The chef and owner of The Fiction Kitchen shares where she 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 Caroline Morrison, chef and owner of The Fiction Kitchen. Morrison is a North Carolina native and the owner and chef of The Fiction Kitchen, which she opened with her partner and wife, Siobhan Southern, in 2013. She is known for creating innovative plant-based cuisine, a passion born from her vegetarian experience in the South, which led her to earn a culinary degree from Wake Technical Community College. A recognized entrepreneur, Morrison was a 2019 James Beard Women’s Entrepreneurial Fellow and has moved The Fiction Kitchen to a new location at Gateway Plaza to accommodate its growing popularity and expand its offerings. 

Where do you go for a special-occasion meal? 

This is a no-brainer, it has to be Stanbury. Joseph and his team have just built this spirit within the restaurant that speaks to hospitality and celebration. They’re always willing to do something off the cuff to please anybody, it always feels special. I love the decor and how they treat their employees. They do a great job with their salads and the seasonal past plate. They really highlight local produce — something we try to do as well — and they’re really great at bringing what that farmer has worked on to a higher level. 

What’s your go-to restaurant? 

If I have friends who have never been to Raleigh or I want to catch up with someone, my go-to spot is Poole’s Diner. It’s one of the first places I want to bring people, it shows what Southern cuisine can be like. And they have some slammin’ vegetable options.

What’s your favorite spot that doesn’t get enough cred? 

There’s a takeout place on New Bern, Chuan Cafe, that’s not afraid of the flavor and the heat. I’m semi-obsessed with their eggplant and cabbage. It’s very authentic and it’s one of those cuisines that I don’t cook a lot at home.

Where do you go to eat lunch? 

I’ve been drooling over the tofu banh mi at Midtown Pho. I add extra jalapeños and extra cilantro. It comes wrapped in this cute paper bag and is really affordable. They have great sauce, the bread has a great texture — crunchy and soft — and the veggies are always really fresh.

Where do you get a meal on the go?

One of my Raleigh staples is MoJoe’s. They’re so consistent and the service is so quick.

Where do you like to get a beverage?

I’m an IPA drinker so this is easy: Lynnwood Brewing Concern. Their brewers, they’re minds are fantastic! They’re so creative and the staff is kind of like Cheers, they’re a whole group that comes to the bar that knows each other. I love their Mosaic Pale Ale. It drinks like a session, it’s low ABV, but it’s hoppier than most ales. Another place is House of Hops, I really like their selection. A lot of it’s local or regional so you can try something new there.

What’s your go-to coffee spot?

This is also a no-brainer: when I do get a chance to grab a coffee, it’s gotta be Cup A Joe. I worked there for years during college and made some great friends. Some of my customers are people I met while I was a barista at Cup A Joe, and I still remember their drinks! When I go, I like an iced coffee with light ice, light hazelnut, and oat milk.

Where do you get a sweet treat?

Little Blue Bakehouse. I go there fairly often, I think their concept is great and creative. It’s kind of arm-opening in that they host different bakers and highlight different people. It’s like an incubator. They have also been highly involved in the community and have some vegan and gluten free options.

Mala Pata

What’s your favorite new-ish place?

I’m obviously really excited about Mala Pata and everything that’s going on in Gateway Plaza. I recently had a great dinner there, and if you have dietary restrictions they’ll have something ready for you. I love that Escazū has moved to Gateway Plaza as well. 

What are you excited about in the hospitality scene?

I haven’t been to Bitter Social yet, they’re doing a lot for the community in the food and beverage scene. And I can’t wait to see what they come up with at Big Cat. I hope they bring the Cauliflower 65 back!

This article was originally published on December 29, 2025 on waltermagazine.com