Plates Neighborhood Kitchen

301 Glenwood Avenue Suite 100, Raleigh, NC
(919) 828-0018

Come Taste the World

For twenty years, we have lived and traveled the world. We are often surprised and inspired by the food we have eaten along the way. From the first apple tarts in France, the Pecorino cheese in Tuscany, Weiss Wurst in Germany, Espada (scabbard fish) on the island of Madeira, to Hong Kong, Thailand and China, we have learned new flavors and techniques to add to the outstanding food of the American South.

— At Plates, we hope that you will enjoy some of our favorite international dishes combined with our regional southern flavors. Join us on a new culinary journey that is globally inspired and locally produced.

Plates Kitchen is proud to accept Bitcoin as a form of payment!


IndyWeek Gives Glowing Review

— "Stepping into Plates in Raleigh's Glenwood South neighborhood is like entering an interior design mag's spread on European farmhouses." Read the Full Review

The News & Observer loves Plates Kitchen too!

— "Entrees are similarly varied and reliably rewarding. Day clearly has an instinct for seafood, as evidenced by the irreproachable pan-seared N.C. rockfish he served up recently in a shallow pool of ginger broth spangled with the bright flotsam of fresh edamame." Read the Full Review

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Meet Our Team —

Photo of Steve Day

Steve Day

Steve began to cook family meals as a child and continued to develop a keen interest in food tastes and textures. When his family moved to London in 2006, he decided to formalize his training at Le Cordon Bleu in London. There he learned classic French culinary techniques and earned the highly coveted Diplome De Cuisine. During his tenure overseas, Steve travelled to over 30 countries where he experienced a variety of cultures, food and drink. The culminate of these experiences provided the inspiration for Plates in Raleigh. Steve’s first experience working in a commercial kitchen was with Chef/Owner Michel Roux and Head Chef Nicolas Laridan at the Michelin two-star restaurant Le Gavroche in London. Within two weeks, Steve was hooked. After Le Cordon Bleu, he was offered a position in a new restaurant being opened by Chef Nicolas Laridan. Le Bouchon Breton opened in London and Steve worked there making classic French Brasserie food for the remaining time he lived in London. After transitioning back to Raleigh, Steve was a chef in the banquet department at the Umstead Hotel and Spa in Cary, NC before opening Plates. He is excited to combine his love of food and travel and bring globally inspired, locally produced food to the Glenwood South area of Raleigh.
Photo of Sam Bradford

Sam Bradford

Chef Sam Bradford grew up in North Carolina, knows the food and how to cook it. He truly appreciates the bounty of our local farms and the great traditions of our regional cuisine. Sam also loves the styles of food from around the world and is passionate about combining global and local flavor with North Carolina’s best ingredients. When Sam isn’t cooking or riding his bike, he is probably thinking or talking about food. He has cooked in restaurants around the triangle for over 10 years, and has always had an innate sense of how good food should taste. Prior to joining Plates, Sam was a chef in the banquet department at the Umstead Hotel and Spa in Cary,NC. His time at the Umstead Hotel and Spa allowed him to expand his cooking style with new culinary techniques, cuisines and local farm fresh foods. Sam’s new role allows him to share his enthusiasm and passion for cooking simple but elegant food with his new culinary team. He looks forward to creating global cuisine with an infusion of heritage southern flavors.

Kathryn Overton

Pastry Chef Kathryn Overton grew up in North Carolina in a family that spent most of their time in the kitchen and at the dinner table. Her mother’s family has deep roots in the South, while her father’s family has a strong Italian heritage. She and her twin sister would watch and learn as great-grandma made rabbit bolognese, mom made chicken pastry, or grammy made her famous tomato pie. The most special memory would have to be learning how to make the perfect gumbo with her father for the Super Bowl, a tradition that carries on to this day. After a couple years at North Carolina State, Kathryn decided to make a profession out of her ever-growing passion for food. She moved to New York City and enrolled at the Institute of Culinary Education, where she was trained in classical French techniques. She spent her time outside of class exploring the posh eateries and casual delicatessens in what she still considers the "best city in the world.” For her externship, Kathryn decided to come back to North Carolina to work in the pastry department at the Fearrington House Restaurant in Pittsboro. Since then she has worked for several Raleigh restaurants including Bloomsbury Bistro and Escazu Artisan Chocolates. She was pleased to come on board at Plates Kitchen to showcase both the quality local ingredients of our region and her unusual approach to desserts, which ranges from beer ice cream to the classic lemon tart. She also enjoys working with Bar Manager Justin Gallus to create elements of the wonderful cocktails being served.
Justin Gallus, Bar Manager at Plates Kitchen

Justin Gallus

Bar Manager Justin Gallus got his start behind the bar in his home state of Vermont at the tender age of 19, serving demanding apres-ski crowds during the winters at Killington. After relocating to North Carolina in 2008, he spent an enjoyable five years as head bartender at Prestonwood Country Club in Cary, where he was schooled in the fine arts of Southern hospitality. Justin brings his detail-oriented approach and love of classic cocktails to Plates, where he is excited to be working with creative chefs who understand how pairing their dishes with a thoughtfully chosen wine or craft cocktail can be a rewarding experience for the diner. Friendly warning: he is a bit of an unabashed trivia afficionado, especially in the geography, baseball, and 80's music categories. Test him at your own peril.

Come Stop In!

We're Your Neighborhood Kitchen

Plates Kitchen is located at 301 Glenwood Avenue Suite 100, Raleigh, NC
301 Glenwood Avenue Suite 100, Raleigh, NC

We're Open

Open Close
Saturday Brunch11:00am2:30pm
Saturday Dinner5:00pm10:30pm
Sunday Brunch11:00am2:30pm
Sunday Dinner5:00pm8:30pm

Make a Reservation Online Or Call Us — (919) 828-0018

Plates Kitchen (113494), Raleigh / Durham / Chapel Hill Reservations


From time to time, we like to shake things up at Plates and do something completely out of the ordinary. Here you will find opportunities to join us for beer dinners, wine tastings and special holiday menus.

Coming soon

  • Plates Kitchen CLOSED Memorial Day — Mon 5/25/15 at 11:00am 15 hours ago Plates Kitchen will be closed this Memorial Day, Monday, May 25 in honor of the holiday. We will reopen for business as usual Tuesday, May 26 at 5:00 pm.
  • Triangle Restaurant Week, June 8-14 — Mon 6/8/15 at 5:00pm 2 weeks away Join us Monday, June 8 through Sunday, June 14 for Triangle Restaurant Week! We will be doing a special three-course prix fixe for $20 alongside our regular menu all week long. Here's what we have planned:

    First Course (choice of one)
  • Pepinos Con Chili y Limon (Seeded cucumber, salt, chili, lime, yuzu)
  • Duck Confit Steak Fries (Roasted garlic aioli, herbs)
  • Country Pork Paté (Whole grain mustard, house pickled vegetables, toast)

  • Second Course (choice of one)

  • Shrimp & Grits (Stone ground grits, tail-on shrimp, red pepper, green onion, bacon and brown butter gravy)
  • Bone-in Pork Chop (Bok choy, pickled carrot, jalapeno aioli, cilantro, crostini)
  • Vegetable Lasagna (Portobello mushroom, eggplant, ricotta, squash and tomato primavera -- gluten free)

  • Third Course (choice of one)

  • Sticky Toffee Pudding (Warm date cake, vanilla toffee sauce, whipped cream)
  • Vanilla Bean Panna Cotta (Fresh blueberry and peach compote, cobbler crumble)
  • Chocolate Cremeux (Whipped goat cheese, strawberry preserves, spiced pistachio)

  • Beat the rush and make your reservations early! To get your seat, please call us at (919) 828-0018.

Some of our recent events

Special Mother's Day Menu and Hours! — Sun 5/10/15 2 weeks ago

Please join us Sunday, May 10 for a special Mother's Day event at Plates Kitchen! We will be serving delicious food from 10:00 am until 8:00 pm, with our expanded menu for the day featuring both Brunch and Dinner options. Check out the full menu for the day here.

Kids-friendly menu options will also be available. Seating is limited! To ask about availability, please call us at (919) 828-0018.

Hops vs. Grapes - A Beer and Wine Dinner in Five Courses — Sun 4/26/15 4 weeks ago

Join us Sunday, April 26th at 6:00pm for our inaugural Hops vs. Grapes event! We will be featuring five delicious courses, each paired with one beer and one wine, expertly chosen by Bar Manager Justin Gallus (wine) and Certified Cicerone David Wrenn (beer). The menu:

First Course
Housemade polish sausage, grit cakes, honeyed whole grain mustard
(Beer: White Street Kolsh -- Wine: Dr. Loosen Blue Slate Riesling)

Second Course
Chili glazed grilled shrimp, caramelized onions, peppers, cucumbers
(Beer: Allagash Saison -- Wine: White Hall Viognier)

Third Course
Brown butter risotto with mushroom and asparagus
(Beer: Orval Trappist Ale -- Wine: Anne Amie 'Cuvee A' Pinot Noir)

Fourth Course
Pork tenderloin, spinach, carrots, onions, celery, parsnip, madeira pork jus
(Beer: Flying Dog Old Scratch -- Wine: Atteca Old Vine Garnacha)

Fifth Course
Strawberry buttermilk tart, tarragon ice cream
(Beer: Dogfish Head Midas Touch -- Wine: Samos Vin Doux Muscat)

Votes will be collected at the completion of each course to determine which pairing worked the best with the dish. A supreme champion will be crowned at the end of the evening, and there will be much rejoicing.

The event is $75 per person, tax and gratuity included.
Seats are still available! To reserve your spot, call us at (919) 828-0018.

"Woof & Wine" to benefit Wake County SPCA, Saturday 4/18 — Sat 4/18/15 1 month ago

Come support the SPCA of Wake Country as we host the fun, fundraising event "Woof & Wine" at Plates Neighborhood Kitchen on Saturday, April 18 from Noon to 3:30pm. Raffle items have been generously donated by Mims Distributing Company. All proceeds from the raffle will be donated to the Wake County SPCA. Dogs are invited to get treats on the patio, while their owners are encouraged to enjoy the delicious flavors of Plates Kitchen.

For more information, contact or call Plates Kitchen directly at (919) 828-0018.

A Scotch Dinner in Four Courses — Sun 2/22/15 3 months ago

Join us Sunday, February 22nd at 6:00pm for our inaugural scotch tasting dinner! We will be featuring four delicious courses with four scotches of varying ages and style, expertly paired by bar manager Justin Gallus and executive chef Sam Bradford. The menu:

First Course
Smoked salmon, fennel seed bread & butter, roasted apple, charred romaine, spiced pistachio
Pairing: Glenlivet French Oak 15 Year

Second Course
Roasted rutabega, pear, pecorino romano, black pepper & honey glaze
Pairing: Aberlour Double Cask 12 Year

Third Course
Deconstructed haggis, turnip puree, chard, carrot, cauliflower florets, demi-glace
Pairing: Aberlour Double Cask 16 Year

Fourth Course
Chocolate rice pudding, whisky sabayon, grapefruit, sherry-soaked raisins
Pairing: Chivas Regal 18 Year

The event is $70 per person, tax and gratuity included.
To reserve your spot, call us at (919) 828-0018.

Saturday Brunch Grand Opening! — Sat 1/24/15 4 months ago

Join us this Saturday, January 24, for the inaugural edition of Saturday Brunch at Plates Kitchen! Due to popular demand, we are now offering our famous brunch menu on Saturdays as well as Sundays, featuring $2 Mimosas, $5 Bloody Marys, and your favorite Plates Kitchen classics such as our delicious Fried Oyster Benedict.
Make your reservation today!Brunch items

We're now catering!

Let us bring flavors to you that are globally inspired and locally produced. Plates Kitchen offers on-site and off-site catering menus that will make your next event truly delicious. You can explore Traditional Southern such as Smoked Catfish Brandade and Barbecue Pork Biscuits, or Tastes of Europe with English Style Fish & Chips and Sticky Toffee Pudding or American-fusion that combines multiple styles of food. The options are many and the tastes are varied.

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Also winners of: Fit for Foodies, Neighborhood Gem, Great for Brunch and Outdoor Dining Awards. Here's proof.

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