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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
