From tapas to Italian to Low Country, then back to tapas, and, yes, even a steak house, these are the top new places to eat
Written by Jon Luther and Richard Thurmond
Photographs by Chris Edwards
OK, fine, here are the BEST restaurants in Charlotte.
With so many good new restaurants, we decided to eschew our traditional Best Restaurants list for a look at the promising rookies. But we know that some of you gotta have your guide. So here are the ten places we consider to be the best in town.
7822 Fairview Road,
Chef/owner/modest host Bruce Moffett believes in real, honest flavors, and it shows in his cooking at this fourteen-table restaurant.
Fifth and College, in Hearst Tower, 704-927-2583
Alex Myrick's uptown mainstay looks good and feels good, and chef Gene Briggs's menu, full of regional ingredients and Mediterranean flavors,
continues to shine.
1829 Cleveland Avenue,
In an elegant setting, Chef Blake Hartwick does wonders with fire, creating an earthy menu with just enough
1535 Elizabeth Avenue,
We love the knockout Paris metro stop interior and the friendly and polished service, while the creative comfort food always pleases.
311 East Boulevard,
It still doesn't have enough company in the upscale world cuisine category, but the Indian cuisine here—whether you order high or low—is consistently fantastic.
6801 Morrison Boulevard,
Despite the success of his other place, Rooster's, Jim Noble hasn't neglected the flagship, which still dishes out quality regional dishes with a preponderance of local
613 Providence Road,
The service remains a little inconsistent, but the inventive, high-quality Italian cuisine and cozy space usually make up for it.
Sonoma Modern America
10 North Tryon Street,
Admittedly, we kind of miss the former cozy location (now Arpa), but Chef Tim Groody, simply put, is a master.
6401 Morrison Boulevard,
The flagship of Augusto Conté's growing Italian empire, Toscana always delivers an impeccable dining experience and well-prepared, simple Tuscan fare.
4521 Sharon Road,
Amidst the simple-food movement, Zebra's Jim Alexander stubbornly insists on creating stunning dishes with seven or more ingredients, and we love him for it.