Main & Broad August/September 2023

dine and dash food truck frenzy

food delivery of the future

bbq road trip

lexington beckons

Seasonal recipes from needmore farms

plum cake, berry sangria, tomato galette, and more

AUGUST/SEPTEMBER 2023

Issue

Warm up to incredible internet

An upgrade in weather calls for upgraded internet

Whether you’re planning your next summer excursion or cooling down indoors, it helps to have lightning-fast Ting Internet. As local residents, we’re committed to giving back to our local communities. We’ve been in Wake County since 2015 and look forward to continuing to grow along with you!

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Find these and many more Home Town brands at your local Harris Teeter

FUQUAY-VARINA ARTS CENTER

Music

It’s a new season with new shows at the Fuquay Varina Arts Center! You can find it all at the Arts Center—jazz, classical, tributes and more— check out the list of upcoming performances at FVarts.org

Arts

Join us for opportunities to create, explore and learn at the Arts Center. We offer a diverse range of art classes for students of all ages in a fun and rewarding environment.

Theatre

TheWorld Goes‘Round, the first of three community theatre productions, is a stunning revue of the songbook from the multi-Tony award-winning team of Kander & Ebb. Filled with humor, romance, drama and nonstop melody, the show is a thrilling celebration of life and the fighting spirit that keeps us all going. Featuring songs from Cabaret,Chicago,Funny Lady,Woman of theYear and more.

For more info, call the Arts Center at 919-567-3920

fvarts.org

August/September 2023

CONTENTS

28

“ NC BBQ is

a high bar to meet,

of the region or style.”

IN EVERY ISSUE

14 SEE & DO

Foodie festivals and outdoor events happening nearby.

16 DIG IN & DRINK UP

Learn more about the new concept from Pimiento Tea Room: Nightingale Rooftop Restaurant & Bar.

50

18 DIG IN & DRINK UP

46

Personalized soda from Fiiz Drinks.

Restaurant Spotlight:

28 SMASHED BURGERS & COCKTAILS

Elevated burgers debut in the Holly Springs Village District.

42 RISE & DINE

FEATURES

21 PICKED AT THE PEAK

Fresh produce shines in family recipes developed by Needmore Farms.

33 MOBILE MENUS

Food truck chefs fuel brewery trivia nights, town festivals, and neighborhood pool parties.

46 DRONE ON Food delivery from the skies.

50 BBQ ROAD TRIP

Hickory-smoked pork and hushpuppies are just the beginning.

Discover your new favorite restaurant in our Dining Guide.

60 FUN & MEMES

FVM’s tips to stretch your food budget.

64 SEEN & HEARD

Community news and accolades.

66 IN FOCUS

such

regardless

– Leah Hughes King, Visit Lexington public relations

BOSTON

A FEW YEARS AGO I VISITED WITH MY HUSBAND, AND WE HOPPED AROUND TOWN TO RESTAURANTS AND BARS SHARING APPS AND DRINKS ALONG THE WAY. IT BECAME MY FAVORITE WAY TO TOUR A CITY.

MARY MAC’S TEA ROOM IN DOWNTOWN ATLANTA

THE BEST SOUTHERN FOOD I’VE EVER HAD IN MY ENTIRE LIFE. SERIOUSLY AMAZING.

WASHINGTON, DC

THE BEST THING IS THE ASSORTMENT OF GLOBAL FOOD FOUND WITHIN THE TOWN AND ITS NEARBY SUBURBS. MY FAVORITE PLACES ARE SEYLOU BAKERY AND CAFÉ RIGGS.

NEW YORK

AMAZING DIVERSE OPTIONS LIKE LITTLE ITALY AND CHINATOWN PLUS LEGIT DELIS, CHEESECAKE, AND HOT DOGS.

fun, and Coastal Cool would love to partner again. ”

– HOLDEN BIERMAN, COASTAL COOL

“Really enjoy your newsletter!

– TAD & SHARON

LET’S BE

Friends!

@mbmagazinenc @mbmagazinenc @mbmagazinenc

ON THE COVER: TOMATO GALETTE IS AN UPSCALE TAKE ON SOUTHERN TOMATO PIE, CREATED BY THE KING FAMILY OF NEEDMORE FARMS. FIND THIS RECIPE AND MORE ON PAGE 21.

August/September 2023 • Volume 5, Number 4

EXECUTIVE

Bill Zadeits, Group Publisher

Kris Schultz, Publisher

EDITORIAL

Emily Uhland, Senior Editor

Dena Daw, Staff Writer

Arlem Mora, Social Media Coordinator

Anna Porter, Intern

Tara Shiver, Copy Editor

CONTRIBUTORS

Fuquay-Varina Memes

David McCreary

PHOTOGRAPHY

Jonathan Fredin, Chief Photographer

PRODUCTION

Atiya Batts, Graphic Designer

NEW ORLEANS EVERY SINGLE THING I ATE THERE WAS OUT OF THIS WORLD

Jennifer Casey, Senior Graphic Designer

Dylan Gilroy, Web Designer

Beth Harris, Graphic Designer

Lauren Morris, Graphic Designer

Matt Rice, Webmaster/SEO

Rachel Sheffield, Web Designer

Lane Singletary, Graphic Designer

ADVERTISING

Jill Newbold, Senior Account Manager

Maureen Powell, Senior Account Manager

Aleida Montufar, Account Executive

PUBLIC RELATIONS

S&A Communications

Chuck Norman, APR

ADMINISTRATIVE

Kristin Black, Accounting

Cherise Klug, Traffic Manager

Lisa White, Senior Event Coordinator & Distribution Manager

Valerie Renard, Human Resources

PUBLISHER EMERITUS

Ron Smith

Main & Broad is published six times annually by Cherokee Media Group. Reproduction or use, without permission, of editorial or graphic content in any manner is prohibited. Subscriptions are $18/year.

MAIN & BROAD

Westview at Weston

701 Cascade Pointe Lane, Suite 103, Cary, North Carolina 27513 (919) 674-6020 • (800) 608-7500 • Fax (919) 674-6027

www.mainandbroadmag.com

This publication does not endorse, either directly or implicitly, the people, activities, products or advertising published herein. Information in the magazine is deemed credible to the best of our knowledge.

Main & Broad is a proud member and supporter of all five chambers in Western Wake County: the Cary Chamber of Commerce, Apex Chamber of Commerce, Morrisville Chamber of Commerce, Holly Springs Chamber of Commerce and Fuquay-Varina Chamber of Commerce.

All real estate advertised herein is subject to the Federal Fair Housing Act of 1968. We will not knowingly accept any advertising for real estate which is in violation of the law. All dwellings advertised are available on an equalopportunity basis.

PHOTO BY JONATHAN FREDIN

“Thank you for everything. You guys did such a great job.”

– LEAH GEORGE

“Thank you for the feature. It was so much

“

What’s a food destination or city you love? ”

Recipe for Better Health

A dash of caring. Ample amounts of compassion. A pinch of virtual visits. Add online wait times and appointments. Mix in experience, expertise and primary care practices just about everywhere. And, voila, you have the highest quality care for you and your family. Primary care that’s as accessible as it is convenient. Served up as only the nurses and physicians at WakeMed can. Learn more at wakemed.org/primary-care. Because, when it comes to the health of your family, we recommend only the very best ingredients.

INGREDIENTS

• Adult & Family Medicine

• Behavioral Health Services

• Chronic Disease Management

• Dermatology

• Preventive Medicine & Wellness

• Physical Exams & Medicare Annual Wellness Visits

• Tobacco Cessation Program

• Weight Loss

• Women’s Health

• Vaccines

Editor’s Letter

I grew up on neighborhood pig pickins. My dad would smoke a whole hog for our street and make his own sauce, a concoction somewhere in between Lexington-style dip and sweeter Kentucky-style sauce. Dad (Keith) still does this several times a year, for occasions like our church picnic and Tar Heel football tailgate parties. Consequently, I never had a firm stance in the North Carolina barbecue battle, despite being an NC native. I prefer to sample as much and as many styles of barbecue as I can.

When Jonathan and I received an invitation to tour Lexington, NC, the heart of Western-style ’cue, I couldn’t reply fast enough.

We did our best to chronicle the overnight trip on pages 50–58, highlighting an amazing variety of drinking, dining, shopping, and recreation options therein. We did not, unfortunately, have room to accurately capture the small-town personality that pervades the community, making it feel, truly, like a Hallmark Channel movie set. Generational businesses, family connections, and friendly faces greeted us at every turn. Everyone was willing and eager to share their experiences, memories, and family stories to help us get to know the area.

Barbecue has certainly put Lexington on the map, with a dozen restaurants in a town of only 20,000 residents, but it really is just the beginning of what you’ll find when you plan a visit.

Enjoy this delicious food issue, y’all. We sure had fun making it.

This issue BY THE Numbers

4

5

recipes

EMILY UHLAND SENIOR EDITOR

2

Days spent exploring food and fun in Lexington, NC

12

Barbecue restaurants in Lexington, smoking pork shoulders over hickory coals

50 minutes

Delivery time for my first Flytrex order

120

Drink combinations available through the Fiiz Drinks mobile app

Local food trucks to follow PHOTO BY JONATHAN FREDIN

Seasonal

created by the team at Needmore Farms

THE SIGNATURE 4-POUND BANANA SPLIT AT BAR-B-Q CENTER IN LEXINGTON.

COROLLA

DREAM LIMITLESSLY

This fall is the perfect time to see the Corolla wild horses that roam free on the spacious beaches of Corolla Outer Banks. Visit CorollaNC.com

Beer, Bourbon & BBQ Festival

AUG. 4, 6–10 P.M.

AUG. 5, NOON TO 6 P.M.

KOKA BOOTH AMPHITHEATRE, CARY

Surviving the dog days of summer is much easier at the Beer, Bourbon & BBQ Festival, featuring two days of 60+ beers, 40+ bourbons, and barbecue galore! Admission buys you a sampling glass to enjoy an all-you-care-to-taste sampling of beer and bourbon, while enjoying live bluegrass, games, and much more.

See Do

Local Events & Experiences to Enjoy

Carolina Haitian Food Festival

AUG. 26

3–8 P.M.

SOUTHEAST RALEIGH YMCA

1436 ROCK QUARRY ROAD

The annual showcase of Haitian cuisine and community — the only one of its kind in NC — features shopping, live entertainment, food, special events, and a celebration of Haitian culture.

Tour Beth Bale Fine Art Exhibit

THROUGH AUG. 27

10 A.M. TO 4 P.M.

FUQUAY-VARINA ARTS CENTER

Works by watercolor artist Beth Bale will be on display in the Massengill Design Build Gallery inside the Fuquay Arts Center. Bale depicts animals and nature, often painted from her own photos. Meet the artist at the exhibit reception on Aug. 5 at 6 p.m.

Labor Day Food Truck Rodeo

SEPT. 3

NOON TO 4 P.M.

DURHAM CENTRAL PARK

The ultimate Sunday funday full of family fun and more than 35 food trucks, beer and wine vendors. Bring a blanket or lawn chair to enjoy an afternoon at the park sampling local street food. The rodeo helps support operations, maintenance, and beautification of Durham Central Park.

Sugg Farm Ultra

SEPT. 9

7 A.M.

SUGG FARM PARK

Wings Over Springs

SEPT. 2

9 A.M. TO 3:30 P.M.

SUGG FARM PARK

The Holly Springs Skyhawks Radio Control Group hosts the largest single-day electric-only charity fly-in event in North Carolina, benefiting Meg’s Smile Foundation. All sizes and types of electric aircraft are on display, piloted by Academy of Model Aeronautics members. Spectators are welcome to attend and view the 20-acre event field and 2-acre drone racing course.

Choose from 5-, 20and 40-mile trail races in Holly Springs’ first ultramarathon, on a 5-mile natural surface course through the beautiful Sugg Farm at Bass Lake Park. A portion of profits will benefit Alex’s Lemonade Stand Foundation for Childhood Cancer.

PHOTOS BY JONATHAN FREDIN, SHUTTERSTOCK

NC Pet Expo

AUG. 5, 10 A.M. TO 6 P.M.

AUG. 6, 10 A.M. TO 5 P.M.

NC STATE FAIRGROUNDS EXPOSITION CENTER, RALEIGH

Come shop for your fur (or feathered) babies at the North Carolina Pet Expo. Main stage activities will include a pet costume contest, a daredevil dog show, an exotic bird show, and more. Grab a beer or lunch and bring the kids for the live animal walk-thru. Support area animal rescue organizations by bringing a donation of trash bags, blankets, towels, dog food, and grocery gift cards.

Canine-Con 2023 Bark Wars

SEPT. 16

8 A.M. TO NOON

SUGG FARM PARK

Holly Springs’ Canine-Con 2023 will send man’s best friend into a galaxy far, far away with excitement. The Bark Wars day in the park includes dog-themed events, professional demonstrations, agility course demos, local rescues, pet-friendly businesses, food trucks, and rabies/microchipping opportunities.

See Do

Hops for Hope

SEPT. 16

2–6 P.M.

MIDTOWN PARK AT NORTH HILLS, RALEIGH

The family-friendly festival and craft beer showcase, benefiting Children’s Flight of Hope, will feature Southern Wake breweries like Local Time Brewing, Fainting Goat Brewing Company, and Carolina Brewing Co. Sample more than 30 curated beers and enjoy live music, food trucks, and kids’ activities.

Farmers Fall Festival

SEPT. 23

9 A.M. TO 3 P.M.

S. ACADEMY STREET, CARY

Celebrate fall with the Cary Downtown Farmers Market’s sixth Farmers Fall Festival, showcasing the weekly farmers market vendors plus an additional 50 local makers lining South Academy Street and the Library Park. Two local bands and one pie eating contest grace the main stage, with a children’s village, photo opportunities, local breweries, and food trucks exhibiting around downtown Cary.

Big Bounce Run

SEPT. 23

8:15 A.M.

SUGG FARM PARK

17 inflatable obstacles dot the 1.5-mile course at Sugg Farm Park. Choose from multiple distance options: 1.5 miles (one lap), 3 miles (two laps), 6 miles (four laps), or 9 miles (six laps). Great for a variety of abilities, from competitive runners looking for variety, to weekend warriors ready for a challenge, to families with kids from 8 years onward looking to try something fun and new.

PHOTOS BY JONATHAN FREDIN, SHUTTERSTOCK

Drink up

Coming Soon Nightingale Rooftop Restaurant & Bar

Expected to open before the end of the year, Nightingale Rooftop Restaurant and Bar will bring a highly anticipated and welcome dining experience to the heart of Holly Springs, filling the rooftop space at The Block on Main.

Led by Executive Chef Christy Griffith and General Manager Matt Griffith of Pimiento Tea Room, and Chris Harol, co-founder of The Block on Main, Nightingale is poised to become a chic destination for date nights, special occasions, and after-hours drinks.

CHRIS: The space lends itself to an upscale type of restaurant where you can picture guests hanging out and sipping cocktails on the patio late into the night. Similar to … Pimiento Tea Room, we wanted the personality of the owners to shine through in both the food and decor. We want it to be whimsical and unique, … classy, yet fun, and a little weird.

CHRISTY: The restaurant will feature a menu of seasonally rotating small plates, perfect for sharing. Some

dishes sure to debut on the menu include crab cakes, grits croquettes, and olive oil cornmeal cake. There will be exciting options for both vegan and gluten-free guests, as well. Everything offered on the menu is designed to pair well with not only our cocktails, but our wine, beer, and zeroproof offerings as well.

CHRIS: We have six unique seating areas, so even if you’ve come a few times, you still really haven’t truly experienced it all. We’ll also have a large indoor/outdoor bar. I’m really looking forward to long summer nights when the weather is perfect, the restaurant is full, and live music is playing — being able to create incredible experiences for people.

We don’t want people to feel rushed or hurried, but to just be able to relax, enjoy the experience, and hopefully make a new friend or two.

nightingalerooftop.com

We

BUILDING ON PIMIENTO TEA ROOM’S PENCHANT FOR CREATIVE COCKTAILS, NIGHTINGALE WILL REINTRODUCE BYGONE COCKTAILS IN MODERN WAYS. PTR SUMMER COCKTAILS PICTURED HERE: DOC HOLIDAY, FIGGIE SMALLS, AND KISS OF THE DRAGON MOJITO.

Dig in Drink up SodA Your Way

At Fiiz Drinks

Beat the heat with a refreshing stop at Fiiz Drinks soda shop in Fuquay-Varina, and treat yourself to one of the seemingly endless flavor combinations. Consider the Spider Monkey (Mountain Dew with passion fruit, guava, and banana flavorings), the Pineapple Upside Down Cake (Dr Pepper with cherry and pineapple), or the Diamond in the Rough (Coke with coconut, peach puree, and cream) — three of the 120 drink mixes available through the Fizz app.

Each drink begins by picking a base — soda, tea, or soda water — then selecting

Written By Emily Uhland | Photographed by Jonathan Fredin

your flavorings. Choose from existing recommendations, or create a new concoction of your own.

“The menu can be overwhelming,” says owner Camile Hogg. “But you come in and see a friendly face, and the phenomenal employees will help out.”

“It’s a great way to treat yourself, especially when you are running around doing errands,” says Hogg. “It’s inexpensive to grab a quick snack and a drink.”

Soda shops are common in Utah, where Camile and her husband, Tim, lived before moving to Fuquay-Varina. After re-

locating, they quickly decided to bring that taste of home to their new community.

“It’s something the whole family can enjoy,” says Hogg, especially with their convenient drive-thru window that makes ordering a breeze.

Kids’ drinks are usually made with Sprite or soda water, but the beauty of a custom soda is that anything is possible.

“People try different combos and find what they like,” she says.

Complete your order with one of the shop’s delicious snacks, such as Chonuts (churro donuts), Dough Bites (edible cookie dough), and $1 popcorn buckets.

PICTURED KIDS’ DRINKS: BUBBLEGUM, KERMIE, AND SHARKS IN THE WATER.

Peak PICKED at the

As the summer growing season slowly fades, enjoy the bounty of sun-ripened stone fruits and gleaming red tomatoes in these produce-forward recipes, developed by the team at Needmore Farms.

Recipes developed by Shannon King and Mattie King of Needmore Farms

Photographed by Jonathan Fredin

GRILLED PEACH & PROSCIUTTO BAGUETTES RECIPE PAGE 25

The cornmeal crust is delicious and prevents the galette from having a soggy bottom.

CORNMEAL CRUST:

10 tablespoons butter, frozen

1 cup all-purpose flour

1/2 cup cornmeal

1/2 teaspoon salt

1 teaspoon black pepper

1 egg

TOPPINGS:

3 heirloom tomatoes

1/2 cup heirloom cherry tomatoes

1 medium sweet onion, sliced

1 cup feta cheese

8 ounces goat cheese

Garlic-Infused Honey and olive oil to drizzle

fresh basil, chopped

1 egg

HEIRLOOM TOMATO GALETTE with Garlic-Infused Honey

INSTRUCTIONS:

1. Grate frozen butter with handheld cheese grater. Return to freezer.

2. In a large mixing bowl, combine flour, corn meal, salt, and pepper. After mixing, cut in frozen butter to the dry mixture, until it becomes a dry crumble.

3. Add beaten egg to crumble.

4. When dough is fully mixed, shape into a ball. With the palm of your hand, flatten to a disc shape. Cover with plastic wrap and place in refrigerator for 45 minutes.

5. While dough chills, sauté onion and slice tomatoes in 1/4-inchthick slices.

6. Grab your dough from the refrigerator and place on a lightly floured surface. Roll your dough out to 1/8-inch thick and move to a parchment-lined baking sheet. Preheat oven to 375.

7. Leaving a 2-inch perimeter, add the goat cheese and feta cheese to crust.

8. Drizzle cheese with Garlic-Infused Honey and sprinkle with freshly chopped basil.

9. Top cheese with onions and tomato slices. Drizzle with olive oil and honey, and sprinkle with salt and pepper.

10. Fold over the 2-inch edge to create a crust. Whisk together an egg and 1 tablespoon of water, and brush crust with egg wash.

11. Chill galette for 15 minutes in refrigerator. Bake for 45–60 minutes. Serves 6

Infused honeys are available at Needmore Farms market.

Harvest SANGRIA

INGREDIENTS:

1 cup blackberries

1 cup muscadine grapes with seeds removed, sliced

2 medium black or red plums, sliced into wedges

2 cups pomegranate blueberry juice

1/4 cup brandy

1/3 cup raspberry liqueur

1 bottle red Zinfandel wine

INSTRUCTIONS:

1. In a medium pitcher, add blackberries, sliced muscadines, and sliced plums.

2. Pour all liquids over fruit.

3. Chill for two hours before serving.

Serves

PLUM GOOD Cake

INGREDIENTS:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cardamom

1/2 teaspoon salt

1/2 cup unsalted butter

1 cup plus 2 teaspoons sugar, divided

1 large egg

1 teaspoon vanilla extract

1/2 cup milk

1 pound red plums, pitted and quartered

INSTRUCTIONS:

1. Preheat oven to 350 and place oven rack in center of oven.

2. Grease a 9-inch cake pan and set aside.

3. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, cardamom, and salt.

4. In a mixing bowl fitted with a paddle, cream butter and sugar until fluffy. Add eggs and vanilla and mix in until thoroughly combined.

5. Gradually add the flour mixture to butter and sugar, alternating with milk.

6. Place batter in prepared pan and smooth the top.

7. Place plums on the top of the batter in circular pattern with skins facing up.

8. Sprinkle remaining sugar on top and bake for 60–70 minutes. Cool in pan.

9. Once cooled, remove from pan and serve with vanilla ice cream. Serves 8–10

GRILLED PEACH &

Baguettes

INGREDIENTS:

1 baguette loaf

6 ounces prosciutto

3 fresh peaches

1 teaspoon Lemon-Infused Honey

1 cup whole milk ricotta

1 teaspoon lemon zest

1 teaspoon heavy cream

1 teaspoon fresh thyme pinch of salt

INSTRUCTIONS:

1. Combine in a mixing bowl: ricotta, lemon zest, heavy cream, thyme, lemon-infused honey, and salt. Whisk until combined.

2. Slice baguette into 1/2-inch slices. Toast on grill.

3. Slice peaches into eight pieces and grill over a medium heat for about 3 minutes.

4. Spread ricotta mixture on baguette slices. Top with two peach slices and a prosciutto rosette. Drizzle with Lemon-Infused Honey.

Serves 8–10

About NEEDMORE FARMS

Late summer is a busy time at Needmore Farms market in Fuquay-Varina. Final crops of tomatoes, summer squash, and stone fruits are pouring in for customers eager to enjoy the waning tastes of summer. Behind the scenes, preparations are ongoing to transform the produce market into an autumn landscape with 100 varieties of pumpkins and themed photo opportunities for families (stop by after Labor Day to witness these displays).

Owned by mother-daughter pair Shannon King and Shelby Steele, Needmore Farms grew from a roadside watermelon stand to a thriving marketplace by nurturing the talents of all eight of King’s children, including Zach, who grows the plants, Kyleigh, who manages deliveries, and Mattie, who stars in the social media posts.

Now the business offers produce deliveries in addition to the locally grown fruits and vegetables, plants, decor, and artisan food products on sale at the market.

Needmore Farms also maintains a fun and informative social media presence, recording cooking and gardening how-to videos.

“Mom and I would tell customers how to care for plants and what to cook with the produce, but we got busier, and we couldn’t be out there all the time. We started the videos as a resource for the community,” says Steele.

Mattie, the cook of the family, brainstormed with Shannon to create these late-summer recipes based on the family’s favorite flavors.

“The tomato pie is something we always make for dinner. The flavors go so well together,” says Mattie.

“If you make any of it, make the cake,” says Shelby. It uses fresh plums paired with traditional fall spices (cinnamon, nutmeg, cardamom) and is a delicious way to transition the seasons. Plus it’s just “so good.” – Emily Uhland

PICTURED ABOVE: SISTERS JAMIE KING, MATTIE KING, KYLEIGH KING, AND SHELBY STEELE.

LOADED BURGERS OCCUPY THE SPOTLIGHT AT SMASHED, THE NEW RESTAURANT CONCEPT IN DOWNTOWN HOLLY SPRINGS FROM THE OWNERS OF BEP VIETNAMESE KITCHEN — LIKE THE BOURBON BBQ SMASHED SEEN HERE.

Restaurant Spotlight

Smashed

Burgers & Cocktails

Written by David McCreary

Photographed by Jonathan Fredin

In a downtown that already features Asian- and European-style cuisine, it’s only fitting that an American-centric restaurant would come along and join the growing Village District in Holly Springs. That’s where Smashed Burgers & Cocktails comes in.

Open since June, the new full-service concept is a welcome addition to the space that formerly housed Sir Walter Coffee + Kitchen. Smashed was started by three business partners who also own nearby Bep Vietnamese Kitchen.

“Holly Springs is vastly underserved when it comes to eating establishments, so we wanted to open a restaurant that would appeal to more people than a specialized place like Bep,” says co-proprietor Adam Gilpatrick. “We want to provide guests an experience where they can have fresh, quality food along with house-curated cocktails.”

Gilpatrick said he and his business partners had been looking for the best space to open the Smash concept, so when the Sir Walter spot came open, they jumped on it.

“Everything came together quickly and fell into place at just the right time,” he says. “It’s such a great location, and we didn’t have to change the layout or the furnishings.”

The global flavors and creative cocktails on the Smashed menu offer a modern upgrade to a traditional burger joint.

Purists will appreciate the Smashed Classic — American cheese, lettuce, onion, tomato, pickles, and a mayo-based house sauce.

“The house sauce contains some extra ingredients to add a little sweetness and a touch of spice,” Gilpatrick shares. “It also goes great with fries.”

Creative burger combinations include the Korean BBQ burger featuring kimchi and pickled slaw, pepper jack cheese, Korean BBQ sauce, and a piquant gochujang sauce.

Giving a nod to Gilpatrick’s wife’s heritage, and sister restaurant Bep, the Vietnamese Banh Mi burger layers pickled daikon and carrots, cilantro, and jalapenos with hoisin sauce and sriracha mayo. It doesn’t stop there. Try the Tex-Mex with guacamole, salsa, and crispy tortilla strips, or the Cali crowned with fried egg, avocado, and arugula.

Not sure which burger to choose? No problem. Just order the Smashed sliders, a manager’s choice burger flight with three mini burgers. For non-beef alternatives, there’s a Black Bean Smashed and a Buffalo Chicken sandwich.

“We plan to offer a Beyond Meat plant-based option that will be vegan friendly,” Gilpatrick adds.

Appetizers and sides include classics like loaded tater tots or fries and pretzel bites, plus more unexpected offerings such as hush puppies and edamame.

Satiate your sweet tooth with a brownie and ice cream, tiramisu, fresh-baked cookies, or cheesecake.

“We have an espresso machine, and we’re able to offer lattes, frappes, and cappuccinos,” Gilpatrick says. “We also have a Smashed iced coffee as well.”

Smashed continues the Sir Walter tradition serving creative cocktails, among them a Lavender Lemon Drop martini, Blackberry Whiskey Sour, and My Heaven rum-based libation with RumHaven coconut rum, Cointreau liqueur, fresh lime juice, and almond-flavored orgeat syrup.

Mocktails include alcoholfree takes on classic cocktails — Coconut Colada, Mixed Berry Mojito, and Simple Sunrise.

“We also hope to provide some live music on the weekends,” Gilpatrick says. “We’re looking to have fun with the space and make it a cool place to come and hang out.”

Smashed is open seven days a week for lunch and dinner. Two patios provide abundant space for al fresco dining. Seating at Smashed is on a first-come, first-served basis.

“ Holly Springs is vastly underserved when it comes to eating establishments, so we wanted to open a restaurant that would appeal to more people than a specialized place like Bep.

– Adam Gilpatrick, co-owner of Bep Vietnamese Kitchen and Smashed

CURATED SPECIALTY COCKTAILS, LIKE THIS LAVENDER LEMON DROP MARTINI, SHOWCASE LOCAL SPIRITS AND SEASONAL FLAVORS.

September

September

October

Mobile Menus

Community-minded food truck chefs break out of the kitchen and deliver food straight to the people, fueling brewery trivia nights, town festivals, and neighborhood pool parties. Catch these readerfavorite trucks, offering specialty regional and international cuisines, before they sell out for the day.

Written by Emily Uhland | Photographed by Jonathan Fredin

Mr. Puebla Tacos

“American-Mexican mashup” — that’s how Jessica Cather describes Mr. Puebla Tacos cuisine.

“There’s a little bit of a twist to set us apart from other area taco trucks,” says Cather, who works alongside her business partner and the truck’s chef, Carlos Montalvo.

Creatively combining American classics with traditional Mexican preparations results in customer favorites such as the Brisket Poppers, open-face jalapenos filled with beef brisket, queso, and pico de gallo; Philly Tacos; or BBQ Nachos — yes, please.

Everything is prepared from scratch — marinades, sauces, salsas, queso — and even the corn chips are fried in-house.

After working in restaurant kitchens for more than 20 years, Montalvo loves cooking on the road and interacting with the community.

“When customers come back, I can’t always remember their name, but I’ll remember their order,” he says.

FIND ME: @mrpueblatacos

MASHUP

EXPECT TO FIND MEXICAN FOOD MADE FRESH, WITH A TWIST, AT MR. PUEBLA TACOS. BRISKET POPPERS, OPENFACE JALAPENOS FILLED WITH BEEF BRISKET, QUESO, AND PICO DE GALLO, ARE A GREAT EXAMPLE. DON’T PASS UP THE INVENTIVE SPECIALS, SUCH AS ELOTES, PICTURED RIGHT, OR PUFFED CINNAMON TORTILLA CHIPS. OPPOSITE PAGE: PUEBLA NACHOS, HELD BY CHEF CARLOS MONTALVO, START WITH FRESH CORN CHIPS.

Chicago J HoT Dogs

Fuquay-Varina resident Jason Rewerts grew up near Chicago, surrounded by the varied cuisine and cultures that a large city affords. When he moved to Fuquay-Varina, Rewerts struggled to find his favorite foods, including Chicago-style hot dogs. Enter Chicago J Hot Dog cart, serving a quick and easy lunch (or dinner), and a flavorful reminder of home.

Also known as Depression dogs, Chicago-style hot dogs feature an all-beef hot dog on a poppy seed bun, topped with a whole pickle spear, slice of tomato, Chicago “electric” green relish, chopped onions, sport peppers, and celery salt.

“It has it all,” Rewerts says. “Crunch from the pickle, salt from celery salt, sweet and heat — the brain goes, ‘What just happened here?’”

Rewerts also embraced North Carolina’s hot dog traditions, serving red hot dogs “all the way,” (mustard, chili, and onions), along with bratwurst, sausages, and 20 free toppings.

“The nostalgia of a hot dog cart and the ability to move around creates such a sense of community,” says Rewerts.

FIND ME:

chicagojhotdogs.com

@chicagojhotdogs

Permanent location at Holland Farms Produce Thursdays and Saturdays

Serving lunch and dinner

Wednesday through Friday weekly

CHICAGO-STYLE DOGS & BRATS

ABOVE: CHICAGO-STYLE HOT DOGS

HEADLINE THE MOBILE CART AT CHICAGO J HOT DOGS, BUT CAROLINA RED DOGS, BRATWURSTS, AND 20 FREE TOPPINGS CREATE ENDLESS COMBINATIONS.

RIGHT: FUQUAY-VARINA RESIDENT JASON REWERTS, OWNER OF CHICAGO J HOT DOGS.

Mr. A’s Beignets

Arlton Cangelosi, also known as Mr. A, has been making beignets, often up to 135 orders an hour, in his sunny yellow food truck for more than seven years.

“I love making people smile, kids and adults. I want to watch them take that first bite,” says the New Orleans native.

Just 3 or 4 minutes in the frier transforms his delicate choux pastry dough into pillowy doughnuts with tender insides and crisp golden brown exteriors.

A typical order consists of three generously sized fried pastries topped with a “snowstorm” of powdered sugar. Insiders know to ask for cinnamon along with the sugar for a twist on the classic New Orleans treat. Add a steaming cup of chicory coffee to complete the Louisiana tradition.

Cangelosi purchased the property at 312 S. Mason Street in Apex, where you’ll regularly find Mr. A’s Beignets, to create a permanent home for food trucks.

“I was tired of renting spots. I wanted a place for myself and other trucks,” Cangelosi says.

FIND ME:

squaredoughnuts.com

@squaredoughnuts

Permanent location at 312 S. Mason Street

Wednesday through Saturday

CRISP-TENDER BEIGNETS UNDERNEATH A “SNOWSTORM” OF POWDERED SUGAR. BELOW: OWNER ARLTON CANGELOSI HAND TURNS THE DOUGHNUTS IN THE FRIER.

Barone Italian Grille

For 10 years Stephen Dewey ran Barone Meatball Company, dishing up traditional and off-the-wall varieties of meatballs, earning appearances on The Cooking Channel and in Southern Living magazine.

Dewey opened the truck with an intentional niche focus.

“I can make anything I want, just make it into a meatball. I still get to be creative, in the form of a meatball,” Dewey says.

Loyal customers frequently returned for their favorites, such as Mom’s Italian meatballs, buffalo chicken meatballs, zucchinismoked gouda vegetarian balls, or bacon cheeseburger meatballs.

Earlier this summer, Dewey debuted a rebranded truck — Barone Italian Grille — featuring the well-loved meatballs and additional Italian specialties.

“It’s been fun to expand to other types of Italian food after doing just meatballs for so long,” he says.

The rich and tender Italian brisket is the new standout special, slow cooked in a red wine and tomato sauce, served with marinated peppers and parmesan.

“It’s completely different than a meatball,” Dewey says.

FIND ME: baronemeatball.com @baronemeatball

MEATBALLS MADE MODERN

BARONE MEATBALL COMPANY, OWNED BY CHEF STEPHEN DEWEY, REFRESHED THEIR MENU EARLIER THIS SUMMER, DEBUTING AS BARONE ITALIAN GRILLE, FEATURING NEW SPECIALS INCLUDING ITALIAN BRISKET WITH MARINATED PEPPERS, PICTURED TOP.

The Portable Portugy

Chef Shawn Dagnall and Samantha Williford, the duo behind The Portable Portugy food truck, are on a mission to supply Wake County (and beyond) with classic Portuguese food. The truck can be found at events from Durham to Benson, Fuquay-Varina to Knightdale, and almost everywhere in between.

A two-time Maggy Award winner, The Portable Portugy draws on Dagnall’s family heritage from the Azores, a group of islands off the coast of Portugal.

“We make all varieties of Portuguese dishes, including mainland Portugal, the Azores, Brazil, Cape Verde, African, Hawaiian, and Asian — wherever people speak Portuguese, we explore their use of the cuisine,” says Dagnall.

PORTUGUESE CUISINE

The menu changes daily, and the truck frequently sells out of specialties like Portuguese custard tarts, or pasteis de nata, Piri Piri chicken sandwiches, Lingucia dogs, and Bifana.

“Whether I create street food sandwiches influenced by the fast-paced life of Lisbon, or slow-cooked specialities of the Caldeiras of Furnas, each one gives all due consideration to its origins, while nodding to my own personal experiences.”

FIND ME: @portableportugy

THE PORTABLE PORTUGY SPECIALTIES INCLUDE ROCKY POINT CLAM CAKES, INFLUENCED BY CHEF SHAWN DAGNALL’S NATIVE MASSACHUSETTS; PORCO QUENTE, OR HOT DOG; AND PORTUGUESE BIFANA, CLASSIC PORK SANDWICH WITH EGG. LEFT: SAMANTHA WILLIFORD AND CHEF SHAWN DAGNALL.

rise Dine

Unsure where to eat today? Look no further than this selection of local eateries & cafes.

FUQUAY-VARINA

Abbey Road Tavern and Grill

“Signature Beatle burgers and live entertainment.”

711 N. Main St.; Fuquay-Varina (919) 762-7731; abbeyroadnc.com

Anna’s Pizzeria

“Piping hot pizzas and mouthwatering Italian food.” 138 S. Main St., Fuquay-Varina (919) 285-2497; annaspizzeria.com

Aviator Pizzeria & BeerShop

“Brick oven pizza & craft beer.”

601 E. Broad St., Fuquay Varina (919) 346-8206; aviatorbrew.com

Aviator SmokeHouse BBQ Restaurant

“All of our food is made in-house.”

525 E. Broad St., Fuquay-Varina (919) 557-7675; aviatorbrew.com

Assaggio’s Pizzeria Ristorante

“Top quality ingredients go into every dish.”

941 E. Broad Street, Fuquay-Varina (919) 557-9505; assaggios-fuquay.com

Bluegrass Bagels

“Quality food, fast.”

100 Dickens Rd, Fuquay-Varina (919) 285-4980; bluegrassbagels.com

Brus on Main

“Quaint cafe serving New York coffee, bakery treats and breakfast.”

135 S. Main Street, Fuquay-Varina (607) 745-2512; @brusonmain

El Cantarito Bar & Grill

“Experience the full spectrum that is Mexican food.”

155 S Main St., Fuquay-Varina (919) 285-3781; elcantaritobarandgrill.com

Cellar 55 Tasting Room

“Chef specials Friday and Saturday nights.”

1351 E. Broad St., Fuquay-Varina (919) 446-1156; cellar55.com

Cleveland Draft House

“Great food, great service, at a great price.”

1420 East Broad Street, Fuquay-Varina (919) 659-5500; clevelanddrafthouse.com

The Corner Biergarten

“Bar & bottle shop.”

1625 N. Main St., Suite 133, Fuquay-Varina (919) 246-6649; tcbiergarten.com

Cultivate Coffee Roasters

“Modern industrial twist on a small town coffee shop.”

128 S. Fuquay Ave., Fuquay Varina (919) 285-4067; www.cultivate.coffee

Culver’s of Fuquay-Varina

“ButterBurgers and frozen custard made fresh every day.”

1860 Cinema Dr., Fuquay-Varina (919) 285-2360; culvers.com

Daddy D’s BBQ

“Slow cooked with love.”

1526 Broad St., Fuquay-Varina (919) 552-6464; daddydsbbqnc.com

Dan Sushi & Hibachi

“Mixing chic and contemporary with a traditional Japanese menu.”

1313 N Main St., Fuquay-Varina (919) 577-8000; dansushihibachi.com

Drive Bru

“Drive thru coffee shop with N.Y. coffee & Carolina charm.”

1013 E. Broad St., Fuquay-Varina (607) 745-2512; @drivebru

Eggs Up Grill

“Breakfast favorites served all day.”

1436 N. Main St, Fuquay-Varina (919) 285-4463; eggsupgrill.com

El Dorado

“Enjoy the most delicious Mexican food amongst family.”

112 E. Vance St, Fuquay-Varina (919) 557-0287; eldoradomexicanrestaurant.com

Fiiz Drinks

“Drink it your way soda and snack shop.” 7401 Sunset Lake Road, Fuquay-Varina 919-278-7350; fiizdrinks.com

Garibaldi Trattoria Pizza & Pasta

“Authentic Italian cuisine and quality service.” 900 N. Main St., Fuquay-Varina (919) 552-8868; garibalditrattoria.com

The Gyro Spot

“Three friends from Greece who want to share the recipes they grew up loving.”

1005 E. Broad Street, Fuquay-Varina (919) 285-3608; thegyrospotnc.com

CHICAGO-STYLE PIZZA AT ACME PIZZA COMPANY

Photos by Jonathan Fredin

The Healthy Spot

“Meal replacement smoothies and energizing teas.”

961 E. Broad St., Fuquay-Varina (919) 552-5373; @healthyspotfuquay

HWY 55 Burgers Shakes & Fries

“All-American diner experience.”

3419 N. Main St., Fuquay-Varina (919) 567-3007; hwy55.com

J&S New York Pizza

“Family-owned and operated Italian restaurant.”

500 Broad St., Fuquay-Varina (919) 557-6921; jandsnypizza.com

Johnny’s Pizza

“An amazing array of different NY-style pizzas.”

722 N. Judd Parkway N, Fuquay-Varina (919) 552-6322; johnnyspizzafuquay.com

Joyce & Family Restaurant

“Home cooked Southern favorites.”

129 N. Main St., Fuquay-Varina (919) 567-1717; @joyceandfamily

Kumo Sushi Hibachi

“Traditional Japanese menu in a chic setting.”

2916 N. Main St., Fuquay-Varina (919) 986-0983; kumosushi401hwy.com

Little Portugal NC

“Market and eatery celebrating traditional Portuguese dishes.”

736 N. Main Street, Fuquay-Varina (919) 586-7144; littleportugalnc.com

Los Tres Magueyes

“We prepare our food fresh daily.”

401 Wake Chapel Road, Fuquay-Varina (919) 552-3957; lostresmagueyes.com

The Mason Jar Tavern

“All the comforts of Southern hospitality with a modern twist.”

305 S. Main St., Fuquay-Varina (919) 762-5555; themasonjartavern.com

Mei Wei Asian Diner

“A wide array of authentic Chinese and Thai food.”

1424 N. Main St., Fuquay-Varina (919) 762-7128; meiweinc.com

The Mill

“Coffee. Beer. Wine. Community.”

146 S. Main St., Fuquay-Varina (919) 557-2123; themillfuquay.com

New Rainbow Chinese

“Classic and popular Chinese favorites.”

3427 N. Main St., Fuquay-Varina (919) 567-8272; newrainbowchinesefood.com

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Nil’s Mediterranean Cuisine

“Mediterranean cuisine and a creative menu.”

513 Broad Street, Fuquay-Varina (984) 223-2928; nilscafefuquayvarina.com

Peach Cobbler Factory

“Delightful desserts that feel like grandma’s kitchen.”

8105 Fayetteville Road, Raleigh (919) 307-8137; peachcobblerfactory.com

Pelican’s SnoBalls

“Smooth, fluffy ice combined with bold flavors.”

712 N. Main St., Fuquay-Varina (919) 662-3979; pelicanssnoballs.com

Pints Ice Cream & Beer

“Homemade ice cream and craft beers.” 512 Broad Street, Fuquay-Varina @pintsicecream

Stick Boy Bread Co.

“Handcrafted baked goods from scratch … all natural ingredients.”

127 S. Main St., Fuquay-Varina (919) 557-2237; stickboyfuquay.com

Tio’s

“Pizza. Empanadas. Wings.”

2916 N Main St, Fuquay-Varina 919-762-0095; tiosnc.com

Triple Barrel Tavern

“Restaurant, sports bar & billiards.”

2221 N Grassland Drive, Fuquay-Varina (919) 762-0940; @triplebarreltavernfuquayvarina

Vicious Fishes Tap & Kitchen

“Eclectic twists on comfortable bar food.”

132 S. Fuquay Ave., Fuquay-Varina (919) 762-7876; viciousfishes.com/fuquay-nc

Wingin’ It Bar and Grille

“Family-friendly neighborhood pub.”

1625 N. Main St., Fuquay-Varina (919) 762-0962; winginitbarandgrille.com

Wing It On

“Chicken like a champ.”

1061 E. Broad St., Fuquay-Varina (984) 225-2141; wingiton.com

Zaxby’s

“Indescribably good.”

1341 N Main St, Fuquay Varina (919) 552-3981; zaxbys.com

Zeera Indian Restaurant

“Authentic goodness in traditional Indian food.”

1311 E. Broad St., Fuquay-Varina (919) 762-6215; zeeranc.com

HOLLY SPRINGS

Acme Pizza Co.

“Chicago-style deep dish pizza.”

204 Village Walk Dr, Holly Springs (919) 552-8800; acmepizzaco.com

Ashley’s Harvest Moon Bakery – Cafe

“Breakfast and lunch cafe with scratch-made bakery and locally roasted coffee.”

128 Bass Lake Road, Holly Springs (919) 586-7005; harvestmoonbakerycafe.com

Aye! Toro Tacos & Tequila

“Crafted with love using traditional Mexican recipes passed down through generations.”

303 Mathews Dr, Holly Springs (919) 367-6233; ayetoronc.com

Bass Lake Draft House

“34 beers on tap.”

124 Bass Lake Rd, Holly Springs (919) 567-3251; basslakedrafthouse.com

Bellini Italian Cuisine

“A real taste of Italy through authentic Italian Cuisine.”

7256 GB Alford Hwy, Holly Springs (919) 552-0303; bellinitaliancuisinehollysprings.com

BEP Vietnamese Kitchen

“Traditional Vietnamese cuisine and boba teas.” 300 S. Main St, Holly Springs (919) 285-2477; bepnc.com

Bestow Baked Goods

“Life is too short for grocery store desserts.” 4208 Lassiter Road, Holly Springs (919) 473-9225; bestowbakedgoods.com

Blaze Pizza

“Fast fire’d, perfectly crisp perfection.” 316 Grand Hill Place, Holly Springs (919) 261-5950; blazepizza.com

The Blind Pelican

“Creative seafood and boat drinks.”

120 Bass Lake Road; Holly Springs (984) 225-2471; blindpelicanseafood.com

The Butcher’s Market

“Premium meats and specialty grocery.”

4200 Lassiter Rd, Holly Springs (919) 267-919); thebutchersmarkets.com

Cristo’s Bistro

“Hand tossed NY style pizza.”

5217 Sunset Lake Rd, Holly Springs (919) 363-8852, cristosbistro.com

Eggs Up Grill

“Breakfast favorites served all day.”

4216 Lassiter Road, Holly Springs (919) 495-4530; eggsupgrill.com

Fera’wyn’s Chocolate Cafe

“Forget love, I’d rather fall in chocolate.”

652 Holly Springs Road, Holly Springs (415) 758-3296; ferawyns.com

Fiesta Mexicana

“Authentic. Hot. Fresh.”

428 Village Walk Drive, Holly Springs (919) 346-1330; fiestamexicananc-hollysprings.com

First Watch

“Traditional and innovative creations for breakfast, brunch and lunch.”

304 Grand Hill Place, Holly Springs (919) 808-4603; firstwatch.com

Freddy’s Frozen Custard & Steakburgers

“Great food without a long wait.”

221 Grand Hill Place, Holly Springs (919) 557-3475; freddysusa.com

Greek Basma

“Greek food that is fresh, healthy and delicious.” 7272 GB Alford Hwy, Holly Springs ((919) 285-080; greekbasma.com

Hickory Tavern

“Something for every appetite.” 401 Village Walk Drive, Holly Springs (919) 557-2064; thehickorytavern.com

Homegrown Pizza

“Pizza, calzones and sandwiches.” 4928 Linksland Drive, Holly Springs (919) 577-5575; homegrownpizza.com

JT’s Creamery

“Hand-crafted ice cream.”

300 S Main Street, Suite 112, Holly Springs (984) 268-6321; jtscreamery.com

Kobe Hibachi and Sushi

515 N.Main Street, Holly Springs (919) 557-1437; kobehollyspringsnc.com

Mama Bird’s Cookies + Cream

“A unique spin on a timeless dessert.”

304 N. Main St., Holly Springs (919) 762-7808; mamabirdsicecream.com

Mamma Mia Italian Bistro

“Pasta runs in our family.”

300 S Main Street, Suite 200, Holly Springs (919) 766-8000; mammamianc.com

Mi Cancun Mexican Restaurant

324 Grand Hill Place, Holly Springs (919) 552-9979; micancunmx.com

Michelangelos Pizza

“Pizza buffet for lunch and dinner.”

7280 GB Alford HWY, Holly Springs (919) 557-4992; michelangelospizza.com

My Way Tavern

“Freshly made all-American foods.”

301 W. Center St., Holly Springs (919) 285-2412; mywaytavern.com

Niche Wine Lounge

“Tranquility by the glass.”

109 Main St., Holly Springs (919) 552-2300; nichewinelounge.com

The Nutrition Fix

“Healthy fast food alternatives.”

424 Village Walk Drive, Holly Springs (919) 341-5554; @thenutritionfixnc

The Original N.Y. Pizza

“Bringing a taste of New York to North Carolina.” 634 Holly Springs Road, Holly Springs (919) 567-0505; theoriginalnypizza.com

rise Dine

Osha Thai Kitchen & Sushi

“Authentic Thai cuisine: well-balanced dishes bursting with flavor.”

242 S. Main Street, Holly Springs (984) 538-6742; oshathaikitchennc.com

Pimiento Tea Room

“Not your mama’s tea room.”

200 N. Main Street, Holly Springs (984) 225-4213, pimientotearoom.com

Rise Southern Biscuits & Chicken

“The best dang biscuits.”

169 Grand Hill Place, Holly Springs (919) 586-7343; risebiscuitsdonuts.com

Sir Walter Coffee + Kitchen

“Creative cafe by day. Full restaurant at night.”

242 S. Main St. Suite 118, Holly Springs (919) 390-2150; sirwaltercoffeekitchen.com

Skrimp Shack

“Casual seafood cuisine.”

7244 Alford Hwy, Holly Springs (919) 335-3924; theskrimpshack.com

Smashed Burgers & Cocktails

“Burger day is every day.”

242 South Main Street, Holly Springs (919) 390-2274; smashednc.com

SupaBowlz Cafe

“Beautiful and delicious bowls, wraps and salads.”

150 West Holly Springs Rd, Holly Springs (984) 225-2656

Sweet Southern SnoBalls

“Shaved ice and Hershey’s Ice Cream.”

527 N. Main St., Holly Springs (919) 291-3355; @sweetsouthsnoballs

Taziki’s Mediterranean Cafe

“A fresh celebration of the Mediterranean diet.”

108 Grand Hill Place, Holly Springs (984) 266-1226; tazikis.com

Thai Thai Cuisine

“Home cooked Thai food.”

108 Osterville Drive, Holly Springs (919) 303-5700; thaithaicuisinenc.com

Thanks A Latte

“Coffee and gift boutique.”

1118 Kentworth Drive, Holly Springs (919) 577-0070; thanksalattegiftsnc.com

Town Hall Burger & Beer

“Neighborhood beer and burger joint.”

301 Matthews Dr, Holly Springs (919) 335-5388; Townhallburgerandbeer.com

Vieni Ristobar

“The newest Italian restaurant from the Cinelli family.”

242 S. Main Street, Holly Springs (984) 225-1134; vieniristobar.com

JOHNNY’S PIZZA IN FUQUAY-VARINA

WAVES SHAVE ICE FOOD TRUCK

by Emily Uhland

Photographed by Jonathan Fredin

The future of food delivery

Drone On

Holly Springs receives frequent quality of life accolades: Best Place to Live and Raise a Family, Safest City, and Best Place for Affordable Housing, to name a few.

Welcome to the newest designation on the roster: unofficial drone capital of the US.

“Holly Springs gets the most drone deliveries of any other town or city in the country, so I think it’s a pretty fair thing to say,” says Mike Ciampa, regional operations manager for Flytrex, the drone food delivery company that began operations in Holly Springs nearly two years ago.

Indeed, what seems like the plot of a science fiction novel is a commonplace occurrence for some residents of Southern Wake.

“It’s like we live in the future here in Holly Springs,” says Lauren Mobley. “We’ve used (Flytrex) a couple times, but we have neighbors who use it once a week.”

Mobley lives in the neighborhood of Arbor Creek, near Ting Stadium, with her husband and two elementaryaged children.

“It’s fun to do with the kids,” she says, describing drone delivery as “a party trick” that impresses neighbors and guests.

“Fighting Holly Springs traffic can make it worth it,” Mobley says, adding that delivery can take up to 45 minutes, so account for that if you are ordering for kids.

Julia Zaitz, a resident of Holly Glen neighborhood, received a Flytrex deliv-

ery as a Mother’s Day gift from her son.

“He ordered ice cream from Target,” Zaitz says. “He called and said, ‘Mom, be in the driveway in 40 minutes. Sure enough, a yellow bag lowered onto the front lawn. It was the coolest thing.”

The ice cream was still frozen upon arrival — in case you are wondering.

“It was a hit on the block, and the Mother’s Day delivery made it extra special,” says Zaitz.

Zaitz and Mobley are among the 10,000 eligible households within the Flytrex delivery zone — 2 nautical miles from the company’s brick-and-mortar hub at Holly Springs Towne Center, a distance dictated by the Federal Aviation Administration.

“We’re the only company really doing this at all,” says Ciampa. “The FAA is learning a lot from us, and it’s kind of baby steps while they’re making sure the whole process is going smoothly.”

SO HOW DOES FLYTREX DRONE DELIVERY WORK?

Customers download the free app and input their delivery location, either a home or business address, or one of the public delivery points at Ting Park or Carolina Brewing Company.

Next, place an order from one of the participating restaurants, including First Watch, It’s Just Wings, Mi Cancun, or Marco’s Pizza. Estimated delivery times are quoted and typically range from 35–50 minutes.

A Flytrex runner will pick up the

food at the restaurant and transfer it to the Flytrex pilots, who load the drones and send them out for delivery.

“The drones are all autonomous,” says Ciampa, noting that pilots aren’t steering the drones, rather maintaining a sight line — another regulation of the FAA — to monitor the airspace and make sure the delivery zone is clear of obstructions, like a trampoline or a pool.

A cable descends from the drone, placing the delivery directly into the customer’s yard and — voilà — dinner is served.

For the residents who live outside of the 2-mile radius, the public points offer a great opportunity to use the service.

“We’re trying to target places where people naturally congregate so you can have food delivered there. I was at Ting Park one time, and there were some kids who just finished soccer practice and had Jersey Mike’s

flown over while waiting for their parents to come pick them up,” Ciampa says. “Or if you are at a soccer game and you want Starbucks, you can just have it flown in. Or if you wanted to get food for after the game, instead of driving, you can have it brought over while your kid is playing and not have to miss anything. It just makes it a lot more convenient.”

Drone orders are limited by size and weight, about 5.5 pounds. So if you plan to order pizza for a party, for example, Flytrex will deliver a portion via drone and the rest via driver.

Initially, Flytrex looked for towns with a certain density of homes, lots of restaurants nearby, and a large population of families.

“Holly Springs really hit all those checkboxes,” says Ciampa. “Plus the town has been really great to work with. They have been very supportive.”

CURRENT FLYTREX DELIVERY LOCATIONS:

North Carolina:

Holly Springs

Durham

Raeford

Texas: Granbury

In the beginning, the company logged a few orders per week. Nearly two years later that number is more than a thousand per month, Ciampa says.

“We have several customers who order weekly, and some who order daily with us. It’s been really great to see. I think people really love the technology and just the experience of it.”

Future expansion could include hubs in Fuquay-Varina, Apex, and Morrisville, with, hopefully, a delivery zone of 3 to 5 miles, if approved by the FAA.

“We want short, quick flights. We don’t want the drones taking 10 minutes to fly to you,” says Ciampa.

“Drone delivery is still a bit of a novelty. It’s fun and exciting, but give it a few years. I think it’s just gonna be the norm to have these drones flying back and forth.” flytrex.com

RESIDENTS OF HOLLY SPRINGS, THE UNOFFICIAL DRONE CAPITAL OF THE US, PLACE MORE THAN 1,000 ORDERS PER MONTH THROUGH THE FLYTREX APP.

THE PUBLIC DROP POINT AT TING PARK, IN A GRASSY AREA NEAR THE TENNIS COURTS, IS CLEARLY MARKED WITH DIRECTIONAL SIGNS AND A FENCE ISOLATING THE SITE.

DRIVE TIME

From Holly Springs: 1 hour 40 minutes

From Fuquay-Varina: 1 hour 50 minutes

THE TOWN OF LEXINGTON, NC, IS WELL KNOWN FOR ITS HICKORY-SMOKED CHOPPED BARBECUE, BOASTING 12 RESTAURANTS IN THE TOWN OF 20,000 RESIDENTS, INCLUDING BAR-B-Q CENTER ON MAIN STREET. OPPOSITE PAGE: IN BETWEEN BARBECUE PLATES, CONSIDER STOPS AT SOPHIE’S CORK AND ALE, BULL CITY CIDERWORKS, OR CHILDRESS

Back Lexington

Barbecue is just the beginning

Written by Emily Uhland | Photographed by Jonathan Fredin

Ifyou’re familiar with the North Carolina town of Lexington, you probably know it for the signature style of barbecue, revered statewide in the ongoing Easternversus Western-style showdown.

And for good reason — a dozen barbecue restaurants dot the town of 20,000 residents. The smell of hickory smoke practically infuses the air on Main Street.

Barbecue culture runs so deep that historic smoking pits were discovered in the walls of city hall during a recent building renovation.

“Lexington was originally a town of furniture mills and factories. When furniture left, folks turned to barbecue. Barbecue is now the main industry,” says Morgan Brinkle, executive director of the Lexington Tourism Authority & Visitor Center.

“There are a dozen barbecue restaurants in the area.

Each has its own nuances, but the style remains mostly the same,” Brinkle says.

Pork shoulders are seasoned simply, then hand turned over hickory coals and chopped — “There’s no pulled pork here.”

Each restaurant serves a signature “dip” — a sauce made from vinegar, ketchup, sugar, and spices — on the side.

“There’s a couple of extra i’s in ‘dip,’” notes Brinkle with a smile, elongating the vowel sound in a characteristic Southern drawl.

Barbecue may form the town’s backbone and draw countless visitors each year, but Lexington’s small-town charm goes far beyond a delicious sandwich and hushpuppies on the side.

Follow our path through Lexington for a weekend getaway full of food and fun.

Eat

BAR-B-Q CENTER

One of Lexington’s best-known barbecue joints began as an ice cream shop, and their massive 4-pound banana split continues that heritage, commemorating special occasions townwide.

Bar-B-Q Center’s pork shoulders are cooked up to 10 hours over hickory coals and served sliced, chopped, or coarse chopped in 1-inch chunks, showcasing traditional Lexington style.

“With electric or gas cooking, you don’t get that hickory flavor,” says Owner Michael Conrad.

Must-try sides include red coleslaw (sauced with dip instead of mayonnaise), fried okra, and housemade hushpuppies.

“There’s a legacy involved in the barbecue business, something to be proud of,” says Conrad, whose family has owned the restaurant for more than 50 years. barbecuecenter.net

LEXINGTON BARBECUE

A full parking lot in a barbecue-lovin’ town is a good sign, and at 12:30 p.m. on a Wednesday at Lexington Barbecue, it’s as packed as it gets.

In a typical week, the third-generation family-owned restaurant smokes 10,000 pounds of pork shoulder.

Regulars favor “coarse chopped with brown,” or tender chunks of pork with the golden brown outside bits that get crisp over the coals.

Other specialties include crispy pork skins and the best smoked turkey sandwich you can find. lexbbq.com

SOPHIE’S CORK AND ALE

Warm twinkle lights, shelves of books, eclectic furniture, and a welcoming bar create a cozy ambiance at this chef-owned restaurant and bar.

Focused on locally sourced seasonal ingredients, Chef John Wilson rotates the menu frequently, crafting sophisticated small plates and daily specials, including a hummus of the day. sophiescorkandale.com

BAR-B-Q CENTER’S 4-POUND BANANA SPLIT

TRIO OF SMALL PLATES AT SOPHIE’S CORK AND ALE

SOPHIE’S CORK AND ALE

POUR FOLK PROVISIONS CO.

Located inside Goose and the Monkey, Lexington’s only craft brewery, Pour Folk Provisions Co., locally known as PoFoProCo, evolved from a beloved food truck to a permanent location serving signature woodfired pizzas, shareable apps, bowls, and salads. pourfolkprovisions.com

PERFECT BLEND

Before a day of exploring Main Street, pop into the centrally located Perfect Blend coffee roastery and cafe, which offers locally roasted coffee and wholesome breakfast and lunch items, such as avocado toast, a yogurt and fruit bowl, and salads.

Seating may be limited as groups of patrons “as regular as these chairs” gather to visit, work, and relax in the uptown setting. perfectblendbistro.com

SHOP

CONRAD & HINKLE

A Lexington fixture for more than 100 years, this specialty foods and grocery market in the heart of Lexington offers local produce, a full-service meat department, and their famous homemade pimento cheese.

“It’s my grandmother’s recipe,” says Owner Lee Hinkle, grandson of one of the shop’s founders.

Conrad & Hinkle makes up to 3,000 pounds of the creamy spread per week, sold in-house and at other small businesses around the state, hand delivered by Lee himself. conrad-hinkle.com

PERFECT BLEND BREAKFAST

CONRAD & HINKLE MEAT DEPARTMENT

PEACH COBBLER WITH ICE CREAM AT LEXINGTON BARBECUE

COARSE CHOPPED “WITH BROWN” IS A LEXINGTON BARBECUE DELICACY.

THE CANDY FACTORY

At one of Main Street’s sweetest spots, it’s hard to have a bad day.

“The worst day at The Candy Factory is still a good day,” says Owner Annette Conrad.

Annette and her husband, Wynn, own the decades-old shop, offering fudge (homemade by Wynn), artisan chocolates, and vintage candy by the bucket full.

Take a moment to check out the collection of antique candy boxes and decor adorning the walls. lexingtoncandyfactory.com

MISSIONS POTTERY

The beautiful mugs, vessels, and dishware available at Missions Pottery are all handmade in the studio directly above the Main Street gallery. Potter Tommy Davis and his team can produce up to 200 of their bestselling coffee mugs in one day.

The studio donates a portion of their earnings to Christian mission projects locally and nationally. missionspotteryandmore.com

PLAY

BULL CITY CIDERWORKS

Within Lexington’s historic Depot District, Bull City Ciderworks welcomes guests to their family-friendly outdoor lawn complete with fire pits and picnic tables, and inside their spacious tasting room and production facility, recently relocated from Durham.

Each of Bull City’s unique cider flavors (strawberry and habanero, tart cherry, blueberry and lemon, and ginger and tahini, to name a few) starts with the same base cider recipe, free from artificial flavors and colors, sweetened naturally by apples.

“You can mix any flavors together because the base is all the same,” says Manager Tish Smith, who recommends combining Sweet Carolina (infused with local honey) and Cardinal Cin (infused with cinnamon), when available, to create a Snickerdoodle cookie-esque flavor.

CONRAD & HINKLE GROCERY AND SPECIALTY STORE

THE CANDY FACTORY

THE CANDY FACTORY

THE GALLERY AT MISSIONS POTTERY ALSO SHOWCASES LOCAL ARTISTS.

how sweet a small town is. ”

It’s

much

the people as it is the candy. ”

go out without seeing someone you know. ”

– Joyce Davis, Missions Pottery

– Annette Conrad, The Candy Factory

– Michelle Moore, Lexington Tourism Authority & Visitor Center

“We have our own honeybees and make our own honey for flavoring,” says Smith.

Weekly events such as karaoke, live music, and food trucks draw frequent crowds. bullcityciderworks.com

GOOSE AND THE MONKEY BREWHOUSE

Take a short stroll from Bull City Ciderworks to another popular Depot District destination, Goose and the Monkey Brewhouse, which offers a 3-for-1 punch on local collaborations — serving Perfect Blend Cafe coffee, roasted in-house, brick oven fired pizzas from Pour Folk Provision Co., local wines, and their own inventive craft beer (Cheerwine Lime Lager, anyone?). gooseandthemonkeybrewhouse.com

CHILDRESS VINEYARDS

For an expected taste of Italy, visit the Tuscan-style buildings and grounds at Childress Vineyards, framed by gorgeous rolling hills lined with grape vines.

Owned by Richard Childress of NASCAR’s Richard Childress Racing, Childress Vineyards focuses primarily on European grapes and produces 80,000 cases of wine per year, which is likely to increase with the opening of a new production facility this fall.

Enjoy the on-site restaurant, a wine flight, and frequent live music under the gazebo.

“It’s everybody’s happy place,” says Chelsea Manring, communications manager.

Experience the best that Childress has to offer through the Signature Wine & Food Tasting Experience, which pairs six courses of sophisticated small plates with the winery’s elite wines. childressvineyards.com

ELEVATED WAKE PARK

“It’s a great way to get into the sport (of wakeboarding),” says Clark Davis, instructor and jack-of-all-trades at Elevated Wake Park. “And easier than a boat.”

A suspended cable pulls up to seven riders at a time through a circular course, which Davis describes as a floating skate park, on a small lake — the only one of its kind in North Carolina.

BULL CITY CIDERWORKS

BULL CITY CIDERWORKS

CHILDRESS VINEYARDS TASTING ROOM

CHILDRESS VINEYARDS

CHILDRESS VINEYARDS

FOR HISTORIC BATTLES including this morning’s

FOOD HAS A WAY OF BRINGING PEOPLE TOGETHER. That’s why thousands of visitors follow the rumblings in their stomach to Kinston each year. Here, food isn’t just prepared and served, it’s crafted. Your farm to table meal happens at the place that invented farm to table meals. Your plate of barbecue isn’t just good, it’s best-in-the-nation good. And, that last homemade biscuit on the breakfast table, won’t be there for long. So, put your bathroom scales away, and head over to Kinston. One of the culinary capitals of the South awaits.

Can’t-Miss Event

THE BARBECUE FESTIVAL

October 28

Celebrate Lexington-style barbecue with an annual street festival welcoming 150,000 participants to uptown Lexington. Enjoy live music, vendors, sand sculptures, an antique car cruise-in, and many more attractions throughout the day, not to mention three barbecue tents showcasing world-famous Lexingtonstyle ’cue.

Thirsty? Sip Childress Vineyards’ Fine Swine Wine, specially crafted to pair with pork and served at the festival.

On festival day only, Amtrak makes a special stop in Lexington, providing easy transportation from the Triangle.

Follow @barbecuefestival for details.

Ramps, rails, flips, and spins await experienced boarders, but beginners can cruise the lake attempting only the obstacles they choose, or none at all.

“Every time you go around, you get better at it and have more fun,” says Davis.

There’s also an inflatable Aqua Park with climbing and balance obstacles — a floating playground fit for ages 5 and up.

Elevated Wake Park encourages guests to stay and chill on the family- and dog-friendly grounds, enjoying the fun and relaxed atmosphere with frequent bonfires, movie premieres, and special events.

There’s even a cabin on the grounds available for overnight rentals.

“Show up with a bathing suit, and you are good to go,” Davis says — lifejackets, helmets, and basic instruction are provided. elevatedwakepark.com

EXPERT BOARDERS, LIKE INSTRUCTOR BENJAMIN TOGDON, AND NOVICES ENJOY THE CHALLENGE OF CABLEPULLED WAKE BOARDING.

A CABLE PULLS WAKE BOARDERS THROUGH A “FLOATING SKATE PARK” COURSE AT ELEVATED WAKE PARK.

HELMETS AND BOARDS ARE PROVIDED — ALL YOU NEED IS A SWIMSUIT AND SENSE OF ADVENTURE.

Written by Fuquay-Varina Memes

Stretching Your Food Dollar: A How-to Guide

I’m going to start this article off with some stonecold facts.

We all moved to Southern Wake for the lower price point (don’t argue with me, Steve. No one likes being 25-35 minutes away from work).

Food prices are out of control and eggs can arguably be counted as dependents on your taxes.

Kids aren’t selling lemonade on the corners anymore because none of us can afford to launch a business right now.

A party pack of Crumbl cookies is roughly equivalent to in-state tuition.

fuquaymemes thefvmemes

We’re making salads with the wild green onions growing in our backyards.

No one is coming to save us.

(I could go on, but psychiatrists in the area have roughly a 4-to-6-week wait time and I want to be mindful of that.)

What I’m trying to say is, times are tough — but the good news is, there are ways to get around it, particularly in Southern Wake. Ready to save some money and eat like a king? Read on, poor people, read on.

IT’S COOK OUT TIME

Feed the whole family with junior trays from Cook Out for less than $5 a meal — from burgers to chicken strips to corn dogs to whatever your fat heart desires. Even better, this place is open until 3:30 a.m. on the weekends, for all your late night (early morning?) binge-eating needs. Honestly, this is one of the cheapest (and most iconic) places to get a meal in Southern Wake, so don’t sleep on it.

TREAD CAREFULLY AT POPSHELF

Fuquay’s new pOpshelf, weirdly, has a food section. A cheap one. Bear in mind, pOpshelf is also full of a million decor options that you 100% don’t need, so DO NOT walk into this store for food without a trusted handler who can lead you to the six-pack of frozen White Castle sliders without being distracted by the faux palm plant, orchid car freshener, or leopard salt and pepper shakers. Stick to your goal. In and out.

FUQUAY-VARINA MEMES

(also known as FVM) is a freelance writer, meme guru, and an anonymous resident of Fuquay-Varina. She is the creator and manager of the FuquayVarina Memes Facebook page and has a talent for making people laugh and always taking the joke too far.

VISIT THE FUQUAY-VARINA MEAT MARKET

Also known (by me) as the Horned Jesus Store, this local treasure sits at 112 W. Vance Street in downtown Fuquay. In addition to having an insanely cheap selection of meat (pick five and mix and match for $19.99), this place has fresh produce, the biggest (and cheapest) packs of Capri Suns you’ve ever seen, bath tissue, cowboy hats and boots, pinatas, and a LIFE-SIZED VIRGIN MARY AND HORNED JESUS.

Disclaimer: I am not Catholic. I’ve been told that this horned Jesus is actually a saint, but it totally looks like a horned Jesus to me. If you’re feeling like a smaller saint or Virgin Mary statue, they’ve got those too, as well as ceramic jars, unicorns, and pigs — the magic never ends. If you’re in downtown, Do. Not. Delay.

ENJOY A “STRUGGLE MEAL”

I’m going to assume that if you’ve gotten this far into the article, you probably need this. No shame, friends. We’ve all grown up with struggle meals, and some of them are pretty freaking good. ALDI — either in Holly Springs or Fuquay —  is the perfect place to pick up ingredients

BROOKS R. BARBEE

A neighbor, someone you know, someone you can trust and respect. Call today and speak with a real person who cares about your family’s protection and security.

The Moving Truck is Leaving!

Are you ready to learn about your new community?

Your local welcome team is ready to visit you with a basket full of maps, civic information, gifts, and gift certi cates from local businesses. From doctors to dentists and restaurants to repairmen...we help newcomers feel right at home in their new community!

For your complimentary welcome visit, or to include a gift for newcomers, call 919.809.0220 or visit our website, www.nnws.org.

FUQUAY-VARINA MEMES

| APEX | MORRISVILLE | HOLLY SPRINGS FUQUAY-VARINA | GARNER | ANGIER WILLOW SPRING | CLAYTON | CLEVELAND

for tuna macaroni salad, rice and beans, spaghetti, and other meals that you’d never be caught dead serving in public. Below I will include the #1 struggle meal I ate when I was a poor college student that still gives my husband the dry heaves.

• 1 can of tuna (packed in water)

• 1 green pepper

• 1 cup mayonnaise (... more or less)

• 1 pound of macaroni

• salt/pepper/paprika to taste (or whatever you’re feeling, honestly) Cook up the noodles and throw them in a bowl — but rinse with cold water first so they’re not hot. Add a can of drained tuna, chopped green pepper, a cup (or whatever) of mayo, and random seasonings (I add curry powder because you can’t stop me). MIX, MIX, MIX. Keep in fridge. Offer it to your kids when you deny their requests for McDonald’s because “there’s food at home.” Watch them die inside.

Between Fuquay-Varina and Holly Springs there are five discount retailers (i.e., dollar stores of some variety). No, you can’t buy meat at these establishments (and if you could, you probably shouldn’t), but this is the place to go for nonperish-

MIX-AND-MATCH FOOD BARGAINS AT THE FUQUAY MEAT MARKET. FUQUAY-VARINA MEMES

Check out “Dollar Tree Food Hacks” on the internet (cough, TikTok) that will chop your grocery bill down to size.

able items such as canned beans, pasta, rice, ramen, baking mixes, snacks (to a point), etc. Check out “Dollar Tree Food Hacks” on the internet (cough, TikTok) that will chop your grocery bill down to size.

GO OFF BRAND

I’m not saying that all off-brand products are the same as name brand — that would be a bald-faced lie, and I’m not here to throw hands — but you can’t tell me that Great Value elbow macaroni doesn’t taste the same as Barilla. Or that the Great Value Ultra Soft Premium toilet paper doesn’t get the job done.

In these trying times, no one cares if you serve Food Lion gummy bears at a party or use Harris Teeter brand frozen french fries at a cookout. It goes without saying here in the South that you should never use off-brand mayonnaise, but other condiments are fine (I think). We’re all doing the best we can.

HONORABLE MENTION: THE COSTCO FOOD COURT

Listen, if you can’t spring for a Costco membership, find a friend who has one (or avoid the Costco police) and get yourself to the food court ASAP. A hotdog and a 20 oz. drink is $1.50, a pizza slice is $1.99, a chicken bake (whatever that is) is $2.99, and a BBQ beef brisket sandwich will set you back $4.99.

But tread carefully through the aisles. A trip for paper towels and alfredo sauce will inevitably lead you to a six-person sauna and a gallon of Nutella. None of us are immune.

FUQUAY-VARINA 1341 N. MAIN ST.

FB: @ZaxbysFuquayVarina IG/Twitter: @zaxbysfuquaync MB

Seen Heard

The Holly Springs Town Council

approved the Town’s first formal policy for creating historic markers.

“Keeping an accurate record of history for generations to come is important to the Town,” said Town Clerk Linda McKinney, “We want to make the process easy to understand for residents who are interested in submitting an application for a historic marker.”

Located around Holly Springs are several historic markers that have been placed on properties with historical significance to our community, including the former Holly Springs Elementary School on the site of Hunt Recreation Center and the former grist mill at what is now Bass Lake Park.

Hope Center for Youth and Family Crisis

opened early this summer in Fuquay-Varina, providing around-the-clock behavioral and mental health urgent care for families with children ages 5 to 20.

Within the safe environment of the center, young people and their families facing mental health crisis will receive assessment, stabilization, and treatment planning.

Coastal

Credit

Union installed a dual-function, drive-up interactive teller machine (ITM) in Morrisville. It is the first standalone drive-up ITM not directly onsite at a Coastal branch.

An ITM is unique in that it can provide both live video teller service from a Coastal employee, and also functions as an ATM. It is available for teller service for Coastal members from 7 a.m. to 7 p.m., seven days a week. Anyone can use it for ATM service at any time.

For the 16th year, the Town of Fuquay-Varina has been designated as an Accredited Main Street America™ program To earn this accreditation status, communities must demonstrate commitments to building grassroots revitalization programs, strong publicprivate partnerships, economic opportunity for small businesses and entrepreneurs, and preservation of historic places, spaces, and cultural assets.

Local Time Brewing

is now available on draft at Ting Park, including the stadium exclusive Pastime Pilsner, to enjoy during Holly Springs Salamanders games and special events.

The SPCA of Wake

County received a $25,000 grant investment from national nonprofit Petco Love in support of their life saving work for animals in North Carolina.

“Our investment in SPCA Wake is part of more than $15M in investments recently announced by Petco Love to power local organizations across the country as part of our commitment to create a future in which no pet is unnecessarily euthanized,” says Susanne Kogut, president of Petco Love. “Our local investments are only part of our strategy to empower animal lovers to drive lifesaving change right alongside us.

JONATHAN FREDIN

JONATHAN FREDIN

JONATHAN FREDIN

In Focus

Ties to the past

By Jonathan Fredin

Yes, things were simpler in the good old days: no cell phones, less crime, and an 8-pack of slip-knot ties available at any five and dime. These antique “Nu-Tyed Ready Tied Ties” at The Candy Factory in Lexington, NC, are a nostalgic glimpse of the ready-wear fashion of a bygone era.

The vision of “Top Chef ” alum Katsuji Tanabe, he brings his Mexican heritage and adds a selection of over 140 tequilas, mezcal, cocktail towers, and edgy cocktails to this menu of modern Mexican dishes.

Our award-winning menu intentionally emphasizes the goodness of NC’s best seasonal ingredients or the lastest culinary movement, all with gluten-friendly, dairy-free, vegetarian, and vegan options.

Served Daily WEEKEND

10:30 am - 4:00 pm

Photos: FMasonMedia

Photos: Chelsea Santos

Schedule your annual 3D mammogram at Wake Radiology

Breast cancer impacts 1 out of every 8 women in the US. That number drops to 1 in 6 for women 40-49. Cancer diagnosis rates are similar for all women, but not mortality rates. African American women have a 40% higher death rate from breast cancer.

A screening 3D mammogram is the best tool for early breast cancer detection. Wake Radiology combines artificial intelligence with all 3D screening mammograms to obtain detailed information that helps determine a breast cancer diagnosis.

Wake Radiology has the most outpatient breast imaging offices in the Triangle and all have earned designation as a Breast Imaging Center of Excellence. Early morning & weekend appointments are available. Plus, you can request an appointment online.