In the Spotlight

In the Spotlight

Raleigh is where your playbills are. And the local 2022–23 arts and theater season is chock-full of must-see productions, exhibits and more. So mark your calendars and jump on those tickets because if all the world’s a stage, the City of Oaks is in the spotlight.

SEPTEMBER

  • The Play That Goes Wrong, Sept. 14–25
  • Theatre Raleigh | theatreraleigh.com 
  • Frozen, Sept. 14–Oct. 2
  • DPAC | dpacnc.com 
  • Pride and Prejudice, Sept. 16–Oct. 2
  • Raleigh Little Theatre | raleighlittletheatre.org 
  • Jerome Robbins’ The Concert, Sept. 22–25
  • Raleigh Memorial Auditorium | carolinaballet.com
  • A Great Big Wooly Mammoth Thawing From the Ice, Sept. 29–Oct. 16
  • Burning Coal Theatre Company | burningcoal.org
  • Let the Right One In, Sept. 30–Oct. 16
  • Theatre in the Park | theatreinthepark.com  

OCTOBER

  • Puccini MANON LESCAUT in Concert, Oct. 2
  • Meymandi Concert Hall | ncopera.org 
  • Why Not Theatre: Prince Hamlet, Oct. 7
  • UNC Memorial Hall | carolinaperformingarts.org
  • A Modern Vision: European Masterworks from The Phillips Collection, Oct. 8–Jan. 22
  • North Carolina Museum of Art | ncartmuseum.org
  • Dracula, Oct. 13–30
  • Fletcher Opera Theater | carolinaballet.com
  • James Cameron – Challenging the Deep, Oct. 15–May 7
  • North Carolina Museum of Natural Sciences | naturalsciences.org
  • Annie, Oct. 18–23
  • DPAC | dpacnc.com 
  • The Surprising Story of the Three Little Pigs, Oct. 22–30
  • Raleigh Little Theatre | raleighlittletheatre.org 
  • Natasha, Pierre & the Great Comet of 1812, Oct. 26–Nov. 6
  • Theatre Raleigh | theatreraleigh.com
  • Dance Theatre of Harlem, Oct. 27 
  • Fletcher Hall | carolinatheatre.org
  • The Power of Women in Country Music, Oct. 28–Feb. 26
  • North Carolina Museum of History | ncmuseumofhistory.org 

NOVEMBER

  • Steel Magnolias, Nov. 4–13
  • A.J. Fletcher Opera Theatre | nctheatre.com 
  • Bobbi Jene Smith: Broken Theater, Nov. 11–12
  • UNC Memorial Hall | carolinaperformingarts.org
  • Hairspray, Nov. 15–20
  • DPAC | dpacnc.com
  • Beethoven: Symphony No. 9, Nov. 17–20
  • Raleigh Memorial Auditorium | carolinaballet.com
  • Mannheim Steamroller Christmas, Nov. 26
  • DPAC | dpacnc.com
  • Elf the Musical, Nov. 29–Dec. 4
  • DPAC | dpacnc.com

DECEMBER

  • Jazz at Lincoln Center Orchestra, featuring Dianne Reeves: Big Band Holidays, Dec. 2
  • UNC Memorial | carolinaperformingarts.org
  • Cinderella, Dec. 2–18 
  • Raleigh Little Theatre | raleighlittletheatre.org 
  • A Christmas Carol, Dec. 9–11
  • Raleigh Memorial Auditorium | theatreinthepark.com
  • The Nutcracker, Dec. 9–10
  • NCSU Stewart Theatre | city-ballet.com
  • Emanuel Gat Dance: LOVETRAIN2020, Dec. 7
  • UNC Memorial Hall | carolinaperformingarts.org
  • The Nutcracker, Dec. 10–24
  • DPAC/Raleigh Memorial Auditorium | carolinaballet.com
  • The Hip Hop Nutcracker, Dec. 23
  • DPAC | dpacnc.com 

JANUARY

  • TINA – The Tina Turner Musical, Jan. 3–8
  • DPAC | dpacnc.com
  • Mozart Don Giovanni, Jan. 27 & 29
  • Raleigh Memorial Auditorium | ncopera.org
  • Blood Wedding, Jan. 27–Feb. 12
  • Raleigh Little Theatre | raleighlittletheatre.org

FEBRUARY

  • Grieg: Piano Concerto, Feb. 2–19
  • Fletcher Opera Theater | carolinaballet.com
  • Dreamgirls, Feb. 7–12
  • Raleigh Memorial Auditorium | nctheatre.com
  • The Book of Mormon, Feb. 14–19
  • DPAC | dpacnc.com
Big Birria Business

Big Birria Business

Just over a year after opening his uberpopular Lawrence Barbecue at Boxyard RTP, Jake Wood (who previously helmed Plates Neighborhood Kitchen as executive chef) has announced his second restaurant (!).

An ode to the smoked brisket birria tacos that nearly broke the internet whenever Wood announced they were on the menu on Lawrence’s Instagram (and brought in throngs of people eager to get their hands on one, though usually sold out after only a couple of hours and thus “got out of hand,” says Wood), Leroy’s Tacos n Beer—anticipated to open in January 2023—will be situated just two doors down from the hip Q spot, and underneath his other Lawrence Food Co. Hospitality Group concept, Lagoon Bar. A taco and BBQ (and cocktail!) have down the road at Boxyard? Um, sold. 

In addition to Wood’s famed birria tacos—which he conceptualized via three or four different recipes from different regions in Mexico—Leroy’s small rotating menu will feature fun seasonal dishes using locally sourced ingredients. Expect chimichurri fried rice, roasty poblano cheese dip with fresh fried tortilla chips, stewed hominy, and “a really fun corn dog that’s kind of like street corn, except the vessel’s gonna be a corn dog as opposed to an ear of corn,” says Wood.

NC shrimp tacos and carne asada skirt steak tacos will be on the feature board more often than not, he adds, and the food will be complemented by a rotating selection of canned Mexican beers like Imperial, Pacifico, Tecate and Modelo—plus over-the-top micheladas, natch (spring for the Big Mich if you’re really feeling frisky!). 

“We’re not trying to overthink it; we’re not trying to reinvent the wheel with tacos—clearly I’m a white dude,” says Wood. “There are folks within 5 miles of us cooking amazing tacos. We just wanna join; we’re not trying to compete with anybody. I just f*cking love tacos, and I wanna make them. I want folks to be able to come and get the birria tacos and not have to wait in line 30 minutes to be told it’s sold out.” (If it’s happened to you, you know how soul-crushing it is.)

Wood learned with Lawrence that a small menu works not only well for their setup at Boxyard, but for his team. “We’re able to pump an insane amount of volume through that place,” he says. “And that helps us pay our staff more and sustain the quality of life, which is most important because if [the staff] isn’t taken care of or can’t take care of themselves, we can’t as a team take care of anybody—our customers or anybody else.” And that includes family.

As a husband and father of two young children, Wood feels it’s really important that he doesn’t miss out on too much of his kids’ lives. “They grow so fast. I’m focused on something that’s, you know, supposed to benefit us—it’s supposed to put a roof over our heads, supposed to help them get into the college they want to get into when that time comes. So we’ve had to really balance it. And it’s been tough.”

Case in point, Lawrence Barbecue is closed on Sundays and Mondays, and the shop closes early on Tuesdays, giving the team two-and-a-half days off. Wood says his staff is also paid well above industry standards—“we’ve got a whole-house tip pool, from [Lagoon Bar] to the restaurant,” he adds. 

When Leroy’s opens, he’ll stick to the same schedule while staying focused on “doing the best we can for the customers who line up for us out there, and just kind of trying to continue to take care of ourselves.”

And even though the Lawrence Barbecue team moved fast with this first expansion, Wood says that “if we have to grow slower and a little bit more organically then that’s fine with us—we just want to make sure that it’s sustainable. Because the most important thing to me is that, with this vision, it remains a sustainable vision and business for many years to come.” @leroystacoshop 

From Tree to Table

From Tree to Table

Local maker cures the root of the city’s issue with repurposed material going to the landfill by turning local reclaimed trees into stunning wood furniture pieces.

The City of Oaks is no doubt logging plenty of, well, logs to make way for development. And while the harsh reality is that most of those are being thrown in a landfill or recycling center, some are being “recycled” in the coolest way. 

Enter local Oak City Customs and its pop(u)lar custom-made tables and furniture already dotting homes, businesses, restaurants and bars across the community. The brainchild of Dylan Selinger (who helped open Crank Arm Brewing and Crank Arm Rickshaw), the “tree-to-table” concept was born of his realization that somebody needed to step in and do something about the city’s wasted natural resources. 

Originally started in Selinger’s garage as a hobby, Oak City Customs’ operations have since moved to a 14,000-square-foot space in Zebulon, where all of the team’s projects are carried out—from planing and sanding to kiln-drying to CNC services (aka computer controlled-cutting services) to welding and fabrication. To boot, most of the equipment is secondhand, which “kind of jives with our theme,” says Selinger. 

Around town, you’ve likely spotted some of the visionary log crew’s craftsmanship at Crank Arm, The Davie, The Darby, Poole’side Pies and SideBar, among others. NTM Selinger and his team also upfit all existing Dram & Draught locations (Raleigh, Durham, Greensboro and Wilmington).

Now, they’re working on Dram’s Fenton, Charlotte and Winston-Salem outposts as well. Translation: That bar top or table where you cop a squat will in essence be a reclaimed locally sourced tree. Cheers to that.

Beyond the bars, while the crew’s crown pieces (ahem—get it? Like crown of a tree?) are dining room, conference and coffee tables, Oak City Customs also crafts custom furniture (hence “Customs”). In producing the likes of shelves, stools and more, the team works closely with customers to ensure “you get exactly what you want—as opposed to something that you buy online and you have like three options for size and colors,” says Selinger. Sounds like a pretty sturdy sustainable business model to us.
oakcitycustoms.com 

Permitting Purgatory

Permitting Purgatory

Why does it take so long to open a business in Raleigh?

Notice businesses never open when we say they’re going to? Like a black hole—from application to that ever-elusive opening date—the permitting process has been a huge frustration for Raleigh business owners for years, only exacerbated by the city’s rapid growth.

Some Raleigh business owners feel there’s a power play happening within the City of Raleigh (COR) Planning and Development office. According to a local corporate hospitality group, when calling the planning office for an update on their permitting application, “it feels like I’m rocking the boat—they’ll stall me.” (Note: Given applicants’ fears of being stalled by speaking out, all have been kept anonymous.)

While entrepreneurs across the city—from 2,000-square-foot small-businesses owners to full-fledged restaurateurs to large developers—are exasperated with the permitting process, the city offers a different narrative. COR Assistant Director for Continuous Improvement and Customer Service Karen Ray maintains that the planning department processes applications in the order received. “If somebody calls me and says, ‘Hey, this hasn’t been processed,’ and I see that it’s exceeded our goal timeline, I go ahead and assign it to somebody and have them take care of it that day,” she says.

Owner experience doesn’t add up. One retailer says they paid rent for months before they were allowed to open as they waded through the red tape. “It’s a difficult road to navigate,” says another local small-business owner of the permitting process—which COR Director of Planning and Development Patrick Young acknowledges: “It’s very frustrating to go through a permitting process,” he says.

Despite the lengthy procedure, which can take anywhere from two to six months—or longer—and is largely dependent on whether we’re talking a new build, existing building with change of use, or existing building with the same use, the city is not seeing any significant delays, according to Young. Adds COR Assistant Director for Building Safety Jason Ruff, “If there are several reviews where it’s back and forth with designers to correct things to get it ready to permit, that can feel like a delay.”

To add to the stress of the time-consuming process, it’s expensive, and many business owners emphasize that the city has a “one-size-fits-all” approach to opening a new business. “The small guy gets caught in the same net of processes as the big developers building a 40-story building,” says a local entrepreneur. Case in point: You might remember when Scott Crawford lost around $750,000 in revenue when opening Jolie due to delays. 

So while city council is infamous for being pro-growth and -development, many local business owners mention moving outside the city to open their businesses because it’s cheaper and easier. “I would think that a city driven by so much technology would foster an environment of creativity and forward thinking,” says a local hospitality group owner. “Instead, it feels like they’re gatekeepers.”

Of course, like with all endeavors, as one restaurateur noted, it’s advantageous to have a seasoned team to navigate the tedium. The city is working on a startup guide that’ll hopefully be deployed within the year or to assist first-time business owners with
the process.

Young points out that business openings are at or above historic all-time highs, and acknowledges that the city is tight on resources. To keep up with the volume, the planning department also authorized overtime for building inspectors and reviewers, and made administrative changes to its customer service center to be more customer-oriented and timely on getting people’s questions answered.

Ultimately, there’s still lots of work to be done. “It’s still our city and I’m proud of it,” says a local restaurant owner. “I’d just rather work with them than fight with them. We need to work together.”

Passion Project

Passion Project

The team behind Cortez is opening a sister bar.

Cortez Seafood + Cocktail is growing up—literally. Five years after opening the chef-driven seafood restaurant in Glenwood South, James Beard-nominated chef/partner Oscar Diaz and managing partner Charlie Ibarra (of Jose and Sons fame) are transforming the abandoned second-floor space above Cortez into Cuya Cocktail Bar. A nightcap that you don’t have to travel farther than Glenwood South for? Um, yes please.

Short for maracuya (Spanish for passionfruit), Cuya will open late summer/early fall as a “boutique, lush destination inspired by travels past and the bustling nightlife of Glenwood South,” says Ibarra—with the bev menu composed of a rotating list of natural wines and signature cocktails, including a tropical maracuya-flavored libation, natch. 

The island vibe will be extended via “music discovery and dancing to globe-trotting sounds on the weekends,” says Ibarra, aka open-format music via collabs with the team’s fave local musicians, entertainers and DJs. Translation: the perf perch for getting down and drinking up. 

As for the atmosphere, Ibarra says the team is working on designing the space in a way that further plays off their Latino heritage and worldly inspirations. “Our hope is to provide a welcoming space open to any and all with open arms and an open mind,” he says. “Our passion for food, cocktails and music entertainment traverses many geographical lines and has been key in gaining us so many wonderful repeat guests.” It’s gonna be a total vibe. @cuyaraleigh