Foxcroft Wine Co. will open a new 4,000-square-foot location in Waverly, a development where Providence Road meets 485. The wine bar will join several restaurants already in Waverly, including The Porter’s House, Co, Ted’s Montana Grill, and Yama Izakaya. Foxcroft will take over the space that was originally leased to Babalu before Babalu closed its Dilworth location and shuttered operations in Charlotte.

Foxcroft has become a beloved staple in town for wine lovers thanks to the bar and wine shop’s well-curated selection. The laid-back yet elegant feel combined with a menu you can spend hours ordering from creates a place to spend a long evening. On warm nights, the patio is a popular destination.

The newest Foxcroft’s vibe will reflect that of the existing locations in Dilworth, SouthPark, and Greenville, but the menu will be larger thanks to the addition of a Josper oven, a charcoal oven imported from Spain.

“I always wanted to add some of that wood-fire smoke into the food,” owner Conrad Hunter says.

There will also be a menu overhaul coming to all Foxcroft locations in the next few weeks, which elevates the food a bit and adds more vegetables, Hunter says. Executive chef Justin Solomon will open the Waverly location, with Eric Heidal as the restaurant’s general manager.

Currently, the space is an empty shell. Hunter is taking bids on the construction, and hopes to be operational in August or September if all goes smoothly. Once complete, the restaurant will seat just under 100 guests, with another 26 seats on the patio. The patio will open up into the dining room on warm days. There will also be a private dining room that can hold 50, or be divided into two smaller spaces.

Hunter initially said no to opening in Waverly, but changed his mind once the Babalu space became available.

“I didn’t want to go down there because I wasn’t sure how our brand would play in the ‘burbs, but they’re doing a lot of business down there and my goal is to open up a bunch of these, as far as we can go, then turn it over to my key employees to take over after I leave,” he says. —Kristen Wile

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