The INDY’s Food Issue

It’s Thursday, May 30.

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Good morning, readers. 

The INDY’s food issue is out on stands this week (and all of our stories are on our website). We have food coverage from all over the Triangle.  

In Raleigh, contributing writer Nation Hahn takes a look at two new concepts that have recently opened in Raleigh Iron Works, the sleek new mixed-use development situated between downtown and North Hills off of East Whitaker Mill Road. 

The first is Brodeto, chef Scott Crawford’s new Italian-Croatian restaurant inspired by the Crawford family’s travels to the Adriatic coast. The light, airy restaurant emerged from the dark years of the pandemic when Crawford wasn’t sure how he was going to carry on his businesses (which include Crawford and Son and Jolie located on North Person Street). With several new concepts on the horizon, plus a neighborhood bar, Sous Terre, that Crawford just opened underneath Jolie in the old Atlantic Lounge space, it’s safe to say he’s found a way. 

At the new Ponysaurus location, Jeff Seizer—formerly of Raleigh’s now-closed Royale—helms a visionary second act in a pizza kitchen. The former fine dining chef says running the brewery’s third location is the culmination of a 22-year dream. Ponysaurus in Raleigh Iron Works is taking some creative steps with their pizza and beer offerings through partnerships and new production methods.

We’ve also got a feature on Raleigh food truck Que Chula Es Puebla, a rare spot in the Triangle where you can find Pueblan fare, plus a look at the new Cheeni location in Durham following the closure of James Beard-award semifinalist Preeti Waas’s Cheeni Indian Food Emporium in Raleigh.   

There’s lots more to explore, including peeks into the home fridges of local chefs and food purveyors and a look at how Durham food entrepreneurs are making their businesses work in the challenging post-pandemic landscape. 

Have a good Thursday.

—Jane

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