From its home in Dilworth, Leluia Hall Charlotte blends a heavenly interior with elevated surf and turf offerings. Located in a former church dating back to 1915, Leluia Hall is the latest creation from the husband-and-wife duo Jeff Tonidandel and Jamie Brown. This is the same team behind Tonidandel-Brown Restaurant Group—whose portfolio includes Growler’s, Supperland, Haberdish, and Ever Andalo.
Restoring the church-turned-restaurant was no small feat. Originally built as Atherton Methodist Church, the building later housed various congregations before falling into disrepair. Over the last three years, the Tonidandel-Brown team undertook a herculean effort to save and reinvent the space. Structural reinforcements, including trusses and steel beams, were added to stabilize the roofline. Original architectural elements like the (newly) exposed 1915 beams were preserved to showcase the building’s rich history. “We love the chance to preserve an old space by developing something new inside of it,” said Brown. “And this place is particularly special to us because it is in our neighborhood.”
Complicating the already intricate build-out, a developer friend approached the couple for help relocating the Leeper Wyatt building, which was on the cusp of demolition. The Tonidandel-Brown team stepped up to offer this 1903 brick structure, which once served as a neighborhood grocery store, a new home next to Leluia Hall. Furthermore, they did so with long-term plans to develop a new restaurant concept within.
Ultimately, the Tonidandel-Brown’s careful restoration efforts paid off. Inside Leluia Hall, the atmosphere is airy, warm, and filled with thoughtful details. In fact, the owners handcrafted many elements themselves, including table tops and dried flower vases. A lounge greets guests upon entry, leading into a dining room with soaring ceilings, elegant moldings, and abundant natural light.
Divine Dishes
Like many other Tonidandel-Brown concepts, Leluia Hall offers an elevated, family-style dining experience. “We like this sort of dining because it allows everyone at the table to partake in the same dishes. This brings more community to the dining experience,” explains Brown. “It also allows guests to enjoy a lot of different dishes in one meal.”
Executive Chef Chris Rogienski, who led the kitchen at Supperland, draws from decades of experience to deliver a menu rooted in bold flavor and careful technique. For example, steaks are cured in a unique 3:1 salt-to-sugar blend, yielding a flavorful crust and depth that steak aficionados will appreciate. Bright, fresh flavors dominate the menu, with standout items like sweet potato-wrapped sea bass, coconut shrimp, ceviche, aguachile, and a distinctive avocado lime pie.
“Much of the menu comes from how we like to eat at home,” said Jamie. “We love citrus, avocado, fresh vegetables, and thoughtfully-sourced meats.” Many ingredients come from local farmers via FreshList, ensuring freshness and a strong connection to the regional food community.
The beverage program is another highlight. Colleen Hughes, a James Beard-nominated mixologist and longtime Tonidandel-Brown Restaurant Group veteran, leads a rum-focused bar menu with tropical-inspired drinks. Guests can also enjoy an impressive 200-plus label wine cellar. Wine Director Michael Klinger curates the selection in the cellar, where there’s also a table that seats 10 for private tastings.
Whether you’re stopping in for a celebratory meal, enjoying a tropical cocktail under 30-foot ceilings, or attending a private event on the soon-to-open mezzanine or patio, Leluia Hall Charlotte offers a one-of-a-kind dining experience where history meets hospitality in the most original way.
