Boxyard Newsletter - February 11, 2026
Here's a repost of our newsletter using our website. Otherwise it's a junky URL that looks like a scam. I wouldn't even click on it, and I wrote it. - Sean
This winter hit local restaurants hard — and Boxyard has felt it too. In fact, the past two months have been the slowest we’ve seen in nearly five years.
Before we get into spring, I want to share one simple request: to prioritize the three Rs of supporting local. Plus a little coda at the end as I got revved up!
Return
A visit this week or this month makes a real difference. A big thank-you to everyone who’s already returned, especially our regulars.
If it’s been a while, you’ll see some menu updates. We’ve added new local favorites and exclusive styles you won’t find anywhere else... like the Pulaski, a Lo tavern-style pizza with house giardiniera and Firsthand Foods sausage. Go whole-hog and get it well done!
Review
Online reviews matter — not just to algorithms, but to our team here. Google reviews are especially helpful, so if you’ve visited Boxyard RTP (or Top Box upstairs), a quick review would make a big difference.
Reserve
Now through Feb. 21, we’re waiving the Top Box reservation fee with a reasonable minimum spend. After Feb. 22, the space will be closed for repairs until March 6 — so plan early for spring gatherings.
Coda
If you’re still reading, thank you. I sat down early this morning — too early for coffee — and this was on my mind: it’s been tough. Not just for us, but for a lot of independent businesses trying to hold their ground.
Sometimes it feels like we celebrate every new chain that lands in the region, as if scale equals success. What if we gave even a fraction of that attention to the independent venues that make this place feel like home?
Chef James and I love what we do. I know I wouldn’t trade it for the world: my purpose is to facilitate joy. I love food, drink, and serving people.
But moments like this remind me that local doesn’t survive on sentiment. It survives by showing up.
Thanks for being in this with us.
Sean
Triangle resident since 1992 | Hospitality for life