Marriott’s massive renovation adds lobby restaurant that appeals to locals and travelers alike

The project, dubbed M-Beta, transformed the Charlotte property into an innovation lab where new concepts are launched and tested before rolling out to other hotels in the brand’s more than 500-property portfolio.

Although some new features are targeted at travelers staying in the hotel (like the new FLEX Fitness Center, for example), two major additions — Coco and the Director coffee shop and Stoke Restaurant — are designed with local patrons in mind.

Exceptional restaurants in hotel lobbies aren’t unheard of in uptown Charlotte. There’s Evoke at Le Meridien, The Asbury at The Dunhill and BLT Steak at The Ritz, to name a few. Under the direction of Chef Chris Coleman, Stoke aims to join their ranks right out of the gate.

We’ve been to some media events here and I once sat alone at the bar and ate Stoke’s legendary $18 one-pound doughnut like a psycho, but we hadn’t had a meal yet so Ted and I popped in on a Thursday night to get the full experience.

VIBE

Katie: The entire lobby renovation is gorgeous and Stoke is no exception. The vibe is sleek and mature, like somewhere you’d go on a date or client dinner but not to watch the game (although you could sit at the bar and do that).

The design plays up some major bar and restaurant decor trends that seem to be showing up everywhere lately — exposed hanging bulbs, slat wood, white subway tile, industrial accents. This makes it feel nice but like you’ve seen it before.

Ted: It’s beautiful, but it’s too big. The bar is missing an intimacy that could have set it apart from the Ritz lobby bar.

BAR

Katie: The cocktail menu is divided into four sections that don’t mean much to me as I would do all of those things to one drink — Stirred, Shaken, Poured and Pressed. I started in the Stirred section with a Oaxacan (Casamigos añejo, Los Amentes reposado, demerara sugar and Aztec bitters) because I like tequila.

As it turns out, I like tequila when it’s drowning in other things and not just on the rocks so I promptly reordered, this time a Stubborn Burro (Midnight moonshine, rosemary, grapefruit, ginger and salt) from the Poured section. Tart, lightly sweet and much easier for me to drink.

Ted: The Stoke Old Fashioned is A+. While I love the look of the big ice ball in my Dirty Martini, I’m an ice chewer, so I would have preferred cubes.

FOOD

Katie: We started with the pretzel brioche because my life purpose is to ruin Ted’s shared appetizer orders because I won’t eat meat. It was exceptional and I’d like to make an entire sandwich out of it.

I was frustrated to find zero meat-free options on the menu, but that’s been the story of my life for 16 years so I moved on to the sides to see what I could pull together. I ended up with a charred broccoli and kale salad, charred brussels (without bacon) and some of Ted’s BBQ carrots. I loved the mustard vinaigrette on the brussels but the oil on the kale salad was way too heavy handed for me.

Dessert, a chocolate cake served on a tray with assorted chocolates, was the star of the show. I want that again but minus sharing with Ted.

Ted: Pretty surprised the server didn’t offer to just create something custom for Katie.

I should have ordered my own pretzel bread because the bread and butter/cheese turned out to be incredible – love the whipped mustard butter. I think it was butter…

The subtle mustard flavor in the brussels is delicious. I know I seem like a mustard-freak, but I promise I’m not. The roasted lamb is supremely Instagrammable and solid.

Overall, I’d put Stoke in the #20-#25 ranking range – in terms of best restaurant in Charlotte.

Header photo via Facebook