NC F&B Podcast · North Carolina Food & Beverage

Behind The Stick: Matt Coleman's Mixology Meets Neighborhood Vibe at The Davie

·40 min·4 clips

Matt Coleman describes using a 300-pound ice block and electric chainsaws to craft perfect cocktails at Fox.

This episode of the NC F&B Podcast features host Max Trujillo interviewing Matt Coleman, a longtime Raleigh bartender and owner of the neighborhood bar The Davey. Coleman is a respected figure in the local bar scene, having previously managed the high-end Fox Liquor Bar. The conversation traces Coleman's career from his time at Fox, where he helped run an elaborate ice program using 300-pound crystal-clear blocks, to opening The Davey in December 2018. He describes The Davey as a non-pretentious neighborhood pub on the corner of Davey and Blount Street, catering to nearby condo residents. Coleman explains he moved from craft cocktails to a more accessible model, though The Davey still offers seasonal menus and infusions like a pepperoncini vodka for its More Square Mule. Coleman and Trujillo discuss the interconnected "family tree" of Raleigh's cocktail culture, naming bartenders like Kyle Hank, John Para, Kevin Barrett, and Matthew Bettinger who have opened their own bars. They delve into cocktail theory, with Coleman outlining foundational "mother sauce" specs like the Daiquiri, Sour, and Martini ratios. The episode covers industry evolution, noting the rise of fresh juices and techniques like fat-washing over the past decade. A surprising insight is Coleman's brief venture into a small plates restaurant called The Darby post-pandemic, which faced labor and cost challenges. He reflects on the significant impact of Ashley Christensen's national James Beard Award win for the local industry. Coleman expresses cautious optimism about downtown Raleigh's revival, citing events like Brewgaloo drawing over 10,000 people and new hotel development. The tone is casual and conversational, filled with local camaraderie and inside jokes, often interrupted by Trujillo's dog Hershey. The style is educational when dissecting bartending fundamentals but deeply personal when sharing career stories and industry challenges. This episode would greatly appeal to Raleigh locals, hospitality industry workers, and cocktail enthusiasts interested in the business and culture behind neighborhood bars. Listeners seeking a highly structured, interview-focused podcast or those with no interest in regional food and beverage scenes might find it less engaging.

As heard by us

A Raleigh bar conversation that links olive-washed vodka and mother sauces to cocktail building.

Matt Coleman’s appearance on the North Carolina Food and Beverage Podcast keeps things close to the room. The focus stays on The Davey, which opened in December 2018 just before the pandemic, and Max Trujillo’s long-running rapport with Coleman gives the conversation an easy,…

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Why you'd press play

You want Raleigh bar talk that slips into cocktail specs without getting stiff.

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