Snapshot: Chapter 6 restaurant in South End
February 29, 2024
The new eatery from Rare Roots Hospitality is a melting pot of western Mediterranean flavors.
by Caroline Lubinsky
Situated next to the bustling Sycamore Brewery inside The Line at South End, Chapter 6 is Charlotte’s newest west Mediterranean restaurant — and it’s already making waves.
The latest eatery from restaurateur Jon Dressler’s Rare Roots Hospitality blends cuisines from six countries: Italy, Morocco, Algeria, Tunisia, Spain and France. Executive chef Scott Hollingsworth and chef Jonathan Cox head up the ideation and execution of the vibrant menu.
In the dining room, the decor is simple but striking. Step inside the almost 7,000-square-foot space and you’ll immediately notice the wicker pendants and recessed wall niches filled with pottery. A tiled bar is communally situated in the middle of the restaurant, and a smattering of high-top tables point toward the large windows and a covered patio overlooking the rail trail.
At Chapter 6, shareables and small plates are the name of the game. Flavors of citrus, garlic and mint figure prominently on the menu, uniting Mediterranean staples like fish, tomatoes and homemade pasta.
Start with the velvety, spicy tuna crudo, which features Marcona almonds for crunch and tangerines for a pop of brightness. This dish converted a picky eater into a “give me more” raw-fish eater — that’s how good it is.
Other favorites include the salty braised lamb neck paired with piping-hot homemade gnocchi and seasoned with fragrant sofrito and loads of basil.
Feeling adventurous? Try “The Treatment” ($70 per person) for a surprise trip through the menu, and let the staff choose a selection of mezze, tapas, skewers, and small or large plates. For each Treatment sold, $5 goes to a local charity.
For dessert, Mom’s Cheesecake is a cinnamon-y dream, recipe courtesy of Jon’s mother, Joan Dressler. Other options like panna cotta, evoo almond cake and a seasonal galette also grace the “endings” menu.
Enjoy an ample wine selection with regional bottles from Spain, Italy and France, courtesy of program director Hilary Demmitt. Specialty cocktails like the Amalfi Coastin’ — a tequila-based drink with lemon zest, passionfruit cordial, almond orgeat and Cocchi Americano — were dreamed up by Brittany Kellum, beverage director at Chapter 6 sibling Fin & Fino.
And for folks who aren’t fond of alcohol, Chapter 6 offers multiple spirit-free cocktails (l’m partial to the Laconian Breeze, made with Seedlip Grove 42, orange blossom, orange oleo and soda) along with tea and espresso drinks. SP
Chapter 6 is open daily from 4 p.m.- close for dinner at 2151 Hawkins St. Reservations can be made at chaptersixclt.com or via OpenTable. Open for brunch starting April 7, 11 a.m. – 3 p.m.
Photographs courtesy The Plaid Penguin
