Pâtisserie by day, brasserie by night, Uptown restaurant offers pleasant French experiences any time of day.
April 16, 2019
See photos from our exclusive N.C. Red preview
Check out the food and interior at Bruce Moffett’s new restaurant
Last night, we hosted our Unpretentious Preview of N.C. Red, the newest restaurant from Bruce Moffett (Stagioni, Barrington’s, Good Food). Access to events like this one is just another perk for subscribers, who sold out this event in four hours! Guests dined on a majority of N.C. Red’s menu, from stuffed clams to lobster rolls and fried chicken, and were the first people in Charlotte to sample fare from one of the most anticipated openings of the year.
The restaurant will open to the public on Thursday at 5:30 p.m. in the former Penguin space in Plaza Midwood. Overall feedback from subscribers was very positive across the board, with the food and service kicking off strong and the interior’s successful fusion of Southern and New England vibes impressing diners.
Diners got to ask questions of both Moffett and executive chef Drew Dodd, and many said they can’t wait to come back. With no reservations at the restaurant, though, they were thrilled they got to get in for a sneak peek with no wait. See photos from the event by Peter Taylor Photography below. —Kristen Wile
Chef Drew Dodd with a plate of stuffies. Photo by Peter Taylor/Peter Taylor Photography
UP’s Kristen Wile greets guests before dinner. The event sold out to subscribers. Photo by Peter Taylor/Peter Taylor Photography
Stuffies, a New England stuffed clam dish that Moffett grew up eating in Rhode Island. Photo by Peter Taylor/Peter Taylor Photography
The fried clam strips have a sweet and spicy sauce with them. Photo by Peter Taylor/Peter Taylor Photography
Celebrity sighting! Wentworth & Fenn’s Samantha Allen snaps a photo of photographer Peter Taylor. Photo by Peter Taylor/Peter Taylor Photography
The servers at N.C. Red seem more than ready for opening night. Photo by Peter Taylor/Peter Taylor Photography
The lobster rolls were a big hit with light, buttery rolls — a small preview of the full-sized rolls that will be served at N.C. Red. Photo by Peter Taylor/Peter Taylor Photography
Bruce Moffett, chef and owner of N.C. Red, Barrington’s, Good Food on Montford, and Stagioni, welcomes guests to N.C. Red. Photo by Peter Taylor/Peter Taylor Photography
Chef Drew Dodd, formerly executive chef at Stagioni, prepares fried chicken platters to be served. Photo by Peter Taylor/Peter Taylor Photography
A fan favorite of the night: hot fried chicken, delightfully crunchy and with some serious heat. Photo by Peter Taylor/Peter Taylor Photography
For those who prefer mild chicken, there’s a spice-free version as well. The chicken is served with crave-worthy ranch pickles. Photo by Peter Taylor/Peter Taylor Photography
Sides served with the fried chicken included mac-and-cheese with smoked gouda, collards, biscuits, and potato salad. Photo by Peter Taylor/Peter Taylor Photography
Whole fish are smoked on a Big Green Egg, deboned, and topped with salsa verde. Photo by Peter Taylor/Peter Taylor Photography
Tickets to the event sold out to Unpretentious Palate subscribers in just four hours. Photo by Peter Taylor/Peter Taylor Photography
Neon signs in the window give a New England seafood house feel. Inside, Chef Dodd and UP’s Kristen Wile chat with guests. Photo by Peter Taylor/Peter Taylor Photography
Chef Drew Dodd speaks with guests. Dodd is the executive chef at N.C. Red. Photo by Peter Taylor/Peter Taylor Photography
A soft-serve machine will spin seasonal flavors; first up were strawberry and coffee milk. Photo by Peter Taylor/Peter Taylor Photography
