BREAKFAST IS

Sweet and savory sweet country blues biscuit

Biscuit beignets are a “no-brainer”

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Rise southern Biscuits & righteous Chicken

Self-proclaimed foodies, Anju and Ajay Patel loved Rise from the first time they ate at the original Durham location.

When the opportunity came to bring fresh, madefrom-scratch breakfast food to Holly Springs, the Patels jumped at the chance, opening their Rise location in Holly Springs Towne Center four years ago.

“The biscuits are made everyday. The chicken is breaded in house. All the ingredients are fresh,” says Anju Patel, who lives in Cary with her husband Ajay and family.

The Patels love the culture at Rise, in addition to the southern-style food.

“In the kitchen, you can try out different things. (Rise is) very free flowing and receptive to new ideas,” says Anju.

Some of the eatery’s most unique menu offerings have been created from experimentation, which is encouraged. A former manager at the Holly Springs location dreamed up the Biscuit Beignets, fried bits of biscuit dough doused in powdered sugar — a delicious “no brainer,” says Anju. The sweet-and-savory biscuit, Sweet Country Blues, arose when a frequent customer at downtown Durham’s Rise regularly ordered a glazed blueberry biscuit with allnatural pork sausage from Cooper River Farms. The owners took notice, and the one-of-a-kind sandwich earned a permanent spot on the menu. Build-your-own sandwiches give every customer the opportunity to create a biscuit sensation of their own. “Pile up anything you want: eggs, sausage, sauces. There’s a great variety of how you can build your biscuit,” says Anju.

169 GRAND HILL PLACE, HOLLY SPRINGS (919) 586-7343 RISEBISCUITSCHICKEN.COM

TWO-STEP VIETNAMESE ICED COFFEE IS PREPARED TABLESIDE

swck specialty!

Nitro Cold Brew:

Concentrated cold coffee with elevated levels of caffeine is served from a nitrogen tap, so it comes out with mild, creamy carbonation and a smooth, full-bodied flavor. Design your own mimosa flight at brunch!

Sir Walter Coffee & Kitchen

From creative coffee shop to chill cocktail lounge, Sir Walter Coffee & Kitchen combines fresh ingredients, trendy preparations and a love of all things local.

Get your weekday caffeine fix from the menu of inventive coffee and tea concoctions, including flagship beverage The Walter Raleigh, their adaptation of a mocha (pictured page 27).

“Nitro cold brew on tap, hand shaken vanilla whipped cream, and you can even add peanut butter so it tastes like a Reese’s,” says Carinne Mossa, one of the managers at the Holly Springs Village District hot spot.

Addictively delicious Vietnamese Iced Coffee is prepared tableside, with two shots of espresso, stirred with sweetened condensed milk then poured into the nitro cold brew.

“It’s served on our own tray. There’s an aspect of ceremony in the ritual and presentation,” says Mossa.

“Customers love the control over designing their drink,” she says, especially the margarita and mimosa flights that are offered during weekend brunch.

“We use homemade simple syrups and fruit purees. The flavors change depending on the fresh fruits available,” says Mossa.

Sir Walter Coffee and Kitchen debuted an updated brunch menu last November. Fruity French Toast (coated in Fruity Pebbles) and Train Wreck (smothered tater tots) will surely get you out of bed on Saturdays and Sundays.

242 S MAIN ST. SUITE 118, HOLLY SPRINGS (919) 390-2274 SIRWALTERCOFFEEKITCHEN.COM

Blueberry scone

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Stick Boy Bread Company

Despite the grueling schedule of an all-day bakery, Stick Boy Bread Company owner Katie Dies relishes early mornings in downtown Fuquay-Varina.

“I absolutely love setting the bakery up for the day: putting fresh pastries in the case, loading the shelves with bread and brewing that first pot of coffee. … I enjoy greeting customers heading to work for the day or folks headed home after an overnight shift — it’s something that brings me a lot of joy,” Dies says. “And, I absolutely love watching Main Street come alive — seeing shop owners unlock their doors and click on their open signs is pretty neat.”

Customers know they can count on Stick Boy, a fixture in Fuquay for more than a decade, for handcrafted breads and baked goods, coffee and smoothies.

“I believe we have something for everyone. We offer a large variety of breakfast items to choose from, including cinnamon rolls, sticky buns, muffins and scones, and are constantly testing new recipes,” says Dies.

“We started offering quiche a few months ago, and I am in love! They’re made from scratch every morning,” says Dies. Served as an adorable, personal-sized tart, the quiches have a homemade crust and smooth, savory filling.

Understandably, the Cinnamon Roll with Cream Cheese icing is an overwhelming customer favorite. Rich, decadent icing tops the fluffy pastry for a indulgent breakfast treat. The generously-sized portion may make you think about sharing, but trust us, you won’t want to.

Bacon Cheddar Brioche Man

127 SOUTH MAIN STREET, FUQUAY-VARINA (919) 557-2237 STICKBOYFUQUAY.COM Sticky Bun

We started offering quiche a few months ago, and I am in love! They’re made from scratch every morning. ”

– Katie Dies, owner, Stick Boy Bread Company

The FOOD Issue

CONFESSION TIME: Several years ago, when a sign appeared on a property in the Holly Springs Village District announcing the future home of the Pimiento Tea Room, we stalked the place on social media and drove by regularly to check on progress. After all, it’s not every day a restaurant pops up in a 180-year-old historic house.Although the extensive renovations took considerably longer than expected, proprietors Matt and Christy Griffith remained consistently upbeat. The couple sent Main & Broad updates regarding site development, the kitchen addition and their plans to get investors involved in backing the restaurant. Fast forward to the end of 2020: The meticulous transformation was finally completed, and the Southern-inspired eatery situated in the 1840-built Brown-Holloway House opened its doors for business.“The idea of a modern teahouse has been in our minds for a long time,” says Matt, a Virginia native who met Christy while the two were students at N.C. State some two decades ago. “We looked at the house back in early 2017 and knew it would be perfect for our concept.”Christy agrees, adding, “We love hosting and feeding people, and we wanted to provide a relaxed place that everyone can gather.” Restaurant Spotlight: PIMIENTO TEA ROOM Written by David McCreary | Photographed by Jonathan Fredin

Offering small plates for lunch and dinner, Sunday brunch, snacks and tea-infused libations, Pimiento Tea Room – also affectionately known as PTR – is refreshingly eclectic. The owners describe their space on social media by employing whimsical hashtags like #untraditional, #NotYourMamasTeaRoom and #MessySandwiches. Of course, opening amid a global pandemic wasn’t exactly part of the business plan. “We were at the point of no return when it came to developing and opening the restaurant, but thankfully the pandemic allowed us to grow organically,” Christy explains. “We’re really grateful that the community has embraced it so far.” It’s easy to see why people have quickly come to love PTR. For starters, the charming, unpretentious interior woos guests to linger and unwind, especially in the bar and lounge area. Ensconced on the space’s main wall is a reclaimed, illuminated “STEAKHOUSE” sign with the first “S” and the “K” unlit so the sign now reads “_TEA_HOUSE.” A fireplace mantle contains various framed photos of county singer Dolly Parton. “Can you tell me anyone who doesn’t like Dolly Parton?” Christy asks in a matter-of-fact tone. continued on page 28

SUPPER PLATES LIKE PULLED PORK WITH CHOW CHOW, POTATO SALAD, DILLY BEANS AND BAKED BEANS WILL NOT DISAPPOINT.

continued from page 27

Then there’s the brass-topped bar juxtaposed by heart pine beams, the result of Matt’s painstaking removal of ceilings and walls to reveal the hidden wooden treasure.

In the main dining areas, antique furnishings abound, including vintage family cookbooks.

“We bought a lot of things from thrift stores, estate sales and auctions,” Matt says.

“Even the flatware and the glassware were purposefully selected to help create a memorable experience,” adds Christy.

Don’t miss the quirky wall of silhouettes near the front entrance. See if you can find, for instance, Alfred Hitchcock, Homer Simpson, painter Bob Ross, and Daniel-san from the “The Karate Kid” film series.

Perhaps what guests have embraced most, though, is the food. The menu changes frequently, so check the PTR website for the latest offerings.

“I get bored easily, so that’s why we mix things up so often,” explains Christy, who serves as primary chef.

Hailing from Maryland, Christy spent time in Wake Tech’s Culinary Arts program before taking a break to have children.

“All three are now teenagers, and they are our A-Team here at the restaurant,” Christy says aptly, especially considering that a framed portrait of 1980s fictional character Mr. T hangs on the dining room wall.

When you visit PTR, start your culinary adventure with some snacks like black-eyed pea hummus, assorted pickled vegetables or — fittingly — pimiento cheese and saltine crackers. Then select a bowl of vegan and gluten-free turtle bean soup or next-level Brunswick stew that’s so lip-smacking good you’ll want to take some home for later.

A must-try ten-layer salad features pickled red onion, tomato, Monterey jack cheese, egg, green peas, fried black-eyed peas, scallions and — get this — pimiento cheese dressing. A vegan version of the salad is available as well.

OWNERS MATT AND CHRISTY GRIFFITH