This darling little dinner spot is growing (!) with the addition of two new talented chefs at the helm—NC natives chef Elizabeth Murray, most recently of Sierra Mar at Post Ranch Inn; and pastry chef Tanya Matta, who boasts a celebrated background in the industry, from Atlanta’s Seeger’s to NYC’s Gramercy Tavern. Together, the pair have reimagined the Littler menu, with such additions as bluefin tuna crudo, housemade carrot cavatelli, Southern fish cassoulet and—for dessert—red currant mousse. Clearly, you’ll “littler-ly” need a “little” bit of everything.
Bootch, please. You’re gonna wanna chill with your scobies at this kombucha taproom offering a broad variety of “better not bitter” alcoholic (!) and nonalcoholic fresh fizzers made with high-quality ingredients. Get in the spirit with refreshing flavors (think hibiscus strawberry lemonade, tamarind, black raspberry and white pomegranate) serving up allll the health benies of bootch—like antioxidants for a healthy energy and immunity boost. And if bootch isn’t your thing, beer is on tap as well. Bottoms up!
Monster margaritas, cheesy ACPs and 12 different kinds of tacos. … Is this heaven? Because it sure tastes like it. Enter Mezcalito, which offers a unique Tex-Mex take on Mexican cuisine boasting a blend of bold, authentic and fresh flavors at three locations across NC, plus another one coming soon to Durham. Now more about those margaritas. … They’re legit as big as your head and come decked out with an assortment of toppings—from popsicles to watermelon on a stick to tamarind candy sticks. And they’re strong, so order up some quesadillas, enchiladas, burritos and more to line your stomach.
Don’t worry, be hoppy. Belly up to the bar at this family-owned craft beer and wine shop (or pop a squat on the sunny patio) for a curated selection of over 25 local beers (plus prosecco) on tap—served by cicerones and sommeliers (!). Founded by Pavel and Kelly Chtcheprov, Bottle Theory features a tap system built by Pavel, a home brewer and engineer, that reduces waste and prevents brews from going flat. (Um, no flat beer? Yes, please!) Weekly events like trivia, free wine tastings and live music—plus weekly rotating food trucks—raise the bar even further. Our (bottle) theory? You’re gonna wanna stay awhile.
An ice cream a day keeps the summer humidity away! And this beloved locally owned ice cream shop in Wake Forest knows how to keep it cool. Best known for its soft serve cones, Dairy Depot offers a myriad of unique flavors (think butter cookie, maple, cotton candy and cinnamon bun—plus the classics), as well as sundaes, milkshakes and parfaits. And not to be missed are its signature Train Wrecks, aka essentially an elevated McFlurry-esque creation featuring ice cream with flavor, candy and fruit mix-ins. I scream, you scream…
Seattle-based Russian bakery is touring the U.S. and making a pit stop in Raleigh this month.
Cinnamon Cardamom Braid
Piroshky Piroshky is bringing a little bit of Seattle to NC, and you won’t be able to help but fall in loaf. The iconic internationally renowned bakery (nee 1992) is traveling around the U.S. for its 30-year anniversary—celebrating its original handmade recipes—and, lucky for us, they’re bringing their baked goodies back to Raleigh by popular demand on May 26 and 27 (!).
And you’re gonna wanna get that bread, given Piroshky Piroshky’s widespread acclaim, including being featured on Anthony Bourdain’s No Reservations, The Zimmern List and on the Travel Channel—plus it was designated one of “The 20 Most Iconic Food Destinations Across America” by Smithsonian Magazine.
Not to be missed are the bakery’s famous piroshkies, essentially a handheld pie that Piroshky Piroshky makes from scratch and handmolds into unique shapes—and filled with everything from corned beef and sauerkraut (its take on a Rueben) to beef and cheese to rhubarb and Bavarian cream. Aka a meal you can take on the go—and, oh, so satisfying!
Piroshky Piroshky offers a variety of additional baked goods, including cheddar garlic rolls, potato and mushroom puffs, cookies, and cinnamon cardamom rolls… so whether you’re in the mood for something sweet, savory—or even vegan—they’ve got you covered. No pain, no grain. Preorder by May 24 here.
*Cue Jurassic Park theme song.* Author and science historian Elizabeth Jones recently released her newest book, Ancient DNA: The Making of Celebrity Science, which reveals how films like Jurassic Park and other popular media influenced the rise of ancient DNA research over the past 30 years. Pretty dino-mite, no?
Now, you’re probably wondering: What is “celebrity science?” Jones, an NC State alumna, explains it as a type of science that exists and evolves under the media’s spotlight and scrutiny, and one that’s inherently interesting to the public. After all, everyone loves dinosaurs! “But it’s much more than that,” she adds. “It’s a way of doing science too. In a celebrity science, the media provides scientists working in or around the field of interest with opportunities for publicity, but scientists are also pragmatic in making their own opportunities for visibility. It’s a mutually beneficial relationship between the two.”
Elizabeth Jones
Jones’ inspiration for Ancient DNA started right here in Raleigh while she was at NC State majoring in history and philosophy as an undergraduate. She took a class on dinosaurs for the same reason that any undergrad might take a random class—to fulfill a general science elective. But she ended up having a famous paleontologist as her professor—one of the first and few people to publish on the discovery of ancient dinosaur proteins—and developed a keen interest in the why, when and how these proteins could be preserved in a fossil record, as well as what motivated scientists to extract DNA from fossils and how they did it.
With the help of Dr. William Kimler in NC State’s history department, Jones got on the “history of science” research bandwagon, combining her “new and kind of weird passion for paleontology with the history of it all,” and is still on it.
Jones says that understanding the relationship between media and ancient DNA research is important because “without that part of the story, or without an accurate portrayal of it, we risk not understanding how ancient DNA research came to be a scientific discipline in the first place. It’s also about people’s motivations, experiences, influences and interactions that play a role in the making of scientific discoveries and controversies.”
And while science and the media have often intertwined throughout the history of ancient DNA research, Jurassic Park—both the book and Steven Spielberg’s movie adaptation of it—is perhaps the most famous and beloved example, not to mention they both coincided with the rise of the field in the early 1990s.
“Most ancient DNA researchers have little or nothing to do with bringing extinct creatures like dinosaurs or mammoths back to life, but the media’s interest in this, among other topics, played a key role in the [celebrity science] discipline’s development,” says Jones. So while her book won’t inform you how scientists are hoping to bring back dinosaurs (bummer!), it will take you behind the scenes of some pretty rawr-some scientific history and influences. amazon.com
Duke’s Mayo is opening its first-ever virtual restaurant in Raleigh.
As a Southerner, if Duke’s isn’t your favorite mayo, you’re wrong (*commence Duke’s vs. Hellmann’s debate*). And—get excited—because the beloved condiment is opening its first-ever virtual restaurant concept in Raleigh—dubbed Duke’s Sauce Shack (how fitting!)—on May 10.
Available exclusively on DoorDash and Uber Eats across the Triangle through July, the menu—designed by Duke’s Mayo chef Mark Cates—ranges from crispy chicken sandwiches to tenders and nuggets to fries. But, naturally, it’s all about the sauce—with 14 different condiment selects from which to choose, including the brand’s classic and flavored mayos, as well as less heard of products like Duke’s Alabama white sauce, chipotle ranch dressing, hickory moonshine BBQ and more for your dipping, dunking or, ahem, slurping pleasure. (Hey, no shame in this game.) And you can—and should—feel free to mix, match or double up (or, heck, triple up!) your sauces to create your own fun sauce-centric experience.
“We wanted to be disruptive in raising awareness for some of our new products, and this virtual restaurant experience allows our fans to try Duke’s sauces in a super memorable and tasty way,” says Mayohem Brand Manager Rebecca Lupesco.
And while you can find Duke’s at several kitchens across the Triangle (think atop AC’s chicken sandwiches at BB’s Crispy Chicken), at Duke’s Sauce Shack, the brand’s signature sauce will play a leading role versus a supporting one. “Building on the new ghost kitchen trend allows us to directly connect with customers, spotlighting our products in bold, Southern and fun ways,” adds Lupesco. Indeed, the sauce is the boss. Dip on!
A local chef is making his debut on Chopped and opening a new Puerto Rican restaurant that will transport Raleighites to the island—all in one week.
Photos by Andrew Albright
Nothing quite compares to the food you grew up eating. For some, it’s your mom’s pancakes on a Sunday morning, gooey mac ’n’ cheese, or homemade soup… but for local chef Kevin Ruiz (formerly of The Rockford and star of Chopped’s most recent episode airing May 10!), it’s the Puerto Rican dishes he enjoyed as a child while living on the island that evoke those halcyon days of youth. And, this week, he’s importing that nostalgia—and those flavors—into his new restaurant, Bendito (fittingly translates to “blessed”), which opens Friday, May 13.
Kevin Ruiz
Opening in the former Hightop Burger at McNeill Pointe—and in partnership with Hillman Ball of Mainland Creative—in a district before now comprised mainly of fast-casual faves (Chido Taco, Frésko Greek Kitchen, Venture Pizza, etc.), Bendito will fill the void of the semiformal sit-down experience the area is lacking.
While his grandma’s recipes served as his inspo, Ruiz will put his own spin on the dishes. “My goal with Bendito is to represent Puerto Rican food—but through my eyes, as somebody who has a lot of experiences in other cuisines and places,” says Ruiz.
Fans of Puerto Rican cuisine will recognize the staples, but Bendito’s fare will also be approachable enough to be inviting and accessible to those who’ve never dabbled in the culture’s cuisine. For starters, there’s the creamy beef tartare, served with a skewer of tostones; papas rellenas (fried stuffed potatoes with chorizo); a half-chicken made with mojo criollo, pineapple hot sauce and orange; empanadas; yucca; and more. Plus mofongo—a super-popular Puerto Rican dish made with fried plantains, but one that will only be served on Sundays (hey, Sunday funday…).
Beyond the bangin’ bites, the bev program will also be island-influenced, incorporating Island of Enchantment faves like passion fruit and guava. “We’re just trying to do really great refreshing drinks that pair well with the food,” says Ruiz. And pina coladas are going to be a go-to—naturally.
Burrata SaladWhole FishYucca
But the visionary victuals are only half of the draw—after all, ambiance is everything. And Bendito’s airy yet dramatic atmosphere and aesthetic is designed to play up Ruiz’s modern approach to Puerto Rican-inspired food and drink even more. Think sexy wallpaper, custom-made pitch-black tables (a playful contrast to the white plates that’ll be totally ’Gram-worthy), and a custom bar by Rebuild Fabrication Co.
“Everything is going to have its own little purpose, and it’s going to be accented very well,” explains Ruiz. “I wanted it to feel like you’re walking into a bar in Downtown San Juan. … It kind of has that fancy feeling to it—but it’s done up and very modern and clean and refreshing at the same time.” Living on island time? Don’t mind if we do. #Blessed, indeed. benditonc.com
