A showcase for Charlotte culinary star Chef Chris Coleman integrating local, sustainable, chef-driven fare in a free-flowing open floor plan. Centered on the double-entry wood-fired oven, the menu offers dishes such as Salt Roasted Oysters, Charred Octopus with Virginia chorizo and chili-sorghum glazed Sticky Pork Shank with crushed peanuts and benne seeds, some even cooked overnight, like the Slow Roasted Lamb Shoulder. Guests are immersed in a kitchen environment where boundaries between chef and diner have been erased: chefs deliver dishes alongside wait staff and interact with diners, while the kitchen itself is devoid of walls, allowing guests to watch the cooking and plating.

  • Courtesy of Stoke Charlotte