Taco joints are unfolding across the city—and we all know a balanced diet includes a taco in each hand (!). Here, three new spots for your next taco Tuesday outing—or any meal, really.
Tacos are great for any time of day—are we right or are we right? Settle in for dinner, lunch or brunch at this cabo grill’s newly opened location on Grove Barton Road for nachos, wings, refreshing entrees and loaded guac boasting myriad flavors (think fire-roasted tomato and goat cheese to pineapple-jalapeno or spicy serrano)—but be sure to save room for the main event: tacos! The extensive menu covers all the bases, with ops like BBQ mahi, Bangkok shrimp, Korean pork belly and braised short rib. And be sure to pair your meal with one of the juicy margs (or two or three, no judgment here!). No time to sit? Get your tacos and ’tails to-go with ready-made takeout taco kits and margarita mixes. Truly, thesalt of the earth.
Have no fear, Chido Taco is here! Upping its roster of Triangle locations (see the OG McNeill Pointe hot spot and recently opened Shoppes of Kildaire locale), the taqueria’s new Fayetteville Street outpost is opening this weekend with the same vibrant vibe we all know and love, complete with a mouthwatering menu of tacos (natch), burritos, ACPs, tortas and more. NTM the thirst-quenching margaritas and colorful cocktails with freshly squeezed juices. Fave selects include the quesabirria tacos (make sure to grab extra napkins!); tacos al pastor; and chile relleno tacos feat. two anaheim peppers stuffed with steak, cheese and salsa ranchera. Taco ’bout an excellent way to spend your weekend!
If you’re ’bout that burrito life, look no further than this Baja-style Topsail-based eatery now serving up delish bites and coastal vibes in Raleigh. Inspired by family and a goal of cooking up a tasty and affordable menu, the jibby joint boasts both quality ingredients and a casual atmosphere. The menu is built for all, from carnivores to vegetarians—and for anyone searching for a taste of the coast sans the beach. Naturally, burritos are the main draw, but don’t sleep on the tacos either. … And that’s a wrap!
“These two years have not only been an opportunity for us to flex our creative muscle, but to be a part of a reawakening of Downtown Raleigh,” says co-founder Chris Powers. “Every bottle we create is a testament of commitment to creativity, quality and desire to share memorable experiences with our local community.”
Untapping even more reason to celebrate, Young Hearts recently dropped a handful of new summer sippers, including its first ready-to-drink vodka soda (!), a limoncello that’ll transport you straight to the Italian countryside, a blueberry liqueur (no summer blues here), and a seasonal summer gin (the seasonal fruit medley of your dreams—aka pineapple, passionfruit, peach and strawberry). And just in time for peach season, keep your eyes peeled for the distillery’s peach brandy, brandy barrel-aged whiskey, and peach amaretto/nocino coming soon.
Naturally, Young Hearts’ spirits pair best with its ever-evolving comfort food dishes spotlighting ingredients sourced from local producers. In celebration of its anniversary, this month’s menu features new tempting tastes like a fried chicken sammy piled high with pickled cabbage, chili crisp, cucumber, and a soy ginger sauce; shrimp and grits with Fox Farm mushrooms and housemade bacon; and a creamy macaroni and cheese topped with bread crumbs—plus more grub to come. And from fare to flair, Young Hearts has a thrilling lineup of events for its anny month to get the party started. Strut over to Drag Brunch feat. DJ Gay Agenda, or catch a wave to Surfer Day and raise a toast to the Cloud Surfer Modern IPA—both taking place Aug. 26. … Cheers to two years—and many more to come!
Where you can find the RM team brunchin’ around Raleigh.
Life happens, brunch helps. And on Saturdays and Sundays, there’s no egg-scuse not to gather your crew and get fizzical over mimosas and arguably the best meal of the week (it’s like breakfast, but better—and you don’t even have to set an alarm!). Whether you’re looking for an excuse to day drink or are in dire need of a hefty hangover nosh fest, brunch is always a good idea. Here, the RM team’s fave brunch spots in town.
“I love Cucciolo Terrazza’s atmosphere—and the brunch is delicious.” —Debby Serena, Account Executive
“First Watch has the best biscuits and gravy… and iced coffee!” —Cam Rhinehardt, Account Executive, @camrht
“St. Roch for Southern brunch with Cajun flair (think gator bolognese paired with Lowcountry grits and a housemade chile oil). The Sinner Rolls are a must!” —Kelsie Barton, Contributing Writer, @kelsie_barton
“I could eat pizza any hour of the day, so Poole’side Pies’ new Sunday brunch is my dream. A Carbonara pizza followed by focaccia French toast? Perfection!” —Matt Lardie, Contributing Writer, @matt_lardie
“Parkside in the Warehouse District. Their handhelds are life-giving!” —Emily O’Brien, Contributing Writer
“Jubala (or Waffle House, which I would be equally happy with)” —Chelsea Sutton, Contributing Writer, @chelsearsutton
“It’s not brunch per se, but a sesame bagel with lox and scallion cream cheese from NY Bagel & Deli is also the move.” —Eric Ginsburg, Contributing Writer, @eric_ginsburg
“Cucciolo Terrazza for the Suciello, sub English muffins for grilled bread.” —Sean Junqueira, Contributing Photographer, @seanjunqueira
“If I’m brunching I’m not usually driving to Raleigh, but my fave Chapel Hill brunches would be Bluebird (croque madame) or Bombolo.” —Forrest Mason, Contributing Photographer, @fmasonmedia
A new kitchen collective is opening in Downtown Raleigh next month.
For many folks looking to get into the local food and beverage industry, the “secret sauce” is, naturally, a brick-and-mortar. But, sometimes, finding and/or paying for a storefront is the hardest part of the biz to tackle.
Enter The Kitchen Space, a collective of kitchens opening in Downtown Raleigh in July boasting 39 private kitchens and three ghost kitchens. Meeting culinary professionals where they’re at—whether that’s launching a new venture or scaling up an existing business—its mission is to continue to help people grow and expand their concepts into other markets.
“The facility will have anything and everything needed to grow and sustain any type of food business,” explains founder Will Pettis. “Raleigh is an ever-growing city with much demand for commercial kitchen space.”
In addition to establishing a physical space for F&B business owners, The Kitchen Space offers a place for like-minded food entrepreneurs to problem-solve and offer each other support. “I love the challenge of having 40 different businesses coexist under one building and work as a team to help each other grow,” says Pettis.
Born and raised in Durham, Pettis’ experiences in the kitchen started back when he opened his own snack stand as a child living in a foster home. Years later in 2009, he opened his first burger and fry food truck, Will and Pop’s, before the food truck scene really took off. Starting with one truck and ending up with three, he ran them for nine years almost every day of the week. (Talk about blood, sweat and, ahem, grease!)
“When I had my food trucks, I was renting space for a kitchen from a buddy,” Pettis recalls. “I got tired of paying him rent so I rented an old Boston Market building and made it my prep kitchen. A few friends came along and asked if they could use my kitchen for their ‘commissary’ since it’s required in NC.”
The demand Pettis saw propelled him to build his first large kitchen in Durham, serving as a hub for 45 food trucks. They were completely leased before construction finished, which immediately pushed him to search for a new, larger space in Raleigh he could develop. Now, when The Kitchen Space opens it will be the largest commercial kitchen in NC at 20,000 square feet (!).
Ultimately, Pettis hopes that one day the kitchen tenants can transition from ghost kitchens to storefront restaurants. Clearly a recipe for success.
Why did the chicken cross the road? … To ace our fried chicken quiz, of course! We’ve cooked up a slew of Q’s about the local fried chicken scene—with a sprinkling of “just winging it” to really test your wits—in honor of National Fried Chicken Day July 6. … Are you even a true Southerner if you don’t love to devour the greasy goodness?! There’s no bones about it—will you chicken out or earn an eggcellent score? Best of cluck!
1. Star chef Ashley Christensen—of Poole’s Diner, Poole’side Pies, and Death & Taxes fame—recently released her shares of BB’s Crispy Chicken to Raleigh-based biz partner MDO Holdings. Which recently reopened bar is the renowned restaurateur also behind?
3. “Y’all come!” … With menu items that’ll make your grandma proud, the State Farmer’s Market Restaurant and its fried chicken biscuits are def worth a try. When did this Southern comfort sup spot settle into its current locale?
a. 1961
b. 1979
c. 1991
d. 2002
4. The combo of our dreams, chicken and waffles continue to remain a supreme mealtime pick. Hummingbird’s menu touts a waffle with maple syrup/hot honey herb butter and a lemon and garlic chicken breast that’s oh-so-tasty. From which foodie city does this kitchen draw inspo?
5. Louisiana fast-food chicken franchise Popeyes launched a fried chicken sandwich so popular that it broke the internet circa 2019. How many Raleigh locations does this chicken chain boast?
a. 2
b. 3
c. 4
d. 5
6. Hey, y’all! Tupelo Honey’s scratchmade Southern eats fill hungry bellies with a slew of fried chicken ops—paired with waffles, biscuits and an array of sides—oh, my! In what city did this nationwide nosh spot begin?
7. The plot chickens. Agriculture tops the list as NC’s top industry, with poultry ranking No. 1 on NC’s agriculture list in terms of economic impact. About how much money does poultry bring in annually?
a. $39.76 billion
b. $42.38 billion
c. $57.95 billion
d. $68.32 billion
8. Spread your wings and fry. Mandolin’s fried chicken sammy is stacked with pimento cheese, bacon and a pickled green tomato—but what saucy topping amps up its appeal?
a. Old Bay mayo
b. Chipotle mayo
c. Sriracha
d. Honey BBQ sauce
9. Aim fryer! Wilson’s Eatery’s Southern Fried sando features crispy chicken (natch), pimento cheese, lettuce and house pickles on brioche. Which brewery neighbors this resto—and makes the perf place for a post-dinner drink?
