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?
Barbecue, strawberries, cake—oh, my! Like with most holidays, fab food and bevs are at the center of Juneteenth (June 19). From delicious fall-off-the-bone ribs to red beans and rice to red velvet cake to hibiscus sweet tea, the fare surrounding this cultural celebration never disappoints. And in case you didn’t notice, all of the aforementioned foods are red—and with good reason.
According to Unpeeled Journal, the tradition of eating red foods on Juneteenth is possibly linked to the enslaved West African tribes Yoruba and Kongo, who were brought to Texas in the 19th century. In these cultures, the color red symbolizes spiritual power and transformation. Hey, we’ll nosh to that! Here, the rundown on Juneteenth dishes and where to dine around town to honor the freedom of African Americans in the U.S.
Soul food is, ahem, good for the soul! Naturally, you should load up on seafood dinners (catfish, flounder, shrimp, etc.) and/or soul food selects like chicken gizzards, BBQ chicken, beef ribs and more.
If your taste buds are hurtin’ for a jerkin’ this Juneteenth, Lee’s Kitchen won’t disappoint. Try out the food truck’s BBQ chicken and baby back ribs boasting a flavorful Jamaican twist.
If you’re in search of strawberry cake or red velvet cake, look no further than this local bakery touting “heavenly goodness in every bite.” Sign us up!
Sharing is caring—and this uberpopular DTR restaurant and lounge is known for dishes that can be shared among friends and family. We rec the NY strip steak, smoke lamb ribs or cast iron picanha—or heck, all three!
You’re gonna wanna belly up to Fat Boys Kitchen’s recently opened brick-and-mortar for an array of flavorful fare, from burgers and sandwiches to seafood platters and boils to seafood and chicken gumbos. Just be sure to save room for the red velvet cake (!).
Birthday cakes, cupcakes, wedding cakes… You name it, Bestow Baked Goods can bake it. Choose from its many types of red cakes, or create one of your own. Bakers gonna bake!
It’s bon! First and foremost, order the red beans and rice. And don’t sleep on the rice bowls, fritay bowls or handhelds either from this traditional Haitian cuisine food truck rollin’ its way around town.
With a variety of flavors and creations, this ice cream shop takes your average scoops to the next level. Ask for the strawberry cheesecake milkshake—and thank us later.
Cafe Carolina commuting to new Village District digs
Save the crocodile—er, cappuccino tears. … Cafe Carolina and Bakery is remaining open for business—and staying in the Village District! The popular fast-casual spot is upgrading its digs with a move to the former so•ca location at the corner of Oberlin Road and Clark Avenue. And wait for it–uncorking more sips beyond its OG fuel, the sup spot will now be pouring beer and wine.
The restaurant is slated to close the doors to its OG locale Aug. 7 at 2pm with an opening date to its new outpost coming soon—and it will at first remain much the same as the existing Cafe Carolina, explains co-owner Ron Hines—but will eventually offer extended hours complete with beer, wine, dinner and additional Sunday brunch features (think eggs Benedict, omelets and cooked-to-order items like pancakes).
“We’re looking forward to the new location,” says Hines. “It’s gonna be nice, gonna be a little more upscale for us. We can grow into a different type of cafe—something that we’ve always wanted to do.”
Hines expects that within six months of reopening, the cafe will debut its new “prototype.” Expect an expanded base menu of items like Reuben sammies, Philly cheesesteaks and caprese sandwiches—plus suppertime specials throughout the week.
As for the space itself, Hines says they will be upfitting it as is, removing all the stuff they won’t need and installing a “base package” of Cafe Carolina’s artwork, menu boards, computers and kitchen setup.
“It will feel, look, taste and act like Cafe Carolina with an upscale presence—because that is an upscale building,” he adds. “It’s gonna add a little bit of pizzazz to the cafe and make it a little bit fancier, and that’s why we’re gonna upscale the menu, look at plateware and all that stuff.” Wondering what’s to become of the original Cafe Carolina space? (Which is expected to close in August, within just a few days of its reopening!). The hot tea we’ve heard is Postino WineCafe, an Arizona-born industrial wine bar and restaurant, will be sliding into its place. Thus, Cafe Carolina will continue to sate local breakfast lovers and we’re gaining a grape new eat/drink oasis in the process. See? Change is nothing to wine about. cafecarolina.com
Raleigh has no shortage of bangin’ burgers—arguably stacking up against the best burger capitals in the country (comin’ for ya, Dallas). It’s been seven years since Raleigh Magazine crowned the best burgers in town—and a lot has changed on the beefy scene—so we decided it was time to dig in. We had a cow noshing our way through Raleigh’s meatiest masterpieces to suss out everything under the bun and crown our mighty burger kings. If you like big buns and you cannot lie, when it comes to perfect patties, 10 standouts hamburgled our hearts—aka the best burgers you can get our hands on—plus a smattering of walk-up ops, fries, sauces and more worth getting out of bed for. Hungry? Let’s meat up.
1
Neuse River Brewing Co.
NEUSE RIVER BURGER Beer cheese and beef patties—name a better combo, we’ll wait. And add a brew for the perf meat-cute. Inspired by “flavor, flavor, flavor,” says co-owner and COO Jennifer Kolarov, “chef Mark Woodard is maintaining the legacy” of the NRBC burger originally dreamt up by chef Steven Jankowski that continues to achieve insane levels of satisfaction on the daily. The half-pound beef patty with NRBC beer cheese is also topped with roasted garlic aioli, crispy onion strings and housemade pickles on locally made Union Special brioche buns for a flavor bomb worth Gramming about. @neuseriverbrewingco (Photo courtesy of Beck Laster)
DOUBLE SMASH BURGER A pandemic prodigy if you will, chef Oscar Diaz’s double smash burger first popped on the menu in 2020 as a solution to “bomb ass” comfort-food takeout while the dining room was closed—only to become so popular that it became a permanent menu staple. Bless! The smashing success belongs, of course, to the well-seasoned patties smashed as thin as possible—which helps with caramelization—NTM the housemade pickles, American cheese, lettuce and tomato that provide the “perfect grease-to-freshness ratio (that’s an actual measurement),” says Diaz. But the crowning jewel is the secret burger sauce—and though the ingredients are indeed a secret, you should def order extra for dipping. @cortezraleigh (Photo courtesy of May Caudillo)
RANCHERO Spice lovers—this one’s for you. If you can handle the heat, the Ranchero is guaranteed to tickle your taste buds thanks to crispy jalapeno bacon, pepper jack cheese and salsa verde—topped off with a fried egg. MoJoe’s kitchen manager Fidel Herrera Gonzalez garnered inspo for the spicy “sammich” in his family’s salsa verde recipe, finding it paired excellently with the creaminess of the cheese. And since there’s an egg on it, it also counts as breakfast—aka a perf hangover brunch meal that’ll kick ya back into gear after a night out. Feelin’ hot, hot! @mojoesburgers (Photo by Jennifer Robertson)
4
Standard Beer + Food
STANDARD SMASH BURGER “Nothing fancy, no chef required.” If Standard’s, ahem, standard smash burger had a tagline, this would be it. “It’s pretty simple—as it should be,” says operating partner Cov DeRamus. Nevertheless, the burg sure doesn’t skimp on flavor. Made from two quality patties of coarse, ground, high-fat chuck + brisket, the killer handheld delivers on fat, salt, acid and heat—all thanks to thinly shaved Oklahoma-style onions, American cheese, a toasted buttered Martin’s potato bun, and dill pickles. And we can’t forget Standard’s slightly spicy special sauce, which was somewhat inspired by In-N-Out Burger… “because they are the best,” says DeRamus. But trust us, In-N-Out has nothing on these bad boys. @standard_beerfood (Photo courtesy of brand)
5
Wye Hill Brewing
WYE HILL BURGER Beer love and burger love combine in this elite menu op starring a fried green tomato battered with the same local grain Wye uses to brew its award-winning beers. One of the resto’s most popular dishes, the meaty masterpiece is served with bacon, cheddar and Gouda cheeses (the more cheese the merrier!), and a chipotle crema that adds a delicious smokiness in every bite. We won’t say it’s necessary to enjoy this loaded burg with a Wye Hill brew on its treasured patio, but wye the heck wouldn’t you?! @wyehill(Photo by Food Seen)
OLE BLEU BURGER Monday is arguably one of the most important days of the week at Mandolin, as its seasonally rotating burger (also available on the bar menu Monday through Saturday) is only 10 bucks (!). #Steal. The bun in a million changes regularly, but the patty—made with housebutchered beef shoulder and ground with housesmoked bacon—stays the same. Currently, it’s being dressed with a blue cheese remoulade, shredded lettuce, caramelized onions and house pickles. “It’s meaty, funky and tangy,” says chef de cuisine Dylan Shook—“and just the right amount of juice runs down your hand.” Better grab extra napkins. @mandolinraleigh (Photo courtesy of JNK PR)
7
Players Retreat
WOLFPACK BURGER Raleigh’s long been howlin’ for this OG burger riff on the Carolina dog. You just can’t get more classic Southern than this aptly dubbed Wolfpack Burger lest you ride in on a decked-out truck blaring Darius Rucker’s version of “Wagon Wheel” (“And if I died in Raleigh, at least I will die free…”). Slathered in slaw, mustard and chili—don’t even think about asking for ketchup—and served on a Union Special seeded bun, the time-honored “slutty” classic is just one of PR’s mainstay menu items. Case in point: A burger has been on the menu as long as the Hillsborough Street institution’s been open (1951). Real Southerners will order it with a sweet tea—but beer works too. @theplayersretreat
8
Fine Folk
FINE FOLKIN’ CHEESEBURGER From the fine folks who brought you pandemic pop-up Gov’t Cheeseburger in Cary comes this damn fine cheeseburger inspired by “many trips to McDonald’s after a long shift, then hanging out at the bar,” says Fine Folk chef/operator Chris Lopez. After several iterations, hands and spaces, the burg now stacks up as two chargrilled patties, American cheese, shredduce, onion, pickles and special sauce on a seeded bun. Trust us—it’ll live in your dreams. @finefolknc (Photo courtesy of brand)
9
Capital Club 16
CC16 CLUB BURGER You’re the ~bun~ that I want. Literally Raleigh Mag’s publisher’s fave—because “everything about it is absolutely delicious,” she says—you can’t go wrong with 4 ounces of Angus beef patty (single or double) dusted in CC16 house seasoning, thyme and rosemary, then topped with melted Vermont cheddar, butter lettuce, tomato, pickles and onions, and slathered with a spread of 1000 Island burger sauce, all tucked in a brioche bun. Pro tip: “If you are super-hungry, you can double up the patty or add a fried egg and call it a Golden Buck,” says chef/owner Jake Wolf—before spilling some tea. … “A version of this burger will soon be able to be enjoyed on the road or on location out of our Wandering Wolf Food Truck hitting the streets soon!” Find us in the club…@capital_club_16 (Photo courtesy of Mariangela Perez Masud)
LE COQUETTE BURGER Life is messy—may as well lean in and slap that mess on a bun—er, croissant (who you callin’ flaky?!)—and go ham. Say au revoir to your probs with this steak burger topped with brie, bacon, caramelized onions and sunny-side-up egg on croissant (natch)—so, in essence, all the fan faves paired up in one sammich—messy and totally worth it—kinda like life TBH. Ooh la la… @coquetteraleigh(Photo courtesy of brand)
Casual Buns
Let’s be honest—the best burgers don’t have to be high class. If you’re on the go or not feelin’ fancy a la Iggy Azalea, these 4 Raleigh Magpicks promise to satiate a quick, casual craving of juicy, greasy goodness.
Char-Grill
Hamburger Steak Sandwich “Simpler times, simpler choices” served via this OG burger with a legacy to boot. “Born in the ’60s at my father’s restaurant, the Gateway [shuttered 1972], across from NC State,” says Char-Grill co-owner Ryon Wilder, the classic splashed back on the scene in 1975 as the 8-oz. Hamburger Steak Sandwich we know and love today (the 4-oz. Hamburger Steak Sandwich Jr. was added later). And Raleigh still fiends for the top-seller—whether as a grab-and-go lunch, a fam tradition or a saving grace post night out. Cooked over lava rock (!), the chargrilled patty perfection comes with your choice of toppings: mayo, mustard, ketchup, lettuce, tomato, onions, pickles, coleslaw and chili. The world is your oyster—er, burger! chargrillusa.com(Photo courtesy of brand)
Reaper Burger “Come on, baby, don’t fear the reaper.” … This burger joint’s Reaper is, well, killin’ it. “Bringin’ the heat to Mama Crow’s epic lineup of charred and true burgers,” says co-owner Jeanne Queen, there’s nothing grim about these two smash patties of perfectly seasoned coarse ground beef topped with melty homemade pimento cheese and assembled with housepickled jalapenos, a bed of spicy crispy slaw and globs of housemade Carolina Reaper mayo. @mamacrows (Photo courtesy of Chair8)
Double Smashed Cheeseburger A smash burger is only as good as its meat—and smashing technique, of course—which is why this Jersey City- and NYC-inspired fusion “food exchange” uses 100% Angus halal beef for its signature burg. In true smash burger fashion (with an added twist!), it’s topped with fresh onions, American cheese and a special housemade aioli. #Juicy. @meatnbite (Photo courtesy of brand)
Truffle Burger Bodacious truffle burger—aka umami bomb—found via 8 ounces of beef sourced from short rib, chuck and brisket (!), then topped with truffle aioli, caramelized red onions and smoked Gouda cheese, and placed on brioche with a hint of butter flavor. But the real star of this flavor explosion is the umami—natch—“followed by the sweetness of the aioli that complements the fatty and richness of our signature beef blend,” says chef/owner Dan Yeager. @cowbarburger
(Courtesy of Char-Grill)
(Medium) Rare History
Among all the princely patties, there is but one true “burger king” when it comes to legacy beef. Raleigh’s OG Char-Grill has been serving up its fan-fave flame-cooked patties since 1960—and it’s been a treasured meat-up destination since.
Fun fact—contrary to conventional wisdom, the burger joint wasn’t actually Raleigh’s first. … Per Char-Grill co-owner Ryon Wilder, fast-food spot Charcoal Grill on Capital Boulevard preceded it in late 1959—only to be put out of biz by Char-Grill a few months later when it bowed on Hillsborough Street. (Honestly, not surprised—it’s Char-Grill after all.) Despite a brief closure in the early ’70s (there were plans to demolish the building and use the land for a parking lot—sound familiar?), the Raleigh icon has stood the test of time as a go-to for NC State students, Downtowners and Raleighites for a down-home no-frills burger, fries and shake—with now an additional eight locales to feed the frenzy. “We’ve been here a long time,” says Wilder, “and we’ve had a loyal following for many years.”
As for the burger king’s future? Grab those shades—it’s looking bright as ever. In the next few years, the OG Hillsborough Street building will be demolished (pause for a moment of silence). But before we go bacon your heart, the casz burger behemoth will return. “We will remain open for ~two more years and then rebuild on the first floor of the new building,” says Wilder. The new digs will feature inside seating (!), and the iconic Char-Grill sign will be proudly displayed in the dining room. “Our goal is to recreate exactly what you see here [now],” Wilder adds. And so, we will *meat* again.
VIP PICKS
Gov. Roy Cooper Char-Grill “Quick, tasty, mustard-on-tie worth it—the best spot for a burger in town.”
Elizabeth Gardner, WRAL meteorologist Neuse River burger, Neuse River Brewing Co. “Two things: beer cheese and roasted garlic aioli—wow! Sooo delicious. Plus their location can’t be beat.”
Bryan Blinson, North Carolina Cattlemen’s Association Executive Director Steakburger Senior at the Char-Grill on Hillsborough Street “I realized the Steakburger Senior was my go-to in 1980 when I was a freshman at NCSU—and it has been ever since. I am going to miss pushing my order down that iconic slide.”
Ellyn Daniels, comedian; writer, director and actor of This Little Show of Mine Cheeseburger, MoJoe’s “I love sitting outside, I love the old-fashioned burger-joint ambiance… and the cheeseburger with crinkly cut fries hit the spot when I’m nostalgic for the burgers of my childhood.”
Abby Lampe, NC State alumna + 2022 Cooper’s Hill Cheese-Rolling race winner Southwestern burger, MoJoe’s “MoJoe’s sauce slaps and I love the avocado. The flavors are immaculate!”
Brea Hollingsworth, CBS 17 co-anchor Quad Stack, CowBar “My go-to burger place in town is CowBar. I’m a lettuce, tomato, onion, cheese and bacon kind of girl, so I love their Quad Stack. Don’t forget the vanilla milkshake!”
Veggie Burger No one’s wondering where the beef is at with this Wilson’s Eatery meatless masterpiece feat. housemade falafel and edamame, tzatziki, lettuce, tomato, house pickles, and pickled onions on brioche. Pro tip: Vegging out in the outdoor garden def ups the delish factor. @wilsonseatery
You Want Fries With That?
Let’s be honest—it ain’t a bangin’ burger without the fries. … And it’s Fry Day every day when it comes to these 10 RM picks for your burger’s BFF.
Coquette: There’s no better fries combo topping than herbs, truffle oil and pecorino—fight us on it. (Pam Varela)
Buena Papa Fry Bar: I mean, it’s a fry bar—duh. Taking loaded fries to a whole new level with toppings like fried pork belly + guac, pomodoro sauce + meatball, and pulled pork + coleslaw. (Courtesy of brand)
Neuse River Brewing Co.: Pro tip: Get the mussels and save the sauce for fry dipping. (Courtesy of brand)
Standard Beer + Food: There’s nothing standard about these perfectly seasoned skinny fries.
CowBar: Choose from the original, Italiano (rosemary, garlic, Parma), Asian Persuasion (kimchi, wasabi mayo) or Truffle (truffle oil + shavings—our fave!) and you’ll never be disappointed. (Courtesy of brand)
Jolie: Champagne and fries: Doesn’t get much better than that! Run, don’t walk, to the takeout window for this fizzically perf pairing. (Courtesy of brand)
Whiskey Kitchen: Thick, battered fries seasoned with herb and sea salt make for an addicting add-on to a juicy burg. Dip in the housesmoked ketchup—or the beet peppercorn dressing!—for extra class. (Courtesy of brand)
East End Bistrot: Ooh la la! Transport yourself to Paris on the Bistrot patio with an order of pomme frites with fleur de sel (French sea salt). Pro tip: Add the duck fat aioli—and Champagne, natch. (Forrest Mason)
Wye Hill Brewing: It’s giving ripple-cut chips in fry form—the ideal vessel for the savory pimento cheese dip with dill pickle relish. … Kind of a big dill. (P.S. Don’t sleep on the BBQ fries with charred scallion ranch either!) (Courtesy of brand)
Fine Folk: Will skip dinner for the big ass bowl o’ fries. … And the garlic mayo is a necessity. (Courtesy of brand)
CHAIN CHEAT—FIVE GUYS: The boardwalk-style cup o’ fries are irresistible—albeit greasy. … Crispy on the outside and soft and chewy on the inside. Get ’em Cajun style if you’re feeling extra spicy. (Jerry Huddleston)
So Saucy
If you’re a condiment queen—these 6 sauces are the boss.
Sweeten the Deal
3 sweet potato fries picks—if you are what you eat, then I yam what I yam.
Village Deli Swap “rude” taters for a sweet spud basket.
Nofo Sweet spice a la basket served with a Cajun citrus mayonnaise
Over the past 10 years, Trophy Brewing Co. has churned out nearly a thousand-some beers—but the brand is about more than just beer. The award-winning brewery has also spent the last decade contributing to the community in immeasurable ways. For starters: A big chunk of those labels were brewed in partnership with—and to benefit—local nonprofits, community organizations and beyond.
Since Trophy’s inception, the team’s top priority has been to give back. “We always wanted to become a bigger part of the community,” says Trophy co-owner Chris Powers. “We make it a priority. It’s something we think about on a regular basis—like what can we do?”
It started with putting nonprofit imagery and QR codes on cans that were distributed across the Triangle as a way to establish authentic connections. It worked—and Trophy’s contributions to the community have only escalated since.
Take the pandemic, for example. The Trophy team saw how much the community—and particularly those in the food and beverage industry—were hurting. And, so, they started a public pantry of sorts, serving up the likes of food, toilet paper, etc., open to all.
“We’re still focused on running a business and trying to make money 80–90% of the time,” says co-owner David Meeker, “but if we can give 10–20% of our time to help the cause, we want to be doing that. And hopefully other businesses see it working for us and do it too.”
It’s not unusual for a brewery such as Trophy to provide so much to the community, given the craft beer industry as a whole is pretty generous, according to Chief Brewing Officer Les Stewart. But it’s an MO the entire team stands behind—and one that’s constantly evolving as they think up new ways to be great neighbors.
“Through the partnership we have as a team, as well as now in our community—because it is our neighborhood, it’s where we live—it allows us to really continue growing our roots and leave this place better than it started,” says COO Rebecca Couch.
Adds Stewart: “One of those ways we look at our business model is it’s valuable. It’s a good business practice to reinvest in our community. We see people appreciate us for that and come back to our taprooms for that.” Clearly, the love goes both ways. trophybrewing.com
Trophy Treasures
Trophy Pizza
Trophy Maywood
Maywood Hall & Garden
Young Hearts Distilling
State of BeerBusy Bee + The Hive (now defunct/precedes official co.) Trophy Tap + Table (now defunct)
Trophy Stats
1st brewery 500 sq. ft. —> now production area 15K sq. ft. (then till now)
400 barrels of year —> 5K barrels per year (then till now)
