Exciting news! Raleigh Magazine got the exclusive scoop on Scott Crawford’s newest endeavor. … The renowned chef is opening a new restaurant at Raleigh Iron Works. Located in the development‘s Bowtruss Building, the concept (anticipated to open next year) takes inspiration from Crawford’s travels and will feature a unique type of cuisine yet to be found at one his existing restaurants—plus an outstanding bar program.
“Each time we travel we come up with some ideas that we think would be great in Raleigh,” says Crawford. “We really love this concept and we’ve been wanting to do this for a long time, and we feel this is the perfect space to do it. Raleigh Iron Works is really the kind of development I like—it has substance, it has grit.”
Crawford’s new restaurant will join the highly anticipated development’s previously announced tenants Jaguar Bolera, Ponysaurus, Eastcut Sandwich Bar, Andia’s Ice Cream, YoBa Studio and F(X). Beyond tenants, the developers are excited to share their investment in public art initiatives through a collaboration with local artists Morgan Cook and Johnny Lee Chapman, featuring murals, sculptures and the like. RIW plans to host a formal grand opening in spring 2023.
Check out full details of the story Nov. 30 online or pick up the newest issue, hitting newsstands Dec. 1. Subscribe here.
Somewhere over the rainbow—er down North West Street in Downtown Raleigh—you’ll find Jason Howard’sThe Rainbow Luncheonette, opening next Tuesday, Nov. 8. The six-days-a-week breakfast, lunch and dinner counter will be dishing up elevated greasy spoon plates in what he dubs a really cool-looking, colorful (hence rainbow floor) Waffle House on steroids. Of course, the unique vibe is no surprise—Howard, after all, is known for his purposefully simple and unique concepts (think The Cardinal and The Atlantic Lounge, among others).
Jason Howard (Food Seen)
Belly up for comfort foods such as corned beef and hash, biscuits and sausage gravy, pancakes, steak and eggs, and build-your-own breakfast sandwiches. And for quick fuel, a to-go coffee station and a grab-and-go biscuit and hash browns station allow you to pop in for a quick bite without having to stick around (though you definitely should).
“So you literally can stop going to McDonald’s to get a biscuit—you can just come here,” Howard laughs.
Oh, and did we mention alcohol (think mid-grade-shelf liquor, beer and wine) will be served starting at 7am? “There’s just not many breakfast places [around here] where you can get alcohol,” says Howard. “And I don’t see nothin’ wrong with a bourbon and Coke with your steak and eggs.” We’ll cheers to that.
For lunch, dig into the likes of a fried chicken sando; Brasstown Beef burger; pork belly and collard green open-faced sandwich; and a rib sandwich, a knockoff of the Golden Arches signature—plus a daily blue-plate special (fried chicken, fried catfish, lasagna). But be sure to save room for dessert, as Howard promises the pies (made by his mom), and pound cake (slathered with butter, sauteed and served with a scoop of ice cream, just like his mom used to do) are “f*cking insane.”
“It’s really short-order food, a little more thought-out, in a fun atmosphere—with alcohol” says Howard. “I really just want a simple place for people to feel comfortable in, and get a good meal at a decent price.”
And if the joint hasn’t already piqued your interest… on Thursdays, Fridays and Saturdays, the diner will be open from 6 to 10pm with just one thing on the menu: a handcut New York 12-ounce strip steak from Brasstown Beef out of Western NC, accompanied by a deep-fried baked potato, a house salad and Texas toast—with a beer or a half-bottle of wine.
“And that’s what you get,” says Howard. … The steak nights were inspired by The Beefmastor Inn, which, like The Rainbow Luncheonette, serves just steak with a baked potato and a salad (the “salad bar” being on a Lazy Susan in Tupperware bowls). And that same Wilson mainstay served as inspiration for him to get into business, period. If you’ve ever been, you’ll notice a crazy resemblance to The Cardinal, says Howard, adding “it’s the most simple of simple things.”
Because it’s a Jason Howard concept, the steak meal will be wildly affordable, despite the fact that Brasstown Beef isn’t cheap. “I don’t necessarily like paying $65 or $70 for a steak,” he says (and, well, who does?). “I just want things to be simple and fun and cool. … We’re just a bunch of short-order cooks who have worked in the business a long time.”
And, as to be expected, The Rainbow Luncheonette will boast a casual, come-as-you-are vibe. “There’s nothing really like that Downtown—everything is so serious and chef-driven and branded by somebody’s name,” he says. “These things are classic old-type concepts that can last forever because they’re not really pinpointed to a certain trend. That’s my business model. … Over time, they’ll always be there.” And you can bet his new spot will leave the same lasting impression.@therainbowluncheonette
Raleigh Magazine got the exclusive on the new rooftop restaurant and bar on top of The Dillon.
The day The Dillon opened to the public in 2018, Kane Realty Corp. CEO John Kane told Raleigh Magazine Publisher Gina Stephens this restaurant space would only open with a local restaurateur. “We are not bringing in an outsider,” he told her. “This space is too special.”
We’ve known for two years who would be taking that space—and are thrilled to finally reveal La Terrazza, which, fittingly, translates to “the terrace.” The concept by Raleigh restaurateur Samad Hachby of Umbria Hospitality Group (Mulino Italian Kitchen & Bar,Melrose Knitting Mill) is slated to open on The Dillon rooftop in spring 2023. Arguably the most coveted piece of real estate in the food and beverage community—with its 4,000+ square feet of interior space and 1,300+ square feet of outdoor space overlooking one of the best views of the city—it could’ve been leased to anyone, and national bigwigs surely would’ve jumped at the opportunity to open a restaurant there. But Kane stayed loyal to his local ambitions. And Hachby certainly has the chops to create an impressive dining destination.
Of course, the location helps. The interior dining room featuring floor-to-ceiling glass walls (aka views for days) will seat over 100 people and double as event space for weddings. It will also play host to two bars—one inside and another in an enclosure on the patio (dubbed the Sky Room) boasting accordion glass doors that will remain open when the weather is nice.
As for the remainder of the rooftop patio, it’s technically a public space commonly used by the tenants of the building. But Hachby envisions that people who come up to the rooftop wanting to get a beverage while they grab a photo for the ’Gram or wait for a table at, say, Barcelona Wine Bar, will have that option. Ultimately, La Terrazza will provide an experience—whether you’re up there on a whim or have a reservation for dinner.
The food, says Hachby, will match the atmosphere. The menu will place a large emphasis on Mediterranean and Italian offerings to include fresh seafood, crudi, handmade pastas and artisanal pizzas. “It’s very healthy fresh food, very delicious—and lends itself to be seasonal, which is part of my style of cooking,” says the prolific restaurateur, who is also known for his cocktail programs. Taking center stage on the drink menu is Champagne and other bubbles—their prominence spotlighted in designated Champagne coolers at the front of the restaurant—alongside wine and craft cocktails.
The hospitality heavyweight maintains that his travels served as a huge inspiration for the menu. “I’m constantly inspired by visiting other places, especially in the Umbria region of Italy,” says Hachby, “and bringing back the best of my experiences to share with our dining and special event guests right here in the heart of North Carolina.” He adds: “You have to travel; otherwise, you will die in this business.”
So this is it—the creme de la creme of Raleigh rooftop dining. “There’s no place like this in town,” says Hachby. “It’s very iconic.” Cue the excitement!umbriahospitality.com
A project two years in the works, La Terrazza—a Mediterranean- and Italian-focused restaurant and bar by local restaurateur Samad Hachby of Umbria Hospitality Group—is opening at The Dillon rooftop next year. (Jennifer Robertson Photography)
Famed nationwide entrepreneur announces first “eatertainment” concept for Raleigh Iron Works.
“A ‘deconstructed Southern grandma on her way to the social club,’”—that’s how 25-year restaurant and hospitality industry vet Robert Thompson describes his new “eatertainment” concept slated to open at Raleigh Iron Works next year.
To bring you up to speed, we first broke the news of the highly anticipated Iron Works development across from Dock 1053 in 2019, with the exclusive update and renderings in our fall 2021 cover story. Now we’re here to tell you about the latest “social destination” to join the project.
Robert Thompson
The first nationwide location for the “eatertainment” spot—think like Thompson’s Punch Bowl Social (nee 2012), aka social gaming meets top-notch dishes and drinks—Jaguar Bolera (“bolera” translates to bowling alley) will merge craveable dishes, an inventive bar program, social activities (think duckpin bowling, karaoke, darts) and “makertainment” activations like naughty needlepoint (!) and jewelry-making classes—all with a drink and snacks in hand, natch.
Thompson says the concept is perfect for the highly anticipated Raleigh Iron Works development—and a natural fit for the first location, which “is the most important we ever do because so much of the brand becomes embodied in that first location.” He adds: “It’s fortunate for us that we were able to find this particular project in a market we really wanted to be in. I just really like the way [the developers] are bringing this project to life. It feels very authentic.”
And, for its part, Jaguar Bolera is sure to deliver on authenticity—a place “where green chorizo meets biscuits and gravy, and where red eye-gravy meets tortillas.” In other words, the concept will marry Southern and Mexican cuisine together in “a tapestry of Southern and Mexican [food],” says Thompson. Even the name, Jaguar Bolera, is a nod—derived from the American South and Mexico, territories that inspired the menu and where the jaguar historically inhabited.
Naturally, you can expect to see some innovative taco dishes on the menu, as well as things you might recognize as purely Southern, but prepared with Mexican influences. And the wood-fired techniques on full display are a nod to the “City of Oaks.” “That’s where I hope the magic all comes together,” says Thompson. That—and his award-winning craft beverage program. Um, cheers to that!
Beyond the food and bev program, the vibe will be just as high-energy on a Monday night as on a Saturday. And Thompson emphasizes that the massive space (21,000 square feet!) will be compartmentalized and feel “as warm as possible,” adding: “We endeavored to make sure you never walk into the room and feel like you’re in a cavern.”
With Raleigh relatively lacking in the “eatertainment” department to date, Thompson is seizing the opportunity in what is certainly an up-and-coming market that’s no doubt going to be a grand slam. “Jaguar Bolera was really inspired a lot by Raleigh—the DNA here, the city, the roots here in the South,” he says, “and this connection to what we’re doing from a culinary side, with Southern and Mexican. It’s just an exciting time to be around and certainly one of the best places to live in the country.” Let the good times roll…
Duke’s Mayo is opening its first-ever virtual restaurant in Raleigh.
As a Southerner, if Duke’s isn’t your favorite mayo, you’re wrong (*commence Duke’s vs. Hellmann’s debate*). And—get excited—because the beloved condiment is opening its first-ever virtual restaurant concept in Raleigh—dubbed Duke’s Sauce Shack (how fitting!)—on May 10.
Available exclusively on DoorDash and Uber Eats across the Triangle through July, the menu—designed by Duke’s Mayo chef Mark Cates—ranges from crispy chicken sandwiches to tenders and nuggets to fries. But, naturally, it’s all about the sauce—with 14 different condiment selects from which to choose, including the brand’s classic and flavored mayos, as well as less heard of products like Duke’s Alabama white sauce, chipotle ranch dressing, hickory moonshine BBQ and more for your dipping, dunking or, ahem, slurping pleasure. (Hey, no shame in this game.) And you can—and should—feel free to mix, match or double up (or, heck, triple up!) your sauces to create your own fun sauce-centric experience.
“We wanted to be disruptive in raising awareness for some of our new products, and this virtual restaurant experience allows our fans to try Duke’s sauces in a super memorable and tasty way,” says Mayohem Brand Manager Rebecca Lupesco.
And while you can find Duke’s at several kitchens across the Triangle (think atop AC’s chicken sandwiches at BB’s Crispy Chicken), at Duke’s Sauce Shack, the brand’s signature sauce will play a leading role versus a supporting one. “Building on the new ghost kitchen trend allows us to directly connect with customers, spotlighting our products in bold, Southern and fun ways,” adds Lupesco. Indeed, the sauce is the boss. Dip on!
