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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BURIAL BEER CO. OPENING THIS SATURDAY

This is a unique, heavily curated and very different approach to the craft beer experience. Our Raleigh exhibit space is a boutique gallery for our beer and art. The expression is similar to that of a cafe, where visitors can sample wares and take their favorites to go. We drew inspiration from chefs who have their large restaurants and their “to go” cafes, offering a different take on the customer experience.

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