A new sandwich shop is opening in downtown Raleigh. Here’s why it’s unique
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- Garlic Bay opened inside Hone-Sharpen, serving made-to-order lunch Tuesday-Saturday.
- Menu lists a few sandwiches: chickpea salad, tuna, beef, turkey and Italian.
- Hone-Sharpen’s kitchens host cooking classes and events such as trivia.
Anyone who’s walked past Hone-Sharpen recently might already have been invited inside for a tour.
But now there’s another reason to take a peek. Owner Cherisse Byers just opened a new sandwich shop, Garlic Bay, nestled inside the Smoky Hollow business.
Created as a way to draw in more foot traffic, the counter is now open for lunch five days a week, serving made-to-order sandwiches, chips and drinks.
The menu was spearheaded by Byers, a Durham native who formerly taught cooking classes through Wake Technical Community College’s continuing education program and at The Art Institute. But important feedback, fine-tuning and assistance was contributed by people including Hone-Sharpen’s chef coordinator and a restaurant consultant.
There are just a handful of sandwiches available — all familiar, but with a unique twist.
“I wanted these sandwiches built where they were a little exciting, but you can eat them two or three times in a week,” Byers told The News & Observer.
Byers knew she wanted a veggie sandwich, but didn’t want just a bunch of vegetables, and maybe some cheese, between two slices of bread. So Hone-Sharpen makes a chickpea salad — a “main character” presentation with a texture similar to chicken salad — and spreads it on seeded bread with tomato, lettuce, smoked Gouda and pickled onions ($11.25).
The tuna wrap ($12), made with tuna salad, capers, house relish and shredded romaine hearts, also includes white beans.
Garlic Bay’s beef sandwich ($13.25), served cold on a bun, has London broil layered with smoked Gouda, crispy onions, shredded romaine hearts, tomato and horseradish. The turkey sandwich ($12.50) features turkey pastrami, Swiss cheese and a red pepper spread, among other fillings.
There’s also an Italian sandwich ($14.25), with spicy capicola, soppressata, ham, provolone, shredded romaine hearts, tomato, onion, herb vinaigrette and a coarsely chopped giardiniera.
Garlic Bay is located inside Hone-Sharpen, at 516 N. West St. in the Smoky Hollow development. Current hours for the sandwich counter are 11 a.m.-2 p.m. Tuesday-Saturday.
Multipurpose sandwich counter
The entire layout of Hone-Sharpen was designed to allow for flexibility — including the Garlic Bay counter. It’s not just for ordering sandwiches; it can also function as a buffet area, where cooking class participants can help themselves to food they just prepared.
The demonstration kitchen can also be used for hands-on classes, or a meeting space for the Hone-Sharpen staff.
And in addition to classes, tailored to meet the community’s wants, Hone-Sharpen will host events such as trivia nights and mahjong open play.
“I’m not a build it, and they will come,” Byers said. “I will do the foundation, and then I want to hear from you — what do you think?”
Byers has other ideas for the space, too, including karaoke and cooking competitions. Glass doors can segment off the space to allow for multiple events at the same time. But they’re transparent, so walk-in lunch customers can see any events happening while they eat.
Inclusivity is important for Byers. The kitchen spaces are designed to look inviting, but not so upscale that they seem unapproachable for the home cook. ADA-compliant kitchen stations are available and incorporated into the space, not an afterthought.
“We are now eager and ready to meet our community,” Byers said. “We’re welcoming them to come to Garlic Bay, to come to the kitchen, to take classes, to give their feedback on the programming they’re interested in.”
This story was originally published January 9, 2026 at 10:15 AM.
