Charlotte’s first seltzery is teaming up with local coffee shop, Queen City Grounds, to open its second taproom. The combo space will be called The Landing at Fourth Ward.
The big picture: The spiked seltzer trend is poised to stay, and Summit Seltzer owner Kristin Cagney is leading the charge locally with her popular seltzery in Wesley Heights — plus one more location on its way this summer.
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What to expect: Summit’s second spot will open at 644 N. Church St. in Uptown’s Fourth Ward neighborhood inside the existing, two-story Queen City Grounds coffee shop.
- Construction will begin soon to expand the bar and add more fridges for grab-and-go beverages.
- Once completed, in June or July, the space will extend its hours until 10pm on weekdays and 11pm on weekends.
- Cluck Design was the architect for the new addition.
Background: Cagney runs the business with help from her family, For example, her brother manages distribution — Summit is now in 46, and counting, Harris Teeters. Kristin’s mom, Jolene, makes all the Jell-O shots. That’s a very important job.
- Queen City Grounds is also a family-run business, and that’s a big part of what drew the teams together.
- “We all like to drink,” says Bill Mahoney of QCG with a chuckle. That goes for coffee and seltzer alike.
Vibe: Keeping The Landing family-oriented is something that is paramount for the group. They want it to feel approachable and inclusive, with something for everyone — from plentiful vegan and non-alcoholic options to drag shows and live music.
- “We want it to be an everyday spot,” Cagney says. “Whatever you need, it’s here.”
On the menu: The full lineup at Queen City Grounds will stay, plus a full bar, more spiked and nonalcoholic seltzer and a grab-and-go selection.
- The new location has breakfast classics like coffee, bagels from Poppy’s and breakfast burritos, plus a lunch and dinner menu.
- One favorite is called “The Big Mahoney,” a play off the Queen City Grounds’ family name, made with two Impossible Burger patties, white cheddar, Bibb lettuce, local pickles and red onions on a Duke’s potato bun.