If you’re like many people who visit Nightingale Rooftop Restaurant & Bar for the first time, you’ll likely encounter the same reaction: It doesn’t feel like you’re in Holly Springs. Instead, it seems like you’ve been transported to an elevated hideaway in a major city.
“We’re trying to provide a unique experience people can’t find elsewhere in town by offering shareable small-plate dining and modern cocktails,” says Chris Harol, co-owner of Nightingale as well as The Block on Main, where the spot is situated. “We look forward to long summer nights where people are enjoying themselves. Our goal is to bring more vibrant nightlife to Holly Springs.”
Chris joined forces with Matt and Christy Griffith, husband-and-wife proprietors of nearby eatery Pimiento Tea Room, to open Nightingale in November 2023.
Chef de Cuisine Josiah Halbohm
“When I decided to open a restaurant in this space, Matt and Christy were at the top of my list,” Chris reveals. “They both bring a lot of creativity, knowledge, and personality.”
When it came to Nightingale’s décor, the owners tapped award-winning architectural and interior design firm West Workshop to help develop the layout. Half a dozen different seating areas ranging from a main dining room and private event space to a bar and patio provide plenty of leeway for guests to relax and savor their food and drinks.
Funky wallpaper, modern light fixtures, and live greenery help deliver classy-casual ambience with loads of personality. Local artist Lacey Crime painted a striking nightingale bird at the entrance and the restaurant’s name on the back wall of the patio.
“The décor inside is maximalist, and there’s a lot to entertain the eyes,” Matt explains. “We deliberately tried to create an atmosphere that can’t be tied to one specific era, so there are elements that evoke nostalgia and create a storybook escape.”
“It definitely has a top-floor speakeasy vibe,” Christy adds. “It’s not as obvious as you would think to get up here, but if people seek us out, they will find us.”
Guests who manage to find Nightingale will be pleased to see Christy’s ever-inventive culinary creations deftly executed by Chef de Cuisine Josiah Halbohm. Popular dishes include a hearty smoked chicken risotto, ostrich sliders on scratch-made yeast rolls, and sweet potato gnocchi.
A seasonally rotating menu features small plates designed for sharing. Prefer vegetarian? Pick the splendid whipped feta or the croquettes crowned with green goddess dressing. Vegan? Try the black bean-imbued fried grit cake. Gluten free? Order the pork belly with apricot chutney.
“Some ingredients will change depending on the season,” Christy says, “but there’s something on the menu for everyone.”
Matt agrees, adding, “If you come here on a date or with some friends, this is the perfect place to have a communal experience.”
In fact, an entire segment of the menu — Things With Crackers — offers tempting appetizer selections to order for the table: charcuterie spreads, port wine cheese, or Boursin, each served with house-made crackers and fried saltines.
Beverage and Service Director Zack Thomas
We highly recommend the rave-worthy crab cakes made from lump crab meat and served with remoulade. Christy hails from Maryland, after all, famously known for its crab cakes.
“When it’s available, we source the crab from Quality Seafood in Elizabeth City,” Christy says.
Nightingale utilizes other North Carolina purveyors like Misty Morning Ranch in Moore County for ostrich, Goat Lady Dairy in Climax for cheese, and Visionary Microgreens in Fuquay-Varina. Christy also makes frequent visits to the local farmers market.
Don’t skip the after-dinner options. Whether you choose the dessert cheese plate with chocolate olive oil crackers or the sublime olive oil cake with orange blossom and almond, you won’t misstep.
“The cake isn’t super sweet,” says Matt. “Christy infuses it with some Southern flair. That’s why she included cornmeal in the recipe to give it a unique flavor.”
The full food menu is available until 9 p.m. on Wednesday and Thursday and until 10 p.m. on Friday and Saturday.
Nightingale’s robust beverage program includes well-balanced cocktails and other evolving libations that pair well with the food. It’s all masterminded by Zack Thomas, beverage and service director.
“We have 14 cocktails on our menu,” Matt says. “Six are standards, six are seasonal, and two are zero-proof offerings. We also have an outstanding spirits list with lots of whiskeys, cordials, aperitifs, and brandies, so we’re building a bottle collection that’s unrivaled in the area.”
Imaginative craft cocktails include Queen’s Park Swizzle, a rum-based sipper with lime, mint, and house-made bitters; the cachaça- and vermouth-charged Green Door; and the West Side Garden featuring a blend of scotch, apricot, sesame, and cucumbers.
Even standard offerings are elevated, such as the refreshing Aperol Spritz made with Nightingale’s trademark clarified citrus soda.
“Our Gimlet is killer,” Matt says. “We use our optimized house gin blend, and we make our own lime cordial.”
Looking for a good reason to venture out midweek? Consider Nightingale’s Breakeven Bottle Wednesday, which allows guests a sample from a pricey bottle of interesting spirits at cost.
Future plans call for starting a cocktail club and providing a chef’s table experience.
“We haven’t completely landed on these ideas, but we’re giving them a lot of consideration,” Chris says.
A private event space seats about 40 people and is available for a fee.
“It’s a great space for all types of gatherings and special occasions,” Christy says.
Reservations at Nightingale are recommended, but walk-ins are welcome. Check the website for hours of operation.
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