James Beard Award Semifinalist chef Paul Verica’s new restaurant The Stanley will make its official debut on Tuesday.
The highly-anticipated opening follows the lead of Heritage, Verica’s acclaimed Waxhaw restaurant that closed late last year ahead of the new venture in Charlotte.
Here are a few things to know before you go, including a look at the full menu.
The farm-driven menu features a mix of inventive shareable small plates like foie gras funnel cake along with full-size classic entrees, including a family-style whole roasted chicken.
Locally-sourced ingredients are meticulously prepared and plated creating a wow factor from first sight to last bite.
Behind the bar, Larry Suggs has created a craft cocktail menu aligned with the restaurant’s focus on local producers.
Look for local spirits like Doc Porter’s vodka from Charlotte, Muddy River’s Queen Charlotte Reserve rum from Belmont and Sutler’s gin out of Winston-Salem.
The Caswell Cooler ($13) with Sutler’s gin, dry vermouth, cucumber juice and Charlotte-based Good Road Cider is a perfect refreshing drink for these 90-degree days.
Suggs also pushed the boundaries a bit with one over-the-top drink in the line up, a $20 smoky mezcal cocktail made with Casamigos and pulverized black sesame seeds that creates a glittering galaxy effect that’s somehow smooth and not at all gritty. It’s an experience.
Here’s The Stanley’s full menu:
Don’t forget to save room for dessert.
They’re not listed on the menu but I’m telling you now — you’ll want them all. So pace yourself.
As with the main menu, desserts will rotate according to what’s available and in season. Debut desserts include:
Apple pie — made with coiled apple ribbons and served a la mode in a mini cast iron dish; a highlight of our meal
Peanut butter chocolate cup — dense, fudge-y chocolate ganache topped with defatted peanut flower that reconstitutes as a creamy spread in your mouth; like a fancy grown-up Reese’s cup you eat with a spoon
Strawberry short cake — didn’t get to try this one but our neighbors let us take a photo; next time
You can book reservations on Resy, and it looks like opening week is already filling up fast, especially this weekend.
Friday is completely booked, Saturday only has a couple openings after 9 p.m. and tomorrow (opening night) is down to just one slot at 9:30 p.m.
Shoot for Wednesday or Thursday for the highest likelihood of getting in this week. But you better hurry up before you miss your chance. This is a big opening for Charlotte.