RM’s exclusive first look at the updated Rialto interiors
If you notice the Rialto is now an attention-grabbing blue—good. That’s exactly what you’re supposed to do. And in the best way. The longtime gray monotone-ish movie house has a new look to match its reenergized vibe and MO for its next chapter. And while bold—even electric—that blue is not just any ole random splash of blue. It’s intentional… at once nostalgic and avant-garde. As is the upcoming January lobby refresh.
New frontman Hayes Permar and company have said from the jump they wanted to give the Rialto a new lease on life (literally) by respecting its past and taking it into the future, from restored offerings (live music, movies, comedy!) to a fresh face. That revival—a Rialto 2.0, if you will—is exactly what local designer Antoine Pontón, who was tapped for the project, is honoring… “to respect its past and prepare it for the future,” says the principal of AP Designs. “That was the goal. It’s vintage. It’s retro. It’s respectful.”
Rendering courtesy of AP Designs
Applying art moderne design elements, the 2.0 updates harken back to Rialto’s roots. Google the architectural style to get a crash course on the nautical-leaning (we see you, blue) 1930s art deco subset that employs curves, glass blocks and horizontal lines to create length.
If that blue hue looks familiar, you’ll find it in Rialto’s new logo, developed with Dan Barbour of Barbour Shop Creative Services, which intentionally plays on the neon blue cast from the theater marquee at night. Bringing that neon blue inside, the upcoming lobby revamp also leans art moderne. Entirely cosmetic—read: more facial, less face-lift—the floor-to-ceiling updo comes complete with tile-patterned floors, painted/updated walls, new lighting and a reflective silver vinyl ceiling.
It’s a mood: funky, retro, clean, fresh… and just cool, Pontón describes. “You’re gonna feel like you’re walking back into the 1930s and ’40s—into the building’s original intention.” For now, the refresh stops at the theater doors. But, once Permar and company get settled, look for an update to the theater space (think chairs, acoustic panels, etc.).
It’s very American, very flashy and silver—like the fancy massive cars (think the Plymouth Prowlers of the day), explains the known-to-be-bold designer of the vintage vision. “All of those lines and fairings… just big American. Bigger is better. That’s what the whole movement of the architectural style was. … It was never meant to be subtle. It was never meant to blend in. It was meant to stand out and be a statement—and that fits right into Rialto 2.0. … It’s just going to look awesome.”
In a phrase: It’s “legacy reimagined”… which ever-so-fittingly happens to be AP Designs’ tagline. The Rialto has never been a blank canvas. And Permar—the ultimate caretaker—has ushered in its new era while staying true to its bones, at once resurrecting, restoring and propelling the Rialto for both longtime Raleighites and a whole generation who don’t feel an attachment—yet. “It’s not just a place for movies,” says Pontón. “It’s so much more.” therialto.com
“Through thoughtful collaboration, we’ve arrived at what you see today—a truly authentic and vintage look with a fabulously fresh custom take for a bright and full future to showcase our pride for the city we all love so much and dazzle visitors to our ‘Welcome to Raleigh, Y’all’ community!” ——Antoine Pontón
Legacy Reimagined In almost 100 years, the theater space has seen only a handful of iterations. Here, a snapshot of its storied look/legacy.
1942: First built as an A&P grocery store that bowed in 1938, the building raised the curtain as The Colony Theatre April 1, 1942 (photo June 1946).
1976: Snap of the popular Colony Theatre (present-day Rialto)
1983: Refurbished and reopened as the Rialto Theatre, exhibiting foreign, art, independent and alternative films. In 1989, longtime caretaker Bill Peebles took the helm (until 2022). From 1992–93: Space is retrofitted with new roof, state-of-the-art projection system, Dolby Stereo and new projection lamphouse.
1996–97: Rialto goes “50 shades of gray”—with iconic red doors via famed local artist Thomas Sayre. Facade and window boxes restored; new box office and display cases installed; lobby repainted; new carpet, pearlescent screen and new auditorium seats installed.
2023: New steward Hayes Permar takes the helm with a commitment to restoring the space’s history and vibrancy as a Raleigh icon, including a retro blue exterior and interior refresh.
Rialto timeline from top: Courtesy State Archives of NC; from the N&O Negative Collection, State Archives of North Carolina, copyrighted by the News and Observer; by @wsasser, courtesy of Cinema Treasures; by Dean Jeffery
Wake Tech is doing its part to address economic mobility head-on by reaching kids early and rallying around them as they climb to success.
It’s that time of year when we find ourselves reflecting on milestones and achievements as we resolve to take the next year next level. For Raleigh—a city that’s grown pretty accustomed to topping “best of” lists—2023 brought numerous accolades. And, yet, in our November Money Issue, we found the city still stacks up as a relatively affordable place to live.
But here’s the catch: not for everyone. The proof lies in one not-so-flattering stat—a lowest of lows that haunts us like the ghost of Christmas past. In 2014, a study led by Harvard economist and professor Raj Chetty revealed Raleigh ranked 48th on a list of the 50 biggest metro areas in the country when it comes to economic mobility. In other words, a child born poor in Raleigh is more likely to stay poor in Raleigh compared to other metropolitan areas. Cue record scratch.
“It’s the opposite of what you think it should be,” says Dr. Scott Ralls, president of Wake Tech, NC’s largest community college. “My first thought was, ‘We can’t be that bad.’ But even if Chetty’s numbers were off by a little bit… it shouldn’t be that way in Raleigh, a place with so much opportunity.”
Now, as we close in on a decade since those startling results from Chetty’s project were unveiled, it seems Raleigh has done little to improve its position (unlike Charlotte, which, after being ranked dead last, took it personally—and jumped into action). But Wake Tech is working to recast the narrative. In 2021 the college introduced a strategic plan called Reach and Rally, which structures programs to foster economic mobility based on a philosophy called ladder economics. “The thing about a ladder is it’s not about how high you can jump,” Ralls explains. “You’ve just got to get from one rung to the next.”
The base rung: outreach. “If you’re going to have an economic mobility impact, you can’t take students—you have to reach them,” says Ralls. To do so, Wake Tech aims to connect with students from families of limited economic means, often with limited exposure to higher education, through embedded supports at Title I high schools—and by cultivating partnerships with orgs such as Communities in Schools,Juntos, and Boys & Girls Clubs serving Wake County.
“Our executive vice president, Dr. Nicole Reaves, says this: ‘If it’s not in your neighborhood and if you don’t really see it, then you don’t dream to be it.’ So we have to kind of broaden what the neighborhood of Raleigh is because Raleigh’s broader neighborhood includes every opportunity imaginable,” says Ralls. “But… you first have to know it’s there; then you have to know it’s possible—and possibility becomes ladders; possibility becomes support.”
That’s where the “rally” aspect comes in. Wake Tech works to keep students tethered to their “ladder” through a robust support system made up of advisers, success coaches and career development specialists.
And thanks to Reach and Rally, change is happening—albeit slowly. “[Economic mobility] will not be impacted by Wake Tech overnight, but it will be made better by Wake Tech,” Ralls emphasizes—“and I think we can say it is being made better by Wake Tech.”
Ultimately, Wake Tech is, in many ways, Raleigh’s best answer to the question: “How can we offer children the best chance to rise out of poverty?” As we embark on a new year, it’s imperative our city’s collective New Year’s resolution be to make Raleigh a good place to live for everyone. So, let’s invest in our community now—and perhaps stage a comeback more rewarding than any accolade Raleigh’s seen yet. waketech.edu
“A place like Raleigh shouldn’t have [poor economic mobility] because there is opportunity here, and there is a place like Wake Tech here, and you don’t have to be rich to go here. There is a way to change what that study is saying.” —Dr. Scott Ralls, president of Wake Tech
In the famous words of Chris Tucker a la Friday, “How you gonna get fired on your day off?” Giving credence to the unlikely conundrum—or at least something else to worry about at 3am when work worries trouble us most, according to Harvard—is the extrahuman capabilities of artificial intelligence. It’s such a question mark, in fact, that President Biden recently issued an executive order to quell AI’s power.
But while pundits, politicians and industries alike sort out what AI can do and how we can use it—from grocery shopping to calculating food expiration dates to self-driving cars and beyond—researchers have analyzed a range of occupations to predict which jobs in NC are most likely to be overtaken… and which jobs have the lowest risk.
At the top of the chopping block? Well machines can math, obv, so billing, bookkeepers, accountants and auditors. And they thrive in clerical skills, meaning posts like postal clerks, laborers and office clerks—all of which are forecasted for 100% job loss to AI. The good news? Other wildly popular local professions can confidently bid the bird to the man vs. machine battle, including teachers, nurses and civil engineers, the latter of whose threat is almost nil… or as they’d say in Friday: “Bye, Felicia!”
100% imminent risk (or -100,000) Laborers, freight/stock/material movers: This No. 4 ranked NC job’s repetitive, predictable tasks don’t require much human judgment.
99% chance (or -9,900) Fast food/counter workers: Clever AI systems present imminent risk to this No. 11 ranked NC post—one of the top 9 in the U.S.—able to mimic the tasks, though posing a problem for customer service and social perceptiveness.
88% chance (or -733) Heavy and tractor-trailer truck drivers: Odds are high due to the rise in electric, automated vehicles.
38% chance (or +163) Home health and personal care aides: A relatively low-risk job since AI simply can’t mimic understanding of and special needs of patients
Giorgios Bakatsias hasn’t written his last chapter—in fact, he’s turning the page on a new one. As the ultimate gardener—cultivating places, people and literal gardens—his forthcoming Giorgios Epicurean Market expands his reach at East End Market with a morning-to-night all-in-one cafe and market, anchored by the three B’s: butcher, baker, beverage program. “We’re creating a whole village here with our wonderful [cider] friends,” says the master craftsman. “I love it.”
A “jam for the community,” jibes Bakatsias, the purposefully named space is a nod to his salad days frequenting markets in Greece to grab things for Mom. (Fun fact: Epicureanism, aka a hedonistic philosophy placing pleasure as paragon, was founded by famed Greek philosopher Epicurus.) “I just came back from Greece not long ago,” he says. “I love just getting lost in those markets… I could stay there forever.”
A feast for the eyes and senses, the space serves up a short sojourn to Europe, at once satisfying necessity and wanderlust. “What inspires me are the visuals, the aromas… the overstimulation of the senses—the market does it for me,” he muses. Filling a void beyond the big-box ops, Giorgios Epicurean Market is, in a word, curated. Period. In an age of “abundance, it’s nice to go deeper in knowledge instead of just having an extra bottle of something,” he says, and to have a more personal experience of service—not just asking, ‘Did you find everything?’… What does that mean?”
To wit, sundry handpicked goods will be on offer—from sommelier vino selects from the wine library to fresh rotating fare and expertly prepared foods (salads! sandwiches! moussaka!) to freshly baked breads (baguettes, pastries and beyond by operating partner and East End Bistrot executive chef William D’Auvray). Think even a personalized concierge at the ready to help you orchestrate the perfect meal or gift—this wine, this olive oil, this mustard, that pastry or cookie.
And, since “everything has a vibration,” says Bakatsias, for those not on the go, expect bountiful flora and fauna—not unlike the ambitious restaurateur’s Rosewater and East End Bistrot—cultivated across a massive canopy-covered piazza featuring 200+ myriad seating ops and some combination of spaces for relaxing so you can post up solo with a book or for a hang sesh with the SO or fam.
A water feature supplies serenity and heaters keep the nip at bay, while a window slide allows easy access for morning freshly squeezed juice or java giving way to afternoon or evening spirited mixology, wine or beer from the Euro-style bar. Inside, more seats abound in the cozy cafe where you can post up for a fresh snack amid the bustling market. “William makes amazing gourmet pizza,” suggests Bakatsias.
The lifeblood of the space is connectivity to ingredients—and people. An intentional gift to the community, at the heart of it all is that heartfelt hospitality. “The service culture and knowledge is just as important as the curation of product,” he says. “We can’t have everything in the world here, not because of space, but intention… so we can curate products that are meaningful and purposeful to you, and that you will enjoy with some quality and value because you know it’s important.”
Drafting another page in his book, Bakatsias still has more to come. “Creating is exciting,” says the master maker. “We don’t need just another project. What we need is to make sure we are serving the community—and in the best way we know how. … I want to write my best chapter—which I haven’t yet. You always want to continue to evolve and create.” Consider this just another brilliant “GEM” in Bakatsias’ beautiful jewel box. giorgiosgroup.com
We tapped top editors around the country for what’s hot right now—and what’s coming in 2024.
In almost every facet of life, what’s in fashion is cyclical (see: skinny brows, flare jeans, clear liquors…). But when it comes to our ever-evolving palates—flavors don’t just fall in and out of favor. What’s new and now seems to only sate our unending appetite for the next best thing for mere moments, leaving it hard to fathom what’s next. But, lucky for us, regions vary on their timing and fervor for the newest flavor… each trend-setting city teeming with critics—er, citizens—ready to deem the latest “it” factor or passing fad.
As we look ahead to the year to come, we know no one has a better vantage point into the looking glass than city mag editors. So, we tapped a handful of top brass around the country in cities we’re oft compared to or chasing to help us forecast what’s hot right now and what’s coming in 2024. And in my convos with these six foodie experts, one thing’s for certain—2024 is gonna be a vibe.
Retro classics: “One of Dallas’ hottest restaurants serves sole meunière, lamb Wellington, and lobster thermidor. We’re partying like it’s 1965.” Clubby Korean restaurants: “All-you-can-eat BBQ… and bottle service. Kimchi… and bouncers.” Beer-flavored beer: “After years of pushing various boundaries, Texas breweries are falling back in love with plain old light lagers, pilsners and pale ales.” Small business bonds: “Most unusual of all, a Dallas bakery recently issued small business bonds. Here’s an interview about it and the actual bond account.”
Photo by Carly Cooper
Atlanta —Carly Cooper, Writer & Editor Atlanta magazine
Headshot by Lia Picard
Influx of omakase: “Atlanta has seen an influx of omakase restaurants—from Omakase by Yun to Brush. Mujō and Hayakawa were even awarded one Michelin star for their offerings.” Vegan en vogue: “From plant-based burger enterprise Slutty Vegan to Latin-flavored La Semilla, vegan restaurants have burst onto the scene.” Modern Mexican: “Modern Mexican is taking Atlanta by storm with regional dishes like squash blossom quesadillas at Oaxaca, creative cocktails at Palo Santo, and seafood-forward fare at D Boca N Boca.”
Photo courtesy of Amar
Boston —Rachel Leah Blumenthal, Food Editor Boston magazine
Local seafood, global inspirations: “An increasing number of Greater Boston-area restaurants are showcasing global cuisines using our beautiful local products—like brilliant new Vietnamese cocktail bar The Eaves or new upscale Portuguese restaurant Amar. Ember-grilled Maine lobster with Azorean pineapple and preserved fennel, anyone?” Fine dining: “Special-occasion dining has taken a much more casual spin in recent years. Patrons—particularly young professionals—are excited to pay top dollar for incredible food in crowded, energetic restaurants with booming soundtracks; zero dress codes; service that’s friendly but far-removed from old-school fawning hospitality; and flavor-packed, hands-on small plates to be dug into with friends. Special-occasion dining has taken a much more casual spin in recent years. Take Lenox Sophia—one of the highest-ranking restaurants on our just-updated guide to Boston’s 50 best restaurants. You’ll pay upward of $100 per person for an elegant and expertly prepared prix fixe menu, but the vibe is casual, like you’re in chef-owner Shi Mei’s own home.” Dramatic cocktails: “We’re a little in danger of leaning too gimmicky on this front, but a lot of recent additions to Boston’s cocktail scene are carefully striking the right balance: Craft cocktails with fun, over-the-top presentations are having a big moment here right now. Secret passwords, plenty of things on fire, garnishes bigger than the drinking vessel, hair-related puns (see: Boston’s appropriately named Wig Shop)… sure!”
Tinned fish: “Move over, ceviche! Conservas have become the ‘it’ appetizer, with briny options popping up on menus— from hotel bars to hot restaurants.” Nonalcoholic scene has gotten huge: “There are NA drinks on every menu; tons of zero-proof brands based here; and Austin is home to the country’s first NA bar, Sans Bar.” Restaurant bathroom decor: “Featuring custom murals, neon signs and even disco balls, these eye-catching loos all but demand a selfie.” IG-worthy cocktails: Beyond ’Grammable ’tails, “speakeasies are everywhere, shrimp cocktail seems to be having a moment and burgers in general seem to be everywhere.”
Photo courtesy of Tuk Tuk
Chicago —Amy Cavanaugh, Dining Editor Chicago magazine
Hyper-regional fare: “We’re seeing new spots open focusing on hyper-regional cuisines, such as at Thattu, which serves the food of Kerala, and Tuk Tuk, which serves Isan fare.” Sober curious: “Low and no-alcohol drinks continue to grow in popularity, and we’ve especially been seeing nonalcoholic wines recently.” Affordable fine dining: “Chicago is known for its fine-dining scene, and the past couple of years more affordable tasting menus have sprung up. It’s a reaction to the pandemic and the issues that restaurants still face, and it makes luxe meals more approachable for diners.”
Photo courtesy of Gallery Armada
DC —Jessica Sidman, Food Editor Washingtonian
Maximalism is in: “The TikTok boom, increased prices and pent-up pandemic demand have all converged to make dining out feel more like an event. The result is over-the-top decor, plus dishes and drinks that come with a show.” Food halls gone fancy: “Food halls aren’t just glorified food courts anymore. They’re home to Michelin restaurants and high-end omakase menus, and they’re attracting talent from some of the city’s top restaurants. The Square and Love, Makoto—which both opened in 2023—are two prime examples.” French food wave: “Maybe because it’s a familiar cuisine in uncertain times. Maybe it’s just another example of a cyclical food trend. But the DC area has seen a lot of French restaurant openings over the past year—from the refined regional cooking at Petite Cerise to comforting bistro classics at Josephine.” Everything’s a vibe: “We’re seeing lots of restaurants that are more about the scene than what’s on the plate.” Service fees everywhere: “In 2022, DC residents voted to phase out the tipped wage system that allows restaurants to subsidize the base pay of servers and bartenders with gratuity from diners. To make up for increased labor costs, many restaurants have implemented mandatory service fees, which can range from 3 to 22%. That’s causing a lot of confusion among diners about tipping expectations.”
