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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.

    September 23, 2022

    Where Chefs Eat: Supperland’s Chris Rogienski

    The executive chef seeks variety in cuisine and vibe when dining out

    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 Chris Rogienski, executive chef of Supperland in Plaza Midwood. Recently named as one Bon Appétit’s 10 best new restaurants in 2022, Supperland is drawing both crowds and praises thanks to Rogienski’s approach to elevated American fare. When he has a few rare moments to eat someone else’s food, he heads to one of these five area restaurants.

    Fin & Fino, Uptown

    A focus on seafood and American fare
    Rogienski’s order: The Treatment (tasting tour of the Fin & Fino menu). “I love the ambiance and the dining experience, the attention to detail when you sit down – the whole feel,” Rogienski says.

    Curry Gate, Druid Hills

    Modern interpretations of classic Indian dishes
    Rogienski’s order: Paneer methi matter, chili garlic naan. “It’s the best curry in Charlotte, no questions asked,” Rogienski says. “And their rice is steamed perfectly.”

    ACE No.3, multiple locations

    Classic burgers and shakes
    Rogienski’s order: The Ace (two quarter-poundchuck blend patties, American cheese, grilled onions, house-made pickles, Comeback sauce, brioche bun). “It’s just a good smash burger with quality ingredients done the right way.” he says. “It’s very consistent. I haven’t had an off experience there.”

    Ace No. 3 serves classic burgers and fries. TM Petaccia/UP

    Mandolino’s Artisan Pizza, Davidson

    Brick-oven baked, sheet pan pizzas
    Rogienski’s order: Pigs on the Wing (red sauce, mozzarella, Italian sausage, fennel, extra virgin olive oil, parmigiana, and basil). “Probably my favorite pizza in the Charlotte area: Crispy focaccia, sourdough-style bottom, crispy, and it reheats so well,” Rogienski says.

    Ever Andalo, NoDa

    Upscale Italian cuisine in a casual setting at Supperland’s sister restaurant
    Rogienski’s order: Sunny Cavatelli (house-made pork sausage, broccolini, sun-dried tomato cream, parmigiano reggiano). “It reminds me of a dish I had when I worked at my first restaurant in Long Island,” Rogienski says.

    More from this series:

    Patrick Gourmet’s Patrick Garrivier
    Counter-‘s Sam Hart
    Community Matters Cafe’s Ashley Anna Tuttle

    Your Farms, Your Table’s Sam Diminich
    Para’s Alex Verica

    Posted in: Latest Updates, News