Stoke

100 W. Trade Street

(Charlotte Marriott City Center)

Charlotte, NC 28202

704-353-6005

stokecharlotte.com

Stoke offers an immersive culinary experience overseen by Artisan Chef Tim Groody, who is known for bringing local, farm-grown food into Charlotte restaurants. At the heart of the open-plan restaurant, a double-entry wood-fired oven adds a rustic, yet refined character to Groody’s regionally-inspired cooking. The menu pushes the culinary envelope with meticulously sourced ingredients that are combined in modern and unique ways. The craft cocktail program takes inspiration from the classics, while still pushing the boundaries of mixology with aged, draft, and signature creations featuring North Carolina spirits. On tap are dozens of local beers, while the wine list offers a well-curated selection of domestic and international bottles.

Named one of the 2019 "50 Best Restaurants" by

Look for the Queen’s Feast Specialty Cocktail at this restaurant. Select locations are offering a unique signature cocktail during Charlotte Restaurant Week.

Tito's Rosemary 75: Tito's Handmade Vodka, Rosemary Lemon Syrup, and Prosecco

Tito’s Handmade Vodka will donate $1 for each Queen’s Feast cocktail sold during Charlotte Restaurant Week to the Second Harvest Food Bank of Metrolina.

$35 per person (does not include tax or gratuity)

First course (choice of one)

Mom’s Deviled Eggs - bacon jam, herb chile oil

Smoked Trout & Shrimp Salad - 5 grain crustacean salad

Local Goat Cheese and Benton’s Ham Plate - crusty bread, pickled vegetables

Fresh Bacon & Egg - copain toast, smoked pork belly, herb ricotta, sorrel

Chopped Winter Vegetable Fattoush - crispy flatbread, apple, butternut, Meyer lemon

Pretzel Brioche - whipped butter

Farmer’s Salad – season’s bounty

Second course (choice of one)

Braised Short Rib - potato & Brussels sprout slaw

Camp Fire Sun Burst Trout - buttered crab, pecans, gingered bok choy

Wood Oven-Roasted Pork Shoulder - glazed beets, Swiss chard

Coastal Catch - with rice grits “Hoppin John”

BBQ Half Chicken - grits and greens

Hubbard Squash Ravioli - black kale, roasted carrots, artisan cheese

Third course (choice of one)

Doughnut Holes - maple bacon glaze

Chocolate Bread Pudding - pecan caramel ice cream

Green Tea Pot de Crème - dried cherry compote, five spice cream

Seasonal Sorbet

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