From the Hearth

There’s a reason everyone at the party always gathers in the kitchen. It’s about more than just the food. It’s about community and connection. We invite you to pull up a chair and stay awhile around our wood-burning oven as we share our craft and our stories with you. It’s like one big dinner party—and you don’t even have to clean the dishes at the end of the night.

Kitchen

Kitchen

If the gleaming bright-red heritage Berkel flywheel meat slicer on our countertop doesn’t say we’re serious about food, we don’t know what does. Watch us slice country ham and charcuterie to order as you peruse the chalkboard for our plates of the day. Our double-entry wood-fired oven is blazing from dawn ‘til dusk, stoked with different kinds of wood for subtle smokiness and maximum control over the cooking process, making us one of the best Charlotte restaurants in uptown. Feast your eyes on signature offerings like our slow-roasted whole lamb shoulder or Berkshire pork shank that we cook overnight—we’re in no rush. Or nourish your cravings with leafy greens, wholesome grains, and charcoal-grilled seafood and chops.

Bar

Bar

We’ve got an independent streak: We source our suds seasonally from dozens of local limited-production Charlotte breweries that brew less than 2 million barrels a year. Which of our 24 craft beers on tap will you try first? Each one’s precisely poured into the perfect glass for maximum enjoyment. Come cocktail time, art meets science during our daily bar ritual as we carefully concoct small-batch libations just a few liters at a time. Each premium drink is decanted into a canister, tapped, shaken, and garnished to order. Red, white, and bubbly are tapped in full or half pours so you can sample a few—now that’s the spirit.

chef chris coleman

Chris was born and raised in the northwest corner of Charlotte’s Mountain Island Lake community, and he spent his summers on his grandparents’ farm in Purvis, MS. There, he learned to appreciate the importance of local ingredients and fostering community. Faster than you can say one-Mississippi, he went from bussing tables at a local fish camp at age 14 to CPCC culinary grad. During his second semester, he landed an assistant job at McNinch House and became executive chef at 21. Chris developed and refined his cooking style for the next eight years there, branching out in 2012 to create The Market Kitchen pop-up dinner series featuring locally sourced Southern cuisine. He entered the hotel world in 2013 at The Dunhill Hotel and a year later, opened The Asbury there, a 40-seat farm-to-fork restaurant. Chris joined Charlotte Marriott City Center in 2016 as the director of culinary experience. When he’s not sharpening his knives, he’s at home with his wife, Ashley, and two kids, Luke and Ellie. Follow Chris on Instagram at @ChefCColeman.

Pleased to meet ya

SEAN POTTER

Head of Eat and Drink

Sean Potter comes to Stoke, having led throughout every facet of the restaurant industry—including opening, managing, overseeing restaurants across the country—all the while studying and perfecting the art of hospitality, both locally and internationally.

Chandra Walker

Sales and Social Media Manager

Chandra is a native of Atlanta, GA with a passion for communication and socializing. She has 9 years of experience in the hospitality industry and is a Mass Media graduate of Mississippi State University. As the new Restaurant Sales and Social Media Manager, she looks forward to partnering with the city of Charlotte by activating Stoke with memorable events and experiences for the community.

Grab an Apron

If you’ve got the chops, we want to hear from you. Email us at stokecharlotte@gmail.com to get cookin’.