Harry's Grille & Tavern - Quail Corners

8426 Park Road

Charlotte, NC 28210



  • Opened in 2012, Harry’s Grille & Tavern is a Charlotte-based gastropub featuring fresh ingredients, bold flavors, and a relaxed atmosphere. Offering upscale casual American cuisine, Harry’s menu features signature sandwiches, hand-cut steaks, and fresh salads that are easily paired with locally crafted beer or innovative signature cocktails, curated by award-winning mixologist and Charlotte native Bob Peters. Harry’s also offers a weekend brunch, featuring a twist on classic dishes and savory delights. Harry’s Grille & Tavern’s original location is located in the Steele Creek Town of Ayrsley, with a second location now in Quail Corners Shopping Center on Park Road.
  • Look for a Tito's Handmade Vodka "Queen’s Feast specialty cocktail" at this restaurant: Tea Time - Tito’s Handmade Vodka, country peach tea syrup, fresh lemon juice, egg white. Tito’s will donate $1 for each Queen’s Feast cocktail sold during Charlotte Restaurant Week to the Second Harvest Food Bank of Metrolina. 
  • $40 per person (does not include tax or gratuity)
  • First course (choice of one)
    • Firecracker Shrimp - creamy sriracha drizzle
    • Fried Green Tomatoes - pepper jam, house pimento cheese
    • Tavern Tini - grilled beef tenderloin, crispy onions, mashed russets, herbed demi
    • French Onion Soup - traditional & classic, Gruyere cheese
    • Wedge Salad - Iceberg, applewood smoked bacon, grape tomatoes, Roth blue cheese, house blue cheese
  • Entrée (choice of one)
    • Bone-In Berkshire Pork Chop - center-cut 10 oz., peach-cherry chutney, herbed pan sauce, served with mashed russets, grilled asparagus
    • Bison Meatloaf - premium bison and beef, chipotle, applewood smoked bacon, smoked tomato glace, crispy onions, served with mashed russets, grilled asparagus
    • Fresh-Cut Honey Bourbon Salmon – pan roasted, sweet Bourbon glaze, micro salad, served with grilled asparagus, kale & quinoa
    • Country Club Chicken – herb-roasted, all-natural airline breast, stone fruit glaze, Madeira pan sauce, caramelized lemon, served with roasted Brussels sprouts, mashed russets
    • Cajun Pasta - andouille sausage, tomato and penne tossed in a Cajun cream sauce, choice of grilled chicken or sautéed shrimp, served with toasted garlic bread (vegetarian option served with mushrooms)
  • Dessert (choice of one)
    • Mile High 6-Layer Chocolate Iced Cake
    • 24 Karat Carrot Cake - a classic version with a cream cheese frosting and toasted almonds

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Photo: Kenty Chung

Photo: Kenty Chung