A dose of serious plant power is about to hit Glenwood Avenue, interrupting the swath of bars and late-night pubs the strip is known for. Enter marian., a brand-new craft cocktail lounge and tapas bar from the brains behind popular DTR plant-based Element Gastropub.
Set to bow at the end of January in the former Plates Neighborhood Kitchen space, marian. is a nod to chef Lelia Kidd’s grandmother Mimi.
“She taught me that the true essence of hospitality is creating a space where people feel cherished,” says Kidd. “Her kitchen was more than a place to cook; it was where connections were made and love was shared.”
While Element is known for spinning out delicious plant-based versions of comfort food, at marian. the team will eschew copycat dishes in favor of more refined, upscale small plates to accompany a diverse cocktail program. Not to mention fun desserts like fondue—an ode to Kidd’s other sweet-toothed grandmother.
When it comes to bevs, boozy and boozeless buzz options abound. Expect a mix of handcrafted ’tails, spirits and wine, in tandem with the team’s signature “canna-cocktails,” zero-proof drinks infused with proprietary THC syrup. In essence, high times delivered—regardless of what poison you pick.
Lending the space a unique look to complement those sips and snacks are custom murals created by local artist Morgan Cook, aka MCK. Kidd says the murals will pay tribute to the grandmothers while also weaving in art deco and botanical elements. And they promise to be as ’Gram-worthy as those famed Element markings (looking at you, “I licked it so it’s mine”). More plant-powered prowess in DTR? We dig it. marianraleigh.com
The Bear’s Feast of the Seven Fishes episode was, to put it mildly, chaos (raise your hand if you’re still scarred). But Vivace’s own renowned annual feast promises zero yelling or drama—just seven courses of flawless fresh seafood dishes.
Now in its 15th year, the dinner began after a group of Catholic priests approached Vivace owner Kevin Jennings with a unique request to put together a special Christmas Eve menu for them. Nee-2005 and quickly establishing itself as a go-to, the Italian destination has become a regular for priests and plebeians alike, with the Feast of the Seven Fishes solidifying it as a go-to for the holidays.
Many Catholics ditch meat on Christmas Eve (and Fridays for that matter… anyone remember fish stick Fridays in the school cafeteria?). And, so, during this one night, nary a meatball or duck breast from Vivace’s usual fare will be found on the feast menu.
The culinary mastermind since the first pastoral plea, executive chef Ian Sullivan took designing a fish-forward menu in stride, adding the challenge of executing some unique and lesser-known Italian seafood specialities. With guests making the pilgrimage each year for seven fresh fishy dishes, he’s deigned never to (gasp!) repeat a dish, putting his heart and, ahem, sole (sometimes literally) into curating the annual feast.
And it’s not just any old seafood dish. “I really enjoy dishes with peasant-style fishes,” says Sullivan. One such dish on the menu this year is Sullivan’s brandade cakes with puttanesca sauce, where humble salted cod is elevated into sinfully delicious delicately fried croquettes.
Other delicacies like a tuna crudo and smoked swordfish salad also appear on this year’s menu—not to mention pasta, natch, in the form of spaghetti with crab and Calabrian chile. So, consider this your divine intervention to make a rez for the pre-holiday feast. $125, $30 for wine pairings, Dec. 24
Scott Crawford’s new steakhouse seamlessly blends the traditional and edgy.
Renowned chef/restaurateur Scott Crawford’s upcoming Crawford Brothers Steakhouse in Fenton isn’t just a nod to the nostalgia of steakhouses—it’s a redemption story for him and his brother. Growing up, the term “Crawford brothers” didn’t have the most positive connotation, he says. “We were trouble.”
Now, when the restaurant opens as soon as December, the name will showcase just how far the duo has come after facing adversity. “It’s fun to honor my family with the name of these restaurants—like Crawford and Son and Jolie—and Crawford Brothers is a nod to the nostalgia of where we ate as kids,” Crawford adds.
In addition to being an homage to special-occasion steak-dinner memories, the local celeb chef says he wants to do a steakhouse because it’s a tried-and-true model he can put his own spin on. Taking influence from hot spots like NYC’s 4 Charles Prime Rib and Chicago’s RPM Steak, his unique rendition will boast a classic foundation with a super-design-forward aesthetic that’s at once both edgy and mod yet warm.
“The theme was to put everything on display,” says Crawford, who collabed on the design with Liezl Pacult of Maurer Architecture, “from our vintage spirits to our wine to the meat to the kitchen—and do it in a way that is still refined and inviting, but with modern finishes. As we’re designing, we’re thinking of how we’re surprising and delighting people—and exceeding expectations.”
Those wow-factor details include a floor-to-ceiling “glass curtain,” or wall, on one side of the restaurant that’s visible from the street; an on-display wine library featuring wood-carved “lockers;” a prominent oval-shaped cocktail bar; and custom commissioned artwork by Thomas Sayre. Not to mention visibility from the street into the professional kitchen, from the main dining room into the dry-aging room, and from the semiprivate dining room into the kitchen.
“Just like all of our restaurants, [Crawford Brothers Steakhouse] will stand out with the attention to detail. And that’s across the board, from the design to the beef program to the cooking suite that’s visible from basically all sides to the bar program, wine program and level of service.” —Scott Crawford
Leaning more traditional, everything on the menu will be served a la carte—but with a Crawford spin, natch. Think aged and nonaged steaks, wagyu by the ounce from three different countries, a seafood tower, raw oysters, chilled crudos, short ribs, and creative sides. To pair, beverage manager Jordan Joseph is heading the cocktail program, featuring a robust wine list to boot.
Also in Crawford fashion—and a la traditional steakhouses—expect primo service. “Our goal for service is to make it fun, but also a very elevated experience,” he says, adding: “Just like all of our restaurants, [Crawford Brothers Steakhouse] will stand out with the attention to detail—and that’s across the board.” And, so, another Crawford treasure is born. crawfordbrotherssteakhouse.com
Taking inspiration from his experiences and the many cultures, ingredients and traditions that define present-day U.S., the menu will not only encompass his own journey, but an American story. Think signature dishes like a fragrant fish curry, a traditional Bengali dish Rahman will modernize with French techniques; and crispy lentil fritters, or Piyagi—a nostalgic recreation of the street-food snack Rahman’s grandfather made for him during Ramadan.
“America is such a melting pot,” notes the NCRLA 2021 Chef of the Year, who previously served as executive chef of Vidrio. “The food we’re going to serve is going to be pulled from around the world—I don’t want to be tied to one type of cuisine.” Essentially, ingredients locally and ideas globally, he adds.
That inspired exploration of the chef’s culinary journey will also be mirrored in the concept’s beverage menu and ambiance. “Peregrine has such an emphasis on Saif and his story and his cooking,” emphasizes business partner Shanahan—“and we really want people to see that and be a part of that.”
For his own part, artist/filmmaker and Watts & Ward co-owner Shanahan partnered with Mauer Architecture to design the 4,000-square-foot space. “They’re the first people I’ve ever met professionally who actually trust me and my vision,” he muses. As part of that conceptualization, the interior will incorporate a juxtaposition of ancient and modern materials—like clay, Moroccan plaster, stonework and black steel—and likewise mirroring Rahman’s menu.
And in line with The Exchange’s already bold features, three massive arches serve as focal points, with the above-bar middle arch creating a sort of chef’s table that will allow bar patrons to watch Rahman at work in the kitchen.
“[Dewitt] keeps saying they want this to set the tone for the future of hospitality and thoughtful and mindful cuisine and design,” says Shanahan of the development’s flagship restaurant. “Finally developers are considering that what they’re making isn’t just a structure for commerce, it’s actually a structure that is a piece of art. And I feel like that’s why we’ve really felt this is the right place.”
It’s a project that’s felt “right place, right time” from the jump. “We were both seeking something and just happened to find each other at the right time,” recalls Shanahan of his serendipitous partnership with Rahman. “We have a very special friendship. I wish I would’ve met him 10 years ago, but I’m glad we met now for this project—and I’m sure it’ll be the first of many to come.” peregrineraleigh.com
Popular Mexican fast-casual concept opening at Raleigh Iron Works in December
In need of a “Little Rey” of sunshine in your life? It’s finally time to taco ’bout the newest addition to Raleigh Iron Works.
It’s been two years since celeb chef Ford Fry hinted his standout ATL restaurant Little Rey might land in Raleigh—and, now, the wait for taco enthusiasts everywhere is over, as Fry announced his highly anticipated Northern Mexican fast-casual spot will open Monday, Dec. 9 (get your stretchy pants ready!).
“I love being in food-focused developments and being in great company, and Scott Crawford is a great friend,” Fry says about joining the Iron Works lineup alongside popular tenants like Brodeto, Ponysaurus and Eastcut Sandwich Bar—adding that Little Rey is like the “favorite cousin” to his popular Tex-Mex concept Superica, which opened in Fenton in 2022.
Little Rey will lean more casual than the Cary resto, with ample seating inside and an expansive patio outside with plenty of room for kiddos to run free while parents sip on margaritas or housemade agua frescas. There will also be a selection of Mexican beers as well as local craft brews on offer.
But the “little” yet mighty taco spot’s real claim to fame is its signature “al carbon” cooking style and wood-roasted chicken al carbon that anchors the menu. Choose from a half or whole bird with fixins, or opt for any number of al carbon tacos or street-style tacos. The queso primo—aka white queso mixed with guac, pico de gallo and chopped chicken al carbon—is also a primo addition (had to) to any order.
And in *queso* you’re wondering what chef Fry gets when he’s at Little Rey, he says the Picadillo taco with seasoned ground beef and spicy mayo or the Carne Asada taco are his faves, and that the jalapeno ranch is a “must-have” when visiting.
The fun doesn’t stop with lunch and dinner, though. Flock to Little Rey on the weekends for authentic migas breakfast tacos and its cult-favorite buttermilk pancakes. Seriously, you won’t be able to get enough of that buttermilk syrup (!).
“What I love about Little Rey is that it meets the needs of so many different people: weekend brunch, quick work lunch, dinner, a margarita and to-go—it really serves the whole day,” says Fry. And so, your excuse to literally dine there for every meal. You’re welcome.
If you just can’t wait until opening day, join Fry and his team for a pre-opening party on Saturday, Dec. 7 from 5–9pm. There will be a queso “fountain” and other nibbles for free, face painting and balloons for kids, and drinks for purchase.
