Last updated: March 18, 2026

In the Weeds

by TM Petaccia

“Unpretentious” may be the most on-point thing one could say about The Teal Turnip. Located in a strip mall just off Monroe Road, chefs/owners Taylor Kastl and Steve McGinley position their restaurant as “fine dining in a t-shirt.” The food is most assuredly upscale, while the setting and spirit are ultra-relaxed and also a bit quirky in a fun way. Think of it as a neighborhood culinary hangout where thoughtful technique meets genuine, good-humored hospitality.

Many remember Taylor Kastl from her long stint at Assorted Table Wine & Shop in Uptown, where she not only demonstrated serious wine knowledge and shopper guidance, but was also responsible for catering many of the shop’s wine dinners. At these dinners, her sense of humor as well as kitchen skills were on full display; she often wore costumes while serving up dishes with tongue-in-cheek names and well-honed flavors.

Her life and business partner, Steve McGinley, is a Johnson & Wales Charlotte grad who honed his skills at Pasta & Provisions and Cosmos Café before joining forces with Taylor when they founded Tayste Catering about a decade ago. Like Kastl, he has a very creative and professional approach to food, but also appreciates a good dad joke.

All of these humor references quickly come into focus with your first look The Teal Turnip’s menu. Every dish has a title, mostly a collaboration of the couple, but staff members have contributed to the lexicon as well. Dish names past and present include “I Yam What I Yam,” sweet potato bruschetta with lemon mascarpone; “Belly up to the Bar,” mesquite-smoked pork belly with kohlrabi noodle salad; “I’m Having a Lentil Breakdown,” cajun-grilled salmon with smoked lentil chili; “Don’t You Wish Your Crab Dip was Hot Like Me,” crab dip with mesquite shrimp; and my all-time personal favorites “Duck Season” (sage-seared duck breast) and “Wabbit Season” (braised rabbit and carrot stew) are just a small sample of the playful, pun-laced shorthand that defines the menu. The names might read like inside jokes at first glance, but quickly reveal a kitchen that’s both self-aware and seriously skilled. The whimsy draws you in and the execution keeps you there.

The Teal Turnip prides itself hyper-seasonality, sourcing from local farms that are dependent on the whims of Carolina weather. As a result, the menu changes constantly. On the downside for patrons, that means a dish you thoroughly enjoyed on one visit most likely won’t be there on the next. The upside for the restaurant? The rapid rotation has created a FOMO mystique which explains its solid core of regulars.

As a reviewer, it’s a bit tough since you can’t point a series of dishes and say, “You gotta try these.” Yet several visits will give you a feel for the overall style, creativity, and composition. There are a few dishes of note that seem to straddle each menu. The Cahones, house-ground brisket meatballs in smoky maple and bourbon barbeque sauce, is a noteworthy sharable small plate, as is the “Groovin’ to the Beet,” beet salad with optional blackened chicken or blackened salmon. On the large entrée menu, there is typically a variation of a braised short rib and the ever-present-on-Charlotte-menus steak option.

Of the exemplary maybe too-fleeting dishes, “The Devil you Know,” bacon jam-stuffed dates with mixed salad greens, smoked pistachio nuts, and blue cheese; and Kobe!, grilled cobia fish with kabocha squash and white gigante beans, were thoroughly enjoyable as were the aforementioned Duck Season and Wabbit Season.

The lunch menu is bit more consistent and equally well-executed. The mostly by-the-book Bougie Burger appeals to even the most restrained eater. Two beef patties are accompanied with Havarti cheese and the house “million island” sauce. There is also a solid version of a Cuban sandwich, and of course, truffle fries.

The dessert menu is tight, but one that McGinley and Kastl take particular pride in. A coconut-banana-cream tres leches cake was positively stellar. A version of this does pop up from time to time. So cross your fingers and hope it available on your next visit. A mainstay is a toothsome house red velvet brownie served with one of the house ice creams. The house ice creams are varied in both traditionally made and vegan flavor options. They are available as a single scoop or three mini-scoop flight. Although the flavors were spot-on, the non-dairy offerings were a bit on the grainy side.

As you might expect, Kastl has curated an impressive wine list from both small-batch and big name wineries, and is typically available to help with pairing suggestions. The beverage program is solid with all the cocktails created by McGinley and Kastl, including the restaurant’s namesake cocktail, The Teal Turnip, a well-balanced mix of Hendrick’s gin, Lillet blanc, and butterfly pea flower infused simple syrup. The one surprising thing is for a concept centered on local sourcing, there is a dearth of Carolina distilled spirits. You’ll also find an attractive NA/low-ABV cocktail menu and a small selection of local and national beers.

Service is friendly, engaging, and helpful, knowing when to share in the merriment and when to not interfere with table conversations. The centerpiece of the restaurant is its attractive marble bar with its striking liquor shelf. The main dining area offers a clean, nearly Spartan design, like a really nice lunchroom or cafeteria. This may not be as conducive as a romantic date night setting, but is perfectly suitable for a fun night with your special someone, friends, or flying solo.

The Teal Turnip lives up to its promise as a fine dining restaurant for those who don’t feel liked getting too dressed up for the evening. Offering well-conceived and nicely executed food in a fun “everyone is in on the joke” atmosphere, it strikes a rare balance between polish and approachability. The techniques are serious, the flavors are dialed in, and the experience never asks you to be anything other than comfortable. You know, “unpretentious.”

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