NoDa · southern

Haberdish is a Southern mill-town kitchen on North Davidson Street, built around fried chicken, Southern vegetables and an apothecary-style craft cocktail programme. The name and the cooking both reach back to NoDa's textile mill history, which is the neighbourhood the restaurant sits in. It belongs to the Tonidandel-Brown Restaurant Group along with Ever Andalo a few doors up and Supperland in Plaza Midwood. MICHELIN named it Recommended in the inaugural American South guide in November 2025, and it serves lunch, dinner and weekend brunch Tuesday through Sunday.

Park Road · new american, seafood

A small restaurant and wine market on Park Road cooking what it calls contemporary, seasonal Carolina Piedmont food with global influences. It is run by Eric and Cat, who are named on the site. Sunday Supper is a single 5:30 seating and takes reservations only; the wine market is open midday Wednesday through Saturday.

Plaza Midwood · southern, new american, steakhouse

Supperland is a Southern steakhouse inside a restored mid-century church on The Plaza, from the same Jeff Tonidandel and Jamie Brown group behind Haberdish and Growlers Pourhouse. Its own site says the restaurant occupies a restored mid-century church in Plaza Midwood and is plain about the work involved: restoring an old building is never an easy task, especially when that building is getting turned into a restaurant. The Bar at Supperland runs out of the church annex behind the main room, and there is a reservations-only speakeasy. It was named a Selected restaurant in the 2025 MICHELIN Guide American South, and its lead bartender Colleen Hughes won the guide's 2025 American South Exceptional Cocktails Award.