Retail

Chef Jason Smith readies another restaurant

jmgiglio@newsobserverAugust 29, 2013 

Eighteen seems to be Jason Smith’s lucky number.

The chef and restaurateur, who’s responsible for popular Raleigh eateries 18 Seaboard and Cantina 18, is opening his third place, this one called Harvest 18.

The new spot aims to be a neighborhood-style restaurant that serves American cuisine made with Southern ingredients, many from North Carolina.

“With Cantina being 3-1/2 years old and 18 Seaboard coming up on its eighth birthday, it was time to add a little more of a challenge,” Smith said about opening the new restaurant.

Like 18 Seaboard, the restaurant will incorporate a wood-fire grill to give its dishes the flavors of hickory and oak.

“It’s going to be very similar cuisine to 18 Seaboard,” Smith said. “It’s just a little more of a neighborhood-style restaurant.”

The menu will include naturally raised chicken from Hopkins Farm near Greensboro, wood-fire grilled meatloaf with beef from Moore Brothers Beef in Maxton, and pork from a hog farm near Goldsboro. The restaurant also will serve shrimp and grits using seafood from the Pamlico Sound and grits from the Old Mill of Guilford, which has been milling corn since 1767.

Prices will range from $8 to $16, and Smith expects to have burgers on the menu for $8 or $9.

The bar will serve drinks such as seasonal white sangria with North Carolina orchard apples and Asheville’s Troy and Sons Moonshine. The beer list will include a rotation of local draft beers.

“That’s what we do at the Cantina currently,” Smith said. “It’s been real successful. We get to help out people who aren’t established and get to work with those who already are.”

Michael Casey, who oversees the day-to-day operations at 18 Seaboard and Cantina 18, will serve as chef of Harvest 18. Smith also will have someone on staff who is responsible for working with area farmers.

“In the peak season, a member of our team will be involved in procuring local ingredients,” Smith said. “They’ll be very hands-on.”

The restaurant, at 8128 Renaissance Parkway, near The Streets at Southpoint in Durham, will have seating for 40 to 50 inside and an additional 30 seats outside.

Look for Harvest 18 to open in late December or early January.


Clyde Cooper’s BBQ, a downtown Raleigh barbecue and chicken landmark, is moving around the corner from the spot where it originally opened Jan. 1, 1938.

Co-owner Debbie Holt expects to close on the new Wilmington Street location in September and start expanding it immediately. The building is 2,400 square feet, and will increase to about 3,800 when the renovations are complete. The new place will seat about 120.

Holt hopes to move around December or January, but would like to open on New Year’s Day.

“We hope to have a Jan. 1 opening,” Holt said. “It would be kind of cool because Clyde Cooper’s was founded on Jan. 1.”

The building isn’t the only thing the Holts want to change about Cooper’s. They are planning on adding brisket to the menu, and are exploring the option of serving beer and wine.

“We would like to put our own spin on Clyde Cooper’s,” Holt said. “But we are not going to change what’s not broken.”


Chef Ashley Christensen’s latest venture, a coffeehouse and restaurant named Joule, opened Wednesday with a limited menu and limited hours.

Joule will start its weekend brunch service Saturday, and extend it through Monday this weekend because of the Labor Day holiday.

The restaurant will be fully operational beginning Wednesday, and will then be open seven days a week, serving coffee, breakfast, lunch, dinner and weekend brunches.

“We are ramping up slowly,” said Anna Utevsky, Joule’s general manager and coffee manager. “We’ve been super busy and trying to get as much right as possible.”

Joule is at 223 S. Wilmington St. in the old Wilmoore Café space in downtown Raleigh.


Oliver’s Collar Dog Treat Bakery and Boutique, a gourmet dog treat company that aims to provide healthy snacks for dogs, is opening its first brick-and-mortar store in September.

Oliver’s Collar products first hit shelves in 2012 and can now be found at 19 pet stores in North Carolina, Virginia and Pennsylvania.

Owners Kahli and Eric Wamback will sell their own goodies at the new full-service pet store, along with other items such as dog beds, leashes, vintage bed jewelry, rabbit cages, and healthy dog and cat foods.

“We will have a range of pet foods, but focus on nutrition and wellness,” Kahli Wamback said.

The 1,200-square-foot store will have its own open kitchen, where customers can see and smell what’s being baked.

Oliver’s Collar, where all well-behaved dogs are welcome, is at 4711 Hope Valley Road, Suite 4B, in Durham’s Woodcroft Shopping Center.


Gather, a hybrid shopping and working space that supports entrepreneurs and artisans, will open its doors Friday in downtown Cary.

The space, created by Michelle Smith, founder of the former Rock & Shop, will house local businesses Vieux Vintage, Amaris Photography and Salty Oat quilts.

Also located in Gather will be Grounds, a pop-up coffee shop that’s a spinoff of the Undergrounds espresso bar in the basement of Raleigh’s N.C. Museum of History.

Gather’s grand opening is 6 to 10 p.m. Friday. Grounds will open Saturday at 9 a.m.


At Northgate Mall in Durham, Nic Fix, an electronic cigarette store, is moving Sept. 1 to Suite 472 near the mall’s customer service center. … Glamour Setters, a party and club wear boutique, is moving Sept. 1 to the former Unlimited Shoes space in Suite 456. … Authentiks, a sportswear and shoe store, is moving Oct. 1 to Suite 244, across from Ho B RC Park.


To The Woods, a hair salon with an eco-friendly environment, is opening this fall at Greenbridge Condominiums at 601 W. Rosemary St. in Chapel Hill. … Baker’s Dozen Donuts, which also sells bear claws and apple fritters, has opened at 1307 Buck Jones Road, next to South Hills Barber Shop in South Hills Mall & Plaza in Raleigh.

Giglio: 919-829-4947, jmgiglio@newsobserver.com or Twitter @shoptalk_nando.

News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service