Beloved Charlotte brewery NoDa planted a flag in the Triangle with a new taproom and small plates concept in Chapel Hill. NoDa partnered with the folks behind BottleRev Chapel Hill and RTP Uncorked for its first concept outside of the Queen City. The opening menu includes items like smoked prawns with citrus and pickles, a bean tartine, and a sweet tea-brined Cornish game hen. NoDa beers are available to enjoy with tapas or take home, as well as wine.

Chef Brandon Sharp (of Hawthorne & Wood fame) recently opened Bluebird in Chapel Hill’s Meadowmont development. The restaurant declares itself “an unapologetically French bistro,” and the menu reflects that dedication. Foie gras pate, a green salad with Julia Child’s vinaigrette, croque madame, blanquette de veau, and duck confit are just a few of the classics on offer. Bluebird also launched a Sunday brunch right off the bat. There’s beer and wine behind the bar alongside a barrel aged cocktail program. And never fear — there’s always steak frites.

Queen Burger was perhaps the Bull City’s most popular pandemic pivot, popping up in the parking lot behind Kingfisher as owners Sean Umstead and Michelle Vanderwalker tried to figure out how to survive. The simple menu of smash burgers and fries was an instant hit, and after taking a backseat for a bit as the pair reopened Kingfisher and opened Queeny’s, they are now available again at the new brick and mortar location on Blackwell Street next to the Durham Bulls stadium. In addition to burgers, there are ice cream sandwiches from Katie Meddis (Rose’s Noodles, Dumplings, & Sweets), as well as batched cocktails.

Krill promises “Southeast Asian funk” with a menu of Asian dishes with influences from Taiwan to Thailand and places in-between. Diners can choose from dishes like Peking duck lumpia, king oyster mushroom skewers, squid ink tagliatelle, and a whole fried fish. The restaurant, a partnership between Parizade chef Jason Lawless and Giorgios Bakatsias (his 11th), has been Durham’s buzziest opening in recent memory, but has faced some controversy and criticism for appropriating Asian stereotypes for its messaging and decor, as detailed in a recent Indy Week article.

Finally, a reason to go to, or stay in, RTP after work hours. Glasshouse Kitchen opened last month on the AgTech Campus (check out Eater Carolina’s previous coverage) to great fanfare. Owners Sara Abernethy and Chris Borreson (of Raleigh’s Wye Hill Kitchen & Brewing) scooped up chef Savannah Miller from Durham’s M Tempura to helm the kitchen. A seasonally rotating menu of small plates and sandwiches, like blistered shishito peppers, steamed mussels, pizzas, and the Glasshouse burger, can be paired with post-work beverages. Hurry along as soon as it's quitting time because for now, they are only open Monday-Friday until 6 p.m., but there are plans to expand to dinner hours soon.

With the new speakeasy-inspired bar Prohibitive, Cary looks to up its cocktail game. Located downtown in the historic Matthews house, the bar offers classic cocktails like the Paper Plane, Last Word, and a daiquiri, done Hemingway-style (no blender in sight). A menu of small plates like prosciutto-wrapped dates, mushroom fritters, and chicken lollipops (with a Cheerwine glaze), along with a rotating selection of desserts sourced from local vendors accompanies the cocktails.

Charleston-based Indigo Road Hospitality opened a second location of its Italian concept Colletta (the first being in Atlanta) in Cary’s Fenton development at the end of August. Wood-fired pizzas and handmade pasta dominate the menu. Standouts include a chicken parm that could easily feed four, tender beef and pork polpette, and a black truffle ice cream with chocolate-coated hazelnuts that is likely the only dessert of its kind in the state. For groups, check out the family-style three-course option for the whole table.

Cary’s Fenton development looks to be the Triangle’s most exciting dining destination for the next few months — case in point is chef Mike Lee’s first foray outside of Durham with a second location of his flagship M Sushi restaurant. Handcrafted sushi and sashimi sourced fresh daily and a menu true to Japanese and Korean culinary tradition is the draw here. Opt for an omakase experience (available in multiple course formats), and pair with a drink from the cocktail, wine, and sake list.