Brier Creek’s Flame Kabob offers excellent takes on classic Persian cuisine including stews (khoresh gheymeh, a split pea stew, is a standout), salads, and of course, kabobs. For those who have never tried Iranian cuisine before, the kabobs koobideh, made with a choice of ground beef or ground chicken, are a great place to start. Most of the kabobs come platter-style with rice, salad, or bread, and a few are available as sandwiches as well. All dishes are halal.

For weddings, birthdays, and business deals, customers would be hard-pressed to find a moment that hasn’t been celebrated at this Raleigh institution. Since 1960, the Angus Barn has provided generations of diners with delicious steakhouse staples like aged prime rib and filet mignon, shrimp cocktail, and creamed spinach. The restaurant boasts one of the largest wine selections in the state, and its Wild Turkey Lounge not only churns out classic cocktails but also displays what is alleged to be the largest private collection of Wild Turkey commemorative decanters in the world.

Raleigh’s go-to for Korean barbecue, Seoul Garden also has a sister location in Cary. Pork and beef bulgogi, galbi, and shrimp gui can be found on the barbecue menu, alongside favorites like kimchi jjigae, bibimbap, and three different types of jungol (Korean hot pot) meant for sharing. Lunchtime diners can choose from menu classics or opt for the lunch-only banchan boxes, but an order of the combination sundubu jjigae (soft tofu soup) always pleases.

Classic American fare like chicken parm, tuna casserole, and filet mignon make up the savory side of this cafe’s lunch and dinner menu, but in reality Hayes-Barton is where Raleigh comes for cake. Choose from over a dozen daily offerings like red velvet cake, hummingbird cake, or banana pudding cake. There are other dessert offerings like pies and puddings, but the cakes are real show here.

When celebrated Raleigh chef Cheetie Kumar announced the post-pandemic closure of Garland, the restaurant she ran with her husband Paul Siler, fans were understandably upset. Luckily, they didn’t have to wait long, as Kumar and her team opened Ajja a short while later. Ajja’s menu strays a bit from Kumar’s Indian roots, offering a pan-Middle Eastern and Mediterranean selection of items like lamb seekh, chicken kabab, and the fisherman’s dolma, a seafood-stuffed shishito peppers with Anson Mills blue rice, charred eggplant, saffron, sweet and sour kashk, roasted tomatoes, and toasted almonds. Beverage manager Lindsay Ogden's creative list of craft cocktails, wines, and beers complements Kumar’s menu.

Chef Scott Crawford has been at the forefront of Raleigh’s fine dining scene for years, and Jolie, his take on a classic French bistro, is one of the jewels in his culinary crown. The abbreviated bistro menu has top hits like French onion soup, steak fries, and poulet roti alongside seasonally rotating dishes like a roasted delicate squash for fall or a swordfish grenobloise with roasted cauliflower. The rooftop deck is the place to be during warm nights, and the weekend brunch is incredibly popular.

Classic neighborhood pizza join vibes are on the menu at Oakwood Pizza Box. Grab a whole pie or just a slice, take it home or dine and grab a beer or glass of wine. Oakwood’s pizzas come in a classic red sauce, a white sauce, or a Detroit-ish version with various toppings like meatballs, mushrooms, olives, an anchovies available for custom creations. Don’t forget to get some cannoli — they come six to an order with homemade ricotta filling.

University of North Carolina at Chapel Hill has He’s Not Here, and North Carolina State has the Player’s Retreat — the PR, as it’s known by locals, has been a Raleigh institution since 1951. The classic bar food attracts both college students and alums, as well as a fair share of Raleigh’s movers and shakers. It’s got a classic wedge salad, fried potato skins, grilled steaks, and plenty of sandwiches and burgers. It also has a late-night menu for post-cram-session cravings, as well as a limited brunch menu.

Yemen Arab Restaurant does an excellent job of introducing diners to flavors they might not be familiar with. There are well-known Middle Eastern offerings like baba ganoush, hummus, and koftas, but also Yemeni specialties like lahem haneeth (roasted lamb in a Yemeni spice blend), zurbian dajaj (a tomatoey chicken saute), and a variety of saltahs, a Yemeni dish of vegetables and a whipped fenugreek and lamb sauce served boiling hot in a clay dish. The restaurant offers varieties with fish, chicken, and shredded lamb, and all come with fresh bread for dipping.

Since 1940, the Roast Grill has been Raleigh’s go-to for hot dogs. In fact, when customers walk through the door on West Street (underneath the sign that reads, “Hot Weiners”), that’s about all they can order aside from chips, drinks, fries, baklava, and poundcake. The grilled hot dogs can be topped with a choice of chili, mustard, slaw, or onions. It’s the simplicity and the down-home atmosphere that have led generations of Carolinians to return year after year.

Raleigh’s first pay-what-you-can cafe aims to address food insecurity in a unique and delicious way by offering a sit-down breakfast and lunch joint open to all regardless of ability to pay. Patrons can enjoy breakfast platters, sandwiches, soups, and more and opt to pay full price, pay a portion of the price, or even volunteer in lieu of payment. Additional tips and donations support the nonprofit's mission.

Pastry fans flock to downtown’s Lucettegrace for pastry chef Daniel Benjamin’s superb versions of classic French pastries like croissant, kouign-amann, mille-feuille, and more. The pastry case is constantly rotated with new offerings, and there’s a coffee bar for those looking for a caffeine kick with their morning bun. The abbreviated lunch menu includes a must-order curry chicken salad sandwich and a classic Toulouse sandwich — butter, jambon, gherkins, and mustard on a baguette.

Tucked into an unassuming strip mall, Hady’s is one of the Triangle’s premiere destinations for African cuisine. The menu is heavy on West African classics like jollof rice, egusi soup, and c’est bon snapper, but veers into international and Caribbean cuisine. Jamaican beef patties, jerk chicken, and even barbecue chicken wings are in conversation with their predecessors from the continent on this truly diasporic menu.