![]() Supperland is known for its cocktail program (which is probably a good thing, because they also have a bar and a speakeasy), and I had a difficult time deciding where to start. Left: The 4G Negroni | Right: Karma Cocktail Plates available from a London artist (though I wish they would have chosen someone local – we have a great arts community in Charlotte that deserves our support!). They’ve just all been given a makeover and a price to match. These all appear on the menu – perhaps under different names or in different forms, but kin to those dishes spotted on folding tables topped with plastic tablecloths in fellowship halls across the South. But a closer inspection of the menu reveals many items spotted at church gatherings growing up in the South: Sausage gravy. Although not original to this building, many of the seats are actual church pews.Īt first, the “church potluck” theme feels like it completely contradicts the concept (and price point) of a Southern steakhouse. The bones of this mid-century church are still present in the refinished floors and open rafters. And so, on one of the biggest days for dining out, we visited this church-turned-restaurant in Plaza Midwood.ĭisclaimer: This post is not sponsored and we paid for our mealĬharlotte is known for being a tear-down city, and it’s so refreshing to see developers work with a space rather than against it. I’m actually not sure how Michael managed to snag a reservation so close to the big day (is he magic? Maybe), but he did. Supperland is not the kind of place you go for a recurring weekly dinner (at least, that’s not the case for most people in our socioeconomic bracket) – it’s the place you go for celebration dinners or when you have out-of-town guests.Īnd so, we had the perfect excuse to make a reservation for Valentine’s Day. As he did at Juniper & Ivy, Blais will help out in the kitchen when needed and he’ll be a regular presence in the dining room, greeting guests and happily posing with fans for photos.Widely regarded as one of the hottest spots in town, it’s hard to believe that Supperland has only been open for about a year. ![]() Manning the kitchen on a daily basis will be executive chef William Griggs, who was the longtime chef at Argyle Steakhouse, and sous chef Brad Chance, who has worked with Blais in the past at Juniper & Ivy and Flip Burger Boutique in Atlanta. Bargoers who order drinks on the rocks can get everyday ice for free, or they can pay $2 to $3 more to get a custom-shaped clear “artisan ice” cube in rock, sphere, spear or other shapes.īlais said Ember & Rye will be his local “headquarters” whenever he’s not traveling for work, like promoting the upcoming season of “Top Chef,” on which he’ll be a weekly judge, beginning April 1. The bar’s mainly whiskey and rye-based cocktails are also innovative, like the Smoking Ember, a $24 mezcal drink topped with a poppable bubble of citrus smoke. (Ember & Rye restaurant in Carlsbad - cocktails And because Blais loves steak sauces, the menu has a whole menu of toppers, including rye whiskey gravy, blue cheese butter, pickled walnuts and his own branded Richard Blais Steaksauce, which sells for $15 a bottle. Steaks range from a 10-ounce, 14-day aged strip steak for $55, to $190 for a 12-ounce A5 Japanese Wagyu sirloin skinny cut. His $26 burger is made with a blend of dry-aged Flannery beef and served with kimchi ketchup and triple-cooked French fries that Blais said take three days to prepare. Some examples are his $40 caviar and pancake starter, which replaces blini with buckwheat flour Japanese-style taiyaki fish-shaped pancakes. ![]() The just-unveiled menu looks straightforward on first glance, but Blais said it’s packed with playful twists on traditional ideas. There are also two indoor dining rooms and a 14-seat private dining room. The restaurant has a full bar with an inset tapas “snack bar” prep area where the pimento cheese sandwiches and other light snack items will be made to order. As a nod to the public’s increased desire to dine outside, Ember & Rye’s wrap-around patio has expanded outdoor seating and its focal feature is a Santa Maria-style wood-fired grill where diners can watch their steaks being cooked.
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