Carafe's micro-wineries brew and bottle their own grape blood on-site, harvested from the fruit of the world's many vine varieties. Tapping into the thrills of kiddie chemistry experiments, the wine-masters at Carafe custom-mix each bottle of inebriation-fuel at their creation station, imbuing brews with the extra love and care that enables them to mature into responsible citizens of stomachs everywhere. Not to be outshone by the contents, bottle labels are similarly customized, bearing personalized messages from bottler to bottlee. Label designs from the Raleigh wine-wranglers are printed on water-resistant gloss paper, ensuring that your birthday, anniversary, or Tuesday wishes are clearly conveyed. The stock does vary according to availability, so before promising the gift of pinot, make sure you call or stop in to check on your favorite varieties.
The Adams family has farmed the land of Adams Vineyards for eight generations. Years ago, though, they replaced the leafy tobacco plants they'd grown for decades with fruit trees and twining muscadine grapevines. Quincy Adams uses blueberries, peaches, apples, pears, and blackberries to make wine. Visitors can pair sips of those varietals with hors d'oeuvres such as Boar's Head cheese or chocolates handcrafted by Quincy's mother, Joyce. At the end of each summer, the family hosts a Grape Stomp Festival, where guests of all ages can participate in the timeless juicing method.
Six Plates Wine Bar minimizes customers’ food indecision with a concise menu that pairs six upscale small plates with six wines by the glass. Despite the menu's diminutive size, there's no lack of variety—the foodies in the kitchen constantly swap out dishes to make use of as many local ingredients as possible, while a clipboard bears a list of more than 150 wines, and 30 beers, sold by the bottle. Mentioned in the New York Times for its use of local food, Six Plates Wine Bar puts an upscale take on comfort foods with its plates, which are about half the size of a traditional entree.
Six Plates Wine Bar's resident wine lover, Matthew Beason, curates a wine list that hails from around the globe—from behind the bar, he'll recount the tale of his first wine love, a 1995 JL Chave Hermitage Blanc that broke his heart when it eloped with a bottle of Boone’s Farm. Each glass romances tongues beneath crystal-drenched chandeliers in the warmly lit dining room, where eclectically framed vintage photos and mirrors share space on exposed brick and deep-amber walls. Diners can recline on red-upholstered armchairs, at the bar, or at intimate, candlelit tables flanked by backed barstools.
The chefs at El Rincon Mexican Restaurant create Mexican specialties such as enchiladas with mole poblano sauce, pork chops slathered with a green hot sauce, and sincronizada—a grilled tortilla sandwich stuffed with chicken or beef and cheese and served with sliced jalapeños and avocado slices. Guests pair these eats with libations from the full bar, including imported Mexican beer such as Bohemia and Tecate bottles and Negra Modelo drafts. After concluding meals with fried ice cream, patrons can head over to the eatery’s game room for some foosball and pool.
With the fountain chortling pleasantly in the background and the sun soaking into the fertile ground, it's easy to lose track of time at Vineyards at Southpoint. The glasses of handcrafted wines probably don't help much, either. In addition to shipping varietals to wine-club members, the vineyards offer weekly and special-event tastings, so guests can sip award-winning vintages while taking in the beautiful scenery.
zpizza— voted best pizza in Raleigh by CitySearch and Best Pizza in Cary by WakeCary Magazine —is known for its inventive, California-style pizzas: think zesty Thai-style chicken pizza with peanut sauce and cilantro, or Mexican-style pizza loaded with taco fixings. But even a simple cheese or pepperoni pizza from zpizza is sure to be memorable. That's because the restaurant's cooks use only top-shelf ingredients in their brick-oven-baked pies, from the Montana winter wheat that goes into their hand-thrown crusts to the organic tomato sauce and Wisconsin skim mozzarella layered on top. Diners can customize pizzas with other toppings, including locally sourced meats, fresh produce, and gourmet ingredients such as truffle oil.