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.
From the Hearth
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
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.
Andres Prussing, Artisan Chef
Chef Andres Prussing developed his culinary passion when he was a child in Santiago, Chile, spending weekends learning to cook his grandmother’s recipes. He received formal culinary training at INACAP in Santiago, graduating with a Bachelor Degree in Culinary Arts and Administration in 2008.Chef Andres worked in Santiago, Barcelona, and Miami before moving to Charlotte in 2013. In 2017, he joined the Charlotte Marriott City Center and played an integral role in the development of the hotel’s unique food and beverage concepts, Stoke and Coco & The Director. Outside of work, Chef Andres enjoys the culinary competition stage. He won his first two medals, Silver (2006) and Gold (2007), while representing Chile at the Pan-American Culinary Olympics sponsored by the World Association of Chefs’ Societies.
Grab an Apron
If you’ve got the chops, we want to hear from you. Search careers at Marriott Careers – Charlotte Marriott City Center to get cookin’.