Hummingbird
Restaurant · Raleigh ·
New American fare, craft cocktails, oysters, brunch & po' boys
New American fare, craft cocktails, oysters, brunch & po' boys
"There’s a different burger on the lunch, dinner, and brunch menu at Hummingbird. And while all of them are delicious, the brunch burger is in a league of its own. Pimento cheese provides a melty cover in lieu of a standard slice of cheese atop the chuck and sirloin patty, and it is finished off with a fried green tomato and runny egg. It’s Southern brunch fare at its finest, even if it is a bit of a behemoth to fit all of the elements into one bite. Best for: New Orleans-inspired fare" - Elliott Harrell
"Recommended as a brunch destination in Raleigh for visitors spending Thanksgiving week in the Research Triangle area, positioned as part of the local culinary scene to try." - Lydia Mansel Lydia Mansel Lydia Mansel is a writer with more than eight years of experience editing and writing for both brands and online publications—with a particular focus on travel, fashion, and lifestyle. She’s also the founder of the travel site justpacked.com. Travel + Leisure Editorial Guidelines
"Chef Coleen Speaks was one of the first people to take a chance on a newly emerging destination district set among old auto repair garages and commercial warehouses, and since then Hummingbird has become an anchor in the Whitaker Mill Road area. Drawing on her New Orleans heritage, Speaks serves craft cocktails and Cajun-inspired Americana eats for brunch, lunch, and dinner. There’s gumbo, smoked deviled eggs, and even Viet-Cajun spring rolls, po’ boys, deep-dish pizza, and more. The cocktails are a big draw, and weekend brunch will find patrons digging into plates of crab Benedict and biscuits and gravy." - Matt Lardie
"At Hummingbird, chef Coleen Speaks’s brunch menu is eclectic and approachable. The Peacemaker po’boy with fried oysters and shrimp is a nod to Speak’s grounding in the New Orleans restaurant scene. The gin-cured salmon gravlax is served with caper-chive cream cheese, pickled red onions, and pea shoots atop toast from Boulted bread. The banana bread French toast is a sweet way to start the day, but the sticky bun with bourbon butterscotch glaze, pecans, and Maldon salt is even sweeter. There’s a brunch burger, oysters on the half shell, a grilled chicken banh mi, and shakshuka — truly a little bit for everyone." - Matt Lardie
"Coleen Speaks’s restaurant in Dock 1053 has oysters a few ways — charbroiled with lemon, Parmesan, and herbs (sop up the leftover liquid with toast). There’s also smoked oysters, served like a dip alongside fried saltines and pickled onions. A nod to her New Orleans roots, Speaks’ classic po’boy, a mix of fried oysters and shrimp, can round out the evening." - Catherine Currin