Popular Mexican fast-casual concept opening at Raleigh Iron Works in December
In need of a “Little Rey” of sunshine in your life? It’s finally time to taco ’bout the newest addition to Raleigh Iron Works.
It’s been two years since celeb chef Ford Fry hinted his standout ATL restaurant Little Rey might land in Raleigh—and, now, the wait for taco enthusiasts everywhere is over, as Fry announced his highly anticipated Northern Mexican fast-casual spot will open Monday, Dec. 9 (get your stretchy pants ready!).
“I love being in food-focused developments and being in great company, and Scott Crawford is a great friend,” Fry says about joining the Iron Works lineup alongside popular tenants like Brodeto, Ponysaurus and Eastcut Sandwich Bar—adding that Little Rey is like the “favorite cousin” to his popular Tex-Mex concept Superica, which opened in Fenton in 2022.
Little Rey will lean more casual than the Cary resto, with ample seating inside and an expansive patio outside with plenty of room for kiddos to run free while parents sip on margaritas or housemade agua frescas. There will also be a selection of Mexican beers as well as local craft brews on offer.
But the “little” yet mighty taco spot’s real claim to fame is its signature “al carbon” cooking style and wood-roasted chicken al carbon that anchors the menu. Choose from a half or whole bird with fixins, or opt for any number of al carbon tacos or street-style tacos. The queso primo—aka white queso mixed with guac, pico de gallo and chopped chicken al carbon—is also a primo addition (had to) to any order.
And in *queso* you’re wondering what chef Fry gets when he’s at Little Rey, he says the Picadillo taco with seasoned ground beef and spicy mayo or the Carne Asada taco are his faves, and that the jalapeno ranch is a “must-have” when visiting.
The fun doesn’t stop with lunch and dinner, though. Flock to Little Rey on the weekends for authentic migas breakfast tacos and its cult-favorite buttermilk pancakes. Seriously, you won’t be able to get enough of that buttermilk syrup (!).
“What I love about Little Rey is that it meets the needs of so many different people: weekend brunch, quick work lunch, dinner, a margarita and to-go—it really serves the whole day,” says Fry. And so, your excuse to literally dine there for every meal. You’re welcome.
If you just can’t wait until opening day, join Fry and his team for a pre-opening party on Saturday, Dec. 7 from 5–9pm. There will be a queso “fountain” and other nibbles for free, face painting and balloons for kids, and drinks for purchase.
Scott Crawford’s Brodeto to bow at Raleigh Iron Works in December.
It was during a trip to Croatia in 2018 Scott Crawford enjoyed a particularly tasty traditional brodeto (otherwise known as fish soup) that he thought, “I could just do a whole restaurant about this type of [flavor] profile.” And, now, that serendipitous idea will become a reality as his resto of the same name is anticipated to open at Raleigh Iron Works before the end of the year.
First announced late last year, Brodeto will pay homage to the cuisine of the Adriatic portion of the Mediterranean—specifically Southern Italy and Croatia—via lighter coastal Italian food, with a strong focus on seafood. Rustic, humble and memorable are just a few words Crawford uses to describe the fare.
“We fell in love with those flavor profiles, so we’re gonna cook them the way we cook here,” says Crawford, who’s spent the last four years traveling to the region—most recently exploring 16 cities in Italy alone. “I’m not from Italy; I’m not trying to honor my family with this as I was with my other businesses. I’m not pretending to be this guy who trained in Italy or anything like that. This is very authentic in that we love this concept—we love the feeling that we got there and we want to recreate that.”
Brodeto will, of course, be a highlight of the menu, and rotate seasonally with a heavier broth in the colder months and a lighter one in summertime. Additional menu highlights include crudo, housemade pastas (orecchiette, cavatelli and lightly stuffed pastas, to name a few styles) and breads (namely a Croatian bread, a crusty Italian bread and a great focaccia). Not to mention wood-fired meats, vegetables and seafood on a Beech wood-fired hearth rack system—similar to how food is prepared in Croatia—with seafood being sourced both locally and from the Mediterranean.
There will also be a chef’s table-like experience where diners can order dishes not found on the restaurant menu, like a seafood or crudo tower. “People should anticipate what they experience at Crawford and Son and Jolie,” Crawford emphasizes, “where you can expect a little unexpected—some nice surprises. … But also this is very grounded and based in a tried-and-true style of cooking. I think finding that balance is where we really have a lot of fun as a team.”
The simple yet masterfully balanced cocktail program by Beverage Manager Jordan Joseph will also place a large focus on coastal flavors, amari and herbal liqueurs, coal-grilled fruits and vegetables, infused salts, and bitters—not to mention a list of coastal and mainland wines from Italy, Croatia, Slovenia and throughout the Adriatic.
“Travel, to me, is such a big part of being inspired—and I was inspired there to want to cook that food and bring that experience to people in our community,” says Crawford. “The region has so much to offer and show, and the flavor combinations are limitless between linking the best of what each territory can offer.” And, so, a worldly trip for the senses awaits. brodeto.com
