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December 18, 2024
Where Chefs Eat: Restaurant Constance’s Ann Marie Stefaney
2024 UPPY Pastry Chef of the Year prefers low-key settings when dining out
by TM Petaccia
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 food artisan to share their favorite restaurants in town and what they order there.
This week, we interviewed 2024 UPPY Pastry Chef of the Year Ann Marie Stefaney of Restaurant Constance. A Virginia native, she came to Charlotte in 2013 where she first earned accolades as the pastry chef for Clark Barlowe’s Heirloom before taking a “savory hiatus” working in the kitchens at Southminster. She returned to the pastry world in 2023 at Restaurant Constance where she oversees the dessert and bread service programs. When she’s not on the clock, she and her wife prefer more low-key dining options. “We usually try to stay away from crowded places,” she says. Here are her go-to spots:
Dōzo, Wesley Heights
UPPY award winner Perry Saito’s new classic Japanese cuisine concept at City Kitch
Stefaney’s order: Katsu-don (pork cutlet set in an egg mixture), crab fried rice
Stefaney’s take: “The katsu-don is out of this world. Everything reheats well, but you will not be able to control yourself eating the leftover katsu-don for breakfast, cold, standing in front of the refrigerator. Make sure you go early because seating is limited.”
300 East, Dilworth
Long-time Charlotte farm-to-fork restaurant known for its outstanding pastry program
Stefaney’s order: French onion soup, any dessert
Stefaney’s take: “My dad and I are big fans of French onion soup. We had a local spot at home in Virginia we would go to all the time. When I moved to Charlotte in 2013, I had a bowl at 300, and it instantly brought me back. When Dad visited, I took him, and he had the same reaction—perfection. Before he passed last December, I got a quart to go and drove it all the way to Virginia Beach.
Since I work with sugar all day, I usually don’t have dessert while out. Don’t sleep on any desserts that come out of that kitchen. Ashley (Boyd) and Lex (Druhan) know what they are doing. Just order dessert; it doesn’t matter what it is.”
Roppongi Ramen Bar, Sardis Woods
Combination ramen and Korean fried chicken spot
Stefaney’s order: Korean fried chicken
Stefaney’s take: “The chicken is every time my order, hands down. We always get the large family portion for leftovers. It reheats so well and stays crispy. You can choose your spice level, but be careful because it gets very spicy. It also comes with fried sweet potatoes that are simply delicious.”
Pizzeria Omaggio, Cherry
Italian pizzeria also offering many Italian-American classic dishes
Stefaney’s order: Squash blossom pizza (spring seasonal pizza), any other pizza the rest of the year
Stefaney’s take: “My wife and I love springtime patio season. Their small patio is perfect and dog friendly. A couple of cold Peroni drafts and wood-fired pizza really rounds out a nice date night.”
Eddie’s Place, Cotswold
Neighborhood favorite for breakfast, lunch, and dinner
Stefaney’s order: Two eggs over medium, rye toast, hash browns, bacon
Stefaney’s take: “Don’t need to say anything except breakfast served all day.“
Substrate, Optimist Park
Wine and vermouth bar specializing in non-mainstream bottles
Stefaney’s order: Tinned fish
Stefaney’s take: “I know it’s not a restaurant, but hear me out. They offer different tinned fish options, which all go very nicely with their wine. You can also bring food from nearby restaurants. This place has a great vibe. All the wine selections are delicious. The by-the-glass options rotate regularly. The staff is fantastic and the music is always on par. I can’t even count how often my wife and I roll up with food from Optimist Hall and relax in a corner with a bottle. Substrate is our favorite place to be!”
