Go inside Haberdish, coming soon to NoDa

Go inside Haberdish, coming soon to NoDa
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Haberdish, Jeff Tonidandel’s latest restaurant, is well on its way to being a fantastic addition to NoDa.

Jeff will open the Southern-inspired spot just doors down from his first two restaurants, Crepe Cellar and Growler’s Pourhouse.

He and his team have been hard at work perfecting the menu in the kitchen, from fried chicken and N.C. trout to homemade ice cream and hand-crafted cocktails and punches.

Earlier this week, I met Jeff and his wife Jamie to take a look around and get a hands-on experience in the test kitchen.


First, let’s take a look around…

haberdish lighting

haberdish construction

haberdish inside

I’m already digging the light fixtures and bar set-up.


And these barn doors.


Jeff and Jamie (and me, honestly) are super excited about the pergola-like patio roof. If it’s sunny, the slats will be open, but if it’s rainy, they’ll be closed with the click of a button.

I have yet to come across anything like this in Charlotte.


And on the same note, there’s this automatic patio screen that will be raised or lowered based on weather conditions.

After exploring, I joined Jeff in the Crepe Cellar kitchen to test out a few cheesy menu items.


First, we made cheese straws. They’ve got a nice kick and will be served in a mason jar. Jeff’s been working on the recipe for a while, and I’d say he’s about nailed it.


We also took a stab at a Southern favorite but in a unique form: a pimento cheese ball rolled in spiced pecans.

haberdish cheeseball

You’re gonna want to order this thing. It’s creamy and flavorful, and the pecans add everything you didn’t know your pimento cheese was missing.

Stay tuned for more on Haberdish.

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