Morganton restaurant scene kicks off 2026 with a full plate

Going into the new year, one of Morganton’s most popular restaurants is entering a new chapter. Treat’s long-time owner Sabrina Hurt is now passing the torch to Starla Ivey, the restaurant’s head chef and kitchen manager.

Treat opened in 2014 and has gone through a few different chapters. Starting as a cozy gift shop, transforming to a wine bar, bistro, and then a full restaurant.

Now, the restaurant’s new chapter lies in the hands of Ivey. At just 19 years old, Ivey joined Treat as a cook, while pursuing her culinary education at Caldwell Community College and Technical Institute. Originally in culinary school for her love of baking, Ivey discovered the freedom and creativity that comes with cooking.

On social media, Treat outlined Ivey’s journey. “For her, food was never just about technique — it was about expression, intuition, and love.”

Ivey worked under Hurt and Chef Chey, learning the fast-paced environment that comes with working in a kitchen, and it wasn’t long before she was promoted to Head Chef and Kitchen Manager. The role came with long hours, heavy responsibility, and moments where she had to prove herself.

During her time at Treat, Ivey has committed herself to expanding the palates of Treat’s customers, while also catering to dietary restrictions with vegetarian and vegan friendly meals.

Hurt, who owned Treat for more than a decade, made the decision to retire so she could regain time with family and friends.

“When it came time to consider Treat’s future, the answer wasn’t about finding someone new — it was about recognizing who had already been shaping it,” the restaurant’s staff stated in a post.

“Treat’s heart remains the same. Its future is bright. And its story continues — rooted where it began and inspired by where it’s going.”

CRANFORD HOSPITALITY CLOSES ON WEST UNION PROPERTY

The Cranford family, owners of Cranford Hospitality restaurant group, officially closed on their purchase of the former Bella Vino restaurant building on West Union Street. Cranford Hospitality, which owns several restaurants in the Hickory metro area, plans to bring The Union American Grill to the spot.

Cranfords closed on the property on Dec. 30, and the deed was recorded on Dec. 31, according to Public Information Officer Jonelle Sigmon. Father-and-son partners Kent and Zack Cranford presented their plans for the restaurant in October with conceptual renderings of what’s to come.

Customers can expect the restaurant to be open at least six days a week for lunch and dinner, as well as breakfast or brunch on some of those days. The Union will also offer a blue-plate special during lunch hours and a pasta feature in the evenings, alongside a robust American menu and a full-service bar, according to Zack Cranford.

In October, the city also entered into a development agreement with the Cranfords that outlined steps for the development process. The next steps after closure, according to the agreement, is for Cranford Hospitality to hire an architect, hire a contractor, have an initial meeting with the city’s Development and Design Services Department, obtain a demolition permit, and start demolition work on the interior of the building.

Those steps have to be completed within 30 days of the date of closure, and all demolition work should be substantially completed by Feb. 28. Renovations must be substantially completed on or before the end of the year, so that the restaurant can open by March 1, 2027.

If Cranford Hospitality does not meet the deadlines set in the development agreement, the city has the authority to repurchase the property for the amount of the purchase price, which was $425,000.

THE HEDGE

Over on Queen Street, Royce Chestnut, Erica Damman, and Erica’s father Eric Damman have been making finishing touches on The Hedge Counter & Cocktails. The opening is scheduled for spring.

The Hedge will be an upscale diner experience with fresh sandwiches and sides, as well as creative cocktails.

THE HONEY HOG

On Carbon City Road, Owner Tyler Jones, who also owns Bones Jones Burgers and Butchery, announced that the restaurant’s two smokers have arrived at The Honey Hog.

Jones said he’s hoping to get the kitchen ready, and the smokers fired up by the end of the month to test recipes. He said some specials will have a Texan and Mexican spin, inspired by his travels.

“It’s going to be a beautiful place. Old reclaimed barn wood, we’ve even got hog feeders that we’re turning into chandeliers, lots of outdoor seating, we’ve got a bar space,” Jones said.

Jones hasn’t announced an opening date.

“We will be able to show you guys what it means to be friend to the farmer, what it means to be farmer and pitmaster together,” Jones said, “and bring the community together to eat awesome food all the time in a brand-new facility.”