Hidden gem in Charlotte’s Oakhurst neighborhood where the menu is as creative as the food
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April 16, 2026
Behind the Stick: Dana Jordan, Seaboy
Muscian/bartender combines creativity, skill, and performance into her craft
by TM Petaccia
“Behind the stick” originally comes from taphouses, as in pulling the draft beer taps, but has been adapted over the years as an industry-wide term for who is working the bar. This series profiles working bartenders in the Charlotte area to learn a bit more about them and what you can expect when they are behind the stick.
This week, we speak with Dana Jordan, beverage director at Seaboy in Cornelius. A 16-year veteran of various area restaurants and bars, she sees her role as not only a combination of execution and creativity, but also embraces the value of the performance aspect of bartending.
“I’m also a professional musician, so connecting with people has always been a big part of my life,” she says. “Whether I’m on stage or behind the bar, it’s about reading the room and creating a great experience. I love the moments I get to create for people.”
Where are you from originally?
I’m from South Florida and moved to North Carolina in 2006.
What got you into bartending?
I started bartending in 2012, but in 2020 I had the opportunity to learn under two incredible craft cocktail mentors who completely changed my perspective. That’s when I really fell in love with the creativity of how a cocktail can evoke a feeling, not just be something you drink.
What was your first restaurant/bar job?
I was a hostess at Roadhouse Grill when I was 14. I’ve always been in the service industry.
How would you describe your bartending style?
My style leans heavily into a culinary approach; focused on intention, balance, and flavor. I create cocktails based on the season and pair them to chef’s menu, aiming for something that guests will fall in love with and want to drink time and time again.
What spirit are you currently into right now?
Right now, I’m really into cachaça. It’s fresh, slightly grassy, and naturally sweet from the sugarcane juice, which makes it super lively in cocktails. It’s fun to introduce people to something a little different, but still delicious.
Do you have a particular approach or philosophy when creating a new cocktail?
I start with a core cocktail style and build around the type of drinker I have in mind. The goal is to give them something familiar, but with a twist—so it feels both approachable and new.
What Charlotte-area bars do you like to go to when you’re not on the clock?
The Blue Door (South Mint Street). All their drinks tell stories. Every cocktail is built with intention, where each ingredient plays a role in a bigger narrative. They’re constantly pushing the boundaries of craft cocktails, but it never feels forced. They are thoughtful, creative, and immersive. Other than that, the best drinks are at my house.
Favorite cocktail?
Boulevardier. I’m not a frequent drinker, so when I do indulge, I gravitate toward something bold and spirit-forward. I’ve always loved the distinct bitterness of Campari, so I’m naturally drawn to cocktails that highlight that flavor profile. That’s exactly why the Boulevardier is my favorite. It has the perfect balance of strength, bitterness, and sweetness.
Recipe for the Home Bartender
This cocktail has been a back pocket drink for me for a long time. I drink it every summer at the pool. It’s a proud favorite. It’s beautiful, it’s balanced, and it is good in any form. I can serve it straight up or put it over ice, or top it with a soda or prosecco. There is no form that this collection of flavors doesn’t fit.
Dockside Daydream
1 oz. gin or vodka
1 oz. lemon juice
1 oz. St. Germaine (or St. Elder) elderflower liqueur
1 oz. Aperol
¼ oz. 1:1 simple syrup
Option: seltzer, club soda, or prosecco to taste
Add all ingredients into a cocktail shaker with ice. Shake hard for 15–20 seconds (until your hands get cold). Strain into a martini or coupe glass, or over ice in a highball or wine glass and top with seltzer, club soda, or prosecco. Garnish with an orange or lemon slice.
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UNPRETENTIOUS PALATE is a digital publication covering food and drink in Charlotte. At UP, you’ll find ethical food journalism that isn’t based on free meals. We’ll be your taste testers around the city, letting you know where you can’t miss and where to skip. And we’ll ban any condescending food-writer speak. We’ll tell you the dishes we love, where to go on date night, and the best places for cocktails. You can trust us.
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