Person Street Pharmacy's café becoming "a relaxed neighborhood place" | Food Feature | Indy Week
Pin It

Person Street Pharmacy's café becoming "a relaxed neighborhood place" 

Tools soon will be replaced at Person Street Pharmacy by lunch and early supper dishes, small-batch sodas and bar drinks.

Photo by Alex Boerner

Tools soon will be replaced at Person Street Pharmacy by lunch and early supper dishes, small-batch sodas and bar drinks.

The lunch counter at Person Street Pharmacy used to be a place to grab a milk shake and grilled cheese sandwich while picking up aspirin, bathroom cleaner and a birthday card for your grandmother.

Located in the heart of Raleigh's fast-growing North Person neighborhood, the pharmacy's café space is ripe for revival, set to re-open this month with an updated nouveau retro look complemented by a menu of fresh foods made with local ingredients. And while you can still get a great milk shake, a full liquor license and restoration of the original soda fountains will expand beverage options to include everything from craft soft drinks to wine, beer and cocktails.

The venture is led by Chad McIntyre, former chef at the now-closed The Market restaurant and current owner of solar-powered Eco-Tech Draft Systems, and Craig Rudewicz, owner and flavor whiz at Crude Bitters and Sodas.

McIntrye has kept busy with Eco-Tech since his dream of relocating The Market to a larger space, and incorporating a fresh- and prepared-foods grocery, unraveled about 18 months ago. The project, now led by Chef Scott Crawford and called Standard Foods, will open soon around the corner.

While grateful to have more time with his young family, including a third daughter born in February, McIntyre admits he's been itching to get back into the kitchen.

"I've always joked about wanting to buy that space. It fits my rule of no more than eight minutes or eight miles to work," says McIntyre, who lives across the street from his former eatery, which has since become Stanbury. "My wife is pretty happy about it. I'll never spend the kind of hours there that I did at The Market."

When it debuts, the café will be open during the pharmacy's hours of 9 a.m. to 6 p.m. Service will focus on lunchtime and early supper soups, salads and sandwiches, including a few tweaked versions of standards favored by regulars of the old luncheonette.

"We'll probably have Hump Day hot dogs, which they used to do," says McIntyre, who hired former Market line chef Joey Jannick for the same role. "We'll also bring back chicken salad sandwiches, but not from big tubs. We'll make it ourselves using the best local ingredients."

That approach also appeals to Rudewicz, who has wanted a venue to showcase his soft drinks. Instead of Coke or Pepsi, the soda fountain will become the first location where seasonal Crude Small-Batch Soda will be dispensed by tap.

Rudewicz promises creative ice cream floats, fruity phosphates and a root beer that is sweetened with molasses and honey. "At the end of the day, soda is sweet, flavored water," says Rudewicz, who uses no preservatives or high fructose corn syrup in his products. "If you're going to drink soda, it ought to be the best tasting, healthiest kind available."

With choices like Pineapple & Ginger and Lime, Cucumber & Habanero, most Crude sodas and vinegar-based shrubs are designed more for an adult's palate than a child's. Flavors are complex and decidedly crisp, making them a satisfying alcohol-free drink option. However, the café's liquor license means they also can serve as cocktail starters.

Rudewicz plans to stay open late for First Fridays. Over time, he and McIntyre intend to have evening food and beverage service on weekends and on other event-related occasions.

"We'll never be a late-night bar and restaurant," says McIntyre, noting that The Station, Person Street Bar and upcoming Standard Foods have that covered. Likewise, he adds, they have no intention of competing with bakeries and coffee shops, such as Yellow Dog Bread Company and Slingshot Coffee Co.'s aptly named Weekend venture.

"Our goal is to be something different, a relaxed neighborhood place to have a healthy meal or a drink," he adds. "It's our neighborhood, too, so we're excited to be part of the scene."

This article appeared in print with the headline "A new dining prescription."

Related Locations


Showing 1-1 of 1

Add a comment

Subscribe to this thread:
Showing 1-1 of 1

Add a comment

INDY Week publishes all kinds of comments, but we don't publish everything.

  • Comments that are not contributing to the conversation will be removed.
  • Comments that include ad hominem attacks will also be removed.
  • Please do not copy and paste the full text of a press release.

Permitted HTML:
  • To create paragraphs in your comment, type <p> at the start of a paragraph and </p> at the end of each paragraph.
  • To create bold text, type <b>bolded text</b> (please note the closing tag, </b>).
  • To create italicized text, type <i>italicized text</i> (please note the closing tag, </i>).
  • Proper web addresses will automatically become links.

Latest in Food Feature

Twitter Activity


The Refectory is no longer on the Duke Campus. Their new, permanent location is on Chapel Hill Blvd, and yes …

by Beth Owl's Daughter on The Refectory Cafe (Durham County)

Food was good. Service was extremely poor last night. Server had to be reminded too many times to bring a …

by robbo on Blu Seafood & Bar (Durham County)

Most Read

No recently-read stories.

Visit the archives…

Most Recent Comments

Jesus Vasquez - I don't want to speak for Monica Segovia-Welsh, featured in this story as one-half of the business, …

by victoria_foodeditor on Chicken Bridge Bakery Feeds Bodies and Minds with Baked-In Messages of Resistance and Solidarity (Food Feature)

As for the previous post, please explain the difference between "appropriating" and celebrating/appreciating different cultures.

by Barbara 2 on Chicken Bridge Bakery Feeds Bodies and Minds with Baked-In Messages of Resistance and Solidarity (Food Feature)

Another White boy appropriates Latino culture. But it's cool, cause he's against HB2, supports the protestors at Standing Rock, and …

by Jesus Vasquez on Chicken Bridge Bakery Feeds Bodies and Minds with Baked-In Messages of Resistance and Solidarity (Food Feature)

While I hate to see local/small farmers get hurt, the problem that could eliminate it would be to stop the …

by Barbara 2 on Trump’s New USDA Pick Is Making It Harder for N.C. Farmers to Survive (Food Feature)

WHY cut down those 50 ft. pine trees, dude??????

by Phyllis Nunn on Raleigh Artist David McConnell's Infinity Hundred Is a Biodiverse Alternative to Big Agriculture (Food Feature)

© 2017 Indy Week • 320 E. Chapel Hill St., Suite 200, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation