With the drive closing in on its target of 200 stuffed teddy bears for children in WakeMed’s care, Cellar 72 is throwing a final push event to cross the finish line.

The Finale Event Details

To wrap up the campaign, Cellar 72 is inviting the community out for an evening of champagne, light bites, and holiday-season giving:

• When: Thursday, Sept. 24, 2026, from 6:30-8 p.m.
• Where: Cellar 72 (2010 Fairview Rd, Raleigh, NC 27608)
• Admission: Free to attend
• What to Expect: Light bites, glasses of Ayala Champagne, and a vibrant community atmosphere

“All month, every bottle of the Ayala Champagne Brut Majeur purchased has meant one stuffed teddy bear donated to the WakeMed Foundation for the children in their care and we’re just shy of our goal of 200 bears. This event is your last chance to help get us there.” — Brannon, Cellar 72

How You Can Help Reach the Goal

If you cannot attend the event in person, you can still participate and support the drive by purchasing a bottle of Ayala Champagne Brut Majeur ($61.00) directly in-store at Cellar 72 or through their online store. Every bottle sold directly puts a comforting teddy bear into the hands of a child receiving care at WakeMed.

Grab a friend, enjoy some world-class bubbles, and help Cellar 72 bring comfort to local kids this season!

Known for its broad, dietary-inclusive menu, Irregardless offers a variety of options whether you are hosting traditional meat-eaters, vegetarian, vegan, or gluten-free guests.

Take & Bake Packages & A La Carte Offerings

For home celebrations, Irregardless has designed a complete Take & Bake Package built to serve 4 to 6 people. The package includes roasted turkey, turkey gravy, cranberry jam, one dozen yeast rolls, a choice of three sides, and a choice of dessert. (Note: Take & Bake package orders are fixed with no substitutions or modifications).

If you prefer to build a custom menu, items can also be purchased a la carte (each serving 4–6):

• Entrees: Roasted Turkey Breast (GF); Heirloom Carrot Wellington with mushroom duxelles, gruyere, puff pastry, and creamy carrot sauce (Vegetarian); and Stuffed Acorn Squash with wild rice, apple, cranberries, kale, pecans, and rosemary cashew cream (Vegan, GF).
• Sides: Harvest Salad (Vegetarian, Vegan Option, GF), Mashed Potatoes (Vegetarian, GF), NC Sweet Potato Casserole (Vegetarian, GF), Mac and Cheese Gratin (Vegetarian), Green Bean Casserole (Vegetarian, GF), Roasted Brussels Sprouts (Vegan, GF), Cornbread Stuffing (Vegan, GF), and Roasted Root Vegetables (Vegan, GF).
• Desserts: Traditional Pumpkin Pie (Vegetarian), Bread Pudding with Bourbon Anglaise Sauce (Vegetarian), and Apple Crisp with Brown Sugar Oats (Vegan, GF).
• Extras: Pints of Turkey Gravy, Cranberry Jam, Lemon Tahini Dressing, and additional Yeast Rolls by the dozen.

Ordering Deadlines & Pick-Up Schedules

Order Deadline: Pre-orders close on Sunday, November 22 at 9:00 PM. Pre-orders and reservations fill up rapidly each year.

Pick-up hours at the restaurant (901 W. Morgan Street, Raleigh) are scheduled as follows:

• Wednesday, Nov. 25, 2026: 12:00 PM – 3:30 PM
• Thursday, Nov. 26 (Thanksgiving Day), 2026: 8:00 AM – 12:00 PM

For those who want to skip both cooking and cleanup, reservations are also available for Irregardless’ $70 per person Thanksgiving Day Prix Fixe dine-in experience.

Designed to capture the vibrant, high-energy feel of a modern Japanese noodle bar, the updated space offers an inviting backdrop whether you are stopping in for a quick solo lunch break or gathering with friends for evening drinks and ramen.

What’s New on the Menu

The reimagined menu highlights comforting, flavor-forward Japanese cuisine crafted with high-quality ingredients:

• Handcrafted Ramen Bowls: Layered with rich, slow-simmered broths, specialty noodles, and fresh toppings.
• Stir-Fried Noodles & Small Plates: A variety of Japanese-inspired bites and wok-tossed noodle dishes perfect for sharing.
• Curated Sake Program: An upgraded beverage menu featuring premium sake selections and flights paired to complement the kitchen’s bold flavors.

“Torii’s reopening represents an exciting evolution for the brand,” says Paul Ramsey, Restaurant Division Manager. “We wanted to create a destination that feels vibrant, modern, and approachable while delivering the high-quality flavors and hospitality our guests have loved from Kanki for decades.”

Located inside Crabtree Valley Mall, Torii Noodle Bar strikes a clean balance between casual convenience and a polished dining experience. Stop by on your next trip to Crabtree to check out the new space, sample a sake flight, and enjoy a bowl of handcrafted ramen.

Launched on August 20th, this collaboration is the brainchild of Chris DePerno, a 22-year veteran professor of fisheries, wildlife, and conservation biology at NC State, and the founder of Dr. D’s Original Barbeque Sauce. What started over 15 years ago as small backyard batches for family and friends has been perfected into a bottle of pure North Carolina tradition.

The Flavor Profile: Bridging the Great BBQ Divide

If you’ve lived in North Carolina for more than five minutes, you know about the state’s great culinary debate: Eastern style (vinegar-based) vs. Western style (tomato-based). Slobberin’ Sauce acts as the ultimate peacemaker. The recipe brilliantly bridges the gap, combining the rich, tomato-based boldness of the West with the zesty, vinegar-based kick of the East. The result? A perfectly balanced sweet, smoky, tangy, and peppery sauce that unites the state’s iconic flavors one bottle at a time.

Sauce with a Purpose

Great flavor aside, the best part about Slobberin’ Sauce is its mission. Every bottle you buy helps invest in the next generation of Raleigh’s brightest minds. Royalties generated through NC State’s trademark licensing program and direct sales will fund student scholarships.

“The goal has always been to give back to the communities that have supported us and to invest in the next generation,” said DePerno. “Thanks to this partnership with NC State, Slobberin’ Sauce will do just that.”

Where to Get Yours

Slobberin’ Sauce made its grand debut just in time for the new academic year and is featured heavily at this year’s Packapalooza on Saturday, Aug. 22, 2026. You can snag your own bottle through the official Slobberin’ Sauce website.

Whether you’re a die-hard Wolfpack fan or simply an NC barbecue aficionado looking for your new favorite glaze, Slobberin’ Sauce is a must-try.

Have you tried it yet? Let us know in the comments if you’re team Eastern, team Western, or team Slobberin’ Sauce!

Located on the ground floor of the 1000 Social tower at The Exchange Raleigh, Pranzo delivers a stylish, relaxed approach to modern Italian dining designed to transition seamlessly from quick weekday lunches to vibrant evening gatherings.

The Experience

Aperitivo & Boutique Wines

Central to Pranzo’s ethos is the authentic Italian tradition of aperitivo—the ritual of gathering for pre-dinner drinks and small plates to unwind and savor the evening. Complementing the kitchen’s ingredient-driven menu is a hand-picked wine program highlighting small, organic, and women-owned vineyards, bringing rare labels to Raleigh that aren’t available anywhere else in the region.

First Look

Menu Highlights

Under the direction of Chef AJ Papineau, Pranzo focuses on imported specialty goods, fresh textures, and rich Italian comfort. Preview highlights include:

• Barolo Braised Short Rib served over soft Parmigiana Reggiano polenta
• Smoked Burrata with sweet & sour red onions, baked tomatoes, arugula, and first-press olive oil
• Spicy Prawns paired with pesto-marinated zucchini, balsamic, radicchio, and saffron mayonnaise
• Beef Carpaccio topped with roasted red peppers, Parmigiana Reggiano, capers, and black pepper dressing

Plan Your Visit

• Location: Ground Floor of 1000 Social at The Exchange Raleigh
• Hours: Monday–Thursday: 11 a.m.–9 p.m. | Friday–Saturday: 11 a.m.–10 p.m.
• Website & Social: Explore menu details at pranzoraleigh.com or follow @pranzo_raleigh on Instagram.

Selected personally by the AB Bourbon Team, this sixth iteration is described as warm, welcoming, and distinguished. With a profile featuring vanilla, candied orange rind, and a silky butterscotch finish, it’s a spirit designed for the true connoisseur.

Event Details

When: Friday, March 27, 2026 | Saturday, March 28, 2026 | Sunday, March 29, 2026

Time: 6 p.m.

Where: The Angus Barn Wine Cellar (9401 Glenwood Avenue, Raleigh, NC)

Price: $200 per person (+ tax)

The Menu

Guests will enjoy a gourmet journey featuring five courses, each thoughtfully paired with a custom bourbon cocktail.

• Passed Hors d’Oeuvres: Paired with a Dirty Sarsaparilla
• 1st Course: Cured & Pressed Pork Belly with Anise & Cherry Cola Gastrique | Paired with Thixotropic Sour
• 2nd Course: Sweet Potato Pavé with Charred Silver Corn & Cilantro Gremolata | Paired with Red Bird
• 3rd Course: Paired with The Incredible Edible Julep
• 4th Course: Roasted Beef Tenderloin with Ginger Beer Lacquer & Bourbon Oyster Mushroom Glacie | Paired with Planes of Paradise
• 5th Course: Coffee Creme Caramel with Hazelnut & Toasted Coconut | Paired with Cosmic Café

Secure Your Seat

Seating is strictly limited, and these exclusive cellar dinners tend to sell out fast. Use the links below to book your preferred date:

Tickets for Friday, March 27: https://www.opentable.com/booking/experiences-availability?rid=271933&restref=271933&experienceId=576971

Tickets for Saturday, March 28: https://www.opentable.com/booking/experiences-availability?rid=271933&restref=271933&experienceId=576975

Tickets for Sunday, March 29: https://www.opentable.com/booking/experiences-availability?rid=271933&restref=271933&experienceId=576978

Note: Payment is required upon reservation, and all sales are final. For more information, call 919-987-1270.

A Social Playground With Style

Smash Social Club takes over the former Carolina Ale House space, but you wouldn’t know it the moment you step inside. The 9,600-square-foot venue has been completely transformed into an energetic, design-forward atmosphere that blends sport, nightlife, and modern hospitality. Think: neon-lit paddle installations overhead, ball-inspired lighting over the table tennis area, and bold murals by Durham artist Gabriel Eng-Goetz anchoring the stairwell and main barroom.

Disco balls, retractable four-season terraces, and vibrant mid-mod touches bring a polished but playful spirit to the space—exactly the vibe LM Restaurants was aiming for with its first entry into the growing “eatertainment” category.

“Our company is evolving right alongside how people socialize to create dynamic experiences and spaces,” said Amber Moshakos, president of LM Restaurants. “People want more than a meal these days. Smash Social Club is all about bringing people together to play, connect, and have fun.”

First Sips, First Bites—And Yes, First Games

During the preview, my group got to try early tastes of Smash’s beverage program alongside several of the signature bar-bite menu items. The cocktail menu leans creative without being fussy—expect drinks like a Blueberry Basil Smash, Ube Vodka Colada, and a Salted Caramel Espresso Martini alongside local beers (Wicked Weed, Burial, Red Oak), curated wines, mocktails, non-alcoholic options, and even THC-infused drinks.

The food menu is built for sharing, and that’s exactly how I plan to come back: with more mouths in tow. Favorites from the sneak peek included globally inspired plates like Korean sweet-heat wings and barbacoa nachos, plus elevated comfort classics—bacon + cheddar cornbread bites, mini corn dogs, roasted Brussels sprouts, and more. For groups, Smash offers shareable platters for 2–4 people, sliders, artisan pizzas, salads, and a full dessert lineup including Caramel Churros and warm Beignets with dulce de leche.

Where Games Meet Hospitality

Gameplay takes center stage with nine table tennis tables spread throughout the venue, two tech-enhanced shuffleboard tables with digital scoring and social media replay, a two-board Dart Garden, and two reservable beer pong tables (beer not included, but the bragging rights certainly are).

A few standout spaces:

• The Royal Table — a statement-making banquette that seats up to eight and can be reserved for groups.
• The Paddle Room — three tables, projection screen, TVs, and ample seating perfect for private events.
• Terraces — retractable windows make these four-season patios a major asset for both daytime and late-night play.

Guests can reserve gameplay in advance or book same-day at the hostess stand. Pricing varies based on time of day (weekday perks are real):

• Table Tennis: $25–$40 per 90 mins
• Beer Pong: $10–$15 per table
• Darts + Shuffleboard: $8–$10 per person
• Weekly Specials & Events: A Full Social Calendar

Smash isn’t just a one-and-done experience—they’re leaning into themed nights to keep the energy going all week long:

• Mondays: Industry Night + discounted table tennis & beer pong
• Tuesdays: Taco specials, $6 margaritas, and $8 shuffleboard
• Win-It Wednesdays: Seltzer buckets, $6 sangrias, $8 darts
• Thursdays: Cocktail Smashdown + free beer pong from 9–11 p.m.
• Flashback Fridays: Rotating nostalgia themes (90s, Swiftie singalongs, more)
• Saturdays: High-energy DJs from 9:30 p.m.–2 a.m.
• Sundays: Football Funday with beer buckets, mimosa specials, and free table tennis from 9–11 p.m.

A Grand Opening With Heart

For their debut week, LM Restaurants will donate 10% of all sales to the Cooper Charitable Foundation, supporting individuals facing financial hardship due to major life circumstances. Founder John Cooper will match up to $5,000 raised.

If Last Night Was Any Indication…

Smash Social Club is primed to become one of Glenwood South’s next big social magnets. Between the creative cocktails, sharable menus, and semi-competitive fun, it hits that sweet spot Raleigh crowds love—somewhere between a night out and a playful escape.

I’m already looking forward to going back to test more of the menu (especially those shareable platters), play a few rounds with friends, and catch bowl game season from their terrace-level vantage point. Well done, LM team.

Smash Social Club Details

500 Glenwood Ave., 3rd Floor, Raleigh, N.C.
Hours:
Mon–Thu: 4–11 p.m.
Fri: 3 p.m.–2 a.m.
Sat: noon–2 a.m.
Sun: noon–11 p.m.
(21+ after 10 p.m.)

smashraleigh.com
Follow: @SmashRaleigh on Instagram and Facebook

The lineup included four graduates whose careers have branched in wildly different—and deeply impactful—directions: chef and TV personality Vivian Howard (B.A., English), A Place at the Table founder Maggie Kane (B.A., International Studies), hospitality leader and partner at ajja Paul Siler (B.A., Political Science), and pastry chef and Little Blue Bakehouse owner Allison Vick (B.A., Spanish; B.S., Textile & Apparel Management). Together, they embodied what it means to blend creativity, service, and community into a career with purpose.

Vivian Howard: From Rock-Ola to Regional Icon

Vivian Howard set the tone early by sharing a throwback Raleigh moment: she got her start waiting tables at the legendary Rock-Ola Café near campus—yes, the one with the unforgettable cheese fries. That early connection to service and storytelling eventually grew into a career that includes celebrated restaurants, bestselling cookbooks, and TV shows rooted in Southern food traditions. Her presence on the panel added both star power and a grounded, lived-in perspective on how humble beginnings can shape a culinary journey.

Maggie Kane: Serving Dignity, Not Just Meals

While many know her for founding Raleigh’s pay-what-you-can café A Place at the Table, Maggie made the audience laugh by admitting, “I don’t cook.” Her true passion is connection. She built a space where every person—regardless of income—can enjoy a dignified dining experience. The café’s approach to community support extends behind the counter too: one of Allison’s former bakers now works there, and Maggie ensures employees receive paid time for additional culinary training outside their own kitchen. It’s a model that proves compassion can be both operational and impactful.

Paul Siler: Hospitality with Heart (and a Rock ’n’ Roll Backstory)

A familiar face in Raleigh’s hospitality world, Paul Siler brought equal parts humor and history to the evening. He joked that most people actually want to talk to his wife—chef and partner Cheetie Kumar—because she’s the one “actually cooking” in the kitchen. Before running acclaimed restaurants like Garland and now ajja in Five Points, Paul was a musician working in NC State’s graduate school admissions office and dreaming of a venue that fit his band’s vibe.

That spark led to the opening of Kings in 1999, a cornerstone of downtown Raleigh’s creative scene. When the original Kings was slated for demolition, the search for a new location eventually produced Garland, a restaurant that became synonymous with Raleigh’s rise as a food city. Paul also shared exciting news: PBS has picked up a documentary about The Great Cover-Up, the beloved cover-band event born at Kings after a hurricane benefit show.

Vivian summed him up perfectly: if Paul had a signature ingredient, it would be humble hospitality—and giving 100% of himself in everything he does.

Allison Vick: Building Space for Bakers to Thrive

For many attendees, Allison Vick was a new name with a standout story. She charmed the audience with tales of watching Ace of Cakes during undergrad and making elaborate cakes on the side, hoping to become the next TV star baker. While the TV moment didn’t happen, something better did: a clear calling to create space for pastry artists to flourish.

After returning to Raleigh to raise their first child near family, Allison and her husband lamented that their neighborhood lacked a place to grab a good cup of coffee. That spark became Little Blue Bakehouse, now the only commercial kitchen in the area with an attached retail space where each member business can sell their creations. In a city where affordable, professional kitchen space is notoriously hard to secure, Allison’s model helps talented food entrepreneurs take their next steps forward.

Shared Themes: Creativity, Community, and the Wolfpack Thread

While their journeys looked different, three themes ran strong throughout the conversation:

Food as community infrastructure — whether through shared kitchens, pay-what-you-can cafés, or neighborhood-driven spaces, each panelist is building belonging in their own way.

Creativity as career fuel — music making, baking experiments, storytelling, hospitality, and service each played a part in shaping their paths.

The Raleigh connection — from Rock-Ola to Kings to Little Blue Bakehouse, the city’s culture shapes their work—and their work continues to shape the city.

Last Call: Whiskey Wednesday + Wolfpack Basketball

After the panel wrapped up, I stopped into Lakeside Kitchen, the restaurant attached to the Alumni Center, for their weekly Whiskey Wednesday (4–8:30 p.m.). A specially priced pour of Knob Creek Nine Year and a few bites made for the perfect pre-tip-off meal before heading over to the NC State men’s basketball game at Lenovo Center.

What’s Next: Food as Communication—Tuesday, Dec. 2, 2025

The series continues with Food as Communication on Tuesday, Dec. 2, 2025, from 1:30–2:45 p.m. inside Caldwell Hall Lounge. This interactive “edible humanities fair,” led by Professor Cindy Rosenfeld and her Environmental Communication students, features guided tastings of student-prepared dishes. More details and future RSVP options will be available soon on the series event lineup page.

Irregardless

Raleigh’s Irregardless is serving up a Thanksgiving prix fixe menu designed for all to enjoy from 11 a.m.-8 p.m. on Thursday, Nov. 27, 2025. The price of $60 per person includes a choice of appetizer, entree, and seasonal dessert trio, plus butter and rolls for the table. Sides to feed 4 to 6 people cost an additional $9 each. Make a reservation at https://www.irregardless.com/thanksgiving. Irregardless is at 901 W. Morgan St., Raleigh.

The Willard

This rooftop hotel dining concept is marking the holiday with its own buffet experience from 2–7 p.m. Carving stations will feature both turkey and ham, complemented by dishes like honey-cinnamon sweet potatoes, cornbread stuffing, creamy mac and cheese, and other crowd-pleasing classics. Pricing is $60 for adults, $25 for children ages 4–12, and complimentary for little ones under four. Explore their offerings…

10th & Terrace

The Willard’s sister property just across Downtown Raleigh features a Thanksgiving menu that leans into comfort favorites—think roast turkey sliders layered with sage stuffing, crisp potato croquettes finished with brown gravy, and a rich sweet potato casserole rounding out the offerings. More details online.

Perry’s Steakhouse & Grille

Thinking steakhouse vibes? Perry’s is dedicating the day to a special three-course smoked turkey breast meal, available from 11 a.m.–9 p.m. The lineup includes mashed potatoes, green beans almondine, sausage-and-sage dressing, cranberry relish, and their signature house-baked bread. The holiday plate is priced at $49. Thanksgiving, right this way…

A New Generation of Rioja

Vintae (pronounced vin-tay) is a family-owned, next-generation wine group rooted in Rioja and crafting wines across 14 Spanish Denominaciones de Origen (DOs). Over the past two decades, the Arambarri family has built a collection of boutique wineries united by a single purpose: each bottle should tell the story of the land where it was born.

Founded by José Miguel Arambarri Terrero and now led by his sons Richi and José Miguel Arambarri Pérez, Vintae has become a model for thoughtful, terroir-driven winemaking. Their approach is both respectful of heritage and boldly exploratory—merging ancestral viticulture with modern, low-intervention techniques to create wines that are expressive, sustainable, and refreshingly approachable.

The Tasting Lineup

Among the selections on the table at Rosewater:

• López de Haro (Rioja) – the heartbeat of the house and home to Vintae’s flagship “new classics,” crafted in the heart of San Vicente de la Sonsierra.
• Bardos (Ribera del Duero) – cool-climate finesse from the high-altitude vineyards of the Páramo de Corcos, bringing precision and elegance to this powerhouse region.
• Viñedos El Pacto (Rioja) – a return to ancestral farming traditions and old-vine authenticity, a love letter to Rioja’s origins.
• Pandemónium (Rioja) – Vintae’s modern marvel: an authentic sparkling wine from the Alto Najerilla area, combining regional typicity with a singular, high-altitude freshness.

Each wine offered a glimpse into Vintae’s philosophy, that “great wine is made in the vineyard”, as their technical director Raúl Acha often says.

Two Decades of Dreaming—and Doing

Since its inception, Vintae has expanded its footprint across northern Spain’s most compelling landscapes. Highlights include Matsu in Toro—home to the striking trio El Pícaro, El Recio, and El Viejo—and Le Naturel in Navarra, one of Spain’s pioneering natural wine projects with no added sulfites. Across its portfolio, Vintae blends respect for the past with forward-thinking innovation, from climate research and sustainable viticulture to high-altitude vineyard experiments for future sparkling releases.

That mix of curiosity and conviction has paid off. Vintae’s Classica Grandes Reservas from Rioja have twice earned “Best in Show” honors at the Decanter World Wine Awards, placing them among the 50 best wines in the world.

A Taste of Place… and People

In conversation, Richi radiated the easy warmth and energy of someone who sees wine not as a product, but as a story—one told through landscape, culture, and people. “When you’re born and raised in Rioja,” he shared, “wine is part of your life.” His vision for Vintae is simple yet profound: keep dreaming, keep exploring, and keep honoring the land that makes it all possible. This attendee especially enjoyed getting to ask the stories of the people presented on the Classica bottle labels, ranging from the “doctor of farming” who guided the local producers through the phylloxera era and the female sales pioneer who brought Rioja to international territories in a time where both notions were nouveau.

Final Pour

From timeless Rioja reds to the crisp sparkle of Pandemónium, this tasting reflected the new face of Spanish wine—expressive, diverse, and deeply rooted in its terroirs. For Raleigh’s food and wine lovers, it was a memorable reminder that behind every great glass is a great story—and in Vintae’s case, an entire family of them.

A special note of “Thanks!” to my gal pal, Mallerie Blackwell, for the kind invitation to join this fantastic tasting!