Food for thought? Put your F&B brains to the test.
Across
1. Canadian director behind recent Anthony Bourdain biopic Tony 4. NC’s “star” restaurant 8. Famed OBX resto & the subject of a Hamilton track 11. Pasta type shaped like tiny bowties 13. This new Raleigh bar shares a name with an A$AP Ferg song 15. ____ Room: Where Top Chef contestants wait during judge decisions
Down
2. He protects from plagues, but in Raleigh, he’s the patron saint of oysters 3. A status symbol with a ring and an uberpopular locally made IPA 5. The fastest part of going to Johnson Street Yacht Club 6. HOT WEINERS! 7. Botiwalla masterminds’ original Asheville digs 9. On the prowl on Brookside 10. The ~greatest~ Western Boulevard dive 12. Hargett Street coffee shop + a good way to pack a punch 14. “Like if a dive bar were a girl”
Answers Across: Johnson, counter, Theodosia, farfelle, Plain Jane’s, Stew Down: St. Roch, Trophy Wife, slide, Roast Grill, Chai Pani, Big Cat, Goat, Left Hook, Stella’s
NC State Fairgrounds’ highly anticipated food hall set to make its debut this fall.
Step right up—the NC State Fairgrounds’ game-changing new food hall is ready for its debut. First announced last year, the Midway Event Center is gearing up to welcome fairgoers inside during the NC State Fair Oct. 15–25.
Located adjacent to the iconic Dorton Arena, the two-story, 30K-square-foot building is “going to be something different than the State Fairgrounds has ever had,” says NC State Fair Director Kent Yelverton.
But the real treat? Getting a first look inside.
“When people come in, they’re going to be wowed and blown away by the beauty of this space,” says Kristen Hess, CEO of Raleigh-based HH Architecture, the firm behind the project. “It’s very upscale.”
Think less utilitarian concession hall, more funky fair nostalgia meets serious design. The first floor spills out onto a sunken, terraced outdoor dining area filled with seating and landscaping, while inside, booths, banquettes and tables are layered among playful finishes. Look closely and you’ll spot hot dog wallpaper, ice cream motifs, State Fair Flyer-inspired decor and other cheeky details. “There’s some Easter eggs in the building,” teases Hess.
A monumental staircase leads upstairs, where another bar, additional dining areas and an outdoor terrace overlook the midway. The icing on top? The State Fair Flyer chairlift passes right by, setting up an only-at-the-fair vantage point over all that fried food-fueled action below.
“It’s going to be a super cool experience for people to come in, move up through the space, explore, and then go out on the terrace and look out over the midway,” explains Hess.
And the second floor isn’t all about the view—it also delivers something the Fairgrounds has long needed: dedicated event space. A large room seating about 150 for a banquet can host meetings, gatherings and private events. During the Fair, expect programming in the space—but when nothing’s on the calendar, it’ll be open to the public, says Yelverton.
As for what’s actually on the menu this October: While the eight permanent food vendors are still being identified and contracted—and will not be fully operational for this year’s fair—the building itself will be very much a part of the action. But officials do anticipate up to four temporary vendors serving from dedicated stalls along the south terrace, complete with exterior walk-up windows and counters.
And then there’s the food hall’s rather famous next-door neighbor. Designing a contemporary gathering place beside Dorton Arena—one of Raleigh’s most recognizable modernist landmarks—meant designing something new without trying to upstage the icon next door.
“We were never wanting to compete—we were wanting to complement,” says Hess. The new building’s roofline rises toward Dorton in a subtle architectural nod, while walls of glass and expansive terraces keep the Fairgrounds action in view.
Beyond the State Fair, once the permanent kitchens come online, the eight food vendors, two bars, dining areas and event spaces are intended to operate year-round—giving Raleighites a reason to hit the Fairgrounds without a flea market, trade show or corn dog calling their name.
So, sure, come October for the Ferris wheels and fried everything. But next year, don’t be surprised if one of the fairgrounds’ buzziest new attractions doesn’t move at all.
Canes defenseman Jaccob Slavin is entering the restaurant biz, partnering with local pitmaster Christopher Prieto on Prime STQ, the barbecue-meets-steakhouse concept on track to open at Horseshoe at Hub RTP next spring.
If you thought mezcal maven Lily Ballance was done—think again. The Willco and La Veladora owner recently announced she’s planning another concept in the former trophy shop next door, with a lab area for prep and fermentation.
Biddy Thomas
Moves are finally being made at Garden West, HM Partners’ upcoming development across the street from 400H. Enter Quin, a brand-new restaurant from Raleigh chef Connor Johnson, anticipated to open sometime next year.
There’s nothing plain about Plain Jane’s—full stop. Now open on Hillsborough Street in the former Green Monkey space, the watering hole is like a time capsule of all your favorite old Raleigh bars—with a pool table, lounge areas and nostalgic signs galore to boot.
From the heart. Cora Kitchen & Cocktail Bar is now open on Person Street, an all-day player serving Spanish-inspired breakfast, brunch, lunch and dinner—plus cocktails, wine and beer.
Bon appetit! Get a taste of the Italian lifestyle at Pranzo, recently opened at The Exchange with lunch and aperitivo offerings—think Barolo braised short rib, smoked burrata, spicy prawns and beef carpaccio—complemented by a handpicked wine program prioritizing small vineyards, organic producers and women-owned wineries.
Pour one—or three—out. Flavor Hills closed its DTR location after two years, pivoting to catering and private events, while Asian restaurant CO and Foxcroft Food & Win both shuttered in North Hills.
The Sharky’s strip is leveling up—and you’re gonna want a ~pizza~ this. Turning Stone Bar & Pizzeria is opening soon in the former TheMixx space in Duraleigh Corners with Neapolitan-style pies, craft cocktails, cold beer, music and good vibes.
Smashing reset: Smash Raleigh temporarily closed its doors to rework the concept, with LM Restaurants teasing some changes to come.
A once-quiet strip of West Cabarrus Street is gaining new momentum via Pizzeria di Territorio—an elevated Italian restaurant specializing in Neapolitan-style pizza and fresh pasta—plus speakeasy Stoccaggio, featuring specialty cocktails, wine and small plates, both slated to open early next year.
All in: Biddy Thomas is now serving lunch, brunch and dinner at Gateway Plaza. Think Southern-meets-NOLA fare like chicken and sausage jambalaya, fried seafood, po’boys, and more.
I scream, you scream… Local ice cream shop Ladybug Creamery is expected to open at Glenwood Place this month.
Twirl it up—Torii Noodle Bar by Kanki reopened at Crabtree Valley Mall with ramen, Japanese-inspired small plates and elevated comfort dishes for lunch and dinner.
Torii Noodle Bar
Caviar Clause, anyone? Local restaurateur Scott Crawford has announced a new venture, Crawford Caviar Company, set to debut this holiday season.
In the name of health, prepared-meal brand Project LeanNation is opening a new 1,230-square-foot cafe at Seaboard Station in early 2027. Expect smoothies and other grab-and-go good-for-you snacks.
Flying into North Raleigh is another location of Flying Biscuit Cafe, aiming to bow on Falls of Neuse Road early next year with all your classic breakfast and brunch faves.
New biz in the box: The Pudding Man and KatSushi have joined the lineup at Boxyard RTP—the former slinging handcrafted pudding and the latter, the latest concept from Top Chef alum Katsuji Tanabe and Anthony Rapillo, spotlighting made-to-order Japanese hand rolls, rice bowls and cocktails.
The 1920s called… now dialing into downtown Durham is the first NC location of Red Phone Booth, inviting guests to step back in time with handcrafted cocktails, premium spirits and a curated 150–200-cigar program.
Fullsteam Brewery is returning to Durham with a massive 9K SF restaurant and brewery at the Boiler Room at the historic American Tobacco Campus feat. beer, cider, wine, NA offerings and NC spirits—plus Southern and American-style bar food.
Bringing the coastal mindset to downtown Cary is the newest outpost of K38 Baja Grill with a seafood-forward menu—plus fan-fave queso, margs and burritos.
Joining the lineup at Cary’s Waverly Place is H&H Bagels’ second NC location, Eastcut Sandwich Bar’s third Triangle location, and South Block’s first Raleigh location—with Eastcut slated to open this year and H&H bowing in early 2027.
You can now sip and stroll in Chapel Hill thanks to its new University Place social district dubbed UP Social. Cheers!
The secret recipe behind Raleigh’s longest-running restaurants
There’s no shortage of splashy restaurant openings—and closings—in Raleigh. Concepts that burn bright but disappear just as quickly, leaving gutted spaces vacant for years or a steady stream of businesses that come and go at a dizzying pace. It’s a sure sign that Oak City is accustomed to the new and next, always waiting for a fresh hot spot to come onto the scene.
The Mecca Restaurant
But tucked among the city’s constant reinvention are tried-and-true spots—surviving wars, economic turmoil and pandemics while proudly serving Raleigh residents and visitors for decades. So what’s their secret?
The answer isn’t luck. It’s a combination of relentless consistency, adaptation and resisting fads—never wavering from exactly who they are—while upholding the utmost quality in service, food and beverage.
It’s a recipe Players Retreat, which celebrated its 75th anniversary this year, has honed since its opening. “We’ve stayed Players Retreat—the soul of the place has not changed at all,” says owner Richard “Gus” Gusler. “Our role is not to take from the community, but to give back. For us, being a good steward is as important as serving good food.”
It’s that soul that has allowed PR to become a go-to for generations—with an all-welcoming atmosphere, and where the new crop of NC State students may sit in the same barstools as their parents or grandparents. Gusler is also fiercely protective of his customers—and his staff.
The same can be said for Angus Barn, and its wildly popular Wild Turkey Lounge, which has maintained its high standards—and its mission statement: Ensure each and every guest feels like the most important person in the room—since 1960. While decor, uniforms and dishes may change with the times, one thing Big Red never changes is its commitment to making every experience feel personal.
“Those are good old-fashioned values that are sort of slipping away, and people are craving that feeling,” says owner Van Eure, who carried on the legacy from her father and Angus Barn co-founder Thad Eure Jr. “Even if you’re a brand-new person, you feel warmth. It’s almost so simple, but simple is hard.”
To Eure’s point, it’s not enough for a restaurant to come onto the scene with flashy decor and a “chef-curated menu.” Guests want to feel like they matter—and belong. A place where people know your name, greet you with a smile or treat you to something a little extra for a special occasion keeps diners returning time and again.
“Everything is changing so fast, it’s nice to walk into a place that feels like it’s been there forever,” adds The Mecca owner Greg Hatem, who took over the 96-year-old DTR mainstay in 2018 after frequenting the restaurant for years. “It survives because it’s not trendy or new—it’s real. That’s what’s special about it: It’s kind of like going home.”
While customer experience is key, Winston’s Grille owner Wil O’Neal says survival also boils down to great employees—some of whom have been with the circa-1986 restaurant for 30+ years. “Employee retention is the No. 1 challenge most restaurants have,” he emphasizes. “You are nothing without great employees; nothing without great customers.”
Winston’s Grille
And those new restaurants? The old-timers welcome them with open arms. “Competition is good,” says O’Neal. “I encourage people to go out and try things—and I know they’ll come back because they can count on us to have a great experience.”
That said, these restaurants aren’t resting on their laurels—every day they’re doing the work to find ways to be better. It’s not about changing the standards, it’s about improving the customer experience, freshening up the atmosphere and playing with new ingredients. But it always comes back to consistency—and a reputation built on thousands of great memories.
“What we’re being allowed to do is a gift, it’s a public service,” maintains Eure. “We need medical care, but we also need places we can go and have great times. You want to be taken care of—and you never forget when a place makes you feel that way.”
So while new F&B spots will no doubt continue to garner immediate attention from Raleighites, these stalwarts will remain in their regular rotation.
Crispy, salty and insanely craveable, Raleigh’s french fry game is elite. Whether you like them handcut, crinkly or doused in truffle oil (the ultimate format), there’s a joint in town delivering peak fried-potato perfection. Here, the local fries we’d happily steal off someone else’s plate.
