by Lauren Kruchten | Sep 21, 2026 | Eat
I got to eat my way through LaGana’s late-summer omakase session—here’s how it went.
The hottest reservation in Raleigh happens once a month for three nights—and sells out almost immediately when tickets go on sale. Enter RM 2026 Best Restaurants winner LaGana’s monthly omakase sessions.
Typically centered around a unique theme and in collaboration with one or more local chefs, the highly anticipated dinner features a multicourse guided tasting experience with bevs to pair. Translating to “I’ll leave it up to you,” the series puts diners’ trust in LaGana chef-owner Luis Zouain (and whoever he’s pairing up with in the kitchen that night)—allowing him to showcase his craftsmanship beyond meat and buns. And I can confidently say your senses will not be disappointed.
I got the lucky opportunity to attend LaGana’s gastropub-themed 21st omakase session in collaboration with chef-owner David Ellis of Figulina—and to say my expectations were exceeded is an understatement.
After almost two years of monthly dinners (the omakase series began in December 2024), the experience proved to be a well-oiled machine, with every team member functioning as if part of a well-produced play they’d rehearsed, well, over 20 times.
A horchata-inspired welcome drink immediately set the scene for what you immediately knew was going to be a special night blending British tavern vibes with Latin bar food. And for a front-row look at the magic, I—along with my fellow attendees—was seated at the bar wrapped around the kitchen.
Pulling from both Zouain’s Dominican roots and Ellis’ Stoke-on-Trent, England, homeland, the August menu boasted a tasty amalgamation of flavors, techniques and influences, with each chef taking turns executing and presenting dishes in such a way that you knew it was personal.
Take the robust beef tartare made with Yorkshire pudding and tallow dressing, liver and onions, and fish and chips—all representing Ellis’ beginnings across the pond—plus cappellacci, a steak- and onion-stuffed pasta in an ale consomme nodding to pasta-heavy Figulina. Zouain’s Dominican background shined through via maduros served with huancaína cheese sauce and escabeche ashes, leche de tigre ceviche, and a stewlike choripan topped with flauta crumbs, pomarola and chimichurri.
Cheekily-named drinks accompanied dishes throughout the evening, from the gin- and cucumber-forward Gigi to a whiskey-based Juan Collins and Yuzu L8tr—along with a midway beer flight featuring Presidente, Pacifico, Newcastle and Guinness, naturally.
And to cap it all off, three desserts: English breakfast tea and scones with clotted cream and raspberry jam, summer pudding (starring “black pudding,” aka fudge), and sticky toffee.
After stuffing myself to the absolute brim with 15 carefully constructed bites, I left very full–but with a newfound appreciation for what happens when you let a chef take the reins. Not to mention excitement for whatever Zouain dreams up next. Because following that dinner, I’d trust whatever dish he puts in front of me.
Wanna taste of the action? Sign up for omakase first-access seating and updates here.
by Melissa Howsam | Jul 14, 2025 | Eat, July/August 2025
Best meals we ate this year
Ahead of our annual must-consume Best Restaurants Issue, we asked our contributors to chew the fat on the best meal they ate in Raleigh this year. With no shortage of star-studded menus, we dug deep to dish up our true standouts. From established staples to newbies setting the foodie scene on fire, these picks promise to have you reaching for your Resy app. And while you wait for the issue to drop, follow us on social, subscribe for doorstep delivery—and get on the list for hot takes and fresh picks between issues. Because trust us: you won’t want to miss a bite.
Tuna tartare, La Terrazza
—Gina Stephens, Publisher, @ginasdawgs
Brunch = Mimosaritas, “trash” biscuits + Turkish eggs, Madre; dinner = bbq cauliflower, St. Roch
—Melissa Howsam, Editor-in-Chief, @mahowsam
Seared scallops, Margaux’s
—Karen White, Account Executive
Chicken tikka masala, Jalwa Indian Bistro
—Lauren Kruchten, Associate Editor, @laurenn_nicol
Spaetzle, J. Betski’s
—Heidi Reid, Assistant Editor, @heidi.laurel
Gnocchi, Brodeto
—Elyse Waters, Editorial Intern, @susanholtphoto
Brewery Bhavana, Fenton
—Laura Brummett, contributing writer, @laura_brummett
Steamed mussels, Hummingbird
—Peyton Masilun, contributing writer, @peypeymaz
Purple sweet potato, crunchy kale + shiso chaat, Tamasha
—Abigail Mason, contributing writer
Gnocchi, Mulino
—Katy Shero, contributing writer
BBQ’d short rib, Ajja
—Jennifer Zelek, contributing writer
Beet stroganoff, Hank’s Downtown Dive & Textbook Burger, LaGana
—Felicia Trujillo, Food Seen, contributing photographer, @foodseennc
Butter chicken and four cheese truffle kulcha, Tamasha
—Susan Holt Photography, Contributing Photographer, @susanholtphoto
by Lauren Kruchten | Aug 23, 2024 | Eat, September 2024
Burgers are so back. While the 2020 permanent closure of Ashley Christensen’s Chuck’s left a burger-size hole in the Raleigh market (save for casual spots like MoJoe’s and Bad Daddy’s), a brand-new concept promises to fill it—and then some. Enter LaGana, a boujee burger joint from local chef Luis Zouain, opening in the former Prospects space this fall.
“I don’t think Raleigh was ready [for a place like Chuck’s], but I think it’s ready now,” maintains Zouain, who also consults for restaurants in Miami and New York City. And the apropos-named spot (a variation of the Spanish colloquial phrase that means “do whatever you want”) won’t just churn out your basic beef and buns.
“I’ve never been a fan of being stuck inside a square—like this is what I want to do and that’s it,” he explains. “I’m always mixing stuff, taking cultures from everywhere and putting it together. [And burgers] are a beautiful vehicle for that.”
To wit, LaGana’s menu will boast five-ish elevated burgers with “beautiful blends of meat”—including wagyu from Wilders farm and one rotating each month—served up on buns by Layered Croissanterie’s Suzanne Downs and paired with bubbles and beer. Also expect one “big-ass fry” topped with Parm, truffles and chives; tostones paired with pimento cheese and cheddar foam; caviar and oyster shots; and Matilda-like cakes (you know the ones) courtesy of a LaGana investor who’s been making cakes for 40+ years.
“When you have a cake in front of you, you become a child,” jokes Zouain. “It doesn’t matter how strict you are, you’ll eat your cake and be happy as a kiddo.”
Further playing with the concept, Zouain will bring in fellow chef friends monthly or bimonthly for a sort of restaurant takeover where they can “do their own thing” for the night. And, eventually, he will start doing his own omakase pop-up dinners with 14–16 courses of light bites paired with cocktails.
High-end burgers will be complemented by a high-end yet comfortable and relaxed vibe, a pairing not before seen at other Raleigh burger spots—while maintaining the approachability of a counter service-style setup.
Taking inspo from classy-meets-casual Amsterdam restaurant Maijard Dutch Smashburgers, he plans to give the entire space a face-lift, curating a splashy olive, white, gold and black color scheme and fresh branding. And while the rainbow floor will be no more (RIP), the open kitchen will remain, booths will give way to high-top tables sans chairs, and a front window will be added so passersby can peek in. The city has already approved a parklet for out front as well.
“Eating a burger standing up is so common,” he says, setting the scene for what customers can expect when dining within the space: “eating a burger, just talking, drinking with the beautiful music we’re gonna have.”
Ultimately, Zouain promises the concept will be an all-around good time. “I love simplicity in the things I do,” he emphasizes. “Burgers are an institution in America. Everyone loves a burger—and to have fun.”
