by Kristen Wile

Charlotte restaurant Counter- earned the state its sole Michelin star in the premier American South guide. According to a press release sent out ahead of the ceremony tonight in Greenville, S.C., the West Charlotte tasting menu concept has earned both a Michelin Star and a Green Star.

According to the guide, “To say that Counter is an outlier in the Charlotte dining scene risks understatement: this ambitious, mercurial project from Chef Sam Hart is sui generis. The boldly immersive experience features shifting concepts fueled by Chef Hart’s multifarious passions and creativity, drawing on themes of nostalgia, music, personal history and more on a multicourse tasting menu. Local products are celebrated, including herbs and vegetables from nearby urban farms, combined with wide-ranging culinary influences that make for a truly memorable meal. The tight-knit team provides effortlessly gracious hospitality, and the beverage offerings are sure to impress.”

“We are honored and thrilled to be recognized by Michelin for the constant hard work and determination of our team, farm, and artisans who are the foundation of Counter-,” chef/owner Sam Hart says. “We agreed and made a promise when the news broke that we were going to be ourselves. That it’s better to not get a star while being true to ourselves than to get a star and be someone else. The work however is not over. Today we have our true mission to attend to: ending food insecurity in Charlotte. Can’t wait to see what this guide will do for our hometown. It’s such a special moment for the Queen City.”

Supperland mixologist Colleen Hughes was the sole recipient for the Michelin Exceptional Cocktails Awards in the Southeast.

Eleven local restaurants earned Michelin recommendations: Customshop, Ever Andalo, Haberdish, Hello, Sailor, Kindred, Little Mama’s, Omakase by Prime Fish, Prime Fish/Ballantyne, Rada, Restaurant Constance, and Supperland; Vietnamese restaurant Lang Van earned a Bib Gourmand.

“It was a big night,” Tonidandel-Brown Group co-owner Jeff Tonidandel says. “We have three restaurants, Haberdish, Supperland, Ever Andalo, getting recognition. It’s really special for our team. They work so hard. I couldn’t be more proud of our people.”

“A rising tide lifts all boats, and that’s what this has done for all of us,” says Omakase by Prime Fish sommelier Terrell Johnson. “We’re happy at Prime Fish to be selected at any level. As the only place in North Carolina to be selected that’s sushi-based, it’s a blessing for all of us.”

Counter- was one of 10 restaurants in the entire South guide to earn a star; eight of those were previously included in Atlanta’s guide. Emeril’s in New Orleans was the sole two-star restaurant.

All restaurants, no matter the designation will receive the famous Michelin plaque to display at their restaurants.

According to Michelin, “To fully assess the quality of a restaurant, the inspectors apply five criteria defined by Michelin: product quality; mastery of cooking techniques; harmony of flavors; the personality of the chef as reflected in the cuisine; and consistency over time and across the entire menu. These criteria guarantee a consistent and fair selection so a Starred restaurant has the same value regardless of whether it is in Paris, New York or anywhere else in the world.”