Last updated: December 5, 2023

In the Weeds

Rooster’s chef/owner Jim Noble knows what it means to eat like a Southerner. Sit down with him, and he’ll share stories of family suppers outside, supplied by his granddaddy’s garden. Fresh tomatoes, butter beans, radishes, lightly seasoned as to not hide the hard work that went into growing the bounty.

Though Rooster’s is much more upscale than a long table out in the backyard filled with bowls and platters, the same mentality shines through the dishes. Meats and fish ordered a la carte encourage sharing a selection of sides with your dining companions. The menu categories include “from the garden,” “from the sea,” and “from the pasture,” emphasizing the sourcing of the menu.

Noble is one of the city’s earliest adaptors of local and seasonal ingredients as Charlotte’s staple cuisine. The menu’s signature sides section is the longest on the menu, and peppered with family recipes such as the pan-fried corn and margaux’s succotash. Skipping the proteins entirely and ordering a filling selection of sides would be a perfectly solid order here. Some sides you can’t miss include the butter beans and pan-fried corn.

Another trend Rooster’s was on the forefront of was the open kitchen concept. Both locations of Rooster’s have open kitchens as a central focal point of the dining room, where chefs work quietly over the clanking and sizzle of hot pans. Like its menu, the interior of Rooster’s is rustic, yet elegant. Natural wood grains on the tables, iron accents, and stunning wood beams put you at ease. The interior highlights the natural beauty of mother nature as much as the menu.

A bit of a Francophile, you can depend on the wine list at Rooster’s to be deep, with a focus on Old World wines. This can also mean expensive, but there are many affordable options for those willing to stray away from the classic European selections.

The staff is friendly and dedicated, with a knowledge of the menu that makes ordering easy. The restaurant’s SouthPark location has a slight edge on its Uptown counterpart, its sprawling one-floor, natural-lit dining room gives a more relaxed vibe than the Uptown location spread over two floors in Bank of America Center.

It’s the kind of place you want to bring out-of-town guests who want a classic Southern meal. They’re likely expecting chicken and waffles. Share an order of beef short ribs, rotisserie chicken, and seasonal sides, and say, “See? This is how we really eat.” You can stop at Price’s later. —Kristen Wile