Triangle restaurant veterans bring a new cafe & market to Raleigh this summer

A prolific North Carolina restaurateur and chef have partnered again on a new cafe and market , set to open soon in Raleigh.

Giorgios Bakatsias , the owner of the new concept — Giorgios Epicurean Market — is behind nearly 20 concepts such as Rosewater Kitchen & Bar, Giorgio Pizza Bar and Las Ramblas in North Hills; Parizade, Nikos and Vin Rouge in Durham; and Kipos Greek Taverna in Chapel Hill, among several others.

GEM , as it’s nicknamed, is the latest collaboration between Bakatsias and William D’Auvray , the managing partner and executive chef. The pair have previously teamed up on more than a dozen restaurants, including East End Bistrot , which is located right next door to GEM in Raleigh’s East End neighborhood .

But GEM will be a wholly new experience, even for anyone who’s familiar with Bakatsias and D’Auvray’s work. The pair hope to open GEM as soon as possible, maybe in August.

Bakatsias said he knew he wanted to open a market in the space as soon as he saw it.

“I wanted to have, almost like a village of unique destination for individuals to come and enjoy a lifestyle, well-being, nourishing food and celebration of life,” Bakatsias told The News & Observer.

His vision behind the project was inspired by his upbringing in Greece, where he’d visit bakeries and butchers who, though different in their offerings, shared a focus on providing individualized, curated service to customers.

What to expect at Giorgios Epicurean Market

GEM, located at 2020 Progress Court in Raleigh, is both a cafe and a market .

There will be ample seating , both indoors and outdoors, to accommodate individuals and groups who want to spend time there — perhaps to enjoy a glass of wine or cocktail, snack on a pastry and coffee or enjoy a meal.

Made-to-order foods will change and encompass a range of cuisines. Burgers, stir fry and pizza are all fair game.

“The only predictability here is our quality and our commitment to that,” D’Auvray said. “Everything else is surprises.”

But there’s another way to experience the 5,600-square-foot GEM. If you need something for dinner, GEM will have a butcher , where you can find raw and marinated meats. It will have a bakery offering freshly made breads and pastries. It will have wines to take home, along with other essentials you might need, such as salts , vinegars , oils and other pantry staples. It will have grab-and-go sandwiches, salads and other dishes .

Shoppers will also be able to create their own gift baskets , incorporating items such as books and handmade pottery, in addition to food items.

They can also order “ parties to go,” to pick up food that’s ready to heat up and serve for a group. And eventually, GEM will offer catering.

And GEM will be open all day , for breakfast, lunch and dinner — though exact hours have yet to be determined.

“You can eat here every day, actually, and not get bored,” Bakatsias said.

If this seems confusing, don’t worry, because GEM will have plenty of docents to help visitors navigate the space.

Programming and amenities

GEM won’t just offer food and drink.

D’Auvray and Bakatsias hope the market will become a gathering place, a “piazza.” They envision live music, florists and local farmers selling fresh produce.

Education is important to Bakatsias and D’Auvray. They’d like to host cooking classes , drawing from in-house chefs and D’Auvray’s connections across the state.

But they also want to offer tastings as customers peruse the market, to get them interested in the products lining the shelves. If GEM is offering a wine tasting, customers won’t just be drinking. Along with the wine, they may be offered grilled crostini with tinned fish or marinated grilled vegetables, D’Auvray said, inspiring them to consider how they could formulate a meal out of the ingredients.

Inside Giorgios Epicurean Market

As usual, Bakatsias had a hand in the design of his latest concept.

He and D’Auvray commissioned murals from an artist they’ve worked with in previous projects, including East End Bistrot. Arianne Hemlien’s bright, colorful illustrations of fruits and flowers span the interior, representing the way seasons flow into each other.

“Life is so precious. It goes so fast. Let’s just have the seasons become the moment,” Bakatsias said.

Like the international foods and market atmosphere, the decor was inspired by Bakatsias’ childhood and travels. Features such as as a wooden sign from France come from his own collection, assembled over the years from trips to flea markets and other sales.

Products will be thoughtfully placed and organized in built-ins and refrigerators placed around the perimeter of the space. That, along with some seating and additional shelving in the center of the market, will create a kind of track where shoppers will walk.

“Overall, the mission for me is to create a platform for individuals to have a state of joy, to celebrate life in however they feel is appropriate for them,” Bakatsias said. “If you can bring some smiles and joy to individuals, I think that, to me, is a big responsibility.”

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