The Goodyear House
Restaurant · NoDa ·
Casual venue with outdoor seating serving Southern fare & cocktails
Casual venue with outdoor seating serving Southern fare & cocktails
"Those igloo tents are back in the backyard of Goodyear House in NoDa starting December 2. Goodyear will pitch the tents, drape the garland, serve easy-eating food, and keep the chilly winter air at the door. If it’s not a whole meal, go for an Old Fashioned and a warm banana pudding." - Kayleigh Ruller
"The Goodyear House is a proper choice for a meet-the-fam dinner. It’s your typical chic-but-homey restored mill house in NoDa, with multiple dining rooms that open to a courtyard. The restaurant’s not too loud but buzzy enough to fill any awkward silences, which is good because things do get—to borrow Chelsea’s vocabulary—“uncomfy.” Clay and AD meet Clay’s mom and sister here, and they immediately begin to bicker about Clay’s work schedule. We can’t help but admire the sister, who mostly ignores everyone to focus on the marinated shrimp with mignonette butter, and a shaken fry bag, hopefully topped with garlic-herb-parm seasoning. The group never makes it beyond apps, which is a crying shame. The Goodyear House’s creative comfort food is not only the best on the show, but it’s even more enjoyable without the side of family drama." - tess allen
"Chef Chris Coleman has fun with food, specifically Southern cuisine, over at the Goodyear house on North Davidson Street. The marinated shrimp with a mignonette butter meant for slathering atop saltines is a joy to eat, as is the decked-out beef tartare. The “goopy” burger using Shipley Farms meat and a pillowy potato bun is easy eating. The menu clearly pays its respects to Carolina cuisine, but the food’s more lighthearted and notably lighter. It’s a restaurant with some of the darlingest designs in town — very farm-cottage-with-open-windows vibes. And famed mixologist Bob Peter’s cocktails are fresh, sometimes vegetal, and sometimes fruity little things." - Kayleigh Ruller
"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
"One of the noted restaurants in the Charlotte-based Built on Hospitality roster, credited with helping earn the hospitality group local acclaim." - Kayleigh Ruller
