Siobhan Southern and Caroline Morrison Co-owners, Fiction Kitchen
photo by joe reale
96 | midtownmag.com
In the very beginning, Siobhan Southern and Caroline Morrison were just looking for a place to enjoy a plant-based meal. “At the time there were very few vegetarian and vegan items on most menus, and in many cases if there was a veggie option, it was the same old salad, bean burritos and portobello sandwiches,” Southern says. “We felt there was a real lack of thoughtfully prepared vegetarian items and wanted to make exciting yet comforting hearty choices that would appeal to vegans, vegetarians and omnivores alike.” The idea to create and serve a menu like that began with monthly pop-up vegan brunches that helped shape their brand and build a customer base. After two years of pop-ups, they opened the Fiction Kitchen in downtown Raleigh. They liked the location because it was a part of the historic art and warehouse district, but also because it was close to two farmers’ markets. Fresh, local produce is the heart and soul of the Fiction Kitchen menu. “We want to show people that sourcing products and vegetables from their very own community is rewarding in so many ways. North Carolina has a fruitful growing season, so by relying on what is in season we not only reduce our carbon footprint, we also support our local farmers and help the economy.” The Fiction Kitchen versions of “chicken” and waffles and pulled “pork” BBQ are crowd favorites, but Southern says the soup, Locavore Salad and Farmers’ Market Plates change every few days and represent produce at its freshest and finest. “Chef Caroline Morrison is inspired on a daily basis by all the different vegetables we are fortunate enough to access in this wonderful state we call home,” Southern says.