A craft cocktail and small plates restaurant named Zeppelin is coming to South End
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Looking for a more upscale neighborhood bar experience in South End? Say hello to Zeppelin.
Zeppelin will offer seasonal small plates, craft cocktails, fine wines, local charcuterie and cheeses. Expect a modernly rustic 1900s interior design and a steampunk interpretation that serve as an ode to preserving South End’s history, past and present.
If executed well, Zeppelin could be a combination of Soul Gastrolounge, Craft, Reid’s and Foxcroft Wine Co.
I love the location and while surrounding hotspots like Sycamore Brewing and All American Pub will continue to draw huge South End crowds, Zeppelin will easily stand out for patrons looking for a different type of experience.
“Zeppelin is excited to provide a much-needed upscale, casual dinner and craft cocktail lounge in the South End community,” co-owner Jonathan Swope told me. “We are a proud addition to the West Tremont Avenue corridor which will grow into the central hub of Charlotte’s fastest growing neighborhood. Zeppelin scouted locations for over a year until we found a building that preserves Charlotte’s, and specifically South End’s, rich history which keeps getting torn down brick-by-brick.”
The restaurant and bar will be located next door to the new Common Market on Tremont. The exact address is 235 W. Tremont Ave.
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[Agenda story: Common Market is returning to South End, a half mile from its former location]
Given the market, there’s huge demand for a place like this in South End. If executed well, you can assume Soul Gastrolounge-style success. And that’s exactly what Zeppelin ownership is thinking.
Jonathan described the vibe as “Turn of the century, 1900s.” There’ll be old newspaper clippings hung in the restrooms. d3 Studio has been selected for planning and architecture.
Plans are still being finalized, but the team is planning to have about 80 seats on the inside and another 30 outside. The inside will be 2,300 square feet and the outside patio will be 750 square feet.
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The restaurant is targeting a late spring 2017 grand opening date. Demolition is set to start this month with the shell being turned over to owners in March for the upfit.
Hours will be Tuesday through Sunday 4 p.m. to 2 a.m.
A Johnson & Wales chef and bartender have already been selected. Jonathan wouldn’t share their names as to not jeopardize their employment.