Village District’s first full-fledged cocktail bar Mr. Henry—from the mind of local hospitality vet Matt Bettinger—is now open, pouring classics like cosmos, spritzes and a top-notch martini in a British pub-esque environment. Cheers to that, guv’nor!
Giorgios Bakatsias is on a roll—literally. His newest concept, Tomi Sushi, has landed at East End Market with elevated contemporary Japanese selects, from signature rolls and nigiri to traditional starters, protein-heavy entrees, and soups and salads.
In ~sweet~ news, Bittersweet and Johnson Street Yacht Club owners Kim Hammer and Lewis Norton’s Bitter Social is now open above Centro. Combining happy hour and social hour, the hot spot features cocktails and recurring events like Trashy Wine Club, DJ dance parties, smut poetry nights and more. It’s like Friends meets dive bar.
Bitter Social
Oh, how sweet it is (to be loved by Tifa)! Tifa Chocolate & Gelato is now open in North Hills. A sweets lover’s dream, the shop offers chocolate, gelato, cookies, coffee and tea, and other treats.
Pour it up! DTR’s first ABC storein ~40 years has bowed with over 2,000 bottles (including NC products) in the former Kimbrell’s Furniture location next door to Deco on Salisbury Street. Downtown spirits—officially lifted.
A taste of Cabo is coming to Brier Creek Commons early this month via the local Torres family’s Cabo Mexican Cuisine feat. a Baja California-inspired menu with the likes of tacos, ceviche, and mezcal + tequila drinks. No sunscreen necessary.
Pasta la vista! Smoky Hollow’s newest restaurant La Cucina Italiana is now slinging pasta, pizza, subs, salads and other Italian favorites alongside a full bar.
Set your alarms (snooze button optional) for not one, but three new brunch offerings around Raleigh: plant-based dishes at Fiction Kitchen, Mexican and Latin American fare at Mala Pata, and classic faves at The Crunkleton.
Pho real? Following Mofu Shoppe’s closing this summer, new Vietnamese restaurant Saigon Kitchen is expected to fill the space at City Market.
ISO NYC-style bagels right here in Raleigh? Check out V Pizza’s weekend pop-up From Queens With Love, feat. bagels mixed, mastered and kettle-boiled in NYC and finished in the Cary location’s wood-fired ovens.
Buzzy news in 3, 2, 1… 321 Coffee has moved into a larger roastery—its second roastery expansion in three years (!)—that will more than triple its current roasting capacity. Stay tuned for roastery tours and tasting experiences coming soon.
A farewell to inclusive venues The Wicked Witch and The Night Rider, both shuttering for good Nov. 2.
Fresh squeeze, who dis? Stirring up something new at North Hills, STIR has unveiled a revamped menu + bar program feat. in-house juices and dishes like bone-in ribeye, dover sole and shrimp scampi—NTM a signature housemade tonic syrup.
Have you herd? James Beard Award-nominated chef Preeti Waas is opening a second location of her boutique bodega Nanny Goat at the bottom floor of the GeerHouse apartment building in downtown Durham with a spotlight on grab-and-go prepared foods from local chefs.
Japanese and Italian cuisine combine at recently bowed Shinmai Kumo in Cary—from the same team behind Shinmai Shokudo—with unique menu items such as wasabi fries, chicken curry flatbread and tonkatsu tagliatelle. Talk about an international crossover episode.
Slice, slice, baby! Popular Raleigh pizza joint Timber Pizza Co. is headed to Durham in December with a new 2,000-square-foot space at The Shops at Wye Junction offering its signature pies, local brews and a “pizza party-meets-summer camp” vibe.
Timber Pizza Co. | Photo courtesy of NiceDay
DTR nightclub Aura Lounge is back open with a reno’d exterior, plus new state-of-the-art DJ booth, lasers and CO2 cannons. Cue the confetti drop!
And we’ll all drift on, OK… The firstDrift coffee shop + kitchen (as opposed to its restaurant-style “cafes”) is coming to Hub RTP in early November.
West coast energy incoming at Oregon-founded coffee chain Dutch Bros, dropping its first NC location in Morrisville by the end of the year.
New name, same pour decisions. Fenton’s CRÚ Food & Wine Bar has entered a new era, rebranding to CRÚ Wine Bar and Bistro—plus launching a reimagined culinary and bev program featuring chef-driven dishes, an extensive wine list and a top-scale spirits selection.
It’s wine o’clock at St. Pierre! Oakwood Pizza Box’s Anthony Guerra teamed up with sommelier Scott Hardiman to open a new wine shop and bar at Raleigh Iron Works. The classy yet comfy space uncorks thoughtfully curated wines from under-the-radar makers, exceptional producers, and up-and-coming labels, plus craft beer and cider, with craft cocktails on deck (stay tuned).
Left Hook, right move? The Left Hook Coffee is leaving Gussie’s at the end of October to focus on its East Raleigh brick-and-mortar. Good news, Gussie’s will take over the coffee counter—and your fave brekkie items aren’t going anywhere.
New name, who dis? Foxcroft Wine Co. is now Foxcroft Food & Wine, highlighting a mod American menu with housemade pastas, steak frites and a bangin’ burger. Sips crafted with lauded Charlotte speakeasy Dot Dot Dot feat. batch ’tails and barrel-aged whiskeys arrive this fall alongside brunch. Cheers!
Foxcroft Food & Wine
It’s getting hot in here! Dave’s Hot Chicken is bringing tongue-tingling spice—and those addicting seasoned fries—to the former BB’s Crispy Chicken spot.
Bye, burgers—hello, hummus and pita. Urban Olive Mediterranean is replacing Transfer Co. Food Hall’s Mama Crow’s in November, serving fresh, made-from-scratch recipes that blend traditional and modern flavors.
Paris + Seoul = yum! French/Korean bakery Tous les Jours is opening a new Seaboard Station spot serving tasty pastries, sandwiches, cakes, bevs and more.
Saucy! Build-your-own taco spot Barrio is now open in Smoky Hollow, serving tacos, nachos, bowls, queso and handcrafted margs.
Horseshoe happens. Poole’siconic double horseshoe counter is back—red barstools and all.
Forrest Mason Media
Pour one out for Mandolin and Mofu Shoppe, both of which closed their doors for good this summer after 14 and eight years, respectively.
Encore! Five Points fave Ajjamakes Garden & Gun’s best new restaurants lists. Mediterranean and Middle Eastern flavors + groovy patio = no surprise there.
They’ve got buns, hun! Whataburger plans to open not one, but two Raleigh locations by 2026, plus a Wake Forest outpost in the works. Expect burgers, sandwiches, chicken strips, fries and bevs.
From dumplings to burgers—Barley and Burger is primed to flip gourmet burgers and beers by October at its fourth NC location in the former David’s Dumpling & Noodle Bar space.
Wings—brick-and-mortar style. Raleigh’s own “chicken wing guy”—of Da Bubs fame—is now at Le Dive, plating wings (naturally), focaccia pizzas, burgers and more.
Leo Velasquez
Get a taste of the Big Apple at H&H Bagels, setting up shop later this year in Chapel Hill’s University Place. The brand—cameoed in Sex and the City and Seinfeld (!)—also has plans to break onto the Raleigh and Durham scenes.
Same name, new owners? 42nd St. Oyster Bar may reopen as soon as this fall under property owner John Holmes and GM Hunter Correll.
Get back to your roots: Feel-good Roots Natural Kitchen expands to a second Triangle spot this spring in the former Gumby’s Pizza, serving salads and grain bowls ranging from Southwest spice to Asian ginger.
Now it really is 5 o’clock somewhere, as RDU removes alcohol time restrictions, serving spirits as early as 4am.
A new chapter is unfolding for Peregrine, what with Zack Thomas (formerly of Boatman Spirits Co.) joining the team as beverage director. The resto also launched brunch, feat. the likes of hot honey cured eggs and beef heart shawarma.
Also getting a recent brunch upgrade is East End Bistrot, which now serves French-inspired dishes like croque madame, steak frites and eggs, and quiche every Sunday.
A new garden just bloomed in DTR. Enter La Veladora’s back patio, blossoming with Latin spirit-inspired sips, agave, and a plethora of greenery in vibrant pots. Catch ya outside!
Get your fix at Boxyard RTP with new addition Baekho Coffee & Ice Cream from the Namu/Bulkogi/The Can Opener team, specializing in Korean-inspired handcrafted bevs and coffees.
Brunch is always the answer—even on weekdays (find the lie). Birdie’s now dishes weekday breakfast Mon.–Fri. with standard fare like biscuits, French toast, and shrimp and grits—plus coffee and other morning bevs.
Birdie’s Barrom & Kitchen
Wawa lands. The cult-fave Northeast chain opens its first Triangle locale in Garner—with its famed hoagies, breakfast sandos and coffee that make road trips all the more worth it.
Cary’s got the meats. New York Butcher Shoppe is now slicing beef, chicken, pork and fish, plus housemade entrees, sides and dips—not to mention a wine bar serving a full lunch/dinner menu + vino on tap.
Lunch is leveling up—La Terrazza and Figulina now serve elevated midday grab-and-go selects in DTR.
Vic’s Pizzeria is firing up at Wendell Falls—slated to slice on the scene in 2027 with a full bar feat. craft and bottled beer, wine, and liquor—plus the same menu as the DTR location, with expanded pasta selects.
Yeehaw meets howdy thanks to Tex-Mex chain Mezcalito, lassoing the former On the Border near downtown Cary with its bold dishes, from chimichangas and carnitas to quesadillas, tortas, burritos, fajitas and more.
All buzz, no hangover: Secret Garden’s THC-infused spirits hit Le Dive late August.
Arrivederci, Brio! The Italian spot at Crabtree Valley Mall shuttered post-bankruptcy filing—look for new owners to crop a fresh spot to feed the mall crowds.
Pizza for lunch? Say less. Michelin Bib Gourmand-awarded Timber Pizza Co. now slices pie, empanadas and salads at lunchtime.
As temps start to drop, these dishes are bringing the heat—and a whole lot of flavor. From mouth-numbing ramen to wings that pack a fiery punch, Raleigh spice lovers are in for some serious burn (in the best way). Think you can handle the heat?
Spicy Tan Tan | Miso Ramen Bar There’s nothing a cozy bowl of ramen can’t fix on a cool day—especially when you up the spice factor. The spicy tan tan is a fan favorite, served in a savory tonkotsu broth with spicy ground pork topping, ajitsuke egg, enoki, nori and a smattering of veggies. @miso_ramen_bar
Beasley’s
Carolina Reaper Hot Chicken | Beasley’s This fiery fried chicken thigh isn’t just hot—it’s tongue-melting. Dunked in spicy oil and topped with pickles, crisp iceberg lettuce and a buttermilk herb sauce, then slapped between two slices of white bread—it’s a sandwich built to bring the burn. Add the Carolina Reaper buttermilk herb if you’re feeling extra fiery. @beasleys_raleigh
El Jefé Wings | My Way Tavern These are not for the faint of heart—trust. Flying dangerously close to the sun, the XXX hot wings top the heat scale with a fiery intensity that challenges even the boldest spice lovers, while the Pineapple Reaper brings a sweet-but-deadly kick as a close second. Ranch or blue cheese necessary. @mywayraleigh
Chicken Jalfrezi | Royal India Literally translating to “hot stir-fry,” this dish guarantees a kick—and then some. Served sizzling and soaked in a spicy sauce, every bite delivers a smoky tanginess that’ll tantalize your taste buds. Want it hotter? Ask the kitchen to turn the dial up—they will (but beware!). @royal.india.nc
Lobera
Cauliflower Al Pastor Tacos | Lobera Tacos & Tequila Bringing a serious bite to an otherwise neutral veg, these tacos feat. al pastor-style battered and fried cauliflower deliver a slow, smoky burn. Fresh toppings like salsa verde, avocado, red cabbage, radish and micro-cilantro may look delicate, but don’t be fooled—just one bite will light up your taste buds. @lobera.raleigh
Ludicrous Wings | Buffalo Brothers “Ludicrous” is not an exaggeration. These wings—coated in a fiery sauce so intense, even the bravest have tapped out—take spice to an entirely new level, way past “hell” and straight into the danger zone. Proceed with caution… and maybe a gallon of milk. @buffalobrothersnc
Ditch the PSL and spice things up this fall with creative seasonal bevs.
We love a pumpkin spice latte as much as the next person, but this season, Raleigh coffee shops and bars are crafting creative fall flavors that go way beyond the orange-hued froth. Whether you’re in the mood for a cozy latte or a unique craft cocktail, these seasonal cider-spiked, nut-infused and sugar-dusted bevs are worth savoring every sipping—and skipping Starbucks for.
The Longleaf Lounge Drink This: Autumn White Sangria Sangria gets a fall makeover with this crisp, cool and smooth bevy mixing white wine, apple brandy, cider, maple, orange and lemon. Think of it like a cold version of a hot toddy—add apple and a touch more sweetness. White it might not cure a sore throat, it’ll certainly lessen your post-summer blues.
NoRa Cafe Drink This: Chaider + Honey Harvest Latte This neighborhood coffeehouse in North Raleigh leans into seasonal comfort with its Chaider, a warming blend of spiced chai tea and tangy apple cider that tastes like straight up fall in a mug—and is the perf op for non-coffee-drinkers. For the creamy caffeine heads, opt for the Honey Harvest Latte, featuring local honey that provides just the right amount of sweetness without overpowering the espresso’s depth. Either way, you’re in for a flavorful break from pumpkin overload.
Wye Hill Drink This: Roots & Rye Play into purple with this vibrant concoction of rye whiskey, ube (a purple yam), cinnamon, clove, lemon and egg white. Frothy, bold, and subtly sweet and spicy, it offers multiple reasons to ditch the orange for a new color of the season. ~Wye~ not give it a try?
Boatman Spirits Co. Drink This: Cleopatra Julep Seaboard Station’s otherworldly cocktail bar takes seasonal sipping seriously, drawing inspiration from historical recipes. Depart from the norm with the Cleopatra julep feat. a fragrant mix of olive oil-washed rye whiskey, cinnamon, rose, myrrh, cardamom and mint reminiscent of what historians have determined about the Queen of the Nile’s signature perfume. It’s a history lesson in a glass, and one that tastes perfectly of fall.
Sonder Drink This: Apple Cider Donut, Carrot Cake & Cinnamon Toast Crunch Lattes The bright and airy Wendell coffee shop’s seasonal menu reads like a bakery case—but in latte form. The apple cider doughnut latte serves as a nod to orchard visits (and is best served with Tepuy’s apple cider doughnut holes), while thecarrot cake latte blends spice and sweetness for an autumnal twist on a classic dessert. And for pure nostalgic comfort? The Cinnamon Toast Crunch latte brings the cereal-milk trend into fall territory. It’s a playful, sugary lineup guaranteed to brighten gray fall mornings.
East Bower Cider Co. Drink This: False Fall Cider Raleigh’s first cidery’s aptly named False Fall cider bridges the gap between hot summer afternoons and crisp autumn evenings. Made with local apples, peace purée and layered with bright, refreshing notes from chai spices that hint at cooler days ahead, this semi-dry cider is light, crisp and easy to sip when the weather can’t quite make up its mind.
Jubala Coffee Drink This: Spicy Churro Flat White If you’re really looking to spice things up, Jubala’s seasonal flat white takes the heat to the next level with a mix of chile de arbol, Videri chocolate, Cinnamon Toast Crunch-infused milk and espresso. It’s a surefire antidote for a cold fall day—packing both the heat and the sweet for flavorful fall sipper. A pumpkin spice latte could never.
The Haymaker Drink This: Burnt Sugar & Rye Old-Fashioned Sweater weather in a glass? Say less. Haymaker is channeling autumn’s smoky meets spicy side in its riff on an old-fashioned made with Jack Daniel’s Bottled in Bond rye, burnt sugar syrup, orange essence and aromatic bitters. And the result is rich, warming and subtly sweet—making for an ideal nightcap on crisp evenings. Now the only thing missing is a cozy fireplace.
Bittersweet Drink This: Blair Witch Tea Party Something wicked(ly delicious) this way comes… Get in the Halloween spirit with Bittersweet’s witchy and refreshing bev made concocted of Cardinal barrel-rested gin, black tea, honey, pineapple, lemon and cayenne pepper with a spiced rim. No tricks—just a sweet and slightly spicy liquid treat, best paired with one of the DTR bar’s signature desserts (the pumpkin crème brûlée and apple pie sundae will really get you in the fall mood).
The Independent Restaurant Coalition bolsters disaster relief efforts across the state.
After Hurricane Helene devastated Western North Carolina, countless restaurants and bars were destroyed or forced to close indefinitely. And, yet, many still stepped up to feed neighbors who had lost everything. Restaurateurs and purveyors organized food trucks, while kitchens with available capacity packaged and delivered meals across more than 600 miles of damage. These businesses worked tirelessly to support their communities—but who was there to help them in return?
Enter the Independent Restaurant Coalition. Founded in March 2020 amid the COVID pandemic, the coalition was created to give independent restaurants and bars a collective voice—plus helped secure the $28.6 billion Restaurant Revitalization Fund, a lifeline that kept thousands of businesses afloat and their workers employed.
Now, the IRC is once again mobilizing to aid restaurants struggling after natural disasters like Helene. In partnership with Chase, the coalition is launching two grant programs: the IRC and Chase Disaster Relief Fund, and the IRC and Chase Innovator Awards. Together, these initiatives will distribute $4 million this year, aiming to deliver financial aid quickly to independent restaurants when they need it most.
“There is very little government relief for small businesses when a natural disaster devastates a community,” says Cheetie Kumar, chef-owner of Raleigh’s Ajja and IRC Board vice president. She also notes that most independent restaurants operate on razor-thin margins without cash reserves to weather extended closures.
To further support the vital role independent restaurants play in their communities, the coalition will honor those pioneering innovative, community-driven practices. Kumar points to programs that feed hungry children and adults, bolster urban farms, and advance fair labor models. “These innovators deserve not only financial support, but also recognition for their impactful work,” she emphasizes.
Outside of disaster relief efforts, the IRC continues to advocate for policies aimed at leveling the playing field for small businesses. This includes efforts to reduce credit card swipe fees; push for immigration reform to address labor shortages; and support the Restaurant Service Charge Tax Fairness Act, which seeks to reduce wage disparities between kitchen and front-of-house staff. The coalition is also working to make childcare more affordable for hospitality workers, lower exorbitant third-party delivery fees and combat fraudulent reservation practices.
“Independent restaurants are more than just a small business with a kitchen,” Kumar explains. “They are often anchored in a neighborhood or community”—and without them, “our collective culture would be quite bleak.” These vital spaces employ millions, support local farmers and host many of life’s most meaningful moments. With a $1 trillion impact on the economy, their survival is essential—and the IRC is committed to helping them weather all kinds of storms.
