Local romance author Sarah Grunder Ruiz gives us the sweet deets on her newest release, Last Call at the Local.
Cuffing season 🤝 romance novels. Now that the holidays—and all the stress that comes with them—are over, it’s prime time to hibernate and escape the cold with a heated romance book.
Enter local luminary Sarah Grunder Ruiz’s third and latest contemporary romance novel, Last Call at the Local, which centers around the passions between a free-spirited American songwriter and a charming OCD Irish pub owner—and is available now. An NC State alum and writing professor, Ruiz originally came to Raleigh from South Florida to pursue the university’s MFA creative writing program. “As someone who writes stories that straddle the line between literary and commercial fiction, that really appealed to me.”
Three books later, her newest Ireland-based read promises to deliver steamy sessions for your daily skimming. Here, we get more hot intel from Raleigh’s Ruiz.
The book’s inspo? The hero of my second novel, Luck & Last Resorts, is Jack’s brother, Ollie. Jack is featured in exactly one scene toward the end, and as soon as I wrote it, I absolutely fell in love with him and decided I wanted to write a book about him.
If the loveable main characters of Last Call at the Local were based in Raleigh, where would they go for a romantic date? Jack and Raine would hit up a few different spots if they were to have a romantic date in Raleigh. Jack is an artist and a big reader, so I can see Raine kicking things off by taking him to wander around the North Carolina Museum of Art and then going to North Hills to browse the shelves at Quail Ridge Books. Raine would be very distracted by all the fun novelty socks and vinyl stickers at Quail Ridge and would definitely buy a few of each. Afterward, they’d go down a few storefronts to Vivace for a romantic meal, and then end the evening with a few pints at Saints & Scholars Pub, where Raine can get her groove on by joining in on an open jam session.
What drew you to write about characters that live and cope with ADHD + OCD? I was diagnosed with ADHD at 28, and it was a very transformative experience for me. When I was working on the initial pitch for the book, I realized the only thing better than having one neurodivergent main character is having two neurodivergent characters, and decided it would be interesting if Jack had OCD. I wanted to give readers a nuanced portrayal of living with these conditions—one that provides hope, joy, love and acceptance, while also being truthful about the challenges of being a neurodivergent person in a world not built for people like you.
Where in Raleigh do you head to work for a change of scenery if you hit writer’s block? I love writing in coffee shops! Luckily, there’s no shortage of wonderful coffee shops in Raleigh. My favorite writing spots in Raleigh are NoRa Cafe, Sola and Deja Brew!
When can we expect a Raleigh-centered book? I definitely anticipate writing a book set in North Carolina at some point because I love writing about places I know well. I’ve been toying with the idea of a hockey book, and as a huge Caniac, I can’t imagine setting it anywhere but Raleigh.
Book rec for our next recharging couch day? Nothing says cozy to me like reading a historical romance novel. I just spent a few days cozied up in front of my fireplace reading The Wallflower Wager by Tessa Dare and thoroughly enjoyed it.
February is pretty much the month of hibernation in the South. We’re impatient to get on with warmer weather—especially since the delight of the holidays and the suspense of the Super Bowl is over.February is that month of doldrums; there are some days when only one thing will help: a change of scenery.
That, and comfort food. Anything buttery, creamy, cheesy or crispy that offers nostalgia and warms the belly. And if you can find a place that offers comfort food with beer, live music and games, even better. Some pubs even welcome dogs.Here, six pubs we love.
Check out the tap wall made of pennies or nurse your beer on one of the comfy couches, but definitely make sure to peruse all the plates on the wall of this pub. The “saucers” represent members of the UFO Club ($18 to join), all of whom have consumed at least 200 beers at the Flying Saucer.
And don’t even think about bar peanuts here. The soft pretzels are everybody’s favorite, says McKinzie Barnum, “beer goddess” at the Flying Saucer. “Our pretzels are a big thing; they’re fluffy and the sauce is good,” she says. “You can get cheese ribboned in, spicy mustard. We make our own cream cheese and you can get that too.” Other favorites include the Grilled Cheese served with Tomato Soup, Shepherd’s Pie and a German plate.
On Sundays, N.C. pints are $3; Mondays, nearly all drafts are $3, and Tuesday nights bring Bar Trivia.
A fire in 2012 devastated the original Hibernian, but the rebuild brought it back better than ever with a spacious rooftop patio. Inside, you’ll still find dark wood, cozy nooks and crimson red décor.
“Even though we’re bigger, we still try to maintain that small, country pub feel,” says General Manager Gerry McDermott. The menu features the traditional Irish staples guests love, including the Irish Breakfast and Shepherd’s Pie.
There’s something going on most days of the week here—Bingo Tuesday, Trivia Wednesday, live Celtic music on Sunday and $5 build-your-own burgers on Monday.
This Irish pub is well into its second decade in Raleigh, due in large part to its traditional “public house” feel, says McDermott. “You can either come in with a bunch of people and have a good time or you can sit at the bar by yourself and have a good time.”
A local family favorite, North Ridge Pub is often described as a “little gem,” where you’ll find weekly brunch, crab cakes and homemade pimento cheese—perfect on the pimento cheese bacon burger. Nachos and cheese fries are big favorites year round as are the mac and cheese, meatloaf or Philly cheese steak.
Although it’s not always on the menu, the baked ziti is a huge hit, says hostess Chloe Hegel: “It’s very good. When we make it, it goes quick.”
A new location is larger to accommodate more diners. And though the pub doesn’t host weekly events, the relaxed environment offers a comfortable space for conversation. It’s also a great takeout option.
Trali’s head chef, Eamonn Kelly, trained in Galway, Ireland, and takes pride in making traditional Irish dishes using locally-sourced food.
“We do a nice version of Shepherd’s Pie with grass-fed ground beef,” says co-owner Martin Mahon.
The seasonal menu changes every six to eight weeks and is more upscale than traditional pub fare. One recent menu included Chapel Hill Creamery Brie with crostinis and strawberry preserves as an appetizer. Another favorite: the $10 Rasher Stacker with Irish rashers, turkey, ham and cheddar on Sourdough.
On Mondays, all N.C. beers are $3, and Wednesdays offer half-price bottles of wine while Thursdays bring $5 Irish Whiskey. Catch Pub Trivia on Monday’s at 9 p.m. (with a $100 prize).
You wouldn’t think to pair Mediterranean and Irish fare on the same menu, but it works! Try the traditional Fish & Chips or Bangers and Mash or go for the beef kebab, hummus, gyros and Tzatziki Dip. Bartender Courtney Scharinger says the eclectic menu offers dishes from other regions as well.
“The Bourbon Street Medley is my favorite,” she says. “It’s got a Cajun cream sauce, three-cheese tortellini, chicken, kielbasa sausage, mushrooms and onions.”
Daily specials include $3 pints; live music draws a crowd on Thursday, Friday and Saturday nights as does Tuesday’s Open Mic night. Get there early. The dog-friendly patio with fire pits is a great option any time of year. S&S just added a bottle shop, and it’s a big hit with patrons.
“We really get to know our regulars,” says Scharinger. “Most people want to keep drinking after they leave a bar; instead of having to stop at the store, you can check out the craft bottle shop before you head out.”
Owner and chef Dan Hurley says there’s one thing you won’t find on The Piper’s Tavern menu: Kale.
“We’re pretty much carnivores, and our menu is old-school,” says Hurley. “We roast all our meats in house, I grind all my own sausages, I corn my own beef, I smoke my own pastrami—a lot of things from scratch. Gluten runs free up and down my menu.”
Serving traditional food in traditional ways is a strategy that’s worked for 17 years. On Tuesday nights, Hurley makes international or regional cuisine. He’s a stickler for genuine dishes.
“Whether it’s German or low country or Chinese, it’s all authentic, and it’s all high end,” says Hurley. “By doing that, I teach myself, and I teach my cooks. We educate ourselves and hopefully get a little treat to the public.”
There’s always something going on at Piper’s, whether it’s live music, Sunday brunch or Sunday Trivia with “Big Slow Tom.”
“He packs the place,” says Hurley. “Between Sunday brunch buffet and this trivia, we’ve turned Sundays into a fantastic day.”
