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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.

    August 28, 2020

    Where Chefs Eat: Paul Verica of The Stanley

    Verica favors chef-driven restaurants


    Haymaker

    Verica says he orders any dish with pork belly from Haymaker in Uptown. Kristen Wile/UP

    Folks in the restaurant industry know good food, so we want to know where they eat when they’re outside of their restaurants. In this series, we ask a member of the culinary industry to share their favorite local restaurants (not including their own) and what they order. Paul Verica, a James Beard Award semi-finalist and owner of The Stanley and upcoming NoDa restaurant Orto, enjoys dining out at chef-driven restaurants with his fiancée, Jane. —Kristen Wile

    Bardo, South End
    One of the city’s most innovative, chef-driven menus
    Verica’s order: Eggs and grains

    Kindred Restaurant, Davidson
    Joe and Katy Kindred’s first restaurant continues to draw acclaim
    Verica’s order: Any pasta dish

    Haymaker, Uptown
    Chef William Dissen’s Southern menu practices local sourcing and sustainability
    Verica’s order: Anything with pork belly

    The Goodyear House, NoDa
    A casual neighborhood spot with Chris Coleman at the helm
    Verica’s order: Barbecue chicken with butter beans and chow chow
    Pro tip: “Their patio is killer – especially during these times,” Verica says. “When we go out to eat, we pretty much only eat at a patio.”

    Inizio Pizza Napoletana, multiple locations
    Wood-fired pizzas with artisanal toppings
    Verica’s order: Capricciosa, with artichokes, prosciutto, mushrooms, and buffalo mozzarella

     

    More from this series

    Legion Brewing’s Gene Briggs
    Sweet Spot Studio’s Jossie Lukacik
    McNinch House’s Matthew Shepard
    The Goodyear House’s Chris Coleman
    Craft Cakes Clt’s Brigitte Oger

    Posted in: Latest Updates, News
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