Spirits are like sweaters? From stale to stylish, vodka is back, baby.
“Why did we ever stop drinking these?” asked Miranda Hobbes. “Because everyone else started!” answered Carrie Bradshaw. So goes the famed final lines of the first film installment of Sex and the City as the foursome toasts their fabulousness with the throwback cosmo they arguably made so famous during the show’s regular run that it jumped the shark. Ironically—that vodka drink (and vodka in general) rose to en vogue status in a show all about fashion before quickly falling out of favor, which, in an oh-so-Carrie-Bradshaw tone, begs us to wonder: Is liquor like fashion? Can it go out of (or come back in) style?
Well, darn tootin’, Vladimir Putin. After dominating menus in the ’90s and early aughts, vodka then spent years taking a backseat in popularity to the likes of tequila, bourbon (… and mezcal and even seltzers). In essence, its social status was relegated to the “basic bitch” drink (picture bartenders rolling their eyes at orders of vodka sodas, bombs, etc.—or worse, nearby snickers and labels: think sorostitute, girly, froufrou, basic, college-girl drink and so on).
Now, the once menu-topping spirit given swag by the likes of 007 and Carrie Bradshaw (“Cosmos from Sex and the City were a big part of vodka’s popularity back then,” says Durham Distillery co-owner, CEO and President Melissa Katrincic) before falling from grace in recent years… is back (if it ever truly left—see “Style, Meet Science”).
According to master blender and distiller Brandon McCraney of Olde Raleigh Distillery, liquor is indeed like fashion—spirits cycling through periods of popularity, not unlike those skinny jeans you’ve now been told are canceled. “Spirit categories have rise and fall cycles,” he confirms. “I foresee the next rise in vodka popularity led by the craft distillery movement.”
Fun fact: Gin is actually just naturally flavored vodka.
“All gin is made from vodka,” says Melissa Katrincic (who should know, given she runs a top gin distillery—s/o Conniption Gin). “So the only thing that makes a gin a gin is thejuniper berry. Otherwise, it would be botanical vodka.”
Adds McCraney, “Spirit enthusiasts and bartenders are becoming very knowledgeable and conscious about supporting local brands. The onus is on the local craft distillation scene to deliver on quality products.”
Challenge accepted. And Trophy Brewing Co.’s Chris Powers is here for it—not at all shocking since he’s hanging his hat on the spirit (he just opened DTR’s first uber-popular distillery focused primarily on vodka (and gin). “I think vodka being back is part of that cycle of what goes in and out of style,” says Powers, “but also what people are interested in drinking and what lessons they’ve learned from spirits in the past.”
Just like the repeating—but evolving—fashion of your wardrobe, spirits have a way of reinventing themselves. Translation? That (arguably shameful) flavored vodka trend is not back. Amen to that.
“I think the previous vodka trend veered off horribly into these crazy flavored vodkas like pomegranate or blueberry, where it was more about the fruit flavor added to it—and you lost sight of the quality of the actual spirit,” adds Powers.
Katrincic is quick to agree on the abandonment of flavored vodkas: “Thank God the flavored vodkas are evolving as our palate overall as a country recognizes artificial—and we want to drink more quality. … That was a trendline that no one is sad to see go! The flavored thing was a moment…” Hmm, so like mohawks maybe?
“Up until pretty recently, vodka needed to be as neutral as possible,” she adds. “And what we mean as distillers as ‘neutral’ is that it needed to be flavorless. But vodkas are not neutral any more—distillers are really adding in their own personalities into vodka, which hasn’t really been a thing until pretty recently.”
Now leaning into that craft distillery movement, Young Hearts Distilling’s vodka is focusing on the quality of the ingredient, and vodka is again positioning itself as an essential tool in the artisanal cocktail-making arsenal. “So our vodka is made from an organic sugar cane, traceable from its growth where the sugar cane is grown, and then we distill it to a very clean level,” says Powers. “So we’re actually expanding the versatility of the spirit and making it approachable.” (Plus, he says, you’re less likely to suffer from those hangovers when sipping a cleaner vodka. A win-win, really.)
It’s a trend you see playing out across the spiritscape. From Raleigh to Russia, the vodka category is ripe with new brands shaking off the shackles of those saccharine, cloying, confectionary taste notes of yore and “moving toward lighter serves and lower-alcohol offerings to attract consumers back from competing categories such as tequila, gin and the explosive popularity of canned seltzers,” says Zyr Vodka CEO David Katz, speaking specifically to brand-new Russian vodka brand Zyr, which is passionate about upgrading current consumer stereotypes of vodka as the basic “base” liquor to one “similar to tequila—best enjoyed neat, on ice, with a dash of olive juice or a couple of olives as garnish.”
“All it takes is one movie (or possibly YouTube sensation) with strong appeal to change the cycle,” says McCraney. “James Bond made vodka surge in the 1960s with his ‘shaken, not stirred’ vodka martini. The modern-day ‘James Bond’ may show up tomorrow with the next big-trend vodka cocktail in hand.”
All-around liquor genius Melissa Katrincic of Durham Distillery challenges the sip’s (lack of) stylishness with science.
According to 2020 DISCUS data (Distilled Spirits Council of the United States), vodka still significantly leads overall spirits consumption in the U.S. by as much as 3 times the next highest selling spirit in any category—also seeing the highest growth in sales last year. And in ABC’s Top 100 Sellers May 2021 report for NC, all top five spots are occupied by vodka.
Sure, Katrincic says, “bartenders do not love vodka drinkers. I agree with that.” But perception is not always reality. “In the U.S.,” she says, “vodka has always been the most selling white unaged spirit. It never went away. In fact, Tito’s has been so embraced by U.S. consumers that it’s where people crossed into vodka, introducing people who went toward aged spirits like bourbon into unaged spirits that might never have gone toward them.”
So this is where style and science diverge. You may have been hard-pressed in the last few years to find an infused vodka drink on that craft cocktail menu (though menus are again catching up with trends), but liquor store sales don’t lie. And consumers never stopped loving vodka. (As a vodka lover, again, Amen to that).
Raleigh Magazine is calling it—naming Raleigh’s three emerging districts.
As Raleigh’s development boom sprints ahead at Usain Bolt pace, three new nodes look to emerge as newly named districts with distinct vibes—two in the heart of DTR, and one just outside—thus extending Raleigh’s walkability and livability via these unique and identifiable pockets.
So Raleigh Magazine is getting bold, going out on a limb and branding these districts ourselves: West End, Smoky Hollow and Iron District.
… Now, if you are a longtime Raleigh resident and the thought of more emerging districts—or growth in general—grates on your nerves, hear us out. It’s about community—not separation.
Side note: As a Raleigh lifer myself, when I landed in the City of Oaks in 1988 as a child, hailing from the lesser Carolina, Downtown Raleigh was a desert that felt like another country. And anything even close to the no man’s land that is the now-burgeoning area around I-540 was disdainfully dubbed “Virginia.” (I can hear my grandma now: “You didn’t tell me I had to drive you to Virginia.” … We were going to a neighborhood just north of Stonehenge.) And, wait for it, I lived on North Hills Drive. Yet, case in point, the city had such sprawl that there didn’t exist the connectivity we have today—not to mention entertainment, culture, walkability—rendering other areas of town to feel oh-so-far-away.
Thus, these emerging districts over time are about erasing the sprawl and bringing us together via identifiable pockets of town with their own vibes. Think Atlanta’s Ponce City Market or Little Five Points.
“Areas kind of create their own energy, their own vibes and sometimes their own clusters—and that can be really cool,” says Downtown Raleigh Alliance President and CEO Bill King.
But naming a district isn’t like naming a baby or a building. With an area of town, you don’t just have one or two people with the authority to slap a name on it and move on. “We let the community feel their way through these things,” says King, “and try to just reflect how the districts evolve”—and emerge over time.
Often their names are symbolic of the area’s history (Warehouse District), logistics (Glenwood South) or landmarks (Moore Square). “I think it usually takes something triggering or stimulating it,” says King. “If a district sees a change, then this makes sense. And sometimes that’s a big development; sometimes it comes up from a business name, etc.”
King recalls the Warehouse District’s rapid face-lift over the last few years as indicative of how these districts emerge. “I was standing there a few days ago at the corner of Martin and West just thinking: Gosh, this was so different 3 1/2 years ago. There’s a grocery store here, restaurants here. Before, it was just kind of empty buildings and Citrix. … Now it’s a lot of really cool stuff that has united to create its own character. And so I think that there’s that opportunity with these other places as well.”
Essentially, adds King, “what you’re seeing may very well trigger [naming] if it hasn’t already.” And beyond the simple name, branding these areas enables their inherent businesses to work together and pool their energies to be more successful—both inside of and outside of Downtown.
“Having urban corridors [beyond Downtown] is a good thing because it provides walkable nodes,” says King. “So those people who live near there can walk and get coffee and get a beer and go to a store. And it also provides new opportunities for entrepreneurship that are different—so it expands Raleigh’s entrepreneurship. It adds a little bit of urban fabric.”
Here, we take a look at where these three emerging districts are and how we named them.
Well, it’s not Five Points. Period. So it’s no stretch that this burgeoning area of town where you may now hang at the likes of Loading Dock, Hummingbird, Wilson’s Eatery, Big Boss Brewing, Bowstring Pizza and Brewyard, etc., has already established itself as a pocket of town with a unique identity—and one we have to say we saw coming. … Raleigh Magazine first branded this emerging area as Iron District in February 2019—a nod to the Raleigh Iron Works development rethinking the former Peden Steel site adjacent to Dock 1053 (see p. 80 for the exclusive reveal on the Iron Works development).
“The district is unique in that it’s right at the edge of Five Points and Hayes Barton coming from the west, and the more bohemian, creative class neighborhoods, like Mordecai and Oakwood, then across Capital Boulevard, the Lion’s Park neighborhood that’s seeing lots of changes,” says Grubb Ventures Managing Director of Commercial Leasing and Acquisitions Sam Crutchfield.
And again we see a massive groundbreaking development (Raleigh Iron Works) likely to largely influence the area’s distinction. But bigger than that, this emerging node of town also has more significant ramifications in that now we are starting to see pockets of Raleigh being named as districts outside of Downtown—reminiscent of cities like Atlanta, Chicago, New York—with “urban corridors,” if you will.
As these corridors continue to develop, it’s only a matter of time before you see them as connectors to and through parts of the city. “I think [Raleigh Iron Works] is going to end up being that connector, along with Midtown, that ties North Hills and Downtown Raleigh together as a really fun, unique node of Raleigh that ties very distinct neighborhoods to the west with neighborhoods to the east,” says Crutchfield, who is spearheading the project. “They tend to cross right here at Raleigh Iron Works and East End and, to an extent, at Midtown East.”
Adds King: “Absolutely where I see Raleigh growing is, if you look at cities around the country, more urban corridors are part of how a city grows. I think it adds a little bit of urban fabric. It certainly adds walkability. Whether it’s the Iron Works area or another corridor like that—or even the districts you’ve talked about—I think those are good things because it’s just a part of how cities, as they grow, have different corridors and pockets—and that provides a more interesting fabric.”
Bound by: Wade Avenue, North West & Lane streets, & Capital Boulevard
Just east of—and distinct from—Glenwood South and the surrounding areas, the brand-new Smoky Hollow development by Kane Realty Corporation (see our September issue for all the details on the Smoky Hollow development) has dubbed itself the “northern gateway of downtown”—and has arguably already earned its eponymous naming rights for the distinctive urban “Smoky Hollow” district it encompasses.
Beyond the eponymous development, this area already harbors an eclectic range of locally owned restaurants, bars and retail whose personality doesn’t mesh with Glenwood South… running the gamut from Little City Brewing and Mulino to The Longleaf Hotel to The Cardinal—and now Rainbow Luncheonette and Pink Boot.
Now it’s no stretch that a development encompassing such a huge swath of Downtown real estate would become known by name—a fact Kane Realty’s team acknowledges. “Glenwood South has been such a champion for us throughout this whole process that you know we see this forming as an adjacent district over time,” says Kane Realty’s director of design, Josie Reeves. “And we’re referring to ourselves as a district.”
Beyond that, checking yet another box for district naming, Smoky Hollow’s moniker is not new—it’s a nod to the neighborhood’s original name and past, set along a still-operating railroad line, where coal-burning trains once emitted a deep black smoke that would settle in the adjacent low-lying land. “So it literally made it a smoky hollow,” says Reeves.
Adds King: “Smoky Hollow obviously is one that Kane brought back, but was an existing area before, so it had a historic root. It also has this internal courtyard with businesses facing it, essentially like its own pedestrian mall in there, and so I think that gives it its own distinct kind of flavor so to speak—its own kind of feel and vibe inside of that area—and I think people will think of Smoky Hollow in a distinct manner.”
West End
Bound by:Cabarrus,Dawson, South & Boylan streets
Not unlike its Warehouse District neighbor, this area right now sits as its own sort of no man’s land at the—you guessed it—“west end” of Downtown. When queried on the logistical appropriateness of this area being dubbed West End, King agrees that “there’s a certain logic to it, in terms of being on the west side, thinking of it as the southwest end of Downtown, so to speak, from a built environment. Beyond that, you’re either in Dix Park or Boylan Heights, where obviously you’re not going to necessarily have the same type of development pattern or density to it. So the ‘End’ aspect makes sense as well for that name.”
With Kane Realty Corporation’s upcoming Platform project , this previously obscure—but quickly emerging—pocket of Downtown between two otherwise distinct districts is no doubt developing its own identity.
Its unique position gives it “an interesting mixture of history along with new opportunity, great views… a mix of neighborhood vibes and obviously urban vibes,” says King. Adding to those vibes, you have the longtime local fave rustic-chic Boulted Bread, now gaining a plethora of locally owned partners ranging from food to wares, with the proximal company of long-awaited Sam Jones BBQ and the highly anticipated makers market and workshop space Hartwell, slated for an October open.
Ultimately, what no doubt exists here is “a lot of opportunity,” says King. “That area is changing so much… I think it certainly makes sense for it to have its own distinct name.”
To wrap up…
Not long ago, Fayetteville Street and Glenwood South, though only a mile apart, felt worlds apart… until nodes like the Warehouse District popped up to unify them, thus enabling us to be able to easily move from one district to another (even on foot or bike or scooter!) without these huge dead spaces, making Raleigh a more interconnected city—which is really the most compelling factor here.
Ooh, la, la. Local style icon and interior designer MA Allen partners with Big Chill for this Parisian-inspired curated palette.
There’s something so “je ne sais quoi” about French design that no doubt brings a level of enchantment, charm and—dare we say—sex appeal to the timeless, bold aesthetic. Now, putting her own stamp on that elusive chic look is highly sought-after local interior designer MA Allen, president and lead designer of eponymous MA Allen Interiors, known for her striking signature style and her ability to create an effortlessly chic appeal.
Allen was recently tapped by design-centric (and chic!) kitchen appliance brand Big Chill to collab on this just-launched Parisian-inspired Fall Edit curated palette of custom colors, available on all three of the brand’s iconic collections (Classic, Pro and Retro).
“Scheming a fall color palette for Big Chill gave me a reason to escape to one of my favorite cities, Paris,” comments Allen. Capturing the city’s allure, Allen’s just-completed kitchenette (shown here) features Big Chill’s Retro Slim Fridge and Pro Microwave in her Carmine Red. (The striking selection of colors also include Moss Green, Signal Blue and Grey White.)
“Paris in the fall is magical—from fashion to architecture and everything in between. My color collection champions both the modern and the timeless, much like the city itself,” says Allen.
A large contrast to her own formal and elegant kitchen at Lakestone, this kitchen serves a different audience and purpose, she says. “Located in a multipurpose space that includes a guest suite, playroom and casual family gatherings allowed me to implement bold moves such as the Carmine Red appliances and the Retro design concept,” explains Allen. “Much like the Parisian cafe canopies—capturing your attention unexpectedly—these design components are meant to draw you in and encourage a playfulness unique to the space.” Color us inspired. bigchill.com; maalleninteriors.com
“For the palette, I drew inspiration from my favorite city, curating a medley of colors reminiscent of Parisian cafes and their signature awnings.” –MA Allen, president and lead designer of MA Allen Interiors
Carmine Red: “Bold and elegant, Carmine Red is an ideal color for adding vibrance and personality into a space. When paired with neutrals, the mix of rich and muted colors creates an impeccable sense of balance and resolution.”
Moss Green: “This lustrous jewel tone is the perfect way to add glamour and allure to any kitchen. Arguably a ‘new neutral,’ Moss Green can be paired with cool or warm tones, which means its versatility is unmatched, yet so is its eye-catching character.”
Signal Blue: “Known for its sophisticated, classic charm, Signal Blue is the ideal option to add a touch of drama and richness to a kitchen. The deep tone complements nearly any existing element like wood floors, detailed tile or a patterned backsplash.”
Grey White: “The epitome of minimalist opulence, Grey White reimagines the possibilities of a neutral finish. With a cool undertone, this classic and light neutral instantly brings depth and contrast into any space.”
Here, local Broadway star Lauren Kennedy Brady dishes on top Raleigh spots fellow castmates just have to check out while in town.
If you’ve been around Raleigh or the arts for any length of time, you know the Kennedy family. Local arts legends in their own right (for which Kennedy Theatre in Duke Energy Center for the Performing Arts in Downtown is named), for her part, NC-bred Lauren Kennedy Brady is a seasoned Broadway alum. With such on-Broadway credits as Fantine of Les Misérables under her belt, Kennedy Brady often performs locally in NC Theatre’s Broadway-style productions (most recently as Donna in Mamma Mia!)—on top of running her own company, Theatre Raleigh, where she has garnered acclaimed credits as producing artistic director.
This month, she’s set to take stage in NC Theatre’s highly anticipated 9 to 5 production alongside Broadway stars Sara Jean Ford and Ryah Nixon as leading ladies, and Ben Davis as male lead (boss Franklin Hart)—with a guest appearance from another local theater legend, Ira David Wood III. In front of her debut/six-day run as Violet (aka the role made famous by Lily Tomlin), we asked Kennedy Brady where she says her visiting Broadway castmates absolutely must while away any spare time while in town. See you at these spots around Raleigh—oh, and see you at the show! Oct. 12–17, nctheatre.com
“It is so exciting for me to experience the growth of Raleigh, to watch it become an urban mecca and cultural city while still holding on to its identity! When I came back in 2012 after having lived in NYC for 20-plus years, the boom had already begun, and it has continued to grow and flourish! I feel invigorated to be a part of that!”
Wye Hill Kitchen & Brewing
“Wye Hill has the most beautiful view of Downtown Raleigh with a huge patio that is perfect for a fall night out, where you can be sure to be comfortable in these COVID times. (And, hey, it is also owned and operated by two artists, Sara Abernethy and Chris Borreson.) You have to get the Brewhouse Mussels!” wyehill.com
Jubala
“My favorite coffee shop—and best place to have a meeting or meet a friend for a catch-up! With ample seating inside and out, it is a bustling atmosphere where students are studying, deals are being made, and friends are reconnecting! If you don’t get the sweet biscuit with fried egg, sausage and cheese, you have missed the opportunity to finally understand what heaven is!” jubalacoffee.com
Videri Chocolate Factory
“It is better than a Wonka Bar—no gimmicks, just awesome chocolate in a boutique setting! Take a self-guided tour and watch the chocolate being made in front of you! Oh, and did I mention they also are now offering soft-serve ice cream?!” viderichocolatefactory.com
“NCMA always has rotating art in the gallery, so you will always be delighted with what they curate. And for nature lovers, the paths and trails are absolutely wonderful and shouldn’t be missed! And on a beautiful autumn evening, you might just be able to watch a concert or catch a movie outside in the amphitheater.” ncartmuseum.org
Stroll nature trails or walk along 22 miles of hiking trails meandering through forest.
William B. Umstead State Park
“The foliage may just be starting to turn, so try to catch the beauty of the great outdoors while in Raleigh. Umstead Park boasts over 20 miles of hiking trails and three beautiful lakes! You will see folks biking, riding horseback and boating, but I prefer to just find a nice quiet spot and picnic with my family!”ncparks.gov
Village District
“Home to my favorite boutique—even when I lived in NYC—I always bought my clothes at Uniquities in the Village District! There is a ton of wonderful shopping and restaurants in this four square blocks of retail heaven! A perfect afternoon for me is browsing through Sephora and Uniquities after I have met my mom for lunch at Cantina 18, followed up by a relaxing rest stop and a much-needed treat of a mani/pedi!” shopvillagedistrict.com
Bonus: Durham Field Trip
“Though the Durham Bulls will not be playing any home games during the run of 9 to 5, it is still worth a trip to see the stadium and walk through the American Tobacco Campus. And a stroll through Duke University is an absolute must! One of the most gorgeous campuses in the country, it’s home to Cameron Indoor Stadium and the Duke University Chapel. On your way home, hit the King’s Sandwich Shop for a throwback experience with burgers, hot dogs, fries and a cold milkshake!” milb.com; duke.edu; kingssandwichshop.com
Top health experts dish tips on talking to your loved ones about the vaccine.
“People who are vaccinated I know are frustrated and mad right now because they have stepped up and done their part,” said Gov. Roy Cooper in his late July press conference imploring the unvaccinated to roll up their sleeves—and not to wait “until skyrocketing numbers threaten to shut businesses or cancel sports.” The takeaway from Cooper? The way to get our pre-virus normal back is the vaccine.
To help get us there, he asked “vaccinated people to encourage the unvaccinated now more than ever. Because vaccinated people can be some of our best messengers. … It’s time for us to step up and put this pandemic in the rear-view mirror, and we can‘t do it until we get more people vaccinated.”
But how to broach that conversation with reluctant loved ones and acquaintances can be daunting— especially those totally put off by the topic. Enter leading experts on human connection, University of Pennsylvania tenured professor and Harvard MD Edward Brodkin and clinical researcher and therapist Ashley Pallathra (and authors of Missing Each Other: How to Cultivate Meaningful Connections, based on cutting-edge neuroscience), who offer tips on how to talk to your loved ones about getting vaccinated.
“Some people don’t need much convincing— they were the ones who couldn’t wait to get vaccinated, based on the scientific, medical and public health recommendations,” says Dr. Brodkin. “But for those who are ambivalent, the power of connection can make all the difference.”
Thus, Brodkin and Pallathra offer steps for keeping an open dialogue and connecting with a loved one or colleague who is hesitant to get the vaccine:
Nonjudgmental listening. “When you’re willing to listen to the other person, you may be surprised to find how much more likely they are to listen to you.”
Ask permission. “If they give permission, then you can start to dive into some of the science and the facts, now with an audience that’s likely to be more receptive.”
Elicit their thoughts. “Find out what some of their own motivations for vaccination and preventing illness might be [think: travel, protect a loved one]. … Building their motivation will work better if the ideas come from them, not you, because they know best what is important to them.”
Be patient. “Realize the other person may not change their mind in one brief conversation— especially if they are very reluctant or worried about vaccination. By maintaining a stance of openness, respect and [understanding], you foster… trust, and they may well be up for revisiting it with you.”
Use the power of attunement. “Rather than getting caught up in a whirl of stress and anger about the other person’s vaccine hesitancy, try to maintain your own stance of relaxed awareness. Listen to their thoughts and feelings with an effort to understand—and meet them where they are by taking an interest in their own thoughts and their own motivations, instead of immediately imposing your own.”
