Raleigh’s Iron Works district is set to welcome a high-profile addition to its culinary landscape with the arrival of ‘Little Rey,’ a Mexican restaurant by celebrity chef Ford Fry. The new taco spot will open its doors on December 9, adding to the area’s already vibrant dining scene, which includes the recent openings of renowned eateries like Brodeto and Jaguar Bolera. This latest venture from Fry is to offer a more casual dining experience compared to his existing ‘Superica’ location in Cary, with a focus on all-day counter service.
The 4,200 square-foot Raleigh establishment is chef Fry’s fifth Little Rey installment, with other locations in Atlanta and Houston, and a Nashville opening on the horizon. It’s positioned to quickly become a beloved spot for fans of Northern Mexican cuisine, featuring signature dishes like wood-roasted chicken al carbon. In a statement obtained by
Carolinas Eater
, the menu is also said to include offerings such as breakfast tacos, queso fries, and smoked chicken wings. Additionally, a variety of soft serve ice cream flavors like banuelos crunch will be available to satisfy the sweet tooth of Raleigh diners.
Those eager to get a head start on the Little Rey experience had an opportunity to sample breakfast tacos at the Raleigh Underground Market today. Meanwhile, the restaurant’s official pre-launch party, scheduled for December 7 from 5 p.m. to 9 p.m., promises to be an affair filled with free food, including a queso fountain and an array of tacos. While food at the event is complimentary, beverages such as margaritas and beer will be available for purchase.
Details shared by
ABC11
highlight the spacious layout of the Little Rey location, which includes a large dining area, extensive outdoor patio, and the convenience of a walk-up outdoor ordering window. To fully immerse to provide guests with a taste of the experience, Fry’s team intends to serve a range of popular menu items to patrons eager to explore the new dining option. The anticipation for the opening is high, considering the buzz generated by other high-profile restaurants in the Iron Works development, as noted by
News & Observer
.
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