Those big black boxes popping up around Downtown are a big win for Raleigh.
Making good on the promise that not all who wander are lost are the newly installed digital wayfinding kiosks in DTR. Like your own adventure concierge, IKE Smart City kiosks are complete with interactive multilingual touch screens to activate the pedestrian experience.
Need a proximal bite or bev? Check. Retail fix or a place to rest your head? Yup. Event finds? You bet. Real-time transit info? In progress. Addiction recovery services, safe shelter, critical social services resources and emergency call system (plus future real-time emergency messaging from the city)? Indeed. Even a built-in photo booth (selfie, who?). Have a need or craving? Essentially these big black boxes you see popping up around Downtown—and already utilized in 16 U.S. cities—have you covered.
“In 2016, I was on a ski trip to Denver [and] used an IKE kiosk to help me determine when the train was coming,” said Mayor Mary-Ann Baldwin at the mid-November ribbon-cutting ceremony. “It helped me pick out a restaurant for dinner, and it also showed some of the fun things going on in Larimer Square—which we all decided, yeah, let’s walk over there and see what’s happening. … And I said to myself, ‘Why can’t we have this in Raleigh?’ And lo and behold [IKE] was looking at Raleigh. And that’s when the conversation started.”
With over 3.5 million unique visitors to DTR and a core bustling with locally owned retailers (~90%) and restaurants (~80%), our storefronts are essential to the Raleigh experience, said Downtown Raleigh Alliance President Bill King in his ribbon-cutting speech. “One of our challenges is businesses are scattered around and not always easy to navigate,” he added, and “we want to make sure Downtown is the best experience it can be. Bringing digital wayfinding is a critical tool to helping our many visitors, residents and workers be able to support and patronize our locally owned businesses and give Raleigh this distinct feel of community and home.”
But this super-cool city communication platform is about so much more than where to stay and play. “It’s not just about entertainment—it’s also about social services,” said Baldwin. “It’s about helping people find that bus. It’s about true communication on so many levels. It’s taken seven years, but the fact of the matter is: IKE’s here and that’s exciting.” And in case you weren’t already convinced, Baldwin maintains, “Raleigh is cool now.”
“Breaking through the tremendous amount of noise and information can be difficult, but these help us to do so in a way that can better support DTR.” —Bill King, President, DRA
Navigating the Navigation
Users of IKE’s interactive touch screen kiosk will be presented with multiple applications covering everything from activities and events to arts and culture spots to shops and restaurants/bars to places to stay—as well as social service resources (think shelters and the like).
► Browse through the options or use the search bar to find exactly what you’re looking for (like, say, the name of a specific hotel). ► Each kiosk is based on proximity, so the closest spots to the IKE you’re using will appear first. ► Once you select your destination, the kiosk will provide options on how to get there, whether by public transit, scooter or on foot. ► IKE will then provide a QR code you can scan to get the directions directly on your phone.
DRA taps urban planning consultants to reimagine Downtown.
Downtown Raleigh’s watershed moment is now. Storefronts remain empty; office buildings are slow to refill; foot traffic is low—at least in certain areas. Despite vast efforts by stakeholders and city leaders alike to restore the once vibrant city center, the “if you build it, they will come” approach hasn’t worked—yet.
But maybe we’ve been thinking about it all wrong. Focusing largely on bringing people back to Fayetteville Street specifically has long been front of mind. It makes sense—Raleigh’s “Main Street” is the major artery channeling through DTR, doubling as the central business district and lifeblood of our city.
Attracting retail to the corridor has been seen as the primary solution for reenergizing the area—until now. In an about face, stakeholder and DRA Economic Development Strategy (EDS) committee member David Meeker recently revealed, “Fayetteville Street doesn’t work for retail.”
“We need to reset our expectations when it comes to Fayetteville Street,” says Meeker of his perspective shift following a meeting with consultants from Interface Studio during their first visit to the City of Oaks in early August. As a refresher, the Philadelphia-based planning and urban design practice was selected in July by DRA to lead the EDS for DTR for their ability to challenge us, says DRA President and CEO Bill King.
That challenge out of the gate is getting real—“so there’s the question of Downtown Raleigh’s identity and brand,” says Interface Principal Scott Page in a sitd-own interview with Raleigh Magazine. Another huge revelation. … Sit with that for a moment. Nashville is Music City; Vegas is Sin City. Who is Raleigh? And who is it for? Interface hopes to answer those questions.
While Downtown Raleigh already has a plan, it was devised in 2015—and much has changed since then. Interface is here to fine-tune it to what Raleigh is now, tasked with activating not just Fayetteville Street but the entire Downtown economy, repositioning the office market, increasing diversity among businesses, supporting existing businesses, filling empty storefronts and developing the “next big idea for Downtown.”
“The heart of what we’re here to do is to understand the challenges at a local level,” says Page, whose firm will visit monthly to engage with stakeholders, business owners, residents and visitors. “It really does become a question of the experience of Downtown Raleigh—how do we continue to activate Downtown if workers are not in the office five days a week and the housing is slowing down? How do we make sure folks living in the suburbs or visiting from other cities are coming back time and time again?”
Interface is primely positioned to answer those questions, with a portfolio ranging from metropolises like Atlanta to midsize cities like Grand Rapids, Michigan, to small towns like Macon, Georgia. The studio’s forward-thinking urban revisions encompass everything from park improvements and pedestrian infrastructure in Wilmington, Delaware, to the creation of Spruce Street Harbor Park at the Penn’s Landing Marina in Philadelphia, complete with floating barges featuring lily pad water gardens, F&B vendors, hammocks and more to maximizing a crucial street in Philadelphia as a greenway for economic development.
From their first visit to Raleigh alone, Interface’s impact is clear—first, by acknowledging our Main Street is on the brink of being a “blah-za” (a term the firm dubs for districts that are just “meh”—aka areas that “were intended to be places for people but don’t really serve adequately in that role,” explains Page). And, perhaps more importantly, to realize Downtown encompasses more than just Fayetteville Street.
“All downtowns face similar challenges, but all downtowns have different solutions,” says Page. “Part of our job is to look at the programming and see where there might be opportunities to expand it and do so in a way that directly supports Downtown retailers and restaurants.”
One of the things Interface has done to better study Downtown is create a measuring tool to understand what it feels like to walk every single street, says Page. “What it will help to reveal are pockets of activity that feel really good.” City Plaza, for instance, serves as the ideal host for concerts, productions and other activations. But when events aren’t taking place there, it sits mostly empty.
“Filling in Downtown is important,” reiterates King. “If you map out the residential buildings and developments, they’re kind of clustered in a handful of places, which is good—but having those spread out would be helpful and would allow us to have density across Downtown and support more businesses.” Besides just buildings, filling in those pockets with additional experiences will also create a vibrancy that will attract people from all over the city—and beyond.
“There’s a lot of great things in Downtown Raleigh that a normal visitor—or even people that live in the region—wouldn’t know about, and those are the types of things we want to highlight,” maintains Page. “Whatever the answer is to how Raleigh differentiates itself, it should be obvious on the streets and in the public spaces. So when you’re here—whether you live a couple of blocks away and you’re walking to work or you’re visiting for a festival—you should feel it.”
Raleigh has no shortage of bangin’ burgers—arguably stacking up against the best burger capitals in the country (comin’ for ya, Dallas). It’s been seven years since Raleigh Magazine crowned the best burgers in town—and a lot has changed on the beefy scene—so we decided it was time to dig in. We had a cow noshing our way through Raleigh’s meatiest masterpieces to suss out everything under the bun and crown our mighty burger kings. If you like big buns and you cannot lie, when it comes to perfect patties, 10 standouts hamburgled our hearts—aka the best burgers you can get our hands on—plus a smattering of walk-up ops, fries, sauces and more worth getting out of bed for. Hungry? Let’s meat up.
1
Neuse River Brewing Co.
NEUSE RIVER BURGER Beer cheese and beef patties—name a better combo, we’ll wait. And add a brew for the perf meat-cute. Inspired by “flavor, flavor, flavor,” says co-owner and COO Jennifer Kolarov, “chef Mark Woodard is maintaining the legacy” of the NRBC burger originally dreamt up by chef Steven Jankowski that continues to achieve insane levels of satisfaction on the daily. The half-pound beef patty with NRBC beer cheese is also topped with roasted garlic aioli, crispy onion strings and housemade pickles on locally made Union Special brioche buns for a flavor bomb worth Gramming about. @neuseriverbrewingco (Photo courtesy of Beck Laster)
DOUBLE SMASH BURGER A pandemic prodigy if you will, chef Oscar Diaz’s double smash burger first popped on the menu in 2020 as a solution to “bomb ass” comfort-food takeout while the dining room was closed—only to become so popular that it became a permanent menu staple. Bless! The smashing success belongs, of course, to the well-seasoned patties smashed as thin as possible—which helps with caramelization—NTM the housemade pickles, American cheese, lettuce and tomato that provide the “perfect grease-to-freshness ratio (that’s an actual measurement),” says Diaz. But the crowning jewel is the secret burger sauce—and though the ingredients are indeed a secret, you should def order extra for dipping. @cortezraleigh (Photo courtesy of May Caudillo)
RANCHERO Spice lovers—this one’s for you. If you can handle the heat, the Ranchero is guaranteed to tickle your taste buds thanks to crispy jalapeno bacon, pepper jack cheese and salsa verde—topped off with a fried egg. MoJoe’s kitchen manager Fidel Herrera Gonzalez garnered inspo for the spicy “sammich” in his family’s salsa verde recipe, finding it paired excellently with the creaminess of the cheese. And since there’s an egg on it, it also counts as breakfast—aka a perf hangover brunch meal that’ll kick ya back into gear after a night out. Feelin’ hot, hot! @mojoesburgers (Photo by Jennifer Robertson)
4
Standard Beer + Food
STANDARD SMASH BURGER “Nothing fancy, no chef required.” If Standard’s, ahem, standard smash burger had a tagline, this would be it. “It’s pretty simple—as it should be,” says operating partner Cov DeRamus. Nevertheless, the burg sure doesn’t skimp on flavor. Made from two quality patties of coarse, ground, high-fat chuck + brisket, the killer handheld delivers on fat, salt, acid and heat—all thanks to thinly shaved Oklahoma-style onions, American cheese, a toasted buttered Martin’s potato bun, and dill pickles. And we can’t forget Standard’s slightly spicy special sauce, which was somewhat inspired by In-N-Out Burger… “because they are the best,” says DeRamus. But trust us, In-N-Out has nothing on these bad boys. @standard_beerfood (Photo courtesy of brand)
5
Wye Hill Brewing
WYE HILL BURGER Beer love and burger love combine in this elite menu op starring a fried green tomato battered with the same local grain Wye uses to brew its award-winning beers. One of the resto’s most popular dishes, the meaty masterpiece is served with bacon, cheddar and Gouda cheeses (the more cheese the merrier!), and a chipotle crema that adds a delicious smokiness in every bite. We won’t say it’s necessary to enjoy this loaded burg with a Wye Hill brew on its treasured patio, but wye the heck wouldn’t you?! @wyehill(Photo by Food Seen)
OLE BLEU BURGER Monday is arguably one of the most important days of the week at Mandolin, as its seasonally rotating burger (also available on the bar menu Monday through Saturday) is only 10 bucks (!). #Steal. The bun in a million changes regularly, but the patty—made with housebutchered beef shoulder and ground with housesmoked bacon—stays the same. Currently, it’s being dressed with a blue cheese remoulade, shredded lettuce, caramelized onions and house pickles. “It’s meaty, funky and tangy,” says chef de cuisine Dylan Shook—“and just the right amount of juice runs down your hand.” Better grab extra napkins. @mandolinraleigh (Photo courtesy of JNK PR)
7
Players Retreat
WOLFPACK BURGER Raleigh’s long been howlin’ for this OG burger riff on the Carolina dog. You just can’t get more classic Southern than this aptly dubbed Wolfpack Burger lest you ride in on a decked-out truck blaring Darius Rucker’s version of “Wagon Wheel” (“And if I died in Raleigh, at least I will die free…”). Slathered in slaw, mustard and chili—don’t even think about asking for ketchup—and served on a Union Special seeded bun, the time-honored “slutty” classic is just one of PR’s mainstay menu items. Case in point: A burger has been on the menu as long as the Hillsborough Street institution’s been open (1951). Real Southerners will order it with a sweet tea—but beer works too. @theplayersretreat
8
Fine Folk
FINE FOLKIN’ CHEESEBURGER From the fine folks who brought you pandemic pop-up Gov’t Cheeseburger in Cary comes this damn fine cheeseburger inspired by “many trips to McDonald’s after a long shift, then hanging out at the bar,” says Fine Folk chef/operator Chris Lopez. After several iterations, hands and spaces, the burg now stacks up as two chargrilled patties, American cheese, shredduce, onion, pickles and special sauce on a seeded bun. Trust us—it’ll live in your dreams. @finefolknc (Photo courtesy of brand)
9
Capital Club 16
CC16 CLUB BURGER You’re the ~bun~ that I want. Literally Raleigh Mag’s publisher’s fave—because “everything about it is absolutely delicious,” she says—you can’t go wrong with 4 ounces of Angus beef patty (single or double) dusted in CC16 house seasoning, thyme and rosemary, then topped with melted Vermont cheddar, butter lettuce, tomato, pickles and onions, and slathered with a spread of 1000 Island burger sauce, all tucked in a brioche bun. Pro tip: “If you are super-hungry, you can double up the patty or add a fried egg and call it a Golden Buck,” says chef/owner Jake Wolf—before spilling some tea. … “A version of this burger will soon be able to be enjoyed on the road or on location out of our Wandering Wolf Food Truck hitting the streets soon!” Find us in the club…@capital_club_16 (Photo courtesy of Mariangela Perez Masud)
LE COQUETTE BURGER Life is messy—may as well lean in and slap that mess on a bun—er, croissant (who you callin’ flaky?!)—and go ham. Say au revoir to your probs with this steak burger topped with brie, bacon, caramelized onions and sunny-side-up egg on croissant (natch)—so, in essence, all the fan faves paired up in one sammich—messy and totally worth it—kinda like life TBH. Ooh la la… @coquetteraleigh(Photo courtesy of brand)
Casual Buns
Let’s be honest—the best burgers don’t have to be high class. If you’re on the go or not feelin’ fancy a la Iggy Azalea, these 4 Raleigh Magpicks promise to satiate a quick, casual craving of juicy, greasy goodness.
Char-Grill
Hamburger Steak Sandwich “Simpler times, simpler choices” served via this OG burger with a legacy to boot. “Born in the ’60s at my father’s restaurant, the Gateway [shuttered 1972], across from NC State,” says Char-Grill co-owner Ryon Wilder, the classic splashed back on the scene in 1975 as the 8-oz. Hamburger Steak Sandwich we know and love today (the 4-oz. Hamburger Steak Sandwich Jr. was added later). And Raleigh still fiends for the top-seller—whether as a grab-and-go lunch, a fam tradition or a saving grace post night out. Cooked over lava rock (!), the chargrilled patty perfection comes with your choice of toppings: mayo, mustard, ketchup, lettuce, tomato, onions, pickles, coleslaw and chili. The world is your oyster—er, burger! chargrillusa.com(Photo courtesy of brand)
Reaper Burger “Come on, baby, don’t fear the reaper.” … This burger joint’s Reaper is, well, killin’ it. “Bringin’ the heat to Mama Crow’s epic lineup of charred and true burgers,” says co-owner Jeanne Queen, there’s nothing grim about these two smash patties of perfectly seasoned coarse ground beef topped with melty homemade pimento cheese and assembled with housepickled jalapenos, a bed of spicy crispy slaw and globs of housemade Carolina Reaper mayo. @mamacrows (Photo courtesy of Chair8)
Double Smashed Cheeseburger A smash burger is only as good as its meat—and smashing technique, of course—which is why this Jersey City- and NYC-inspired fusion “food exchange” uses 100% Angus halal beef for its signature burg. In true smash burger fashion (with an added twist!), it’s topped with fresh onions, American cheese and a special housemade aioli. #Juicy. @meatnbite (Photo courtesy of brand)
Truffle Burger Bodacious truffle burger—aka umami bomb—found via 8 ounces of beef sourced from short rib, chuck and brisket (!), then topped with truffle aioli, caramelized red onions and smoked Gouda cheese, and placed on brioche with a hint of butter flavor. But the real star of this flavor explosion is the umami—natch—“followed by the sweetness of the aioli that complements the fatty and richness of our signature beef blend,” says chef/owner Dan Yeager. @cowbarburger
(Courtesy of Char-Grill)
(Medium) Rare History
Among all the princely patties, there is but one true “burger king” when it comes to legacy beef. Raleigh’s OG Char-Grill has been serving up its fan-fave flame-cooked patties since 1960—and it’s been a treasured meat-up destination since.
Fun fact—contrary to conventional wisdom, the burger joint wasn’t actually Raleigh’s first. … Per Char-Grill co-owner Ryon Wilder, fast-food spot Charcoal Grill on Capital Boulevard preceded it in late 1959—only to be put out of biz by Char-Grill a few months later when it bowed on Hillsborough Street. (Honestly, not surprised—it’s Char-Grill after all.) Despite a brief closure in the early ’70s (there were plans to demolish the building and use the land for a parking lot—sound familiar?), the Raleigh icon has stood the test of time as a go-to for NC State students, Downtowners and Raleighites for a down-home no-frills burger, fries and shake—with now an additional eight locales to feed the frenzy. “We’ve been here a long time,” says Wilder, “and we’ve had a loyal following for many years.”
As for the burger king’s future? Grab those shades—it’s looking bright as ever. In the next few years, the OG Hillsborough Street building will be demolished (pause for a moment of silence). But before we go bacon your heart, the casz burger behemoth will return. “We will remain open for ~two more years and then rebuild on the first floor of the new building,” says Wilder. The new digs will feature inside seating (!), and the iconic Char-Grill sign will be proudly displayed in the dining room. “Our goal is to recreate exactly what you see here [now],” Wilder adds. And so, we will *meat* again.
VIP PICKS
Gov. Roy Cooper Char-Grill “Quick, tasty, mustard-on-tie worth it—the best spot for a burger in town.”
Elizabeth Gardner, WRAL meteorologist Neuse River burger, Neuse River Brewing Co. “Two things: beer cheese and roasted garlic aioli—wow! Sooo delicious. Plus their location can’t be beat.”
Bryan Blinson, North Carolina Cattlemen’s Association Executive Director Steakburger Senior at the Char-Grill on Hillsborough Street “I realized the Steakburger Senior was my go-to in 1980 when I was a freshman at NCSU—and it has been ever since. I am going to miss pushing my order down that iconic slide.”
Ellyn Daniels, comedian; writer, director and actor of This Little Show of Mine Cheeseburger, MoJoe’s “I love sitting outside, I love the old-fashioned burger-joint ambiance… and the cheeseburger with crinkly cut fries hit the spot when I’m nostalgic for the burgers of my childhood.”
Abby Lampe, NC State alumna + 2022 Cooper’s Hill Cheese-Rolling race winner Southwestern burger, MoJoe’s “MoJoe’s sauce slaps and I love the avocado. The flavors are immaculate!”
Brea Hollingsworth, CBS 17 co-anchor Quad Stack, CowBar “My go-to burger place in town is CowBar. I’m a lettuce, tomato, onion, cheese and bacon kind of girl, so I love their Quad Stack. Don’t forget the vanilla milkshake!”
Veggie Burger No one’s wondering where the beef is at with this Wilson’s Eatery meatless masterpiece feat. housemade falafel and edamame, tzatziki, lettuce, tomato, house pickles, and pickled onions on brioche. Pro tip: Vegging out in the outdoor garden def ups the delish factor. @wilsonseatery
You Want Fries With That?
Let’s be honest—it ain’t a bangin’ burger without the fries. … And it’s Fry Day every day when it comes to these 10 RM picks for your burger’s BFF.
Coquette: There’s no better fries combo topping than herbs, truffle oil and pecorino—fight us on it. (Pam Varela)
Buena Papa Fry Bar: I mean, it’s a fry bar—duh. Taking loaded fries to a whole new level with toppings like fried pork belly + guac, pomodoro sauce + meatball, and pulled pork + coleslaw. (Courtesy of brand)
Neuse River Brewing Co.: Pro tip: Get the mussels and save the sauce for fry dipping. (Courtesy of brand)
Standard Beer + Food: There’s nothing standard about these perfectly seasoned skinny fries.
CowBar: Choose from the original, Italiano (rosemary, garlic, Parma), Asian Persuasion (kimchi, wasabi mayo) or Truffle (truffle oil + shavings—our fave!) and you’ll never be disappointed. (Courtesy of brand)
Jolie: Champagne and fries: Doesn’t get much better than that! Run, don’t walk, to the takeout window for this fizzically perf pairing. (Courtesy of brand)
Whiskey Kitchen: Thick, battered fries seasoned with herb and sea salt make for an addicting add-on to a juicy burg. Dip in the housesmoked ketchup—or the beet peppercorn dressing!—for extra class. (Courtesy of brand)
East End Bistrot: Ooh la la! Transport yourself to Paris on the Bistrot patio with an order of pomme frites with fleur de sel (French sea salt). Pro tip: Add the duck fat aioli—and Champagne, natch. (Forrest Mason)
Wye Hill Brewing: It’s giving ripple-cut chips in fry form—the ideal vessel for the savory pimento cheese dip with dill pickle relish. … Kind of a big dill. (P.S. Don’t sleep on the BBQ fries with charred scallion ranch either!) (Courtesy of brand)
Fine Folk: Will skip dinner for the big ass bowl o’ fries. … And the garlic mayo is a necessity. (Courtesy of brand)
CHAIN CHEAT—FIVE GUYS: The boardwalk-style cup o’ fries are irresistible—albeit greasy. … Crispy on the outside and soft and chewy on the inside. Get ’em Cajun style if you’re feeling extra spicy. (Jerry Huddleston)
So Saucy
If you’re a condiment queen—these 6 sauces are the boss.
Sweeten the Deal
3 sweet potato fries picks—if you are what you eat, then I yam what I yam.
Village Deli Swap “rude” taters for a sweet spud basket.
Nofo Sweet spice a la basket served with a Cajun citrus mayonnaise
Exclusive first look: Stakeholders share their vision for development potential.
“I feel more optimistic about the street than I have in a while,” says Bill King—whose vantage point as Downtown Raleigh Alliance president and CEO is clearly in-the-know. “And I really do think you’re going to see Fayetteville Street start to look a bit different over the course of 2023 compared to 2022 and earlier.”
And major players like Fayetteville Street stakeholder Thomas “Skip” Hill are working tirelessly toward that goal. “We want to invest and make this the coolest street—certainly in North Carolina, but in the Southeast and beyond,” says the Highwoods Properties senior VP. “We’re all in soup to nuts, and we want to play a role in coordination with the City of Raleigh.”
Now, propelling that vision, a slew of concepts and activations are on deck—from signed leases to master plans. Here, 10 major updates coming to Raleigh’s Main Street.
Ink Is Dry
Chido Taco This colorful mercado-style taqueria ever so subtly announced its second location on Fayetteville Street by placing two ceramic Chido Taco mugs in the window of the former Living Kitchen space. The new 3,000-square-foot restaurant, slated to open toward the end of Q1, will feature the same menu as the original Chido Taco in McNeil Pointe—and, yes, you’ll be able to take drinks to-go.
HUBB Kitchens Partnership Giving minority and female food & beverage entrepreneurs a leg up is this new training program from HUBB Kitchens, Raleigh Founded and DRA. Expected to start up this summer in a restaurant space at Duke Energy Center before moving to the former Pizza La Stella location Downtown, the concept will train future business owners on cooking skills and the business of running a restaurant, as well as provide mentorship and financing help. It’s also a win-win for those who work/live Downtown, as it’ll add a new lunch option (!). “Being able to provide that, but also make it have an equity impact, is really important to us,” says King.
Mustang House After DTR’s Plaza Cafe owners announced its closure, two Triangle-transplant business partners out of California snatched up the space to open Nepalese concept Mustang House. Look for the spot to open any day now in a lightly refreshed space.
Mobile TV Screen Clearly, Raleighites dig live sports viewing—see the throngs of people who descended on Moore Square to watch the live FIFA World Cup Final via giant mobile TV screen. Now, the city has acquired that massive mobile screen and is evaluating the logistics of live City Plaza screenings of the NCAA tournament, ACC tournament, hockey games and the like.
Economic Development RFP The City of Raleigh is funding an RFP asking national firms to submit proposals for attractions and activations that would promote economic development Downtown (think: retail strategies, position of the DT office market, and supporting minority- and women-owned businesses)—to, in essence, “make Downtown, and Raleigh, great again,” says Hill.
In the Works
Sir Walter Coffee Owner Kevin Frazier confirmed Sir Walter Coffee is very close to signing a lease for the former B.GOOD space at Charter Square—one of four towers Highwoods owns on Fayetteville Street. In the “hip Panera,” as Frazier calls it, expect a slightly bigger breakfast and lunch menu of fresh salads, sandwiches & soups—plus a separate bar and potential for a light dinner menu. If signed, Frazier hopes to open this year.
Alexander Square Parking Deck In addition to the rollup garage doors and other upgrades Highwoods is making as part of the redevelopment of the deck’s ground-floor space we intro’d last summer, the company is also planning to upfit with outdoor dining and food concepts (think sushi, sandwiches, ice cream).
Wells Fargo Building Concept Hill says the lease is very close to being signed for the former Cafe Carolina space—closed since 2017—on a great full-service restaurant from a local hospitality group known for its collection of concepts.
Light Activations Visionary Hill’s, well, vision is to “have lights on every tree all the way down Fayetteville Street,” he says. “In fact, we’d love to have it so that the lighting is tied to a sound system and the lights go dancing on and off based on the music.”
Empire Properties Concept The now-defunct CVS space at 200 Fayetteville St. looks to be a big talker in the near future as Greg Hatem and co. revamp the space with a new concept. Stay tuned.