After 86 years, glizzy glory still lives on at The Roast Grill.
If Merle Haggardrose from the grave to eat in Raleigh, you’d likely find him at The Roast Grill.
Nestled in a little white house on West Street, the hot dog joint has been holding its own for nearly a century—and in a city with a constant craving for what’s new and next, that’s no small feat. Raleighites love a hot dog—and this rite of passage holds fast.
Vines tangle up the sides of the aged facade, and a line of grillgoers typically wraps onto the street—thanks in equal measure to lore, novelty (George and his wife Kathy Poniros are known to open the grill sporadically, regardless of the hours listed in the window) and sparse seating.
Inside, the narrow space is the opposite of curated—fluorescent lights flicker overhead, old neon signs touting domestic beers cast a red glow on the thin wooden walls, and a tiny TV hums a Canes or NC State game in the corner. From decades worth of sports memorabilia to vintage still-full soda bottles and hot dog-related trinkets cluttering the shelves, The Roast Grill is an endearingly divey memory box where nothing changes—period.
The unwavering menu is as straightforward as it gets: hot dogs with slaw (no mayo), mustard, onions and chili crafted from a 100-year-old recipe. Each dog is $4, no matter how you order it—and there’s only one rule of the Roast: Don’t you dare ask for ketchup.
Behind the barstools, snaps of star hot dog guzzlers gaze down, daring anyone to match their 17-dog feats. While double digits are reserved for the brave, you’ll likely find yourself two or three deep—washed down with a beer or soda. And on your way out? Kathy will make sure you leave with a Tootsie Roll in your pocket.
The joint is as American as they come, so don’t expect to linger. Seating is limited, and Hot Dog George isn’t shy about telling slow eaters to move it. For the glizzy king, it’s another day, another dollar—but thanks to his (and Raleigh’s) unwavering devotion to a hot dog and a cold one, The Roast Grill refuses to fade into the annals of time.
So when you see the neon Roast Grill sign glowing in the window, go get a dog—right then and there. No questions asked.
She’s beauty, she’s grace, she’s North Raleigh’s classic place.
Margaux’s is like your favorite spunky Southern aunt: funky, friendly, cool, always there—and the ideal balance of sophisticated “y’all” and lived-in confidence. The kind who knows exactly who she is and doesn’t need to prove it.
Fitting for an institution on the short list of Raleigh OGs, which is soon to fete 35 years of style, service and Southern grace. Always buzzing with a hum of chatter that feels social but never chaotic, the room sets the tone from the jump—serving drama without tipping into theme. Think walls layered with local art, quirky touches tucked into corners, dark wood and stone backlit by a warm glow. It feels collected rather than decorated—eclectic in a way that’s intentional, not showy.
A friendly beacon for regulars and newcomers alike, the bar meets you exactly where you are—whether hankering for classic standbys like dirty tinis, cosmos or margs, or a sip of whatever rotating special the tenders are shaking that night. And when it hits, it hits. It’s service that feels instinctive rather than rehearsed—welcoming you in like you’ve always belonged.
The sips set the stage for a deep bench of market-fresh fare that beckons you back again and again: the kind of place where you can order confidently, linger a little longer and trust the night to unfold just right—and always right on time. Daily additions keep things fresh without losing the plot, while longtime stars—crispy fried calamari, leg of duck, pan-seared salmon—deliver the kind of consistent comfort that never goes out of style.
Margaux’s isn’t loud about its longevity—and that’s kind of the point. Three decades deep, she’s doing exactly what she came here to do, and is exactly who Raleigh needs her to be: familiar, flexible and effortlessly gracious. Not flashy, not fussy, just really, really good at sticking around. That’s just the magic of Margaux’s.
On any given service at East End Bistrot, you’ll likely see chef-partner William D’Auvray (pictured) in the open kitchen—cooking on the line, prepping, expoing or even cleaning. And he’s just one of many local working chefs you can find doing the same.
Day after day, these chef-owners are ingrained in daily service—something that sets Raleigh apart from other markets where owners may step away from the kitchen for more managerial roles, and puts the city on par with bigger foodie cities like NYC, Chicago, LA and Atlanta. Not only does Raleigh have a thriving food & beverage scene, but one that’s hands-on, innovative and independently led.
And diners can feel the difference. “They know when something’s chef-driven versus just chef-branded,” maintains Peregrine’s Saif Rahman. “In places like Raleigh especially, that matters. Smaller rooms, tighter communities—you can’t fake presence. Being there isn’t romantic. It’s just doing the job.”
“Independent restaurants historically have chef-owners at the helm, and I believe these kinds of small businesses will always be the most beloved by the community.” —Cheetie Kumar, Ajja
Read: It’s not about ego, it’s about responsibility—for the inner workings of the team, the seamless flow of service and the overall guest experience. “I do a lot of heavy lifting,” says D’Auvray. “It helps me understand the strengths and weaknesses of my team—and there’s something to be said for mutual respect in the kitchen.”
That responsibility comes with a certain level of commitment. Being a chef-owner isn’t an easy gig—it involves long hours, stressful environments and burnout. But it’s also deeply personal, and often an extension of oneself.
Sunny Gerhart of St. Roch | Photo by Anna Routh Barzin
“You have to make time to be there,” says D’Auvray. “I get to be a part of the process instead of just setting it up and leaving it up to someone else. I’ll never relinquish that—it’ll always be me. If I’m going to put my name on something, I’ve touched the plate in some way.”
In turn, these chef-owners put in the hours to build trust, show support and lead by example—so that when they can’t be in the kitchen, everything stays business as usual. In the end, notes St. Roch chef-owner Sunny Gerhart, there are responsibilities outside of cooking; but if you shape a well-rounded staff, the standard stays the same whether the chef is on the line that night or not.
“The goal is to empower the team so they do things the same way regardless of my presence,” concurs Ajja’s Cheetie Kumar, who was recently named a semifinalist for the 2026 James Beard Award Best Chef: Southeast. “What I bring to the table are new ideas, an objective eye and to make things more efficient.”
That presence benefits chefs as much as diners. Being on the line allows them to get real-time feedback and put out fires on the spot—ultimately making for a better experience for everyone, from back of house to guests.
After all, being a chef is not a remote career, emphasizes Kumar. You can’t feel what’s happening in the restaurant from emails or prep lists—products arrive off-spec, new people walk through the door every day, the energy of the room constantly shifts. “If I’m not there, I’m guessing,” says Rahman. “Being in the kitchen keeps me honest and keeps the food real.”
In short, that hands-on presence isn’t about optics—it’s about staying grounded in the reality of the work itself.
“A lot of places sell a chef’s name more than the chef’s work,” says Rahman. “I don’t believe in that. If my name is on the door, I should be on the line. Guests feel that.”
Brunch was once about recovery—now it’s about ritual. The holy grail of leisurely meals is all grown up, trading chaos for intention and excess for experience—social, unrushed and built to linger. Sure, biscuits, bubbles and bloodys still serve the soul, but today’s brunch has more range than those OG stacked IHOP pancakes. And judging by how many new spots have entered the chat since 2024, it’s clear: Brunch is having a moment. The best rooms turn late morning into an all-afternoon affair—no rushing, no rules.
And Raleigh loves its brunch (spoiler: Scoring a Sunday midday rez can be harder than landing a Friday night table). Hardly surprising, given at its core, brunch is about rest and authenticity—a chance to slow down in a culture that stays always plugged-in and on the go, tabs open and notifications firing. Post-church, post-gym or just an excuse to gather the group chat before noon—it’s not breakfast, it’s not lunch. It’s the one meal of the week made to savor.
So we put our taste buds to the test to assemble our 2026 cast. And because “best” should mean something, we limited the field to restaurants with enough runway to find their footing. The result? A lineup that proves brunch in Raleigh isn’t just thriving—it’s evolving.
Photo By Keith Issac
Hummingbird Iron District Our pick: Brunch burrito + Hummingbird Fizz
Hummingbird doesn’t just do brunch—it gives the weekend a pulse. Anchoring Dock 1053 with easy confidence, Coleen Speaks’ largely alfresco outpost brings a cast-iron soul to its concrete porch—Southern at heart, industrial in setting and undeniably its own. The wraparound patio hums on weekends, drawing in regulars for a brunch that balances New Orleans comfort with chef-driven intention. Classics land with quiet authority—fruit- and praline crumble-drenched French toast, huevos rancheros, seasonal quiche—while bolder plays like charbroiled oysters, smoked pork collard melt and the Peacemaker Po’boy nod to the kitchen’s Gulf roots. Refined without losing its edge, the steady standby turns a once-utilitarian corner of the city into one of its most soulful weekend staples. Sat. & Sun., @hummingbirdral
Wye Hill Warehouse District Our pick: Wye Hill breakfast sandwich + build-your-own mimosa party
Wye Hill’s brunch lands because it knows exactly what it is—no pretense, no posturing, just unapologetically itself. Simple yet seductive, the elevated brewpub brunch delivers broad appeal without chasing trends, sitting squarely at the intersection of breakfast and lunch with plates that satisfy either mood. Subtly sweet banana pudding French toast, light and flavorful shakshuka, and the ubersavory Brewer’s Benedict—served on a soft pretzel and slathered with housemade beer cheese sauce—have been known to anchor the lineup, while liquid brunch keeps pace with core brews, craft ’tails and a cult-favorite secret-recipe bloody. Of course, the sun-soaked patio with its unrivaled skyline views does some heavy lifting too, easily turning brunch into an all-day affair. Dependable, quietly cool and deeply satisfying, Wye Hill proves brunch doesn’t need overly assertive hype to hold your attention. Sat. & Sun., @wyehill
Photo By Anna Routh Barzin
St. Roch Moore Square District Our pick: Bananas Foster French toast + Frenchman’s Punch
St. Roch doesn’t take weekend mornings off. Like brunch on a brilliant bender, RM’s reigning Restaurant of the Year delivers the same precision, swagger and boundary-pushing energy to brunch—filtered through a distinctly Nawlins lens. Chef Sunny Gerhart’s NOLA-meets-Southern sojourn translates effortlessly to late mornings, where Gulf grit and Southern swagger collide across inventive takes on crawfish hushpuppies, Shrimp St. Roch and fried oyster hotcakes, alongside French Quarter staples like beignets and gumbo ’n grits. Familiar comforts still land—Big A** biscuit sammy among them—but everything arrives with the Roch’s signature edge. Confident, rebellious and deeply rooted in place, Gerhart’s Michelin-recognized muse ascertains that even at its most relaxed, one of Raleigh’s top kitchens never stops serving magic. Sat. & Sun., @strochraleigh
Madre Smoky Hollow Our pick: Hot honey Calabrian chicken and housemade churro + Mimosarita
All smoke, no hollow, Madre still reigns as one of Raleigh’s most reliable Sunday reveries—effortlessly cool, deeply satisfying and always *the* moment. Tucked into Smoky Hollow, the moody environs and spacious sunny patio set the tone, but the staying power comes from a tailored tapas-driven menu that knows exactly what it’s doing. Standouts like the biscuits and butter, and chicken and churro walk the line between indulgent and craveworthy, while the Turkish eggs and pork belly hash feed the soul, alongside a cocktail program—Mimosaritas included—that keeps Sundays moving at the perfect pace. Polished without being pretentious, buzzy without feeling tired, Madre remains a brunch constant because it never stopped doing brunch right. Sun., @madreraleigh
Mala Pata Iron District Our pick: Chilaquiles verdes + Thai-spiced Carajillo
When food, setting and rhythm align, the rest falls into place. Mala Pata owns the late-morning moment with the same confidence and clarity that earned it Michelin recognition, anchored by a masa-driven kitchen that treats tradition as foundation—not a limit. Rooted in collaboration and built to gather, the concept—masterminded by a tandem of local culinary talents: Angela Salamanca, Marshall Davis, Eric Montagne and Zack Gragg—leans boldly Latin American, crafted with North Carolina heart and executed with refined technique. Starters like blue corn biscuits and buñuelos set the tone, while carnitas and grits, migas tacos, and skirt steak and eggs reframe what brunch can be when craft meets intention. One of Raleigh’s most compelling culinary discoveries, Mala Pata earns its place among the city’s most satisfying weekend rituals by doing exactly what it does best—and one that leaves a lasting impression long after the last plate is cleared. Sun., @malapata.molino
Photo By Richard Barlow
Birdie’s Barroom & Kitchen Fayetteville Street Corridor Our pick: Shrimp & grits + espresso martini
Downtown brunch—done right. Perched along Fayetteville Street, Birdie’s delivers exactly what the city core was craving—a refined, feel-good weekend indulgence that understands both sense of place and point of pace. The bright, white- and teal-hued refuge feels at once poised and welcoming, while Birdie’s Backyard offers a rare DTR retreat built for lingering. The menu strikes a confident balance between elevated and comforting: impossibly pillowy French toast that eats like it drifted down from a dream, a deceptively named Simple Egg Sammie that’s anything but, and a beautifully composed Bennie that proves restraint can still impress. Sophisticated but never stiff, Birdie’s brings warmth, craft and care to the Central Business District with staying power. Sat. & Sun., @birdiesraleigh
Photo By Jeff Bramwell
Figulina Warehouse District Our pick: Breakfast hash + Farfalla Fizz
Brunch—but make it British. Chef-owner David Ellis brings a playful-yet-polished pub energy to Sunday mornings through a distinctly English lens, seasoned with Southern inspiration and globally honed chops. Delivering effortless London swagger, the lineup balances comfort while bucking expectations—think scones, bubbles and squeak, and panna cotta—while familiar favorites like eggs Benny, quiche and smashed avocado toast have served as familiar touchstones. Tea, coffee or something a little stronger set the cheeky vibes, giving the room an easy, pub-adjacent rhythm that feels transportive without trying too hard—altogether making Figulina one of Downtown’s most distinctive weekend rituals. Proof that when done right, brunch is better with a British accent. Sun., @figulina.raleigh
Photo by Forrest Mason
East End Bistrot Iron District Our pick: Quiche + Hugo spritz
East End’s refined brunch dishes a sense of occasion sans the fuss—confident, clever and entirely its own. Chef-partner William D’Auvray’s roster balances classic French technique with Asian influence, served in a serene indoor/outdoor setting anchored by the bistrot’s enchanting lush Champagne terrace. A sweet start might include the chef’s freshly baked-in-house pastries—pain au chocolat, clafoutis, almond croissant—followed by exquisite yet unpretentious plates running the gamut from honey yogurt Bavarian and a Boursin-stuffed crab omelet to steak frites and eggs, and a classic croque madame. With a recent shift toward more approachable pricing, East End is no longer reserved for special-occasion splurges—becoming a drop-in delicacy built for dreamy, lingerworthy midday weekend meals you’d imagine you could only find on vacation… until now. Sun., @eastendbistrotraleigh
Relish is in the name for a reason. Long before brunch became a sport, this North Raleigh mainstay was already doing the work—serving Southern comfort with care, and confidence with staying power. The OG space remains a go-to for lived-in, come-as-you-are brunch built on classics that never miss: Mama’s chicken biscuit, French toast bread pudding and hearty egg plates done right. Next door, sister concept The Kitchen Table serves up a slightly more playful take, leaning into brunch-forward sandos and tacos, and crowd-pleasers like biscuits and gravy, huevos rancheros and waffle riffs. Together, the duo delivers a choose-your-own-weekend moment: cozy or buzzy, traditional or riffed, but always reliable—proof positive that longevity, done well, is its own flex. Sat. & Sun., @relishraleigh, @kitchentableraleigh
Photo by Pam Varela
Cucciolo Terrazza Midtown Our pick: Toast Francese + spicy bloody
Dramatic yet inviting, refined but relaxed, Cucciolo brings a composed, distinctly Italian sensibility to the weekend in-between sitting—striking the perfect balance between sophistication and approachability. Making for an impressive midmorning moment that satisfies any palette, the roster bridges classic brunch and authentic Italian comfort, opening with sweet starts like zeppole (fried Italian doughnuts) and seasonally rotating cannoli before confidently moving into heartier fare. Standouts such as eggs Benedict “carbonara,” steak and eggs, and breakfast pizzette deliver indulgence without excess, while even the simplest sides—crisp bacon, creamy polenta—prove how sublime simplicity can be when in masterful hands. Bathed in natural light and built for la dolce vita, the terrazza invites you to slow down, savor and start the day the Italian way. Sat. & Sun., @cuccioloraleigh
Want “s’more flavor”? Cozy up to any of these local bars and restaurants and try a Woodford Reserve Double Oaked S’mores Old Fashioned—or another signature cocktail. Cheers!
Boatman Spirits Co. 713 Seaboard Station Drive, Raleigh Featured cocktail: Woodford S’mores Old Fashioned
Capulet Cocktail Club 1000 Social St., Ste. 110, Raleigh Featured cocktail: Woodford S’mores Old Fashioned
Goodnights Comedy Club 401 Woodford Road, Raleigh Featured cocktail: Woodford S’mores Old Fashioned
Cork Wine & Cocktails 143 NE Broad St., Ste. C, Southern Pines Featured cocktail: Woodford Smores Old Fashioned
Encore Ristorante 11211 Galleria Ave., Raleigh Featured cocktail: Woodford S’more Old Fashioned
Flask Cocktail Bar 7930 Skyland Ridge Parkway, Raleigh Featured cocktail: Woodford S’mores Old Fashioned
Mr. Henry Bar & Lounge 413 Woodburn Road, Raleigh Featured cocktail: Woodford Double Down
North Ridge Country Club 6612 Falls of Neuse Road, Raleigh Featured cocktail: Woodford S’mores Old Fashioned + two additional TBD
ORO 18 E. Martin St., Raleigh Featured cocktail: Woodford S’mores Old Fashioned
Rey’s Steakhouse 1130 Buck Jones Road, Raleigh Featured cocktail: Woodford S’mores Old Fashioned
Goodnights’ Woodford Reserve Double Oaked S’mores Old Fashioned | Photo by Veritas Digital Photography
SideBar 215 E. Chatham St., Cary Featured cocktail: Woodford S’mores Old Fashioned
The SideDoor 1389 Kildare Farm Road, Cary Featured cocktail: Woodford S’mores Old Fashioned
Tamasha 4200 Six Forks Road, Ste. 130, Raleigh Featured cocktail: Woodford S’mores Old Fashioned
Transfer Co. Food Hall 500 E. Davis St., Raleigh Featured cocktail: Woodford S’mores Old Fashioned
Wakefield Tavern 13200 Falls of Neuse Road, Ste. 101, Raleigh Featured cocktail: Woodford S’mores Old Fashioned
Westwood 518 W. Jones St., Raleigh Featured cocktail: Woodford S’mores Old Fashioned
William & Company 616 N. Person St., Ste. 1214, Raleigh Featured cocktail: Woodford S’mores Old Fashioned
