Transfer Co. Food Hall news, events and gatherings where different communities can connect through food.
“We can do our part to help swifts by keeping existing chimneys open,” Andrew Hutson, Audubon North Carolina’s executive director, said in a statement. “Property owners like Transfer Co. Food Hall are aiding these birds on their epic journeys south for the winter.”
Read MoreShoutout to Thrillist for this awesome list of America’s Best Breweries and including our vary own, Burial Beer Co. “Identifying the 13 essential breweries of now, the year of our Lord 2019, was an exercise in self torture -- making a list of 100 would be tough. But with the collective efforts of some of our most trusted beer writers and experts from across the nation, we whittled it down.”
Read More“Take your taste buds on a trip around the world at Transfer Co. Food Hall in downtown Raleigh’s Olde East neighborhood, where community, fellowship and delicious food and drink abound. From the streets of Mumbai to the barrios of Argentina, from the sea to the farm, this renovated warehouse-turned-wonderland of flavor takes the concept of a food hall to its peak with these 10 awesome dining and drinking options.”
Read MoreLocals Oyster Bar’s restaurant brings flawlessly fresh seafood to Transfer Co. Food Hall. Big thanks to The News and Observer and Greg Cox for highlighting Locals Oyster Bar at Transfer Co. Food Hall.
Read MoreLocals Oyster Bar at Transfer Company Food Hall recently launched their full service dinner menu. Beyond their existing food hall offerings, guests can enjoy an intimate dining experience with seafood-driven dishes on Thursday, Friday and Saturday evenings.
Read Morevia CBS 17
“The two final tenants to open spaces at the food hall are Alimentari at Left Bank — which will sell Italian specialties, fresh pasta by the pound, and will be the only local whole-animal butchery and charcuterie shop downtown — and Mama Crow's, which is a restaurant featuring locally-sourced salads, burgers, house-made cheeses and hand-cut fries."
Read MoreChef Clarke Merrell announces the grand opening of his third Dank Burrito location on Friday, April 19th at 10:30am at the new Transfer Co. Food Hall in downtown Raleigh, NC (500 East Davie Street; www.dankburrito.com; @DankburritoNC). His mission is to serve bold, “craveable” flavors with the craftsmanship of fine dining and the convenience of street food.
Read MoreVia Bon Appétit
“At Benchwarmers in Raleigh, NC, they take their bagels seriously. They use fresh-milled Red Turkey wheat and Einkorn. The dough goes through a three-day fermentation process. They bake everything in a 10,000-pound, ripping hot wood-fired oven. And then they stuff their No. 5 bagel sandwich with Lay’s Kettle Cooked potato chips. Because, thankfully, they don’t take themselves too seriously.”
Read Morevia CNN Travel
“In Raleigh, Benchwarmers Bagels (Benchwarmers Bagels, 500 E. Davis St., Raleigh, NC, 27601 USA) is one of a handful of new and expanding shops vying for that market. And in a bit of serendipity, one of its owners, Sam Kirkpatrick, was a bartender on the opening team at Cúrate, Button's Spanish tapas restaurant in Asheville.
Read Morevia ABC 11 News
“Captain Cookie and the Milkman has opened at the Transfer Co. Food Hall in Raleigh! The company started as a mobile bakery food truck in Washington D.C. and now has several trucks and two locations in the nation's capital along with the new Raleigh spot. The North Carolina location is a homecoming of sorts for the founders.”
Read MoreBenchwarmers Bagels & Coffee will open to the public at 7 am Thursday, February 7th, inside the beautiful Transfer Co. Food Hall at 500 East Davie Street. From then on, the shop will be open 7-2 on Thursdays and Fridays, and 8-3 on Saturdays and Sundays. They will soon expand to be open on Tuesdays and Wednesdays as well.
Read MoreThis is a unique, heavily curated and very different approach to the craft beer experience. Our Raleigh exhibit space is a boutique gallery for our beer and art. The expression is similar to that of a cafe, where visitors can sample wares and take their favorites to go. We drew inspiration from chefs who have their large restaurants and their “to go” cafes, offering a different take on the customer experience.
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