Where to Eat
Here are some of the restaurants in Charlotte that will be sure to wow you:
Welcome to Haberdish. We’re a mill town southern kitchen and craft cocktail bar. Join us for Carolina inspired cuisine with crispy fried chicken, southern vegetables and other locally inspired side plates. Get some southern hospitality from our bartenders who will gladly shake, stir or pour you seasonally crafted apothecary cocktails from our 1950’s soda fountain pairing perfectly with our food and southern climate.
We’re located in the NoDa neighborhood – just 2 miles northeast of Uptown Charlotte – where the textile mill industry once began, boomed and faded away. We’re here to help keep some of those stories alive through food and drink…. Come grab a seat, inside or out!
Dogwood Southern Table & Bar
Owned and operated by Charlotte’s own Jon and Kim Dressler, Dogwood Southern Table and Bar is a modern Southern Kitchen in the heart of South Park Charlotte. Led by Executive Chef Scott Hollingsworth and General Manager Tim Buchanan, the restaurant celebrates the natural bounty and culinary traditions of the South with a contemporary point of view, a commitment to local and sustainable sourcing, and a passion for making things in house with expert technique and superb ingredients. The cocktail program – created and overseen by Bar Manager Brian Lorusso – features updated classics with a regional spirit, house made mixers, and an interactive and fun approach. The wine list emphasizes outstanding global producers with value as a driving force. Fittingly, the beer program showcases the best achievements of the burgeoning craft brewing community in North and South Carolina. The interior feel of Dogwood – designed by Tim Demmit – dramatically sets the stage for the warm and social character of a Southern Kitchen with historic brick walls, reclaimed wood accents, fireplaces, an open and enjoyable kitchen, and of course a great bar.
Hawkers Asian Street Fare
Inspired by our travels to Asia and memories of growing up, we all craved the unapologetic flavors of true Asian food—dumplings with bounce, spicy curries, crisp pork belly, and the list goes on. When in Asia, we knew the best dishes were on the streets from hawker stalls. At home, we turned to parents, grandparents, aunts and uncles to get a fix from generations-old comfort food recipes. We sought out restaurants in hopes of finding a gem, only to be disappointed 9 times out of 10.
Finally, it hit us—we had to redefine “eating Asian” in the states. From day one, the food was at the core of Hawkers Asian Street Fare—generations of Asian street food recipes have been passed down, some of which are still served on the streets of Asia. But there had to be more. We wanted to build a restaurant that would tell the story of the hawker experience in a subtle and design-conscious way. We wanted great drinks to pair with great food. Most importantly, we wanted to create a place that was high-energy, but approachable in a t-shirt or a sports coat.
The Cellar at Duckworth’s
The Cellar at Duckworth’s combines gastropub fare from our chef-driven menu, with a tap list of specialty and rare beers served at appropriate temperatures to their styles, and signature cocktails that are hand crafted to order by our mixologists. Inspired by an era of time that’s long past, the underground space built originally in 1912, naturally has a speakeasy, prohibition-era feel with its original brick walls and exposed ceiling joists. Even our attentive staff dresses the part from the era.
We hope to take you back in time for a bit while enjoying good food and drink with friends and family.
Sea Level NC
Evolving the concept of Sea Level NC has been a project of passion for Paul Manley for over six years. While designing and opening other successful seafood restaurants and oyster bars in The Carolinas, Paul uncovered a fundamental flaw in their business models. The safe and consistent procurement of oysters, their core offering, was volatile and subject to outside factors beyond their control. Reliance on a wild product for a signature menu item so significant that it’s in a business’ name is a threat. Their reputation and future is tied to a product that is susceptible to spoilage, disease, and sustainability issues.
Paul set out to create a seafood restaurant that grew its own signature items and relied more on sustainable, local supply lines. He then spent two years networking on the North Carolina coast with aquaculture specialists, farmers, scientists, shrimpers, and other “watermen”. From these efforts he partnered with local NC oyster and clam farmers in the town of Sea Level, North Carolina to grow his own line of product, designed and harvested specifically to his restaurant standards.
He now has the only farm-to-fork oyster grown in North Carolina to be served on the half shell at Sea Level NC. There are only a handful of other known restaurants with this proprietary relationship to an oyster farm in the United States: Hog Island Oyster Bar in CA, Matunick Oyster Bar in RI, and Island Creek Oyster Bar in MA. They have garnered national praise for their sustainable model, co-branding efforts, and explosive popularity.
Sea Level NC takes this concept one step further. The core of its seafood offerings are harvested from local NC farms, in partnerships with coastal fishermen, and is dedicated to serving only non-threatened species.
Good Food on Montford
Moffett Restaurant Group is a collection of restaurant owned by award-winning chef, Bruce Moffett. MRG understand that dining out is as much about the experience as it is about the food. While all three MRG restaurants have their own style, decor and cuisine, they share one quality: a comfortable setting paired with innovative, seasonally-driven dishes.