204 North is now open and we sampled the menu. See the stars of the show and honorable mentions

204 North is now open and we sampled the menu. See the stars of the show and honorable mentions
  • Share on Twitter
  • Share on Facebook
  • Share by Email
  • Share on Twitter
  • Share on Facebook
  • Share by Email

204 North, a farm-to-table restaurant that took over the empty space next to Ri Ra on North Tryon Street, is now open.


We’ve covered it extensively, but a quick reminder:

• 30 taps, an impressive amount local
• $12 signature cocktails
• Hours are 11 a.m. to 2 a.m. seven days a week with a full menu until 1 a.m.

[Agenda story: INSIDER: Everything you need to know about 204 North]
[Agenda story: INSIDER: 204 North is opening Thursday and adding character to Tryon Street]

We sampled the menu as a team and it made the waiting worth it.


The stars of the show, according to us:

Order these when you go.

Ciabatta Bread – This is made in-house with ridiculous attention to detail (seriously, if you ask, you’ll find out about the fermentation period). 

204 North Ciabatta

Shrimp & Grits – North Carolina shrimp sautéed with peppers, grits from a Concord farm and tasso gravy. Rich, creamy and a total runaway hit.

Shrimp & Grits

Fried Green Tomatoes – Green tomatoes breaded in flour, egg wash cornmeal and salt and pepper and then topped with Chow Chow and layered on top of pimiento cheese. It’s an incredible use of pimiento cheese – save some of this and put it on your leftover ciabatta bread.

Fried Green Tomatoes

Sticky Bun – Exactly what you’re thinking, topped with a rye bourbon ice cream. Doughy, sweet and rich without being too rich. We devoured this.

Sticky Bun

The Lake Wylie – Bourbon, lemon, simple syrup and egg white topped with club soda and dashed with Angostura Bitters. You’d never guess it was a bourbon cocktail just by looking at it, but you would guess it’s the perfect summer drink.

Lake Wylie

The 4th Ward – Tequila, 10 Year Tawney Port, lime juice, ginger beer and a dash of Angostura Bitters. Tart and lightly sweet, it drinks a lot like a soda. In a word, dangerous.

4th Ward

The Plaza Midwood – Cachaca, lime and orange muddled with local honey. I was impressed and surprised – bitter and sweet at the same time.

Plaza Midwood

The Ballantyne – Gin, St. Germain, muddled strawberries and fresh mint, or, as it was often referred to, the White Girl Special.


The honorable mentions:

Flat Iron Steak – Pan-seared 7-ounce flat iron steak with onions, carrots and chimmichurri sauce.

Flat Iron Steak

Calamari a la Plancha – Squid tentacles and olive oil-covered potatoes cooked on an 800-degree thick slab of steel.


Pork Chop – A Heritage-breed pork chop on top of Hoppin’ John, a rice and peas dish made with onion, bacon and salt. Topped with wilted greens and soaked in a coffee and bacon jus.

Pork Chop

N.C. Trout – Trout cooked on the plancha in a braising liquid called “pot licker” and placed on top of peas with stock, thyme and olive oil.


The Cotswold – Spiced rum, lime juice, simple syrup and ginger beer.


The Myers Park – Scotch, Drambuie, brandied cherry.

Myers Park

The Trade Street – Bourbon, Fonseca Bin 27 Port, Antica Formula and Angostura Bitters.

Trade Street

The Banker – Bourbon, Reagan’s No. 6 Bitters, Angostura Bitters, Demerara Sugar, orange wheel and brandied cherry, topped with club soda.


3810 Total Views 2 Views Today
Story Views:
Join the 119,450 smart Charlotteans that receive our daily newsletter.
"It's good. I promise." - Emma   Emma Way