SouthPark’s newest spot for power lunches, date nights and — coming soon — a chic new patio for happy hour and beyond
by Cathy Martin
It came as a shock to many when the Village Tavern closed in late 2024 after 35 years in SouthPark. For years, the restaurant tucked inside a corner of the Rotunda Building was a mainstay for corporate lunches, family dinners and drinks after work.
Now, a new restaurant has reimagined the Congress Street space, with an elegant dining-room refresh and a sprawling outdoor patio and bar that will open this spring.
Veteran restaurateur Dan McCormick searched high and low for the perfect spot for his new concept, Laurel Park.
“I think we looked at every space between uptown and here,” McCormick tells me in late November, about a month before the restaurant opened. When his broker showed him the space that would become Laurel Park, he knew on the spot his search was over.
“I stood here, and I looked out and saw the trees, and I thought, ‘Wow, this is it.’”
McCormick moved to the Queen City with his wife and two young daughters in 2020 to be close to family. He’s worked in restaurants since he was a teen, opening a dozen or so from Chicago to Knoxville, Tennessee. At Laurel Park, he’s as intent on establishing a great workplace as creating a stellar guest experience.
“Our industry is notorious for not being the most professional environment, and as a leader, I think it’s (our leadership team’s) job to help our employees develop and grow, whether they’re doing this for a year or two while they’re in college or whether they’re going to stay with it long term.”
THE SPACE
The name is a nod to the Carolina cherry laurel, an evergreen tree that’s native to North Carolina.
Working with a Chicago designer, McCormick overhauled the 108-seat dining room with a neutral palette and natural elements like travertine walls, herringbone hardwood floors and cane-backed chairs. Custom ceiling tiles in a lattice pattern are a subtle nod to Southern culture and hospitality.
During the day, natural light floods the space, with soft ambient lighting at night. Semicircular booths, built by a High Point furniture-maker, line the sides of the dining room. There’s a small-but-stylish bar backed with an amber glass mirror from Italy.
Braised Short Rib with mushroom-truffle risotto and Chocolate Olive Oil Cake
THE MENU
Led by Executive Chef Kameron Letarde, Laurel Park’s menu is contemporary but approachable; there’s something for every palate without an overwhelming array of options.
“The menu is rooted in the South, but it really does have an influence from all over the place,” McCormick says.
Starters include Firecracker Shrimp, Fried Cauliflower and the Beet Hummus, a bright, garlicky appetizer served with grilled naan that’s big enough for sharing with the table. Another light appetizer is the Hamachi Crudo, with Calabrian chili oil for a hint of spice and dollops of avocado mousse and sweet peppers to balance the heat.
Already a bestseller is the Braised Short Rib, fork-tender beef with mushroom-truffle risotto, sauteed pearl onions and a delicate red-wine reduction, finished with a balsamic glaze and topped with crispy fried onions. From the texture to the well-rounded flavors, this popular dish hits all the right notes.
Pan-seared salmon is lightly crusted and served over a hearty white-bean ragu with a fennel-and-pickled onion salad for a bright burst of acidity and a little crunch. For pickier eaters, the Steak Frites won’t disappoint: marinated, grilled and sliced bavette served with a simple-but-savory peppercorn sauce and crisp truffle fries.
Chicken Florentine, crab cakes, house-made pastas, a Kansas City strip and a handful of salads round out the dinner menu. Laurel Park sources from regional purveyors, including Adrina Farms, Brasstown Beef, Wild Hope Farms and Pizza Baby Bakery.
Desserts and pastries are made in-house. The chocolate olive oil cake — two luscious tiers separated by a layer of pastry cream — is a delightful end note, generously sized for two to share.
Cocktails change seasonally — in January, the menu was dominated by spirit-free options and cold-weather concoctions like the Winter Waltz (Bulleit rye, amaro, allspice dram and bitters) and a Naughty Toddy made with scotch, ginger tea and rosemary-honey syrup.
MORE TO COME
Lunch, which was set to debut at press time, will likely cater to the business crowd, while weekend brunch — launching this month — aims to be more family-friendly.
When the 110-seat patio opens in March, the restaurant will essentially double in size. Anchored by a covered U-shaped bar, the 2,000-square-foot terrace has a fireplace, multiple seating areas and treetop views.
At Laurel Park, you won’t find a lot of showy elements like foams, micro-portions or deconstructed anything. But dishes are tightly executed with balanced flavors and textures that, with consistency (and a stunning patio, to boot), should quickly establish Laurel Park as the next go-to spot in SouthPark. SP
