Nestled at the intersection of Brookside, East Mordecai, and Oakwood stands Big Cat: A boldly orange restaurant that is redefining dining in Raleigh, North Carolina.
The hotly anticipated new spot is all about reimagining what a neighborhood restaurant can be. Big Cat’s bold colors, funky lighting, and endless cat-themed trinkets (including custom-made papier mâché cat heads) bring guests in like a magnet, and its inviting feeling keeps them vibing for hours.
The Start Of Something New
“My son gave me the idea,” says co-owner Justin Pasfield. “When the place that was here before closed down, local high schoolers had nowhere to go after school.” With the neighborhood Mexican spot closing, Pasfield jumped into action and brought together Raleigh’s most beloved food stars: Cheetie Kumar, Paul Siler, Angela Salamanca, and Marshall Davis.
Together, they brought their depth of experience to create a space that is deeply personal. Siler sourced and painted the light fixtures himself to ensure warm lighting throughout. Kumar and Pasfield have nurtured relationships with several North Carolina farmers and distributors, so each dish served gives right back to the community. The Big Cat team even sent surveys to their neighbors. “We expected only 100 surveys, but received around 500 thanks to Angela,” Siler recalls.
“We’re like an Olympic ring Venn diagram,” says Kumar, “We complement each other’s set of skills.” The trust, camaraderie, and shared purpose is felt in every aspect of Big Cat.
A Purr-fect Meal
Just like the eclectic cat tchotchkes scattered around the restaurant, dishes at Big Cat are bold, colorful, and, most importantly, fun. The menu reflects a blend of cultures, drawing upon Southern-style cooking with Mediterranean and Southeast Asian influences.
When the roasted oysters arrive, their usual brininess is softened by a fragrant coconut curry and sharp Asiago cheese. Meanwhile roasted carrots’ natural sweetness is highlighted by a refreshing drizzle of herby labneh. The smoky heirloom chicken is tender and bright thanks to a tangy citrus marinade, and finished with a chimichurri that adds an extra bit of acidity and spring-time freshness…