Mar 29, 2023 - Partners

Fahrenheit Charlotte’s spring menu: what’s new and what to order

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Produced in partnership with Fahrenheit Charlotte.

Fahrenheit Charlotte just debuted its new spring menu, and we got the full experience.

If you’ve lived in the Queen City for long, you know that Fahrenheit Charlotte has one of the best views in town.

Yes, but: Don’t let the skyline steal the show — the restaurant just refreshed its menu for spring, with a full lineup of seasonal appetizers, entrees, desserts and cocktails.

Fahrenheit’s owner, Chef Rocco Whalen, says that using fresh, seasonal ingredients is a key part of his philosophy.

  • In an effort to keep money in the Carolinas, most of those ingredients come from local and regional farms.

Worth a mention: Staples like the Wagyu short ribs and ahi poke nachos will remain on the menu year-round.

Here’s a look at everything we tried, organized by category.

The starters

The entrees

OMB Amber Ale-battered yellow squash chips, loaded roasted cauliflower, seared albacore sashimi, and the chipotle Caesar salad.
The chipotle Caesar salad.

The desserts

Sweet soy marinated lamb chops with teriyaki lo mein, roasted wild mushrooms, baby bok choy, apple syrup and toasted sesame seeds.
22-ounce bone-in ribeye with confit fingerling potatoes, pickled heirloom carrots and crispy asparagus. On the other side of the table is the mojito-marinated Heritage pork chop with plantain mash, crispy chickpeas and green mojo salsa.
Crispy whole branzino with napa cabbage, bok choy, spring peas and lemongrass honey miso. The server filets the fish at your table.
Pan-roasted mahi-mahi with sugar snap peas, harvest carrots, confit fennel and dried guajillo chili sauce.

The verdict

White chocolate creamsicle crème brûlée.
Bourbon peach soufflé bread pudding comes with a homemade buttermilk peach ice cream bar that gets dunked in the center and drizzled with caramel.
Strawberry rhubarb puff pastry tart.
Cookie butter-stuffed snickerdoodle blondie.

It was delicious, and everything looked beautiful, too — even the whole fried fish.

  • My favorites of the starters were the chipotle Caesar salad and the loaded cauliflower.
  • Of the main entrees, I thought the bone-in ribeye was fantastic, and the pickled carrots that came with it were so unique.
  • I’m a dessert person, so they were all my favorites. But the crème brûlée was especially delicious, and the plating was gorgeous.

The positive news: you don’t have to take my word for it. Reserve your table at Fahrenheit Charlotte.

Produced in partnership with Fahrenheit Charlotte.

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