The world is your oyster indeed at Geo’s. Centered around North Carolina seafood and other familiar tavern fare, the Giorgios Hospitality Group restaurant is led by chef Daniel Jackson, who draws from his experience at Michelin-starred Eleven Madison Park to shape the elevated neighborhood gastropub. Start with raw bar offerings like oysters, crab claws or a loaded seafood tower before leaning into the Southern-comfort selects ranging from jalapeno-cheddar hush puppies to the Heritage Farms pork chop and shrimp and grits. Post-meal, settle in for a nightcap at the grand wood bar to cap off a coastal getaway sans the drive east. geostavern.com
Photo by Mariana Morales
Reserve CARY
Indian fine dining is finally getting the local attention it deserves—and Reserve is adding another seat at the table. Rooted in the belief that Indian cuisine belongs among the world’s greatest food cultures, the resto honors tradition while pushing it forward. Inspired by mudra—a sacred hand gesture expressing meaning, balance and intention—the menu from two globally recognized chefs features standouts like tomato-orange sunlit rasa and slow-cooked mountain goat shorba, plus ’tails tailored to complement the seasonally driven plates. The result: a meal that celebrates the depth of Indian cuisine without treating tradition as something static. reservenc.com
Photo by Jenn Dunn
The Arcane Books and Speakeasy CARY
It’s the greatest plot twist ever written: a bookstore that’s also a bar. Tucked inside Cary’s historic Williams House, Arcane pairs page-turners with all-day coffee, craft beer, wine and literary-themed cocktails (read: the Luna Lovegood with dark rum, pineapple and orange blossom). Browse romance, mystery, thrillers, fantasy and classics with a latte in hand—then push through the stacks to reveal a speakeasy hidden behind the bookshelves for a different kind of ~tail~. Order a Shadow Daddy old-fashioned and settle in—or return for best-selling author events, release parties, trivia nights, live music and more. Consider this your invitation to keep turning the page on a new adventure. arcanebookbar.com
Joyfully House APEX
Consider this your warning: You’re not leaving with just a cup of Joe. Sparking joy with a side of retail therapy and Turkish coffee, the downtown Apex social hub, shop and cafe pairs caffeinated bevs with curated goods—from unique jewelry and accessories to gifts and seasonal home decor—while workshops and community gatherings give locals even more reason to make themselves at home. Come for a kitschy fall find, stay for a cuppa and easy conversation—and walk out feeling a little more joyful, natch. joyfullyhouse.com
M Hansik DURHAM
Bring an open mind and an empty stomach to M Hansik, chef Michael Lee’s newest M concept. Built for play but rooted in Korean tradition, the menu gives familiar flavors an imaginative spin: Jjajiang becomes a two-sheet lasagna layered with black bean sauce, minced pork, bechamel and Parmesan, while Korean paella brings together assorted meats, seafood, masago and toasted sesame. And every meal should start with the housemade sourdough paired with signature kongaru and caviar, and end with bingsu, a shaved frozen milk with mango and rice cakes. At M Hansik, heritage is neither forgotten nor rewritten—it’s reimagined, one unexpected plate at a time. @mhansik_durham
Ditch the PSL and spice things up this fall with creative seasonal bevs.
We love a pumpkin spice latte as much as the next person, but this season, Raleigh coffee shops and bars are crafting creative fall flavors that go way beyond the orange-hued froth. Whether you’re in the mood for a cozy latte or a unique craft cocktail, these seasonal cider-spiked, nut-infused and sugar-dusted bevs are worth savoring every sipping—and skipping Starbucks for.
The Longleaf Lounge Drink This: Autumn White Sangria Sangria gets a fall makeover with this crisp, cool and smooth bevy mixing white wine, apple brandy, cider, maple, orange and lemon. Think of it like a cold version of a hot toddy—add apple and a touch more sweetness. White it might not cure a sore throat, it’ll certainly lessen your post-summer blues.
NoRa Cafe Drink This: Chaider + Honey Harvest Latte This neighborhood coffeehouse in North Raleigh leans into seasonal comfort with its Chaider, a warming blend of spiced chai tea and tangy apple cider that tastes like straight up fall in a mug—and is the perf op for non-coffee-drinkers. For the creamy caffeine heads, opt for the Honey Harvest Latte, featuring local honey that provides just the right amount of sweetness without overpowering the espresso’s depth. Either way, you’re in for a flavorful break from pumpkin overload.
Wye Hill Drink This: Roots & Rye Play into purple with this vibrant concoction of rye whiskey, ube (a purple yam), cinnamon, clove, lemon and egg white. Frothy, bold, and subtly sweet and spicy, it offers multiple reasons to ditch the orange for a new color of the season. ~Wye~ not give it a try?
Boatman Spirits Co. Drink This: Cleopatra Julep Seaboard Station’s otherworldly cocktail bar takes seasonal sipping seriously, drawing inspiration from historical recipes. Depart from the norm with the Cleopatra julep feat. a fragrant mix of olive oil-washed rye whiskey, cinnamon, rose, myrrh, cardamom and mint reminiscent of what historians have determined about the Queen of the Nile’s signature perfume. It’s a history lesson in a glass, and one that tastes perfectly of fall.
Sonder Drink This: Apple Cider Donut, Carrot Cake & Cinnamon Toast Crunch Lattes The bright and airy Wendell coffee shop’s seasonal menu reads like a bakery case—but in latte form. The apple cider doughnut latte serves as a nod to orchard visits (and is best served with Tepuy’s apple cider doughnut holes), while thecarrot cake latte blends spice and sweetness for an autumnal twist on a classic dessert. And for pure nostalgic comfort? The Cinnamon Toast Crunch latte brings the cereal-milk trend into fall territory. It’s a playful, sugary lineup guaranteed to brighten gray fall mornings.
East Bower Cider Co. Drink This: False Fall Cider Raleigh’s first cidery’s aptly named False Fall cider bridges the gap between hot summer afternoons and crisp autumn evenings. Made with local apples, peace purée and layered with bright, refreshing notes from chai spices that hint at cooler days ahead, this semi-dry cider is light, crisp and easy to sip when the weather can’t quite make up its mind.
Jubala Coffee Drink This: Spicy Churro Flat White If you’re really looking to spice things up, Jubala’s seasonal flat white takes the heat to the next level with a mix of chile de arbol, Videri chocolate, Cinnamon Toast Crunch-infused milk and espresso. It’s a surefire antidote for a cold fall day—packing both the heat and the sweet for flavorful fall sipper. A pumpkin spice latte could never.
The Haymaker Drink This: Burnt Sugar & Rye Old-Fashioned Sweater weather in a glass? Say less. Haymaker is channeling autumn’s smoky meets spicy side in its riff on an old-fashioned made with Jack Daniel’s Bottled in Bond rye, burnt sugar syrup, orange essence and aromatic bitters. And the result is rich, warming and subtly sweet—making for an ideal nightcap on crisp evenings. Now the only thing missing is a cozy fireplace.
Bittersweet Drink This: Blair Witch Tea Party Something wicked(ly delicious) this way comes… Get in the Halloween spirit with Bittersweet’s witchy and refreshing bev made concocted of Cardinal barrel-rested gin, black tea, honey, pineapple, lemon and cayenne pepper with a spiced rim. No tricks—just a sweet and slightly spicy liquid treat, best paired with one of the DTR bar’s signature desserts (the pumpkin crème brûlée and apple pie sundae will really get you in the fall mood).
Where to sip, savor and explore new flavors outside of Raleigh.
By Lauren Kruchten and Peyton Masilun
1. The Beach House by Tiki Brewing | Cary
Tropical ’tails—no plane ticket required. Yes, please! Sip away your responsibilities among The Beach House’s apropos beachy vibes—where every hour is happy hour, especially with a Blue Hawaiian (coconut rum, blue Curaçao, pineapple, agave), pineapple daiquiri or Tiki IPA in hand. Splayed out in a lawn chair on the patio promises to bring the salt-air-don’t-care energy—made all the more groovy with the hot spot’s regular bonfires and rotating on-site food trucks. Surf’s up!tikibrewing.com
Tea flights and Zen feelings—found. Owner and lifelong tea connoisseur Jarrah Passanisi has personally sourced artisan teas from farms and companies all over the globe, with each sip transporting you to the tranquil gardens of Japan or the misty mountains of Taiwan. The serene weekend lounge located within the My Muses Card Shop doubles as a cozy spot to dish tea with your pals, or take part in one of the ongoing events and workshops (tea sampling, dried flower arranging, etc.). So, double the tea if you will (!). flightteabarandlounge.com
This ain’t your standard Indian restaurant—in the best way. Bold flavors and energetic atmosphere sprinkled with cheeky Desi humor collide at this vibrant gem putting a fun modern spin on tradition—and serving up a mix of classic favorites and tantalizing contemporary takes that’ll take your senses on an adventure. Think rich Punjabi chicken curry, sizzling tandoori fish tikka and succulent lamb seekh kababs. An ample bar touting a lineup of colorful cocktails rounds out the experience—from a spicy Indian mojito to a tamarind margarita—altogether making for one spicy evening in stylish digs.urbanturbannc.com
Two-time James Beard semifinalist Oscar Diaz’s day-to-night dual-concept is a vibe—period. From the modern daytime cafe selects to the Tulum- and Tiki-inspired evening dining experience to an all-day Sunday “drunch” remix that “hits harder than your Saturday night” (!), the sip and sup destination delivers a full-court-press of fun flavors, high-energy ambiance, and oh-so-’Grammable eats and drinks. Pro tip: Get the viral BEC brekky sando and pork belly adobo—plus a colorful cocktail, natch.aaktun.info
If you’ve yet to experience the delight that is a Polish kielbasa, you’re in for a real treat. Inspired by street food the world over—from Chicago to New York to Poland and Germany—this European-inspired bistro/deli serves up bona fide classics that instantly elicit feelings of home. Go “on a roll” with a traditional Chicago hot dog (no ketchup!), bratwurst or Red Hot Carolina, or eat your fill of pierogies, stuffed with rotating flavors like potato mushroom, potato cheddar, or kraut and mushroom. A cold beer to pair is a borderline necessity. flyingpierogi.com
A feast for the eyes and the senses, the crown jewel of Raleigh’s retail market is officially unearthing at East End via Giorgios Hospitality Group’s latest “GEM.”
Answering the call for an approachable and highly curated shopping and dining experience, the aptly dubbed Giorgios Epicurean Market is at once a European sojourn and one-stop shop for whatever you bloody well fancy—including even a bloody (or freshly squeezed OJ or coffee…).
From first entry, aromas, visuals (and for the samplers, scores of tastes) overcome the senses as you’re met with an abundance of lush flora and fauna—inviting you to check your real-world worries at the door and succumb to a Zen-induced haze of indulgence highlighted by a verdant design that’s “vibrant and alive with the fresh energy of a modern European market,” says Giorgios Bakatsias. Sommelier selects? Check. Olive oils, jams and spices? Yup. Plants and potables for the hostess, office or “oh-yeah-it’s-my-anniversary” gift? Count on it.
Playing on herbaceous hues, every detail is intentional—from the mod white, olive and rusty subway tile sections that merge with natural wood and concrete to the gentle botanical brushstrokes by artist Arianne Hemlein seamlessly blending the seasons across the length of the market to even the authentic “boulanger” sign Bakatsias procured from a flea market to add a little “spice.”
At the root of it all, a massive full-sight breakfast-lunch-dinner kitchen production helmed by Managing Partner/executive chef William D’Auvray promises to tempt the palate with fresh butcher cuts and made-in-house bakery selects, salads, grilled goodies and beyond—whether to grab a pastry, sandwich to savor on the piazza or steaks for tonight’s dinner.
Vinos for pairing are intentionally selected by sommelier Scott Hardiman to complement the cafe menu and prepared foods, says Bakatsias, “so guests can easily curate a gourmet meal to enjoy at home.” Essentially, they thought of everything so you don’t have to—the “simple things in life people want—executed at the highest level,” he adds.
And not to confuse elevated with unapproachable, this isn’t some stuffy, unaffordable pinkies-up place. Instead, at its very core is an MO of utter simplicity and approachability. “We’re not boxing somebody in to spend a certain amount to have this experience,” says Bakatsias. “You can come in and spend $10 for lunch or whatever you wish.”
Further delving into the Euro-ness of it all, docents are at the ready as you shop and savor to proffer wine, party platter or gift picks. And in line with that Old World vibe, no, they won’t pounce you like a SNL Sur La Table skit. But, so new age, they will provide a pay-where-you-are option sans the line.
Ambling past the abundant product—which D’Auvray, who also helms East End Bistrot, spotlights in the market menu—quaint alfresco-esque indoor seating gives way to a day-to-night indoor cafe and bar set off by rollup garage door. And, outside, a botanically-driven “relaxing playground for eating and drinking” awaits via covered terrace and lush piazza dotted with mixed seating—and primed for pop-up farmers markets.
Both masterful and masterpiece, it’s got Bakatsias’ fingerprints all over it. As the ultimate gardener (see flourishing East End Bistrot, Rosewater, etc.), the market extends that signature vibe. And like all gems, she’ll get better with age. … Stay tuned for catering, and wine and cooking classes—even visiting chefs—to come.
Until then, “I’m excited to start baking and cooking food Giorgios and I both love and live by,” muses D’Auvray. So are we. Tue.-Sat.,8am–9pm,gemraleigh.com
This rant has been lightly edited for style and space and is not endorsed by Raleigh Magazine.
Raleigh, thankfully, is a coffee mecca—brimming with cozy nooks to steep in (my faves include The Optimist and Pine State Coffee). But there’s a small issue percolating on the local coffee scene. A problem brewing beneath the surface, roasting the core of authenticity. … It’s a fraud, it’s a fake, it’s an imposter cappuccino!
A real cappuccino, brewed lovingly in a local shop, is a very simple work of art. It has three distinct equal layers: an espresso base, milk center and froth top. All layers must be equal to be considered a cappuccino. So a typical 2-oz. double shot of espresso would be topped with an equal 2 oz. of milk and 2 0z. of froth.
Armed with this knowledge, it becomes painfully easy to spot the “imposters.” These imitation cappuccinos can’t hold their own weight—the balance becomes impossible to meet, mainly due to the crazy sizes being thrown at the exhausted consumer with the promise to “wake them up” with something hip and large.
A great rule of thumb to detect these frauds is the size. If a cappuccino comes in any size other than a 6 oz.—maybe an 8 oz.—that is not a cappuccino. The proportions get thrown off to the point that not even girl math can account for it.
Case in point: An 18 oz. (real size in the wild) cappuccino would need 6 oz. of espresso (not too many baristas serve more than 4 ounces), 6 oz. of milk and 6 oz. froth. The pure amount of froth alone would not rest on the drink. The most likely scenario is that the amount of milk is actually greater than the espresso and froth—and that ain’t no cappuccino. It’s its cousin, the latte.
Now don’t get me wrong—there’s nothing wrong with lattes. But why lie? Why not just sell the customer a 16-oz. latte and not call it a cappuccino? It begs the question: How are they differentiating these drinks? If one were to order both a 16-oz. latte and a 16-oz. cappuccino, would they be able to tell the difference? My guess is likely not.
So, be careful out there, Raleigh—and don’t be fooled. This cappuccino conundrum must be put to an end.
