From the award-winning creator of Barrington’s, Good Food on Montford, and Stagioni, New England-New South restaurant N.C. Red is officially ready to debut with an opening on April 17. Owner Bruce Moffett is also proud to reveal the restaurant’s menu. On the menu, “Northern Smalls” include Point Judith Calamari, Stuffies (NC clams with peppers, bread crumbs, and Chouriço), Baked Seafood Casserole, Seafood Cakes, and Lobster Roll. An impressive oyster and clam program sourced from both coasts made the menu as well, served up as Grilled, Rockefeller, Casino, or Broiled. As if that doesn’t already make your mouth water, the “Fixin’s” section includes a large selection – from Buttermilk Biscuits, Smoky Mac and Cheese, and Braised Collard Greens, to Corn Pudding and Fried Pickled Green Tomatoes. View the full menu here.
“N.C. Red is unlike any of my former restaurants,” says Bruce Moffett, owner of Moffett Restaurant Group. “The artwork in the space along with the atmosphere of Plaza Midwood give it this unique quality that just makes you want to come and stay for a while. I’m thrilled to share this with Charlotte.”
Andrew Dodd will join Bruce Moffett at N.C. Red as a partner and Executive Chef, transitioning from his previous executive chef position at Stagioni. A native of Nashville, Dodd has an impressive background of working in the restaurant industry since he was 15 years old. Dodd moved around the U.S. and worked in kitchens in Seattle, Spokane, and Boston before moving to Charlotte in 2007 to attend Johnson & Wales University in Charlotte.
“The more we worked together, the more I loved the vision Bruce had for N.C. Red, and I look forward to introducing an elevated culinary experience to our guests,” says Andrew Dodd, new Executive Chef of N.C. Red. “Coming up with a menu that included a mix of classic Southern cuisine with Northeastern style seafood, with a focus on sustainably-farmed bivalves from coast to coast farms, was really exciting. Additional dishes featured on the menu include Nashville Hot or Fried Classic Chicken, Firestyle Steamed Mussels and Clams, Rhode Island Clam Chowder, Poached Crab Salad, and a daily special of pies.”
The restaurant will open in the former Penguin Drive-In space in Plaza Midwood, with some original design features remaining from the drive-in. The restaurant selected an award-winning, local artist, Randall Kane, known for his mural art and decorative painting to add local flair to the space. Some of Kane’s work will include an octopus painting on the exterior of the building, and hand-painted oyster wallpaper in the restrooms.
Stemming from Moffett’s upbringing along the New England seashore, the restaurant is a nod to both his past and present. The name N.C Red combines his love for his adopted home of North Carolina with Rhode Island’s state bird, the Rhode Island Red Rooster. Moffett plans to continue expanding in Charlotte with a fifth restaurant, Bao + Broth, opening later this spring. The restaurant will be located within the forthcoming Optimist Hall with executive Chef Larry Schreiber at the helm.