As you turn the corner off of Davidson’s Main St. onto Depot, you’re quickly met with one of Davidson’s newest concepts: Marlee Jean’s Raw Bar in Charlotte NC.
The small restaurant took the spot of what was formerly Davidson Wine Co. It offers a unique concept to Lake Norman diners.
King Canary and Marlee Jean’s operate as two separate entities within the same space. It’s almost like a mini food hall. King Canary heads up the bar program on one side and Marlee Jean’s serves all the food. It’s the only raw bar in the area.
From Pot to Pearl
The journey to Marlee Jean’s — owned by Erick Crawford and his life partner Amanda Overdorf — started with some major life tumult and one very successful food truck.
Crawford started his Charlotte food truck Chop Chop Red Pot in 2022, after losing his father the year prior and deciding to pursue sobriety. Because, as he put it, he recognized he had something more to live for.
Erick traces his love for cooking back to his grandmother and his parents. His dad’s red pot was the symbol of a good family meal to come. When Erick’s dad passed away, that pot became Erick’s… and Chop Chop Red Pot would too.
Hard-Earned Success
For years, Erick trained in the kitchens of some of Charlotte’s most acclaimed restaurants, from Noble Smoke to Del Frisco’s and La Belle Helene. He used the hard-earned, hands-on knowledge to open up something that had always been his dream: A food truck serving Southern-inspired street food with daily special menus.
For two years, Amanda worked the ordering window and helped cook. It took a surprisingly short amount of time, Amanda says, before the food truck simply exploded.
“There were a lot of late nights and early mornings — we were putting everything into the business,” Erick said. “We couldn’t even get enough food to be able to feed people.”
The two credit that success in part to some successful residencies and to how they chose to run the business. Erick kept everything fresh, local and cooked to order. Southern hospitality is important to him. So, he’d always plate the food (no packaging or styrofoam) and hand-deliver it, making sure to chat with his customers.
A New Raw Bar in Charlotte NC
That is how Marlee Jean’s works now, too. You order at the counter, get your table number and before long, a server will hand deliver your meal.
Brick-and-mortar was just barely on Erick and Amanda’s minds as they navigated the whirlwind of Chop Chop. In April of 2024, the owner of King Canary Brewing called Erick and Amanda out of the blue to see if they’d like to meet to see a newly available space with a small kitchen.
They both recall, based on the size and design, that it was immediately apparent this would make a great raw bar. Amanda and Erick both had backgrounds with raw bar settings and seafood. Amanda worked at one in Ocean City, Maryland. Erick, on the other hand, used to head up the cold app station at Del Frisco’s.
Marlee Jean’s was born. The name is both a nod to the name of Amanda and Erick’s first grandchild, and to Gene Crawford, Erick’s father.
Balanced Growth
At Marlee Jean’s, diners can expect an entirely new set of offerings from the chef. This includes oysters, crudo, poke, lobster, crab cakes and more. Just about everything that can be is made in-house or sourced locally, from the bread by Wild Crafted to pimiento cheese by Nana’s Porch, Joyce Farms chicken, Urban Gourmet mushrooms and local NC oysters (when in season).
They’re now able to accommodate an array of diners: Those who are looking for a quick snack, kids who aren’t quite ready for adventurous seafood and those who want a full raw bar seafood tower experience.
Things are happening fast for the duo. On any given night, there’s often a line to order and a patio full of diners.
“We went from three prep cooks and [Amanda and I] to 10-12 people. And we will likely grow to 25-30,” Erick said.
With the growth, Erick’s commitment to his sobriety remains a foundation that underlies both his businesses. Once sober, Erick explains that he wanted to be able to provide a healthier work environment for food and beverage workers who either are sober or are simply open to a different way of approaching the proverbial “restaurant lifestyle.”
Today, Erick and Amanda also make a point to serve leftover food to the homeless. They also help to support sober living through Ben’s Friends, a nationwide community whose mission is to provide a sober outlet for hospitality workers who struggle with substance abuse and addiction.
“We just want to give back,” he says.
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