The Artisan’s Palate will open between NoDa and Plaza Midwood in June. Kristen Wile/UP

Christa Csoka had the idea for The Artisan’s Palate, a new wine bar and café she’s opening near NoDa this summer, back in 1991. Her sister taught art classes to soldiers at West Point over cups of bad coffee, and Csoka thought she saw the start of something special there. Growing up an army brat, Csoka remembers her parents constantly hosting generals or cadets and their families, often 50 to 100 at a time. She fell in love with cooking back then, helping her mom in the kitchen.

Nearly three decades later, she’s finally opening her dream restaurant, one that combines art with food and drink. The Artisan’s Palate, on 36th Street near the intersection with The Plaza, will be open from 7 a.m. to 11 p.m.. In the mornings it will be a coffee shop and bakery, then shift in the evenings to become more of a wine and cocktail bar with tapas-style dishes. Csoka, who enrolled in the French Culinary Institute in New York after seeing the World Trade Center towers fall on September 11, 2001, will be the chef.

In the back of the restaurant is a gallery, displaying the works of a new artist each month. The restaurant will host an opening event and a few other events with the artist during their show, and sell both the original pieces and prints from the artist.

“I’ve always had this passion for supporting art, and this is the opportunity to do it in a way that is really not happening as much in Charlotte as I would like, personally,” Csoka says. “A lot of the galleries that used to be in NoDa, they don’t exist anymore. Now they’re bars and they’re restaurants. That’s great, but why can’t we bring them all together?”

Christa Csoka, chef and owner of upcoming NoDa restaurant The Artisan’s Palate, plates an amuse bouche of foie gras mousse. Photo by Brian Twitty

Csoka’s vision begins as a coffee bar opening at 7 a.m. The Artisan’s Palate will serve pastries and coffee from Magnolia Coffee Company. Later in the day, the vibe will shift towards craft cocktails and wine with a menu that focuses on a shared dining experience. Csoka’s pan con tomate, for example, will be served traditionally, with grilled bread, some salt and olive oil, and garlic cloves and tomatoes for guests to spread over the toast themselves. There will be various types of bruschetta, and Csoka’s interpretation of classic dishes. Her shrimp and grits will be served over a Geechie Boy grit cake; the menu will be locally sourced as much as possible, and seasonal. Desserts will be sized as small plates, too, with $2 to $4 bite-sized options.

The cocktail list will include seasonal beverages, with house-made shrub sodas and syrups. There will also be a constant list of classics. Aside from having wine and beer by the bottle and the glass, there will be a retail selection of both as well.

The interior will be somewhat rustic with a heavy influence of the artists-in-residence. Countertops and surfaces will include several made of reclaimed wood and pipe, with plenty of outlets and strong wifi. Csoka hopes to create the kind of place she wants to hang out in.

“We want people walking away feeling like, ‘Wow, I really felt something,’ more than just eating the food or drinking the wine,” Csoka says. “I want them to walk away thinking, ‘That was something special.'”

Also interesting to note is Csoka’s philosophy for managing a staff; the restaurant will be closed two nights a week to give the staff consecutive days off, and will also close for several weeks around the holidays. Though she is the restaurant’s chef, she’s looking to hire someone who can help run the kitchen and free her up to oversee day-to-day operations, as well as several other positions.

The Artisan’s Palate is open from 7 a.m. to 2 p.m., starting off with coffee and baked goods. Csoka hopes to add dinner service and the full beverage program soon, and tweak the concept after opening to ensure it fits the neighborhood.

“We’re going to be adaptable,” she says. “We’re going to see what the neighborhood really wants. Maybe I have to serve breakfast sandwiches. And that’s fine, because I love breakfast sandwiches.” —Kristen Wile