Chef Chris Coleman’s respect and love for hometown Charlotte is clear when perusing Stoke’s locally-focused menu. Stoke’s mesmerizing open floor plan distracts from their immediate surroundings--a hotel lobby in Uptown Charlotte's Marriott City Center--instead encouraging diners to gather communally around the 600-degree wood oven. What ensues is an intimate and engaging experience; the food is rustic and simple, not without an eye for detail and a mind towards local sourcing. Chef Coleman fondly tells stories of the Charlotte restaurant scene: from bussing tables at “fish camp”, to his first executive chef position at just 21 years old.
Chef Chris Coleman’s respect and love for hometown Charlotte is clear when perusing Stoke’s locally-focused menu. Stoke’s mesmerizing open floor plan distracts from their immediate surroundings--a hotel lobby in Uptown Charlotte's Marriott City Center--instead encouraging diners to gather communally around the 600-degree wood oven. What ensues is an intimate and engaging experience; the food is rustic and simple, not without an eye for detail and a mind towards local sourcing. Chef Coleman fondly tells stories of the Charlotte restaurant scene: from bussing tables at “fish camp”, to his first executive chef position at just 21 years old.