Bourbon and barbecue go together. And as if The BBQ Lab hadn’t already made Raleigh go hog wild, what’s next is, well, kind of a pig deal.
Releasing next Wednesday, Jan. 18, expect the addition of shareable selects like brisket poutine with white brisket gravy garlic cheese curds, smoked fried wings (exclusive to the Raleigh location), made-in-house BBQ chips with Maytag blue cheese sauce, and so much more.
And of course, if there’s bourbon, there’s booze. Bourbon mules and bourbon crush complement other unique spins on traditional drinks like Coladas with Dole whip (they slap). Look for a pastrami beef rib no one else doing it in Raleigh—and what owner Jerry Stephenson says is hands-down his best dish (!).
Pro tip: Order eats on DoorDash starting Wednesday, Jan. 11. … And stay tuned for brunch coming soon. The anticipation begins!
More of Our Fave Menu Selects
BBQ Lab Brisket Tacos:Slow-smoked in a blend of spices put into hot corn tortillas topped with a cheddar cheese, pickled onion and a housemade smoked jalapeno green goddess salsa
Brisket Mac:Our signature pasta dish with our chopped prime beef brisket, white queso sauce, tomatoes, chiles and onions covered in a blend of melted cheeses
Bacon Cinnamon Ice Cream Waffle: Homemade bacon jam covering cinnamon ice cream on top of a waffle
“Paired with world-class education and R&D resources, the support of incentives and programs from organizations at all levels for a variety of industries, including high-growth sectors such as electric vehicles, made the state our choice for top recognition this year,” said Business Facilities Editorial Director Anne Cosgrove.
In 2022, Gov. Roy Cooper announced a record number of jobs (28,300+) being added across the state, and CNBC also ranked the Tar Heel State as the No. 1 state in the country for business—earning top spot based on what CNBC rated as “America’s strongest state economy, with robust job growth, solid public finances and a healthy housing market.”
Earning high marks in other categories: “As a major banking center, the state finishes second only to California in the list’s Access to Capital category, and the home of one of the nation’s oldest research and development hubs—the famed Research Triangle Park—finishes 5th for Technology & Innovation.”
Here are some of the big businesses that made major moves in NC:
Amgen broke ground at its next major manufacturing facility in Holly Springs
Wolfspeed announced plans for a ~$5 billion facility in Siler City
Freedom Solar, the largest solar panel company in Texas, expanded to NC following the passage of the Inflation Reduction Act
Health start-up One Medical, which was recently acquired by Amazon, continues to expand its locations across the state
Alcohol-free doesn’t have to mean spiritless. Add some spirit to your dry season with these brand-new AF selects sweeping the nation just in time for sipping through dry January.
Wilderton Botanical Spirit adds to its signature n/a spirits Earthen (spicy and smoky) and Lustre (bright, floral, citrusy) with another sipper to round out its AF trio handcrafted from globally sourced botanicals in the Pacific Northwest.
Photo courtesy of Wilderton
Bittersweet Apertivo
The recently released media darling as seen in The New York Times is the love child of Campari, Aperol and sweet vermouth—sans the alcohol. Post dry season, it also makes for an adventurous cocktail mixer.
Hey, Alexa—play “Thank U, Next.” If you’re feelin’ a little like toasting the end of ’22 but also a smidge “too school for cool”… in the words of Pink—“we can always party on our own.” If rubbing shoulders with all of Raleigh for a NYE night on the town isn’t your speed this year, welcoming 2023 with a house party is def worth raising a glass for. To get the party started, we tapped Vine Rich Events & Experiences Lead Experience Planner and founder Catrina Vienrich for her top tips for hosting—and spicing up—NYE at home.
Ready to Mingle
Little apps spread around the space help with flow and encourage guests to mingle in different areas, allowing them to connect in smaller groups at a larger party—which can keep things feeling cozy and intimate.
Toast of the Town
Whether it’s with a signature cocktail, a spruced-up glass of bubbly or themed glassware for everyone, make the “cheers” so fun guests will be clinking glasses all night vs. just at midnight.
Sharing Is Caring
Have guests contribute—consider a cookie exchange, a wine tasting, bringing their candy of choice or even their fave childhood meal.
Thanks for the Memories
Experiences make people feel like their time is valued—and they help create lasting memories. Make the evening memorable by providing a way guests can experience the evening together. Think: a make-your-own sushi bar; a bubble bar with different syrups, crude bitters and types of bubbly; or even a themed party.
Stay Posing
Create an area dedicated to photo memories and offer to snap the shot—or set up a Polaroid—so your partygoers are sure to pose for photos with significant others or friends.
Break the Ice
Pose a question in a framed print or tent card at entry or in the common area to help inspire conversation. Some fun Q’s include: If you won the lottery tonight what are the first three things you would do? What is one thing you’ve always wanted to improve or learn, and could you start working toward it in the new year? What is one way you can exhibit better self-care in the new year? What is one habit you’d like to kick in the new year?
Spice It Up
NYE parties are notoriously long, as many start at 7 or 8pm—hence, five-plus hours of entertainment. To keep guests going, make each hour “new.” This can be anything from proposing a new topic each hour to spicing it up hourly (a welcome beverage, more food or a dessert, a game, a Champagne tasting).
Out With a Bang
Make the “new year” moment memorable with a balloon drop or by passing out confetti and streamers, etc. Then keep the energy going post-midnight—or end with a bang—by amping up a dance party at 12:01am, serving extra food after the ball drops, setting off fireworks, burning a paper with everything you’re leaving behind from ’22, or even just sending guests home with a special little something that encourages them throughout the new year.
“We want to elevate the food and beverage scene in Raleigh with a Michelin-starred restaurant,” developer Steven Beattie told us last month in revealing his vision for Raleigh’s newest billion-dollar-baby The Exchange Raleigh. “If you want to shop, go to North Hills,” joked the Dewitt Executive Vice President, “if you want to eat, come to The Exchange.”
That aspiration sparked inspiration. What would having a Michelin restaurant entail? And what would that mean for our city?
For starters, a city can’t just get a Michelin-rated restaurant. Michelin only launches in select cities—so even if you have the world’s best restaurant, it wouldn’t earn Michelin status unless it were in a city Michelin covers.
Long the gold standard of culinary excellence, Michelin is the authority on the best dining across the globe, launching a Michelin Guidein select dining destinations it deems worthy. Released annually (with updates announced throughout the year), it imparts a host of short reviews and symbols, the most esteemed of which is the star—and stars can be added or taken away. Achieving that coveted star means you’ve reached, well, star status. It’s the peak of par excellence. And, no doubt, the star’s reverence is in how hard it is to achieve.
For the sake of significance, it took almost 100 years to get France-based Michelin to the U.S. New York City saw the Guide’s first leap across the Atlantic in 2006 with the premiere of Michelin Guide New York City, awarding stars to 39 restaurants (now that number is 73). The sheer volume of starred restaurants—and the Guide itself—speaks to a place’s need to have more than just one or two high-profile Michelin-ready restaurants. A locale has to be worthy of a Guide—and competition is fierce. Michelin is looking across the entire globe.
Beyond status, stars translate to dollars. Pundits have long postured that restaurants play a significant role in a city’s gentrification and economic prosperity. Looking directly at the Michelin Guide’s impact on economic development in Chicago, researchers found “an increase of one Michelin Guide restaurant leads to a .5% increase (or roughly $1,141) in the home value of the median home in a neighborhood.” And, according to Forbes, as Michelin’s first statewide Guide in the U.S. (more on this to follow), California had high expectations for a resulting surge in tourism.
While having a Michelin restaurant in Raleigh is not quite as simple as Beattie dreams—which he humbly admits—Raleigh has quite the résumé. “I’m an engineer and developer—not a chef or food critic,” he says. “But I do know we have some amazing restaurants in Raleigh with creative chefs who should be mentioned in any conversation about the nation’s top talent.”
Clearly, Raleigh has already earned its spot on the foodie map—see for starters our growing list of James Beard Foundation Awards winners, finalists and nominees. But as illustrious as Beard is, Michelin is next-level. With only 28 titles spread across 25 countries—only four of which were in the U.S. at the start of 2022—the exclusivity factor alone tells most of the story. Those include NYC (which expanded to include Westchester County in 2020), Chicago, DC and California—the latter an unprecedented statewide expansion out of San Francisco in 2019 in partnership with Visit California, and serving as Michelin’s first statewide Guide. As of this June, Michelin added to its statewide roster with the launch of its inaugural Guide in Florida in partnership with Visit Florida, spanning Tampa, Miami and Orlando, and awarding 15 new Michelin-starred restaurants in the latter two cities.
A similar partnership with NC’s tourism arm could certainly give Raleigh a leg up. But as a city that continues to make top perennial lists of best places to X, Y, Z, has Raleigh proven it’s ready? “Raleigh is a world-class city with a dining scene that has already earned many accolades and honors,” notes Beattie. “As the city continues to grow and draw attention, we expect to see even more recognition on the national and international stage.” Only time will tell when Michelin finds our fair city worthy of a Guide. Until then, you’ll find us wishing on a star.
New York City (2006), expanded to include Westchester County in 2020
San Francisco, LA (2007 and ’08): In 2019, the cities were no longer separate publications & one guide was issued for the state of California
Chicago (2011)
Washington DC (2016)
Florida: Miami, Orlando and Tampa (2022)
The So What Factor Making it in the Michelin Guide is the epitome of epicurean greatness—with the globally renowned Michelin Stars serving as the highest accolade of culinary excellence bar none. The seemingly unattainable and rare aspect of the stars is what makes them so coveted.
Michelin Stars—How It Works Michelin awards up to three stars to the creme de la creme restaurants based on five criteria:
Quality of the ingredients used
Mastery of flavor and cooking techniques
Personality of the chef in his cuisine
Value for money
Consistency between visits.
Michelin Forks and Spoons—How It Works When awarding stars, Michelin inspectors don’t consider such aspects as interior decor, table settings or quality of service. These criteria are instead demonstrated by the fork and spoon symbol—aka the number of “covers” awarded.
Michelin Bib Gourmand—How It Works Not quite star status but highly esteemed, the Bib Gourmand—named for the friendly Michelin Man Bibendum—recognizes eateries that serve up fab fare at pocket-friendly prices.
Michelin Man Yes—that Michelin. Before “Michelin” became a beacon of gourmet greatness, it was—and still is—that France-born tire company. Michelin splashed on the culinary scene with the launch of its first guide in 1900.
Who’s the Judge? Restaurant inspectors aren’t just your average joes. These top toques are usually highly educated in hospitality with seasoned résumés—and undergo rigorous training to become an inspector to boot. Adding extra je ne sais quoi and cool factor, their identities are also kept under wraps. So, like epicurean CIA agents (Central Intelligence Agency meets Culinary Institute of America, if you will).
