Myers Park's Most Exciting Table
The chef behind Rada trained at Four Horsemen in Williamsburg, Claud and Lodi in Manhattan, and Momofuku. That pedigree is visible in every decision: the restrained, impeccably designed dining room; the compact menu that changes constantly and rewards sharing; the bar program that treats the martini as a work of serious craft. Rada opened in Myers Park and immediately became the most buzzed-about restaurant in Charlotte — not because of hype, but because everything it does, it does exceptionally well.
The space at 2820 Selwyn Ave is sleek and understated. Low lighting, warm tones, a room that hums pleasantly without shouting. The design communicates taste rather than performing it. It's the kind of place where the table next to you looks like they've been regulars for years, and within a meal, you understand why.
Michelin's inspectors included Rada in their 2025 American South recommendations — high praise for a restaurant that's been open less than a year. The New York Times also took notice. Both are correct.
The San Sebastián Martini
Start here, without exception. Gin-based, infused with bay leaf and Basque pepper brine, served with an anchovy olive gilda alongside as a sidecar. It is the best martini in Charlotte, and possibly the best reason Basque culture has ever had to migrate south. It sets the tone for a meal that will be specific, confident, and quietly extraordinary.
What to Order
The menu is broadly Mediterranean with a Basque lean, designed for sharing, and changes frequently. In recent rotations: squid stuffed to perfection with lemon brightness; meatball in zingy harissa with a hint of sweetness; eggplant escabeche with enough complexity to hold a conversation about it. Veal tonnato — thinly sliced with capers and a tuna-rich mayo — is the kind of dish you order again before the first plate is empty.
The coperta (lamb Bolognese with creamy ricotta and lemon) and Dave's clams (cooked in vin jaune and cream) represent the more substantial end of the menu. But the striploin — served rare, a two-pound cut, smothered in a luscious au poivre sauce — is the dish that will haunt you. Order the bread to mop up the clam sauce. Do not leave it.
Best Occasion Fit
Rada is ideal for closing a deal with someone who has taste — the Michelin recognition and the New York pedigree signal exactly the right level of sophistication, and the sharing format creates natural conversation flow. It's equally excellent for a first date that wants to be genuinely memorable rather than predictably safe — the bar seating at the counter makes a particularly strong solo and pair experience. Walk-ins at the bar are worth attempting; it's the best seat in the house.