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Amélie's

Founded in celebration of all that French cooking offers the senses and sensibilities, in 2008 we opened the doors to our first cafe in the NoDa neighborhood in East Charlotte. From day one we have approached every decision with intention, purpose and whimsy - from the recipes we create, to the spaces we curate. We want ours to be a place of community, comfort and nourishment. Today, we have three locations in Charlotte, North Carolina and one in Rock Hill, South Carolina. Decidedly not a chain, each bakery has its own personality and aura, organically influenced by the community it calls home.

Menu Items

Savory soups, salads, sandwiches and tartines.

Galore of pastries- Macarons, tea cakes, tarts, eclairs, and so much more.

Wide selection of iced and hot drinks: coffee, tea, and specialty drinks.

Bossy Buelah's

Chef Jim Noble went to school to learn how to build thins. His father built a prosperous sales pipeline for a successful furniture business and Noble, fresh out of school with an engineering degree expected to to follow suit by earning a engineering degree from NC State University and beginning his career in the furniture industry. But an undiscovered passion led him down a different path, one that brought people together around the most essential piece of furniture to any home: the table.Noble's path began to diverge when he cracked open a used copy of Julia Child's "Mastering the Art of French Cooking," purchased with money he earned as a bar owner. Having no formal culinary training, he gleaned what he could from Child before beginning an extensive study of Auguste Escofer, the first chef to commit the secrets of French cuisine, one that seeks to preserve and renew our best traditions by applying the rigorous technique of the Old World Masters.

What Noble lacked in formal training he made up for in his commitment to excellence, which in turn was driven by an even greater commitment to serve people. He opened his first restaurant in 1983 and today operates seven restaurants and culinary concepts: Rooster's, Noble Smoke, Copain Gatherings, The Kings Kitchen. Additionally, his establishment of the Charlotte-Mecklenburg Dream Center illustrates his commitment to the needs of the community and his belief that service should extend beyond the table.

Bossy Buelah's Menu Items

The Beaut Slider - Bite size Joyce Farms Fried Chicken Breast on Copain Baker Slider Bun with Duke's Mayo and House-made pickle.

Del Frisco's

Growing up in a family that loved cooking and baking, Chef Daniel Reich found his passion for being in the culinary field at an early age. He began his schooling in the food industry in high school and continued his educational path through college. Throughout his career he has worked at a variety of food businesses which has fueled his passion for providing the best food for those he has served, as well as fine tuning his culinary skills. Chef Daniel Reich has been with Del Frisco's for the past 5 and a half years. When he's not busy in the kitchen, he can be found spending time gaming or hanging with his friends.

Menu Items

Wagyu Meatballs with Tomato Fondue.

Thick-Cut Bacon Au Poivre with Bourbon Molases Glaze.

Farenheit

A Native of Hawaii, Loo Attended Kapiolani Community College with a concentration in the culinary arts program. From there, he opened Kapono's Bar and Grill and later, Dave and Busters of Honolulu. Following a successful stint at the Diamond Head Grill at the W Hotel in Honolulu, Loo moved to Las Vegas and accepted a role at Nobu, the world's most recognized Japanese restaurant. While at Nobu, Loo honed his craft and developed a unique style of cooking that focuses on dynamic flavors and innovative presentations. In his 6 year tenure at Nobu Las Vegas, Justin worked his way to the position of Chef de Cuisine and assisted Chef Nobu with the opening of his Waikiki, Nobu restaurant location.

For the last 11 Years chef Justin Loo currently serves as Executive Chef for the Ultimate Fighting Championship, the world's leading mixed martial arts organization. On a daily basis, he prepares signature dishes for the likes of UFC employee's, executive team, President Dana White and some of the sport's top stars. 

Today, he is considered one of the culinary world's brightest rising stars, as evidenced by his ultimate success every day inside the kitchen of the Fahrenheit Charlotte.

Menu Items

Ahi Poke Nachos - Tuna, Wontons, Pickled Red Onions, Shaved Jalapeno, Scallions, Spicy Aioli.

Fin and Fino

Jonny 'Wildman' Cox

Charlotte native Jonathan Cox loves adventuring and it shows. From a stint in a Michelin 2 star restaurant in Vico,Italy to backpacking through Europe to the dishes he constructs at Dogwood Jonny knows how to grab attention on the plate and keep it. His commitment to creating a positive kitchen culture featuring fantastic dishes that are both simple and honest is his focus- as well as putting aside pride and continuing to learn. From his beginnings with Rare Roots at Dressler's Metro, to time spent in Italy, to his position as Executive Chef at Dogwood and now at Fin & Fino, Chef Jonny is always looking for the next adventure.

Menu Items

Tuna Crudo - dill oil, sourdough gremolata, watercress, lemon-serrano vinagrette, extra virgin olive oil.

Octopus & Andouille skewer with pistachio romesco, chive.

Indaco

Michael Rednak

CDC – Indaco Charlotte / Greenville

Chef Michael Rednak joined The Indigo Road Hospitality Group in July 2022 as a member of the Indaco crew and is currently leading the Charlotte kitchen, with sights on the soon-to-open Greenville location. Rednak's creativity and passion are shown through each of his dishes, while maintaining simplicity and staying true to his craft.  

Rednak was previously Sous Chef at Husk and Executive Sous Chef at Husk BBQ in Greenville, SC, before making the move to Asheville, NC as Executive Sous Chef of Avenue M. With more than ten years in the industry, Rednak expertly orchestrates all aspects of the kitchen, from menu development and ordering, to team management and overall operations.

With a goal to see his location strive to be the best that it can be, Rednak believes in "keeping it simple," knowing "simple 'aint easy." When he's not in the kitchen, Rednak enjoys spending time with his dogs, finding the next best coffee shop or slice of pizza, and traveling with his girlfriend.

Menu Items

Polpette - Cheshire Pork, CAB, pecorino, basil

Anchovy tartine - romesco, whipped ricotta, preserved lemon

KupKake Kouture

Kupkake Kouture Charlotte was established in 2012. Initiated out of the love of baking for children within the local school system. The owner, Shannon King, decided that the love of baking needed to be extended out to the world. So, she did just that!!! Started as a "lets just do it for major holidays" to now being a name known around the Charlotte, NC community. Striving for community support and overall community HAPPINESS !!! Kupkake Kouture Charlotte,LLC is known for many of the "Couture" designs and creativity. Has been awarded "People's Choice" award for their Banana Pudding Kupkake as well as the "Best Stuff'd Award. Has been a featured vendor in many events (including Taste of Charlotte) throughout the community. Featured on Etsy, Zola, Yelp, Wedding Wire and commonly found at Girls Day Out Expo.

Menu Items

Banana Pudding Mini Kupkakes with a Carolina Panthers twist.

Strawberry Shortkake Dessert Shooters with a twist.

Levy

Executive Chef Jarod Higgins, a Johnson & Wales graduate has been professionally cooking for the past 24 years. He took over his first Executive Chef position at the age of 23 with the Pinelli/Marra Restaurant Group in Providence, Rhode Island. He eventually opened up four more restaurants with the group all around the state of Rhode Island and their Full-service catering division, doing events upwards of 20,000 people. Higgins parted ways with the Pinelli/Marra restaurant group and moved back to his hometown of Asheville, North Carolina to open The Chop House, a fine dining steakhouse for Hulsing Hotels Inc. He took over as F&B Director and Executive Chef for the Starwood Property and in the first year brought it up to top restaurant rankings in Asheville. While in NC, he did consult for a couple other restaurant groups, assisting in the openings of 2 other fine dining establishments before being summoned back to Rhode Island to open another restaurant for the Pinelli/Marra group. 

Chef Higgins next move was to South Beach Miami, where he got into the award-winning restaurant, Red the Steakhouse, Miami Beach as Chef de Cuisine. Soon after he began with Red he was sent to Boca Raton with the group to open Red the Steakhouse & Rosso Italia for Brad Friedlander and Red Restaurant Group. After a few years with Red Restaurant group, Executive Chef Jarod Higgins was brought into the Modern Restaurant Group by Owners Brandon Belluscio, Chef Anthony Pizzo and Brian Albe to take over their flagship restaurant Cut432 and oversee their two other restaurant operations. While there Executive Chef Jarod Higgins has brought Cut432 to acclaimed heights and one of the top steakhouses in South Florida. 

While being with Levy, and at the Miami-Dade Arena (formerly AmericanAirlines Arena), Chef Higgins has continued to bring the food scene with the Miami Heat and the AmericanAirlines Arena to new heights while hosting many events including VIP tent for the MLB All-Star Game at Marlins Park, NBA VIP events, South Beach Food & Wine Festivals, Grammy & Award shows, and many other functions ranging from 50 people to 40,000 people. Chef Higgins has also entertained Florida and the World's best chefs at the arena & 601 Restaurant ranging from Chef Massimo Bottura, Chef David Shim, Chef Michelle Bernstein, Chef Geoffrey Zakarian, Chef Carlos Garcia, and many others. Chef Higgins transferred to Charlotte, NC and is now overseeing the culinary operation at Bank of America Stadium.

Menu Items

Queen City BLT - Cheerwine glazed pork belly, tomato, baby arugula, cracked black pepper aioli, brioche toast point.

Whole Roasted Grouper Tacos - Chef carved whole roasted grouper, shaved fennel and citrus slaw, creamy avocado, golden tobiko caviar.

Lincoln Street Kitchen & Cocktails

Ivan is a Providence, Rhode Island native who moved to Charlotte to become part of the growing culinary scene. With stints at BLT, Lumiere, and Suffolk Punch, Ivan joined Lincoln Street Kitchen and Cocktails as the Executive Chef as his creative debut. Ivan's approach to food is balancing simplicity, technique, flavor and laid-back ease; focusing on presenting familiar seasonal ingredients with a fresh twist.

Menu Items

Seared Tuna - pork cracklin/ lemongrass caramel/ charred peach/ micro cilantro.

Whote Wheat Toast - leek jam/ whipped ricotta/ fresh peas/ pickled beech mushrooms/ lamb jus.

Milkbread

As the chef/owner of Kindred in Davidson, NC, Hello, Sailor in Cornelius, NC, and milkbread in Davidson and Charlotte, NC, Joe Kindred firmly believes that utilization and appreciation for quality product speaks for itself, especially when it fosters fruitful relationships with purveyors and, ultimately, guests. Running the restaurants with this premise top

of mind along with his wife, Katy Kindred, the chef describes his relationships with vendors as an ecosystem of sorts.

His passion for teamwork and cooking started young. Cooking as a teen allowed Kindred to be able to get in a team environment, and he excelled quickly. He did so well in his high school's culinary program that he won a national cooking competition at 18, earning a scholarship to Johnson and Wales in Charleston, SC. After college, he became the first intern for acclaimed Nobles in Charlotte, NC, before moving to Chicago for the next chapter and the next challenge. His tenure in Chicago saw stints at Tru, one sixtyblue, and The Pump Room, where he met his future wife Katy.

Before the couple even got married, opening a restaurant had always been a dream of theirs. When they moved to San Francisco together, Kindred worked at acclaimed restaurant Delfina under Chef Craig Stoll, and was there when he beat stiff competition to be James Beard "Best Chef: Pacific" in 2007. Out of a desire to move closer to family, the Kindreds uprooted back to North Carolina, where he was hired again by Chef Jim Noble to be the Chef for Rooster's Uptown and lead culinary manager for Noble's four restaurants. During his time under Noble in 2013, Kindred was named "Chef of the Year" by Charlotte Magazine. With their roots back in North Carolina, they began to work on realizing their dream of a restaurant of their own. They did so with their namesake Kindred, housed in one of the city's most historic downtown buildings, which was once the town pharmacy, followed two years later by Hello,

Sailor, located on Lake Norman at a location that he frequented growing up as a child. in 2021 Kindred opened two milkbread locations - an all day cafe serving fried chicken, donuts, and salads + bowls, along with coffee and wine & beer.

Chef Joe was a semi-finalist for the James Beard Best Chef: Southeast in 2016, 2017, 2018, 2019 and 2020. He lives in his hometown of Davidson with Katy, their three kids Alba, Luca, and Graydon, and their dog.

Menu Items

Original Glazed Milkbread Donut.

Mizu

Inspired by the wood-fired Robata grills of Japan, Mizu offers a refreshed take on live-fire cooking atop the Hyatt Centric in the heart of Charlotte's SouthPark neighborhood. Led by the award-winning Indigo Road Hospitality Group, the rooftop restaurant combines the traditions of ancient Japanese cooking with Southern influences and Asian flavors. The chef offers a seafood-focused menu composed of wood-fired, raw, and chilled offerings. True to the word Mizu's translation to 'water' in Japanese, the space's design takes inspiration from natural elements, which are incorporated throughout the chic, minimalist restaurant, and outdoor terrace with sweeping city views.

Menu Items

Tuna Crisp - sesame rice cracker, ponzu, truffle aiola, bigeye tuna, scallions, lava salt.

Hamachi Tartare - corn tortilla, avocado puree, mirin confit tomatoes, cilantro.

Noble Smoke

Chef Jim Noble went to school to learn how to build thins. His father built a prosperous sales pipeline for a successful furniture business and Noble, fresh out of school with an engineering degree expected to to follow suit by earning a engineering degree from NC State University and beginning his career in the furniture industry. But an undiscovered passion led him down a different path, one that brought people together around the most essential piece of furniture to any home: the table.Noble's path began to diverge when he cracked open a used copy of Julia Child's "Mastering the Art of French Cooking," purchased with money he earned as a bar owner. Having no formal culinary training, he gleaned what he could from Child before beginning an extensive study of Auguste Escofer, the first chef to commit the secrets of French cuisine, one that seeks to preserve and renew our best traditions by applying the rigorous technique of the Old World Masters.

What Noble lacked in formal training he made up for in his commitment to excellence, which in turn was driven by an even greater commitment to serve people. He opened his first restaurant in 1983 and today operates seven restaurants and culinary concepts: Rooster's, Noble Smoke, Copain Gatherings, The Kings Kitchen. Additionally, his establishment of the Charlotte-Mecklenburg Dream Center illustrates his commitment to the needs of the community and his belief that service should extend beyond the table.

Noble Smoke Menu Items

Chopped Cheshire Pork Slider - (Chopped Pork served on a Copain Bakery Slider Bun topped with Western Carolina Red Slaw) Lex Sauce.

Oak Steakhouse

As the Executive Chef of Oak steakhouse in Charlotte, NC, Travis Kirkley spearheads menu development, oversees day-to-day culinary operations and team management. Since joining the Indigo Road Hospitality Group family in June 2017, Kirkley has led the kitchens at sister restaurants Oak and Colletta in Alpharetta GA's Avalon development and continues to grow in his role. Pursuing a career in the hospitality industry wasn't always what Kirkley had in mind however, once he stepped foot in a kitchen about ten years ago, his plans changed. He realized his passion for not just cooking, but also the camaraderie that comes with being part of a restaurant family. Kirkley believes you can always be inspired by those around you, fueling his dedication to enhancing every dish - both classic and modern - with a personal touch. Putting new roots down in Charlotte, NC., he continues to immerse himself in Southern hospitality and looks to translate that into his craft. In his down time, Kirklev enjoys being outdoors, spending time with friends and of course, cooking at home.

Menu Items

CAB Slider - American cheese, dukes mayonaise, house-made pickle.

Irish Cream Chocolate Cupcakes - Guiness chocolate cupcakes, Baileys Irish Cream buttercream.

O-ku

Chef Bachieng Phankhaysy is the Executive Chef at O-Ku Charlotte, having worked his way up from sushi roller, his original role on the opening team in 2016. As Executive Chef, Phankhaysy oversees all culinary operations, ensuring each dish maintains the high quality that he aspires for. Born in Vientiane, Loas, Phankhaysy moved to North Carolina at a young age, and has been honing his cooking skills since he was a small boy, helping his mom in the kitchen. While his life took him to many different careers, he eventually found his way back to the kitchen, where he prides himself on making people happy through his food.  Phankhaysy is a hard worker who puts his team first, because he firmly believes that he is only as good as the people around him. He loves working at O-Ku because of the fun, close-knit environment that the team has cultivated, and the creativity that he can exhibit through the fresh, unique ingredients.

In his free time, Phankhaysy enjoys longboarding and hopes to travel the world one day.

Menu Items

O-Ku Nori - tuna, white fish, salmon, avocado, truffle ponzu, sea salt, nori chips.

Tuna tataki - togarashi, bigeye tuna, wasabi soy.

Popbar

In 2016,Franchisees Clarence and Kia Lyons opened their first Popbar in the heart of NoDa. In 2020 they expanded adding a second location at Camp North End, a POPcyle cart, and POP Truck for catering and events. Popbar is your traditional Italian gelateria with a twist of modern dessert fun. Specializing in all-natural, handcrafted gelato on a stick, our menu includes 60+ flavors, and endless ways to customize. Choose a pop, dip, top and enjoy! Other treats include gelatoShakes, Hot Chocolate on a Stick, wafflePops and more. Popbar takes pride in having something to satisfy every sweet tooth, including those looking for vegan, gluten-free, nut-free, and Kosher options.

Menu Items

Chocolate fudge cookie - chocolate gelato, milk chocolate and chocolate cookies.

Chocolate covered strawberry - strawberry sorbet, dark chocolate and strawberry crumbles (vegan and gluten free).

Salted Caramel crunch - salted caramel gelato, white chocolate, waffle cone pieces.

Prowling Vineyards

Calling all Carolina Panthers fans and wine enthusiasts! Join the Inner Circle of Prowling Vineyards Napa Valley wine club and experience a taste of excellence both on and off the field. Prowling Vineyards handcrafted wines boast iconic flavors that honor the Carolinas, and mirror the Panthers bold attitude. As an Inner Circle member, you'll receive six or three premium Napa Valley wine bottles twice a year, along with exclusive benefits. By joining the Prowl, you're also supporting Carolina Panthers Charities, which helps improve the lives of children and families in North and South Carolina. Cheers to the great people of the Carolinas, loyal Panthers fans, and those who dare to be bold!

Ten58

Professional Chef Barry Francois has over 20 years of extensive culinary experience. Chef Francois was born and raised in Bronx, New York. In high school his first job was Red Lobster where he mastered the famous biscuits. He later attended NCCU where he played football, during the start of his sophomore season Barry tore multiple ligaments in his knee ending his football career. Soon after rehab Barry went back to his love of cooking, working at multiple restaurants. He became a trainer at Cheesecake Factory working at multiple locations eventually ending up in Charlotte, NC. In 2011, Chef Francois was the chef at Nix Burger which won best new restaurant that year. In 2012, Chef Francois was the grand prize winner in Shape Charlotte Pitch competition where he won $12,500 to help start the first mobile farmers market in Charlotte.

Menu Items

Creamy Crawfish Dip - Crawfish, Shrimp, with a special blend of cheese served with warm tortilla chips.

Sick EM' Callard Green Dip - Creamy collard green dip topped with smoked turkey.

Man to Man Mambo Wings

Jim Noble Owned Restaurants'

Chef Jim Noble went to school to learn how to build thins. His father built a prosperous sales pipeline for a successful furniture business and Noble, fresh out of school with an engineering degree expected to to follow suit by earning a engineering degree from NC State University and beginning his career in the furniture industry. But an undiscovered passion led him down a different path, one that brought people together around the most essential piece of furniture to any home: the table.Noble's path began to diverge when he cracked open a used copy of Julia Child's "Mastering the Art of French Cooking," purchased with money he earned as a bar owner. Having no formal culinary training, he gleaned what he could from Child before beginning an extensive study of Auguste Escofer, the first chef to commit the secrets of French cuisine, one that seeks to preserve and renew our best traditions by applying the rigorous technique of the Old World Masters.

What Noble lacked in formal training he made up for in his commitment to excellence, which in turn was driven by an even greater commitment to serve people. He opened his first restaurant in 1983 and today operates seven restaurants and culinary concepts: Rooster's, Noble Smoke, Copain Gatherings, The Kings Kitchen. Additionally, his establishment of the Charlotte-Mecklenburg Dream Center illustrates his commitment to the needs of the community and his belief that service should extend beyond the table.

The Jimmy Menu Items

The Jimmy Chop Salad - cucumber, salami, tomato, radish, Cacio, Ceci, Oregano Vinaigrette and Crispy bits.

Polpette (Veal Meatball with Tomato Sugo) with Grana Padano and Copain Baguette.

Bossy Buelah's Menu Items

The Beaut Slider - Bite size Joyce Farms Fried Chicken Breast on Copain Baker Slider Bun with Duke's Mayo and House-made pickle.

Noble Smoke Menu Items

Chopped Cheshire Pork Slider - (Chopped Pork served on a Copain Bakery Slider Bun topped with Western Carolina Red Slaw) Lex Sauce.

E.&J. Gallo Winery

MicrosoftTeams-image (19) Medium

Menu Items

J Vineyards Multi App CA Pinot Noir 

Whitehaven Sauvignon Blanc

William Hill NC Chardonnay

Louis M. Martini Napa Valley Cabernet

LaMarca Prosecco