Local News

New to the Neighborhood: July 2026

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Tuesday, 28 July 2026

Written by Staff Report

Cumberland County continues to welcome an exciting mix of new restaurants, retail shops, service providers, and specialty businesses. From longtime entrepreneurs expanding their reach to first-time business owners pursuing a dream, these recent additions are bringing fresh ideas, new jobs and more choices for residents. In this roundup, we're highlighting the newest businesses to open their doors and inviting you to discover what they have to offer. Shopping and dining locally helps our entire community thrive.

SEVEN5 DINER
3612 Ramsey St.
910-229-3834
Seven5 Diner, which opened its doors on June 20, is a new American diner offering a diverse menu of classic diner favorites, late-night comfort food, and Southern specialties. Open from 5 p.m. to 5 a.m., Wednesday through Sunday, the diner is specifically geared towards late-night patrons. Much like other late-night establishments, they serve breakfast all night and feature dinner options such as smash burgers, quesadillas, and traditional Southern platters.

TACO AREPA
3920 Black Bridge Rd., Hope Mills
910-441-8656
https://www.facebook.com/tacoarepafoodtruck
What began as a food truck has now found a permanent home inside the BP gas station. Taco Arepa serves up Colombian and Mexican fusion dishes featuring perfectly seasoned, slow-cooked meats. Don't forget to place your to-go order or visit one of their food trucks, which will continue to operate.

BISCUIT BELLY
145 Glensford Dr.
910-252-8875
www.biscuitbelly.com
Biscuit Belly, a Kentucky-based "craft casual" brunch spot, is celebrated for its generously sized, homemade Southern biscuits and inventive brunch offerings. The new Biscuit Belly location is slated to open on Tuesday, Aug. 4, with a public grand opening celebration following on Friday, Aug. 7. This grand opening will include special promotions and loyalty rewards.
Must-try signature dishes include The Rockwell, featuring buttermilk-fried chicken, cheddar and sausage gravy; The G.O.A.T., a combination of fried chicken, goat cheese and sweet pepper jelly; and Mama's Boy, which includes fried chicken, jalapeño pimento cheese, spicy pickles and a fried green tomato. Popular customer choices are Bonuts, biscuit donut holes coated in cinnamon sugar and served with bourbon cream cheese frosting or berry jam, Pancake Corndogs, and The Gravy Train, mini biscuits accompanied by your choice of sausage, mushroom, or smoked gouda mornay gravies.
The restaurant also offers bottomless drip coffee, exclusively roasted by Heine Brothers', along with specialty espresso drinks like the Cinnamocha and Brown Sugar Shaken espresso. Complementing the food and coffee menu is a selection of breakfast cocktails, including mimosas and tequila sunrises.

PEI WEI ASIAN KITCHEN
145 Glensford Dr.
Pei Wei Asian Kitchen is an American fast-casual restaurant chain that specializes in pan-Asian cuisine and wok-fired dishes. The menu features beloved pan-Asian favorites, including Mongolian Beef, Sesame Chicken, Honey-Seared Chicken and General Tso's Crispy Tofu, complemented by noodle dishes such as Chicken Pad Thai and Dan Dan Noodles. Each entrée can be customized with your choice of steamed rice, fried rice, cauliflower rice or noodles. The restaurant also provides dedicated gluten-free and vegetarian options, lighter-calorie selections, and appetizers ranging from crab wontons and pork egg rolls to steamed dumplings. No official opening date has been announced at the time of publication.

NATURE'S HERBAL CABINET
1400 Walter Reed Rd., Suite 190
https://nhctribe.shop/
Nature's Herbal Cabinet is a holistic health and wellness shop founded by the Strickland family. The store specializes in regenerative agriculture and natural ingredients, offering a curated selection of herbal formulations, remedies, and wellness products. They celebrated their grand opening on July 11.
The shop features signature liquid remedies, including Sea Moss Living Bitters, Sugar Support Bitters, Parasite Cleanse Bitters and Healthy Lung Living Bitters—all infused with elderberry and chlorophyll. Their product line extends to herbal supplements and topical treatments organized by specific wellness goals: joint and mobility support, sleep aid, stress and anxiety relief, detoxification and cleansing and sustained energy. Additionally, the store carries naturally derived gummies and wellness remedies formulated for relaxation and better sleep.

GERMÈNE’S HOME KITCHEN & BAKERY
1205 Robeson St.
910-252-9053
https://ghkbnc.com/
Germène's Home Kitchen & Bakery, named after Eddie Claude's beloved grandmother, is an authentic Haitian-Caribbean restaurant and bakery owned and operated by Claude—a U.S. Army veteran and Haitian-born entrepreneur—along with his wife Ruth and their family. The restaurant celebrated its grand opening on Saturday, June 27.
The menu features signature entrées such as Griot, seasoned fried pork with fried green plantains; Taso Kabrit, fried goat; Lalo, jute leaf stew; Chayote with Pork and Mixed Seafood and Mayi Moulen ak Sos Pwason, cornmeal served with red snapper in savory sauce. The bakery showcases Haitian-style scrambled eggs, plantain porridge, savory Haitian puff pastries known as pâté, cassava cake and freshly baked breads. The beverage selection includes creative island cocktails featuring Barbancourt rum and Prestige beer, such as The Carnaval, Troubadou and The Citadel.

TOUCHDOWN WINGS
5508 Raeford Rd.
www.touchdownwingsfayetteville.com
Touchdown Wings is a counter-service restaurant brand specializing in quick-service comfort foods, including hand-tossed chicken wings, Philly cheesesteaks and seafood platters. The brand is moving closer to opening its second Fayetteville location, with new signage recently installed at 5508 Raeford Road near the intersection of Raeford and Skibo roads. The original location operates on Ramsey Street in a former Bojangles building and has become known for its diverse menu offerings.
The restaurant features crispy bone-in and boneless chicken wings tossed in dozens of flavor options, ranging from classic choices like Buffalo, Lemon Pepper and Garlic Parmesan to sweet or extra-spicy specialty glazes. Philly cheesesteaks come in beef, chicken and shrimp varieties, topped with melted cheese, sautéed onions and peppers, while the menu also includes gyro wraps, burgers, and crispy fried chicken sandwiches. For seafood lovers, Touchdown Wings offers fried platters featuring catfish, whiting, tilapia and jumbo shrimp, all served with sides like seasoned fries, onion rings, and wok-fried rice.

Keep an eye out for…..

CAMDEN COMMONS
Hope Mills
The Town of Hope Mills broke ground on its new development, Camden Commons, at the beginning of July. This will be an 82-acre shopping plaza anchored by Target. Target is expected to open in 2027.

Dining Guide: Southern Comfort Food

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Tuesday, 28 July 2026

Written by Staff Report

There’s nothing quite like Southern comfort food to make you feel at home. Cumberland County is filled with restaurants that have perfected the art of hearty, flavorful cooking, like crispy fried chicken, slow-smoked barbecue, creamy macaroni and cheese, buttery biscuits, or a slice of homemade pie.
Longtime family-owned establishments serve generations of loyal customers, and modern eateries put a fresh spin on Southern classics. Fayetteville, Hope Mills, and the surrounding communities offer plenty of delicious ways to satisfy your cravings.
Perfect for gathering with family after church, meeting friends for brunch, or simply searching for a comforting meal made with Southern hospitality, these local favorites showcase the flavors and traditions that make Southern cuisine a beloved part of our community.

KINLAWS GRILL
1816 Sapona Rd.
910-483-9425
www.kinlawsgrill.com
Kinlaw's Grill is a beloved, long-standing restaurant in East Fayetteville offering traditional Southern Country cooking in a relaxed, cafeteria-style setting. Since 1979, Kinlaw's has been known for its fast service, affordable prices and down-home hospitality. They deliver high-quality homestyle hot meals. Their Southern staples include biscuits, grits, homestyle potatoes, and sausage gravy for breakfast; Southern fried chicken, batter-fried pork chops, and chicken and pastry for lunch; and collard greens, hush puppies, and banana pudding for sides and dessert.

CIRCA 1800 RESTAURANT & BAR
108 Person St.
910-568-4725
www.thecirca1800.com
Circa 1800 is a premier upscale dining destination that is ushering in the "New Southern" cuisine and farm-to-table ethos. The venue is a blend of historic downtown charm with modern culinary flair. Circa 1800 emphasizes regional sustainability, sourcing its ingredients from local vendors. Menu highlights include Southern eggrolls, shrimp and grits, fried green tomatoes, sweet corn hushpuppies and red pepper jelly-glazed mac & cheese.

MELVIN'S AT RIVERSIDE
1130 Person St.
910-339-3059
https://melvins-atriverside.com/?utm_source=google
Melvin's at Riverside is celebrated for its hearty Southern soul food, barbecue, and home-style comfort dishes. Melvin's offers a relaxed, casual dining setting centered around generous portions and authentic soul food. It is the go-to restaurant for slow-smoked barbecue, seafood platters and hearty meat combinations. Highlights of their menu include pecan-wood slow-smoked brisket, hand-breaded fried chicken, and traditional sides like fried okra, sweet potato soufflé and corn bread. Finish off a meal with homemade banana pudding and a glass of sweet tea.

CHASON'S BUFFET
1758 Owen Dr.
910-860-4899
https://tinyurl.com/ms23f4ch
Chason's Buffet is a spacious, all-you-can-eat Southern cooking and soul food buffet. Their atmosphere is warm and family-friendly and ready to welcome large groups looking for classic down-home hospitality and a variety of comfort dishes. They are known for their traditional Southern staples, slow-cooked meats, fresh seafood and home-style sides. Features of their menu include baked and smothered chicken, meatloaf, country-style steak, clam strips, seafood casseroles, and sides like collard greens, fried okra and hush puppies.

SOUTHERN COALS
3319 C Raeford Rd.
910-745-7675
www.southerncoals.com
Southern Coals is a family-owned restaurant known for serving authentic low-and-slow smoked meats and traditional Carolina comfort food. Their casual, rustic atmosphere with wood accents has a welcoming neighborhood feel. Southern Coals is known for their generous portions and friendly service. Their menu highlights include pit-smoked meats, pulled pork sliders, brisket sandwiches, bacon-braised collard greens and potato salad. Complete your meal with some peach cobbler and sweet tea.

FOOD 4 THE SOUL
6829 Fillyaw Rd. #102
910-302-0116
Food 4 the Soul is highly regarded for its generous portions of authentic, home-style soul food and Southern comfort classics. Their welcoming and informal environment is family-friendly, a great place for anyone looking for rich, comforting and traditional home-cooked meals. Their signature meals include fall-off-the-bone oxtails served in rich gravy, smothered pork chops, and crispy fried chicken, as well as traditional sides like black-eyed peas, collard greens and mac & cheese.

LEVEL 88
5112 Yadkin Rd.
910-500-3092
https://level-88.com/
Level 88 is a modern restaurant and lounge blending upscale Southern soul food with a lounge-style atmosphere. A popular destination for date nights, group celebrations, and weekend brunches, their menu puts an elevated spin on classic Southern, Cajun and coastal Carolina comfort food. Highlights on the menu feature Cajun shrimp and grits, slow-simmered weekend oxtails, smothered pork chips, fried cabbage and sweet plantains.

BARBARA ANN'S SOUTHERN FRIED CHICKEN
3740 S. Main St., Hope Mills
901-491-5859
https://tinyurl.com/ph8t88ys
Barbara Ann's Southern Fried Chicken is known for its scratch-made Southern classics. Their casual and friendly establishment has a loyal following due to its generous portions and authentic home-style seasoning. Menu highlights include their signature fried chicken, pork barbecue and chicken and waffles. Their traditional sides include candied yams, bacon-braised collard greens and creamy baked mac & cheese.

STEWART'S TAVERN
116 N Main St., Raeford
910-479-1313
https://stewartstavern.com/
Stewart's Tavern is carrying on the local barbecue heritage that started with Fowler's Barbecue with its low-and-slow wood-smoked meats and lively community tavern environment. Stewart's Tavern features a rustic and casual atmosphere that functions as both a sit-down dining experience and a gathering spot for craft beers on top, sporting events on the TV, and regular live music performances. Their menu highlights include shrimp po'boys, brisket Reuben, smoked chicken wings, and sides like coleslaw, potato salad and homemade banana pudding.

CEDAR POINT RESTAURANT
997 N Bragg Blvd., Spring Lake
910-497-9127
Cedar Point offers a nostalgic diner vibe where friendly service and hospitality take priority. Known for their generous portions, fast service, and cooked-to-order comfort food at budget-friendly prices. Their menu highlights include country ham, grits, and biscuits for breakfast; burgers and hot sandwiches for lunch and traditional Southern comfort plates for dinner.

More to give: Bob Pinson's commitment to community

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Tuesday, 28 July 2026

Written by Tiffany Haywood

Retirement ended Bob Pinson’s time at the Arts Council, but not his commitment to serving Fayetteville through the arts.
For many within the Fayetteville community, the name Bob Pinson has long been connected to the Arts Council of Fayetteville/Cumberland County. After a carefully planned retirement from the organization, the announcement of his new role as interim executive director of the Fayetteville Symphony Orchestra may have seemed unexpected, to say the least.
But for Pinson, retirement was never based on a number of years. It was about reaching a sense of completion while still carrying a desire to build community and connections through the arts.
Despite three years of planning intended to prepare the Arts Council for its future, Pinson had not anticipated how it would feel to step away from work that had kept him connected to Fayetteville and its cultural community for so many years.
“I really kind of realized that I really wasn’t ready to just step away,” he said. “I’m not ready for that yet.”
Pinson still had more he was willing to contribute. He simply did not know where that contribution would lead next. The answer came through the Fayetteville Symphony Orchestra.
The organization was entering its own period of transition, creating an opportunity for Pinson to bring his leadership experience into a role that remained connected to the arts while allowing him to serve the community in a different way.
The symphony was not unfamiliar to him. His work through the Arts Council had already given him years of interaction with the organization and an understanding of both its accomplishments and the areas where additional support could help it move forward.
Accepting the interim executive director position was not simply a return to work after retirement. It was a continuation of the kind of work that has followed him throughout his life: building relationships, strengthening organizations and creating opportunities for people to connect
through the arts.
Pinson brings years of hands-on financial knowledge and experience to the role as he helps the symphony close out its fiscal year, prepare to select its next music director and consider how decisions made now will shape the organization’s future.
“This year is a foundation-building year,” he said.
For Pinson, that foundation begins with the people connected to the symphony and the relationships it has built within the community. It means reconnecting with supporters, strengthening community relationships and ensuring the organization has the structure and resources needed to continue growing. For Pinson, leadership has always come back to people.
A 21-year Army career taught him that lesson long before his work in Fayetteville’s arts community. The titles and responsibilities changed after his military career, but the value he placed on relationships did not.
“As an infantry guy, it’s about people,” he said. “It’s being able to work with the people that you’ve got and to take care of the people that you’ve got.”
That people-first approach now guides the way Pinson is helping the Fayetteville Symphony Orchestra move through its 70th year and one of its most defining transitions. The organization is preparing to select its next music director through a process that brings the community directly into the decision.
Four finalists will each lead one of the organization’s major concerts during the upcoming season. Each candidate will rehearse with the musicians, meet with the search committee and spend time getting to know Fayetteville before taking the stage.
The process will show not only how each finalist conducts, but how each connects with the musicians, the organization and the community.
“We’re trying to make each one of those experiences identical, so it’s a true apples-to-apples comparison,” Pinson said.
The concerts, held at Huff Concert Hall at Methodist University, will allow residents to hear each finalist and take part in the symphony’s next chapter.
“Yes, we’re looking at them, but they’re looking at us, too,” he said.
For Fayetteville, that creates an opportunity to show each candidate more than an audience. It allows the community to demonstrate its support for the arts and the place the symphony holds within Fayetteville.
Pinson wants residents to recognize what already exists here and become more engaged with it.
“If you haven’t been to a symphony production, you’re really missing out,” he said.
He sees live music as an opportunity to step away from everyday pressures, share an experience and appreciate Fayetteville’s cultural community.
“We as a community ought to really be proud of what we have,” he said.
That belief is part of what made the symphony such a natural next step for Pinson. He changed organizations. He changed titles. Even the uniform had changed long ago. But the part of the work that matters most to him did not.
Moving from retirement into the interim role was not simply a return to work. It was the recognition that Pinson still had more to give to the community he calls home.

(Photo: Bob Pinson recently took over as interim executive director of the Fayetteville Symphony Orchestra. He had retired from the Arts Council of Fayetteville/Cumberland County earlier this year. Photo by Linda McAlister)

Feeding families, growing leaders: YMCA SUN Meals To Go

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Tuesday, 28 July 2026

Written by Tiffany Haywood

Need doesn't have one identifiable look.
It can be the unhoused person seen along the road during a daily commute. It can also be the person sitting nearby in a doctor’s office or standing ahead in line at the bank. Need comes in different forms. It has no respect for a person's appearance, position or circumstances.
I learned that firsthand while reporting on the YMCA of the Sandhills' SUN Meals To Go program, where feeding families is only one part of the impact being made.
Operating through the USDA Summer Food Service Program, SUN Meals To Go provides children and teens 18 and younger with seven breakfasts and seven lunches each week through a rural non-congregate meal model. Instead of requiring families to travel daily or remain on site to eat, they can pick up a week’s worth of meals in one visit.
For Chealsea Sias, youth development director for the YMCA of the Sandhills, feeding families begins with removing barriers.
Transportation, fuel costs, work schedules and accessibility can prevent families from reaching traditional meal sites. The weekly distribution was intentionally designed to remove those obstacles.
"You can just show up as you are," Sias said. "It's the one thing that we found kind of meets the community needs without asking the community to do too much to get fed."
That flexibility extends beyond parents. Meals are distributed by household rather than requiring the same adult to pick them up each week.
A grandparent caring for children while a parent works can pick up meals. So can another trusted caregiver. Sias recalled one woman who regularly picked up 14 meal boxes because she helped care for several foster children in her community while their families worked or managed disabilities. It was another reminder that every family’s story is different.
That same lesson surfaced during one distribution when a teenage volunteer noticed what appeared to be an expensive SUV waiting in line.
The teen questioned why someone driving such a vehicle would need free meals.
Rather than correcting him, YMCA of the Sandhills CEO Jeff Darling invited him to ask the family about their situation.
The SUV had been borrowed because the family’s own vehicle had broken down. They had four children with special needs and relied on the meal program to help feed their family throughout the summer.
As they walked away, Darling asked the teen what he had learned. He recalled the teen replied with, “I won’t judge anybody in this line again.”
That willingness to look beyond first impressions is one of the lessons YMCA leaders hope their teen volunteers carry with them long after summer ends.
I saw that same commitment firsthand when I visited the distribution site at Word Education Church in Lillington on a rainy Thursday afternoon. Before making the drive, I contacted Sias to confirm the distribution would still take place despite the weather.
Her answer was simple.
The distribution was still happening.
When I arrived, I crossed paths with Sias as she headed out to purchase additional ponchos for the teenage volunteers. Rather than canceling because of the rain, the team adapted. Soon afterward, vehicles began lining up as families arrived for the meals they had come to depend on.
The program has grown dramatically since launching last summer. What began as a pilot expecting roughly 50 meal boxes per week now averages about 520 boxes weekly, surpassing its projected meal total within the program's first month. More than 1,000 meal boxes arrive every other week, and teen volunteers have developed an efficient assembly-line system to prepare, organize and distribute them.
Among those volunteers is Kilry Yarbrough, a 15-year-old student at Freedom Christian Academy who is in his fourth summer with the YMCA. After beginning as a Leader in Training, he is now a Counselor in Training and hopes to mentor younger participants. While volunteering fulfills community service requirements, Kilry said the experience has reinforced lessons his parents taught him long before he joined the program.
“My parents have always preached to me that we’re lucky to have what we have and not to be selfish because not every other family has what they need,” he said.
For Darling, the program's success isn't measured only by the number of meals distributed. It's also measured by the young people who return each year to serve others.
As the YMCA meal distribution prepares to expand into Cumberland County, teens from Cumberland are already volunteering alongside those in Harnett County, learning the system and preparing to help lead future sites.
“Teens mentoring teens has far more impact than adults mentoring teens,” Darling said. “That’s really the goal behind it.”
By the end of my visit, I realized the story of SUN Meals To Go wasn't simply about the meals inside each box.
It is about what happens when a community refuses to let distance, transportation, assumptions or even bad weather keep people from helping their neighbors.
The next time you think you know what need looks like, take a moment to consider the story behind what you see. Then ask yourself how you can help—whether by volunteering, donating or simply sharing information about programs like this one.
“We should never be surprised to learn of people’s needs around us,” Darling said. “We get so lulled into our day-to-day activities and so self-consumed that we don’t see the person in need that’s right next to us.”

(Photo: Families line up at Word Education Church in Lillington to receive a week's worth of breakfasts and lunches through the YMCA of the Sandhills' SUN Meals To Go program. Photo by Tiffany Haywood)