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Unpretentious Palate


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Editor's Note: This story is unlocked for everyone to read courtesy of the CRVA, our partner in nourishing culinary exploration for residents and visitors of the Queen City.

June 17, 2021

Where Chefs Eat: Haymaker’s David Quintana

This high-end chef introduces us to his very diverse palate

Folks in the restaurant industry know good food, so we want to know where they eat when they’re not cooking. In this series, we ask a local chef, bartender, restaurateur, or waiter to share their favorite restaurants in town and what they order there. This week, we interview David Quintana, chef de cuisine of the popular Southern inspired restaurant Haymaker for the rest of the month before he returns to an Uptown corporate kitchen.  

Xiao Bao, Optimist Hall
Authentic Southeastern Asian cuisine located inside Charlotte’s popular food hall
David’s order: Okonomiyaki (A Japanese savory pancake containing a variety of ingredients in a wheat-flour-based batter)
Pro tip: Order it with the additional farm egg, pork candy, and katsuobushi

Noble Smoke in West Charlotte, Kristen Wile/UP

Noble Smoke, West Charlotte
A Lexington-style barbecue restaurant that utilizes locally grown produce
David’s order: Smoked cheshire pork ribs with pan fried corn  

Bao and Broth, Optimist Hall
Ramen and bao buns inside Optimist Hall
David’s order: Spicy pork ramen with pork belly, shoyu egg, pickled ginger, and fresno chili paste

Barrington’s, SouthPark
Chef Bruce Moffett’s debut restaurant serves high-end dishes made with local ingredients
David’s order: Handmade gnocchi with veal stew, braised porcini mushrooms, and grated parmesan 

L’Ostrica, delivery
Home delivery of fresh pastas and seasonal dishes by Stagioni’s former chef
David’s order: Chicken Milanese with petite greens, nasturtium petals and tomato vinaigrette

More from this series

The Fig Tree’s Greg Zanitsch
Yafo’s Shai Fargian

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