An Homage to Raleigh

An Homage to Raleigh

Local photographer Tyler Northrup focuses his lens on the people who make Raleigh tick.

The names of Raleigh’s movers and shakers are well known—the mayor, the city councilors, the famous chefs and the big-name real estate developers. What is perhaps less well known are the names of the folks who work outside the spotlight to make and maintain the city’s image. These are the carpenters who are renovating homes and building furniture, the bakers who fill pastry cases and hungry bellies, the folks who design the signs that adorn those famous restaurants… in essence, the tradespeople who continue to breathe new life into vocations that have been at the heart of human existence for centuries.

Hoping to turn the spotlight on these very people, Tyler Northrup has begun a new project titled Homage. The Clayton-born photographer, who took inspiration for the project from Irving Penn’s seminal Small Trades series of photos, has so far photographed more than a dozen people from different disciplines across the city. There’s Brian Chiarizia, the woodworker and fabricator behind Rebuild Fabrication Co.; Taylor White, a painter and muralist; and Maria Luna, one of the bakers at Andrew Ullom’s Union Special (Ullom is also part of the series). 

“I’d always wanted to do portraits of prominent Raleigh people,” explains Northrup, “but the way I wanted to do it never really materialized.” Penn’s Small Trades was a longtime favorite of his, and Northrup quickly realized he could do something similar. 

“It just kind of clicked, to combine the two things,” he says. “I love the city of Raleigh and the people that make it what it is.”

Northrup selects subjects who come from historically vital trades and shoots them all against the same backdrop and in the same light and style, equalizing all of his subjects. His dedication to emulating Penn’s original concept included finding a space with the same kind of north-facing windows as Penn’s sixth-floor walk-up studio in Paris. He even custom-ordered a backdrop from a business in Serbia that specializes in Irving Penn reproductions.

Northrup is equally as excited about emulating his idol Penn as he is about working with his local subjects. “These are the people that make everything go round,” he explains. “These are the people you don’t see very much, but who are vital to the fabric of Raleigh.”

He adds, “Ashley Christensen couldn’t do what she does without all the cooks. Raleigh Denim couldn’t do what they do without seamstresses.”

Chiarizia was his first subject—and someone that Northrup immediately had in mind when he began to dream up Homage. “I wanted to include him,” says Northrup, “but the ancillary benefit was getting to meet him and chat with him.”

“I get to meet and talk with all these people, so many of whom I really love what they’re doing. So much of this is a project that I have wanted to do for a long time. It feels right to do it for me, and I hope that other people enjoy it too.”

—Tyler Northrup

Northrup asks his subjects to bring some tools of their trade with them to the photo session. You’ll see Chiarizia holding a wood planer and some pieces of lumber, Ullom with a bench scraper for dough, and interior designer and art director Bryan Costello perched on a midcentury modern chair.

When shooting chef Jake Wood of Lawrence Barbecue, Northrup says he expected Wood to show up with a knife or cleaver. Instead, Wood showed up with an ax. 

“He explained that he chops wood every day for the smokers with that ax,” says Northrup. Without that ax, without the wood, there is no barbecue.

As it stands, Homage has an open-ended timetable, and Northrup is not exactly sure what the final project will look like—be it book or exhibition or just letting it exist in the digital atmosphere. For now, he is content to keep photographing and featuring the people that he sees as the beating heart of Raleigh.

“I get to meet and talk with all these people, so many of whom I really love what they’re doing,” says Northrup. “So much of this is a project that I have wanted to do for a long time. It feels right to do it for me, and I hope that other people enjoy it too.”

For now, peek the first few photographs of Homage on Northrup’s Instagram account, @tylernorthrup.

Bourbon, Craft Cocktails and Elevated Kitchen Near PNC Arena

Bourbon, Craft Cocktails and Elevated Kitchen Near PNC Arena

WEB EXCLUSIVE Bru’s Public House brings elevated food and spirits to Raleigh’s relatively resto/bar void PNC Arena area.

If you live in or around PNC Arena and Carter-Finley (or frequent the area)—then you know. Despite its prominent location and abundance of living ops, the area isn’t exactly teeming with hot spots and cool hangouts. And nary a neat bourbon drink in sight. Until now.

Enter Bru’s Public House, an elevated bar and restaurant that opened in the fall in the former Honest Abe’s space at Wade Park, bringing residents, locals and game-/concertgoers alike a place to post up for a craft cocktail (perhaps a Dark and Stormy before a Canes game?) or bourbon (the space has a dedicated bourbon cocktail menu).

Owner Denise O’Dwyer—who also owns fan fave Cary’s RallyPoint Sport Grill—found the current Bru’s space after searching for several years for a space to open a new dining concept that was a slight step above the sports bar vibe of RallyPoint. 

After closing on the space this past June, she and her team embarked on an extensive full gut reno, transforming the pizza and burger joint that was Honest Abe’s into an atmosphere that is both accessible and elevated. 

“We were looking for something casual, laid back,” explains O’Dwyer. There was extensive painting, the addition of brick facades, and a complete overhaul of the lighting system in order to achieve the vibe O’Dwyer wanted.

While RallyPoint is explicitly a sports bar, Bru’s combines the best aspects of a pub with a nod to area sports fans, especially given the proximity of PNC Arena and Carter-Finley Stadium. “We’re not really a sports bar,” says O’Dwyer, “but we wanted to be able to show the Hurricanes and the NC State games.”

The menu also reflects the upscale-meets-casual vibe—O’Dwyer notes that one of the most popular items so far has been the short rib sliders, a recipe developed in the kitchen at RallyPoint while Bru’s underwent renovations. The sliders are served with pickled red onions and jalapenos on mini pretzel buns and come three to an order. Other menu highlights include poutine, mozzarella arancini and Bru’s Adult Grilled Cheese, described as “an array of cheeses” between Texas toast, served with tomato bisque. Essentially, childhood nostalgia at its finest.

Now, as O’Dwyer and her team continue to navigate the challenges of opening and running a new restaurant during the pandemic, she remains grateful for the support the Wade Park neighborhood has shown.

“It’s been wonderful,” she says, reflecting on the first few months of the restaurant’s life, noting that the Wade Park neighborhood has been incredibly supportive.

O’Dwyer has plans to expand hours once she can hire the appropriate number of staff, but for now Bru’s is open for lunch and dinner Monday through Saturday (11am–10pm)—and look for the restaurant to open on Sunday’s in the near future.