September 2025

35 avocado toast, egg wraps, smoothies, and grain bowls. Community Returning to its Favorites Some classics are making grand returns—like Soul Gastrolounge, the beloved Plaza Midwood lounge, now bigger and bolder with over 200 seats and improved parking. It’s a nostalgic revival for longtime fans and a fresh experience for newcom- ers. Meanwhile, Reid’s Fine Foods, a Charlotte insti- tution since 1928, is launching its fifth location in Ballantyne this fall, replete with wine, mar- ket goods, baked specials, and a bar. Its trendy spin-off, Salted Melon Market & Eatery, also expands with a new South Park location featur- ing salads, smoothies, espresso, and grab-and-go eats—all designed for convenience and charm. Charlotte’s All-Time Favorites Still Shine Axios ranks Charlotte’s best local res- taurants—places you can trust to deliv- er outstanding food, service, and ambiance. L’Ostrica (Montford): Known for its refined, seasonal tasting menus, global influences, and casual à la carte options. A chef’s-market in- side the restaurant offers daytime delights too. Yunta (South End): This Peruvian-Japanese fusion spot has a cult following for its consistently impeccable dishes, like the tiger’s milk ceviche. DJs often set the ambiance on weekends. Global Flavors & Born-in-CLT Creativity DŌZŌ Japanese American Kitchen, a former food truck fa - vorite, now serves bento and limited-seat dinners downtown. Seaboy (Cornelius) caters to seafood lovers with oysters and shucked-by-hand shrimp options. Marlee Jean’s Raw Bar + Kitchen (Davidson) specializes in raw fish and oysters. Sala, tucked in a historic villa, blends European-inspired bites with cocktails. Kaya Gastrolounge serves late-night small plates ranging from mac-n-cheese bites to angus burgers. Charlotte’s dining scene in 2025 is a tapestry of innovation, community, and flavor exploration. Dive in—and taste the city’s evolving story this year.