Latest news with #BoatmanSpiritsCo.
Eater
14 hours ago
- Business
- Eater
Raleigh's Boatman Spirits Co. Is More Than Just a Distillery
Skip to main content Current eater city: Carolinas Along with unique liquors, find za'atar chicken wings, beef shawarma, and lamb kofta at Boatman Spirits Co. Jun 11, 2025, 7:25 PM UTC Raleigh newcomer Boatman Spirits Co. will add a bit of drama to the distillery scene when it opens on Friday, June 13. Located in downtown's Seaboard Station, the 7,000-square-foot space is impressive with its sweeping archways, old-world tiles, and floor-to-ceiling windows. The space sets the stage for craft spirits, creative cocktails, and Mediterranean fare. Boatman Spirits Co. is the cumulative efforts of Aaron Lambert, George Ghneim, Zack Thomas, and Geremy Prichard. Lambert, who managed Transfer Co. Food Hall, is the director of operations. Ghneim, who previously ran Riviera Mediterranean Resto & Lounge in downtown Raleigh, is a co-owner, and his Palestinian heritage influenced the menu. Thomas, a bartender with experience at Foundation and the Crunkleton, heads up the beverage program. Prichard, a former winemaker, is the spirits production manager. 'We want the space, menus, and execution to be a departure from the expected. We want the atmosphere to capture your attention and your senses and whisk you away to some new far-off place,' says Lambert. Once the stills are up and running, Boatman Spirits Co. plans to produce vodka, gin, single malt whiskey, rye whiskey, fruit brandies, and arak, a traditional Mediterranean spirit. The team expects it will be approximately two months before they see bottles of their own products. 'The one spirit that inspired George and Jeremy to start working together was a single malt,' says Lambert, 'So we are going to be aging some single malts in barrels in our brick house. One spirit that I've been working on, that I'm very stoked about, is an acorn amaro.' Basically, expect the unexpected at Boathouse Spirits Co. While waiting for those in-house alcohols to come to fruition, visitors to Boatman Spirits Co. will be able to choose from a variety of exciting cocktails created under the classic format categories of Old Fashioneds, Manhattans, Sours, and Spritzes. One example is the West Side Garden, made with Scotch, apricot, tahini, and cucumber, to follow the flavors of the cuisine. 'The menu is both familiar and surprising,' says Thomas. 'We wanted to honor cocktail history while exploring new, unexpected flavor combinations.' On the food menu, diners will find za'atar chicken wings, beef shawarma, a lamb kofta burger, tallow fries, fattoush salad, tahini ice cream, and more. 'The cocktail experience is a lot more complete when you have food to pair with it,' says Lambert, 'It's a wonderful tool to express the brand.' Boatman Spirits Co. will open 4 p.m. to midnight, Wednesday through Thursday; 11 a.m. to 1 a.m., Friday through Saturday; and 11 a.m. to midnight, Sunday. See More: Raleigh Restaurant Openings
Axios
2 days ago
- Business
- Axios
Boatman Spirits adds a distillery and restaurant to downtown Raleigh
Boatman Spirits Co., a Mediterranean-themed restaurant and distillery from a group of Triangle hospitality veterans, is nearing its debut in downtown Raleigh. Why it matters: At 7,000 square feet, Boatman will be the largest tenant yet to open in Seaboard Station, a mixed-use development on the northern end of downtown trying to cement itself as the city's next drinking and eating district. Driving the news: Boatman will open its doors to the public Friday, June 13, starting with dinner hours only before adding a lunch menu in the coming weeks. State of play: Boatman is the brainchild of longtime staples of the Raleigh dining scene, including Zack Thomas, who has helped run bars at places like The Crunkleton and Foundation; Aaron Lambert, formerly of Whiskey Kitchen; Geremy Prichard, the group's distiller who studied bioprocessing at N.C. State; and George Ghneim, a local veterinarian and restaurateur who previously owned the downtown restaurant Riviera. Zoom in: Boatman will have a large distillery space, featuring a 240-gallon copper still, used to make gin; vodka; whiskey and rye; Arak, a Middle Eastern spirit and an Amaro featuring acorns as an ingredient. The restaurant side, which will have a view into the distillery, will have a large bar and several dining rooms tucked underneath archways and between columns. The menu includes Mediterranean staples like grilled halloumi, falafel, beef and lamb shawarmas and a lamb kofta burger. Dessert includes: tahini ice cream and stuffed dates. Boatman will also have a negroni aged in an amphora, a clay jar historically used by Greeks and Romans to store liquids. Address: 713 Seaboard Station Dr., Raleigh
Axios
18-03-2025
- Business
- Axios
Distillery and bar to open in Raleigh's Seaboard Station
Raleigh restaurant and bar veterans are joining forces to bring a distillery and cocktail bar to the city's Seaboard Station development in the coming months. Driving the news: Boatman Spirits Co. is slated to open in May as one of the largest tenants in the $500 million development. What to expect: Boatman will use local grains and oak barrels to produce vodka, gin, single malt whiskey, rye whiskey, seasonal fruit brandies and arak, a traditional Mediterranean spirit, in its 3,000 square-foot distillery. In addition to craft cocktails, beer and wine, Boatman will also serve a Mediterranean street food-inspired menu featuring items like a lamb kebab burger and za'atar-spiced chicken wings in its 4,000 square-foot restaurant and bar. Zoom in: The team behind Boatman brings a wealth of restaurant and bar experience. Zack Thomas, who will oversee the bar, has bartended at some of the region's most iconic spots: Crawford & Son, The Crunkleton, Foundation, Lawrence Barbecue and Killjoy. Aaron Lambert, Boatman's director of operations, currently manages Transfer Food Hall and previously served as the general manager at Whiskey Kitchen. Geremy Prichard, distiller and production manager, studied bioprocessing sciences from N.C. State University and trained as a winemaker in Napa Valley. George Ghneim is a veterinarian, epidemiologist and owner of several vet hospitals in the Triangle who opened Riviera Mediterranean Resto & Lounge in downtown Raleigh in 2006.
