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I
n 2005, the Ibarra family opened Jibarra, which demonstrated that “gourmet” and “Mexican” are not mutually exclusive terms. A few years later came Jose and Sons — named for family patriarch Jose Ibarra and his three sons — with a menu that combines the culinary heritage of two generations in a fusion of Mexican and Southern cuisines. So when two of the sons, Charlie and Hector Ibarra, announced that they were teaming up with Oscar Diaz (executive chef at Jose and Sons, and Jibarra before that) to open a seafood restaurant, you could bet on two things: It would not be an ordinary seafood restaurant, and it would probably be very
Clam Chowder: house smoked chowder with littleneck clams.
good. To say that The Cortez Seafood + Cocktail is a seafood restaurant with a Mexican accent doesn’t do justice to an offering that runs the gamut from serrano-spiked lobster roll to torched salmon banh mi. And those are just a couple of sandwiches that might pop up on a menu that changes frequently based on the catch and the chef ’s deep well of inspiration. About the only constant in offerings that surprise and delight at every turn is that the seafood — much of it harvested from North Carolina waters — is impeccably fresh and expertly prepared.
Photo by Juli Leonard
413 GLENWOOD AVE., RALEIGH Cuisine: Seafood (contemp.) Atmosphere: Casual,
contemporary, understated
Noise level: Moderate to high Recommended: Menu changes
frequently; dive in where you like Open: Dinner Tuesday-Sunday Reservations: Recommended Other: Full bar; accommodates children; limited vegetarian selection; patio; parking on street and in the lot behind the building.
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