Velveteen Cocktail at Nightingale Rooftop in Holly Springs
EDITOR’S LETTER
The Pollening has come and gone, and the flowers are in bloom. Spring is in full swing, and it always brings to mind the idea of growth. This May/June issue of 5 West is also a time of growth for us. You may have seen my name in the masthead over the past year as both writer and associate editor (or even around town), but in March, I stepped into the role of editor. I hope to bring fresh perspectives to you, finding deeper narratives and telling stories about the people that make Western Wake such a diverse place. That will also mean some changes to the types of articles we bring you, as evidenced by some of the new layouts we have in this issue.
The entire team is excited to share Kurt Dusterberg’s exclusive interview with Chef Scott Crawford. Scott candidly shares details of his rough upbringing, struggle with addiction and his brother’s role in both—but also in his sobriety. It’s a hard-hitting yet motivating piece that will inspire you to see this well-known chef in a new light.
Spring brings us slightly milder temperatures, which makes it the perfect time to head out for a date night at a rooftop bar. We went to Holly Springs to experience the beautiful Nightingale together as a team while the always amazing Jessica Bratton shot the photography and Dathan Kazsuk did a great write-up. We indulged in their delicious expanded entrees menu, which features seasonal rotations. The shrimp and grits was a favorite, and a note for fellow pescatarians like me, the chorizo is only in the collard greens. (Note: Make sure you try one of their outstanding cocktails—I recommend Tears of Venus.)
Speaking of libations, North Carolina wine has typically been associated with muscadine, but Jennifer Primrose (one of our resident wine experts) showcases just how much the region has evolved by speaking with six industry professionals. You’ll be surprised at some of the processes the winemakers use to produce high-quality wine right here in North Carolina. And who would have guessed, it’s not the heat that makes it complicated—it’s the humidity!
With the continued success of the Carolina Hurricanes (who are hopefully still in the playoffs when you read this), it's no surprise how quickly the love of the game of hockey has grown in our area. Ice time is hard to come by, so after over two years in the making we finally get some relief with the opening of two ball hockey rinks, nestled among the trees in Apex. Kurt Dusterberg attended the ribbon-cutting ceremony and spoke with those in the organization about what it means for both the sport and the community.
The Triangle lost a beloved figure at the start of the new year with the passing of Ripken the bat dog, who worked as a retriever for the Durham Bulls, N.C. State, and more. It was sudden and heartbreaking for fans around the world. I was honored to speak with the O’Donnell family about this beloved Labrador, and to get to share a little bit about him and his brother Champ from behind the scenes rather than just on the field. Maybe you’ll see Champ and Michael around town, perhaps at one of the pet-friendly locations we showcase in our towns section.
Down in Fuquay-Varina, the culinary options continue to diversify. Kristen Schrum spoke with the husband-and-wife duo behind Khao Sen and offers some mouthwatering recommendations off their “homestyle, hearty” Thai menu. The rest of our journey through the towns of Western Wake this issue focuses on entrepreneurs and the role your local Chamber of Commerce plays in assisting residents in obtaining their dreams.
I look forward to going on this adventure with you, and I hope you’ll reach out with any comments, questions or feedback at kylemarie@midtownmag.com
Kyle Marie McMahon, Editor
With photographer Jessica Bratton (in the foreground) at the Dreamville Festival.
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The Velveteen cocktail from Nightingale Rooftop Bar in Holly Springs.
Photo by Jessica Bratton.
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DATE NIGHT UNDER THE STARS
BY DATHAN KAZSUK | PHOTOS BY JESSICA BRATTON
FOOD STYLING & PHOTO ASSISTANCE BY RACHEL DANIELLE
It was a cool night in downtown Holly Springs—the kind of evening where the air hums with possibility and the clinking of cocktail glasses sets the soundtrack—and it was only Thursday.
A long with my wife (and fellow 5 West writer) Jennifer Primrose, I strolled into Nightingale, the rooftop bar quickly becoming the town’s worst-kept secret. Perched above Main Street, it’s a blend of elegance and edge—think bold wallpaper, moody lighting and a vibe that says, “Yeah, we’re fancy, but we know how to have fun.”
F rom the “brunch room” beaming in every shade of yellow to the “bird room,” where the walls flaunt a flock of clever nods—Bye Bye Birdie, Divine’s Pink Flamingos, The Mighty Ducks, and yes, even Larry Bird—Nightingale pulls you in with its bold, quirky charm. Every corner feels like a stylish wink, small in scale but sharp in detail.
Chris Harol, co-owner of Nightingale, greeted us with the kind of easy charm you’d expect from someone who has built not only a bar, but an experience. “We wanted to create something that felt like a big city night out without having to drive 30 minutes into Raleigh,” Harol explains as we settle into a prime spot on the rooftop, the rays of the Holly Springs evening twinkling below.
PAGE 10: Nightingale offers a seasonal selection of colorful cocktails, such as this spring’s Magic Hour, Jade Bangle, Velveteen and Flowers for Johnny.
PAGE 11: Couples toast at the bar, which has seating at its expansive window and offers a view into the restaurant interior.
ABOVE: Soft, moveable seating and hanging light fixtures set the mood for a more romantic night out.
LEFT: The outdoor patio space offers a variety of seating options to accommodate any outing, from casual brunch to date night.
OPPOSITE PAGE: Nightingale’s tapas menu has expanded to include heartier fare, such as steak frites, rotating with the season.
“It was popular for girls’ night—small plates, cocktails—but we kept hearing people ask for something heartier,” he admits with a laugh. “So now we’re moving toward adding more large plates, too; something for everyone.”
and house-made olive oil crackers, or the Gnocchi Bravas, fried sweet potato gnocchi lounging in aioli and bravas sauce—both of which we happily devoured while swapping stories with Harol.
T he concept for Nightingale didn’t hatch overnight. Harol, his brother and their business partners spent years watching the top of the building sit empty, deal after deal— restaurants falling through, failing to sign on that dotted line.
F inally, they decided to take matters into their own hands. “I always had it in the back of my mind— it’d be fun to do my own thing,” he says. “When the last deal fell through, I thought, ‘Alright, it’s time.’”
W hat they’ve created is more than a bar; it’s a culinary playground. The menu started with small plates, perfect for sharing and sampling, but as Harol quickly learned, Holly Springs wasn’t quite ready for just avant-garde bites and fancy cocktails.
A nd the food? Oh, it’s not just an afterthought—it’s a full-on rustic feast courtesy of Christy Griffith, executive chef and Harol’s business partner. She and her husband Matt (another partner in the business) happen to own the beloved Pimiento Tea Room, conveniently perched just across Main Street.
“It makes sense that our dishes pair well with our signature cocktails, because our beverage program focuses just as much on highlighting seasonal ingredients as our kitchen does,” says Griffith. “We don’t necessarily work in tandem on menu development, but both our food and beverage menus always seem to complement each other because of our attention to seasonality.”
Griffith’s whipping up dishes that hit the perfect balance of cozy and creative—like the Whipped Feta, which is dressed to impress with toasted almonds, hot apple honey
But that’s just the start. The menu at Nightingale keeps things interesting with bites like the ostrich and feta burger with sundried tomato mayo and rosemary lemon fries. “Small plates, larger plates—it’s all there, and before we knew it, our table was a rustic masterpiece of flavors and flair,” says Griffith on Nightingale’s latest seasonal menu, available now.
But let’s talk cocktails, because Nightingale isn’t just about the food. It’s about the art of the drink, and that’s where Zach Thomas stepped in. If you don’t know Thomas, you’re missing out. He’s the kind of guy who casually drops cocktail history facts from the 1700s while mixing a drink so smooth it feels like liquid gold.
T homas has left his mark on some of the hottest spots around—Killjoy, Crawford and Son, Fox Liquor Bar, Foundation and The Crunkleton, just to name a few. Calling him anything
less than a mixology master? Well, that’s just lying to yourself. At Nightingale’s Cocktail Club—a monthly rendezvous of craft and charisma—guests sip their way through a curated drink lineup while learning the history and technique of crafting drinks. It’s part education, part entertainment, and all delicious.
T he Cocktail Club isn’t just about drinking—it’s an experience. For a lifetime membership ($195), you get access to three specialty cocktails at each event, discounts on future drinks, swag like signature glasses and T-shirts, and even your name on a plaque at the bar. The crowd has grown fast, with nearly 45 members and counting, and the goal is to hit 100 by the end of the year.
A nd if you’re into rare spirits, Nightingale has you covered with its Break Even Bottle program. This genius concept lets guests try
high-end, hard-to-find bottles at cost. “If we pay $80 for a bottle, we pour it out by the ounce at that exact price,” Harol explains. “It’s about making rare, quality spirits accessible—and giving people a chance to taste something special.”
F rom bold bourbon-forward cocktails like the Young Buck—made with bourbon, ginger, lemon and tobacco bitters that leave a lasting impression—to more indulgent options like the Dutch Uncle, a clarified punch with butternut squash that drinks like a boozy milkshake, the drink menu at Nightingale is anything but ordinary. “ We want it to feel communal,” Harol says. “A place where people can come for a big night out or just sit at the bar, order a drink and feel like they belong.”
A nd that vibe isn’t slowing down anytime soon. Nightingale just wrapped up what Harol calls “bar upgrade 2.0,” a rooftop escape that now boasts an extended bar with more seating and the crown jewel: a “garden bar,” where guests can handpick their herbal garnishes. Imagine ordering a margarita and watching your server snip a fresh mint sprig right before muddling it into your drink. Those little touches—the ones you didn’t know you needed—give a place its magic.
A s the night wore on and the rooftop buzzed with conversation and clinking glasses, it was clear that Nightingale had tapped into something special. It’s more than a bar—it’s a love letter to Holly Springs’ future, a place that says you don’t have to leave town to find a night worth remembering. A place that Harol admires so much that he told us, “I’ll probably grow old and die in this town.” And that says a lot!
S o if you’re looking for a rooftop escape with inventive cocktails, rare spirits and a touch of big-city flair, Nightingale is calling. Just make sure you snag a reservation—those prime sunset seats don’t stay empty for long.
LEFT: Beverage manager Zack Thomas carefully curates each signature cocktail for taste and presentation, as evidenced by the stunning green hue of Jade Bangle.
ABOVE: Thomas runs the Whiskey Club, a monthly tasting event for those looking to expand their palate. He also hosts the monthly Cocktail Club for those who yearn to learn mixology.
OPPOSITE PAGE: Nightingale’s menu is filled with delicious, Southern-style dishes, including the crab dip appetizer.
LOOKING FOR MORE ROOFTOP RESTAURANTS AND BARS?
AVA Rooftop Bar | 301 Fenton Gateway Drive, Cary | avarooftopbar.com
Perched atop Cary’s vibrant Fenton development, AVA Rooftop Bar is an outdoor oasis featuring a chic, modern design with comfortable seating areas that invite relaxation and conversation. Guests can indulge in Mediterranean-inspired small plates and a curated selection of craft cocktails and wines. Signature drinks like the AVA Margarita, crafted with Hornitos Reposado tequila, blood orange, agave and lime highlight the menu. Regular events, including live DJ performances, add to the lively atmosphere, making AVA a go-to destination for intimate evenings.
Dram & Draught | 3 Fenton Main Street, Cary | dramanddraught.com/location/cary
Also found in Fenton, Dram & Draught caters to whiskey enthusiasts and cocktail lovers alike. The bar boasts an extensive whiskey list and a selection of craft cocktails that showcase creative mixology. Seasonal menus introduce innovative drinks, like this summer’s colorful Rhu-Bliss, a Camelot Mead with génépy, strawberry, lemon, rhubarb, Angostura bitters and soda. A selection of spirit-free cocktails are also available. The welcoming ambiance and knowledgeable staff make Dram & Draught a prime spot for social gatherings.
TapStation | 320 S. Salem Street, Apex | tapstationapex.com
TapStation, situated in the heart of Apex, offers a unique blend of industrial charm and modern comfort. The rooftop area provides an inviting space to enjoy a diverse selection of craft beers and bourbon. The beer menu features a rotating lineup of local brews—including creations made on-site or at their other brewery, Mason Jar—such as the Back Seat Driver Hazy IPA. Grab a pint to go with their Pimento Cheese Egg Rolls. With its relaxed atmosphere and friendly service, TapStation is an ideal spot for unwinding with friends or enjoying a laid-back evening under the stars.
BROTHERS and SURVIVORS
Crawford Brothers Steakhouse owner learned tough life lessons with sibling
BY KURT DUSTERBERG
PHOTOS BY JESSICA BRATTON
It i s late morning at Crawford Brothers Steakhouse in Cary, and Scott Crawford is already in motion.
W hile the kitchen staff tends to food prep and deliveries, the acclaimed chef and entrepreneur chats with his chef de cuisine in the dining room. The front of the house is immaculate, each table set for the evening’s dinner service. Natural light fills the room. Moments later, he walks past a sous chef at a workstation and pats him on the arm. Each greets the other with a friendly, “Hello, chef.”
On this day, Crawford is showing a guest to a special attraction in the restaurant, which adorns the wall across from the restrooms. The placement is unmistakably amusing, so he says with a smile, “Everyone is going to use the restroom. Give them something nice to look at.”
T he installation of art features photos of Crawford and his older brother, Steve. One picture shows them together as children. Two other images are mug shots, one of each brother, all made abstract by Raleigh sculptor and painter Thomas Sayre. In between are American flags, produced by Raleigh Denim. Crawford calls the exhibit “American Made.”
It is along this wall that guests can glean a bit about Crawford’s past, a story that is acutely distressing. His childhood was upended by a volatile family life that led to two decades of drug abuse and criminal behavior. Through it all, he somehow held onto the notion of the American dream.
“ This is something we truly were taught and believed in as kids,” he says. “That dream has happened, but the journey was very different—very flawed, very tattered, very scarred. We wanted to portray that in the artwork. It’s not at all clean and shiny.”
Crawford, a 2025 James Beard Award semifinalist for Outstanding Restaurateur, had a banner year in 2024, opening Brodeto, Sous Terre, Crawford’s Genuine and Crawford Brothers Steakhouse, joining the flagship Crawford and Son in his restaurant portfolio.
A s he sits at a table in the dining room, Crawford is at peace sharing the details of an unruly young life, one he left behind two decades ago. His words are gentle and assured. “I wanted to release that shame and say, hey, this is what happened, this is my life. And it’s OK,” he says. “I’m trying to help others get rid of that shame if they’re suffering.”
Crawford’s difficulties began just before his teen years, growing up in Pittsburgh while his parents were going through a divorce. “It was very bad—throwing things, screaming, breaking things,” he says. “We were unsupervised a lot. I don’t know where they were when we were doing a lot of the things we were doing.”
T he upheaval crowded out more pleasant memories. “I remember quite a lot of happiness,” Crawford says. “I remember a garden and eating Swiss chard and turnips and things other kids didn’t like that I thought were delicious and fascinating.”
I n those early years, Scott had a traditional relationship with his older brother. They were two years apart and enjoyed riding dirt bikes, hunting and fishing. But things changed when their parents’ relationship soured. “We were mischievous at first,” Crawford says. “Then it turned into more rebellion when things changed in our family dynamic. He was in a lot more trouble than I was most of the time. I just followed. I took my first drink at age 11. He gave it to me. He was drinking at 13. That same year, I remember trying marijuana the first time, at 11.”
D uring Scott’s junior year in high school, Steve was arrested for what Scott calls “a careless spree of
drunken crimes.” Felony charges for car theft, burglary, vandalism and property destruction left Steve facing years in prison. But their grandparents put up their house to secure a bail bond and get Steve out of prison and into a rehab facility. A year later, he received a 10-year suspended sentence.
Meanwhile, Scott had been arrested twice for underage drinking. He was kicked out of the house and spent most of his senior year living in a friend’s basement. When he graduated, he headed to Florida and found a job bussing tables and washing dishes. But when a kitchen worker missed a shift, Crawford was told to grab an apron. He remembers breading shrimp—but with a purpose. “I didn’t do it sloppily,” he says. “The very first time I was in the kitchen, it was obvious. I certainly have OCD to a point that sometimes it’s even a little bit hard for me to manage, but it came through in how I cooked. People noticed the way I preferred to keep my station, the way that I chose the sharpest knife so that I could make a cleaner cut on the lemons and make them look nicer. I enjoyed the mechanics of cooking, working with my hands.”
But restaurant culture proved a bad fit. “Shift drinks”—the free alcohol often served to restaurant employees at the end of an evening—were just the start. “Most days I had a moderate to severe hangover from the night before, but you’d have a few hours before you had to be there. You’d go in at 4 p.m., and you’d leave with a pocketful of cash.”
Soon he began selling weed to the staff. “I think that’s why they liked me,” he says flatly.
I n one restaurant job, Crawford stumbled into another temptation. “In the early days as a server, I would receive a cash bank to make change so you didn’t have to go to the register every time,” he says. “The cash bank consisted of enough money to buy a gram of cocaine. So I would use the bank to go buy a gram (from an employee) and use it throughout the shift—just hoping I didn’t have to make any change until I got some more cash.”
T he work and the drugs synched up easily. “It was more of a nice, smooth buzz. Everyone knew not to cross the line at work. That was for after work.” And for a time, it was manageable. “It starts out as, ‘This is great.’ I’m 19 years old, I have a fake ID, I get my drugs for free, and I have a gig with a bunch of fun people. It’s fun until it’s not.”
PAGE 16: Chef Scott Crawford oversees Crawford Brothers Steakhouse in Fenton, his fifth restaurant in the Triangle.
PAGE 17, TOP TO BOTTOM: Thomas Sayre paintings of Steve Crawford’s mug shot, Scott Crawford’s mug shot, and the two brothers as children.
LEFT: The steak tartare appetizer is topped with egg and served with house-made potato chips.
BELOW: Kurt and Scott in the midst of an intense conversation at Crawford Brothers Steakhouse.
OPPOSITE PAGE: The artwork is on display across from the restrooms at Crawford Brothers Steakhouse. Scott calls the exhibit “American Made” and a tribute to brotherhood.
E ventually, Crawford put himself through culinary school in Tampa, but his drug habit still had a grip on his life. In 2003, Crawford was working at a RitzCarlton restaurant in Amelia Island, Florida. “That was hard living, working extremely hard. Six or seven days a week, garbage salaries and really hard partyin’ and hard druggin’. It took its toll on my body and my mind. It was wrecking me.”
He ended up in the hospital after an autoimmune episode. “My pancreas was no longer working. My blood sugar was 800. I was literally walking around dying.”
Despite being promoted to executive chef at the restaurant, his drug use continued. After a weeklong bender, he saw Steve, who warned his brother he appeared on the verge of dying. Scott went to his first AA meeting the next day. Last October, he celebrated 20 years of sobriety.
Crawford’s Raleigh era began at The Umstead Hotel and Spa in 2009, where he served as executive chef at Herons for five years. That stint began the path to today’s success. He employs close to 200 people at the Crawford Hospitality properties. By design, the restaurants steer clear of the culture that played a role in his downfall.
“ The number one thing we do is eliminate alcohol consumption by our staff within the four walls of any restaurant,” he says. “We do not reward people with alcohol for good work. We reward them with compensation, and on Saturdays we will do a family meal.”
A t the same time, the chef emphasizes what brings many restaurant workers to the industry in the first place. “It literally attracts anyone who is willing to do hard work and care about someone else,” Crawford says. “I think it’s a beautiful thing that we can spend those hours during service being concerned about others and their experience. You can get a great adrenaline rush from an awesome service. It’s magical.”
Crawford is a board member with Raleigh’s Healing Transitions and Ben’s Friends, nonprofits that support those seeking sobriety. The latter organization works specifically with hospitality workers. “I have started to think about that even more as I age and mature—my impact on a community, more than just earning a living,” he says.
Back in the restaurant’s hallway, Crawford is sizing up the artwork, searching for the words to describe its significance. He recalls that Steve was 18 years old
in his mug shot, while Scott’s came at age 22, along with charges of disorderly conduct and driving under the influence.
“ This is a tribute to brotherhood and renewal and rebirth,” he says. “I guess it’s almost a second life of doing good, living right and being sober.”
T hose sentiments apply to Steve, too. Scott’s brother lives in Florida, where he is a regional manager for an emergency services company that rebuilds communities after disasters. The brothers get together every few months. Most recently they met in Georgia to ride motorcycles.
“I’m happy and grateful,” Crawford says. “Part of being in recovery is having gratitude for the things you have each day. It is a privilege to be alive right now, considering the things I did in my life. Everything in life is very fragile. Nothing is guaranteed. I think of that every day of my life.”
CLOCKWISE FROM TOP LEFT:
Scott Crawford (right) prepares for service at Crawford Brothers Steakhouse alongside cook Venancio Samano (left) and Chef Conor Delaney, who is also Crawford Hospitality’s culinary director. Crawford Brothers serves an extensive selection of black Angus steaks and wagyu beef, including this 40-ounce prime porterhouse served with creamed spinach, tallow fries and truffle aioli. Chef Crawford’s menus are inspired by ingredients and flavor profiles. The steakhouse focuses on classic recipes using high-quality cuts. Chef Crawford puts the finishing touches on these dishes.
Apex mayor Jacques Gilbert celebrates with the Carolina Hurricanes’ mascot, Stormy, at the ribboncutting ceremony for the first outdoor roller hockey rink in all of the Triangle, which was over two years in the making.
TAKIN’ IT TO THE STREETS
Carolina Hurricanes expand hockey’s reach with the Triangle’s first outdoor ball hockey rinks
BY KURT DUSTERBERG PHOTOS COURTESY OF JOSH LAVALEE/CAROLINA HURRICANES
On a warm, sunny afternoon in late March, more than 200 kids spread out across two street hockey rinks in Apex. Some of the teenagers knew how to stickhandle and put a shot in the net, while the younger kids mostly pushed the ball around with their plastic sticks. But taken together, the scene was a promising next step in hockey’s remarkable rise in the Triangle over the past three decades.
T he event marked the grand opening of a two-and-a-half-year build at Apex Community Park, with two outdoor rinks that are the first of their kind in the Triangle. The project is a partnership between the Carolina Hurricanes, the National Hockey League’s Industry Growth Fund and the Town of Apex. The NHL fund contributed $550,000 to bring the new amenity to life on a former parks and recreation soccer field.
T he rinks are part of the Hurricanes’ efforts to grow the game. While the Junior Hurricanes program has taken hold across all age groups in recent years, access to the on-ice sport can be limited for many people given the cost of equipment, ice time and travel.
“ We’ve always wanted to eliminate barriers to get more kids and adults into the sport of hockey, but also into our brand,” says Shane Willis, the Hurricanes’ manager of youth and amateur hockey. “When you eliminate the skating portion or having to go to a rink, and you have this facility in a community park, it makes it that much easier for kids and parents to come and play.”
T he two rinks are 160-by-75 feet and are equipped with prefabricated aluminum dasher board systems, player benches, penalty boxes, scorekeeper boxes, chain-link fencing, Matéflex sport court tile and scoreboards. One rink will be used exclusively for ball hockey (or “street hockey”), while the
other is outfitted as a multipurpose court, offering hockey, basketball and futsal—a 5-on-5 hardcourt version of soccer. Both rinks will be available for roller hockey, too.
I n addition to providing the land, the Town of Apex laid the concrete and supplied the landscaping. “There’s nothing like this around,” Apex mayor Jacques Gilbert says. “So many people from different regions have said they’re going to come use it.”
T he first outdoor rinks in the Triangle will likely be a big draw. In partnership with the Hurricanes, the Town of Apex will offer youth and adult programming, including try-hockey-for-free events, tournaments, camps, clinics and pick-up hockey. One established hockey organization is already making plans to play at the new facilities. The Raleigh Ball Hockey League, which plays at XL Sports World in Apex, has 16 teams and 225 players who welcome the chance to grow the game.
“ These are world class, two of the nicest rinks I’ve seen,” says Tim Corrigan, the RBHL’s director of marketing. “We’re an adult-only league, but we’re looking to expand into youth programming and skills programs. We want to grow the game, get more people involved and start the pipeline to add to our league.”
R BHL’s interest could fit easily with the town’s goals. “We will start with some of our own clinics,” says Craig Setzer, Apex’s director for parks, recreation and cultural resources. “Typically with our programming, we try to do clinics first to build up the interest. Then we will get into league play after that. We are having conversations with RBHL to run some of our open play.”
T he Hurricanes already have years of experience bringing the game to Triangle-area kids. The Canes In-School program provides equipment and instruction for physical education programs at schools around the Triangle, along with Boys & Girls Clubs and YMCA programs.
“ The number one thing we want to do is market the brand,” says Thomas Whitmeyer-Weathers, the Hurricanes’ youth and amateur hockey specialist. “Our brand is all over this. People drive into this park maybe
TOP TO BOTTOM: Carolina Hurricanes rookie defenseman Scott Morrow showcases the inclusiveness of the outdoor rinks, allowing anyone to play on the surface. The two rinks are large and accomodating to all levels but are still nestled in nature.
to play pickleball or baseball, and they’re going to interact with us. They’ll be able to see people playing.”
T he combination of the Hurricanes’ work in local schools and the enthusiasm for the new rinks bodes well for the future of street hockey in the Triangle. Sean Whyte, senior director of the NHL’s Industry Growth Fund, believes the new facility is just the first step. “Our NHL Street program is something we want to get into all of our markets,” Whyte says. “Carolina is actually going to be one of our pilot markets. We want to run a program like that in this next fiscal year. The way the Hurricanes have embraced the community and ball hockey is proof that this is going to be an amazing market to establish ball hockey in.”
W illis, who grew up playing street hockey in Edmonton, Alberta, also believes the street version is ripe for growth. “We’re at the tip of the iceberg,” he says. “This could explode. If we put another one of these in Raleigh and another one in Wake Forest, the sky’s the limit right now.”
T he Town of Apex and Carolina Hurricanes Youth and Amateur Hockey will partner for the free clinics in the coming months. Participants are encouraged to
wear a helmet, gloves and shin guards, along with comfortable clothing and shoes. Sticks and balls will be provided by the Hurricanes. “We know there are people in our community who don’t have the access, who don’t have the funds, so we believe this will be a gamechanger,” Gilbert says.
For the Hurricanes, now in their 28th year in the Triangle, the new space is another sign of hockey’s influence on the sports landscape. “You’re going to have folks driving from all over the Triangle to play here,” says Hurricanes’ president Doug Warf. “It’s a great way to make sure the game is growing correctly. This is a start today. It shows us what’s possible.”
F uture plans could include adding lights for nighttime use and covering the rinks to provide some protection from the elements. Until then, hockey lovers and the hockey-cu rious will have a place to play a popular version of the game.
“It’s so easy to get into,” says Corrigan, who began playing street hockey at age 6. “You don’t need to skate, you don’t need all that much equipment. You just show up and play.”
2025 FACES OF WESTERN WAKE
Welcome to our annual Faces of Western Wake, a portfolio of inspiring leaders and community
TABLE OF CONTENTS
THE FACE OF SOUTHERN SMILES
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Pupsi was established in 1993 as one of the first dog daycare facilities in North Carolina. Started as a training facility, the business quickly grew as the premier service provider for daycare, boarding and grooming in downtown Cary. Today, owner Trace Essex, a second generation dog trainer who has been working in the business since the age of 13, stands by a commitment to cleanliness and quality in all aspects of the business. With 15,000 square feet of outdoor play yards equipped with pet-friendly synthetic turf, canopies and pools, the dogs in Pupsi’s care can spend most of the day outside to run, chase, play and sunbathe.
8260 Chapel Hill Road, Cary | 919.460.9909 | pupsiinc.com
Goodall Family Dentistry in Cary is where compassionate care meets advanced dental solutions. We’re proud to serve patients of all ages in a welcoming, judgment-free environment that feels more like home than a clinic. From routine cleanings to cosmetic enhancements, and nearly everything in between, our experienced team ensures every smile gets the personalized attention it deserves. We’re excited to now offer Emface, a nonsurgical facelift treatment for a more youthful, refreshed appearance—no needles or downtime required. We also provide dental implant placement and restoration, delivering permanent, natural-looking tooth replacements. At Goodall Family Dentistry, your comfort, confidence and care are always our top priorities.
Meet some exceptional women leading Lane & Associates Family Dentistry (LAA), the Official Team Dentists of the Carolina Hurricanes. Women are redefining the future of dentistry and making a lasting impact in professional sports.
“Being a woman in leadership means balancing precision and care, just like in hockey—where strength meets strategy. Supporting the game isn’t just about cheering from the stands; it’s about proving that skill, passion and resilience belong in every arena of life,” says Senior Regional Director Brandy Pearce. As integral members of LAA’s leadership team, these women exemplify excellence, break barriers and inspire the next generation of female professionals in dentistry.
On and off the ice, Lane & Associates loves to make you smile!
Front Row: Leslie Young, Coldwell Banker HPW Global Luxury; Cara Pierce, Compass; Kimberly Conroy, Coldwell Banker HPW Global Luxury; Jill Rekuc, Olde Raleigh Real Estate; Ann Matteson, Berkshire Hathaway HomeServices YSU.
Back Row: Shawn Britt, Realty World Carolina Properties; Sheri Hagerty, Hodge & Kittrell Sotheby’s International Realty; Mollie Owen, Hodge & Kittrell Sotheby’s International Realty; Debbie Van Horn, Compass; Margaret Sophie, Coldwell Banker HPW Global Luxury; Kathy Beacham, Coldwell Banker HPW Global Luxury; Margaret Struble, Compass; Jonay Zies, Compass; Linda Trevor, Compass.
The Luxury Home Marketing Group is a coalition of REALTORS ® from highly respected real estate firms with unsurpassed knowledge of the luxury housing market. For over 21 years, this network of professionals has provided expert guidance and market exposure for their respective clients. Contact a member to successfully guide you through the luxury home buying and selling experience. luxuryhomemarketinggroup.com
THE FACE OF BODY CONTOURING
GLENN LYLE, MD, LYLE PLASTIC SURGERY & AESTHETICS CENTER
Dr. Glenn Lyle is a board-certified plastic surgeon who has been serving the Triangle area since 2000. His practice, Lyle Plastic Surgery & Aesthetics Center, not only offers traditional plastic surgery but also many noninvasive aesthetic procedures to help rejuvenate the skin and improve your appearance.
Dr. Lyle performs the full gamut of cosmetic procedures in fully accredited surgical facilities. His passion is for body contouring, and he enjoys the challenge of transformative surgeries such as tummy tucks, breast surgeries, liposuction, mommy makeovers and post–weight loss body contouring. He utilizes the latest technologies and techniques, such as Vaser liposuction, fat transfer and radiofrequency skin tightening, to achieve optimal results.
Dr. Lyle earned the 2025 Gold Diamond Award for “Best Cosmetic Surgeon” in 5 West
Chamber & Chill is a gathering for professionas to network and unwind. Photo courtesy of Apex Chamber of Commerce.
CONNECTION CIRCLES FOCUSING ON RELATIONSHIPS, NOT TRANSACTIONS
BY DAVE DROSCHAK
As executive director of the Apex Chamber of Commerce, David Bohm realizes formal networking events and ribbon cuttings don’t move the organization toward being part of a deeper, connected community. “We did a survey this past summer [to find] the number one value members saw from the Apex Chamber,” says Bohm. “It wasn’t more business expos or golf tournaments; it was connectedness, a way to be able to relate to individuals one-on-one. They wanted to come together as a community to be able to support one another.”
So Bohm formed a 10-person volunteer committee of business leaders to launch the concept of Connection Circles. The initial wave of these informal gatherings were
what Bohm would describe as rousing successes.
“ These are meant to have that different feel, different vibe—be more organically grown, and just see where we will have success,” says Bohm. “I’m calling this the Apex Chamber Difference—of building relationships, not transactions.”
The gatherings, broken into four categories—Chamber & Chill, Home Solutions, She Means Business, and Young Professionals Coming Together—are free, and open to both Apex Chamber members and nonmembers. Bohm hopes that an increase in popularity will show nonmembers the benefits of joining, and that members will see the increased value.
Every week, the Apex Chamber receives visitors from out of state or those looking to start or move a business here. “They see our downtown, and they’re sold. The economic vitality is the attraction, and the community itself,” he says. “I see nothing but growth on the horizon. We’re riding a very good wave of success, but that is also built on the backs of those who have planted the seeds here and put us in a position to be successful for the future.”
Bohm believes the Connection Circles fit in well with the overall direction of the live, work and play movement seen in such locations as the Sweetwater Town Center development of retail, office and apartment homes.
“It’s great to be able to have multiple business hubs that exist, so you don’t have 80,000 people all descending on downtown Apex every weekend,” says Bohm. “At that point people are going to get frustrated and say there is too much congestion, too much going on, and they just won’t deal with it. These are what I call ‘relief valves’ based around our community as a whole. You want more hubs out there versus just having a one-stop shop.”
Bohm would like to see the Connection Circles evolve on an interest or needs basis. “That’s kind of been the beauty, to watch this evolve,” he says. “We haven’t given the Connections Circles committee any set parameters.”
Bohm wants the gatherings to be organically driven, even if it means testing out all different topics.
“ We’re trying to drive home the point of doing more things that bring folks together through connections,” Bohm says. “For us, it’s trying to do things based on relationships, not transactions. If you want something transactional, that’s a different group, that’s a different focus, that’s a different membership base that you need to be a part of. We want to grow organically through the connectedness of member-to-member, business-to-business or business-tocommunity, and these Connection Circles are one way of helping make that relationship flourish.”
FUELING A DREAM IN CARY
How one Chamber-backed program is helping residents turn business ideas into realty
BY KYLE MARIE M C MAHON
Starting a business is often a dream deferred—an idea scribbled in a notebook, a concept mulled over during commutes or a passion project shelved for “someday.” For some Cary residents, that “someday” begins with LaunchCary.
This Chamber of Commerce initiative, in partnership with Wake Technical Community College, is designed to empower aspiring entrepreneurs through mentorship, education and accountability. The program runs once a year, offering a 10-week curriculum that guides participants through the fundamentals of starting and sustaining a business. Topics range from financial planning and marketing strategies to pitch
development and pricing models. But for many, the real value lies in the community it builds.
“LaunchCary is a hands-on program that gives people the confidence and connections to take the leap, often using it as a catapult to success” says Mark Lawson, president of the Cary Chamber of Commerce. Each cohort consists of 12 to 18 individuals at various stages of business development. Some arrive with a clear plan and others with just an idea—but all are welcomed into a collaborative, encouraging space. One of those individuals is Stephen McNulty, who completed LaunchCary in early 2024. His business, The Refreshery, is scheduled to open this summer on East Chatham Street in the new Meridian
The McNulty family is set to open their business, The Refreshery, in downtown Cary this summer. Stephen credits the LaunchCary program with getting him to the finish line. Photo courtesy of The Refreshery.
East Chatham development. The grab-and-go cafe will offer cold-pressed juices, specialty coffee, teas, social tonics and snacks—providing a stylish, nonalcoholic gathering spot in the heart of downtown.
For McNulty, the program marked the turning point between dream and action. “I’ve always had a dream to be an entrepreneur, but kept it to myself,” he says. “This gave me a chance to vet my idea and have resources to ask questions and bounce ideas off of. I knew that if I joined this program, I wouldn’t have any excuses left.”
Over 10 weeks, participants meet weekly for three-hour sessions, tackling a business plan and budget for their project. The setting is both practical and intimate, creating room for vulnerability and collaboration. “It’s rare as an entrepreneur to find people you can share the struggles and dreams with,” says McNulty. “This allowed that. It was also a very diverse room, both personally and professionally, so it provided a wide range of feedback, input and experiences to learn from.”
That shared experience created lasting connections. In fact, McNulty has already returned to speak to the current cohort, sharing insights from his marketing background and lessons learned in real time. “It feels good to give back to the program that provided me so much value,” he says.
While McNulty continues working full-time until the shop’s grand opening, he credits LaunchCary with helping him stay
the course through the challenges and risks, especially as a busy father of three children under the age of four.
“It wouldn’t have happened without the program,” he admits. “It allowed me to dedicate time I otherwise wouldn’t have taken. Then, when I hit a hurdle where, in the past, I would’ve just moved on, it forced me to keep going. Then it gave it legitimacy. I vetted the idea thoroughly, and now I have the confidence from the class and the support to keep pushing.”
That accountability is built into the structure of the program, which McNulty compares to having a personal trainer for your business goals. “Sure, the gym is right there at my disposal to go any time, but it’s a lot easier when you have the training partner meeting you there at an agreed-upon time and holding you accountable to finish the reps,” he says.
“It’s amazing what you can do over the course of 30 hours in 10 weeks with the right people.”
LaunchCary is open to any Cary resident with a business idea or early-stage venture they’re ready to develop. Applications typically open in the fall for the following year’s cohort. According to Lawson, interest in the program continues to grow. “Our goal is to be the launchpad—not just for businesses, but for the people behind them,” he says. When a graduate opens a storefront, starts an online shop or even just gains the confidence to keep going, that’s a win for all of Cary.
The McNulty family taste tests
The Refreshery’s cold-pressed juice, which they’ll feature at their store on E. Chatham this summer. Photo courtesy of The Refreshery.
CONSISTENCY IN THE ‘QUAY
Fuquay-Varina chamber supports small business
BY HEATHER DARNELL
If Dustin Williams were to use one word to describe what he’s most proud about achieving as president of the Fuquay-Varina Chamber of Commerce, it would be “consistency.” Consistent programming at a chamber is an “equalizer,” he explains, because it benefits both bigger and smaller businesses.
But often, it’s the small businesses that need to be creative in making connections, and this is where a chamber of commerce can help.
“ We’re the cheerleader marketing arm for your business,” says Williams. “We’re making sure we get as many people as we can to be around your business and get you a new client and a new relationship.” But Williams encourages business owners to be proactive. “You have got to get out in your community and tell people who you are.”
One way to do that is by becoming an active member at the Fuquay-Varina Chamber of Commerce. Its focus
on consistent programming has allowed it to become the fastest-growing chamber of commerce in North Carolina. Some of the growth is due to the town’s growth, but it’s also thanks to regular events.
Greg Harris, owner of Leapfrog Landcare, an organicbased lawn, tree and shrub company, started attending these events in 2023 but grew discouraged that he hadn’t gained any new clients. Several months later, someone he met at a chamber event asked for a quote. Then another chamber member did the same. Both leads turned into contracts that were about a six-figure revenue boost for his business.
Harris says he feels like the year of consistently showing up and networking in person was well worth the effort. “That’s pretty good for just showing up once a month and saying ‘Hi, my name is Greg.’ As a landscaper, I see everything that you do as sowing seeds. Where the magic starts to happen is when you start to get to know people.”
Members celebrate at the Fat Cat ribbon-cutting in Fuquay-Varina. Photo courtesy of Fat Cat Homemade Ice Cream.
Williams agrees. “Everybody does business with people they like and trust. We want to make sure that everyone is given a voice.”
One way the chamber does that is with its Business Exchange Breakfast, a meeting for small businesses to get exposure and meet other business owners in the community. They are held by a host organization who sponsors the event, and each business owner in attendance has the opportunity to give a 30-second elevator pitch to share who they are and what they do.
Nickie McKenzie used to dread events like this. McKenzie is a massage therapist, nutrition coach and personal trainer at McKenzie Therapeutics. She initially joined the chamber in 2017, but couldn’t bring herself to go to an event. “I sat in the parking lot for 20 minutes and then I left because I was so terrified,” she says. McKenzie rejoined in 2023 and is now the chair of the Ambassadors program, which reaches out to chamber members to help them get connected and feel welcome. “I started getting involved with the chamber and utilizing the networking events, and it has helped me grow my business so much. I am booked out six weeks in advance now,” she says.
Other chamber events that benefit small businesses are the monthly Business After Hours program, a casual, open house–style event, and weekly ribbon cuttings for new businesses, which provide touchpoints of connection and welcome.
Members Thomas and Wendy Gavin, owners of Fat Cat Homemade Ice Cream, opened their shop in a shared space on Broad Street with Bolt Drinks and Coffee, but they dreamed of having a dedicated space of their own. At their ribbon cutting they spoke with another chamber member who owned a commercial property and was looking for tenants, which resulted in plans for Fat Cat to expand and move across the street in June. “We’re really trying to get as involved as we can in the community,” Gavin says. “We love Fuquay, and we’re going to grow in Fuquay.”
This is exactly the kind of small business growth the chamber hopes to see. McKenzie summarizes the attitude of its members: “Small businesses help each other out, and we lift each other up when we can.”
LONG-TERM SUCCESS IN HOLLY SPRINGS
Local chamber preparing for future growth in workforce, development
BY JENNIFER AXNESS
Small businesses are the heart of Holly Springs, and the Holly Springs Chamber of Commerce is dedicated to ensuring they have the resources, connections, and the support needed to thrive. “With 95% of our members being small businesses with fewer than 25 employees—including a significant number of home-based businesses—we tailor our resources to meet their unique needs,” says Tonya Palumbo, executive director. “I have had several conversations with business owners who relocated here and told me they wish they had started their
Nickie McKenzie celebrates at the ribbon-cutting ceremony for her practice. Photo courtesy of McKenzie Therapeutics.
ABOVE: Holly Springs Chamber of Commerce members gather and celebrate at the HSCC Awards. Photo by Amber Foster Smith. RIGHT: Residents gather at SpringsFest in Holly Springs.
business in Holly Springs because of the resources available,” she adds.
The chamber has a wide range of programs designed to help businesses at every stage of their journey. “We offer ribbon-cutting ceremonies to help new businesses gain visibility, Business After Hours events that facilitate networking, and Breakfast Eye Openers that combine networking with educational opportunities on local business developments,” Palumbo says. In 2024, the chamber successfully launched a Business Education Series, featuring monthly presentations from industry experts on topics such as business law, effective networking, marketing, cybersecurity and investments. One of the chamber’s key partnerships is with Wake Technical Community College, which offers educational programs, mentorship opportunities and access to capital.
Advocacy is at the core of the chamber’s mission. “As the collective voice of the business community, we amplify the concerns of small businesses to ensure they are heard at all levels of government,” says Palumbo. “While an individual business owner’s voice is important, the chamber amplifies those voices to create meaningful impact and drive positive change. The advocacy ranges from local legislation, including a social district, to securing infrastructure for the longevity of our community, including water and transportation. These resources are at the heart of the longterm success of our community.”
The chamber understands the importance of visibility for small businesses and hosts several large-scale events to connect them with the community. SpringsFest, held each spring in downtown Holly Springs, celebrates the town’s vibrant culture with live entertainment, family-friendly activities and vendor showcases. WinterFest, hosted in December at Ting Park, transforms the season into a festive experience with holiday shopping and entertainment.
Many small businesses have flourished thanks to the chamber’s programs and connections. One standout initiative has been helping businesses become HUB-certified (Historically Underutilized Business). A shining example is Mobile Saltworks, a unique mobile halotherapy business. The company now works with Holly Springs’ police and fire departments to provide this service to first responders at no cost, ensuring those who serve our community have access to resources that support their well-being.
As Holly Springs continues to grow, the chamber is preparing for the future with a new workforce development program designed to address hiring challenges. “Through partnerships with Capital Area Workforce Development and NC Works, we are creating direct connections between employers and job seekers, with a particular focus on skilled trades and health care—two industries experiencing critical labor shortages,” says Palumbo. This program will include industry roundtables, panel discussions and a hiring event.
While Holly Springs’ economic outlook remains strong, the chamber is prepared to support businesses through any potential challenges. “At the chamber, our role goes beyond networking—we actively advocate, educate and connect to help businesses succeed, no matter the challenges,” says Palumbo. Through collaboration, innovation and community engagement, the chamber ensures that Holly Springs remains a hub for entrepreneurship and economic opportunity for years to come.
OPPORTUNITY KNOCKS
Morrisville Chamber of Commerce is out making connections
BY SAMANTHA GRATTON
Sometimes it’s just a matter of meeting the right person to make the next right thing in life not only a possibility, but a reality. Whether you’re new to the area or have lived here your whole life, it can be challenging to meet that person. The Morrisville Chamber of Commerce wants to make sure meaningful connections are made, so they created two events to help you meet people with a variety of backgrounds, work experience and personal goals.
For most people, walking into a room full of strangers isn’t their ideal way to start the day. But the Morrisville Chamber of Commerce’s Coffee & Connections event makes it easy to go from strangers to genuine connections in a matter of an hour and a half. “I think people gravitate toward it because it is a very unassuming atmosphere. It’s very friendly and open, and
Members gather at Coffee & Connections to network and socialize.
Photo courtesy of Morrisville Chamber of Commerce.
everyone feels welcome,” says Christie Moser, president of the chamber. “And then they make very meaningful connections out of it—I think that’s what most people continue to come for.”
Set up a bit like speed dating, after an initial time of mingling, the 30 or so people who attend the monthly event sit down before counting off. Participants head to the corresponding table number and start chatting with the four or five other people seated with them. This smaller group setting allows people to share what they do and what their goals are, and trade business cards over the course of about ten minutes before counting off and doing it all again.
At the tables are newcomers, regulars, and volunteer ambassadors for the chamber. Not to mention coffee of course. Small business owners, major health organizations, banking institutions, city employees and even the mayor were all at a recent spring Coffee & Connections.
Michele Wilson, general contractor with Sonder Luxe Home Solutions and one of the Morrisville Chamber of Commerce’s 10 volunteer ambassadors, says the chamber gives her a great opportunity to be known and meet others. “I fell in love with the people here—they have done a lot for supporting small business,” she says.
At one Coffee & Connections event, a connection was made between someone whose spouse was looking for work and someone who worked in employment services, which later resulted in the spouse securing a position as a paralegal. Sometimes the connections go outside of primary employment as people relate instead over hobbies, volunteer
opportunities or side hustles. At every table is a welcome face and willing attitude to see where the connection could go.
“I love going to Coffee & Connections because it’s not just about meeting genuine people, it’s also a great way to learn about everything our community has to offer,” says Mackenzie Gokey, director of marketing for Triangle Smart Divorce. “There’s always something new to discover!”
For life science businesses and employees, the chamber hosts quarterly networking events, where those in industries such as medical, environmental, IT and construction gather to speak about what’s happening in the community. This popular after-hours program usually has about 80–120 people in attendance, including Wake county dignitaries and even North Carolina General Assembly state senators.
“ We are considered a life science hub,” says Wendy Peele, Morrisville’s chamber vice president. “We have more life science here than most places. We rival places like Boston, Austin and San Francisco.”
At one of the previous events a group of professionals struck up a conversation with an executive of a large life sciences company, which led to an ongoing relationship, and ultimately resulted in a contract for two large projects.
“Small business is very important to us—me in particular. I’ve owned a couple of small businesses, and I know what it’s like. So whenever I can connect small businesses with larger businesses, or even micro-businesses with larger businesses, it can be life-changing for them,” says Peele. “I always tell people: One person can change the trajectory of your business.”
Members prepare for the “speed dating” style of Coffee & Connections gatherings. Photo courtesy of Morrisville Chamber of Commerce.
DOG FRIENDLY DINING & BARS IN WESTERN WAKE
Summertime means outdoor dining options are plentiful in Apex, which makes it easier to bring along a favorite furry friend for extra company. Whether out for a casual drink with friends or a hearty family meal, Apex has options to include Fido.
Southern Peak Brewery in downtown Apex offers a relaxed neighborhood pub vibe with plenty of water bowls and doggie treats available to pamper pooches while you sip a cold pint on a hot summer night. The brewery features an award-winning seven-barrel brewhouse with mainstay beers and a rotating menu of new recipes on tap. Southern Peak loves dogs so much that they partner with Peak Lab Rescue to hold adoption events throughout the year.
950 Windy Road, Suite 100, Apex southernpeakbrewery.com
Not far from downtown, Mamma Mia! Italian Bistro on Laura Duncan Road offers a modern twist to classic Italian recipes. Walk with your pup around Hunter Street Park, then stroll to the bistro to savor a delicious meal alfresco. Water bowls are available for thirsty dogs, and many patrons often treat their pets to grilled chicken or a few meatballs as they dine on mouthwatering favorites such as Chicken Parmigiana or a classic pizza.
708 Laura Duncan Road, Apex mammamianc.com
Tap Station is a friendly spot where Salem Street meets West Williams Street—a convenient location for friends to meet up with their dogs in tow. The restaurant boasts a brewery, burgers and bourbon, and has ample outdoor seating accommodations for patrons to dine with their furry friends.
320 S. Salem Street, Apex tapstationapex.com
While enjoying pet-friendly dining spots, remember to keep your pup on a leash and up-to-date on their vaccinations!
– Paige Hachet Jacob
Cary dogs have it made. They’re welcomed—and often courted—at many local breweries, beer gardens and restaurant patios. Some places even invite well-behaved pups indoors. Here are a few spots in Cary that are extra welcoming to man’s best friend.
Bond Brothers Beer Company’s downtown Cary craft brewery boasts a large, dog-friendly outdoor patio space. Well-behaved and leashed pups are also welcome inside the taproom. The casual, family-friendly spot serves up locally brewed IPAs, stouts and cream ales, with a rotating array of food trucks. Plentiful doggie waste stations remind patrons to clean up after their pets.
202 E. Cedar Street, Cary bondbrothersbeer.com
Dogs get the royal treatment at Fortnight Brewing Company, an English-style brewpub specializing in traditional cask ales, plus American lagers and IPAs. A fun outdoor patio offers cornhole, food trucks and live music. Fortnight is so pet-friendly it often hosts local pet adoption events, such as its summertime Pints &
THIS PAGE: Dogs at TapStation in Apex can enjoy both patio and garden seating, but should avoid alcohol. Photos courtesy of TapStation.
Paws or holiday picture-time with “Santa Paws.” They’re happy to bring Fido his own water bowl, too. 1006 SW Maynard Road, Cary fortnightbrewing.com
Your pooch will enjoy playtime at the Barkyard, Cary’s newest dog park with separate areas for small and large breeds. Afterward, walk a few steps over to the Bark Bar, with its openair pavilion seating overlooking the expansive Downtown Cary Park. It’s dog-friendly and perfect for meeting friends and grabbing drinks or a light snack. Friendly bartenders, live music and fire pits add to the ambience. 327 S. Academy Street, Cary downtowncarypark.com
– Judith Cookis Rubens
The number of restaurants and bars in FuquayVarina that welcome patrons with their pets might be surprising. More than five businesses encourage bringing Rover in tow.
Cleveland Draft House allows pets on their fenced patio. According to owner Scott Joseph, most of the furry friends people bring in are dogs, but he has also seen a patron bring a cuddly pot-bellied pig and another with a stunning white cockatoo parrot. Regulars order chicken or hamburgers for their canine companions.
1420 E. Broad Street, Fuquay-Varina clevelanddrafthouse.com/fuquay-varina
Aviator Brewing Company also welcomes canine companions outdoors at two of their locations. The Pizzeria and Beer Shop boasts a covered second story to keep animals dry and four fire pits to keep them warm, and the area is large enough for leashed animals to walk around. Owners can order unseasoned chicken or one of their footlong hot dogs for their pets. The Tap House estimates that 50% of their patrons bring their animals.
600 E. Broad Street, Fuquay-Varina aviatorbrew.com
Garibaldi Trattoria’s diners and their dogs can sit on the patio under the red umbrellas or beneath the covered area. Takeout containers for water are available, and patrons often share their meals—dogs enjoy finishing up their owners’ lamb chops, steak or other dog-friendly selections.
900 N. Main Street, Fuquay-Varina fuquay.garibalditrattorias.com
Dogs relax and play with similar-sized friends inside the gated Barkyard, while their humans grab a drink or snack at the nearby Bark Bar. Both enjoy the shade and views of Downtown Cary Park. Photo by Tzu Chen Photography/Town of Cary.
– Drew Becker
When they say pet friendly, they mean it. Photo by Cleveland Draft House.
Dogs are the best companions, and these spots around the town of Holly Springs take care of both you and your four-legged friends!
With a motto of “Drink Beer, Pet Dogs,” you know Bombshell Beer Company is a great spot to unwind with your furry friend. This female-owned brewery features tons of delicious seasonal and staple brews for the humans out there and water bowls for our four-legged friends—plus doggie treats behind the bar. 120 Quantum Drive, Holly Springs bombshellbeer.com
Proud to be Holly Springs’ first bottle shop, Black Dog Bottle Shop is dog, beer-nerd and beer-newbie friendly. This spot is all about creating a community focused on trying new things and learning about craft beers. They host rotating food trucks and fun events like Music Bingo. Looking to add a furry friend to your family? Black Dog frequently hosts adoption events. 140 W. Holly Springs Road, Holly Springs blackdogbottleshop.com
Husband-and-wife founded Local Time Brewing features a rotating tap of globally-inspired beers and a focus on camaraderie that extends to furry friends. Hang out together— either indoors, or outdoors on the patio. Plus, they’re stocked up on dog treats! Make it a plan to enjoy some quality pet/ human time during $5 Pint Mondays or Music Bingo Thursdays. 300 S. Main Street, Suite 204, Holly Springs localtimebrewing.com
– Anna Brescia
If you have ever dreamed of taking your favorite pooch to grab dinner or a coffee, Morrisville offers plenty of options
Casual Mexican eatery Mi Cancun allows service dogs inside and welcomes pets of all types to sit on its outdoor patio. 1106 Grace Park Drive, Morrisville micancunmx.com
Craving Italian? Sit under the romantic string lights outside at Georgina’s Restaurant and Pizzeria. 3536 Davis Drive, Morrisville georginasrestaurantnc.com Or go for a stromboli or slice of pizza at Paolo’s on 54. 101 Keybridge Drive #500, Morrisville paoloson54.com
Neomonde is a less formal Mediterranean noshery, where guests say the staff was friendly and welcoming to their canines. 10235 Chapel Hill Road, #400, Morrisville neomonde.com
These spots welcome pets on their outdoor patios while providing water bowls:
• Two Guys Grille (laid-back American) 4149 Davis Drive, Morrisville / twoguysgrillemorrisville.com
• Koki (creative Puerto Rican) 10970 Chapel Hill Road #122, Morrisville / eatkoki.com
Black Dog Bottle Shop in Holly Springs is dog-friendly and even sells merch for them to wear, like these snazzy bandanas. Photo courtesy of Black Dog Bottle Shop.
Local Time Brewing in Holly Springs is dog-friendly both outside and inside, while also stocked with treats for your furry friends (and a brew for you, too). Photo courtesy of Local Time Brewing.
FROM THE HEART OF
TO YOUR TABLE THAILAND
BY KRISTEN SCHRUM
Nestled in the growing culinary landscape of Fuquay-Varina, Khao Sen brings a bold new take on Thai cuisine. Light, airy and bright, this full-service eatery offers customers a unique escape into a tranquil realm brimming with aromatic food and bubbling boba teas.
Khao Sen is the vision of husband-and-wife duo Paul and Sara Puenpa, their longtime friend Joy Jirawan, and business partners Blake and Katie Zalcberg.
Drawing on their deep roots in the restaurant industry—Sara and Joy both honed their skills at Wasabi, while Paul, a seasoned sushi chef, worked at Osha—this team set out to offer something beyond the typical expectations of Thai food.
“ We wanted customers to see a different flavor of Thailand,” says Blake Zalcberg. “The food comes out of the kitchen with the team’s heart on [its] sleeve.” Instead of the standard Thai menu that leans heavily on familiar staples like
Khao Sen serves up rich, hearty Thai dishes, such as Khao Kai Yang served with riceberry and goong karee. Paul Puenpa showcases the creation of just one of these flavorful sauces. Photos by Rachel Herbst.
pad thai and green curry, Khao Sen introduces what the owners describe as “homestyle, hearty Thai.” That means dishes cooked low and slow, layered with deep, rich flavors that reflect the places they come from.
The inspiration behind Khao Sen is deeply personal. The name itself, meaning “rice” (khao) and “noodle” (sen), is a nod to the staple ingredients that define Thai cuisine. But beyond the food, the owners saw an opportunity to serve a growing community in need of diverse dining options. As more people relocate to the Triangle from cities with rich culinary scenes, many are searching for a place that feels like home. “FuquayVarina has grown tremendously—it’s now around 42,000 people, and the demographic is becoming more diverse,” Zalcberg says. “There’s a real need for diverse food offerings.”
Two of the most popular dishes showcase the restaurant’s commitment to bold, comforting flavors. Khao Soi, a northern Thaistyle curry, boasts a thick, velvety broth that coats tender noodles and succulent meat, delivering a balance of warmth and spice in every bite. Another standout is Ba Mii Moo Daeng, a deeply satisfying bowl of slow-roasted pork shoulder, pork and shrimp dumplings, bok choy, scallions, cilantro and crispy wontons, served over egg noodles with a side of rich pork broth. These dishes, along with an array of other menu items, encourage family-style dining—an experience the owners hope customers will embrace.
One loyal customer shared their recommendation: “Order a variety of dishes to try as much of the food as you can; family-style is the way to go.”
And that recommendation holds true. There are even plenty of shareable starters that offer different tastes along the diverse spectrum of Thai cuisine, such as
Kanom Jeeb—steamed dumplings stuffed with ground pork, shrimp, water chestnuts, onion, scallion and cilantro, served with a sweet soy sauce; and Som Tam Polamai—a refreshing fruit salad with grapes, apples, pineapple, oranges, cherry tomato, lime juice and dried Thai chili, tossed with a spicy fruit dressing. But when it comes to dessert, you might want your own— the Sweet Sticky Rice with Thai Mango is just too good to split.
“It’s all about making people feel like they’re coming home to eat,” Zalcberg says. “If you walk into any home in Thailand, these are the kinds of dishes you would be offered.”
In order to emphasize a homestyle atmosphere with a hint of elevated comfort, the Khao Sen team designed the space to strike a balance between casual dining and a clean atmosphere. The dining area is spacious and open, with large windows that flood the room with natural light. White bistro chairs surround minimalist wooden tables, while plush booth seating provides a cozy alternative. Thoughtful touches, such as soft green pendant lights and sleek black-and-gold accents, create a space that feels both modern and inviting. The open-concept design ensures that the restaurant
feels lively, yet never overwhelming, encouraging guests to relax and enjoy their meal while placing full emphasis on the food.
Beyond its rich, home-cooked Thai fare, Khao Sen also loves to showcase their tea bar that redefines the traditional boba experience. “We treat them more as mocktails than tea,” Zalcberg eagerly explains. “We define them as our own, considering flavor profiles and combinations.” This innovative approach ensures that even those just stopping by for a drink can experience the thoughtfulness that goes into every offering.
While there may not be pad thai on the menu, every offering at Khao Sen—from its slow-braised curries to its house-crafted drinks—reflects the team’s dedication to sharing a different flavor of Thailand than what people are accustomed to; to share a unique heritage in an authentic yet unexpected way. As the Triangle continues to grow, restaurants like Khao Sen ensure that the evolving community doesn’t have to look far to find a place that feels like home.
ABOVE: The dining space of Khao Sen in FuquayVarina is clean and bright, inviting guests to relax. The green touches bring attention to their innovative tea bar. Photo by Rachel Herbst.
RAISING THE BAR
HOW NORTH CAROLINA IS BECOMING A WINE DESTINATION
BY JENNIFER PRIMROSE
As a wine lover who spends countless weekends exploring North Carolina’s wineries, I’ve seen firsthand how the state’s wine scene has evolved. From hidden gems to renowned wineries, the growth is undeniable. North Carolina may not be the first place that comes to mind when considering world-class wine regions, but its industry is quickly gaining national and international recognition.
Much of this growth stems from local wineries earning top honors in prestigious competitions, proving North Carolina wines can stand alongside those from more established regions, such as Napa Valley, Willamette Valley, New York’s Finger Lakes and Virginia. The state is building a reputation for excellence with its diverse terroirs (growing conditions), from the mountains to the coast, and its commitment to quality and innovation. North Carolina’s wine industry has faced its challenges,
but it’s also found creative ways to overcome them. To gain deeper insight into this growth, I contacted six professionals—from winery owners to winemakers—to share their perspectives on the state’s wine industry.
Wineries such as JOLO Winery & Vineyards and its sister winery, Rayson Winery & Vineyards, have garnered significant accolades in the industry, enhancing North Carolina’s reputation. JW Ray, owner and winemaker of JOLO and Rayson, emphasizes the importance of these awards to both his brand and the state as a whole. “They validate our efforts, not only in the eyes of our cherished wine club members and guests here in North Carolina, but also among highly trained and discerning wine judges from around the world,” he says. “Winning at prestigious competitions affirms that our wines can stand shoulder to shoulder with those from globally recognized wine regions. Beyond personal
satisfaction, these accolades enhance our brand’s credibility and visibility.”
Jay Raffaldini, whose winery, Raffaldini Vineyards, is known for its Italian-style wines, believes the North Carolina winery community plays a crucial role in the industry’s ongoing development. “We are only as strong as our weakest member, so we must support one another in improving every day,” he says.
For Raffaldini, one of the biggest challenges of winemaking in North Carolina isn’t necessarily the rainfall, but the constant moisture in the air. “It is brutal to grow grapes east of the Rocky Mountains, largely due to unrelenting humidity,” he explains. “Grapes are sponges and easily get waterlogged, which dilutes color and flavor. We solve that problem through the use of the Appassimento drying process, which is famously used to make amarone.” While Raffaldini tends to lose 25% of its entire red production annually from the elimination of water during the drying process, the resultant wine is intensely powerful, with dark, brooding fruit and tannins. You can taste the devotion to this process in wines such as Raffaldini’s Grande Riserva—an instant classic with its loyal wine club members.
Beyond accolades, North Carolina wineries define the unique characteristics of their locations. Sanctuary Vineyards, hailing from Jarvisburg, has gained recognition for producing award-winning vinifera in the challenging coastal climate of the Outer Banks, proving that quality wine can thrive even in unexpected regions. General manager John Wright attributes their success to the area’s longer growing season, the influence of the salt air and well-draining sandy soil, all of which contribute to producing high-quality vinifera grapes.
Dynamis Estate Wines, located in Jonesville inside the Yadkin Valley, is a rising newcomer that crafts small-batch releases from its estate, which rises 1,640 feet above sea level. This elevation allows the grapes to ripen slowly and evenly, producing outstanding wines that can rival those from any other wine region.
T he winery emphasizes a minimalist approach, allowing the vineyard to shine in its wines. “A strong thing for us is really using the property to our advantage,” says winemaker Katy Kidd, who shares the duties with co-winemaker Matheson Worrell. “We’re not trying to add a bunch of stuff into our wines. We’re adding yeast—and that’s
menu along
OPPOSITE PAGE: The wine cave at Shelton Vineyards in Dobson. Photo by Shelton Vineyards. ABOVE: Raffaldini Vineyards' tasting room is housed inside an Italian-style villa.
Photo by Dathan Kazsuk. JOLO Winery's JW Ray hit the industry like a hurricane, racking up awards for his wines from competitions around the world. Photo by Dathan Kazsuk. LEFT: Harvest Grill at Shelton Vineyards serves a rotating seasonal farm-to-table
with an extensive wine list. Photo courtesy of Shelton Vineyards.
pretty much it. Yeast, new French oak barrels, and being as hands- off as we possibly can.”
For Dynamis, gaining recognition beyond North Carolina is key, but at its core, the winery is driven by a deep passion for winemaking. “The reason we got into the wine industry and opened the winery was because we love wine—it’s our passion, and that’s why it’s all estate, all done here, and it’s all authentic,” says Worrell.
In the Yadkin Valley, one of North Carolina’s premier wine regions, Shelton Vineyards was instrumental in establishing the region’s first American Viticultural Area (a federally designated grape-growing region) in 2003. This milestone helped set the foundation for the state’s wine industry growth, and today, North Carolina is home to six American Viticultural Areas, with a seventh on the way.
Ethan Brown, winemaker at Shelton Vineyards, explains that generational changes within the vineyard have been crucial in combining tradition with innovation. “These generational shifts have enabled us to introduce new ideas while respecting the legacy of those who came before us,” he says.
Although the industry continues to thrive, it still faces several challenges. JOLO’s Ray believes that while awards have helped validate North Carolina wines, there is still work to do. “The success we’ve had in head-to-head competitions against renowned West Coast producers has piqued the interest of judges and industry professionals, encouraging them to explore North Carolina wine more deeply. Each award we win helps to dismantle outdated perceptions and establish our region as a serious player in the wine industry,” he says. “However, wine is an industry that thrives on time and tradition, and as a relatively young winemaking region, we need to continue learning—refining our craft and pursuing excellence with every vintage.”
At Sanctuary Vineyards, Wright echoes this sentiment, noting that growth often comes with constructive criticism. “We’ve learned to embrace criticism as a tool to refine our craft,” he says. “Awards are still important, but at this point, we know what we can do.” Sanctuary’s evolution to an award-winning player in the industry reflects a broader trend seen
across North Carolina’s wine scene—a commitment to excellence that is paying off, one award at a time.
May is North Carolina Wine Month, a time to celebrate the transformation of the state’s wine culture. The month highlights the achievements of local wineries, which are winning awards, attracting wine enthusiasts, creating new destinations and paving the way for the future.
So do yourself a favor and explore what North Carolina’s got in the glass. I live by the “drink local, eat local” gospel—so why not hit up a nearby winery the next time you’re out in wine country?
Sip, swirl, snag a bottle or two and bring home something luscious to pair with dinner. Trust me, your taste buds will thank you.
OPPOSITE PAGE: Matheson Worrell is part of the duo that makes up the winemakers at Dynamis Estate Wines in Jonesville. ABOVE: Katy Kidd is the other half that helps produce the wines at Dynamis Estate Wines. Photos by Dynamis Estate Wines. RIGHT: Visit Sanctuary Vineyards, located along the Outer Banks in Jarvisburg, to sample everything from sweet muscadine to award-winning vinifera wines such as tannat, petit verdot and viognier. Photo by Sanctuary Vineyards. Explore the picturesque grounds at Mountain Brook Vineyards in Tryon.
Photo by Mountain Brook Vineyards.
THIS PAGE, CLOCKWISE FROM LEFT: Ripken on the sidelines at Bank of America Stadium in September 2024 for the Duke’s Mayo Classic. Ripken’s trademark chain. Puppy Champ being cradled by Michael.
OPPOSITE PAGE: Ripken standing proud over his new little brother, Champ, at the O’Donnell family home.
RIPKEN & CHAMP: Big Paws to Fill
BY KYLE MA R IE M C MAHON | PHOTOS COU R TESY OF THE O’DONNELLS
Im agine a Saturday night under the lights in a packed Carter-Finley Stadium. N.C. State has just kicked off, and the crowd is energized, their frenzied cheers filled with anticipation. But their roars quickly turn to boos as a man rushes onto the field to retrieve the tee. Not because of the man himself—he’s in full Wolfpack gear—but because he’s not on four legs. Murmurs ripple through the crowd. “Where’s Ripken?!”
For years, the talented black Labrador retriever was a fixture at N.C. State games, barking in excitement before bounding
confidently onto the field to collect the tee. That bark, rare in his early years, only happened at CarterFinley with its energized fan base of 90,000. Players would join in and shout, “Get amped like Ripken!” The high energy meant he needed a little reprieve, only chasing down the tee during the half where N.C. State led the kick off, hence the boos.
But Ripken’s story didn’t begin under stadium lights. It began—as all the best dog stories do—at home. M ichael and Melissa O’Donnell adopted Ripken in 2016, carefully researching the right breed to be a
working dog and ambassador for their dog training business, now called All-Star Dog Training. They knew a trainer in Idaho and flew out to get the last puppy in a litter from Cowboy Kohl, Boise State University’s tee retriever. But Ripken quickly became more than a business partner. He was a beloved family member—gentle, quiet, patient. “He was very lovey. The kids would lay all over him, and he would just relax,” says Melissa.
R ipken’s calm demeanor served him well when he began retrieving bats for the Holly Springs
Salamanders in 2019. Trained by Michael, a former college baseball player, Ripken waited patiently for his cue before dashing onto the field to retrieve bats with a soft bite—carefully learned through hours of training with aluminum bats and bumpers.
T he novelty quickly became legend. Ripken was a natural, and his fame took off—helped along by his trademark gold chain and a GoPro harness that let fans see his retrieves from his perspective. By 2021, he was working with the Durham Bulls and taking on kickoff duties at N.C. State. He appeared at the NHL Stadium Series, dropped the puck for the Carolina Hurricanes, and even had his name worked into a Jake Owen concert lyric. On nights when they got to be in a suite, he’d scoop up dropped popcorn to his heart’s content, and maybe sneak into other suites for a hot dog or two.
But the best part of Ripken’s journey happened off the field. “Ripken was my sidekick,” Michael
says. “Everywhere I went, he went. And at the end of the day, he’d curl up on the couch or in front of the fireplace with the kids. He taught stronger love.” Melissa adds, “They drove all over town and trained, sitting on fire hydrants or a wall, so he would come home and just want to chill and snuggle and be loved on.” At home, Ripken was just a dog. He wrestled with his canine siblings, soaked up snuggles, and enjoyed family trips to their vacation spot in Topsail Beach—affectionately called “Ripken’s Retreat.”
R ipken’s success and work commitments made Melissa worry. In 2022, they brought home Rivers— genetically Ripken’s nephew—who was an incredible working dog, yet skittish. Rivers shadowed Ripken, but wasn’t born to be in the spotlight. So in June of 2023, the O’Donnells welcomed a new pup into the family:
Champ, Ripken’s blood brother and heir to the legacy.
E nergetic and affectionate, Champ is everything his name suggests—a little goofier, a little louder, but with the same love for people and passion for play. He’s very affectionate, and would tug on Ripken’s jowls to play when Ripken just wanted to chill. “Champ has that goofy run, and so much energy,” Melissa says. “But he’s so sweet and eager to learn. That dog has never met a face he didn’t want to kiss,” she adds with a laugh.
T hough still young, Champ began shadowing Ripken last year. The plan had been to split the 2025 season before Ripken retired at age 10. But Ripken’s health suddenly declined, and he passed away in January 2024. “He waited until the offseason,” Michael says quietly. “He gave everything he had.” The outpouring
THIS PAGE, LEFT TO RIGHT: A young Champ working on his retreiving skills and soft bite. A typical evening at home for Ripken, with snuggles and kisses from Faith and Owen.
THIS PAGE, CLOCKWISE FROM LEFT: Ripken in the middle of the Durham Bulls team picture in 2023. Ripken at one of his favorite places, Topsail beach. Ripken, Rivers and Champ snuggling at home. Michael and Champ dozing after a hard day’s work. A content and sleepy Champ.
of support was overwhelming. Fans from all over the world reached out with condolences. “He wasn’t just our dog—he was everyone’s dog,” he says. “We knew how much Ripken meant to everyone, and it is awesome to see continued support and love for him, and that he was able to share his love with everyone.”
Grieving Ripken hasn’t been easy—for the O’Donnells or their dogs. “Rivers laid in Ripken’s bed and cried for days,” Melissa shares. “Champ did the same. It was heartbreaking.”
Still, there’s hope and joy in watching Champ step up, slowly filling
the giant paw prints left behind. “We hope people will give him time,” Melissa says. “He’s learning. It’s a big job, and those are big paws to fill. But we think he’s up for it.” Michael agrees. “Champ’s already showing signs that he might be even stronger at the job. He learned from Ripken. He’s faster, more confident.”
But more than anything, he’s carrying on Ripken’s spirit. Champ is working Salamanders and Bulls games, and will likely return to Carter-Finley in the fall. Like Ripken, he rides shotgun with Michael during the day and plays with the
kids when they’re home. Michael will lie on the floor and try to spend time with Rivers, too, but Champ will butt in for attention.
W ith the O’Donnels ramping up business to train and share the skills they developed with Ripken, the future is filled with possibility. And while statues and plaques might be in the works to honor Ripken’s impact on North Carolina sports, the real legacy lives on in Champ—and in the hearts of every fan who cheered a little louder for a dog in a gold chain, racing toward a bat or a tee with joy in his eyes.
Michael, Melissa and Ripken on the sidelines at Carter-Finley Stadium during an N.C. State football game.
