Best New Restaurant
Zest Sushi & Small Plates
Fratelli’s Delicatessen
Ajumma
Best Food Truck
MoMoMandu Read More
Cousins Maine Lobster
Dampf Good BBQ
Best Appetizers
Ruckus Pizza, Pasta & Spirits
Scratch Kitchen & Taproom
Hank’s Downtown Dive
Best Cocktails
SideBar
Dram & Draught
The Walk Up
Best Bakery
La Farm Bakery
Once in a Blue Moon Bakery and Cafe
Asali Desserts & Café
Best Dessert
Asali Desserts & Café
Once in a Blue Moon Bakery and Cafe
Colletta Italian Food and Wine
Best Donuts
Duck Donuts Read More
Bakers Dozen
Rise
Best Frozen Treats
Goodberry’s Frozen Custard Read More
FRESH. Local Ice Cream
Andia’s Ice Cream
Best Barbecue
City Barbeque
Big Mikes BBQ
Danny’s Bar-B-Que
Best Breakfast
Brigs
First Watch
La Farm Bakery
Best Brunch
Peck & Plume Read More
Brigs
Scratch Kitchen & Taproom
Best Burgers
Abbey Road Tavern & Grill
Corbett’s Burgers & Soda Bar
Bad Daddy’s Burger Bar
Best Date-Night Restaurant
Hank’s Downtown Dive
MC Modern Asian Cuisine
Rey’s Restaurant
Best Coffee Shop
Esteamed Coffee
Crema Coffee Roaster & Bakery
BREW Coffee Bar
Best Seafood
Full Moon Oyster Bar
MC Modern Asian Cuisine
Skipper’s Seafood & Smokehouse
Best Steakhouse
Rey’s Restaurant
Angus Barn
Ruth’s Chris Steak House
Best Pizzeria
Di Fara Pizza Tavern
Salvio’s Pizzeria
Ruckus Pizza, Pasta & Spirits
Best Wings
Woody’s Sports Tavern & Grill
Apex Wings
Ruckus Pizza, Pasta & Spirits
Most Kid-Friendly Restaurant
Ruckus Pizza, Pasta & Spirits
Fratelli’s Delicatessen
TapStation
Best Asian Restaurant
MC Modern Asian Cuisine
Taipei 101
Goji Bistro
Best Mediterranean Restaurant
Sassool
Bosphorus
Neomonde
Best Italian Restaurant
Lugano Ristorante
Daniel’s Restaurant & Catering
Enrigo Italian Bistro
Best Indian Restaurant
Cilantro Indian Café
Kababish Café
Nazara Indian Bistro
Best Mexican/Latin American Restaurant
a’Verde Cocina + Tequila Library
La Victoria Mexican Food
Mezcalito
Best Restaurant for Specialty Diets
DICED
Sassool
Vegan Community Kitchen
Best Healthy Dining Options
Sassool
DICED
Vegan Community Kitchen
Best Neighborhood Bar
Bottle Theory
Ruckus Pizza, Pasta & Spirits
Doherty’s Irish Pub & Restaurant
Best Sports Bar
Carolina Ale House
Woody’s Sports Tavern & Grill
Sports & Social
Best Outdoor Dining
Colletta Italian Food and Wine
Scratch Kitchen & Taproom
Hank’s Downtown Dive
Best Craft Brewery
Bond Brothers Beer Company
Vicious Fishes Brewery
KoMANA Brewing Company
Best Local Distillery
Durham Distillery Read More
Mystic Farm and Distillery
Olde Raleigh Distillery
Best Caterer
Catering Works
Catering By Design
City Barbeque
Peck & Plume
Best Brunch
Joseph Tyler Trice, chef de cuisine at Peck & Plume at The Mayton, Cary’s 4-star boutique hotel, knows that “There are endless skills to sharpen in this industry.” Having always had an interest in food, and even after working in other restaurants, Executive Chef Stephen Thompson and Chef Ryan Herron of Prohibition Restaurant in Charleston inspired Joseph by making him feel “like I was watching art in motion.”
Now making his own career of creating art at The Mayton’s Peck & Plume restaurant — which serves fine modern American dining in downtown Cary — Joseph still recognizes that chefs need to have an extremely strong work ethic and top-notch knife skills. They also need to build an accurate palate and be able to profile flavors, communicate effectively with others, build strong bonds and relationships within their team, and effectively translate passion into their dishes.
And the flavorful dishes on Peck & Plume’s brunch menu offer Joseph the perfect opportunity to showcase a chef’s necessary skills. From the otherworldly French Toast Brick, featuring a mixed-berry crunch and mascarpone cheese; huevos rancheros that include short rib salsa verde, black bean puree, corn salsa, corn tortilla, cilantro, and two eggs; shrimp and grits with bourbon corn sauté; and Benediction, a classic that comes with a weekly twist, Peck & Plume’s main brunch courses, starters, soups, salads, and sides all find inspiration in elegant Southern surroundings on weekends from 8 a.m. to 2 p.m.
Along with the delectable items on the breakfast, lunch, dinner, all-day, dessert, and drink menus, the restaurant’s brunch offerings allow Joseph to put into practice the outlook that “No matter what task I’m working on, I always make sure that I’m doing it better than the last time I did it. … That is how I continue to develop skills every day.”
About Peck & Plume’s Maggy win, Joseph says, “I feel excited and honored to win the Maggy Award for Best Brunch! It is a great feeling to be recognized by the local community for what we do.”
MoMoMandu
Best Food Truck
Having grown up in Nepal and later moved to New York, MoMoMandu Vice President Tenzing Lama long carried memories of authentic MoMo: simple, flavorful dumplings that brought comfort and a sense of home. “These moments spent enjoying MoMo with friends and family were always cherished,” says Tenzing, “and became a significant part of my upbringing.”
When his family relocated to Raleigh, they noticed a lack of high-quality MoMo in the area. This void presented an opportunity for sharing the flavors of Nepal with the community. “It wasn’t just about offering a meal,” Tenzing explains, “but about introducing a piece of our heritage and culture to a new place.” The aim was to bring people together over authentic MoMo crafted using traditional recipes and techniques that highlight the flavors of the Himalayas.
While the taste of the dumplings — juicy and succulent pockets of delicate dough filled with chicken and paneer and delicately seasoned with aromatic Himalayan spices, served with a side of house-made dipping sauces — is important to Tenzing, so too are the quality of the ingredients and the preparation methods. That’s why everything, from the dough to the filling, is made from scratch.
While the Nepali community was, as Tenzing describes, “incredibly encouraging,” general feedback was also “overwhelmingly positive” and led to the launch of the first Nepali food truck in the Raleigh area, which introduced authentic Nepali food directly to the community.
The MoMoMandu goal has always been to offer something authentic and high-quality and to contribute to the growing diversity of the Triangle’s food scene. Winning the Maggy Award for Best Food Truck is, according to Tenzing, “an incredible honor, and we’re beyond grateful for the love and support from our amazing community.”
From facing unexpected challenges, like the truck breaking down on the first day, to the move from a home to a commercial kitchen, Tenzing describes the award as a testament to the hard work of the MoMo team and the loyalty of customers who “believe in what we do and voted for us. More than just recognition,” he says, “it’s also an exciting opportunity to grow, reach more people, and introduce even more of our flavors to the Triangle. We’re optimistic about what’s ahead and can’t wait to see where this journey takes us next.”
Goodberry’s Frozen Custard
Best Frozen Treats
“We’re in a unique position,” says H.J. Brathwaite, president of Goodberry Creamery, Inc., “in that when we opened the first Goodberry’s Frozen Custard in 1988, our recipe was a simple, all-natural one, containing just milk, cream, pure cane sugar, honey, and egg.”
To this day, Goodberry’s doesn’t use any of the corn syrup, gums, stabilizers, or other artificial ingredients that are ubiquitous in the industry. In addition, the fresh North Carolina milk and cream used to make Goodberry’s frozen custard mix is processed, as H.J. explains, “right here at our very own dairy plant in Wake County.”
That difference is evident in taste. Made fresh every hour at every store, the Goodberry’s recipe starts with a choice of Carolina Concrete (vanilla, chocolate, or a rotating flavor of the day) and expands from there to include virtually any combination of toppings or flavorings imaginable From fruit to freshly roasted nuts, and flavorings like mocha syrup or cheesecake bits, Goodberry’s can satisfy any craving — with consistency. About Goodberry’s continued desire to create a wholesome, high-quality product — whether it’s a frozen custard concoction; sundae; or shake, malt, or float — H.J. asserts: “Nobody else is doing what we’re doing.”
Cary has been dear to H.J. since Goodberry’s opened its second location here in 1989, so he feels honored to win the Maggy Award for Best Frozen Treats. “We’re so happy to continue to be a part of this great community,” he shares, “and are so grateful for the recognition.”
After 37 successful years in business, H.J.’s thoughts on legacy are simple. If, he says, “Goodberry’s has been a small but meaningful part of some great memories made by friends and family over some delicious frozen custard, that’s a legacy I’ll be so proud to have been a part of. I’m a big believer in the idea that these small but special moments have a tremendously outsized value in the quality of our lives and the lives of others.”
Duck Donuts
Best Donuts
Brandon and Kelly Trimyer, owners of Duck Donuts — Cary, Raleigh Creedmoor, Durham, and Raleigh Lake Boone locations — were first introduced to the delectable donuts, as many are, when visiting the Outer Banks with their family. Unsurprisingly, they loved the sweet treats.
They had already been talking about trying to start a small business of their own and were drawn to the idea of a restaurant, but, as Brandon explains, they “were most interested in seeing that Duck Donuts had a focus on donuts, and the product speaks for itself.” When he and Kelly returned from the beach trip and discovered that the brand was starting to franchise, they contacted the founder, met with him in Charlotte in 2013, and in 2014 opened their Cary location.
Although the brand is relatively new, its following across the Triangle is loyal. With a choice of coating (bare, cinnamon sugar, glazed, strawberry icing, and the list goes on …), topping (options include sprinkles, coconut, and crumbled cookies), and drizzle (think caramel, raspberry, and hot fudge) on their classic signature vanilla donut — made fresh the moment it’s ordered — Duck Donuts are truly custom creations.
For guests who are looking for tried-and-true tastes, numerous fan favorites will appeal. Classics like strawberry confetti and cookies and cream, and inspired options like blueberry pancake and sunrise (which combines lemon icing and raspberry drizzle) are sure to tempt taste buds.
If drinking calories appeals, there are various caffeinated beverage options in the form of coffee concoctions and non-caffeinated refreshers (like raspberry dragon fruit and citrus mango pineapple). Ice creams and sandwiches fill out a robust menu.
It likely comes as little surprise, then, that Brandon’s mornings start between 4–5 a.m., when he arrives at a shop and begins preparations for the day’s catering orders. Throughout the day, he’s on call for any of Duck’s four teams to handle challenges including equipment, team issues, or, as he says, “anything under the sun!”
Although Brandon describes it as “a simple concept,” he encourages Duck team members to consider the service level they would like to receive as consumers. That focus is reflected in the guest experience.
About winning this award for the consistently delicious, made-to-order donuts Duck is known for, Brandon says: “We are flattered. The award is really a testament to our delicious donuts and teams serving them.”
Durham Distillery
Best Distillery
As the first distillery in the US to pioneer vacuum cold distillation, Durham Distillery pushes boundaries while honoring gin’s classic appeal. The US gin market is evolving rapidly, but success isn’t driven by passing trends.
Instead, innovation, authenticity, and connection with consumers matter most to Durham Distillery CEO and co-founder Melissa Katrincic. As more drinkers seek spirits with what she describes as “depth, craftsmanship, and a sense of place,” she is “seeing a decisive shift toward super-premium and ultra-premium gins — a space where Conniption Gin has already set the standard.”
Durham Distillery is embracing the shifting gin market by, as Melissa describes, “doubling down on what makes us leaders: redefining modern American gin through cutting-edge distillation techniques, bold yet balanced flavors, and an unwavering commitment to quality.”
As cocktail culture continues to thrive, consumers are looking for gins that offer versatility and depth, Melissa says. Whether for a perfectly structured martini, a bright and refreshing gin and tonic, or a more adventurous cocktail, Durham Distillery’s portfolio — from Conniption Navy Strength and American Dry to Kinship and their Barrel-Aged Gin — meets that demand with intention and innovation.
Melissa explains that many consumers still hesitate when it comes to incorporating gin into their repertoire. This is purposely addressed through Durham Distillery’s engaging tasting experiences, cocktail education, and the upcoming launch of Conniption Cocktails & Cuisine at RDU Airport, where travelers will, according to Melissa, “have the opportunity to experience the excellence of American gin firsthand.”
American gin is rising on the global stage, but Durham Distillery’s recent recognition at the World Gin Awards as Best in the US across three major categories proves that American distillers aren’t just participating in the gin renaissance — they are defining it. “Conniption Gin is not following the trends,” Melissa says. “We are shaping the future.”
About winning the Maggy Award for Best Distillery, she remarks: “It’s an incredible honor to have resonance beyond Durham and to have the larger Triangle community celebrate the quality of our spirits and the sense of community we’re building. This award is a testament to the passion and dedication we put into every bottle, and we’re grateful for the support of our customers and neighbors.”
See the rest of the Maggy Winners:
Best Lifestyle
Best Services
Best Shopping
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