Daily Specials
Sunday 1/2 off select wine glasses. Mondays $2 domestic bottle beers. Tuesdays 1/2 off select wine bottles.
Ballantyne Magazine – Fall 2012
An heirloom tomato isn’t always the showiest one on the shelf, but the enjoyment to be found inside its humble skin can surprise and delight you. New South Kitchen & Bar is a lot like that tomato; its location at a suburban shopping center doesn’t begin to hint at the pleasures within.
Creative Loafing – Best of 2008
Eating locally is the sea change of American gastronomy, and Southern cuisine, whether new or old, has become trendy. Homegrown chef Chris Edwards and wife Sue have reinvented themselves in their New South Kitchen and returned to their Piedmont culinary roots.
Charlotte Magazine – March 2008
New South, formerly Dakotas, is a recently retooled restaurant in the Arboretum shopping center. Owners Chris and Sue Edwards decided to scotch the Dakotas concept because they “were tired of being a special occasion restaurant.” So they brightened up the place with a vibrant color palette, added a bunch of menu items, booked some bands,…
Charlotte Weekly – 2007 Top 10
Big, bold flavors on the menu at New South Kitchen mark the contemporary Southern style of chef-owner Chris Edwards. The concept is a blend of old and new, of contemporary style and classic Southern ingredients. Formerly Dakota’s, the restaurant recently underwent décor and menu changes. Casual dining, a late-night menu, entertainment and weekly wine tastings…
Creative Loafing – Review Feb 2008
Back down SouthThe Edwards come home to Southern rootsby Tricia Childress …what is New South? Old South cuisine was hard enough to define with non-Southern food writers lumping Cajun, Low Country, and Floribbean into the same pot. Is New South just cooking healthier? Collards without the fatback? Or is a new spin on regional comfort…
Charlotte Observer – Review Jan 2008
January 25, 2008 – The Charlotte Observer – Helen SchwabYou could think chef-owner Chris Edwards is prescient, the way he’s timed the revision of his menu to this week’s global stock market tremors.But then you’d look again and note that foie gras is still there. And that among the entrees — now accompanied by three…