Sipping and snacking while lounging in the sun? Don’t mind if we do. Whether you are craving a Greek cuisine spread or wine with a side of tapas, Raleigh is serving up major flavor with spacious and sunny patios on lock—and there is no better way to welcome warm weather than enjoying a bite or bevvy outside. Here, our extensive list of Raleigh’s primo patios for perching.
Raleigh bars and restaurants offer heated patios for sipping and nipping amid the chilly months.
Winter doesn’t exactly scream patio season… but that’s why we have outdoor heaters! Here, we round up local restos and bars with warm patios you’ll find us catching heat for dinner or drinks this winter. After all, alfresco dining doesn’t have to be reserved for the summertime!
The coronavirus may have largely done away with summer meals in air-conditioned comfort, but at least we can still eat outside. When restaurants were permitted to open their dining rooms in late May, many in Raleigh opted only to open their outdoor seating areas, as health experts rated modified outdoor dining as less risky than indoor dining or dining without any reduced capacity or socially distanced tables. Additionally, experts say, transmission of COVID-19 is less likely outdoors due to breezes in the air and higher temperatures—less likely, but not impossible. When it comes to outdoor dining in Raleigh, we’ve noticed these restaurants are going above and beyond to take precautions for customer safety; their lovely, lively (but still socially distanced) atmospheres don’t hurt, either.
If you missed out on a lavish summer vacation this year, visit Rosewater’s stunning patio—it will transport you to a garden oasis, one that’s teeming with lush flora and fauna and the perfect atmosphere for enjoying the also-gorgeous menu of Mediterranean fare and hand-crafted cocktails. Rosewater recently covered more of its patio to accommodate additional diners on rainy days, so you can enjoy brunch and dinner there, no matter the weather.
Whiskey Kitchen’s expansive patio has long been a favorite in downtown Raleigh. Umbrella-covered picnic tables are perfect for dinner date nights, office lunch outings or gathering with a group of friends for late-night drinks, while the large garage doors lend that inside-outside vibe we find ideal on hot summer days. Even before coronavirus came along, we loved how the patio tables were well spaced out; you’ll have your own bubble but you won’t feel isolated.
It’s no question that Wye Hill has the best patio views in Raleigh, with the city’s skyline as a backdrop for craft beer, innovative cocktails and chef-driven bar food such as beer cheese, barbecue fries and burgers. To ensure the health of both employees and guests, the restaurant has instilled a “sales” team that takes orders, processes payments and clears plates and glassware and a “service” team to deliver food and drinks to guests, in order to reduce cross-contamination.
Our favorite spot on STIR’s patio is the outdoor bar window, where you’ll find us ordering a stream of colorful cocktails along with fresh oysters, ceviche and other refreshing seafood dishes. When STIR reopened at the beginning of phase 2, it limited parties to a maximum of 10 people and required guests to wear face masks until they reach their tables and when they use the restroom.
Winston’s wraparound patio is great for spacing tables 6 feet apart to ensure social distancing. Plus, it’s covered, meaning you can enjoy the upscale American menu even in the rain. We love that Winston’s mixes up offerings with daily specials so there’s always something new to try, though we can never pass up the signature Carolina crab dip.
Mulino’s outdoor tables are centered around a serene blue pool and interspersed with greenery functioning as barriers between tables during COVID. The overall effect is a lavish patio environment unlike any other in Raleigh. While we can’t travel to Italy just yet, we’re more than happy to settle for Mulino’s wines, pastas and pizzas on a summer evening.
Dining out has always been my favorite form of entertainment and I’d love to go back out and enjoy myself. How can I know restaurants are working safely and feel justified taking the risk?
Thanks, Daring to Dine Out Again
Dear Daring to Dine Out Again,
I’ve been in the hospitality business for over 20 years. Throughout that time, none of us have endured challenges like what the restaurant industry faces today. Staying home might be the best solution to reduce the risk of contracting the virus, but we also know that, with no end in sight, we have to adapt. Measures like the North Carolina Restaurant and Lodging Association’s Count on Me NC initiative, where restaurants and their staff commit to health and wellness checks and enhanced sanitation and cleaning practices, will go a long way in ensuring customers’ safety.
Last year, I helped open Wye Hill Kitchen & Brewing. My role was to hire and train a team, build a beverage menu and manage day-to-day operations until Wye Hill could hire a permanent replacement. I moved on once the business was sure-footed to run on its own.
When the stay-at-home order was announced in March, all restaurants and bars had to close. On May 22, our state’s Phase 2 guidelines were released and I distinctly remember sitting on my couch, feeling sorry for restaurant people who had to deal with re-opening. Not long after, I received a text from my buddy who owns Wye Hill, asking if I would rejoin the team.
I considered the task of reopening during a pandemic a challenge. How do we practice social distancing, ensure the health of our employees and guests, while creating a fun and entertaining business? Oh, and also try to be profitable? That’s the big question.
Wye Hill has the benefit of a large patio overlooking the downtown skyline. Outside dining is important right now. With fewer tables and a spread-out floor plan, we need volume and efficiency to make this work.
First, we set up two dedicated roles, which we call “sales” and “service,” that help reduce cross-contamination. “Sales” operate similar to traditional servers, taking orders, processing payment and clearing plates and glassware. The “sales” team has zero interaction with food and drinks. That role goes to the “service” team. “Service’s” sole responsibility is to deliver food and drinks to our patio diners and takeout/curbside delivery to guests, so the person delivering your food doesn’t pick up empty glasses from your table. Even glassware is cleaned and sanitized in the dish-pit; bartenders don’t clean glasses, they only make drinks. All of our employees wear masks and all food handlers wear gloves. By streamlining, we’ve become more efficient, needing fewer employees than pre-COVID. We’ll continue this practice when things go back to normal.
Second, everyone’s role is equally important, so pooling tips is essential. This allows us to truly be one team, one dream, a benefit to the guest because anyone can help at any time.
The food menu had to be streamlined because fewer people are allowed in the kitchen at once. We even outsourced our dessert program to support a new business, Bestow Baked Goods, to provide cupcakes, oatmeal cookie cream pies and four-layer cakes. That was one of the best decisions we made.
We are keeping the highest standards for your safety because we want you to feel safe, want you to come back and want to be in control of our future. It’s not for me to decide if you should dine at a restaurant but it sure as hell is my responsibility to ensure you, and all of our guests, feel at ease when you’re here. So, I hope to see you soon.
If you have a question about Raleigh’s restaurant/bar scene, email [email protected]
