Red Salt Charlotte Business Journal Article

Celebrity chef David Burke has doubled down on Charlotte.

The newest venture for the award-winning chef and restaurateur, Red Salt by David Burke, opens for dinner service on Friday. The restaurant takes over the former Evoke space, off the Le Méridien lobby. It is located at 555 S. McDowell St. in uptown.

He also opened Cloud Bar by David Burke there in August.

Burke says the Charlotte market has been on his radar for 20 years. An opportunity to partner with Le Méridien finally sealed the deal, with the infrastructure in place and the appealing option for a rooftop bar.

“We were looking for a segue into Charlotte that wasn’t starting from the ground up,” Burke says.

Expect Red Salt to deliver a progressive approach on modern American cooking, Burke says. Think the energy of New York City on a plate with bold flavors from Asia, Latin America and France infused throughout the menu. Seasonal offerings will be highlighted.

“We’ve seen there’s an opportunity and an appetite for our style of cooking,” Burke told the Charlotte Business Journal on Thursday.

There will be signature dishes such as chicken-fried lobster with a Johnnycake and chow chow, lobster dumplings, salt brick Wagyu beef prime skirt steak, shrimp and grits, braised bison short ribs and crackling pork shank with DB vegetable fried rice.

Appetizers include goat cheese hush puppies, tuna tartare tacos, a pretzel-crusted crab cake and clothesline bacon — where black pepper maple glaze bacon is served on a clothesline.

Burke’s patented Himalayan salt brick dry-aging technique will be used to prepare various cuts of steak, from filet mignon to N.Y. strip steaks.

Homemade breads and desserts such as vanilla bean creme brulee and bourbon pecan pie round out the menu.

“We’ve adapted to the modern day palate,” he says.

Burke gained recognition as executive chef of New York City’s River Cafe. The then-26-year-old was awarded a three-star review from The New York Timesand became the first American chef to win the Meilleurs Ouvriers de France Diplome d’Honneur.

He’s received multiple James Beard nominations, authored two cookbooks and been a guest on Bravo TV’s “Top Chef.”

Burke and his partners at David Burke Hospitality Management own and operate 14 restaurants in New York, New Jersey, Washington, D.C., and Colorado. That group also owns and manages, licenses and consults with restaurants, hotels, clubs and schools around the world. 

Burke says he’s not letting the pandemic slow him down. He has plans for an Asheville restaurant and says a fast-casual concept in Mooresville is in the works.

He sees as many as five restaurants in the Tar Heel State over the next seven years.

“I’m being optimistic. I’m swinging for the fences. I’m not one to sit around and wait,” Burke says.

Click here to read the entire article on the Charlotte Business Journal online.

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