Haymaker

"Haymaker Restaurant is a lovely two-story brunch and dinner spot situated on a convenient corner in Uptown, near Brevard Court and Truist Park stadium. The dishes are charmers anchored in fresh Piedmont and Appalachian produce, like an heirloom tomato BLT for brunch and an NC Mountain Trout with vegetable escabeche for dinner. The brunchy cocktail menu includes the straightforward and well-executed holy trinity — a mimosa, a bloody mary, and an espresso martini. The half-moon bar at Haymaker is a dazzling centerpiece of the main dining room, where guests can hang and watch the game if they’re not feeling the (short) trek to the stadium. If they do make it to the game, they should let the servers know because they’ll get a Haymaker coffee cake on the house." - Kayleigh Ruller

"Chef Chris Coleman’s pared-down menu at Haymaker eases brunch decision paralysis. There’s no going wrong here — bacon fat beignets, a fried green tomato BLT with pimento cheese, or the classic breakfast with a jalapeno biscuit. Haymaker’s high ceilings, striking bar, and central Uptown location make it a fun brunch experience." - Kayleigh Ruller, Nikki Miller-Ka

"And now, there’s lots of people opening independent restaurants, like Joe Kindred of Kindred and Hello, Sailor and William Dissen of Asheville, who came to Charlotte to open Haymaker." - Kathleen Purvis

"This is the kind of space that elicits wows with its soaring ceilings and buzzy bar. The menu showcases Southern dishes hit with a cosmopolitan attitude. In case you didn't get the kitchen's sense of humor, order the truffle tater tots with wild onion aioli and you'll be in on the (delicious) joke. Don't be afraid to dress up if you come—this is a sophisticated crowd." - Nancy DePalma

"Every season, Dissen buys tomatoes from Piedmont farms like Newtown Farm in Waxhaw, Harmony Ridge Farm in Tobaccoville, and Fair Share Farms in Pfafftown, both outside Winston-Salem. Because of his purchasing power between his two restaurants in Asheville and Charlotte, many farms now deliver to him directly. And while he, like many farm-to-table chefs of his sort, would love to spend each Saturday putzing around the local farmers market, Dissen is a working chef with his eyes on everything that carries his name." - Ben Jarrell