Boatman Spirits adds a distillery and restaurant to 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
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