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
What’s going down beneath the Sir Walter Apartments on Fayetteville Street has been on the hush-hush—but something spirited is about to surface. Local restaurateur Anthony Rapillo (of Layla’s Son Hospitality—think Flour & Barrel, V Pizza, Flask Cocktail Bar and The SideDoor) and Chopped champ Katsuji Tanabe are breathing new life into the long-dormant speakeasy under the former famed Sir Walter Hotel, with an opening slated for this summer.
Brantlee Nettles Nicks
The concept will debut as The Third House, nodding to its “North Carolina’s Third House of Government” nickname and legacy as a hub for political activity. True to its covert roots, the new 25-plus-only digs keep things tightly under wraps: no signage, a nondescript alleyway entrance, zero Google or GPS presence—and even photography will be highly discouraged, with a strict dress code to match.
Honoring the dust-covered den’s bones while adding a mod spin, the duo is resurrecting the space’s OG character—from red leather booths and wood paneling to the vintage Subway tile, original bar and dance floor. To boot, expect an Asian-inspired restaurant on the other side of the space—separated by a wall—where Tanabe will dish out sushi and nigiri. (Fun fact: Eventually, the pair will also take over the upstairs with a coffee shop that’ll offer the op to serve hot food.)
On the bar side, Rapillo has tapped local mixologist Duke Campbell (formerly of Dram & Draught and The Willard) as beverage director across all of Layla’s Son ventures, crafting cocktails at The Third House that complement Tanabe’s fare.
Expect a lively energy to match: “The music’s gonna be louder than most other restaurants,” says Rapillo of the culmination of the two concepts. “You have to pass through the dance floor—hopefully setting the vibe of a fun place you see in New York… or a supper club.”
Beyond dining, dancing and drinking, Rapillo teases monthly experiential events a la Flour & Barrel—think fire throwers, murder-mystery nights, Top Chef dinners and live music four to five nights a week.
Grown, lively and unpretentious, “this will be a place adults can go, let loose and have a really good time—and not feel super-restricted,” says Rapillo. Aka where the music’s pulsing, the vibe’s loose and the secret’s worth keeping. @third.house.dtr
Stanbury is setting the record straight. After next-door neighbor Escazu moved to Gateway Plaza earlier this month, the gem of a restaurant jumped on the space and signed a lease. But instead of expanding Stanbury, the owners will be opening a completely different concept. Because when you have something as unique and palatable as Stanbury—a regular on our annual Best Restaurants list—it only makes sense to mastermind another marvel.
“Stanbury will stay exactly the same and is not expanding or changing in any way,” said co-owner Joseph Jeffers in an exclusive chat with Raleigh Magazine. “As special as it is, I’d rather keep something small and personal as opposed to growth for the sake of growth.”
Slated to open sometime next year, the new space will have a different name and menu, which the team is currently plugging away at. “We have some ideas,” teased Jeffers, also noting the pair will “play off each other,”—with chef Drew Maykuth helming the kitchen at both. And rest assured, that culinary creativity for which Stanbury is known will keep firing on all burners.
As for Escazu’s relocation, Jeffers says they’re already deeply missed. “They’ve been close friends and neighbors since the beginning,” he reflects. “We’ve leaned on each other for 13 years, and are excited for their new chapter.” And the locale’s next chapter will certainly be an exciting one too.
“We’ll be doing a completely different concept next door—a concept that we will hone and grow naturally over time as we have done with Stanbury.” —Joseph Jeffers
Timing is everything, and change is inevitable. So while Raleighites were distraught over the announcement of beloved nee-2017 Glenwood South restaurant Cortez’s closure, owner Charlie Ibarra realized it was time for a fresh start. And, luckily for him, former Oro executive chef Kevin Ruiz was also ready to carve a new chapter.
Cuya Cocina Latina debuted at Charleston Wine + Food with snacks like grilled prawns in the shell with citrus and oregano marinade, roasted garlic and saffron mojo, and plantain dust. Photo by Maria Lopez
The dynamic duo, who maintained their connection after working together at Cortez, are joining forces once again to open Cuya Cocina Latina in the now-closed space (upstairs Cuya Bar will remain unchanged). Anticipated to open in April after an interior/exterior reno, the concept will cater to Raleigh’s changing population, as both Ibarra and Ruiz have noticed an influx of people from not only around the country, but from other parts of the Caribbean and Latin America—specifically Puerto Rico, Colombia, Peru and Venezuela.
“It’s made me think there’s not a lot of restaurants that cater to them in our city right now—and definitely not in Downtown,” observes Ibarra. “With Glenwood South an evolving street, I just thought, as much as I love Cortez, it was time to make a change—and I didn’t think this new direction made sense with the Cortez name and what Cortez was doing.”
Fittingly, the interiors will complement the cultures through warm earthy tones, patina elements, colorful tiles, greenery and wood textures, altogether crafting an intimate yet lively vibe. Think “Abuela’s house, but modernized,” dubs Ibarra. The chef’s kiss? A retractable all-season pergola slated for this summer, transforming the patio into a weatherproof oasis.
The menu will likewise reflect those cultures in dishes such as ceviche, Cortez-throwback char-grilled oysters, Peruvian steak dish lomo saltado, lobster mofongo, and esquites-style corn ribs. Empanadas will also star, pulling from myriad influences—think Caribbean-inspired and a Mexican-ode quesabirria version—and additionally appear on the late-night menu (10pm to midnight).
The uberpopular Cortez smashburger will also remain, alongside reimagined takes on octopus and gambas—the popular menu item Raleighites begged to stay, shares Ibarra. For its part, the bar program will also play to Pan-Latin cultures via Caribbean rums, such Mexican agave spirits as tequila and mezcal, and South American potables as Peruvian pisco and Colombian aguardiente. Those bold flavors come to life in fresh, vibrant handcrafted cocktails—much like at upstairs bar Cuya—from mojitos and piña coladas to pisco sours and frozen cocktails (one with agave and one with rum).
Exterior Pergola Rendering; courtesy of Cuya Cocina Latina
“We’re really trying to bring everything together,” says Ruiz. “Cuya is now one living thing with two different sides to it. We want it to be thought of as two places—like ‘I just finished dinner and now I want to go grab some cocktails upstairs.’
In essence, Ibarra and Ruiz’s new Cuya Cocina Latina proves that sometimes a positive shift can unlock a world of new flavors and opportunities. You just have to get on board. @cuyacocina
A dose of serious plant power is about to hit Glenwood Avenue, interrupting the swath of bars and late-night pubs the strip is known for. Enter marian., a brand-new craft cocktail lounge and tapas bar from the brains behind popular DTR plant-based Element Gastropub.
Set to bow at the end of January in the former Plates Neighborhood Kitchen space, marian. is a nod to chef Lelia Kidd’s grandmother Mimi.
“She taught me that the true essence of hospitality is creating a space where people feel cherished,” says Kidd. “Her kitchen was more than a place to cook; it was where connections were made and love was shared.”
While Element is known for spinning out delicious plant-based versions of comfort food, at marian. the team will eschew copycat dishes in favor of more refined, upscale small plates to accompany a diverse cocktail program. Not to mention fun desserts like fondue—an ode to Kidd’s other sweet-toothed grandmother.
When it comes to bevs, boozy and boozeless buzz options abound. Expect a mix of handcrafted ’tails, spirits and wine, in tandem with the team’s signature “canna-cocktails,” zero-proof drinks infused with proprietary THC syrup. In essence, high times delivered—regardless of what poison you pick.
Lending the space a unique look to complement those sips and snacks are custom murals created by local artist Morgan Cook, aka MCK. Kidd says the murals will pay tribute to the grandmothers while also weaving in art deco and botanical elements. And they promise to be as ’Gram-worthy as those famed Element markings (looking at you, “I licked it so it’s mine”). More plant-powered prowess in DTR? We dig it. marianraleigh.com
