Fenton is a 92-acre mixed-use destination with the first phase of development opening Spring 2022 in Cary, North Carolina. Located in the Triangle at I-40 and Cary Towne Boulevard, Fenton will be Cary’s first vertically integrated, mixed-use destination and is one of the largest retail-focused developments currently underway in the United States. With site work ongoing and vertical construction set to begin in fall 2020, the first phase will encompass 52 acres and will feature approximately 348,000 square feet of shops, restaurants and entertainment, 170,000 square feet of office space, 355 multifamily residences and a 186-key boutique hotel. Future phases will allow for significantly more development.
In addition to the growing retail mix, the project will introduce an urban, pedestrian-focused experience. Its highly walkable master plan features artful paseos, active restaurant patios, varied storefronts, gathering areas programmed with events and unique landscape features that contribute to the street-level energy.
Fenton is introducing a vibrant and experiential environment where modern retail concepts thrive.
Fenton will create a community of diverse culinary talent that is unmatched in the region.
Restaurateur Steve Palmer’s Colletta will occupy a 4,300-square-foot space at Fenton. Colletta draws influence from Northern Italy. The cuisine at the Cary location will put a twist on treasured classics while introducing modern culinary techniques with the changing seasons. The two-time James Beard Award semifinalist is managing partner of The Indigo Road Hospitality Group, which owns and operates restaurants across the southeast.
Chef Ford Fry is bringing a 5,600-square-foot Superica to Fenton. The restaurant pays homage to the Tex-Mex playbook classics and more evolved dishes and agave spirits and house-made margaritas. This will be Fry’s first expansion into the Triangle market and Superica’s second location in North Carolina. The five-time James Beard Award semifinalist is based in Atlanta, where he heads nine acclaimed restaurants.
Durham-based chef Michael Lee’s M Sushi will focus on fresh seafood, as well as cooked and vegetarian courses, with near-daily deliveries of fresh fish from Japan, Korea and Hawaii. Unique to the 4,000-square-foot Fenton location, Lee plans to incorporate some of the “greatest hits” from his other three restaurants. Lee’s concept at Fenton will offer an evolving menu that allows diners to try popular and exciting dishes.
Honeysuckle Gelato, an Atlanta-based dessert shop, will occupy 750 square feet and will serve elevated gelato, ice cream sandwiches and shakes in a counter-serve spin-off of a food truck.
Triangle Chef Scott Crawford, a five-time James Beard Award semifinalist, will debut a 4,500-square-foot Crawford Brothers Steakhouse at Fenton with wood-fired aged steak and a lounge for small plates and drinks.
Recently named Best Wine Bar in the World by The Moodie Davitt Report, Cru will occupy 1,900 square feet offering over 300 wine selections and 40 premium wines by the glass, as well as taster pairings and wine flights.