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  • Learn from the best!

    Join us at Customshop on Sunday, March 23 at 1 p.m. for a brunch + learn on Hispanic fare from chef Andres Kaifer!

    See menu + get tickets!

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    March 13, 2025

    Photo recap: Mazi preview dinner

    Diners sample dishes from cultures united by a single body of water


    by TM Petaccia

    “Mazi” is Greek for “together,” but Built on Hospitality chef and partner Chris Coleman winces if you suggest this new management venture for his restaurant group is a Greek restaurant. “The idea is shared cultures from around the Mediterranean who are not separate, but are all brought together from a single body of water. We want to celebrate all the cultures that touch the water.”

    Diners at last night’s UP preview dinner can confirm Mazi is a Mediterranean melting pot, tasting dishes representing the flavors of Greece, Spain, France, Italy, Turkey, Egypt, Tunisia, Morocco, Lebanon, and Israel — with touches from the U.S. South. In all, attendees enjoyed a dozen dishes spread over four courses — created by Coleman and Mazi chef de cuisine Whit Thomas.

    Here are some of the highlights of the evening. Mazi officially opens today at 4 p.m.

    The evening’s menu. TM Petaccia/UP
    The Mazi bar. TM Petaccia/UP
    Whit Thomas performs last-minute prep. TM Petaccia/UP
    For the table: grilled bread with black walnut muhammara (top), whipped feta (center-left), and hummus (bottom). TM Petaccia/UP
    Chris Coleman shaves the parmigiano over wagyu carpaccio. TM Petaccia/UP
    First course: scallop crudo (left) with ajoblanco, pickled grape, and serrano. Wagyu beef carpaccio, capers, mustard, mizuna, parmigiano. TM Petaccia/UP
    Second course: lion’s mane mushroom shawarma in a collard greens wrap with garlic sauce and dukkah. TM Petaccia/UP
    Whit Thomas talks about her recent experience on Hell’s Kitchen. TM Petaccia/UP
    Third course: chicken circassian toast (left) with black walnut sauce, pickled veg, honey, sumac; M’Battan (top) beef-stuffed potato with spicy tomato sauce; tuna kofta (right), tzatziki, pickled cucumber, herbs. TM Petaccia/UP
    Desserts: tahini mousse (bottom) with dark chocolate, pomegranate, black sesame, mint; and baklava sundae, walnut cake, honey gelato, honey meringue, phyllo. TM Petaccia/UP
    Chris Coleman chats with guests after the meal. TM Petaccia/UP
    Whit Thomas gets feedback as well. TM Petaccia/UP
    Chefs Chris Coleman and Whit Thomas after a long and delicious evening. TM Petaccia/UP
    The evening concludes. Mazi opens for regular service at 4 p.m. today. TM Petaccia/UP

    Upcoming Unpretentious Palate Events

    This weekend launches our UP Dine Deeper series with Smoker Bootcamp featuring Lewis Donald of Sweet Lew’s BBQ and special guest, nationally acclaimed pitmaster from Atlanta, Bryan Furman. Next weekend, Customshop’s Andres Kaifer explores the depth and diversity of Hispanic Cuisines. Tickets for both are still available. Mixologist Bob Peters’ Dine Deeper with N.C. Gin Cocktails class is sold out.

    April 4: StrEATs Uncorked 

    April 13-14: StrEATs Tasting Tour and Festival, part of Charlotte SHOUT

    Support local food journalism in Charlotte.

    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.

    Become an Unpretentious Palate member today to dine better in Charlotte.

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    Posted in: Events, Latest Updates, News

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