Where to find the ultimate cold-weather cure around town
Nothing soothesa cold-weather chill quite like a hot toddy. Dubbed “Southern cough syrup,” the warming winter classic blends dark liquor, hot water, honey, lemon, and a medley of herbs and spices—and, yes, it’s long been touted as a legit antidote for coughs and sore throats (a win-win!). So when you get the shivers this season, trade the cold meds—or your cold bev—for one of these heat-bringing beauts. Doctor’s orders!
Gussie’s
The classic gets the Gussie’s treatment with high-rye whiskey, honey, Angostura and a clove-studded lemon moon—best paired with cozy comfort bites like meatballs, braised short rib ravioli and soup. gussiesraleigh.com
Jalwa
Jalwa’s tropical-leaning riff brings the summer energy with spiced rum, pineapple, ginger and cinnamon, delivering warmth with a sunny twist—heating you up in more ways than one.jalwaindianbistro.com
STIR
Apple cider meets hot toddy in this soul-soothing sipper combining the best bevs of winter in one: housemade apple cider infused with cinnamon, clove, nutmeg and citrus peel, blended with whiskey and finished with fresh lemon. Sweet, tart and aromatic, it’s the ultimate winter warmer.stirraleigh.com
Whiskey Kitchen
Patio season lives on at WK thanks to its sweet, citrusy toddy, made with bourbon, signature housemade allspice honey and lemon—plus a little extra coziness courtesy of the always-packed patio’s heaters. whiskey.kitchen
William & Company
It’s only right that Willco’s toddy be made with mezcal. Fresh lemon and ginger juice plus ginger-infused local honey round out this smoky, warming take on the OG. @willcobar
Wolfe & Porter
Break out from the ordinary and cozy up with the aptly named Cuffing Season toddy—a mix of honey, lemon, cinnamon, Caribbean dark rum and Licor 43 (a Spanish liquor with botanicals, citrus and a woodsy vanilla note). It’s a match made in hot-toddy heaven. wolfeandporter.com
Michelin recs mean big numbers for local restaurants.
For 13 Raleigh restaurants, the relentless pursuit of plated perfection paid off in full with a nod from Michelin in the premiere Michelin Guide American South, and, in the culinary world, no accolade shines brighter. But beyond prestige—and the potential for stardom come next year—what does a Michelin recommendation actually mean for business?
At Mala Pata, co-owner Marshall Davis says reservations skyrocketed within a week of their Michelin name drop, and, within just 72 hours, the recently bowed eatery was 80% booked through the end of 2025.
“We’ve served nearly 1,000 first-time guests since the Michelin news,” remarks Davis. Sales are up 10–15%, and the restaurant is working to accommodate walk-ins as diners travel from across the state—from Charlotte to the coast. “November was the biggest month we’ve ever had because the news broke,” the restaurateur tells RM.
Over in North Hills, Tamasha co-owner Mike Kathrani says the Michelin status has driven a sharp rise in reservations, translating directly into a substantial increase in guest count and overall revenue—along with a significant visibility boost. “A growing percentage of our guests, particularly out-of-state travelers visiting for business or leisure, are discovering Tamasha through Google searches and the Michelin Guide website,” notes Kathrani.
Despite only receiving a rec for its DTR location, Brewery Bhavana is seeing similar increases in reservations, guests and sales at its Fenton outpost. Co-owner Patrick Woodson says just how long the uptick will last is the “golden question,” but he’s optimistic.
“Being on the Michelin app makes a huge difference,” he says. “There are so many people who travel through here, particularly because Raleigh has so much going on in terms of tech and universities. Yelp and OpenTable are helpful, but Michelin definitely seems to have an impact—and I think it’ll be sustainable.”
While the prestige of a Michelin nod is clear—only time will tell whether the business boom proves just as enduring.
The hospitality industry is changing—how can it keep its spark?
“How are you doing tonight?” It’s a simple question, but in a city that lives to dine and drink, it can quietly define the entire experience. It’s not just what’s on the plate or in the glass that matters, but how welcome—even human—the exchange feels, rather than purely transactional.
Lately, that simple question can feel like it has been replaced with a defiant statement: “It’s not my job.” And real connection can feel fleeting. A barista takes your order without looking up. You have to ask the bartender for the menu—three times. You wait longer than expected—or remotely reasonable—just to be noticed at your table. None of it is catastrophic. But together, those small frictions signal a shift: hospitality doesn’t always feel like hospitality anymore.
And in a market with endless options, that shift matters. The reality is, guests have many choices, and they’re going to frequent the places they feel seen and heard—which ultimately affects a business’ bottom line.
“Sometimes it’s a tough pill to swallow,” says Foundation owner Kyle Hankin. “But if we’re in the hospitality industry, it’s our job to serve people. It’s not a detriment—it has to happen. People get served, that’s how capitalism works, and we’re part of it.”
The industry, of course, has shifted sharply since the pandemic. Fewer people were going out. The way we interact with strangers changed. And the potential employee pool dwindled, with fewer folks pursuing hospitality as a career.
“Restaurants used to be a fun, easy way to turn your brain off, serve, make a couple hundred bucks, then do your own thing,” adds Hankin. “But, unfortunately, it just doesn’t really exist like that anymore because the price of existing is higher.”
Crawford and Son GM Kat Rider notes that generational differences may play a role, as shifting expectations and approaches also shape today’s service culture. A part-time younger server looking to make some extra cash to get through school may approach the work differently than someone who’s dedicated a decade to the craft—not as a value judgment, she emphasizes, but as a reflection of how the workforce itself has evolved.
So what can be done to keep that hospitable spark alive—whether at a fast-casual counter, fine-dining room or neighborhood watering hole? It starts at the top, says Killjoy owner/operator Josh Gagne. Owners and managers, he stresses, have to invest in their teams because they’re the ones shaping the guest experience.
“It’s definitely the responsibility of the business at the end of the day,” he adds. “What you bring to the table makes everybody buy into what you’re doing. And the places that feel like the best places to be in, typically those people are passionate about what they’re doing—and you can feel that.”
For Rider, it’s all about leading by example, hearing out staff, strengthening benefits, and setting clear standards and culture from the jump. “I truly don’t think we’re going above and beyond anything,” she emphasizes. “We’re just doing a good job.”
As the industry continues to adjust, going out may feel more transactional, notes Hankin. But, at its best, hospitality has always been more than mechanical—it’s about being seen. The places that make guests feel appreciated—not processed—are the ones shaping what hospitality looks like next.
Don’t call it a comeback—they really were here for years. Raleigh’s about to blossom again as Sunflower’s Café makes its long-awaited return—this time to the burgeoning Rockway development on DTR’s southern edge.
Before Downtown was packed with buzzy cocktail bars and chef-driven hot spots, Sunflower’s was theneighborhood anchor—a bright mom-and-pop sandwich shop known for its fresh salads, housemade desserts and cheerful yellow facade.
For 37 years, the cafe fed locals with steady warmth and simplicity before closing to much heartbreak in 2020, leaving a void for Raleighites craving an F&B scene that doesn’t sacrifice its roots in pursuit of the new.
Now, that sunflower is set to rebloom, slated to reopen in 2026 in Kane’s new work-stay-play community as the fourth announced tenant at The Row. Helmed by Quinn Ferebee—son of OG owners Deborah and Clay—the reimagined spot promises the same scratch goodness Raleigh remembers, paired with a mod twist: full bar, craft ’tails and late-night vibes where dining tables flip to pool tables.
“I’m excited to reintroduce an old Raleigh favorite to a new audience, as well as to those who enjoyed it for so many years in Downtown,” says Quinn. “I hope to honor my parents’ legacy and make it the best it can be.”
With its fresh start at The Row, Sunflower’s is poised to brighten the DTR landscape once again—proof that in Raleigh, even after the petals fall, the roots run deep.
St. Pierre’s wine + Vivian Howard’s snacks = the perfect pairing.
Renowned chef Vivian Howard’s distinguished fare has finally made its way to Raleigh by way of Anthony Guerra’s St. Pierre at Raleigh Iron Works. The NC-born TV host, author and restaurateur launched her highly anticipated snack menu at the wine shop and bar in November, offering the perf pairings for Guerra’s extensive wine collection.
“I’ve always been a big fan of Anthony’s—and this is a safe way to dip our toes into the Triangle market,” says Howard, whose impressive résumé boasts multiple restaurants across the state, cookbooks and Emmy-winning TV appearances. “Chef Charlotte Coman [of Howard’s Theodosia restaurant at The Sanderling Resort in OBX] and I have had so much fun putting this together.”
St. Pierre, which debuted with much fanfare in September, has quickly become a go-to among Oak City’s robust class of wine bars, offering bottles from the world over—think Italy, France and California—for both the vino newcomer and bona fide wine connoisseur. Now, Howard’s snack menu only elevates the selection even more, tempting patrons to sit and stay for awhile longer over a bite to eat.
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Named after Howard’s Frenchie Tina, the menu features savory light bites like smoked oysters served with roasted garlic mayo and pork rinds, pickled shrimp with crostini, and marinated mushrooms and tomatoes—plus caviar jars coupled with creme fraiche and potato chips and a handful of cheese balls (think the Pepperoni “Pizza” rolled in sesame seeds and pepperoni chips). On the sweeter side, find ricotta cookies and chocolate and buttermilk budinos.
Straying from the typical charcuterie vino pairing, Howard’s bites at St. Pierre prove fun, satiable and out-of-the-box (in the best way)—ideal for a pre- or post-dinner bite or just a casual snack sesh. And, so, in the words of the local hospitality maven: “Go get your snack on!”
