Business

August 28, 2014

Retail: Dain’s Place owner opening chicken wing joint in Durham

The owner of Dain’s Place, a Ninth Street neighborhood bar and restaurant, is opening Heavenly Buffaloes, a takeout and delivery chicken wing joint.

Dain Phelan is known for his hamburgers and craft beer.

Soon, he’ll be known for his chicken wings, too.

The owner of Dain’s Place, a Ninth Street neighborhood bar and restaurant, is opening Heavenly Buffaloes, a takeout and delivery chicken wing joint.

In addition to the wings, which come in 18 different wet sauces and six dry rubs, the place will serve vegan wings, waffle fries, sweet potato waffle fries, brownies and beer.

The restaurant will use free-range chicken that’s never been frozen, and “the sauces are homemade by my wife, Jennifer,” Phelan said.

Wings will range from $6.99 to $23.99, depending on the quantity, and boneless wings will be sold by the pound.

Heavenly Buffaloes will also deliver to the surrounding area.

The 500-square-foot space is just around the corner from West Durham’s burger and beer spot Dain’s Place.

Phelan and his partners are rolling out the new business slowly to allow themselves time to work through the company’s processes, he said.

Heavenly Buffaloes, which is expected to open at 4 p.m. Sept. 3, will be at 1807 W. Markham Ave.


The Glass Jug, a bottle shop, bar and growler filling station, is expected to open around Sept. 13 in Durham.

The place will offer pints, half-pints and flights from its 16 taps, which will include at the start a Belgian tripel with ginger that Hillsborough-based Mystery Brewing and Glass Jug co-owner Chris Creech brewed together.

During The Glass Jug’s first week, Creech said each day he’ll tap a different cask of local beer – each with a unique twist – such as Deep River Brewing’s 4042 Stout aged with Aleppo peppers, Big Boss’ Angry Angel, which will be spiced to taste like a dark and stormy, and Carolina Brewery’s Bullpen Pale Ale that is dry-hopped with Amarillo hops.

The Glass Jug will also fill growlers with a counter-pressure filling process, which uses carbon dioxide to get rid of oxygen in the jug. The pressurized growler is then filled with beer and capped.

“We fill it in a way that will allow (the beer) to last for weeks instead of days,” said Creech, who co-owns the spot with his wife, Katy.

The 1,850-square-foot place will also carry bottles and cans of local and craft beer, wine, ciders, gluten-free beers and soda.

Creech said he and his wife are still working out beer prices, but he expects them to vary based on alcohol content and ingredients. But he said his pouring process will help keep costs down.

“We hope our growler prices will be competitive,” he said. “Because of the pressure, we will have very little beer loss. There will be more beer poured per keg. That should help us keep our prices competitive.”

The Glass Jug will have space for about 30 people inside, along with room for another eight to 12 outside.

The place will also carry locally made snacks from shops such as Chapel Hill Toffee and The Mad Popper popcorn company.

Creech said he wants The Glass Jug to become the place where people will relax and have a beer or get one or several to go.

“We want to be more of a one-stop shop,” he said. “(Customers) don’t have to do two or three different stops to get growlers, six-packs or a pint. They can get it all in one place.”

The Glass Jug will be at 5410 N.C. 55 in the Greenwood Commons shopping center in Durham.


Foster’s Market Chapel Hill, a restaurant and market that opened in 1998, is changing its name to The Root Cellar Café & Catering in September.

The place, which offers made-from-scratch meals, will serve breakfast, lunch and dinner, along with catering services and a market with specialty foods.

Breakfast is available until 2 p.m., and includes dishes such as grits mixed with cheese, eggs, black beans and salsa, biscuits, cinnamon vanilla French toast and salmon bagels.

The Root Cellar aims to “use fresh, locally sourced ingredients whenever possible,” co-owner Susan White said in a news release.

Meats, including chickens and turkeys, are roasted in-house, and eggs come from Latta’s Egg Ranch in Hillsborough.

The Root Cellar is at 750 Martin Luther King Jr. Blvd., in Chapel Hill’s Midtown Market shopping center.


Italian restaurant Posta Tuscan Grille and its bar at the Marriott City Center in downtown Raleigh are transitioning into a Southern eatery and gastropub.

Dale Bullock, the Marriott’s director of operations, said the renovations are expected to start Oct. 6, and they hope to open the Rye Bar and Southern Kitchen the second week of November.

Southern Kitchen will serve breakfast, lunch and dinner with menus that consist of local ingredients and are influenced by comfort foods, the low country and Cajun dishes.

It will include items such as a chicken and waffle BLT, gumbo and a pulled-pork omelet. The lunch menu will have deals such as a meat and three vegetables for about $10.

“We are really to make it affordable,” for people who work in downtown, said Michael Rigot, the center’s executive chef. “(We are ) really trying to push on the family atmosphere, just real approachable and hopefully a good place where people can just come and relax.”

The Rye Bar will serve local brews, rye whiskey and specialty cocktails.

“The look of it will be a little more like an American gastropub,” Rigot said.

Rye Bar and Southern Kitchen will be at 500 Fayetteville St., near City Plaza.


Wake Forest-based small-batch coffee bean roasting company Bean Therapy has opened a second retail location at the Galleria in North Raleigh.

The store will sell more than 150 types of coffees that include regular, decaf, organic and flavored, along with loose-leaf teas.

One-pound bags of coffee are $11.

The shop is having an open house Sept. 6 from 10 a.m. till 6 p.m. with door prizes and free coffee samples.

The company opened its first retail location in December 2012 at The Cotton Company in Wake Forest.

Bean Therapy is at 9650 Strickland Road, Suite 167 in the Harvest Plaza Shopping Center.

Virginia Bridges contributed.

Related content

Comments

Videos

Editor's Choice Videos