The Cap City’s been on a hot streak when it comes to F&B openings. In the past six months, a slew of new bars and eateries have opened their doors all across town. From burgers and seafood to Peruvian and Italian eats and beyond—plus cocktail dens and wine bars—the city’s latest openings are serving up major flavor. No matter what you’re craving, Raleigh’s newest hospitality class has your next reservation written all over them.
Raleigh’s newest restaurants and watering holes bring bold flavor.
The Cap City’s been on a six-month hot streak. From punchy handrolls at Daijobu to top-tier tapas at marian., the city’s latest openings are serving up major flavor. Whether you’re craving Indian street food, artisan pies or rooftop wine vibes, Raleigh’s newest restaurants and bars have your next reservation written all over them.
In India, sweets are a way of life. And the same rings true for AMMI’S, a new Indian dessert cafe at Seaboard Station next to Bad Daddy’s. From the owners behind Cary’s cherished Cilantro Indian Cafe, the sweet retreat is dedicated to more than just indulgence—it’s a love letter to family, tradition and the simple joys of a shared treat.
Translating to “mother,” AMMI’S draws its inspiration from co-owners Mustafa Ansari and Rumie Rahman’s mothers, both of whom have an undeniable sweet tooth and a penchant for treating dessert as a full-fledged meal.
“Whether it’s a new job, a raise, an acceptance letter, a graduation, an engagement, a wedding or a newborn,” says Rahman, “every joyful moment begins with something sweet. ‘Mooh meetha karo!’ is a phrase we say to share happiness through sweets. They symbolize new beginnings, success, love and all the good things in life.”
AMMI’S keeps the family tradition of indulging in and creating new desserts alive via an enticing selection of cakes and desserts. The menu also includes perfectly spiced chai and curated savory faves from Cilantro’s menu—think standouts like the ever-popular samosa chaat, chicken and steak samosas, and lentil soup.
With a footprint one-fourth the size of its sister restaurant, AMMI’S is intentionally intimate, evoking the warmth of a family kitchen where flavors tell stories and every bite carries nostalgia. “Sweets paired with snacks and chai have been the heart of so many cherished moments we have spent together,” says Rahman—“they turn our simple gatherings into lasting memories.”
So whether you’re stopping in for an afternoon pick-me-up or lingering over chai and sweets with friends, AMMI’S is meant to feel like an extension of home. And with that, the new dessert cafe is poised to become Raleigh’s go-to spot for a little extra sweetness in life. ammisnc.com
Far East fare is taking our city—and country—by storm.
Asian food is having a moment. With new creative and elevated Far East concepts consistently popping up around the area in droves (see: Tamasha, SAAP, M Test Kitchen, and Heirloom’s new Asian-inspired dinner menu), along with thriving spots boasting years of seasoning—we see you, Brewery Bhavana (and its upcoming Fenton outpost), Bida Manda, Red Dragon, Sono and Five Star—the cuisine is writing a new name for itself.
Before this relatively recent boon of elevated Asian concepts, diners seeking a fancy meal might have elected for dinner at a steakhouse rather than the oft more casual Asian option, which typically conjures images of takeout boxes and casual surrounds. In essence, elevated restaurants have long lacked diversity in terms of menu and clientele. Until now. (This isn’t an attack on low-key Asian. In fact, I love all types of Asian fare, frequent unassuming hole-in-the-wall eateries and even resided in Bangkok for nearly a year where the tantalizing street fare and captivating casual-yet-quality eats abounded—hey, Jay Fai!)
But we can’t deny the shortage of local choices. Our city has long lacked elevated Asian options—aside from Raleigh’s inaugural Japanese sushi outpost, Kanki, serving patrons a full sit-down meal experience with a show since 1972, and the circa-1987 Imperial Garden Restaurant, touting a claim to fame as the Triangle’s OG authentic Chinese eatery.
Now, Far East cuisine seems to be shifting itself into a new era on the foodie scene across the country, with more and more sophisticated concepts popping up and piquing interest all over. This is something the talent behind Tamasha, Raleigh’s first elevated Indian restaurant, noticed and capitalized on through their just-opened concept.
“We feel like Raleigh is ready for a big city-type of restaurant with the glitz and bling you might see in Vegas,” shares Tina Vora on why she and her team decided to debut the luxe—and Michelin-chef helmed—North Hills spot. Adds partner Mike Kathrani: “[Indian food] is one of the most complex foods, and we have seen that the whole gamut of Indian food hasn’t yet been presented to America.”
To wit, the public is craving more and more authentic and diverse food options. “Demand is growing,” shares Sunny Lin, co-owner of MOFU Shoppe, which also nabbed the season six win of Food Network’s The Great Food Truck Race. “Maybe it’s because people have discovered Chinese food isn’t just orange chicken; Vietnamese food isn’t just pho; and Thai food isn’t just pad thai. Globalization is being reflected in people’s palates now.”
Echoing that sentiment is local culinary luminary Lon Bounsanga, who recently bowed Laotian restaurant SAAP. “Successful restaurants create room for more such restaurants,” says the longtime Bida Manda/Brewery Bhavana chef. “As the Asian restaurant scene evolves, smaller Asian countries are seeing their cuisine and culture showcased. Diners are learning that, although ingredients are shared, each cuisine has its own story.”
Translation, the broad cuisine category is (finally) getting the hype and hoopla it’s always deserved. Move over, steakhouses and boujee Italian restaurants—it’s Far East fare’s time to shine.
Heirloom photo by Anna Phommavong
Flavor Profiles by Region
Asian food cannot be grouped into a single category—each region offers vastly rich and diverse flavors, dishes and styles. Here, a quick (noncomprehensive!) breakdown of a few Asian cuisine categories.
▪ Chinese: Salty, spicy, sour, sweet and bitter. Think: soy sauce, sesame oil, ginger, garlic and scallion flavors ▪ Japanese: Artistic, exact textures and temperatures, and savory. Think: seafood, tempura, ramen, miso soup ▪ Korean: Flavorful, fiery and fermented. Think: kimchi, Korean BBQ, chile powder and sesame ▪ Southeast Asian: Salty, sweet, spicy, sour and fresh—all in perfect balance. Think: tropical fruits, veggies, lemongrass, Thai basil and lime ▪ South Asian: Spicy, creamy and full of flavor. Think: turmeric, lentils, peas, beans and curry leaves
