by Mimi Montgomery photographs by Eric Waters Joey Barbour and Michelle Palacios met when Barbour was a bartender at Glenwood Avenue’s Cornerstone Tavern and Palacios came in for a drink. “I played the whole cool-bartender-role type thing,” he recalls. “And I played…
“The restaurant is fast-paced and high-stress. When I’m out in the garden, I have to slow down and be in tune to the natural world. … It’s meditation, a relief.” – Sean Fowler, chef and owner of Mandolin restaurant by Jessie…
text and photographs by Dean McCord There was a time not so long ago that Wilmington was considered a coastal afterthought by some Triangle residents. It wasn’t a destination like Wrightsville Beach or Carolina Beach, and it lacked the storied history…
by Jessie Ammons photographs by Nick Pironio Person Street Bar is about community. “The cocktails are a consequence of spending time with people,” says co-owner and founder Jeff Clarke, above. He and his partners, all close friends, live in Oakwood, walking…
by Mimi Montgomery Getting back on your feet can be hard. The Carying Place in Cary tries to make it a little easier. The nonprofit helps working homeless families achieve independence through a mentoring system that focuses on managing personal finances,…
by Tina Haver Currin photographs by Christer Berg As Raleigh continues to land on Forbes lists as one of the fastest-growing cities in the United States – #1 in 2013, #2 in 2014, #4 last year – the city is, understandably,…
by Mimi Montgomery photographs by Kelsey Hanrahan Jake and Shannon Wolf aren’t just the owners of hot downtown restaurant Capital Club 16 – they’re also husband and wife, and they have a long North Carolina history. The couple first met in high…
by Jessie Ammons You’ve heard of Community Supported Agriculture programs, the popular way to buy local, seasonal produce directly from local farmers. Now you can jump-start your personal art collection by joining Raleigh’s first Community Supported Art program, organized by…
by Fanny Slater Once upon a basket of cornbread, I made a decision that would forever change the course of my life. I slouched into the cozy, familiar booth at Margaux’s Restaurant and asked my family: “What about some kind of…
by Kaitlyn Goalen photographs by Jillian Clark If there’s one type of protein that’s ubiquitous in North Carolina, it’s pork. We have a rep as a hog-farming state, a tradition that holds today. Here in Raleigh, we’re lucky to have…
by Liza Roberts photographs by Nick Pironio Craig Rudewicz stirred up his first batch of bitters behind the bar he managed at Little Hen restaurant in Apex a few years ago. Inspired by the cinnamon and clove flavors of the…
by Mimi Montgomery After serving as executive chef at The Umstead’s Herons restaurant, Scott Crawford opened Standard Foods last fall with business partner John Holmes. The space is a hybrid restaurant, grocery, and butcher shop, featuring a variety of ingredients…
by Dean McCord photographs by Lissa Gotwals For nearly 50 years, chef David Mao has been on a journey to a destination that cannot be found on a map; a trip that cannot be measured in miles. It has been a sojourn…
by Kaitlyn Goalen photographs by Jillian Clark We live in an age in which craftsmanship is cool. “Small-batch” and “handmade” are buzzwords that indicate value and authenticity. This is especially true in the world of food, where the very idea suggests…