Mazi Rides The Mediterranean Wave Into South End
Come 'together' at the small-plates eatery

A few years ago, new Italian restaurants were springing up all over Charlotte. Now, it seems, Mediterranean cuisine is the next big food trend. Fast-casual chains like Zoës Kitchen, now owned by former rival Cava, have already tapped into America’s appetite for fresh, healthy options. So have local and regional chains like Mezeh and Yafo Kitchen.
In the past two years, Limani, Chapter 6, Yassou Greek, and Albertine have all joined Charlotte’s growing roster of upscale Mediterranean eateries.
In March, Built on Hospitality, the team behind The Goodyear House and Folia, entered the chat with Mazi, a Mediterranean-inspired small-plates restaurant in South End. Executive Chef Chris Coleman and Chef de Cuisine Whitney Thomas worked with Mazi’s owners, Troy Brewer and Hemant Patel, to develop a compact menu that takes diners all over the Mediterranean. Rob Oldenburg curated a list of Mediterranean wines, and mixologist Bob Peters’ cocktails incorporate ingredients like lavender, pomegranate, and sumac with locally crafted and premium spirits.
Mazi, which means “together” in Greek, is on the ground floor of Factory South, the same building that housed Lincoln’s Haberdashery. The 55-seat restaurant has a modern, moody aesthetic, with green velvet-upholstered banquettes, leather dining chairs, marble tables, and murals by local artist Kyle Mosher. Everything is served family style, and dishes have a depth and richness that comes from a thoughtful blend of herbs, spices, and citrus.
The Mazi Cocktail ($16) combines vodka, pomegranate-flavored liqueur, lemon, and mint syrup. Blueberry Dreams ($16) is another vodka-based cocktail with lemon and blueberry-chile syrup that gives a hint of spice. They also have three spirit-free cocktails as well as Espresso Service ($6) and French Press Coffee ($7). The beer menu is a mix of local brews from Resident Culture and Free Range Brewing as well as Greek lagers like Mythos and Vergina. Wines come from Greece, Albania, Croatia, Slovenia, Lebanon, Spain, France, Italy, and Morocco.
Once you’ve ordered a drink, the Grilled Bread ($5) is essential. The warm disc of fluffy flatbread, topped with olive oil, honey, and sea salt, is plenty addictive on its own, but it’s even better as a base for the three spreads. Whipped Feta ($9) and Hummus ($7) are self-explanatory; for something more complex, try the Black Walnut Muhammara ($12), a twist on traditional Syrian roasted-red pepper dip. It has nutty notes of black walnuts, a touch of spice from Aleppo peppers, and a hint of sweetness from the pomegranate garnish. You’ll likely need a second order of bread to finish it.
The Crudo section features Chilled Oysters ($16), Scallops ($16), and Wagyu Beef Carpaccio ($12). The latter is a plate of thinly sliced, marbled beef dressed with baby mustard greens, Parmesan, and capers for an umami-rich bite.
Salad & Veg selections include Veg a La Plancha ($8), a colorful assortment of grilled carrots, beets, and sweet potatoes. The dish is drizzled in salsa brava, a spicy, tomato-based sauce, and embered aioli, which gives it a charred, garlicky flavor. Lion’s Mane Mushroom Shawarma ($16) is a plant-based take on the popular dish, with marinated lion’s mane mushrooms served on a collard leaf that functions as a wrap.
Meat & Seafood options consist of Cast Iron Prawns ($19), two tiger prawns drenched in olive oil, Calabrian chile, and roasted garlic; and Braised Lamb Shank ($38), served in a red wine jus with freekeh risotto. M’Battan ($12) is like a meat-and-potato lasagna, served on a plate dotted with spicy tomato sauce and herbed mayo.
Mediterranean cuisine is light on butter and animal fats, so a few shared plates should leave you satisfied but not stuffed. Dessert at Mazi is no different: It’ll satisfy your sweet tooth without leaving you in a sugar coma.
Tahini Mousse ($8) comes sandwiched between two crackable discs of dark chocolate and garnished with pomegranate and mint. The velvety mousse is slightly nutty, and the tart pomegranate balances the sweet base. The Baklava Sundae ($9) is like a baked Alaska in the shape of a frozen yogurt swirl. As you cut into the meringue, you’ll uncover walnut cake, phyllo, and honey-flavored yogurt gelato. It’s the kind of dessert that demands its own Instagram reel. Save room on your camera roll.