Inside Haymaker, Chef William Dissen’s farm-focused restaurant opening mid-March in Uptown

Haymaker is in a jackpot location in a brand new building overlooking Romare Bearden Park and BB&T Ballpark. They’re targeting a mid-March opening — just in time for perfect parkside dining weather.

The roughly 4,000-square-foot restaurant features soaring floor-to-ceiling windows, mezzanine level seating and a coveted chef’s table overlooking the open kitchen.

It’ll seat around 150 people — 34 in the bar and lounge, 40 in the main dining room, 45 upstairs on the mezzanine and another 30 or so outside on the patio.

The menu is driven by seasonal local ingredients and sustainable meats and seafoods from the Piedmont area and Appalachia.

Although a final menu is still progress and subject to change, some dinner entrees (most $18 – $32) include things like pan-roasted quail with shiitake spoonbread pudding, roasted cabbage and cider dressing ($26); farro piccolo with roasted shallots, carrot hummus and roasted trumpet mushrooms ($18); and pan-seared sunburst trout with red peas, confit fennel and pumpkin romesco ($25).

The chef’s table, a bar overlooking the open kitchen, will be a highly prized front row seat to the action.

The upstairs mezzanine level is available for private events and seats about 45 people.

Full restaurant buyouts will also be available for larger parties.

Haymaker will be open 7 days a week serving breakfast, lunch and dinner as well as weekend brunch.

Hours are Monday – Friday 7 a.m. -2:30 p.m. / 5 p.m. – 11 p.m.; Saturday – Sunday 10 a.m. – 2:30 p.m. / 5 p.m. – 11 p.m.

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