The emblematic shrimp and grits of the south rise to the next level of complexity and flavor thanks to heirloom grits from a North Carolina grain mill, cooked with brown butter to lend rich, nutty flavors without sliding into greasiness. The addition of manchego cheese adds deep umami which is balanced by the acidic bite and heat of pickled chilis. Oh, and there are shrimp in the dish, too. They’re also good.
Known for his flagship, The Market Place, in Asheville, Chef William Dissen expanded to Charlotte’s ever-growing food scene with the launch of Haymaker in March 2018. The modish two-story restaurant features a take on Southern fare by way of sourcing sustainable seafood and meat along with heirloom ingredients—something Dissen puts first and foremost in his restaurant concepts. The menu consistently changes based on what’s available and ranges from dishes, like a roasted beet and local peach salad with grandma’s cucumber pickles, red onion, farm cheese, and Benton’s country ham, to a juicy steakhouse burger with two Brasstown beef patties, Ashe County cheddar, caramelized onions and housemade mustard, sandwiched between a benne seed potato bun, plus fries. Brunch is also a treat and has been known to draw in the crowds for the Eggs Benton (Dissen’s take on eggs benedict but with Benton’s Country Ham) and bacon fat beignets alone.