Who doesn’t love brunch? It’s the perfect way to regroup after a night out, to savor a meal on a sunny patio or to kickstart the weekend. It won’t be long until restaurants reopen but, in the meantime, grab your whisk. We asked 11 Raleigh chefs to share recipes for brunch classics including biscuits and gravy, shrimp and grits and chicken and waffles along with some Mexican dishes such as empanadas and breakfast burritos. If you don’t feel like going to the trouble of cooking and washing up yourself, all of these dishes are available for takeout.
2½ lbs. Yukon gold potatoes 1pt. sour cream or store-bought creme fraiche 2 medium yellow onions 2 oz. package of chives, sliced thinly 1 Tbsp. dried onion powder 1 Tbsp. lemon juice 1 bunch green onions, sliced thinly 1 bunch Italian parsley, cleaned and roughly chopped 1 tsp. chili flakes 1 lemon 1 shallot, diced fine ¼ cup white wine vinegar ¼ cup olive oil 1 cup canola oil 1 red onion 2 lbs. collard greens, ripped, cleaned, ½” ribbons 1 jar pickled peppers (drained) 8 whole eggs
Potatoes Preheat oven to 350 degrees. Clean and dice potatoes into ¾” cubes. Coat in 2 Tbsp. canola oil and season liberally with salt. Spread evenly on two baking sheets lined with foil and roast for 25 to 30 minutes until fork tender. Set aside to cool.
Prepare remaining ingredients as potatoes are roasting.
Charred onion Peel red onion and cut three thick slices. Heat 2 Tbsp. canola oil in a cast iron skillet and cook without flipping until onions char completely on one side. Flip onions and char the other side. Season liberally with salt and set aside. Once cooled, cut into ¾” dice.
French Onion Creme Fraiche Peel yellow onions and cut in half starting at the root end. Place onions cut side down and slice thinly starting from the “top” of the onion, julienne style. Get a small skillet ripping hot and add 3 Tbsp. canola oil. Add onions and stir to coat in oil. Turn heat to medium and sauté until onions lose all water. When the pan looks almost dry, turn heat down to low and continue to cook onions until dark brown and fully caramelized, 45 minutes to an hour. Season with salt.
Cool onions and add sour cream, sliced chives, juice of one lemon and onion powder. Season with salt and pepper.
Salsa Verde Combine green onions, parsley, shallot, lemon juice, vinegar, chili flakes and olive oil in a small bowl. Season with salt and set aside; check seasoning and adjust if necessary.
For sunny eggs, heat a large non-stick skillet over medium-low heat and add 4 Tbsp. canola oil. Crack eggs and cook for 2 to 3 minutes. Once egg whites begin to set, turn heat to low and cover while potatoes finish heating.
Heat a large skillet and add 3 Tbsp. canola oil. Add cooked potatoes and collards and stir often to avoid burning. After a few minutes, add charred onions and a handful of drained pickled peppers. Season with salt and pepper.
Spread a scoop of the French onion creme fraiche on the bottom of four bowls and dish out the hash to each. Add two eggs to each portion and garnish eggs with salsa verde.
4 oz. sausage, pork breakfast link 1 Tbsp. bacon fat ½ cup onions, yellow, diced ¹⁄₄” 3 ½ Tbsp. all purpose flour 1 cup half-and-half 2 cups water ¾ tsp. salt ½ tsp. black pepper ¹⁄₄ tsp. crushed red chilis
Remove sausage from casing. Place sausage and bacon fat in a sauce pot.
Cook on medium heat until well browned and crumbled. Add onions and cook until soft. Add flour and cook until flour browns while stirring.
Whisk in cold water, half-and-half, salt, pepper and crushed red chilis. Continue whisking over low heat until the mixture simmers.
Continue cooking until velvety and just thick enough. Turn off heat, it will thicken slightly more.
Biscuits (makes 10, or easier to buy frozen)
4 oz. butter, frozen 3 cups all purpose flour ½ Tbsp. sugar ¼ Tbsp. baking soda 1½ Tbsp. baking powder ½ Tbsp. salt 2 cups buttermilk 1 egg ½ cup flour
Preheat oven to 450 degrees.
Grate butter on large hole cheese grater and keep in freezer until ready to add.
Place 3 cups flour, sugar, baking soda, baking powder and salt in bowl of robot coupe (food processor) or mixer and pulse to combine. Add frozen butter and pulse until pea-sized butter pieces remain. Place flour mixture in large bowl, make a hole in center of flour mixture and pour in buttermilk. Stir with a fork until combined, dough should be wet.
Place on floured surface, press flat and lightly dust top. Fold dough in half 4 times flouring lightly to keep from sticking and rolling to 1½” thick each time. Roll into a final shape of 8” x 10” rectangle and cut biscuits into 10 pieces, square or rounds.
Place biscuits ¼” apart on parchment-lined half sheet pan. Press your thumb into each biscuit ½” deep. Whisk egg until frothy, brush tops of biscuits with egg liberally. Bake for 20 minutes until fully cooked and golden brown. Remove from oven and cool to room temperature.
2 scrambled eggs 5 oz. sliced grilled chicken (marinated for 24 hours in red wine vinegar, EVOO, pepper, salt, crushed red pepper flakes and herbs) diced tomatoes shredded green leaf lettuce crumbled queso fresco julienne cut yellow onion and poblano peppers (sautéed) zest mix potatoes (yukon gold, red skin and sweet potatoes diced and tossed in chipotle, paprika, garlic and EVOO and roasted at 400 degrees for 20 minutes) jalapeño flour tortilla
Keeping skillet hot constantly, grill chicken, remove and set aside. Grill flour tortilla, 1 minute per side and set aside. Scramble eggs and place on warm tortilla. Add chicken, peppers and onion mixture plus lettuce, diced tomato, cheese and potatoes, centered in tortilla and roll tightly to form burrito. Place burrito on hot grill or skillet to seal. Enjoy with fresh salsa!
1¾ cup all purpose flour 3 tsp. baking powder ½ tsp. salt 1¾ cups milk ½ cup vegetable oil 2 large eggs, separated into 2 bowls (egg yolks in a large bowl, whites in medium)
In a bowl, sift flour, salt and baking powder.
Whisk the egg whites by hand or with a mixer until stiff peaks are formed. Set aside.
In the egg yolk bowl, whisk milk and oil into the egg yolks. Then mix in the dry ingredients with a spatula or wooden spoon until incorporated. Gently fold the whites into the batter. Streaks of white are OK, don’t over mix.
Cook waffles according to your waffle maker’s directions.
Chicken
6 boneless, skinless chicken thighs, trimmed of fat 1 cup buttermilk 1 Tbsp. blackening seasoning 2 tsp. salt 1 tsp. pepper a few shakes of your favorite hot sauce 2 cups all purpose flour vegetable oil for frying
In a large bowl, mix the buttermilk, 1 tsp. salt, ½ tsp. pepper, blackening seasoning and hot sauce together. Add the chicken and coat thoroughly. Store in a casserole dish or Ziploc bag and refrigerate at least 4 hours or overnight.
In a bowl mix the flour, 1 tsp. salt and ½ tsp. pepper. Working in sets of 3, dredge the chicken in the flour until well coated. Set on cookie sheet.
Heat 1” vegetable oil in a cast iron skillet until 350 degrees. Fry the chicken on both sides to an internal temperature of 165 degrees. Set aside on paper towels.
In a medium pot, brown the sausage with the vegetable oil until cooked through. Add the flour and stir well. Cook for 2 minutes, continuously stirring. Add the milk and whisk together. Bring to a boil and turn to low. Simmer for 15 minutes until thickened. Season with salt, pepper, hot sauce and Worcestershire sauce.
Brioche Beignets
St. Roch Fine Oysters + Bar 223 South Wilmington Street, strochraleigh.com
Photo by Felicia Perry Trujillo
1 cup all purpose flour ½ cup butter, cubed and at room temperature 5 eggs, at room temperature 1 tsp. kosher salt ¹⁄₃ cup warm water 1 tsp. instant yeast 2 oz. sugar
In a stand mixer, combine the flour, salt, sugar and yeast well. Add the eggs and warm water. Mix 2 minutes until combined. Add the butter and mix until emulsified, stopping to scrape the bottom of the bowl. When mixed well, pour the dough into a clean container or bowl that is at least twice the size of the dough. Cover with plastic wrap and let rise at room temperature until doubled in size.
When the dough has risen, scrap the sides of the dough to deflate and allow trapped gas to escape. Cover again and refrigerate until cold, 4 hours or overnight. Remove the cold dough and, working quickly on a flat surface, sprinkle the dough with flour on both sides; use just enough flour to keep the dough from sticking to the table. Roll the dough flat, adding a pinch more flour if necessary, to a ¼” thickness. Cut the dough into squares, about 2” x 2” and transfer to a floured sheet tray.
Refrigerate until ready to cook. Heat 2” of oil to 350 degrees and fry beignets in a single layer until golden brown on each side. Remove the beignets on to a plate covered with paper towels and cover with an obscene amount of powdered sugar. Enjoy.
3 oz. butter 1 pint yellow grits 1 quart milk 1 quart chicken stock salt and pepper to taste
Melt 2 oz. butter in a pot over medium-high heat. Add grits. Toast until they smell like popcorn. Add milk and chicken stock, stirring constantly to prevent clumping. Cook over medium-high heat, stirring frequently until grits begin to boil. Drop to medium-low heat. Add salt and pepper. Simmer for about 10 minutes, stirring frequently. Remove from heat and stir in remaining 1 oz. butter.
Sauce
1 oz. sliced garlic 4 oz. diced shallots 8 oz. halved cherry tomatoes 1.5 cups tomato juice 2 tsp crushed red pepper ½ tsp chili powder 1 Tbsp paprika 2 bay leaves 3 oz. diced bacon 2 oz. butter 2 cups chicken stock 3 oz. diced red bell peppers 2 oz. bourbon 1 lb. shrimp
Cook bacon in a pan over medium-high heat. Add shallots, bell peppers and garlic and sauté for about 2 minutes. Add chili powder, crushed red pepper, paprika, cherry tomatoes and bay leaves. Sauté for about 2 minutes. Add shrimp and deglaze with bourbon. Add chicken stock and tomato juice. Cook for about 5 minutes at medium-high heat. Remove from heat and whisk in butter.
1 bell pepper, any color, small dice 1 cup yellow onion, small dice ½ can chipotle peppers in adobo, chopped 1 Roma tomato, small dice 2 garlic cloves, minced ½ tsp. garlic powder 1 can black beans, drained ½ cup huitlacoche* (optional)
Dough
2 cups masa harina (Maseca instant corn masa mix) ½ cup water 1 tsp. kosher salt
Special Equipment (preferred, but not required)
tortilla press plastic shopping bag small deep fryer
Heat a couple tablespoons of neutral oil in a wide, shallow pot. Add bell pepper and onion and cook over medium heat until softened. Add chipotles, tomatoes and garlic and continue to cook. Reduce heat to low and let cook down for a while. You are trying to evaporate as much liquid as possible. Add garlic powder and cook briefly. You want the powder to absorb the liquid so it becomes uniform with the mixture, and cook the “raw spice” flavor out. Add black beans and huitlacoche (if using). Continue to cook down, smashing the beans slightly, for a mixture of whole and smashed beans for the filling. Season filling to taste with salt and pepper. Remove from heat.
Meanwhile, make the dough. Mix the masa, salt and water until thoroughly combined. Roll into roughly 1 ½” balls and cover with a wet paper towel. Line baking sheets with parchment paper and spray well with non-stick spray.
When filling has completely cooled, begin making your empanadas.
Take the shopping bag and trace two circles the size of the tortilla press and cut out the circles. Place one circle on the bottom of the tortilla press and place a dough ball on top. Cover the ball with the other circle and lower the top to the press. Press down slowly to flatten the ball into a circle roughly 1⁄16” thick.
Place a small amount of filling towards the bottom of the circle and fold the top half down, making a half-moon shape. With your fingers or a fork, press the edges together. Repeat until you’ve used all the filling or dough. Make sure you don’t let the empanadas touch on the baking sheets.
Ideally, you should freeze the empanadas before cooking because they are easier to handle. Also, if you make a larger batch than you plan to serve, you can keep them frozen in a bag or container once they’ve completely frozen on the tray.
The best method for cooking these empanadas is deep frying (350 degrees for 6 minutes), which you can do in a home deep fryer or a tall pot with a thermometer. They can also be baked on the middle rack of your oven (450 degrees for 12 minutes).
Serve with an array of salsas, crunchy garnishes, Latin American-style cheeses, fresh cilantro, and lime wedges. This is a great item for entertaining, especially if you’ve made a large batch ahead of time!
*Huitlacoche is a specialty product that is very difficult to find, even at Latin American markets. It is a fungus that grows on corn and has a very unique, earthy flavor. It’s also been called corn mushroom or Mexican truffle and is harvested at very specific times during the corn growing season. We use a jarred product because it’s more stable and easier to find than fresh but you can omit it all together if you wish.
1 loaf sourdough bread, slightly stale, cut into 1” cubes 1 baguette slightly stale, cut into 1” cubes (about 2 lb. total) 1 Tbsp. canola oil 1 lb. pork breakfast sausage, crumbled 8 oz. button mushrooms, quartered 6 shallots or 1 medium onion, finely chopped 4 garlic cloves, finely chopped ¼ cup dry white wine ½ lb. smoked ham, finely diced 2 cups shredded mozzarella cheese ½ cup grated Comté or Gruyere cheese 12 large eggs, at room temperature 3 cups heavy cream 1 Tbsp. fine sea salt 1 tsp. freshly ground black pepper
About 30 minutes before baking, preheat the oven to 375 degrees. Lightly coat a 9” x 13” x 2” baking dish with nonstick vegetable spray.
Combine the sourdough and baguette cubes in a large mixing bowl. Place half of the bread cubes in the prepared baking dish. Set the other half aside.
Heat the oil in a large frying pan over medium heat. Add the sausage and fry, stirring frequently, until browned, about 10 minutes. Using a slotted spoon, transfer the sausage crumbles to a double layer of paper towels to drain.
Keeping the fat in the pan on medium heat, add the mushrooms and cook, stirring frequently, for 4 minutes. Add the shallots and stir frequently for 2 additional minutes. Stir in the garlic and fry for 1 additional minute. Add the wine and stir to deglaze the pan. Remove from heat and set aside.
Sprinkle half of the ham over the bread cubes in the baking dish, followed by half of the sausage, half of the mushroom mixture and half of the mozzarella. Cover with the remaining bread cubes and then repeat the layering of ham, sausage, mushrooms and mozzarella. Sprinkle the top with Comté cheese.
Whisk the eggs and cream in a large mixing bowl. Season with salt and pepper and then pour over the top of the casserole. Cover the pan with foil. Transfer to the refrigerator and allow the bread to absorb the flavors and liquid for at least 4 hours or up to 12 hours.
Remove the cocotte from the refrigerator 1 hour before baking and let come to room temperature, still covered.
Place the casserole on a baking sheet in the preheated oven. Bake for 1 hour then uncover and bake until golden brown and bubbling, about 15 minutes more.
Let rest for 10 to 15 minutes before cutting and serving.
3 Tbsp. EVOO 1 large yellow onion, halved, thinly sliced 1 large red pepper, seeded, thinly sliced 3 cloves of garlic, thinly sliced 1 tsp. dry harissa spice (or mild chili powder) 1 tsp. cumin 1 tsp. smoked paprika ¹⁄₈ tsp. cayenne 1 28-oz. can whole tomatoes chopped, with their juices 1 14-oz. can chickpeas drained, rinsed ¾ tsp. kosher salt ¼ tsp black pepper 6 eggs 1¼ cups feta, crumbled handful of cilantro chopped
Heat oven to 375 degrees.
Heat oil in a large, oven-safe skillet (like a cast-iron skillet) over medium-low heat. Add onion and red pepper and cook gently until vegetables are soft, about 15 minutes. Add garlic and cook for 1 minute; stir in all spices and cook another minute.
Pour in tomatoes with juices, chickpeas, salt and pepper; simmer for about 10 minutes or until the sauce thickens up. Stir in crumbled feta and check seasoning, adding more salt and pepper if needed.
Crack eggs over the top of the sauce; season eggs with salt and pepper. Bake about 8-10 minutes or just until eggs are set. Sprinkle with cilantro and serve with fresh, warm pita or the best toast you have.
2 corn tostadas 4 oz. carnitas (pork) 3 oz. black beans 3 oz. refried beans 1 oz. salsa de molcajete 1 egg ½ oz. cilantro ½ oz. pickled onions 1 oz. chipotle sauce 1 oz. tomatillo sauce 5 pieces of sweet plantain
Mince the cilantro. Cook the carnitas in a slow cooker or skillet with oil and heat up black beans and refried beans in separate sauce pans. Once carnitas are cooked, pull apart with a fork so they are shredded. Fry sweet plantains and cut into cubes. Cook egg to your preference (we recommend using a poached egg).
Spread refried beans on one tostada and add cubed sweet plantains. Drizzle molcajete sauce and top with second tostada. Add black beans and shredded carnitas. Place cooked egg on top of the carnitas and black bean mix.
Bathe the left side with the tomatillo sauce and the right side with the chipotle sauce. Garnish with pickled onions and minced cilantro.
5 cups pastry flour 1¼ tsp. baking soda 1¼ tsp. baking powder ½ oz. instant yeast ¹⁄₃ cup sugar ½ Tbsp. salt ½ cup butter (frozen) ½ cup lard (frozen) 1 pint + 1 oz. of buttermilk 2 oz. melted butter
Preheat the oven to 350 degrees.
Sift the flour, baking soda and baking powder into a large bowl. Add the yeast, sugar and salt into the bowl and mix together.
Grate the frozen butter and lard into the flour mixture. Use your fingertips or a biscuit cutter to break the fats apart so that there are no pieces larger than a pea. (Use your fingertips as opposed to your palms, so that the heat of your hands does not melt the fat).
When your fat flecks are broken into pea-sized pieces, add the buttermilk. Mix the dough, just enough so that the buttermilk is incorporated and the dough comes together. Do not overwork it.
Turn the dough out of the bowl onto a well-floured table. With a rolling pin or your hands roll/press the dough to 1” thick. Mentally divide the dough into thirds. Fold the left third onto the center third and then the right third onto the left third.
Repeat last step one or two more times.
Allow the dough to rest under a damp towel for 10 minutes.
Roll dough out to 1” thick and cut out your biscuits. Place them on parchment paper on a sheet pan so that they are touching each other. Cover the biscuits with a towel and let them proof in a warm space for 20-30 minutes, until they double in size.
Cook the biscuits for 10 minutes, spin the pan, and cook for another 10 minutes or until golden brown. Remove from the oven and brush the melted butter over top of your biscuits. Serve warm!
We Can’t Wait For These Spots to Reopen
Beasley’s Chicken + Honey 237 S. Wilmington Street Dish we miss: Belgian Waffle
Big Ed’s 220 Wolfe Street Dish we miss: Hot cakes
Cameron Bar and Grill 2018 Clarke Avenue Dish we miss: Veggie Omelette
Centro 106 S. Wilmington Street Dish we miss: Calentado
Coquette Brasserie 4351 The Circle at North Hills Dish we miss: Quiche
Humble Pie 317 S. Harrington Street Dish we miss: Huevos Rancheros
Iris 2110 Blue Ridge Road Dish we miss: Hoppin John Burger
Midtown Grille 4421 Six Forks Road Dish we miss: The Crabcake Benedict
Parkside 301 W Martin Street Dish we miss: Chicken and Waffle Sandwich
Poole’s Diner 426 S. McDowell Street Dish we miss: Macaroni Au Gratin
Rosewater Kitchen & Bar 110 Park at North Hills Street Dish we miss: Porchetta Hash
If you’re feeling claustrophobic, sick of your home’s four walls, you’re not alone. Logan’s Garden Shop landscape architect Mike Riha says the Raleigh store’s sales are up over the last year.
“People are sitting around, staring at their backyards, thinking, ‘I can create a better space,’” Riha says. He calls it crisis gardening. “Most people are buying plants— ornamental or vegetable.” Riha squashes the notion that it takes a “green thumb” to grow veggies; in fact, he says, as far as gardening goes, it’s almost no fail.
“Growing herbs or tomatoes is easier with prefabricated boxes,” says Riha. “It controls Mother Nature.”
So, whether you want to upgrade with a fun water feature or create the perfect area to chill out outside, there are lots of ways to make your outdoor living space a hangout spot you can enjoy long after the quarantine is over. Here are some ideas to get you outside and gardening or refreshing your patio or back yard.
Outdoor rug from Furnish NC
An Outdoor Rug Need something to jazz up your patio space without big renovations? Consider a large outdoor rug! Not only is this a good way to include color in your backyard, it’s also an inexpensive way to change up a space without having to go through the process of painting or staining a deck.
Plant Flowers When it comes to simple backyard ideas on a budget, you can never go wrong with planting flowers, an ideal way to add a natural pop of color to your landscape. Plant hydrangea bushes or tulip bulbs along the fence if you have a major green thumb. Or go to your local plant nursery and buy a few pots to fill with your favorite blossoms.
A Fire Pit The best backyard designs are the ones that include a fire pit. There are kits and great YouTube videos with step-by-step instructions for building your own but it may not be an ideal endeavor for the casual DIY-er. “This project requires a higher aptitude for building to be successful,” says Riha. If you decide to buy instead of building, your biggest decision is to go with a pit that burns either wood or gas—consider someone will be chopping or collecting all the wood to burn. And make sure you include ample seating around your fire pit—you don’t want to be too cramped when you’re roasting marshmallows!
Mood Lighting If you’re looking to have one of the most beautiful backyards on the block, invest in outdoor lighting. Drape string lights down across your outdoor living space to give it a starry night feel. You can also line any patio or garden path with torches and lanterns for soft lighting.
Mosquito Service Mosquitoes are a major problem in warm weather. If you don’t want to spray on smelly repellents every time you go outdoors, consider a mosquito control service. Rich Cohen, owner of Raleigh-based Mosquito Joe, says his company was starting to see an uptick even before the official stay at home orders were announced. “The driving force is that people are staying home and they really want to spend as much time outside as possible,” says Cohen. He offers three options: A synthetic barrier spray that lasts three weeks, a botanical barrier spray that also lasts three weeks and an all-natural spray that lasts two weeks. The cost varies depending on your yard’s size but the company is offering discounts for first time customers due to the outbreak.
Photo courtesy of Pretty Handy Girl
Create a Stone Path You don’t need a garden; just create a clear path from your house to the hammock or backyard fire pit. “You only need 10-15 stones and stone dust,” explains Riha. “It’s an easy, low-budget, do-it-yourself project.” You can also add a little flair to your pathway by adding yard decorations like glow in the dark rocks or garden stakes.
Hammock A hammock is a fun backyard fixture that everyone will appreciate. Suspend a hammock between two trees and fasten the ropes with either industrial hooks or tree straps. Affordable hammocks with stands are also an option if a sturdy tree isn’t available.
A Portable Bar Say goodbye to making multiple trips inside with a bar cart on wheels. Load your cart up with glasses, small appetizer plates, a pitcher for lemonade or water and an array of snacks for a convenient outdoor fueling station. And if it starts to rain, you can easily transport your cart back inside to keep the party going.
A Fountain Need some ideas for a small yard? Invest in a fountain! Fountains are a great way to add a water feature to your outdoor space without costing too much or taking up lots of room. Riha says adding a fountain is another ideal do-it-yourself project—as long as you can lift the weight and dig the hole.
Plants and a renovated backyard won’t cure the coronavirus but they can certainly improve your mood—and your mental health should be a top priority if you’re cooped up with the kids, the dogs and a spouse. So take some time to get outside!
Looking for a little fresh air while you’re socially distancing? Take a walk by Campbell University’s Law School and check out some new public art on Hillsbourgh Street. World renowned local artist, Thomas Sayre, created “Preponderance” to celebrate the 40th anniversary of the law school’s first graduating class and its 10th anniversary of the law school’s move from Buies Creek to Raleigh.
Campbell Law School Dean J. Rich Leonard and artist Thomas Sayre
The idea for the installation came from Sayre, along with the Campbell Law Dean J. Rich Leonard and art aficionado Kathy Creed, wife of Campbell University President Dr. J. Bradley Creed. “Preponderance”—named after the legal standard of evidence—soar at 22 feet tall, more than three times the height of the average person. The metal spires weigh approximately 650 pounds each (with one that’s slightly heavier to reflect the “preponderance of evidence” moniker) and are composed of stainless steel. Both are illuminated at night via a narrow beam of light projected upwards.
How we pick our listings: Here, Raleigh Magazine’s highly curated list of locally owned full-service restaurants, with a few specialty regional favorites to boot. Think of a restaurant we missed? Click here.
KEY: Average dinner entrée price: $: 20 and under; $$: 21-35; $$$: 36-55; $$$$: 56 and up
CAPITAL DISTRICT
Mulino Italian Kitchen & Bar A simply idyllic setting transports you to the banks of Tuscany, wine in hand, via the likes of arancini Siciliani, red wine-braised lamb shank or housemade pasta dishes, best enjoyed alfresco alongside the lush greenery-dotted serene pool. 309 N. Dawson St., @mulinoitaliankitchen $$
Second Empire Stately and sophisticated, the elegant 1879 Dodd-Hinsdale house dishes unparalleled seasonally inspired plates, from the must-order rabbit rigatoni special to the always-succulent salmon. 330 Hillsborough St., @second_empire_resturant $$$
Taverna Agora A Mediterranean-esque oasis topped off with an open-air rooftop sets the stage for authentic Greek fare, from tzatziki and hummus to flambéed saganaki, which literally arrives at your table on fire. 326 Hillsborough St., @tavernaagora $$
Press “European inspired, Carolina made.” So goes the mantra of this tiled coffeehouse and resto allowing the hours to go by deliciously with visions of a Euro summer via coffees, cocktails, crepes and sandwiches. 400 Hillsborough St., @presscccraleigh $
SMOKY HOLLOW
Five Star For a five-star experience sans the stuffiness, head to this legendary locale for its celebrated unparalleled vibe, weekly local DJs and authentic Asian cuisine—think fried rice, lo mein, heat seeker shrimp, crab rangoons and more. 301 N. West St., Ste. 101, @fivestarraleigh $
Flour & Barrel Flour is, naturally, the name of the game at this intimate rustic Italian spot/craft brewery—spotlighted in housemade pastas like tableside mafaldine and seafood-laden chitarra, plus small plates made to share. 400 W. North St., Ste. 120, @flourandbarrelnc $
Madre Oh, mother! Smoky Hollow’s sexy, sophisticated sup spot showcases rotating small plates from the hands of its Michelin-starred chef—think beef tartare, roasted cauliflower and Calabrian chicken—that expertly mirror its sultry atmosphere. 518 N. West St., @madreraleigh $$
Tucker Street Diner From the same team as The Shiny Diner, classic comfort food to warm your heart and stomach is found at this Smoky Hollow diner serving up milkshakes, burgers, waffles and retro vibes. 421 N Harrington St., @tuckerstreetdiner $
SEABOARD & PERSON STREET DISTRICT
Big Cat For the neighborhood, by the neighborhood is the MO of the day-to-night dining and drinking destination dishing the likes of kimchi-topped chopped cheese, banh mi and Mexican Milanese. 1000 Brookside Dr Ste. 119, @bigcat.brookside $$
Boatman Spirits Co. Set sail for the Mediterranean via crispy halloumi, grilled za’atar wings, harissa chicken and steak kabobs—paired with craft cocktails in the moody, cavernous digs. 713 Seaboard Station Drive, @boatmanspiritsco $ Crawford and Son Drawing inspiration from local products, plus a medley of classic and modern techniques, chef/owner Scott Crawford’s menu is like a work of art—almost too pretty to eat. Seasonal dishes include everything from showstopping crudos and elevated beef short ribs to must-order manchego-herb biscuits. 618 N. Person St., crawfordandsonrestaurant.com $$$
Gringo A Go Go With its playful vibe, plant-filled patio, and authentic food and drinks (those housemade margs though!), this sup spot has been sating local Mexi-food lovers—including vegans—since 2014 with its tortas, tacos, burritos and the like. Guac on! 100 N. Person St., gringoraleigh.com $
Jolie Inspired by a trip to Paris and named for chef/owner Scott Crawford’s daughter, Jolie pairs modern Euro elegance with classic French fare (think escargot, onion soup and bubbles to pair, natch) in an intimate setting where the dreamy rooftop stars. 620 N. Person St., restaurantjolie.com $$
Omakase by Kai Upping the sushi game at Seaboard Station is this stunning wood-covered outpost offering a wide array of luxe and contemporary plates, from specialty rolls and bento boxes to omakase, natch. 15 Seaboard Ave., omakasekai.com $$$
Side Street Restaurant Housed in a quaint white cottage on an ever-so-apt DTR side street, the Southern staple serves up a side of nostalgia from within its clapboard walls and wide windows. Spring for the quiche of the day or any of the next-level sandwiches—washed down with wine or beer. 225 N. Bloodworth St., sidestreetrestaurantraleigh.com $
SmokeStacks Cafe Delicious and accommodating is the name of the game at the cozy resto setting the scene for brunch, and beckoning you to stay for dinner with locally sourced ingredients, a well-curated wine list, cocktails, beer and spirits. 701 E. Lane St., smokestackscaferaleigh.com $
Stanbury Garage-chic meets a Michelin star in the making at this eclectic go-to dishing weekly-ish rotating elevated-yet-approachable fare like Asian-inspired fried oysters, crispy pig head and NC tuna crudo. Pro tip: No reservations—but the option to wait with sips and nips via stellar service is so worth it. 938 N. Blount St., stanburyraleigh.com $$
MOORE SQUARE DISTRICT
Bida Manda Escape to the Far East via flavor-packed authentic Laotian fare inspired by family recipes. Pro tip: Get the crispy pork belly soup. And be sure to sate your postmeal sweet tooth with the purple sticky rice. 222 S. Blount St., @bidamanda $$
Big Ed’s City Market Staying true to its best-in-class country cookin’ legacy since 1989, good eats are always abundant at Ed’s. The mainstay features down-home fare like fried okra, grits, and chicken and pastry, plus daylong breakfast ops. Come hungry! 220 Wolfe St., @bigedsnc $
Brewery Bhavana Sharing is caring, so belly up with your brood at this culinary nirvana for a bevy of bamboo steamers dishing all that and dim sum—or peck into the hoisin-honey-sauced peking duck. And the dumplings? Do it. 218 S. Blount St.,@brewerybhavana $$
Caffe Luna Craving pasta with personality? Dive into dishes like chicken Parm and ravioli Fiorentina in a charming white-tablecloth spot made for date nights, family dinners—and yes, the neon sign’s basically begging for a photo op. 136 E. Hargett St., @caffe.luna $
City Market Sushi Pull up and roll out for a smattering of specialty and classic rolls (s/o the Crazy Monkey), appetizers, nigiri and sashimi at this sleek sushi hideaway—and save room for the mochi ice cream as a post-dinner sweet treat. 315 Blake St., @citymarketsushi $$
Daijobu From the same team behind City Market Sushi, this slurpworthy hot spot serves up comforting bowls of ramen—plus an array of seafood-focused hand rolls and Asian small plates. 170 E. Davie St. @daijobu_us $$
Gravy Carb-loading has never tasted so right. Get lost in the sauce—er, gravy—via daily-made batches and Italian-American selects straight from the stove. Pro tip: Don’t skip the spaghetti and meatballs or lasagna. 135 S. Wilmington St., @gravyraleigh $$
Sitti The Lebanese grandmother (Sitti) you wish you had is serving up love in the form of pizzettes, kabobs, shawarma and swoonworthy dips—the hummus and baba ghanouj are *chef’s kiss*! And the vibes? As welcoming as the food. Just like grandma’s house. 137 S. Wilmington St., @sittirestaurant$$
St. Roch Embracing the spirit of the namesake NOLA neighborhood from which chef Sunny Gerhart’s family hails, St. Roch serves standout raw and roasted oysters alongside craveworthy ops like crawfish hushpuppies, gator Bolognese, red beans and rice, and fried seafood platters. 223 S. Wilmington St., @strochraleigh $$
Vic’s Italian Restaurant & Pizzeria Authentic old-world Italian cuisine and traditional New York-style pizza collide at this family-run fave, dishing comforting fare for 30+ years. You can’t go wrong with the pasta and calzone—and those garlic knots are nonnegotiable. Moore Square District, West Raleigh & Glenwood South, @vicslakeboone $$
FAYETTEVILLE STREET DISTRICT
Birdie’s Barroom & Kitchen Let your tastebuds fly high via soups, starters, handhelds and cocktails at this modern DTR gem and community beacon—or swing by for a quick energy boost from the lineup of coffee, sandwiches and pastries at Birdie’s Cafe. 150 Fayetteville St., @birdiesraleigh$$
Centro Queso is the love language at this brightly colored Downtown staple serving up dank tacos and cocktails in a vibrant space. Also don’t pass up the enchiladas, flautas or burrito. 106 S. Wilmington St., @centroraleigh $
Jimmy V’s Osteria + Bar Never give up! Named for famed NC State coach Jim Valvano, this upscale eatery serves classic Italian fare alongside casual ops like pizzas and salads. 420 Fayetteville St., @jimmyvsraleighob $$
The Mecca Since the 1930s, this old-timey family-owned Oak City OG has been serving up Southern comfort food and daily diner specials for breakfast, lunch and brunch. Checkered floors, a bright-red diner counter and polished wood booths round out the vintage vibe. 13 E. Martin St., @themeccarestaurant $
ORO In this chic, sophisticated two-story all-white sup spot, you’ll be taken on a global tour via droolworthy seasonal tapas, paired with craft cocktails and a full wine bar. 18 E. Martin St., @oro_restaurant $$
Poole’s Diner Beard-winning chef Ashley Christensen’s restored 1945 pie shop dishes reimagined comfort food and craft cocktails in a mod meets retro setting. And it goes without saying—the macaroni au gratin is a must-order. 426 S. McDowell St., @poolesdiner $$$
The Raleigh Times Read all about it: Located in the home of the century-old building that housed the former The Raleigh Times newspaper, this Downtown staple now encompasses an ample multistoried corner with multiple spots to drink and dine on a generous selection of craft beers and bar eats. 14 E. Hargett St., @raleightimesbar $
Sono Raleigh Good eats roll out at this sexy-chic yet approachable sushi resto serving up world-class rolls (not to mention ramen, miso soup and other Japanese izakaya staples), with a huge cocktail and sake selection to sip on to boot. 319 Fayetteville St., @sonosushiraleigh $$
WAREHOUSE DISTRICT
Barcelona Wine Bar It’s always tapas time at Warehouse District’s Spanish-inspired oasis feat. such shareable snacks as charcuterie, patatas bravas and pork belly—best enjoyed on the spacious patio and washed down with a pitcher of sangria.430 W. Martin St., @barcelonawinebar $
Figulina Pasta la vista, baby! Twirling up creative rotating pasta delights is this refreshing concept boasting both lesser-known shapes and classic dishes—from rigatoni and tagliatelle to rotolo—plus sipworthy cocktail selects. 317 S. Harrington St., @figulina.raleigh $$
Irregardless Café Meat eaters and veggie lovers alike thrive at this OG Raleigh eatery showcasing everything from tofu-forward mains to salmon crudo and burgers. Don’t sleep on brunch—and check the cal for live music. 901 W. Morgan St., @irregardless1975 $$
La Terrazza Post up on The Dillon rooftop for approachable spins on Mediterranean-meets-Southern Italian ops spanning to-die-for tuna tartare and burrata to cheesy cauliflower and pizzas—plus a bubbles program that will send you. 223 S. West St., @laterrazzaraleigh $$
O-Ku Sushi Roll up for authentic Asian eats with Southern nods and sophisticated presentations. Think petite plates and sushi specialties to contemporary robata-style dishes—and even a multicourse omakase tasting.411 W. Hargett St., @okuraleigh $$
Oak Steakhouse Let them eat steak! Carnivores will delight in this modern take on steakhouse dining offering a slew of signature steaks (natch)—NTM housemade bread, oysters Rockefeller and bone marrow frites. 411 W. Hargett St., @okuraleigh $$$
Parkside “Parked” at the entrance to the Warehouse District, this DTR staple slays brunch, lunch and dinner with its chef-inspired fare (burgers, bowls, shrimp and grits, and more)—and quenches any thirst via a bevy of beers on tap. 301 W. Martin St., @parksideraleigh $
The Pit Carrying out NC’s barbecue legacy, this gem doles out authentic whole-hog, pit-cooked BBQ worth pigging out over, with sides and starters to boot. See: pimento cheese balls, fried green tomatoes, deviled eggs and more. 328 W. Davie St., @thepitbbq $$
Trophy Brewing & Pizza The signature pies and seasonally rotating brews served up at this Morgan Street joint have a hold on locals—with salads for a tasty ~balance~. Worth a trophy (or two) indeed… 827 W. Morgan St., @trophybrewing $$
Tuscan Blu Send your taste buds on a trip to Tuscany through myriad pastas, meat-forward mains and rotating specials. Standouts include gnocchi pesto con pollo, linguine with meatballs and homemade lasagna. Nom nom! 327 W. Davie St., @tuscan_blu $$
Whiskey Kitchen It’s more than just whiskey business at this hip indoor-outdoor haven. Beyond the impressive bar program, find a smattering of Southern-inspired plates for pairing, including a bangin’ fried chicken sandwich, steak and potatoes, fried Brussels and beyond. 201 W. Martin St., @whiskey.kitchen $
Wye Hill For brews and chews with epic views, Wye Hill serves up the best patio around with daylong foodie ops that always slap. The dill pickle pimento cheese is a crowd fave; the Everything Brussels make vegetables delectable; and the Wye Hill burger is anything but ordinary. 201 S. Boylan Ave., @wyehill $$
HILLSBOROUGH STREET CORRIDOR
Lime & Lemon Indian Grill & Bar Journey through India’s many regions in a modern atmosphere via the likes of authentic tikka masala, veggie samosas, chicken curry, naan and much more—plus specialty cocktails with an Indian twist. 105 Friendly Drive, Ste. 101, @limenlemon_indiangrill $
Lobera Tacos & Tequila Nosh on classic Tex-Mex dishes like enchiladas and burritos—plus creative standouts like birria ramen and Mexican-inspired sushi—below the Belltower at this family- and NCSU alumni-owned tacos and tequila spot translating to “the place where all the wolves gather” in Spanish. 2100 Hillsborough St., @lobera.raleigh $$
Players Retreat One of Raleigh’s favorite OG sports bars since 1951, PR (as it’s affectionately called) is both a game day and everyday go-to for Raleighites—esp. State fans, obv—for its laid-back vibe; lively outdoor patio (with TVs!); and elevated bar food like specialty burgers, baby back ribs and chicken wings. 105 Oberlin Road, @theplayersretreat$
VILLAGE DISTRICT
Cantina 18 Serving up “Southwestern fare with a Southern drawl,” chef/owner Jason Smith’s upscale Southern-Tex eatery is famed as much for its year-round sidewalk seating and open-air sliding glass doors as for its tasty sangria and margs, nachos, tacos, quesadillas, and burritos. 433 Daniels St., @cantina1$
Cape Fear Seafood Company Seafood groupies, this one’s for you. A relaxed atmosphere touting coastal vibes sets the stage for award-winning fresh regional seafood platters and other sea selects, plus handcut steaks, pastas, tacos and brunch fare. Village District & North Raleigh, @capefearseafoodcompany $$
Piccola Italia Indulge your taste buds in a one-way ticket to the Italian countryside via late Sicily native Frank Amato’s handmade New York-style pizzas, traditional pastas, sandwiches, soups and salads that are—dare we say—better than your nonna’s. 423 Woodburn Road, @ncpiccolaitalia$$
Postino WineCafe It’s always wine o’clock at this mod wine bar boasting ample handpicked vinos, cocktails and beer—aka the perf pairings for the signature bruschetta boards, “snacky things,” paninis, salads and soup of the moment. Pro tip: The patio/outdoor bar is also the moment. 401 Daniels St., @postinowinecafe$
Tazza Kitchen Rustic interior elements, lush plants and moody lighting provide the ideal backdrop for the likes of wood-fired pizza, tacos, elevated entrees and more starring local ingredients—all complemented by a rotating menu of “serious libations.” 432 Woodburn Ave., @tazzakitchen$$
Tupelo Honey Cafe It’s all the buzz: The storied Asheville-born spot’s made-from-scratch Southern fare is sourced from Carolina purveyors and served against a warm and cozy backdrop. Think biscuits and blueberry-lavendar mimosas. 425 Oberlin Road, @tupelohoneycafe $$
Village Draft House This fan-fave sports bar is always the name of the game. Go for the nonchalant neighborhood vibe and the loungeworthy covered patio fitted with TVs—stay for the 100-plus ever-evolving brews and menu of elevated bar food. 428 Daniels St.,@villagedrafthousenc$
GLENWOOD SOUTH
Botanical Lounge Lush green velvet couches, marble tables and skyline views set a posh stage for the likes of patatas bravas, crispy pickled okra, ribeye and oysters paired with classic cocktails at the indoor-outdoor rooftop restaurant, bar and lounge. 419 Glenwood Ave., @botanicalraleigh$$
Cuya Take your taste buds South via vibrant Caribbean, Mexican and South American flavors—think tuna ceviche, pastelon and fried yuca balls—served in a high-energy, music-filled space with refreshing ’tails. 413 Glenwood Ave., @cuyacocina$$
Hibernian Irish Pub Sláinte! Raleigh has the luck of the Irish indeed at this storied staple, famed for its beer and liquor selects + delish Irish dishes perfect for both the start of a night out and the day after. Glenwood South & North Raleigh, @hibernianpub$
La Mala La Santa’s sister concept brings a triple dose of color, flavor and culture to Glenwood—plus a bold, lively backdrop for Mexican-inspired cocktails and authentic street food like tacos, chilaquiles and ceviche. 126 N. West St., lamalamx.com$
La Santa Get a true taste of Mexico at this family-owned spot serving the owner’s mother’s Guadalajaran recipes—handmade tortillas, bolillo and chicken enchiladas—best paired with a freshly squeezed fruit marg, natch. 222 Glenwood Ave., @lasantaraleigh$
MoJoe’s Burger Joint There’s burgers—then there’s MoJoe’s burgers. A dozen-ish handpressed takes keep this icon ruling Raleigh. For the full effect, snag a patio seat, a booze-optional shake and that famed MoJoe’s sauce. 620 Glenwood Ave., @mojoesburgers$
My Way Tavern With a Cheers-esque vibe and TVs on every wall, the neighborhood tavern is a great spot to catch the game over cocktails, brews, bar food and late-night bites—all served your way. 522 St. Mary’s St. @mywayraleigh$
Soul Flavorscape of India A mod flavorscape of authentic Indian fare comes from the kitchen of this family-owned restaurant dishing the likes of samosa chickpea chaat, paneer tikka, chicken 65 and beyond. 301 Glenwood Ave. @soulflavorscape$
Sushi Blues The BOGO rolls and half-price Sun. & Wed. wine bottles will bring you in—the smattering of sushi selects, craft cocktails and bustling patio overlooking Glenwood Ave. will keep you coming back. 301 Glenwood Ave., @sushibluescafe $$
Tobacco Road Sports Cafe From the Amra brothers comes a fan-fave hang for scratchmade bites, cold beers and cheering on the home team. 505 W. Jones St., @tobaccoroadnc $
Vidrio Blown-glass plates set a Mediterranean-meets-museum backdrop for fig-and-bleu flatbreads, salmon, stuffed peppers and craft cocktails—and 50-plus wines on tap. 500 Glenwood Ave., @vidrioraleigh$$
The Willard Rooftop Lounge $ Bites with a view? Don’t mind if we do. Perched atop Glenwood South’s chic AC Hotel, The Willard plates Mediterranean-inspired small bites alongside a spirited bar program of classics and house specialties. 9 Glenwood Ave., @thewillardraleigh$$
FIVE POINTS
Ajja Mediterranean- and Middle Eastern–inspired dishes—think braised lamb tagine and whipped feta—set the tone at Cheetie Kumar’s neighborhood gem, where a retro-leaning dining room and a Technicolor patio bring the “world” to Five Points. 209 Bickett Blvd.,@ajjaeats $$
Bloomsbury Bistro A household name, this polished bistro blends French technique with American comfort, turning out oysters, steak frites and other seasonal standbys in a cozy, quietly elegant setting. 509 W. Whitaker Mill Road, @bloomsburybistro $$
Glenwood Grill A refined take on low-country classics anchors this neighborhood go-to, leaning on locally sourced ingredients for Southern staples like seafood and grits, fried green tomatoes, and catfish. 2603-151 Glenwood Ave., @glenwood_grill $$
Hako At this Glenwood Village sushi mainstay, fresh cuts shine across the board, from crowd-pleasing specialty rolls to pristine nigiri and sashimi—proof that consistency is its calling card. 2603 Glenwood Ave., Ste. 155, hakosushinc.com $$
Hayes Barton Cafe & Dessertery Come for the famed Americana cuisine (pro tip: dial “M” for meatloaf), stay for the towering slices of homemade cake, all served amid checkerboard floors and photo-lined walls that nod to Raleigh’s past. 2000 Fairview Road, @hayesbartoncafeanddessertery $
J. Betski’s Prost to Raleigh’s only German-Polish kitchen, where famed pierogies, spaetzle and bratwurst fuel a lively, beer-friendly hang, complete with rollup garage doors and covered patio. 1916 Bernard St., @j.betskisofficial $$
Lola’s Beach Bar It’s forever 5 o’clock at this tropical cantina, where island-inspired bar fare meets housemade margs and cocktails built on 100% agave tequilas and freshly squeezed juices—perf for patio sipping. 1803 Glenwood Ave., @lolasbeachbar $
Neuse River Brewing & Brasserie Belgian-inspired comfort dishes—poutine, steak frites and mussels among them—pair seamlessly with a deep bench of brews in a laid-back brasserie with patio and outdoor herb garden. 518 Pershing Road, @neuseriverbrewingco $
NOFO @ the Pig Set inside a reno’d Piggly Wiggly, the quirky neighborhood spot serves Southern staples for lunch, brunch and dinner, from pimento cheese dip to shrimp and grits and fried catfish. 2014 Fairview Road, @nofo_at_the_pig $$
Red Dragon A Five Points fixture for comforting Chinese fare, this spot turns out everything from stomach-warming soups to sesame chicken, coconut shrimp, lo mein and fried rice, with an extensive a la carte menu to match. 2513 Fairview Road, raleighreddragon.com $
Stellar Elevated comfort food takes center stage in an intimate setting, where dishes like tuna tataki, coq au vin, and Basque cheesecake pair with curated pours, brunch standouts and a polished-but-welcoming vibe. 1912 Bernard St., stellaritb.com $$
Timber Pizza Co. Your standard slice gets an upgrade thanks to fresh, high-quality ingredients like sous vide chicken thighs, pea-shoot pesto, Peruvian sweet peppers and cured chorizo across a creative lineup of pies. 627 E. Whitaker Mill Road, @timberpizzaco_raleighdurham $
Trophy Brewing Five Points Housed in the bright-blue former Electric Supply Co. building, the latest Trophy outpost draws crowds for its cult-favorite pies (Most Loyal is a must) and house brews—plus a steady dose of community spirit. 207 Bickett Blvd., @trophybrewing$
IRON DISTRICT
Brodeto In this Michelin stunner, the likes of crudos, housemade pastas and breads serve as a love letter to Adriatic cuisine—and a one-way ticket to the Mediterranean for your taste buds. 2201 Iron Works Drive, Ste. 137, @brodetorestaurant$$$
East End Bistrot Dishing culinary theatrics in pure art form, the swanky French- and Asian-inspired eatery perfectly choreographs exquisite eats, bevs, atmosphere and service. 2020 Progress Court, Ste. 110, @eastendbistrotraleigh $$$
The Fiction Kitchen It’s not fiction—you won’t miss the meat at this 100% vegan kitchen cooking up a globally inspired menu of charcuterie boards, noodles and Impossible meatloaf—plus beer, wine, cocktails and NA bevs. 2409 Crabtree Blvd., Ste. 100, 428 S. Dawson St.,@thefictionkitchen $
Hummingbird NOLA-born chef-owner Coleen Speaks serves up eclectic American fare with a twist in a chic, colorful space—or alfresco on the always-bright Dock 1053 patio. Pro tip: Brunch is a no-brainer. 1053 E. Whitaker Mill Road, Ste. 111, @hummingbirdral $$
Mala Pata Heirloom masa shines in this Michelin-recognized kitchen, where a star-studded team of food-and beverage vets fire up mod crowd-pleasers like tuna tartacos, flautas and tacos. Cap the meal with a nightcap next door at its Bar Peyote. 2431 Crabtree Blvd. @malapata.molino $$
Miso Ramen Bar Nood lovers give high praise to the super-popular ramen haven offering up slurpworthy selects feat. broth made in-house daily and house-braised chashu—plus rice bowls, apps and signature drinks. 2409 Crabtree Blvd., Ste. 104, @miso_ramen_bar $
WEST RALEIGH
Amedeo’s Founded in 1963 by Wolfpacker Amedeo “Dick” DeAngelis, the iconic Italian sup spot is famed for its pizzas, pastas, calzones, wings and sandwiches—plus signature and Wolfpack-themed cocktails. Buon appetito! 3905 Western Blvd., @amedeos_restaurant $
Bella Monica A nod to owners Corbett and Julie Monica’s Italian heritage, this family-run trattoria channels their Nana’s table via Neapolitan pizza, flatbreads and antipasto recipes handed down for generations. 3121 Edwards Mill Road, @bellamonica.raleigh $$
Bru’s Public House Game day or not, good grub is always on deck in the Wake Park elevated sports bar where locals belly up all day for a beer, burgers, wings, pizza and cocktails. 5433 Wade Park Blvd., Ste. 100, @bruspublichouse $
The Iron Oaks Taproom and Lounge Tee up a good time via golf simulators paired with beer and wine, cocktails, and elevated bar food (think charcuterie, truffle fries and handhelds) crafted to bring “unique flavors and ingredients to the concept of casual dining.” 3800 Glenwood Ave., Ste. 130, @the.iron.oaks $
Lakeside Kitchen Southern-infused fare gets a fresh spin with from-scratch dishes rooted in seasonal bounty from the NC State Farmers Market, nearby farms and the resto’s own patio garden—think vibrant salads, veggie-forward bowls and fresh-picked specials. 2450 Alumni Drive, @lakesidekitchenraleigh$
The Oak The Oak’s friendly staff serves made-from-scratch bar bites, entrees and sliders to pair with 100+ bourbons, including The Oak’s own in-house blend. And brunch is always a good idea. 4035 Lake Boone Trail, @theoakraleigh $$
State Farmers Market Restaurant Southern comfort fare stands the test of time in this bright and bustling restaurant plus patio. Think homemade biscuits, local country ham and the like—perf for some post-market browsing.1240 Farmers Market Drive, @statefarmersmarketrestaurant $
Sushi Mon Fresh sushi, bento and sashimi/nigiri dished in moody digs make Sushi Mon a Raleigh “roll model” for a reason. Don’t sleep on starters like spicy garlic edamame or gyoza. 3800 Glenwood Ave., Ste. 100, @sushimon_raleigh $$
Sushi Nine Long known for its BOGO rolls, apps, noodles, stir-fries and hibachi, this sushi spot is also a fan-fave for its modern atmosphere and spacious patio. Pro tip: Try the Mr. Wuf roll. Go Pack! 3812 Western Blvd., @sushinine $
NORTHWEST RALEIGH
Angus Barn Serving up almost 20,000 steaks a month, this nationally renowned resto—in a literal barn—boasts award-winning wines to pair with its succulent beef and seafood. Pro tip: The Wild Turkey Lounge is the move for first-come first-serve drinks & dinner. 9401 Glenwood Ave., @angusbarn $$$
Azitra Indian Indulge in Indian classics and a few fusion surprises at this contemporary Indian eatery “encapsulating the essence of nirvana” with each dish. Dig into makhmali lamb, paneer, or tandoori surf and turf—and dessert is non-negotiable. 8411 Brier Creek Parkway, @azitranc $$
Bazil Indian Cuisine Prepare to be captivated by a wild ride of elevated Indian delicacies (tandoori, chaat, pakora, etc.) dished in an upbeat setting, complete with weekend DJ sets—plus a fully stocked bar to boot. 6602 Glenwood Ave., @bazilindiancuisine $$
Brier Creek Beer Garden Get your garden fix sans plants and dirt with 50+ craft beers on draft and 100+ bottles, snarky signs lining the walls, and unique dishes including German nachos, Moroccan meatballs and a pint of bacon (!). 8521 Brier Creek Parkway, @bcbeergarden $
Casa Carbone It’s a family affair—and the legacy has been passed down since 1984. Nosh on authentic Italian fare like zuppa di clams, fettuccine carbonara, chopped sirloin pizzaiola, and pizza and dessert galore. 6019 Glenwood Ave., Ste. A, @casacarbone $$
Dos Taquitos An institution on the Raleigh food scene, this Mexican haven channels the flavor and spirit of its homeland through staples like tacos, enchiladas, chilaquiles and delicious margs. And the train-served queso is a must. 6101 Glenwood Ave., @dostaquito_official $$
J. Alexander’s Twinkling views abound from this contemporary resto’s perch above Crabtree Valley Mall, where you’ll find traditional wood-fired American classics like old-fashioned cheeseburgers, Emerald Coast shrimp and slow-roasted prime rib. 4600 Crabtree Valley Ave., @jalexandersrestaurant $$$
Jalwa Indian Bistro It’s all about the presentation here. Creative Indian dishes (changezi raan flambé, palak paneer baklava, etc.) are served in such an artistic way they’re almost too pretty to eat—best paired with a classic or innovative cocktail for a true masterpiece. 6112 Falls of Neuse Road, @jalwaindianbistronc $$
Jose and Sons Traditional Mexican comfort food fused with Southern influences found seven days a week in a festive high-energy atmosphere, where local ingredients enliven the flavors of staple dishes like enchiladas, chimichangas, nachos, soups and salads. 4112 Pleasant Valley Road, @joseandsons $$
Kanki Japanese House of Steak and Sushi Prepare to catch the shrimp! This hibachi and sushi staple is best known for its talented tableside chefs who entertain as they expertly chop, dice and cook your meal before your eyes with the flip of a spatula. Northwest Raleigh & North Raleigh, @kankirestaurant $$$
The Mill The name and vibe a nod to the OG Edwards Mill Bar & Grill (RIP), this upscale dive-meets-quality American steakhouse promises to make you a regular with steak frites, salads, smashburgers and more. 3201 Edwards Mill Road, @themillraleigh $$
Napa Bistro & Wine Bar Quench your thirst for a trip to the West Coast via myriad vinos and ’tails and wine-country cuisine—think small plates, soups and salads—plus an elevated ambiance to boot at this Golden State-inspired mainstay. 3705 Exchange Glenwood Place, naparestaurantgroup.com $$
The Peddler A pillar of Raleigh’s restaurant scene, this old-school steakhouse has been peddling out seafood, chicken and steaks aged to perfection since 1969. 6005 Glenwood Ave., @peddlerraleigh $$$
Trali Irish Pub Authenticity is on tap at Trali’s traditional Irish gastropub dishing a “true slice of Ireland” in Raleigh via classic cuisine—plus Irish pints, local craft beers and live local tunes. Brierdale Shopping Center, 10370 Moncreiffe Road, @traliirishpub $
V Pizza Buongiorno!A bangin’ hot spot, V slices up “pizza so Italian it needs a translator”—not to mention a slew of must-nosh shareable apps, salads, sandwiches and desserts. 7930 Skyland Ridge Parkway, Ste. 100, @_vpizza $$
Waraji Japanese Restaurant Sip on the large sake selection—plus extensive Japanese whiskey in its attached izakaya—to wash down the substantial selection of scrumptious specialty rolls, sashimi and donburi. 5910 Duraleigh Road, @warajisushi $$
Zayka Indian Cuisine Adding some spice to mealtime, one of the only local Punjabi Northern Indian restaurants serves a variety of paneer, seafood and naan with authentic spices and elevated flavors. 10410 Moncreiffe Road, Ste. 104, @zaykaraleigh $$
NORTH RALEIGH
13 Tacos & Taps Specializing in authentic Mexican cuisine with a vibrant twist, this food truck-turned-brick-and-mortar dishes a whole new style of taco fusion, burritos and nachos, making for the perf nosh spot for a fiesta. 10511 Shadowlawn Drive, @13tacosandtaps $
Café Tiramisu Originating from old Raleigh favorite Piccolo Mondo, this quaint eatery with rich rustic decor has been dishing ravioli, stuffed clams, bruschetta and other authentic Northern Italian fare for ~30 years. 6008 Falls of Neuse Road, @cafetiramisu1 $$
Clyde Cooper’s Barbeque Clyde’s has been a fave since 1938 for its award-winning chopped BBQ pork, succulent beef brisket and juicy chicken—all served up with classic sides and, of course, those signature hush puppies. 327 S. Wilmington St., @clydecoopersbbqraleigh $
Farina Classic Italian bites with a modern take are all the rage at this casual American-Italian restaurant. Kick off the meal with antipasti paired with a signature cocktail, followed by primo pizza and pasta. 8450 Honeycutt Road, Ste. 100, @farinaraleigh $$
Franko’s Prime Franko’s brings prime-time polish to Lafayette Village via USDA Prime steaks and quality seafood—plus full lineup of soups, salads, starters, desserts, and house specialties—in a refined, white-tablecloth vibe. 8460 Honeycutt Road, @frankosprime $$$
Gonza Tacos y Tequila Go for the hippie-chic vibe—complete with neon colors fashioned into modern Day of the Dead decor—and stay for the enchiladas, passion fruit salmon, tacos and fab handcrafted cocktails. 7713 Lead Mine Road, Ste. 39, @gonzatacosytequila $
Margaux’s Southern hospitality meets a “high-energy metropolis” at this staple eatery established circa 1992 that bring guests international takes on classic dishes like gnocchi, grouper, spiced lamb and lobster. 8111 Creedmoor Road, @margauxsrest $$$
Milton’s Pizza A comfort-food go-to since the early ’80s, Milton’s is the place for traditional to-die-for ’za, calzones and pastas, plus sammies and wings to boot. Don’t sleep on the uberpopular lunch buffet. 8853 Six Forks Road; 14520 Falls of Neuse Road; @miltonspizza $
Northside Bistro & Cocktails John Scarangella’s Northside Bistro evokes a sense of nostalgia with its neighborhood-friendly vibe and classic New American-style menu including sausage-stuffed mushroom caps, duck confit and beef Wellington. 832 Spring Forest Road, @northsidebistroraleigh $$$
North Ridge Pub This upscale tavern dishes elevated versions of classic pub fare like burgers, wings, crab cakes and nachos—best paired with plenty of wine and beer to wash it down. 6010 Falls of Neuse Road, @northridgepub $
Peri Brothers Modern Italian Upscale yet inviting, the room frames refined Italian classics, from clam-studded vongole and truffle tagliatelle to premium proteins, all best paired with a pour from the curated wine list. 7321 Six Forks Road @peribrothersitalian $
The Piper’s Tavern Irish heritage, traditional sports pub and homey family resto collide in this fam-friendly neighborhood tavern with a menu to satisfy all appetites—from soups to sammies to burgers and beyond. 8304 Falls of Neuse Road, @thepiperstavern $$
Poppyseed Market By day, elevated comfort classics and vino lead—backed by a hand-tossed pizza program best enjoyed with a cocktail or local microbrew. 8801 Lead Mine Road, @poppyseedmarket $$
Sushi One Putting the swank in sushi, the mod family-owned spot rolls out tempura, teriyaki, Thai and hibachi selects, and classic rolls—plus a smattering of signature ’tails perf for pairing. And since it’s never too early for raw fish, be sure to belly up for brunch. 8470 Honeycutt Road, @sushione_raleigh $$
Relish Craft Kitchen & Bourbon Bar Relish in this craft kitchen and bourbon bar specializing in fresh comfort food with a “new Southern” twist via a rotating menu showcasing NC’s best ingredients. Pro tip: You can’t go wrong with a mac and cheese skillet. 5625 Creedmoor Road, @relishraleigh $
Salt & Lime Cabo Grill Live your best island life via Baja peninsula-inspired flavorful fare like street tacos, seafood, and quesadillas and burritos in a tropical cantina-esque setting. And don’t forget the signature margs. 6006 Falls of Neuse Road; 4800 Grove Barton Road, @saltlimecabo $$
Thaiphoon Bistro DTR’s first—but no longer only—Thai resto garnered fame for its authentic fare repping every region of Thailand, plus its large selection of vegetarian ops. Don’t miss the papaya salad, green curry or any of the house noodle dishes. 7496 Creedmoor Road, @thaiphoon_bistro $
uglyfish There’s nothing ugly about uglyfish. Instead expect pretty seasonal small plates—yakitori, udon and spicy tuna—alongside modern sushi selects, pristine nigiri and sashimi, all best paired with sake, vino or a house cocktail. 4701 Atlantic Ave., Ste. 129, @uglyfishnc $
Vinnie’s Steakhouse & Tavern Succulent steaks and classic a la carte sides like mashed potatoes, spinach and the like meet an extensive wine list, impeccable service and retro vibes at this nee-1987 mainstay. Pro tip: Dessert is a must. 7440 Six Forks Road, @vinniessteakhouse $$$$
Vinos Finos South American small plate dreams are met at this sip and sup spot serving up delish tapas—from lamb sliders to burrata—and a wide selection of rotating wines by the glass. 8450 Honeycutt Road, Ste. 110, @vinosfinosraleigh $
Winston’s Grille A Raleigh staple since 1986, this traditional upscale resto is a hit for its selection of prime rib, pastas and fresh salads—NTM its expansive outdoor terrace and signature cocktails. Sutton Square, 6401 Falls of Neuse Road, @winstonsgrille $$
MIDTOWN
Barking Dog Let the dogs in at this pup-friendly bar and restaurant serving up classic American fare over brunch, lunch and dinner—plus cocktails and treats for good boys and girls. 201 Park at North Hills St. @barkingdognc $ Capital Grille This fine-dining restaurant and steakhouse with a palatable patio delights with the likes of dry-aged steaks and wagyu, artfully prepared seafood, and delicious sides to share. 4242 Six Forks Road, @thecapitalgrille $$$
CO Bright and bold flavors from Southeast Asia—think dumplings, noodles and rice/poke bowls—boast unique and modern tweaks in a sleek setting. 101 Park at North Hills Street, eatatco.com $
Coquette Brasserie C’est la vie! Escargot, frites, tartare and more French cuisine gets infused with local farm-fresh ingredients in a sophisticated Parisian-esque setting, with tables open to the sidewalks for that European feel. 4351 The Circle at North Hills, @coquetteraleigh $$
The Cowfish Sushi Burger Bar Burgushi (aka a bangin’ meat and seafood collision) rolls out in a vibrant space—with a famed ultramod cylindrical fish tank centerpiece!—satisfying carnivores, seafood lovers and sushi fans alike. 4208 Six Forks Road, @thecowfishsbb $$
Cucciolo Terrazza Ciao, bella! Sister restaurant to Durham’s Cucciolo Osteria, this North Hills resto serves upscale vibes with a side of antipasti, pasta, entrees, and other contemporary Italian dishes—including an Italian-esque brunch (!). 4200 Six Forks Road, Ste. 100, @cucciolodurham $$
Foxcroft Food & Wine There’s no “wining” when it comes to the charcuterie, flatbreads, housemade pasta, salads and ample bottles coming out of this lively restaurant, wine bar and bottle shop—complete with brunch and an outdoor patio. And don’t sleep on the burger. 4421 Six Forks Road, @foxcroftfoodandwineraleigh $$
Giorgio Pizza Bar Pull up a chair to watch the signature crispy, thin-crust sourdough pizzas spin through the air as you feast on handmade pastas, seasonal snacks and salads. 141 Park at North Hills St., Ste. 112, @giorgiopizzabar $
Midtown Pho Oodles of noodles can be found at this authentic Vietnamese restaurant—along with rice dishes, banh mi, summer rolls and more. 424 E. Six Forks Road, @midtownpho $
Peregrine Where “east meets west,” Saif Rahman and Patrick Shanahan’s contemporary American concept is a love letter to the places that shaped Rahman’s life. Inspired by America’s cultural mosaic, the menu boasts such standouts as dry-aged beef tartare, sheesh kabob, and Bengali wedding chicken—rounded out with fresh ’tails and inventive desserts. 1000 Social St., Ste. 150, peregrineraleigh.com $$$
Rosewater Kitchen & Bar A light-filled “garden party” atmosphere makes the perfect setting for sipping eclectic wines while dining on burrata, seafood and delectable veggies inspired by Mediterranean flavors. 110 Park at North Hills Street, @rosewaterkitchen $$
STIR The upscale vibe, scratchmade entrees and craft cocktails have stirred up quite the following for dates, business meets and brunches alike. Pro tip: Oysters—raw, char-broiled or Rockefeller-style—are a must. 4242 Six Forks Road, @stirraleighnc $$
Tamasha For a dining experience that is nothing less than a “grand performance,” slide into a seat at one of “America’s Most Beautiful Restaurants” and enjoy a feast of elevated Indian food—think tandoori paneer tikka, chaat and butter chicken—showcasing the rich and diverse flavors of the nation. 4200 Six Forks Road, Ste. 130, @tamashanc $$
Village Tavern Elevated tavern meets mod setting at this casual yet chic North Hills gem, with a menu running the gamut from hot crab dip and nachos to tacos, pizza, burgers, and meat- and seafood-focused entrees. 4140 Lassiter Mill Road, @villagetavern $$
Vivace Long cushioned banquettes and a spacious outdoor patio serve as the ideal backdrop for fresh pastas made daily, pizzas and creative seasonal menu items. 4209 Lassiter Mill Road, @vivaceraleigh $$
During this time of self-quarantining and social distancing, it’s still important to get in your exercise and breathe in fresh air. Here are some walking trails located around the city to help keep you from going stir-crazy. Just be sure to stay 6 feet away from fellow greenway and trail users.
Neuse River Greenway Trail: The most popular trail in the Capital Area Greenway System, the Neuse River Greenway Trail runs for 27.5 miles along the Neuse River, from Falls Lake to the north into Johnston County to the south. The Neuse River Greenway Trail website provides more details about what users can experience along the way.
The Reedy Creek Greenway Trail: This 5-mile trail connects the Capital Area Greenway System to William B. Umstead State Park and links to the North Carolina Museum of Art, which has its own campus trail system. The NCMA’s network of trails winds through a collection of large sculptures and art installations. The Reedy Creek Greenway Trail also includes the bike/pedestrian bridge over I-440. At the time of the bridge’s construction, it was the longest bike/pedestrian bridge in North Carolina.
Lake Johnson East Loop Trail: This 2.8-mile trail branches off of the Walnut Creek Greenway Trail and circles around the eastern section of Lake Johnson. This is one of Raleigh’s more popular trail segments due to its relatively short length, the views of Lake Johnson and because it’s a loop that’s easy for users to navigate.
Crabtree Creek Greenway Trail: This 14.6-mile trail follows Crabtree Creek, northwest from the Neuse River Greenway Trail beginning at Anderson Point Park, to Lindsay Drive. This summer, the city will begin construction on the Crabtree Creek West project to extend the Crabtree Creek Trail from its existing western terminus at Lindsay Drive to William B. Umstead State Park. Points of interest along the way include Crabtree Valley Mall, Lassiter Mill Park, Kiwanis Park and Anderson Point Park.
The Walnut Creek Greenway Trail:This 15.6-mile trail follows Walnut Creek, northwest through southeast Raleigh, from the Neuse River Greenway Trail to Lake Johnson. Points of interest along the way include the Walnut Creek Wetland Center, the State Farmers Market, Lake Raleigh and Lake Johnson Park.
All of the trails listed are paved and accessible to both cyclists and pedestrians.
By Raleigh Parks, Recreation and Cultural Resources
This is an updated version of a story that ran in Raleigh Magazine’s November 2017 issue.
