Everyone eats better in North Carolina's capital city

Raleigh, N.C. (June 22, 2018) – New restaurants, visionary chefs and innovative locally-made products have catapulted Raleigh onto the national culinary scene and created a craving for the distinct dining opportunities found (or founded!) exclusively in North Carolina's capital city.

Destination culinary highlights below.

New Restaurants
Due to open before year-end, 2018

  • Kaiju Bowl and Bao: much more than ramen, Raleigh restaurateur Ken Yowell's new eatery will feature Asian noodles, steamed buns, Korean chicken wings and "lots of surprises."
  • Transfer Co. Food Hall: production-oriented, vendors here will both make and sell their local products on-site. 
  • Morgan Street Food Hall: the much-anticipated 22,000-square-foot restaurant and retail space packed with single vendors, artisans and food stalls. 
  • Union Special: 2,500-square-foot, full-service bake shop (using only North Carolina milled grain) also serving breakfast and lunch with a picnic vibe (hearty sandwiches and salads). 
  • Wilson's: from the owners of Lynnwood Brewing Concern, and located on the same lot, Wilson's will serve flatbread pizzas, sandwiches and a full line of Lynnwood beers.

Opened early 2018

  • Tonbo Ramen: two-story noodle shop serving shio, shoyu and tonkotsu ramen on the first floor, with small plates and Japanese whiskey featured in the upstairs izakaya (Japanese gastropub).
  • Smashed Waffles: uniquely crafted scratch waffles, rolled into dough balls and then SMASHED in a premium cast iron waffle press. Choose from the menu of "Five Famous Sweet Waffles" or a selection of savory smashed-wiches.
  • A Place at The Table: pay-what-you-can cafe serving healthy food in a welcoming environment.
  • Seoul 116: City Market Sushi's new sister restaurant, serving a full menu of small plates, Korean lunch boxes and from the bar, creative cocktails including their signature boozy Capri Suns.

Opened 2017 (in case you missed it!)

  • Brewery Bhavana: an instant hit! Brewery, dim sum restaurant, library and flower shop, all in one.
  • MOFU Shoppe: the dumpling food truck turned sit-down restaurant (thanks to "grand prize cash" won on The Great Food Truck Race).
  • Hummingbird: neighborhood bar cafe with am/pm service and a menu that ranges from boozy coffee cocktails and sticky buns to Micheladas and small plates.
  • Trophy Tap and Table: one-part craft beer, one part southern-inspired kitchen.
  • St. Roch Oysters and Bar: seafood, oyster and raw bar, named for the owner's New Orleans childhood neighborhood.
  • Vidrio: an open window into the Mediterranean, with "sharing plates" made from the freshest ingredients and each dish completed with olive oil imported from the owner's Greek village.
  • so•ca: a menu of Latin-inspired street and Caribbean soul food influenced by the flavors found "south of the tropic of cancer."
  • Oakwood Pizza Box: thin crust pizza made with naturally fermented dough and all-fresh ingredients–no freezers!
  • Pizzeria Faulisi: wood-fire pizza and fresh antipasti created with flour from Caputo, Italy and local vegetables and grains.

James Beard Award-Nominated Chefs and Restaurateurs

  • Ashley Christensen: 2015 winner, Best Chef: Southeast and 2018 semifinalist, Outstanding Chef. Christensen's Raleigh empire includes six restaurants/bars.
  • Cheetie Kumar: 2018 semifinalist, Best Chef: Southeast. Kumar owns Garland, Kings and Neptune's Parlour.
  • Brewery Bhavana: 2018 semifinalist, Best New Restaurant. Owners Vansana and Vanvisa Nolintha also own the popular Laotian restaurant Bida Manda.
  • Scott Crawford: five-time James Beard Award nominee. Owner of Crawford and Son, one of the region's hottest restaurants.
  • Lionel Vatinet: 2015 semifinalist, Outstanding Baker. Vatinet is owner of (and master baker at) La Farm Bakery.

Locally-Made Culinary Products
A few local-gone-national sensations

  • Nello's Sauce: the first U.S.-grown, U.S.-crafted certified Biodynamic jarred tomato sauce.
  • Larry's Coffee: 100% Fair Trade Certified, 100% organic and 100% shade-grown.
  • Hail Mary Bloody Mary Mix: 100% natural, small-batch Bloody Mary mix.
  • Slingshot Coffee Co.: hand-brewed and bottled locally, with local filtered tap water and locally-roasted, single-origin, organic coffee beans.
  • Ello Raw: plant-based superfood snack bites made with simple, 100% raw and organic ingredients.
  • Escazu: artisan chocolates and Good Food Award winner (several times over).
  • Videri Chocolate: a fair-trade, craft chocolate shop roasting organic beans from Central and South America and blending their 70% bars on-site.
  • Neomega: herb-infused, clean and healthy avocado oils produced with a strict commitment to sustainability.

For more information on Raleigh's culinary scene: visitRaleigh.com/foodie.

Media Contact
Jessica Holt, Public Relations and International Tourism Manager
(919) 645-2654

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