One noon-hour last week, we were able to escape the office to try out Tupelo Honey’s new spring menu.
Chef Eric Gabrynowicz continues to capture the brand’s revival of Southern food with these signature, scratch-made dishes featuring refreshing spring flavors. The South Boulevard restuarant, Charlotte’s version of the Asheville-born chain, has a perfect sitting porch and a cozy, rustic interior.
New menu items include the Peaches & Pulled Pork Pressed Sandwich with cheddar cheese, hot honey sauce, griddled flatbread, and a Sweet Tea Brined Pork Chop with sugar snap peas, tarragon, lemon-butter parmesan potatoe plus classics like their Fried Green Tomatos, Sweet Potato Pancakes with Fried Chicken, and Shakshuka with goat cheese grits.
The location seats 220, more than triple the original Asheville restaurant. They serve brunch, lunch, dinner, and happy hour specials, or you can post up at the bar.
Cocktails are also springy and refreshing, with an options like the Eternal Spring Lavender & Honeysuckle-lemondrop, the Seasonal Old-Fashioned, and the Peach Sangria.
Scoot in while you can, and enjoy the beautiful spring weather from the deck. But don’t worry, if you do miss the spring menu, the Chef almost certainly has something great up his sleeves for summer.
