"Here, customers don’t have to sacrifice the sun if they want to sit inside, because it’s a half inside half outside situation with sweeping open windows and sunlight pulled into every corner. The layout is so clearly made for Charlotte’s warm weather that it’s hard not to feel sorry for the colder months. Start playfully with the marinated shrimp perched on saltines, and the absolutely adorable baby mushrooms, pickled and tart, in the beef tartare. Chef Chris Coleman and his team disguise the vegetable-ness of carrots by roasting them and placing them on a fluffy bed of herbed Boursin cheese draped in honey. Most food and seasonal cocktails here are fresh, light, and herbal, akin to a spring day." - Kayleigh Ruller
