Everyone is talking about the businesses “ditching” DTR—but rest assured, it doesn’t mean what you might think.
If you’ve scrolled through Instagram lately or seen the news, you’ve likely noticed what feels like a plethora of local businesses breaking away from Down. Places like Capital Club 16, Umbrella Dry Bar, Clouds Brewing, Armadillo Grill and Oak City Meatball Shoppe have closed up shop, proliferating fodder and speculation about Downtown’s revival as “fake news.” But these business decisions don’t accurately reflect the health and future of DTR—and say nothing of the wealth of spaces slated to soon bow.
“Downtown is changing,” emphasizes Richard Averitte, who as executive director of the American Cancer Society for Central & Eastern North Carolina has a vested interest in the health of Raleigh’s business community. “It’s like a gawky teenager experiencing growing pains, sounding/looking different, doesn’t know what to do, etc. As citizens we need to give unconditional love, be patient, create a feedback loop and support whatever decisions are made in the best interest of our great city.”
In terms of the now-defunct businesses, each had their own reason for shuttering—or “retiring,” as Averitte puts it (see “Real Talk“ sidebar). “The average restaurant is open eight years, and many of the places doubled or tripled that number.” In essence, it’s business. Places close, and other spots open—nothing is permanent.
Naturally, the pandemic and lack of people returning to the office play a large part in Downtown visitation. “Not going to lie, Downtown is not the same space it was prepandemic,” says Crank Arm Brewing co-owner Adam Eckhardt. “A lot of folks have stayed with the work-from-home model, which has really disrupted what Downtown is all about. Through collected cellphone data, it appears 9,000 less people are in DTR every day. Those 9,000 people ate at restaurants, shopped and drank beer.”
But despite the seeming DTR mass exodus, Downtown Raleigh Alliance President & CEO Bill King assures there are “far more openings than closures in Downtown.” See: the laundry list of hot new businesses like Figulina, Gussie’s, Little Native Coffee, Burger Village and Flavor Hills, to name but a few, never mind the lot bowing soon like La Mala and Vic’s new outpost. Add to that the plethora of existing spots who’ve doubled down on DTR like Copperline Plant Co.’s new larger locale on Hargett Street, Madre’s new Smoky Hollow bar and even Raleigh Magazine.
To wit, DRA’s just-released Q1 2024 market report shows a net gain of 14 storefront businesses Downtown and 1.5 million unique visitors—not to mention $24.1 million estimated average food and beverage sales and $9.7 million monthly hotel revenue in January and February alone (the latter up 6.7% over the same period last year).
DTR’s population is also expected to grow. “We have 3,000 units hitting the market in the next year, and at 1.5 people per unit, we will have 4,500 new residents Downtown,” maintains David Meeker, partner in Trophy Brewing, Elm Partners and Carpenter Development. “We currently have 10,000, so that’s a 45% increase. That’s a different group than the office workers, but hopefully it’s folks who are working from home a lot and Downtown all day.”
According to Eckhardt, “There’s a symbiotic relationship between the businesses and the residents—you can’t have one without the other. If there’s nothing for the residents to do, then the allure of living Downtown goes away.”
So, the question becomes: How do we get people to come back—and continue coming back—to Downtown in order to help foster both new and existing businesses? First and foremost, he maintains we need to “stop the bleeding” and “figure out how to keep people from fleeing Downtown—because every business we lose, that’s less a community there.”
More specifically, he’s kicked around a couple of ideas: Have businesses pay their workers to be Downtown and spend their money at local businesses; add more lunch options for office workers; make parking free in decks for the first two hours; and create a light rail system and address the overall transportation barrier.
Eckhardt’s proposals have sparked so much conversation that he’s hosting a public meetup and roundtable community discussion June 10 at Crank Arm, with moderators including DRA’s King, The Davie owner Matt Coleman, local entrepreneur Jacob Molz and representatives from City Council. He hopes the discussion will foster even more innovative ways to attract people to the heart of our city.
“Downtown is the crown jewel of the city and the state,” says Eckhardt. “We’re the capital of NC—we need to remember that and treat it like that, not abandon it for greener pastures. We’ve got a lot of great things going for us—we can build on that and get people excited. … I know we have a lot of residents coming, and I want them to know this is a fun place to live, work and play.”
REAL TALK
There’s more to DTR closures than meets the eye.
• Capital Club 16 Focusing on its food truck, The Wandering Wolf
• Umbrella Dry Bar Honing in on pop-ups and private events
• Clouds Brewing Lease ended (but assures, “this isn’t the end of Clouds Raleigh”)
Five Points East is coming into its own! The ever-expanding (s/o soon-to-bow Trophy Brewing Outpost!) offshoot of central Five Points is burgeoning into a destination—boasting a smattering of personality-filled shops and tasteful sup spots.
All is fair(view) in love. … Meet the mod, rustic event venue flaunting DTR views, cozy powder rooms and light-filled spaces—perf for getting hitched or hosting any kind of social gathering. @thefairviewraleigh
Belgian inspired 🤝 Carolina crafted. Sip on experimental and contemporary brews while digging into Euro-style fare like croque-monsieur, roast duck and the like. Alfresco vibes strongly suggested. @neuseriverbrewingco
*Donut* hold back on these doughy decadent sweet treats made from locally produced organic flour. For that bonus bright spot, wash ’em down with Black & White coffee.@brightspotdonuts
Come over! Taste the diversity of the Mediterranean and Middle East via Cheetie Kumar’s vibrant cuisine and energetic atmosphere. Pro tip: The creamed feta is a must. @ajjaeats
Consider your preexisting beauty enhanced. Truly a cut above—color, cuts, styling and extensions’ll keep those lovely locks looking and feeling their best. @bungalowhairshop
“Where urban meets vintage,” this curated outpost touts home decor pieces of days past—from hard-to-find lighting to midcentury-mod pieces. Your home is sure to serve *lewks*! @urbage
Answering the call for “trendy and affordable” kids clothing, this stylish consignment spot hosts a smorgasbord of ops for the tots—from elevated brands to toys, books and baby gear. @littleoakcollective_raleigh
Gear up for bikes, custom cycle fittings and an active cyclocross team at this local outpost riding toward a total bicycle renaissance. After all, “you see the world differently on a bike.” bergerhardwarebikes.org
Saturday is every day when you can tap into good brewskis and an even better time via 16 taps and a chill hang sesh or catching your fave team on the telly. Cheers! @rnd_brewing
“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.
The lowdown on restaurant reservation etiquette—and other oft-unspoken restaurant rules
Recently buzzing on X: A would-be patron last-minute canceled his reservation at a chic Boston restaurant due to a health emergency. When unable to obtain a refund directly, the diner reimbursed the whopping $250 cancellation fee via his credit card’s travel insurance. … End of story, right?
Fast-forward to the patron receiving a snarky personal DM from the restaurant’s owner accusing him of “screwing over” her business and its staff (no, chef)—only erupting into further mayhem from there. While this scenario seems shockingly extreme, it sparks the discourse: How should patrons navigate the ever-evolving restaurant reservation scene—and what do Raleigh industry professionals have to say on the matter?
If you think DM cancellations are acceptable, think again. Per a former restaurant industry professional: “The host is not hanging out on the company’s Instagram. If you DM them, save your breath—it’s the same as just not showing up.”
The Cancellation Fee Kerfuffle
The reviews are split. A lineup of well-known Raleigh restaurants charge a last-minute cancellation fee (think Mulino, AC Restaurants and St. Roch) while others elect to waive the charge and cut their losses if patrons flake.
“We try to be understanding of people’s ever-changing and busy schedules, so we don’t charge cancellation fees,” says Scott Crawford of his policy for parties of four or less. “[But] diners should be aware that not showing up or calling to cancel really does hurt small businesses. We understand plans change—and having communication allows us to pivot and achieve our revenue goals.”
Meanwhile, DTR’s cool Mexican cantina Centro maintains a charge of $10 per guest for a no-show or cancellation with less than 24 hours notice. “There is a huge impact if someone reserves a table during peak hours and doesn’t show up,” says chef Angela Salamanca. “But if someone calls to cancel because they’re sick, we don’t charge. We aren’t in the business of cancellation fees—we want people to come dine with us.”
North Raleigh outpost Cucciolo Terrazza currently opts for no fee for small groups but does require a credit card on file for parties of 10+ due to additional setup, extra staff and more food prep. “A table for two to four is easy for us to fill with a walk-in,” explains Director of Operations Andrew Robinson. “But larger tables are limited—and without sufficient cancellation notice, we are left without time to reach out to other parties and offer them the space.”
Party Size in Flux
Managing dinnertime reservations can be compared to a “good game of Tetris,” according to Giorgios Hospitality Group, due to the tedious task of continuously optimizing flow throughout the night based on arrivals and departures. That said, if you realize your group is shifting in size, it’s always good to give a heads up ASAP.
That sentiment seems to stay true across the board. “If your party changes, we will try to accommodate that,” notes Salamanca. “It’s an unideal curve because we’ve already set the floor—but we always try to make it work. [That said], I really appreciate when people call.”
Courtesy Calls
A good rule of thumb: Communication is key. If you realize ahead of time your dinner party is shifting in size, you’re running late or need to abort your meal plans altogether, tell the restaurant. It’ll assist a smooth run-of-show, allow time to readjust seating arrangements or open up a spot for walk-in patrons.
“If you show up 15 minutes late and there are people waiting, your table is gone,” says a longtime hostess. “There are exceptions: If you call and explain extenuating circumstances—you give time [for us] to rework the plan and ensure everyone can still get in efficiently.”
Ultimately, when you book a rez, a restaurant is planning for your butt—and business—to be in that seat. So show up, enjoy a good meal, support a local spot (and avoid the aforementioned social media war…)—and everybody wins.
Ponysaurus Brewing debuts third iteration at Raleigh Iron Works.
Rawr. Galloping into Raleigh Iron Works, Ponysaurus Brewing’s third iteration is slinging bevs and 14-inch pizzas (compliments of a collab with Oakwood Pizza Box’s Anthony Guerra), plus a fleet of chef-driven droolworthy bar fare.
Leaning into a more museumesque ambiance, the watering hole/grub hub is set to stand out from its Wilmington– and Durham-based sister spots. Case in point: the one-of-a-kind lifesize ponysaurus statue shipped from Denmark and assembled by an archeologist from the Duke Lemur Center.
“We didn’t want to make a cookie-cutter repeat,” says owner Nick Hawthorne-Johnson of the recently debuted Raleigh locale. “There is a sour- and barrel-aging facility and the production space is very viewable.”
Beyond its curated environs, two-story barrel room and pizza program, the outpost touts a restaurant helmed by chef de cuisine Roxy Garza of Lily’s Pizza and Fiction Kitchen, and renowned executive chef Jeff Seizer of Royale fame (NTM his stint at NYC’s Union Square Cafe and Gramercy Park Hotel).
DINOMITE: Wondering what a “ponysaurus” even is? When the idea of opening a brewery was still simmering in the conceptual phase, Hawthorne-Johnson and his then-partner thought they’d be tasked with creating the brand art themselves. Armed only with the knowledge of how to draw a dino or a pony, they opted to merge the two—eventually bringing on third partner David Baldwin, formerly of Baldwin&, who created the branding for the biz. (Photo courtesy of Ponysaurus)
“We’ve gotten together over the years to celebrate and cry over beers,” reflects Hawthorne-Johnson of his longtime friendship with Seizer. “We always talked about how fun it would be to work together—and he’s done a great job of bringing the menu to life and putting his stamp on it.” Positioned to complement the ’za, the grub is, as the owner puts it, “awesome”—(s/o to the brewery’s Pilsner beer-braised mussels!).
As for its setup in Iron Works, Hawthorne-Johnson notes the mixed-use development calls to mind bustling big-city hubs such as New York’s Chelsea Market and Atlanta’s Ponce City Market. “I was impressed with the thoughtful curation of the retail space [in Iron Works],” he says.
The eatery/drinkery is already gaining popularity as a gathering space for Raleighites to grab a bite or a pint, catch a game, or simply kick their feet back and relax. “People can come to a place they think is cool and share it with others—and it’s exciting to be part of the food scene [at Raleigh Iron Works] and the city,” he says. Cheers to its T-rexcellent oasis! ponysaurusbrewing.com
