Bookstore turned dining spot aims to build community.
Beow’s Books & Brews’ story is still being written. The mystical North Raleigh spot for book lovers and brew enthusiasts (pronounced more like Beowulf and less like your cat’s meow) has been buzzing with new additions since it opened last November—and that was just the beginning. Originally serving only books and bevs, the shop’s next chapter spiced things up via a kitchen added in late April, with a full menu rolling out in May.
The food is a unique fusion of Italian and Mediterranean flavors with Southern comfort staples—a nod to owner Jim Ranieri’s roots as a New York Italian who grew up in Raleigh. Ranieri opened Beow’s alongside business partner Chad Mastny, a Nebraska native who moved to the City of Oaks in 1988.
Bearing Lord of the Rings-inspired names, the dishes span breakfast, lunch and dinner—think biscuits (The Bilbo features Italian breakfast sausage, a fried egg and provolone), egg bites, sandwiches (see: the veg-forward Legolas), salads and charcuterie. Drinkswise, there’s locally made craft beers (natch), wine, Mystic Monk Coffee and tea.
As for the literature, customers can browse books of ample genres ranging fiction, theology, philosophy, politics, culture, etc.—and titles by the likes of C.S. Lewis, J.R.R. Tolkien, Susanna Clarke and Walker Percy.
But Beow’s true destiny isn’t just books or food—it’s community. The spot has become a home for dozens of group gatherings and events aimed at sparking conversation, with a calendar chock-full of trivia nights, movie nights, a monthly comedy series hosted by Raleigh’s own Gerry Potoka, a speaker series and live music gigs. Not to mention book clubs, art clubs and even Bible studies.
And turning the page yet again, a second, larger location is on deck for this fall, promising even more space for your next great conversation. With the current high demand for events, the larger space will allow the Beow’s crew to host more groups wanting to meet, learn and engage.
So, though its story is still in the making, Beow’s looks like it’s headed for happily ever after. beows.com
A first look at The Shiny Diner owner’s new modern-age diner in Smoky Hollow.
Black-and-white-checkered floors. Glossy booths. Greasy cheeseburgers and bacon and pancakes. Consider these features the blueprint for your classic American diner. Now, bringing the time-honored eatery into the modern age is Tucker Street Diner, now open in Smoky Hollow.
From the same team behind Raleigh’s The Shiny Diner and Peak City Diner in Apex, the classy-meets-casual eatery offers a modern respite for those who have felt the hole made from the closure of former proximal—albeit more traditional—greasy spoons Finch’s Family Restaurant and Rainbow Luncheonette. Only this establishment will cater to a new and diverse clientele who live, work and play in Smoky Hollow—an MO you’ll appreciate from first entry onto the black-and-white floors, complemented by Tiffany blue booths and walls.
And nodding to those Rainbow Luncheonette vibes, alcohol will be on offer all day—but don’t expect to grab a 2am nightcap and fries here as “nothing good happens after midnight,” maintains co-owner James Park, who, along with his wife/co-owner Michelle, will also supply the Hollow’s caffeine fix with houseroasted coffee and espresso bevs crafted in collab with local roasters.
True to its roots, though, the traditional—yet elevated—daylong diner food you know and love will still star, such as burgers and sandwiches feat. roasted-in-house meats; all-day breakfast items like classic bacon, egg, pancake/waffle combos; plus ice cream, milkshakes, cakes and pies. And appealing to younger generations less familiar with the nostalgia of the greasy spoon experience of Finch’s, Tucker Street Diner will also serve up health-forward low-carb selects like avocado toast and omelets.
Those looking for that feel-good Americana vibe can find it bellied up for evening blue plate specials—and heaping dishes like the ultimate Smoky Hollow Burrito made up of a tortilla, sausage patties, American cheese, eggs, bacon, a pancake and maple syrup all rolled together (!). Plus, fueling the hustle are to-go breakfast sandwiches and pastries from local bakeries.
In essence, “It’s Raleigh’s diner,” emphasizes Park. “We’re not complicated, we’re not trying to make you uncomfortable—we want every menu item to be recognizable.” As such, he hopes the diner’s approachability will entice people to dine there multiple times a week—whether over coffee and dessert after dinner at Madre, during weekend brunch (“accessible enough, but not so simple that it’s like a Waffle House and not as fancy as First Watch,” notes Park), or just for a quick latte on your way to work. So, a breeding ground for regulars a la your standard diner.
“We’re excited to be a part of the community—and it’s only growing,” says Park. “The opportunity was there and we wanted to bring an upscale big-city diner to Raleigh. … And there’s plenty of hungry mouths to feed.” tuckerstreetdiner.com
Built on the concept of community, Birdie’s will have you flocking to 150 Fayetteville Street from sunrise to moonrise for any and every reason and season or no reason at all when she spreads her wings Oct. 7.
Gorgeously outfitted, every ornate inch of Birdie’s is an ode to Raleigh’s stunning future and rich Southern hospitality. From suits to sneakers, all are welcome. “Our North Star for Birdie’s to be the table our community gathers around as we work to revitalize and reinvigorate Fayetteville Street, our Main Street of Raleigh,” says Amber Moshakos, president of family-owned LM Restaurants. “We are very thoughtful and carefully planning for how Birdie’s will remain approachable to our neighbors and our community.”
Suggesting a new era in hospitality behind decades of decadent concepts dishing tiny food and big bills countrywide, Birdie’s joins La Terrazza, Timber and a wave of upcoming concepts in Raleigh cooking up a new-age recipe blending accessibility with good food and approachable prices, all against a beautiful backdrop demonstrating equal-opportunity elevation. Read: With attainability at its very core, the grab-and-go meets full-service come-as-you-are-for-whatever-you-could-desire outpost is versatile and viable for everyone. A space where workout ’fits, weekday wardrobes, weekend attire and even wedding garb (think rehearsal dinner in the private dining space) are all wonderfully welcome for snacks on the go, drinks at the bar, a Birdie’s Backyard hang or business meeting.
A love letter to North Carolina, flavors and partnerships—including plans in the works for local coffee—intentionally nod to the great North State and Raleigh.
You may even find your likeness on Birdie’s wall as brilliant local muralist Autumn Cobeland took inspiration from passersby as she painted, incorporating them into her Main Street mural. “We are thrilled with this collaboration as her style brings a colorful and vibrant perspective of Fayetteville Street,” says Moshakos, nodding to Cobeland’s brushstrokes around town from the library to the walls of REI.
Photo by Sean Junqueira
Bringing to intention Highwoods SVP and Raleigh Market Leader Skip Hill’s longtime promise to energize and activate “the most important street in NC,” and, specifically, the north end (making it “the cool place to be”), Birdie’s Backyard delivers with that first day of summer feeling all year long. Flowing from the rollup garage door behind the bar, the patio is complete with shaded space, fans and heaters—where green grass, tables, swings and casual cool vibes merge blue skies. An alfresco oasis just waiting to be everyone’s new fave hang, look for live music, movies and plenty more reasons to hang out in DTR under the night sky(scrapers).
And bridging the gap for every meal, meeting and moment, Birdie’s private dining answers the call for elegant private dining, business and meeting space in the Central Business District via versatile space accommodating up to 24 under a glinting chandelier and against the beautiful backdrop of Blue Ridge Mountain-inspired wallscape.
An ode to the Ella Fitzgerald-ness for which she’s named, Birdie’s is a vibe that promises to unite the community and resurrect the Capitol end of Fayetteville Street with one fell swoop. birdiesraleigh.com
Burgers are so back. While the 2020 permanent closure of Ashley Christensen’s Chuck’s left a burger-size hole in the Raleigh market (save for casual spots like MoJoe’s and Bad Daddy’s), a brand-new concept promises to fill it—and then some. Enter LaGana, a boujee burger joint from local chef Luis Zouain, opening in the former Prospects space this fall.
“I don’t think Raleigh was ready [for a place like Chuck’s], but I think it’s ready now,” maintains Zouain, who also consults for restaurants in Miami and New York City. And the apropos-named spot (a variation of the Spanish colloquial phrase that means “do whatever you want”) won’t just churn out your basic beef and buns.
“I’ve never been a fan of being stuck inside a square—like this is what I want to do and that’s it,” he explains. “I’m always mixing stuff, taking cultures from everywhere and putting it together. [And burgers] are a beautiful vehicle for that.”
To wit, LaGana’s menu will boast five-ish elevated burgers with “beautiful blends of meat”—including wagyu from Wilders farm and one rotating each month—served up on buns by Layered Croissanterie’s Suzanne Downs and paired with bubbles and beer. Also expect one “big-ass fry” topped with Parm, truffles and chives; tostones paired with pimento cheese and cheddar foam; caviar and oyster shots; and Matilda-like cakes (you know the ones) courtesy of a LaGana investor who’s been making cakes for 40+ years.
“When you have a cake in front of you, you become a child,” jokes Zouain. “It doesn’t matter how strict you are, you’ll eat your cake and be happy as a kiddo.”
Further playing with the concept, Zouain will bring in fellow chef friends monthly or bimonthly for a sort of restaurant takeover where they can “do their own thing” for the night. And, eventually, he will start doing his own omakase pop-up dinners with 14–16 courses of light bites paired with cocktails.
High-end burgers will be complemented by a high-end yet comfortable and relaxed vibe, a pairing not before seen at other Raleigh burger spots—while maintaining the approachability of a counter service-style setup.
Taking inspo from classy-meets-casual Amsterdam restaurant Maijard Dutch Smashburgers, he plans to give the entire space a face-lift, curating a splashy olive, white, gold and black color scheme and fresh branding. And while the rainbow floor will be no more (RIP), the open kitchen will remain, booths will give way to high-top tables sans chairs, and a front window will be added so passersby can peek in. The city has already approved a parklet for out front as well.
“Eating a burger standing up is so common,” he says, setting the scene for what customers can expect when dining within the space: “eating a burger, just talking, drinking with the beautiful music we’re gonna have.”
Ultimately, Zouain promises the concept will be an all-around good time. “I love simplicity in the things I do,” he emphasizes. “Burgers are an institution in America. Everyone loves a burger—and to have fun.”
The 7,000-plus-square-foot distillery, bar and restaurant is now serving Med-inspired bites and bevs.
If you thought the Seaboard Station’s redevelopment was already transformative for the city, just wait. Enter Boatman Spirits Co., a 7,850-square-foot combined craft distillery, taproom, bar and restaurant. Now open on the ground floor of The Miles apartment building, Boatman is led by a stacked team of locals: owner/CEO George Ghneim and managing partners Geremy Prichard, Zack Thomas and Aaron Lambert.
Merging myriad minds, musings and masteries, Boatman Spirits Co. was born from a conversation Ghneim, an esteemed local veterinarian formerly of DTR bar/restaurant Riviera, struck up with Prichard, who was then working at a bar adjacent to one of his offices. Both were interested in some form of a distillery concept producing beer, wine and spirits—and Prichard came equipped with a NC State degree in bioprocessing science with experience winemaking in California to boot.
Simultaneously, Lambert had just departed his post as GM at Whiskey Kitchen with a detailed distillery/bar business proposal up his sleeve and plans in the works for a new bar with Thomas—well-known for running bar programs at Crawford and Son, Foundation and Killjoy.
Za’atar Wings | Photo by Forrest MasonObsequy | Photo by Forrest Mason
“As we spoke more, we realized it’d be such amazing synergy to do this altogether,” reflects Ghneim. “It just really clicked, and we realized very quickly these were the right pieces to start with.” And the rest, as they say, is history.
And history is precisely what’s at the forefront of Boatman, boasting an MO of “invoking journeys beyond, departures and escapes from the everyday,” says Lambert. “We just wanted people to get away—to depart from their lives, depart from just a normal bar.” Hence the name, a nod to many cultures’ and religions’ belief of paying a boatman to ferry you across a body of water to the afterlife once you die—not to mention the branding, devised by local designer Paul Tuorto—all inspired by a range of myths, rites, journeys, places, relics and practices.
In the same vein, the space itself appears “super-old but brand-new,” notes Lambert, who likens the vibe to an Indiana Jones discovery of some lost temple that’s “extremely pristine and looks like it was built yesterday, but at the same time, it’s always been there.”
Designed in partnership with Mauer Architecture and Bryan Costello (who also lent his designer touch to such local spots as Heights House and Madre), the interior boasts a “grandiose cathedral aspect” and catacombs-like feel consisting of stone and metal surfaces, dark ceilings and floors, ample plants, high windows offering lots of natural light, a water feature, and even “a bar that appears to have been handhewn out of the living rock,” maintains Lambert.
Photo by Forrest Mason
Varied takes on classic spirits will run the gamut from vodka, gin and brandy to eventually whiskey, made with old traditions from different cultures and local ingredients when possible. Starring in cocktails created by Thomas, those liquors will be complemented by Mediterranean street food as an ode to Ghneim’s Palestine heritage.
Ultimately, Boatman taps into a, well, untapped market locally. “We’ve kind of been disillusioned with our Raleigh scene,” says Lambert. … “This is going to be a place that’s uncanny and otherworldly—it’s not going to feel like somewhere else. It’s going to feel like an escape and departure from the norm.” So, somewhere to “leave it all behind,” indeed. @boatmanspiritsco
