Charlotte’s top dining destinations: WP Kitchen + Bar
The Chef: Chef Stephen Schmitt
Chef Stephen Schmitt graduated in 2009 from Johnson &Wales’ culinary school here in Charlotte. He has been in the restaurant industry since he was 17, starting out as a server and remaining in front of house positions until college when he took a job in a kitchen. Citing Wolfgang Puck (of course) as one of his culinary mentors, Schmitt says Puck’s sense of hospitality and the way he interacts with his guests is like nothing he’s seen in a restaurant environment. In Charlotte, the staff constantly asks themselves, “What would Wolfgang do?” It has become a motto that keeps the staff aware and constantly working to better themselves and how they represent the brand and food served to guests. Chef Schmitt loves any opportunity to introduce people to new and different ingredients and dishes that they may otherwise never think to prepare for themselves at home; it keeps him on his toes and motivates him to continue growing and fine tuning his craft as a chef.
The Look: Stay Awhile
When WP Kitchen + Bar began designing its space, a specific goal was in mind. The atmosphere of the restaurant is a warm, welcoming environment for its guests. It was important that there be distinct spaces throughout the restaurant, such as the bar and lounge area, as well as the main dining room so guests have options for how they would like to dine. The main hope is that people want to stay awhile. From its front of house staff to its chef team, WP Kitchen + Bar wants to ensure guests have a comfortable and most memorable experience every time they choose to dine at a WP Kitchen + Bar location.
The Dish: Brick Chicken Calabrese
WP Kitchen + Bar’s Brick Chicken “Calabrese” came to be in Wolfgang Puck’s new test kitchen in Los Angeles when the development team was working with Puck to create the new menu for WP Kitchen + Bar. Since its debut in the first WP Kitchen + Bar in Palm Desert in October 2015, this dish has become a staple item in five different locations. The brick chicken is made by marinating half an all-natural chicken in garlic, Calabrian chili paste, orange juice and orange zest, rosemary, and olive oil. The chicken is grilled and then finished in the wood burning oven under a brick. The pressure of the brick forces the chicken to have more contact with the pan and helps to maintain equal cooking. The chicken is served with roasted cipollini onions, charred shishito peppers, blistered cherry tomatoes, and chicken jus. The chicken is then finished with a Calabrian chili rub. While simple in presentation, the Brick Chicken contains bold and complex flavors.
WP Kitchen + Bar: 6706-C Philips Place Court, Charlotte.
This story was originally published April 21, 2016 at 1:38 AM.