Six foodie faves have stood the test of time. Here, we dig into their secret sauce.
95 Years 42nd Street Oyster Bar EST. 1927
42nd Street really took the “the world is your oyster” sentiment to heart. Originally opened as a grocery store in 1927 in its former location, the time-tested pearl of a Raleigh resto started offering steamed oysters in 1931—and, after Prohibition ended in 1933, was the first place to start serving beer in the area (!). Reestablished in 1987 by the late Thad Eure Jr. and partners, 42nd Street became Raleigh’s premier dining destination for fresh seafood, high-quality drinks and an all-around exceptional dining experience—one that remains steadfast almost 100 years later and keeps Raleighites flocking—er, swarming?—to the hot spot to this day. In addition to the oysters and seafood (“seafood any fresher would still be in the ocean” …), the high-end shuck shack has managed to stand the test of time thanks to its “consistency, customer service, quality of food, and the family-oriented feel that our guests have while dining with us,” says GM Hunter Correll—NTM its retro facade and interior that truly makes you feel like you’re taking a step back in time. 42ndstoysterbar.com
85 Years Clyde Cooper’s Barbeque EST. 1938*
One of the longest-standing ’cue joints in Raleigh, Clyde Cooper’s opened Downtown in 1938 and has been serving the same delicious meats (pigs and cows and chicks—oh, my!), with some occasional updates, ever since. “We’ve survived this long because we refuse to give up,” says Ashley Jessup of the restaurant, which she co-owns with her mom, Debbie Wray (who, Jessup says “gives the restaurant everything she’s got”). Cooper’s original recipes have been passed down for almost 85 years (with only three owners to date—all of whom were close). “Our clean, authentic, Eastern Carolina-style BBQ is unique because we want the meat to speak for itself—and then the sauce,” says Jessup. In essence, they lead the pack with a trifecta of style, atmosphere and food. It’s that quality and novelty that keeps Raleighites (and out-of-towners) coming back for more—NTM Clyde’s “all are welcome” vibe. “What Cooper’s brought to Raleigh in 1938 was a sense of welcomeness to all regardless of your skin color,” says Jessup. “Clyde said one person’s money was just as green as the next, so everyone was equal.” Cue the awws. clydecoopersbbq.com
70 Years United Restaurant Equipment Company EST. 1952
Without supplies there is no secret sauce (and never has that rang truer than in a #supplyshortage). Enter the backbone business propping up our community’s best and brightest. Opened in 1952 by Jesse Margulies to fill a void in the market (“There wasn’t much at the time in terms of restaurant equipment in the area—but there really weren’t many restaurants either,” says Alisha Dreese, Jesse’s niece, who now runs the biz in tandem with Jesse’s son Howard Margulies and his son Eric Margulies), the family-owned DTR mainstay that runs on customer service and loyalty has been crucial to our evolving culinary scene ever since. “I think the secret to our lasting a long time is based solely on relationships,” says Dreese. “We partner with our customers to make sure they can grow and flourish and be successful. Food is what creates culture and a destination—and it’s what’s helped put Raleigh and Durham on the map. We love being a part of that.” ureco.com
50 Years Kanki EST. 1972
When Kanki opened its doors in 1972—in conjunction with the Crabtree Valley Mall opening—it was one of the only locally owned restaurants in the area (and, fun fact, the first resto in Raleigh to serve sushi!). Founder Sam Longiotti—who, before opening Kanki and Crabtree, was a local developer—had experienced Benihana during his travels, and “as an early adopter of things,” says partial owner Mike Ciampa, Longiotti had the foresight to blaze trails and change the foodscape in Raleigh by opening his own hibachi-style concept in the mall (and later expanding to a second location on Old Wake Forest Road).
Fifty years later, it’s no question the concept’s literal flare and teppanyaki chef flair (where else do they throw shrimp in your mouth or make volcanoes out of onions?), not to mention its lean into large-party accommodations, has lit up local celebrations for decades—from birthdays and anniversaries to proms, graduations, reunions, business dinners and more. And after five decades in a city that is quickly amassing some of the country’s best chefs and concepts, the spot remains relevant as a go-to “celebration restaurant”—as Mike and his wife Vittoria (also a partial owner and the daughter of Longiotti) call it.
It’s the flourish and splendor of it all that makes Kanki the ideal spot to celebrate (hence the original slogan, “the best-tasting show in town”), and what keeps people coming back year after year. “The fact that it is a special occasion, people remember it,” says Vittoria. Mike adds that part of Kanki’s success is also being a generational event—they have many returning customers who would come in yearly for their birthday growing up, and now they’re bringing in their own kids to carry on the family tradition.
“People who come in for their birthday will make a reservation with a [particular] chef because they know them and they see them every year for things,” says Vittoria. “People have just gotten personal with it and have good memories there.” Cheers to the next 50 years. kanki.com
To celebrate its 50th, Kanki is hosting a throwback retro ’70s-themed party in September featuring original menu items from 1972 (!).
30 Years Margaux’s EST. 1992
Margaux’s may do things the old-fashioned way—but that’s exactly how it’s managed to maintain its loyal following for 30 years now. To owner Steve Horowitz (aka a “founding father” of the fine-dining establishment), that means no cutting corners—cooking everything from scratch, greeting guests with a smile, keeping pricing realistic and fair. “We never, ever gouge the guest since we want them to return,” he says. And return they do—regularly. As a matter of fact, Horowitz says they’ve even had guests who came into the restaurant as kids go on to work there and then come back for their rehearsal dinners. “We’ve had folks who’ve had christenings here, proms, wedding rehearsals, baby showers, marriages, engagements, divorces, death parties. … We’ve seen it all in 30 years,” he recalls. “We always call it #MakingMemories here.” It’s what gives Margaux’s its Cheers-esque vibe—that no matter what new trendy restaurant opens in town, people always come back for. “We’re a hustling, bustling Southern metropolis,” says Horowitz. “It’s really what we were from the first day we opened, and we’ve been busy ever since.” margauxsrestaurant.com
’Tis the season for Margaux’s annual Lobster Fest! “It’s like a lobster orgy,” says Horowitz of the June 22 fan-fave event. Let’s get crackin’, Raleigh. Reservation only,margauxsrestaurant.com
Visit Raleigh
25 Years Second Empire EST. 1997
You almost have to wonder when Second Empire was dubbed if they knew they were building an empire. Opened by Ted Reynolds, and now owned and operated by his daughter Kim Reynolds alongside executive chef Daniel Schurr, the award-winning longtime special-occasion sup spot that sits in the historical Dodd-Hinsdale House on Hillsborough Street has not only survived the years, but has thrived by offering several levels of service—from fine dining to more elevated-casual. “When we opened 25 years ago, we had a goal in mind of bringing fine dining to Downtown—which was not here—and in a very beautiful building that we renovated,” says Kim. The secret sauce? Put simply: “Ownership, staff, the house, the food,” says Schurr. “We’ve just always done what we do,” adds Kim. Beyond owning their lane, they’ve remained in tune with the community they serve—and have evolved with that community over time. Like recently transforming its Tavern into a new sofa-, chair- and table-dotted cocktail lounge—perf for an après- or post-dinner tipple. NTM the delectable new menu. Or pristine service. And while continuing to satisfy the ultimate dining experience, Second Empire now sits at the center of construction in a city that is growing faster than any of us can keep up. “It’s like the movie Up,” laughs Kim. “The little guy with his house right in the middle of all this construction going on… and there’s construction all around here—40-story buildings going up, and we’re the little historic building in the middle, which is a good thing.” What a tribute to an empire when a city builds around you.second-empire.com
70 Years Players Retreat EST. 1951*
60 Years Amedeo’s EST. 1963 *
45 Years NOFO EST. 1997
40 Years Piccola Italia EST. 1982
35 Years Winston’s Grille EST. 1986*
30 Years Lilly’s Pizza EST. 1993*
25 Years Caffe Luna EST. 1996*
25 Years Hayes Barton Cafe EST. 1998*
15 Years Landmark Tavern EST. 2007
15 Years Poole’s Diner EST. 2007
10 Years Raleigh Wine Shop EST. 2011*
10 Years Sola Coffee EST. 2012
10 Years Tabletop Media Group EST. 2012
*Celebrated anniversary last year or are celebrating next year
Giorgios Bakatsias seeks to create a “restaurant row” with two new concepts at North Hills.
Blink and Giorgios Bakatsias will have opened five new restaurants this year.
At a time when many restaurateurs are struggling after two years of fluctuating regulations and risk, Bakatsias is emerging from the pandemic like an unstoppable juggernaut. He’s building out two new concepts in North Hills alone, along with a third in the upcoming East End Market and others farther afield under construction. While some are tepid about the industry’s future, Bakatsias is all in—that’s the only way he knows how to operate, he told Raleigh Magazine in an exclusive interview.
“Am I a risk-taker? Yeah, of course,” Bakatsias said nonchalantly. “But I do it with calculated energy and a great team around me.”
Giorgios Bakatsias (Forrest Mason Media)
Bakatsias is the affable elder statesman of the Triangle’s restaurant scene, a Greek immigrant often found sporting his signature newsboy hat and white button-down. His Giorgios Hospitality & Lifestyle Group has long been an anchor in Chapel Hill and Durham with mostly European-style mainstays including Kipos Greek Taverna, Vin Rouge, Parizade, Bin 54, Local 22 and, more recently, the acclaimed Italian spot Osteria Georgi. In Raleigh, his revered Rosewater Kitchen & Bar will soon be joined by Las Ramblastapas restaurant and Giorgio Pizza Bar in North Hills, as well as East End Bistrot, a high-end French bistro in East End Market.
It should surprise no one that Bakatsias was named 2022 Restaurateur of the Year by the NC Restaurant & Lodging Association, given his prolific range and seemingly endless growth. He’ll soon own 14 unique concepts in the Triangle, all while beginning a statewide expansion of Kipos. Wilmington is first, but Bakatsias also admitted that he’s planning versions of the Greek staple across the state.
It wasn’t always like this, of course, and for years, Bakatsias skirted Raleigh, expanding his reach to Wake Forest first. Reluctant to say anything critical of the City of Oaks, Bakatsias fairly points out that Raleigh had long cultivated a love affair with chains.
“Raleigh is a very strong restaurant town,” he said. “I like it more now. Now it’s balanced out.”
Bakatsias grew to Raleigh almost by chance. In town for a dinner meeting, he noticed commercial space with “a beautiful garden” nestled in North Hills and felt immediately drawn to it. Soon after, Rosewater Kitchen was born.
That process is not dissimilar from Bakatsias’ general approach. He usually doesn’t go out looking in a specific area, but sometimes a space “winks” at him, Bakatsias said. In North Hills, a good relationship with the developer and an opportunity to create “a little village” inspired him to double down and open two more restaurants nearby.
“My intention is almost to create a ‘restaurant row’ with concepts that are unique.”
—Giorgios Bakatsias
“My intention is almost to create a ‘restaurant row’ with concepts that are unique,” he said. “When I saw turnover in chain spaces, I said, ‘I think this is a good opportunity to provide more local concepts.’”
Las Ramblas—named for the iconic tree-lined boulevard popular with Barcelona tourists—promises to be an electric and celebratory tapas bar, replete with “brilliant tile work,” high-energy music, toasting guests and “bold” small bites, said Bakatsias.
Brian Jenzer will take over the kitchen and join Las Ramblas as a partner along with Laszlo Lukacsi, co-owner of Las Ramblas and Rosewater Kitchen and Bar. Meanwhile, the Momofuku and Culinary Institute of America alum will keep his role as executive chef at Rosewater. Bakatsias is also promoting from within for Giorgio Pizza Bar, tapping Osteria Georgi’s chef de cuisine Jefe Lubiano to helm the operation. It’s a natural pick, as Lubiano formerly ran his own Pop’s Back Door South pizzeria until 2016, and he brags a range of experience including a stint at the popular Durham Hotel.
Having a deep bench of talent is a cornerstone to Bakatsias’ meteoric growth. He’s quick to praise his whole team, adding that Lubiano has been “instrumental” and calling Jenzer a “rock star.”
“You have to provide space for them to grow,” he said. “It’s not just a paycheck—though of course that’s important—but it’s also a chance for them to curate their craft, a chance to experiment.”
The proximity of the restaurants allows for easier management and oversight, Bakatsias said, but he also thinks the three distinct menus will complement each other and add vibrancy to an area that’s still growing. Bakatsias took a similar approach with Parizade and Local 22 in Durham, two markedly different restaurants that compete for parking space.
While the forthcoming pizza bar may be more casual and takeout- friendly and Las Ramblas will be the kind of place to celebrate a birthday among friends, East End Bistrot will be a high-end special occasion date-night spot that’s decidedly more intimate. It is slated to open this fall, while the other two should be ready in July or August.
Despite their differences, it’s safe to assume each will be impeccably designed. From afar, Bakatsias may look like Taz, a ball of energy blazing a zigzagging path that places him everywhere at once. But he never skimps on the vibe—“That’s one of my love affairs,” he said—because he wants each restaurant to grip patrons as they walk in the door, pulling them in. Clearly, his seduction is working. giorgiosgroup.com
Whether you’re drowning your sorrows because you owe the gov or dipping into your refund (#treatyourself!), we think we can all agree that a beverage (or two!) is needed come Tax Day (aka April 18). Here our sippable selects (all aptly open on Monday as well). Cheers!
No refund, no problem. Bar Louie is celebrating Tax Day with a host of drink and food specials, including $4 domestic beers, $5 liquor cocktails, $5 craft beers, $6 signature martinis, $6 wines by the glass and 50% bar bites—so no matter how much money you made or lost, you’ll be able to indulge.
You deserve the extra guac on Raleigh Times’ famous loaded nachos after getting through your taxes—plus a beer or two, natch. Grab a seat outside on the sidewalk to soak up the sun and drink and eat the stress away.
If there’s ever a day you need a drink, it’s Tax Day! And craft cocktail bistro Libations 317 is an obvious choice for imbibing thanks to its extensive cocktail, beer and wine list—plus delish food menu to round out your drinking sesh. Pro tip: Go between 6 and 8pm for Monday “brinner”!
Views, brews and elevated bar food—what better way to celebrate finishing up your taxes?! And just in time for Tax Day, Wye’s released new beer and spring food and cocktail menus—think pan-roasted salmon and carrot soup, and the Clear Eyes, Can’t Lose. Something to drink and live by, eh?
Dance like no one’s watching—or like you didn’t owe a bunch of money to the government—at Glenwood South’s fave live music bar. Monday is game night, and cash prizes just might help fill that hole in your wallet. May the odds be ever in your favor!
WEB EXCLUSIVE MENU, a user-friendly digital platform, is coming to Raleigh in March—and may soon replace QR codes at restaurants.
Whether you love ’em or hate ’em, QR codes have become the norm when it comes to going out to eat or drink—in Raleigh and pretty much everywhere. But turns out, it’s not the only touch-free way to order from a local resto.
Enter MENU, a digital platform helping restaurants boost sales using photos and digital menus, while providing diners with pics of, well, menu items that are sure to make your mouth water (and help you figure out what to order!). After all, who doesn’t want to see what they’re gonna eat before they order it?
Starting in March, MENU is releasing an updated version (think significant changes to the front-end display of the platform) into primary Southeast cities among the likes of Nashville—plus our very own City of Oaks, as well as Charlotte and Asheville.
“As we release new features based on feedback from our current partners and their in-house guests, we are targeting new cities that mirror the demographic and business profile of Nashville,” says Dan Burkard, founder of MENU and co-creator of @wickedtasty. “We are choosing to invest in cities with a growing population of young professionals and a vibrant culinary and bar scene.”
Founded by Nashville resident Burkard, MENU (aka The Better MENU) was created to offer a more user-friendly model for guests while helping restaurants with menu management. The idea came to him during the spring of 2020 as restaurants were beginning to reopen during the pandemic and offering touchless options via QR Codes.
“… PDF menus weren’t designed to be viewed on a small screen, so I was like, ‘there’s got to be a better way for restaurants to be able to display their food to their guests and create a better menu experience,’” says Burkard. “… Why don’t we incorporate photography into a menu and really highlight what makes it unique for a restaurant, or their food or cocktail program.”
Burkard took his idea and ran with it, launching a beta version that he introduced to a few restaurants in the Nashville area in the summer of 2020. This allowed him to test out the display and see how guests responded to the more visually appealing menu. Then, during the summer of 2021, he rolled out the full version of the website, adding a back end to the portal that enabled his restaurant partners to manage their menus from their smartphones and other devices—among other things.
Since its inception, MENU has received great feedback from restaurant partners and their guests. Burkard notes that guests’ satisfaction with their meals increases when they see their food and drinks prior to ordering, and they spend, on average, 9% to 12% more during their visit. He further explains that restaurants can save approximately $5,200 a year on printing costs by switching to MENU, depending on how often they normally update their menu.
“People love it,” he says. “We have a mission to help digitize 10,000 restaurants by 2027.” We’ll eat to that!
WEB EXCLUSIVE In prep for National Margarita Day Feb. 22, we’ve rounded up some of the best spots to grab a sip (or several) of our favorite margaritas in town. Marg our words, these margs are worth a shot. We know how we’re spending our Taco Tuesday…
Tap into your tequila fancy with your choice of triple sec and tequila mixed with 13 Tacos and Taps’ signature marg mix. And make sure to pair with the delish taco while you’re at it. It’s in the name!
Make sure to visit Jose and Sons for a fresh-squeezed citrus margarita tower (plus some excellent Mexican food!) with your squad. This margarita tower’s reputation precedes it, and we can’t imagine a better way to celebrate National Margarita Day.
The drink menu at William and Company goes on and on and on(za), making it hard to choose just one. But don’t get too shaken up and add an Onza marg to your order!
Eat, drink (tequila) and be happy at Hummingbird’s welcoming hub—built for enjoying drinks and New Orleans-inspired cuisine with your friends or SO. Now that’s a good time you can’t pass up.
Tequila is literally in the restaurant name, making this go-to Mexican spot a no-brainer. Take advantage of dozens of tequila choices at Gonza—because margs are always the answer.
