Distillery and bar to open in Raleigh's Seaboard Station

What to expect: Boatman will use local grains and oak barrels to produce vodka, gin, single malt whiskey, rye whiskey, seasonal fruit brandies and arak, a traditional Mediterranean spirit, in its 3,000 square-foot distillery.

• In addition to craft cocktails, beer and wine, Boatman will also serve a Mediterranean street food-inspired menu featuring items like a lamb kebab burger and za'atar-spiced chicken wings in its 4,000 square-foot restaurant and bar.

Zoom in: The team behind Boatman brings a wealth of restaurant and bar experience.

• Zack Thomas, who will oversee the bar, has bartended at some of the region's most iconic spots: Crawford & Son, The Crunkleton, Foundation, Lawrence Barbecue and Killjoy.
• Aaron Lambert, Boatman's director of operations, currently manages Transfer Food Hall and previously served as the general manager at Whiskey Kitchen.
• Geremy Prichard, distiller and production manager, studied bioprocessing sciences from N.C. State University and trained as a winemaker in Napa Valley.
• George Ghneim is a veterinarian, epidemiologist and owner of several vet hospitals in the Triangle who opened Riviera Mediterranean Resto & Lounge in downtown Raleigh in 2006.

Location: 1713 Seaboard Station Dr., Raleigh

Hours: Lunch and dinner Wednesday-Sunday, and after midnight on Thursday-Saturday