Stop being scared of voicing your concerns at a restaurants.
Let’s be real—no one wants to be that person who sends their food back at a restaurant. While nobody wants to be a complaining “Karen” because your order is prepared wrong, cooked incorrectly, contains allergens, or is just simply not what you ordered, forcing yourself through a miserable experience for fear of speaking up or insulting the restaurant is just as bad—if not worse.
In fact, the general consensus among a range of industry folks we tapped on the matter—from servers to managers to owners—is they actually want you to voice your concerns (just not after you’ve already finished half your meal or because you’re looking for a freebie). After all, their bread and butter is literally hospitality—and their primary goal is ensuring guests have a top-notch experience.
While mistakes are no doubt inevitable—even in the finest of establishments (if you’ve worked in any restaurant or seen The Bear, then you know)—ultimately, honesty is the best policy.
So if there’s an issue, Wye Hill co-owner Sara Abernethy emphasizes, “I absolutely want to know so we can address it immediately! I would so much rather have the opportunity to correct an error than have a disappointed guest who may be more prone to sharing negative feedback online later.”
Abernethy’s team utilizes what she calls a “two-bite check” for checking on guests so they are more likely to speak up if they need something or have a concern. “I think waiting too long to address the issue creates resentment,” echoes MOFU Shoppe Restaurant Operations Manager Darany Samountry.
In line with that approach, Mulino/La Terrazza server Tim Pinner stresses it’s a server’s job to make the guest feel comfortable voicing concerns at restaurants. “I try to put them at ease so they’ll tell me anything we can do to improve, or possible complaints with food, wines, etc.,” he says.
Sarah Santoro, marketing director of Hummingbird, agrees that customer communication and feedback are crucial to ensuring a business’ standards are met. The linchpin is really more about the delivery. “Feedback should be given honestly but tactfully,” she maintains. “Kind and respectful comments/questions are always well-received and accommodated.” Translation: Be honest—but don’t be a jerk.
Honesty “should also come with a good helping of understanding,” agrees Samountry, “and it doesn’t have to include belittling or disrespect. Mistakes happen—and they aren’t personal.”
That said, “There is a difference between trying something new that isn’t to your taste and an item not being cooked correctly,” says Santoro, “and if the business doesn’t advertise as an ‘all-you-can-eat buffet,’ then it isn’t one.”
The takeaway? Samountry says the key is to air an issue with clear expectations that allows the server/chef to make it right. So, less “My steak isn’t cooked right,” and more: “I don’t mind waiting for a new one,” or “I would not like a new one, and please take it off my bill.”
After all, “we are in the service industry,” says Sassool’s Simone Lawson. “We’re here to make sure our guests are full and happy. It’s the most frustrating when we don’t realize we’ve given a guest the wrong thing and then they post a horrible review on Yelp when we would’ve loved to make it right for them and turn the experience around.” So go on, be that person—in the end, it actually makes everyone happy.
Food is said to be the one thing that unites us all. And nowhere is that more prevalent than Raleigh. Our city possesses a ream of illustrious restaurants catering to all palates, pockets and preferences—not to mention dishing diversity by the mouthful, from fine French establishments to elevated Indian offerings to new takes on American cuisine and everything in between. A foodie city on the rise (looking at you, Michelin), the City of Oaks saw a slew of new spots open in the last year alone, ascending our culinary star—while likewise making this year’s selections tougher than ever. These eateries boast the best of Raleigh’s divine dishes, esteemed service and awe-inspiring atmospheres, worthy of any occasion or none at all. We put our taste buds to the test once again to present you with our 2024 cast of Best Restaurants, including Restaurant of the Year, Best New Restaurant and five suburb standouts. And because we believe a restaurant requires some seasoning to earn a “Best” accolade, we required restaurants to be open by May 1 for consideration. Now, if there’s one thing you won’t be left with, it’s an empty stomach.
RM’S BEST RESTAURANTS
2024 RESTAURANT OF THE YEAR
EAST END BISTROT
Photo by Forrest Mason, courtesy of East End Bistrot
A magnificent magician, Giorgios Bakatsias has once again waved his wand to unveil sheer wonder. Raising the curtain on what could only be described as culinary theater, the layered experience begins from first entree onto the lush Champagne terrace, into the bar abuzz with diners and drinkers, and continuing to the fine dining room churning out fantastique French selects at the hands of executive chef William D’Auvray. The Cuisine Minceur summer menu (stay tuned for a comfort food-esque fall/winter variation) dishes lighter fare like Scarlet bibb salad, crab tartine and bluefin cru, while the Bistrot menu features a fanciful experience, from caviar service and fruits du mer (think Ora king salmon) to pommes de terre (the fries with duck fat aioli are life-changing) and “boucherie”-like filet mignon grilled over beech wood. Essentially, regardless of the occasion, the experience is the event. A Michelin star in the waiting, this masterpiece is an elevated affair that has single-handedly taken dining next level in Raleigh—and proven that level can be delivered flawlessly. RM recommendation: Chilean sea bass roti;eastendbistrotraleigh.com
2020 Progress Court, Ste. 110 Iron District French Fine Dining
RM’S BEST RESTAURANTS
BEST NEW RESTAURANT
LA TERRAZZA
Photos by Derrick Bryant for Raleighwood Media Group
Nine floors up The Dillon elevator sits Manhattan—or at least the very essence of what any discerning diner could easily confuse for a quick trip to the Big Apple. Sexy skyline vistas abound at the restaurant and sky bar floating above the city and occupying the most regal slice of restaurant real estate in Raleigh history. From the mind of Samad Hachby (of Mulino fame)—and helmed by executive chef Jean Paul Fontaine—an approachable array of dishes inspired by their travels and cultures descend into the interior glass box and alfresco rooftop, pleasing all pockets and palates while taking flavors to new heights. Impeccable service accompanies flawless seasonal plates ranging roasted beet salad, octopus and butcher’s cut to pasta and pizzas—and roasted cauliflower that will convince you the cruciferous veg is indeed still cool… all while serving the city a cutting-edge concept where every enchanting inch is utter perfection. RM recommendation:Tuna tartare; laterrazzaraleigh.com
223 S. West St., ninth floor Warehouse District Southern Italian & Mediterranean
RM’S BEST RESTAURANTS
HUMMINGBIRD
Sarah Santoro, courtesy of Hummingbird
Buzzing since day one, Hummingbird tapped into a previously unsated culinary appetite with its Nawlins’ flair. Bringing the Big Easy to Raleigh in a big way, chef/owner Coleen Speaks’ menu is rich with seasonally rotating selects that transcend the South—from the Peacemaker po’boy and charbroiled oysters to the lobster roll, deep-dish pizza, gnocchi and fresh protein selects. And, naturally, the all-cravings menu is made all the more palatable with the all-seasons wraparound patio overlooking the booming Iron District that keeps locals flocking in for more. RM recommendation: New Orleans BBQ shrimp; hummingbirdraleigh.com
1053 E. Whitaker Mill Road, Ste. 111 Iron District New Orleans-inspired
RM’S BEST RESTAURANTS
BRODETO
Photo by Jessica Crawford, courtesy of Crawford Hospitality
Scott Crawford has done it again. His latest restaurant at Raleigh Iron Works is a love letter to the Adriatic Sea, paying homage to and showcasing the culinary bounties from Southern Italy and Croatia. Taking inspiration from Crawford’s many travels to the region, the menu is comprised of light seafood-focused dishes—the likes of octopus carpaccio, sardine toast, black risotto with squid, and tuna crudo eliciting visions of seaside snacking on the Italian coast. Those transportive flavors are complemented by a stunning space filled with awe-inspiring details at every turn—not least of which is the uberunique leathered quartzite bar always worth snagging a spot at. RM recommendation: Peka octopus; brodeto.com
2201 Iron Works Drive, Ste. 137 Iron District Adriatic-inspired
RM’S BEST RESTAURANTS
ORO
Photo by Albright Studio, courtesy of ORO
To say the least, dining at Oro is never boring. The globally influenced mod tapas-style restaurant boasts a constant rotation of crowd-pleasing dishes from the land, garden and sea that keep taste buds on their toes—from truffle mac and cheese and sesame cauliflower to pork belly skewers and grilled octopus. And the over-the-top (in the best way) desserts and cocktails deserve a shoutout of their own. See: the Chocolate Dome unfurled tableside via poured-over chocolate, or the Bathtub Hooch served in a literal mini-bathtub. Altogether, consider the “labOROtory” a perfectly executed experiment of ingredients, flavors, influences and presentations. RM recommendation: Wild mushroom carbonara; ororaleigh.com
18 E. Martin St. Fayetteville Street District Global Tapas
RM’S BEST RESTAURANTS
AJJA
Photo by Baxter Miller, courtesy of Ajja
No plane ticket required to visit acclaimed Raleigh restaurateur Cheetie Kumar’s newest endeavor, but a meal here will elicit a culinary journey through vast cultures as inspired by the team’s diverse experiences. The worldly tour includes such delectable dishes as warm Moroccan hummus, charred broccoli raab, amba-glazed pork belly and whole fried trout—to name but a few. Further transporting guests is Ajja’s colorful lantern-laden outdoor bar and expansive year-round patio, complete with dreamy string lights, plus fans and firepits for that classic bipolar NC weather—at once serving primo DTR skyline views against a fun and funky vibe that truly feels like a sweet escape. RM recommendation: Carrot houriya; ajjaeats.com
209 Bickett Blvd. Five Points East Eastern Mediterranean/Middle Eastern
RM’S BEST RESTAURANTS
TAMASHA
Photo by Harsha Sipan, courtesy of Tamasha
A “grand performance” (aka the literal translation), Tamasha has already made quite the name for itself in the local F&B industry—and beyond. Splashing on the scene in early 2024 with its elevated approach to Indian fare that prior required a plane ticket to such foodie cities as Chicago, the gorgeous gastronomic affair invites via divine dishes like tandoori paneer tikka, oyster 65 and char-grilled butter chicken. The modern stunner of a restaurant has even scored such accolades as one of the 50 Most Beautiful Restaurants in America by OpenTable and People Magazine. So, truly a feast for the senses. RM recommendation: Purple sweet potato, crunchy kale and shiso chaat; tamashanc.com
4200 Six Forks Road, Ste. 130 Midtown Modern Indian
RM’S BEST RESTAURANTS
BREWERY BHAVANA
Photo courtesy of Brewery Bhavana
Like a lively yet intimate living room in a home you’d see in Architectural Digest, this nirvana of food, beverages, books and flowers nourishes the community in more ways than one. But the main event is, naturally, the house brews and dim sum, a primo pairing made all the more palatable in the brewery/restaurant’s light-filled, nature-inspired surrounds. Bamboo baskets contain treasures such as pork and chive shumai, seafood dumplings, and chicken curry bao buns, while larger entrees like lo mein noodles, Peking duck, and rice congee are leading examples of Bhavana’s core tenant (and literal translation) to cultivate, develop and produce—at the utmost level. RM recommendation: Edamame ginger dumplings; brewerybhavana.com
218 S. Blount St. Moore Square District Dim Sum
RM’S BEST RESTAURANTS
MADRE
Photo by Albright Studio
It’s like the warm embrace of mom’s house—if your mother was a culinary artist impressing your friends with a steady stream of visionary small plates out into a sexy museumesque lounge under a canopy light with moody candle wax dripping down a side wall. From a concept built on community, sharing and serendipitous friend-making, an adventurous cast of rotating fresh selects shine. The likes of watermelon salad and burrata tempt, while yellowfin crudo, butternut squash risotto and pork belly transcend in a space alive with the theatrical energy that only local visionary Bryan Costello could manifest. It’s enthralling. It’s edgy. It’s spontaneous. Mother may I, indeed. RM recommendation: Pulpo; madreraleigh.com
518 N. West St. Smoky Hollow Small Plates
RM’S BEST RESTAURANTS
ST. ROCH
Photo by Anna Routh, courtesy of St. Roch
Roch nation is real—and for really good reason. The food coming out of Sunny Gerhart’s kitchen is simply sublime. As the James Beard-nominated chef famously puts it: “It’s a little nod to New Orleans, but it’s not any sort of traditional New Orleans menu. It’s not New Orleans deconstructed either.” Instead, Creole spices collide with Carolina influences and Southern bounties in a flavor explosion you can spend your meal defining as you eat your way through any of the fresh oysters (try them roasted), No Bullsh*t Salad, gumbo, the market catch, red beans & rice, or literally any dish on the menu. It’s that good. RM recommendation: Gator Bolognese; strochraleigh.com
223 S. Wilmington St. Moore Square District New Orleans-inspired
RM’S BEST RESTAURANTS
ANGUS BARN
Courtesy of Angus Barn
Bovine bounty may be the name of the game (literally) but there’s more to this barn than beef. A go-to for anything from promotions and proposals to just plain Wednesdays—or a glimpse of those legendary holiday lights—the nationally renowned and highly recognized fine Southern dining establishment has exceptionally served up an unparalleled bucket list destination since it bowed in 1960 with its tour of land and sea. Aged-to-perfection classic, bone-in and special cuts are always on point, while specials like the blackened tuna makes blackened tuna relevant again and the baked potato cart serves up a taste of the past. Decades of stories echo across the authentic dining room—rivaling the revelry of a casual dinner in the Wild Turkey Lounge, bourbon around the firepit, or even an enchanting evening wining and dining in the award-winning—and stocked—wine cellar. RM recommendation: Barn’s BBQ pork ribs; angusbarn.com
The best part about Stanbury? It’s full of surprises. From the hidden-in-plain-sight knickknacks and artwork lining the walls to the weekly menu changes, there’s always something new to experience at this gem of an elevated-yet-approachable restaurant. And those playful rotating dishes are unlike anything else you’ll find in Raleigh, ranging from the likes of tandoori sweetbread and soy-braised pork cheeks to a duck confit crunchwrap that would put Taco Bell out of business—not to mention the plethora of fresh produce that remains a staple on the menu. Essentially, you never know what you’re going to get—and that’s what makes it so damn good. RM recommendation:Fried oysters; stanburyraleigh.com
938 N. Blount St. Seaboard & Person Street District Modern American
RM’S BEST RESTAURANTS
CRAWFORD AND SON
Photo by Jessica Crawford, courtesy of Crawford Hospitality
A meal at Scott Crawford’s premiere establishment is nothing short of amazing—some even call it perfection. And that acclaim is no secret given the chef’s long-overdue grab as a 2024 James Beard Outstanding Hospitality finalist. To wit, the treasured restaurant continues to maintain the perfect balance of classy and casual with stunning and delectable dishes in a welcoming neighborhood-friendly atmosphere. Like something you’d see Carmy R&D at one of his many critically acclaimed institutions in The Bear, Crawford’s dishes are, in essence, a work of art. Fresh produce and purposeful ingredients come together in seasonal masterpieces like heirloom tomato salad, grilled octopus, and short rib cavatelli. And dessert is a must—period. RM recommendation: Tartare; crawfordandsonrestaurant.com
618 N. Person St. Seaboard & Person Street District Modern American
RM’S BEST RESTAURANTS
MULINO
Photo courtesy of Mulino
The palatial patio people prop up on for poolside pizza and pasta, the alfresco table-dotted space is exactly the kind of place Harper would’ve sipped a spritz a la The White Lotus. Instead, sans the sojourn, it’s the local hot spot regulars return for amore—an approachable night of burrata, pie and wine… or to lean adventurous through red wine-braised lamb shank with risotto or market fish. Either diverged road leads consistently back to the same unique place unlike anything else in town—and service is always on par with what you’d find at any of the best osterias in Italy. RM recommendation: Gnocchi; mulinoraleigh.com
309 N. Dawson St. Capital District Italian
RM’S BEST RESTAURANTS
VIDRIO
Photo by Richard Barlow Photography, courtesy of Vidrio
Sharing is caring. And at this Mediterranean masterpiece—the restaurant easily doubles as a modern glass museum—much care is taken in leaning into the communal dining philosophy. Artisanal small plates spotlighting fresh, seasonal, wholesome ingredients star against the gorgeous restaurant’s signature wall of cylindrical colorful handblown glass pieces, serving as a vibrant backdrop for the plated poetry emerging from the kitchen. Think such selects as charred octopus, cheese croquettes, Moroccan beef skewers, and brown butter chicken. For the trifecta, impeccable service dishes class—and makes sense of the wine pairings (48 vinos on tap and 300+ bottles)—making for not just a meal, but a moment.RM recommendation: Fresh fettuccine;vidrioraleigh.com
500 Glenwood Ave., Ste. 100 Glenwood South Mediterranean
RM’S BEST RESTAURANTS
POOLE’S
Dishing daily specials chalked on a board since before chalkboard menus were de rigueur, what Ashley Christensen created with Poole’s diner is the key ingredient of a recipe for success we’ve since seen play out in spades across the States. Rotating seasonal farm-fresh ingredients shine in Southern staples crafted in only a way the two-time Beard-winning “Darling of Raleigh” can deliver. The cult-classic mac and cheese needs no introduction, while such reimagined comfort foods as pimento cheese with crostinis and palatable proteins like cornmeal-fried NC flounder invite regulars and newbies near and far back again and again to a place that is real Raleigh at its core—and as authentic and intentional today as the day it opened. RM recommendation: Macaroni au gratin; ac-restaurants.com
426 S. McDowell St. Fayetteville Street District New American Comfort Food
RM’S BEST RESTAURANTS
VINNIE’S STEAKHOUSE & TAVERN
Photo by Davies Photography, courtesy of Vinnie’s Steakhouse Tavern
If you thought steakhouses already had their moment in the sun—think again. This circa-1987 fine-dining establishment strikes up the perfect balance between nostalgia and contemporary cuisine via chef/GM Tom Armstrong’s rotating seasonal features starring fresh NC produce and other local ingredients. While steak is obviously the main affair, the seafood, pasta dishes, apps (the hot crab dip and oysters Rockefeller are standouts), and tavern selects like Vinnie’s certified Angus beef cheeseburger are not to be ignored. And no steak dinner would be complete without the shareable sides (pro tip: The homemade mashed potatoes and white cheddar mac and cheese are musts) and dessert, which is always worth saving room for. RM recommendation: Bacon-wrapped filet mignon; vinniessteakhouse.com
7440 Six Forks Road North Raleigh Southern Steakhouse & Seafood
RM’S BEST RESTAURANTS
SONO
Photo courtesy of Sono
So no? So yes. This sleek sushi stalwart anchoring Fayetteville Street has stood the test of time—and for good reason. From its sexy environs to its perfect perch for people-watching, the Asian haven is quite frankly a vibe that delivers every time. From first slurp of miso soup with beech mushrooms or ramen selects, the tasty tour through hamachi jalapeno, tuna tataki and the like to the colorful range of rolls and nigiri always keep diners coming back for those signature screaming O’s. RM recommendation:Spicy miso ramen; sonoraleigh.com
319 Fayetteville St., Ste. 101 Fayetteville Street District Asian/Japanese
RM’S BEST RESTAURANTS
CUCCIOLO TERRAZZA
Courtesy of Cucciolo Terrazza
This is not your nonna’s Italian food—in the best way. Instead of your traditional spaghetti and meatballs or chicken alfredo, the menu features a cornucopia of unique modern pasta dishes spotlighting everything from elk and wild boar to lobster—even a spicy breakfast rigatoni, aka the stuff brunch dreams are made of. Beyond pasta, the sophisticated yet approachable—and oh-so-stunning—restaurant offers pizzettes and meat dishes like veal scallopini and butter chicken “sostanza style” so good they’ll live in your mind rent-free for days. And truly the best way to experience it is to bring a crew and share it all—over a bottle or two of wine, naturally. RM recommendation: Spicy vodka tomato cream rigatoni; cuccioloraleigh.com
4200 Six Forks Road, Ste. 100 Midtown Italian
RM’S BEST RESTAURANTS
HAYES BARTON CAFE & DESSERTERY
Equal parts time machine and epic epicurean experience, one bite of Hayes Barton’s iconic Southern fare is a literal window into Raleigh’s rich, cultural history. Petite, postmodern portions have no place here as expertly crafted heaping plates of the likes of Dial “M” for Meatloaf and “MGM” Mussels- Marget’s Great Mussels!—never mind those cosmic cake slices—exit the kitchen into a buzzing quaint dining room. The nostalgic black-and-white checkerboard floors, authentic vibey lunch-counter barstools and walls dripping with photos from the Greatest Generation only serve to enhance the experience—showcasing what makes Raleigh uniquely and unapologetically Raleigh. RM recommendation: “Two Chickens in Every Pot” Pie; hayesbartoncafeanddessertery.com
2000 Fairview Road Five Points Classic American
RM’S BEST BURB RESTAURANTS
THE PROVINCIAL
Photo courtesy of Provincial
There’s nothing provincial at all about this suburban standout highlighting the “one inexhaustible aspect of everyday life that never dulls—the simple pleasure of eating and drinking”… where simple translates to fresh, approachable and inviting. The likes of spinach and garlic four-cheese dip, roasted oysters, bluefin tuna, and a bangin’ burger collide on a daily changing menu ranging small and big plates, all served impeccably in an always-buzzing atmosphere that keeps newcomers and regulars rolling in on repeat. RM recommendation: Daily fish select; theprovincialapex.com
119 N. Salem St. Apex American
RM’S BEST BURB RESTAURANTS
PIMIENTO TEA ROOM
Teatime gets a boujee upgrade at this homey tea room known for its array of traditional daylong Southern-inspired cuisine with a twist. Case in point: those loaded sandwiches piled high with everything from chicken salad to local veggies—not to mention soups, salads, snacks, down-home suppers and Sunday brunch. Naturally, tea (alcoholic or NA) to pair is a must. RM recommendation: Pimiento cheese + saltines; pimientotearoom.com
200 N. Main St. Holly Springs New Southern
RM’S BEST BURB RESTAURANTS
HANK’S DOWNTOWN DIVE
Just waiting for the day Guy Fieri rolls in, this funky-meets-fab neighborhood joint consistently dishes out good times—and great fare. Small plates such as ceviche, white bean hummus, shishitos, and birriadilla beg to be snacked on, while rotating plates highlighting seasonal produce and entrees like scallops and lasagna provide satiating ops to send it all home. RM recommendation: Fried chicken;hanksdowntowndive.com
111 E. Chatham St., Ste. A Cary Modern American
RM’S BEST BURB RESTAURANTS
M SUSHI
There’s sushi. And then there’s M Sushi. Mindful, meritable, majestic, mod, minimalist—all make a case for the “M” at the hands of mastermind chef/owner Michael Lee whose raw and cooked sushi and small plate creations are crafted to perfection—with seafood sourced almost daily from Japan. From sushi selects to buttery soft wagyu grilled tableside, lobster shabu shabu and crispy rice that’ll have you checking your coordinates, M is a masterclass on authentic Asian fare whose nod as one of OpenTable’s 100 best restaurants in the States is a no-brainer. RM recommendation: Grand omakase;m-restaurants.com
4 Fenton Main St., Ste. 120 Cary Sushi/Asian/Japanese
RM’S BEST BURB RESTAURANTS
AMALIA’S
Benvenuti a casa (welcome home), indeed, to this authentic restaurant housed in a historic renovated home that feels like a comforting Italian dinner at nonna and nonno’s stateside. And where Italian-bred chef/owner Filippo Fanfani honors his own nonna via multigenerational dishes, scratching that classic Italian itch with heaping plates of homemade pasta, including orecchiette with Italian sausage and broccoli rabe, and gnocchi with imported pesto and fresh buffalo mozzarella. RM recommendation: Pappardelle with slow-cooked wild boar ragu; amaliaswakeforest.com
The lowdown on restaurant reservation etiquette—and other oft-unspoken restaurant rules
Recently buzzing on X: A would-be patron last-minute canceled his reservation at a chic Boston restaurant due to a health emergency. When unable to obtain a refund directly, the diner reimbursed the whopping $250 cancellation fee via his credit card’s travel insurance. … End of story, right?
Fast-forward to the patron receiving a snarky personal DM from the restaurant’s owner accusing him of “screwing over” her business and its staff (no, chef)—only erupting into further mayhem from there. While this scenario seems shockingly extreme, it sparks the discourse: How should patrons navigate the ever-evolving restaurant reservation scene—and what do Raleigh industry professionals have to say on the matter?
If you think DM cancellations are acceptable, think again. Per a former restaurant industry professional: “The host is not hanging out on the company’s Instagram. If you DM them, save your breath—it’s the same as just not showing up.”
The Cancellation Fee Kerfuffle
The reviews are split. A lineup of well-known Raleigh restaurants charge a last-minute cancellation fee (think Mulino, AC Restaurants and St. Roch) while others elect to waive the charge and cut their losses if patrons flake.
“We try to be understanding of people’s ever-changing and busy schedules, so we don’t charge cancellation fees,” says Scott Crawford of his policy for parties of four or less. “[But] diners should be aware that not showing up or calling to cancel really does hurt small businesses. We understand plans change—and having communication allows us to pivot and achieve our revenue goals.”
Meanwhile, DTR’s cool Mexican cantina Centro maintains a charge of $10 per guest for a no-show or cancellation with less than 24 hours notice. “There is a huge impact if someone reserves a table during peak hours and doesn’t show up,” says chef Angela Salamanca. “But if someone calls to cancel because they’re sick, we don’t charge. We aren’t in the business of cancellation fees—we want people to come dine with us.”
North Raleigh outpost Cucciolo Terrazza currently opts for no fee for small groups but does require a credit card on file for parties of 10+ due to additional setup, extra staff and more food prep. “A table for two to four is easy for us to fill with a walk-in,” explains Director of Operations Andrew Robinson. “But larger tables are limited—and without sufficient cancellation notice, we are left without time to reach out to other parties and offer them the space.”
Party Size in Flux
Managing dinnertime reservations can be compared to a “good game of Tetris,” according to Giorgios Hospitality Group, due to the tedious task of continuously optimizing flow throughout the night based on arrivals and departures. That said, if you realize your group is shifting in size, it’s always good to give a heads up ASAP.
That sentiment seems to stay true across the board. “If your party changes, we will try to accommodate that,” notes Salamanca. “It’s an unideal curve because we’ve already set the floor—but we always try to make it work. [That said], I really appreciate when people call.”
Courtesy Calls
A good rule of thumb: Communication is key. If you realize ahead of time your dinner party is shifting in size, you’re running late or need to abort your meal plans altogether, tell the restaurant. It’ll assist a smooth run-of-show, allow time to readjust seating arrangements or open up a spot for walk-in patrons.
“If you show up 15 minutes late and there are people waiting, your table is gone,” says a longtime hostess. “There are exceptions: If you call and explain extenuating circumstances—you give time [for us] to rework the plan and ensure everyone can still get in efficiently.”
Ultimately, when you book a rez, a restaurant is planning for your butt—and business—to be in that seat. So show up, enjoy a good meal, support a local spot (and avoid the aforementioned social media war…)—and everybody wins.
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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