10 Delicious Eats at Transfer Co. Food Hall in Downtown Raleigh, N.C.

“Take your taste buds on a trip around the world at Transfer Co. Food Hall in downtown Raleigh’s Olde East neighborhood, where community, fellowship and delicious food and drink abound. From the streets of Mumbai to the barrios of Argentina, from the sea to the farm, this renovated warehouse-turned-wonderland of flavor takes the concept of a food hall to its peak with these 10 awesome dining and drinking options.”

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GUEST HOUSE IS THE BOUTIQUE HOTEL I WISH I ACTUALLY LIVED IN

via Bon Appétit

“I’m the type to spend as little time in my hotel as possible. It’s where I brush my teeth and sleep. And sometimes—if there’s a phenomenal lobby bar—where I have a drink. But during a stay at Raleigh, North Carolina’s Guest House, a historic home that was recently transformed into an eight-room inn, I found myself spending a suspicious amount of time on the property.”

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DOWNTOWN RALEIGH'S TRANSFER CO. FOOD HALL ANNOUNCES FINAL TENANTS, EXPANDED HOURS

via CBS 17

“The two final tenants to open spaces at the food hall are Alimentari at Left Bank — which will sell Italian specialties, fresh pasta by the pound, and will be the only local whole-animal butchery and charcuterie shop downtown — and Mama Crow's, which is a restaurant featuring locally-sourced salads, burgers, house-made cheeses and hand-cut fries."

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Transfer Co. Food Hall Announces Vendors and New Hours

Transfer Co. Food Hall, an historically inspired culinary destination in downtown Raleigh, will open its doors with expanded hours on Tuesday, May 7, 2019, followed by a month of celebratory activities leading up to a late-summer grand opening. In addition to its current roster of chefs and restaurateurs, Transfer Co. Food Hall will debut its latest tenants with plans to open in full by end of summer of 2019. Tenants include Alimentari by Left Bank, Mama Crow’s, an expanded Burial Beer can shop, a ballroom/event space and a coworking hall.

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YES, THERE ARE POTATO CHIPS IN YOUR VERY CRUNCHY BAGEL SANDWICH

Via Bon Appétit

“At Benchwarmers in Raleigh, NC, they take their bagels seriously. They use fresh-milled Red Turkey wheat and Einkorn. The dough goes through a three-day fermentation process. They bake everything in a 10,000-pound, ripping hot wood-fired oven. And then they stuff their No. 5 bagel sandwich with Lay’s Kettle Cooked potato chips. Because, thankfully, they don’t take themselves too seriously.”

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LOCALS SEAFOOD OPENS ITS FIRST RESTAURANT

via Walter Magazine

“On the wall, a school of mullet swims toward the Carolina coast, the silhouette of barrier islands and the undulating line of mainland stark against the aqua sea. Where I’m standing would be just beyond the western edge of the map, at the newly-opened Locals Oyster Bar in Raleigh’s Transfer Co. Food Hall, which has slowly been rolling out new vendors. And I’m ready for seafood.”

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