If you’ve been craving a Fat Daddy’s Market & Grill cheeseburger, you’d better get it fast.
The Raleigh restaurant that’s been around for 28 years is closing Sunday, and the place has been swamped with customers wanting one last taste.
“I think word has gotten out,” co-owner John Vick said. “And through word of mouth, we’ve had above average business” since people heard the restaurant is closing.
Fat Daddy’s is known for its fresh-ground burgers, fresh-baked bread, ice cream, beer selection and a do-it-yourself toppings bar. The restaurant also has a downstairs sports bar that features pool, live music and foosball.
Vick said he and business partner Brad Hurley are shutting Fat Daddy’s down to focus on their other restaurant, 42nd St. Oyster Bar & Seafood Grill near downtown Raleigh.
Vick said he has a potential buyer for Fat Daddy’s but that it hasn’t yet sold.
The restaurant has about 45 to 50 employees, including some who have worked there since the place opened in October 1985. Vick is trying to find other jobs for them, either at the oyster bar or at other local restaurants.
Vick said he is thankful for the stream of burger eaters who have helped keep the business going for so long.
“Our customers have been good to us,” he said.
Fat Daddy’s is located at 6201 Glenwood Ave., across from Pleasant Valley Promenade.
Boulted Bread is opening this spring near Boylan Heights and downtown Raleigh.
The place will offer breads and pastries, most of which will be milled and made in the store with locally-grown grains and ingredients.
Boulted’s 2-pound loaves will include French-style sourdough and Nordic-style 100 percent rye, co-owner Fulton Forde said.
Loaves will be $6, and pastries will be $3. Boulted will also offer brewed coffee, and hopes to eventually offer milling services for wholesale and retail.
There will be about eight seats in the 850-square-foot store, along with an outdoor garden area. The store has a garage door that opens, and customers will be able to see the milling process and the bread as it’s being made.
“We want our friends and neighbors to come hang out,” Forde said.
Beginning next week, customers can order breads for delivery to a service area that includes Boylan Heights, Oakwood, and Five Points in Raleigh, as well as Trinity Park in Durham. Other neighborhoods will be determined based on interest. Customers can place orders by sending an email to email@example.com. Available foods will be listed on the company’s website.
“It’s a great way to get people interested in our products,” Forde said.
Boulted Bread is at 614 W. South St., near Men at Work Car Care Center.
Gregoria’s Cuban Steakhouse, an expanded version of Durham’s Gregoria’s Kitchen that burned down in January 2013, has opened in a new spot with a larger menu.
“This one is more of a contemporary place,” said owner Fares Hanna. “It has a much larger menu than the other, and I have added other Latin food and a whole lot of steaks.”
The new place, which opened in January, offers dinner dishes such as pollo asado, lechón asado, sandwich cubano, ropa vieja and seafood specials. Gregoria’s also has a weekend brunch menu that includes egg dishes with chimichurri and chorizo, Cuban-style French toast and plantain pancakes.
The newly added bar menu has fried queso fresco stuffed olives, mini pizzettes, stuffed peppers, mojitos, sangria and rotating North Carolina draft beers from breweries such as Mystery Brewing, Highland and Mother Earth.
Prices range from about $6 for salads and appetizers to about $38 for dinner.
The 5,000-square-foot restaurant seats about 170 with space for another 80 on the outdoor patio. It will host a grand opening from 6 to 8 p.m. April 4 with salsa band Orquesta la Clave, free food and specials on draft beer, mojitos and sangria.
Gregoria’s Cuban Steakhouse is at 2701 Hillsborough Road in Durham.
Hungry Howie’s Pizza opens April 2 at 1904 Maynard Road in Cary. It will be the restaurant’s third Triangle location. All are owned by Daniel Satut. … Edible Art Bakery & Dessert Café, which has been around since 1982, is moving from 3801 Hillsborough St. in Raleigh to the Main District at North Hills this fall. The place creates and designs elaborate made-from-scratch theme cakes for holidays, parties, birthdays, showers and weddings, along with cookies, cupcakes, pies and tiramisu.