburb of Denver), with her husband. “We were like, ‘Wow, this is the coolest thing ever. We must have one here!’” As soon as she returned to Raleigh, she started asking questions about how to make a whitewater park a reality. … But it proved to be not such an easy feat (see the full timeline to the right).
Naturally, the Neuse River—specifically the portion near Falls Lake Dam—proved to be the perfect place for the park, dubbed Neuse River Park. While kayakers, tubers and the like can utilize that part of the river as it is now, the problem is with access, Gardner maintains. Due to erosion from the different flows of water released from the dam, there’s currently a lack of access points to load into the river.
A Deep Dive Into History: In 1978, the Army Corps of Engineers, who are responsible for building most of the dams in the country, and Wake County got together and drew up a plan for a whitewater park in Raleigh—which would’ve been only the second in the world. “Nobody’s around that knows why they didn’t build it,” says Gardner. “It was going to be paid for by the Army Corps.” In 1998, if Raleigh had gotten the bid for the Pan American Games, the Neuse River would’ve been outfitted for the whitewater competition.
This project would change that, creating at least two access points for kayakers to get in and out of the water and surf through three different rapids. (Fun fact: According to Gardner, the City of Raleigh is also working on a blueway—think a greenway but for water—and in order to get the distinction there must be a certain number of accesses along the river.)
The main priority, Gardner emphasizes, is to get people into the river. With the Neuse being so far from Downtown, at times it doesn’t feel like Raleigh even has a river, but it does. And, soon, it’ll attract residents and visitors of all ages, interests and backgrounds. And not just kayakers.
Previously nicknamed Falls Whitewater Park, they ultimately went with Neuse River Park—as Gardner realized as she was visiting parks across the country —“yeah, there were some whitewater kayakers—but there were a lot more people who were tubing, boogie boarding, swimming and just hanging out on the rocks having a picnic,” she says. “So we decided we would take ‘whitewater’ out of the name because it’s really going to be more like an old-fashioned swimming hole.”
In addition to the river features, the project will also encompass an 80-acre park. What will go there will depend on the master plan—and public input—but she foresees anything from ziplines and ropes courses to an amphitheater to a brewpub overlooking the water. Add to that the greenway trail that already flows alongside the river and connects to the Mountains-to-Sea Trail, nearby Forest Ridge Park and Wilkerson Nature Preserve, and you have an “incredible adventure destination,” as Gardner calls it.
Between the master plan, permitting and construction, it could still be about four years before Neuse River Park comes to fruition. “I think if we had it built in five years, I’d be ecstatic,” says Gardner. But it looks to be promising, and with all the park has to offer, it would be a big win for the city. Case in point: Clear Creek Whitewater Park claims $2 million a year in economic impact.
“The point of this park is that everybody can use it,” Gardner emphasizes—from swimmers and fishermen to boogie boarders and tubers to picnickers to those simply walking or riding by on the greenway looking to cool down on a hot day. Think of it like a free outdoor playground for both kids and adults—a place where residents and visitors alike can realign with nature and escape from the city for a while. And that, we’d argue, is something definitely worth pursuing.
20-Year Timeline For The Park
2003: Gardner put together a committee and had a company provide a preliminary drawing and cost estimate for the park. The project received funding from the Parks Bond and interlocal fund. The city ultimately decided there wasn’t enough money to build the park.
2012: $150K from the funds is used for a feasibility study. The project was approved by City Council, but not funded.
2019: Raleigh started organizing another Parks Bond. The Parks Advisory Board loved the project and initially put it at the top of the list.
2020: The pandemic halted the project once again.
2022: Another Parks Bond passes, and Neuse River Park ends up on the list of parks that would be funded by the bond, with $11 million dedicated to the project.
2023: This summer, City Council will decide which projects will be built with the first round of funding.
Leroy’s Tacos n Beer is now open in RTP—delivering succulent dranks, vibes and tacos, natch.
Imagine if your childhood movie/toy room served up dank tacos and those Capri Suns were replaced with refreshing micheladas. … In essence, that’s what you get with Jake Wood’s Leroy’s Tacos n Beer, now open at Boxyard RTP. The ’90s-inspired bungalow—located two doors down from the pitmaster’s OG ’cue joint, Lawrence Barbecue, streams nostalgic TV shows as Wood and crew sling the juiciest, cheesiest birria tacos you’ll ever have the pleasure of devouring. While you can and should order up a round of those tacos that led Wood to open the space in the first place, the menu also boasts its own fair share of additional fare—plus rotating specials—that are worth a bite. Be sure to check Leroy’s Instagram before you head over—and get there early. @leroystacoshop
Smoked Brisket Birria Ramen
If you ever have the pleasure of showing up to Leroy’s when this flavor-party of a ramen is on the menu, do yourself a huge favor and order it.
Roasty Poblano Cheese Dip
We’ve never met a cheese dip we didn’t like, and this one is no exception. Get it with chips or pork rinds.
Tres Leches Cornbread
Don’t forget about dessert! “Tres leches for life” is the MO at Leroy’s—and it gets a Southern twist with the use of cornbread (!).
’Tis the season for Vinnie’s sought-after honeysuckle ice cream.
They say a smell has the ability to transport you to a different time—eliciting fond memories from the past. A scent-imental experience, if you will. So when Vinnie’s Steakhouse & Tavern chef/GM Tom Armstrong came upon a honeysuckle patch while walking his dog near Chavis Park in 2011, he was immediately transported to his halcyon days of youth, scouring for honeysuckles in the woods for those prized drops of nectar—what would become the star ingredient for his now-famed seasonal ice cream at Vinnie’s.
“It just had this effect I’ve only experienced a couple times in my life, where a smell or a taste or even a song on the radio hits you in a way that’s almost as close to time travel as you get,” Armstrong recalls.
Sweet Inspiration
Armstrong visited Crook’s Corner in Chapel Hill a couple of years prior to try Bill Smith’s honeysuckle sorbet (the longtime treasured cafe has since shuttered temporarily). “It was a unique thing,” says Armstrong, “and what really got my attention was the fact he goes out and picks the honeysuckle himself. I thought that was a cool thing he does… and maybe one day I’d have the time to [recreate it].”
Fast-forward to spring 2011, and after stumbling on that blossoming honeysuckle patch, Armstrong put together a kit to collect the sweet blooms. Not wanting to copy Smith’s sorbet, the chef decided to try his hand at a honeysuckle ice cream.
“It took some trial and error, but once I got it right, I knew I was onto something really special,” says the sweet cream visionary. “I was so excited about it. Anybody that came in [to Vinnie’s], I was like you gotta try this ice cream.”
The Scoop
Armstrong does his honeysuckle-hunting research by simply riding his bike on the greenway (yes, for real). Some of his top spots include Shelley Lake and Lake Lynn, but he changes it up yearly. “I have to move around a little bit,” says the honeysuckle hunter. “That makes it a little more fun for me. Every year it’s like a quest.”
For peak freshness, he always avoids areas with a lot of car exhaust or sprayed pesticides. And, like with most things, there’s minor risk involved. “Every year I get poison ivy,” he laughs, “but it’s worth it.”
On an average morning, he’ll pick about 8 quarts worth of flowers. No small feat! After collecting the most brightly colored yellow blooms Mother Earth has to offer, Armstrong takes the honeysuckles back to the restaurant and lays them all out on a pan, picking out any leaves and other foreign objects.
He then places them in a big bucket and crushes them with a wooden spoon, covers the honeysuckles with heavy cream, and lets them sit for two to three days. The key is to use equal parts flowers to heavy cream, he notes.
Double the Syrup
Serving up spring in a bowl for over a decade now, Armstrong scoops his highly anticipated creamy concoction at Vinnie’s with strawberry shortcake made from ripe local strawberries (natch), topped with a homemade honeysuckle syrup. For those feeling extra sweet, the dessert pairs perfectly with the bartender’s honeysuckle cocktail—also utilizing that housemade syrup.
Make Your Own
Every year, as soon as guests get that first whiff of honeysuckle in the air, they immediately start calling Vinnie’s to see when that delish honeysuckle ice cream will hit the menu. “For two or three weeks, I just go kind of crazy with it and make as much as I can to keep up with demand,” says Armstrong. Clearly, it won’t last long, so you better stock up while you can—or try to make it at home with the recipe below (!).
(Davies Photography)
Honeysuckle Ice Cream (makes just over 1 quart)
1 qt. honeysuckle flowers (preferably golden yellow ones)
1 qt. heavy cream
12 egg yolks
1 1/3 cups sugar
Spread flowers on a sheet pan and remove any leaves or twigs.
Place flowers in a container (at least 2 quarts) and mash vigorously with a wooden spoon.
Cover with heavy cream; refrigerate; and let sit for at least two days.
Strain flowers from the cream, pressing on the flowers with a ladle or spoon. Place cream in a large saucepan and bring to a simmer.
In a large mixing bowl, combine the egg yolks and sugar.
When the cream begins to simmer, remove from heat and slowly whisk into the egg/sugar mixture.
Return the mixture to the stovetop.
Using a rubber spatula, stir the mixture over high heat, scraping the bottom of the pan constantly.
The custard will start to thicken as it gets hot. Once it reaches 180 F, remove from heat; strain through a fine-mesh strainer; and cool completely.
Process in an ice cream machine according to the manufacturer’s operating instructions.
When it comes to breakfast foods, breakfast tacos are unmatched (hold me, I’m a mess!). Everything you love about a morning meal wrapped in a warm tortilla. Quickly gaining popularity in the Triangle, the Texas tradition that’s taken hold of cities like Austin and San Antonio makes for the perf way to add a lil spice to your morning routine. Here, the am tacos that have us in our fillings.
Raleigh Magazine first broke the news of BottleMixx’s rebrand + relocation in November. Now, we’ve got the exclusive first look and updated opening.
Untapping a bottle shop revolution of sorts when it opened in North Raleigh’s Brennan Station a decade ago, BottleMixx is now further untapping its potential. The popular bottle shop is rebranding as a drink destination—and raising the bar (literally) by bringing its OG vibes to an upgraded location in the underserved Duraleigh Corners shopping center in Northwest Raleigh.
Long popular for its in-house tasting bar, wine tastings and grab-and-go selects, TheMixx (as it will be redubbed) will reopen in its new larger digs on Friday, April 14. Upfitting a long-empty automotive garage with big roll-up doors, the new space will boast a designated retail section; an on-premise beer pub/wine bar; and a separate climate-controlled wine room for shopping and tastings led by sommelier WSET LEVEL 3 Nina Escobar.
Owner Russ Broome—who acquired the bottle shop summer 2021—says he quickly outgrew the premiere location—especially with his vision to make the spot more than just a bottle shop. “When I took over this bottle shop, it was struggling to be a hangout place—which was my dream, to have a cool bar to hang out in,” he says. “It kind of shifted over the first year or so from a store to more of a bar while keeping the retail and all that.”
To wit, the Duraleigh Corners digs will also tout an expansive outdoor sitting area with white draped lights and shades, a space for live music, and a connected kitchen space serving upscale food on-premise.
A first look at the main seating area, complete with rollup garage doors, expansive patio and mural views
And, considering half his inventory is cans rather than bottles, the name change was a no-brainer, as was TheMixx’s new tagline: A refined imbibery since 2012. “Yeah, you can pick up your retail and take it home, but first and foremost, it’s a cool place to imbibe,” says Broome.
State-of-the-art system keeps back-loaded shelves cool without doors for easy access
While there’s already a hip bottle shop in the mix in TheMixx’s new hood (hey, House of Hops!), Broome has no doubt his stout spot will stand out on its own. For (spirited) starters, in addition to craft beer and fine wine, TheMixx will serve rotating top-shelf liquors (!) straight-up or over large ice balls, with “the occasional craft cocktail, like a smoked Old-Fashioned or a G&T,” he says. And he’ll keep the pub open later. “So if patrons wanna hang out later than the current location supports, I’ll be there,” says Broome. Big news for a part of town with nary more than one cocktail bar in sight.
“[The other bottle shop] isn’t doing what I’m going to be doing in a few months,” he adds. “So I think I’ll really hit that neighborhood great, and they’ll love having this option.” A “mixx” of options, if you will. Cheers to new beginnings! bottlemixx.com
Owner Russ Broome and pup Sylver in front of TheMixx at Duraleigh Corners. (Jennifer Robertson Photography)
