Like the SNL Five-Timers Club (IYKYK), the exclusive cast of Raleigh restaurants and bars claiming 25+ years of business is an elite one to which only few can claim membership. And, this May, Hibernian Irish Pub & Restaurant’s Glenwood South outpost will join the ranks as it celebrates 25 (!) years as one of the most popular pubs in town to put down a pint or a plate of bangers and mash.
“Raleigh has changed immensely in 25 years,” says owner Niall Hanley, nodding to a city with decidedly “nothing” at the turn of the millennium. “Glenwood has changed immensely in 25 years. We were very lucky and were received really well by the great people of Raleigh—and it worked.”
A lightning rod for the entertainment district, Hibernian bowed just months after—and across Glenwood South from—Sullivan’s Steakhouse, thanks to an ad that popped up on Hanley’s screen. “I said, ‘OK, well, if they’re spending money on steaks, they’re gonna spend money on pints,’” he recalls, betting Sullivan’s diners would swing by for a brew before or after dinner. The rest, as they say, is history.
Whether it was luck of the Irish or pure savvy—or even the Guinness talking—either way, Hanley was right on the money. “It was the first pub that was really in the Triangle,” he recounts. “There was nothing like it before—and people were enamored by it.”
Now, 25 years later, the sparks are still flying—after overcoming literal sparks from a devastating fire about a decade ago, not to mention surviving a pandemic—and have firmly cemented Hibernian’s (and Hanley’s) rising star in the Raleigh hospitality community.
But reaching this milestone channels elements of a leprechaun finding gold at the end of the rainbow, especially in a city where closures can feel a bit like a revolving door. Hanley credits his loyal staff and building ownership as the secret to the pub’s staying power. “A pub is a pub is a pub,” he surmises. “But it was always the staff and the hospitality that made Hibernian. I’m proud of [Hibernian],” he admits. “But, more so, it’s about the people who have worked there over the years.”
For Hanley, that hospitality started at the bar, where he himself spent five years early on. “That was the most enjoyable thing for me,” he emphasizes, “just meeting people, shooting the shit and having conversations, you know?”
It’s no surprise, then, that the Hibernian mastermind can rattle off a number of regulars who’ve been around as long as the woodwork, like the infamous Thursday night crew (you know who you are, he says) posting up since day one. And he’s quick to point out the countless couples who have met at Hibernian along the way.
As for the next 25 years? Hanley says he’s excited about where Raleigh and Glenwood South are headed—and has no plans on leaving anytime soon. “I think we’re very lucky to have a district like Glenwood,” he says, “and I think it’s only going to get better.”
In the meantime, prime your liver and stay tuned for a massive summer celebration like no other, with live music and, if we’re, ahem, lucky, a side-street closure for an Irish-worthy blowout. After all, a benchmark this huge calls for one hell of a party to match. hibernianpub.com
A feast for the eyes and the senses, Peregrine released a first look at its forthcoming 1000 Social space, slated to soar this spring. The brainchild of dynamic duo artist/filmmaker Patrick Shanahan and NCRLA-celebrated chef Saif Rahman, the highly anticipated behemoth 4,000-square-foot resto evokes an “ancient-meets-modern” aesthetic.
Rendering by Mauer Architecture, courtesy of Peregrine
Rendering by Mauer Architecture, courtesy of Peregrine
Rendering by Mauer Architecture, courtesy of Peregrine
Designed by first-time restaurateur Shanahan in collaboration with Maurer Architecture, the vibe perfectly complements Rahman’s globally inspired fare. Think standout features like a full-height glass facade, a 10-seat private dining room with floor-to-ceiling courtyard views, handcrafted lighting, handplastered Roman clay walls and Moroccan tadelakt finishes—to name but a few.
“I taught myself these techniques while renovating my own home and found there is a beauty to the imperfect nature of plaster,” says Shanahan of the application. “I fell in love with the look, as well as the process.” The result? A bold, textured space that speaks the same language as the menu: raw, refined, unapologetic—and anything but ordinary. @peregrineraleigh
In India, sweets are a way of life. And the same rings true for AMMI’S, a new Indian dessert cafe at Seaboard Station next to Bad Daddy’s. From the owners behind Cary’s cherished Cilantro Indian Cafe, the sweet retreat is dedicated to more than just indulgence—it’s a love letter to family, tradition and the simple joys of a shared treat.
Translating to “mother,” AMMI’S draws its inspiration from co-owners Mustafa Ansari and Rumie Rahman’s mothers, both of whom have an undeniable sweet tooth and a penchant for treating dessert as a full-fledged meal.
“Whether it’s a new job, a raise, an acceptance letter, a graduation, an engagement, a wedding or a newborn,” says Rahman, “every joyful moment begins with something sweet. ‘Mooh meetha karo!’ is a phrase we say to share happiness through sweets. They symbolize new beginnings, success, love and all the good things in life.”
AMMI’S keeps the family tradition of indulging in and creating new desserts alive via an enticing selection of cakes and desserts. The menu also includes perfectly spiced chai and curated savory faves from Cilantro’s menu—think standouts like the ever-popular samosa chaat, chicken and steak samosas, and lentil soup.
With a footprint one-fourth the size of its sister restaurant, AMMI’S is intentionally intimate, evoking the warmth of a family kitchen where flavors tell stories and every bite carries nostalgia. “Sweets paired with snacks and chai have been the heart of so many cherished moments we have spent together,” says Rahman—“they turn our simple gatherings into lasting memories.”
So whether you’re stopping in for an afternoon pick-me-up or lingering over chai and sweets with friends, AMMI’S is meant to feel like an extension of home. And with that, the new dessert cafe is poised to become Raleigh’s go-to spot for a little extra sweetness in life. ammisnc.com
Timing is everything, and change is inevitable. So while Raleighites were distraught over the announcement of beloved nee-2017 Glenwood South restaurant Cortez’s closure, owner Charlie Ibarra realized it was time for a fresh start. And, luckily for him, former Oro executive chef Kevin Ruiz was also ready to carve a new chapter.
Cuya Cocina Latina debuted at Charleston Wine + Food with snacks like grilled prawns in the shell with citrus and oregano marinade, roasted garlic and saffron mojo, and plantain dust. Photo by Maria Lopez
The dynamic duo, who maintained their connection after working together at Cortez, are joining forces once again to open Cuya Cocina Latina in the now-closed space (upstairs Cuya Bar will remain unchanged). Anticipated to open in April after an interior/exterior reno, the concept will cater to Raleigh’s changing population, as both Ibarra and Ruiz have noticed an influx of people from not only around the country, but from other parts of the Caribbean and Latin America—specifically Puerto Rico, Colombia, Peru and Venezuela.
“It’s made me think there’s not a lot of restaurants that cater to them in our city right now—and definitely not in Downtown,” observes Ibarra. “With Glenwood South an evolving street, I just thought, as much as I love Cortez, it was time to make a change—and I didn’t think this new direction made sense with the Cortez name and what Cortez was doing.”
Fittingly, the interiors will complement the cultures through warm earthy tones, patina elements, colorful tiles, greenery and wood textures, altogether crafting an intimate yet lively vibe. Think “Abuela’s house, but modernized,” dubs Ibarra. The chef’s kiss? A retractable all-season pergola slated for this summer, transforming the patio into a weatherproof oasis.
The menu will likewise reflect those cultures in dishes such as ceviche, Cortez-throwback char-grilled oysters, Peruvian steak dish lomo saltado, lobster mofongo, and esquites-style corn ribs. Empanadas will also star, pulling from myriad influences—think Caribbean-inspired and a Mexican-ode quesabirria version—and additionally appear on the late-night menu (10pm to midnight).
The uberpopular Cortez smashburger will also remain, alongside reimagined takes on octopus and gambas—the popular menu item Raleighites begged to stay, shares Ibarra. For its part, the bar program will also play to Pan-Latin cultures via Caribbean rums, such Mexican agave spirits as tequila and mezcal, and South American potables as Peruvian pisco and Colombian aguardiente. Those bold flavors come to life in fresh, vibrant handcrafted cocktails—much like at upstairs bar Cuya—from mojitos and piña coladas to pisco sours and frozen cocktails (one with agave and one with rum).
Exterior Pergola Rendering; courtesy of Cuya Cocina Latina
“We’re really trying to bring everything together,” says Ruiz. “Cuya is now one living thing with two different sides to it. We want it to be thought of as two places—like ‘I just finished dinner and now I want to go grab some cocktails upstairs.’
In essence, Ibarra and Ruiz’s new Cuya Cocina Latina proves that sometimes a positive shift can unlock a world of new flavors and opportunities. You just have to get on board. @cuyacocina
Late-night bar food, cheap yet delicious drinks, and all-around good vibes abound at Le Dive.
The best dive bars have something for everyone. And that’s exactly what you’ll find at DTR’s Le Dive, sandwiched between Neptunes and Kings in the former Garland-turned-Umbrella Dry Bar space Downtown.
Think cheap beer, fairly priced refreshing cocktails, dirty yet elevated late-night bar food, TVs, games, a photobooth, and ample loungey seating—just the kind of place you’d find The Big Lebowski and his gang of misfits in, minus the bowling. Not to mention that all-are-welcome neighborhood bar vibe that invites you in for any reason or no reason at all to settle in and make yourself comfortable.
Operating in pop-up mode for the last couple of months with all-the-rage bangin’ bites from MOdega’s Mosby Dru Ray, the already hot spot’s official grand opening is March 1. And, in good news for those who’ve become obsessed with what Ray’s churning out of that kitchen, the “people’s princess” isn’t going anywhere. Find her slicing and dicing as Le Dive’s head chef with the same nostalgic, fun and mouthwatering food patrons are already demanding on the reg.
“I connected with them on their whole vision for the space and their whole vibe,” says Ray. “It really just lined up very perfectly with what I want to do, which is food that’s fun and makes people happy and feel good.”
Described as “delicious, not pretentious” by Martin—and catering to foodies while at the same time approachable and accessible—Ray’s fare is the perfect balance of nostalgic and mind-blowing. And it’s exactly what you want after a night of drinking. On the permanent menu, expect such dishes as pickle fritto misto and tender tots (a chicken app of tater tots and popcorn chicken with pickled celery and homemade Buffalo sauce), sandwiches, salads, and desserts like snack packs and Dunkaroos.
“I’m taking things that are usually fancy and stuffy or maybe only seen at a certain type of restaurant and turning them on their head,” maintains Ray. The Northeast-born, former Lawrence Barbecue chef’s cult-classic Philly cheesesteak, for example—which incidentally got her started in kitchens—will be a menu fixture. “The reason the MOdega even started was because of the same reason [Le Dive] did: There’s no late-night food options [locally], nobody who’s doing real good bodega bites—and it was something I missed most about being back home.”
Further feeding that late-night crowd till an unprecedented 2am will be hot dogs, walking tacos, cold-cut sandwiches and the like out of Le Dive’s walk-up window. And you won’t want to sleep on Sunday brunch either, though you can sleep in given it doesn’t start until 11am.
When it comes to drinks, it’s a bar after all. And in line with its MO, there’s something for everyone—from sub-$15 cocktails by GM Paul Schatzle like a spicy marg and herbaceous French 75 to $5 cans of Miller Lite and draft PBR. Even glasses of vino and espresso martinis on draft. “It’s important for people to know I’ve been grinding my ass off for 15 years to get to the point to have this,” says Martin. “We just want to give people food and booze in a fun atmosphere.” @le.dive.bar
