Chapter 6
Day 2: 5-Course Eclectic Mediterranean Tasting Series
Opened this past September in South End (and with a patio overlooking the Rail Trail), this Mediterranean eatery hopped right onto Axios’ List of the “13 Best New Charlotte Restaurants.” Chef de Cuisine Bernard Crate is exploring the flavors of Spain, Morocco, Algeria, Tunisia, France, and Italy on an inventive menu that features such small plates as verde chickpeas with yogurt, charred eggplant, sun-dried peppers, pine nuts, and preserved lemon, octopus & chorizo with grilled tomatillos and lima beans, salt cod croquettes, and sherry-braised pork cheek, and mains like braised pork shank and chicken tagine. It’s all served up in a stunning modern setting, and lest you wonder about the name, Chapter Six is the sixth restaurant for owner Jon Dressler, whose Rare Roots Hospitality portfolio includes The Porter’s House, Fin & Fino, and Dressler’s. This is just the food we want to eat right now, so we are very excited to discover this new destination!
About the Host:
Bernard Crate
Chef de Cuisine
Raised in Fairfax, VA, and a graduate of Johnson and Wales University, Chef Bernard Crate honed his craft under Michelin-Starred Chefs Bryan Voltaggio and Jose Andres (Minibar), and has staged at restaurants all over the Eastern and Southern Coasts. He now serves as CDC for Chapter 6.
The Lineup
All courses will be individually plated. For this event’s dietary restriction accommodation policy, see the Event FAQs below.
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Cobia Crudo
mango chutney, harissa-ginger aguachile, tostone
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Grilled Octopus & Chorizo
chilled lima bean salad, charred jalapeño aioli
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Sherry Braised Lamb
gnocchi, sofrito, basil
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Smoked Duck Breast
za'atar fries, sauce ravigote
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Chocolate & White Chocolate Chip Cookies
dried cherry, pistachio gelato
Chapter 6
2151 Hawkins St
Charlotte, NC 28203
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event the chef will provide substitutions for critical food allergies/dietary restrictions but will not make menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). If you have restrictions/allergies, please make sure to Update Your Dietary Restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to [email protected].
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email [email protected] with your needs to ensure proper accommodations.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $90 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What parking information has the restaurant provided for this event?
- According to the restaurant, they will validate parking for the deck in the Line building. Guests however must bring their tickets with them, as they will be scanned at the hostess stand.
