Botiwalla officially landed in Raleigh June 2, spicing up Iron Works with its fresh take on Indian street food. The brainchild of acclaimed chef Meherwan Irani (of Asheville’s Chai Pani fame), the fast-casual sup spot is serving up chaat, rice bowls, skewers and housemade drinks. Catch a glimpse of the spicy goodness here.
There’s people who like ice cream, and then there’s local Sean Dill, a bona fide ice cream lover who’s opening the first Raleigh locale of Tifa Chocolate & Gelato in the Captrust Tower in North Hills this August. After spending his childhood making homemade ice cream with his family using the old-school ice and salt bucket method, Dill always joked ice cream was going to be his retirement plan.
Now, after buying his own professional-grade ice cream maker during COVID and later leaving his job in health care occupational management, the frozen dessert connoisseur is making that dream a reality via Tifa.
When I was in grad school getting my MBA, I had a professor say, ‘If you want to make people happy you don’t go into management, you sell ice cream,’” recalls Dill. “That’s really stuck with me—and having spent seven years in operational management, I can confirm at least half of that statement.”
Dill and his wife were introduced to the Tifa family and immediately hit it off, eventually signing with the franchise in June of last year. He says the Raleigh locale—complete with indoor and outdoor seating on a loungey mezzanine—is one of multiple stores he plans to open in the greater Raleigh-Durham market. “I don’t think there’s any better place we could’ve picked for our first location than North Hills,” he emphasizes.
Like all Tifa establishments, the City of Oaks outpost will feature a dozen standard flavors of gelato—think your staples like vanilla, chocolate, and cookies & cream—plus 11 other rotating and seasonal ops churned out of a gelato machine built-to-order in Italy. Additionally, the menu will boast its own signature flavor, which Dill is still fine-tuning.
Confections fans will also be able to relish in artisan chocolates, cookies, desserts and “any type of pastry you could think of when you sit down for coffee,” says Dill, who hopes to source those from as many local suppliers as possible. With rise, grind and unwind in mind (read: 10am to 7pm), locals, Captrust office regulars and North Hills neighbors can hit pause on the grind with espresso, tea—or a well-earned sugar fix.
Dill’s main mission, though? Crafting a community staple where all walks of life—friends, family, etc.—can gather, connect and vibe. “You never see anybody unhappy at an ice cream shop,” he says. “It’s just a place filled with joy and happiness—and the idea of being a real part of that is really exciting.” Naturally, Raleigh could not be more excited too. @tifaraleighnc
Fun fact: Gelato is whisked with less air, producing a smoother scoop than traditional ice cream. It also has fewer calories, less sugar and lower fat content.
Shaking up the Raleigh culinary scene, Tamasha Modern Indian opened the doors to its primo North Hills locale back in February. And, as expected, they delivered an almost immediate success story, with reservations quickly booked to the brim and glowing reviews pouring in on everything from its appetizing and artfully presented fare to the carefully designed elegant ambiance.
A rising star still in its infancy, Tamasha is a concept I’ve been looking forward to trying since I first penned an article about its upcoming debut back in December. Ahead of its opening, I had a chance to sit down with executive chef Bhavin Chhatwani and owners Mike Kathrani and Tina Vora to discuss their vision for Tamasha, from the authentic and complex menu to its elevated ambiance. And trust me when I tell you: It exceeded all my already-high expectations.
True to its name, the just-opened Indian oasis is a grand performance (the literal translation) from the moment you step inside the door up until you take your last bite. The lush, sophisticated surrounds communicate a tasteful flair of glitz and glamor, while the moody yet green-accented decor feat. touches of gold round out the restaurant’s boujee environs.
As for the food, I have one word: wow. I would be remiss not to cast a spotlight on the lamb kheema kulcha, an app stuffed with minced lamb, goat cheese and roast garlic butter that I could’ve easily finished by myself (if not for my “sharing is caring” motto when eating out with friends). As for the slow-cooked kerala pork belly bao, the meat was so tender I swear it almost melted in my mouth on impact.
Per a fellow foodie recommendation, I ordered a plate of the purple sweet potato, crunchy kale and shiso chaat—and I was not disappointed. The dish’s textures alone earned it a shoutout—NTM the underlying flavor of mint present in each bite.
On to the main event, every single one of chef Chhatwani’s decadent mains were a hit, from his iteration on the fan-fave/OG Indian staple butter chicken—which the chef claims to be “the best butter chicken” (spoiler: He’s right!)—to the rich and creamy dakhini saag to the Mushroom’s Paradise, which one of my mushroom-averse dining companions declared to be delicious. And take it from me, you’ll want to add the winter black truffle to the dish… it is *chef’s kiss.*
Although I was convinced my stomach was much too full for dessert, we couldn’t pass up a plate of Tamasha’s final grand performance: the North Meets South, a mouthwatering coconut pudding featuring rose, hibiscus and coconut jellies. Essentially, art in dessert form.
In essence, Tamasha achieved—and far surpassed—its mission of executing a “grand performance” from beginning to end, transforming a dinner out into a perfectly executed experience of sights, surrounds and flavor. And I’m already counting down the days until my next visit.
To much fanfare, Foxcroft Wine Co. is sliding into the long-defunct Midtown Grille space this fall. Bubbling up quite a cult following since it bowed in Charlotte in 2004, the North Hills locale marks the sixth outpost of the wine bar-slash-scratch kitchen-slash-bottle shop.
Striking out any semblance to the OG space, the Foxcroft team is planning a massive reno that includes broadening the patio space by bumping into the parking lot and revamping the interior to match the aesthetics of its sister storefronts: Think a wine cellar barn-esque atmosphere feat. wood elements and cozy, relaxed, grounding environs.
“This is an experience,” says Operations Director Susan Giambo, “and we want to see people develop a comfort with it. We like wine and want to share it with people.” In essence, Foxcroft is a family—and it’s now welcoming Raleighites into its fold. “We’re on a mission to convert everyone into a wine drinker,” adds founder and CEO Conrad Hunter of his concept intentionally directed toward novice wine lovers and studied sommeliers alike. “We’re serious about wine so you don’t have to be.”
Renovations will involve bumping into the parking lot for an expanded patio experience.
Thousands of globe-spanning high-quality bottles cover the open shelves throughout, with an extensive by-the-glass list for the curious. To boot, a bounty of fare serves as perfect pairings. Truffle fries, a houseground burger and housemade pastas complement lighter selects meant for sharing like charcuterie boards and housemade ricotta, while seasonally inspired specials like steak, scallops and fish extend the elevated experience. And oenophiles eager to learn— and taste their way through—pairings can sip into monthly ticketed + themed wine dinner soirees and pop-up tasting parties.
“The addition of this vibrant and unique concept to our property will enrich the local community and provide an exceptional experience for our patrons,” says Kane Realty Director of Operations Stacey Buescher. “We look forward to a fruitful partnership and the success of Foxcroft Wine Co.’s newest location.” With its laid-back yet highly curated vibe, the space is malleable enough to host business meetups, a girls night or a casual hang on the patio with pup in tow.
“We’re excited to bring our homegrown wine bar and restaurant concept to Raleigh,” adds Hunter. “North Hills is a perfect fit for us to start building a community. Our business model is unique and we hope Raleigh residents will embrace us.” Time to wine down, indeed. foxcroftwine.com
If you imagine strip mall buffets, butter chicken and various curry dishes when you think of Indian food—it’s time to broaden your horizons. From the minds of serial entrepreneurs and trailblazing restaurateurs Mike Kathrani and Tina Vora—and brought to tasteful life via the culinary genius of executive chef Bhavin Chhatwani—comes the extravagant and authentic Indian concept, Tamasha Modern Indian.
The restaurant, set to slide into a primo North Hills locale on the ground floor of the Advance Auto Parts Tower and open Feb. 9, will introduce innovative, progressive and genuine Indian cuisine to the Raleigh community—thus filling a much-needed gap in the diversity of our city’s food scene.
Tamasha, which translates to “grand performance,” is poised to bring a certain flair and wow-factor to elevate the cuisine. “Indian food is underrated,” says Kathrani. “It 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”—and certainly not Raleigh.
That is, until now. With Chhatwani as top toque in the kitchen—boasting an impressive résumé complete with multiple Michelin-starred and high-end restaurants the world over and already earning national attention since his arrival in Raleigh—Tamasha is no doubt set up to take on the challenge in delicious fashion.
The refreshing restaurant will serve up everything from starters for sharing to dessert, along with large artfully presented plates meant to be enjoyed individually. Keeping diners on their toes via constant rotation of new dishes, the acclaimed chef plans to implement local ingredients to showcase the rich and diverse flavors authentic to India.
“My cooking style is experimental and creative,” Chhatwani maintains. To wit, expect to find a twist on traditional spicy South Indian dish Chicken 65, with oysters in lieu of chicken; meat curry-filled bao buns; and creative takes on classic Indian desserts.
Rounding out that grand performance, the restaurant’s interior design communicates a sleek, modern and elegant ambiance. In essence, an immaculate presentation can be anticipated on all fronts.
Fun fact: The talented team was brought together thanks to Preeti Waas of Cheeni Indian Food Emporium.
“We feel like Raleigh is ready for a big city-type of restaurant with the glitz and bling you might see in Vegas,” shares Vora, the visionary behind Tamasha’s luxury design aesthetic. Emulating Zen and a definitively striking space, the sophisticated atmosphere will feature modern touches; a dark moody vibe with olive green, lush velvet and tasteful gold accents (think arches over the tables and fancy lighting arrangements); and greenery lining the walls.
With Raleigh’s exploding food scene, it’s only fitting that the Tamasha team is now launching this intentionally and unapologetically authentic Indian concept in our fair city. And we are ready to dig in. Reservations live beginning Jan. 31, tamashanc.com, @tamashanc