Vic’s is getting a sibling—with a little more range. Michael Longo—of Glenwood Avenue’s Vic’s Pizzeria fame—is expanding his Triangle footprint with Mikey’s Pizzeria, taking over the former Pizza & Pints space in McNeill Pointe.
“I’ve been eyeballing the location for two years,” reflects Longo, who lives nearby. “It finally popped up and I got a hold of it.”
Slated to open by July, Mikey’s arrives amid steady growth for the family-run brand: a new Triangle Town Center outpost is already in play, a Wendell location is in the works for 2027, and Longo teased another Vic’s at Six Forks and Millbrook at the hands of his brother and uncle.
But Mikey’s isn’t just another Vic’s. The concept leans lighter—blending Neapolitan and New York styles (Vic’s signature is firmly New York)out of the existing Neapolitan dome oven to turn out pies with a bit more flexibility. The menu rounds out with fried staples (mozz sticks, wings, tenders, arancini) and classic sandos (Italian and meatball subs, chicken Parm, Philly)—and, if plans progress, a future hood system that would unlock pasta dishes and more experimental pies (clam and cacciatore are already on deck).
Playing into the family-heavy pocket of town, the vibe shifts too. Mikey’s will add arcade games and a build-your-own pizza station at night—aimed at kids, groups or anyone who wants to play chef.
“It’s exciting,” says Longo of stepping outside the Vic’s name. “I can get creative and not have to follow what we’ve always been doing. That’s something I’m definitely looking forward to—putting some new flavors out there.”
That’s the play: same DNA, looser rules. And if the Triangle’s appetite for Vic’s is any indication, there’s plenty of room at the table for whatever he cooks up next.
Pizza is more than slapping sauce and cheese on a pie—it’s the ultimate connector… the slice of life, if you will: date-night flex, fam-night staple, late-night salvation. And Raleigh’s pizza boom is firing on all cylinders via NYC folds, Neapolitan blisters, deep-dish darlings and wild-card toppers. From purist pies to palate punches, the city’s serving it all. But let’s be real—not all are created equal. Only the most pillowy crusts, crispiest edges, freshest toppings and gooiest cheeses rise to the top. In crust we trust—these are the full-service Pizza Picks worth a pilgrimage.
Trophy Brewing & Pizza
There’s pizza—and then there’s Trophy pizza. The stuff legends (and late nights) are made of, the, ahem, trophied cult-classic crusts and creative combos have long held court as the city’s most craveworthy with bold toppings and seasonal spins that never phone it in. The brewery’s cred seals the deal—because what’s better than pairing your pie with a pint of Trophy’s best or a craft ’tail on the patio by the fire pits. Always in demand and rising to the occasion, the buzzy outpost doesn’t just live up to its name—it owns it. @trophybrewing
Our pick: Most Loyal with basil pesto, mozz, Roma tomatoes, pesto chicken and honey
V Pizza
Serving up a masterclass in sliced perfection, Anthony Rapillo’s V Pizza in Brier Creek and Cary hits all the right notes—rivaling Neapolitan pies that taste like a direct flight to Italy. Imported dry-aged meats, Mount Vesuvius-sent San Marzano tomatoes, Buffalo mozz straight from Campania and dough perfected over hundreds of years come together in a 60- to 90-second bake in 900-degree wood-fired ovens. The result? blistered (almost burnt), tender, flavor-packed slices that leave you wanting more, no passport required. It’s no wonder this ’za has garnered attention from the likes of BuzzFeed and Food Network.@vpizzanc
Our pick: Salsiccia with San Marzano tomato sauce, provolone, mozz, spicy Italian rope sausage, roasted bell pepper & onion mix, Calabrian pepper oil, EVOO, pecorino Romano and oregano
V Pizza
Vic’s
New York-style pizza done right—that’s what the Longo family has been slicing up since ’98. From the City Market OG and Lake Boone staple to the Glenwood South newcomer (with Wendell Falls and Triangle Town on deck), Vic’s cranks out the kind of oversize cartoon-quality cheesy pies that make your inner child—and adult craving—swoon. Golden-crisp crusts, fresh local toppings and ooey-gooey cheese turn every slice into a full-on flavor bomb—prime for laid-back family feasts, late-night slice runs or whenever you need a nostalgic hit that hits hard. Always dangerously delicious, it’s basically a license to eat like a kid again. @vicspizzerianc
Our pick: Buffalo Chicken with Buffalo sauce, chicken, onion and ranch drizzle
Ponysaurus
“The pizza pizza would eat if pizza could eat pizza…” That’s the kind of hype Ponysaurus Brewing Co. earned the moment its pies hit Raleigh Iron Works—saving locals from a trek to Durham or Wilmington to secure a slice. And when it hits, it hits—blistery, char-kissed crusts meet airy almost cracker-like bases, slightly sweet sauce, a whisper of cheese and toppers you won’t find anywhere else (clam or artichoke pie, anyone?). Pair it with one of the brewer’s crisp brews and suddenly a night out is as much about pie as the pint. It’s proof these masters really know their way around yeast—and beer and pizza remain the, ahem, dino to each other’s pony. @ponysaurusbrewingral
Our pick: Chicken Parmesan pie (Margherita base topped with breaded & fried chicken pieces)
Ponysaurus
Timber Pizza Co.
If pizza is religion, Timber is the temple. There’s a reason Raleigh has been pie-eyed ever since the DC-bred Michelin-starred joint rolled its ’67 Chevy pickup truck-born dough dreams into town. Slinging swoonworthy ’zas that balance elevated technique with neighborhood-joint soul, the wood-fired wonder slices up the Whitaker crowd on the reg with its craveworthy char-kissed rustic crusts, locally sourced flair and those cheeky “fresh flavas” that put it on the map. Cozy, communal and always worth it, Timber makes every night feel like pizza night at its holiest. @timberpizzaco
Our pick: The Westbrook with provolone and mozz, smoked feta, bacon, red onion jam and micro cilantro
La Terrazza/Mulino
Serving up a triple threat of pizza, prosecco and panoramic (or poolside) views, what Samad Hachby is slicing up at La Terrazza and Mulino is a straight taste of Tuscany. The inventive pies range from classic (albeit transcendent) Margheritas to signature Mulino or Terrazza creations—all perfectly stone-baked in state-of-the-art Italian ovens. Think moisture-rich artisan Roman-style dough slathered in San Marzano or bechamel sauces and topped with the likes of fior di latte, gorgonzola agrodolce and market-fresh veggies, plus premium proteins like prosciutto, merguez sausage and grilled pesto chicken. At once posh and comforting—with primo vantage points to boot—these pies always deliver a slice of la dolce vita. It’s not just dinner—it’s a whole mood. @laterrazzaraleigh; @mulinoitaliankitchen
Our pick: Terrazza/Mulino with prosciutto, arugula, organic egg, fior di latte and San Marzano sauce
Mulino | Photo by JME Photography
Peri Brothers
No matter how you slice it, this family-owned pizza joint consistently delivers no-frills, flavor-packed pies that hit every craving. Thin-crust, handtossed, New York-style and cheat-day approved—they’re simple yet oh-so-satisfying, with just the right amount of flop-meets-structure (perfect for folding—IYKYK), stretchy cheese and robust sauce—complete with fresh veggies and meats galore. And now with Peri Brothers’ second modern Italian sister location just next door, it’s a two-in-one pizza playground, ideal for lingering over a sit-down meal or casual takeaway moment. Doughy, cheesy and endlessly satisfying—and zero regrets.@peribrotherspizza
Our pick: Margherita with mozzarella, fresh basil, tomatoes and sun-dried tomatoes
Oakwood Pizza Box
Box may be in the name—but these pies are anything but basic. Long a go-to for Raleighites, the casual brick-clad OG eatery spins out cult-fave New York-style ’zas flaunting golden-crisp crusts, inventive toppings and seasonal spins that make every slice feel like the main event. Soul-filling enough for a weeknight bite and bold enough to steal the Saturday-night spotlight—it’s the kind of pizza that turns casual meals into full-on feasts. And now with the pizza purveyor’s saucy second locale, thinking outside the box has never tasted so good. @oakwoodpizzabox.nc
Our pick: Choose from classic, white or square—then load up on toppings to your stomach‘s content.
Oakwood Pizza Box | Photo by Baxter Miller
Amedeo’s
When people have been posting up for your pizza since the ’60s you know you’re doing something right. A Raleigh classic through and through, Amedeo’s slings a perfectly charred blend of flavors that at once satiates your appetite for tradition and taste. Red-sauce nostalgia meets game-day energy in this always ~packed~ pie haven where every slice feels like a piece of local lore—and every bite tastes like coming home. Because some cravings never go out of style. @amedeos_restaurant
Our pick: Wolfgang White with mozz, ricotta, roasted garlic pecorino Romano, EVOO and oregano
Giorgio Pizza Bar
A pizza is only as good as its dough—and Giorgios Bakatsias delivers a flawless foundation. Sourdough-based, handtossed and beautifully balanced, each crust hits that rare trifecta: crisp, airy and so soft it could moonlight as memory foam (or just savor it in your dreams). What’ll hook you first, though, are the pie’s aromas—garlic, tomato, herbs and spices, and seasonal toppers from asparagus and artichokes to smoked mushrooms and clams—all layered with that signature Giorgios Group finesse. Elegant yet inviting, it’s pizza elevated to art form—crafted with just the right kiss of indulgence. @giorgiopizzabar
Our pick: Fungi with smoked mushroom, pesto and mozz
Giorgio Pizza Bar | Photo by Forrest Mason
Piccola Italia
Don’t let the name fool you—there’s nothing “small” about Piccola’s pies, from flavor to finish. Delivering a dose of nostalgia for over four decades through every slice of NY-style ’za slung from its nook in Village District, these rounds rely on legacy over trend cycle: scratch-made dough and in-house sauces crafted from late owner Frank Amato’s personal playbook. Translation: Every pie hits like a home run. Recently reno’d while still holding onto the charm that made it a staple, Piccola is where you post up for tradition with a little bite of character. @ncpiccolaitalia
Our pick: The Gladiator with pepperoni, ham, sausage, hamburger and bacon
Farina Neighborhood Italian
If you know, you know—and if you don’t, it’s time you do. A longtime staple of Lafayette Village, Farina has mastered the art of making every meal feel like an Italian love affair—those saucy slices very much the modern romance we crave. Here, authentic wood-fired pies are pure poetry: igniting a mod-fusion menu with golden-blistered yet tender crusts cradling top-tier local and imported ingredients—from creamy burrata and housemade sausage to punchy sauces that sing with every bite. Equal parts cozy trattoria and buzzy haunt, it’s the kind of place where a quick pizza dinner somehow turns into a long, wine-soaked linger—proving serious slice game that promises to keep you smitten.@farinaraleigh
Our pick: Spicy Soppressata with hot Calabrian honey, soppressata, Roma tomatoes, mozz and Parm
Farina
Milton’s Pizza & Pasta
It’s a best-of-both-worlds pizza paradise at Milton’s, a trusted locally owned neighborhood mainstay dishing buttery-soft Greek-style pan pies or cracker-thin ’zas for over 40 years. A love letter to co-founder Jeff Janik’s pizza mentor Milton Papadopolous, it’s built on the values that stick: kindness, gratitude and respect—and a relentless devotion to old-world, made-from-scratch pizza. Handstretched, deck-oven baked and always balanced, the crust hits right every time: never too thick—or too thin. Pro tip: A side of ranch is mandatory—herby, creamy and dangerously dunkable (no judgment for double-dunking your leftover crusts). @miltonspizza
Our pick: Milton’s Special with pepperoni, sausage, ground beef, salami, ham, black olives, green peppers, mushrooms, onions and extra cheese
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.
Forget flight fears and panic packing—sometimes the best getaway is a staycay. Ditch the keys, keep the vibes and hit pause without leaving town—Raleigh’s hotel and nightlife game is staycation certified. PTO preserved, DND mode: on.
From hot chicken joints to gluttonous pizza and saucy dogs, these Raleigh haunts are keeping your belly full long after the clock strikes midnight.
Glenwood South
The Avenue Dogs | A glizzy for your troubles? These loaded, saucy and perfectly charred dogs are primed to solve your hunger pangs. Fri.–Sun. 2am, @theavenuedogs
Hibernian Pub | Late-night cravings meet their match with pub sliders, Buffalo chicken mac and a cold pint, natch. Daily 2am, hibernianpub.com
Vic’s Pizzeria | Super-cheesy, foldable, New York–style slices are the ultimate cure for a night out on the town. Fri. & Sat. 2:30am, vicspizzerianc.com
Person Street District
The Station | Once a gas station, the cozy corner haunt now serves up craft drinks and a late-night menu of wings, popcorn shrimp, Buffalo chicken dip and more. Fri. & Sat. 2am, stationraleigh.com
Hillsborough Street District
Meat & Bite | If it’s good enough for Pete Davidson, it’s good enough for your 1am cravings, what with greasy (in the best way) smashburgers, tenders, and other grub. Fri. & Sat. 3am, meatnbite.com
The Dankery | Black-owned and boldly seasoned, this late-night gem slings saucy wings, tenders and loaded fries that hit different after dark. Sun. 1am, Thu. 2am, Fri. & Sat. 3am, @thedankery919
Gumby’s Pizza & Wings | The signature cure-all Pokey Stix—topped to your liking—are just made for midnight munchin’. Sun.–Thu. 2am, Fri.–Sat. 4am, gumbyspizza.com
Fayetteville Street District
Benny Capitale’s | Pizza slices as big as your head for ~$6? Say less. … Just be sure to grab extra napkins. Fri. & Sat. 2am, bennysva.com
Le Dive | With “delicious, not pretentious” eats—think burgers, mac and cheese, Philly sandos and even salads—your late-night hankerings are more than covered. @le.dive.bar
