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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NOW OPEN: CAPTAIN COOKIE AND THE MILKMAN IN RALEIGH'S TRANSFER CO. FOOD HALL

via ABC 11 News

“Captain Cookie and the Milkman has opened at the Transfer Co. Food Hall in Raleigh! The company started as a mobile bakery food truck in Washington D.C. and now has several trucks and two locations in the nation's capital along with the new Raleigh spot. The North Carolina location is a homecoming of sorts for the founders.”

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TRANSFER CO. FOOD HALL IS RALEIGH'S MASSIVE NEW FOODIE ATTRACTION

via VisitRaleigh

Big news, foodies—bagels, burritos, beer and more goodies have arrived in one awesome space in Raleigh, N.C.! Transfer Co. Food Hall, a food hall and market housed in a 43,000-square-foot renovated warehouse in downtown Raleigh's Olde East neighborhood (just a few minutes on foot from the North Carolina State Capitol, Duke Energy Center for the Performing Arts, CAM Raleigh and more), is now open!

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BENCHWARMERS BAGELS BAKES WITH FIRE AND CHALLENGES THE BAGEL ESTABLISHMENT

via News & Observer

Benchwarmers Bagels is pushing back against the bagel world’s geography bias. For what seems like forever, a myth has been boiled and baked into a kind of accepted truth. If the bagel you’re eating didn’t come from the New York boroughs or Montreal, what’s even the point? It may look like a bagel, taste like a bagel, lodge poppyseeds between your teeth like a bagel, but if hailing from all the elsewheres in-between, it’s treated as something less than the real thing.

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FOOD TRUCKS 'ARE NO LONGER' A NOVELTY,' BUT THEY ARE ADAPTING

via The New York Times

Kirk Francis, co-owner of Captain Cookie & the Milkman, a mobile bakery in Washington, echoed that sentiment. Mr. Francis and his wife, Juliann, started in 2012 with one truck; they added a second one a year later and two more the next year. During the first year of operation, business grew fivefold. The cart experienced 20 percent to 30 percent growth every year after that until last year, when sales were mostly flat.

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ACCLAIMED ASHEVILLE BREWERY READIES ITS NEW TAPROOM AT RALEIGH FOOD HALL

via News & Observer

Burial’s taproom will open Saturday in Transfer Co. Food Hall in downtown Raleigh, the brewery announced on social media. The space is called “The Exhibit,” with the brewery seeing it as a small art space, co-founder Jessica Reiser said in an interview. The wall is decorated with blown-up prints of various can art.

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