An Underground Hit at Sous Terre

Crawford Hospitality Group beverage director Jordan Joseph creates an intimate experience centered around a slow-craft, classic cocktail.
by Catherine Currin | photography by Forrest Mason

On a humid summer evening, escape to Sous Terre. Head down the discretely marked stairs, turn your key in an unassuming black door and you’re transported to a subterranean haven that feels worlds away from balmy Raleigh. The bar is one part grotto, two parts urban chic: here, two-tops tuck toward a long banquette for intimate conversation. Lighting under the bar highlights its wood-paneled walls; around it, buttery-leather stools invite guests to linger.

Behind the bar, manager Alexander Sieck is mixing classics like the Sazerac and Gin Fizz — measuring, shaking and pouring into glasses as well-considered as the space itself. Here, the drinks shine. Managing partner Jordan Joseph says that the vibe was loosely inspired by the classic whiskey bars of Japan, where the cocktail-making process is slower and quality is the name of the game. “These bars are typically narrow, dimly lit and full of oak,” he says.

“And every stage of the craft is high-quality — from hand-cut ice to premium ingredients to the presentation.” (The menu pays homage to these bars with its simple, classic Highball, which features Toki Japanese whiskey topped with “the finest soda,” Topo Chico.)

Sous Terre is the brainchild of Joseph, the beverage director for Crawford Hospitality Group. Joseph started his time in the Triangle as the beverage manager at Top of the Hill, with stints at The Crunkleton and Gallo Pelón Mezcaleria. Joseph, along with Scott Crawford and his wife Jessica, designed and launched Sous Terre in the former Atlantic Lounge space. “We want guests to open up this door to a different environment,” says Joseph.

Sous Terre, which translates to “underground” in French, rounds out a Crawford Hospitality trio at Person and Pace Streets alongside Jolie and Crawford & Son. The cozy bar is a treat for happy hour, a nightcap or while you wait for dinner upstairs.

The membership concept — with the key to open the bar’s door — carried over from Atlantic Lounge, a concept meant to keep the experience feeling intimate and special. But new keys can be purchased for $50 at one of the restaurants, and if you’re dining at Crawford & Son or Jolie, no key is required.

As the group’s beverage director for the past four years, Joseph has been creating beverages to fit with the offerings at Crawford’s restaurants. Sous Terre is the first bar from the team. “Up until now, the cocktails I’ve been making have been food-driven. Here, it’s all about the drinks,” Joseph says. Sieck, who crossed paths with Joseph bartending at Gallo Pelón and The Crunkleton, says it gives them endless flexibility. “When you don’t have a culinary concept to target, you don’t have to fit any theme except trying to be a very good bar,” he says.

To that end, their offerings tend to be simple — but done well. “I wanted to open with a menu that focused on classic cocktails,” says Joseph. “We’ll continue to rely on classics as we update the menu, but bring our own fresh take.” In addition to cocktails, the menu features spirit-free options like the Little Tokyo, a non-alcoholic sparkling wine with pickled ginger and miso honey. There’s also a curated list of wines by the glass and a selection of local beers.

“We’re trying to highlight the ingredients and the spirits, we don’t want to do too much for the sake of trying to dazzle our guests,” Sieck says. He says that a really great cocktail is usually better when someone else makes it, and all the details are handled for you.

“One of the best things about going out is to relax and you don’t have to worry about anything. Sometimes the experience is enhanced in the details that you don’t notice.”

The space is not meant for a quick drink and dash. It’s meant to be a place to settle in, stay a while and savor a delicious beverage with friends. “Anyone can make a good drink,” says Joseph. “But when it all comes together — you have a special experience.”