Figulina

Figulina: Handmade Pasta and a Warehouse District Original

Tucked into a corner of downtown Raleigh’s Warehouse District, Figulina has quickly become one of the city’s most talked-about tables. Airy, intimate and perfumed with the aroma of fresh dough and slow-simmered sauces, it is the kind of place that feels both brand-new and instantly essential. At its heart is a simple idea carried out with uncommon care: pasta made by hand, every day, as a vessel for the season’s best ingredients and the people who grow them.

A Pasta House Built on Raleigh Roots

Figulina is the debut restaurant of chef-owner David Ellis, who honed his craft in the kitchen of Poole’s Diner under acclaimed chef Ashley Christensen before striking out on his own. The restaurant occupies the beloved former home of Humble Pie, a Warehouse District fixture for more than three decades before it closed, and Ellis has reimagined the space as a modern, Italian-inspired dining room with an open kitchen at its center. The result is a restaurant that honors its neighborhood’s history while charting a confident new course of its own.

Pasta Shaped by Hand, Guided by the Season

Handmade pasta is Figulina’s foundation, and the menu changes weekly — sometimes even daily — to follow whatever is freshest. Ellis blends Italian tradition with Southern ingredients and touches of his British heritage, turning out an ever-evolving lineup of distinctive shapes like cappelletti, caramelle, scarpinocc and rotolo. One week that might mean cappelletti folded around braised short rib and mascarpone; the next, pillowy gnocchi dressed in a seasonal pesto or scarpinocc bathed in a savory whey broth. At the back of the dining room, an open pasta room invites guests to watch the team roll, cut and fold dough by hand — a reminder that everything on the plate began as flour and eggs that morning. Inventive small plates round out the menu, and desserts often showcase chocolate from neighboring Videri Chocolate Factory.

An Aperitivo Culture All Its Own

Figulina leans fully into Italy’s aperitivo and digestivo traditions. A dedicated, two-sided menu is devoted entirely to apéritifs and digestifs, from amari like Nonino and Cynar to a roster of amaro-forward cocktails built to open or close a meal. A weekday Aperitivo Hour makes it easy to pull up a bar seat for a drink and a snack before dinner service hits full swing — a relaxed, distinctly European way to ease into the evening in downtown Raleigh.

More Than a Restaurant: A Neighborhood Market

Figulina doubles as a market for the neighborhood. Up front, a grab-and-go counter offers fresh pasta and provisions to take home, so the restaurant’s handiwork can land on your own table any night of the week. It is a thoughtful extension of the kitchen’s mission, connecting home cooks directly to the same carefully made noodles served in the dining room.

National Recognition for a Local Debut

In just its first year, Figulina earned national attention when it was named a 2025 James Beard Award semifinalist for Best New Restaurant — one of the country’s most coveted culinary honors. The recognition cemented Figulina’s place not only among Raleigh’s finest tables but on the national dining map, drawing curious first-timers and devoted regulars alike to South Harrington Street.

Plan Your Visit

Figulina serves dinner in an intimate, welcoming setting where reservations are recommended, especially on weekends, though walk-ins are welcome when space allows. You’ll find it at 317 S Harrington Street in the heart of the Warehouse District, an easy stroll from The Dillon and the rest of downtown Raleigh’s celebrated dining scene. Whether you’re marking a special occasion or simply craving a bowl of pasta made the old-fashioned way, Figulina delivers a taste of Italy with unmistakable Carolina soul.