New East Raleigh social space built for unhurried connection
Raleigh is about to get a new kind of third place—one where your night might start with a deck of cards, drift into a cocktail and end with no real urge to rush home.
Set to debut this spring in East Raleigh is Biddy Thomas, the forthcoming “clubhouse” concept from Margaret Rosemond Soler and co-owner/longtime restaurant industry vet Ramón Soler. Southern in spirit with a touch of New Orleans grit, the space is anchored with intention and designed for purposeful connection—built for gathering around good music, good bites and bevs, and good energy.
Alongside Southern-informed fare and a cocktail list meant to encourage lingering, the spot will offer playing cards, stationery, puzzles, books and games—plus a rotating lineup of low-pressure programming. Think bridge lessons and mahjong, spelling bees, spades tournaments, sing-alongs and other social events intended to bring people together—whether they arrive solo or with friends, ready to play in or just observe.
Photo by Josh Wallace
Named after Margaret’s maternal grandmother, Marjorie “Biddy” Thomas—whose character, courage and sense of grace are foundational to the space’s ethos—the concept was a longtime brainchild, born years ago when Margaret noticed her daughter coloring in an illustration with the sign “Little Biddy Boutique.”
“I blurted out: ‘My grandmother’s name is Biddy Thomas. I’m gonna open a business and call it that,’” she recalls. “I have no idea why I said it—I just said it out loud.”
The offhand comment grew into a fully formed vision. And what began as a simple idea—selling playing cards—materialized as Margaret imagined the experience surrounding them. “Then I thought, I would want to be able to set up tables for women to sit down and play cards—but I wouldn’t want them to feel rushed,” she says. “What if they wanted a glass of wine? Or what if they got hungry? … It all just kind of rolled from there.”
Now manifesting as a one-stop shop for eating, drinking and socializing, Biddy Thomas is shaped around Biddy’s intoxicating spirit. Read: A place to slow down, sip, share space and savor what matters most away from the chaos of everyday life, she emphasizes.
Photo by Josh Wallace
Ultimately, the goal is not a members-only mood—but a communal one. Margaret hopes it will feel like a clubhouse with no exclusivity, where as long as you know how to treat people with dignity and respect, you are welcome.
“What I’ve seen is that folks are really lonely, and we really need to connect with each other,” she maintains. “We’ve lost that art of sitting around a table together, looking each other in the eye and unwinding at the end of the day.”
Biddy Thomas aims to bring that art back—serving an easy excuse to pull up a chair, stay awhile and feel at home. biddythomas.com
From humble beginnings in 2024 to a James Beard Best New Restaurant semifinalist nod only about a year later, DTR pasta darling Figulina has never stopped evolving. Now, it’s literally turning up the heat—adding a fryer, grill and other equipment to broaden the menu, following a weeklong closure Jan. 5–12.
“We’ve been working with saute, which is great, but we haven’t been able to do, say, fried apps,” says chef-owner David Ellis, teasing a potential arancini addition—plus new “nibbles” feat. the likes of marinated olives, house focaccia and spiced nuts. “We’ll be able to bring some more textures into our cuisine this way,” not to mention new cooking techniques unlocked by the reno.
The grill will also expand Figulina’s “Mountain-to-Sea” section—entree-size plates beyond the core rotating pastas—from two dishes to four or five. Think shareable proteins like lamb loin chops, braised beef cheek, pan-seared scallops, and grilled whole branzino.
Ellis stresses the revamp is something he’s wanted to do from the start—and the January pause provides the perfect timing. “You don’t really get the opportunity to close too many times to do some big changes,” he notes. “We didn’t want to just close and rest our laurels. … This is what made sense to me.”
Jeff Bramwell
At its core, the refreshed menu will stay true to Figulina’s Italian-meets-Southern pastacentric MO, but Ellis plans to lean further into his British culinary roots as well—already visible at brunch (bubble and squeak, English scones, and crumpets in the eggs Benny). One definite new dinner addition? Scotch egg—a soft-boiled egg wrapped in nduja sausage, bread-crumbed and fried.
“It’s delicious, but you don’t really see a whole lot of that around here,” maintains Ellis. “I wasn’t sure how the feedback would be on going super heavy on the British side—but it’s been good and I want to lean into it a little bit more.”
Between the kitchen revamp, revived grab-and-go lunch, new Monday hours, special dinners, Sunday patio hangs, and the fleshed-out provisions store, Ellis and his crew prove they’re not afraid to adapt.
“The restaurant’s always been evolving from day one—we didn’t just open and say, ‘This is it; it’s going to be this forever,’” he says. “We hope to stay in that whole world of James Beard. … We’re just gonna keep doing what we’re doing: serving delicious food and making people happy—and if that happens, it happens.”
And who knows—maybe next year Michelin will come calling too. figulinaraleigh.com
A fresh new addition is coming to Transfer Co. Food Hall—in more ways than one. Born from “a kitchen table and a dream,” Urban Olive drops Dec. 2 in the former Mama Crow’s space, dishing mod Mediterranean flair with deep family ties.
The concept was cooked up by Alex Antabli, his wife, his brother and sister-in-law, and a trio of close friends—all united by an MO of “sharing love through food, one meal at a time, and keeping alive the flavors that have connected generations before us,” says Alex.
A true reflection of the group’s heritage and personal experiences, the menu is rooted in their grandmother’s recipes—refined by Alex’s mother and finished with a contemporary flourish. The result? Next-level wholesome Mediterranean eats with a fresh, modern edge. And the whole gang plays a part in the day-to-day, with Alex’s mom helming the prep.
“We’re really trying to differentiate from every other Mediterranean [restaurant],” he adds. “We got really creative with the way we did the food—it’s very authentic with very true, real ingredients.”
Case in point: Urban Olive leans into traditional, fresh ingredients free of additives, artificial flavors and colorings. Think fruit- and veggie-forward dishes and scratchmade everything—from hummus and falafel to marinades, dips, dressings and sauces (garlic dip, spicy green herb sauce, harissa and lemon herb vinaigrette)—plus bowls and pitas feat. in-house meats like chicken, beef and lamb shawarma; chicken and beef kebabs; and gyro slices.
“Urban Olive isn’t just a restaurant; it’s a reflection of our family’s journey—one built on hard work, hospitality and the belief that food has the power to unite people from all walks of life,” emphasizes Alex. “Every dish carries a part of our story.”
The team felt bringing their traditions to Transfer Co. was a natural fit. “We believed in their vision and the vendors they have,” he maintains. And they’re just getting started: Plans include launching a food truck and eventually opening second and third brick-and-mortars.
In the meantime, Urban Olive invites the community to gather at their table, savor their culture and cuisine—and become part of their growing story. @urban_olive_mediterranean
“For generations, our family’s recipes have told stories of long summer afternoons spent around the table, of laughter echoing through the kitchen, and of a grandmother’s gentle hands teaching us that food is more than sustenance—it’s love made visible.” —Alex Antabli
What’s going down beneath the Sir Walter Apartments on Fayetteville Street has been on the hush-hush—but something spirited is about to surface. Local restaurateur Anthony Rapillo (of Layla’s Son Hospitality—think Flour & Barrel, V Pizza, Flask Cocktail Bar and The SideDoor) and Chopped champ Katsuji Tanabe are breathing new life into the long-dormant speakeasy under the former famed Sir Walter Hotel, with an opening slated for this summer.
Brantlee Nettles Nicks
The concept will debut as The Third House, nodding to its “North Carolina’s Third House of Government” nickname and legacy as a hub for political activity. True to its covert roots, the new 25-plus-only digs keep things tightly under wraps: no signage, a nondescript alleyway entrance, zero Google or GPS presence—and even photography will be highly discouraged, with a strict dress code to match.
Honoring the dust-covered den’s bones while adding a mod spin, the duo is resurrecting the space’s OG character—from red leather booths and wood paneling to the vintage Subway tile, original bar and dance floor. To boot, expect an Asian-inspired restaurant on the other side of the space—separated by a wall—where Tanabe will dish out sushi and nigiri. (Fun fact: Eventually, the pair will also take over the upstairs with a coffee shop that’ll offer the op to serve hot food.)
On the bar side, Rapillo has tapped local mixologist Duke Campbell (formerly of Dram & Draught and The Willard) as beverage director across all of Layla’s Son ventures, crafting cocktails at The Third House that complement Tanabe’s fare.
Expect a lively energy to match: “The music’s gonna be louder than most other restaurants,” says Rapillo of the culmination of the two concepts. “You have to pass through the dance floor—hopefully setting the vibe of a fun place you see in New York… or a supper club.”
Beyond dining, dancing and drinking, Rapillo teases monthly experiential events a la Flour & Barrel—think fire throwers, murder-mystery nights, Top Chef dinners and live music four to five nights a week.
Grown, lively and unpretentious, “this will be a place adults can go, let loose and have a really good time—and not feel super-restricted,” says Rapillo. Aka where the music’s pulsing, the vibe’s loose and the secret’s worth keeping. @third.house.dtr
When one door closes, another opens—literally. Five years after Top Chef alum Katsuji Tanabe’s High Horse bowed at City Market, the bold, boundary-pushing concept is riding back in—this time as a standalone stunner in a brand-new building set to bow next summer at Horseshoe at Hub RTP in partnership with Raleigh restaurateur Anthony Rapillo.
The serendipitous revival comes after the pair was approached by RTP to open a concept there—marking their third joint venture, following DTR’s Flour & Barrel and La Taqueria at Boxyard, with the restored speakeasy underneath Sir Walter Apartments also in the works. “Anthony and I have been blessed for putting in the hard work and people reaching out to us, believing in our product and standards,” muses Tanabe.
Nancy Granados
While the OG High Horse’s historic digs lent a lived-in charm, the new ~5K-square-foot space promises an entirely fresh feel. Think a standalone show kitchen anchoring the room; soaring steeple-style ceilings with exposed piping; an indoor-outdoor-service cocktail bar slinging throwbacks like cosmos, lemon drops and scratchmade G&Ts—plus a sizable patio overlooking the Horseshoe courtyard.
And, yes, the signature live-fire cooking will remain the star, spanning lunch, dinner and brunch, with a focus on food that’s simple, fun and elegant—sans any gimmicks. Expect returning stars like skillet cornbread and cotton candy, alongside newcomers like a houseground burger; NC grouper finished with a country ham vinaigrette; warm tableside spinach salad; and a seafood platter that trades raw selects for charcoal-cooked mussels, clams and crab legs served swimming in juices ready for sopping with Japanese rice or fresh pasta.
At its core, Tanabe and Rapillo’s aim is to deliver entertainment through food—pulling diners in for, say, an hour, only to keep them for two or three to revel in the sexy atmosphere, soulful hospitality and Tanabe’s playful cross-utilization of local ingredients.
“I’m not there to feed you, per se—I’m there to entertain you,” emphasizes Tanabe. “Everything has to be an experience—from the way you walk in to how the food’s prepared to interactions with the servers.” Time to saddle up again—the bar is set high.highhorsertp.com
