No matter how you spin it—er, stir it—Negroni Week is one of the most highly anticipated celebrations in the bar community. Taking place worldwide Sept. 16–22, the weeklong event sees thousands of bars and restaurants in participation, with funds raised for Slow Food, a movement that aims to “ensure good, clean and fair food for all.” There are a plethora of Raleigh hot spots participating this year, giving you plenty of ops to cheers to a great cause. Here’s where to imbibe.
Given Negronis hail from Italy, it only makes sense to pair with some unique pasta from chef David Ellis. Choose your adventure with ops like a classic Negroni, mezcal Negroni, Negroni Bonal and creative riffs like the Appalachian Negroni (gin, Campari, Amaro Oscura, candied orange)—best served with the likes of tagliatelle, raviolo and malfadine.
Beverage Director Jordan Joseph’s third seasonal Negroni in the Adriatic-inspired restaurant’s drink menu series (avail through October!) is a play on an elevated white Negroni made with Uncle Val’s Gin, Salers aperitif, grapefruit oil and Contratto Bianco—the latter of which Joseph notes is made with Chardonnay and Cortes grapes, along with 50 herbs and botanicals. “This has forever been one of my favorite Bianco Vermouths,” he adds. “Think of chamomile, aloe vera and bergamot. It plays right into the other ingredients, making what I believe a great cocktail.”
Photo by Jessica Crawford, courtesy of BrodetoPhoto courtesy of Il Falo
Feeling smoky? This Italian-inspired resto offers a smoked Negroni feat. the addition of smoked gin and a charred orange that’s guaranteed to add a fire to any sip sesh, esp when enjoyed with a wood-fired pizza, pasta and more.
Choose your fighter between a subtly sweet and herby blackberry basil Negroni (blackberry-basil-cucumber-infused gin, Bianco vermouth and dry vermouth) and coffee Negroni (gin, Campari and coffee-brewed Antica sweet vermouth) for an extra caffeine jolt while taking in views of DTR.
Whatcha know about a Montenegroni? Spice things up on the rooftop of the Residence Inn Raleigh Downtown with this Tanqueray gin, Amaro Montenegro and Carpano Antica vermouth number.
If a whiskey sour and Negroni had a baby, it would be WK’s Negroni sour riff, made with Conniption American Dry Gin, Campari, Macino Sakura vermouth, lemon juice, simple syrup, egg white and orange bitters. Talk about the best of both worlds!
Durham’s ground-to-glass cocktail basement bar is offering three Negroni spins, each of which source ingredients from a different nonprofit farm. See: the lemongrass and lime leaf white Negroni (Transplanting Traditions Community Farm); bitter melon, purple turmeric and redistilled scotch (Utopian Seed Project); and salted tomato and pickled okra Negroni spagliato (Urban Community AgriNomics).
Not one, not two, but eight Negronis are gracing this Bull City cocktail bar’s Negroni Week menu—also available throughout the entire month of September. Choose from the likes of a frozen Negroni, Cedar Grove Negroni (Tanqueray No. 10, Maple Spring Gardens amaro, Cap Corse Rouge, gentian) and the Stubborn Uncle (Ardbeg Wee Beastie Smoky Islay scotch, Cynar 70, Punt E Mes)—to name just a few.
Stop being scared of voicing your concerns at a restaurants.
Let’s be real—no one wants to be that person who sends their food back at a restaurant. While nobody wants to be a complaining “Karen” because your order is prepared wrong, cooked incorrectly, contains allergens, or is just simply not what you ordered, forcing yourself through a miserable experience for fear of speaking up or insulting the restaurant is just as bad—if not worse.
In fact, the general consensus among a range of industry folks we tapped on the matter—from servers to managers to owners—is they actually want you to voice your concerns (just not after you’ve already finished half your meal or because you’re looking for a freebie). After all, their bread and butter is literally hospitality—and their primary goal is ensuring guests have a top-notch experience.
While mistakes are no doubt inevitable—even in the finest of establishments (if you’ve worked in any restaurant or seen The Bear, then you know)—ultimately, honesty is the best policy.
So if there’s an issue, Wye Hill co-owner Sara Abernethy emphasizes, “I absolutely want to know so we can address it immediately! I would so much rather have the opportunity to correct an error than have a disappointed guest who may be more prone to sharing negative feedback online later.”
Abernethy’s team utilizes what she calls a “two-bite check” for checking on guests so they are more likely to speak up if they need something or have a concern. “I think waiting too long to address the issue creates resentment,” echoes MOFU Shoppe Restaurant Operations Manager Darany Samountry.
In line with that approach, Mulino/La Terrazza server Tim Pinner stresses it’s a server’s job to make the guest feel comfortable voicing concerns at restaurants. “I try to put them at ease so they’ll tell me anything we can do to improve, or possible complaints with food, wines, etc.,” he says.
Sarah Santoro, marketing director of Hummingbird, agrees that customer communication and feedback are crucial to ensuring a business’ standards are met. The linchpin is really more about the delivery. “Feedback should be given honestly but tactfully,” she maintains. “Kind and respectful comments/questions are always well-received and accommodated.” Translation: Be honest—but don’t be a jerk.
Honesty “should also come with a good helping of understanding,” agrees Samountry, “and it doesn’t have to include belittling or disrespect. Mistakes happen—and they aren’t personal.”
That said, “There is a difference between trying something new that isn’t to your taste and an item not being cooked correctly,” says Santoro, “and if the business doesn’t advertise as an ‘all-you-can-eat buffet,’ then it isn’t one.”
The takeaway? Samountry says the key is to air an issue with clear expectations that allows the server/chef to make it right. So, less “My steak isn’t cooked right,” and more: “I don’t mind waiting for a new one,” or “I would not like a new one, and please take it off my bill.”
After all, “we are in the service industry,” says Sassool’s Simone Lawson. “We’re here to make sure our guests are full and happy. It’s the most frustrating when we don’t realize we’ve given a guest the wrong thing and then they post a horrible review on Yelp when we would’ve loved to make it right for them and turn the experience around.” So go on, be that person—in the end, it actually makes everyone happy.
The anticipation has been building for Vic’s Pizzeria since signage was spotted for the space’s Bloc[83] location over a year ago. Now, the long-awaited slice spot is (finally) open, offering the perf perch for a midday/evening bite—or some grub after a few libations at Dram or Incendiary (bring a pie over to the bar or scan the QR at the brewery to have ’za delivered.)
During the day, Vic’s third local iteration will be both a convenient pit stop for white-collar workers (think nearby Citrix and Pendo) and on-the-go locals with a grab-and-go cooler and counter-style service feat. a condensed menu—pizzas, calzones, stromboli, wings, sandwiches, salads and desserts—and patio dining. NTM the concept will commence smooth day-to-night transitions, with dinnertime hours and late-night bites (read: until 3am!) on Friday and Saturday nights.
“I am looking forward to serving [the area] during lunch, dinner and late nights with great pizza specials,” says owner Michael Longo. “We can’t wait to invite guests to enjoy our delicious food and welcoming hospitality.” vicsitalianrestaurant.com
Richmond eatery Wong’s Tacos is the latest transplant concept to expand to Raleigh this winter.
Get ready to spice up those Taco Tuesday plans in West Raleigh. Wong’s Tacos, a “Mexicanese” taco joint from Richmond-based Eat Restaurant Partners, is the latest concept to sign on at mixed-use project GlenLake in the up-and-coming Crabtree Corridor. … And, naturally, there’s lots to spill the beans on.
The news comes as several out-of-state concepts have recently expanded to or are planning to open new locations in the Triangle, from D.C.-based Taco Bamba to Phoenix-based Postino WineCafe to Denver-based entrepreneur Robert Thompson’s Jaguar Bolera—bringing some fresh blood to the area while suggesting a new trend as transplants culminate in town.
As for Wong’s, GlenLake is set to become its third overall location and first outside of Virginia. “We always loved Raleigh and have been looking for a location for over a year,” says Eat Restaurant Partners President Chris Tsui. He adds that the City of Oaks was a natural choice for the company’s expansion given that it’s “similar to Richmond, but larger.” Eat VP Andrew Bonito also happens to be an LM Restaurants alum with close ties to the area.
At the resto’s Raleigh outpost, diners can expect “a creative menu using flavors from Asia and Mexico,” shares Tsui. Think homemade chorizo egg rolls, baos, beef bulgogi fajitas and, of course, a variety of Asian-influenced tacos. And, according to Tsui, the margs are a must (!). With its fun fusion dishes, outdoor patio and lively atmosphere, Wong’s will offer GlenLake customers a new go-to spot for lunch, happy hour and dinner.
“Wong’s Tacos is a significant addition to GlenLake,” says Skip Hill, senior vice president and Raleigh market leader at Highwoods, who hopes the development’s F&B-focused Retail Row will help establish West Raleigh as the city’s next “it” destination.
“This restaurant is not only unique to North Carolina, it’s the perfect introduction to fun, convenient dining for our customers and the community. We are excited to partner with Eat Restaurant Partners to offer an innovative space that provides Raleigh with an exceptional experience.”
Skip Hill
Adds Senior Director of Leasing John Hogan: “Highwoods is constantly striving to foster stronger community bonds and provide an excellent customer experience—and Wong’s Tacos already has an established record of achieving both. The creativity they bring to their menu and their commitment to excellence in their restaurants is what attracted us initially. I am excited to see Wong’s contribution to the fabric of the GlenLake community.”
If all goes well when the spot opens this winter—now slated for a Feb. 1 launch—more of Eat Restaurant Partners’ 12 brands could eventually expand to the City of Oaks. “We will see how Wong’s will be received and potentially open the door for more of our concepts to arrive in Raleigh,” maintains Tsui. You know what they say: Taco big or taco home… wongstacos.com
Avoid the wait and beat busy crowds with the local WhereT app.
Picture it: You finally drag yourself out of bed (those that get it, get it) to go out to eat or to get drinks with friends, only to be stuck standing around waiting to be seated. Or maybe you paid a cover to get in somewhere, but it’s overcrowded—or undercrowded!—and it kills the vibe. In short, going out can already be a headache—and it’s only made worse by situations like these.
Enter WhereT, “the app you don’t know you need until you do need it,” says CEO and co-founder Brandon Lewis. Based in Raleigh, the global app (available in 170 countries!) uses geofencing GPS technology to showcase real-time information on how busy local businesses are, so users know what to expect before they go—and plan the best time to visit.
The idea for WhereT naturally was born after Lewis got tired of arriving at places only to wait, or going to a barely bumping club. Seeking more venue transparency, he launched the app while still in college in 2022 with partner Patrick Loussaint and CTO Ridwan Faniyi to deliver an “innovative way for businesses to market to the consumers while streamlining that process,” he says.
WhereT also helps users arrange rides, order tickets or food, pay for parking and view online content directly through the app, whether for a restaurant, bar, club, store, event—even airports and the DMV office (!). And it’s a win for businesses as well, as by using WhereT they can cut associated commissions with companies like DoorDash and Grubhub while hopefully benefiting from additional clientele, Lewis explains.
To further market WhereT, Lewis launched a separate brain child, Busy Brew Lager, earlier this year in partnership with Lonerider Brewery owner Sumit Vohra, who also became somewhat of a mentor figure to the app founder. Another win-win, the brew offers a tasty sipper “crafted for every palate” and links directly to the WhereT app by a QR code on the can, making it “the only beer that has the technology behind it to market your venue as well,” maintains Lewis.
So, consider those excuses to not get out of bed nixed—and the perfect excuse to leave your house found. Hey, another win for all!
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