We do n’t charge you for wonder why you should care about a hotel renovation . Although the décor is being update , the Charlotte Marriott City Center is doing much more than changing its coloring scheme . The hotel will be home to a not - to - be - miss new eating place concept , Stoke , helmed by Charlotte chef Chris Coleman .
We got the privileged scoop on what ’s happen at the restaurant – which just opened to the public , before the official hotel reopen on Oct. 11th . So grab a branching and rip up a chairman at the cake ; we ’re glad to share our insider knowledge .
When I visited Stoke on a preview night , I quickly realize that this was not the traditional restaurant / bar experience antecedently seen in Charlotte .
Michael Tulipan
“ Charlotte has undergone dramatic growth over the past decade , and we are correct in the middle of it all , ” say Crissy Wright , Charlotte Marriott City Center ’s general managing director . “ We are breaking the stamp of hotel design and we represent a whole novel direction of thinking . ”
Stoke and Stoke Bar are meant to mirror that unexampled way of life of thinking . The open - concept layout of Stoke and the adjacent Stoke Bar make client forget that they ’re actually in a hotel lobby .
Chef Coleman , formerly ofThe Asbury , was given carte blanche when evolve Stoke ’s carte du jour for the Marriott . Stoke have wood - elicit seasonal American cuisine that is “ countryfied yet refine , accessible yet affordable . ” It will also extend gamy - quality ingredients sourced from local farm and purveyors – something Coleman is know for from his former restaurants .
Chef Coleman|Reuben Bloom
“ We are cooking the foods that gather friends and menage in the kitchen and around the mesa , ” say Coleman , “ sourcing ingredient from responsible for partners , many local to the region with whom I have developed relationships over the year . ”
Before essay Coleman ’s cuisine , I was first taken to the bar for a pre - dinner cocktail ( as the good Lord intended ) . Stoke Bar is helm by fabulously mohawked Charlotte mixologist Todd Bayley , who was inspire by Coleman to use locally sourced ingredients for his cocktail . When I asked him what ’s the signature must - try drink that I should rate , he grinned and said the “ mixologist ’s handclasp . ”
The bartender ’s handshake – made with Coleman ’s firm - made bacon jam , Malus pumila cider , maple syrup , and Sazerac rye whisky – savor like breakfast with a kick . In gain to cocktails such as the Stubborn Burro ( made with midnight moonshine , rosemary , Citrus paradisi , pep , and salt ) , Stoke Bar serves wine-colored , local trade beer , cider , and nitro java on draft copy .
Michael Tulipan
Although the trade cocktail are delicious , the star of the bar may be the pressed cocktail – we tried the Evolution ( Monkey Shoulder Scotch , teatime , mess , lemon and orange ) and the Southern Swag ( Starr African rummy , tea , hoot , lemon , and rhubarb ) . build in a French closet , these dusty cocktail are made with teatime ( “ To displume out the flavors more , ” Bayley said ) and serve two . With each sip , I taste a different flavor bed , and it was head - blowing .
After cocktail , it was time to settle the stairs and lead to the eating place . The receptive conception permit diner to see into the kitchen , allowing for a more internal experience and the power to watch Coleman ( “ Jefe ” ) and his team at body of work .
“ We require to create that sense of togetherness and that bond of breaking bread in our kitchen , which happens to be in the center of the dining elbow room , ” Coleman suppose .
Michael Tulipan
I immediately noticed the flaming coming from the oven , and take a seat at a table for a view of the action . I was swear out cured ham from Boone , North Carolina - establish Goodnight Brothers Country Ham alongside an artisanal cheese board . I slurped roast Rappahannock oyster , and want to punch someone because the tear up pork cannon served on toasted cornbread square was that good . Last but not least was the charred watermelon with pluck crab and mountain ( pure heaven , if there is one ) .
Other detail on the fare include Carolina shrimp and clams in a gumbo broth , lamb shoulder , and even a wood - fired tomahawk rib - eye with chimichurri that will set you back about $ 75 . Most dinner items range in price from $ 14 to $ 24 , and lunch and breakfast range in damage from $ 6 to $ 14 .
There was an relief with which Coleman and his squad work in the kitchen , likely because Coleman and Bayley have been able to define the Stoke concept themselves and did not have to adhere to stipulations made by corporate entity . It turns out , freedom is at the marrow of the intact redesign .
Marriott generally does not own hotels , but rather manages and franchises dimension . The company chose to grease one’s palms the Charlotte placement so it would have more freedom to develop the engineering science and to allow for concepts such as Stoke , the Coco and the Director coffeehouse , a fitness studio apartment call FLEX , and a co - working space / founding research lab . I was told , in confidence , that a new speakeasy concept will be introduced in the coming month ( but shhhh ! that ’s a secret ) .
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