Supperland, the highly anticipated restaurant from the owners of Haberdish, recently opened inside of a historic Plaza Midwood church.
It’s the latest venture from Jeff Tonidandel and Jamie Brown, the owners of Crepe Cellar, Growlers Pourhouse, Reigning Doughnuts and Haberdish.
Situational awareness: It’s hard to land a reservation right now, so plan weeks in advance. Supperland’s reservation system only shows open slots within an hour of your selected time on the drop down, so try multiple times if you’re flexible. They charge a $2 reservation fee per seat during the week and a $3 reservation fee per seat on the weekends.
- Keep in mind that Supperland only reserves about 50% of their tables, so walk-ins are welcome — but there’s often a line at the door at 5 p.m. on busy nights for those trying to grab a table later that night.
My wife and I booked a babysitter for our three young children and went to Supperland for a midweek date night. It’s located across the street from Whiskey Warehouse (near the Harris Teeter) in Plaza Midwood.
Here are my 5 takeaways from my first time visit to Supperland.
(1) Start off at the cocktail bar and order The Jeffery.
The cocktail bar is located in a separate 2,250-square-foot building and run by beloved Charlotte mixologist Colleen Hughes.
There’s no reservations at the cocktail bar. We got there at 5 p.m. on a Wednesday and easily snagged a high top table.
Supperland’s two most popular cocktails are their Old Fashioned and The Jeffery (El Jimador Blanco Tequila, Aperol, housemade grapefruit soda, lime, and salt). Like a good researcher, I ordered both. If you’re feeling adventurous, Supperland also has an elaborate absinthe program.
Cocktail bar at Supperland
The Jeffery (two of them actually, $12 each)
Old Fashioned ($12) – Elijah Craig Bourbon, house blend bitters, sugar, brandied cherry, and orange twist
(2) When you open the old Plaza Midwood church doors to the main dining room, you’re going to be blown away.
The 5,250-square-foot restaurant retains the vaulted ceilings of the former church. They’ve restored old pews as seating. In the former church pulpit, you’ll find an open-fire kitchen as the centerpiece of the restaurant.
“I think what makes it so special is it being a restoration project and just bringing something back to life,” Jamie tells me.
It feels effortlessly elegant and is easily in the conversation for No. 1 most beautiful restaurant in Charlotte.
Main dining room at Supperland
(3) If you’re expecting Haberdish-level pricing, think again — and that’s OK.
Supperland describes itself as a “Southern steakhouse,” and it’s got steakhouse prices. For example, the 10oz prime filet will set you back $53 and a side of miso mac and cheese is $14 (full menu).
Unless you’re loaded, Supperland is a special occasion place where you’d choose to go instead of a typical white tablecloth steakhouse like Steak 48 and Del Frisco’s.
Outspoken media entrepreneur Dion Beary recently sparked some Charlotte internet drama when he tweeted about Supperland’s prices, including the $6 per shrimp shrimp cocktail. The Charlotte Observer then invited Dion to expand his take inside of the newspaper’s opinion pages, which caused a bit more drama including a WCCB segment.
Supperland’s large U8 shrimp, $6 per. Shout out if you actual know what “U8” means and if not, go Google shrimp sizing, it’s fairly interesting.
(4) Start with the roasted oysters.
Your server will come to the table with smoking ember butter and pour it over the six roasted oysters.
Get the phone ready, because if you don’t catch the butter pour, did it even happen? I was unprepared, panicked, and told the server to hold off for a few seconds as I got my phone out. Yes, I realize this makes me basic, but whatever.
Other popular appetizers include the baked brie bites and sausage gravy croquets.
Roasted oysters ($16)
Sausage gravy croquets ($11), 3 per order
(5) Go big — order the prime filet and the miso mac and cheese.
Order the steak medium rare. It’s melt-in-your-mouth delicious. The miso mac and cheese — North Carolina miso mornay, bite-sized shells, topped with miso cream — is the No. 1 side order for a reason.
Ordering strategy: If you’re heading to Supperland with just one other person, over order on appetizers, split a steak (served sliced which makes it easy to split), get one side, and save room for dessert. The perfect order is roasted oysters, sausage gravy croquettes, baked brie bites, Prime filet, and miso mac and cheese. The chocolate peanut butter pie is the most popular dessert, but we opted for the chocolate chunk cookies ($4 per cookie), so we could bring them home to the kids.
10oz Prime filet ($53)
Miso mac & cheese ($12)
Chocolate chunk cookies ($16) — four large biscuit cookies, baked fresh with chunks of chocolate, benne seeds, and pecans
