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    41Hundred

    3.9 (18 reviews)
    Closed 7:00 am - 10:00 AM, 5:00 pm - 12:00 AM (Next day)

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    a bar with chairs and a television
    Ron W.

    What used to be Flights at the Renaissance Hotel is now the 41Hundred Lounge! Funky and a bit casual the 41Hundred Lounge has a great array of uplifted bar food to tease the palate. During a preview visit I got to try out the sweet and crispy Korean BBQ wings, a wonderful oxtail poutine (fries, gravy, beef and cheese) along with a really unique hot cheesecake! Winners all around. The space is interesting with several different areas to roam around in. A main bar area, dining area for a sit-down meal and then a terrace (open) area above with some modern furniture and an old-school, custom wood ping-pong table. All in all it's very different conceptually than its predecessor concept and I think it's only going to get better with time...

    Katharine B.

    This restaurant gets overlooked amidst all the restaurants in North Hills. Located inside the Renaissance hotel, 4100 has a fresh approach and fun dining space connected to their bar. The decor is casual and open with green turf and light wooden tables. We have done corporate dinners there as well as attended for Triangle Restaurant Week. The gazpacho at TRW was some of the best I have ever had. Chef Kevin Smith is really awesome and their menu features sandwiches for lunch and heartier items for dinner. I had the Mojo Medianoche sandwich for lunch and it rivals some of the best Cuban sandwiches I have had. The meats were fresh and packed high on the fresh bread. They have a good wine list with California reds and international varietals. I recommend them for a tasty lunch in North Hills while staying at the hotel or just in the area.

    Carrot cake!
    Alyssa C.

    Came for the restaurant week lunch menu and everything was amazing I'm just sad that it isn't part of their regular menu. The chili verde was the best chili I've had! Hopefully it because an item they rotate in because the flavor was amazing. Since it wasn't too spicy you could taste all the flavors of the ingredient. The chicken torta was also very good. Definitely bigger than any lunch sandwich I ever had. My colleague had the pork sandwich. She said it was great and it was also larger than expected. The desert was amazing. I had the carrot cake. The cake was three layers of deliciousness. The only disappointment was again that none of these items will be around next week . In addition to great food we had a great waiter named Jacob. He was friendly and attentive. He kept our glasses full and brought out each course at the perfect time. This was the best $15 I spent all week!

    Leslie H.

    I had the opportunity to try the simple yet sophisticated twist on International faves at 41Hundred 's Grand Opening. Dishes by Exec Chef Dean Thompson included: Tuna Poke, Steak Tacos, Chicken Tacos, oxtail poutaine (braised oxtail over fried with cheese curds..so yummy) oxtail grilled cheese..also very good. Just everything me and my guest tried was flavorful, fresh and delicious. This bar, lounge, restaurant is multi level and located inside the Renaissance Hotel in North Hills. I thought the bar located in the lobby level gave off casual ,cool vibe with a mural, 3 flat screen tvs, purse hooks, comfy seating ..oh and usb outlets if you need to plug in and work. They have a fun ping pong table in case you wanna challenge someone in table tennis too. It's laid back but with style..a perfect place to check out after work or even on a date night.

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    2 years ago

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    6 years ago

    Went here for a drink Wednesday at 6pm and waiting 15 minutes but no bartender ever showed up

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    FOUNDATION

    FOUNDATION

    4.5
    (332 reviews)
    4.1 mi
    $$

    This is a whiskey lover's dream and one of Raleigh's most unique drinking destinations. It's quite…read moreliterally underground as it's in a basement. With little signage the space feels like a natural speakeasy. It's unpolished enough to feel a little sleazy, yet polished enough to never feel dirty. In other words, it has character, and plenty of it. The bartenders were fantastic: knowledgeable, talented, and happy to chat about the spirits behind the bar. Whether you're a serious whiskey enthusiast or just looking for a well-made cocktail, you're in good hands. Being open later than most Raleigh bars makes Foundation one of the city's go-to late-night options, but that shouldn't overshadow what it really is........a great bar at any hour. The atmosphere, the drinks, and the people behind the bar make this a place worth seeking out whether it's your first stop of the evening or your last.

    Came here before dinner and had a great time. Even though it's a speakeasy, it was pretty easy to…read morefind. The menu leans heavily toward whiskey and bourbon, with lots of solid options. I had their basil smash, which was refreshing, and the Manhattan--bold with a warm, spicy profile. Pleasant surprise to see Michter's as the special of the night, and it was excellent with smooth caramel and vanilla notes. Service started off a little hands-off since we ordered at the bar, but picked up toward the end when staff came by to check in. Drinks were high quality without being overpriced, and the vibe is relaxed--not at all pretentious. You can definitely come casual. If we had more time, we would've stayed longer or come back for another round.

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    South side
    South side
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    Bar
    Cuya

    Cuya

    4.5
    (28 reviews)
    3.5 mi

    I've driven past Cuya Cafe more times than I can count, and now I'm wondering why it took me so…read morelong to go inside. The vibe? 10/10. The drinks? 10/10. The food? Unlike anything I've had before. And somehow they managed to be stylish, delicious, AND fast. The only thing that took some time was us deciding what to order because there were so many amazing things on the menu! Raleigh, add this one to your list immediately & honestly...this may be the best fried chicken in Raleigh! CUYA Cafe

    This place was absolutely amazing. All I can say is, we made a lot of happy noises while eating,…read moreand there were plenty of "oh my God" moments at the table. From the staff to the manager to the food, everything was on point. The food truly speaks for itself. They serve small plates, which we love because it gives you the chance to try different things and experience a variety of flavors. We started with the fried pork belly on tostones. It was perfectly seasoned, topped with avocado, and every bite just melted in your mouth. Next, we had the tamarind sticky ribs with a tamarind mango barbecue sauce. This was a perfect example of how simplicity can create complex flavors. The ribs were cooked just right -- not completely falling off the bone, but tender enough that when you bit into them, the meat pulled apart so easily. They were juicy, full of flavor, and had just the right touch of spice from the chili flakes. Then we moved on to the mini arepas, and oh my God. They had slow-cooked pork, guava barbecue sauce, and fried papas on top. The arepa itself was crispy on the outside, warm and fluffy on the inside. The savory pork paired with the sweetness of the guava barbecue sauce was incredible, and the crunch from the fried papas took it to another level. Now, I have a bit of a sweet tooth, but my wife does not. I wanted dessert, and we were leaning toward the tres leches, but our waitress highly recommended the bread pudding. I am not usually a fan of bread pudding at all, but her recommendations had been on point all night, so I decided to trust her. I am so glad we did. They take a Mexican bolillo, soak it overnight in tres leches, then pan-sear it to create this crispy caramelized outside while keeping the inside warm, soft, and sweet. It is topped with crema and toasted coconut, then they pour warm guava syrup over it and serve it with a scoop of coconut sorbet. The layers of flavor in that dessert were unreal. Honestly, it may have been the best dessert we have ever had. And remember, my wife is not big on sweets -- she usually only takes one bite of dessert, but this time she tried to eat over half of it. Lol. I highly recommend this place. The food, the service, the drinks, and the atmosphere were all amazing. And after dinner, you can even head upstairs to work off the food with salsa lessons and a dance club. This is definitely a spot worth checking out! Este lugar fue absolutamente increíble. Lo único que puedo decir es que hicimos muchos sonidos de felicidad mientras comíamos, y hubo muchos momentos de "¡Dios mío!" en la mesa. Desde el personal, hasta el gerente, hasta la comida, todo estuvo excelente. La comida realmente habla por sí sola. Sirven platos pequeños, algo que nos encanta porque te da la oportunidad de probar diferentes cosas y experimentar una variedad de sabores. Comenzamos con el pork belly frito sobre tostones. Estaba perfectamente sazonado, cubierto con aguacate, y cada bocado simplemente se derretía en la boca. Después probamos las costillitas pegajosas de tamarindo con una salsa barbecue de tamarindo y mango. Este plato fue un ejemplo perfecto de cómo la simplicidad puede crear sabores complejos. Las costillas estaban cocinadas en su punto: no se caían completamente del hueso, pero estaban tan tiernas que al morderlas, la carne se desprendía fácilmente. Estaban jugosas, llenas de sabor y con el toque perfecto de picante gracias a las hojuelas de chile. Luego pasamos a las mini arepas, y ¡Dios mío! Tenían cerdo cocinado lentamente, salsa barbecue de guayaba y papitas fritas encima. La arepa estaba crujiente por fuera, calientita y esponjosa por dentro. El sabor salado del cerdo combinado con la dulzura de la salsa barbecue de guayaba fue increíble, y el crujiente de las papitas fritas lo llevó a otro nivel. Ahora, a mí me gustan mucho los dulces, pero a mi esposa no tanto. Yo quería pedir postre, y estábamos pensando en el tres leches, pero nuestra mesera nos recomendó mucho el budín de pan. Normalmente no soy fanático del budín de pan, pero sus recomendaciones habían sido excelentes toda la noche, así que decidí confiar en ella. Me alegra muchísimo haberlo hecho. Toman un bolillo mexicano, lo remojan durante la noche en tres leches y luego lo sellan en sartén para crear una capa exterior crujiente y caramelizada, mientras que el interior se mantiene calientito, suave y dulce. Lo sirven con crema y coco tostado, luego le vierten encima un jarabe tibio de guayaba y lo acompañan con una bola de sorbete de coco. Las capas de sabor en ese postre fueron irreales. Honestamente, puede que haya sido el mejor postre que hemos probado en nuestra vida. Y recuerden, mi esposa no es muy amante de los dulces; normalmente solo prueba un bocado del postre, pero esta vez intentó comerse más de la mitad. Jajaja.

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    Cuya
    Très lèche
    Très lèche
    Seasonal cocktail

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    Seasonal cocktail

    41Hundred - newamerican - Updated June 2026

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