ICYMI: National and regional faves announced for Seaboard lineup.
Get in ma belly! We got scoop on new sup spots dropping at Seaboard Station. Slated to bow as early as late summer and taking the district to new heights (literally), the star-studded lineup will shake up the curated cast along the curbless double-sided pedestrian-friendly retail corridor, connecting over 38,000 square feet of restaurants and shops to The Signal and other residential offerings via outdoor seating areas and cafe terraces connecting the residential and retail offerings. “We are proud to announce this new group of retailers joining the reimagined Seaboard Station neighborhood,” said John Florian, Hoffman & Associates executive VP of development of the reveal. And “we look forward to welcoming everyone to experience” these offerings. Here, we dish the scoop! seaboardstation.com
The Yard Milkshake Bar
My milkshake brings all the boys to the yard! … As part of the first phase of development, The Yard Milkshake Bar a la Shark Tank fame will be shakin’ up Seaboard with its creamy 1,770-square-foot concept specializing in over-the-top milkshake creations, sundaes, scooped ice cream and edible cookie dough, plus gluten-free and vegan ops. The first NC locale for The Yard Milkshake Bar—owned by local foodie influencer team, @RaleighFoodTrap (!)—will also serve a decadent milkshake exclusive to the Seaboard Station location. Damn right, it’s better than yours… Stay tuned to our future issues for a first look. theyardmilkshakebar.com
Biscuit Belly
Son of a biscuit! Known for its large scratchmade, craveworthy biscuit sandwiches, brunch cocktails, and bright mod interiors, Biscuit Belly is dropping its first NC breakfast-and-brunch locale this fall in the first phase of development, serving up authentic Southern flavor with a culinary spin that made it an instant classic for brunch and brekky lovers. The 2,896-square-foot space with an adjoining patio will be the perf perch for an alfresco casual brunch or a quick breakfast on the go. biscuitbelly.com
High Rail
And taking us off the rails, High Rail will join the second phase of Seaboard Station, slated for a spring/summer 2024 opening. Situated atop the neighborhood’s forthcoming Hyatt House hotel, High Rail is a striking, mod 4,100 square-foot rooftop bar & restaurant that extends into a 2,000-square-foot outdoor terrace offering unrivaled views of DTR and Seaboard Station and serving up a curated and eclectic menu with shareable plates, craft cocktails and more.seaboardstation.com
Move over Airbnb—Swimply is on deck. And if you can’t buy happiness, at least you can rent a pool. We first told you about Swimply when it splashed on the scene, and, since, the pool-sharing platform has made all kinds of waves—including the addition of hot tubs, with more outdoor ops soon holding court.
Given that Raleigh suffers plenty of seasonal confusion, upscale saltwater hot tub selects promise a perf plunge for those chillier May and June nights. And come the 500 days of summer, some real Raleigh stunners are worth a soak, with now thousands of private pools for rent by the hour locally (cue “I got my swim trunks and my flippy flops” a la viral SNL Andy Samberg skit-made-gif)—and will have you swapping that vacay for a staycay. Think ops like a DTR private backyard resortlike saltwater oasis with waterfall, sunken fire pit, night lighting and in-pool barstools (!).
Either way, Raleighites are ready to jump in—booking for everything from family fetes to even Baptisms, says Swimply CEO and co-founder Bunim Laskin. “It’s more than just swimming,” he says, “it’s about creating memorable experiences”—for both escapists and hosts. In fact, per company survey, nearly half of hosts joined to afford amenities not otherwise available. “Our hosts are awesome,” adds Laskin. “That neighbors-helping-neighbors local community vibe is truly inspiring.”
Also inspiring, on the flipside, ballers and those looking to stir up a racquet’ll soon be able to book sports courts (racquet, paddle, hoops) and much more. Until then, just BYO bathing suit… and bartender—or hire one—and you’re guaranteed a splashing summer. Honestly, we were mermaid for this (had to). swimply.com
Trend alert—restaurants want a slice of the subscription pie.
Spotify, Hulu… your fave takeout spot? Food could soon be on the “playlist” of businesses buying into subscription programs. And, if you think about it, hardly shocking in a subscription-happy culture hoarding 6.7 subscriptions per person in the U.S. in 2022—up from 4.2 in 2019—according to the Associated Press.
Subscriptions are by no means new—newspapers, even milk delivery precede most of us by birth. But the collections “cons” once outweighed the “pros.” Now with the advent of PayPal, Stripe, etc., recurring payments simplify the sitch without all the headache. Add to that the pro of analytics (hey, Spotify Wrapped!), and packaging consumer behavior data in an appealing subscription service is, well, appealing. Translation? A buy-in business model that is transcending industries. And, now, restaurants want a slice of that metaphorical pie.
From the business standpoint, the appeal is clear. Revenue, insights and retention. But with a cultural subscription to subscriptions, clearly consumers are also buying in—literally. A recent report reveals Americans spend $200+ per month on subscription fees—because convenience, customization and cost.
So far, chains like PF Chang’s and Panera have bought in, with the former dishing free delivery, VIP concierge, prio resys and the like for $6.99 per month; and the latter expanding its successful coffee subscription to include all bevs in an Unlimited Sip Club ($11.99 per month) with free delivery for annual subscribers ($119.99 per year). And for Panera, just three years after pioneering the nascent coffee subscription, the membership plan already comprises 25%+ of the store’s transactions—and generates new business on the daily. But the model is not just for chains. In DC, a Michelin-starred spot offers a Supper Club subscription for $130 per month.
Across the States, neighborhood spots are jumping on the subscription bandwagon. Locally, beyond produce and farmers subscriptions, Locals Seafood serves up weekly catches for pickup via its Locals Catch Seafood Subscription. And, of course, The Wine Feed uncorked subscription selects and pairing notes with its myriad wine clubs (Relax, Rosé, Revive, etc.)—to name a few. Only time will tell how and when—not if—local restaurants continue to adopt this business trend outside of customized pickup and delivery selects. Until then, alert me when Hulu can hand me a beer…
It’s time to can everything you thought you knew about ready-to-drink and Tiki cocktails.
“Everything is just f*cking terrible… help is on the way.” Serving up self-care in a can to help you ward off any summer-bummer vibes—it’s time to run—er, rum toward the first ready-to-drink boozy tropical rum bev of its kind, Tikican. An intentionally experiential sip, these locally concocted revolutionary “sunny drinks for shady times” are crafted for “wherever you are, anywhere you’d rather be and—let’s face it—the places you may never go,” so you can just un-can island time any time.
Packed with reverie—plus a pretty hefty ABV (each drink is a double!)— these drinks’ll transport you from the depths of despair to existential paradise by spreading the true spirit of Tiki that could before only be found bellied up to a bar in, say, the Caribbean for a handcrafted umbrella-dotted cocktail.
The brainchild of longtime local besties Dave Burris (the creative), Karl Amelchenko (the lawyer) and Andrew Shetler (who excels at Excel and pharm sales)—aka The Low Spirits—the twisted trio bonded over alcohol (how’s that for good libations?), cynicism and a shared inappropriate sense of humor.
Dreamt up during a pool drinking sesh (natch) riffing on existential crises, these island-inspired concoctions crafted from smooth rum and fresh fruit serve as a liquid antidote to escape everyday misery—think Instagram’s grim appeal as a self-esteem crusher or the agony of heartbreak (cue “call me up again just to break me like a promise…”)—whether grabbing them pantless from the fridge or from under your desk (no judgment). So, whether you’re lounging on a sunny beach, your yacht (yeah, right) or downing a cocktail can outside the local Waffle House amid a mental breakdown on a Tuesday afternoon—too specific?—this baby’s got range to bring brightness to the darkness of the everyday for all life’s highs and lows.
“A daiquiri DeLorean sending you back to a simpler time,” Tikican is more than a cocktail—it’s a “timeshare to your happy place,” says Burris, “a shining beacon of booze in a dark and stormy world… here to cater your pity party, so when sinking feelings flood in, you can just open a small-batch escape hatch.”
The solution to #SadGirlSummer via a jailbreak of chained (or dead inside) emotions to transport to Tiki time, Tikican revolutionizes the RTD market—“because let’s be honest, what currently passes for portable barely passes for potable”—with a recipe of surreality and science. Till now, most wildly popular RTDs serve two-ingredient sippers—think vodka/sodas, G&Ts—instead of a multi-ingredient cocktail. “But we’re realizing why,” says Shetler, “because it’s a pain in the ass and expensive as shit”—and, obv, worth it.
“What the world needs is a good stiff drink. … And, luckily, misery loves Tikican—now at hand for any day that ends in Y—and every day that ends in ‘Why God, why.’”
The product of a lot of time and expertise—and thanks to lime juice, nitro dosing, pasteurization (hey, science), Tiki is a unicorn in the form of four authentic flavors: true Tiki OG Mai Tai, French Quarter-fave Hurricane, a squeeze of the Keys Floridita and—“strong enough to raise the dead, or merely the dead inside”—there’s the deadly medley Zombie, aka “a bender without the blender.”
Each a taste of the islands, what’s inside is truly sip science, given Tiki cocktails’ famously complex composition—req. elaborate ingredients, a paragon of patience few possess and PhD-level mixology skills. But these aren’t some White Claw wannabes—and no premade mixers or malt-based imposters. “An open marriage between modern craft and Tiki tradition, each recipe was tested, retested, then tested again because we just really like drinking,” says Amelchenko. “Don’t thank us. Our livers are the real heroes here.”
Ultimately, serving up an uncommon escape in practical packaging, the drinks are “good and strong so you don’t have to be,” says Burris. Now here to tropic like it’s hot, Tikican is pulling the tab first in your fave bars, restaurants and ABC stores this month, followed by a “rapid and ruthless takeover of country and world,” he adds. Hey, if you’re losin’, you might as well be boozin’. tikican.com
Zombie Gold rum, lime, grapefruit, falernum, cinnamon, Pernod, grenadine, orange bitters • Pairs best with “cold pizza, despair, existential angst, walking very slowly, micromanagement”
Hurricane Gold rum, guava juice, orange liqueur, apple brandy, lime juice • Pairs best with “Po’boys, lapses in judgment, pretending to understand jazz, actual hurricanes, lingering regret”
Floridita Silver rum, lime juice, grapefruit, and maraschino liqueur • Pairs best with “ceviche, reading Hemingway in a hammock, squandered youth, shame, a parrot on your shoulder”
Mai Tai Gold rum, lime juice, orange liqueur, orgeat, mint • Pairs best with “peel-and-eat shrimp, steel drum solos, Elvis impersonation, limbo, second marriages”
The freezer ain’t just for food. … What’s the “weirdest” thing you keep in there?
The freezer is no doubt the unsung hero of the kitchen. In a recent pod and subsequent article, Bon Appetitunpacked the freezer’s many virtues—and got down to the real cool deets on what random things their editors keep in there. So that got us thinking—and asking—what’s the wildest thing you keep in your freezer? Here, our team spills the (frozen) tea—because we feel like we can really “open up” to you (had to).
“My will and vodka” —Gina Stephens, Publisher, @ginasdawgs
“Vodka—not only does it make the drink colder, but gives it a texture you just can’t not love. Clearly I’m part Russian.” —Melissa Howsam, Editor-in-Chief, @mahowsam
“Gua sha massage tool for facial massage or peanut butter cups (they taste better frozen)” —Liz Comella, Creative Director, @liz.comella.design
“Eye mask—not for depuffing my eyes, but for putting on my forehead when I have a hangover headache.” —Lauren Kruchten, Associate Editor, @laurenn_nicol
“I freeze my grapes—they taste better that way! And plastic bottles of water for my plantar fasciitis. 😂 —Anna Beth Adcock, Editorial Assistant, @_annabethadcock
“Tequila and gin—even more delicious from the freezer!” —Debby Serena, Account Executive
“This is more geek than freak, but we have a whiskey ice mold with Darth Vader’s face.” —Susan Holt, Contributing Photographer, Susan Holt Photography, @susanholtphoto
“Vodka—I did live in Moscow for 3 years and it has to be served cold.” —Tina Dahir, Account Executive, @tinalovesraleigh
“My freezer nails the whole ‘Tell me you have kids without telling me you have kids’ challenge.’ Just picture a small muffin tin stuffed with washcloths for teething, a few leftover bags of breast milk (even though my son weaned months ago) and enough of those multicolored freeze pops to feed a small summer camp. Essentially, chaos.” —Kelsie Barton, Contributing Writer, @kelsie_barton
“Chicken trimmings. I save them in my freezer until I’m ready to throw them out so I don’t stink up my garbage.” —Sean Junqueira, Contributing Photographer, @seanjunqueira
“Does a bag of grapes count? I’m a firm believer in enjoying them as a frozen snack! 😂” —Eric Ginsburg, Contributing Writer, @eric_ginsburg
“I don’t keep anything crazy in there—sometimes people think it’s weird I put bread in there. 😂” —Cameron Rhinehardt, Marketing Intern, @camrht
