First look: The Fox & Falcon
March 1, 2024
David Burke brings his classic New American and modern steakhouse fare to SouthPark.
by Ebony L. Morman
When the SouthPark space that was previously home to Dogwood: A Southern Table & Bar became available last summer, it presented Chef David Burke with an opportunity to finally realize an idea he formulated nearly two decades ago. For years, the prominent chef and restaurateur’s desire was to open a restaurant in Charlotte, precisely in the neighborhood where The Fox & Falcon by David Burke is located.
“We thought that being in SouthPark, based on what my career has been in New York City, Chicago and Las Vegas, was a better area than being on the outskirts,” he admits. “We thought it was a spot where we should be, or one where people would gravitate more to the style of food I cook.” Thus far, Burke says his instincts have proven true.
The 4,100-square-foot space in Sharon Square was given a facelift after Dogwood closed in August. Dark wood furniture and heavy beams were brightened with lighter paint, ambient lighting, and white tablecloths and chairs. A wall facing guests upon arrival was removed to open up the bar area. The addition of Burke’s signature Himalayan pink salt throughout the 160-seat restaurant adds to the lighter aesthetic. “You feel like there’s an openness to the space now for better people-watching,” he says.
There’s a welcoming air that’s felt almost immediately and is cultivated by a simple notion Burke learned some time ago — be hospitable. “People sometimes forget that,” he says. “You should treat people like they are visiting your home. I’m a chef, we are your hosts. You’re in our house — we’re here to please you.” It’s about entertaining guests and having them leave wanting to come back, he says.
While the renovated space is stylish and inviting, it’s the menu created by Burke and executed by Executive Chef Mathew Turney and Chef de Cuisine Seth Wilson that sets the restaurant apart.
For starters, guests can enjoy “naked” or “crispy” Southern Fried Oysters along with Burke’s signature Lobster Dumplings and DB Clothesline Slab Bacon. For the entrees, steaks and pastas prevail with dishes like the American Bison Bolognese (pappardelle pasta and smoked mozzarella) and the Herb Roasted Chicken (wild mushroom Parmesan truffle orecchiette, spinach and sundried tomatoes). The Cavatappi Lobster Mac and Cheese (three cheeses, tarragon and blistered tomatoes) is a can’t-miss dish. On the dessert menu, you’ll find shareables like doughnuts and macarons and Burke’s Chocolate Can of Cake along with classics like creme brulee and a caramelized apple tart.
“For someone that likes to play it safe, you can expect good solid food. And if you’re more experimental and creative, and you put yourself in our hands, you’ll find some unique combinations and presentations that you might not [have seen],” says Burke, who rose to fame working in top New York kitchens in the ’90s. He opened The Fox & Falcon after closing Red Salt and Cloud Bar in uptown’s Le Meridien hotel. His restaurant group also owns and operates Port City Club in Cornelius and plans to open G.O.A.T. Pizza at the lake later this year.
At Fox & Falcon, a bar bites menu is available daily from 5-7 p.m., and brunch is served Saturdays and Sundays. Live music and a Wednesday date-night menu are recent additions to the restaurant experience. And Burke is looking forward to growth and learning new ways to be efficient while providing exceptional hospitality to guests.
“Everything is a work in progress — we’re never going to stop and rest on our laurels,” he says. “We’re going to keep improving and improving. We love the momentum.” SP
The Fox & Falcon, located at 4905 Ashley Park Ln., is open for dinner Tues.-Sun. and brunch Saturday and Sunday.
Photographs by Justin Driscoll courtesy The Fox & Falcon
