Foodie news: New raw bar opens in Brightleaf District

St. James Restaurant and Raw Bar opened Thursday in the Brightleaf District.

Posted 1:26 p.m. Nov 3, 2017 — Updated 7:16 p.m. Jul 13, 2018

Sean Lennard

, Triangle Food Guy

DURHAM, N.C. — On Thursday Matt Kelly opened his latest venture, St. James Restaurant and Raw Bar, in the former Fishmonger’s spot in the Brightleaf District. Kelly first opened Mateo Bar De Tapas, where he was named a James Beard Foundation semifinalist for Best New Restaurant in 2013. And, last year, he added Mothers & Sons Trattoria, an Italian trattoria, and Lucky’s Delicatessen, a sandwich shop with a choice beer cooler.

Wake County Restaurant News

Downtown Raleigh’s Glenwood South district recently saw the opening of Saigon Grill & Bar located on the ground floor at 222 Glenwood. The menu features a fusion of Asian and Vietnamese culinary traditions. It is owned and operated by John Tang and Richard Fong. Tang is the owner of Sushi O Bistro and Sushi Bar, while Fong hails from New York, but most recently was working in the now closed An Asian Cuisine restaurant in Cary.

Last weekend Southern Charred, a new barbecue joint serving up pulled pork, smoked deviled eggs, biscuit sliders and more, opened their doors at 510 Glenwood Avenue in downtown Raleigh. Southern Charred is part of the Bunch of Fives Hospitality Co. that also brought us The Anchor Bar, The Milk Bar, Mofu Shoppe and the soon-to-be Dogwood Bar & Eatery.

Over on NC State’s Centennial Campus, the StateView Hotel recently opened overlooking Lake Raleigh. Of equally important note, the hotel features an American-style restaurant called Flask & Beaker, which draws inspiration from North Carolina flavors and crops, as well as incorporating innovative and unique cooking style techniques.

And we have a little bit more information on Zanyu Asian Noodles coming to Lafayette Village in North Raleigh. As of now, they plan on opening the middle of this month. Chef and owner Michael Bongiorno spent 15 years working as an executive chef for Hyatt International in Asia, working in the Philippines, Malaysia, Brunei, Thailand, Guam, Indonesia, Singapore and Japan.

Down in Garner, reader Hugh Autry pointed out that Just Cookin’ opened at the end of September at 231 Timber Drive in Garner. It’s in the former El Dorado space at the Timber Crossings shopping center at Timber and Benson Road.

Also in Garner, Hugh Autry also let us know that Oak City Pizza, a wood-fired pizza spot, has opened at 206 Forest Hills Drive in the Forest Hills shopping center in Garner.

Over in Holly Springs we are getting closer to the opening of the latest Famous Toastery in the Holly Springs Towne Center. They are having their invitation-only preview meals the middle of next week, and they typically open a few days after that. Stay tuned and we will let you know as soon as we get the official date. They already have locations in Cary and Morrisville.

Durham, Orange & Chatham Restaurant News

Just across the Chatham County line from Chapel Hill, Chathamites can now make a run for the border with the opening of the latest Taco Bell located at 48 Knox Way right along 15-501 South. Thanks to reader Delonda Alexander for pointing this out to us.

Closings

WRAL reported this week that Bare Bones, located in downtown Raleigh in the former Zinda spot, announced their immediate closing. They are part of the Eschelon Experiences group.

Food Trucks

Food Truck Thursdays is back in Knightdale. Every Thursday from September through November, Knightdale hosts a new truck at Knightdale Station Park for lunch and dinner. Just look for it from 11:30 a.m. to 1:30 p.m. and 6 p.m. to 8 p.m. near the amphitheater (rain or shine – shelters are covered). Thanks to Mark Ginsburg for the heads up.

The last food truck rodeo for the year in Durham is this Sunday, Nov. 5.

Art Sheppard notified me that Chapel Hill is bringing back the Rodeo on Rosemary. It will be held this Sunday, Nov. 5 from noon to 4 p.m. (also same day as the Durham Rodeo).

Thanksgiving made easy

It is turkey time! Donovan’s Dish is serving up chef prepared Thanksgiving meals to you and your family. Think fresh, made from scratch, locally-sourced and of course delicious; all without you having to spend hours in front of the stove. All this and they’ll deliver it right to your door! Order your Thanksgiving dinner and take the day off to enjoy friends and family.

If you don’t want to spend your Thanksgiving in the kitchen, Raleigh’s Q Shack offers up everything from whole smoked turkeys, to sides, to the entire turkey-day meal! My family has been doing this for several years and it has been fantastic!

Events

The new WRAL.com Voters’ Choice Awards starts this fall with expanded categories and subcategories. You can nominate your favorite businesses through Nov. 8. On Nov. 13, they will unveil the official voting ballot. To nominate a business, click here. And if you are a business interested in sponsoring this year’s awards or getting promotional graphics to help encourage people to nominate your business, click here.

Tonight, Nov. 3, is the annual Brewer’s Ball, an evening of the finest foods, unique craft beers, and pure North Carolina indulgence in support of the Cystic Fibrosis Foundation. It takes place at Bond Brothers Beer in Cary beginning at 6:30 p.m.

Nov. 4 brings us one of my favorite events of the year – the fifth annual Salt & Smoke Festival where chef Kevin Callaghan and his team from Acme capture a perfect autumn day in the South with bluegrass, whole hog barbecue, oysters on the half shell and local drinks – so many rich traditions rolled into one singular and spectacular celebration at Rock Quarry Farm.

Also on Nov. 4, join Bites of Bull City from 10 a.m. to noon for a Durham brunch tour. Your delicious tour will take you to Piedmont, Pie Pushers and Counting House. You will meet the chefs behind the dishes and get a taste of the unique flavor and styles at each stop. Cost is $45. Use coupon code SAVEFIVE to get $5 off through this Sunday.

And then on Nov. 5 is the 27th annual A Tasteful Affair at The Blue Zone at Kenan Stadium, where 500 guests will enjoy delicious samples from more than 24 of the area’s best restaurants, catering companies, beverage purveyors and food trucks to benefit the Ronald McDonald House.

On Nov. 11, the folks over at Mofu Shoppe are holding their inaugural Pho-All Fest at Mofu Shoppe on Blount Street in downtown Raleigh. All proceeds to benefit Neighbors to Neighbors. There will be lots of music and fun activities, including several eating contests.

It’s time for the 2017 Triangle Chili Challenge. On Sunday, Nov. 12 in downtown Cary, restaurateurs and food trucks compete alongside the Cary Police and Fire Departments for the “Best Chili in the Triangle." The event also features live music, craft beer, art vendors, raffles and cash prizes. The winner will go home with $300 in cash, a trophy and serious bragging rights.

Reap the spoils of competition while top Triangle chefs compete to be named Soup-erior Chef at Urban Ministries of Wake County’s annual Stone Soup Supper on Wednesday, Nov. 15 at NCSU McKimmon Center. Funds raised from the event will be used to feed, shelter, and provide healthcare to low income individuals living within Wake County. Guests receive unlimited bowls of specially crafted soup from more than a dozen chefs. Guests also receive one piece of artisan pottery, hand-crafted by the Triangle Potters Guild.

Mattie Beason of Black Twig Cider House will host TxotxFest on Nov. 18 from noon to 4 p.m., offering regional and national ciders with cuisine and the txotx – a traditional Spanish cider barrel. This year, Beason kicks off TxotxFest with a $50 five-course cider-paired dinner at Black Twig Cider House featuring Asheville’s chef Steven Goff of Brinehaus Meat & Provisions and ciders from Noble Cider, Urban Orchard, Appalachian Mountain, and James Creek.

Food Bank Corner

Our friends at the Food Bank of Central and Eastern North Carolina will be holding a Students Against Hunger food drive from October through December for schools in the area. Participants in the Students Against Hunger campaign collect food and funds from Oct. 2 through Dec. 2. Competing schools must deliver their donations to their warehouse by noon on Dec. 2. There are lots of creative ways for your child’s school to participate.

Raising a Ruckus

Fellow restaurateurs, Ruckus Pizza has created a non-profit organization, Raising a Ruckus (RAR), which works with local guidance counselors to help identify families most in need in our Wake County School system. These are families that, without someone stepping in to help, would not have what many of us know as “Christmas.”

In the spirit of the season, we would like to reach out to our fellow restaurant owners and see if you would be open to partnering with us for collaboration on this annual project.

Ruckus will take care of the organization of the project, including identifying the families needs, creating marketing materials, putting together all materials your restaurant would need and coordinating the pickup and delivery of the items to these families. What we are asking of you is to consider “adopting” one of these families with us and promoting the giving tree in your location and working to collect all items on the family’s wish list. Most items are basics like socks, pants, a jacket, a gift card for groceries, a new doll and other basic items.

For more information contact robert@ruckuspizza.com

Sean Lennard covers the Triangle food scene on his site Triangle Food Blog.

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