Culinary marvel La Terrazza is opening May 1. Here, a first taste.
The Dillon rooftop dining is almost here—and by extension, with La Terrazza, Raleigh’s food and bev scene is reaching new heights… literally. Easily the most regal restaurant real estate to ever be realized in the City of Oaks, Samad Hachby’s long-awaited highly anticipated dining destination in the sky is officially opening at the upscale building’s rooftop May 1.
Serving up a spectacular experience from atop the ninth floor amid Raleigh’s skyline, “the terrace,” as the resto’s Italian name translates, promises a truly unparalleled yet approachable dining experience—an intent that was absolutely critical to Mulino mastermind Hachby.
First entry into the culinary marvel will no doubt spark a jaw-dropping “wow” thanks to the dining room’s gray and white-patterned Italian stone walls and floors, complemented by vibrant orange bar stools and chairs procured straight from Italy (think Marini tiles, Ciam bar, Perla furnishings). Once tucked in, the authentic and transportive fare will have you checking your location—while the impeccable service and alluring grand-scale atmosphere (and price point) make the space perfect for a special occasion or no occasion at all. Read: Even a random Wednesday—that approachable.
A project years in the making, Hachby’s grandiose yet welcoming rooftop renaissance is inspired by his and executive chef Jean Paul Fontaine’s travels and cultures. “The experiences we have been through—whether traveling, dining or working—have allowed us to have the vision necessary to produce menus and hospitality that are essential,” muses Fontaine, a four-decade hospitality industry veteran, most notably of Mulino. (And revolutionary—fun fact: The dynamic duo even installed a bonus pair of AI ovens straight out of your futuristic foodie fever dream.)
For his part, Hachby has long made travel his muse—known to draw the essence of those alluring and authentic spaces and flavor we savor from R&D out in the world. Hence, Mediterranean and Southern Italian offerings will reign supreme on La Terrazza’s menu, including a star-studded lineup of housemade fresh pasta dishes, pizzas, salads and proteins—plus appetizers like charcuterie, fritto misto, crudo, octopus and roasted cauliflower.
La Terrazza’s impassioned spirits program further accentuates its commitment as an approachable all-occasion destination. With two dedicated bars floating in the sky—an alfresco rooftop terrace and an interior bar amid floor-to-ceiling glass window surrounds—the space is intentionally designed to encourage patrons to stop in for a casual drink and/or snack, whether as the main event or before or after DTR dinner reservations.
And bringing the sparkle, the thoughtful Champagne program adds effervescence to the experience. Those bubbles—alongside a full wine and cocktail program—are a draw on their own, thanks to separate coolers for white, red and sparkling wines.
With that trifecta (food/bev, atmosphere, service), La Terrazza is poised to bring Raleigh’s F&B scene to new heights. “I am humbled,” maintains Fontaine. … “This opportunity is very similar to a blank canvas, which allows me to highlight my experience, as well as continue my culinary journey and the process of service, artistry and gratitude.” Consider Raleigh’s food and beverage bar raised. laterrazzaraleigh.com
