This past year was an interesting one for Raleigh’s food and bev scene. We saw many longtime faves shutter permanently (RIP Humble Pie and The Rockford, to name just a couple), making way for a bounty of new businesses to emerge (hey, Ajja, Madre and Peggy’s, among many others!). Plus, naturally, a cast of sup spots had us coming back again and again—namely our 25 Best Restaurants of 2023 (*wink wink*).
It’s safe to say the City of Oaks is a hotbed for hospitality covering all types of cuisine, budgets, trends, etc.—and we couldn’t have been more spoiled tasting and sipping our way through it all. Here, the bites and bevs that particularly wowed us this year.
“Lobster shumai at multicultural masterpieceM Test Kitchen—one of RM’s best burb restos of 2023 for a reason. The food that comes out of mastermind Michael Lee’s kitchens—never mind at the hands of master Michelin-pedigreed executive chef Connor Johnson—isn’t even food. It’s pure epicurean poetry. … For spirts, I’m a sucker for whatever marg spin Lily and company are concocting at Willco.” —Melissa Howsam, Editor-in-Chief, @mahowsam
“An octopus tostada dish from Stanbury was my fave dish from 2023—and hands-down the best octopus I’ve ever had! RM’s best resto of the year never disappoints. 😉 My fave drink probably came from Willco!” —Lauren Kruchten, Associate Editor, @laurenn_nicol
“The octopus from Madre is a clear winner for me!” —Anna Beth Adcock, Editorial Assistant, @_annabethadcock
“Rabbit ravioli this past spring at Cucciolo—and, to drink, the Adictivo tequila olive oil and rosemary margarita at RM’s The Cocktail Classic!” —Debby Serena, Account Executive
“Whipped sheep’s cheese from Barcelona Wine Bar! It’s so delicious with honey and nuts as a garnish.” —Cameron Rhinehardt, Account Executive, @camrht
“A Grandchamp Hospitality x Heights House dinner! Gorgeous setting, fascinating people and truly unbeatable food. I’ve had some great meals this year, but immediately point to this as my No. 1!” —Eric Ginsburg, Contributing Writer, @eric_ginsburg
“The burgers from Standard!” —Carlee Nilphai, Contributing Writer
“One of my favorite things I’ve drank this year has been the horchata at Chido Taco’s new location on Fayetteville Street! I live nearby, and it’s a delicious little afternoon treat.” —Rabekah Henderson, Contributing Writer
“East End Bistrot. My goodness, what incredible cuisine. So excited to have chef William & co. in Raleigh!” —Forrest Mason, Contributing Photographer, @fmasonmedia
“The gnocchi at Mulino! Best I’ve ever had.” —Sean Junqueira, Contributing Photographer
“(ish) Delicatessen’s Sloppy SPO is just killer. When it’s available, it’s not to be missed! And I love the familiar atmosphere there.” —Joshua Steadman, Contributing Photographer, Steady Film, @steadyfilm
What to do with your Thanksgiving leftovers, as recommended by local chefs.
There are two types of people when it comes to Thanksgiving leftovers: Those who can eat the same heated-up meal for a week on repeat, and those who need a remainders refresh. If you’re of the latter and looking for some fresh inspo for your food, well, refresh… we’ve gotcha covered. We tapped local chefs for their creative solutions for Thanksgiving #leftoverlife. Stay hungry!
“I really love soup, so that’s always a natural fit for me to put leftovers to good use. I take all of the carved-up turkey bones and drippings from the pan and make a nice, rich, roasted stock by covering the bones with water and tossing in whatever mirepoix veg has survived the holiday in my fridge. I make a soup with this stock and some remaining turkey meat, leftover braised greens (usually collards in our house on Thanksgiving), and a can of the Muir Glen organic diced fire-roasted tomatoes (juice and all). Super simple and really foolproof. You can also throw some beans or pasta into this to bulk it up into a heavier experience, but after the decadence of Thanksgiving, I prefer the lighter route.
Another idea: We always serve a delicious cornbread dressing at our Thanksgiving, based on my mom’s grandma’s recipe. It’s really delicious day-of on its own, but I like to flex it into a post-Thanksgiving baked oyster. I work it (from fridge temp) into a crumbled texture, and I mix in a little sausage or bacon with one egg. Then I spoon that onto freshly shucked oysters on the half-shell and bake them at 400 for about 8–10 minutes. It makes a great game-day snack for what is usually the post-Thanksgiving football showdown between UNC and my alma mater, NC State (GO PACK!!! 🐺).”
“My favorite Thanksgiving leftover hack is thanks to my mother-in-law. She always made these crusty little ‘balls’ from leftover dressing. I embellished them a little.
Take leftover dressing/stuffing and mix in one egg and a little melted butter. With a small scoop or a large spoon, flatten a little disc onto your palm, put a small piece of sharp cheese (cheddar or aged provolone etc) in the center and roll into a ball. Place on a parchment-lined cookie sheet or a sprayed mini-muffin tin and bake at 350 until crusty on the outside and hot and set on the inside. Serve while still hot with cranberry sauce and some spiced nuts. So delicious!”
“Make green bean casserole risotto. This is a lot of fun because risotto is a lovely dish—and a perfect outlet for using your leftover green bean casserole, an otherwise unused leftover side dish. I have purposely omitted salt as most people use a can of cream of mushroom soup which can be salty. But, if you taste your risotto at the 25-minute mark and it needs seasoning, by all means, add a pinch of salt. You can also add other leftovers if you have some, such as asparagus, mushrooms, bacon or ham pieces, etc. Don’t forget to have fun and cook with your heart.
Start by cooking 2 cups of Arborio rice over medium-high heat in 1/4 cup olive oil for about 5 minutes. The edges of the rice should be translucent. Add 1 cup of white wine (whatever you have leftover from the night before will be fine). Allow most of the wine to evaporate, about 3 minutes. Reduce heat to medium and stir in warm water half a cup at a time (if you have vegetable or chicken stock left, use it up). Keep adding water/stock every couple of minutes and stir constantly. If the liquid is evaporating too quickly reduce heat to medium-low. After around 25 minutes, check the consistency of the rice. It should be al dente. Stir in 2 cups of your leftover green bean casserole. If you have less than that don’t worry, you’ll be just fine. Cook for another 5 minutes, remove from heat, and stir in 4 tablespoons of butter and 1 cup of Parmesan or pecorino gradually. There you go! Now you have a delicious risotto for dinner.
“I make a cranberry chutney with fresh ginger, cardamom, cinnamon and oranges for Thanksgiving, and my favorite thing to do is make turnovers with it the next morning for breakfast. Fill an all-butter puff pastry with whipped cream cheese and cranberry chutney, brush with egg wash, and bake at 410 degrees. Serve warm.”
“Make some turkey dumplings! Shred the leftover meat and mix with gravy—add some chopped veggies in there too if you have any. If you’re too lazy you can buy the dough already done and assemble at least 25. Pan-sear and finish them up with a flour wash in the bottom of the pan to create a crusty situation. Make a spicy cranberry dipping sauce and you’re ready to go!”
Wondering which local lavatories are simply a flush above the rest? Here, your Triangle “Tour de Bathroom.”
Angus Barn
Best bathroom 🤝 the Barn. A boujee trip to the loo awaits via the rustic restroom of Raleigh’s iconic steakhouse. Imagine wooden stalls, chandeliers, and a fancy sitting area feat. a lineup of products to freshen up in a pinch. Forget the dining room, catch us hangin’ in the bathroom. @angusbarn
a’Verde
This one’s for the gals. The women’s commodes in Cary’s modern Mexican spot are elevated in every sense of the word. From a disco ball to thirst traps of fave male celebrities, you’ll for sure want to prolong your rest stop at this restaurant. Cheers, indeed! @averdemexican_cary
Clockwork
Do it for the ’Gram. Pink is the name of the game at this tucked away and simply stylish watering hole in Glenwood South. Find golden framed mirrors and groovy wallpaper along with a trippy black-and-white-striped-hallway (a la Clockwork Orange for which it’s named) leading up to the pinked-out powder room. @clockwork919
M Sushi
Just go with the flow. Featuring a very sleek, clean and minimal essence, Fenton’s superb sushi spot’s restrooms are anything but fishy. And the monochromatic black walls + polished ambience certainly convey a feng shui spot for a sit upon the porcelain throne. @m_restaurants
Madre
May the fluorescent light shine brightly upon your experience in this mod chic lavatory. With pinkish hues, translucent doors (make sure you turn the lock all the way!) and mints to boot, the water closets at this recently bowed Smoky Hollow restaurant are considered by many to be a prime squat spot. @madreraleigh
Honorable Mention: Note: “Please do not throw liquor bottles in toilets.” Carter-Finley’s potty situation is just what you might expect from a college football stadium: large; fluorescent; and with questionable items strewn on the floor, in the trash and in the toilets… but it’s simply part of the Wolfpack nation ~experience~ (er, rite of passage?)—therefore earning it an honorable mention on our list.
Vibes are on high at the long-awaited Madre—now officially open in Smoky Hollow. Helmed by powerhouse trio Tyler Helikson, Brad Shoff and Celina Salinas, the Mediterranean oasis serves up small plates and community via a space intentionally designed for “serendipitous friend-making,” says Helikson. An homage to mothers (hence Madre)—with a lean into the coastal Mediterranean region that inspired it—the elevated cool come-as-you-are concept is the first locally owned restaurant of this scale to open Downtown since 2017 (think Vidrio, Brewery Bhavana). And with it comes the next era of modern dining—and exactly what Raleigh needs right now: a space intentionally designed for all walks of life for any occasion, from the experience to the ambiance to the bites and bevs. madreraleigh.com
Calling all cheese aficionados! A slew of Gouda cheese-y Qs to snack on.
“Do you like cheese? Why, yes, I do.” And whether or not your fave is Gouda like Viola—er, Sebastian?—in She’s the Man, we rounded up some sharp trivia all about the local cheese scene to top (had to) our best-of burger content. We swiss you the best of luck!
Feelin’ board? Grazin’ Gals is run by food/hostess guru Carolyn Mundorf, who left her job in which sector to follow her creative charcuterie biz dreams? a. Tech b. Real estate c. Hospitality d. Marketing
With vibes that are anything but cheesy, Vita Vite touts art, wine and charcuterie (natch) for a hangout spot where you can relax, socialize or unwind as you sip and snack. From what city does its delish cheese straws hail? a. Wilmington b. Asheville c. Savannah d. Columbus, GA
All a-board! Barcelona Wine Bar feats a treasure of tasty tapas reminiscent of Mediterranean, Spanish and South American flavors—including gobs of cheese ops, of course. In how many states can you find this delish and welcoming wine bar/resto? a. 10 b. 11 c. 12 d. 13
It ain’t easy being cheesy. The Cheese Shop offers sharp skills in cut-to-order cheeses, meats and other gobbleworthy goodies. In which Downtown Carrboro bar is thi sup spot located? a. Glasshalfull b. The Station c. Bowbarr d. Belltree Cocktail Club
The first full-service locally conceived and owned restaurant to drop in Smoky Hollow, Madre will offer cheese board selects to whet or sate those cravings. Which Raleigh sup spot is co-owner Tyler Helikson also behind? a. Happy + Hale b. Barcelona Wine Bar c. Tazza Kitchen d. Layered Croissanterie
Nothing can get cheddar than this! Boxcarr Handmade Cheese offers “artisan cheese handmade with love” via sibs and biz partners Samantha and Austin Genke. What year did the fam first establish their cheesy endeavor? a. 2012 b. 2013 c. 2014 d. 2015
Let’s get shredded. Raleigh Cheesy believes the best way to celebrate significant life events is through cheese (we concur!). What was founder Courtney Bowman’s job before going full-send into the cheese scene? a. Waitress b. Pharmacist c. Teacher d. Lawyer
How legen-dairy. Relish Craft Kitchen & Bourbon Bar boasts oodles of cheesy delights on its menu—from macaroni and cheese to grilled cheese to cheese fries. (How’s that for Southern comfort food?!) What’s the name of the resto’s sister concept/board game cafe? a. Got Games? b. Stay Board c. The Kitchen Table d. Board Games at Relish
Tastefully, yours. Ladyfingers adds a tasteful touch to both your extravagant affairs and modest mixers (the pimento cheese is always a must). Since what year has this fam-owned business been on the scene? a. 1975 b. 1985 c. 1995 d. 2005
