The gorgeous space in South End that Zeppelin calls home harkens back to an old-timey type of grandeur. Steampunk-style decor brings to mind the combination of past and present that the whole establishment represents, as the kitchen brings new interpretations of tried and true classics. Head chef Vincent Giancarlo is a longtime North Carolina resident with experience working for local favorites like Cantina 1511 and Baku.
He also studied in 2017 at the 2-Michelin Star restaurant, Melisse. Zeppelin sources the majority of its food from local, family run farms like Harmony Ridge, Barbee Farms, and Fairshare Farms, focusing on the highest quality ingredients available.
The creativity and passion of this menu is unique. From fried green tomatoes to pulled pork and hush puppies, Zeppelin makes your old favorites come alive again, creating an environment in which each bite feels as though you’re enjoying it for the very first time. The new/old harmony doesn’t halt when you get to the bar, either. The two sides of the cocktail menu offer classic drinks and their evolved interpretations. Zeppelin reminds us that there’s no need to cling so firmly to traditional techniques and preparations when the excitement of something new lingers around every the corner.
