Cary Magazine August 2025

FEED YOUR FEED

FENTON’S FLYING FORCE

BURGER GOALS COMFORT COMES TO CARY

Fresh Picks

CARY FAMILY CARY FAMILY

EYE CARE EYE CARE

Helping Cary See Better Since 2008

YOUR FAMILY’S COMPLETE EYE CARE SOLUTION

Your vision is our priority. Cary Family Eye Care provides comprehensive eye exams, prescription glasses and contacts, and expert care for eye health concerns Our experienced team is dedicated to ensuring that each patient receives personalized care tailored to their unique visual needs. We strive to enhance your quality of life by preserving and improving your vision with the latest technology and treatment options available. We take pride in building lasting relationships with our patients and providing ongoing education to help them make informed decisions about their eye health

Whether you ' re scheduling your child’s first eye exam or seeking specialized care for yourself, Cary Family Eye Care is here for every stage of life

Schedule your appointment with us today to experience the difference of a warm, welcoming environment where your comfort and clarity come first

OUR SERVICES

Comprehensive Eye Exams for patients of all ages

Prescription Glasses and Contact Lenses

Myopia Management Clinic offering innovative treatment options

Dry Eye Spa with cutting-edge technology

Diagnosis and management of Eye Diseases with advanced screenings and treatment plans

DEVELOPING VISUAL COMFORT

Many vision problems go beyond basic eyesight and can affect learning, reading, sports performance, and overall daily function Cary Vision Therapy is a therapy-only clinic treating vision disorders that impact coordination, focus, and processing. Our customized vision therapy programs address these underlying issues through targeted exercises designed to improve visual efficiency We work closely with families, educators, and healthcare professionals to provide comprehensive care that makes a real difference.

BE OUR GUEST

SEPTEMBER 2 - 14

Find Tickets at

Ellis Family Law Expands to Cary –and Welcomes a Familiar Face

At Ellis Family Law, we believe in meeting our clients where they are — in every sense of the word. That’s why we’re thrilled to announce the opening of our new Cary office, bringing compassionate, experienced family law services closer to home for our clients in western Wake County and beyond.

Our Cary office isn’t just an expansion — it’s a continuation of our commitment to walk with individuals and families through some of life’s most difficult transitions, with empathy, clarity, and deep legal knowledge.

We’re also incredibly proud to welcome attorney Kathleen Murphy to the Ellis Family Law team. Kathleen has served North Carolina families for over 35 years, with a strong reputation for her fierce advocacy, calm presence in the courtroom, and sincere care for her clients. Many in the Cary community already know her as the founder of her own firm, where she focused on complex custody matters, equitable distribution, and domestic violence cases.

Kathleen shares our belief that family law is not just about legal outcomes — it’s about helping people build a better next chapter. Her experience and leadership deepen our bench of seasoned attorneys and strengthen our ability to serve the diverse needs of Triangle families.

From separation and divorce to child custody, mediation, support, and property division, our firm is here to help you move forward with confidence. With an office now in Cary we have expanded our accessibility from Durham, Raleigh, Wake Forest, Pittsboro and the surrounding areas, Ellis Family Law we are ready to help you protect what matters most.

Whether you’re just starting to consider your options or need a strong legal advocate by your side, we invite you to reach out and take the first step toward clarity, stability, and peace of mind.

We’re here when you need us.

“I Found My Joy Again at The Templeton”

- A Resident’s Perspective

For Kateri Molnar, moving to The Templeton of Cary wasn’t just a change of address—it was a fresh start filled with new friendships, active days, and a renewed sense of happiness.

“I toured several communities before choosing The Templeton,” she says, smiling. “But this one felt different. It just felt like home.”

From her beautiful apartment to the variety of daily activities, Kateri quickly joined in a lifestyle she didn’t realize she’d been missing. “There’s always something going on—yoga in the morning, lunch with friends, a concert in the evening. I never feel alone, and I always feel welcome.”

What stands out most, though, is the care shown by every team member. “They don’t just work here—they’re part of our lives,” she explains. “They know our names, our stories, and they make each day feel special.”

For Kateri and others, The Templeton is more than just a community—it’s a family. “I laugh more. I smile more. I feel alive.”

At The Templeton of Cary, residents like Kateri aren’t just living—they’re thriving.

To learn more about life at The Templeton, call 984-230-4595.

© 2025 The Templeton of Cary

Buddha Bee Apiary beekeeper Claudia ___checks on the health of

beehive at Fenton. Read more on page 28. Photo by Jonathan Fredin

ONLY UBER GIVES MORE LIFTS TO TRIANGLE WOMEN.

At CARE Plastic Surgery, we deliver lasting lifts for the breast, face and body that take you exactly where you want to golooking and feeling your best. Recognized nationwide for delivering natural results, Dr. Brian Coan has earned the trust of thousands across the Triangle and beyond. A double boardcertified plastic surgeon with over 580 five-star reviews, his work reflects a commitment to precision, artistry and truly exceptional care. Schedule your consultation today.

ON THE COVER:

Vida Dulce’s Sandia Loca, or Crazy Watermelon, proves fruit can be decadent. See more scroll-stopping foods on page 19. Photo by Jonathan Fredin

August 2025 • Volume 22, Number 6

EXECUTIVE

Bill Zadeits, Group Publisher

Kris Schultz, Publisher

CREATIVE

Lauren Morris, Production Manager

EDITORIAL

Erin McKnight, Editor

Tara Shiver, Digital and Copy Editor

CONTRIBUTORS

Erica DeLong

L.A. Jackson

Andrea Richards

Emily Uhland

PHOTOGRAPHY

Jonathan Fredin, Chief Photographer

PRODUCTION

Atiya Batts, Graphic Designer

Jennifer Casey, Graphic Designer

Dylan Gilroy, Web Designer

Beth Harris, Graphic Designer

Matt Rice, Webmaster/SEO

Rachel Sheffield, Web Designer

Lane Singletary, Graphic Designer

ADVERTISING

Cheryl Nelson, Senior Account Executive

Maureen Powell, Senior Account Executive

Aleida Montufar, Account Executive

SOCIAL MEDIA

Arlem Mora, Social Media Coordinator

PUBLIC RELATIONS

S&A Communications, Chuck Norman, APR

ADMINISTRATIVE

Kristin Black, Accounting

Lisa White, Senior Event Coordinator and Distribution Manager

Valerie Renard, Human Resources

PUBLISHER EMERITUS

Ron Smith

Cary Magazine © is published nine times annually by Cherokee Media Group. Reproduction or use, without permission, of editorial or graphic content in any manner is prohibited. Subscriptions are $18/year.

CARY MAGAZINE

Westview at Weston

701 Cascade Pointe Lane, Cary, North Carolina 27513 (919) 674-6020 • (800) 608-7500 • Fax (919) 674-6027 www.carymagazine.com

We’ve made our home here, let’s do the same for you.

editor’s letter

If your household is anything like mine, summer isn’t a time for slowing down. On the contrary: Long days seem filled with activities, and weekends are mostly spent out of town for travel sports. Then there’s the annual beach vacation, which seems to take the week prior to prepare for — and two weeks afterward to decompress from.

Yet if there’s one thing we consistently make time for, it’s food. Everything looks brighter and tastes fresher and is simply more enjoyable when the sun — and school — is out. From trying new flavors to returning to those tried and true, and whether prepared at home or traveled great distances to taste, cherished cuisine takes center stage this season and in this, our most popular, issue.

It’s fitting, then, that we profile the work of the humble honeybee. Since 2023, Fenton’s two hives have been buzzing with these pollinators performing their critical role in our food system. And that system is thriving at Raleigh City Farm, where the food produced — wholesome and fresh — produces the community we strive to be: healthy, nourished, strong.

Worth the drive is Raleigh restaurant Irregardless that has, for 50 years, formed an intersection of food and culture that continues to move with — and ahead of — the times and reflects the touchpoints in our lives and community that food so naturally provides.

In “Her Garden Grows,” senior editor Emily Uhland introduces readers to Cayla Morris, the curator of Polly’s Petal Patch, the you-pick flower farm in Fuquay-Varina that welcomes visitors to wander through and gather for themselves some of the vibrant blooms that make this space so special.

When it comes to visual appeal, there’s few things more aesthetically pleasing than the trendy foods populating our social media feeds. Discover the local delectable delights going viral for good reason and see for yourself what all the fuss is about.

New to Cary is Nana Morrison’s, a beloved soul food restaurant with a rich history to draw from. There’s a good reason writer Andrea Richards describes how “come lunch or supper time, lines of patrons wrap around the modern space, all waiting to get to the counter where a seemingly endless spread of meats and sides awaits.”

Now in its third year, Sweet Talk Cafe offers multiple beautiful drink options in a cozy, charming community gathering spot. Our burger roundup brings you six of the tastiest found in Southern Wake. And Erica DeLong invites you to rethink the nutritional power of foods you put into your body.

So wherever, and however, you’ll be doing your eating this summer, bon appétit!

Thanks for reading!

Erin McKnight Editor

Jonathan Fredin

Early

Board

Now Accepting New Patients

Now Accepting New Patients

Now Accepting New Patients

In-Network

In-Network

Jean Guevarra You Board Certified Pediatric Dentist

Now Accepting New Patients

...Dr. You was amazing. She was so kind, patient and down-to-earth, and that not only put my son at ease, but me as well. We’re

found such a warm, welcoming practice and we look forward to being patients for many years to come!”

“Dr. You is so knowlegable, kind and patient...Highly recommend!”

to have found such a warm, welcoming place and we look forward to being patients for many years to come!

“I can not say enough good things about Dr. Jean You! She and her staff were extremely welcoming to my son and me at our recent visit. Dr. Jean was amazing with my son - very calm and comforting. She

“Dr. You is so knowledgeable, kind and patient...Highly recommend!”

“...Dr.

“...Dr. You was amazing. She was so kind, patient and down-to-earth, and that not only put my son at ease, but me as well. We’re thrilled to have found such a warm, welcoming practice and we look forward to being patients for many years to come!”

take your child to, you definitely need to become a patient of this practice!”

“Dr. You is so knowledgeable, kind and patient...Highly recommend!”

“Dr. You is so knowledgeable, kind and patient...Highly recommend!”

-Erin D.

-Brendan S.

-Ayub A.

“I can not say enough good things about Dr. Jean You! She and her staff were extremely welcoming to my son and me at our recent visit. Dr. Jean was amazing with my son - very calm and comforting. She explained everything she was going to do before doing anything. You can tell that Dr. Jean has a true passion for this profession and loves what she does. We had an awesome experience at Little Tooth Co. and areso appreciative of the care that we received. If you are looking for a wonderful dentist to take your child to, you definitely need to become a patient of this practice!”

“...Dr. You was amazing. She was so kind, patient and down-to-earth, and that not only put my son at ease, but me as well. We’re thrilled to have found such a warm, welcoming practice and we look forward to being patients for many years to come!”

-Ayub A.

“I can not say enough good things about Dr. Jean You! She and her staff were extremely welcoming to my son and me at our recent visit. Dr. Jean was amazing with my son - very calm and comforting. She explained everything she was going to do before doing anything. You can tell that Dr. Jean has a true passion for this profession and loves what she does. We had an awesome experience at Little Tooth Co. and are so appreciative of the care that we received. If you are looking for a wonderful dentist to take your child to, you definitely need to become a patient of this practice!”

-Brendan S.

-Erin D. Tel 919-303-2873 www.littletoothco.com info@littletoothco.com 504 W. Williams Street, Apex, NC 27502

“Dr. You is so knowledgeable, kind and patient...Highly recommend!”

“I can not say enough good things about Dr. Jean You! She and her staff were extremely welcoming to my son and me at our recent visit. Dr. Jean was amazing with my son - very calm and comforting. She explained everything she was going to do before doing anything. You can tell that Dr. Jean has a true passion for this profession and loves what she does. We had an awesome experience at Little Tooth Co. and are so appreciative of the care that we received. If you are looking for a wonderful dentist to take your child to, you definitely need to become a patient of this practice!”

-Erin D.

“I can not say enough good things about Dr. Jean You! She and her staff were extremely welcoming to my son and me at our recent visit. Dr. Jean was amazing with my son - very calm and comforting. She explained everything she was going to do before doing anything. You can tell that Dr. Jean has a true passion for this profession and loves what she does. We had an awesome experience at Little Tooth Co. and are so appreciative of the care that we received. If you are looking for a wonderful dentist to take your child to, you definitely need to become a patient of this practice!”

-Erin D.

-Ayub A.

-Erin D.

“I can not say enough good things about Dr. Jean You! She and her staff were extremely welcoming to my son and me at our recent visit. Dr. Jean was amazing with my son - very calm and comforting. She explained everything she was going to do before doing anything. You can tell that Dr. Jean has a true passion for this profession and loves what she does. We had an awesome experience at Little Tooth Co. and are so appreciative of the care that we received. If you are looking for a wonderful dentist to take your child to, you definitely need to become a patient of this practice!”

-Erin D.

- Brendan S.

Ayub A.

Erin D.

EPISODE 11

Host Melissa Wistehuff takes you beyond the pages of

The Sassool Sisters’ Story: From Family Roots to Fresh Flavors

Tamasha Modern Indian: A Culinary Vision

EPISODE 17

EPISODE 8

The Success Story of Home Court Pickleball

EPISODE 15

Aarti Sequeira: From CNN Producer to Food Network Stardom

Small Town to Stardom: BJ Barham’s Musical Journey with American Aquarium

EPISODE 18

LISTEN NOW

See It. Treat It. Beat It.

Advanced diagnostics. Targeted therapeutics. Working together to beat your cancer.

At 210 PET Imaging, we’re bringing state-of-the-art diagnostic capabilities and emerging drug therapies together to reshape the future of cancer care. For patients with advanced prostate cancer, our new theranostics program offers precision treatment options that detect and target cancer cells with tailored drug therapies. This innovative and fast-growing treatment approach to cancer care can deliver better results with fewer side effects.

No more waiting and worrying. No hospital stays. Just see it and treat it.

Talk to your health care provider to learn if theranostics is the right treatment for you. Scan the QR code to learn more.

A SPLASH OF

INSPIRATION

Experience the magic of the Lazy Daze Arts & Crafts Festival, a must-see event in the heart of Downtown Cary, North Carolina! Since 1977, this beloved festival has celebrated the “Lazy Daze” of summer with two days of professional and interactive art from around the country, unforgettable entertainment, and delicious food.

Saturday and Sunday AUGUST 23 - 24

9 a.m. - 5 p.m. DOWNTOWN CARY

Artist: Ginnie Parrish; Cary, NC

THINGS TO DO

3

Pack the street and show your Wolfpack pride at NC State’s Packapalooza! This all-day block party and street festival packs in the fun and festivities, as 85,000 attendees can attest. Capping off Wolfpack Welcome Week, and kicking off the 2025–2026 school year, the tradition includes live music, entertainment, family-friendly activities, food vendors, community information, and more. Saturday, August 23, 2–10 p.m. Free admission. Hillsborough Street, Raleigh. packapalooza.ncsu.edu

4

Celebrating its 49th year in 2025, the Lazy Daze Arts & Crafts Festival is one of the premier arts experiences in the country. The juried show draws artists from across the United States, along with 50,000 attendees over a two-day celebration of art and entertainment in downtown Cary. Whether you’re into creativity or community, this is the weekend to get out and enjoy. Saturday, August 23, and Sunday, August 24. 9 a.m. to 5 p.m. Free admission. Cary Town Hall Campus. carync.gov/lazydaze

5

Get ready to move to the music with Grown Folk Funk & Classic R&B Concert — a party with a purpose that benefits Melodies 4 Healing, whose mission is to provide free performances for marginalized members of the community. From pure soul to timeless funk, Daye’ly Melodies Band will perform the ultimate tribute to classic R&B and old-school funk with timeless hits from the ’70s, ’80s, and ’90s. Saturday, September 6, 7:30–9:30 p.m. $27–$32. Cary Arts Center. carync. gov/curatedconcerts

Jonathan Fredin

The Soul Picnic 2025

buzz-worthy bites

LOCAL SPOTS PROVE WHY ‘THE PHONE EATS FIRST’

Tower Nachos, Gym Tacos

WRITTEN BY ERIN MCKNIGHT | PHOTOGRAPHED BY JONATHAN FREDIN

FOR FOOD LOVERS AND INFLUENCERS ALIKE , viral foods are tantalizing taste buds and dominating feeds. More than just a fleeting fad, these trending foods are making a lasting impression as they push the boundaries of traditional cuisine and highlight the creativity of those bringing them to life.

The centerpiece of countless Instagram stories and TikTok videos, viral foods deliver a feast for the senses and a glimpse into a culinary world that continues to evolve and delight.

So, whether you’re a seasoned gourmand or simply in pursuit of some flavorful inspiration, look no further than these talked-about local foods.

Not Just a Fry Guy Hot Honey Pimento Cheese Fries

This sweet-and-spicy Southern dream starts with a bed of crispy golden fries that are smothered in melty house-made pimento cheese and finished with a drizzle of hot honey. The result is Hot Honey Pimento Cheese Fries: a creamy, spicysweet masterpiece that hits every flavor note.

Inspired by the bold yet comforting flavors of the South, owner David Long says he “wanted to create something that felt nostalgic but with Dave’s signature twist.” The result is a regular menu staple with a loyal following.

Bold, unapologetically Southern, and just messy enough to make people say, I need this — now , David admits, “It’s perfect for sharing — though no one will blame you if you keep it all to yourself.”

streetfoodfinder.com/notjustafryguy @notjustafryguy

Gym Tacos Tower Nachos

Also known as “trash can nachos,” Tower Nachos make for an Insta-worthy reveal. Served from a tin can that is placed on the table, a tower of chips piled high with queso, beans, pico de gallo, lettuce, guacamole, sour cream, and peppers cascades out when the can is lifted. Chicken, carnitas, chorizo, pastor, or carne asada can be added, and tequila makes for a natural accompaniment.

gymtacosnc.com | @gymtacos

“I just visited Brecotea for the first time last week and absolutely FELL IN LOVE!”

@nctraveleats, via Instagram

Brecotea Berries Cream Croissant

At modern Asian bakery and café Brecotea (Bread+Coffee+Tea), pastries are served warm for the best experience. The best-selling Berries Cream Croissant is no exception. The flaky croissant filled with smooth vanilla cream and fresh berries offers what co-proprietor and general manager Pam Sumkasataya considers “just the right amount of sweetness.”

Other danishes — the Blueberry Custard, Hotdog, Mango Custard, Strawberry Custard, and Danish Bread — are similarly guilt-free and not overly sweet. They also pair perfectly with tea or coffee; Sparkling Strawberry Tea makes the ideal complement to the Berries Cream Croissant. Offering a reasonably priced and wide selection since 2019, Brecotea “aims to be the best in the country” by combining what Pam describes as “cozy presentation, premium ingredients, and a modern, Instagram-friendly style that people naturally want to share.” cary.brecotea.com | @brecotea_cary

Cafe Soul Cups Dubai Chocolate Crackle Latte

Cafe Soul Cups brings a taste of Korean café culture to our community, says owner Soohyun Kim: “something cozy, welcoming, with beautiful drinks and delicious desserts.”

Inspired by Soo’s daughter’s love of Dubai chocolate, the Dubai Chocolate Crackle Latte is a cold drink with a unique texture: The inside of the cup is coated with crackled chocolate, and ground pistachio nuts provide a delightful crunch with every sip.

The latte, which went viral this April, has a secret-recipe pistachio flavor, double shot of espresso, and a hint of vanilla syrup. Since then, tens of thousands of people have raved about the rich flavor and satisfying crispiness. As Soo says, “It’s not just a drink — it’s something you experience!”

cafesoulcups.com | @cafesoulcups

“If you haven’t tried this viral chocolate latte yet… you’re seriously missing out.”

@wanderwithaakanksha, via Instagram

Vida Dulce Crazy Watermelon

In the Triangle area for over 35 years, Vida Dulce’s Mexican dessert style is exotic and eclectic and aesthetically delightful. Not just popsicles and ice creams, “Sandia Loca,” or Crazy Watermelon, proves that fresh fruit can be just as decadent as any sweet treat — and even more photogenic.

Served in a hollowed-out watermelon half, this flavorful bowl of cucumber, jicama, mango, and watermelon (plus much more on top) flourishes before the eyes and offers great quality and quantity for the sub-$20 price point. vidadulcenc.com | @vidadulcenc

“So vibrant and fresh!” Instagram user

“The BIGGER the BETTER!” @welcometoraleighwood, via Instagram

TapStation 2 LB Pretzel

This Apex restaurant, brewery, and first rooftop bar’s giant 2 LB Pretzel is, according to founder and managing partner Jonathan Pierce, “perfect for sharing with friends around some cold beers.” Served with kickin’ mustard and a Holt & Hops IPA beer cheese, this “social food” was designed to pair well with TapStation’s beers and is what Jon describes as “unlike any pretzel offered anywhere else.”

First-time customers are often surprised by the size and weight of the pretzel, which is presented in a pizza box. It features a hard exterior crunch and doughy interior, which makes for ideal dipping in the house-made beer cheese. This crowd-pleaser is “worth telling your friends about,” says Jon, and can also be ordered for home delivery enjoyment!

tapstationapex.com | @tapstationapex

Buzzing With Purpose Fenton’s Honeybee Hives

Nestled near the Fenton tree line are two small wooden structures that, despite the painted artwork adorning them, are easily missed. Even with all the activity happening inside them, passersby couldn’t be blamed for not realizing that this unique site in fact contains working beehives.

Introduced at Fenton in the summer of 2023, these hives have now survived two winters — a feat, as 60% of bee colonies will perish in the colder months. Thanks to Fenton and Buddha Bee Apiary, however, these hives are thriving.

A Sweet Partnership

“We have some of the most beautiful landscaping you’ll find, not only in a mixeduse project, but in any kind of retail or mall site,” says Fenton’s general manager Robert Canepa about the vibrant dine, shop, work, play, live development in Cary. “Not to brag, but people say nice things, so we figured what’s better than bees?”

For Justin Maness, founder of Buddha Bee Apiary, there’s nothing better than these “freaking cute, amazing, elegant, awesome creatures.” Justin also says he had no idea as an NC State student pursuing a horticulture degree that offered electives in beekeeping that he would “fall in love with bees.”

But when he graduated and joined a research team studying bee colony losses, his focus was on pesticide impact on bees and coincided with the devastating rise of colony collapse disorder. “It was a chance to see, face-to-face, some of the many challenges they were facing in the environment,” he says.

During a time in his life when he was searching for career direction, Justin realized: “I had a passion for two things ultimately, which is working with bees and working with people.” Concurrently, a few individuals reached out to Justin through the Durham County Beekeepers Association and asked if he would teach them how to put hives in their yards. From those three hives in 2019, Buddha Bee Apiary has now grown to managing more than 150 hives across the Triangle — Fenton included with an estimated combined population of 4 million honeybees.

Buddha Bee Apiary founder Justin Maness helps his daughter Azalea suit up.

Each of Fenton's hives contain 50- to 60,000 bees.

Hive visits allow Buddha Bee Apiary beekeepers like Claudia Roller to check the bees' health.

The wax produced in the hives has many practical uses that extend beyond candle making.

The Buzz on Bees

As one of nature’s most important creatures, honeybees are essential to our food systems and responsible for pollinating a significant portion of the crops we rely on, including fruits, vegetables, and nuts. “A very big part of what we consume on a dayto-day basis in the grocery store” is impacted by bees, Justin says. The decline in bee populations due to habitat loss, pesticides, and climate change poses a serious threat to our food security.

Urban beekeeping addresses the issue by creating safe havens for bees. Bee-friendly environments — which can be found on rooftops, balconies, and other public spots like Fenton — contribute to the restoration of pollinator populations, which benefits the bees but also enhances the health of our ecosystem and community.

A Passion for Pollinators

Despite what Justin describes as the “wonderful work” honeybees do for us, he also acknowledges that “there’s a million things that you can get behind, whether it’s environment or food or poverty. Mine’s bees, and so this is the flag that I carry.”

Fortunately, in Fenton — and in Robert, who knows that bees are “essential for our overall healthy ecosystem” — Buddha Bee found a corporate partner looking specifically for a local group to manage the hives, which Robert assures the development takes seriously.

From Justin’s perspective and throughout the last six years with Buddha Bee, he’s discovered that there are many people looking to help the environment in a hands-on way and support a program such as his that promotes bee education and advocacy.

It’s no different with corporate partners, though these usually involve more than a single hive in a yard. Multiple bee colonies on these properties require an approach to environmental initiatives and goals that align with the professional management of beehives offered by Buddha Bee Apiary. Beehives have become popular for companies to champion, Justin says, so his goal is to bolster the hives and incorporate them into the corporate partner’s wider environmental program.

Hive tours, raw honey extracted from hives, classes, and other options are all available to corporate partners, which benefit from Buddha Bee Apiary’s 10-plus years of professional beekeeping experience; regenerative practices that focus on bee health and increase the state’s average industry winter survival rate from

Despite a stinging reputation, honeybees are docile creatures.

Buddha Bee Apiary offers an exciting and enlightening hands-on honeybee experience.

70% to 97%; docile local bees that aren’t imported from other states or countries; and commitment to the local economy and small businesses.

Humming Fenton

“It’s been really successful,” says Robert about Fenton’s approximate 120,000 bees in the growing colony. Justin agrees that Fenton has been a “great location in terms of the bees’ health and their forage overall.”

Last year, Buddha Bee had a DNA analysis conducted on the honey, which proved insightful and still yields results that impact the management of the hives. That honey harvest also made its way onto many of Fenton’s restaurant menus this summer.

Each hive receives approximately 14 to 18 visits a year from the Buddha Bee team.

Justin describes his team members as being “stewards for the bees” and present in a purely supportive role for colonies. “These bees have been doing this for thousands of years,” he says, “and so when we go into a hive our job is to figure out, Is everything okay? Are they struggling with something? Do they need something that we can help with? Is there a particular process that we need to intervene in and provide support for?”

The Buzz Gets Louder

Hive visits often coincide with opportunities to educate the public, something for which Justin is grateful. As the Buddha Bee Apiary website states: “We don’t want to lecture people into caring for the planet. That’s no fun. We’d much rather spark their curiosity.”

“We don’t want to lecture people into caring for the planet. That’s no fun. We’d much rather spark their curiosity.”

Justin Maness, founder of Buddha Bee Apiary

An impressed Robert shares that “the bees don’t really bother anyone” during the informational tours. And this comes from someone who is allergic to bees!

Now that the relationship with Fenton has taken flight, and such corporate partnerships advance Buddha Bee’s environmental and educational goals, Justin reflects on a growing appreciation for honeybees and other pollinators. “I’ve been really appreciative to see how many people have signed up and believed in us and trusted us … and who speak so highly of us and know that we’re doing stuff that we believe in that can make a small impact in our small community,” he says.

Tucked into the trees, Fenton’s two hives continue to do their work of preserving honeybee populations and fostering community engagement and environmental awareness. The humble honeybee and the wooden hives that house them are symbols of community resilience, environmental stewardship, and a growing awareness of the challenges facing our natural world.

So, the next time you’re out at Fenton, make a beeline for its hives. t

fentonnc.com

buddhabeeapiary.com

One of the sweetest things about hosting a beehive? The honey.

A

Affair

WRITTEN BY ANDREA RICHARDS | PHOTOGRAPHED BY JONATHAN FREDIN

Family

Nana Morrison’s Celebrates Soul Food

Manager Jon Flynn, right, and line server Damian Scott serve up soul food and lots of smiles.

If you are scrambling to figure out a Sunday supper — or really, any lunch or dinner — meet Nana Morrison’s, a familyowned and operated soul food restaurant that provides an array of offerings that taste like the kind of home cooking that can only be achieved with decades of experience and countless hours in the kitchen.

It’s not called “Nana’s” for nothing. Nana Morrison was a real person, the grandmother of co-founder Kiana Morrison, who was inspired to create a restaurant that serves the food her grandmother and mother made.

“It’s the core pillars of soul food: fried chicken, baked chick-

en, collard greens, mac and cheese, yams, cabbage, pinto beans, mashed potatoes and gravy,” says Jonathan Flynn, general manager of the restaurant.

Located off Harrison Avenue in The Arboretum at Weston marketplace, Nana Morrison’s Soul Food opened in May — the fourth of the Charlotte-based company’s five current locations.

Come lunch or supper time, the hardest part is figuring out what to order. A large plate yields two meat choices and two sides plus cornbread or a roll; a small pairs one meat with two sides, and there’s a veggie plate option as well. But good luck trying to cull the many offerings down: There are 10 meats, 17 sides,

and 10 desserts to choose from, and that’s not including daily specials (Tuesday’s bourbon chicken and Thursday’s turkey wings are especially popular).

It was the curry chicken — available in dark or white — that called to me, along with yams, collards, and cornbread. Succulent and with the perfect amount of spice, the chicken fell off the bone with the slightest provocation. The yams were perfect for sopping up leftover curry sauce — the balance of savory spice and caramelized sweet potato so satisfying it was only beat by a more common sopping activity: dipping my cornbread into the pot likker of the collard greens. The greens’ liquid was so flavorful, I found myself

tilting around the container the food is served in, trying to get at every last ounce.

The first Nana Morrison’s opened in 2011 in Charlotte, and from the onset, the founder’s children were part of the family business. The four Morrison siblings were all involved from a young age, doing everything from working the line to learning how to run the back of the house. Today, all four work for the business, with the three eldest managing individual locations. Looking to expand to a new location, the family liked the proximity of Cary to both Durham and Raleigh — plus, they couldn’t find a good soul food outlet in Cary.

A healthy portion of turkey wings is served with rice and gravy and collards.

Gravy-smothered turkey wings and barbecue ribs complement generous servings of yams, collard greens, mac and cheese, and green beans.

“I can’t tell you how many times people come in and they say, thank you for being here. We need it!” says Jonathan, who came to the company after managing a local barbecue restaurant. “We’ve had so many people thank us for being here — and it’s not even just the Cary area. We’ve had people come all the way from Rolesville, Youngsville. … We even had a guy this past weekend come up from Greensboro.”

Word of mouth is spreading, especially on social media, about Nana Morrison’s Cary location. And while there’s no doubt about it — the food is the draw — patrons are getting more than just a great plate of food when they visit. Though the term soul food only came into existence in the 1960s,

the cuisine it describes has a long history and influence on American culture and beyond. The legacy of the African diaspora and how it shaped the foundation of American cooking has been well documented by historians, and recently celebrated in the fantastic Netflix docuseries High on the Hog. The dishes at Nana Morrison’s — featuring staples like greens, okra, rice — are part of a rich and vibrant culinary tradition that reaches from precolonial Africa through today.

“We are very big on spreading a positive Black influence and educating other demographics that might not have had (soul food) before, but we’re also in the South, and a lot of what we cook most people over a certain age have had in some shape or form,” says Jonathan.

“I can’t tell you how many times people come in and they say, thank you for being here. We need it!

Jonathan Flynn, general manager

Kindergarten graduate Derrick Joyner eyeballs the fried chicken on the serving line at Nana Morrison’s.

History lives on and evolves as our understandings and perspectives do. Cary is a growing, diverse community, emblematic of the multicultural nature of the New South, and so it’s especially exciting to have a location of Nana Morrison’s here to serve as a repository, if you will, of soul food. Representation is important — and so is the kind of joy you feel when you find a place that serves a coconut cake or peach cobbler like ones you used to eat at church picnics, or bite into a piece of fried chicken that reminds you of your grandma’s, back when she used to dress the bird herself for Sunday dinner. Nana Morrison’s Soul Food offers different experiences for different folks, and that’s a major benefit of diversity: variety.

For Jonathan, interacting with the dynamic community around the restaurant is key: “We want to become a pillar of this community … to be involved with nonprofit organizations and work with different schools in the area. We want to truly be ingrained.”

“When a mom or dad is running around, taking the kids to practice, we want them to think of us. Or it’s been a long day, and I need some comfort food — you can come here for good food. We want to be that restaurant people think of when they have anything from a lastminute event to a family reunion,” says Jonathan.

So what does he order at Nana Morrison’s when he needs some comfort food?

“My go-to is the bourbon chicken, which is served only on Tuesdays, with mac and cheese and curry rice — it gets me every time,” says Jonathan. t

nanamorrisonssoulfood.com

Burger Bonanza

WRITTEN BY EMILY UHLAND

FLAME-GRILLED, char-broiled, hand-pattied, or smashed — a hamburger by any of these names is DELICIOUS. Wake restaurants excel at creative burger combos, proving that an all-American classic is anything but traditional. Here are six of our favorites.

PHOTOGRAPHED BY JONATHAN FREDIN

Dive into two of Hickory Tavern’s most popular stacks: the Freedom Burger and the Diablo.

The Banh Mi Smashed at Smashed Burgers & Cocktails has a tantalizing combination of crunchy pickled daikon, carrots, and jalapenos atop a juicy, caramelized burger patty.

Smashed Burgers & Cocktails

VIBES: A community-centric downtown hub with a dogfriendly patio, plus sip & stroll wine and beer thanks to the new Holly Springs Social District. Specialty cocktails and family-friendly fare equally suit weeknight dinners and weekend dates.

FEATURE BURGER: Vietnamese Banh Mi Smashed: pickled daikon and carrots, jalapenos, cilantro, hoisin sauce, and Sriracha mayo. “The Banh Mi Burger was inspired by my Vietnamese family and the traditional bánh mì we serve at Bep Vietnamese Kitchen,” says owner Adam Gilpatrick. “This combination brings together the vibrant savory-sweet flavors of a classic bánh mì with

the rich, juicy bite of a smashed burger, creating something both familiar and entirely new.”

X FACTOR: “We love smash burgers for their flavor and efficiency. It only takes about three minutes to cook a smash burger, which allows us to serve more customers while maintaining that rich, flavorful experience,” says Adam.

ENTREE OPTIONS: Ditch the bun with the Smashed Salad — your favorite burger style served over mixed greens.

Corbett's Burgers and Soda Bar

VIBES: Reconnect with friends and family at this casual local burger joint. Choose from more than 200 varieties of bottled soda to accompany your meal. Local, nostalgic, and obscure — Avery’s Totally Gross Unicorn Yack Raspberry Orange Cream Soda, anyone? — options abound.

FEATURE BURGER: Hawaiian Cowboy Burger: ⅓-pound Angus burger with cheddar cheese, grilled pineapple, hickory-smoked bacon, and Cheerwine barbecue sauce.

X FACTOR: Pairing Corbett’s signature Cheerwine sauce with grilled

pineapple creates an irresistible sweet and savory combo. For max flavor impact, Holly Springs manager Sterling Watson recommends eating the burger upside down. Sauces and side items, such as coleslaw, baked beans, and pimento cheese, are made in-house.

ENTREE OPTIONS: Gluten-free fried chicken sandwich or nuggets, New York hot dog, grilled pimento cheese sandwich.

126 Kilmayne Drive, Cary 7224 GB Alford Highway, Holly Springs corbettsburgers.com

242 S. Main St., Suite 118, Holly Springs smashednc.com

Hickory Tavern

VIBES: Round up the neighbors for game day or treat the family to Sunday brunch — Hickory Tavern’s extensive menu welcomes all tastes. Weekly special events such as trivia and live music draw a crowd.

FEATURE BURGERS: Diablo: spicy aioli, pepper jack cheese, crispy onions, and jalapenos. Freedom Burger: American cheese, lettuce, roasted onions, pickles, and house-made signature sauce on a sesame seed bun. For every Freedom Burger sold, Hickory Tavern donates $1 to The Independence Fund, which supports veterans wounded in the line of duty.

X FACTOR: “Loyalty with our guests. The community keeps coming back when you take care of them,”says Holly Springs kitchen manager Jermaine Folkes. “I see the same families every Friday night.”

ENTREE OPTIONS: Lowcountry shrimp & grits, fish & chips, or shaved ribeye tacos.

1156 Parkside Main St., Cary 401 Village Walk Drive, Holly Springs thehickorytavern.com

Aviator SmokeHouse

VIBES: “Super laid-back barbecue,” describes Aviator owner Mark Doble. “We’re just a brewery, making smoked meats, serving food in baskets.” All of Aviator’s locations — whether it’s the pizzeria, tap house, or the new brewery restaurant — maintain a commitment to quality food in a casual atmosphere.

FEATURE BURGER: SmokeHouse Bourbon Brisket Burger: ½-pound Angus Burger, house-smoked brisket, peppered bacon, and bourbon sauce. “Brisket is God’s gift to us,” says Mark with a smile. Aviator smokes theirs for 16 hours over hickory wood.

X FACTOR: Beer pairings are easy and plentiful with Aviator’s broad lineup of award-winning brews. Mark recommends the BlackMamba Stout with the SmokeHouse Bourbon Brisket Burger, noting the dark flavor of the full-bodied stout is a good complement to the rich burger.

ENTREE OPTIONS: Smoked chicken wings, pulled pork barbecue sandwich, or the SmokeHouse Meat-a-Palooza: a feast with ribs, brisket, pork, and chicken wings.

525 E. Broad St., Fuquay-Varina aviatorbrew.com/smokehouse

Abbey Road Tavern and Grill

VIBES: Taking inspiration from the famous album by The Beatles, Abbey Road Tavern boasts a lively family environment with big-screen TVs, games, and weekly entertainment, such as live music, trivia, and music bingo. Recent menu updates — a new mac and cheese recipe, burger combinations, and more — offer fresh takes on old favorites.

FEATURE BURGERS: Firecracker Burger: Certified Angus Beef patty with spicy seasoning, blue cheese crumbles, ghost pepper pepper jack cheese, fried jalapenos, and chipotle aioli. “It’s a 6 or 7 out of 10. The ghost pepper pepper jack is pretty hot,” says kitchen manager Josh Allan. Jalapeno Bacon Pimento Burger: house-made pimento cheese, two slices of bacon, fresh jalapenos, lettuce, tomato, onion, and pickles.

X FACTOR: No matter the time, dinner can be happy hour at Abbey Road with a visit to the game room. Play arcade games like Pac Man and pinball, or a round of pool. Allen also notes that diners are welcome to play the guitars hanging on the walls.

ENTREE OPTIONS: Cha Cha Bowl, Cuban sandwich, Helter Skelter Wrap.

711 N. Main St., Fuquay-Varina abbeyroadfuquay.com

Town Hall Burger & Beer

VIBES: “We’re a fun, family-friendly neighborhood burger joint,” says Dalton Allen, manager of Town Hall Burger & Beer in Holly Springs. “Come hang out; catch the game. It’s a place that’s welcoming for all.” The hospitable staff and positive environment reinforce that feeling, as does the comforting, fresh menu. “We avoid the freezer as much as possible,” Dalton says.

FEATURE BURGER: The Mondo Burger: 8 oz. Certified Angus Beef patty, onion straws, applewood smoked bacon, smoked gouda cheese, house-made barbecue sauce, and lettuce on a brioche bun. Created by Armando Bacot Jr. during his time as a basketball player at UNC-Chapel Hill. “The burger has been on our menu for three or four years,” says Dalton. “It started as a special, but was so popular it became a mainstay.”

X FACTOR: Basketball fans, particularly Tar Heel fans, will enjoy trying all the specialty menu offerings created by current and former UNC players, including The Seth Burger by Seth Trimble and Honey Chili Arbol Wings developed by RJ Davis. “We always have at least one, two, or three UNC basketball players on our ‘roster,’ if you will, which is fun. They all get to come in and make their own menu creation,” says Dalton.

ENTREE OPTIONS: Ahi tuna sandwich, Greek salad, shrimp tacos.

13100 Falls of Neuse Road, Suite 150, Raleigh 301 Matthews Drive, Holly Springs townhallburgerandbeer.com/hollysprings

Her Garden Grows

Pick-your-own bouquets in Southern Fuquay

WRITTEN BY EMILY UHLAND | PHOTOGRAPHED BY JONATHAN FREDIN

“It’s a very sappy, sad story,” prefaces Cayla Morris as she begins to recount the origins of Polly’s Petal Patch, her you-pick flower farm located in Fuquay-Varina.

“Polly” refers to Cayla’s grandmother, with whom she enjoyed a very close relationship all her life. Polly loved flowers, so Cayla and her father, Philip Morris, sent her a bouquet every Friday for several years.

“We sent her so many to the point that she would actually have to start giving the vases back to the florist because she had so many,” Cayla says.

At the time, Cayla didn’t realize that Polly photographed every bouquet she received. Cayla’s grandfather preserved those photographs in scrapbooks after Polly died.

“It was very sentimental,” Cayla says.

Cayla maintained her own small “chaos garden” as “a reminder of my grandmother, that she was still there with me, in a way, through the flowers.”

“I found a lot of therapy in it and solitude,” she says.

“Last year I ended up getting really, really sick. We did not think that I was going to be here much longer. It was a very scary situation,” Cayla recalls. A large cyst in her pancreas pointed to signs of cancer.

“So, as my last wish, my dad built me a beautiful garden. So he was like, ‘I know this is what you love. I really want you to be able to have what you love. You know, just in case.’”

“I found a lot of healing growing flowers and having them for myself. The cyst came back benign and ended up shrinking over two-thirds of its size within a couple of months. Nobody knows how. The surgeons have no idea. I wasn’t given any medication. It was really just, I think, a lot of prayer and also a lot of gardening.”

With much of her health restored, Cayla took in her blossoming surroundings.

“I realized I had a problem because I have this massive garden. There’s absolutely no way I can cut all these flowers by myself. It was huge. … It would be really cool if people could come out and pick their own flowers.”

Cayla Morris, with her father, Phillip Morris, holds a photograph of her grandparents. Working in the garden helps her feel connected to them.

Guests of Polly’s Petal Patch can snip as many flowers as will fit in a mason jar, creating a custom bouquet to take home.

Cayla inherited a love of flowers from her grandmother, Polly, who took photographs of the bouquets she received.

“It was also a kind of therapy for me still to have a community where people could come and pick their own flowers and be a part of nature, because I found so much healing in it.”

Cayla Morris

And so Polly’s Petal Patch opened in the summer of 2024 for pickyour-own flower bouquets, special events, and photography sessions.

“It was also a kind of therapy for me still to have a community where people could come and pick their own flowers and be a part of nature, because I found so much healing in it,” Cayla says.

Hundreds of people came through the farm during the first season, including more than 500 visitors who attended a charity event that benefited Western North Carolina after Hurricane Helene.

“It exceeded all my expectations,” Cayla says.

“I specialize in cut wildflowers, and I like more whimsical flowers. I have a lot of zinnias, cosmos, marigolds. We’re growing dahlias, sunflowers, statice, forget-me-nots, and snapdragons,” Cayla lists off. “We have a lot at the garden.”

“A lot of my stuff reseeded from last year because they are perennials, but the majority of the garden is grown from seeds. I start in the wintertime — this is a yearlong project.

“I practice what’s called succession planting, meaning I’ll start them a couple months out, and then I’ll plant two weeks later, then plant the next round two weeks after that, so I constantly have blooms throughout the whole season.”

For a $20 ticket, guests receive gardening snips and a mason jar to fill with as many flowers as they’d like.

“Afterwards, I have a little decorating station so you can decorate (the jar) with a bow, put a little tag on it, or a card if you want to gift it,” says Cayla.

“I do have a station for people who don’t want to or can’t physically cut their own. They can do a DIY bouquet bar so they can make their own.”

Visitors to the patch may also glimpse resident pig Betty Boop, and her animal companions, including goats, a horse, and a donkey.

“It’s a very hands-on experience for each customer that comes in.”

The garden typically closes during the middle of the day, with picking sessions in the morning (8 to 11 a.m.) and evening hours (4 to 8 p.m.) Thursday through Sunday.

“It’s not great to pick flowers during the heat because they will droop,” Cayla advises.

Beds of wildflowers aren’t the only attractions at the patch.

“It’s just a whole homestead at this point,” she laughs. “We have three pigs. We have two goats. I have a horse that I rodeo on. … I have a mini donkey and a Great Dane.”

You-pick guests do have the opportunity to see the animals — “Everybody seems to love the pigs more than the flowers most of the time” — but petting is not recommended.

Cayla works as a realtor full time and runs the flower farm with her father and Tommy Gilbert, the resident handyman.

Her work in real estate provides a front-row view of the growth and development in Southern Wake County, to which Polly’s Petal Patch offers a small respite.

“I really want to preserve our agriculture. … I wanted to create a space where people could come and do their own thing, be a

part of nature, and really get back in touch with it.”

Nature, though, is a tricky beast, sending an array of challenges for any grower to combat.

“Mother Nature can turn on you so quickly,” Cayla says, citing last year’s hurricanes and this year’s cool spring.

“You have all the bugs that want to eat your plants, the deer — just dealing with things that you can’t control and learning how to be okay with it,” Cayla says of the lessons she’s learned through flower farming.

Her favorite lesson?

“Everybody has a story. … When people come out to the garden, they say, ‘I’ve had a really bad day, and this just made my day better.’ Or, ‘This is for my mom who’s dealing with breast cancer.’ Or, ‘My wife and I just got pregnant.’ It’s just so nice to hear, whether it’s something that’s sad or something celebratory.”

“The other reason I absolutely love (the petal patch) is I’m able to honor my grandparents, who were the most loving people, my best friends. I just feel so connected when I’m out there.” t

pollyspetalpatch.com

Wildflowers, such as zinnias, dahlias, marigolds, and sunflowers, grow in abundance at Polly’s Petal Patch, founded by Cayla Morris in honor of her grandmother.

Raleigh City Farm

WRITTEN BY ERIN MCKNIGHT | PHOTOGRAPHED BY JONATHAN FREDIN

“Good dirt” is what it’s all about at Raleigh City Farm — a nonprofit urban farm that cultivates a healthier community by reconnecting people with wholesome food production … and one another.

In 2011, a vacant 1.2-acre lot on the corner of Blount and Franklin streets in downtown Raleigh was turned into workable farmland capable of producing nourishing food for the larger community. Born from the desire of two friends to create “a place where anyone can learn about farming,” Raleigh City Farm is today an exemplar of urban agriculture

that blends sustainability, education, and community engagement.

Organic farming practices that employ regenerative techniques enrich the soil and promote biodiversity. With sustainability at the core of the farm’s operations, the approximately 13,000 pounds of produce grown annually is, according to Raleigh City Farm Executive Director Lisa Grele Barrie, healthy and chemical-free. Thanks to sustainable farming practices like crop rotation, composting, rainwater diversion, and integrated pest management, the farm

also enhances the wider ecosystem while minimizing environmental impact.

Such small urban farms have a farreaching community impact. Raleigh City Farm contributes to environmental sustainability by promoting biodiversity through its habitats for pollinators like bees and butterflies. The farm improves urban air quality by absorbing carbon dioxide and releasing oxygen and utilizes organic gardening practices that reduce the need for chemical fertilizers and pesticides that harm local ecosystems. By composting organic waste

Sisters Taylor and Lauren Blanch enjoy each other’s company digging in the garden during Raleigh City Farm’s weekly Wine + Weeds event.

and using rainwater harvesting techniques, the farm exemplifies sustainable living practices that inspire others in the community and foster a sense of connection among a diverse population.

Raleigh City Farm grows a variety of fruits, vegetables, and herbs — including basil, cabbage, collards, eggplant, mustard greens, okra, peppers, squash, strawberries (which, even pulled from the soil, are simply delicious), and tomatoes — with 95% of the harvest being affordable and accessible. Weekly on Wednesdays from April through November, the seasonal Pay-What-You-Can Farmstand program allows neighbors to shop the produce grown on the farm that is, Lisa says, “harvested in the morning, sold in the afternoon.”

Launched in 2020, the Farmshare program donates a portion of the farm’s bounty to nonprofits addressing food insecurity and access, including A Place at the Table; Inter-Faith Food Shuttle; Poe Center for Health Education; Carolina Cares; Carroll’s Kitchen; and Feed the Pack, as 30% of NC State students are food insecure. As of the 2024 harvest season, 48,000 pounds of healthy produce was grown, with 42% donated through Farmshare.

But Raleigh City Farm isn’t just a place to grow nourishing food; it’s also a hub for community engagement and education, with the farm hosting numerous workshops, events,

Farmstand program coordinator Anton Fatula sorts produce at the weekly event. The Pay-What-You-Can Farmstand is open April through November.

Cauliflower and many other vegetables are grown at Raleigh City Farm, which aims to create a healthier community through healthy food production.

and volunteer opportunities throughout the year. Programs such as the First Saturday Series — which invites people to learn, volunteer, and connect — and volunteer workdays, farm tours, workshops, and whimsical weed walks all encourage residents to enjoy and engage with the farm and empower them to make informed choices about their, and the local environment’s, health.

One of the farm’s standout initiatives is educational programming for children. With a mission to grow the next generation of farmers, Farm Camp teaches youth how urban agriculture connects to sustainability. This is achieved through an eight-week summer pilot program that offers hands-on farming experiences led by a member of the Raleigh City Farm team. The 2024 expansion of the farm’s footprint to include two adjacent lots has further allowed the farm to grow its education and engagement programs within the newly developed Murphy’s Naturals Teaching Garden that includes an outdoor classroom.

In Farm Camp, participants learn how to plant, tend, and harvest crops using regenerative practices, and all harvested produce is allocated to the Farmshare program. Raleigh City Farm’s commitment to environmental stewardship education helps instill a sense of responsibility toward the planet and encourages the next generation to value local food systems and be better rooted to the land that sustains them.

As Lisa shares about Mother Earth, “she’s in deep, dark trouble,” and it’s up to urban farms like Raleigh City Farm to create healthier communities and reconnect city dwellers with healthy food production through more frequent encounters with agriculture.

One such resident is Feed the Pack volunteer and recent NC State master’s graduate Loki Siresh, who says he appreciates that the farm allows him to engage with diverse people while working directly to support fellow students and the greater Wake County community.

With a tagline of “Dig where you live,” the farm offers multiple options for residents to

show some local love. From opportunities like weekly Wine + Weeds volunteer evenings from April through October and two-hour volunteer workdays on the first Saturday morning of the month, both individuals and groups can find ways to dig in at Raleigh City Farm.

As the farm is now preparing to seed its second location, the Future Farms Fund allows people to donate toward the “next season of growth.” Support for the Farmshare program comes in the form of a one-time gift, membership in the Cultivator Club, shopping at the Farmstand, or by word-ofmouth recommendations.

Much more than a patch of green in downtown Raleigh, the Raleigh City Farm is a shared space that enhances food security, promotes sustainability, fosters community engagement, and provides educational opportunities. As the city continues to grow, Raleigh City Farm will continue to cultivate not just crops but also relationships and a healthier, more connected landscape for us all. t

raleighcityfarm.org

Raleigh resident Jeff Kozlowski chooses farm-fresh greens while shopping at the Farmstand with his wife, Melora, and son, Jasper.

Rethinking Food

BY ERICA DELONG

Hey there, fellow foodie! Let me take you on a little journey through my recent culinary transformation.

I’ve always had a sweet tooth and a love affair with food, but life threw a bit of a curveball when my mom was diagnosed with cancer. Suddenly, food became more than just delicious — it was about healing, too. Our family switched gears, aiming to fill the table with nutrient-packed goodies to help her fight back! But let’s be real: Letting go of tempting treats isn’t exactly a walk in the park for anyone (especially if your weakness is a gooey chocolate cake!).

Figuring out how to shift your food mindset can feel like trying to climb a mountain with flip-flops on. You’ll need to start seeing food as not just a comfort on a lazy Sunday, but as a powerhouse for your body. Yes, life’s a whirlwind, and fast food drive-thru lines sometimes call our name (guilty as charged!). But learning about what’s actually in our meals can make a world of difference down the road.

Imagine your diet as a colorful rainbow, with fruits, veggies, whole grains, and lean proteins — those all-star foods

you keep hearing about. Antioxidant-rich goodies like berries and leafy greens are not just Instagram-worthy; they’re like little warriors against free radicals. Toss in some omega-3s from fish like salmon, and your body will thank you. And don’t sleep on spices like turmeric and garlic — both come with antiinflammatory perks!

Ever felt like a bloated balloon after munching on something greasy or overly sweet? Those food comas are no joke. Indulgent foods might taste great in the moment, but they’re also filled with nasties like sugar, salt, and artificial additives that can lead to bloat and even inflammation.

Figuring out what makes you feel “meh” and what lifts you up can change your food game completely. It’s time to channel your inner detective. Keep a food journal with notes on what you eat and how you feel afterward to pinpoint which foods are keeping you from feeling your best.

Our gut is the epicenter of our wellbeing, according to health experts like Dr. Bhavna Vaidya-Tank. She’s all about healing from the inside out with a plant-based diet.

Focusing on gut health can do wonders, she says, potentially helping you shake off pesky ailments and feel more energized!

We all need to eat more veggies, so up your grocery game! Supporting local farms not only ensures you get clean veggies and fruits, but it also helps keep small farms alive. We have incredible local farmers markets! And if you’re not big on lugging bags around, services like Farm Fresh To You bring the farm to your front door. Say hello to organic goodness delivered!

Speaking of trendy health fixes, have you heard about hydrogen water? It’s popping up everywhere from gyms to online stores, often hailed as the new hydration hero! Some say it boosts the immune system and battles inflammation

with its antioxidant mojo. And you won’t even notice it’s different from regular water. Keep an eye out for more studies on its benefits.

Juicing has totally taken over my mom’s daily routine, and I’m on the bandwagon too, trading in sugary bottled juices for something a bit healthier for my kiddos. But let me tell you, getting them to try it can be a bit of a “yuck” fest. Experimenting with different combos is a learning process for everyone involved.

Real talk: Foods do no good if your kids won’t eat them. And if yours are like mine, they would probably marry chicken nuggets if they could, so family-friendly options are essential. Enter Clean Eatz! It’s our go-to spot for tasty, healthy meals that don’t make you miss greasy fast food.

Remember, it’s all about baby steps and balance. You don’t need to ditch everything overnight unless, of course, it’s a health emergency. I still enjoy dinner dates with my girlfriends — but now I have the knowledge to make better choices. t

Do you have a healthy recipe or food combo you swear by? @EricaDeLong

Erica and her parents are determined to support her mom’s body with nutritious food following her cancer diagnosis.

For healthy meals on the go, Clean Eatz has become a popular family spot.

foodie FAVORITES

PHOTOGRAPHED BY JONATHAN FREDIN

BOND BROTHERS BEER CO. • NAOS HELLENIC CUISINE

RUCKUS PIZZA, PASTA & SPIRITS • LUGANO RISTORANTE

TWO ROOSTERS ICE CREAM • MELLOW MUSHROOM

A’VERDE COCINA + TEQUILA LIBRARY • DI FARA PIZZA TAVERN • SASSOOL BREWERY BHAVANA • LA VICTORIA • WOODY’S SPORTS TAVERN & GRILL

MAXIMILLIANS GRILL & WINE BAR • LA BUENA VIDA

Bond Brothers Beer Company

Crafting Community in the Heart of Cary

Nestled in the lively downtown district of Cary, Bond Brothers Beer Company has grown into much more than a spot for craft beer. It’s a gathering place where creativity, camaraderie, and community come together. Since opening, the brewery has become a go-to destination for locals and visitors seeking great beer and a relaxed, inviting atmosphere.

Bond Brothers is known for its dedication to brewing excellence. Their taproom features a rotating selection of small-batch beers, offering something for every kind of beer lover. From crisp pilsners and juicy IPAs to dark stouts and tart sours, each brew reflects a passion for craftsmanship and flavor. The variety ensures that every visit feels fresh and exciting, whether you’re a longtime fan or stopping in for the first time.

The brewery also plays a key role in Cary’s growing social scene. The spacious outdoor beer garden is a favorite hangout, especially when the weather is warm. Families, friends, and even dogs gather to enjoy live music, food trucks, and casual conversation. The space feels open and lively without ever being overwhelming, making it ideal for everything from weekday catch-ups to weekend celebrations.

Bond Brothers consistently sup ports the local community through events and partnerships. Regular runs, local art shows, craft markets, and fundraisers are part of their calendar, helping bring people together and highlighting other small businesses in the area. Their focus on connection and collaboration has made them a trusted and valued part of downtown Cary.

Inside, the space blends industrial charm with warmth and simplicity. Exposed brick, concrete floors, and communal tables set the stage for easy conversation and shared experiences. Whether you’re stopping in for a quick pint or spending an afternoon enjoying live music, Bond Brothers offers an experience that feels welcoming and genuine.

In a town that continues to evolve, Bond Brothers Beer Company stands out for staying true to its roots. It’s a place that values good beer, strong community ties, and memorable moments. For anyone looking to explore the heart and flavor of Cary, a visit to Bond Brothers is always worth the trip.

Jay and Jeremy Bond

NAOS Hellenic Cuisine

Nestled in the heart of Cary, Naōs is the newest culinary concept from Giorgios Hospitality Group, offering more than just a dining experience — it’s a sanctuary where food, community, and culture come together in harmony. Inspired by the ancient Greek philosophy, “Let food be thy medicine and medicine be thy food,” Naōs is a tribute to the idea that what we eat can nourish, heal, and elevate the soul. The menu is a celebration of simplicity, pure ingredients, and vibrant flavors.

Naõs Hellenic Cuisine stands as a grand sanctuary for gastronomy and hospitality, where authentic Greek flavors thrive and warmth flows effortlessly. Drawing inspiration from the ancient Greek tradition of philoxenia — a gracious welcome extended to all — Naõs invites guests to savor Hellenic cuisine crafted with fresh, simple ingredients from the land and sea.

“Sharing food around the table is one of the purest expressions of love.”

The space itself evokes elegance and grandeur — a graceful movement of blues, gold, and white inspired by the work of artist Fasianos. Timeless urns transport olive oil and wine, echoing a beautiful reflection of past and present. Here, culture, food, and life are celebrated in every detail.

Behind this visionary concept is Giorgios Bakatsias, creative force behind more than a dozen beloved dining destinations across the Southeast. With over five decades of experience, Giorgios brings his Greek roots, global culinary sensibility, and deep love for hospitality to every corner of Naōs. His belief in creating places that feed both body and spirit is evident in every detail — from the design to the menu to the heartfelt service.

Naōs is not just a restaurant; it’s a destination for those seeking a deeper connection to their food, to the people they dine with, and to the timeless traditions that have shaped cuisine through the ages. Here, every meal is an offering — a celebration of what it means to eat well, live fully, and feel truly at home.

Giorgios Bakatsias

a’Verde Cocina + Tequila Library

A Bold Taste of Modern Mexican in Cary

Located on Harrison Avenue in Cary, a’Verde Cocina + Tequila Library delivers an exciting and elevated take on modern Mexican cuisine. With its vibrant atmosphere, inventive menu, and stylish design, the restaurant has quickly earned a reputation as one of the Triangle’s standout dining spots.

From the moment you walk through the doors, a’Verde makes a strong first impression. The décor is bright, playful, and full of life — a mix of rich colors, greenery, and artful details that bring energy to the space. Inside, the dining room feels both lively and comfortable, while the outdoor patio offers a relaxed spot for enjoying a meal or cocktail under the lights.

The menu is where a’Verde truly shines. It takes traditional Mexican flavors and gives them a modern twist, offering dishes that are both familiar and refreshingly new. Tacos are reimagined with creative fillings and bold sauces, while shareable plates bring unexpected combinations of flavor and texture. Each dish is thoughtfully crafted and beautifully presented, creating a dining experience that feels exciting and satisfying.

a’Verde’s drink program is just as impressive. The bar features an extensive list of tequilas and mezcals, along with signature cocktails that are expertly mixed and full of personality. From smoky margaritas to fresh, fruit-forward concoctions, each drink pairs perfectly with the food and adds to the overall experience.

Service is attentive and upbeat, contributing to the restaurant’s warm and welcoming vibe. Whether you’re enjoying lunch, brunch, a quiet dinner for two, or celebrating with friends, the staff helps create an experience that feels effortless and fun.

More than just a place to eat, a’Verde is a destination for those seeking something vibrant and different. It combines bold flavors, eye-catching design, and a sense of celebration that keeps guests coming back. As Cary continues to grow as a food and culture hub, a’Verde stands out as a place where culinary creativity and hospitality meet.

For anyone craving a unique take on Mexican cuisine and a lively night out, a’Verde offers something truly special. It’s a fresh and flavorful addition to Cary’s dining scene — and one well worth experiencing.

Di Fara Pizza Tavern

Brooklyn-born. Cary-raised.

Some pizza spots just feed you. Di Fara? It’s an institution. A slice of Brooklyn’s most iconic pizzeria brought to life in the heart of downtown Cary, Di Fara Pizza Tavern carries on the legacy of the late Dom DeMarco, who hand-crafted every pie at the original Midwood, Brooklyn location for over 50 years.

At the Cary outpost, helmed by Dom’s nephew Greg, that same attention to detail still reigns. You’ll find pies crafted with thoughtfully sourced ingredients like imported buffalo mozzarella, Grana Padano, basil cut fresh with scissors, and a signature swirl of extravirgin olive oil. It’s not a gimmick. It’s tradition, baked into every golden-brown crust that emerges from the oven.

Di Fara’s full-service tavern setting adds a local spin to the classic New York formula. Think: an outdoor patio with seasonal igloo seating, a rotating craft beer list, signature cocktails like the Lemon Basil Smash, and a lineup of appetizers and calzones made with the same top-tier ingredients as their pies. Their handmade meatballs, simmered daily in-house, have earned a loyal following all their own.

Pizza purists come for the classic regular cheese or pepperoni, but Cary regulars know the real hidden gems: the square pies with their crispy, caramelized edges and the white pie topped with garlic oil and dollops of creamy ricotta.

The vibe is casual, but the ingredients are serious.

Quality is everything here. Whether you’re grabbing a post-soccer bite with the kids, catching live music on the patio, or just craving a slice that actually lives up to the hype, Di Fara delivers.

“Everything we serve is rooted in how my Uncle Dom made pizza,” says Greg. “We stick to time-honored methods, and we don’t cut corners — ever.”

For locals and New York expats alike, Di Fara is more than a restaurant. It’s a ritual.

Sassool Café

A Fresh Take on Family, Flavor & Tradition

Sassool Café is redefining fast-casual Mediterranean dining with a focus on fresh ingredients, wholesome recipes, and a deep commitment to family tradition. Known for its vibrant menu rooted in the Mediterranean diet, Sassool makes it easy to enjoy healthy, flavorful meals whether dining in, taking out, or sharing with family at home.

All produce is prepped in-house daily, resulting in a colorful variety of dishes offered each day. From nutrient-rich salads to comforting warm entrees, every meal is made with care and inspired by centuries-old traditions. The menu fits seamlessly into a variety of eating regimens, making Sassool a go-to for health-conscious food lovers.

“Our goal is to create food that not only tastes good, but also brings people together,” says owner Mounir Saleh. “It’s how my mother, Sassool, showed love — by feeding people — and we’re proud to carry that spirit into everything we do.”

With spacious dining rooms and large family-style tables, Sassool invites guests to relax, connect, and savor their meal in a welcoming environment. That same sense of connection extends to the restaurant’s catering services, which are popular for off-site events and special occasions. The team at Sassool takes pride in bringing the full experience to guests, wherever they gather, and seeing their food become part of cherished memories.

The restaurant also sources ingredients close to home — literally. At FigMINT Farms, the family grows more than 1,800 pounds of fresh mint annually, a signature element in many dishes. The goal is to continue expanding the farm’s offerings, with more vegetables grown onsite to be used in the kitchen.

One of Sassool’s most beloved community offerings is its Dinner in the Pines series, hosted at FigMINT Farms each spring and fall. These ticketed events combine a picturesque setting with a multi-course Mediterranean meal, making them a must-try experience for local food lovers.

Whether gathering around a table in the restaurant or under the pines at the farm, Sassool delivers more than just a meal — it offers nourishment, tradition, and the joy of shared experiences.

Founder Mounir Saleh with daughters Simone Lawson (left) and Noelle Saleh

Brewery Bhavana

Put another mark in the win column for Fenton in Cary, which continues to attract first-rate dining destinations. The latest addition: Brewery Bhavana, a delightfully distinctive dim-sum-meets-craftbeer spot that recently expanded beyond its home base in downtown Raleigh to open its second location.

Debuting in April, the new restaurant delivers an intimate, reenvisioned rendition of the original Bhavana experience. The 2,000-square-foot dining room features copious windows, tables fashioned from reclaimed wood, and ceiling-suspended plants that conjure a Hanging Gardens of Babylon vibe. A can’t-miss Garden of Eden mural behind the bar offers a serene visual centerpiece.

“The space borrowed some elements from our original location, but I wanted to lean into a living, breathing greenhouse ambience,” says Patrick Woodson, co-founder and sole owner of Brewery Bhavana. “My dad is a horticulturalist, and I grew up hanging out in greenhouses quite a bit. I also went to grad school for agricultural engineering, so I’ve always thought a lush garden was a fun design element.”

The Fenton location provides seating for 46 guests inside, while an extensive patio offers al fresco dining for about 50.

An outdoor bar provides flexibility for those who wish to relax on the patio, enjoy the adjacent central courtyard, or avail themselves of Fenton’s sip-and-stroll social district.

“People can grab a drink and go to over to lululemon and buy some running shorts,” says Patrick with a laugh.

Belgian-inspired beers on draught abound in 10- and 16-ounce pours. A full bar features thoughtfully curated wine, classic cocktails, and draft cocktails like the wildly popular spicy green margarita. Beer coolers stocked with grab-and-go cans and growlers make Bhavana’s libations even more accessible.

Core beers range from a tangy saison and a farmhouse ale to a boundary-pushing tripel and a complex stout. Seasonally rotating provisional beers are as innovative as you’ll find anywhere in the Triangle.

As Bhavana’s founding brewer and fermentation fanatic, Patrick says he loves to produce as many styles and flavor profiles as possible and will offer exclusive beers at each location to provide people the opportunity to try new beverage options.

“I don’t want any one beer to overwhelm your palate because I want you to be able to enjoy the beer alongside any number of different food items,” the Indiana native explains. “We focus on subtlety and nuance in our brewing.”

Prefer mocktails instead? Consider the hibiscus-tinged plum spritz or dim sum coffee with concentrated cold brew java and corn milk.

When it comes to the food, Executive Chef Chun Shi serves as the mastermind behind the restaurant’s dim sum offerings. Hailing from China, she earned a PhD in computer science and for years worked in that field. But when she and her husband relocated to the Triangle area years ago, she chose an entirely different career path.

Executive Chef Chun Shi

La Victoria

A Fresh Take on Family Tradition at La Victoria

Tucked into a charming corner of The Arboretum at Weston, La Victoria in Cary continues to shine as a modern Mexican kitchen rooted in heart, heritage, and flavor. This family-run gem is more than just a restaurant — it’s a story of resilience and hospitality told through food.

Lupita Ibarra proudly partners with the JalmMex Hospitality Group, led by Salvador Alvarez and Juan Sanchez, a dynamic team behind some of the region’s most beloved Mexican restaurants. The restaurant’s name, “the victory,” reflects Lupita’s personal journey, saving tips as a server for five years to open a place of her own. “This restaurant represents everything we worked for,” she shares.

The menu celebrates both tradition and creativity with bold Mexican flavors made approachable for all. Guests can start with fresh guacamole, made tableside with optional mango, or try the shrimp queso fundido, a rich shrimp and cheese dip with salsa verde tortillas. The esquites, a creamy street-style corn cup, delivers a comforting flavor in every bite.

Whether you’re craving something hearty or refreshing, La Victoria’s menu has it all: tacos, fajitas, birria, ceviche, and more. Every dish is made to order using fresh, high-quality ingredients. The Cubana torta is a standout stacked with steak, ham, sausage, chorizo, chipotle mayo, and avocado. If you’re sharing, don’t miss the sizzling pineapple fajitas, beautifully served inside a carved pineapple with steak, chicken, shrimp, and grilled veggies.

The kids’ menu includes cheese quesadillas, fries, chicken nuggets, pepperoni pizza, and arroz con pollo. Desserts like churros, guava flan, tres leches cake, and pan de elote (sweet Mexican cornbread with ice cream) are the perfect finale.

All cocktails and margaritas are made with fresh-squeezed juices, from hand-pressed limes to seasonal fruits. Expect creative spins and rotating favorites like a raspberry margarita in summer or a spicy tequila blend on cooler nights.

Inside, La Victoria is airy, colorful, and inviting, with soft earth tones, rustic wood, polished textures, and hanging greenery that bring warmth to the space. A striking mural of actress Yalitza Aparicio anchors the dining room in cultural pride. With cozy booths, natural light, and a lively patio, the atmosphere feels like home, elevated with intention.

La Victoria is more than a restaurant: It’s a celebration of victory, one plate at a time.

Woody’s Sports Tavern & Grill

Now a Triangle-area institution, the first Woody’s Sports Tavern & Grill opened in Cary in 1993. In the intervening three decades, Woody’s has expanded to three locations, each with a diverse, friendly staff and exceptionally loyal clientele.

Whether you visit the original in Cary, or the newer Morrisville or downtown Raleigh locations, you’ll find award-winning elevated bar food, an extensive selection of beer and spirits, and a lively nonconformist atmosphere and attitude that keeps loyal patrons coming back year after year.

As the landscape of American bars and restaurants is increasingly overtaken by corporate chain-store outlets, the authentic, no-

bull attitude of this small independent enterprise is a refreshing alternative for many customers. Woody’s unique business philosophy of “casual politically incorrect fun” attracts a remarkably diverse customer base that defies any categorization.

Choose from more than a dozen rubs or sauces on Woody’s famous cooked-to-order wings, touted as “the best damn wings in the Triangle.” Other signature menu items include Chicago Chipotle and West Coast Black and Bleu burgers; Woody Melt with chicken tenders, bacon, tomato, and pepper jack cheese on grilled sourdough; chicken or steak Philly Nachos; and more! If you want the flavor without having to leave your house, delivery is available.

Adults like to act like adults, so Woody’s locations are 21+ only after 8 p.m. And if you work up an appetite from dancing and drinking, a late-night menu serves up nachos, wings, wraps, dips, and other bar food favorites until 1 a.m. Thursday through Saturday.

Specials abound every day of the week, including drink deals, weekday happy hour food discounts, 11 for $11 lunch specials, and more.

A lively social calendar adds to the engaging community atmosphere. Popular local bands perform frequently for the live-music lovers, plus talented DJs mixing up high-energy sets. Test your knowledge of sports, geography, pop culture, history, and more with Big Slow Tom’s trivia, or name that tune for a chance to win prizes at music bingo. If you’re in the mood to make the music, drop in for karaoke night.

Woody’s takes pride in making patrons feel special, insisting “there is nothing that cannot be done” to make a celebration memorable. Private rooms are available for parties from 10 to 75 for birthdays, corporate events, or other functions. And off-site catering is also available!

Ruckus Pizza, Pasta & Spirits

Western Wake’s best restaurant group, Ruckus has become more than just a restaurant: It’s a local institution. Known for its craveable comfort food — from pizzas and pastas to sandwiches and rotating chef features — Ruckus pairs a relaxed sports bar atmosphere with family-friendly energy and Sunday brunches that shine, complete with mimosa flights and morning crowd favorites. Ruckus has built its reputation on doing things differently — and doing them well.

From the very beginning, Ruckus set out to create a place that delivered top-notch food in an environment that felt relaxed, fun, and real.

It’s a spot where you can grab pizza and a pint with friends, enjoy awardwinning trivia nights, catch live music, or bring the whole crew for a casual dinner that still tastes like something special. Whether it’s handcrafted pastas, signature cocktails, or sushi that surprises even the most seasoned palate, Ruckus blends quality with creativity in every dish.

Locals love the signature pizzas — hand-tossed with house-made dough and piled high with fresh, flavorful toppings. But the menu doesn’t stop there. Guests rave about the blackened chicken spicy alfredo, seared tuna nachos, and decadent desserts that cap off any meal on a high note. Every visit is a new discovery, thanks to rotating specials, seasonal offerings, and a staff that treats you like part of the family.

Beyond the plate, Ruckus is deeply rooted in the community. From catering local events to supporting youth sports teams and hosting fundraisers, Ruckus shows up for Cary in big ways. It’s also a hub for visitors, drawing traveling sports teams and food lovers who want something better than the usual chain fare.

With multiple locations including the recently launched elevated concept Ruckus Scratch Kitchen in North Raleigh, the brand continues to evolve without losing its original spirit. Each location has its own vibe, but all share a commitment to generous hospitality, scratch-made food, and the kind of good energy you can’t fake.

In a region brimming with dining choices, Ruckus stands out by staying true to what matters: real food, real people, and a ruckus-good time. Whether you’re a longtime regular or a first-time guest, the welcome is warm, the food is fire, and the vibe is unmistakably Ruckus. Scan our QR code for $5 off a $15 purchase on your next visit to any Ruckus location.

Lugano Ristorante

Established in 2014, Lugano Ristorante has become a cherished neighborhood favorite dedicated to creating memorable events for everyone. Locally owned, and family run, they prioritize their commitment to their community by providing a warm and welcoming atmosphere, excellent service, and a menu that creates instant favorites as well as enticing you to try something different.

Specializing in traditional Italian fare, Lugano seeks to provide the comfort of a homemade meal with flavors that evoke both nostalgia and a sense of belonging, while also venturing out to create new

dishes that will keep diners coming back for more. Plates are beautifully presented, generously portioned, and prepared with an emphasis on freshness and balance. Signature standouts range from Lasagna Bolognese and Italian-Style Meatloaf to delicious seafood like Fettuccini with Lobster and Capellini Di Mare. Lugano’s carefully curated wine list, seasonal cocktails, and local draft beer selections help create a dining experience one will not forget.

With a large, spacious dining room and a cozy bar, the restaurant offers a comfortable atmosphere for just about any occasion. Lugano’s bar is perfect for a quiet dinner or a cocktail with a coworker, inviting you to get comfortable and stay awhile. Several booths and cocktail tables offer seating for a more casual dining experience while still providing the level of service they have become known for.

From large family events and corporate dinners to book club outings or girls’ nights out, the restaurant has embedded itself into the community as one of the foremost restaurants for gatherings of all sizes. Boasting a private room that can accommodate up to 20 guests and a semi-private dining area that can seat up to 65, Lugano delivers the same standard of service and quality to everyone, no matter the occasion or party size, and creates a personalized experience for every event.

The dedication to crafting an exceptional dining experience is evident in every detail of Lugano Ristorante. From the carefully curated menu that highlights the best of Italian cuisine to the warm and inviting atmosphere of the restaurant, they have consistently sought to create a space where guests feel valued and appreciated. This philosophy extends beyond the dining room, influencing the way Lugano engages with its team members and fosters a culture of respect, learning, and excellence.

Two Roosters Ice Cream

If you’ve eaten ice cream in the Triangle at any point in the last 10 years, chances are you’ve had Two Roosters. Started in 2015 as a truck and ice cream camper, Two Roosters Ice Cream has slowly evolved into an award-winning fleet of vintage catering vehicles; concession locations at the Lenovo Center, Durham Bulls Athletic Park, WakeMed Soccer Park; and six retail shops, including the newest one in Waverly Place that opened in 2024.

One of the unique facets of Two Roosters is their monthly rotating list of flavors, appropriately referred to as “The Guests.” Each month new flavors are introduced around a curated theme menu and join “The Regulars” such as cookies and cream, coffee bourbon, and blackberry hibiscus. Over the years, Two Roosters has worked with local musicians, podcasters, athletes, bakeries, coffee roasters, and even kid chefs. These collaborations have given rise to an eclectic assortment of flavors like earl grey and lemon cookie dough, peach and blue corn cookie, and pizza … yes, pizza ice cream.

The newest addition to the Cary ice cream scene is tucked into the first (or bottom) level space of Waverly Place, next to perennial favorites Enrigo Italian Bistro and Gonza Tacos y Tequila. Nestled among this mini-food hub is an amazing turf field and playground space that can be enjoyed by kids and families of all sizes. It’s the perfect place for a first date, a family night out, or a meetup with friends.

At Two Roosters, our core values are to be GREAT: Generous, Responsible, Excellent, A Good Neighbor, and Thankful. Stop in, meet the team, and have some great ice cream from GREAT people.

Mellow Mushroom Cary

Experience the Enchantment of Mellow Mushroom: A Flavorful Journey Awaits!

Welcome to Mellow Mushroom, a culinary haven where every bite is a celebration of flavor and fun! As the ultimate destination for pizza lovers and craft beer enthusiasts, Mellow Mushroom offers a unique blend of vibrant atmosphere and creative culinary offerings. Here, dining transcends the ordinary; it’s an experience filled with art, community, and delicious food.

From the moment you enter, you’ll be welcomed by colorful murals and a relaxed ambience that invites you to unwind and indulge. Whether you’re catching up with friends, enjoying a family meal, or simply treating yourself to a delightful slice, Mellow Mushroom provides the perfect backdrop for unforgettable moments. The eclectic décor and lively atmosphere create an inviting space that feels like home, making it the ideal gathering spot for people of all ages.

Our menu is a treasure trove of mouthwatering pizzas, each crafted with the freshest ingredients and imaginative flavor combinations. Try our beloved Holy Shittake pizza, a delightful mix of mushrooms, caramelized onions, and a blend of cheeses that will leave you craving more. For those looking for something bold, the Thai Dye pizza features a sweet and spicy Thai chili sauce that

adds an exciting twist. And don’t forget our tempting appetizers, like the creamy spinach & artichoke dip and crispy pretzel bites — perfect for sharing or enjoying on your own!

But the magic doesn’t stop at pizza! Mellow Mushroom takes pride in offering an extensive selection of craft beers, featuring both local favorites and na tional gems. Whether you’re in the mood for a hoppy IPA, a smooth lager, or a unique seasonal brew, our rotating taps ensure there’s always something new to try. Pair your pizza with a perfectly chilled craft beer, or explore our creative cocktail menu for a refreshing twist that complements your meal.

At Mellow Mushroom, we believe that good food has the power to bring people together. Our welcoming atmosphere encourages connections, making it easy for friends, families, and newcomers to gather and celebrate over great food. With our unwavering commitment to quality and creativity, every visit promises to be a delightful adventure.

Join us at Mellow Mushroom and embark on a culinary journey that tantalizes your taste buds and leaves you smiling. Whether you choose to dine in, take out, or enjoy the fresh air on our outdoor patio, we can’t wait to serve you a slice of happiness!

General Manager Ryan Walters

Maximillians Grill & Wine Bar

Maximillians Grill & Wine Bar has proudly served the Triangle since 1991. At the helm for the last decade, husband-and-wife team Chef Margie & Will Hennessee are proud to own and operate the Cary staple as it approaches 35 years of delivering excellence in Cary.

Maximillians aligns homespun hospitality with finely crafted food and drink selections. The cuisine is locally sourced, but global in reach, inspired by an eclectic mix of textures, flavors, and aromatics.

No matter what time of the year you visit, you can be sure you are eating the best of the season. Chef Margie updates the menu constantly to reflect the freshest ingredients available, showcasing her culinary vision in plates that reflect the farm-to-table ethos.

We never compromise on quality, sourcing ingredients from local farmers. In addition to ensuring fresh ingredients, we support the local community by working closely with Locals Seafood, Peak City Farms, TerraStay Farm, Haw River Mushrooms, and DJ’s Farm Stand, to name just a few.

Wines are thoughtfully hand selected, including more than 25 varieties available by the glass, plus an extensive bottle list to choose from. Like our food, our cocktail menus coincide with the changing seasons, and our bar program maintains the Maximillians philosophy of quality,

locally sourced, fresh ingredients. Local draft beer always remains on tap.

Partnering with DRINK wine shop in Raleigh, we host various wine dinners throughout the year. Each exquisite course is paired with a wine selection that complements the flavor and mood of the dish, creating a meal to savor and remember.

Inside the restaurant, the atmosphere is warm, relaxed, and intimate. The open kitchen allows guests to observe their dishes being prepared. A private upstairs loft overlooking the dining room makes the perfect setting for special occasions like family celebrations, business gatherings, and wine dinners.

Or, if you feel like dining in the comfort of your own home, we take great care in packag ing our take-out orders to ensure you still have a top-notch dining experience.

Our caring and committed staff are here to ensure you have a fantastic experience with us from the moment you walk through the door. When you visit Maximillians Grill & Wine Bar, no matter the occasion, you are sure to leave satisfied.

La Buena Vida

La Buena Vida, the dynamic Mexican restaurant brand founded by hospitality duo Salvador Alvarez and Juan Sanchez, continues to redefine dining in North Carolina. As the owners of JalmMex Hospitality Group, one of the fastest-growing hospitality groups in the region, Alvarez and Sanchez bring bold energy, vibrant culture, and unforgettable food to every new location.

With the opening of their third La Buena Vida this spring, their footprint continues to grow.

“Every time we open a new location, we bring a little more of our story and unique energy to the community,” Salvador says.

That story is deeply rooted in culture, family, and hospitality, and it’s felt in every detail of the La Buena Vida experience.

By day, La Buena Vida offers a welcoming, family-friendly atmosphere ideal for brunches, business lunches, or casual gatherings. Guests are greeted with vibrant colors, bespoke furnishings, and a design aesthetic that channels summer in Mexico with a touch of glamour.

But when the clock strikes 9 p.m., everything changes.

The lights dim. The music turns up. And the energy shifts. Servers in El Chapo masks deliver tomahawk steaks in bedazzled suitcases. Shot flights land on miniature airplanes. Sparklers light up the room as staff drop the beat, all while making sure your glass never runs dry. It’s immersive, theatrical, and unforgettable.

Eater magazine’s Matt Lardie described La Buena Vida as one of the “Most Funnest, Most Wildest, Most Unbelievably Extra Restaurants in America.”

The beverage program features dramatic takes on the classics alongside bold signature drinks. Along with fresh margaritas, guests can enjoy lychee martinis, espresso martinis, old fashioneds, and house-crafted cocktails. A curated wine list pairs perfectly with the menu’s bold flavors.

From Mexican sushi platters and quesabirrias to seafood towers, tomahawk steaks, and brunch spreads, the menu is made for sharing and storytelling. Each dish honors Latin roots while embracing creative, playful presentation.

With success through their other concepts: Chido Taco, Gringo a Go Go, and Fonda Lupita, Salvador and Juan are building more than restaurants. They’re creating spaces where joy takes center stage.

So whether you’re coming for brunch, a family dinner, or a big celebration, at La Buena Vida, the party starts with the food and ends with an unforgettable night.

small business spotlight

Sweet Talk Cafe

WRITTEN BY ERIN MCKNIGHT | PHOTOGRAPHED BY JONATHAN FREDIN

“It’s the people we bring together and the memories that take shape within our space,” says Sweet Talk Cafe owner Jasmine Lim about what makes her business the talk of the town of Apex.

Inspired by the large pot of Vietnamese coffee her parents brewed every morning, and by the bright aroma that filled the house — a “daily ritual that quickly became a comforting and familiar part of my life,” according to Jasmine — she developed a love for coffee and started as a home barista in her apartment’s tiny kitchen.

“I loved the idea of experimenting with unique flavors,” she says about the espressobased drinks she crafted and the homemade syrups and lemonades she tinkered with. “And I wanted to combine my passion for

coffee and creativity into something that my friends and family could share with me.”

And since May 27, 2023, that’s precisely what has been happening in Beaver Creek Crossings Shopping Center. Among the many things Jasmine loves about running Sweet Talk Cafe, what means the most to her is “the sense of community we’ve built.” That community includes families with children, young adults working remotely, and high school students looking for a fun spot to hang out. Indeed, on the afternoon we visited, the café’s 24 seats were occupied by all types sipping on inventive and inspiring concoctions.

“I love seeing our regulars and building relationships with them,” Jasmine says about getting to know a bit about her guests’ lives, families, and interests. Sweet Talk has

hosted a few speaker-related events, and community groups often gather there for book clubs, crochet clubs, and other events. “It feels especially meaningful during the holiday season,” Jasmine says about the coming together of the community in the café. “When guests come to Sweet Talk to catch up with loved ones, exchange gifts, and create those special moments.”

Seasonal specials enhance the year-round menu. While beloved classics like peppermint mocha and pumpkin spice always feature, Sweet Talk’s 15 employees “love experimenting with new creations that capture the spirit of the season,” says Jasmine. Inspiration comes from trending flavors and unexpected pairings, and “sometimes just pure creativity to bring fresh and exciting options to our menu.”

Every beverage — whether specialty or not, as with this cappuccino — is custom crafted with care.

Drinks like (from left) the Lavender Yuzu Lemonade, Sweet Talk Latte, and Blueberry Matcha Latte all complement the delectable Strawberry Creme Croffle.

When it comes to current customer favorites, the blueberry matcha latte is a popular pick. Matcha is a perfect drink for a hot, sunny day, Jasmine shares, and the housemade blueberry syrup adds the perfect touch of fruity sweetness. Another popular drink is the signature Sweet Talk latte, which is sweet, nutty, and available year-round.

As for food, Sweet Talk’s Strawberry Creme Croffle is the most popular menu item — and one of Jasmine’s personal favorites. This croissant and waffle hybrid features buttery inner layers and the crispy crust of a traditional waffle. The piped-on strawberry cream is subtly sweet and topped with fresh-cut strawberries, graham cracker crumbs, and powdered sugar. And take it from us: This is one you cannot miss!

Whether food or drink and sweet or savory, ingredient quality is important to Jasmine. Especially when creating something unique, intentionality is behind every drink — “whether it’s the espresso we pull, the syrups we make in-house, or the seasonal flavors we feature,” she says. Real, simple ingredients are used whenever possible, and attempts are always made to avoid anything overly processed that would take away from the integrity of the flavor.

Every unique beverage is crafted thoughtfully using the freshest, finest ingredients.

The Strawberry Creme Croffle is, for good reason, the most popular item on Sweet Talk’s menu.

Sweet Talk Cafe owner Jasmine Lim

Sweet Talk highlights fresh and unique combinations, so Jasmine spends time researching trends, sourcing interesting ingredients, and testing recipes until they feel and taste just right.

Competition “can be found everywhere,” she admits, but Jasmine tries to set Sweet Talk apart by staying true to the brand and the experience she aims to offer her guests. “I hope that our environment feels cozy, welcoming, and that our menu encourages people to try something new!” she says. “I always want our customers to feel like we are consistently serving high-quality, thoughtfully prepared, and unique menu items.”

Jasmine believes that what keeps customers coming back is the combination of ambience and experience. “Our space was designed to feel open, clean, and refreshing. Our menu features creative, aesthetic drinks and desserts that are as beautiful as they are delicious,” she says. Together, the Sweet Talk Cafe environment, offerings, and customer service work to create an experience that is both visually inviting and genuinely satisfying.

For guests with special dietary needs, there is a non-caffeinated menu; decaf espresso is also offered. There are limited gluten-free offerings, and Sweet Talk offers dairy-free options such as oat and almond milk as alternatives for beverages.

Jasmine is excited to continue developing the menu, exploring new drink creations, and possibly expanding into more savory options. She also hopes that Sweet Talk will host more community-focused events and create even more opportunities to bring people together.

As a small-business owner, having a supportive community that embraces Sweet Talk means “the world” to Jasmine and reinforces for her that reaching the twoyear milestone wouldn’t have been possible without her community’s support. Looking ahead, Jasmine shares that her hope is to keep “growing the café and become an even more meaningful part of the Apex community for years to come.”t

sweettalkcafenc.com

I rregardless of Tim e

WRITTEN BY ANDREA RICHARDS

In 1975 three friends transformed an abandoned storefront near Raleigh’s Central Prison into the city’s first vegetarian café. The menu — featuring whatever healthy, fresh, and hopefully organic foods they could get — was handwritten on blackboard. The vibe at Irregardless Café — as you can maybe guess from the name, which flouts grammar in favor of fun — was casual and contrarian, with a small market attached to the café and crew of friends committed to doing things differently: vegetarian food, with live music nightly and no smoking.

Irregardless Café opened in March 1975 at 901 Morgan Street.

No tobacco and no pig in North Carolina? Even now, that’s a somewhat radical proposition.

“I was full of spit and vinegar at that point,” says Arthur Gordon, one of the founders, who served as head chef and proprietor for 45 years. “I thought I’d open a restaurant for a year or two and then go get trained as a chef to open a real one.”

“A year or two turned into 50, and I never made it to cooking school. But I learned a whole lot more about running a restaurant than just serving good food. It’s an ingredient — you have to serve good food, but you have to have a strategy, too. Ours was simple, pretty much what Grandma would say: Eat your vegetables and come see me,” Arthur says.

Some of the recipes were inspired by grandma, too — specifically Arthur’s grandmother Lena, a Ukrainian immigrant who came down from Brooklyn to cook for his family when he was growing up in Durham. “She would fill the freezer full of food and I’d watch her cook,” Arthur says.

Lena’s influence was formative on everything from the restaurant’s name — a double negative she often used — to the cheese blintzes that graced the brunch menu. Even today, Arthur says sometimes when he cooks, he feels as if his grandma takes over, using his hands to reveal a recipe from the ingredients in front of him. “I really do feel like I have this personal relationship with the divine feminine who’s watching out for me and blessing me in so many ways,” Arthur says.

Archival photos courtesy of Irregardless

The crew at Irregardless Café was committed to doing things differently: vegetarian food, with live music nightly and no smoking.

I was full of spit and vinegar at that point. I thought I’d open a restaurant for a year or two and then go get trained as a chef to open a real one.

Arthur Gordon, Founder

Organic Growth

Over the years, the Irregardless Café transitioned from a crunchy natural foods café to a stalwart of fine dining in fitting way: organically. Whether intentionally or not, Arthur and his staff early on identified the restaurant’s DNA — serving healthy food to a diverse community in a slightly funky setting — and stuck to it, allowing the restaurant to evolve while staying true. Before farm-to-table was a recognized concept, much less in fashion, it was de rigueur at Irregardless — procuring fresh food from local purveyors was just how Arthur did business.

As the counterculture of the 1970s gave way to the consumerism of the 1980s, the restaurant reflected larger culture through its own unique lens — and without abandoning its community. More crème sauces edged in, but the focus on fresh, healthy foods from a range of international influences continued.

A fire in 1994 caused closure of the restaurant for nearly a year, but it reopened with a huge, state-of-the-art kitchen that allowed more expansion. As a teen, it’s during this era that I made my first visit and tasted

Irregardless has prioritized fresh, local food from day one.

their lemon tahini salad dressing — a flavor that evoked a kind of cosmopolitanism I couldn’t get enough of.

What started with a hand-written menu board offering a couple of vegetarian entrees grew over the course of half a century to an eight-page menu, featuring something for everyone: vegetarian, vegan, pescatarian, and, yes, even steak and burgers. Irregardless changed like a healthy person does, adding depth each year, creating layers of experience.

“When I finally retired, I felt that I had been pulling a sled for 45 years,” Arthur says. “You know, you just throw another thing on and keep going. … The food was as good as the culture, and we built it piece by piece.”

Arthur is the first to point out that you couldn’t open a restaurant like Irregardless today; building it from scratch would be too expensive. Indeed, the dining room is massive by today’s standards, and it’s estimated that over 50 years, they’ve spent $3.5 million on the live music alone.

Inheriting a Legacy

It might be stating the obvious, but the restaurant business is tough. No doubt, some of Irregardless’ success is due to Arthur’s skills as a visionary — his insight, ambition, and ability to connect with customers and the larger community.

1986:

An advertisement for the restaurant highlights “Hot Smokeless Jazz” late night on Saturdays.

Decades of weekly newspaper ads feature a photo of Arthur with a short missive detailing what he was up to as the chef, a cheery and intimate form of direct marketing long before social media.

1994:

A fire in May destroys the kitchen and shuts down the restaurant for almost a year.

I would say the restaurant had a heart. Not only did we care about our customers, but we cared about the people who worked with us, and that genuine heartfelt support is what made my employees want us to succeed so much.

Arthur Gordon, Founder

Indeed, he was — and remains — a regional celebrity chef, who, with partner Anya, is well known for civic and community engagement beyond the restaurant. Along with his longstanding relationship with the InterFaith Food Shuttle, the two are currently working to add affordable housing to the Well-Fed Community Garden they established in 2013. Plus, Arthur teaches cooking classes once a week to Athens Drive High School students.

“I would say the restaurant had a heart,” Arthur says when asked what made its long tenure possible. “Not only did we care about our customers, but we cared about the people who worked with us, and that genuine heartfelt support is what made my employees want us to succeed so much.”

That heart, and the community that has supported it for 50 years, is what attracted new owners: David Meeker, of Trophy Brewing, and Lee Robinson, a staple of Raleigh’s restaurant scene for 30 years.

YEARS OF FLAVOR 50

Photographed by Jonathan Fredin

It’s a wonderful legacy to take a hold of — Arthur wasn’t just a restaurateur. He was extremely generous, a community guy, and I enjoy carrying that on, too.

lee robinson, co-owner

business could easily transition to take-out. Lee did what Arthur had done for years, but in a concentrated amount of time, adapting to the change while keeping the restaurant’s core — its heart — intact.

“Everything has changed in the restaurant business — everything,” Lee says. “The supply chain is completely different than it used to be. Things we thought were healthy 10 years ago are unhealthy now. None of us saw this coming.”

Irregardless’ greatest offerings — it’s an inclusive space, easily intergenerational, accommodating many different diets, and welcoming to sandaled sprout fans and suits alike.

David owns the building, Lee the business — and as the former manager of both Players Retreat and The Pit, Lee knows firsthand the value of preserving the city’s historic restaurants amid rapid transformation and growth.

“What I really want to do is keep these old places going — I have a list of five or six places, and Irregardless was on it. I knew the owners that were a generation ahead of us were going to have to step away at some point, and you just don’t want to see the restaurant go,” Lee says. It took the three men two years of talks to iron out the sale, and Lee worked in the restaurant with Arthur to transition it before taking over on New Year’s Day 2020.

“I knew that I wasn’t going to change a thing for three years,” Lee says. “I wasn’t going to be the guy who came in and messed up your favorite restaurant.”

But much like Arthur’s, Lee’s plans changed: 60 days into his ownership, the pandemic shut down the dining room. He had to quickly change everything.

The regulars he was counting on couldn’t come. Live music — live anything — wasn’t an option. Thankfully, the catering end of the

Still, Lee’s excited to take Irregardless — the Café part of the name has been cut since the restaurant hasn’t technically been a café for decades — through its next 50 years. “It’s a wonderful legacy to take a hold of — Arthur wasn’t just a restaurateur. He was extremely generous, a community guy, and I enjoy carrying that on, too.”

To steward the restaurant forward, Lee’s highlighting its role as a neighborhood spot where people of all kinds can gather. This has always been one of

He’s added more plants, making the décor more casual, and slimmed the formerly eight-page menu down to a single sheet (double sided). He’s kept some iconic dishes, added new ones, and expanded the drink menu to include a few Delta-8 offerings. Regulars still feel at home, and new audiences are finding their way in. And while it’s certain that the fantastic lemon tahini isn’t as rare as it was when I first had it, hopefully new patrons will find some similar bit of magic on the menu.

“I’m really just happy to keep it going,” Lee says. “I don’t want to be a place you come only for your anniversary. Come for your anniversary, but also I want to see you every Tuesday.” t irregardless.com

Lee Robinson is the current co-owner of Irregardless.

with

NC SHRIMP

Greek Panzanella Salad w shrimp

1 piece Ciabatta bread, halved

1 whole garlic clove, peeled

1 lb. large shrimp, peeled and deveined

¼ cup olive oil, divided plus 2 tsp.

1 tsp. salt, divided

½ tsp. freshly ground black pepper, divided

¼ cup lemon juice

2 Tbsp. balsamic vinegar

Whether it’s wild-caught or farm-rasied, there’s nothing quite like North Carolina seafood.

1 Tbsp. fresh oregano, chopped

1 cup cucumber, chopped

1 cup grape tomatoes, halved

½ cup flat leaf parsley, chopped

½ cup Kalamata olives, halved

1/3 cup red onion, finely chopped

2 oz. pecorino Romano cheese, shaved (about ½ cup)

Heat 2 tsp. olive oil in a medium pan until hot. Add the bread, cut side down. Press down on bread with spatula occasionally while cooking. Cook for 3 to 4 minutes on cut side, flip and cook an additional 2 to 3 minutes or until lightly browned. Once bread has cooled, carefully rub cut side of bread with garlic clove. Season bread with salt and pepper and cut the bread into medium pieces.

In a bowl, combine shrimp, 1 Tbsp. oil, ¼ tsp. salt and pepper; toss to coat. Heat same pan as before to high heat and cook shrimp 2 ½ minutes on each side or until done; let cool slightly.

Whisk together lemon juice, vinegar, oregano, remaining 3 Tbsp. oil, remaining ¾ tsp. salt and remaining ¼ tsp. pepper in a large bowl. Add shrimp, cucumber, tomatoes, parsley, olives, onion and bread; toss to combine. Let stand 15 minutes. Top with cheese.

This salad is a one dish meal that is perfect for the summer months. It is full of flavor and a great way to enjoy NC shrimp.

liquid assets

Mae Culpa

Honey bridges the strong competing flavors of mezcal and anisette, resulting in an earthy yet refreshing cocktail with a layer of smoky depth.

1 ½ ounces Mintzcal (mint-infused mezcal)

½ ounce Luxardo Maraschino Liqueur

¼ ounce Meletti Anisette

¾ ounce honey

¾ ounce lemon juice

soda water

Combine all ingredients except soda water in a shaker with ice. Shake and strain into a flute. Garnish with a mint sprig.

With a vast whiskey selection featuring bottles from all over the world, Dram & Draught aims to be your favorite neighborhood bar. Find the Mae Culpa at the Fenton location, but hurry! The Local Specialties menu rotates with the season.

dramanddraught.com

FROM DRAM & DRAUGHT PHOTOGRAPHED BY JONATHAN FREDIN

Join us for a dynamic day of conversations with local leaders, diving into key topics shaping Wake County’s future— from healthcare to finance. The day will culminate with a celebratory awards luncheon honoring Cary Magazine’s 2025 class of Movers & Shakers. BROUGHT TO YOU BY

Beekeeper Honey Wheat Ale from Gizmo Brew Works

Gizmo President and Co-Founder Bryan Williams created this brew during his homebrewing days, even serving it at his wedding. Today, it’s one of the brewery’s flagship beers, made with a simple recipe of wheat, barley, honey malt, “just enough hops to balance it out,” and 50 pounds of honey.

About Gizmo Brew Works

Gizmo’s variety of brews offer something for every palate, from “beer-flavored beer” to bold experimental creations that rotate frequently. The Raleigh brewery and taproom features an expansive beer garden that regularly hosts live music and food trucks in a dog- and family-friendly atmosphere. gizmobrewworks.com

Dining Guide

A SELECTION OF RESTAURANTS, BAKERIES, BISTROS, AND CAF É S IN CARY, APEX, MORRISVILLE, AND RALEIGH

CARY

Abbey Road Tavern & Grill

Great food. Outstanding live music. 1195 W Chatham St. (919) 481-4434 abbeyroadnc.com

Academy Street Bistro

New American cuisine with a French flair. 200 S Academy St. (919) 377-0509 academystreetbistro.com

Andia’s Homemade Ice Cream

Premium quality ice cream and sorbet. 10120 Green Level Church Road #208 (919) 901-8560 1008 Ryan Road (919) 234-0037 andiasicecream.com

Annelore’s German Bakery

Authentic German pastries, breads, and pretzels.

308 W Chatham St. (919) 267-6846 anneloresbakery.com

Asali Desserts & Café

Gourmet sweet shop meets refined coffeehouse. 107 Edinburgh Drive, Suite 106-A (919) 362-7882 asalicafe.com

Awaze Ethiopian Cuisine

East African eatery with vegetarian and vegan options. 904 NE Maynard Road (919) 377-2599 awazecuisine.com

a’Verde Cocina and Tequila Library

Not your traditional Mexican food. 2300 Walnut St. (984) 200-3469 averdecary.com

BB’s Crispy Chicken

Shatteringly crispy chicken. 1147 Parkside Main St. (984) 272-3500 bbscrispychicken.com

Big Dom’s Bagel Shop

Serving bagels, B’donuts, and sandwiches. 203 E Chatham St. (919) 377-1143 bigdomsbagelshop.com

The Big Easy Oven + Tap

Southern-inspired kitchen with New Orleans roots.

231 Grande Heights Drive (919) 468-6007 thebigeasyovenandtap.com

Big Mikes BBQ

Locally sourced farm-to-table

BBQ and craft beer.

1222 NW Maynard Road (919) 799-2023 bigmikesbbqnc.com

Bosphorus Restaurant

Traditional Turkish and Mediterranean cuisine. 329-A N Harrison Ave. (919) 460-1300 bosphorus-nc.com

BottleDog Bites & Brews

Unconventional food and craft beer. 8306 Chapel Hill Road (919) 390-1617 bottledogcary.com

Bravo’s Mexican Grill

Extensive menu beyond the typical Tex-Mex. 208 Grande Heights Drive (919) 481-3811 bravosmexicangrill.net

Brecotea Bakery & Café

Abundant sweet and savory selections. 1144 Kildaire Farm Road (919) 234-1555 brecotea.com

Brigs

Breakfast creations, cool salads & hot sandwich platters. 1225 NW Maynard Road (919) 481-9300 brigs.com

Buldaegi BBQ House

Contemporary Korean BBQ. 2470 Walnut St. (919) 703-0400 buldaegi.com

Bumble Brews

Play space for kids + café serving coffee, beer, wine & more. 2464 SW Cary Parkway (984) 465-0537 bumblebrews.fun

Burrito Shak

Quality fresh-Mex cuisine. 2982 Kildaire Farm Road (919) 267-6772 burritoshak.com

Cha House

Asian-inspired craft tea house. 1319 Kildaire Farm Road (984) 465-0498 chahouseusa.com

Chanticleer Cafe & Bakery

Breakfast, lunch, and specialty coffees. 6490 Tryon Road (919) 781-4810 chanticleercafe.com

Chef’s Palette

Upscale casual American dining. 3460 Ten Ten Road, Suite 118 (919) 267-6011 chefspalette.net

Chicken Salad Chick

Gourmet chicken salad, called “the best in America.” 302 Colonades Way, Suite 202 (984) 207-5516 chickensaladchick.com/cary-nc/

Cilantro Indian Café

Northeast Indian cuisine with fresh ingredients. 107 Edinburgh S Drive, Suite 107 (919) 234-1264 cilantroindia.com

CinéBistro

Ultimate dinner-and-a-movie experience. 525 New Waverly Place, Suite 203 (919) 987-3500 cmxcinemas.com/locationdetail/cinebistro-waverly

Cinnaholic

Plant-based bakery with create-your-own cinnamon rolls. 1209 Parkside Main St. (919) 650-1407 cinnaholiccary.com

City Barbeque

Barbeque in its truest form.

1305 Kildaire Farm Road (919) 439-5191 citybbq.com

Coffee Studio Brews & bites.

370 S. Walker St., Suite 123 (919) 234-1558

@coffeestudio_cary_nc

Colletta Italian Food & Wine

Celebrating the best Italian American dishes. 1 Fenton Main St., Suite 170 (919) 766-0062 collettarestaurant.com/cary1/

Corbett’s Burgers & Soda Bar

Creative burgers and hot dogs with diverse bottled soda selection.

126 Kilmayne Drive (919) 466-0055 corbettsburgers.com

Craft Public House

Sociable neighborhood public house. 1040 Tryon Village Drive, Suite 601 (919) 851-9173 craftpublichouse.com

Crawford Brothers Steakhouse

Exquisite dishes and expansive wine list. 401 Fenton Gateway Drive (919) 629-4029 crawfordbrotherssteakhouse.com

Crema Coffee Roaster & Bakery

Family-owned and operated bakery and espresso bar.

1983 High House Road (919) 380-1840 cremacoffeeroaster.com

Crosstown Pub & Grill

A straightforward menu covers all the bases. 154 E Chatham St. (919) 650-2853 crosstowndowntown.com

CRÚ Food & Wine Bar

A new experience in enjoying wine. 9 Fenton Main St. (919) 377-2079 cruwinebar.com/fen

Custom Confections

Custom cheesecakes made locally. 1187 W Chatham St. customconfections.net

Dampf Good BBQ

Food trailer serving top-notch meats.

6800 Good Hope Church Road dampfgoodbbq.com

Danny’s Bar-B-Que

Slow-cooked on an open pit with hickory wood.

311 Ashville Ave. G (919) 851-5541 dannysbarbque.com

Di Fara Pizza Tavern

We don’t cut any corners with ingredients.

111 E Chatham St. (919) 678-5300 difarapizzatavern.com

Doherty’s Irish Pub

Catch the game or listen to live music. 1979 High House Road (919) 388-9930 dohertysirishpubnc.com

Dram & Draught

Quintessential neighborhood bar.

3 Fenton Main St. dramanddraught.com/location/cary

Duck Donuts

Warm, delicious & just the way you like them. 100 Wrenn Drive, Suite 101 (919) 468-8722 duckdonuts.com/cary/

Enrigo Italian Bistro

Fresh food made from pure ingredients. 575 New Waverly, Suite 106 (919) 854-7731 dineenrigo.com

Dining Guide

Esteamed Coffee

Building esteem and employment for adults with differing abilities.

114 S Academy St. (919) 650-3470 esteamedcoffee.com

Famous Toastery

Top-notch service for breakfast, brunch & lunch. 316 Colonades Way, Suite 201C (919) 655-1971 famoustoastery.com

Farmside Kitchen

Home of the Farmbowl. 316 Colonades Way, Suite 212 (919) 322-2975 farmsidekitchen.com

Five Guys Burgers and Fries

Made-to-order burgers and more. 1121 Parkside Main St. (919) 380-0450 fiveguys.com

Gamers Geekery & Tavern

Cary’s first board game café. 107 Edinburgh S Drive #213 (919) 650-2366 carygametavern.com

Geluna Gelato

Traditional methods, modern flavors. 111 E Chatham St. (919) 234-1216 gelunagelato.com

Maximillians Grill & Wine Bar

Dining Guide

Goodberry’s Frozen Custard

Made fresh hourly since 1988. 1146 Kildaire Farm Road (919) 467-2386 2325 Davis Drive (919) 469-3350 goodberrys.com

Great Harvest Bread Co.

Real food that tastes great. 1220 NW Maynard Road (919) 460-8158 greatharvestcary.com

Gonza Tacos y Tequila

Award-winning Colombian-Mexican cuisine. 525-105 New Waverly Place (919) 653-7310 cary.gonzatacosytequila.com

Hank’s Downtown Dive

Your neighborhood bohemian dive. 111 E Chatham St. (984) 464-2524 hanksdowntowndive.com

Herons

The signature restaurant of The Umstead Hotel and Spa. 100 Woodland Pond Drive (919) 447-4200 theumstead.com/dining/herons

Honeysuckle Gelato

Creating delicious gelato and joyful experiences. 7 Fenton Main St. (919) 377-2029 honeysucklegelato.com

JuiceVibes

Made-to-order juices from locally sourced produce. 1369 Kildaire Farm Road (919) 377-8923 juicevibes.com

Kababish Café

A celebration of deliciousness and creativity. 201 W Chatham St., Suite 103 (919) 377-8794 kababishcafe.com

Kabuki Japanese

Steak house, sushi & contemporary teppanyaki. 220 Nottingham Drive (919)-380-8081 kabuki-japanese.com

La Farm Bakery

Handcrafted daily with only the freshest ingredients. 4248 NW Cary Parkway | (919) 657-0657 220 W Chatham St. | (919) 650-3117 5055 Arco St. (in Whole Foods) | (984) 228-0300 lafarmbakery.com

La Grassa Pastificio

Hand-crafted Italian cuisine. 908 NE Maynard Road (984) 465-0594 lagrassaitaliano.com

La Victoria Mexican Food

Celebrating Mexican heritage. 2025 Renaissance Park Place (919) 234-1276 lavictoriamex.com

Los Tres Magueyes

We prepare our food fresh daily. 110 SW Maynard Road (919) 460-8757 lostresmagueyescary.com 10120 Green Level Church Road, Suite 202 lostresmagueyesgreenlevel.com

Lucky 32 Southern Kitchen

Exceptional renderings of classic Southern dishes. 7307 Tryon Road (919) 233-1632 lucky32.com/cary

Lucky Chicken

All of our beautiful Peru, with every dish. 1851 N Harrison Ave. (919) 678-3153 luckychickenperu.com

Lugano Ristorante

Italian dining in a comfortable and casual atmosphere. 1060 Darrington Drive (919) 468-7229 luganocary.com

Mason’s Famous Lobster Rolls

As real as it gets.

302 Colonades Way, Suite 210 (984) 230-9664 masonslobster.com

Maximillians Grill & Wine Bar

Global cuisine using locally sourced, seasonal ingredients.

8314 Chapel Hill Road (919) 465-2455 maximilliansgrill.com

MC Modern Asian Cuisine

Bringing upscale Asian flair to downtown Cary.

324 S Academy St. (919) 650-1738 mccuisines.com

Meeple’s Brew

850+ board games between two locations. 821 Bass Pro Lane meeplesbrew.com

Mellow Mushroom

Beer, calzones & creative stone-baked pizzas. 4300 NW Cary Parkway (919) 463-7779 mellowmushroom.com

Mithai Indian Café

Bengali-style sweet and savory selections. 744-F E Chatham St. (919) 469-9651 mithaius.com

Mixed Desserts

Edible cookie dough, cookies, soft-serve ice cream & more.

107 Edinburgh S Drive, Suite 115 (919) 377-0058 mixeddesserts.com

MOD Pizza

Build-your-own pizzas made fast. 316 Colonades Way, Suite 206-C (919) 241-7200

336 Sembler Lane, Suite 4001 (984) 208-7015 modpizza.com

M Sushi

Purposeful seasonal seafood. 4 Fenton Main St., Suite 120 (919) 729-5662 m-restaurants.com

Dining Guide

Noodle Boulevard

Ten variations on ramen covering a pan-Asian spectrum. 1718 Walnut St. (984) 222-3003 noodleblvd.com

Once in a Blue Moon Bakery & Café

The fast track to sweet tooth satisfaction. 115-G W Chatham St. (919) 319-6554 bluemoonbakery.com

The Original N.Y. Pizza

Consistent every visit. 831 Bass Pro Lane (919) 677-8484 6458 Tryon Road (919) 852-2242 theoriginalnypizza.com

Peck & Plume

Modern American dining in downtown Cary. 301 S Academy St. (inside The Mayton) (919) 804-1400 peckandplume.com

Pineapple Sol

Breakfast, lunch, charcuterie & more.

302 Colonades Way, Suite 109 (919) 803-8533 pineapplesol.com

Dining Guide

Pro’s Epicurean Market & Café

Gourmet market, café & wine bar.

211 E Chatham St. (919) 377-1788 prosepicurean.com

Q Noodles

Noodle shop with famous soup dumplings. 1026 Ryan Road (919) 468-9958 qnoodlenc.kwickmenu.com

RallyPoint Sport Grill

Lunch and dinner food in a pub atmosphere.

837 Bass Pro Lane (919) 678-1088 rallypointsportgrill.com

Red Bowl Asian Bistro

Each distinctive dish is handcrafted.

2020 Boulderstone Way (919) 388-9977 redbowlcary.com

Ruckus Pizza, Pasta & Spirits

Great food always, with a side of good times. 8111-208 Tryon Woods Drive (919) 851-3999 ruckuspizza.com

Ruth’s Chris Steak House Cooked to perfection.

2010 Renaissance Park Place (919) 677-0033 ruthschris.com

SAAP

Laotian street food.

370 S Walker St., Suite 100 (919) 377-0160 saapcary.com

Saffron Indian Cuisine

Indian flavors like never before. 2048 Kildaire Farm Road (919) 917-7473 saffroncary.com

Sassool

Homemade Lebanese and Mediterranean cuisine. 1347 Kildaire Farm Road (919) 300-5586 sassool.com

Seoul Garden

Wide-ranging bona fide Korean options. 815 W Chatham St. (919) 234-6002 seoulgardennc.com

Serendipity Gourmet Deli

Local favorite since 1977. 118 S Academy St. (919) 469-1655

Seol Grille

All-you-can-eat hot pot + soju bar. 2310 Walnut St. (984) 241-9112

seolgrille.com

So Hot

All-you-can-eat hot pot cooked at your table. 937 High House Road (919) 694-5510 sohotcary.com

Sophie’s Grill & Bar

Traditional pub fare along with Old-World cuisine. 2734 NC-55 (919) 355-2377 sophiesgrillandbar.com

Spirits Pub & Grub

Wide variety of items prepared from scratch. 701 E Chatham St. (919) 462-7001 spiritscary.com

Sports & Social

Big eats, even bigger screens.

301 Fenton Gateway Drive (919) 363-8888 sportsandsocial.com/cary

Superica

Tex-Mex, straight from Texas.

25 Fenton Main St., Suite 110 (919) 443-0746 superica.com/cary/

Sugar Koi

Koiyaki fish waffle cones with Asian-inspired ice cream. 116 Kilmayne Drive (919) 757-2399 sugarkoi.com

Szechuan Mansion Hotpot

A cook-it-yourself meal using a cauldron of flavored broth.

1353 Kildaire Farm Road (919) 800-1802 szechuanmansion.net

Taco Addicts

West Coast–inspired tacos.

131 Crossroads Boulevard (919) 896-8043 taco-addicts.com

Taipei 101 Szechuan, Zhejiang & Taiwanese cooking.

121 E Chatham St. (919) 388-5885 carytaipei101nc.com

Taste of Jamaica

Family-owned, authentic dine-in and take-out.

600 E Chatham St. (919) 461-0045

Taziki’s Mediterranean Café

Fresh, hand-crafted food.

302 Colonades Way, Suite 201 (919) 415-0447

7161 O’Kelly Chapel Road (919) 371-2693 tazikis.com

Tazza Kitchen

Wood-fired cooking and craft beverages. 600 Ledgestone Way (919) 651-8281 tazzakitchen.com

The Agency Bar & Social Modern, rustic NC cuisine and cocktails. 21 Fenton Main St. (919) 473-9676 agencybarandsocial.com

SMART PEOPLE SIP LOCAL

Support small businesses

We source craft breweries, independent wineries, and family-run food trucks.

Sips for every taste

A

Dining Guide

Tribeca Tavern Pasture to plate.

500 Ledgestone Way (919) 465-3055 tribecatavernnc.com

Udupi Café

Authentic South Indian vegetarian cuisine. 590 E Chatham St. (919) 465-0898 order.udupicafenc.com

Urban Angeethi

Authentic Indian tastes and experiences. 5033 Arco St. (919) 234-5555 urbanangeethi.com

V Pizza

True Neapolitan pizza. 1389 Kildaire Farm Road (919) 650-1821 vpizza.com

Woody’s Sports Tavern & Grill

Award-winning food in a nonconformist atmosphere. 8322 Chapel Hill Road (919) 380-7737

Dining Guide

Yuri Japanese Restaurant For sushi fans and connoisseurs of Japanese cuisine.

1361 Kildaire Farm Road (919) 481-0068 yuricary.com

Zest Sushi & Small Plates

Casual elegance in a chic setting 175 E. Chatham St. (919) 799-5577 zestcary.com

APEX

Abbey Road Tavern & Grill

Great food. Outstanding live music. 1700 Center St. (919) 372-5383 abbeyroadnc.com

Anna’s Pizzeria

Piping hot pizzas and mouthwatering Italian food. 100 N Salem St. (919) 267-6237 annaspizzeria.com

Apex Wings Restaurant & Pub

Fresh, crisp wings with sauces made in-house. 518 E Williams St. (919) 387-0082 apexwings.com

Common Grounds Coffee House & Desserts

The highest-quality locally roasted coffee.

219 N Salem St., Suite 101 (919) 387-0873 commongroundsapex.com

Daniel’s Restaurant & Catering

Pasta dishes, hand-stretched pizzas, and scratch-made desserts. 1430 W Williams St. (919) 303-1006 danielsapex.com

Doherty’s Irish Pub

Catch the game or listen to live music. 5490 Apex Peakway (919) 387-4100 dohertysirishpubnc.com

Five Guys Burgers & Fries

Made-to-order burgers and more. 1075 Pine Plaza Drive (919) 616-0011 fiveguys.com

Fratelli’s Delicatessen

Classic NY and Chicago deli fare. 1481 Richardson Road, Suite 107 (919) 355-2059 fratellisdelicatessen.com

J&S Pizza

Authentic Italian cuisine and New York–style pizza since 1995. 804 Perry Road (919) 363-0071 jandsnypizza.com

Mamacita

Modern Mexican and cocktails. 2045 Creekside Landing Drive (919) 446-6004 mamacitanc.com

Mamma Mia! Italian Bistro

A taste of Italy in every bite. 708 Laura Duncan Road (919) 363-2228 mammamianc.com

Mission Market

A casual hangout to drink, eat, and shop. 124 N Salem St. (919) 629-4064 shopthemission.com

Myra Café

Asian street food, sweet treats, and cocktails.

76 Hunter St., Suite 100 (919) 267-4834 myracafeapex.com

We are an Italian dining ristorante with a comfortable and casual atmosphere. We strive to provide each guest with an experience they will remember.

Voted Best Italian Restaurant

1060 Darrington Drive, Cary (919) 468-7229 www.luganocary.com

Osteria G

Traditional Italian fare featuring housemade pasta.

5160 Sunset Lake Road #101 (984) 229-7480

osteriag.com

The Peak on Salem

Seasonal contemporary Southern cuisine.

126 N Salem St. (919) 446-6060 thepeakonsalem.com

The Provincial Fresh. Simple.

119 Salem St. (919) 372-5921

theprovincialapex.com

Ruckus Pizza, Pasta & Spirits

Great food always, with a side of good times.

Dining Guide

Salem Street Pub

Burgers, brews, and moonshine.

113 N Salem St. (919) 387-9992 salemstreetpub.com

Scratch Kitchen & Taproom

It’s better from scratch.

225 N Salem St. (919) 372-5370 scratchkitchenandtaproom.com

Skippers Seafood & Smokehouse

The freshest seafood and BBQ available. 1001 E Williams St. (919) 303-2400 skippersfish.com

SodaBox

Craft fountain drinks and tasty treats.

817 E Williams St. (919) 267-6914 sodabox.love

Sushi SUYU

Japanese cuisine with Korean-inspired flair.

301 N Salem St. (919) 367-6419 sushisuyu.com

TapStation

Service station turned brewpub with an elevated menu. 320 S Salem St. tapstationapex.com

Vegan Community Kitchen

Wholesome multicultural vegan food. 803 E Williams St. (919) 372-5027 vegancommunitykitchen.com

Wake Oasis Coffee

Delivering cups of joy. 6108 Old Jenks Road (919) 267-4622 wakeoasiscoffee.com

MORRISVILLE

Alpaca Peruvian Charcoal Chicken

Unforgettable rotisserie chicken. 9575 Chapel Hill Road (919) 378-9259 alpacachicken.com

Another Broken Egg Café

A totally egg-ceptional experience. 1121 Market Center Drive (919) 465-1079 anotherbrokenegg.com

Babymoon Café

Pizzas, pastas, seafood, steaks, salads & more. 100 Jerusalem Drive, Suite 106 (919) 465-9006 babymooncafe.com

Bad Daddy’s Burger Bar

Outrageous burgers and beers.

3300 Village Market Place (919) 297-0953 baddaddysburgerbar.com

Capital City Chop House

The best steaks, seafood & chops we can find. 151 Airgate Drive (919) 484-7721 chophousesofnc.com

Clean Juice

Organic juices, smoothies & more.

3035 Village Market Place (919) 468-8286 cleanjuice.com

Crumbl Cookies

Super-sized treats with a rotating menu. 1105 Market Center Drive (919) 364-1100 crumblcookies.com

Firebirds Wood Fired Grill

Steaks, seafood, chicken & ribs

seared over local wood.

3200 Village Market Place (919) 653-0111 firebirdsrestaurants.com/morrisville

Fount Coffee + Kitchen

Coffee bar with 100% gluten-free food. 10954 Chapel Hill Road (984) 888-5454 fountcoffee.com

Full Moon Oyster Bar and Seafood Kitchen

Fresh seafood raw, steamed, grilled, baked, or fried. 1600 Village Market Place (919) 378-9524 fullmoonoysterbar.com

G.58 Modern Chinese Cuisine

A contemporary approach to traditional Chinese. 10958 Chapel Hill Road (919) 466-8858 g58cuisine.com

Georgina’s Restaurant & Pizzeria

Mouthwatering homemade Italian dishes. 3536 Davis Drive (919) 388-3820 georginasrestaurantnc.com

HiPoke

Fresh fun poké. 9573 Chapel Hill Road (919) 650-3398 hipokes.com

Leo’s Italian Social

A place to gather. 1301 Market Center Drive (919) 234-0860

leositaliansocial.com/park-west-village

Mamacita

Modern Mexican and cocktails. 9928 Chapel Hill Road (919) 234-1031 mamacitanc.com

Meeple’s Brew

850+ board games between two locations. 9545 Chapel Hill Road meeplesbrew.com

Mi Cancun Mexican Restaurant

Mexican with a modern twist. 9605 Chapel Hill Road (919) 481-9002 1106 Grace Park Drive (919) 650-1718 micancunmx.com

Kaze Japanese Steakhouse 1251 Timber Drive East, Garner 984-200-4568

Neomonde

Dining Guide

Contemporary and traditional Lebanese and Middle Eastern. 10235 Chapel Hill Road #400 (919) 466-8100 neomonde.com

Nothing Bundt Cakes

Baked fresh daily in a variety of flavors and sizes. 2008 Market Center Drive, Unit 17130 (919) 694-5300 nothingbundtcakes.com

Piada Italian Street Food

Fast-casual Italian. 2016 Market Center Drive (919) 371-0787 mypiada.com

Rise

Southern biscuits, righteous chicken & donuts. 1100 Market Center Drive (919) 377-0385 risebiscuitschicken.com

Ruckus Pizza, Pasta & Spirits

Great food always, with a side of good times. 1101 Market Center Drive (919) 388-3500 ruckuspizza.com

Kabuki Japanese Steak House & Sushi 220 Nottingham Dr, Cary 919-380-8081

Mia Bistro 1227 Timber Drive East, Garner 919-322-0891

Dining Guide

Taste Vietnamese Cuisine Authentic noodles and more. 152 Morrisville Square Way (919) 234-6385 tastevietnamesetogo.com

Village Deli & Grill Hearty homemade foods. 909 Aviation Parkway, #100 (919) 462-6191 villagedeli.net

Woody’s Sports Tavern & Grill Award-winning food in a nonconformist atmosphere. 3107 Grace Park Drive (919) 650-3177 woodysportstavern.com

RALEIGH

Angus Barn Steakhouse with world-renowned service. 9401 Glenwood Ave. (919) 781-2444 angusbarn.com

Bida Manda Laotian fare and exotic cocktails. 222 S Blount St. (919) 829-9999 bidamanda.com

Mamacita Modern Mexican and cocktails. 1540 Dunn Road, Suite 150 (919) 977-0096 mamacitanc.com

Mulino Italian Kitchen & Bar Pastas made in-house daily. 309 N Dawson St #1313 (919) 838-8595 mulinoraleigh.com

Rey’s

Fine dining with a French Quarter flair. 1130 Buck Jones Road (919) 380-0122 reysrestaurant.com

So Hot

All-you-can-eat hot pot cooked at your table. 4509 Creedmoor Road, Suite 102 (919) 307-3817 sohotcary.com

Vinnie’s Steak House & Tavern Premier fine dining since 1987. 7440 Six Forks Road (919) 847-7319 vinniessteakhouse.com

Poolside at Mulino Italian Kitchen & Bar is the perfect setting for a summer spritz.

garden adventurer

WRITTEN AND PHOTOGRAPHED BY L.A. JACKSON

Spinach Planting Time!

As the full scorch of summer begins to subside by the middle to end of this month, I bear what’s left of the heat and humidity to start a spinach patch.

Whoa! Isn’t spinach a cool-season crop? It sure is, but this nutritious, delicious veggie germinates and matures faster in warm soil.

Interested? Well, before you start slinging seeds, gardener, prepare thy planting site! By now, between nutrients sucked up by summer vegetables and the earth being cooked in the incessant sun, any growing ground you are considering for a spinach patch is probably less than ideal for new plantings.

Compost, whether store-bought or homemade, will naturally revive poor soil, so incorporate plenty into the growing ground. Also, since spinach grows better in dirt with a neutral pH, mixing in a good dusting of lime will also help improve the bed.

Fertilizer, of course, fuels fast spinach growth, and since this veggie is grown for its leaves, high-nitrogen plant food is welcomed. I don’t overthink this requirement myself because, for years, I have just added common 8-8-8 or 10-10-10 fertilizer at planting time, followed by an additional light dose every four weeks, and have always had bumper crops.

An inch of water weekly is another requirement for quick-growing spinach, so, when the rains don’t come, have the garden hose ready to go.

If your garden lacks extra space, you can still enjoy fresh spinach by growing it in containers. Although I have plenty of land, I’ve done this trick for years, using a few leftover 12-inch diameter nursery pots set in a sunny site on my deck and stuffed full of quality potting soil, just so I can pinch off a few tasty leaves before I head out to the garden.

Fresh-picked ‘Space’ spinach heading to the kitchen

To Do in the GARDEN

August

• Besides spinach, other cool-season veggies you can plant include broccoli, cabbage, Brussels sprouts, beets, carrots, cauliflower, Swiss chard, kale, leaf lettuce, mustard greens, turnips, radishes, and onions.

• If you start with set plants at the beginning of this month, there is even time for a final round of warm-season edibles such as tomatoes, squash, peppers, okra, eggplant, and cucumbers.

• Spring flowers are just a memory now, but there is still plenty of blooming color to be had in the midsummer garden if you add the bright blossoms of helianthus, rudbeckia, helenium, or heliopsis. These herbaceous perennials are also tough native plants, meaning they can become durable fixtures in your flower garden for many growing seasons to come.

TIMELY TIP

By now, I’m sure the incessant sizzle of the summer sun has you occasionally seeking relief from the heat in shady areas of the garden. However, such shadowy retreats can be, well, green, green, green. So, why not add some bling amid the monochrome? There are plenty of colorful plants that, whether potted or dug into beds, will shine where the sun doesn’t.

Such fancy plants for shady situations include variegated hostas, begonias, caladiums, Japanese painted ferns, heucheras, oldfashioned impatiens, and polka dot plants. All of these pretties will be just fine basking in early morning sunlight, but they, like you, do better shielded from ol’ Sol during the high heat of the day.

such as ‘Carneval’

Spinach matures about two months after seeding. To extend harvest time, succession plantings spaced about two weeks apart will do the trick.

When picking mature spinach, go for the outer leaves first. You can also “cheat” by plucking tender baby leaves in about three to four weeks.

As far as spinach cultivars to try, if you like crinkled leaves with crunch, ‘Bloomsdale Long Standing’ has been a garden standard for eons. I prefer selections with smoother leaves, such as the popular ‘Space’ or ‘Melody,’ because they are easier to wash and prep in the kitchen. Less wrinkles also provides fewer hiding places for insects, meaning my enjoyment of a fresh spinach salad will less likely be interrupted by a bug playing “peekaboo” in my meal! t

L.A. Jackson is the former editor of Carolina Gardener Magazine Want to ask L.A. a question about your garden? Contact him by email at lajackson1@gmail.com.

Begonias

can bring bright bling to shadowy areas of the garden.

happenings

Hive House, a new 45-suite boutique extended stay hotel, opened July 15 at 1121 Ledsome Lane, minutes from downtown Cary. Each two-room suite includes a full kitchen and separate living and bedroom spaces. The hotel offers an eclectic, art-forward design with whimsical murals and curated vintage accents. Common areas feature a stylish lounge with a pool table, chess nook, and a fully equipped fitness center with a Peloton.

“We approached Hive House with the mindset of creating something different — where guests could settle in and feel inspired by their surroundings,” says Sheri Erhart, chief operating officer of CMC Hotels. “It’s vibrant, unexpected, and designed to stand out in a category that often blends in. Even our elevator makes me smile — it literally welcomes you with a ‘hello lovely’ tile mosaic on the floor.” hivehousecary.com

Acclaimed North Carolina

GREG GETTLES

WAS NAMED EXECUTIVE CHEF OF PECK & PLUME,

the signature restaurant at The Mayton hotel bordering the Downtown Cary Park, in mid-July. With nearly two decades of culinary and hospitality experience, Greg got his start in the Triangle in the early 2010s before moving away in 2016 to explore other opportunities.

“I’m excited to be back in North Carolina and reconnecting with the growers and producers that sustain the growing food scene in the area,” Greg says. “The Mayton has limitless potential to be a beacon of hospitality in the heart of downtown Cary.”

“Greg’s passion for local ingredients, thoughtful approach to seasonal menus, and deep ties to North Carolina make him a perfect fit for Peck & Plume,” says Craig Spitzer, co-founder of Early Bird Night Owl, the hospitality company that is the operating partner of The Mayton. “His culinary talent is undeniable, and he’s already elevating our culinary offerings. Greg is also the leader we need at this moment for The Mayton amid the rapid growth and development of downtown Cary.” peckandplume.com

chef

Anna Routh Barzin

RENU ENERGY SOLUTIONS expanded into the Raleigh-Durham market with the opening of a new office in Cary on June 18. The company provides accessible and efficient solar installation services, battery storage solutions, and energy efficiency upgrades. While Renu has previously served the area from its Charlotte office, the new location will allow for quicker response times and a stronger presence in one of the state’s fastest-growing markets.

“The Raleigh-Durham region is at the forefront of sustainability efforts, and we’re excited to help residents and businesses take control of their energy future with costeffective, reliable solar solutions,” says Renu President and CEO Jay Radcliffe. Cary was selected as the ideal location due to its strong commitment to sustainability, rapidly growing population, and increasing interest in renewable energy solutions. renuenergysolutions.com

COFFEE STUDIO joined the downtown Cary food scene with a soft opening in late May. Located inside The Walker apartment building, the locally owned café is inspired by Korean coffee culture and serves a creative menu of beverages using small-batch house-made syrups, plus paninis, baked goods, and more. @coffeestudio_cary_nc

Cary resident Patricia Yarber won the Triangle’s first-ever ST. JUDE DREAM HOME. More than 9,000 raffle tickets were sold for the giveaway, raising $926,900 for St. Jude Children’s Research Hospital. The dream home in the Serenity neighborhood in Fuquay-Varina is valued at $865,000.

“We are privileged to have been involved in this project,” says ICG Homes CEO Ryan Perry. “St. Jude is phenomenal regarding research and treatment as well as the financial assistance they provide to children and their families. We’re proud of how our local trade partners stepped up alongside national sponsors with generous contributions of materials and services. It’s an honor to work with St. Jude.”

Waltonwood Cary Parkway invited area children ages 3 to 12 and some four-legged friends for BARK IN THE PARK CAMP WALTONWOOD in late June. The kids enjoyed a meet and greet with Bluey and Marshall, a scavenger hunt, games, face painting, meeting therapy dogs, a fire truck tour, and even got to adopt their own toy pet.

happenings

In mid-July, North Carolina Children’s announced Apex as the future home of the state’s first freestanding independent children’s hospital. The NC CHILDREN’S HEALTH CAMPUS will be built on approximately 230 acres of land at the intersection of US-1 and NC-540 in the Veridea mixed-use development and is expected to bring 8,000 jobs to Wake County.

The campus will include a 500-bed children’s hospital, a children’s outpatient care center, 103 children and adolescent behavioral health beds, and a research and education enterprise backed by the UNC and Duke schools of medicine.

“We are incredibly excited to confirm Apex and Wake County as the home for NC Children’s,” says Dr. Wesley Burks, CEO of UNC Health and dean of the UNC School of Medicine. “This campus will create a brighter, healthier future for generations of children and adolescents across North Carolina and the Southeast, and we’re thrilled to have Apex as our home and partner.”

“From the moment children and families enter the campus, they will know they are in a place built just for them,” says Dr. Craig Albanese, CEO of Duke Health. “Most importantly, children with the most complex health issues will have access to the most highly specialized pediatric services — right here in the heart of North Carolina.”

Site planning is underway, with an anticipated groundbreaking in 2027. Construction is expected to take about six years.

“I’m deeply moved as I envision the children and families from across North Carolina, the nation, and even the world who will find care and comfort here,” says Apex Mayor Jacques Gilbert. “This moment reflects the very heart of Apex — a compassionate community and the true peak of hope for all.” apexnc.org/ncc

The Town of Morrisville held a ceremony to swear in new CHIEF OF POLICE JUSTIN ROSSER in early July. His wife, Alicia, pinned on his badge, and Assistant Town Manager John Letteney administered the oath of office.

Justin brings 21 years of law enforcement experience, with the last 17 years in Apex.

“Chief Rosser is an experienced law enforcement professional who is the right choice and the right fit to lead the nationally accredited Morrisville Police Department,” says Town Manager Brandon Zuidema. “Chief Rosser brings a wealth of knowledge and experience that will allow him to effectively step in as our next Chief of Police. He is a humble leader who will work collaboratively with our staff to continue to advance the department while focusing on effective community engagement and public safety, employee support and development, and a high quality of life for our community members.”

Conceptual Rendering

BY JONATHAN FREDIN

Cool kids

Downtown Cary Park is one of the hottest places in town to cool off this summer. Water play features have every kid splashing and squealing with delight, including 4-year-old Luka Russ (left), who tests the jets at the Sprayground at Academy Plaza, and the dozens of youngsters who frolic through the Splash Pad next to The Nest play area.

John Soderberg

Serrano, PA-C

Sarah Wood, Licensed Aesthetician