Brisket is sliced at Sweet Lew’s BBQ. Photo by Peter Taylor

We know chefs can cook great food, but where do they eat when they’re not cooking for guests or themselves? In this series, we ask a member of the restaurant industry to share their favorite five local restaurants (not including their own) and what they order. Chris Coleman, the executive chef of Stoke and all-around great guy, loves family-owned eateries when spending time with his own family. —Justin Burke-Samson  

Sweet Lew’s BBQ, Belmont
A no-frills, wood-fired North Carolina barbecue joint
Coleman’s order: Brisket, potatoes, boiled peanuts, and an Arnold Palmer

Stagioni, Myers Park
Coleman’s not the first chef around town to name Bruce Moffett’s pasta as a favorite
Coleman’s order:  Meatballs and one of the seasonal pastas

Twin Tops Fish Camp, Cramerton
This fish camp has been family-owned and operated since 1968
Coleman’s order: Whole salt and pepper catfish, baked potato, and the salad bar
His pro move: It’s not advertised on their menu, but they offer “reorders” on almost every plate. If you finish your entrée and still want more, just ask, and they’ll bring out one refill at no charge. 

Cafe 100, Huntersville
A causal diner serving breakfast, lunch, and dinner
Coleman’s order: Southwestern breakfast burrito

Bojangles, various locations
You’re either team Bojangles or team Chick-fil-A
Coleman’s order: Sausage biscuit

More from this series

Verdant Bread’s Tanner Fink
Wentworth & Fenn’s Samantha Allen
Bonterra’s Blake Hartwick
The Fig Tree’s Greg Zanitsch
Good Food on Montford’s Larry Schreiber
Yafo’s Shai Fargian
Zeppelin’s Vince Giancarlo
CraftCakesCLT’s Brigitte Oger
The Asbury’s Miranda Brown
Barcelona Wine Bar’s Nicolas Daniels
Heirloom’s Clark Barlowe