Now Open

FOOD DRINK

EXPLORE THE TASTES OF CHARLOTTE

NOW OPEN THE GOODYEAR HOUSE

Chef Chris Coleman promises a good time—and a really good meal

BY TAYLOR BOWLER PHOTOGRAPHS BY PETER TAYLOR

THE GOODYEAR HOUSE in NoDa teased its February opening for months—and it was worth the wait. The historic mill house, under construction for more than a year, stretches into multiple dining rooms modeled on di erent eras. It’s a nod to the early 1900s, when a family would add a new room to the home a er a successful year.

On a warm evening, grab a table in the botanist room, which brims with green potted plants and framed oral prints. Its glass garage doors open to a patio with string lights and an outdoor bar that serves dra s, TKTKTKTKTKt bottles, and cans. Inside, another bar serves cocktails like the Highland Park Mill ($12) and Caldwell Street ($11), named for well-known spots in the neighborhood.

Each meal at The Goodyear House begins with complimentary pull-apart sour cream and onion brioche served with honey butter.

THE GOODYEAR HOUSE

3032 N. Davidson St. 704-910-0132 thegoodyearhouse.com

LUNCH: 11 a.m.-2:30 p.m. daily DINNER: 11 a.m.-11 p.m. Sun-Thurs, 11 a.m.-1 a.m. Fri-Sat

BAR:

11 a.m.-11 p.m. Sun-Thurs, 11 a.m.-1 a.m. Fri-Sat (Clockwise from top) Goopy onions, Fat City Noodles, prime rib with horseradish crust. (Opposite page) Marinated East Coast shrimp served with mignonette butter and saltines.