August 2026
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in this issue
20
All In: Geluna Gelato
30 Grounds for Connection: The Turkish Coffee Lady
42 Noodle Blvd: Serving Honesty in Every Bowl Special Section: Foodie Favorites 57
90 Defined by No Definition: Shijiri Sushi Bar
8 CARY MAGAZINE
Glazed pork belly, shredded scallion, and sesame lifted from a bowl of spicy kimchi rice. Find more reasons to tempt your taste buds at Noodle Blvd starting on page 42. Photo by Jonathan Fredin
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AUGUST 2026 9
in every issue August 2026 • Volume 23, Number 6
19 Things to Do
EXECUTIVE
73 Small Business Spotlight: Vino & Tap 81 Pay It Forward: Read and Feed
Bill Zadeits, Group Publisher Kris Schultz, Publisher EDITORIAL
Erin McKnight, Editor Tara Shiver, Digital and Copy Editor Emily Uhland, Senior Editor
88 Familiar Faces: Patrick Stapleton
CONTRIBUTORS
105 Liquid Assets: Sicilian Sun Martini
Jonathan Fredin, Chief Photographer
102 Erica Chats: Special Occasion Spots 107 Recipes from Readers: Easy Egg Noodles
106 Garden Adventurer: Swiss Chard
Erica DeLong L.A. Jackson David McCreary
PHOTOGRAPHY
PRODUCTION
Atiya Batts, Graphic Designer Dylan Gilroy, Web Designer Beth Harris, Graphic Designer Matt Rice, Webmaster/SEO Rachel Sheffield, Web Designer Lane Singletary, Graphic Designer ADVERTISING
Paige Gunter, Senior Account Executive Maureen Powell, Senior Account Executive Karen White, Senior Account Executive
departments
SOCIAL MEDIA
Arlem Mora, Social Media Coordinator
12 Editor’s Letter
111 Happenings
114 Write Light
ON THE COVER: With the freshest globally sourced ingredients, Shijiri redefines the sushi bar experience. Photo by Jonathan Fredin
PUBLIC RELATIONS
S&A Communications, Chuck Norman, APR ADMINISTRATIVE
Kristin Black, Accounting Lisa White, Senior Event Coordinator and Distribution Manager Valerie Renard, Human Resources
Cary Magazine © is published nine times annually by Cherokee Media Group. Reproduction or use, without permission, of editorial or graphic content in any manner is prohibited. Subscriptions are $18/year. CARY MAGAZINE
701 Cascade Pointe Lane, Cary, North Carolina 27513 (919) 674-6020 • (800) 608-7500 • Fax (919) 674-6027 www.carymagazine.com This publication does not endorse, either directly or implicitly, the people, activities, products or advertising published herein Information in the magazine is deemed credible to the best of our knowledge.
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10 CARY MAGAZINE
Cherokee Media Group is a proud member of Cary Chamber of Commerce, Holly Springs Chamber of Commerce and FuquayVarina Chamber of Commerce. All real estate advertised herein is subject to the Federal Fair Housing Act of 1968. We will not knowingly accept any advertising for real estate which is in violation of the law. All dwellings advertised are available on an equal-opportunity basis.
h Recipe for Better Healt
h visits. Season wit al u rt vi f o ch in p passion. A rimary amounts of com , expertise and p le ce p n ie m A er . p g n ex ri d d ca A f care 0 -9100. A dash o t qualit y primar y d mix with 919-35 es an h ig ts h en e th tm e in o av p h as only online ap And you nient. Served up out ever ywhere. ve ab n st co ju is it es ic as ct le . ra care p that ’s as accessib rg/primary-care e .o ar ed C . em ily m ak fa w r u at arn more for you and yo gredients will do. in WakeMed can. Le t at es s n fi er d e vi th ro ly p n d o r family, the nurses an the health of you to es m co it en h Because, w INGREDIENTS Medicine • Adult & Family lth Services • Behavioral Hea e Management • Chronic Diseas • Dermatology s edicine & Wellnes • Preventive M
ellness Visits edicare Annual W M & s am Ex al ic • Phys ation Program • Tobacco Cess ement • Weight Manag lth • Women’s Hea • Vaccines
Primary Care - Apex WakeMed Apex Healthplex 120 Healthplex Way, Suite 204 Apex, North Carolina 27502
Primary Care - Fuquay Varina Medical Park 2400 N. Main Street, Suite 130 Fuquay-Varina, North Carolina 27526
Primary Care - Fuquay Varina Judd Parkway 231 North Judd Parkway Fuquay-Varina, North Carolina 27526
Primary Care - Holly Springs 101 Cotten Lane, Suite 2 Holly Springs, North Carolina 27540
Primary Care - Kildaire 110 Kildaire Park Drive, Suite 305 Cary, North Carolina 27518 Primary Care - Morrisville Medical Park 101 Holly Creek Road, Suite 200 Morrisville, North Carolina 27560
Awarded the 2025 “Apex Citizen of the Year!”
Find out why Nancy is the NUMBER ONE AGENT at Choice Residential! Nancy and her team of professionals have been assisting Wake County buyers and sellers since 2007. Whether you are an empty nester ready to downsize or a new family looking for your dream home, she is here to help you achieve your goals. Give her a call today and see what all the talk is about!
NANCY GRACE
Every August issue is dedicated to food, and every August this community reminds us that the table here is bigger, wider, and more interesting than we remembered. This year’s food issue has an unmistakably international flavor, and we mean that in the most literal sense. The Turkish Coffee Lady in Apex is brewing centuries of tradition alongside cardamom and pistachio baklava imported from Türkiye. Before sunrise, Noodle Blvd on Walnut Street starts its broth, built from bone, rooted in a family’s Thai heritage, and perfected over a decade of refusing to cut corners. Shijiri in Morrisville is elegantly reimagining what a sushi bar can be, with fish sourced Erin McKnight enjoys a taste of traditional daily from around the world by tea at The Turkish Coffee Lady. a chef who turned down retirement because he still loves what he does. And downtown Cary’s Geluna Gelato is proving one scoop at a time that slowing down for something beautiful is always worth it. We also raise a glass to Vino & Tap, the impeccably restored Pasmore House bordering the Downtown Cary Park where Robbie Schenck and his father Drew are offering properly temped wine, champagne cocktails you can carry into the Park, and the kind of hospitality that remembers your name. And then there is Read and Feed’s almost 20 years of feeding children in highneed neighborhoods, pairing every tutoring session with a meal. Forty-two percent of Wake County students rely on free or reduced lunch. One-third of third graders are not reading at grade level. Read and Feed is doing something about both. Finally, before you dig in, I am thrilled to introduce a new department in these pages. Familiar Faces is dedicated to the people who live and work right alongside us — the ones whose stories we walk past every day without knowing. Each issue, we’ll sit down with someone and let them tell theirs. Up first is Patrick Stapleton. This community never stops surprising me. I hope this issue does the same for you.
Thanks for reading!
Erin McKnight, Editor
Broker/Realtor® Choice Residential 225 N. Salem St, Apex
919-616-4139 | nancygracehomes.com @nancygrace.realtor
12 CARY MAGAZINE
Jonathan Fredin
Life is short, Get moving!
editor’s letter
1 F en to n Mai n St reet | Sui te 170 | Ca r y, N.C . 27 5 11 c o ll et ta res t aura n t. com | @co lle tta ca ry
o ak st ea khous ere st au ran t.com | @oak ral e igh
o- kusu sh i .c om | @ ok u ra l e ig h
What’s
Poppin’on the
PODCAST? Host Melissa Wistehuff takes you beyond the pages of
Lost Towns and Ghost Stories: A Conversation with Heather Leah SARA COFFIN
How Shibumi Shade Took Over the Beach with Dane Barnes
EPISODE 66
The Real Story Behind the North Carolina Accent with Dr. Walt Wolfram
EPISODE 67
EPISODE 68
EPISODE 70
Lazy Daze: A Taste for Cary’s Premier Telling Stories Summer with Food Festival Writer David with Jenna McCreary Kostka
LISTEN NOW
Follow us on YouTube @WhatsUpWakeNC
14 CARY MAGAZINE
EPISODE 73
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16 CARY MAGAZINE
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Celebrate the LAZY DAZE of summer during two unforgettable days in Downtown Cary. Featuring hundreds of artists, live entertainment, delicious food, and family-friendly experiences. A must-see tradition for five decades! AUGUST 22 23 | DOWNTOWN CARY 9 A.M. 5 P.M.
FOLLOW @caryartdaze VISIT carync.gov/lazydaze
18 CARY MAGAZINE
THINGS TO DO Rhythm & Reels Nature Park Amphitheatre, Apex apexnc.org/1673/Rhythm-Reels The free summer series continues! Pack a picnic and enjoy music and movies under the stars. August 1, 7 p.m.: Tre.Charles August 8, dusk: The Bad Guys 2 August 15, 7 p.m.: Emma Rae August 22, dusk: Mario Galaxy August 29, 7 p.m.: Ol’ Joey Scrums
S’Morrisville August 10, 5–7 p.m. Morrisville Community Park An annual tradition, the Town of Morrisville changes its name in honor of National S’mores Day and celebrates with the classic snacks, plus games and more community fun.
Night Nation Run August 22, 5:30 p.m. Koka Booth Amphitheatre nightnationrun.com Fun run meets music festival! Make your way through a course packed with music and lights, then enjoy a highenergy after party with headliner DJs. $45 and up.
CaryLIVE! Delta Rae August 22, 7:30–9:30 p.m. Downtown Cary Park
Lazy Daze Arts & Crafts Festival August 22–23, 9 a.m. to 5 p.m. Cary Town Hall Campus carync.gov/lazydaze The prestigious juried arts festival that draws hundreds of artists and thousands of visitors to downtown Cary celebrates 50 years of community spirit. Shop for art, enjoy live entertainment on four stages, and visit food trucks and the beer garden. Kids get their own Collectors Market with $5 pieces, plus opportunities for play, crafts, and more.
This six-piece band from Durham has gained national attention, including features with NPR and The New York Times, booking shows from Bonnaroo to Lollapalooza. Bring your chairs and blankets to the Great Lawn Pavilion to catch them close to home. AUGUST 2026 19
20 CARY MAGAZINE
All In
Geluna Gelato owners Diana Diaz and Warwick Sheehan staked everything on a scoop, ultimately building something worth believing in WRITTEN BY DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN
Years of training and perfecting the craft led to the irresistibly creamy scoops at Geluna Gelato
The first thing Diana Diaz wants you to know about gelato is that it doesn’t have to be intimidating. That’s why her downtown Cary shop, Geluna Gelato, answers two questions right on the wall: what is gelato, and how does it compare to ice cream? That’s why the Pennsylvania native and her Australianborn husband, Warwick Sheehan, offer samples freely, trusting customers to selfregulate. And that’s why the aesthetic — a welcoming green and warm orange interior, and a whimsical logo designed by a local
artist — signals come on in before you’ve even touched the door. “We want people to feel unafraid to try stuff,” says Diana, whose effervescence fills the room. What greets patrons inside rewards their courage. The Local Palate magazine recently named Geluna the Best Gelato Outside of Italy, a bold claim that warranted a closer look. The verdict? A rich, flavor-forward cold treat made from scratch with Homeland Creamery milk and cream, plus an impressive lineup of first-
rate ingredients. When it comes to gelato crafted this far from Europe, Geluna doesn’t just hold its own. It sets the standard. But the path to the first scoop was anything but smooth. Diana and Warwick met in a London pub. She worked in real estate investing, he in equity operations. But Diana had already logged some 40 trips to Italy in pursuit of the perfect gelato. When a visit to North Carolina brought them close to Diana’s family and a food scene that felt right, the path forward became clear. They left finance, crossed the Atlantic, and got to work. AUGUST 2026 21
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Tel 919-303-2873www.littletoothco.com www.littletoothco.com Tel 919-303-2873 Tel 919-303-2873 www.littletoothco.com “...Dr. “...Dr. You You was was amazing. amazing. She She was was soStreet, so kind, kind, patient patient and and down-to-earth, down-to-earth, and and that that notnot only only putput mymy son son at at ease, ease, butbut meme asas well. well. We’re We’re thrilled thrilled to to info@littletoothco.com 504 W. Williams Apex, NC 27502 info@littletoothco.com info@littletoothco.com 504 W. Williams Street, Apex, NC 27502 have have found found such such a warm, a warm, welcoming welcoming practice practice and and wewe look look forward forward to to being being patients patients forfor many many years years to to come!” come!”
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Fresh gelato flows straight from the batch freezer.
Tanisha DePina, head of production, makes mocha lavender gelato. The process includes base and churning stages.
Training at Carpigiani Gelato University in Italy was just the start. Warwick went on to study under a master gelatiere — an artisan gelato maker — and the couple spent years refining their craft before opening their doors in 2022. “This business was many years in the making,” Diana says, adding that her parents and sister had already settled in Cary, making it a logical choice to put down roots. “We left getting a regular paycheck. This is like the sibling our daughter never had. It’s been a labor of love.” The early years tested that love. Covid slowed everything. Their own money kept going in. Moments of uncertainty tested the couple’s resolve. “We just had to believe, so we kept believing,” Diana says. Warwick, quieter than Diana but no less passionate, adds: “We could feel the momentum building, but initially it was like, what have we done?” What they’ve done, it turns out, amounts to something exceptional. It’s a partnership built on complementary strengths. Diana manages payroll, hiring, scheduling, and ordering; Warwick moves between the kitchen and the front of house, keeping both humming. Every batch of gelato begins with a 24-hour aging process before churning, an intentional step that allows ingredients to bind naturally, producing that characteristic creamy texture without artificial colors, preservatives, or emulsifiers. The color in their pistachio comes from pistachios. What you taste is exactly what belongs there. Eight gelato flavors are staples, among them sweet cream, sea salt caramel, and stracciatella (milk chocolate chip), while several others rotate based on season and inspiration. Geluna’s dark chocolate sorbet defies expectations. Cocoa absorbs water in a way that makes it turn silky, almost like ice cream. Sourcing is purposeful. North Carolina purveyors include Seal the Seasons for berries, Big Spoon Roasters for peanut butter, King Cobra Apiary for honey, and Spicewalla for items like lavender and lemon peel. AUGUST 2026 23
24 CARY MAGAZINE
“We love suppliers who know what it’s like to be a small business,” Diana says. “Some of them even deliver personally, which tells you everything about the kind of people they are.” Tanisha DePina, Geluna’s head of production and a chef de cuisine by trade, brings a savory cook’s sensibility to the rotation. During our visit, the New England–raised culinarian was tinkering with a salted honey and olive oil flavor. The front-of-house staff are young, warm, and well trained, the kind who look you in the eye, smile, and instantly put you at ease. As if the gelato and the hospitality weren’t enough, the coffee deserves its own mention. Pulled from a La Marzocco machine on beans from Little Marionette, a roastery in Sydney, Australia, it’s the kind of cup that makes you reconsider everything you thought you knew about espresso. Diana laughs when recounting the math behind springing for the Italian machine:
Affogato combines a scoop of gelato with hot espresso.
Eight-year-old Moseley Bradhar reaches for his gelato cone.
AUGUST 2026 25
“Ge-luna we felt it just sounds brilliant, and the alliteration with gelato works well, too.” – Diana Diaz, Owner, Geluna Gelato
“The rationale was that we were spending $100 a month at the coffee shop, so worst case scenario it was a 10-year payback.” The affogato, a shot of hot espresso poured over cold gelato, has become an unexpected calling card, and for good reason. Every affogato you’ve had before wishes it were this one. The name Geluna came from a girl Diana spotted in their daughter Matilda’s music class. “We loved the name Luna,” Diana says. “Ge-luna — we felt it just sounds brilliant, and the alliteration with gelato works well, too.” So does everything else they’ve built. Downtown Cary has grown more walkable, more alive on a Friday night, and the shop has thrived right along with it. New customers wander in from the park and linger. Regulars walk in and find the staff already scooping their go-to flavors. “Everyone comes in and quickly discovers how approachable gelato is,” Warwick says. “That’s exactly what we hoped for.” There’s no pretension in his voice, nor in Diana’s. Just the quiet satisfaction of two people who kept the faith. t gelunagelato.com @geluna_gelato
26 CARY MAGAZINE
Warwick Sheehan and Diana Diaz
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Kinston is known FOR HISTORIC BATTLES
including this morning’s THROW DOWN FOR THE
last cheese biscuit.
FOOD HAS A WAY OF BRINGING PEOPLE TOGETHER. That’s why thousands of visitors follow the rumblings in their stomach to Kinston each year. Here, food isn’t just prepared and served, it’s crafted. Your farm to table meal happens at the place that invented farm to
KINSTON
table meals. Your plate of barbecue isn’t just good, it’s best-in-the-nation good. And, that last
visitkinston.com
homemade biscuit on the breakfast table, won’t be there for long. So, put your bathroom scales
TA
UU R R
away, and head over to Kinston. One of the culinary capitals of the South awaits.
OO
T
SA TST TT E E OF NN OF O T O I NSST KK IN
28 CARY MAGAZINE
Gelato to-go? There are eight regular flavors to choose from.
More Scoop on Geluna • The cozy shop is located at 111 E. Chatham St., between Hank’s Downtown Dive and Di Fara Pizza. • Pints to go are displayed in a cooler where you can browse the flavors up close. • Book them for birthdays, corporate events, and other celebrations. Visit the website for catering details and pricing. Four-year-old Alex Bo-Saunder enjoys a treat with her stuffed animal and mom, Jenny Bo.
AUGUST 2026 29
Turkish tea is always served black. Sugar, and the nazar boncuğu for good fortune, is optional.
Grounds for Connection:
The Turkish Coffee Lady WRITTEN BY ERIN MCKNIGHT | PHOTOGRAPHED BY JONATHAN FREDIN
At The Turkish Coffee Lady in Apex, the service you’ll experience is akin to a cultural inheritance. “It’s feeding people,” says co-owner Elif Dilekoglu when asked to define Turkish hospitality. Her business partner, Nuriye Taskin, nods along. “Every time we go to our families,” she says, “every time we go to Türkiye and see friends: ‘Eat this; eat that.’ You have no time to talk. Just eat all the time.” That spirit — generous to the point of insistence, warm to the point of disarming — is the foundation of the café the two women opened in Apex nearly two years ago
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and proudly refer to as “a culture house.” The story of The Turkish Coffee Lady begins with a chance encounter years ago when Nuriye had lived in Maryland. There, she’d known of the original Turkish Coffee Lady franchise founder, though the two never actually met. After Nuriye relocated to North Carolina, the founder came through the area to introduce Turkish coffee culture locally, holding an event at UNC’s Turkish Student Association. The franchise opportunity that followed planted a seed Nuriye, who’d studied chemical engineering and worked in various industries, had carried for years. “It
was my dream to do something with Turkish coffee, tea, cultural things,” she says. The missing piece was a partner. Enter Elif, whom Nuriye had met when Elif, a real estate agent, helped her purchase a property. The two became close friends. When Nuriye brought her the idea, the timing was meaningful for Elif. She had spent years supporting her husband Onur in the family restaurant business and raising her children. She wanted something of her own. What sealed the partnership was a mission to bridge cultures. Nuriye explained that the café would be a place to share Turkish hospitality and tradition with the Apex
The Turkish Coffee Lady offers an array of imported and freshly prepared items to include the hearty Traditional Turkish Breakfast spread.
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Nuriye Taskin (left) and Elif Dilekoglu hope to serve the Apex community as a culture house.
Over many generations, the method of making, preparing, and drinking coffee has become a hallmark of Turkish hospitality.
community. And underneath that, her deeper purpose was to use the business to support children and families in need, including for earthquake disaster relief efforts in Türkiye. “That hit me,” Elif says. Her response to her friend? “Whatever you want to do, I’m in.” The two opened The Turkish Coffee Lady NC on September 7, 2024, a clearly treasured anniversary for both women. Though Nuriye and Elif are both Turkish, they come from different parts of the country. This fact surfaces constantly, and affectionately, in their conversation. The friendly rivalry over whose regional cuisine reigns supreme is a running joke between them, and a genuine source of pride. Elif hails from Gaziantep, a southeastern city near the Syrian border famous for baklava, pistachios, and kebabs — “900 different types,” she says without the hint of a joke. Nuriye was raised in Ankara but traces her family roots to the Black Sea region, which shaped her own food preferences and traditions. For the uninitiated, Turkish coffee is less a beverage than a small ceremony — the rules of which Nuriye and Elif are quick to walk newcomers through. The coffee isn’t brewed but boiled directly with water, grounds and all, then poured so the silty base settles and the “juicy part” rests on top. That top layer is what’s drunk. It is never taken with cream or milk. It is never sipped during a meal. “A cup of coffee has 40 years of memory,” Elif says, citing a Turkish saying that captures coffee’s role as a vehicle for friendship and conversation rather than fuel. There’s also the matter of fortunetelling. After the coffee is finished, the cup is flipped onto its saucer, allowed to cool, then turned over and read for symbols said to reflect the past, the present, and the future. From time to time, the café hosts coffee reading workshops. “We always tell everybody when they come here, honestly, nobody knows the future,” Elif says with a laugh. “It’s just fun,” Nuriya adds. Tea carries its own customs. It is always served black, in tulip-shaped glasses set on AUGUST 2026 33
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The pistachios for the baklava are imported directly from Türkiye.
“
Every time we go to our families, every time we go to Türkiye and see friends: ‘Eat this; eat that.’ You have no time to talk. Just eat all the time.”
a saucer (the glass has no handle and would otherwise burn your fingers). Though milk is never added, sugar is optional. The vast majority of what The Turkish Coffee Lady serves is sourced directly from Türkiye. This is because, as the owners explain, some things simply cannot be replicated. Pistachio baklava is the clearest example. “We didn’t want to mess up with the pistachio,” Elif says, noting that California-grown pistachios taste and look noticeably different from Turkish ones. “Our baklava has to have very good pistachios. … They come from Türkiye.” Even the feta cheese and olives used in the café’s traditional Turkish breakfast spread are imported.
— Nuriye Taskin, Co-owner, The Turkish Coffee Lady
The bestsellers tend to surprise people. “The baklavas do sell,” Elif says, “but the savories sell more.” Among the favorites are fillo dough pastries stuffed with feta cheese and spinach or seasoned beef, which are flaky, hand-folded, and clearly designed for someone who wants a real bite and not just a snack; and simit, the sesame-crusted Turkish bread often described as a cousin to the bagel, though this comparison undersells it. Unlike a boiled bagel, simit is dipped in molasses water before being rolled in sesame seeds and baked, giving it a darker color and a distinct flavor profile. It’s served in the café as a sandwich loaded with cheese, salami, and
tomato, or alongside the bagel-style Turkish rolls filled with mozzarella, cream cheese, or a heartier combination of feta and salami. For anyone wanting the full experience in one sitting, the Traditional Turkish Breakfast lays it all out as the kind of spread Elif describes as a near-requirement of Turkish hospitality, where one course is never enough. Nuriye insists on simit (for every meal!) whenever she visits Türkiye, where street vendors known as “simit boys” sell them by the dozens from trays balanced on their backs starting as early as 7 a.m. Despite the warm memories evoked by thoughts of home, Nuriye says, “Honestly, AUGUST 2026 35
From baklava with chocolate and pistachio (top left) to authentic Turkish delight (bottom right), the sweets (and savories) are certain to satisfy.
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A Turkish bazaar offers decorative items available for purchase.
Elif and husband Onur have a long history in hospitality and a natural warmth that makes any visit a rewarding experience.
after our coffee,” while gesturing toward the counter where sample coffees are positioned to help guests make ordering decisions, “I don’t miss a lot” about moving away. Running a cultural business in a new country means constant negotiations between authenticity and accessibility. Nuriye and Elif have clearly thought hard about where those lines lie. Iced apple tea, for instance, doesn’t exist in Türkiye. But American guests enjoy it, so they make it. Likewise, an iced Turkish coffee — a new product, only just being developed back in Türkiye itself — has found its way onto the menu and pleases American tastes. In Türkiye, coffee isn’t traditionally served alongside a meal and would be enjoyed after breakfast. While café guests (Nuriye and Elif intentionally avoid the word “customer”) visit from opening time and purchase coffee before breakfast, or enjoy it with their breakfast, the coffee itself hasn’t changed and is served the traditional way, with lokum (a chewy treat also called Turkish delight) and water alongside it, exactly as it would be in Türkiye. “We are not adjusting it here,” Elif says, though she and Nuriye relish the opportunity to educate first-timers. The underlying philosophy is simple: meet people where they are without abandoning the tradition that makes the experience meaningful in the first place. “I don’t want to push them,” Nuriye explains. “This is not our style. This is not our hospitality.” Forcing rigid authenticity on guests, she says, would defeat the purpose. Though there seems to be no danger of that, as regulars have become something closer to family. “Our guests, they’re hugging us,” Nuriye says. “They want to check on us. They want us to sit with them.” That closeness — kissing on both cheeks, embracing warmly, refusing to let anyone leave hungry — reflects a broader Turkish social custom the women have brought fully intact into AUGUST 2026 39
their daily operations. “We want them to feel like they’re at home,” Elif says. “You feel comfortable.” Nuriye adds: “That you feel loved here.” The café recently hosted its first Turkish Night — a celebration featuring a tapasstyle spread of Turkish dishes, tea, music, and folk dancing led by a friend from Gaziantep who teaches traditional dance. The event sold out before guests, the vast majority of whom aren’t Turkish, even saw the menu. “They already booked it,” Nuriye said, a little stunned, in advance of the event. “That tells you.” Looking further ahead, the owners are considering a lunch combo menu and continuing to expand their savory offerings, while staying true to what defines Turkish cooking. As Nuriye explains, “You can never find prepared food in a Turkish house. We always make everything homemade.” That scratch-made standard hasn’t changed just because the café is thousands of miles from home. Rising costs and import tariffs have made running the business harder, but the owners have kept prices steady and absorbed the difference rather than passing it along. “Everybody is having that struggle,” Elif says. That’s why support (for small businesses) is very important.” Asked what they most want people to understand about their café, the answer comes easily. “For me, love is the most important thing,” Nuriye says. “All around the world, we need love. Love each other and respect each other.” It is, in the end, a deliciously simple offer: Come in, sit down, and let The Turkish Coffee Lady feed you. You’ll leave fuller in stomach and spirit than when you arrived — and very likely already planning your next visit. t turkishcoffeeladync.com @turkishcoffeelady_nc
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The Turkish Coffee Lady is brewing connection one cup, one tray of baklava, and one act of hospitality at a time.
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A dramatic bone-in short rib is crusted in sesame and spice and set over bok choy, corn, and a deep savory broth.
Noodle Blvd Serving Honesty in Every Bowl WRITTEN BY ERIN MCKNIGHT | PHOTOGRAPHED BY JONATHAN FREDIN
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The parking lot starts to fill up even before the doors open. By dinner, cars spill into the lot of the restaurant next door — something that has required more than a few delicate conversations for owner Lek Phromthong, who explains the situation with a shrug that lands somewhere between exasperated and proud. He can’t help it. Those cars keep coming. Six years into its run on Walnut Street, and 11 years after opening in Cary, Noodle Blvd has become one of those restaurants that earns loyalty most owners only dream about. People drive from Wilmington. They come from Greensboro, from Charlotte. Visitors from Canada put it on their list before landing
in the Triangle. Other local restaurant owners who run their own competing ramen shops quietly place takeout orders at Noodle Blvd when they’re not open themselves. The first staff members arrive at 5 in the morning. By the time the doors open for lunch at 11 a.m., the broths — built from bones, developed over time, and coaxed into the layered depth that separates a great bowl from a merely good one — have been simmering for hours. Meat is cut fresh daily. Eggs are peeled to order. Nothing sits. “If you pass here in the morning, 5, 6 in the morning, you see us here already,” says Bell Eban, who runs the day-to-day operations of Noodle Blvd under Lek’s mentorship.
Chefs and co-owners Bell Eban (left) and Lek Phromthong
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She now manages the restaurant as a co-owner alongside her husband, Emmanuel, with Lek and his wife, Sara. Bell has been known to seek out vital ingredients at area markets at the crack of dawn. Lek mentions the day she visited four in pursuit of bones for the broth. Take the pho broth, made 24 hours in advance of service. “That’s the flavor,” Bell says simply. “It has time.” That patience is a hallmark of Noodle Blvd being neither a corporation’s venture nor an investor’s bet. At its core, it’s a story about two families that became one, centered on a man who opened his first restaurant at just 27 and never stopped. Lek arrived in the United States from southern Thailand as a former journalist who
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Shrimp, scallops, squid, enoki mushrooms, and bok choy in a deeply spiced broth built from bone and finished with house-roasted chili paste.
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Made from scratch starting at 5 a.m., every broth requires hours to deepen before it arrives at the table.
Pull up a chair. Substantial meals at Noodle Blvd take a minute to finish, and that is entirely the point.
had worked in newspapers before deciding that food was his future. His mother, he says, gave him everything: the recipes, the taste, the standards. Throughout the years, Lek opened restaurants across the country — Chicago, Washington DC, Denver, Florida, Detroit, Oregon — before arriving in North Carolina with Sara and an intention to retire. That intention didn’t last long. Bell met Lek and Sara after Emmanuel, a contractor, built the original location and he and Lek became close friends. When Lek needed someone to trust with the restaurant, he looked at Bell: a woman who had always loved to cook, who had built a reputation in her community for her food, and who had spent years managing a household of four boys while quietly longing to cook in a professional kitchen. “I just never had the courage,” she says of opening a restaurant. Lek gave her that courage … and then he gave her everything he knew. “He literally poured everything into me,” Bell says. “He treats me like his daughter.” “I tell her everything,” Lek says of passing that knowledge on to his protégée. “I give her everything. … I have respect for her,” he adds, sounding every bit the proud parent. Sara handles ordering, coordinates suppliers, and has been the quiet infrastructure holding the restaurant together since the beginning. “I see Sara every day,” Bell says about the support she continues to receive. Lek stops by a couple of times a week to taste the food. He’ll start his day with a coffee and a view into the kitchen. He also has cameras at home that allow him to watch Bell working. Not because he’s checking up on her — he is, in his own words, simply watching someone he is proud of. “When she cooks, she looks happy,” he says, the broad smile on Bell’s face the confirmation. The menu at Noodle Blvd is a deliberately focused single laminated sheet that manages to cover significant culinary ground without feeling scattered. It’s a menu that rewards repeat visits, with regulars working their way through much of it and new guests being gently guided AUGUST 2026 47
toward a lower heat level with the option to add more. (Spice comes from roasted red peppers that are ground and mixed onsite. “Our spicy is really spicy,” Bell says about a heat that doesn’t come from a bottle.) Ramen anchors everything. The classic lineup includes shoyu, spicy kimchi, chicken curry, and tom yum alongside tonkotsu with marinated pork belly, miso, and a black garlic ramen underpinned with pork belly and ajitsuke egg. For guests who want something less traditional, the duck ramen has built a loyal following. A teriyaki chicken ramen and a seafood tom yum round out the “other” category, giving the menu a ge-
ography that spans from Japan to Thailand without feeling like it’s stretching too hard. The broth philosophy runs through all of it, with each variety made fresh daily, developed from bones rather than powders, and adjusted to order. Guests can customize their bowl substantially — swapping between ramen noodles, rice noodles, veggie noodles, and udon, and adjusting the broth based on their preference. The rice bowls also deserve attention. After all, Noodle Blvd is a self-described “House of Rice and Noodle.” Fried pork belly topped over rice comes with napa cabbage, pickled ginger, green onions, and sesame. The unagi
rice bowl pairs marinated eel with bok choy, ginger pickle, onions, and shredded nori. The spicy pork kimchi rice brings fried chopped pork belly in a kimchi sauce marinade with shiitake mushrooms, corn, pickled ginger, and bean sprouts. The gyudon (sukiyaki beef rice bowl) layers sukiyaki beef over steamed carrots, broccoli, and green onions. BBQ pork rice and a grilled chicken teriyaki rice bowl round out the category and are crafted with the same from-scratch discipline. Starters are worth ordering slowly and in quantity. Gyoza Japanese pot stickers with a choice of meat or veggie filling and steamed shrimp shumai are both staples, along with
The short rib ramen has gained a loyal following.
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Dining Guide
Whether you’re craving a trusted favorite or looking to discover the newest spot in town, our Online Dining Guide has you covered. Find the perfect place for every palate, every craving, and every occasion.
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An extensive menu for children caters to kids and, with larger sizes, big kids.
“
Our spicy is really spicy.” — Bell Eban, Co-owner, Noodle Blvd
The Strawberry Pearl
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Lacquered pork belly over rice, crowned with shredded green onion and sesame, alongside pan-fried gyoza and a dirty Thai tea — yes to all three!
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The bowls at Noodle Blvd mean business.
fried oyster, fried tofu, and the creamy croquette — a play on the French dish using clam chowder that’s breaded then deep fried until golden brown. Bell’s rotating specials board is where the Noodle Blvd menu evolves and she gets to flex her creativity. Short rib, black garlic, and chicken curry over rice have all graduated from special to permanent fixture through customer demand alone. The pho is a newer addition built
on broth simmered overnight, giving it a depth that Lek believes stands up to any version in the area and is served with a plethora of toppings. The portions throughout the menu follow the same logic: generous, because that is what honesty at the table looks like. For dessert, the fried ice cream has earned its place as a must-try and fitting end to a meal that won’t leave guests wanting. Also do yourself a favor and try the Thai iced tea
or the “dirty” version made with bourbon or whiskey, Baileys, and bitters. The kids’ menu proves that Noodle Blvd takes the full table seriously, with options including ramen in a savory chicken broth, rice with pork belly or teriyaki chicken, udon, and aji mackerel for younger guests. A cocktail menu overseen by bartender Gabriel (Bell and Emmanuel’s son) rounds out the experience with drinks made from AUGUST 2026 53
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real, fresh ingredients. The Strawberry Pearl — strawberry puree, vodka, coconut milk, made with fresh strawberries — has become a signature. “Customers are loving it,” Gabriel says of the seasonal cocktail menu that will be rotated going forward, a new layer of imagination on top of an 11-year foundation of healthful, quality ingredients and honest execution. Ask Lek what has kept Noodle Blvd going through more than a decade of competition, supply chain pressures, and the disruptions that have shuttered so many other restaurants, and he doesn’t talk about marketing or foot traffic or location. He talks about honesty. “First of all, we are honest to the customer,” he says. “And we never downgrade
the quality.” When supplier prices rise, Noodle Blvd absorbs the hit rather than quietly shrinking portions or substituting ingredients. When a piece of meat doesn’t meet the standard, it gets sent back. The logic is simple and absolute: The quality of what reaches the customer should never change, regardless of what it costs to maintain it. “I tell her all the time,” Lek says about Bell picking up the phone numerous times a day, asking for her mentor’s opinion, “don’t compromise on the quality at all.” Which is why, come evening time, the parking lot overflows with cars and a line of guests snakes its way inside. t noodleblvd.com @noodleblvd
“
We are honest to the customer, and we never downgrade the quality.” — Lek Phromthong, Co-owner, Noodle Blvd
A full bar and seasonal cocktail menu support fresh, wholesome, and generous dishes.
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Hank’s Downtown Dive Downtown Cary Brunch Just Got an Upgrade! You already know and love Hank’s Downtown Dive for dinner and drinks. Now you can join them for brunch! After five years of serving downtown Cary, Hank’s is happy to announce the start of Sunday brunch, served weekly from 11 a.m. to 2 p.m. Whether you are recovering from the night before or getting your Sunday started strong, Hank’s has you covered. The menu spans from hearty classics to light bites. Their famous gluten-free fried chicken makes an appearance, complemented by sweet potato pancakes, keeping the whole dish gluten free! Don’t miss out on the shakshuka with Calabrian chili or potato hash with bacon as well. Meat lovers will appreciate the steak & eggs and chorizo quesadilla with salsa verde. Bistro classics like brûléed grapefruit alongside yogurt with fresh fruit help keep things light and bright. And because no brunch menu is complete without avocado toast, the Hank’s version is served with labne, chili crisp, fried egg, and arugula. The full bar is featured alongside some new additions just for brunch. The mixed-to-order Bloody Mary, also featured at their sister bar, Mr. Henry, will be front and center. Mimosas, Irish coffee served hot or cold, and a handful of other libations are sure to hit the spot as well. Reservations are accepted, and walk-ins are always welcome. Cozy up to the bar, settle in at a table, or enjoy the sun on the patio. The choice is yours! Check out their webpage for menu updates, reservations links, and more information.
111 E Chatham Street, Suite A, Cary (984) 464-2524 hanksdowntowndive.com
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Bond Brothers Beer Company Crafting Community in the Heart of Cary Nestled in the lively downtown district of Cary, Bond Brothers Beer Company has grown into much more than a spot for craft beer. It’s a gathering place where creativity, camaraderie, and community come together. Since opening, the brewery has become a go-to destination for locals and visitors seeking great beer and a relaxed, inviting atmosphere. Bond Brothers is known for its dedication to brewing excellence. Their taproom features a rotating selection of small-batch beers, offering something for every kind of beer lover. From crisp pilsners and juicy
IPAs to dark stouts and tart sours, each brew reflects a passion for craftsmanship and flavor. The variety ensures that every visit feels fresh and exciting, whether you’re a longtime fan or stopping in for the first time. The brewery also plays a key role in Cary’s growing social scene. The spacious outdoor beer garden is a favorite hangout, especially when the weather is warm. Families, friends, and even dogs gather to enjoy live music, food trucks, and casual conversation. The space feels open and lively without ever being overwhelming, making it ideal for everything from weekday catch-ups to weekend celebrations. Bond Brothers consistently supports the local community through events and partnerships. Regular runs, local art shows, craft markets, and fundraisers are part of their calendar, helping bring Jay and Jeremy Bond people together and highlighting other small businesses in the area. Their focus on connection and collaboration has made them a trusted and valued part of downtown Cary. Inside, the space blends industrial charm with warmth and simplicity. Exposed brick, concrete floors, and communal tables set the stage for easy conversation and shared experiences. Whether you’re stopping in for a quick pint or spending an afternoon enjoying live music, Bond Brothers offers an experience that feels welcoming and genuine. In a town that continues to evolve, Bond Brothers Beer Company stands out for staying true to its roots. It’s a place that values good beer, strong community ties, and memorable moments. For anyone looking to explore the heart and flavor of Cary, a visit to Bond Brothers is always worth the trip.
202 East Cedar Street, Cary | (919) 459-2670 bondbrothersbeer.com 58 CARY MAGAZINE
SPECIAL ADVERTISING SECTION
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Lugano Ristorante Established in 2014, Lugano Ristorante has become a cherished neighborhood favorite known for memorable gatherings, warm hospitality, and food that brings people together. Locally owned and family run, the restaurant reflects its commitment to the community through attentive service, a welcoming atmosphere, and a menu that blends instant favorites with dishes that invite guests to try something new. Specializing in traditional Italian fare, Lugano offers the comfort of a homemade meal with flavors that evoke nostalgia, belonging, and discovery. Dishes are beautifully presented, generously portioned, and prepared with an emphasis on freshness and balance. Signature standouts include lasagna Bolognese, Italian-style meatloaf, fettuccine with lobster, and salmon and shrimp Milanese. A carefully curated wine list, seasonal cocktails, and local draft beer selections round out a dining experience guests will remember. With a spacious dining room and a cozy bar, Lugano offers a comfortable setting for nearly any occasion. The bar is ideal for a quiet dinner, a cocktail with a coworker, or an unhurried evening with friends. Booths and cocktail tables create a more casual dining option while still delivering the attentive service guests have come to expect. From large family events and corporate dinners to book club outings or a girls’ night out, the restaurant has embedded itself into the community as one of the foremost restaurants for gatherings of all sizes. Boasting a private room that can accommodate up to 20 guests and a semi-private dining area that can seat up to 65, Lugano delivers the same standard of service and quality to everyone no matter what the occasion or party size and creates a personalized experience for every occasion. Lugano has consistently sought to create a space where guests feel valued and appreciated. That philosophy extends beyond the dining room, shaping how the restaurant supports its team members and fosters a culture of respect, learning, and excellence. Teamwork and attention to detail are central to staff training, and team members are hired with longevity and growth in mind. Much like the guest experience Lugano strives to create, once you’re in, you’re family.
1060 Darrington Drive, Cary | (919) 468-7229 luganocary.com 60 CARY MAGAZINE
SPECIAL ADVERTISING SECTION
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Di Fara Pizza Tavern Brooklyn Tradition. Cary Favorite. Five-Time Cary Magazine Best Pizza Winner (2022–2026) Some restaurants serve pizza. Di Fara serves a legacy. Founded on the recipes and traditions of the legendary Dom DeMarco, Di Fara Pizza Tavern brings one of Brooklyn’s most celebrated names to the heart of downtown Cary. Today, Dom’s nephew, Greg Norton, proudly carries that tradition forward, crafting every pizza with the same commitment to quality, consistency, and attention to detail that made the original famous. Every pie begins with thoughtfully sourced ingredients, including premium tomatoes, imported cheeses, fresh basil cut by hand, and extra-virgin olive oil. The result is pizza that’s simple, authentic, and unforgettable. Beyond our award-winning pizza, guests enjoy handmade meatballs simmered daily in-house, house-made calzones, signature cocktails, rotating craft beers, and a welcoming tavern atmosphere that has made Di Fara a destination for locals and visitors alike. Whether you’re gathering with family, meeting friends after work, enjoying live music, or introducing someone to their first true Brooklyn-style slice, Di Fara delivers an experience rooted in tradition and built for today. Quality ingredients. Time-honored techniques. No shortcuts. Just the way Dom intended.
Over the past five years, Di Fara Pizza Tavern has become more than a place to grab a slice — it’s a gathering place for the Cary community. We’ve celebrated championships together, packed the tavern for Hurricanes playoff runs, and hosted unforgettable watch parties as fans watched the New York Knicks capture the NBA Championship and the Carolina Hurricanes bring home the Stanley Cup. From youth sports teams and family dinners to live music, community events, and game-day celebrations, we’ve been honored to share so many memorable moments with our guests. What started as a Brooklyn pizza tradition has become part of downtown Cary’s story, and we’re grateful for the support that has helped us grow. Growing the Tradition We’re excited to announce that Di Fara Pizza Tavern is expanding to Research Triangle Park in late summer/early fall 2026. Our second location will feature all of the Cary favorites you’ve come to love, along with an expanded menu including hot heroes, deli sandwiches, private dining, and more — bringing the Di Fara experience to one of the Triangle’s fastest-growing communities.
111 East Chatham Street, Cary | (919) 678-5300 Coming Soon to RTP! | difarapizzatavern.com 62 CARY MAGAZINE
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Sassool Café A Fresh Take on Family, Flavor & Tradition Sassool Café is redefining fast-casual Mediterranean dining with a focus on fresh ingredients, wholesome recipes, and a deep commitment to family tradition. Known for its vibrant menu rooted in the Mediterranean diet, Sassool makes it easy to enjoy healthy, flavorful meals whether dining in, taking out, or sharing with family at home. All produce is prepped inhouse daily, resulting in a colorful variety of dishes offered each day. From nutrient-rich salads to comforting warm entrees, every meal is made with care and inspired by centuries-old traditions. The menu fits seamlessly into a variety of eating regimens, making Sassool a go-to for health-conscious food lovers. “Our goal is to create food that not only tastes good, but also brings people together,” says owner Mounir Saleh. “It’s how my mother, Sassool, showed love — by feeding people — and we’re proud to carry that spirit into everything we do.” With spacious dining rooms and large family-style tables, Sassool invites guests to relax, connect, and savor their meal in a welcoming environment. That same sense of connection extends to the
restaurant’s catering services, which are popular for off-site events and special occasions. The team at Sassool takes pride in bringing the full experience to guests, wherever they gather, and seeing their food become part of cherished memories. The restaurant also sources ingredients close to home — literally. At FigMINT Farms, the family grows more than 1,800 pounds of fresh mint annually, a signature element in many dishes. The goal is to continue expanding the farm’s offerings, with more vegetables grown onsite to be used in the kitchen. One of Sassool’s most beloved community offerings is its Dinner in the Pines series, hosted at FigMINT Farms each spring and fall. These ticketed events combine a picturesque setting with a multi-course Mediterranean meal, making them a musttry experience for local food lovers. Whether gathering around a table in the restaurant or under the pines at the farm, Sassool delivers more than just a meal — it offers nourishment, tradition, and the joy of shared experiences.
9650 Strickland Road, Raleigh | (919) 847-2700 1347 Kildaire Farm Road, Cary | (919) 300-5586
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Woody’s Sports Tavern & Grill Woody’s Sports Tavern & Grill has been a Triangle favorite since opening its original Cary location in 1993. Now with locations in Cary and Morrisville, Woody’s continues to deliver the same winning combination of sports, service, and satisfaction that has kept loyal customers coming back for more than three decades. Known for its lively atmosphere and independent spirit, Woody’s offers awardwinning elevated bar food, an extensive selection of beer and spirits, and wall-to-wall TVs featuring comprehensive live sports coverage seven days a week. In a restaurant landscape increasingly dominated by national chains, Woody’s stands out with its authentic, nononsense approach and welcoming environment for a remarkably diverse crowd. The menu is headlined by Woody’s famous cooked-to-order jumbo wings, available with more than 18 signature rubs and sauces and proudly billed as “The Best Damn Wings in the Triangle.” Other favorites include Woody’s smash burger, monster avocado BLT, spicy chicken sandwich, Woody melt,
Philly cheesesteaks, Philly egg rolls, and Philly nachos, all available with Cooper’s sharp cheese. Delivery is also available. After 8 p.m., Woody’s becomes a 21-and-over destination, creating an adults-only atmosphere. Late-night dining is available until 1 a.m. on Thursdays through Saturdays, featuring wings, Woody’s chicken basket, select house-made shareables, and other bar favorites. Guests can also enjoy daily lunch specials, weeknight cheap eats, and drink specials throughout the entire week. Beyond great food, Woody’s keeps the fun going with Big Slow Tom’s Trivia, music bingo, karaoke, and every NFL game throughout the season — a tradition since 1997. Private event space accommodates gatherings from small celebrations to groups of 100, while off-site catering makes it easy to bring Woody’s signature food and hospitality to birthdays, corporate events, and other special occasions.
8322 Chapel Hill Road, Cary | (919) 380-7737 3107 Grace Park Drive, Morrisville | (919) 650-3177
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Brewery Bhavana Scratch-made dim sum and a diverse craft beer lineup make an exceptional pairing at Fenton’s Brewery Bhavana. Opened last spring, the restaurant delivers an intimate, reenvisioned rendition of the original downtown Raleigh Bhavana experience. The 2,000-square-foot dining room features copious windows, tables fashioned from reclaimed wood, and ceiling-suspended plants that conjure a Hanging Gardens of Babylon vibe. A can’t-miss Garden of Eden mural behind the bar offers a serene visual centerpiece. “The space borrowed some elements from our original location, but I wanted to lean into a living, breathing greenhouse ambience,” says Patrick Woodson, co-founder and sole owner of Brewery Bhavana. “My dad is a horticulturalist, and I grew up hanging out in greenhouses quite a bit. I also went to grad school for agricultural engineering, so I’ve always thought a lush garden was a fun design element.”
The Fenton location provides seating for 46 guests inside, while an extensive patio offers al fresco dining for about 50. An outdoor bar provides flexibility for those who wish to relax on the patio, enjoy the adjacent central courtyard, or avail themselves of Fenton’s sip-and-stroll social district. “People can grab a drink and go to over to lululemon and buy some running shorts,” says Patrick with a laugh. Executive Chef Chun Shi Belgian-inspired beers on draft abound in 10- and 16-ounce pours. A full bar features thoughtfully curated wine, classic cocktails, and draft cocktails like the wildly popular spicy green margarita. Beer coolers stocked with graband-go cans and growlers make Bhavana’s libations even more accessible. Core beers range from a tangy saison and a farmhouse ale to a boundary-pushing tripel and a complex stout. Seasonally rotating provisional beers are as innovative as you’ll find anywhere in the Triangle. As Bhavana’s founding brewer and fermentation fanatic, Patrick says he loves to produce as many styles and flavor profiles as possible and will offer exclusive beers at each location to provide people the opportunity to try new beverage options. “I don’t want any one beer to overwhelm your palate because I want you to be able to enjoy the beer alongside any number of different food items,” the Indiana native explains. “We focus on subtlety and nuance in our brewing.” Prefer mocktails instead? Consider Dim Sum Coffee with concentrated cold brew java and corn milk or Herb Your Enthusiasm with cilantro, cucumber, coconut water, and tonic. When it comes to the food, Executive Chef Chun Shi serves as the mastermind behind the restaurant’s dim sum offerings. After a career in computer science, she turned her attention to the culinary world, interning at Ăn New World Cuisine under the tutelage of esteemed restaurateur Michael Chuong and executive chef Steven Deveraux Greene.
850 Lower Garden Lane, Cary | (919) 829-9998 brewerybhavana.com 68 CARY MAGAZINE
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Sugar Koi For a dessert experience that’s every bit as creative as it is delicious, Sugar Koi brings a playful blend of Asian-inspired flavors, classic American treats, and family tradition to Cary. Owner Nat Jirasawad opened Sugar Koi in 2022 after spending two decades as a sushi chef at Sushi-Thai Cary. Inspired by childhood memories of making homemade ice cream with his mother and sister in Thailand, Nat transformed a longtime passion into a colorful destination where creativity, unexpected flavors, and whimsy come together. The star of the show is Sugar Koi’s scratch-made ice cream. Rotating flavors range from Asian-inspired favorites such as Thai tea, matcha green tea, and ube to familiar classics and creative combinations including banana pudding, toasted coconut, and cappuccino crunch. With new flavors regularly making their way into the case, there’s always a reason to return and discover something different. Guests can enjoy their favorite scoop in a cup, pint, or Sugar Koi’s signature koiyaki waffle cone. Crunchy on the outside and soft and cakelike on the inside, the whimsical fish-shaped cones turn an everyday ice cream outing into a memorable experience.
The menu extends beyond frozen treats with espresso drinks, lattes, affogatos, sparkling yuzu sodas, and locally roasted coffee. Vintage ice cream scoops, including several that belonged to Nat’s mother, provide a meaningful connection to the family traditions that inspired the business. Colorful treats and whimsical touches create a welcoming atmosphere for guests of all ages. Whether craving a familiar favorite, searching for an adventurous new flavor, or looking for a unique place to gather with family and friends, Sugar Koi offers a sweet escape filled with tradition, creativity, and fun, proving there’s always room in the day for a little something sweet.
116 Kilmayne Drive, Cary (919) 757-2399 sugarkoi.com
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McWally’s A day of play at McWally’s isn’t complete without refueling! McWally’s from-scratch kitchen serves up American classics like craft burgers, tender wings, and hand-tossed pizzas along with indulgent desserts. Be sure to check out the monthly featured food & drink pairings that showcase craft cocktails and local beers on tap. Since opening in August 2025, McWally’s has been dedicated to serving up unforgettable meals and memories to the Fuquay-Varina community. Enjoy your next meal on the bowling lanes, in the restaurant, or out on the patio relaxing at the fire pits.
1475 N Judd Parkway NE, Fuquay-Varina (919) 825-3456 mcwallys.com/dine
summer fun SUMMER Now through Friday, September 4, 2026
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1475 N. Judd Pkwy NE| Fuquay-Varina, NC 27526 | (919) 825-3456 | McWallys.com AUGUST 2026 71
small business spotlight
Vino & Tap WRITTEN BY ERIN MCKNIGHT | PHOTOGRAPHED BY JONATHAN FREDIN
There’s a word Robbie Schenck keeps returning to in conversation, and it isn’t wine. It isn’t craft beer, or champagne cocktails, or even the historic house on Cary’s East Chatham Street that has been transformed into one of downtown’s most distinctive destinations. The word is hospitality — and the way Robbie defines it says everything about what Vino & Tap hopes to be. “Service is getting what you asked for in a timely manner,” he says. “Hospitality is more of a connection. It’s a service that’s enjoyed. You’re not just doing it for the job — you want the people to have the best experience possible. And you can tell when you go somewhere. It’s like, Oh, these people are welcoming. They want me to be here. They want me to come back.” Open since April, Vino & Tap is still in the early stages of becoming exactly that kind of place. The bones were already there,
and thanks to a father and son’s depth of experience in the hospitality industry, the vision is clear. Managing partner and general manager Robbie grew up in Cary, where he started his career in the dish pit. Over time he worked his way through every position in the kitchen before transitioning to the front of house and doing the same again. Robbie spent years working alongside his father, Drew, at RallyPoint, the bar he owned that became something of a local institution. He also helped Drew open Artful Libations, a bar catering company that was sold and now runs successfully under Jennifer Zewe. Then, for a stretch, Robbie left North Carolina to guide whitewater rafting trips on the New River in West Virginia. When the chance to open something with his father presented itself, he came home. “I didn’t want to miss another opportunity,” he says simply.
The historic Pasmore House in downtown Cary makes a fitting home for the Vino & Tap concept.
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Managing partner and general manager Robbie Schenck
Wine-based cocktails can be enjoyed as part of the downtown social district.
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The historic Pasmore House, situated on the edge of Downtown Cary Park, was immediately right, even if what Drew and Robbie found inside was anything but. Beneath the charm of the 1920s Victorian exterior was a web of improvisation: extension cords plugged into extension cords, wiring run through walls, tap lines and plumbing in need of complete replacement. What they had assumed might be a turnkey operation turned out to require nearly new everything — electrical, tap tower, fixtures, paint, curtains, lighting — completed in roughly three months of daily work. What remains original is the bar top and the blue tile tucked behind the bar. Entirely new is the wine cellar upstairs. Temperaturecontrolled, insulated, and tinted, it’s stocked with properly temped bottles ready to be retrieved. Everything else has been
reimagined, and the result is a historic space that feels purposefully designed: dark but not dim, intimate without being cramped, layered with the kind of atmospheric detail that takes time to notice (the walls in particular boast some gems). “I think the only time this kind of concept and ambience works is in a house like this,” Robbie admits. The Schenck family last name, Robbie notes, has deep roots in Germany, where it means “cupbearer.” This trusted individual was responsible for serving wine and beverages to nobility and royalty. More than simply serving drinks, the cupbearer was entrusted with the safety of the imbiber, often tasting wine before it was served to guard against poisoning. Symbolizing hospitality and celebration, this position was one of great honor and loyalty.
“It’s in the blood,” Robbie says with a grin, though the meaningful heritage behind his family name inspires the vision behind Vino & Tap — creating a welcoming place where great wine, craft beer, and good company bring people together. The cupbearer lineage also shows up in how seriously Vino & Tap approaches its wine — what’s on the list and how it’s stored and served. Temperature, Robbie explains, is non-negotiable. “I hate to go to a nice Italian restaurant and get a bottle and it’s room temp,” he says. “You don’t want red wine at 70-something degrees.” That’s why at Vino & Tap every white is stored at 47 degrees and every red at 62, with bottle chillers above the bar and a purposebuilt wine cellar upstairs that maintains those temperatures around the clock. When a guest orders a bottle, it comes down from
Vino & Tap takes properly temped wine seriously in both the bar and the upstairs wine cellar.
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The 1920s Victorian was meticulously refitted to create a befitting ambience.
the cellar properly temped and ready to drink. It is a detail most bars don’t bother with but one that most guests notice immediately. The wine list was developed over several months of tasting and is curated specifically to offer wines you can’t simply pick up in a grocery store. “We wanted to get something that’s special,” Robbie says. Standouts include the Ronco de Sassi, a Primitivo-Malbec blend from Italy that has quickly become the topselling red, and a sparkling rosé from Gratien & Meyer that proved so popular the distributor had to order 86 additional cases to keep up with demand. A New Zealand sauvignon blanc has reigned as the overall top seller, though the team is transitioning to new favorite Allan Scott from the same region. Wine tastings have become a signature offering, with recent events dedicated to bubbles and French wines across all regions. Winemakers and
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reps come in to lead the conversations. “Once they start talking,” Robbie says, laughing, “it makes me feel like, oh, how little I know.” Robbie is, by his own admission, more of a beer person at heart. He worked at American Brewmaster home brew supply, earned his beer server Cicerone certification, and brewed his own. The tap list at Vino & Tap reflects that knowledge even within a curated selection of 10 beers, plus two proseccos running on a cleverly duplicated bar setup so bartenders on both ends can make wine cocktails without crossing each other. North Carolina representation is strong: Red Oak, Pernicious IPA, and Blackbird Kölsch hold steady alongside Guinness and Stella. A rotating tap from Flat Rock Cidery — the only cidery in North Carolina using certified Appalachian apples — cycles through seasonal flavors like pineapple and blueberry.
All wines, to include this tawny port, have been carefully curated.
A North Carolina Wine Country Experience Worth the Drive
From estate-grown wines and guided tastings to chef-inspired dining at Harvest Grill, Shelton Vineyards invites you to slow down, reconnect, and savor the full North Carolina wine-country experience. 286 Cabernet Lane, Dobson, North Carolina 27017
www.sheltonvineyards.com
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A modern cafe experience. Specialty roasts, artisan bites, and a space to connect. 370 S Walker Street Suite 123, Cary
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A serene patio space out back is an unexpected bonus.
The wine cocktails are where the bar’s else at Vino & Tap: build relationships, creativity gets a full showcase. Foregoing a support the community, and give people a full liquor license was a deliberate decision reason to stay. that allows guests to take their drinks into downtown Cary’s Drinks to-go outdoor social district. Instead, the cocktail program uses winebased spirits to build a full lineup: a Caribbean cocktail centered on coconut rum, pineapple, orange juice, and prosecco; a Black Velvet made from half Guinness, half prosecco; a Cider Royale combining the rotating Flat Rock cider with prosecco. The drinks are designed to be enjoyed both inside the Victorian house and outside on its This summer brought the launch of phenomenal patio space, as well as out in the Vino & Tap’s Collector’s Club membership social district. program, a quarterly subscription that The food program reads like a love letter includes bottles of wine reserved and stored to local makers. Frankie B’s Pimento Cheese in the upstairs cellar, plus access to member anchors the savory side, while Slice Pie pricing and events. Company provides rotating pies. The Cary The members lounge — a private Caramel Company supplies chocolates and upstairs room seating up to 16 — has caramels. Food trucks pull up regularly, with already hosted groups for all manner of the through line being the same as everything events. Private event packages, with options
that include 1.5-gallon sangria carafes, buildyour-own mimosa bars, and eventually, a champagne tower available for rent, are forthcoming. Wine tastings, art festivals, food trucks, and live music are already rotating through a calendar that Robbie describes as community focused. The longer vision includes potential expansion — Robbie can imagine a Vino & Tap concept somewhere coastal, or an adventurethemed version near hiking and rock climbing — but for now, the focus is squarely on building what his father built before him: a place people come back to because they know they’ll be welcomed and remembered. “It’s free to remember somebody’s name and their favorite drink,” Robbie says. “But that goes a long way. People remember that. They go to places for that.” That’s not service. That’s hospitality. And at Vino & Tap, the distinction matters.t vinoandtap.com @vinoandtap AUGUST 2026 79
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Recognized by Cary Magazine Readers as Best Steakhouse and Best Date-Night Restaurant Since 2006! 1130 Buck Jones Rd., Raleigh, NC, 27606 919.380.0122 \ ReysRestaurant.com 80 CARY MAGAZINE
6 private rooms seating 6-200 guests! Contact: Christina Reeves at Christina@ReysRestaurant.com
pay it forward Joshua Moreno Hernandez, 6, takes a comfortable spot of the carpet to read about puffins with volunteer tutor Tyler Kroon.
Read and Feed WRITTEN BY ERIN MCKNIGHT | PHOTOGRAPHED BY JONATHAN FREDIN
What would your life be like if you had never learned to read? Sit with that question for a moment. Think about your job, your independence, the last text you received, the menu from your last dinner out, the legal contract you signed, the book on your nightstand. Now imagine if all those things were off limits to you. Imagine being a child sitting in a classroom, surrounded by words that don’t yet make sense and wondering if they ever will. Then think about coming home to an empty refrigerator. For almost 20 years, Read and Feed has been answering that question one child, one book, and one meal at a time.
The numbers make the urgency clear. In Wake County, 42% of students rely on free or reduced meals. Also consider that 33.4% of Wake County students in third grade, a critical academic milestone, didn’t demonstrate reading proficiency during the 2024– 2025 academic year. “Think about those children growing up,” says Read and Feed’s executive director Sherry Overton Shudra, “and if they don’t improve that proficiency level, becoming adults that need to participate in the workforce. … That impacts everyone.” Read and Feed’s story begins with a woman named Jan France, the organization’s founder, who started volunteering in local
schools. What she found was a web of barriers — children who couldn’t stay after school because they had to catch a bus, families with one car and one working parent, neighborhoods where the nearest library felt impossibly far. And underneath all of that was hunger. Jan’s solution was to buy an RV, outfit it as a mobile classroom and library, and begin taking services directly to high-needs neighborhoods. “She really took such a thoughtful approach to how she wanted to serve,” Sherry says. “Let’s eliminate as many barriers for children and families as we possibly can.” Jan also fed them. On the very first day, she served sloppy joes and a salad, with strawberry shortcake AUGUST 2026 81
for dessert. Sherry shares that some of the children had never seen a fresh strawberry before. They didn’t know what it was. That small, specific, and quietly devastating moment became the founding story of the organization’s food philosophy, and it has never been forgotten. “We’re really just still trying to honor that original model,” Sherry explains. In 2025, Read and Feed tutored 677 students in kindergarten through fifth grade, a figure that represents 88% growth over the prior year, driven in part by the organization stepping in to fill a gap when another program closed suddenly, training 200 additional volunteers in a matter of weeks to meet the need. That same year, through a partnership with YMCA’s Camp Excel and Power Scholars programs, Read and Feed served 2,070 students during the summer alone, a 34% increase over the prior year. Combined with the year-round academic program, the organization distributed just under 32,000 books last year. These aren’t just statistics. They represent 49 active sites across Wake County — more than double the number since Cary Magazine first featured the organization in 2016 — 614 volunteers, and thousands of one-on-one tutoring sessions in which a trusted adult sits beside a child and works through the five foundational components of literacy: phonemic awareness, phonics, vocabulary, comprehension, and fluency. Each session runs between 75 and 90 minutes, and every session includes food because Read and Feed has always understood that a hungry child cannot learn. “How can a child focus, whether in our program or in school, if they are worried about their basic needs being met?” Sherry asks. “If they’re worried about whether they have a meal that night at home, it affects every other aspect of their life.” The meal program, operated in partnership with the Inter-Faith Food Shuttle, looks different at each site. That
Children select the books they want to read each session, as well as self-selecting between 80 and 100 books over the course of the year to keep.
Isaiah Scott, 7, plays word game Zingo with program coordinator Angelina Ross.
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Executive director Sherry Overton Shudra
“How can a child focus, whether in our program or in school, if they are worried about their basic needs being met?” — Sherry Overton Shudra, Executive Director, Read & Feed
Snack and drink within reach, 5-year-old Adriana Gonzalez practices reading.
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Shop to support Cat Angels Pet Adoptions A 501(c)(3) Nonprofit and no kill cat and kitten shelter in Cary
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Monday-Saturday: 10:00-5:00 Closed Sunday
www.catangelsnc.org We happily accept donations of gently used items and pet supplies.
Eight-year-old Allyah Grothe giggles while reading her story.
flexibility is intentional. At some locations, tutors and children sit down together for a full family-style meal, spending 15 or 20 minutes talking about their week and building the kind of trust that makes learning possible. At others, where space is limited or the RV is serving many children, hot meals go home in individual packages that children can heat safely in a microwave (never on a stove). At others still, simple bagged meals with sandwiches or wraps travel home with families. “We try to be very sensitive” to differing needs, Sherry explains. “We let each location decide what’s best for that neighborhood, or that faith-based location, or even when we’re serving at the school level.” The effects of that feeding reach far beyond nutrition. Children who know they’ll have a meal at Read and Feed that afternoon are more
likely to show up to the program and to school. Attendance improves. Anxiety decreases. “Shockingly, or maybe not so shockingly,” Sherry says, “the meals help play a part in that. Very often we’ll see that children may be referred because they have a significant food insecurity issue, and then that’s a day that they don’t have to worry about, and they look forward to it, and they’re excited about coming.” They may come for the food. But they stay for the books, the tutors, and the confidence that builds slowly, session by session, one new word at a time. At the end of every Read and Feed week, children choose three books to take home. Forever. Over the course of a full academic year, a child collects anywhere from 80 to 100 books — enough to constitute a real home library. “There’s something about that ownership,” Sherry explains. The self-selection is
deliberate. Children choose what calls to them: sports, picture books with beautiful art, whatever their heart desires. Last year alone, nearly 32,000 books were given away. The community donates between 40,000 and 50,000 books annually, and a team goes out regularly to pick them up. None of this happens without people. In 2025, Read and Feed had 614 active volunteers — a 37% increase over the prior year — drawn from every corner of the community. Retirees who have the time and the patience. College students logging hours and building experience. Spanish speakers serving a student population that includes a significant percentage of English language learners, so that children are never put in the position of having to translate for themselves. Each volunteer is background-checked annually, without exception, which is why AUGUST 2026 85
volunteers must be adults. Each is assigned to a specific child, building a relationship that by design forms the core of the program. “Even just spending that time makes them feel safer,” Sherry says. “It makes them feel very secure, and it makes them trust our program.” When she needs a reminder of why she stays up until midnight writing grants and asking people for money? She goes to a site. At a book distribution earlier in the summer, she looked down to find a kindergartner with arms wrapped around her legs. “That big hug,” she says, “and thanking me for bringing all the books that day … sometimes you just need that experience to remind you why you do all the things.” Next spring, Read and Feed celebrates its 20th anniversary. It does so with its
sights set well beyond Wake County. The organization is already operating in Durham, Orange, and Chatham counties and sees urgent need in Johnston, Harnett, Lee, and every county that touches Wake. As housing costs push underserved families farther outward, the need follows them. “We want to be part of that help in those surrounding areas,” Sherry says. The ambitious goal is a 3 to 10 times growth within three years and is entirely dependent on community support. That support can take many forms. Financial donations, which remain the most critical need as federal funding tightens and nonprofit partners face difficult reductions. Volunteer hours not only as tutors,
Tutor Christine Johnson and 7-year-old Laylay Patrick share the joys of reading.
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but sorting books, picking up meals, welcoming children at the door. New or gently used books through wish lists on Amazon or at local bookstores like Quail Ridge. Snacks. Presence. “There’s a way for everyone to get involved,” Sherry says. “They just have to decide what best fits their schedule and their budget.” The question ultimately isn’t whether this work matters. It’s whether we can imagine our community as one in which every child finishes third grade reading proficiently, fed, and confident that someone believes in them. Read and Feed has spent 20 years proving that it is possible.”t readandfeed.org @readandfeed
Make the Magnet School Choice The first and most important decision you make as a family is the school your child will attend. Fortunately, the Wake County Public School System’s Magnet Schools offer STABILITY, SUBSTANCE, and SUCCESS, and many of the top magnet schools in the country serve Western Wake. No matter which magnet school you choose, your child will have high quality teachers, access to a unique program, and a strong family-to-school connection. Visit wcpss. net/magnets to begin your magnet journey.
Stability Once your child is in a magnet school, they have the opportunity to follow their magnet program pathway from kindergarten all the way through high school! Magnet schools are organized into unique program pathways with specialized themes: Arts, Early College, STEM, Gifted & Talented, International Baccalaureate, and Global Studies. Pick the pathway that appeals to the interests of your child!
Substance Magnet schools prepare students for achievement at every level. Whether it’s our language immersion students who outperform their peers in reading and math, or our arts students who go on to perform on Broadway, magnet students excel. WCPSS Magnet schools provide high quality educational opportunities that will engage your child and foster their growth.
Success WCPSS Magnet schools are nationally recognized for the unique and innovative programming they offer to all students. In the 2025-2026 school year, 93% of our magnet schools received awards of distinction or excellence from the Magnet Schools of America. Apply to the magnet school of your choice and become the next WCPSS Magnet success story!
Find your magnet school fit by attending our Magnet & Early College Fair on October 24th at Millbrook Magnet High School. Drop in anytime between 9:00 AM and 12:00 PM to explore all the elementary, middle, and high magnet schools and early college schools in WCPSS. SPONSORED CONTENT
familiar faces
Patrick Stapleton WRITTEN BY ERIN MCKNIGHT | PHOTOGRAPHED BY JONATHAN FREDIN
M
ost people who walk into The Umstead Hotel and Spa are there for an occasion. Patrick Stapleton has been there since June of 2022, working as a banquet server and perfecting the art of being present for people during their most meaningful moments — weddings, celebrations, and other important milestones — while quietly working toward one of his own. That moment arrived this summer with the publication of his debut novel, years in the making and months in the writing. It is a work of fiction about love, loss, grief, and whether you’d change the past if you could, but it is also a love letter. “I would take this book and throw it in the water if it meant Danielle would appear right here,” he says, swallowing hard. “But we are where we are.” Danielle was Patrick’s oldest sibling — one of five children who, along with their parents and other relatives, moved to Cary from the New York suburbs as part of what he jokingly calls “a mass migration.” Danielle was, by every measure, extraordinary: a graduate of Boston College, then Georgetown, then Texas A&M,
contributed photo
then prestigious Tufts Medical School, where she met her husband and eventually became an internist working nights — a nocturnist — at Duke Regional. Danielle had two children, Patty and Nolan, and was, according to Patrick, “the smartest person I have ever met.” She was also living with Loeys-Dietz syndrome, a rare connective tissue disorder that affects the heart and major vessels and causes constant uncertainty. She had survived a collapsed lung, twice. She had rebounded from numerous procedures and setbacks that would have stopped most people, but “she had a warrior side to her,” Patrick says. “She was a strong woman.” He describes his sister Dani as “a force.” Which is why, when she passed unexpectedly in 2021 after a surgery that she’d seemed to be recovering from, the shock was total. “She had been through so much and always bounced back …” Patrick says. The Last “I Love You,” he explains, isn’t directly about Danielle, though there are characters in the book who carry her warmth, her directness, and her instinct to help people. Believing that “the memory of a person doesn’t die as long as their name is still spoken,” Patrick names a doctor character in the book Dr. Danielle Richardson. He started writing in April 2025 and finished roughly nine months later, with a gap in the middle when the words just wouldn’t come. Tracking his progress in Google Sheets didn’t preclude moments where he genuinely thought he wouldn’t be able to finish. “I felt like sometimes I was so far away,” he says. “When you’re writing, you put so much into it. You expend a lot of energy … but you’re also like, I don’t know what else I’ve got.” What kept Patrick going was in large part Danielle herself. “If she was able to get through a collapsed lung twice — and the
Patrick and sister Danielle
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Patrick’s debut novel, The Last “I Love You,” was released in June 2026.
fear of everyday life and not knowing what you’re dealing with — I can finish a book,” he says. “And it’s in her memory, so I have to finish it.” Alongside his family, Patrick credits his coworkers at The Umstead with playing a critical role, admitting, “I would not have finished the book if it wasn’t for them.” He hopes the novel helps readers navigate grief, brings more awareness to Loeys-Dietz syndrome (only identified in 2005), and hopefully proves something to young English majors who are told their degree isn’t practical. “I felt some of that coming out of college,” he admits. “I hope this book shows that writers, English majors, you can be a success after college.” The book, he adds with a contemplative smile, is also his response to a conversation Dani had with him years ago after a cousin’s wedding, when she and another brother sat him down and gently but directly told him that they were worried about him not yet finding his feet. Patrick told them he’d figure it out. “This book is kind of my answer to that,” he says. One that would surely satisfy Danielle. t @thelast_iloveyou
Patrick Stapleton might be recognizable as a banquet server at The Umstead, but he has a bigger story to tell.
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DEFINED BY NO DEFINITION:
shijiri
Sushi bar WRITTEN BY ERIN MCKNIGHT | PHOTOGRAPHED BY JONATHAN FREDIN
The name on the door at 9924 Chapel Hill Road in Morrisville doesn’t appear in any Japanese dictionary. Instead, “Shijiri” was created by owner Thana Lucksanapirak, who conceived the restaurant name by combining the names of his three beloved children: Hashi, Heiji, and Heyri. It is a word that may mean nothing to anyone outside the family, but it means everything to those within it. In many ways, that’s the whole philosophy of Shijiri Sushi Bar, where a Thai-born entrepreneur and a veteran chef are quietly reimagining what a sushi bar can be. Thana is, by his own description, the idea man. “I am the creator,” he says matterof-factly. “I have the concept. I think what he makes happen.” The “he” in question is Chef John Ratana, a 36-year master of Japanese cuisine who trained in Japan before spending nearly two decades at Sushi-Thai in Cary and who has now, approaching what might have been retirement age, found a new purpose.
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The name Shijiri is an inspired one.
Grilled prawns, salmon, and aji mackerel arrive on a wooden board alongside miso soup, steamed rice, and house dipping sauce.
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An exquisite spread of toro, salmon, yellowtail, scallop, amaebi sweet shrimp, ikura, tobiko, and kisame wasabi over rice
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At Shijiri, excellent sourcing speaks for itself.
“I still love to do this kind of job,” Chef John says. “I love to make customers happy.” Joking that retirement, if it comes, is still a few years away, Chef John — who singlehandedly prepares everything that comes out of the kitchen — is hardly slowing down. The partnership between Thana and Chef John required some negotiation at the start, after they first met on a local golf course. Chef John had spent decades building a reputation on his own approach; a new concept required trust and flexibility from both sides. “We did a lot of testing,” Thana says. “In the beginning, we fought each other many times.” But that early friction was also productive. What emerged is a menu that Chef John calls genuinely different from anything he has made before and from what other sushi restaurants are currently making. His most loyal customers have noticed that difference.
Chef John Ratana has spent 36 years honing his eye, and knife skills, for fish.
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TASTE THE DIFFERENCE ... North Carolina
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NORTH CAROLINA DEPARTMENT OF AGRICULTURE & CONSUMER SERVICES
Mouthwatering Wagyu beef over rice
“I can’t eat at another place without it being totally different,” he says, repeating the feedback from regulars who have followed him to Shijiri and from newcomers who have discovered him there since the restaurant opened in late 2025. “Sometimes they tell the chef somewhere else, ‘You have to make it like John,’” he shares. “And that chef says, ‘No, I cannot do that.’” What differentiates Shijiri isn’t a single dish or a clever concept. It is conviction about what sushi is, and what it has become in the American market. “Most of the sushi around here is with a lot of rolls,” Chef John explains. “Because the customer is not comfortable eating raw fish, everything is cooked, fried, stuffed. ....” Shijiri is a deliberate departure from that. The menu is built around sashimi — clean, precise, unadorned — alongside nigiri,
Japanese-style chirashi rice bowls, and a signature combo platter that pairs sashimi with nigiri on a single plate. The goal is to draw guests toward the fish and not away from it. “We try to bring the people who know how to eat fish” to Shijiri, Chef John says. “It makes a big difference.” Whole fish is broken down onsite. Chef John uses no pre-cut sashimi and employs no shortcuts. Ingredient sourcing spans the world, from Hawaii to Boston and (of course) Japan. Orders are placed through suppliers who call each morning after the boats come in. “They’ll say, ‘John, we have this, this, this, this …’” the chef says. “I tell them what I want and the next day, they ship it here.” Scallops from Hokkaido. Tuna belly so well marbled it dissolves on contact. Fresh wasabi — kisame — the real kind that builds slowly and is mild and grassy rather than
sharp and burning. The squid, cut from the meaty body of the mongo squid and served as sashimi, has a crunch that prompts diners to pause and listen to each other chew. The menu changes whenever the season or supply dictates. Certain dishes stay as long as customers keep ordering them. Others rotate with the availability of the best fish. Tariffs have pushed prices up — “three times already,” Thana says without complaint, just acknowledgment — but the quality Shijiri seeks out hasn’t budged. The Shijiri Reserve, a 25-piece sashimi platter, arrives with fish laid out in careful rows and with colors shifting from the deep red of tuna to the pale pink of salmon to the opalescent white of squid. The Chirashi Concept — what Chef John calls “really Japanese” and distinct in spirit and execution from the American rice bowl — pairs immaculate fish with AUGUST 2026 95
“We try to bring the people who know how to eat fish. It makes a big difference.” — chef john Ratana, shijiri sushi bar
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The sashimi and nigiri, Shijiri’s signature combo, on this board was sourced, selected, and prepared by a chef who turned down retirement because he still loves doing his work.
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Seared foie gras from the Chef’s Reserve portion of the menu
seasoned sushi rice. For those diners who can’t, or won’t, commit to one or the other, The Shijiri Signature combo splits the plate between nine pieces of sashimi and eight pieces of nigiri. Wagyu beef arrives seared and draped in kisame and blanketing rice, a combination that seems to melt even before you bite. Even the bowls, trays, and spoons are imported directly from Japan. The restaurant’s website states it, and it is immediately evident once you step inside the warm, considered, and minimalist space: even the tiniest details matter. Thana came to the sushi bar business thanks to one of those details wrapped in the form of a problem. After moving his family from Chiang Mai, Thailand — the country’s second largest city, quieter than Bangkok and therefore not entirely unlike Cary — he spent a year going out to restaurants, cooking at home, and paying tips on meals he didn’t always enjoy. “Even when we don’t like it, we still have to pay a tip,” he says about a cultural difference he wanted to address when opening his first restaurant after years in Thailand as an
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entrepreneur in the warehouse business. The question nagged at him and became a running conversation at home. Together, his family decided: “Okay, this is our restaurant … no tips.” In Japan, tipping is not an expectation built into the economics of the meal. Paying tips is not part of the culture, a practice and philosophy that Thana wanted to bring to Cary. When guests receive their bill at Shijiri and ask where to add a gratuity, Thana’s answer is simple: “You just pay what you see. That’s it.” Consider that a platter of 17 pieces of pristine sashimi — sourced globally from wherever it is freshest, broken down that day from the whole fish, served with fresh wasabi and house sauce — comes in under $90. The largest spread in the Chef’s Assortment lands at around $111. On top of these already fair prices, there is no tip. That alone would be enough to build a following. The food makes Shijiri a destination. Thana makes clear the staff are paid well enough that they don’t need tips to survive. This decision frees guests from the mental math that ends every American dining experience and has become, along with the quality of what’s served, one of the most talked-about
“Okay, this is our restaurant … no tips.” — thana Lucksanapirak, owner, shijiri sushi bar
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The Chirashi Concept is described as a “15-piece mosaic of seasonal seafood over seasoned sushi rice.”
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aspects of Shijiri. Some customers, Thana notes, come in specifically because of the notipping policy. Others discover it only to end up telling everyone they know. If there is one detail that stops guests, and the Cary Magazine team, cold, it is this: the 15-year-old son who played a prominent role in building (and growing) the restaurant. Hashi — the first syllable of the restaurant’s name — handled the lease negotiations, contacted the landlord directly, set up the POS system, designed the network infrastructure, built the payroll software, manages social media accounts, and runs the website. He also bakes the heart-shaped, delicately flavored, silky-textured matcha cheesecake on the menu. “He was only 14 when we came here,” Thana says about the family’s move to the US just a year ago. “He contacted the landlord. He negotiated the agreement.” What was (and continues to be) Thana’s role, you may ask? Essentially, backup. “I let him do everything he wants,” he shares. “I just try to help it happen.” From the name on the door to the teenager building the systems that keep payroll running, Shijiri is clearly a family operation in the deepest sense. It welcomes diners for lunch between 11 a.m. and 2 p.m. or dinner after 5 p.m. every day of the week but Monday. The tagline “Defined by No Definition” isn’t a marketing ploy — it’s a genuine operating principle. The restaurant doesn’t tell guests how to feel. It creates the conditions and then steps back so that the experience can be as authentic as those who are behind it. What most guests feel, in practice, is surprised. Surprised that tradition can taste this fresh. Surprised that a meal out can feel like an extension of home. “I want everyone to try something new,” Thana says. “Really natural, really polite.” That’s the only definition Shijiri needs. t shijiri.com @atshijiri Currently, reservations aren’t accepted. Private events are available during off-hours by arrangement.
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AUGUST 2026 101
Enjoy wow-worthy skyline views at La Terrazza.
Special Occasion Spots BY ERICA DELONG
I’d love to say that my family has mastered our goal of meal prepping and eating all our meals at home. But honestly? Life is busy, and I can’t resist the deliciousness scattered throughout the Triangle. This is why friends and family always ask me where they should eat for every occasion. So, where do we go to celebrate when life calls for something special? It’s tradition to visit Angus Barn. I don’t just love it for the fantastic food; it’s the people, too. Owner Van Eure and the team work tirelessly to make every customer feel valued and love giving back to the community. You can dress to impress or just come as you are. Though it’s a nationally recognized steakhouse, I always go for
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the three-cheese ravioli with white sauce — hands down my favorite. Reservations can be tough to snag because it gets busy. You can book online 120 days in advance. Pro tip: The Wild Turkey Lounge opens at 3 or 4, depending on the time of year, and is available on a first-come, first-served basis, so drop by for an early dinner. Ask your server about a special tour where the kids can grab a scoop of ice cream with sprinkles. For an elevated girls’ brunch, RH Rooftop in North Hills is perfect. Capture gorgeous group pics and enjoy some shopping afterward. The restaurant sits atop a 60,000-square-foot design gallery with stunning home décor. You can even book a table online for their fantastic
weekend brunch menu. Their burger is always a fan favorite! Remember to register your car for the onsite parking. Planning a bridal luncheon or a larger group gathering? Birdie’s Barroom & Kitchen is your spot. They serve breakfast, lunch, and dinner and offer custom menu packages for daytime events. Their Blue Ridge Room can host groups up to 24, and the Veranda Patio is a fenced-in outdoor area that’s just beautiful. If you’re a shrimp and grits lover, this is the spot. And I’m obsessed with their pull-apart bread in a cast iron skillet — yes, please! Need a pregaming spot before a concert? Swing by the Bar & Lounge at the Umstead, a short drive from Lenovo Center. No
reservations required — grab a bar seat or a table for dinner. They often have live music, and it’s always busy. I’ve enjoyed lunch with friends there, showing up at 11 a.m. to secure a table. On nice days, grab an outdoor seat and snap a pic with the fresh flowers in the lobby. Craving a “homemade meal” but don’t feel like cooking? The Butcher’s Market offers a great selection of ready-made meals you can order online or just stop in. With several Triangle locations, some options might vary by spot. Grab some kabobs for the grill or a complete meal that’s ready to heat and serve. If you’re heading to a friend’s event, swing by on the way for some spinach and artichoke dip or chicken salad. For a spot that wows with ambience, check out La Terrazza in Raleigh. On the
ninth floor of The Dillon mixed-use development, it offers a southern Italian and Mediterranean menu with indoor and outdoor dining. The skyline views are amazing, making it a prime date-night location. We’ve hosted client events there too, as it’s perfect for showing off your city. And the newly renovated outdoor bar is breathtaking! Burger cravings present a tough challenge because there are just so many great spots around the Triangle. For our family, The Cowfish tops the list. You really can’t go wrong with their menu. Plus, the kids love being entertained by the fish tank or playing out front. They now offer reservations, which is a huge plus. And if you’re in the mood for a salad, they’re big enough to share!
If you’re a pizza lover like us, don’t forget about Amedeo’s Italian restaurant. Sometimes overlooked because it’s been around forever, this spot is a Wolfpack fan’s paradise, serving authentic dishes since 1963. The founder, Amedeo (Dick) DeAngelis, was a former NC State football player. The pizza is fantastic, and it’s a familyfriendly spot that makes you feel like you’re truly part of history when you visit. The Triangle is now a thriving foodie community, with new spots popping up everywhere. I could keep making recommendations (Doc B’s guacamole is the best I’ve ever had!) but I have to stop somewhere. Happy eating! Where’s your favorite spot to celebrate in the Triangle? Let me know.t @EricaDeLong LEFT: Amedeo’s Italian — family friendly with history BELOW: Always grab a pic with the lobby flowers when stopping by The Umstead Bar & Lounge.
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liquid assets
Sicilian Sun Martini PHOTOGRAPHED BY JONATHAN FREDIN | CONTRIBUTED BY LUGANO RISTORANTE
2 ounces dry gin ½ ounce Aperol 1 ounce fresh lemon juice 1 ounce simple syrup 4–5 leaves fresh basil basil sprig for garnish lemon wheel
In a shaker, muddle basil leaves, lemon juice, and simple syrup. Add gin, Aperol, and ice. Shake vigorously then strain into a martini glass. Garnish with basil sprig and lemon wheel.
Lugano Ristorante pairs scratch-made Italian classics with polished service, offering reservations, takeout, and gluten-free offerings in Cary’s upscale-casual dining room. luganocary.com @luganocary
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recipes from readers
Easy Egg Noodles FROM LINDA SAPP
My mother gave this recipe to me by word of mouth. One egg and a half cup of flour per person — so easy to remember. You can use these noodles in soups, like chicken noodle soup, and in dishes like beef and noodles with mashed potatoes and baby peas. I always fix a larger amount because who doesn’t love homemade egg noodles?
recipes wanted! Submit your family favorites at carymagazine.com/recipe-submissions
Per person: 1 egg ½ cup flour (any) splash of water
1. Lightly beat egg(s). Add flour, a little at a time, and mix. Add water only as needed. Mixture should be workable but on the dry side. When thoroughly mixed, form into a ball, wrap in parchment paper or wax paper, and refrigerate for several hours. 2. When ready to prepare, gently sprinkle some flour on the counter, remove dough from fridge, unwrap, and place on the floured surface. Sprinkle flour over the top and begin to flatten the dough. You can use your hands (floured), but a floured rolling pin works better. Start rolling and thinning out the ball to thickness of around ¼ inch. Work the dough ball into a square as you roll it out. 3. When desired thickness is reached, use a knife to cut strips of the dough; width doesn’t matter. Once noodles are all cut, dry them on a wooden form or on floured cookie sheets for about 30 minutes. 4. Cook in salted boiling water for 2 to 4 minutes and serve.
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garden adventurer WRITTEN AND PHOTOGRAPHED BY L.A. JACKSON
The Riddle of Swiss Chard What is Swiss chard? First let me tell you what it isn’t. It’s not from Switzerland, but rather the Mediterranean region of Europe. I know this factoid doesn’t solve the riddle, so let’s dig deeper before you think about adding such a mystery to your fall veggie garden. In spite of being related to beets — a root crop — Swiss chard is grown mainly for its nutritious leaves, which can be eaten either raw or cooked. To me, the flavor is a bit like spinach but with a slight nutty twang added. The sturdy stalks are also edible delights and have a satisfying, tasty, celery-like crunch. The plants can be a feast for the eyes, too. For years, ‘Bright Lights’ (All-America Selections winner in 1998) has flaunted sassy, multi-colored stems that are hard to ignore either in the vegetable or ornamental garden. Even the heirloom variety ‘Ruby Red’ has held its own visually over the years with sizzling crimson stalks. Lately, though, I have gone to the dark side, with my head being turned by the dusky introduction ‘Firebird’ and its smoldering burgundy leaves supported on deep red stems. Swiss chard can be added to the garden either in the spring or now into early September. I usually go with starter plants at this time of year, just so I can enjoy the tasty leaves sooner rather than later, but seeds will respond well to the warm soil temperatures of late summer. Winter will, of course, come, but I no longer worry about my autumn-planted Swiss chard and cold weather because I left some in a container outside last year, just to see how they would handle the low temperatures. Many nights below freezing — including some in the t-t-t-teens — and the
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The many colors of ‘Bright Lights’ Swiss chard
To Do in the
GARDEN
August • With The Great Annual Autumn Leaf Drop coming soon, take time to examine your woody ornamentals and cut off any dead, diseased, or damaged limbs. Leave healthy branches alone because pruning them this month could encourage new growth that might not have time to harden off before killing freezes settle in for the winter. • If fall webworms are turning your trees into an undesired state of ugly, for an all-natural way to put the lights out on their parties, use a pole to rip open their protective tents. This lets deadly efficient predators such as birds and wasps get in to feast on the beasts. • Now is a good time to prepare planting sites for fall-planted, spring flowering bulbs. Dig and turn over the beds at least 12 inches deep and add beaucoup compost or commercial soil conditioner to fluff up the growing ground for your pretties-to-be.
ABOVE: Radishes mature quickly in the late summer/autumn veggie patch. RIGHT: ‘Firebird’ Swiss chard is a dusky beauty.
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TIMELY TIP
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Besides Swiss chard, there are many other delectable edibles that can be added to the veggie patch early this month. Despite the heat — and the fact that fall is right around the corner — it can be a busy planting time with plenty of both warm- and cool-season vegetables to choose from, such as mustard greens, eggplant, kale, spinach, squash, tomatoes, lettuce, field peas, radishes, onions, parsley, green beans, turnips, collards, cucumbers, broccoli, beets, Brussels sprouts, carrots, cabbage, and cauliflower. Where possible, start with set plants now (especially with warm-season vegetables) rather than seeds to hasten harvests during the shorter autumn growing season.
two snows we had bit the leaves down to nubs, but this spring, three of the four plants in the pot came back strong to provide me with munchies early in the growing season. Now, are you ready to try Swiss chard? It does love the sun, so give it as much exposure as possible. Also, rich, well-worked soil heavily amended with organic additives along with the application of a complete fertilizer such as 8-8-8 or 10-10-10 at planting time will help produce a nice crop of flavorful stems and leaves. The only riddle left now is, with Swiss chard being so nutritious, delicious, productive, and pretty, why did it take you so long to discover its edible and ornamental possibilities? t L.A. Jackson is the former editor of Carolina Gardener Magazine. Want to ask L.A. a question about your garden? Contact him by email at lajackson1@gmail.com. AUGUST 2026 109
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happenings HISTORY CENTER held a book
Jeff Lin
The PAGE-WALKER ARTS & launch for the Wow! A Cow! children’s book in mid-July. After the Friends of the Page-Walker formed a Youth Outreach
Committee in 2024, board and committee member Peggy Van Scoyoc suggested a children’s story book incorporating oral history accounts from Cary. She felt an interview she had done with Cary citizen David Martin where he talked about his cow, Daisy, would make a good basis for the book. The team recruited Rene’ Cherney as the author and Amanda Toy as illustrator and applied for a Cary Art Daze Grant, which fully funded the project. The books will be distributed to 18 public schools, 2 charter schools, and 7 private schools in the area, along with copies in local public libraries. friendsofthepagewalker.org
Juliet Books held a soft opening on July 28 at 200 Parkthrough St. in downtown Cary. The independent bookstore will offer fiction, nonfiction, children’s books, curated used books,
As the Carolina Hurricanes approached the Stanley Cup in the playoffs versus the Vegas
and literary gifts, as well as coffee and
Golden Knights, Rev. Dr. Jay Weldon, Rector of ST. PAUL’S EPISCOPAL
cold beverages. Additional grand opening
CHURCH IN CARY, challenged Rev. Tim Meyers and the Grace in the Desert
celebrations, author featured events,
Episcopal Church in Las Vegas to a wager designed to support local ministries while
book clubs, and more are in the works.
celebrating regional traditions. “Despite the distance between North Carolina and Nevada, our churches share much
Founder and owner Marcie Montague dreamed of opening a
in common: similar membership, service to vibrant suburban communities, and a strong
bookstore for more than a decade during
commitment to engaging our neighbors through ministry and outreach,” the reverend
a career in tech leadership and relishes “a
wrote in his proposal.
chance to create a space where people can
St. Paul’s agreed to send North Carolina barbecue sauce and a $100 donation
gather, browse, connect, and support the
to Grace in the Desert’s Care Fair ministry if the Golden Knights won the Stanley Cup.
Cary community in a meaningful way.”
Because the Hurricanes brought the Cup home, Grace in the Desert sent prickly pear
She is joined by partner Kristine Seawell,
jelly and a $100 donation to St. Paul’s youth Appalachian Service Project, which sends
who discussed the bookstore dream as
volunteers to Central Appalachia to make homes warmer, safer, and drier while building
the two ran with the Bond Brothers Run
relationships across communities. stpaulscary.org
Club. julietbooks.com AUGUST 2026 111
happenings The Boro Land: Floating Worlds exhibition by Durham-based artist ADAM
COOLEY is on display at the Cary Arts Center through August 23. His creations layer antique and vintage Japanese papers, antique sheet music, vintage Bureau of Land Management maps of North Carolina, and maps of the Triangle into richly textured, mosaic-like surfaces. A self-taught multidisciplinary visual artist born in Rochester, NY, Adam spent 30 years living and working in Japan. His work has been exhibited at institutions including the Tokyo Metropolitan Museum of Modern Art, the Oxford International Art Fair, and Romanian American University in Bucharest, and is held in private collections around the world. “Every piece in this show began as something somebody else threw away,” Adam says. “An old map, a page of sheet music, paper that already had a life before mine. Stitching those maps into a picture of this place means the land’s own history becomes part of the artwork — every stitch is an argument against throwing things away.” A press release details: “At a moment when sustainability, fast fashion and our relationship with the natural world are part of almost every conversation, Floating Worlds offers art that doesn’t just comment on those ideas but is built entirely out of
The NeighborUp Cary Campus celebrated
them — turning discarded paper, maps, and sheet music into large-scale studies of
the upcoming openings of
Dorcas
The gallery is open Monday to Thursday from 9 a.m. to 10 p.m., Friday
Vintage & Home and a new location of Esteamed Coffee at the
and Saturday 9 a.m. to 10:30 p.m., and Sunday 1–6 p.m. Admission is free.
NeighborUp Block Party on June 13. Dor-
adamcooley.com
cas Vintage & Home will expand on Neigh-
the plants and animals that share this landscape with us.”
borUp’s retail operations, in conjunction with the Dorcas Thrift Shop, offering décor and other vintage and home items received via donation. Esteamed Coffee, which provides employment opportunities for adults with intellectual, developmental, communication, and/ or visual disabilities, is hosting a donation drive for small wares such as carafes and cleaning supplies via benevolist.org/50FB4046. “This is more than shopping. More than coffee (bold statement, we know!). It’s what’s possible when mission-driven organizations come together to create opportunity, connection, and impact,” NeighborUp posted on social media. Blue Heron
112 CARY MAGAZINE
neighborup.org esteamedcoffee.com
happenings
BEST BRAINS LEARNING CENTER OF MORRISVILLE AND CARY received a 2026 Above and Beyond Award at the Best Brains National Conference in late June. The award recognizes franchise locations that demonstrate exceptional leadership, educational excellence, and an outstanding commitment to students and families. The location
Award-winning board game inventor and
previously received the Best Brains Franchisee of the Year Award in 2023 and the Hula Frog Most
Apex resident J.C. MORAN released
Loved Learning Center Award in 2022.
her first forway into children’s literature in
“This recognition reflects the dedication of our entire team and the trust that our families
early June. The middle-grade mystery Crazy
have placed in us over the years,” says Santana Rufus, franchise owner of Best Brains Morrisville
Eights: Myla Maps Out a Mystery is available
and Cary. “Every student who walks through our doors has unique strengths and potential. Our
online, through independent booksellers, and
mission has always been to provide a supportive learning environment where children build
to schools and libraries through the Ingram
confidence, strengthen their academic foundation, and develop a lifelong love of learning. We are
Content Group. The novel is designed as a
honored to receive this award and grateful to our students, parents, teachers, and staff who made
screen-free puzzle that invites readers to solve
this achievement possible.” bestbrains.com
the mystery alongside 12-year-old Myla, who uses curiosity, observation, and map-reading
Fenton was named a Silver winner at the 2026 ICSC MAXI Awards in the Community:
skills to crack a museum forgery case.
Single Marketplace (Total Expenses Under $10,000) category for its Fenton Frames student
“I purposefully wrote this mystery so
photography initiative. Founded in 2025, the first year of the Fenton Frames contest invited
that every chapter ends with a cliffhanger,”
North Carolina high school and college students to submit original photography around the
J.C. says. “I wanted to create a fast-paced
theme “Show Me Your NC.” The winning works were displayed for a year at Fenton’s outdoor
adventure with relatable characters that keeps
frames. The winners of the 2026 contest on the theme of “Texture – Stories You Can Feel”
readers turning the page and eager to solve the
will be featured for a year following the Fenton Art Show on September 13.
mystery instead of reaching for a screen.”
The prestigious ICSC MAXI Awards recognize excellence in marketing, events, and
A free classroom guide with activities
community programming at shopping centers and mixed-use developments worldwide. The
and problem-solving exercises is available on
development received Gold for its Barkitecture event in 2024. fentonnc.com/fenton-frames
the author’s website. jcmoranbooks.com AUGUST 2026 113
write light
BY JONATHAN FREDIN
A sweet escape Christian and Beth Hortons of Cary take a break from parenting to enjoy a treat at Geluna Gelato while keeping a close eye on their 11-month-old, Elliott, who sleeps in her stroller.
114 CARY MAGAZINE
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