Picked by: Anthony Rapillo, owner/CEO, Layla’s Son Hospitality Group
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Sometimes, less is more—which is precisely the case with La Taqueria: the latest from restaurateur Anthony Rapillo and celeb chef Katsuji Tanabe. Now open in the former Boxyard RTPLeroy’s space, the duo’s second concept—behind last year’s DTR Flour & Barrel—specializes in the simple yet flavor-filled authentic tacos Tanabe was raised on in Mexico City. No fussy elaborate ingredients—just really delicious, fresh tacos.
Aiming to answer the call as “the best, most authentic Mexican tacos in the Triangle,” the taqueria (aka resto specializing in tacos) features handpressed tortillas alongside four types of protein: chicken, chorizo, brisket and mushroom—plus myriad garnishes. Think homemade salsas, fresh and pickled onions, cilantro, and lime.
Choricero; photo courtesy of La Taqueria
While a sole food offering (save some specials Tanabe has in the works) may seem basic, Rapillo ensures they’re anything but. Marinated in a steaming bath of spices, broth and lard, the meats all get slow-cooked together in a “hot tub”-type pan (aka choricero). The result is tender meat and “a far more interesting broth that seasons everything cooked in it,” says Rapillo. “If you’ve ever sat facing a Chinese hot pot or Italian bollito misto, you are familiar with the effect.”
While Rapillo was initially skeptical about a taqueria, a taste of the Top Chef vet’s tacos flipped the script. “I came over for lunch, and I was like, ‘There’s no way I’m gonna make tacos in Durham,’” recalls Rapillo. “And then two hours later I was like, ‘I guess I’m going to make tacos in Durham.’”
Hydrating your hunger, La Taqueria will also serve pre-batched tequila- and mezcal-based mixed cocktails in its revamped space, complete with an expanded dining room, upgraded tables and chairs, fresh paint, and an ever-so-apt Mexican spotted owl mural by the same artist behind the Flour & Barrel masterpiece.
Put simply: It’s a fresh take on your typical taco joint—“a pure taqueria,” maintains Rapillo. “There’s no other rhyme or reason to it—just super authentic, super-fresh tacos.” It promises to be the ~taco~ the town (had to). @lataqueriaboxyard
If you’ve already sleighed your way through our holiday pop-up coverage, you’re just in the nick of time, as a handful of holiday hooch spots add to the spirited roster.
Through Jan. 13, Clockwork is throwing its Santa hat in the ring with their annual Nutcracker pop-up with, you guessed it, a plethora of nutcrackers adorning every available surface. And mixing up festive drinks (hey tiramisu martini!) for all the jingle ladies—and gents—is recently crowned people’s choice winner at The Cocktail Classic, Kellie Corcoran.
If you’d rather hurry down the chimney in Durham, Corpse Reviver is here for it—until Dec. 31. “With nostalgic flavors, over-the-top holiday décor, and, most importantly, our signature warm and welcoming atmosphere, we transform into a whimsical Winter Wonderland in the heart of downtown Durham,” emphasizes co-owner Melissa Katrincic. Top off your white Christmas with spirited concoctions like Grandma Got Run Over by a Reindeer, Poinsettia 75 and Glen Cocoa (you go, Glen Coco!) served in a winking take-home Santa mug.
And lighting the way in Cary through Jan. 12, The Side Door’s “Christmas on Kildaire” pop-up decorations would make even Clark Griswold tear up. Christmas aficionado and owner Anthony Rapillo helped in hanging over 1,200 feet of garland and over 1,000 Christmas ornaments to bring North Pole vibes south. “We believe [our pop-up] rivals any Christmas pop up in Raleigh,” Rapillo says—sounds like an excuse to see if he’s right.
Also through Jan. 12 and under Rapillo’s decorating tutelage is Flask Cocktail Bar who is lighting up the season. Rapillo recommends sipping on the christmas cookie Negroni, saying it’s “somehow exactly what you’d think it tastes like while remaining super balanced and not overly sweet.” Time to drink up, grinches.
Glenwood South’s Italian food game is on the comeup.
Italian food is clearly having a moment—so much so that even Raleigh’s party district, long energized by bumping bars, has recently seen a handful of such concepts open.
In a matter of months—and within mere blocks—already popular Flour & Barrel, Anthony’s La Piazza and Pierro’s Italian Bistro have delivered gusto onto the Glenwood South scene, with yet another, La Cucina Italiana, on the way in Smoky Hollow. Not to mention recently bowed fast-casual Vic’s Pizzeria, dishing its family-famous New York-style pies a la its City Market Vic’s Italian Restaurant.
So why now? “Italian food is the most popular food in the U.S.,” maintains Pierro’s co-owner/executive chef Daniel Fair. “When you [think of what’s] going to be successful, Italian comes to the forefront.”
Fair notes they’ve been eyeing Raleigh for quite some time after realizing there “weren’t many Italian restaurants in the area.” Clearly, they weren’t the only savvy restaurateurs with a hunch. Fast-forward to a proliferation of pasta and pies extending delizioso concepts across DTR via the likes of 2024’s Figulina and La Terrazza.
But more Italian doesn’t dilute the dish, it drives it—and forces you to define your craving. “Competition is always a good thing because it pushes businesses to do better,” says Rome native and Rocco’s GM/co-owner Pietro Luca. “It’s just a matter of what people look for. But we have a specific niche type of cuisine—which is the original Italian cuisine.”
Photo courtesy of Pierro’s Italian Bistro
Leaning authentic in concept and conception, Rocco’s menu spotlights homecooked dishes straight from Luca and co-owner Gianni Cinelli’s nonna and madre, while neighbor Anthony’s La Piazza serves up a mom-and-pop vibe that’s at once “trendy and elegant,” says owner Anthony Scafidi, who also runs La Piazza JoCo locales.
Meanwhile, a few blocks away, Flour & Barrel has carved out a less traditional take on its chef-curated menu thanks to executive chef Katsuji Tanabe’s experimentation with such unorthodox ingredients as squid ink in spaghetti.
And offering a high-end take on classics, Fayetteville-founded and family-owned and -operated Pierro’s features upscale Italian in addition to chophouse selects like high-end steaks, apps, flatbreads, pizzas and the like—in addition to an extensive bar. Scafidi and Pierro’s co-owner Michael Laurenceau agree that with Raleigh’s explosion in growth—coupled with an ever-growing number of people moving here—the population will be able to support all these new concepts.
“We’re honored to be a part of the Italian food explosion in DTR and are excited to see where this leads,” emphasizes Flour & Barrel’s Anthony Rapillo. “Glenwood South is more than college bars. We knew that when we envisioned Flour & Barrel in early 2023, and we’re happy other business owners saw that too.” Buon appetito!
Two Raleigh restaurateurs are resurrecting a hidden speakeasy below Fayetteville Street.
Tucked below Fayetteville Street is a time capsule of Raleigh history: an abandoned speakeasy located directly underneath Sir Walter Apartments, which formerly housed the famous Sir Walter Hotel. Now, the dust-covered den below the city’s oldest surviving hotel building is rising like a Phoenix thanks to Anthony Rapillo (of Flour & Barrel, V Pizza, Flask Cocktail Bar and The SideDoor fame) and Chopped champ Katsuji Tanabe.
A designated historic landmark, the hotel—which was constructed (and saw its heyday) in the 1920s—was a hub for political activity, earning it its famed “North Carolina’s Third House of Government” nickname. Because, naturally, what better politico hang for wheelings and dealings than a hidden speakeasy?
Long since forgotten, its unearthing a century later revealed beautiful bones complete with historic remnants a la original booths, tables, bartop and some light fixtures, enticing many Raleigh entrepreneurs to acquire the sacred slice of real estate. Alas, Rapillo and Tanabe were the sole proprietors to score an in-person meeting with the building’s owner, Capital Realty Group. And the rest, quite literally, is history.
With lease now in hand, the entrepreneurial pair plans to revive the speakeasy, retaining its signature red leather booths and wood details while bringing energy back to that once-thriving dance floor. And propelling the space into its new age, the duo will add mod touches to the downstairs den, including two bars and entertainment—think live DJs, dancing, and bottle/shots service.
“We want it to be a place where adults can go and let loose and have a really good time—and not feel super-restricted or like they’re somewhere fancy,” says Rapillo. Think very fun, very loud and very dark, he adds. In short, a total vibe.
Meanwhile, a separate side from the dance floor area serving subterranean sips and sushi will lean more into a restaurant atmosphere with loungey booth seating and a Japanese-inspired menu by Tanabe.
Taken together, the dark and moody space will tout a true speakeasy scene—down to the absence of signage or a bouncer checking people in at the exterior door upstairs). And it will remember where it came from—from the old photo mementos to the potential moniker… Rapillo even wants to name it The Third House. “If we’re not gonna dive into the history, why are we doing this here?” he says.
But the underground haven—now DTR’s fifth behind a bevy of outstanding below-ground bars: Foundation, Fox Liquor Bar, Watts & Ward, and Sous Terre—won’t just serve as an ode to Raleigh’s history, but a beacon of her future. It’ll stand on the shoulders of all the longstanding and newly bowing businesses securing DTR as a destination for the future.
“We feel like Downtown in five, 10 years is gonna be back to being the coolest place to be in Raleigh—and we want to be a part of it,” emphasizes Rapillo. “Downtowns are always vital to a city’s success. … And the space is so cool.” Ready to go back in time?
