Queen City, NC October 2026 by City Lifestyle

THE

Food ISSUE

F O O D + B E V E R AG E

CH ARLOT TE’ S TO P RESTAU RANTS TH IS FALL LI F E + C U LTU R E

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LIFESTYLE LETTER

Where to Eat Now Welcome, fall. Now that we’ve entered my favorite season, we’re digging into a favorite subject: where to eat! Charlotte’s food scene keeps leveling up, with restaurant groups expanding here and new spots opening monthly. My husband and I moved here almost 15 years ago from the D.C. area, where we spent our DINK—dual income, no kids—years spoiled by some of the nation’s best restaurants. So I was thrilled to hear that local basketball legend Stephen Curry and his wife Ayesha are opening three new concepts at the Ritz-Carlton Charlotte later this year, including Bourbon Steak by acclaimed restaurateur Michael Mina. Famous for its lobster pot pie, Bourbon Steak’s Georgetown location was one of our go-tos in Washington. The piano bar renderings alone are enough to lure you into this new Uptown haunt! Your mouth will water as you read our Where to Eat & Drink Now dining guide, full of spots to hit this fall. A newer personal favorite is Leluia Hall, one of the most gorgeous restaurant atmospheres in town. I recently went with a group of girlfriends, and we shared plates across most of the menu—I recommend doing it this way. The fried avocado tiny tacos and sea bass ceviche were clear standouts. I’m most looking forward to trying Uchi (yes, it’s a chain), but it’s the buzziest concept in town right now and the name I keep hearing the most. Walking to Dilworth’s Yiasou Greek Festival is a regular part of our family’s fall lineup. In this issue, editor Carroll Walton and I take you behind the scenes to see all the volunteers and preparation it takes to pull off an event with more than 40,000 attendees. Holy Trinity’s faith community will inspire you with the way it knits generations of families together and keeps traditions alive.

October 2026 PUBLISHER

Liz Brown | liz.brown@citylifestyle.com E D I TO R

Carroll Walton | carroll.walton@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Kathryn Ashcraft | kathryn.ashcraft@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Elizabeth Smith | elizabeth.smith@citylifestyle.com C O PY E D I TO R

Matias Arredondo | matias.arredondo@citylifestyle.com P H OTO E D I TO R

Seth Patrick P U B L I S H E R AS S I STAN T

Shellye Andrus CONTRIBUTING WRITERS

Liz Brown, Elliott Harrell, Taylor Bowler, Allie Papajohn, Carroll Walton C O N T R I B U T I N G P H OTO G R AP H E R S

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

28 Featured

28 34 44

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Creative Composting Jonathan Mustich is Helping Charlotte Rethink the Journey From Food Scraps to Fresh Harvests

A Feast of Faith

For Holy Trinity Greek Orthodox Cathedral, The Yiasou Festival is Where Faith, Tradition and Recipes Get Passed Down

Where to Eat & Drink Now

Sharing Charlotte’s Top Spots to Eat, Drink and Enjoy

On the Cover Nigiri offered at Uchi Charlotte in Plaza Midwood Photography: Kristen Kelly Hubby

Print Prestige Meets Digital Power.

Lifestyle Letter

Business Monthly

Hot Spot FOOD + BEVERAGE

Inspired By LIFE + CULTURE

Our Town LIFE + CULTURE

Local’s Choice FOOD + BEVERAGE

House Call HOME + DESIGN

Culinary Creations FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

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10th Anniversary Cookies, Cocktails & Canapés On Tuesday, Oct. 6, Charlotte celebrates the 10th anniversary of Cookies, Cocktails & Canapés, benefiting Cookies for Kids’ Cancer, a nonprofit funding research for improved pediatric cancer treatments. This year, Bravo’s “Top Chef” Season 23 contestants join Charlotte’s favorite chefs for savory bites, handcrafted cocktails, desserts and a silent auction. The event has helped the organization raise more than $25 million, funding 155 research grants and more than 60 new treatments for children battling cancer. Photography Courtesy of Cookies for Kids’ Cancer

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Phillips Place Fall Shopping Stroll Come stroll at Phillips Place on Saturday, Oct. 3, featuring a Cox Brothers Acres Farm pumpkin patch, farm-to-table goods, a s’mores cart, cotton candy bike, live music, face painting, balloon twisting and a mini pumpkin decorating station. Discover local makers like Bentley’s Buds, Zapped Jewelry and Love Square One Candles. Participating retailers—including Veronica Beard, Hill House, Windsor Jewelers and more—offer seasonal treats, gifts with purchase, special savings and in-store experiences all weekend. Photography Courtesy of Phillips Place

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5th Annual Chefs Against Cancer Dinner Gala The 5th Annual Chefs Against Cancer dinner gala is Oct. 3 at the City Center Marriott. This year’s event will benefit four non-profit organizations helping Charlotte residents in their battle against cancer: Xander’s Acts of Kindness, The Meggs Foundation, Barrel Aged Charities and The Paula Takacs Foundation. Each attendee will enjoy four courses prepared by 10 top Charlotte-area chefs, wine, two free drinks and a chance to meet charity board members. Photography by Amanda Loren Studios

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Bourbon Steak Piano Bar Photo courtesy of The Ritz-Carlton Charlotte

T HR E E P OIN T S HO T STEPHEN AND AYESHA CURRY DEBUT A TRIO OF NEW SLAM DUNK RESTAURANT CONCEPTS ARTICLE BY ELLIOTT HARRELL

H OT SP OT | FO O D + BEVERAGE

Stephen and Ayesha Curry

A full-court press to revamp the dining options at The Ritz-Carlton Charlotte is underway, thanks to the teamwork of local basketball legend Stephen Curry, his wife Ayesha and acclaimed restaurateur Michael Mina. Three new concepts will open by the end of this year, continuing widespread renovations the hotel started in 2023. All-day cafe Sweet July opened in July, while steakhouse Bourbon Steak and bourbon-forward cocktail lounge The Eighth Rule will open in late winter. “Expanding to Charlotte is especially exciting because it’s a city that not only

“Expanding to Charlotte is especially exciting because it’s a city filled with incredible energy and culture.”

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Bourbon Steak Main Dining Entry

holds a special place in my and my family’s heart, but it’s filled with incredible energy and culture,” Stephen says. Ayesha says each of the businesses brings something unique. “The concepts just complemented each other so well,” she says. “It made sense to bring them all together.” The Currys primarily live outside San Francisco, where Stephen has played point guard for the Golden State Warriors for the past 17 seasons, but their families still live in Charlotte, where his father Dell Curry starred for the Hornets.

H OT SP OT | FO O D + BEVERAGE

Steph also serves as the assistant general manager for the men’s and women’s basketball programs at his alma mater, Davidson College. This isn’t the trio’s first time working together. Ayesha, a two-time The New York Times bestselling cookbook author, first partnered with Chef Mina in 2016 in San Francisco. Her International Smoke barbecue concept was part of a temporary pop-up inside the MINA Test Kitchen and became so successful that the pair turned it into a permanent restaurant.

In late 2024, they opened her Sweet July Cafe in Santa Monica. At the end of last year, Stephen and Mina teamed up to open a Bourbon Steak as well as the first location of The Eighth Ruth in San Francisco. Bringing their culinary businesses to Charlotte just made sense. “Having spent so much of my life in Charlotte, I know that it’s such a foodie town,” says Ayesha, who moved to Charlotte from Toronto at age 14 and graduated from Weddington High School. “Charlotte knows and expects great food.”

WHAT TO EXPECT Sweet July Cafe

Bourbon Steak Maine Lobster Pot Pie. Photo by Rey Lopez.

“I am especially excited by the opportunity to introduce Bourbon Steak to a city with such a dynamic and evolving dining scene.”

Sweet July Cafe serves a range of smoothies, like “The Queen City,” with ceremonial-grade matcha, apple juice, greens and fruit, and breakfast favorites like croissants, muffins and avocado toast earlier in the day. For lunch and early dinners, Ayesha is a fan of the pita foldies, which are toasted pita sandwiches inspired by her Jamaican heritage. “I’m a sauce girl, so we paired each of our pita foldies with its own sauce, and it’s truly the most delicious bite of food,” she says. “My favorite at the moment is our Wagyu Shorty with this insane horseradish labneh dipping sauce.”

Bourbon Steak Mina’s signature steakhouse, Bourbon Steak, has 12 locations across the country. It’s known for its butter-poached steaks, Lobster Pot Pie and extensive wine and bourbon selections. “Bringing Bourbon Steak to Charlotte alongside concepts from Stephen and

Ayesha Curry is incredibly meaningful for all of us,” says Mina. “I am especially excited by the opportunity to introduce Bourbon Steak to a city with such a dynamic and evolving dining scene and draw inspiration from the hospitality and culinary traditions of the region.”

The Eighth Rule For something to be considered bourbon, it has to follow seven strict rules. The Eighth Rule Charlotte takes it one step further. “We’re building on the foundation of the bourbon tradition while encouraging guests to create their own ‘eighth rule,’ their own way to celebrate and enjoy the moment,” Stephen says. At the San Francisco location, guests can create a tasting experience using Stephen’s Gentleman’s Cut bourbon or sip on any number of specialty cocktails. There’s no word yet on what the food menu will be in Charlotte, but here’s hoping options like the duck fat fry trio and steak tartare “pizza” make the cut.

The Wagyu Shorty Pita Foldies Courtesy of Sweet July Cafe

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WRAP YOURSELF IN

ART Beautiful scarves inspired by Anne Neilson’s original paintings S H O P

N O W

A T

A N N E N E I L S O N H O M E . C O M OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ Q UE E N C I T Y

J O N AT H A N M U S T I C H I S H E L P I N G C H A R LOT T E R E T H I N K THE JOURNEY FROM FOOD SCRAPS TO FRESH HARVESTS ARTICLE BY TAYLOR BOWLER | PHOTOGRAPHY BY OLLY YUNG

CREATIVE

COMPOSTING Jonathan Mustich spends much of his time thinking about what happens after we’re finished with something. Mustich is the founder of TerraLoam, a sustainability company that transforms products into nutrient-rich compost to reduce waste and improve soil health. His latest innovation, the BioDigester, can convert up to 220 pounds of compostable waste into soil.

I NSP IR E D BY | L I FE + C ULT U RE

“It’s like a fancy garbage can,” he says. “It takes food scraps and other organic material and turns it into soil in 24 hours. We’re proving that compost doesn’t have to be dirty, smelly or gross.” Mustich developed his fascination with composting like many people did, during the pandemic. He found comfort during lockdown cooking and gardening and began composting in his backyard. “Then I realized I was only putting my trash out once a month,” he says. “So much of what we throw away is food scraps.”

FROM SUITS TO SOIL

In 2020, the native New Yorker was in his 12th year as founder of his own fashion company, Evolution of Style, which specialized in custom suits. He spent a decade in Los Angeles, tailoring custom suits for celebrities and professional athletes, before moving to Charlotte in 2018 to expand his business. Things were going well. Then the pandemic hit. “No one was wearing suits,” he says with a laugh. So he adapted. He converted his factory to manufacture medical gowns as hospitals faced critical shortages. As demand grew, he couldn’t ignore another problem hiding in plain sight. “The medical industry generates an incredible amount of plastic waste,” he says. It inspired Musitch and his business partner to develop the world’s first compostable isolation gown, the extra layer of protection medical workers wear over their scrubs. The work earned them the 2024 Innovative Tech Award. Since then, TerraLoam has diverted more than 40 tons of plastic waste, transforming it into compost for community gardens in Charlotte and Hickory.

FROM GOWNS TO GARDENS

Now TerraLoam is working with hospitals to transform their food scraps into compost, then use that compost to build gardens on hospital campuses. “We’re taking food scraps and turning them into soil that grows more food in the same communities,” Mustich says. “That’s where the opportunity lies.” TerraLoam is partnering with restaurants, hospitals and universities to rethink how to handle the mountains of waste they generate. It’s all part of connecting his passions for better food, better health and a greener planet.

A TerraLoam Home & Office BioDigester

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“Eating seasonally isn’t a sacrifice,” Mustich says. “The food is more nutritious, dinner decisions get easier because the market decides for you and it costs less. It’s one of those rare choices where you win on every front.”

A TASTE FOR REAL FOOD

Depending on the day, Mustich might be found growing heirloom vegetables for one of Charlotte’s top chefs or hosting a sushi dinner with produce from his own backyard. Mustich first connected with Chef Sam Diminich during the pandemic when he grew a particularly successful crop of artichokes. Today, he supplies the chef with specialty produce. “I can’t grow enough,” he says. “It’s been wild to see how much he can use every week.” Mustich has traveled extensively throughout the world, which has only deepened his appreciation for fresh, nutrient-dense food.

I NSP IR E D BY | L I FE + C ULT U RE

“I’ve been fortunate to eat all over the world,” he says. “It made me realize how bland our food system is here in the U.S. When friends come over and taste my produce, they’re kind of blown away.” For Mustich, introducing people to unfamiliar ingredients is as rewarding as inventing new composting technology. “Everyone wants convenience all the time,” he says. “I get it. Sometimes I want to order a pizza, too. But it’s really not that hard to roast some vegetables and make a great meal.” Now, he’s bringing those two passions together with a simple idea: waste less, grow more, eat better.

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O UR TOWN | L I FE + C ULT U RE

FOR HOLY TRINITY GREEK ORTHODOX CATHEDRAL, THE YIASOU FESTIVAL IS WHERE FAITH, TRADITION AND RECIPES GET PASSED DOWN

ARTICLE BY CARROLL WALTON AND LIZ BROWN | PHOTOGRAPHY BY RICO MARCELO

A FEAST

OF FAITH Charlotte is changing fast, with more than 150 people moving here daily, high-rises stacking up, condos swallowing every gap and traffic thickening. But one thing has stayed deliciously the same: the Yiasou Greek festival. Holy Trinity Greek Orthodox Cathedral hosted its 48th annual festival in Dilworth in September, bringing one of the largest Greek festivals in the U.S. back to East Boulevard. CONTINUED >

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Holy Trinity Greek Orthodox Cathedral

Father Jonathan Resmini

“Charlotte has come to kind of demand our festival,” says John Mahairas, co-chair of this year’s Greek festival committee, who has served in a similar capacity for 35 years. “It’s part of the Charlotte community. It’s one of those things that come fall, people are expecting, and we are more than happy to put it on.” The celebration of Greek food, family and culture dates back to 1978. Before that, Holy Trinity hosted a Greek night to raise money and share its culture and faith with nearby residents. This year, more than 40,000 patrons enjoyed three full days of traditional folk music, dancing, fellowship and of course, Greek food. “We have a lot of people who’ve been coming here for 45 years plus,” Mahairas says. “I see it all the time because they come up to me and say, ‘I’m back this year!’ But the other thing that happened—Charlotte has just grown so much, we constantly have new people coming every year.” Father Jonathan Resmini is in his seventh year as dean of Holy Trinity. During the festival

he gives tours of the cathedral, showing off its architecture and artwork and sharing traditions of the Greek faith. When he’s not giving tours, he’ll don an apron, serve souvlaki and even dance with the senior high school students in the last performance Saturday night. “They’re a lot more polished than I am, but I at least like going up and dancing,” Resmini says. “I’ve been here long enough now where I’ve seen these kids grow up.” CONTINUED >

O UR TOWN | L I FE + C ULT U RE

Irene Politis, in charge of food line

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Georgia Andrews, chair of the pastries

“WITH EVERYTHING CHANGING SO MUC H D AY T O D AY, I T HINK P E OP L E ARE LOOKING FOR SOMETHING THAT’S S TA B L E L IK E T H AT.” THE MACHINE

The second weekend in September is one time of year when the clergy and parishioners all do the same job: serve. The entire “machine,” as Mahairas calls it, is volunteer-only and includes parishioners from Holy Trinity, as well as St. Nektarios in Matthews and St. Luke in Mooresville. Planning begins with committee meetings in January, when equipment rentals are secured. By May, teams are ordering ingredients for the baked goods. In June, more than 350 children begin rehearsing for the traditional Hellenic dance performances that go on throughout the three-day festival.

O UR TOWN | L I FE + C ULT U RE

By August, “things are buzzing around the church,” says Dino Pappas, parish council president, whose first memories of the festival date back to being a kid on donkey rides. The festival now has electronic rides for kids, but everything else requires about the same level of maintenance. Volunteers arrive daily, he says, sometimes as many as 100. People are hand-making pastries, unpacking wine and oils ordered from Greece, setting up tables, tents and cooking equipment, whether it’s one of the three big convection ovens or a 36-inch flat grill, or the dozen or so fryers, coolers and more.

MADE FROM SCRATCH

None of the cooking is outsourced to restaurants or even home kitchens. The 13 different pastries and sweet braided bread they offer are all prepared on-site in fellowship, some by women who’ve been doing it since 1978. Georgia Andrews, whose surname was shortened by her father-in-law from Andreanopoulos when he immigrated to the U.S., has been helping make pastries from the beginning. For the past 20 years, she’s been chair of the pastries. “I’m willing to turn it over to somebody, but I haven’t found anyone to train yet,” she jokes. During the three days of the festival, she’s busy behind the scenes, putting together orders and boxing up baked goods. But it’s the backroom bonds that have come to mean the most. “I love the social aspect,” says Andrews. “Getting here, seeing the ladies, meeting new people. When I came here 50 years ago, I only knew a handful of people, so I started getting involved.”

PASSED DOWN

Irene Politis, who is in charge of the food line, has been at Holy Trinity for 48 years. She replaced the woman who oversaw food distribution from the beginning. Now Politis volunteers with that woman’s daughter. “We’re so close-knit,” she says. “I have two grandsons. They’re dancing this year. The children learn all the traditions by participating and helping.” When the festival first started, Pappas says, one family was in charge of a booth for the gyros, another family for the dolmades and one for the pastries. “The funny thing is the families that ran them then still actually run them today,” Pappas says. “The kids or grandkids are running it now, or the cousin or the in-laws.” Recipes and traditions get passed down, even when family members pass away. “People are always coming in and learning from their parents or grandparents, aunts or somebody that teaches them how to make it,” Pappas says. “It’s quite beautiful actually. It’s a way to hold us together. It forces us to work together and remember those things.” CONTINUED >

A batch of a favorite Greek pastry, baklava OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ Q UE E N C I T Y

A LIVING TRADITION

Each year, Resmini says, people in Charlotte continue to seek out membership at Holy Trinity. Just in the last seven years, the parish has grown right along with the festival, from 1,000 families to 1,300, he says. The festival itself is no longer a money maker for the church, Mahairas says. He says they’re lucky to break even. But it’s a way to both celebrate lasting traditions and grow their faith. “Orthodoxy provides something that seems permanent and historic because we changed very little in two thousand years,” Father Resmini says. “The service we do on Sunday uses the exact same structure and same language as the fourth century. There’s this historic continuity, a continuity of practice, continuity of beliefs. With everything changing so much day to day, I think people are looking for something that’s stable like that. Plus, it provides them with a way of life, a community.”

O UR TOWN | L I FE + C ULT U RE

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W H E R E TO

Eat & Drink

NOW

Rada’s Sunchoke sundae. Sunchoke ice cream, whipped cream, koji caramel, sunchoke chips, toasted pine nuts, and a cherry on top. Photo by Laura Pol.

LOCA L’S CH OICE | FO O D + BE VE RAGE

Calicut Mango Lobster Curry from Zamindar’s Club House. Photo by 79th Parallel.

C h a r l o t t e ’s To p S p o t s t o E a t , D r i n k a n d E n j oy ARTICLE BY ELLIOTT HARRELL

Charlotte’s dining scene has never been hotter thanks to an ever-growing roster of new restaurants joining treasured favorites around the city. Here’s where to head for a great meal and what to order the next time you’re ready for a night out. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ Q UE E N C I T Y

ZAMINDAR’S CLUB HOUSE

Ajwaini Tiger Shrimp from Zamindar’s Club House. Photo by 79th Parallel.

Rada’s chicken stuffed with grilled scallion, with sauce moutarde, and grilled long hot peppers. Photo by Laura Pol.

Zamindar’s burst onto the food scene in late June, immediately becoming a contender for one of Charlotte’s best restaurants. The South End spot helmed by Michelin-recognized chef Vamshi Krishna Adi elevates traditional Indian flavors into upscale cuisine, with dishes like flambe chicken tikka, truffle butter naan and mango lobster curry. Inside the restaurant, you’ll also find Regiment One55, Zamindar’s cocktail lounge and bar, which is inspired by India’s exclusive colonial-era clubs.

RADA

The New York Times named Rada to its 50 Best Places to Eat in America list last fall, a clear indication of the culinary prowess of Chef Callan Buckles at this Myers Park favorite. The menu is made up of small plates meant to be shared around the table, while the wine list features a range of natural and biodynamic options.

UCHI CHARLOTTE

Uchi. Photo by Kristen Kelly Hubby.

This Austin, Texas-based contemporary Japanese restaurant from James Beard Awardwinning Chef Tyson Cole debuted in March in a renovated 100-year-old factory in Charlotte’s Plaza Midwood. It offers a mix of traditional and modern flavors. Taste your way through a 10-course chef’s tasting menu or create your own adventure by cooking wagyu beef tableside, indulging in fatty bluefin tuna and ending with the fried milk dessert.

DŌZO

What started as a popular Japanese food truck morphed into a permanent restaurant in Wesley Heights in 2025 but quickly outgrew a 12-seat restaurant there. The team behind popular dishes like the tonkatsu salad, a 14-ounce panko-breaded deep-fried pork cutlet served under a mountain of shaved Brussel sprouts and shredded cheese, opened a new, larger space in Dilworth at the beginning of this year. This modern AmericanJapanese gem operates on a first-come, first-serve mentality for dinner, but you can add yourself to their waitlist online.

LOCA L’S CH OICE | FO O D + BE VE RAGE

Seasonal Miso Soup at Sharigato. Photo by Blake Pope.

Hand Rolls at Sharigato. Photo by Blake Pope.

SHARIGATO

Charlotte’s first hand-roll sushi bar opened in May in Optimist Park, where every guest gets a front-row view of the rolls being made. In addition to hand rolls, Sharigato’s menu features snacks such as the ube tempura fries and black truffle edamame. The 23-seat restaurant doesn’t take reservations, but takeout is available, and guests can order a BYO kit that comes with enough ingredients to make 20 handrolls at home. CONTINUED >

Crab Fried Rice at DŌZO Japanese American Kitchen

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ Q UE E N C I T Y

Crab Louie Board at Leluia Hall. Photo by Shrimp & Grisettes.

Albertine Photo by Kindred Studio

LOCA L’S CH OICE | FO O D + BE VE RAGE

Charred cabbage at L’Ostrica

Restaurant Constance. Photo by Peter Taylor Photography.

LELUIA HALL

Restaurateurs Jeff Tonidandel and Jamie Brown spent years transforming a 1915 Methodist church into Leluia Hall. The historic Dilworth building is now home to the popular “steak and surf” restaurant, which is featured on the Emmy-nominated PBS TV series Fork & Hammer. Their food is worthy of an award, too. Highlights include dishes like their tiny lobster tacos, salt and sugar-cured steaks and jerk duck that takes three days to make.

RESTAURANT CONSTANCE

L’Ostrica

You’ll find fresh farm-to-table food at Michelinrecommended Restaurant Constance in Wesley Heights, named after Chef Sam Diminich’s daughter. He prioritizes sourcing ingredients from local farmers. He works with more than 60 community producers and rotates the intimate 36-seat restaurant’s menu seasonally. Expect to find bold American flavors in dishes like their recent red-wine-braised short rib, rock shrimp arancini and chocolate miso tart.

ALBERTINE

With its sleek marble bar and rich velvet banquettes, Albertine feels like it belongs in New York City, not just Uptown. Joe and Katy Kindred, the owners behind the lauded Davidson restaurant bearing their last name, opened this Middle Eastern restaurant in September 2024. Start with a meze platter and enjoy Southern-influenced specialties, such as South Carolina conch pea hummus, spicy pickled okra and deviled taramasalata before moving on to grilled meats and fish.

L’OSTRICA PrimeFish Cellar. Photo by Forrest Mason.

L’Ostrica is a casual market by day, serving a sandwich of the day, soup or salad on Fridays and Saturdays and a high-end tasting experience by night. The Montford restaurant recently started giving diners more choice with their dinner, allowing customers to choose from a six-course tasting menu in the dining room or order a la carte from the bar.

PRIMEFISH CELLAR

PrimeFish Cellar in Cotswold doubles as a specialty wine and sake shop and an upscale sushi restaurant. It was originally just a bottle shop when Chef Robin Anthony, a 2026 James Beard semifinalist, remodeled the space in late 2025, introducing a sushi bar and additional seating, and started serving both lunch and dinner. Pop in to get a wine recommendation from one of the sommeliers on staff or enjoy caviar service, freshly flown-in fatty tuna sashimi or any number of specialty rolls.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ Q UE E N C I T Y

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Set your schedule. Make an impact. Build a life you’re proud of. Behind each of our 200+ City Lifestyle magazines is someone who cares deeply about their community. Someone who connects people, celebrates businesses, and shares the stories that matter most. What if that someone was you? Or maybe it’s someone you know. If this isn’t the right time for you, but you know someone who could be the perfect fit, we’d love an intro.

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NEW PERSONALITY Amy Lee Brings Color, Contrast and Character to a Modern Farmhouse in Winston-Salem CONTINUED >

H OU SE CA LL | HO M E + DE SIGN

When Charlotte-based interior designer Amy Lee first met her clients, their 3,500-squarefoot Winston-Salem house was practically new. Built in 2023 and tucked into a neighborhood near a lake, the home was in excellent shape. It just didn’t feel like theirs yet. That became the focus of the nine-month renovation overseen by Lee, founder of Artistic Interiors. Working mostly within the existing footprint, Lee reimagined the modern farmhouse with richer colors, more textures and a moodier aesthetic. She took inspiration from the homeowner’s Pinterest boards, which outlined a clear sense of what she liked. She also had a collection of artwork and accessories she wanted to keep. “She had some existing pieces that we added throughout the house, but almost all of the furniture we added,” Lee says. “We integrated the old with the new.” In the kitchen, Lee softened the brightwhite cabinetry with Benjamin Moore’s Classic Gray and swapped the sterile white countertops for dramatically veined marble from Ann Sacks. The homeowner wanted something with pattern and loved the subtle hits of burgundy. Lee also reworked the pantry with custom cabinetry, replaced the cabinet hardware, and added tile around the kitchen window. Two oversized pendants above the

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ Q UE E N C I T Y

island made way for a long, slender fixture from Visual Comfort, giving the kitchen a more tailored look. In the family room, Lee redesigned the fireplace wall, building it out to accommodate two built-in cabinets and a sleek new hearth. Slatted wood paneling adds texture, while black paint gives the entire composition a graphic edge. “People are afraid of black,” Lee says. “But it doesn’t stand out as much as you think it will.” A Palecek chandelier with woven shades and antique-brass accents adds softness overhead, while a Verellen sofa and black Eichholtz console echo the fireplace’s wood detailing. In the foyer, grasscloth wallpaper from Mark Alexander sets a more polished tone, while an Urban Electric fixture with opal glass shades and burnished brass hangs above. The powder room continues the mood with mocha-colored wallpaper, Visual Comfort sconces and a natural-wood vanity from Anthropologie. The study was inspired by a Manhattan apartment, with built-in bookcases, Hudson Valley lighting and walls painted Farrow & Ball’s Deep Reddish Brown.

Upstairs, Lee transformed a bonus room into a speakeasy-inspired retreat. She combined Arte wallpaper with Sherwin-Williams’ Sealskin on the walls, then designed custom wood shelving with metal bars. The guest rooms each have their own personality. One channels a classic Ralph Lauren look with plaid wallpaper, a leather Four Hands bed and Sherwin-Williams’ Fairfax Brown on the ceiling and molding. Another pairs Thibaut grasscloth with a bouclé-like Four Hands bed and warm wood accents. In the primary suite, Lee traded the original bright-white palette for something decidedly moodier. Sherwin-Williams’ Prelude, a deep brown with gray undertones, covers the ceiling and beams, while coordinating York Wallcoverings wallpaper wraps the walls. “We had such tall ceilings, and I didn’t want to hang anything over the bed, so it had to make a statement,” Lee says. The result is a home that is both polished and relaxed—and, most importantly, theirs. “This was a different style than I’d done before,” Lee says. “She likes to mix old looks with new, and I think we pulled it off really well. These were some of my favorite clients to work with.” CONTINUED >

H OU SE CA LL | HO M E + DE SIGN

In the bonus room, an oversized Arteriors chandelier and chairs upholstered in Catherine Martin’s cheetah velvet add a little glamour.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ Q UE E N C I T Y

The primary bath features grayish-brown Weitzner wallpaper, a gold pendant over the tub and a rug from Eliko Rug Gallery.

In the primary suite, a modern Visual Comfort fixture and four-poster Universal bed complete the room.

H OU SE CA LL | HO M E + DE SIGN

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Photo courtesy of Noble Food & Pursuits

‘Wich Hunt DIVE INTO FIVE OF CHARLOTTE’S TASTIEST SANDWICH OPTIONS

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C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Photo by Austin Cane

La Lima Artisanal Sanguchería, Chicharron Ever wondered if pork belly belongs between bread? La Lima in South End answers the question beautifully with its classic Peruvian “Chicharron” sandwich. Married between artisan Cristal bread is crispy pork belly, golden sweet potato and sarza criolla (onion, pepper and lime).

Housemade carretillero sauce (a vibrant Peruvian sauce made with aji amarillo peppers) adds that extra kick that keeps this sandwich craveable bite after bite. Need a sip of something to cool things down? Try the “Chicha,” a refreshing drink made with purple corn, apple, pineapple, cinnamon and lime. LaLimaSangucheria.com. CONTINUED >

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ Q UE E N C I T Y

Olivelli Deli, Oli Italiano Olivelli Deli, the newly opened NoDa sandwich shop from the Tonidandel-Brown Restaurant Group, serves a selection of breakfast and lunch/dinner sandwiches on housemade benne seed rolls. An early favorite is the “Oli Italiano,” stacked with freshly shaved prosciutto, capicola, mortadella and salame, plus provolone and shredded cabbage, bathed in red onion, Castelvetrano olive tapenade, olive oil, vinegar and olive brine. Fun fact: the meats are imported from Italy! OlivelliDeli.com.

Photo by Maclaren Foster Photo by Curtis Groll

Rosemont, The Burger Is a burger a sandwich? All signs point to yes. When you’re craving one, head to Rosemont in Elizabeth for, literally, “The Burger.” Theirs is a gooey variation with two smashed beef patties and classic American cheese. Griddled onions and pickles add that textured crunch, and the black pepper mayo on the potato bun takes things to the next level. Enjoy it at lunch with your side of choice (the house chips are a great pairing) or with shoestring fries at dinnertime. RoseMontCLT.com.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Photo courtesy of The Culture Shop

The Culture Shop, Caprese No meat, no problem. “The Caprese” at The Culture Shop in the Belmont neighborhood is simply perfect with its fresh tomato, fresh mozzarella slices, local arugula, extra virgin olive oil, balsamic glaze and the ever-important housemade basil pesto. What could make this vegetarian delight even better? It’s the housemade focaccia roll from local restaurant Pizza Baby. If you’re ever looking to branch out, keep an eye on their Instagram for the weekly featured sandwich. Their social media feed will keep you coming back for more. TheCultureShopCLT.com.

Photo courtesy of Noble Food & Pursuits

Bossy Beulah’s Chicken Shack, The Beaut A delicious fried chicken sandwich is a must-mention in a sandwich conversation. Enter “The Beaut” from Bossy Beulah’s, featuring simple but carefully selected components. The chicken is all-natural, containing no pesticides, hormones, antibiotics or preservatives. The mayonnaise is the locally loved Duke’s brand, and the pickles are made in-house. The golden bun is baked right here in Charlotte by Bossy’s sister concept, Copain Bakery. Feel like mixing things up? Try the “Cheesy Beaut” (the original + baby Swiss) or the “Hot Thigh Sandwich,” the spicy version made with Beaut’s Hot Sauce. BossyBeulahs.com.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ Q UE E N C I T Y

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ONE L AST BITE Local Chefs Share the Meals They’d Choose to Go Out On ARTICLE BY CARROLL WALTON

JOE KINDRED

Photo courtesy of Kindred Hospitality

Chef and Owner of Kindred, Hello, Sailor, Milkbread, Albertine and Deepwell “My last meal would be a dozen Dukes of Topsail oysters, some fresh shrimp from Crosby’s that I turn into peel-and-eats, the Mussel Escabeche dish from Estela in New York City and a bottle of Grower champagne. The oysters remind me of when my wife Katy and I lived in San Francisco before we had kids. We would drive up Highway 1, stop at Hog Island Oyster Company for a bag of oysters, at Cowgirl Creamery for cheese and then get a bottle of local sparkling wine. We would sit on the beach and eat oysters. The mussel dish is a perfect representation of (Chef) Ignacio’s food. It is simple, nuanced and executed flawlessly. The peel-and-eat reminds me of my childhood summers in Swansboro, where my grandfather’s beach house was. It’s always the first thing we do when we get to Folly Beach, S.C. We hit Crosby’s and get five pounds of shrimp. Then I do a quick poach in a flavorful broth with Old Bay and lemon.”

Photo by Brian Twitty

CHEF CHRISTA CSOKA

Chef and Owner, Artisan’s Palate “New England clam chowder over an open fire. There’s something really special about cooking outside, especially when the weather is cold. I love making a big pot of clam chowder in a cast iron over an open fire, starting with fresh clams and letting that smoky flavor build as you add ingredients to the pot. It’s rustic, communal and incredibly comforting. Sitting around the fire with friends, eating chowder and drinking wine takes me right back to growing up on Long Island in the Northeast and clam-bake memories.” Photo courtesy of L’Ostrica

CAT CARTER AND ERIC FERGUSON

Owners, L’Ostrica “My fascination and appreciation for food began at a young age, sitting in the kitchen entranced by the smells and sounds coming from my mom over the stovetop. For my last meal, I’d cherish anything from her. Really, anything she cooks would do, but a hot bowl of doenjang-jjigae with a side of rice and her bean sprout salad takes the top spot right now.”—Cat Carter. “I would have to go classic Roast Chicken & Gravy with lots of fresh herbs and crispy chicken skin. For me, it’s the ultimate feel-good, comfort meal. I would gladly make it—I have spent the majority of my life in kitchens; it only feels right to end it in one too.”—Eric Ferguson.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

“New England clam chowder over an open fire. There’s something really special about cooking outside, especially when the weather is cold.” — CHEF CHRISTA CSOKA