Culinary Dropout
Arizona-based Culinary Dropout planning new location in Ballantyne with two-story building, commercial kitchen renovations, indoor-outdoor bar and patios. Part of Fox Restaurant Concepts portfolio.
Caribou Coffee
Minnesota-based coffee chain with over 800 locations planning new location in Elizabeth area. Focuses on walk-up window and drive-through models, serving handcrafted coffee beverages, refreshers, espresso shakers, energy drinks, tea, snacks, breakfast items and pastries.
The Craic
177-seat restaurant-bar opening in SouthPark in a 4,622-square-foot space formerly home to The Rusty Bucket. Upscale yet relaxed atmosphere offering brunch through late-night options with Irish-inspired menu items. Led by veteran operator Chris Healy partnering with Parker Starre and Delano Little.
Vitality Bowls
Vitality Bowls expanding to University City area near UNC Charlotte, specializing in acai bowls, smoothies, salads and wraps. Will be second Charlotte location.
Chipotle Mexican Grill
Chipotle’s first downtown Raleigh location opening at Bloc[83] mixed-use development. This will be the chain’s ninth location in the city but first in downtown area.
Olivelli Deli
New deli concept replacing Reigning Doughnuts, serving deli sandwiches and soft serve at walk-up window with plans for small buildout
Fly Kid Fly
Coffee shop Fly Kid Fly will take a 1,700-square-foot space at The Station development. Helmed by the Durban Group, they already have a location at Bowl at Ballantyne. Menu includes espresso drinks with signature items like Cloudburst and Rare Air.
Asheville River Cabins
WorldHotels glamping resort expanding into experiential travel sector as part of nature-focused retreats under the WorldHotels brand
La Vecina
New community gathering spot offering inspired plates and handcrafted cocktails. Partnership between Bocao Sushi owners and Moo & Brew’s Ken Thomas. Features patio space and grab-and-go taco window in 600-square-foot building.
Wyatt’s Superfine
Four-story restaurant in historic 1903 Leeper & Wyatt building, featuring kitchen in basement, parlor-style first floor, fine-dining second floor, and solarium on third floor. Menu inspired by turn-of-century American dishes and 1904 World’s Fair items.