The long-awaited opening of Tupelo Honey Café is finally here. The much hyped, Asheville-based restaurant opens its 8th store in the new residential building at 425 Oberlin Road (across from where Balentine’s was).

Fans of the restaurant’s other locations will be familiar with the menu , a Southern take on breakfast, casual dinner entrees, and excellent side veggies, all scratch-made. Dinner entrees are mainly priced in the teens, however a couple of nicer entrees exist in the twenties.

We had a chance to sample some items at the original Asheville location as well as the new Raleigh location, and the experience is well-conveyed, with much more elbow room in Raleigh. One of the can’t-miss items for breakfast is the Sweet Potato Pancake. Sweet potatoes are the one food that make me gag, which is why I was so surprised to have my socks knocked off by this cinnamon, peach butter, and spiced pecan-enriched creation. The pancake is about the size of a personal pizza, and is one of the best breakfast foods I’ve ever had.

Tupelo Honey has a nice selection of sandwiches, yes, but creative twists separate this restaurant from others. The BLT with a fried egg was excellent, however the bread is what really made the sandwich. Also worth seeking are the BBQ Egg Rolls, a delicious fusion of Far East and Deep South.

It is rare to see a restaurant that excels at breakfast do the same for dinner, and Tupelo doesn’t disappoint. We tried the fried chicken, which easily glides in as Raleigh’s best. Also excellent was the Pork Chop with Braised Figs. While the meat was slightly overcooked (probably taken to 175 degrees by training cooks), the fig/red wine sauce was truly delicious. This preparation of figs danced a delicate line of bitter and sweet in each bite.

Finally we tried the Shrimp and Grits, which was only a mild success. The goat cheese grits in this dish are smooth and creamy without knocking the palate over with fat (an Achilles heel in so many restaurants). The “spicy roasted red pepper sauce” over delivered on spice, being hotter than anything in Chipotle’s salsa lineup. That coupled with the over abundance of red peppers might have some diners disappointed. We felt the dish needed just another layer of flavor, whether from a touch of parsley, spinach, or even scallions. (For an $8 premium, the dish can be made to Cheesecake Factory-levels of huge with more shrimp, and the addition of onions, mushrooms, spinach, and bacon – definitely rounding out the dish for flavor but pushing it into the “dish for two” realm.)

Side dishes at Tupelo Honey are across the board outstanding. We couldn’t get enough of the fried okra, actually surpassing the pan-fried, cormeal-encrusted masterpiece my Brevard grandmother once made. Another eye-opener is the Cheesy Smashed Cauliflower, a fascinating mashup of minced cauliflower, cream cheese, cheddar cheese, and garlic (pictured to the left of the BLT sandwich). Not to be missed, as well, are the shoestring fries, sprinkled with parmesan cheese and “BBQ Spice”. The spice is subtle, leaving the parmesan to do the heavy lifting here.

The restaurant features two drinks worth trying. The Rosemary-Peach Lemonade is excellent, yet a bit heavy on the rosemary, while the Blueberry Punch is an outstanding, sparkling blend of blueberries, pineapple, apple flavors. These drinks are $3.50 and unfortunately do not come with free refills.

Each meal comes with a complementary course of homemade biscuits. Tupelo puts a welcome twist with accompanying, delicious blueberry jam and honey.

Finally for dessert we ordered the excellent Pecan Pie, topped with a light application of perfectly blended caramel sauce. Banana Pudding is the other dessert, rounding out an excellent Southern experience.

The 6,500 square foot restaurant is thoughtfully decorated with works from four Raleigh artists (Matt McConnell, Linda Dallas, Brandon Cordrey, and Jeremy Maronpot), each depicting a part of the area’s flavor using rough, classic, rural materials. The only somewhat modern piece is the magnificent honeycomb light fixture with blown glass “honey drips”, found at the restaurant’s entrance. There are 180 seats, including a large sidewalk dining area that features a comfortable nook with a fire pit and upholstered seating. The bar, located oddly o n the far end of the dining room, features 22 Stone Brewing brands.

The restaurant’s design is long on capacity and short on lounging space. The restaurant is going to be slammed, and I don’t know where people will wait for tables (We waited 50 minutes for lunch in Asheville, and I anticipate dinner service wait times of at least 1.5 hours for many weeks to come).

Another problem we encountered is the booth seating dimensions. The cushions are probably 3” deeper than common designs, firmly pressing into the back of my knees. Booth seats are so high that my feet barely touched the floor. I am 5’9”, and those shorter than I had dangling feet and sleepy legs by the meal’s end. Luckily the problem is not in the booth’s frame design, but rather the cushion itself.

The price point is a smidge high for casual dining. With no alcohol, the dinner bill after tax and tip usually ends up being $25-$30 per person. That said, the portions are very large, so many leave with a doggie bag. (I, on the other hand, chose to make myself miserable by eating everything in sight).

Tupelo Honey’s design brings a real challenge to Raleigh. It is a true urban design in a suburban area of the city. Parking is extremely limited, so the restaurant reportedly will have valet parking. There are few spaces available in surrounding neighborhood streets, and virtually every surrounding business tows for non-customers (USPS, McDonalds). Many will park in Harris Teeter’s lot, and this will present problems for that store’s already limited parking offering. A mediocre restaurant would not make it in this location.

The parking issue won’t put a dent in the restaurant’s bottom line, but what it will represent is a huge demarcation between the two cultures in Raleigh. Old Raleigh people want to drive up to a restaurant’s front door, and don’t accept valet services. Hayes Barton Café is a real challenge to this crowd, for example. However the younger, newcomer set will freely accept these challenges as the norm, and won’t allow access to be a factor in determining the success in the new Oberlin corridor. As a Raleigh lifer, I didn’t recognize a soul at the restaurant’s soft opening. We noted that we didn’t “feel like we’re in Raleigh”, and that’s not likely to change.

Tupelo Honey is a fresh welcome as it doesn’t remind me of any other restaurant. It doesn’t have a Pulp Fiction feel to it, doesn’t imitate other modern restaurants with cold, hard decorating and we’re-so-cool electronica music, and doesn’t feel pretentious. Tupelo Honey feels real, and delivers on quality , perfectly representing a new standard for the New Economy, an era that champions casual excellence.

Note: Tupelo Honey will operate with only dinner hours for the first two weeks.