The Crunkleton is about to be pouring, shaking and stirring in Raleigh.
The wait is finally over, Raleigh. Almost three years after the initial announcement, acclaimed Chapel Hill-based cocktail bar and restaurant The Crunkleton is finally ready to make its Smoky Hollow debut in March. *Cue resounding cheers.*
Known for its craft cocktail prowess and live-fire kitchen, The Crunkleton Raleigh will serve up a DTR dining and drinking destination delivering timeless hospitality with an elevated yet approachable full-service menu.
The Raleigh locale marks the third of the nee-2008 brainchild of Gary Crunkleton—now owned by 1957 Hospitality Group—which also grew its Franklin Street flagship to Charlotte in 2019. With its footprint already in the City of Oaks, 1957 Hospitality CEO Blake Thompson has had a hand in developing fellow Raleigh favorites like Standard Beer + Food, Bad Daddy’s, and Firebirds.
Photo by Curtis GrollPhoto by Curtis Groll
While the new Hollow space promises a cozy, neighborhood vibe with 88 indoor seats and a patio for warmer months, the heart of The Crunkleton will be its carefully curated dishes. An homage to live-fire cooking, the menu will feature raw and charred oysters, hearth-fired wings, a “really good” burger, fire-roasted vegetables and—the pièce de résistance—a giant Tomahawk steak for the table (!), all at the hands of The Crunkleton’s longtime executive chef Gregory Balch.
For an interactive twist, diners can snag a seat at the Chef’s Counter to enjoy the full menu while spying the magic of the hearth unfold firsthand. And on the beverage front, the cocktail haven is staying true to its roots, highlighting timeless classics like the old-fashioned and Sazerac, alongside inventive original recipes crafted with premium spirits, housemade syrups and fresh juices—and with ever-popular handcarved clear ice.
And for those who pref their booze straight up, there’s the bar’s rare and antique spirits collection, a signature offering that began with Crunkleton’s successful lobbying for NC House Bill 909 in 2015. The legislation allows statewide establishments to sell antique spirits (read: bottles at least 20 years old, out of production and in an unopened and sealed bottle) after obtaining a special permit.
“Finding these rare treasures is an exciting process,” says 1957 Hospitality COO Hannah Smith. “Gary often acquires them through estate sales or personal connections. Many people discover old bottles without knowing their history or value, and Gary educates them on both.”
Further ingraining spirits lovers into the world of The Crunkleton is its exclusive Top Shelf Program, which scores first access to dining reservations, a monthly newsletter and concierge services. So, as expected, The Crunkleton Raleigh promises to be as timeless as its tales—and ’tails. thecrunkleton.com
Soon shaking up Glenwood South is La Mala’s just-announced DTR location.
Get your party hats and dancing shoes ready—La Mala is bringing the fiesta to Glenwood South. The sister restaurant to Glenwood Avenue’s La Santa is opening a second location—the first boasting Downtown Durham digs—in the former DTR Clouds Brewing space by the end of the year (fingers crossed for as early as November). And it promises to be a vibe.
“We decided to take over the former Clouds Brewing because it’s a prime location, and our concept is to have fun, drink, eat and dance—so the area seemed fitting for that,” says owner and CEO Jesse Monsivais, the mastermind behind both concepts, along with partners Eleuterio Madrigal and Leonel Vega. “Plus the outdoor seating area has so much potential.”
Indeed, the vibrant, colorful bar atmosphere will make for the perfect space to socialize while imbibing—not to mention provide sustenance for the dance floor (!). Frequent flyers at the Durham outpost can expect the food and drink menus to be much the same as those in the Bull City, with the addition of exclusive City of Oaks offerings such as Mexican-style pizza and wings.
Beyond the exclusive-to-Raleigh bites, authentic Mexican street-food faves shine at La Mala. Think best-sellers like quesabirria and asada tacos, Mexican fries, made-to-order guac, and the Torta Cubana—plus Friday/Saturday/Sunday brunch ops like chilaquiles and tres leches French toast. (So, yes, you’re gonna wanna call out “sick” on a Friday.)
Tequila- and mezcal-based cocktails round out the experience—and are definitely worthy of a ’Gram snap. Hey, flower-adorned Gold Digger; bright teal-colored Agua de Tulum; and Bad Bunny, served in a Clase Azul mug. Naturally, you can’t go wrong with a standard margarita either, made with La Santa’s signature mix.
Photo by Albright Studio
“We want to add these items to bring something different to Downtown Raleigh and not compete with our mother location,” adds Monsivais. If anything, it’s all the more reason to gather your friends to party. Fiesta mode: on.lamalamx.com
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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A new partnership is brewing in the Little City Brewing space.
Little City Brewing is entering a new era. The local favorite Local Icon Hospitality brewery in Smoky Hollow will be transitioning into a brand-new operation dubbed Flour & Barrel, a collaboration between local restaurant guru Anthony Rapillo (of V Pizza, Flask Cocktail Bar and The Side Door Craft Cocktails fame) and current owner Jon Seelbinder—opening at the end of May. A modern-day meet-cute, the partnership began on Instagram.
“I was incredibly fortunate to meet Anthony after he reached out via a heartwarming Instagram message as a young entrepreneur,” recalls Seelbinder. “I have seen few with as much grit, enthusiasm and genuine love for the business. He will undoubtedly continue to excel and grow in this space.”
Seelbinder emphasizes the Little City location has always been a natural fit for a crafted food-driven concept—and Flour & Barrel will certainly fit that vision. Rapillo plans to add a full kitchen; demo one of the bars; and update the bar tops, floors and chairs, giving the entire space a face-lift.
The name a nod to its split intention (read: housemade pasta and bread and barreled spirits), Flour & Barrel will lean heavily on rustic Italian small plates highlighting flour-based dishes—think focaccia sandwiches and deconstructed lasagna, plus different types of meatballs and chicken dishes, with ingredients repeated throughout to create a zero-waste kitchen. And for those who get hungry in the after-hours, a late-night menu will serve up pizzas, sandwiches and more after 9pm (!).
Photo by Sean Junqueira
On the “barrel” side of the menu, F&B’s cocktail list curated by Flask’s beverage director will bring barrel-aged trends like bourbon and mezcal to the forefront. The microbrewery in the back will continue to play a huge part in the new restaurant/bar under head brewer Josh Wing, who was also part of the original Trophy team and ended up at Little City via a 20-year connection between Seelbinder and Trophy’s Woody Lockwood, Wing’s first cousin.
In keeping with its trend-forward, industry-competitive MO, the beer lineup promises to stay fresh and delicious, with new flavors like an Italian Lager to complement the Italian-based menu.
“I’m incredibly excited for the opportunity to work with Anthony and to lean on the continued mentorship of Jon to bring crafted food and an expanded cocktail program into this space,” says Wing. “I think the oven-fired menu and Anthony at the helm fill a much-needed void in this part of town—and I can’t wait to brew new beers, reimagine existing brands, and just get really creative to match the innovation that will surely flow from the kitchen and bar programs.”
Also gone is the OG LCB regularly front-parked Virgil’s food truck—because full kitchen—making way for a streetside patio a la parklet (think like Clockwork’s), adding extensive outdoor seating come the warmer months.
With the alfresco op and upscale food and bev menus, Rapillo hopes to add a new upscale flair to the cherished space, separating itself from the DJ-dense Glenwood South party scene and draw in locals looking for a more “adult” outing—sans the shooters, party vibes and hangover. “We don’t want to cater to a college crowd—or even kids who are 22 or 23 just looking for loud music or a DJ and a place to go get really drunk,” says Rapillo. Instead, it’s more of a hot spot for a date, GNO wine night or a friendly group outing over craft cocktails.
“When I first moved here—I lived a couple blocks from [Flour & Barrel]—I was the exact clientele we’re looking for,” Rapillo continues. “We’re going for the working professional living in Smoky Hollow or other nearby apartments or even the condos directly above us. You pay all this rent and there’s not a ton of places within walking distance that fit the vibe you’re looking for… like an elevated cocktail bar.” And there’s no doubt that Flour & Barrel will deliver that high-quality experience. Cheers to change! flourandbarrel.com
