On a rainy evening, we wandered up to Supperland and were instantly intrigued by the artfully
stacked wood racks lining the church’s exterior. As we stepped inside, the restaurant buzzed
with activity: the bar was packed by 6 pm, and flames danced across a grand open kitchen,
where chefs, clad in well-worn aprons, commanded fire pits and an enormous ceramic stove
with finesse. The atmosphere was electric, and each movement around the cooking stations
was perfectly choreographed.
Our evening began with a smooth and balanced sip of elegance—a Maker’s Mark Highball.
Mike, our sommelier, soon joined us, guiding us through an impressive wine list as we waited for
the rest of our party, who arrived just in time to order their highball and Manhattan before
we dove into the menu.
We started with an oyster selection: the French Kiss oysters, chargrilled oysters, and
a round of sausage gravy croquettes. The chargrilled oysters arrived in a smoking ember butter
sauce that filled the air with a rich aroma as the butter was poured tableside. The French Kiss
oysters, East Coast Blue Points, were refreshing but couldn’t rival the chargrilled’s smoky
complexity. But the croquettes? Golden, crisp, with a savory sage-and-onion filling—
addictive.
As our mains arrived, we designed our tasting tour, sampling three entrees and a range of
inventive sides. The “pork can-can,” a sous-vide, bone-in pork belly, and loin, took center stage,
drizzled with a cherry-mustard compote. Each bite was a tender, smoky blend of pork and
cherries—a true showstopper. The vegetarian among us relished the vegetable pot pie, served
in a cast-iron skillet and crowned with puffed tortellini-style pastry that soaked up the flavorful
base of mushrooms, onions, and root vegetables.
But the standout main? The spatchcocked trout. This herb-studded beauty was simply
seasoned to let the delicate trout flavors shine through, and it was the unanimous favorite at the
table. We paired these dishes with a crisp bottle of Chablis Vaillons, a tight and bright white wine
from Burgundy, which complemented each bite beautifully.
The sides were as memorable as the mains. Bone marrow buttered broccoli, a smoky roasted
corn and horseradish salad, and a creamy mushroom risotto stole the show. (Pro tip: mixing the
risotto with the corn salad adds a new level of texture and flavor!)
Dessert held its own, too: a banana foster cake topped with a warming 151 rum alongside a
slice of pumpkin pie and a cherry-almond pie. Each dessert was a perfect balance, not too
sweet, with the bananas emerging as the star.
Supperland’s charm lies in its open-kitchen vibe, skillful chefs, and attentive yet relaxed service.
It’s an essential stop if you’re in Charlotte. Just remember to take a ride service—parking fills up
fast.
Read about our entire Charlotte, NC, experience here.
