“It’s a very cool project,” says Tanabe, who was brought on by local restaurant guru Anthony Rapillo. When it came to the chef’s vision, “the No. 1 thing I told Anthony was, ‘Hey, we need to make our own pasta from scratch,’” he shares. But not just any old pasta: Rather than churning out “traditional spaghetti or linguine,” Tanabe reveals, “we’re going to be making rooster combs and radiatori—different styles of pasta you don’t see that often here in Raleigh.”
Indeed, Flour & Barrel will flaunt Italian fare—Tanabe-style. “I’m not Italian, everybody knows,” says the culinary powerhouse. “What I’m doing, it’s my take on Italian food. If you ask me to come to your house and cook some Italian, well, I’m going to cook it, but I’m still going to use my flavor profile.” In fact, Tanabe wouldn’t even go as far as calling Flour & Barrel an “Italian” restaurant: “We are a place serving pasta—really good pasta,” he emphasizes.
To wit, Tanabe shares that 90% of the restaurant’s menu is cooked in a giant pizza oven, giving it that perfectly imperfect “rustic” flair. “We’re going to be roasting fish and chicken in there, and braising meatballs,” he explains. And don’t sleep on the cocktails: Tanabe took advantage of the craft brewery on-site to concoct several creative sips combining beer with spirits like gin and amaro.
Beyond his restaurant work, Tanabe is in the early stages of writing a cookbook. “It’s separated by moments in my life—like when you’re happy, when you want to entertain people… when you’re going through depression,” he explains. By showing “how different times in my life have affected my cooking style,” Tanabe hopes to create something that’s equal parts fun and relatable.
And, as if he wasn’t busy enough already, the celeb chef has a number of projects in the works in Chicago—from a partnership with iconic bakery Bittersweet to the Windy City debut of his fast-casual Mexican kosher eatery Mexikosher (also on the horizon: a Chinese kosher joint in Chi-town). He’s even got his sights set on Atlanta, which he’s currently eyeing as a potential destination to reopen High Horse, his first Downtown Raleigh venture that shuttered in 2020.
Despite all his jet-setting, Tanabe says Raleigh is home. “My wife and kids told me already, ‘We’re never moving out of Raleigh,’” he shares. “Moving [here] was probably one of the best things we’ve ever done.” … And we couldn’t agree more.
Tanabe answers our burning Qs.
Best local dish or resto you’ve tried lately? Boulted Bread. That bread is just the best bread I’ve ever had. We are lucky to have such a good bakery in Raleigh. The awful part is on Sundays, usually I wake up late and when I get to the bakery they’re almost out of everything.
Go-to summer cocktail? We have amazing watermelons, so I like to juice and cold-press them. … Imagine a whiskey sour, but with a sour watermelon. So, you put watermelon juice, American whiskey, sweet and sour, and a little egg white; shake it; and put it in a martini glass.
Favorite place to be when you’re not working? Believe it or not—cooking. Living in NC, especially in Raleigh, we have an amazing backyard. Living in LA, I didn’t have anything like that. I have seven different grills. I like to smoke; I like to braise—I like to do it all. We do a lot of nontraditional BBQ, so we’ll do a lot of Asian-inspired dishes. … We try to go quite often to the farmers market to see what’s available locally and then just go wild. My kids, my wife, we love doing that.
Dream chef collab? I was able to cook with Brother Luck, Brooke Williamson, Casey Thompson—all these people I see on TV and admire. So that’s a dream I’ve actually accomplished. … And the best thing is, cooking with friends you actually get to learn—you learn real techniques. All these guys on Top Chef are just amazing people to cook with.
One thing still on your bucket list? I want to open a very elegant Japanese restaurant. … I’m working on it.
Culinary marvel La Terrazza is opening May 1. Here, a first taste.
The Dillon rooftop dining is almost here—and by extension, with La Terrazza, Raleigh’s food and bev scene is reaching new heights… literally. Easily the most regal restaurant real estate to ever be realized in the City of Oaks, Samad Hachby’s long-awaited highly anticipated dining destination in the sky is officially opening at the upscale building’s rooftop May 1.
Serving up a spectacular experience from atop the ninth floor amid Raleigh’s skyline, “the terrace,” as the resto’s Italian name translates, promises a truly unparalleled yet approachable dining experience—an intent that was absolutely critical to Mulino mastermind Hachby.
First entry into the culinary marvel will no doubt spark a jaw-dropping “wow” thanks to the dining room’s gray and white-patterned Italian stone walls and floors, complemented by vibrant orange bar stools and chairs procured straight from Italy (think Marini tiles, Ciam bar, Perla furnishings). Once tucked in, the authentic and transportive fare will have you checking your location—while the impeccable service and alluring grand-scale atmosphere (and price point) make the space perfect for a special occasion or no occasion at all. Read: Even a random Wednesday—that approachable.
A project years in the making, Hachby’s grandiose yet welcoming rooftop renaissance is inspired by his and executive chef Jean Paul Fontaine’s travels and cultures. “The experiences we have been through—whether traveling, dining or working—have allowed us to have the vision necessary to produce menus and hospitality that are essential,” muses Fontaine, a four-decade hospitality industry veteran, most notably of Mulino. (And revolutionary—fun fact: The dynamic duo even installed a bonus pair of AI ovens straight out of your futuristic foodie fever dream.)
For his part, Hachby has long made travel his muse—known to draw the essence of those alluring and authentic spaces and flavor we savor from R&D out in the world. Hence, Mediterranean and Southern Italian offerings will reign supreme on La Terrazza’s menu, including a star-studded lineup of housemade fresh pasta dishes, pizzas, salads and proteins—plus appetizers like charcuterie, fritto misto, crudo, octopus and roasted cauliflower.
La Terrazza’s impassioned spirits program further accentuates its commitment as an approachable all-occasion destination. With two dedicated bars floating in the sky—an alfresco rooftop terrace and an interior bar amid floor-to-ceiling glass window surrounds—the space is intentionally designed to encourage patrons to stop in for a casual drink and/or snack, whether as the main event or before or after DTR dinner reservations.
And bringing the sparkle, the thoughtful Champagne program adds effervescence to the experience. Those bubbles—alongside a full wine and cocktail program—are a draw on their own, thanks to separate coolers for white, red and sparkling wines.
With that trifecta (food/bev, atmosphere, service), La Terrazza is poised to bring Raleigh’s F&B scene to new heights. “I am humbled,” maintains Fontaine. … “This opportunity is very similar to a blank canvas, which allows me to highlight my experience, as well as continue my culinary journey and the process of service, artistry and gratitude.” Consider Raleigh’s food and beverage bar raised. laterrazzaraleigh.com
Award-winning duo opening premiere restaurant at The Exchange
Raleigh’s hottest development just upped its cool factor. The Exchange is cashing in on its candid commitment to food and bev with the announcement of its first restaurant from two local industry VIPs—2021 NCRLA Chef of the Year Saif Rahman, and Watts & Ward and The Ark Royal co-owner and screenwriter Patrick Shanahan.
“The marriage of these two creative minds is going to bring a new fine-dining staple to the Raleigh community,” says Dewitt Carolinas Executive VP Steven Beattie, “which I hope is the first of many at The Exchange.” From its inception, Dewitt has been focused first and foremost on its MO as a heightened food-and-beverage destination—rather than retail—with this culinary concept the first feather in its cap.
Initially meeting to vet mutual pursuits—Shanahan, for a cocktail space; Dewitt, for its premiere hospitality partner—the now-collaborators hit it off. But Dewitt maintained its devotion to a restaurant—and so Shanahan embarked on his quest for the right chef.
Naturally, Shanahan turned to Elm Partners, who intro’d him to former Vidrio standout Rahman—and a perfect pairing was born. The duo—now co-founders of S&P Hospitality—instantly connected over shared values, which also aligned with Dewitt’s. “What I love about the [Dewitt] team is it’s really grassroots,” says Shanahan. “They really were eager to get local talent. … It hasn’t really felt like business, [but] like we’ve been welcomed into a family.”
Call it a mutual admiration society. “Saif has always delivered an amazing culinary experience, while Patrick has a unique talent for creating spaces and experiences that make you forget you’re in Raleigh,” says Beattie. “You can see they share a joy in creating phenomenal experiences that celebrate and elevate food and hospitality—two local masters of their craft joining forces.”
Borrowing from Rahman’s rich ancestry as muse, the pair’s yet-to-be-named “American” venture is anticipated to bow this fall—and not at all what likely comes to mind when you think of American fare. So, less burgers and fries and more drawing inspo from cultures the world over that comprise American—and Southern—cuisine as we know it.
“We’re really going to dive into a lot of the different cultures Saif has been exploring, testing and workshopping over his entire career to bring a whole melting pot of flavor into this experience—a transportive experience where you feel like you walked out of Raleigh and ended up all over the world,” says Shanahan. “You can really explore the world through our menu in a night.”
Naturally, good ’ole Southern hospitality—at a heightened level—will be a prominent fixture to boot. “Really our goal is to bring true hospitality back to the South,” maintains Shanahan, by treating the guests in such a way they can “really relax and feel like they left Raleigh and all their worries behind.” And, so, a world of new experiences awaits.
Consider Saif Rahman & Patrick Shanahan’s upcoming restaurant a game changer for The Exchange—and for Raleigh. (Photo courtesy of Shanahan)
Shaking up the Raleigh culinary scene, Tamasha Modern Indian opened the doors to its primo North Hills locale back in February. And, as expected, they delivered an almost immediate success story, with reservations quickly booked to the brim and glowing reviews pouring in on everything from its appetizing and artfully presented fare to the carefully designed elegant ambiance.
A rising star still in its infancy, Tamasha is a concept I’ve been looking forward to trying since I first penned an article about its upcoming debut back in December. Ahead of its opening, I had a chance to sit down with executive chef Bhavin Chhatwani and owners Mike Kathrani and Tina Vora to discuss their vision for Tamasha, from the authentic and complex menu to its elevated ambiance. And trust me when I tell you: It exceeded all my already-high expectations.
True to its name, the just-opened Indian oasis is a grand performance (the literal translation) from the moment you step inside the door up until you take your last bite. The lush, sophisticated surrounds communicate a tasteful flair of glitz and glamor, while the moody yet green-accented decor feat. touches of gold round out the restaurant’s boujee environs.
Tamasha
As for the food, I have one word: wow. I would be remiss not to cast a spotlight on the lamb kheema kulcha, an app stuffed with minced lamb, goat cheese and roast garlic butter that I could’ve easily finished by myself (if not for my “sharing is caring” motto when eating out with friends). As for the slow-cooked kerala pork belly bao, the meat was so tender I swear it almost melted in my mouth on impact.
Per a fellow foodie recommendation, I ordered a plate of the purple sweet potato, crunchy kale and shiso chaat—and I was not disappointed. The dish’s textures alone earned it a shoutout—NTM the underlying flavor of mint present in each bite.
On to the main event, every single one of chef Chhatwani’s decadent mains were a hit, from his iteration on the fan-fave/OG Indian staple butter chicken—which the chef claims to be “the best butter chicken” (spoiler: He’s right!)—to the rich and creamy dakhini saag to the Mushroom’s Paradise, which one of my mushroom-averse dining companions declared to be delicious. And take it from me, you’ll want to add the winter black truffle to the dish… it is *chef’s kiss.*
Although I was convinced my stomach was much too full for dessert, we couldn’t pass up a plate of Tamasha’s final grand performance: the North Meets South, a mouthwatering coconut pudding featuring rose, hibiscus and coconut jellies. Essentially, art in dessert form.
In essence, Tamasha achieved—and far surpassed—its mission of executing a “grand performance” from beginning to end, transforming a dinner out into a perfectly executed experience of sights, surrounds and flavor. And I’m already counting down the days until my next visit.
The Dillon rooftop dining is here—and, with it, Raleigh has arrived.
Occupying that formidable slice of heaven Raleigh has lusted after for so long, the primo slice of restaurant real estate atop The Dillon is finally realized—and with it, Raleigh has arrived.
Long lacking the kind of destination dining that lights up the sky in culinary powerhouse metropolises like Manhattan, San Fran and Chicago, La Terrazza brings a level of gravitas to Raleigh’s hospitality scene the city has only dreamed of—until now.
Samad Hachby (photo by Jennifer Robertson Photogrpahy)
Launching us into the epicurean ether of possibility—elevated urban dining, Michelin-star ambitions, top-tier hospitalitarians—the Mediterranean-meets-Southern Italian concept masterminded by Raleighite Samad Hachby (of Mulino Italian Kitchen & Bar fame) on the ninth floor of one of Raleigh’s most iconic towers may be authentically international—but it’s also intentionally local.
“I’m constantly inspired by visiting other places 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,” says Hachby of implementing his travels to Italy’s Umbria region into his new Warehouse District concept.
That approach is precisely what makes Hachby the ideal fit for topping off The Dillon. It likely goes without saying Realty Corp. could have courted any top toque in the land (say Wolfgang Puck? José Andrés?) to helm such a coveted towering piece of real estate overlooking a city rapidly ascending into its own greatness—perennially topping “best places to live” lists and thereby attracting talent the country over.
But Hachby—and La Terrazza—are chosen by design. Playing the long game—from the jump, Kane intended the sort of grand-scale vision only a local hospitality titan like La Terrazza and its mastermind Hachby could serve so brilliantly. “We know La Terrazza will take the experience of The Dillon’s ninth-floor rooftop to new heights,” says Stacey Buescher, director of operations for Kane Realty Corp.
And before you write off this terrace (aka the moniker’s English translation) as an expensive “save for a special occasion” oasis—think again. Price point is very much front of mind for Hachby, who is committed to La Terrazza’s approachability and flexibility. As such, this little slice in the sky looks to disrupt your take on elevated dining by 86’ing the sticker shock—not unlike its sister concept Mulino has by serving up the option for some wine and pizza poolside sub-$50 (though, clearly, balling out is always an option).
Here, you can traipse up to the roof to take in some spirited sips and snacks among unparalleled vistas before or after some proximal plans or reservations, or tuck into the Garden Room for a more intimate dining experience. Which, ultimately, even more mirrors how those big-city culinary crown jewels unfold—aka layers and diversity and a mesh of winers and diners toasting every occasion and none at all.
For Hachby, Raleigh is home—and Terrazza only serves to elevate it. “I’m very fortunate to have made my home in Raleigh,” says the seasoned restaurateur, “and proud to be able to continue to add more opportunities for our guests to dine with us as the city grows into a truly world-class destination.” Now the only question is, what heights will Raleigh soar to next?
Courtesy of Kane Realty Co.
Urban Dining Know How to Go An event of epic scale, dining at La Terrazza will be a bit of a journey for Raleigh diners less familiar with urban tower concepts—from where to park to powder rooms. But that fact is precisely the draw, and precisely why you gravitate to NYC, DC or LA just for a culinary venture.
Parking: Roll up to the ground-floor Dillon parking deck for easy access out of the elements, or luck up with street parking.
Entry: Fulfill that big-city vibe with Warehouse District views as you ride the glass elevator up nine floors.
Powder rooms: Spoiler alert: Should you wish to powder your nose, you’ll need to exit the restaurant to use The Dillon’s same-floor bathrooms down the hall—not unlike what you’d do at a fancy Manhattan dining destination.
Public access: No reservation needed to imbibe and vibe—the outdoor bar will be open to the public for stellar sips and views.
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