Raleigh is no New York, but our bagel game is on a roll. From classic rounds schmeared with cream cheese to breakfast sandos stacked with a smorgasbord of sweet and savory picks, our city’s carb scene is officially in overdrive. Whether you’re a purist or a flavor chaser, these local spots deliver a ~hole~ lotta love in every bite.
Benchwarmers These are not your average doughy halos. The local fave churns out craveworthy stuffed sandos layered with local and unexpected ingredients—from duck rillette and sour cherries to country ham and cornichons. Rotating specials keep it fresh—with one thing constant: flavor bombs with every bite. Moore Square District,Park District, @benchwarmersbagels
New York Bagel & Deli A Cary classic channeling true NYC deli energy, this OG spot serves up no-frills bacon, egg and cheeses (or swap sausage, ham or Taylor Ham—just don’t call it pork roll). Add salt, pepper or ketchup to seal the deal. Hey, don’t knock it till you try it. Cary, @newyorkbageldelicary
Jeff’s Bagel Run “Always boiled, never toasted.” That’s the way they roll at this cult-fave scratch bakery slinging daily flavor drops—think cranberry orange, pumpkin pancake, bacon Swiss, or Old Bay and cheddar and beyond. Top it off with cake batter, roasted jalapeno or strawberry schmear for the ultimate bagel adventure. Wake Forest & Rolesville (Raleigh coming soon!), @jeffsbagelrun
From Queens With Love Straight from (you guessed it) Queens, the weekend pop-up kettle-boils its rounds in NYC, then wood-fires them at V Pizza and Veloce Italian Market. The result? A golden-crisp crust with chewy center in classic flaves (plain, everything, poppy seed, cinnamon raisin). Add cream cheese of choice and fuhgeddaboudit! Northwest Raleigh, DTR & Cary, @fqwlbagels
Big Dom’s Bagel Shop From the creators of Faulisi Caffé & Enoteca (formerly Pizzeria Faulisi) comes another carb obsession. Rolled by hand, boiled in sweetened water, then baked for that dense, crispy finish—ideal for slathering up with your pick from a handful of cream cheeses (the scallion’s a fave) or building the breakfast/lunch sammy that’ll live in your head rent-free. Cary, @bigdomsbagelshop
NY Bagels Deli & Cafe Not to be confused with the Cary counterpart, this Raleigh cafe cranks bagels in every flavor op imaginable—French toast, chocolate chip, garlic-sesame, sun-dried tomato, jalapeno and beyond—topped sweet or savory with butter, cream cheese, PB&J, lox, or egg/cheese/meat. Simple? Yes. Delicious? Absolutely. Northeast Raleigh, nybagelsnc.com
A fresh new addition is coming to Transfer Co. Food Hall—in more ways than one. Born from “a kitchen table and a dream,” Urban Olive drops Dec. 2 in the former Mama Crow’s space, dishing mod Mediterranean flair with deep family ties.
The concept was cooked up by Alex Antabli, his wife, his brother and sister-in-law, and a trio of close friends—all united by an MO of “sharing love through food, one meal at a time, and keeping alive the flavors that have connected generations before us,” says Alex.
A true reflection of the group’s heritage and personal experiences, the menu is rooted in their grandmother’s recipes—refined by Alex’s mother and finished with a contemporary flourish. The result? Next-level wholesome Mediterranean eats with a fresh, modern edge. And the whole gang plays a part in the day-to-day, with Alex’s mom helming the prep.
“We’re really trying to differentiate from every other Mediterranean [restaurant],” he adds. “We got really creative with the way we did the food—it’s very authentic with very true, real ingredients.”
Case in point: Urban Olive leans into traditional, fresh ingredients free of additives, artificial flavors and colorings. Think fruit- and veggie-forward dishes and scratchmade everything—from hummus and falafel to marinades, dips, dressings and sauces (garlic dip, spicy green herb sauce, harissa and lemon herb vinaigrette)—plus bowls and pitas feat. in-house meats like chicken, beef and lamb shawarma; chicken and beef kebabs; and gyro slices.
“Urban Olive isn’t just a restaurant; it’s a reflection of our family’s journey—one built on hard work, hospitality and the belief that food has the power to unite people from all walks of life,” emphasizes Alex. “Every dish carries a part of our story.”
The team felt bringing their traditions to Transfer Co. was a natural fit. “We believed in their vision and the vendors they have,” he maintains. And they’re just getting started: Plans include launching a food truck and eventually opening second and third brick-and-mortars.
In the meantime, Urban Olive invites the community to gather at their table, savor their culture and cuisine—and become part of their growing story. @urban_olive_mediterranean
“For generations, our family’s recipes have told stories of long summer afternoons spent around the table, of laughter echoing through the kitchen, and of a grandmother’s gentle hands teaching us that food is more than sustenance—it’s love made visible.” —Alex Antabli
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.
At this point, we’ve all seen the images and videos of Hurricane Helene’s impact on Western North Carolina—cars and houses floating down murky waterways, trees pierced through roofs and entire roads washed away by mudslides. It’s uncomfortable to any viewer, and it’s absolutely devastating to WNC.
As a native of the mountains (specifically Hendersonville), I’ve felt both extremely lucky to be safe from the chaos and very helpless as I watched from afar as destruction tore through my hometown. And it’s difficult navigating what I can actually do to help my community and what just adds to the pandemonium.
So while we all want to help WNC, it’s best to postpone that fall getaway—at least for now. I am as disappointed as anyone about skipping a trip to the area for peak week and brewery-hopping, but the region is currently housing first responders in hotels normally meant for tourists—meaning they are in no position to handle visitors, even though visiting may feel helpful. Instead, here is how you can help the region recover from afar, while you (hopefully) gear up for next year’s trip.
Raleigh’s resident downtown food hall and market has a new outdoor oasis for your next cocktail sesh. Officially open in July, Transfer Co. Food Hall’s new outdoor bar is serving up handcrafted specialty seasonal cocktails to help you finish up your summer strong (pun intended).
Feeling salty? Tantalize your tequila fancy with the Mexicali Blues, a margarita with a tart, rich blueberry taste and a touch of smoky heat, thanks to the mezcal (plus reposado tequila, lime, blueberry-peppercorn syrup and Hellfire shrub).
Or vibe with the perfect porch potable via the refreshing and herbal Mamie Taylor, a blended scotch with yellow chartreuse and ginger syrup, with fresh lime and Transfer Co aromatic bitters.
In need of ‘A Little R&R’? Then order one… TCFH’s sipper by that ever-so-apt name serves up an herbal, fruity spin on the Caipirinha—the Brazilian classic reborn with Leblon cachaca, fresh muddled lime and strawberry-rosemary syrup.
And if you’re feeling tropical (who isn’t?), wash down a Flyboy—the twist on the classic gin cocktail takes you to the tropics via coconut-washed gin, maraschino liqueur, lemon and creme de violet. Paradise found, indeed. @transfercofoodhall
