5 dumpling destinations that are all that and dim sum.
Cozy season is upon us—and what better way to get in your ~fillings~ than Raleigh’s ream of uberdelish dim sum outposts worth getting lost in the sauce for. Basically, getting *dump’d* never tasted so good!
Beansprout Let’s get stuffed! A humble Hillsborough Street mainstay, this unassuming eatery’s wallet-friendly steamed or fried dumplings are simply to die for. beansproutraleigh.com
David’s Dumpling & Noodle Bar Churning out swoonworthy dumps since 1976, David’s small savory lunch and dinnertime delights are a staple. Our rec: The OG half-fried dumplings filled to the brim with pork, napa cabbage and green onions. @davidsdumplingandnoodlebar
Brewery Bhavana The spot for dim sum, this Moore Square outpost (with a second slated to open in Fenton this spring) is known—and loved—for its handmade shareable plates. You can’t go wrong with house fave char sui bao, aka handmade buns stuffed with Cantonese ’cue pork that’ll send you… back for more, especially of the pan-fried Jiaozi chicken dumpling—paired with a house brew, natch. @brewerybhavana
Photo by Anna Carlson Media, courtesy of Brewery Bhavana
Five Star Five stars for a 10/10 dumpling game in the hip Smoky Hollow area touting pork and soup pockets of perfection to whet your appetite—or as the star of your meal. Trust us, the extra prep time for the soup dumplings is well worth the wait. @fivestarraleigh
MOFU Shoppe “Your dumpling destination,” the City Market hot spot beckons you to take down as many dumps as you can stomach. Jive with the pork and chive shumai; nosh on the Asian sensation pan-fried beef bulgogi (aka Korean BBQ); or herbivores can chive on with the Impossible & Chive. @mofushoppe
Last call—they’re calling it a night, you’re just calling it a chapter.
Hot take: Melons continue to ripen off the vine (save watermelons). And pasteurized milk stored below 40 degrees should remain drinkable for up to 18 days (but don’t freeze it). These are just some of the tricks of the trade master mixologists play on in their most tantalizing ’tails—and form the base of precisely the kind of concoction you can craft from the cozy of your own home kitchen thanks to bartender-author Jim Meehan’s third book, The Bartender’s Pantry. His latest foray into your pantry bridges the gap between just having the ingredients for that cool bar cocktail you’re craving and actually knowing how to muddle the masterpiece. “Meehan has an intense thoughtfulness and rare beginner’s mind-driven curiosity about ingredients, technique and flavor,” says Flavorama author Arielle Johnson of the buzzy new release. “[He] has condensed decades of experimentation and wisdom to give us the tools to control every element of flavor in a drink—and, even better, to make nearly any tasty ingredient drinkable.” We’ll drink to that. mixographyinc.com
“If I had a dollar for the amount of times I hear the ‘Ah, yeah, I couldn’t trust a bartender that didn’t drink!’ before somebody realizes the drink they’re raving about was indeed made by a sober bartender, I’d be rich.” So goes the inspiring fable of Raleigh’s 2024 Bartender of the Year, Kaylah Thomas. Blazing trails and opening minds from her perch behind the bar,
Gussie’s gifted spirits guru straight owned the Best Bartender vote from the jump in an always highly competitive race.
A regular fixture on the Raleigh bar scene, the High Point native cut her teeth locally at Mandolin and Poole’side, and now at Raleigh’s newest Best Overall Bar, is “happy I can provide a safe space for folks who choose to consume and for those who don’t,” she muses. “The look on people’s faces when I casually mention [I’m sober] is priceless. It’s easy to abuse the juice when you’re working alongside it.”
Now, assuming the coveted crown from last year’s Watts & Ward winner Kelly Lynch, when she’s notwhipping up whatever you fancy on Morgan, find her in nature, reading or just generally chilling. But you’re really gonna wanna find her at Gussie’s—where we’ll always have what she’s making.
How you got your start? I had been serving since I turned 18, when I turned 21 I was offered to go behind the bar and instantly fell in love with it. The sense of community you’re able to build is just so intoxicating (pun intended).
Was hospitality/bartending always the calling? Like many people, I went back and forth on what I wanted for my future. I actually thought I wanted to work with children—which funnily enough is very similar to working with drinking adults. My first job was at a high-volume sports bar, and I loved the hustle and bustle and how I got the opportunity to meet so many different people, many of which are still friends all these years later.
How you found your way to Gussie’s? I applied online after casually snooping on all the owners’ personal instagrams. After my phone interview with [co-owner] Katie I told my husband how it just felt right, and I’m not going to apply anywhere else. Thankfully it worked out. It feels good to work for good people.
Fave drink to make? Your fave drink to drink
Least fave to make? Ramos gin fizz
Your go-to drink order? Whatever NA on the menu or a Heniken OO
Being a sober bartender, in a few words: It’s honestly kinda wild.
Your husband Zack is also a talented ’tender. What’s it like being betrothed bartenders? So much fun! I started following him many years ago because I was so inspired by his cocktails, and that hasn’t changed one bit.
Ever been behind the bar together? A few times and it’s always so much fun. He truly continues to inspire me every day—especially when he launches a new cocktail menu. It’s so great to have a partner who not only supports what I do, but who can be there for me for advice and any help I need.
How do you inspire each other? We bounce ideas off one another, and he’s taken me with him on consulting gigs. It is truly inspiring to witness his knowledge and skill. I’ve gotten to learn so much from him, and I’m so excited to see what he does with Boatman. If I’m in a creative rut, we’ll go to stores and just look at spices, jams, fresh fruit and veggies, and by the time I’m home, I’ve written a rough cocktail menu. He pushes me to try flavors I’ve never worked with or even heard of.
Podcast pick? We’re Here to Help
Cocktail book?Drink Lightly, Natasha David
Show you’re binging:Below Deck
Advice to current/future bartenders? Don’t take yourself too seriously; remember the drink isn’t for you, it’s for your guest.
Bhavana nirvana—extended. DTR-based dim sum den Brewery Bhavana is now loading its first additional location, slated to unfold at Fenton April 18.
“Fenton was an opportunity we couldn’t pass up,” says Patrick Woodson, co-founder and now sole owner of Brewery Bhavana, which bowed in DTR in 2017 and quickly rose to national recognition—from being named one of Bon Appetit’s 10 Best New Restaurants to a James Beard semifinalist nod a year later, to name but a few. “And it’s going to have a different design and feel.” Less moody bibliotheque-meets-flower shop and more casual verdant and vibey, the sophomore space will send you almost quite literally to heaven as you slurp the standouts selects and dip your way through dim sum among utopian-like greenhouse vibes.
Awash in natural light, the space leans lush via abundant live greenery—anchored by a captivating, handpainted bar mural of the Garden of Eden and under a canopy of hanging plants that’ll feel like you’ve unearthed the uncanny experience of dining in the world-wonder Hanging Gardens of Babylon. Even the address of the panoramic glass-walled vibrant dim sum den is Lower Garden Lane—which, for situational awareness, is across from the Arhaus furniture store and adjacentto The Allison luxury apartments.
Extending the botanical energy into outdoor beer garden vibes—and taking advantage of the sip-and-stroll district—see the sprawling 60-seat patio space with bar. “Having [that] to help serve everyone in Fenton… is very exciting and different for us!” Woodson tells Raleigh Magazine in an exclusive preview chat of the program that will include a range of to-go brews (including exclusive limited-edition selects) and draft cocktails.
Or, for more Edenic reverie, the courtyard-adjacent alfresco affair makes for the perf perch to post up for dining or drinks—from its diverse cocktail program to fare from a menu that mimics the DTR darling dishes with a dose of lighter, healthier fare to boot. “We feel like this version of Brewery Bhavana is going to be a great fit for Fenton,” maintains Woodson. “While we’re still focused on offering a high-quality hospitality experience, we’re excited with how the Cary location will be different.” So, basically, all that and dim sum indeed.brewerybhavana.com
At a time when in-real-life socializing is surging, longtime City Club Raleigh has made the tough decision to shutter for good after 45 years as a beacon of community and connection in the Cap City at the conclusion of its current lease Dec. 31, with a Farewell Holiday Party and a final NYE Early Dinner scheduled for Dec. 20 and Dec. 31, respectively.
Positioned proudly on the penthouse levels of 150 Fayetteville (aka the former Wells Fargo Capitol Center) for more than a decade, CCR has made an indelible impact—not to mention created infinite memories via meals, events, unions, receptions, celebrations, gatherings and beyond.
Now, the Triangle’s largest law firm and longtime 150 Fayetteville tenant Smith Anderson has doubled down on Downtown by reupping its five-floor lease (save a half-floor they are relinquishing) while garnering the two top floors and signage rights of the iconic 30-story tower.
“We want to help Downtown continue to revitalize post-pandemic,” says Smith Anderson Managing Partner Byron Kirkland, “and as one of the largest private employers in the Downtown area, we are excited that we can play a significant role in doing that.”
About far more than office space, the lease extension is a boost for the city core via a block of Main Street—and a tower—that are already big talkers of late with openings of 150 Fayetteville ground-floor Birdie’s Barroom and Kitchen, as well as adjacent Diced, and soon bowing Insomnia Cookies and PrimoHoagies.
“Keeping Smith Anderson is a massive win for Downtown’s continued upward trajectory,” says Downtown Raleigh Alliance President and CEO Bill King, “as we add a flurry of new storefront businesses and build momentum for North Carolina’s Main Street. Not only are we keeping a major employer in the heart of Downtown, but we are keeping a company that consistently has participated and led in efforts to elevate Downtown Raleigh.”
“Smith Anderson’s reinvestment in downtown Raleigh shows the confidence one of our city’s long-standing business leaders has in keeping our urban core thriving,” Raleigh MayorJanet Cowell said. “Downtown’s success depends on everyone working together – the city, businesses, institutions and the community.”
Having called Fayetteville Street home for over a century, Smith Anderson will begin renovations to all seven of its floors this March, with a completion slated for mid-2026. Expect the reno to significantly modernize the space, establishing a striking two-story window topping the tower in the firm’s lobby and serving stunning skyline views, as well as huddle rooms, hoteling/flex offices, wellness areas on each floor, elevated tech, expanded conference room areas and a leveled-up firm cafe.
“We were deliberate in making the move ourselves Downtown in 2022 to 150 Fayetteville Street,” says Ted Klinck, president and CEO of Highwoods Properties, which owns 150 Fayetteville. … “We believe Fayetteville Street is North Carolina’s Main Street, and we very much appreciate the opportunity to serve as Smith Anderson’s workplace partner. In partnership with the city and the Downtown Raleigh Alliance, we’re committed to making Downtown the most commuteworthy Best Business District we can.”
Having already received recognition for its business savvy, “North Carolina is one of the best states to do business in the country,” acknowledges Kirkland. “Raleigh is one of the best places to do business in North Carolina, and Raleigh deserves a resilient and lively Downtown. We’re thrilled to be part of that vision.”
And that commitment, says King, “is a critical step in bringing Downtown back.”
