Calling a bar a great bar is highly subjective. For some, that bar is a dark hideaway from the troubles of the day. For others, it’s a place where the dance floor stays packed until closing time. A great bar might depend on its location, its menu, and the prowess of its bartenders.
But I’d argue that greatness also isn’t just about the bar itself—what elevates a bar is shaped by where you are in life and what you’re looking for at that moment.
I’ve had several chances to visit the recently opened Bend Bar and the new State of Beer location from Trophy Brewing, both on Morgan Street near the flagship Trophy Brewing. Sitting side by side, the spaces offer cozy interiors paired with firepits, picnic tables, and plenty of outdoor seating, making them feel right at home in their neighborhood.
Bend Bar opened quietly in December; this State of Beer location opened in late January. The dual spaces work for just about any mood—a lazy afternoon cocktail or beer outside on a warm Saturday, a casual dinner by one of the firepits, or a quick bite to go after meeting friends for happy hour. Whether you’re settling in for a board game before heading home or stopping in for a pre-night-out cocktail (if you have more energy than I seem to these days), these spaces fit the moment effortlessly.
I was excited when news of these new locations broke, but it came on the heels of something bittersweet—the announcement that Young Hearts Distilling would be moving out of the space that was once home to Busy Bee. A truly great bar that defined my first ten years in Raleigh.
Busy Bee and their upstairs hangout “The Hive” opened in 2009, just months after I moved to Raleigh and started working downtown. It’s hard to remember a great night from that time that didn’t include their infamous tater tots, a Miller High Life or a Queen Bee—a delightful mix of gin, St. Germain, and pineapple.
great Raleigh bars: a look back
My wife and I had just married, and with a relatively meager social life, we built much of it at that bar. In the years that followed, we celebrated both highs and lows there. When she died in 2013, it was the first bar I visited with friends who were trying to help me find my footing again. And in the years after, as I pieced together what life looked like on my own, it was one of my main hangouts—a place that held both memories and new beginnings. Eventually, I drifted away from nights spent at The Hive as new spaces opened across town.
The team behind Busy Bee would eventually have another success story on their hands with Trophy Brewing—a single location that would become an empire of sorts. Over time, they expanded their portfolio to include everything from the original Trophy on Morgan Street to Trophy on Maywood, a taproom, production facility, events space, and Young Hearts Distilling, which would ultimately become the final tenant in the original Busy Bee space.
I sat down with Chris Powers recently to discuss this transition. Powers is one of the original founders of Busy Bee and Trophy alongside David Lockwood, David Meeker, and Les Stewart.
When they announced in December 2024 that Young Hearts would be moving its production and their lease on the building was coming to an end, my mind immediately went back to all the late nights spent in that space.
The lighthearted early years, the nights spent in mourning, the early steps back into dating and finding love again, and the realization that I could have fun without it being a betrayal. The memories came rushing back in the way only a place that truly mattered could unlock.
The good news for Raleigh is that the Trophy team has knocked it out of the park once again with these new locations. They mark a new chapter for the city—and, in some ways, reflect the transition many of us who moved to Raleigh between 2006 and 2010 have gone through ourselves.
A Raleigh generation enters a new era
While chatting, I asked Chris if he saw Bend Bar and State of Beer as part of a new era for Raleigh—just as they are for the company and for him. After all, he and his wife met at Busy Bee. Today, they have three kids and a growing set of businesses.
“You know, at this stage in our lives, we’re more likely to go out somewhere close to home,” Powers said. “There’s definitely a renewed energy in neighborhoods across town because when you’re a neighborhood hub, people want easy parking, they want bike parking—and you end up with a lot of people just walking over from their houses.”
Powers noted that many of the entrepreneurs who came of age in Raleigh are now in their late 30s and 40s, balancing careers and families—just as he is. And like anyone navigating this stage of life, nights out might look a little different. Instead of closing down The Hive’s dance floor at 2 a.m., this group is more likely to grab a quick beer after work or enjoy a few cocktails and a snack on a Saturday afternoon before heading home. For Powers and his team, the vision is clear: Bend Bar and the just-opened State of Beer are meant to be gathering spaces.
The Trophy team put a lot of thought and energy into designing Bend Bar. During our conversation, Powers pointed out various design elements, including what he jokingly referred to as “the fast lane”—a setup that allows guests to order a drink as soon as they walk in before deciding where to settle in for the evening. Whether it’s a cozy seat by the window, a table under the heaters on the porch, or a picnic table out back on a nice night, the space is built to be easy, welcoming, and functional.
“I think you’ll see people coming in after work, people who work from home grabbing that first drink of the day, or friends catching up over a drink in the evening,” Powers said. “The idea is to create that third place—you know, not work, not home—but a place where somebody can go after work and be comfortable, or, you know, not feel like they have to get dressed up to go out here. Equally, we want it to be a place where they can come in dressed up before a night on the town.”
And if you want a great sandwich and an interesting beer, the second State of Beer is now open next door in a similarly charming bungalow.
The State of Beer space features a seven-seat bar, a handful of tables inside, and patio heaters outside, making it a year-round destination. A shared backyard between the two locations, complete with fire pits, invites you to linger over another beer (or two). The two spots share an ABC permit, meaning you can move seamlessly between them—sipping a cocktail from Bend Bar while ordering State of Beer’s new mozzarella sticks.
This second State of Beer feels like a natural evolution of the original, keeping its core identity intact while introducing a full kitchen and thoughtful menu expansions. Thanks to the addition of a fryer—a first for State of Beer—the menu now features harissa dry-rubbed wings and crispy fries alongside the classics. The chicken cutlet sandwich comes in two styles: a classic Chicken Parm or a version topped with cherry pepper relish, provolone, and greens. There’s also hot pimento cheese on sourdough and even housemade chocolate chip cookies for a sweet finish.
But don’t worry—longtime State of Beer favorites like the Jive Turkey, Alabama Slammer, and pasta salad aren’t going anywhere.
Our goal is to constantly tweak things to make sure that we’re representing hospitality and all of the forms that it takes.”
For longtime fans, this second State of Beer offers more of what made the original great—good food, good beer, and a setting that invites you to stay a little longer.
“I hope people are coming in here and they’re talking about the hospitality,” Powers commented when asked about the hopes for these new projects. “I hope they’re talking about the quality of the drink that they had. and the way that the bar makes them feel. Our goal is to constantly tweak things to make sure that we’re representing hospitality and all of the forms that it takes. We want these spaces to feel welcoming—no matter where someone is in life, their day, or their weekend.”
And what is next for the Trophy team? They have another massive Trophy project in the works as well. It will also reside in the heart of a neighborhood as it takes its place next to Ajja on Bickett Boulevard. Time and growth don’t slow down for any of us.
The secret I’ve found is to embrace where you are and try to relish the moment. Our favorites will inevitably close or change, but the ingredients that make a great bar or restaurant will allow for something new that meets us where we are.
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