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Photo by Pascal Monmoine
A sampling of dishes from Guglhupf's new biergarten menu, including heferweizen-steamed mussels.
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Welcome to Friday Night Bites, your weekly roundup of local food and drink news and events. Have a tip for us? Email food@indyweek.com.
Editor's Note: We're gearing up for our annual Finder and Fall Guide issues, so this week's round-up is just news. Stay tuned next week for more news, events, and our bite of the week.
NEWS
Transfer Co. Food Hall Unveils Vendor Line-Up
Transfer Co. Food Hall, which is expected to open in downtown Raleigh in early 2019, announced its vendor line-up this week. It includes household names such as Locals Seafood, which will open an oyster bar, restaurant, and seafood market; Videri Chocolate Factory, whose second location will include a production factory, retail counter, and pastry training center; Burial Beer Co., a top-rated craft brewery from Asheville; and Benchwarmers Bagels, a collaboration between Jubala Coffee and Boulted Bread. Che Empanadas, Chhote's (Mumbai street-food), Captain Cookie and The Milkman, Dank Burrito, Falafel & Co., and Sweet Peas Urban Gardens (locally-grown microgreens) round out the mix.
“Transfer Co. will reconnect the city with downtown’s historic Old East neighborhood through the shared celebration of local food, knowledge, and community,” Jason Queen, Transfer Co.'s founder, says. “As a walkable destination, the food hall fosters connection and collaboration while servicing the food needs of our growing downtown with an innovative approach. We carefully curated our tenants, some of the best in the nation, and we are humbled to be a part of something so special.”
Triangle Chefs Take Home Wins at NCRLA Chef Showdown
The North Carolina Restaurant and Lodging Association (NCRLA) announced the winners of its third annual NCRLA Chef Showdown on Monday in Charlotte. Twenty-one chefs and six mixologists from across North Carolina competed for titles such as chef of the year, pastry chef of the year, and mixologist of the year, as well as wins in additional categories, where two Triangle chefs came out on top.
Chef Teddy Diggs, of forthcoming Chapel Hill pizza restaurant Coronato, won Best Use of a "Got to be N.C." Ingredient (Savory) for his First Hand Foods beef carpaccio, which also included components such as Chapel Hill Creamery farmers cheese and burnt Cheerwine and wildflower honey. Chef Thomas Card of Counting House at the 21C Museum Hotel Durham won People’s Choice (Savory) for his dish of braised pork cheek with corn pudding and smoked paw paw, garnished with hot smoked paprika peanut brittle.
Beyù Blue Celebrates Grand Opening Today
Dorian Bolden, who operates the popular downtown Durham cafe Beyù Caffè, opened a sister coffee shop, Beyù Blue, on Duke University's campus today. Housed in the former Joe Van Gogh space, Beyù Blue will offer coffee drinks and grab-and-go items, including pastries from East Durham Bakeshop and vegan pastries from Crumbs Bakery.
Bolden, a 2002 Duke graduate, said, "The past few weeks preparing for the opening of Beyù Blue have brought back so many wonderful memories of my student days on campus. I’m excited for the grand opening and the opportunity to introduce Beyù Blue as a spot for great coffee and for it to become part of the Duke culture."
Guglhupf Kicks Off Its Twentieth Anniversary Celebration with New Menu
Guglhupf, Durham's beloved German bakery-cafe, will celebrate twenty years in business this November. Last night, Guglhupf celebrated its newly renovated space—the bar has moved to the center, bridging the large patio and indoor dining seating—and unveiled a new biergarten menu, reflecting a shift toward a more casual dinner service. Look for charcuterie-driven snacks, a sampling of wursts and sausages, and small plates such as heferweizen-steamed mussels.
Editor's Note: We're gearing up for our annual Finder and Fall Guide issues, so this week's round-up is just news. Stay tuned next week for more news, events, and our bite of the week.
NEWS
Transfer Co. Food Hall Unveils Vendor Line-Up
Transfer Co. Food Hall, which is expected to open in downtown Raleigh in early 2019, announced its vendor line-up this week. It includes household names such as Locals Seafood, which will open an oyster bar, restaurant, and seafood market; Videri Chocolate Factory, whose second location will include a production factory, retail counter, and pastry training center; Burial Beer Co., a top-rated craft brewery from Asheville; and Benchwarmers Bagels, a collaboration between Jubala Coffee and Boulted Bread. Che Empanadas, Chhote's (Mumbai street-food), Captain Cookie and The Milkman, Dank Burrito, Falafel & Co., and Sweet Peas Urban Gardens (locally-grown microgreens) round out the mix.
“Transfer Co. will reconnect the city with downtown’s historic Old East neighborhood through the shared celebration of local food, knowledge, and community,” Jason Queen, Transfer Co.'s founder, says. “As a walkable destination, the food hall fosters connection and collaboration while servicing the food needs of our growing downtown with an innovative approach. We carefully curated our tenants, some of the best in the nation, and we are humbled to be a part of something so special.”
Triangle Chefs Take Home Wins at NCRLA Chef Showdown
The North Carolina Restaurant and Lodging Association (NCRLA) announced the winners of its third annual NCRLA Chef Showdown on Monday in Charlotte. Twenty-one chefs and six mixologists from across North Carolina competed for titles such as chef of the year, pastry chef of the year, and mixologist of the year, as well as wins in additional categories, where two Triangle chefs came out on top.
Chef Teddy Diggs, of forthcoming Chapel Hill pizza restaurant Coronato, won Best Use of a "Got to be N.C." Ingredient (Savory) for his First Hand Foods beef carpaccio, which also included components such as Chapel Hill Creamery farmers cheese and burnt Cheerwine and wildflower honey. Chef Thomas Card of Counting House at the 21C Museum Hotel Durham won People’s Choice (Savory) for his dish of braised pork cheek with corn pudding and smoked paw paw, garnished with hot smoked paprika peanut brittle.
Beyù Blue Celebrates Grand Opening Today
Dorian Bolden, who operates the popular downtown Durham cafe Beyù Caffè, opened a sister coffee shop, Beyù Blue, on Duke University's campus today. Housed in the former Joe Van Gogh space, Beyù Blue will offer coffee drinks and grab-and-go items, including pastries from East Durham Bakeshop and vegan pastries from Crumbs Bakery.
Bolden, a 2002 Duke graduate, said, "The past few weeks preparing for the opening of Beyù Blue have brought back so many wonderful memories of my student days on campus. I’m excited for the grand opening and the opportunity to introduce Beyù Blue as a spot for great coffee and for it to become part of the Duke culture."
Guglhupf Kicks Off Its Twentieth Anniversary Celebration with New Menu
Guglhupf, Durham's beloved German bakery-cafe, will celebrate twenty years in business this November. Last night, Guglhupf celebrated its newly renovated space—the bar has moved to the center, bridging the large patio and indoor dining seating—and unveiled a new biergarten menu, reflecting a shift toward a more casual dinner service. Look for charcuterie-driven snacks, a sampling of wursts and sausages, and small plates such as heferweizen-steamed mussels.
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