Welcome to 3rd and Fernwood, where the charm of an American Southern villa meets modern Southern cuisine in Charlotte. Located in the heart of Midtown Charlotte in the Metropolitan shopping center, 3rd & Fernwood showcases Chef Greg Collier’s culinary prowess. Enjoy a fusion of rustic elegance and contemporary flair, making every dining experience a celebration of tradition and innovation.OUR LAST SEATING IS 8:30PM AND WE STAY OPEN UNTIL 10PM FOR
Locally-sourced, southern-inspired, mission-driven cuisine in the heart of Uptown Charlotte. Whether you sit down to a heaping plate of Aunt Beaut’s pan fried chicken or opt for our Chef’s pick of fresh fish daily, know that here, our cuisine extends well beyond delicious: it is truly good for the soul. Located in the heart of uptown Charlotte with a mission of bringing hope to those most in need, King’s Kitchen is a non-profit, southern-inspired restaurant that doubles as a ministry to give hope, dignity and a warm meal to those most in need. Dine well knowing that each meal purchased directly contributes to a free meal to our homeless neighbors as well as job training to give others a new lease on life.
Created to deliver the best in food, drinks and vibes to Charlotte, NC , Kitchen + Kocktails is here to please. A dynamic comfort food restaurant at its core, Kitchen + Kocktails will focus on nicely plated comfort foods, including flavored fried chicken and lobster tails, shrimp and grits, creative waffles and other southern classics made with a twist. Parties of 5+ call: 312-659-1951 between the hours of 8am to 6pm. If you are past the 15 minute grace period your reservation will be forfeited then you will be accommodated as a walk-in.Proper Dress Attire Required.• No Tank Tops• No Athletic Slides or Flip Flops (Regardless of brand)• No Crocs• No Explicit Clothing• No Sagging• No Revealing Attire • No Jerseys• No Hoods, Durags, Stocking Caps, etc on While Dining**NO OUTSIDE FOOD/CAKES/DRINKS**While we do recognize special circumstances, it is solely at our team’s discretion to allow exceptions.
Contemporary Southern food based on a passion for preparing chicken dishes. Greg & Subrina Collier provide culinary vision and creativity, influenced by their experiences in the Memphis restaurant scene. Work from the Colliers has received three James Beard nominations and recognition from Esquire Magazine for Leah & Louise as a best new restaurant. Menu Highlights: PLATES - Shrimp & Grits - WWIII: Three wings and a cornmeal Belgian waffle with whipped butter. - 901 BBQ: A Memphis tribute with smoked pulled chicken. - TN Fries: with a savory/sweet seasoning. - Return of The Mac: three-cheese sauce baked to warm yumminess. - Sweet Potato Wedges: black garlic ranch dip.DRINKS - Cocktails - Mimosas - House Sangria - Wines - Beer (local, can, tap)PATIO for pleasant outdoor days. PARKING in garage, with access from Catherine or Winnifred Streets. 90-minute validation for breakfast, lunch, dinner or drinks. ChargePoint EV stations available for electric vehicles.
Located in Uptown Charlotte, Rising Star Chef, Rocco Whalen, a Wolfgang Puck protégé, will blow you away with his approachable and cutting edge cooking style.Taste Rocco's contemporary cuisine with its Mediterranean & Asian accents & you'll know why Esquire declared him a "Chef to Keep Your Eye On". Fahrenheit is equipped with a full service bar complete with a la carte dining, private dining rooms available for large parties and the most breathtaking view of Charlotte’s beautiful skyline from every table in the restaurant! Non smoking. We require business casual attire for all of our guests. Persons in t-shirts, ball cap style hats, excessively revealing clothing or workout attire may not be admitted. Please note, management reserves the right to change and /or update the Dress Code at any time. Please note that we do not guarantee outside seating, and any seating requests are not guaranteed.
Chef Ford Fry and Chef Kevin Maxey, together designed a “Mex-Tex” menu that plays to their own Texan roots, tracing the beginnings of the cuisine to the 1930s, when Mexican cooks first doctored up their dishes to suit a “Gringo” palate with Americanized elements, giving birth to the Tex-Mex dialogue. “Kevin and I wanted to do food we like to eat,” Fry said. “It’s natural for a chef to want to be true to a certain culture, and likewise, we wanted to do authentic Tex-Mex, because it developed where we’re from.
