The Tom Collins has officially been dethroned. After a pair of years reigning—and elevating its creator to People’s Choice Bartender of the Year at our annual Cocktail Classic—the crown has now been claimed by some serious whiskey business. Enter Il Matrimonio—Sous Terre mix master Sean McKinney’s cover-star stunner, a sultry riff on the classic old-fashioned that marries nostalgia and nuance.
Inspired by a beloved family cookie recipe, McKinney leans into cozy baked-goods vibes—think browned butter, vanilla, star anise and biscotti—spinning them into a soft, indulgent boozy sipper that drinks like a treat without tipping into sweet. And to keep all the richness in check, the layered bitters, saline and whisper of Sambuca make the Buffalo Trace backbone structured, aromatic and impossibly balanced.
Try your hand at spinning your own—then peep more standout sips from this year’s Best Bartender nominees. And be sure to vote for Best Bars & Bartender here.
McWally’s Brings the Fun to Fuquay + 4 More Must-Try Spots
1: Simmer Coffee House | CARY
Simmer down and perk up at West Cary’s recently bowed cozy coffee shop. Truly living up to its homey vibe and down-to-earth MO, the “gnome away from gnome” is the perf spot to settle in with a cuppa—especially if you snag a seat on the cozy couch or sun-drenched patio. However you caffeinate, there’s something up your alley—from house brews and espresso bevs to layered fruity matchas and chai, plus big-kid-style dairy drinks topped with crispy cereal (because you’re never too old for elevated chocolate milk). Pair your pour with a housebaked scone or signature Simmer toast, and you’ll be snug as a bug in a rug. simmercoffee.com
2: Whilden | CHAPEL HILL
Walk, walk, fashion baby. With this contemporary women’s boutique’s chic mix of classic and eclectic pieces, curating your head-turning fall-to-winter fit just got an effortless upgrade. Always on trend and upping inventory on the reg, the brick-and-mortar stocks 20+ sought-after brands—spanning sleek jewelry, statement bags, showstopping dresses and effortless everyday staples—plus a smattering of swoonworthy home goods and giftable finds. No matter the occasion, you’ll walk out ready to show up and show out (and maybe spark a little outfit envy). shopwhilden.com
3: U Shogun Sushi Kitchen & Bar | WENDELL
Recently rolling into Wendell Falls is this culinary samurai serving up serious skill—and just as much soul. A mod nod to Japanese tradition, the ~lit~ space glows with lanterns and bespoke detail, setting the stage for artful bites that blend craftsmanship and creativity. Expect innovative rolls that wow the senses—like the subtly sweet Kisaki Roll (salmon, tuna, mango, cucumber and eel sauce) or the fiery Shogun Roll (shrimp tempura, spicy tuna, avo, spicy mayo, jalapenos and hot sauce). Round it out with a bev and a few extra bites for a, well, well-rounded experience. ushogunwendellfalls.com
4: Barsa New Indian | DURHAM
Indian flavors get a fresh twist in the belly of Bull City—spicing things up with a refined yet approachable tasting experience. The contemporary Indian oasis dishes up vibrant plates that balance bold tradition and mod flair—think aromatic chicken tikka masala, melt-in-your-mouth lobster moilee, and a Southern-inspired korma worth committing to memory. The chef-driven menu spans soups, salads, naan, apps and entrees—each as eye-catching as they are craveable. Not to be overlooked, bevs bring the heat too, from flavor-packed cocktails and mocktails to Indian beers, curated wines, and indulgent sips like the mango lassi and masala chai. Pro tip: Don’t forget to look up while dining—colorful umbrellas cascading from the ceiling nod to barsa—aka “rain”—pouring up goodness, indeed. barsanc.com
5: McWally’s | FUQUAY-VARINA
Channel your inner The Dude a la The Big Lebowski at this 42K-square-foot entertainment hub where bowling gets a serious glow-up thanks to immersive Spark Lanes that amp up your game. But that’s just the first frame. Keep the good times rolling at the classic lanes; go full retro in the 60-game arcade; or battle it out in the multilevel 5K-square-foot Ultimate Arena for some high-stakes laser tag. Wanna mix it up? Step into the Valo Arena—the world’s first mixed-reality playground—for some next-level play. When it’s time to refuel your HP, dig into elevated bites like BBQ pork egg rolls, mushroom bahn mi tacos and shareables (nachos, wings, sliders and craft pizzas). Pair it with a pour, and it’s game on! mcwallys.com
Michelin mania swept the South this fall as culinary heavyweights from seven states descended on Greenville, SC, for the Michelin Guide American South debut—garnering 228 distinctions across 44 cuisine types—with just 11 restaurants earning the coveted Star.
Since, much has been made of the selects, with chefs, critics and diners alike dissecting every nod, snub and surprise. And, as with any awards season—from the Oscars to the election cycle—the aftermath chatter centers on who made it, who didn’t… and why NC’s lone star shines in Charlotte.
Stars Aligned When Michelin debuted its inauguralMichelin Guide Atlanta in fall 2023, the city—whose former standalone guide is now folded into the new regional edition—saw just five of its now eight Starred spots earn the shine, with four more added in ’24 and one removed this year (Staplehouse).
Mississippi and Alabama were shut out of the Star convo entirely—leaving the 11 awarded divided among NC (one, for Charlotte’s Counter-), Louisiana (three), SC (four) and Tennessee (three). The sole two-Star honor went to New Orleans’ renowned Emeril’s. Michelin also dished a half-dozen coveted Green Stars for eco-friendly gastronomy—two of which landed in Charlotte and Asheville, solidifying NC as a serious contender in the Guide’s inaugural Southeast field.
NC ultimately snagged the most *2025* recognitions overall—with Atlanta earning no new Bib Gourmands and only seven new Recommendations this year. Stars aside, NC lit up the map with seven Bibs and 39 Recommendations, including 19 in the Triangle, 13 in Wake County and 11 in Raleigh alone.
It’s well-known fodder that Michelin is slow to dish out Stars in debut destinations—and a Guide is only as good as the year it represents. Michelin can (and often does) add or remove Recommendations annually with each new release, as we see with Atlanta. So it’s entirely possible that one of this year’s Recs—or even a new arrival—could rise to Star status.
But the bigger conversation locally has centered on the notion that “one of these things is not like the other.” Many argue Herons—one of only 79 Forbes five star restaurants in the world—got robbed of a Star, while The Pit’s Recommendation has sparked plenty of public backlash. The Warehouse District staple certainly holds a place in local lore and still packs in crowds, but many locals say they view it as more of a check-the-box classic coasting on tradition than a high-caliber contender—let alone a Michelin-worthy restaurant that dishes the kinds of consistent, impeccable fare seen across the rest of the category.
Meanwhile, public outcry ran loud for those left off entirely—with Ajja and M Sushi racking up the most decries. As many of our readers and followers have pointed out: “How can Ajja be snubbed when The Pit makes the list?” And: “If The Pit is worthy,” they ask, “where is Longleaf Swine?”
Michelin Method That answer likely boils down to the method behind the Michelin madness. It’s worth noting that both diners and restaurants can suggest spots for inspectors to consider. Those recommendations are passed directly to inspectors for review—and, as Michelin’s Carly Grieff tells RM, all of those restaurants are visited.
And, despite many reports to the contrary, ambiance plays no role in a restaurant’s rating. Michelin’s designations are based solely on what’s on the plate. And while the specifics of the CIA-like top-secret process are famously held close to the chest, the standards themselves are well-defined.
As Grieff notes, “the Guide doesn’t reveal the specific or number of restaurants inspected, the destination assessment process or the inspectors’ methods of evaluating a destination.” Which only heightens the intrigue—and makes it worth revisiting exactly what Michelin is looking for.
So what does it really take to earn (or lose) Michelin merit? The secrecy may run deep, but the standards are crystal clear. We break down how Michelin decides who to consider, how they’re judged and the factors that crown those Stars—and beyond.
Sam Jones BBQ
Who Gets Considered? Restaurants can be submitted for consideration either by the public or by the restaurant itself.
From restaurants: • Restaurant name and contact info • Brief chef background • Website or social link • Weekly hours
From diners: • Restaurant name • City and country • Feedback or recommendation
Stars, Bibs & Beyond Michelin Stars honor the food quality only—not service, decor or atmosphere. Inspectors apply the same five criteria worldwide:
• Quality of ingredients • Mastery of cooking techniques • Harmony of flavors • Personality of the cuisine • Consistency across visits and the menu
Star Definitions One Star – High-quality cooking, worth a stop Two Stars – Excellent cooking, worth a detour Three Stars – Exceptional cuisine, worth a special journey
Bib Gourmand Recognizes spots offering exceptional value for money—very good food at moderate prices. Most Bibs typically fall within the € and €€ range
Michelin defines price tiers as:
€ = On a budget €€ = A moderate spend €€€ = Special occasion €€€€ = Spare no expense
Local Spotlight
A baker’s dozen of local standouts just earned coveted spots in the inaugural Michelin Guide American South—cementing what we’ve long known: The Cap City’s culinary scene can hang with the best of them. From coastal-cool crudos to smoke-kissed ’cue, Raleigh’s chefs are plating proof that our flavor runs deep—and our shine’s only getting brighter.
Bib Gourmands
Mala Pata A dream team of local pros powers this masa-mastered Latin spot—bold corn-driven flavor, laid-back polish and Raleigh’s newest must-book. @malapata.molino
Prime Barbecue Beard–nom Christopher Prieto’s ~prime~ Knightdale smokehouse marries Texas swagger and Carolina pride—serving brisket worth the drive and a vibe that smokes the rest.@primebbq
Sam Jones BBQ Clearly Q is having a moment—and Sam Jones is here for it, going hog wild with whole-hog ’cue that keeps Eastern NC’s smoky legacy alive.@samjonesbbq
Mala Pata; Matt Ramey
Michelin Recommended
Brewery Bhavana Part taproom, part dim sum temple, Bhavana remains pure Raleigh nirvana.@brewerybhavana
Brodeto Beard–nom Scott Crawford’s Adriatic-inspired stunner is making waves with open-fire finesse and coastal flair.@brodetorestaurant
Crawford and Son Mod American, mastered—Crawford’s Oakwood flagship still sets the bar with elevated comfort, effortless cool and seasonal finesse.@crawfordnson
Herons Chef Steven Greene’s Forbes five-star stunner inside The Umstead transforms local harvests into high art—a serene, stunning take on Modern American. @heronsnc
Jolie A love letter to Paris and to Raleigh, Crawford’s chic French bistro bottles pure Parisian flair via culinary precision, rooftop views and pure joie de vivre.@jolierestaurant
Poole’s The spark that ignited Raleigh’s culinary fire, two-time Beard winner Ashley Christensen’s reimagined diner still reigns—serving Southern soul and that iconic mac. @poolesdiner
Stanbury Still the city’s coolest fever dream, Stanbury keeps Raleigh under its spell with ever-changing, always electric and pure culinary chaos—in the best way.@stanburyraleigh
St. Roch At RM’s 2025 Best Restaurant of the Year, Sunny Gerhart brings the bayou to Moore Square—slinging oysters, grit and pure Gulf-to-DTR glory. @strochraleigh
Tamasha Chef Bhavin Chhatwani’s bold debut turns up the heat on Indian fine dining with fearless flavor and global flair—with dramatic design for days.@tamashanc
The Pit A Warehouse District staple where whole-hog roots run deep—pit-smoked ’cue, elevated sides and unabashed Carolina spirit.@thepitbbq
The stars aligned—and the South shined—as the creme de la creme from seven states descended on Greenville, SC, for the inaugural Michelin Guide American South reveal. NC showed out—snagging the second-most nods behind Atlanta (whose former standalone guide is now folded into the regional edition).
While ATL added no new stars or Bibs this year—though it did notch seven new recommendations—NC lit up the map with one Star (Charlotte’s Counter-), two Green Stars, seven Bib Gourmands and 39 Recommendations, including 19 in the Triangle and 11 in Raleigh alone. All told, 228 restaurants across 44 cuisine types made the cut, with only 11 shining bright enough to score a star.
Happy Thanksgiving, y’all—time to go full baste mode. In the famed words of Clark Griswold: “This is a full-blown, four-alarm holiday emergency. We’re gonna press on.”
For our Favorite Family Thanksgiving Recipe comp, in partnership with Wegmans, we asked, you cooked, and the entries rolled in like a holiday parade. From crowd-pleasing classics to secret-family twists to Southern staples, we reveal the three top takes that take the cake—er, pie—earning a coveted feature + a Wegmans gift card to boot.
So, feast your eyes on the top trio, get inspired, crank up your ovens, maybe hum a little holiday ditty—because these dishes promise to make this year’s table the stuff of legends.
6 oz. jar orange marmalade ½ cup water or OJ (for more citrus flavor) 12 oz. bag fresh cranberries 2 Tbsp. local honey 1 tsp. cayenne pepper 1 tsp. cinnamon (optional)
DIRECTIONS
1. Rinse cranberries, discarding any damaged fruit. Drain well. 2. In medium pot, combine cranberries, marmalade, water (or juice) and honey. Set over high heat and bring to a boil, stirring often. 3. Once cranberries begin to pop, reduce heat and simmer, about 10 minutes. 4. Remove from heat. Stir in cayenne pepper and cinnamon (if using). 5. Let cool to room temperature, about 1 hour. 6. Transfer to a lidded container and refrigerate. Relish will thicken as it cools and can be stored for up to 2 weeks.
Broccoli Salad
Winning Recipe by Irish Dunlap Serves: 6 (double recipe for large groups) | Prep Time: 15 minutes
INGREDIENTS
2–3 stalks fresh broccoli (or 2 bags of florets) 1 medium red onion (or white), finely chopped 1 cup cheddar cheese, grated or preshredded ½ lb. bacon (or turkey bacon), cooked and crumbled ½ cup Duke’s mayo 1/4 cup sugar 1 Tbsp. white vinegar (or apple cider vinegar)
DIRECTIONS
1. In large bowl, combine broccoli florets, onion, cheese and bacon. Set aside. 2. In separate bowl, whisk together mayo, sugar and vinegar to make dressing. 3. Just before serving, pour dressing over salad and toss until evenly coated.
8 Tbsp. (1 stick) salted butter, plus softened butter for the baking dish 14.75-oz. can cream-style corn 15-oz. can corn kernels, drained 1 cup sour cream 2 large eggs, lightly beaten 2 Tbsp. sugar ½ tsp. kosher salt 8.5-oz. box corn muffin mix (preferably Jiffy)
DIRECTIONS
1. Preheat oven to 350°F. Generously butter a 2½-qt. casserole dish. 2. In a large bowl, combine 8 Tbsp. melted butter, creamed corn and corn kernels. Stir to combine. 3. Stir in sour cream, eggs, sugar and salt. 4. Gently fold in the cornbread mix only until dry ingredients are incorporated. 5. Scrape batter into prepped dish. 6. Bake until golden on top and nearly set in the center, about 30 minutes. The spoonbread should look slightly undercooked; a knife inserted 2 inches from the center should come out clean. 7. Cool on a wire rack for 15 minutes before serving.
