Nothing says summer like an ice cream cone.
The place, however, won’t be there forever.
According to owner Laura Suther, the shop is called “Pop-Up” to reflect the temporary status of the business.
“(We are using the pop-up model) partly to test it and see if (downtown Raleigh) will support a local creamery,” Suther wrote in an email. “However, we feel good about our chances because our surrounding neighbors have ice cream shops in their downtown.”
The store’s short-term lease ends August 31. Suther hopes to gain enough community support to be able to open a permanent location in September or October. Pop-Up Ice Cream will carry 14 flavors, and four other rotating flavors. The store will serve ice cream made locally by farms such as Maple View.
The 1,500-square-foot store will seat about 30 and is at 131 S. Wilmington St., next to Gravy.
Owner Justin Hummell is teaming with other area companies and farmers to use local ingredients and products.
Each month, SiP will feature a local vineyard, the first being Raffaldini, which is located in Ronda. Holly Springs’ Bombshell Brewery is making its own coconut-infused coffee stout for the restaurant, and Cary’s New York Bagel and Deli is providing the place with its bagels.
“We’re going to be using our leftover breads to make a German Cornish beer,” Hummell said.
Hummell will also use produce and milk from local farmers.
Sip will offer breakfast that includes bagels with eggs and made-from-scratch lox, Sunday brunch with homemade Carolina crab cakes, lunch with Boar’s Head meats and cheeses, appetizers with olives and cheeses, and oysters for Friday happy hours.
The eatery will also hold brewmaster and wine dinners and wine and beer tastings. The place will seat about 50 people, have an outdoor patio, live music and offer catering.
SiP, located at 128 Bass Lake Road, next to Bass Lake Ale House, expects to open July 1.
Durham is getting a new brewery with a unique partnership.
Keil Jansen and David Baldwin are teaming up with Nick Hawthorne-Johnson and Rochelle Johnson, owners of The Cookery, a business incubator and event space, to open Ponysaurus.
“Nick and Rochelle have a lot of experience with incubating,” said Jansen, Ponysaurus’ brewmaster. “They are helping guide me through that process. They have the facilities and the space to put some equipment. It seemed like a natural fit from the beginning.”
The “small-batch operation” will take up about 250-square-feet of production space in The Cookery, and will brew beer using two 60-gallon barrels. The Cookery will then be able to sell Ponysaurus beer at events or its pop-up restaurants.
Ponysaurus will offer kegs, growlers and bottles filled with beers such as Indian pale ales, Belgium darks, fig saison, biere de garde and a chocolate stout brewed from Raleigh’s Videri chocolates. Jansen will bottle and keg the beer on site.
Ponysaurus expects to open in September. The Cookery is at 1101 W. Chapel Hill St.
According to owner Corbett Shope, the eatery will sell quarter-pound burgers, veggie burgers, red and brown hot dogs, including a special bacon-wrapped deep-fried dog, seasoned waffle fries, milkshakes and bottled sodas such as root beer, ginger ale, bacon and ranch and cookies and cream.
The restaurant, which has an outdoor patio, will seat about 52 people, and is at 126 Kilmayne Drive.
Manager John Hudson said the store wasn’t making enough money to stay open. The leftover merchandise will be stored in a warehouse until the company decides to sell it.
Carolina Pride, at 151 E. Franklin St., opened in 1983.