{"id":3987,"date":"2022-03-03T18:00:11","date_gmt":"2022-03-03T18:00:11","guid":{"rendered":"https:\/\/gaisconstruction.com\/?p=3987"},"modified":"2024-04-26T18:48:27","modified_gmt":"2024-04-26T18:48:27","slug":"charlotte-biz-journal-article-supperland","status":"publish","type":"post","link":"https:\/\/gaisconstruction.com\/charlotte-biz-journal-article-supperland\/","title":{"rendered":"Supperland- Charlotte Biz Journal Article"},"content":{"rendered":"
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By\u00a0Jennifer Thomas<\/a>\u00a0\u00a0\u2013\u00a0<\/span>\u00a0Senior Staff Writer, Charlotte Business Journal<\/div>\n

\u201cWe are pushing forward as quickly as we can,\u201d says\u00a0Jamie Brown<\/a>. \u201cWe knew we\u2019ve got to get open.\u201d<\/p>\n

She and husband\u00a0Jeff Tonidandel<\/a>\u00a0are behind that roughly $2 million venture. The 250-seat restaurant and cocktail bar breathes new life into a former church at 1212 The Plaza.<\/p>\n

The couple also is behind Haberdish, Crepe Cellar, Reigning Doughnuts and Growler\u2019s Pourhouse in NoDa.<\/p>\n

It won\u2019t be quite the opening the couple had planned. Supperland will have limited hours and be restricted to 50% dine-in capacity when it opens because of Covid. That will limit sales initially, but the couple remains hopeful that conditions will improve as the Covid vaccine rollout continues and business will increase.<\/p>\n

\u201cWe have a vision of how we\u2019d like the place to be and how much energy we want in there. It just won\u2019t be that way for the first few months,\u201d Tonidandel says.<\/p>\n

Adds Brown: \u201cWe\u2019re excited about the change to open. It think a lot of people are excited to try something new.\u201d<\/p>\n

They\u2019re planning a ticketed, five-course event to give people a taste of Supperland on Feb. 26 and 27. Tickets will go on sale in the near future.<\/p>\n

Expect Supperland to meld a Southern steakhouse with a whimsical church potluck, Brown says.<\/p>\n

The menu is built around wood-grilled fare, with temps between 800 and 900 degrees. Think whole fish, lobsters, steak and veggies on the grill. Homemade bread will be baked in a wood-fired oven. Appetizers will be potluck inspired.<\/p>\n

\u201cThe things you can do with that kind of heat is really cool. It\u2019s an experience you can\u2019t really get at home,\u201d Tonidandel says.<\/p>\n

The restaurant\u2019s design builds on the church\u2019s architecture. For example, the center aisle of the church remains. It leads to a chef\u2019s counter where guests can watch open-fire cooking. The space takes advantage of tall, open-truss ceilings and large windows. Deep purple booths and dark floors provide an element of richness and warmth.<\/p>\n

In addition to the church, a secondary building has been transformed into the cocktail bar, with a Southern garden for outdoor seating.<\/p>\n

Gais Construction was the general contractor. Peadon Finein Architecture was the architect.<\/p>\n","protected":false},"excerpt":{"rendered":"

By\u00a0Jennifer Thomas\u00a0\u00a0\u2013\u00a0\u00a0Senior Staff Writer, Charlotte Business Journal Feb 8, 2021, 3:57pm EST Supperland now has an official opening day. The Plaza Midwood restaurant will open March 3 \u2014 after facing numerous delays because of the Covid-19 pandemic. \u201cWe are pushing forward as quickly as we can,\u201d says\u00a0Jamie Brown. \u201cWe knew we\u2019ve got to get open.\u201d …
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