The foodie and industry advocate shares where he goes for quick bites, special nights, a well-made beverage and more.
by Ayn-Monique Klahre | photography by Forrest Mason
Here in Raleigh, we have a good problem: With so many great spots to choose from, how do you decide where to go for something to eat or drink? We think the best way to ask someone is to get a recommendation from a person who knows their stuff.
For our 2026 Guide to Where to Eat and Drink in Raleigh, we tapped 10 local foodies and hospitality folks to share their favorite spots based on years of experience and excellent palates. Their selections include a broad range of tastes — from fine-dining experiences to quick-serve comfort food — that consistently deliver.
One of them was Joshua Hernandez, a foodie and hospitality advocate in Raleigh. A passionate culinary explorer, Hernandez has dined in more than 450 MICHELIN-starred restaurants worldwide and is deeply involved with the James Beard Foundation as one of the few consumers invited to last year’s Chef Action Summit. He recently launched Hands Please with an inaugural event in Washington, D.C., bringing together over 200 award-winning culinary professionals to share ideas, celebrate creativity, and build community.
Herons. photo credit: Liz Condo
Where do you go for a special-occasion meal?
It’s always going to be Herons, that’s where we’ve celebrated everything from new jobs to anniversaries to birthdays, or gathered together after deaths in the family. It’s a world-class restaurant. I’m always interested in whatever’s in season, the service is impeccable — we’re very lucky to have it in North Carolina and the Triangle.
What’s your go-to restaurant?
Crawford and Son. Eating there is like coming home. When we go there it’s basically dealer’s choice — what’s in season, what’s fresh. They do everything well. Their cheddar biscuits are a mainstay so we always order them for the table and also to go.
What’s your favorite spot that doesn’t get enough cred?
I love Bombolo in Chapel Hill. Chef Garret cooks the way Americans eat — he’ll do a stuffed poblano pepper one night then friend chicken or classic Italian the next. It’s all on one menu and it changes every week. Cooking all those cuisines is a talent.
Where do you go to eat lunch?
That’s always Ricky Moore’s Saltbox Seafood Joint. It looks deceptively simple but he’s got these layers of flavors. I love the hush honeys and especially love soft shell crab season.
Where do you get a meal on the go?
Ko-kyu in Durham. It’s basically an Asian late-night market on steroids. My husband and I go there at least twice a week when I’m home. We love their street tacos and they have excellent banh mi sandwiches… it’s a slippery slope.
Where do you like to get a beverage?
They make fabulous cocktails and Sous Terre. They always have green chartreuse, which is rare around here. I love the Last Word cocktail.
What’s your go-to coffee spot?
This is a little random, but I love the Black & White Coffee Roasters in the RDU Airport. I travel quite a bit and they’re one of the best roasters around here, they’re nationally known and well respected. I do a quad espresso.
Tamasha
Where do you get a sweet treat?
If I’m going to do dessert, it’s going to be at Tamasha. Chef Bhavin does some high technique-driven desserts that are super flavorful and visually stunning.
What’s your favorite new-ish place?
Peregrine — I love it! It’s a beautiful design and Chef Saif has all these beautiful cultural nods to his background. I love the Bengali chicken, it’s just fantastic.
What are you excited about in the hospitality scene?
I can’t wait for Christopher Prieto’s STQ to open in Raleigh. I know that Prime Barbecue is amazing — he converted me to liking barbecue — and I’m excited to see how he interprets the steakhouse. He has toured so many steakhouses, he knows he wants to have the perfect burger. I’ve been looking at his previews and he’s sparing no expense, he has a great eye for design and it’s gonna be gorgeous.
