A look at the challenges local chefs and restaurateurs face.
It’s no secret that Raleigh’s become a Mecca for dining out.
In addition to a deep bench of diverse, innovative restaurants, a foodie community that’s collaborative and supportive and a booming population that can sustain concepts both established and fresh, we’ve also got the nation’s reigning James Beard Award winner for outstanding chef in Ashley Christensen.
But still, the job of a restaurateur in this city—a relatively small market without the tourism muscle of places like Charleston, Washington, D.C. or New Orleans—isn’t easy. Bureaucratic red tape, staffing challenges, marketing pressures and rising food and real estate costs can put a strain on even the most seasoned restaurateur. That’s not even to mention the budgeting considerations inherent in paying for a new restaurant space or financing up-fitting for a second generation one, long working hours and the inability to, at least initially, offer benefits or other perks to employees that all new, independent restaurant owners have to deal with.
For our annual Best Restaurants issue, Raleigh Magazine spoke with eight local chefs and restaurant owners about the struggles they face in their line of work. Whether they’re opening a new concept or working to keep bringing customers through their doors night after night or lunch shift after lunch shift, the challenges they face here are real.
Red Tape from the City, County and State
When Scott Crawford’s second restaurant Jolie opens this month (see our story on page 42), it will be six months later—and to the tune of around $750,000 in lost revenues—than Crawford had hoped. The delay, he explains, had to do with an unexpected zoning issue around changing the use of the space in the Person Street building from retail—a long-since-closed shoe shop— to a restaurant.
“Because it is a change of use, it opened a gigantic can of worms for the whole property,” Crawford says. “The whole property had to be brought into 100 percent compliance with every single issue on site. It’s an unrealistic burden for a small business owner who’s trying to improve a neglected spot. And the city is making that almost impossible.”
Chef Scott Crawford of Crawford and Son and Jolie
Crawford says if he didn’t already have his already-successful restaurant Crawford and Son, he may not have been in a position to see Jolie through.
And it’s not just the City restaurateurs have to contend with.
Chef Jason Smith, owner of the 18 Restaurant Group (including 18 Seaboard, which closed this summer) recalls paying thousands of dollars to replace shelving at his venerable restaurant at the direction of county health inspectors. And Tom Cuomo, who recently opened the Italian-Japanese fusion concept Papa Shogun in a second generation space in Seaboard Station, had to deal with yet another bureaucratic hurdle, this time from the state’s ABC Commission, a board that’s legendary in its difficulty to do business with. To obtain a mixed beverage license, Cuomo learned that, to be considered a restaurant, he needed to have 36 seats (Papa Shogun has 28).
“I was baffled by that idea,” Cuomo says. “Who decided 36 seats is the number to be considered a restaurant [rather than a private club]?” Cuomo decided against the expense of petitioning the ABC board for an exception; Papa Shogun serves beer and wine.
Chef Tom Cuomo of Papa Shogun
Staffing Challenges
“The absolute number one challenge for a chef in this county right now is finding solid line cooks,” says Drew Smith, the executive chef at Cary’s ko•an, which will open this month with owner Sean Degnan and the teams behind Raleigh’s (now-closed) bu•ku and so•ca in Cameron Village. “[Line cooks] are just not here and I don’t know where they are. I’ve had an ad out for a week and a half and I’ve gotten zero candidates.”
Kristen Baughman Taber, owner and founder of Tabletop Media Group which helps several local restaurants and bars with their marketing strategies, says hiring is what she sees her clients struggle with most across the board.
“Sometimes the quality of the candidate might not be right for the restaurant,” Taber says. “Or you think you’re opening in August and it gets pushed back to October. You don’t want to hire too soon and the timing has to be just right for cash flow purposes.”
Raleigh restaurants, especially for front-of-house positions, tend to draw from a pool of college students who aren’t necessarily looking for careers in food service whereas in larger markets—think New York City and Chicago—there are more career professionals to choose from.
But Taber gives props to Wake Tech and its culinary program and groups like the NC Restaurant and Lodging Association that encourage young people to make careers out of cooking and hospitality by pairing them with mentors or helping them to secure internships. And chefs such as Crawford and Christensen, and establishments including Trophy Brewing, A Place at the Table, Carroll’s Kitchen and others, are finding non-traditional ways to find, hire and train staff—by taking them on as volunteers initially, for instance, and working with local nonprofits such as Healing Transitions.
“We’re creating new avenues,” says so-ca/ko-an owner Sean Degnan. “But it’s going to take a lot of effort to encourage kids going to Wake Tech to find higher end restaurant jobs.”
“But we’re always open to teaching,” adds Anh-Tuan Tran, who starts this month as chef de cuisine at ko•an. “We’re looking for people who have that motivation and drive to learn.”
Cash is King
In 2006, when Jason Smith opened 18 Seaboard (which became famous for its seafood), salmon cost less than $4 a pound. Now, it can ring in at just under $8 a pound. Though the price of the product has doubled, Smith says, salmon hasn’t gone from $17 a portion to $35 on the menu; it’s increased by just a few dollars, because that is what Raleigh diners will pay for.
“For high-end restaurants in Raleigh, that’s a hurdle,” Smith says. Another hurdle? Real estate.
“The cost of starting a restaurant now is so astronomical, compared to when I started out,” Smith says. “The idea of paying $35-$40 a square foot, you really have to have some big sales numbers to make that work.”
Jason Smith of 18 Restaurant Group
Drew Smith of ko•an says that, though it’s ideal in many cases, it can be challenging to balance buying locally as much as possible with buying affordably.
“Strip steak from Iowa is half the cost of steak from North Carolina, but that portion has to be the same for people to think they’re getting the value,” he says. “Vegetables are the same way. We have amazing local produce here but it’s twice the cost as grown in other places.”
And now, with the rise of social media, most local restaurants have to find room in their budgets to hire someone to do their marketing for them or risk being left behind.
“Most places are working with somebody or have a designated person in-house,” says Tabletop’s Taber. “Even if they’re just running social media, it is important to have someone doing that for you. Especially where the market is quite saturated like in downtown Raleigh, it is so important to have that marketing component.”
“PR is as important as paying your water bill,” says ko•an’s Drew Smith. “You have to do it but none of us have time to sit on our phones and computers and do all this stuff.”
But it’s no replacement for in-person interaction, says 18 Restaurant Group’s Jason Smith.
“The phone and the restaurant business are very integrated, social media, how’s that dish going to look,” 18’s Smith says. “But the part I love the most, greeting and talking to the customers, that’s so important. And in order to be a chef, to be good at it, you have to enjoy it.”
A Culture of Collaboration
Despite the challenges, local restaurateurs we spoke to all say they have a common source of support they draw upon, one that’s unique to Raleigh and likely doesn’t exist to the same extent in larger markets where the industry can be more cutthroat: the benefit of each other.
“Tons of people are so creative, left and right,” says Amanda Haisley, the former executive chef at bu•ku and pastry chef at upcoming ko•an. “It’s been cool talking to people from other restaurants. It’s a lot less egotistical and competitive and much more of a community vibe these days.”
Amanda Haisley of ko•an
“[The amount of talent in Raleigh] is an advantage for everyone,” says Taber. “What I love about Raleigh and the Triangle in general is how collaborative it is. We’re always doing charity dinners, raising money for nonprofits, hurricane benefit dinners. It’s amazing how our culinary community comes together to do some really phenomenal things.”
Seafood so fresh, you’d think you’re at the beach. Down-home dishes that’d make any Southern granny proud. Vegetarian delights and international influences…we’ve got it all in our comprehensive list of Raleigh’s 25 Best Dishes (plus 10 standout starters). For our annual Best Restaurants issue, let us assure you, the competition was fierce; a sheer abundance of local culinary talent, not to mention restaurants whose menus are subject to change daily, made it especially hard for us to choose from among our many, many, many standard menu faves. It was a tough job but you know we had to do it. Now it’s your turn—try them all this fall.
An exceptional vegetarian dish at an otherwise meat-focused eatery, Capital Club 16’s flavorful Farmer’s Bowl is laden with seasonal roasted vegetables, basmati rice and a basted egg.
A classic burger with a sophisticated French twist, the ever popular Royale Burger is embellished with melty gruyere cheese and au poivre aioli in a toasted Michael’s English Muffin.
Quiche
Coquette Brasserie 4351 The Circle At North Hills Street coquetteraleigh.com
Whether you choose the traditional quiche lorraine, cheesy spinach and chevre or the always tempting quiche du jour, Coquette’s sky high egg dish does not disappoint.
Sweet plantains, a fried egg and tangy guac top a hearty plate of rice and beans. Calentado is only available on Centro’s Saturday brunch menu, making it extra special.
The Mac ‘n Cheese over at Poole’s Diner is iconic. Its rich, melted cheese and crispy caramelized crust is a hit among out-of-towners and dedicated regulars alike.
Pork Schnitzel
J. Betski’s 10 W Franklin Street, Suite 120 jbetskis.com
Crispy and fried to golden perfection, the pork schnitzel at J Betski’s could be served at a Viennese Gasthaus. Austrian potato and dill-cucumber salad round out the dish.
It takes skill to get the flesh from the bones of this perfectly flaky fish served with grilled lemon and seasonal vegetables. You’ll be glad you made the effort.
Decadent crispy chunks of chicken are served tableside with a mouthwatering caramelized ginger soy sauce—stir the two together for a tasty punch of flavors.
Chicken Parm Ramen
Papa Shogun 111 Seaboard Avenue, Suite 118 papashogun.com
Chef Tom Cuomo shook up the Raleigh food world when he released his Chicken Parm Ramen, a surprising combination of tomato tori paitan, arugula, chicken katsu and mozzarella.
This Tomahawk (bone-in) pork chop is tender and packed with flavor. Served with corn and apple succotash, zucchini, butter beans and tomato vinaigrette, it’s the queso fresco that adds the perfect finishing touch.
A decadent take on the traditional duo with juicy fried chicken breasts, buckwheat waffles, braised greens, sautéed mushrooms and an innovative bacon-mushroom emulsion.
Chef Scott Crawford’s take on traditional Southern fried chicken is made sophisticated—and delicious—with a flavorful herb crust, velvety creamed corn and charred pepper au jus.
A colorful dish of shredded green papaya, tomatoes, nuts and spicy tamarind cradled in red cabbage and topped with your choice of meat, vegetables or fish.
This show-stopping dish features a thick crust, heaps of creamy mashed potatoes, peas, chicken and an addictive pot pie filling, complete with star-shaped crust cutouts.
This tantalizing dish is made for bold foodies. A base of corona beans and arugula add color and texture to perfectly charred octopus tentacles, finished with a tangy chorizo vinaigrette.
Perhaps not the healthiest option, but definitely worth it! Driftwood’s Chicken Fried Chicken is made utterly delectable with creamy mashed potatoes and savory sausage gravy.
This delicious French delicacy features tender, melt-in-your-mouth beef short ribs served with flavorful bacon mushrooms, creamy mashed potatoes and local vegetables.
If you’re dining at Sono, it’s wise to entrust yourself to the chef. Keep it deliciously simple with thin slices of the freshest fish served over pressed rice.
For comforting shrimp and grits that oozes Southern charm, look no further than NOFO; it’s a flavorful combo of bacon, mushrooms, garlic butter, green onions and pepperjack grits.
A large, thick tenderloin sliced into brilliantly juicy pieces, Angus Barn’s Chateaubriand is a dish worth celebrating. Served with seasonal vegetables and a selection of chef’s sauces.
A juicy cut of beef, some say it’s the best ribeye in town. Served with bruschetta, Sophia cheese, salsa verde, tomatoes, basil shallots, sherry vinaigrette, it’s definitely among the most unique.
Mexican Flag
Gonza Tacos y Tequila 7713 Lead Mine Road, Suite 39; 2100 Hillsborough Street gonzatacosytequila.com
This festive dish consists of a trio of chicken, steak and pinto bean enchiladas, individually topped with green tomatillo salsa, chile de arbol sauce and Mexican cream.
10 Best Starters
These tasty small plates of hot cheese, crispy veggies and yes, even more seafood, had us hankering for more.
Oh, the weekday lunch; does anything spark more joy? Whether it’s a solo escape from the confines of your cubicle, a quick get-together with an old friend, a meeting with a client or a trip out with your coworkers to boost morale, nothing says “escape” quite like leaving the office for a few to refuel. In Raleigh, there are plenty of options for that lunchtime satiation that you seek. On your own and need something fast? Grab a sandwich from Sola or a healthy salad from Happy + Hale. Need to impress out-of-town visitors? Take them to a classic Oak City spot, like Mecca or Clyde Cooper’s, or show your support for a worthy cause at A Place at the Table. Celebrating a co-worker’s birthday or just feeling indulgent? Bask in your sunnies on Vivace’s patio, soak in the atmosphere at Hummingbird or Bida Manda, or try a new treat from one of the city’s many top chefs. That work? It’ll still be waiting for you on your desk for when you get back. Remember, lunch time is your time, so soak it in! You only lunch once…once a day, that is.
Best “Lunch for One”
Chuck’s
In all honesty, you’re probably better off enjoying one of Chuck’s hefty burgers on your own, as we all know how messy that can get. Choose from one of AC’s signatures or build your own with all the dribbling sauces your heart desires. 237 S. Wilmington St.; ac-restaurants.com/chucks
Chuck’s
Sola Coffee Cafe
With Sola’s sizable cafe and patio, it’s easy to tuck yourself away at a table for one and enjoy a cozy lunch of freshly made sandwiches, salads and smoothies. 7705 Lead Mine Rd.; solacoffee.com
Morgan Street Food Hall
No arguing over what to eat or where to sit here; going solo at Morgan Street Food Hall means you can choose freely between lots of lunch and dessert options, with no one judging if you opt for more than one. 411 W Morgan St.; morganfoodhall.com
Heirloom Brewshop
Curl up in one of Heirloom’s signature pink chairs and enjoy Laotian, Taiwanese, and Japanese-inspired bites paired with sake, tea or coffee for a delightful afternoon pick-me-up. 219 S. West St.; heirloombrewshop.com
Raleigh Times Bar
With its large, open windows, bar top seating and front patio, Raleigh Times is the perfect place to people watch while enjoying a quick and reliable lunch. 14 E. Hargett St.; raleightimesbar.com
Best Outdoor Lunch Spots
The Station at Person Street
The Station’s patio offers an outdoor bar, cozy fireplaces and picnic tables with umbrellas surrounded by lush plant life, ensuring a comfortable outdoor dining experience. 701 N. Person St.; stationraleigh.com
The Station at Person Street
Vivace
Take in the sights and sounds of North Hills on Vivace’s spacious patio, centered around a gorgeous fountain, while dining on exquisite Italian cuisine. 4209 Lassiter Mill Rd.; vivaceraleigh.com
Whiskey Kitchen
Whiskey Kitchen’s outdoor patio is enough to make you want to check out of work for the rest of the day, with its large picnic tables, twinkling lights and ample foliage situated across the street from Nash Square. 201 W. Martin St.; whiskey.kitchen
Taverna Agora
In addition to the great Mediterranean food, Taverna Agora’s rustic rooftop patio transports diners to a Greek oasis. 326 Hillsborough St.; tavernaagora.com
Taverna Agora
Winston’s Grille
Reminiscent of a swanky resort, the concealed outdoor patio at Winston’s is perfect to enjoy a sophisticated lunch on a beautiful day, with umbrellas and a roof to shade against humidity in the dead of summer. 6401 Falls of Neuse Rd.; winstonsgrille.com
Best Kept Secret
Lonnie Poole Golf Course
NC State’s esteemed golf course also boasts an excellent restaurant. Terrace Dining Room features upscale dining options, served alongside gorgeous views of the course and downtown Raleigh’s skyline. 1509 Main Campus Dr.; lonniepoolegolfcourse.com
Lonnie Poole Golf Course
Seaboard Cafe
Located inside Logan’s Trading Company at Seaboard Station, this pleasant cafe serves signature scratch-made dishes, including soups, salads and daily grill and deli options, to be enjoyed on the patio surrounded by garden shop greenery. 707 Semart Dr.; seaboardcafe.com
Lucettegrace
In addition to the exquisite pastries and desserts lucettegrace offers, the lunch options are not to be missed either. Choose from fresh sandwiches, salads and soups, or try the signature box lunch, which includes a sandwich, salad or soup and a treat. 235 S. Salisbury St.; lucettegrace.com
Oakwood Cafe
Though easy to miss, this Cuban and Argentine restaurant serves an array of authentic dishes from the two countries for a lunch that’s unlike any other you can get in Raleigh. 300 E. Edenton St.; oakwoodcafenc.com
Zest Cafe & Home Art
After browsing the store’s unique decorations and gifts, grab a seat in the café for diverse offerings of “zestwiches,” salads, soups and main dishes, all made with fresh, seasonal ingredients. 8831 Six Forks Rd.; zestcafehomeart.com
Best For Business
The Capital Grille
Impress a client or co-worker with lunch at Capital Grille, an elegant fine dining restaurant featuring sophisticated dishes guaranteed to leave a great impression. 4242 Six Forks Rd.; thecapitalgrille.com
The Capital Grille
18 Seaboard
A favorite spot for business meetings and special occasions, 18 Seaboard offers an impressive menu of contemporary Southern-inspired dishes made up of locally-sourced ingredients. 18 Seaboard Ave.; 18restaurantgroup.com
O-Ku Sushi
At O-Ku, chef Richard Fong sources fresh fish from some of the world’s premier markets for the restaurant’s sushi and sashimi, as well as for chef specialties that go beyond impressive. 411 W. Hargett St.; okuraleigh.com
Midtown Grille
An intimate, upscale restaurant in North Hills, Midtown Grille’s no-frills, contemporary American menu takes some of the pressure off during an important business meeting. 4421 Six Forks Rd.; themidtowngrille.com
A Place at the Table
A Place at the Table’s unique pay-what-you-can mission will impress any client or business partner, not to mention the friendly staff of volunteers and delicious, fresh-to-order lunch options. 300 W. Hargett St.; tableraleigh.com
A Place at the Table
Best Veggie & Vegan
Sassool Mediterranean Cafe
Sassool offers a variety of vegan and vegetarian options, including pita sandwiches, salads and pizzettes, along with a signature four-item sampler where you can build your own platter of fresh sides, dips and salads. 9850 Strickland Rd.; sassool.com
Irregardless Café
Irregardless Café’s farm-to-table concept sources ingredients from its own Well Fed Community Garden, in a variety of freshly-made dishes that range from cauliflower curry to zoodle bolognese to a black bean and quinoa burger. 901 W. Morgan St.; irregardless.com
Neomonde
Neomonde’s Meditteranean offerings feature plenty of vegan and vegetarian options, including build-your-own plates, pita pockets, man’ousheh (a flatbread pizza) and an array of satisfying sides and dips. 3817 Beryl Rd.; neomonde.com
Neomonde
Happy + Hale
At Happy + Hale, fresh, healthy salads and build-your-own bowls reign supreme during lunch time, with vegan, vegetarian, gluten-free options and other allergies clearly marked on the menu for easy decision making, no matter your dietary restrictions. 443 Fayetteville St., 200 Park @ North Hills St.; happyandhale.com
Living Kitchen
Vegans and vegetarians rejoice over Living Kitchen’s 100-percent organic and plant-based menu. Try a range of favorite cuisines made without meat, eggs or dairy. 555 Fayetteville St.; livingkitchen.com
Best Grab-and-Go
Carroll’s Kitchen
Carroll’s Martin Street location is the ideal spot to grab a seasonal sandwich, salad or soup on the go, while supporting the nonprofit whose mission is to provide gainful employment for women leaving crisis situations. 19 E. Martin St.; carrollskitchen.com
Sosta Cafe
Sosta offers an eclectic mix of homemade paninis and sandwiches, as well as soups and salads, that feature high-quality ingredients sourced from the local farmer’s market. 1806 E. Davie St.; sostacafe.com
Whole Foods
We can all agree that Whole Foods’ salad and hot bars are the next best thing after your favorite sit-down lunch spot. Or, pick up a fresh pizza or grab-and-go sandwich for a lunch that’s so good, you’ll forget you got it at a grocery store. 3540 Wade Ave.; 8710 Six Forks Rd.; wholefoodsmarket.com
Whole Foods
Chargrill or Snoopy’s
Depending on where you are, both Snoopy’s and Chargrill are ideal options for celebrated hot dogs, burgers, fries, shakes and more in Raleigh. 4621 Atlantic Ave., 618 Hillsborough St., 3211 Edwards Mill Rd., 9601 Strickland Rd; chargrillusa.com; 600 Hillsborough St., 1931 Wake Forest Rd., 3600 Hillsborough St., 2431 Spring Forest Rd.; snoopys.com
Pizza Times
Every day, Pizza Times offers a special pizza featuring a unique mix of toppings. Or, you can build your own as a slice, 12-inch pie or 18-inch pie. 210 S. Wilmington St.; raleightimespizza.com
Pizza Times
Spots We Wish Served Lunch
Poole’s Diner
We don’t know about you, but we long for Poole’s comforting, seasonal dishes well before it opens for dinner, especially the to-die-for mac and cheese. 426 S. McDowell St.; ac-restaurants.com
Crawford and Son
Scott Crawford’s creative menu of classic and modern dishes, offered in a casual, welcoming environment, would certainly impress at lunch time. 618 N. Person St.; crawfordandsonrestaurant.com
Oak Steakhouse
While Oak exclusively serves dinner, some might appreciate the Certified Angus Beef or the oyster deviled eggs during lunch, for a little extra indulgence during the day. 417 W. Hargett St.; oakraleigh.com
42nd Street Oyster Bar
Unfortunately, 42nd Street’s impressive menu of fresh, local seafood dishes can only be enjoyed in the evening, otherwise we’d be camping out all day long. 503 W. Jones St.; 42ndoysterbar.com
Angus Barn
A mecca for celebrating birthdays, promotions and other special events, Angus Barn’s beloved menu of steak, seafood and other dishes is only available for dinner. 9401 Glenwood Ave.; angusbarn.com
Atmospheric Lunch Spots
Iris
Located in the North Carolina Museum of Art, Iris offers an elegant dining experience of modern American cuisine among beautiful works of art. 2110 Blue Ridge Rd.; ncartmuseum.org
Iris at NCMA
Coquette Brasserie
Coquette’s sophisticated patio, adorned with black and white laminate floors and potted flowers, transports guests to a lovely Parisian café, Eiffel Tower views not included. 4351 The Circle at North Hills St.; coquetteraleigh.com
Brewery Bhavana
As breathtaking as the food is delicious, Brewery Bhavana’s ethereal interior, composed of elegant wooden tables, ample foliage, intimate lighting and an impressive marble bar top creates an awe-inspiring backdrop to enjoying traditional Asian cuisine. 218 S. Blount St.; brewerybhavana.com
Gonza Tacos y Tequila
The lively, colorful interior decor of Gonza, including its brightly lit stars, painted floors and vibrant artwork, makes for a fun spot to grab a bite and escape the hustle and bustle of a weekday. 7713 Lead Mind Rd., 2100 Hillsborough St.; gonzatacosytequila.com
Bida Manda
Bida Manda’s alluring reclaimed wooden furniture and stick-lined walls, harvested from North Carolina mountains, perfectly channels the Laotian affinity for nature, providing a beautiful space to enjoy the unique food of the region. 222 S. Blount St.; bidamanda.com
Bida Manda
Best Build-Your-Own
Chopt
At Chopt, the world, or bowl, is your oyster. Choose a base of greens, then add from a list of superb veggies, and finish with your choice of cheeses, grains, meats and crunchy toppings for a colorful, satisfying chopped salad that’s all your own. 420 Daniels St., 6004 Falls of Neuse Rd.; choptsalad.com
CAVA
Similar to Chipotle but for Mediterranean cuisine, at CAVA you can build your own salad, grain bowl or pita with fresh toppings, proteins, dips, spreads and dressings to your heart’s content. 403 Daniels St.; cava.com
Raleigh Raw
Raleigh Raw’s customizable poké bowls are a downtown cult favorite. Choose your base of sticky rice or greens, protein and one of three signature styles, made up of either spicy, sweet or savory refreshing ingredients. 7 W. Hargett St.; raleighraw.com
Gusto Farm to Street
Go light or indulgent with Gusto’s customer-crafted salads and pizzas, where it’s up to you to choose from a substantial list of greens, grains, sauces, cheeses, proteins, dressings and other toppings, as well as type of crust; cauliflower is the favorite. 3088 Wake Forest Rd.; 2512 Hillsborough St.; eatgusto.com
Guasaca Arepa & Salsa Grill
This South American-inspired restaurant specializes in build-your-own arepas, featuring an authentic list of fillings, ranging from avocado, chicken, braised tilapia to shredded beef, plus traditional toppings and sauces. 4025 Lake Boone Tr.; guasaca.com
Best Deals & Combos
BarTaco
The BarTaco lunch tray lets you live every day like it’s Taco Tuesday, with the option of three tacos or one rice bowl and a chopped salad or cup of soup for $11. 4121 Main at North Hills St.; bartaco.com
BarTaco
The Cardinal
There aren’t too many spots where you can get an amazing $3 lunch in Raleigh, but The Cardinal is one of them. For just three bucks, get a signature local beer-steamed dog in a New England-style bun, then load up on gourmet toppings for 25 cents each. 713 N. West St.; facebook.com/TheCardinalBar/
Pizza La Stella
Get your own personal, one-topping pizza with a drink for only $9.95 at this beloved Neapolitan-style pizzeria in the heart of downtown. 219 Fayetteville St.; pizzalastella.com
Sono
Craving sushi? For $15, try Sono’s lunch sushi combo, which includes miso soup, house salad and your choice of a specialty roll. 319 Fayetteville St.; sonoraleigh.com
Tazza Kitchen
Tazza’s bowl of soup and half salad combo for $8.50 is perfect for those who like to stay on the lighter side during lunch. 432 Woodburn Rd.; tazzakitchen.com
Tazza Kitchen
Most Iconic
Mecca
This old timey, diner-esque restaurant has been serving Raleighites since 1930, with a traditional Southern comfort menu and daily house specials that utilize local, seasonal ingredients. 12 E. Martin St.; mecca-restaurant.com
The Player’s Retreat
Since 1951, Player’s Retreat has been a beloved lunch spot for all walks of life in Raleigh, no matter the age or financial status. Elevated bar food and made-to-order entrees comprise the beloved menu. 105 Oberlin Rd.; playersretreat.net
Clyde Cooper’s Barbecue
For great barbecue around these parts, most Raleighites opt for Clyde Cooper’s, a long-cherished establishment featuring award-winning slow-cooked pork barbecue dishes and fried chicken. 327 S. Wilmington St.; clydecooperbbq.com
Clyde Cooper’s Barbeque
Hayes Barton Cafe & Dessertery
Located in the heart of historic Five Points, Hayes Barton’s signature deli and grill selections have been a Raleigh favorite since 1998, along with housemade desserts. 2000 Fairview Rd.; hayesbartoncafeanddessertery.com
The Roast Grill
This diner has solely been serving hot dogs, glass bottle Cokes and Greek desserts since 1940. The dogs are made from 90 percent beef with a touch of lean pork flavor, cooked on a grill until crisp and charred, and served without ketchup—the owners don’t believe it belongs on a hot dog. 7 S. West St.; roastgrill.com
