A fresh new addition is coming to Transfer Co. Food Hall—in more ways than one. Born from “a kitchen table and a dream,” Urban Olive drops Dec. 2 in the former Mama Crow’s space, dishing mod Mediterranean flair with deep family ties.
The concept was cooked up by Alex Antabli, his wife, his brother and sister-in-law, and a trio of close friends—all united by an MO of “sharing love through food, one meal at a time, and keeping alive the flavors that have connected generations before us,” says Alex.
A true reflection of the group’s heritage and personal experiences, the menu is rooted in their grandmother’s recipes—refined by Alex’s mother and finished with a contemporary flourish. The result? Next-level wholesome Mediterranean eats with a fresh, modern edge. And the whole gang plays a part in the day-to-day, with Alex’s mom helming the prep.
“We’re really trying to differentiate from every other Mediterranean [restaurant],” he adds. “We got really creative with the way we did the food—it’s very authentic with very true, real ingredients.”
Case in point: Urban Olive leans into traditional, fresh ingredients free of additives, artificial flavors and colorings. Think fruit- and veggie-forward dishes and scratchmade everything—from hummus and falafel to marinades, dips, dressings and sauces (garlic dip, spicy green herb sauce, harissa and lemon herb vinaigrette)—plus bowls and pitas feat. in-house meats like chicken, beef and lamb shawarma; chicken and beef kebabs; and gyro slices.
“Urban Olive isn’t just a restaurant; it’s a reflection of our family’s journey—one built on hard work, hospitality and the belief that food has the power to unite people from all walks of life,” emphasizes Alex. “Every dish carries a part of our story.”
The team felt bringing their traditions to Transfer Co. was a natural fit. “We believed in their vision and the vendors they have,” he maintains. And they’re just getting started: Plans include launching a food truck and eventually opening second and third brick-and-mortars.
In the meantime, Urban Olive invites the community to gather at their table, savor their culture and cuisine—and become part of their growing story. @urban_olive_mediterranean
“For generations, our family’s recipes have told stories of long summer afternoons spent around the table, of laughter echoing through the kitchen, and of a grandmother’s gentle hands teaching us that food is more than sustenance—it’s love made visible.” —Alex Antabli
Culinary marvel La Terrazza is opening May 1. Here, a first taste.
The Dillon rooftop dining is almost here—and by extension, with La Terrazza, Raleigh’s food and bev scene is reaching new heights… literally. Easily the most regal restaurant real estate to ever be realized in the City of Oaks, Samad Hachby’s long-awaited highly anticipated dining destination in the sky is officially opening at the upscale building’s rooftop May 1.
Serving up a spectacular experience from atop the ninth floor amid Raleigh’s skyline, “the terrace,” as the resto’s Italian name translates, promises a truly unparalleled yet approachable dining experience—an intent that was absolutely critical to Mulino mastermind Hachby.
First entry into the culinary marvel will no doubt spark a jaw-dropping “wow” thanks to the dining room’s gray and white-patterned Italian stone walls and floors, complemented by vibrant orange bar stools and chairs procured straight from Italy (think Marini tiles, Ciam bar, Perla furnishings). Once tucked in, the authentic and transportive fare will have you checking your location—while the impeccable service and alluring grand-scale atmosphere (and price point) make the space perfect for a special occasion or no occasion at all. Read: Even a random Wednesday—that approachable.
A project years in the making, Hachby’s grandiose yet welcoming rooftop renaissance is inspired by his and executive chef Jean Paul Fontaine’s travels and cultures. “The experiences we have been through—whether traveling, dining or working—have allowed us to have the vision necessary to produce menus and hospitality that are essential,” muses Fontaine, a four-decade hospitality industry veteran, most notably of Mulino. (And revolutionary—fun fact: The dynamic duo even installed a bonus pair of AI ovens straight out of your futuristic foodie fever dream.)
For his part, Hachby has long made travel his muse—known to draw the essence of those alluring and authentic spaces and flavor we savor from R&D out in the world. Hence, Mediterranean and Southern Italian offerings will reign supreme on La Terrazza’s menu, including a star-studded lineup of housemade fresh pasta dishes, pizzas, salads and proteins—plus appetizers like charcuterie, fritto misto, crudo, octopus and roasted cauliflower.
La Terrazza’s impassioned spirits program further accentuates its commitment as an approachable all-occasion destination. With two dedicated bars floating in the sky—an alfresco rooftop terrace and an interior bar amid floor-to-ceiling glass window surrounds—the space is intentionally designed to encourage patrons to stop in for a casual drink and/or snack, whether as the main event or before or after DTR dinner reservations.
And bringing the sparkle, the thoughtful Champagne program adds effervescence to the experience. Those bubbles—alongside a full wine and cocktail program—are a draw on their own, thanks to separate coolers for white, red and sparkling wines.
With that trifecta (food/bev, atmosphere, service), La Terrazza is poised to bring Raleigh’s F&B scene to new heights. “I am humbled,” maintains Fontaine. … “This opportunity is very similar to a blank canvas, which allows me to highlight my experience, as well as continue my culinary journey and the process of service, artistry and gratitude.” Consider Raleigh’s food and beverage bar raised. laterrazzaraleigh.com
The Dillon rooftop dining is here—and, with it, Raleigh has arrived.
Occupying that formidable slice of heaven Raleigh has lusted after for so long, the primo slice of restaurant real estate atop The Dillon is finally realized—and with it, Raleigh has arrived.
Long lacking the kind of destination dining that lights up the sky in culinary powerhouse metropolises like Manhattan, San Fran and Chicago, La Terrazza brings a level of gravitas to Raleigh’s hospitality scene the city has only dreamed of—until now.
Samad Hachby (photo by Jennifer Robertson Photogrpahy)
Launching us into the epicurean ether of possibility—elevated urban dining, Michelin-star ambitions, top-tier hospitalitarians—the Mediterranean-meets-Southern Italian concept masterminded by Raleighite Samad Hachby (of Mulino Italian Kitchen & Bar fame) on the ninth floor of one of Raleigh’s most iconic towers may be authentically international—but it’s also intentionally local.
“I’m constantly inspired by visiting other places and bringing back the best of my experiences to share with our dining and special event guests right here in the heart of North Carolina,” says Hachby of implementing his travels to Italy’s Umbria region into his new Warehouse District concept.
That approach is precisely what makes Hachby the ideal fit for topping off The Dillon. It likely goes without saying Realty Corp. could have courted any top toque in the land (say Wolfgang Puck? José Andrés?) to helm such a coveted towering piece of real estate overlooking a city rapidly ascending into its own greatness—perennially topping “best places to live” lists and thereby attracting talent the country over.
But Hachby—and La Terrazza—are chosen by design. Playing the long game—from the jump, Kane intended the sort of grand-scale vision only a local hospitality titan like La Terrazza and its mastermind Hachby could serve so brilliantly. “We know La Terrazza will take the experience of The Dillon’s ninth-floor rooftop to new heights,” says Stacey Buescher, director of operations for Kane Realty Corp.
And before you write off this terrace (aka the moniker’s English translation) as an expensive “save for a special occasion” oasis—think again. Price point is very much front of mind for Hachby, who is committed to La Terrazza’s approachability and flexibility. As such, this little slice in the sky looks to disrupt your take on elevated dining by 86’ing the sticker shock—not unlike its sister concept Mulino has by serving up the option for some wine and pizza poolside sub-$50 (though, clearly, balling out is always an option).
Here, you can traipse up to the roof to take in some spirited sips and snacks among unparalleled vistas before or after some proximal plans or reservations, or tuck into the Garden Room for a more intimate dining experience. Which, ultimately, even more mirrors how those big-city culinary crown jewels unfold—aka layers and diversity and a mesh of winers and diners toasting every occasion and none at all.
For Hachby, Raleigh is home—and Terrazza only serves to elevate it. “I’m very fortunate to have made my home in Raleigh,” says the seasoned restaurateur, “and proud to be able to continue to add more opportunities for our guests to dine with us as the city grows into a truly world-class destination.” Now the only question is, what heights will Raleigh soar to next?
Courtesy of Kane Realty Co.
Urban Dining Know How to Go An event of epic scale, dining at La Terrazza will be a bit of a journey for Raleigh diners less familiar with urban tower concepts—from where to park to powder rooms. But that fact is precisely the draw, and precisely why you gravitate to NYC, DC or LA just for a culinary venture.
Parking: Roll up to the ground-floor Dillon parking deck for easy access out of the elements, or luck up with street parking.
Entry: Fulfill that big-city vibe with Warehouse District views as you ride the glass elevator up nine floors.
Powder rooms: Spoiler alert: Should you wish to powder your nose, you’ll need to exit the restaurant to use The Dillon’s same-floor bathrooms down the hall—not unlike what you’d do at a fancy Manhattan dining destination.
Public access: No reservation needed to imbibe and vibe—the outdoor bar will be open to the public for stellar sips and views.
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