Local Flavor: Restaurants

These restaurants are among the leaders when it comes to local eateries that feature homegrown ingredients.

March 29, 2012

BARRINGTON’S
Owner and chef Bruce Moffett keeps it simple in the kitchen, with a menu that changes seasonally and features local and organic produce. This comfortable spot is small—reservations are recommended—but Moffett’s work in the kitchen comes up big. 7822 Fairview Rd., 704-364-5755, barringtonsrestaurant.com

BISTRO LA BON
An unassuming bistro tucked into a strip mall is not the kind of place you’d expect to find a gourmet meal created with local ingredients, but that’s exactly what’s on the menu at Bistro La Bon. The restaurant is a member of the 10% Campaign, a community of people and organizations committed to helping build North Carolina’s local food economy. 1322 Central Ave., 704-333-4646, bistrolabon.com

CARPE DIEM
Consistently a favorite with Charlotte diners, Carpe Diem is a favorite with local farmers, too, since the restaurant strives to use local products as frequently as possible. Suppliers include New Town Farms, Poplar Ridge Farms, Cackleberry Farms, Anson Mills, and Wild Turkey Farms. 1535 Elizabeth Ave., 704-377-7976, carpediemrestaurant.com

CUSTOMSHOP
This restaurant’s commitment to supporting local, organic farm ventures is evident on its menu, which changes weekly depending on the availability of local produce, and features seafood from local fisherman Rock Stone. But Chef Trey Wilson takes this dedication a step further as the creator of the Elizabeth Farmers Market, which operates just steps away from the restaurant. 1601 Elizabeth Ave., 704-333-3396, customshopfood.com

FERN, FLAVORS FROM THE GARDEN
The little sister to the more upscale Halcyon, this small café boasts earthy décor and an all-vegetarian menu featuring items from New Town Farms, Clover Organics, Yum Yum Farms, and Houston Farms, among others. 1323 Central Ave., 704-377-1825, fernflavors.com

FIG TREE
The Fig Tree’s seasonal cuisine explores French and Italian influences in an elegant setting, showcasing local produce like greens from Tega Hills Farm. 1601 E. 7th St., 704-332-3322, charlottefigtree.com

SPOTLIGHT: HALCYON: FLAVORS FROM THE EARTH

Ask Executive Chef Marc Jacksina about the menu at Halcyon and he’ll use the phrases “farmhouse chic” and “Southern heritage cooking” to describe dishes like cornmeal-encrusted catfish. Since opening Halcyon in 2010, the restaurant has quadrupled the number of farmers it works with, including regional growers like New Town Farms and Fisher Farms 1933. Up to 85 percent of the ingredients on the menu, which changes every six weeks, is sourced from a one hundred-mile radius of Charlotte. It’s not enough for foods to be locally produced. Jacksina wants to work with growers who use sustainable methods of farming and ranching. “We are locavores but we also want our products to show a respect for the environment,” he says. 500 S. Tryon St. (located in the Mint Museum Uptown) 704-910-0865, halcyonflavors.com

FOSKOSKIES
This intimate neighborhood café sources local products, serving up simple comfort food including items from Maple Leaf Farms and Grateful Growers. 2121 Shamrock Dr., 704-535-2220, foskoskies.com

GALLERY RESTAURANT
This fine dining restaurant at The Ballantyne Hotel partners with local farms including Lucky Leaf Gardens and Baucom’s Best to incorporate fresh, local ingredients into their dishes. 10000 Ballantyne Commons Pkwy., 704-248-4100, gallery-restaurant.com

GOOD FOOD ON MONTFORD
At Good Food, brothers and Chefs Bruce and Kerry Moffett focus on small plates and local, organic products from the likes of Tega Hills Farm, among others. The cozy small-plates bistro (and sister restaurant to Barrington’s) serves up sublime dishes like a five-spice rubbed pork belly in a steamed bun. 1701 Montford Dr., 704-525-0881, goodfoodonmontford.com

HARVEST MOON GRILLE
The historic Dunhill hotel has taken farm-to-fork dining to a whole new level by handing over the control of its in-house restaurant to Grateful Growers farm. The result of this excellent union is Harvest Moon Grille, and Chef Cassie Parsons uses, wherever possible, ingredients from within one hundred miles of the restaurant. 235 N. Tryon St., 704-342-1193, harvestmoongrillecharlotte.com

THE KING’S KITCHEN
This nonprofit restaurant from restaurateur and Chef Jim Noble donates 100 percent of its profits to charities that help feed the poor—and while you’re there, you’ll eat well, too. The restaurant’s specialties include local and organic produce to round out classic meat-and-three dishes like pan-fried chicken. 129 W. Trade St., 704-375-1990, kingskitchen.org

LUNA’S LIVING KITCHEN
Serving up beautiful raw and vegan dishes made with local ingredients, this little restaurant, tucked into the corner of Atherton Mill in South End, is known for its “lunasagna,” a raw version of lasagna made with zucchini noodles, sundried tomato sauce, crimini mushrooms and a raw vegan cashew-basil cheese. 2102 South Blvd., 704-333-0008, lunasliving kitchen.com

MIMOSA GRILL
Since 1995, Mimosa Grill has served up globally inspired dishes with a southern twist—featuring locally and regionally grown ingredients, like Old Spots and Berkshire pigs from Rock House Farm in Burke County. 327 S. Tryon St., 704-343-0700, harpersgroup.com/mimosa.asp

ROOSTER’S WOOD FIRED KITCHEN
Local foods—especially fresh vegetables—are the centerpiece of any meal at Rooster’s, including vegetables, cheeses, and meats from Fisher Farms, Foster Farms, and Tega Hills Farm, among others. You won’t find Brussels sprouts on the menu here if they’re not in season nearby. 6601 Morrison Blvd. 704-366-8688, roosterskitchen.com

SAVOR CAFÉ AND CATERING
This café works with local farmers, growers, and purveyors to create its straightforward, seasonal menu. Standouts include southern-inspired dishes with a twist, like the sweet tea brined grilled pork tenderloin topped with peach chutney, and the house made desserts. 1404 W. Morehead St., 704-334-0098, savoronmorehead.com

TABLE 274
At Table 274, you’ll find Carolina-influenced dishes made by a native Tar Heel, often with Carolina-grown ingredients. Much of the menu highlights vegetables, meats, seafood, and even sauces grown or made nearby. 274 S. Sharon Amity Rd., 704-817-9721, table274.com

ZADA JANE’S CORNER CAFE
This eclectic Plaza Midwood eatery offers plenty of vegetarian options for breakfast and lunch, and pork sausage from local farmers, Grateful Growers, for the meat lovers. 1601 Central Ave., 704-332-3663, zadajanes.com

This article appears in the April 2012 issue of Charlotte magazine.