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Charlotte Observer
What does the chef recommend? How to eat the best bites in Charlotte restaurants
By Molly Ruggere,
1 day ago
As someone who values novel experiences over routine, mundane ones, I love discovering new restaurants and trying as many different dishes as possible.
This being said, I rarely make a decision without doing my research first — especially when it comes to food. In addition to reading reviews and checking out a restaurant’s menu online in advance, I also like to ask for recommendations. And, in my opinion, there’s no better person to ask about the menu than the chef who created it.
If you’re someone who takes their culinary choices as seriously as I do, you’re in luck. CharlotteFive spoke with chefs from top local restaurants to get the inside scoop on what’s trending on their menus right now, what dish they think is the best and their favorite places to eat when they’re off the clock. (Answers have been edited for clarity and brevity.)
Bottle Tree chef Kyle Gaddas (center) and friends. Courtesy of Kyle Gaddas
Inside scoop: While the Short Rib Yakisoba and the Icelandic Cod are the dishes of the moment at The Bottle Tree, if Gaddas could only recommend one item from the current menu, it would be the Wild Caught Scallops small plate.
“Our wild scallops are naturally seared in brown butter, but then kept light with a dashi infused with bacon, fuji apple and sardine, rice wine pickled kohlrabi, cucumbers and radishes from Piedmont Farmstead and sit on a bed of vegetable fried rice.”
Favorite restaurant : L’Ostrica. “I had the most incredible squab dish, as well as my favorite cocktail of the last several years — white asparagus with Blanco Tequila — there. “Every aspect was exceptional without being stuffy.”
Chefs: Hector Garcia, Calle Sol Plaza Midwood; and Anthony Mossa, Calle Sol SouthPark
Chef Anthony Mossa of Calle Sol SouthPark. ShutterBites
Inside scoop: Though Garcia and Mossa agree that the Vaca Frita is the most ordered dish at both locations, their opinions differ when it comes to what dish they’d recommend. Mossa’s top recommendation is the Aji Amarillo Ceviche, while Garcia’s go-to is the Miami Cubano.
Favorite restaurant: Garcia loves Yafo Kitchen for its food, flavors and the lamb he combines with falafel in his custom bowl order.
Mossa’s favorite is Kid Cashew — and not only because the menu features dishes both he and his vegetarian partner love. “The biggest thing I enjoy about Kid Cashew is just how consistent the food is,” Mossa said. “Consistency is one of the hardest things we deal with as operators, and they kill it every time.”
Vaca Frita is the most popular dish at both Calle Sol locations. Calle Sol
Chef Andres Kaifer at Customshop has been the majority owner at the Elizabeth neighborhood restaurant since mid-2022. Alex Cason/CharlotteFive
Inside scoop: “Charlotte loves burrata,” and according to Kaifer, Customshop’s version — served with grilled focaccia bread and featuring arugula, fennel, pistachios and homemade custom jam — is definitely a fan favorite.
His recommendation? “The Rohan Duck,” Kaifer said. “It is the dish that constantly involves, improves and showcases our attention to detail and technique.”
Customshop is a European-inspired restaurant in Charlotte. Kenty Chung
Favorite restaurant : “Restaurant Constance is fantastic for locally sourced thoughtful food and a rotating menu,” Kaifer said. “Other favorites are Menya, Counter and L’Ostrica. Charlotte’s food scene is constantly evolving and improving. It’s difficult to choose a favorite because it depends on what kind of experience you are looking for.”
Inside scoop: The most popular dish at Dot Dot Dot might surprise you — especially if you were frequently reminded to eat your vegetables as a kid (or as an adult).
Deering said it’s the Brussels sprouts. “In my opinion, Brussels sprouts have been a trendy ingredient for the past 10 years, and I love using them in different ways,” Deering said. “When fried, they become crispy and caramelized in a deliciously fantastic way.”
Dot Dot Dot’s Brussels sprouts are its most-ordered menu item. Ashley Brown
Favorite restaurant: Yunta. “They have a very interesting food concept that I have never really seen here before,” Deering said. “The restaurant also serves very complex and well-seasoned dishes. I’ve never even had just an ‘okay’ dish from Yunta. On top of that, their service is a 10 out of 10. For me, that’s what separates them from other good restaurants in Charlotte.”
Inside scoop: The most popular dish at El Puro, the Ropa Vieja, originated in Spain and typically includes some form of stewed beef and tomatoes with a sofrito base. It’s known today as one of the national dishes of Cuba.
“At El Puro, we use brisket, which we cook for over five hours, and serve it with congri rice and sweet plantains,” Nevarez said. “The rich flavor of the dish is what brings people back for more.”
El Puro’s Ropa Vieja. El Puro
Nevarez’s top choice, the Rabo Encendido — braised oxtail, served with plantain polenta, onions and frise — is also one of his childhood favorites.
Favorite restaurant : Customshop. “I just love the food there,” Nevarez said.
Chef Seth Wilson of The Fox & The Falcon by David Burke. The Fox & The Falcon
Inside scoop: “ With our new summer menu now in full swing, our grilled half chicken has really taken off,” Wilson said. “Brined and then grilled, this flavorful half bird is large enough to share.”
Wilson’s current favorite dish is the burrata salad, featuring fresh watermelon, thin prosciutto, asparagus and locally made Siano Burrata cheese.
Favorite restaurant : “Puerta is my favorite restaurant here in the city — from the chill welcoming vibe, to the amazing selection of Mezcal (my favorite), and absolutely delicious food — you literally can’t go wrong,” Wilson said.
Inside scoop: The Paccheri pasta, featuring braised short rib ragu, roasted tomatoes and herbs served over rigatoni, and The Jimmy Chop Salad are the two most ordered dishes. ”Both of these plates are our staple recipes; they’ve been on the menu since we opened in 2020,” Wahl said. “They’re classic pairings, flavors and specific to our location.”
Her No. 1? The Squid Ink Cavatelli. “The flavor profile is incredible, and we make the cavatelli here in house and by hand,” Wahl said. “It’s served in a sauce made with Saffron & Chili butter, which is unique on its own, and pairs with the crab exceptionally well.”
The Jimmy’s Squid Ink Cavatelli. The Plaid Penguin
Favorite restaurant: “ My favorite restaurant outside of our group would be Tega Cay Deli — which may seem strange at first glance,” Wahl said. “They are an NY Style Deli in Tega Cay, and they have the best bagel/breakfast sandwich in Charlotte. Hands down.”
Executive chef Mark Jacksina of Little Mama’s Italian. Little Mama's
Inside scoop: Penne alla Vodka isn’t just the most popular dish on the menu, it’s “been a Charlotte staple for so long, it’s like part of the family; it’s everyone’s favorite aunt,” Jacksina said.
Little Mama’s Italian’s Penne alla Vodka. Little Mama's
While Jacksina’s favorite menu item, the Chicken Riggies, doesn’t share the same universal comfort food feeling, it does hold a special place in his heart. It not only originated in his hometown of Utica, New York, but it’s the dish that led him to where he is today. “It’s probably the main reason I left studying philosophy to become a chef,” Jacksina said. “Even though I’ve elevated it a bit, it stays true to its humble origins.”
Favorite restaurant: “That changes frequently, and I’m sure I’ll make my chef friends mad for not picking them, but currently I’m fanboying Greg and Subrina Collier’s recently opened 3rd and Fernwood,” Jacksina said. “Greg’s growth as a chef and a leader has been amazing to witness. He’s still playful with his approach to dishes, but the real joy is in the harmony he is achieving with his ingredients.”
Resident Culture executive chef Edmar Simoes. Gloria Zavaleta
Inside scoop: The smoked wings, available with Buffalo, barbecue or butter and garlic sauce, are fast, simple and a huge hit at Resident Culture. If you’re looking for a full meal, Simoes top recommendation is the pork plate with baked beans.
Resident Culture Brewing’s barbecue offerings include ribs, brisket, wings and more. Peter Taylor
Favorite restaurant : Thai Taste on East Boulevard. “I just love how simple they are, and the food is always so consistent,” Simoes said.
Inside scoop: Diminch said the Pan Seared Outer Banks Sea Scallops and Tamarind Beef Short Ribs are the two most popular dishes on the menu right now. “Both are buzzword proteins, deceptively layered in flavors that are vibrant, comforting and balanced,” Diminich said.
His recommendation? “The blue crab-asparagus salad. It’s a roasted asparagus salad that’s layered in textures and temperatures. The sauce is, again, deceptive because visually it looks like a cream sauce, but it’s actually a pickled ginger aioli that we’ve carefully warmed up, and it’s locked and loaded with blue crab and roe.”
Favorite restaurant : Customshop. “They are the real deal, and Andres (Kaifer, executive chef and owner) is such a force in the kitchen.”
Chef Sam Diminich at Restaurant Constance. Peter Taylor
Inside scoop: While the award-winning loaded nachos may be the most ordered item on the menu at Soul Miner’s Garden, owner and chef Quinn would recommend the Reuben. The vegan hotspot swaps the corned beef and Swiss with fresh portobello mushrooms and vegan cheese, but Quinn said you won’t miss the meat. “It eats like a traditional Reuben.”
Favorite restaurant : Sanctuary Bistro. “They prepare each meal with passion and always deliver flavor. Plus, they are another family owned business, and we value that,” Quinn said.
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