We’re on cloud nine. Clouds Brewing is officially back Downtown in its new Jones Street digs, slinging beers, bites and beer garden-meets-pub vibes.
Smoky Hollow is (finally) getting a coffee shop. Enter Madeleine, a cafe and bakery from the owners of Iris Coffee Lab, set to take over the former Tucker Street Diner space this fall.
Pour one out for Triangle Wine Company, which closed all of its locations after 10+ years of business.
Eatertainment is ~punching~ back in. Raleigh Iron Works’ former Jaguar Bolera location is getting new life as Punch Bowl Social, which plans to upfit the space with a new bar + arcade and game areas.
For brews that pack a punch, head to The Left Hook Coffee’s brand-new brick-and-mortar in the former Hargett Street Laundromat, where you can also find teas, egg cream, house seltzers and must-have merch.
The Shinmai empire is growing. The latest addition, Shinmai Moku at Quail Corners, leans into Japanese yakitori and izakaya influences and is built around authentic Japanese binchotan charcoal, a traditional grilling method rarely found in North Carolina.
Person Street’s former (ish) delicatessen space is entering a new chapter. Gallicchio’s Market & Eatery—from the team behind the former Pounded Pig Food Truck—is moving in this fall.
The Left Hook Coffee
Yes, chef! Peregrine’s Saif Rahman landed on the James Beard Foundation’s TasteTwenty list, a national roundup of chefs to watch.
Andia’s Ice Cream’s got big scoop. The award-winning Cary shop is expanding with a new production facility on Brookside Drive and plans for two more locations over the next two years.
Now brewing at Salvage Yard: Bond Brothers’ all-day concept NOCO Brews & Bites is slinging specialty coffee and tea by day—then flipping to craft beer, cocktails and locally sourced small bites by night.
Slice, slice, baby! Michael Longo—of Glenwood Avenue’s Vic’s Pizzeria fame—has expanded his Triangle footprint with Mikey’s Pizzeria, now dishing a distinct blend of Neapolitan- and New York-style pies in the former Pizza & Pints space in McNeill Pointe.
Warm bowls, cold drinks, happy hearts—that’s the vibe at recently bowed KOKORO Ramen & Izakaya, which took over the long-empty Royale space in City Market.
Raise a glass: Not one, not two, but 13 Raleigh spots landed on Wine Spectator’s 2026 Restaurant Awards list for standout wine programs, including Bella Monica, Cucciolo Terrazza, Second Empire and Vidrio.
(Meat)ball is life. Meet Matty’s Meatballs, a Raleigh-based pop-up dishing out cups, sliders and heroes at various locales around town.
If brunch is the question, Songbird is the answer. The recently launched weekend menu features cocktails, coffee, tea, juices and smoothies alongside food faves like avocado toast, breakfast sandos and yogurt bowls.
Twirl it up: Sushi Mon is getting into the ramen game with adjacent Monya Ramen, serving up a trio of slurpworthy noodle dishes and small plates.
Beignets & Brew
Worth the powdered sugar—and the sugar rush—Beignets & Brew has officially landed on Hillsborough Street, offering fluffy fried dough, coffee (natch), breakfast sammies and more.
NC’s ’cue flex continues. Pulling up at No. 63, Prime Barbecue joined a trio of joints across the state on Yelp’s Top 100 BBQ restaurants in the U.S. list, including Concord’s The Smoke Pit (16), Peachland’s Jon G’s Barbecue (50) and Haywood Smokehouse in Dillsboro (65).
7 Brew fans, tap in. The drive-thru coffee chain is inching closer and closer to Raleigh with the opening of its latest NC outpost in Smithfield. Will the City of Oaks be next?!
Word on the street is Bull City’s Koi Sushi & Hibachi is rolling into Raleigh’s Celebration at Six Forks. Stay tuned!
Coasting into Dix, Drift recently tapped its latest cafe at The Weld near Dix Park, giving Raleighites one more spot to perk up.
Smooth moves: Fast-growing acai bowl, smoothie and juice concept South Block is set to debut next door to bartaco in the Main District of North Hills in early 2027.
Sierra Nevada Taproom
New address, same butter chicken. Fan-fave local modern Indian restaurant Nazara Indian Bistro is relocating to Falls of Neuse Road after shuttering its space in Cary.
Margs for the masses! Vibey Kahlovera Mexican bar and grill now also calls Cary and Chapel Hill home.
Ooh, la, la! A taste of Paris is coming to Cary a la La Pause Parisienne, an artisan French bakery and cafe churning out pastries, coffee, sandwiches and more.
That’s a wrap! National Mexican-fusion chain Bubbakoo’s Burritos is bringing bold burrito goodness to Cary’s Ambery Place Shopping Center—think a Nashville hot chicken burrito and birria dilla.
Beloved Durham brunch spot True Flavors Diner has closed after over a decade in business, citing rising costs and a crowded market.
The hospitality industry is changing—how can it keep its spark?
“How are you doing tonight?” It’s a simple question, but in a city that lives to dine and drink, it can quietly define the entire experience. It’s not just what’s on the plate or in the glass that matters, but how welcome—even human—the exchange feels, rather than purely transactional.
Lately, that simple question can feel like it has been replaced with a defiant statement: “It’s not my job.” And real connection can feel fleeting. A barista takes your order without looking up. You have to ask the bartender for the menu—three times. You wait longer than expected—or remotely reasonable—just to be noticed at your table. None of it is catastrophic. But together, those small frictions signal a shift: hospitality doesn’t always feel like hospitality anymore.
And in a market with endless options, that shift matters. The reality is, guests have many choices, and they’re going to frequent the places they feel seen and heard—which ultimately affects a business’ bottom line.
“Sometimes it’s a tough pill to swallow,” says Foundation owner Kyle Hankin. “But if we’re in the hospitality industry, it’s our job to serve people. It’s not a detriment—it has to happen. People get served, that’s how capitalism works, and we’re part of it.”
The industry, of course, has shifted sharply since the pandemic. Fewer people were going out. The way we interact with strangers changed. And the potential employee pool dwindled, with fewer folks pursuing hospitality as a career.
“Restaurants used to be a fun, easy way to turn your brain off, serve, make a couple hundred bucks, then do your own thing,” adds Hankin. “But, unfortunately, it just doesn’t really exist like that anymore because the price of existing is higher.”
Crawford and Son GM Kat Rider notes that generational differences may play a role, as shifting expectations and approaches also shape today’s service culture. A part-time younger server looking to make some extra cash to get through school may approach the work differently than someone who’s dedicated a decade to the craft—not as a value judgment, she emphasizes, but as a reflection of how the workforce itself has evolved.
So what can be done to keep that hospitable spark alive—whether at a fast-casual counter, fine-dining room or neighborhood watering hole? It starts at the top, says Killjoy owner/operator Josh Gagne. Owners and managers, he stresses, have to invest in their teams because they’re the ones shaping the guest experience.
“It’s definitely the responsibility of the business at the end of the day,” he adds. “What you bring to the table makes everybody buy into what you’re doing. And the places that feel like the best places to be in, typically those people are passionate about what they’re doing—and you can feel that.”
For Rider, it’s all about leading by example, hearing out staff, strengthening benefits, and setting clear standards and culture from the jump. “I truly don’t think we’re going above and beyond anything,” she emphasizes. “We’re just doing a good job.”
As the industry continues to adjust, going out may feel more transactional, notes Hankin. But, at its best, hospitality has always been more than mechanical—it’s about being seen. The places that make guests feel appreciated—not processed—are the ones shaping what hospitality looks like next.
Elm Partners is investing in building up Raleigh by putting good people in good places.
When Humble Pie announced last fall it was closing its doors after 33 years of business, Raleighites were heartbroken—and left posturing what could possibly take its place. But there was always a plan for the building. … Enter Elm Partners, a local full-service commercial real estate firm founded on the simple goal of “making Raleigh better.”
One such instance—and a full-circle moment—Ashley Christensen approached Elm to assist Poole’s then-chef de cuisine David Ellis in opening his own restaurant. At about the same time, Jim Beriau reached out with the sale of Humble Pie, where Christensen incidentally got her first industry job working as a prep cook.
“We raised a bunch of money through friends and family, structured a payback model for Dave, and it worked,” says Elm Managing Partner Nick Wilson, who ultimately helped secure the serendipitous space and assembled the design and construction team for a new concept Raleigh has already rallied behind. “We’re really just trying to put good people in good places. That’s the most important thing to us—and Figulina is the perfect example of that.”
“We feel quite fortunate to have found Nick Wilson and the Elm Partners group at the beginning of our restaurateur journey. What sets Elm Partners apart is not just their ability to find spaces, it’s their genuine investment in the success of their clients and their impact on the community. They didn’t just hand us the keys to a new location; they opened doors to endless possibilities, offering invaluable insights and support every step of the way.”
David Ellis, chef/owner, Figulina
The deal also perfectly encompasses his and partner David Meeker’s inspiration for starting Elm Partners in the first place—just a pair of pals/neighbors “helping friends get better real estate deals.” Clearly tapping into a need, business blossomed, and now the duo represents buyers, tenants and development properties across Raleigh and Durham—mostly by word-of-mouth thanks to their vast Rolodex of connections in the local food and bev world.
“Folks like Ashley Christensen, Caroline Morrison of Fiction Kitchen, Kim Hammer of Bittersweet and Andrew Cash of Jubala got behind us early on, and that allowed other folks to trust us,” reflects Meeker. “We can’t thank them enough for their early belief in us.”
Unlike your standard brokerage firm, Wilson approaches deals from a consumer POV, thinking long and hard about good fits for each client. “All those food and beverage people, they’re kind of like artists—they’re really creative—and it has to feel right to them,” he says.
“They really care about us as owners/operators and want us to succeed on a personal level, knowing that a rising tide lifts all boats,” says Mala Pata’s Marshall Davis of their partnership with the brokerage. “It feels good to work with folks who share some history with me as a native and see the city’s potential in a healthy way. They understand our vision—and that gives me confidence.”
So while some people may see the closing of iconic Raleigh havens like Humble Pie as a sign Raleigh is “dying” or “losing its soul,” Wilson sees them as openings of opportunity for a new wave of talent.
“It’s important to me to backfill these spaces that are important to people in Raleigh,” says Wilson. “There’s a lot of creative people out there who want to do cool things, and they’re gonna do them—it’s just about: How do we make them happen?”
A committed crew, Meeker and Wilson—along with Elm VP Jeremy Deckelbaum (who represented Dose and YogaSix’s Bloc[83] location, and was Elm’s first employee) and associates Blaine Smith, Matt Tomasulo and Paul Siler—already have a ton of new deals and projects in the works for this year and beyond (Wilson hints they’re currently in talks with Jubala, Benchwarmers, Trophy Brewing and others).
“We believe in Downtown Raleigh when a lot of people are hesitant,” emphasizes Meeker. And Raleighites are certainly benefiting from that belief. As Wilson says, chalk it up to “another one by Elm Partners.” elm.partners
A new kitchen collective is opening in Downtown Raleigh next month.
For many folks looking to get into the local food and beverage industry, the “secret sauce” is, naturally, a brick-and-mortar. But, sometimes, finding and/or paying for a storefront is the hardest part of the biz to tackle.
Enter The Kitchen Space, a collective of kitchens opening in Downtown Raleigh in July boasting 39 private kitchens and three ghost kitchens. Meeting culinary professionals where they’re at—whether that’s launching a new venture or scaling up an existing business—its mission is to continue to help people grow and expand their concepts into other markets.
“The facility will have anything and everything needed to grow and sustain any type of food business,” explains founder Will Pettis. “Raleigh is an ever-growing city with much demand for commercial kitchen space.”
In addition to establishing a physical space for F&B business owners, The Kitchen Space offers a place for like-minded food entrepreneurs to problem-solve and offer each other support. “I love the challenge of having 40 different businesses coexist under one building and work as a team to help each other grow,” says Pettis.
Born and raised in Durham, Pettis’ experiences in the kitchen started back when he opened his own snack stand as a child living in a foster home. Years later in 2009, he opened his first burger and fry food truck, Will and Pop’s, before the food truck scene really took off. Starting with one truck and ending up with three, he ran them for nine years almost every day of the week. (Talk about blood, sweat and, ahem, grease!)
“When I had my food trucks, I was renting space for a kitchen from a buddy,” Pettis recalls. “I got tired of paying him rent so I rented an old Boston Market building and made it my prep kitchen. A few friends came along and asked if they could use my kitchen for their ‘commissary’ since it’s required in NC.”
The demand Pettis saw propelled him to build his first large kitchen in Durham, serving as a hub for 45 food trucks. They were completely leased before construction finished, which immediately pushed him to search for a new, larger space in Raleigh he could develop. Now, when The Kitchen Space opens it will be the largest commercial kitchen in NC at 20,000 square feet (!).
Ultimately, Pettis hopes that one day the kitchen tenants can transition from ghost kitchens to storefront restaurants. Clearly a recipe for success.
