Food and Drink

2025 has been a year worth celebrating in Charlotte’s food and drink scene

As we look back at 2025 in Charlotte, among the things that stand out most was the exceptional year it’s been for highlighting the city’s food and drink scene.

A national spotlight has shined on Charlotte’s restaurants throughout the year with national food industry awards, television appearances and other accolades.

A pair of the city’s top hospitality professionals — Sam Diminich of Restaurant Constance and Colleen Hughes of Supperland — were even recognized in both the James Beard Awards and by the Michelin Guides.

Let’s walk back through some of the highlights together, along with a few things to look forward to in 2026.

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The James Beard Awards

Charlotte’s food and drink scene started off 2025 with a bang of attention in January: three James Beard Award semifinalists.

Diminich of Restaurant Constance and Your Farms, Your Table and Chayil Johnson of Community Matters Cafe were each nominated in the Best Chef: Southeast category.

Hughes, beverage director of the Tonidandel-Brown Restaurant Group, was nominated in the Outstanding Professional in Cocktail Service category for her work at Supperland.

A chef in a light blue shirt, a dark teal apron, and a gray baseball cap is plating a burger in a busy commercial kitchen. The chef, who is wearing blue gloves, is holding a small garnish and placing it on a burger with purple cabbage slaw, which is sitting on a white plate on the metal pass-through shelf. Other kitchen staff and stainless steel equipment are visible in the background.
Chayil Johnson, chef at Community Matters Cafe. Alex Cason CharlotteFive
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Leluia Hall opens

Early May brought the long-awaited opening of Leluia Hall, which was recognized by Bon Appetit as a “surf-and-turf extravaganza” months before it even opened. Given the critical acclaim of sister restaurant Supperland, it’s worth noting that the whole restaurant team — including Hughes and executive chef Chris Rogienski — shifted to open Leluia Hall.

Later in the year came the debut of “Fork & Hammer,” a PBS docuseries that followed restaurant-owning power couple Jeff Tonidandel and Jamie Brown through three years of planning and renovating the former Dilworth church that has seen many lives since it was built in 1915. It had operated as Bonterra restaurant for 22 years before.

A smiling couple stand in a stylish, dimly lit restaurant dining room. The restaurateur on the left is wearing a black sleeveless dress and has a hand on the hip. The one on the right is wearing a light blue button-down shirt and grey trousers. They are positioned behind a row of set dining tables, in front of a long, black tufted leather booth that runs along a wall with tall windows and patterned wallpaper. The background features deep blue or black walls, dark red curtains, and some green plants.
Restaurateurs Jamie Brown, left and Jeff Tonidandel, right, are the power couple behind some of Charlotte’s hottest restaurants. JEFF SINER jsiner@charlotteobserver.com
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Charlotte Observer subscriber dinner

In June, The Charlotte Observer and CharlotteFive hosted an exclusive dinner at Restaurant Constance, making for an evening filled with fellowship and food-focused conversation. The event featured a standout five-course dinner and a Q-and-A session with Diminich, who captivated the crowd.

“We do this to take care of people and nourish people,” he said.

A chef with a beard, tattoos and a Grateful Dead baseball cap, smiles warmly while leaning on a stainless steel counter in what appears to be a commercial kitchen. The chef is wearing a dark shirt and an apron. In the background, there is a doorway, a fire extinguisher, and bags hanging on hooks.
Chef Sam Diminich of Restaurant Constance. Tonya Russ Price CharlotteFive

Spaghett opens

In July, craft pasta and cocktail restaurant Spaghett opened, the latest venture from James Beard Award finalist and now-Michelin starred chef Sam Hart.

Spaghett took over the century-old Morrison House most recently occupied by Poplar with executive chef Kendall Moore and bar director Amanda Britton taking the lead.

An overhead close-up shot of a white plate holding a dish of ricotta gnocchi arrabbiata, served in a wide, shallow bowl-like plate with a ruffled rim. The gnocchi is tossed in a bright orange-red tomato sauce and garnished generously with slices of green jalapeño pepper, fresh basil leaves, and thin shavings of yellow cheese, likely parmesan. The plate is resting on a glossy, bright green surface, with a black background visible to the right.
Ricotta gnocchi arrabbiata at Spaghett. Karmataun Productions

‘Top Chef’ filming

In mid-August, the cast and crew of “Top Chef” landed to film Season 23 of the Bravo cooking competition before heading to Greenville, SC, in September. We can look forward to watching those episodes in spring 2026.

Host Kristen Kish and judges Tom Colicchio and Gail Simmons explored the Queen City’s food scene while they were here, trying everything from Albertine to Yunta. Kish honed in on Lang Van in particular, however, making multiple visits and introducing her foodie colleagues to the restaurant, as well.

Three people, two women and one man, stand side-by-side in front of a modern, wood-paneled set that resembles a kitchen or studio. The woman on the left has short, dark hair and is smiling at the camera, wearing a brown leather-look bralette and loose grey pants with orange shoes. The man in the center is bald and smiling, dressed in a black cardigan over a white shirt and dark pants. The woman on the right has long brown hair and is smiling, wearing a pink jumpsuit and white heels, with her hands in her pockets. Behind them, there are shelves with decorative paddles or oars on the left and a wall of illuminated, vertically-oriented panels on the right. A curved counter with a wood slatted front is in the foreground.
Kristen Kish, Tom Colicchio and Gail Simmons of “Top Chef” stayed in Charlotte for several weeks to film Season 23. David Moir Bravo

New York Times’ 50 best restaurants

The New York Times’ list of the 50 best places in America to have a delicious meal came out in September, lauding newly opened Rada.

“A salad built with fava beans, snap peas and anchovies, alongside a little dish of clams swimming in butter spiked with vin jaune, is just what you want,” Kim Severson wrote.

“Almost every table has an order of ricotta fritters under a drift of pecorino, but deeper cuts include vinegary eggplant escabeche with housemade crackers.”

A bright, overhead flat lay shot of several gourmet dishes on a white marble table. In the bottom left, a large white bowl contains a seared fish fillet with crispy skin on a bed of dark grains and mushrooms. To the right, an oval plate holds another fish dish with a scored top, fresh herbs, and a vibrant green purée. At the top of the image are a small bowl of steamed clams in a light broth, a plate with remnants of crusty bread, and the top of a wine glass.
Rada is a new contemporary American restaurant serving up vegetable-forward, European-inspired cuisine on Selwyn Ave. Laura Pol
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Netflix attention

Courtney Evans — who worked with James Beard Award semifinalist and finalist chef Gregory Collier at Leah & Louise, Uptown Yolk and 3rd & Fernwood — was a competitor this fall on Netflix’s “Next Gen Chef.”

A warm, interview-style shot of a smiling person with hair in braids, is wearing a yellow, black, and white vertically striped shirt, positioned in a professional kitchen, which is blurred in the background and illuminated with cool blue and green cinematic lighting.
Courtney Evans, who has worked in Charlotte restaurants with James Beard Award finalist chef Greg Collier, was among 21 chefs competing in Netflix’s “Next Gen Kitchen.” Courtesy of Netflix

The Johnson & Wales grad told CharlotteFive’s Shindy Chen after the show wrapped up in October that she’s drawn to work with like-minded people, to push “our food voice, and just really dive in deep to what my version of what Black food looks like, because there are many versions and interpretations, and I want to see what my interpretation is.”

Michelin recognition

In November, the very first Michelin Guide American South was announced, with several Charlotte restaurants among the honorees.

The Michelin Guide expansion into the region lauded Hart’s resturant Counter- with both a Michelin Star (meaning it’s worth a detour to visit) and a Green Star (for sustainability efforts).

A wide shot from the audience of an awards ceremony on a brightly lit stage. A large screen in the background displays a flower-like logo and the text “COUNTER,” “SAM HART,” “CHARLOTTE.” In the center of the stage, chef Sam Hart smiles as they hold a green award trophy, standing between a host with a microphone and the Michelin Man mascot.
Michelin Guides director Gwendal Poullennec, chef/owner Sam Hart of Counter-, executive beverage director Michael Myers of Counter- and Michelin Guide American South ceremony host Java Ingram gather on stage with Michelin Man mascot Bibendum on Monday, Nov. 3 as Counter- was awarded one Michelin Star in addition to a Michelin Green Star. Heidi Finley CharlotteFive

Dan Nguyen’s Lang Van was named a Bib Gourmand (meaning you can get a delicious and high-quality meal at a reasonable price). And Hughes was yet again lauded for her work on Supperland’s beverage program with Michelin’s Exceptional Cocktails Award.

A medium, slightly low-angle shot of a woman with her hands pressed together in a grateful gesture, standing in front of a restaurant. She is wearing a zebra-print cardigan. In the background, the restaurant’s large green sign with white letters reading “LANG VAN” is prominent, along with a neon “OPEN” sign in the window, all set against a clear blue sky.
Dan Nguyen owns Lang Van restaurant in Charlotte, which was named a Bib Gourmand in the inaugural Michelin Guide American South. Alex Cason CharlotteFive
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But the awards didn’t stop there. Charlotte-area restaurants receiving Michelin Recommended status included: Customshop; Ever Andalo; Haberdish; Hello, Sailor; Kindred; Little Mama’s; Omakase by Prime Fish; Prime Fish; Rada; Restaurant Constance and Supperland.

A group of people in formal and semi-formal wear, posing with the Michelin Man mascot on a red carpet. They are standing in front of a large black backdrop for the “MICHELIN GUIDE CEREMONY,” which features various sponsor logos. The group is smiling, and several people are holding drinks.
The Brown-Tonidandel Restaurant Group celebrates at the Michelin Guide American South ceremony with Bibendum, the Michelin Man mascot, in Greenville, SC, on Monday, Nov. 3. Heidi Finley CharlotteFive

Esquire’s best new restaurant

Seaboy, a small fine dining restaurant in Cornelius from chef Jonny Cox, landed on Esquire’s 2025 list of Best New Restaurants in America on Dec. 1.

“Seaboy’s a roadside restaurant that shines like a beacon,” the magazine said, adding that “every small plate hums with flavor.”

A close-up photograph of a seared tuna steak, sliced to show its pink-red rare center, stacked on a bed of golden-brown roasted potatoes and green vegetable slivers (possibly fennel or cabbage). The dish is garnished with whole-grain mustard seeds and purple microgreens. It is served on a white plate with a subtle wavy rim and a thin red edge. The background is softly blurred but shows a dark wooden table, a clear wine glass stem, and an orange textured glass.
Ahi tuna at Seaboy in Cornelius. LunahZon Photography/Seaboy

200 new restaurants

Across the near, more than 200 restaurants in the Charlotte area either opened or announced plans to open, bringing new tastes and flavors to the Queen City.

Among the big things on the way in 2026 are:

A close-up, overhead shot of a dark, textured gray ceramic plate holding a small, artfully arranged portion of food. The ingredients are stacked vertically down the right side of the plate and appear to include deep green, crispy kale leaves, light-colored fruit or cheese cubes (possibly apple or pear), and dark blueberries, all drizzled with a clear dressing or oil. The rest of the plate is empty, and the background is a plain white surface.
Uchi offers non‑traditional Japanese cuisine with signature tastings, sushi, and a seasonal omakase. T_Hallmark Courtesy of Uchi

Coming up in January

Along with new restaurant openings, “The Changebaker,” a documentary about Manolo’s Bakery owner Manolo Betancur’s activism as a Colombian immigrant in Charlotte, will debut Jan. 17 at Carolina Theater.

Betancur has long been known for his cakes and breads, along with his work to give back to the community. In 2025, he captured attention for closing his bakery to protect customers and staff amid U.S. Border Patrol raids before it grew into a central place for protests.

Bakery owner Manuel “Manolo” Betancur, wearing a blue jacket and baseball cap, walks across a dark paved area at night, raising one hand. In the background, a large crowd of protesters is visible on the street and sidewalk.
Manuel "Manolo" Betancur stands with supporters outside his closed Manolo's Bakery on Monday, Nov. 17, 2025. The protest grew quickly after Betancur announced he would close the shop for the first time in 28 years due to safety concerns over federal immigration enforcement in Charlotte. Alex Cason CharlotteFive

This story was originally published December 18, 2025 at 6:00 AM.

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Heidi Finley
The Charlotte Observer
Heidi Finley is a writer and editor for CharlotteFive and the Charlotte Observer. Outside of work, you will most likely find her in the suburbs driving kids around, volunteering and indulging in foodie pursuits. Support my work with a digital subscription
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